MUCHO GUSTO

MEX­I­CAN FOOD MAKES IT A CINCH TO EAT WELL AS THESE DISHES BY PHOEBE WOOD, DE­LI­CIOUS FOOD DI­REC­TOR, SHOW.

Sunday Herald Sun - Stellar - - On Sunday -

BROC­COLI, LE­MON & COT­TAGE SERVES 4

1 small head broc­coli (about 140g) 1 cup (200g) cot­tage cheese 1 cup (120g) grated ched­dar 1 egg Pre­heat oven to 200°C. Cook broc­coli in boil­ing salted wa­ter for 5 min­utes or un­til ten­der. Drain well and pat dry with pa­per stalks. Place in a bowl along with spring zest and egg. Sea­son and stir to com­bine. Lightly spray a non-stick oven­proof then spread it with half the broc­coli mix­ture and top it with a sec­ond tor­tilla. Cook over medium heat for 4 min­utes or un­til the base is golden. Turn the tor­tilla and cook for a fur­ther 3 min­utes or un­til golden. Place the pan in the oven for 5 min­utes or un­til the cheese is melted. Re­move from the pan and repeat with re­main­ing tor­tillas and broc­coli mix­ture. Cut into wedges and scat­ter with al­falfa and ex­tra spring onion. Serve with le­mon wedges.

GRILLED CORN WITH MANCHEGO,

4 corn cobs, husks re­moved Juice of 1 lime 2 tbs al­mond but­ter, warmed 1 tsp smoked pa­prika (pi­men­tón) 100g manchego, grated Blanch the corn in boil­ing salted wa­ter for 5 min­utes or un­til just ten­der. Heat a char­grill pan or bar­be­cue to high heat. Add the corn to the pan or bar­be­cue and grill, turn­ing oc­ca­sion­ally, for 10 min­utes or un­til charred. Squeeze lime juice over the corn. Re­move the corn from grill and spoon

SLOW-COOKED CHICKEN WITH

1 tbs olive oil 1 whole chicken, quar­tered (use kitchen scis­sors or poul­try shears to do this) 1 onion, finely chopped 1 bunch co­rian­der, leaves picked, roots cleaned and finely chopped 4 gar­lic cloves, peeled 1 tsp each dried oregano, ground cumin and dried chilli flakes 1½ tsp smoked pa­prika (pi­men­tón) 2 tbs tomato paste 6 Roma toma­toes, roughly chopped 500ml chicken stock Steamed brown rice, sliced avo­cado, sliced spring onion and canned tomatil­los (avail­able from select gro­cers), to serve Heat the oil in a large saucepan over medium-high heat and sea­son chicken with salt. Cook chicken pieces skin-side down for 6 min­utes or un­til skin is golden. Turn and cook for a fur­ther 4 min­utes or un­til golden. Re­move from pan and set aside. Add the onion, co­rian­der root and gar­lic to the same pan and cook, stir­ring, for 5 min­utes or un­til the onion is soft­ened. Add the oregano, cumin, chilli, pa­prika and tomato paste, and cook, stir­ring, for 2 min­utes or un­til fra­grant. Add tomato and stir to com­bine, then add stock and bring to the boil. Re­turn chicken to pan, cover with a lid and re­duce heat to medium-low. Sim­mer, stir­ring oc­ca­sion­ally, for 1 hour 30 min­utes or un­til chicken is very ten­der. Re­move chicken from pan and set aside. In­crease heat to medium and sim­mer the mix­ture, un­cov­ered, for a fur­ther 15 min­utes to thicken. Sea­son. Re­move skin from chicken and shred the meat, dis­card­ing bones. Re­turn chicken to the sauce and stir un­til warmed through. Serve with rice, avo­cado, mixed spring onion and co­rian­der leaves and tomatil­los.

1 tbs olive oil Chick­pea omelettes 1½ tbs olive oil

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Green ve­g­anaise 1 tbs ex­tra vir­gin olive oil 2 tbs oregano leaves

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