MEXICAN FOOD MAKES IT A CINCH TO EAT WELL AS THESE DISHES BY PHOEBE WOOD, DELICIOUS FOOD DIRECTOR, SHOW.
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
Green veganaise 1 tbs extra virgin olive oil 2 tbs oregano leaves