MAKE IT SNAPPY

SU­PER-TASTY MEALS MADE IN NO TIME – EN­TER­TAIN­ING HAS NEVER BEEN EAS­IER. @ cfass­nidge @Fass­nidge73

Sunday Herald Sun - Stellar - - On Sunday -

SERVES 4

½ cup (125ml) ex­tra vir­gin olive oil 2 tbs red wine vine­gar 2 tbs whole­grain mus­tard 1 tbs honey 1 gar­lic clove, crushed 2 tsp chopped lemon thyme 1.5kg chicken, spine re­moved, halved (ask your butcher to do this) 1 bunch Dutch car­rots, trimmed, scrubbed 400g can len­tils, drained and rinsed 120g baby spinach pars­ley, roughly chopped Pre­heat oven to 200°C. Line 2 large oven trays with bak­ing pa­per. Place oil, vine­gar, mus­tard, honey, gar­lic and thyme in a screw­top jar, sea­son, seal with lid and shake to com­bine. Us­ing a sharp knife, make sev­eral 5mm-deep in­ci­sions in the thick­est parts of the chicken to help it cook evenly. Place on a lined tray, driz­zle all over with 2 tbs honey-mus­tard mix­ture, and roast for 35-40 min­utes un­til chicken is golden brown and juices run clear when the thigh is pierced with a skewer. Set aside to rest for 10 min­utes loosely cov­ered with foil. Cut into por­tions. se­cond tray, driz­zle with 2 tbs honey- mus­tard mix­ture, toss to coat and roast for 35-40 min­utes or un­til ten­der. Place len­tils, spinach, herbs, roasted veg­eta­bles, re­main­ing honey-mus­tard mix­ture and cook­ing juices from the chicken in a large bowl, sea­son and toss to com­bine. Place on a serv­ing plat­ter and serve with roast chicken.

¼ cup (60ml) olive oil 200g streaky ba­con, chopped 125g chorizo, sliced 125g black pud­ding (op­tional), sliced 2 tbsp chopped thyme leaves ½ cup (125ml) tomato pas­sata 2 cups (400g) calas­parra or bomba rice (or ar­bo­rio rice) ½ tsp smoked pa­prika 1 litre (4 cups) chicken stock 4 eggs, lightly beaten Crusty bread, to serve Pre­heat oven to 200°C. Heat oil in a large paella pan or oven­proof fry­ing pan over medium-high heat. Add ba­con, chorizo and black pud­ding and fry, turn­ing oc­ca­sion­ally, for 8-10 min­utes un­til browned. Trans­fer with a slot­ted spoon to a plate. Add thyme and pas­sata to pan, stir to com­bine and bring to the boil. Add rice, saf­fron and pa­prika and cook for 2 min­utes. Add meats, stock and 1 cup (250ml) wa­ter, sea­son and re­turn to the boil, then re­duce to a sim­mer and cook, stir­ring oc­ca­sion­ally, for 12 min­utes. Pour egg over rice, cover and bake in oven for 8 min­utes or un­til egg is set. Scat­ter with pars­ley and serve with bread. 1 tbs peanut oil 2 tsp se­same oil 1 cup (200g) kim­chi, squeezed, juice re­served, chopped, plus ex­tra to serve 1½ tbs gochu­jang (Korean chilli paste) 600g medium un­cooked prawns, peeled, de­veined and halved cross­ways 650g cooked jas­mine rice green part thinly sliced Mixed toasted se­same seeds, to serve Quick pick­led veg­eta­bles ¼ cup (60ml) cider vine­gar 1 tsp caster su­gar ½ bunch radish, thinly sliced 150g baby cu­cum­bers, thinly sliced 1 car­rot, cut into match­sticks To make the pick­led veg­eta­bles, com­bine bowl and stir un­til su­gar and salt have dis­solved. Add veg­eta­bles, stir to com­bine and set aside. Heat oils in a wok or large fry­ing pan over medium-high heat, add kim­chi and gochu­jang and cook, stir­ring fre­quently, for 2 min­utes or un­til fra­grant. Add prawns, cook for a minute, then add rice and stir for 3 min­utes. Add kim­chi juice and white part of spring onion, toss­ing to com­bine. Di­vide fried rice among bowls. Top with drained pick­led veg­eta­bles, fried egg and ex­tra kim­chi and scat­ter with se­same seeds and sliced spring onion.

2 green ap­ples, coarsely grated 1 red onion, coarsely grated 750g pork mince 1 cup (75g) panko bread­crumbs 1 gar­lic clove, crushed 2 tbs chopped sage leaves 1 egg, lightly beaten, plus 1 yolk, lightly Tomato chut­ney, to serve (op­tional) Fen­nel & ap­ple salad 1 green ap­ple, thinly sliced 2 tbs ex­tra vir­gin olive oil Pre­heat oven to 210°C. Line a bak­ing tray with bak­ing pa­per. Squeeze ex­cess liq­uid from ap­ple and onion and place in a bowl with mince, bread­crumbs, gar­lic, sage and beaten egg, sea­son and com­bine well. Place 2 sheets of pas­try, over­lap­ping by leav­ing a 6cm border, top with the other 2 sheets, over­lap­ping as be­fore. Trim cor­ners to make rounded, then pleat edges to seal. Brush with egg­wash and scat­ter with fen­nel and mus­tard seeds. Bake for 35-40 min­utes un­til golden. For the salad, place fen­nel in a bowl of iced wa­ter for 10 min­utes, then drain well and place in a serv­ing bowl. Add ap­ple, pars­ley, olive oil and lemon juice, sea­son, toss to com­bine and serve with pie and tomato chut­ney along­side. 2 tbs olive oil 1 tbs brown su­gar ½ tsp each smoked pa­prika, ground co­rian­der and turmeric and gar­lic gran­ules ¼ tsp each cayenne pep­per and ground gin­ger Warm pita bread and dill pickles, to serve Pick­led cab­bage ¼ red cab­bage, thinly sliced ½ tsp caster su­gar 2 tbsp thinly sliced mint leaves Horseradish cream ½ cup (125ml) sour cream 2 tbs horseradish cream 1 tbs Di­jon mus­tard ½ tsp ground black pep­per in a bowl. Rub mix­ture all over steak. Leave to mari­nade for 20 min­utes at room tem­per­a­ture. For pick­led cab­bage, toss cab­bage, bowl to com­bine. Set aside for 20 min­utes, stir­ring oc­ca­sion­ally, then mix in mint. For horseradish cream, com­bine all the in­gre­di­ents in a bowl and sea­son. Heat bar­be­cue or grill pan to medium and cook streak for 8 min­utes each side for medium-rare. Cover loosely with foil and rest for 10 min­utes, then thickly slice. Spread 2 tbs horseradish cream on each pita bread and top with steak, pick­led cab­bage and dill pickles.

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