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