Week­night magic:

Sunday Tasmanian - Tassie Living - - DELICIOUS ON SUNDAY -

Bet­tina Cam­polucci Bordi presents a week’s worth of plant-made meals

IN HER DE­BUT BOOK BET­TINA CAM­POLUCCI BORDI PRESENTS PLANT-BASED MEALS THAT WILL MAKE THE WHOLE FAM­ILY HAPPY. COOK­BOOK OUT IN JUNE Ex­tracted from Happy Food by Bet­tina Cam­polucci Bordi (Hardie Grant, hbk, $34.99)

PO­LENTA WITH OVEN-ROASTED TO­MA­TOES & SWEET STICKY GAR­LIC

“This is an easy recipe that will warm your heart. The com­bi­na­tion of gar­lic and roasted tomato is hard to beat.” SERVES 2 200g cherry truss to­ma­toes ¼ cup (60ml) olive oil 1 tsp co­conut sugar

(70g) cup po­lenta 1 shal­lot, thinly sliced ½ red cap­sicum, seeds re­moved,

thinly sliced 1 cup (250ml) co­conut milk Rocket and basil leaves,

to serve Sweet sticky gar­lic 1 tbs olive oil 2 shal­lots, thinly sliced 2 gar­lic cloves, thinly sliced 1 tsp sweet pa­prika 1 tsp maple syrup 2 tbs chopped wal­nuts Pre­heat oven to 220°C. Place to­ma­toes on a bak­ing tray with bak­ing pa­per, driz­zle with 1 tbs oil, sprin­kle with sugar and sea­son. Roast for 20 min­utes or un­til col­laps­ing.

Mean­while, for sweet sticky gar­lic, heat oil in a non-stick fry­ing pan, add shal­lot and gar­lic and fry for 5 min­utes or un­til soft. Add pa­prika, maple syrup and wal­nut, sea­son and cook for a minute or un­til sticky.

For the po­lenta, heat re­main­ing 2 tbs oil in a large heavy-based saucepan over medium-low heat. Add shal­lot and cap­sicum and fry for 5 min­utes or un­til soft. Add 2 cups (500ml) wa­ter, turn up to medium and bring to the boil. Grad­u­ally whisk in po­lenta and cook, whisk­ing con­stantly, for 2 min­utes or un­til mix­ture is thick and smooth. Re­duce heat to low and cook, stir­ring con­stantly with a wooden spoon, for 5 min­utes or un­til po­lenta is creamy. Stir in co­conut milk and sea­son.

To serve, spoon po­lenta into a large serv­ing dish, top with roasted to­ma­toes and cook­ing juices, sweet sticky gar­lic mix­ture, rocket and basil. NUTRI­TION • 11G PRO­TEIN • 25G SAT FAT • 44G CARB • 19G SUG­ARS • 60MG SODIUM • 825 CAL (3450KJ)

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