Health­ier Boscaiola

Super Food Ideas - - RECIPE INDEX -


1¼ cups salt-re­duced chicken stock 3 tea­spoons corn­flour ½ cup light thick­ened cream for cook­ing 2 x 250g pack­ets car­rot and pump­kin noo­dles 1 ta­ble­spoon ex­tra vir­gin olive oil 200g small but­ton mush­rooms, sliced 150g piece triple-smoked ham, cut into 1cm pieces 1 brown onion, halved, thinly sliced 3 gar­lic cloves, crushed ¹⁄³ cup finely grated ex­tra sharp parme­san ¼ cup fresh flat-leaf pars­ley leaves

1 Com­bine stock, corn­flour and cream in a medium jug. Set aside. 2 Place noo­dles in a heat­proof bowl. Cover with boil­ing wa­ter. Stand for 6 to 8 min­utes or un­til al­most ten­der. Drain well. 3 Mean­while, heat half the oil in a large deep fry­ing pan over medium-high heat. Add mush­room and ham. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til golden. Trans­fer to a heat­proof bowl. Wipe pan clean. 4 Heat re­main­ing oil in same pan over medium heat. Add onion. Cook, stir­ring, for 4 min­utes or un­til just soft­ened. Add gar­lic. Cook, stir­ring, for 1 minute or un­til fra­grant. Grad­u­ally add stock mix­ture. Cook, stir­ring con­stantly, for 3 min­utes or un­til mix­ture bub­bles and thick­ens. 5 Re­duce heat to medium-low. Add noo­dles and two-thirds of the ham mix­ture. Cook, cov­ered, for 2 to 3 min­utes or un­til noo­dles are ten­der (do not over­cook). Add ¼ cup parme­san. Sea­son with salt and pep­per. Stir un­til parme­san is melted. Serve sprin­kled with re­main­ing ham mix­ture, parme­san and pars­ley.

NU­TRI­TION: (per serve) 1115kj; 14.8g fat; 6.7g sat fat; 14.9g pro­tein; 13.8g carbs; 7.2g fi­bre; 48mg chol; 799mg sodium.

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