turbothursday
SPICEANDSALT-RUBBED
CHICKENWITH HERB SALAD
SERVES 4
PREP 20 MINUTES
COOK 15 MINUTES
1 tablespoonseasaltflakes
2 teaspoonsChinesefivespice
1 teaspoondriedchilliflakes
4 chickenbreast fillets,
skinon
2 tablespoonsvegetableoil
2 cupsbeansprouts,trimmed
1 cupfreshcorianderleaves
¾ cupfreshmintleaves
2 greenonions,thinlysliced
1 longredchilli, thinly sliced
2 limes
3 teaspoonssesameoil
2 teaspoonssoysauce
1 teaspoon caster sugar
1 Preheatovento200°C/180°Cfan-forced.
Usinga mortarandpestle,grindsalt,
spiceandchilliflakesintoa finepowder.
2 Patchickendrywithpapertowel.Rub
chickenalloverwithsaltmixture.Heat
vegetableoilina large,ovenprooffrying
panoverhighheat.Cookchicken,skin-side
down, for 4 to 5 minutes or until crisp.
Turn.Cookfor1 minute.Transferchicken
tooven.Roastfor6 to 8 minutes or until
cookedthrough.
3 Meanwhile,combinebeansprouts,
coriander,mint,onionandchilliina bowl.
Juice1 lime(you’llneed1 tablespoon).
Whiskjuice,sesameoil,soysauceand
sugartogetherina bowluntilcombined.
Drizzleoversalad.Tosstocombine.
4 Cutremaininglimeintowedges.Thickly
slicechicken.Servechicken with herb
saladandlimewedges.
NUTRITION:(perserve)2671kJ;41.2gfat;
10.2gsatfat;62.2gprotein;1.7gcarbs;
3.1gfibre;195mgchol;2520mgsodium.five-star friday
TWICE-COOKEDGREEN
BEANAND PORK STIR-FRY
SERVES 4
PREP 20 MINUTES
COOK 15 MINUTES
1 tablespoonlightsoysauce
1 tablespoonoystersauce
2 tablespoonsshaohsing
(Chinesecookingwine)
½ teaspoonsesameoil
1½teaspoonsbrown sugar
100gporkmince
1½ tablespoons vegetable oil600ggreenbeans,trimmed,
halveddiagonally
1 garlicclove,crushed
2cmpiecefreshginger, peeled,
finelygrated
5 greenonions,thinly
sliceddiagonally
4 cups steamed jasmine rice1 Combinesoysauce,oystersauce,wine,
sesameoilandsugarina bowl.Placemince
and1 tablespoonsoymixtureinanother
bowl.Mixwitha forkuntilwellcombined.
2 Heata wokovermedium-highheat.
Add2 teaspoonsvegetableoil.Swirl
tocoat.Addhalfthebeans.Stir-fryfor
4 to5 minutesoruntilbrightgreenand
beginningtochar.Transfertoa bowl.
Repeatwithoilandremainingbeans.
3 Addremainingoiltowok.Swirltocoat.
Addgarlic,gingerand¾ofonion.Stir-fry
for1 minuteoruntilfragrant.Addmince.
Stir-fryfor2 minutesoruntilbrowned.
Addbeansandremainingsoymixture.
Stir-fryfor1 to2 minutesoruntilheated
through.Servewithjasmine rice and
remaininggreenonion.
NUTRITION:(perserve)1256kJ;10.5gfat;
2gsatfat;11.8gprotein;34.1gcarbs;
4.8g fibre; 14mg chol; 614mg sodium.WEEK 1PERSERVE
$3.57
PERSERVE
$1.39