2019-10-01_Australian_Womens_Weekly_NZ

132 The Australian Women’s Weekly|OCTOBER 2019

Easy entertaining

Chinesechickencrêpes
withspicedplums
SERVES 6 PREPANDCOOKTIME1 HOUR 30
MINUTES (+ OVERNIGHT REFRIGERATION TIME)

1.8kgwholechicken
1 medium(240g)orange,halved
1 tablespoonsesameoil
2 teaspoonsChinesefivespice
1 teaspoonfineseasalt
1 tablespoonhoney
250gbabychoy sum, quartered
lengthways
4 springonions,shredded
1 cupcoriandersprigs
blackorwhitesesameseeds,toserve
1 slicedfresh long red chilli, to serve
CRÊPES
1 ½cups(240g) wholemeal plain flour
3 eggs
2 cups(500ml)almondmilk
1 greenonion,slicedthinly
oliveoilcookingspray
SPICEDPLUMS
500gdarkplums,quartered
⅓cup(60ml) orange juice (reserved from
chicken)
1 striporange rind (reserved from
chicken)
1 tablespoonhoney
1 tablespoonChineseblack vinegar
1 tablespoonsoy sauce
2 staranise

1 Preheatovento200°C(180°Cfan-
forced).Removechickenfromfridge 20
minutesbeforecooking.Placechickenin
a largebowl;poura largejugofboiling
wateroverchickenskin;drainwell,then
patdrywithpapertowel.(Blanchingthe
skinwillhelpit tocrispduringcooking.)
2 Peela stripofrindfromtheorange,
thenjuiceorange;reservejuiceandrind
forSpicedPlums.Stuffchickencavitywith
squeezedorangehalves.Brushchicken
alloverwith2 teaspoonsofthesesame
oilcombinedwiththefivespiceandsalt.
Trusschickenwithkitchenstringto
securelegsandtuckwingsunderneath.
3 Placechicken,breast-sideup,ona wire
rackovera roastingpan.Roastchicken
for 50 minutes,bastingevery15 minutes
withpanjuices,oruntilbrowned.Brush
withhoney;roastfora further 20 minutes;
coverwithfoilif overbrowning.
4 CRÊPESProcessflour,eggsandalmond
milk until smooth; stir in green onion, and

season.Lightlyspraya 15cmnon-stick

fryingpanwithoil;heatoverhigh

heat.Pourin¼cupofbatter;swirl

pantospreadoutbatterevenly.Cook

for1 minuteeachside;slideontoa plate.

Repeatwithoilsprayandremaining

battertomake12 crêpesin total.

5 SPICEDPLUMSCombineingredients

in a mediumsaucepan.Bringtoa

simmeroverlowheat;cookfor 8

minutes,stirringfrequently,oruntil

plumssoftenandjuicesthicken slightly.

Servewarmorchilled.

6 Transferchickentoa choppingboard;

restfor15 minutesbeforecarving.

Meanwhile,tosschoysumandremaining

sesameoilin thechickenroastingpan.

Roastfor5 minutesoruntiljustwilted.

7 Cutchickenintosections:drumsticks,

wings,shreddedthighmeatandsliced

chickenbreasts.Pilechickenona large

platterwithCrêpes,choysum,green

onionandcoriandersprigs,sopeople

canassembletheirowncrêpes.Serve

withSpicedPlumsandlittledishes of

sesameseedsandslicedchilli.

Crepessuitableto freeze. Not suitable

tomicrowave.

Pideoftheimagination

MAKES 3 PIDESERVES 6 PREPANDCOOKTIME

1 HOUR 15 MINUTES (+ STANDING TIME)

MaketheBasicPidedoughbelow,then

choosefromoneofthetoppings,oruse

your imagination and create your own.

BASICPIDE

1 teaspoondriedyeast

1 teaspooncastersugar

2 tablespoonswarmmilk

2 cups(320g)wholemeal flour

1 teaspoontablesalt

1 tablespoonextra-virginoliveoil

1 Combineyeast,sugar,milkand⅔cup

(180ml)warmwaterin a jug.Standin

a warmplacefor10 minutes or until

mixtureis frothy.

2 Place½cup(80g)wholemealflour

in a bowl;whiskin yeastmixture.Cover

withplasticwrap;standin a warmplace

for1 houroruntilmixture becomesa

littlemorefrothy.

3 Stirremainingflour,thesaltandtheoil

intomixture.Kneaddoughona floured

surface until smooth. Place dough in an

oiledlargebowlandcover;standin

a warmplacefor1 hour.

4 Turndoughontoa flouredsurface.

Divideintothreeequalportions;roll

eachportionintoa 12cmx 30cmoval.

5 Topwithyourchosen recipe

(frombelow).

Pideis bestmadeonthedayofserving,

orcanbefrozenforupto2 months.

Figandhaloumi

MAKES 3 PIDESERVES 6

100gfreshricotta

100ghaloumi

4 freshfigs

2 tablespoonshoney

1 tablespoonredwinevinegar

2 tablespoonsmintleaves

MakeBasicPide(above)totheendof

step4. Preheatovento240°C(220°C

fan-forced). Scatter Pide with ricotta,

Figand

haloumi