BARLEY & FENNEL
RISOTTO
PREP + COOK TIME 2 HOURS 45 MINUTES
SERVES 4
1 tablespoon olive oil
20g butter
1 medium brown onion (150g),
chopped finely
2 small fennel bulbs (400g),
sliced thinly
2 cloves garlic, crushed
2 teaspoons fresh thyme leaves
1 teaspoon fennel seeds,
crushed lightly
1 cup (200g) pearl barley
2½ cups (625ml) vegetable stock
½ cup (60g) frozen peas, thawed
½ cup (40g) finely grated parmesan
60g snow pea tendrils
2 teaspoons long strips lemon rind
1 Heat oil and butter in a 4.5−litre
(18−cup) slow cooker on sear setting;
cook onion, sliced fennel, garlic,
thyme and fennel seeds, stirring,
for 5 minutes or until vegetables
soften. Add barley; cook, stirring,
for 2 minutes or until barley is
toasted lightly. Add stock. Cook,
covered, on low, for 2 hours.
2 Add peas and half the parmesan;
season to taste. Stand, covered,
for 5 minutes or until peas are
heated through.
3 Serve risotto sprinkled with
remaining parmesan, pea tendrils
and rind.
THAI BASIL & CHILLI
CHICKEN WITH
CASHEWS
PREP + COOK TIME 9 HOURS SERVES 61.8kg whole chicken
1 medium red onion (170g),
sliced thickly
1 medium red capsicum (200g),
sliced thickly
1 medium yellow capsicum (200g),
sliced thickly
2 medium carrots (240g), halved,
sliced thickly diagonally
4 cloves garlic, quartered
10cm stick fresh lemon grass (20g),
sliced thinly
4cm piece fresh galangal,
sliced thinly
3 fresh small red thai chillies,
chopped coarsely
2 tablespoons fish sauce
2 tablespoons grated palm sugar
1 tablespoon vegetable or peanut oil
¾ cup (180ml) chicken stock
2 fresh kaffir lime leaves
2 tablespoons cornflour
¼ cup (60ml) water
115g baby corn, halved
400g gai lan, trimmed, cut into
5cm lengths
½ cup (75g) roasted salted cashews
½ cup loosely packed thai
basil leavesTEST
KITCHEN
NOTES
Accompany with steamed
jasmine rice or roti bread.
Thai basil is different to
sweet basil in both look and
taste, with smaller leaves
and purplish stems. It has
a slight aniseed taste and is
a key flavour in Thai food.1 Remove as much skin as
possible from chicken; refrigerate
skin until required. Place chicken
in a 4.5−litre (18−cup) slow
cooker. Top with onion,
capsicums and carrot.
2 Process garlic, lemon grass,
galangal, chilli, sauce, sugar and
oil until smooth. Stir in stock,
then pour mixture over chicken
in cooker. Add lime leaves to
cooker; cook, covered, on low,
for 8 hours. Skim excess oil away
from surface.
3 Carefully remove chicken from
cooker; break chicken into large
chunks. Discard bones. Discard
lime leaves.
4 Stir cornflour and the water in
a small bowl until combined; add
cornflour mixture to cooker with
corn and gai lan. Increase heat to
reduce setting on low; simmer,
uncovered, for 15 minutes,
stirring occasionally, or until
sauce thickens. Return chicken
to cooker; simmer until heated
through. Season to taste.
5 Meanwhile, preheat grill.
6 Place reserved chicken skin on
an oven tray; season. Grill about
15 minutes or until golden and
crisp. Drain on paper towel; break
crispy skin into pieces.
7 Serve chicken mixture topped
with crispy chicken skin, cashews
and thai basil.