Woolworths_Taste__January_2019

84 TASTE JAN/FEB 2019

pepper,to taste
dried breadcrumbs120 g
smoked BBQ sauce1T
Woolworths tartare sauce,for serving
seasonalfruit(redorblackgrapes,
banana or watermelon) on skewers,
for serving 

1 Heattheoilinalargepanandsauté
theonionfor4minutesuntilsoftand
translucent. Add the garlic and spring
onionandcookfor1minute.Addthecurry
powder and stir for 30 seconds, taking care
nottoburnthespice. 2 Add the mashed
butternut and stir until combined. Add
theflour,aheapedspoonfulatatime,and
stirwell.Stirinthedrainedtunauntilwell
combined.Seasonwithsaltandpepper.
3 Switchofftheheatandallowthemixture
tocoolslightly.Inatrayorplate,mixthe
extra flour and breadcrumbs. Heat a non-
stickpanwithenoughoilforshallowfrying.
Shape2Tofthemixtureintoaballusing
your hands. Repeat with the remaining
mixture. 4 Dust the fish cakes in the

breadcrumb-and-flour mixture, flattening

them slightly to form mini fish cakes.

Fryfor1½minutesononesideand

1 minute on the other. 5 Gently remove

fromthepananddrainonawirerack

linedwithkitchenpaper.Allowtocool

completelybeforepackingintoanairtight

container to refrigerate or pack for lunch.

Serve with the BBQ and tartare sauces.

HEALTH-CONSCIOUS

WINE: Mount Vernon Unwooded

Chardonnay 2018

EASY FAMILY DINNERS

BROCCOLI PESTO PASTA

“Agreatwaytogetkidstoeatmorebroccoli

andspinach!It’safastrecipethat’s a

weekday stand-by for us.”

Serves 4

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 15 minutes

orecchiette pasta300 g

salt,to taste

lemon peel,to garnish

basil leaves,to garnish

For the broccoli pesto:

butter1T

broccoli1x250ghead,cutinto florets

(chopandusethestems)

baby spinach leaves100 g, washed

and dried

saltapinch

pepperapinch

almonds40 g

olive oil¼ cup, plus 2 T

tahini2t

Parmesan2Tgrated

lemon½, juiced

chilli flakesalargepinch

garlic1 clove, crushed

For the salad:

Tenderstem broccoli tips500 g

fresh shelled garden peas12 5 g

green Nocarella olives

125g,halvedandpitted

red onion1, very thinly sliced

1 Placethepastainalargesaucepanof

boilingsaltedwaterandcookuntilal dente.

2 To make the pesto, place the butter, 1 cup

water, broccoli, spinach and seasoning in

asaucepanandcookfor5minuteswiththe

lid on. 3 Transferthevegetablestoafood

processor and blend. 4 Add the almonds,

oliveoil,tahini,Parmesan,lemonjuice,chilli

flakesandgarlicandblend. 5 Check the

consistencyandaddsomepastacooking

water if necessary. 6 Drainthepastaand

return to the saucepan. Add the pesto

andstirthrough.Tipintoabowland

allow to cool. 7 To make the salad, blanch

thebroccoliandpeas,thendrainandcool.

8 When the pasta and vegetables are cool,

PACK THEM TO GO

I usually serve one fish cake for the

kids and 2–3 for Brian and myself

along with grapes and blueberries on

a stick, plus apples dipped in peanut

butter. The children are kept happy at

school with extras like carrots (the raw

veg they enjoy the most) and mini

cheese blocks.

BROCCOLI

PESTO PASTA