Woman’s Day New Zealand – August 05, 2019

THURSDAY

$4.10

PER

SERVE

$3.80

PER

SERVE

FRIDAY

Cooking extra

WEDNESDAY

$4.20

PER

SERVE

Seafood

Chowder

SERVES 4 PREPARATION10 MINUTES

COOKING 25 MINUTES

500gbagminimicrowave potatoes

2 tablespoonsoliveoil

2 carrots,diced

2 celerystalks,diced

1 onion,diced

1 corncob,kernelsremoved

1 tablespoonplainflour

4 cupschickenstock

¾ cuplightthickenedcream

500gthickwhitebonelessfish

fillets,cubed

150gboneless,skinless salmon

fillets,cubed

8 prawns,peeled

(^1) / 3 cupchoppedparsley
2 tablespoonsfinelychopped chives
garlicbreadto serve
1.Cookpotatoesfollowingpacket
instructions.Cool,chopandsetaside.
2.Ina largedeepsaucepan,heatoil
onmedium.Sautécarrot,celery,onion
andcornfor4-5minutesoruntil
softened.Sprinkleoverflour.Cook,
stirring,for1 minute,thenremove
fromheat.
3.Stirinstockandcreamuntil
smooth.Returntoheatandbringto
boil,stirring.
4.Reduceheattolow.Addpotatoes,
fish,salmonandprawns.Simmerfor
4-5minutesoruntilseafoodis
cookedthrough.
5.Stirinhalftheparsleyandhalfthe
chives.Servechowdersprinkledwith
remainingherbsand accompanied
with garlic bread.
Pork Belly
with Asian
Greens
SERVES 4 PREPARATION 10 MINUTES
(PLUSRESTING)COOKING 1 HOUR
500gpieceporkbelly
(^1) / 3 cupcharsiusauce
1 tablespoonricewinevinegar
1 teaspoonsesameoil
1 tablespoonvegetableoil
2 bunchesbabybokchoy,trimmed
1 tablespoonwater
steamedrice,toastedsesameseeds,
slicedspring onion, sliced chilli to
serve
1.Preheatovento200°C.Lineanoven
traywithbakingpaper.
2.Placeporkontray.Ina bowl,combine
charsiusauce,vinegarandsesame
oil.Spoonoverpork,makingsure
it’scompletelycovered.
3.Bakefor45-50minutes, basting
occasionally,oruntilskinis crispand
meatis cookedthrough.Rest,covered,
for 10 minutes.
4.Ina wokorlargefryingpan,heat
oilonhigh.Stir-frybok choyfor1-2
minutesoruntilbrightgreen.Add
waterandcook,covered,for 2
minutesoruntiljustwilted.
5.Serveslicedporkona bedofrice
withbok choyandsprinklewith
sesame seeds,spring onion and chilli.
Beef Marsala
SERVES 4 PREPARATION 10 MINUTES
COOKING20 MINUTES
2 tablespoonsoliveoil
4 piecesbeefschnitzel
20gbutter
200gbuttonmushrooms, sliced
2 teaspoonplainflour
¼ cupmarsala
½ cupchickenstock
½ cuppurecream
150gbabyspinachleaves
freshpappardelle,cooked,to serve
1.Ina fryingpan,heathalftheoil
onmedium.Cookschnitzelfor 1
minuteeachsideoruntilbrowned.
Transfertoa plate.
2.Insamepan,meltbutter.Cook
mushrooms,stirring,for4-5minutes
oruntilgolden.
3.Sprinkleflourovermushrooms,
stirringfor1 minute. Graduallyadd
marsalatopan,stirringuntilboiling.
Reduceheattolowandsimmerfor
3 minutes. Stirinstockandcream,
thensimmerfor1-2minutes. Season.
Returnschnitzeltopanandcookfor
1-2minutesoruntilheatedthrough.
4.In a secondfryingpan,heat
remainingoilonmedium.Addspinach
andcook,tossing,for2-3minutesor
untiljustwilted.
5.Serveschnitzelona bedof
pappardellewithsauceandspinach.
Accompanywith bread or a salad,
if desired.
Woman’s Day 51