TUNA PASTA
SERVES 4
(^1) / 4 cup (60ml) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp dried chilli flakes, plus extra to
serve(optional)
1tbssaltedbabycapers, rinsed
2 tomatoes, chopped
185gcantunainoil,drained
400gfusilli pasta
(^1) / 2 bunch flat-leaf parsley leaves,
chopped
Finelygrated zest of^1 / 2 lemon
Basilleaves and finely grated bottarga
(optional – order from fishmongers),
to serve
Heatoilinafrypanovermedium-high
heat.Addonionandcook,stirring
occasionally,for10minutesoruntil
softened. Add garlic and cook, stirring
occasionally,for2minutesoruntilgarlic
is tender. Add chilli, capers, tomato and
drainedtuna,andcook,stirringregularly,
for 5 minutes or until warmed through
andslightlysoftened.
Meanwhile,cookpastainasaucepan
of boiling salted water according to
packet instructions. Drain, reserving
1cup(250ml)pastacookingwater.
Addpastatotunamixturewith^1 / 2 cup
(125ml)reservedpastacookingwaterand
tossuntilwellcoated(addalittlemore
reserved pasta cooking water if pasta
mixtureseemsalittledry).
Divide among serving bowls and
sprinkle with parsley, lemon zest and
basil, and, if using, the bottarga
and extra chilli flakes.
KOREAN CHICKEN WINGS
Serves 4
Youcanmarinatethewingsupto2days
ahead and store, covered and chilled,
until ready to cook.
2garliccloves,crushed
2 tsp finely grated ginger
90ggochujang(Koreanfermentedchilli
paste–fromAsianfoodshops)
2 tsp Korean chilli flakes (substitute
dried chilli flakes)
(^1) / 3 cup(80ml)lightsoysauce
2 tbs apple cider vinegar
1tbscastersugar
1tspsesameoil
1kgchickenwings,tips removed,
cutinto2pieces
Thinlysliced long green shallots and
toasted white sesame seeds, to serve
To make the marinade, combine garlic,
ginger,gochujang,chilliflakes,soy,
vinegar, sugar and oil in a bowl. Pour
three-quarters of marinade over the
wings and toss to coat. Cover and chill for
at least 1 hour. Cover and chill remaining
marinade until required.
Preheat oven to 200°C. Grease a
bakingtrayandlinewithbakingpaper.
Spreadchickenoverpreparedtrayand
roast,turningonce,for40minutesor
untilcookedthroughandcaramelised.
Drain off roasting juices, toss through
reserved remaining marinade and transfer
to a serving bowl. Scatter with shallot and
sesame seeds to serve.
STIR-FRIED SPICY NOODLES
SERVES 4
(^1) / 4 cup(60ml)sunfloweroil
(^1) / 2 bunchasparagus,trimmed, halved
40gsugar snap peas
(^1) / 4 large-leaf Chinese cabbage
(wombok),shredded
1smallcarrot,thinlysliced
6 garlic cloves, finely chopped
2 long red chillies, thinly sliced
50g Sichuan preserved vegetables
(from Asian food shops), chopped
350gfresh egg noodles, blanched,
refreshed in iced water
SPICY SAUCE
2tbsoystersauce
1 tbs kecap manis (Indonesian sweet
soy sauce – from Asian food shops)
1tbslightsoysauce
2 tbs caster sugar
2 tbs chilli oil
Forthespicysauce,combineall
ingredientsinasmallbowl.
Heatawokorlargefrypanoverhigh
heatuntiljustsmoking.Add2tbs
sunfloweroil,then,whenhot,addthe
asparagus, sugar snaps wombok and
carrot, and cook, stirring occasionally, for
1 minute to heat through. Transfer to a
heatproofbowl.Addremaining1tbsoil
to wok, then add garlic, chilli and Sichuan
preservedvegetable,andcook,stirring
regularly,for1minuteoruntilfragrant.
Return carrot mixture to wok with
noodlesandspicysauce,andcook,
stirringconstantly,for1minute or until
hot. Serve immediately.
GOAT’SCHEESE &
OREGANO OMELETTE
MAKES 2
6eggs
(^2) / 3 cup (165ml) pure (thin) cream
2 tsp extra virgin olive oil
1 bunch baby rocket leaves, trimmed,
chopped, plus extra to serve
1 oreganosprig,leavespicked,
plus extra to serve
100g soft goat’s cheese, crumbled
Whiskeggsfor1minuteinabowluntil
well beaten, then fold through cream.
Seasonwithapinchofsaltflakes.
Heathalfoilinanon-stickfrypanover
medium heat. Add half egg mixture and
stirgently.Wheneggmixtureishalf-
cookedand still a little runny, arrange half
rocket and oregano across omelette and
continue to cook until omelette is just set
andnicelywobbly.Removepanfromheat,
scatteroverhalfcheese,andseasonwith
a pinch each salt flakes and freshly ground
black pepper. Fold omelette over and
serveatthetablefromthepantopped
with half extra rocket and oregano. Repeat
for second omelette.