Women's Weekly Food

ONE-PAN FISHARRABBIATAPREP + COOK TIME 3 0 MINUTES SERVES 4``````2 tablespoons extra virgin olive oil2 large red onions(600g), unpeeled,cut into 3cm−thick wedges½ medium bulb garlic (30g)2 fresh long red chillies (20g),sliced thinly4 x 200g firm white fish cutlets500g cherry truss tomatoes30g butter½ cup (10g) loosely packed freshbasil leaves``````1 Preheat oven to 200°C/180°C fan.2 Heat oil in a large flameproofroasting pan over medium heat. Cookonion, stirring, for3 minutes or untilit starts tosoften. Add garlic andchilli. Cook, stirring, for2 minutes.3 Push onion mixture to one sideof pan. Add fish. Cook for 1 minuteeach side or until golden. Addtomatoes and butter to pan. Seasonfish and tomatoes. Transfer to oven.Bake for 8 minutes or until fish isjust cooked through.4 Serve fish and vegetablessprinkled with basil.``````CHICKEN & WATERCRESSPASTA SALADPREP + COOK TIME 3 0 MINUTES SERVES 4``````500g short pasta180g green beans, trimmed,sliced lengthways2 cups (240g) frozen peas3 cups (480g) shredded cookedskinless chicken4 cups (160g) firmly packedtrimmed watercress1 cup loosely packed fresh flat−leafparsley leaves¾ cup (60g) flaked natural almonds,roasted``````LEMON & WATERCRESS DRESSING2 cups (80g) firmly packedtrimmed watercress1 cup loosely packed freshflat−leaf parsley leaves1 tablespoon finely grated lemon zest1 tablespoon lemon juice⅔ cup (160ml) extra virgin olive oil2 tablespoons white wine vinegar``````1 Cook pasta in a large saucepanof boiling water for 1 minute lessthan packet instructions or untilpasta is slightly firmer than al dente.Drain. Rinse under cold runningwater. Drain.2 Meanwhile,make lemon andwatercress dressing.3 Boil, steam or microwave beansand peas, separately, until vegetablesare just tender. Drain. Refresh ina bowl of iced water. Drain, thentransfer to a large bowl.4 Add pasta, chicken, watercressand parsley to the bowl. Toss gentlyto combine. Place salad on a largeplatter or divide among bowls. Topwith almonds. Drizzle with dressing.``````LEMON & WATERCRESS DRESSINGBlend or process all the ingredientsuntil smooth. Season.GREEN CURRYZOODLE SOUP POTSPREP + COOK TIME 20 MINUTES (+ STANDING)SERVES 42 large zucchini (300g)200g daikon⅓ cup (80ml) fish sauce¼ cup (75g) green curry paste3 teaspoons brown sugar400ml can coconut cream¼ cup (60ml) lime juice75g green beans, halved lengthways200g fried tofu puffs,chopped coarsely½ cup (75g) roasted cashews,chopped1 cup loosely packed freshthai basil leaves4 kaffir lime leaves, shredded finely1 litre (4 cups) boiling water1 Use a julienne peeler, spiraliser orjulienne attachment on a mandoline,or V−slicer, to cut zucchini anddaikon into long, thin strips.2 Combine fish sauce, curry paste,sugar, coconut cream and lime juicein a medium jug. Divide mixtureamong 4 x 1−litre (4−cup) heatproofjars with lids.3 Divide zucchini, daikon, beansand remaining ingredients,exceptboiling water, in order, among jars.4 Just before serving, divide boilingwater among jars stir (don’t shake).Stand for 5 minutes.Top tipsZoodle (zucchininoodle)potsaregreat for dinnerout-and-about, like at an open-aircinema or a picnic. Take the jarspre-assembled in a cooler and bringthe boiling water separately in apreheated vacuumflask. The jars canbe assembled up to 4 hours ahead.Weekday What’s For Dinner?