The Australian Women’s Weekly Food – March 2019

YU CATAN -STYLE
CHICKENSALAD
PREP+ COOKTIME 40 MINUTES
(+STANDING)SERVES4-6

2 litres(8cups)water
1 teaspoonsalt
½ teaspooncuminseeds
¼ teaspooncrackedblack
peppercorns
½ teaspoondriedoreganoleaves
2 bayleaves
600gchickenbreastfillets
1 babycoslettuce,sliced
2 medium(500g)avocados,chopped
⅔ cup(110g)blanchedalmonds,
toasted,choppedcoarsely
¼ cuplooselypackedfresh
coriandersprigs

PICKLEDONION
1 medium(170g)redonion,
slicedthinly
¼ cup(60ml)limejuice
3 stemsfreshcoriander,
choppedfinely
1 teaspoon salt

ORANGEDRESSING

2 medium(480g)oranges

¼ cup(60ml)extravirginoliveoil

1 teaspoongroundchipotlechilli

1 Placethewater,salt,spicesand

herbsina largesaucepan.Bringtothe

boil;addchicken.Returntotheboil,

coverpanandremovefromheat.

Stand,covered,for 30 minutes.

2 Makepickledonionanddressing.

3 Removechickenfrompan;cool.

Coarselyshredflesh,placeina

mediumbowl;spoon over a little

poachingliquid.

4 Placelettuceona servingplatter.

Topwithchicken,avocado,almonds,

coriander, dressing and pickled onion.

PICKLEDONION

Combineonion,juice,stemsand

salt in a bowl; stand for 1 hour.

ORANGEDRESSING

Segmentorangesbypeelingrind

thickly.Cutbetweenmembranes

overa bowltocatchjuice,releasing

segments.Squeezeremainingjuice

frommembranesintobowl.Add oil

and chilli; stir to combine.

SPICEDGRILLEDCORN

PREP+ COOKTIME 20 MINUTES

SERVES8 ASASIDE

8 corncobs,silkremoved,

husksattached

80gbutter,melted

½cup(150g)good-quality

mayonnaise

¼cup(20g)finelygrated

pecorinocheese

1 tablespoonchillipowder

1 Tieorplaitthecornhusks.Cook

thecornona heatedoiledgrill

plate(orgrillorbarbecue)over

medium-highheatforabout

10 minutesoruntillightly charred

alloverandtender.

2 Meanwhile,placebutterand

mayonnaiseintwo separate

shallowbowls.

3 Rollthecorninthebutterand

theninthemayonnaise.Transfer

toa servingplate;sprinklewith

cheese and chilli. Season with salt.

114 #COOKWITHTHEWEEKLY