The Australian Women’s Weekly Food – March 2019

PASTA WITH
SMOKYPORK,
CAPSICUM& ROCKET
PREP+ COOKTIME 40 MINUTESSERVES 4

600gporkfillets,cutinto1.5cm
dice(seenotes,previouspage)
2 tablespoonsoliveoil
1 largeredonion(300g),
choppedfinely
2 mediumredcapsicums(400g),
cutintothinstrips
1 tablespoonchoppedfresh rosemary
500glargepastashells
120gwildrocket

SMOKYCAPSICUMPASTE
270gjarroastedcapsicum,drained
3 teaspoonssmokedpaprika
2 clovesgarlic,peeled
¼ cup(60ml)extravirginoliveoil

1 Makesmokycapsicumpaste.
2 Addporktocapsicum paste;
stirtocoatwell.
3 Heatoilina largeheavy-based
fryingpanovermediumheat.Add
onionandcapsicum;cook,stirring,
for5 minutesoruntilsoftened.
4 Increaseheattohigh,add
rosemaryandporkmixture;stir
tocombine.Cook,covered,for
10 minutesoruntilporkis tender
andsauceisthickened.
5 Meanwhile,cookpastaina large
saucepanofsaltedboilingwater
followingpacketdirectionsuntil
justtender.Drain,reserving¼cup
(60ml)cookingliquid.Addpasta
toporkmixturewithenoughof
reservedpastawatertoforma thick
sauce;stirtomixwell.Season; stir
throughhalftherocket.
6 Servepastamixturetoppedwith
remainingrocket and extra rosemary,
if you like.

SMOKYCAPSICUMPASTE
Processorblendingredientsuntil
a smoothpureeforms.Transfer
to a medium bowl. (Makes 1 cup)

CHICKEN& CORN

ENCHILADABAKE

PREP+ COOKTIME1 HOURSERVES 4

2 trimmedcorncobs(500g)

2 tablespoonsoliveoil

500gchickenbreastfillets,

slicedthinly

1 mediumredonion(170g),

choppedfinely

2 clovesgarlic,crushed

1 freshlonggreenchilli,chopped

(optional)

3 teaspoonssmokedpaprika

1½teaspoonsgroundcumin

800gcanneddicedtomatoes

1 tablespoonlimejuice

8 x 20cmflourtortillas

2 cups(240g)coarselygratedcheddar

¼cupfreshcorianderleaves

limewedges,to serve

1 Preheatovento220°C/200°Cfan.

2 Brushcornwith1 tablespoonof

theoil.Heata grillplate(orpanor

barbecue) to medium-high heat;

cookcorn,turningoccasionally,for

10 minutesoruntilgoldenandtender.

Cutkernelsfromcobs,insections if

possible;discardcobs.

3 Meanwhile,heatremainingoilin

a largeheavy-basedfryingpanover

highheat.Cookchicken,onion,garlic,

chilliandspices,stirring,for7 minutes

oruntilbrowned.Addhalfthe

tomatoes,bringtoa simmer;cookfor

10 minutes.Addlimejuice and half the

corn;seasontotaste.

4 Placetortillasona worksurface.

Spoonchickenmixtureevenlyontothe

centreofeachtortilla.Divide1 cup

cheddarevenlybetweentortillas;fold

toenclosefilling.Place,join-side

down,ina singlelayer,inanoiled

20cmx 30cmovenproofdish.Spoon

overremainingtomatoes,leavingends

oftortillasexposed;sprinkle with

remainingcheddar.

5 Bakefor 15 minutesoruntilgolden.

Sprinkleenchiladaswithremaining

cornandthecoriander; serve with

lime wedges.