The Australian Women’s Weekly Food — November 2017

COOK’S

NOTES

PRAWN & SQUID

KELP NOODLE SALAD

After cooking, kelp noodles

don’t go tender like regular

noodles, but retain their

crunch.

A ½ cup serving of kelp

noodles provides about 12%

of the RDI of calcium, 13% of

the RDI of iron and 45% of the

RDI of vitamin K. (Also see

page 90.)

AWW FOOD • ISSUE THIRTY FOUR 89

Weeknight Feast

PRAWN&SQUIDKELP

NOODLE SALAD

PREP + COOK TIME 45 MINUTES SERVES 6

Dairy-free, protein rich, low carb,

gluten-free

900g kelp noodles (see tips)

500g cleaned squid hoods

500g uncooked medium prawns,

peeled, deveined, tails intact

2 tablespoons peanut oil

2 limes, cut into cheeks

¼ cup (60ml) peanut oil, extra

¼ cup (60ml) rice wine vinegar

1 tablespoon sambal oelek

1 tablespoon fish sauce

2 tablespoons grated palm sugar

½ medium green papaya (500g),

cut into long, thin matchsticks

1 medium red onion (170g),

sliced thinly

1 cup micro shiso (baby perilla leaves)

1 fresh purple chilli, sliced thinly

1 Cook noodles in a large saucepan

of boiling water for 10 minutes; drain.

2 Meanwhile, cut squid hoods in half

lengthways. Using a sharp knife, score

inside surface in a crisscross pattern

at 1cm intervals. Halve squid, then

cut each strip diagonally into thirds.

3 Combine squid, prawns and oil

in a large bowl; season.

4 Cook squid and prawns on a

heated oiled grill plate (or grill or

barbecue) over high heat, squid for

2 minutes and prawns for 3 minutes

or until just cooked.

PAN-FRIED CHICKEN

WITH ZUCCHINI

& SALSA VERDE

PREP + COOK TIME 30 MINUTES SERVES 4

Low carb, protein rich, gluten-free

4 chicken breast fillets (680g),

halved lengthways

1 tablespoon olive oil

5 medium zucchini (500g)

⅓ cup (25g) flaked almonds, toasted

100g goat’s fetta, crumbled

¼ cup fresh flat−leaf parsley leaves

SALSA VERDE

½ cup coarsely chopped fresh

flat−leaf parsley

¼ cup coarsely chopped fresh basil

1 clove garlic, crushed

2 teaspoons drained baby

capers, rinsed

1 teaspoon dijon mustard

¼ cup (60ml) olive oil

2 teaspoons red wine vinegar

1 Season chicken. Heat oil in a

large frying pan over medium−high

heat; cook chicken, in batches, for

4 minutes each side or until browned

and cooked through. Remove from

pan; cover to keep warm.

2 Using a vegetable spiraliser

(see tips), cut zucchini into spirals.

3 Make salsa verde.

4 Serve chicken with zucchini

topped with salsa verde, almonds,

fetta and parsley.

SALSA VERDE

Combine herbs, garlic and capers

ina small bowl; whisk in mustard,

oil and vinegar until thickened.

5 Place lime cheeks, cut−side down,

on heated grill plate for 2 minutes

or until charred.

6 Whisk extra oil, vinegar, sambal

oelek, fish sauce and palm sugar in

asmalljug.

7 Place noodles and seafood in a

large bowl with papaya, onion and

dressing; toss gently to combine.

8 Serve saladtopped with micro

shiso, chilli and charred lime.