The Australian Womens Weekly Food — Issue 27 2017

GREEK-STYLE

PORK FILLET

PREP + COOK TIME 35 MINUTES SERVES 4

1 tablespoon olive oil

½ cup (125ml) lemon juice

2 tablespoons dried oregano leaves

2 tablespoons dried parsley leaves

2 pork fillets (500g)

GREEN BEANS WITH TOMATO

1 tablespoon olive oil

1 small brown onion (80g),

sliced thinly

2 cloves garlic, sliced thinly

350g green beans, trimmed

¼ cup (60ml) chicken stock

125g cherry tomatoes, halved

2 tablespoons fresh flat−leaf

parsley leaves

1 Make green beans with tomato.

2 Heat oil in a medium frying pan.

3 Toss juice, dried herbs and pork in

a medium bowl; season. Drain pork;

discard marinade. Cook pork over high

heat for 3 minutes each side. Cover;

cook for a further 6 minutes or until

cooked through. Remove from heat;

stand for 5 minutes, slice pork thickly.

4 Serve the pork with green beans

with tomato.

GREEN BEANS WITH TOMATO

Heat oil in a medium saucepan over

medium−high heat. Cook onion and

garlic, stirring, for 5 minutes or until

onion softens. Add the beans and

stock; cook, stirring occasionally, for

5 minutes or until vegetables soften.

Add tomato; cook for 2 minutes or

until heated through. Season to taste;

sprinkle with fresh parsley to serve.

SERVING SUGGESTION

Serve with lemon rice: heat two 250g

packets of microwave rice according

to packet directions. Combine in

a large bowl with finely grated rind

of 1 lemon; season to taste.

CHICKEN QUESADILLAS

WITH AVOCADO SALAD

PREP + COOK TIME 25 MINUTES SERVES 4

2 cups loosely packed fresh coriander

leaves, chopped coarsely

2 fresh long green chillies,

chopped coarsely

2 green onions, chopped coarsely

⅓ cup (80ml) lime juice

⅓ cup (80ml) olive oil

2 tablespoons water

1 barbecued chicken (900g)

8 x 20cm flour tortillas

3 cups (300g) pizza cheese

1 large avocado (320g)

2 large tomatoes (440g),

chopped coarsely

2 fresh small red thai chillies,

chopped finely

1 To make salsa, blend or process

coriander, chilli, onion, juice, oil

and the water until finely chopped.

Season to taste.

2 Heat a large oiled frying pan over

medium heat.

3 Coarsely shred chicken, discard

bones and skin. Spread salsa over half

of each tortilla; top with chicken and

cheese. Fold tortillas in half; press

down firmly.

4 Cook quesadillas, one at a time,

for 1 minute each side or until

browned lightly; wrap in foil to

keep warm. Repeat with the

remaining quesadillas.

5 Meanwhile, slice avocado into

wedges; slice wedges in half

widthways. Toss avocado, tomato

and chilli in a medium bowl to

combine; season to taste.

6 Cut each quesadilla into four

wedges; serve with remaining

salsa and avocado salad.

SERVING SUGGESTION

Toss some rinsed, drained corn kernels

through the avocado salad, if you like;

accompany with a green leafy salad.

MOROCCAN BEEF

COUSCOUS

PREP + COOK TIME 20 MINUTES SERVES 4

2 tablespoons olive oil
4 x 220g new−york cut beef steaks
1 tablespoon ras el hanout
1 tablespoon finely grated lemon rind
⅓ cup (80ml) lemon juice
⅔ cup (160ml) dry white wine
1 cup (250ml) water
1 small red onion (100g), chopped finely
2 cups (400g) couscous
½ cup coarsely chopped fresh mint
¼ cup coarsely chopped fresh
flat−leaf parsley
¼ cup (50g) toasted pepitas
(pumpkin seeds)
⅓ cup (95g) greek−style yoghurt
lemon cheeks or wedges, to serve

1 Heat oil in a large deep frying pan
over medium−high heat; rub beef with
ras el hanout. Cook beef, uncovered,
for 2 minutes or until cooked as
desired, turning once only. Remove
from pan; rest, covered, for 5 minutes,
then slice thinly.
2 Wipe pan clean, then add rind,
juice, wine and the water to pan;
cover, bring to the boil, then remove
from heat. Add onion and couscous
to pan; cover, stand for 5 minutes or
until liquid is absorbed, fluffing with
a fork occasionally. Stir in herbs and
pepitas. Season to taste.
3 Serve couscous topped with steak
and drizzledwith yoghurt; accompany
with lemon cheeks.

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