Hey, guys!
You must try the fish in crazy water. The flavour of
fish is made even more intense and delicious when
cooked in the very water from which it came. If you
can’t get your hands on seawater, make a saltwater
solution of 1 part salt to 10 parts water.
Go to bhg.com.au/fasted for more fantastic recipesAdd fish in batches and cook
for 2 minutes each side or
until golden.
3 Add lemon juice and
enough salted water to just
cover. Simmer very gently for
8 minutes or until fish is just
firm. Scatter with parsley and
serve with cabbage.
Chicken and sweet
corn cobbler
Preparation time: 10 mins
Cooking time: 45 mins
Serves 6
4 corncobs
2 tsp sesame oil
2 white onions, thickly
sliced
4cm-piece ginger, cut into
batons
4 cloves garlic, thinly
sliced
2 cups 2.5cm peeled,
seeded, diced pumpkin
1 cup chicken stock
2 tsp cornflour
2 Tbsp cold water
Sea-salt flakes and freshly
ground black pepper,
to season
2 cups roast chicken meat,
skinless, shredded
1 bunch basil, leaves
chopped
2 cups self-raising flour
½ cup finely grated
parmesan
2 Tbsp unsalted butter,
softened
¾–1 cup buttermilk1 Preheat oven to 180°C.
Remove kernels from
corncobs. Heat sesame oil
in a large frying pan over a
medium heat. Add onions,
ginger and garlic and cook for
5 minutes or until onion is
soft. Stir in corn and pumpkin,
cook for a further 3 minutes.
2 Pour in stock and bring
to a simmer for 3 minutes.
Combine cornflour and cold
water in a small bowl, then
add to pan, whisking until
thickened. Season, then fold
in chicken and basil. Spoon
mixture into a 2L baking dish.
3 Mix flour and parmesan
in large bowl and season
generously with salt. Rub in
butter, then stir in enough
buttermilk until a soft dough
forms. Spoon ¼ cupful
dollops of mixture onto
chicken, then bake for
30 minutes or until golden.
Serve.Cook’s tips
Chicken and sweet
corn cobbler
If you prefer, you can
use leftover roast vegies
instead of pumpkin.fastfood
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