CHICKEN, MINTED PEA
& RICOTTA MEATBALLS
PREP + COOK TIME 50 MINUTES SERVES 2⅓ cup (40g) frozen peas
1 teaspoon finely grated lemon rind
2 tablespoons coarsely chopped fresh
mint leaves
175g chicken mince
1 clove garlic, crushed
¼ cup (25g) dried multigrain
breadcrumbs
1 egg yolk
2 tablespoons low−fat ricotta
1 tablespoon olive oil
400g can diced tomatoes
2 teaspoons balsamic vinegar
130g wholemeal spaghetti
2 tablespoons fresh mint leaves, extra
2 tablespoons finely grated parmesan1 Preheat oven to 240°C220°C
fan. Grease and line a small shallow
baking dish with baking paper.
2 Place the peas in a medium
heatproof bowl, cover with boiling
water; stand for 1 minute, drain,
reserving 1 tablespoon of the water.
Blend or process peas, reserved
water, rind and chopped mint
until just combined.
3 Combine the chicken, garlic,
breadcrumbs and egg yolk in
a medium bowl, mix well. Stir
in pea mixture and ricotta.
4 Roll level tablespoons of mixture
into balls using wet hands. Place in
prepared dish; drizzle with oil. Roast
for 15 minutes, turning once. Add
tomatoes and vinegar; cook for
5 minutes or until the meatballs
are cooked through and sauce is hot.
5 Meanwhile, cook pasta in a
large saucepan of boiling water for
8 minutes or until just tender. Drain.
6 Serve pasta with
meatballs and sauce.
Top with the extra mint
and cheese.PASTA PRIMAVERA
WITH POACHED SALMON
PREP + COOK TIME 40 MINUTES SERVES 4
300g fresh fettuccine (recipe, page 20)
1.25 litres (5 cups) water
2 sprigs fresh dill
6 black peppercorns
2 teaspoons finely grated lemon rind
440g skinless salmon fillets
2 teaspoons extra virgin olive oil
1 medium red onion (170g),
sliced thinly
2 cloves garlic, crushed
170g asparagus, halved crossways
150g snow peas, halved, trimmed
½ cup (60g) frozen peas
2 tablespoons lemon juice
2 teaspoons finely chopped fresh dill
2 tablespoons coarsely chopped fresh
flat−leaf parsley
1 Cook pasta in a large saucepan of
boiling water for 8 minutes or until
just tender; drain.
2 Meanwhile, place the water, dill
sprigs, peppercorns and half the rind
in a large saucepan; add salmon.
Bring pan to the boil. Reduce heat to
medium−low; simmer, uncovered, for
8 minutes, turning salmon halfway
through poaching time. Remove salmon
from poaching liquid; discard liquid.
When salmon is cool enough to handle,
flake salmoninto a medium bowl.
3 Heat oil in same cleaned pan; cook
onion, garlic andasparagus,stirring,
for 5 minutesor until asparagus is
tender. Add snow peas, peas, juice,
remaining rind, pasta and salmon to
pan; stir until hot. Remove from heat;
stir in herbs.PASTA PRIMAVERA
WITH POACHED SALMON22