Food In A Flash
6
MALAYSIAN FISH CURRY
PREP+ COOK TIME15 MINUTES SERVES 61 tablespoon vegetable oil
2 medium potatoes (400g),
cut into wedges
500g firm white fish fillets,
cut into 2.5cm pieces
1 medium brown onion (150g),
sliced thinly
1 clove garlic, crushed
1 cinnamon stick
2 x 410g can mild malaysian
curry sauce
200g green beans or sugar snap peas,
trimmed, halved lengthways
750g packaged white long−grain
microwave rice
⅓ cup (45g) roasted peanuts,
chopped coarsely
½ cup coarsely chopped fresh
coriander1 Heat oil in a large deep frying
pan over high heat; cook potato, in
batches, until browned all over.
Remove from pan. Add fish to pan,
in batches; cook for 2 minutes or
until browned. Remove from pan.
2 Cook onion and garlic in same
pan, stirring, until onion softens.
Return potatoes to the pan with
cinnamon and sauce; bring to
the boil. Reduce heat; simmer,
uncovered, for 5 minutes or until
potato is tender. Return fish to pan;
simmer, uncovered, for 1 minute or
until fish is cooked through.
3 Meanwhile, microwave beans
for 1 minute or until just tender.
4 Microwaverice according to
directions on packet. Remove
cinnamon stick from curry. Serve
curry topped with beans, nuts and
coriander; accompany with rice.SPANISH CHICKEN
& CHORIZO STEW
PREP + COOK TIME 40 MINUTES SERVES 61 cup (250ml) chicken stock
pinch of saffron threads
340g cured chorizo sausage,
sliced thickly
1.5kg chicken drumsticks
2 teaspoons olive oil
1 medium brown onion (150g),
sliced thickly
1 medium red capsicum (200g),
sliced thickly
2 teaspoons smoked paprika
800g can crushed tomatoes
½ cup (75g) seeded black olives
¼ cup loosely packed fresh flat−leaf
parsley leaves1 Combine stock and saffron in a
small bowl. Set aside until required.
2 Cook chorizo in a large saucepan
over medium heat until browned.
Drain on paper towel.
3 Cook chicken, in batches, in
the same pan, for 3 minutes each
side, or until browned all over.
Remove from pan.
4 Heat oil in the same pan; cook
onion and capsicum, stirring, for
2 minutes or until onion softens. Add
paprika; cook, stirring, until fragrant.
5 Return chorizo and chicken to pan.
Add stock mixture and tomatoes,
cover; bring to the boil. Reduce heat;
simmer, covered, for 20 minutes
or until chicken is cooked through.
Stir in olives.
6 Serve stew sprinkled with parsley;
accompany with crusty bread rolls,
if you like.SPAGHETTINI NIÇOISE
PREP + COOK TIME 30 MINUTES SERVES 4
250g spaghettini pasta
4 eggs
425g canned tuna chunks in olive oil,
drained, flaked
⅓ cup (55g) seeded kalamata olives,
chopped coarsely
250g cherry tomatoes, halved
⅓ cup (50g) roasted pine nuts
100g baby rocket leaves
½ teaspoon dried chilli flakes
LEMON MUSTARD DRESSING
2 tablespoons olive oil
1 tablespoon finely grated lemon rind
¼ cup (60ml) lemon juice
1 clove garlic, crushed
1 tablespoon dijon mustard
1 tablespoon rinsed, drained baby
capers
1 Make lemon mustard dressing.
2 Cook pasta in a large saucepan
of boiling salted water for minutes
or until tender; drain. Return to pan
to keep warm.
3 Meanwhile, place eggs in a small
saucepan, cover with cold water;
bring to the boil. Boil, uncovered, for
2 minutes or until soft−boiled. Drain;
rinse under cold water. When cool
enough to handle, peel eggs.
4 Add tuna, olives, tomato, nuts,
rocket and dressing to pasta in pan;
toss gently. Season to taste. Serve
pasta topped with halved soft−boiled
eggs and chilli flakes.
LEMON MUSTARD DRESSING
Place ingredients in a screw−top jar;
shake well.