The_AustralianWomensWeeklyFood-Issue23_2017

Food In A Flash

64 AWW FOOD • ISSUE TWENTY THREE

BLUE CHEESE, APPLE

& BARBECUED

CHICKEN SLAW

PREP + COOK TIME 25 MINUTES SERVES 4

⅓ cup (45g) flaked almonds

2 medium carrots (240g)

1 large green apple (200g), unpeeled

¼ red cabbage (450g), shredded finely

3 cups (480g) shredded barbecued

chicken

⅓ cup chopped fresh chives

100g gorgonzola dolce or other mild

blue cheese, crumbled

CREAMY DRESSING

2 tablespoons mayonnaise

1 tablespoon lemon juice

1 tablespoon water

¼ teaspoon caster sugar

1 Make creamy dressing.

2 Place almonds in a dry small

frying pan over low heat, tossing

frequently, for 2 minutes or until

golden. Transfer to a large bowl.

3 Cut carrots and unpeeled apple

into matchsticks.

4 Add carrot and apple to a large

bowl with cabbage, chicken, chives

and cheese; toss gently to combine.

5 Transfer slaw to a platter, drizzle

with creamy dressing; season with

freshly ground black pepper.

CREAMY DRESSING

Whisk ingredients together in

a small bowl; season to taste.

FALAFEL WITH EGGPLANT

PUREE & TOMATO SALSA

PREP + COOK TIME 30 MINUTES SERVES 4

2 medium eggplants (460g)

450g packaged ready−made falafel

2 cloves garlic, quartered

2 tablespoons tahini

¾ cup (210g) greek−style yoghurt

2 tablespoons lemon juice

250g rocket leaves

2 tablespoons olive oil

TOMATO SALSA

3 medium tomatoes (450g),

chopped finely

¼ cup finely chopped fresh mint

2 tablespoons finely chopped fresh

flat−leaf parsley

1 Preheat oven to 200°C/180°C fan.

2 Cut eggplant in half lengthways.

Using a small knife, cut a criss−cross

pattern on the cut side. Cook the

eggplant, cut−side down, on a heated

oiled chargrill plate (or grill pan or

barbecue), for 8 minutes or until

tender and soft. Cool slightly.

3 Meanwhile, reheat falafel in oven

according to directions on packet.

4 Using a spoon, scoop eggplant

flesh from skin. Discard the skin.

To make eggplant puree, blend or

process eggplant flesh with garlic,

tahini, yoghurt and lemon juice

until almost smooth; season to taste.

5 Make tomato salsa.

6 Serve falafel with eggplant puree,

rocket and tomato salsa; drizzle with oil.

TOMATO SALSA

Combine ingredients in a medium

bowl; season to taste.

SWEET CHILLI CHICKEN

WITH MANGO SALAD

PREP + COOK TIME 25 MINUTES SERVES 4

4 chicken breast fillets (800g)
2 tablespoons olive oil
½ cup (125ml) sweet chilli sauce
1 clove garlic, crushed
2 tablespoons lime juice
100g rocket
lime cheeks, to serve

MANGO LIME SALAD
2 medium mangoes (860g),
sliced thinly
1 small red onion (100g), sliced thinly
2 tablespoons lime juice
1 long fresh red chilli, chopped finely

1 Heat an oiled chargrill pan (or a
barbecue or grill) over medium heat.
2 Cut chicken breasts in half
lengthways. Combine chicken with
oil, sweet chilli sauce, garlic and lime
juice in a medium bowl; season.
3 Cook chicken in chargrill pan, in
two batches, for 3 minutes each side
or until cooked through.
4 Meanwhile, make the mango
lime salad.
5 Serve chicken with rocket, mango
lime salad and lime cheeks. Drizzle
with cooking juices.

MANGO LIME SALAD
Place ingredients in a medium bowl;
toss gently to combine.