Food In A Flash
62 AWW FOOD • ISSUE TWENTY FOUR
STEAK&SPUDS WITH
SALSA VERDE
PREP + COOK TIME 30 MINUTES SERVES 4
500g small kipfler potatoes,
halved lengthways
1½ tablespoons olive oil
8 x 100g beef fillet medallions
1 bunch watercress (350g) trimmed
SALSA VERDE
1 clove garlic, crushed
1 teaspoon dijon mustard
2 teaspoons baby capers
2 anchovy fillets
3 teaspoons red wine vinegar
3 cornichons
¼ cup loosely packed fresh
mint leaves
¼ cup loosely packed fresh
basil leaves
2 tablespoons coarsely chopped
fresh flat−leaf parsley leaves
¼ cup (60ml) extra virgin olive oil
1 Preheat oven to 220°C/200C°fan.
2 Line an oven tray with baking
paper. Toss potato with half the oil
in the tray; season. Roast the potato
for 20 minutes or until golden
and tender.
3 Make salsa verde.
4 Heat the remaining oil over
medium−high heat in a large frying
pan; cook beef, for 2½ minutes each
side for medium, or until cooked
as desired.
5 Serve steak with potato,
watercress and salsa verde.
SALSA VERDE
Process ingredients until finely
chopped; season to taste.
BALSAMIC TOMATO &
MUSHROOM CHICKEN
PREP + COOK TIME 30 MINUTES SERVES 42 tablespoons olive oil
8 x 125g chicken thighs with skin
2 cloves garlic, sliced
8 sprigs fresh thyme
4 flat mushrooms (320g), sliced
250g cherry tomatoes
1 tablespoon balsamic vinegar
80g fetta, crumbled
¼ cup coarsely chopped fresh
flat−leaf parsley leaves1 Heat oil in a large, heavy−based
frying pan over high heat. Season
chicken; cook, in two batches, for
2 minutes each side or until
browned. Remove from pan.
2 Reduce heat to medium. Cook
garlic, thyme and mushroom,
stirring occasionally, for 5 minutes
or until browned. Add tomatoes;
cook, stirring, for 1 minute. Return
chicken to pan; cook, covered, for
10 minutes or until cooked through.
3 Drizzle chicken with vinegar;
sprinkle with fetta and parsley.PRAWNS WITH
RISONI&PEAS
PREP + COOK TIME 20 MINUTES SERVES 440g butter, chopped
2 cloves garlic, crushed
1 cup (250ml) chicken stock
1 cup (250ml) water
2½ cups (300g) frozen peas
2 cups (440g) risoni pasta
⅓ cup (80ml) extra virgin olive oil
24 medium shelled uncooked prawns
(1kg), tails intact
½ cup coarsely chopped fresh
flat−leaf parsley leaves
1 fresh long red chilli, seeded,
chopped finely
2 teaspoons extra virgin olive
oil, extra
lemon wedges, to serve1 Heat butter in a small saucepan
over low heat. Once foaming, add
half the garlic; cook, stirring, for
30 seconds or until fragrant. Add
stock and the water, bring to the boil;
reduce heat slightly. Add peas; cook,
covered, for 3 minutes or until tender.
Remove and reserve ½ cup of peas.
2 Cook the pasta in a saucepan of
boiling water for 10 minutes or until
tender; drain.
3 Meanwhile, heat oil in a large
frying pan over high heat. Cook
theprawnsfor1minute,addthe
remaining garlic, turn prawns over;
cook for a further minute or until
just cooked through.
4 Using a stick blender (or small
food processor), coarsely puree pea
and stock mixture; stir in reserved
wholepeas.Seasontotaste.Add
puree mixture and pasta to pan with
prawns; stir to combine. Cook for
a further minute or until heated
through. Stir in parsley and chilli.
5 To serve, divide mixture between
bowls, drizzle with extra oil;
accompany with lemon wedges.COOK’S
NOTES
PRAWNS WITH RISONI & PEAS
You could make the recipe
using vongole (clams)
instead of prawns and
moghrabieh (pearl
couscous) instead of the
risoni. Accompany with
crusty bread.