The_Australian_Women_Weekly_Food_Issue_24_2017

AWW FOOD • ISSUE TWENTY FOUR

GRILLED STEAK WITH

SALSA VERDE

PREP + COOK TIME 40 MINUTES SERVES 2

2⅓ cups (580ml) water
½ cup (85g) polenta
1 tablespoon finely grated parmesan
2 x 120g lean beef eye−fillet steaks

SALSA VERDE
¼ cup firmly packed flat−leaf
parsley leaves
2 tablespoons mint leaves
¼ cup firmly packed basil leaves
2 teaspoons rinsed, drained capers
1 clove garlic, crushed
2 teaspoons finely grated lemon zest
1½ tablespoons olive oil

40

MINUTES

GRILLED STEAK

WITH SALSA

VERDE

1 Make salsa verde.

2 Boilthewaterinamedium

saucepan. Gradually add polenta,

stirring constantly. Reduce heat;

simmer, stirring, for 10 minutes

or until the polenta thickens. Add

cheese, stir until cheese melts. Fold

through half the salsa verde; cover

to keep warm.

3 Meanwhile, cook beef on a heated

oiled grill plate (or grill or barbecue)

for 4 minutes each side or until

browned and cooked as desired.

Cover; rest for 5 minutes, then slice

beef thickly on an angle.

4 Serve the beef with the polenta;

accompany with remaining salsa verde.

SALSA VERDE

Blend or process parsley, mint, basil,

capers, garlic and zest until a coarse

paste forms. Transfer to a small bowl;

stir in oil to combine.

Per serve: 23.3g total fat (6.3g

saturated fat); 1496kJ (357 cal);

32.2g carbohydrate; 31.7g protein;

5.4g fibre; 148mg sodium; medium GI

TURKISH CHICKEN

KEBABS

PREP + COOK TIME 30 MINUTES

(+ REFRIGERATION) SERVES 2

1 cup (280g) low−fat greek−style

natural yoghurt

1 clove garlic, crushed

1 teaspoon ground cumin

300g chicken thigh fillets, trimmed,

cut into 3cm cubes

2 tablespoons flat−leaf parsley leaves

TOMATO WHEAT PILAF

2 teaspoons extra virgin olive oil

1 small brown onion (80g),

chopped finely

¾ cup (120g) cracked wheat

1½ cups (325ml) water

1 tablespoon salt−reduced

tomato paste

CUCUMBER SALAD

½ lebanese cucumber (65g),

sliced thinly

1 medium tomato (150g),

cut into wedges

¼ small red onion (25g), sliced thinly

1 Combine yoghurt and garlic in

ashallowbowl;reservehalfthe

mixture. Stir cumin into remaining

yoghurt mixture; add chicken, rub

all over to coat in mixture. Cover,

refrigerate for 30 minutes.

2 Meanwhile,make tomato wheat

pilaf and cucumber salad.

3 Thread chicken onto 4 skewers.

Cook chicken on a heated, oiled grill

plate (or grill or barbecue) for 8 minutes,

turning occasionally, or until cooked.

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