recipes_Australia_Issue_129_April_2017

APRIL 2017 recipes+ 21

family cooking for 2

2 eggs, at room temperature

10g butter

2 teaspoons vegetable or light olive oil

1 red onion, finely chopped

2 teaspoons minced ginger

1 teaspoon mild curry powder

¾ cup white long-grain rice

3 cups water

1 large vegetable stock cube

185g can tuna in springwater,

drained, flaked

½ red capsicum, sliced

1 tablespoon lime juice

⅓ cup Greek-style natural yoghurt, to serve

1 fresh long red chilli, sliced

½ Lebanese cucumber, sliced

1 Place the eggs in a saucepan; cover

with cold water. Bring to the boil, stirring

(this helps centre the yolks). Boil for

6 minutes; drain. Refresh under cold

water. Peel. Cut into quarters.

2 Meanwhile, heat butter and oil in a large

heavy-based saucepan over moderately

high heat. Cook and stir onion and ginger

for 3 minutes or until soft. Add curry

powder; cook and stir for 30 seconds or

until fragrant. Add the rice; stir to coat in

butter mixture. Add the water and

crumbled stock cube. Bring to the boil.

Reduce heat; simmer, covered, covered,

for 12 minutes or until water is absorbed

(craters appear on surface). Remove from

heat. Stand, covered, for 5 minutes (don’t lift

lid). Stir with a fork to separate grains.

3 Add the tuna, capsicum and juice; cook

and stir for 1 minute or until heated and

combined. Serve pilaf with egg, yoghurt,

chilli and cucumber.

Tuna Kedgeree

SERVES 2 PREP 15 minutes COOK 25 minutes

Chickpea, Lamb

& Capsicum Pilaf

SERVES 2 PREP 10 minutes

COOK 25 minutes COST $3.45 a serve

10g butter

2 teaspoons vegetable or light olive oil

1 onion, finely chopped

1 clove garlic, crushed

1 dried bay leaf

¼ teaspoon ground allspice

¾ cup basmati rice

1 x 3cm strip lemon zest

3 cups water

1 large chicken stock cube

125g lamb mince

125g can chickpeas, rinsed

½ red capsicum, coarsely chopped

2 tablespoons flat-leaf parsley leaves

1 Heat the butter and oil in a medium

heavy-based saucepan over moderately

high heat. Cook and stir onion and garlic

for 3 minutes or until soft. Add bay leaf

and allspice; cook and stir for 30 seconds

or until fragrant. Add the rice and zest; stir

to coat in butter mixture. Add the water

and crumbled stock cube. Bring to the

boil. Reduce heat; simmer, covered, for

12 minutes or until water is absorbed

(craters appear on surface). Remove from

heat. Stand, covered, for 5 minutes (don’t

lift lid). Stir with a fork to separate grains.

2 Meanwhile, heat a frying pan over moderate

heat. Add mince; cook, stirring to break up

lumps, for 4 minutes or until browned. Add

the chickpeas and capsicum; cook and stir

for 4 minutes or until capsicum is tender.

3 Add rice to mince mixture; cook and
stir for 1 minute or until heated and
PHOTOGRAPHY combined. Stir in parsley.

RODNEY MACUJA, ROB SHAW & JOHN PAUL URIZAR BUDGET TIP

Use brown or

white onion

instead of red

BUDGET

WINNER

$3.40

A SERVE