recipes_Australia_Issue_129_April_2017

46 recipes+ APRIL 2017

TUESDAY WEDNESDAY

1 tablespoon vegetable
or light olive oil
1 eggplant, cut into 2cm pieces
1 onion, finely chopped
2 cloves garlic, crushed
500g pork mince
1½ cups passata (Italian tomato
cooking sauce)
½ cup boiling water
1 small beef stock cube
300g spaghetti
¼ cup chopped flat-leaf parsley
⅓ cup freshly grated parmesan

1 Heat oil in a large frying pan
over high heat. Cook eggplant
for 5 minutes or until golden.
Transfer to a plate lined with
paper towel.

2 Add onion and garlic to pan;
cook and stir for 2 minutes or
until soft. Add mince; cook,
stirring to break up lumps,

for 5 minutes or until browned.

Stir in passata, the boiling water

and crumbled stock cube.

Return the eggplant to the

pan; bring to the boil. Reduce

the heat; simmer, stirring

occasionally, for 10 minutes

or until the sauce thickens.

3 Meanwhile, cook pasta in a

large saucepan of boiling salted

water for 10 minutes or until

tender. Drain; return to pan

4 Stir pork mixture through

pasta. Add parsley; toss to

combine. Serve sprinkled with

parmesan.

Pork & Eggplant Spaghetti

SERVES 4 PREP 5 minutes COOK 25 minutes NUTRITION 2675kJ;
28g fat (15g sat); 11g protein; 56g carbohydrate; 9g fibre a serve
COST $3.50 a serve

500g chicken thigh fillets,

fat trimmed

1 tablespoon vegetable

or olive oil

2 tablespoons warm water

¼ cup lemon juice

2 cloves garlic, crushed

3 teaspoons Dijon mustard

2 teaspoons dried oregano

leaves

600g chat (baby) potatoes,

halved

2 green onions, thinly sliced

1 Lebanese cucumber, halved

lengthwise, thinly sliced

⅔ cup chopped flat-leaf parsley

1 Using a meat mallet, gently

pound chicken until 1cm thick.

Process oil, the warm water,

juice, garlic, mustard and

oregano in a food processor

until combined. Transfer

2½ tablespoons of the mixture

to a glass or ceramic bowl. Add

chicken; toss to coat. Reserve

remaining lemon mixture.

2 Place potato in a medium

saucepan; cover with cold

water. Bring to the boil. Boil for

8 minutes or until just tender.

Drain. Transfer to a heatproof

bowl. Add ¼ cup of reserved

lemon mixture to potato; toss

to coat. Cool for 5 minutes.

Add onion, cucumber, parsley

and remaining lemon mixture;

toss to combine.

3 Meanwhile, heat a char-grill

pan over moderately high heat.

Cook chicken for 3 minutes

each side or until browned

and cooked.

4 Serve chicken with the

potato salad.

Lemon Chicken with Potato Salad

SERVES 4 PREP 10 minutes COOK 15 minutes

NUTRITION 2368kJ; 20g fat (8g sat); 31g protein; 21g carbohydrate;

4g fibre a serve COST $3.40 a serve