recipes_Australia_Issue_130_May_2017

Abbott’s

Village

Bakery

Gluten Free

Bread

MAY 2017 recipes+ 53

weekday cooking

THURSDAY FRIDAY

½ teaspoon ground turmeric
2 cups boiling water
2 large chicken stock cubes
2 teaspoons vegetable
or olive oil
1 cured chorizo sausage, sliced
1 onion, finely chopped
2 cloves garlic, crushed
1 red capsicum, sliced (optional)
1 tablespoon smoked paprika
2 x 250g packets (4 cups) quick
cook microwave white rice
1 tomato, finely chopped
300g seafood marinara
1 tablespoon finely chopped
flat-leaf parsley
Lemon wedges, to serve

1 Combine turmeric, boiling
water and crumbled stock
cubes in a saucepan. Bring to
the boil. Reduce heat; hold at
a gentle simmer.

2 Meanwhile, heat oil in a large

heavy-based frying pan over

moderate heat. Add sausage,

onion and garlic; cook and stir

for 2 minutes or until onion is

soft. Add capsicum (if using)

and paprika; cook and stir for

1 minute or until capsicum is

tender. Add rice and tomato; stir

to combine. Add stock mixture.

Bring to the boil. Reduce heat;

simmer, covered, for 5 minutes.

Add marinara mix; simmer,

covered, for a further 3 minutes

or until liquid is absorbed

(craters appear on surface).

Stand for 1 minute (don’t lift lid).

3 Sprinkle with parsley. Serve

with lemon wedges.

Spanish Rice

SERVES 4 PREP 10 minutes COOK 15 minutes
NUTRITION 2250kJ; 19g fat (8g sat); 15g protein; 42g carbohydrate;
7g fibre a serve COST $3.50 a serve

500g chicken thigh fillets,

thickly sliced

⅓ cup satay sauce, plus ⅓ cup

extra, heated, to serve

4 x 75g packets 2-minute

goreng noodles

1 tablespoon water

Cooking oil spray

2 Lebanese cucumbers,

coarsely chopped

2 green onions, shredded

1 long fresh red chilli, sliced

1 Combine chicken, satay sauce,

noodle seasoning sachets from

packets and the water in a bowl.

2 Heat a char-grill pan over

moderate heat. Spray chicken

with oil. Add chicken to grill;

cook and turn for 3 minutes or

until browned and cooked.

Transfer to a heatproof bowl.

3 Cook noodles in a large

saucepan of boiling water for

2 minutes or until tender. Drain;

refresh under warm water.

4 Place noodles on a serving

platter. Top with chicken,

cucumber, shredded onion

and chilli. Serve with extra

satay sauce.

Satay Chicken Noodles

SERVES 4 PREP 15 minutes COOK 5 minutes

NUTRITION 2101kJ; 22g fat (11g sat); 15g protein; 54g carbohydrate;

8g fibre a serve COST $3.50 a serve