The Australian Women\'s Weekly Food - Issue 27 2017

65

2 MEXICAN CHORIZO

&BEANSTEW

PREP + COOK TIME 30 MINUTES SERVES 4

Cook 6 fresh chorizo sausages (675g)
in a heated oiled large frying pan for
5 minutes or until cooked through.
Remove from pan. Drain and rinse
800g can four−bean mix. Add beans,
30g packet taco seasoning, 410g can
diced tomatoes, ½ cup (120g) thickly
sliced roasted red capsicum, 1 cup
(160g) frozen corn kernels and ⅓ cup
(80ml) water to the same pan; bring
to the boil. Reduce heat; simmer,
uncovered, for 5 minutes or until
sauce thickens. Slice sausages thickly.
Return to pan; simmer, uncovered, for
5 minutes or until heated. Season to
taste. Serve sprinkled with ¼ cup
firmly packed fresh small coriander
sprigs. Accompany with grilled
tortillas and sour cream.

3 CREAMY TOMATO

CHICKEN CACCIATORE

PREP + COOK TIME 20 MINUTES SERVES 4

Heat 1 tablespoon olive oil in a

medium saucepan over high heat;

cook 500g thinly sliced chicken

breast, in batches, for 3 minutes

or until browned. Remove from pan.

Heat 1 tablespoon olive oil in same

pan; cook 150g thinly sliced portobello

mushrooms and 1 crushed garlic clove,

stirring occasionally, for 5 minutes or

until mushroom is tender. Return

chicken to pan with 400g canned

crushed tomatoes. Simmer, uncovered,

for 5 minutes or until chicken is

cooked through. Add ½ cup (125ml)

pouring cream and ⅓ cup (40g)

coarsely chopped seeded black olives;

simmer, uncovered, for 1 minute or

until thickened slightly. Season to

taste. Serve with cooked farfalle

(bowtie) pasta or creamy polenta.

Sprinkle with fresh oregano leaves.

3

4

4 LEMON & FENNEL

SEAFOOD STEW

PREP + COOK TIME 45 MINUTES SERVES 6

Trim 2 baby fennel bulbs (260g);

reserve fronds. Finely slice fennel;

combine with 2 tablespoons lemon

juice in a glass bowl. Cook 1 finely

chopped large brown onion(200g) in

a heated oiled saucepan, stirring, for

5 minutes or until soft. Add 4 crushed

garlic cloves; cook, stirring, for 1 minute

or until fragrant. Add ⅓ cup (80ml)

dry white wine and a pinch each of dried

chilli flakes and saffron threads; cook,

stirring, for 2 minutes or until reduced

slightly. Add 2 x 400g cans diced

tomatoes; simmer, uncovered, for

10 minutes. Add 1 litre (4 cups)

fish stock; simmer, uncovered, for

20 minutes or until reduced by a

quarter. Add 2kg fresh marinara mix.

Cover; simmer, stirring occasionally,

for 5 minutes or until prawns change

colour. Serve stew topped with

fennel mixture and reserved

fronds. Accompany with bread.