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

(Wang) #1
SALMON & PEA BAKE
PREP + COOK TIME 45 MINUTES SERVES 6

375g rigatoni pasta
30g butter
2 tablespoons plain flour
2 cups (500ml) milk
1½ cups (180g) frozen peas, thawed
½ cup (40g) coarsely grated parmesan
1¼ cups (150g) coarsely grated
cheddar
415g can pink salmon, drained, flaked
skin and bones removed

1 Preheat oven to 200°C/180°C fan.
2 Cook pasta in a large saucepan of
boiling water for 10 minutes or until
just tender; drain.

3 Meanwhile, melt butter in a
medium saucepan. Add flour; cook,
stirring, for 1 minute or until mixture
thickens and bubbles. Gradually stir
in milk; stir over medium heat for
5 minutes or until sauce boils and
thickens. Stir in peas, ¼ cup of the
parmesan and ¾ cup of the cheddar.
Season to taste.
4 Combine sauce mixture with
pasta and salmon in an oiled shallow
2.5−litre (10−cup) ovenproof dish;
sprinkle with the remaining combined
parmesan and cheddar.
5 Bake, uncovered, for
20 minutes or until
browned lightly.

CHEESE PARCELS
WITH TOMATO
&OLIVESALAD
PREP + COOK TIME 20 MINUTES SERVES 4

200g soft fresh ricotta
200g soft fetta
⅔ cup (160g) sour cream
2eggs
8 sheets filo pastry
Cooking oil spray
2 lebanese cucumbers (260g),
sliced finely
250g mixed tomatoes, halved
½ cup (60g) pitted black olives, halved
½ cup loosely packed fresh mint leaves
½ cup loosely packed fresh flat−leaf
parsley leaves
1 tablespoon red wine vinegar
2 tablespoons olive oil

1 Preheat oven to 200°C/180°C fan.
Line an oven tray with baking paper.
2 Mix cheeses, sour cream and eggs
in a small bowl until smooth; season.
3 Layer pastry sheets on a board,
spraying with oil between layers. Cut
pastry stack into four equal portions.
For each parcel, shape a quarter of
the cheese mixture into a log on one
pastry stack, leaving a 3cm border
at bottom and sides. Fold in sides,
then roll pastry tightly over filling
to enclose. Spray with oil;place,
seam−side down, on oven tray.
Repeat with the remaining pastry
stack and cheese mixture to make
four parcels in total.
4 Bake parcels for 5 minutes
or until browned.
5 Combine cucumber, tomato,
olives and herbs in a medium bowl
with vinegar and oil. Season to taste.
Cut parcels in half; serve with salad.

SALMON &
PEA BAKE

Food In A Flash


AWW FOOD • ISSUE TWENTY SEVEN 75

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