12 recipes+ JUNE 201740g butter, chopped
1 leek, pale section only,
thinly sliced
150g diced bacon, finely
chopped
2 cloves garlic, crushed
2 tablespoons plain flour
1.25 litres (5 cups) boiling water
3 large vegetable stock cubes
2 floury potatoes (such as
sebago), cut into 1cm cubes
1 dried bay leaf
500g uncooked medium
prawns, peeled, deveined
300g firm white boneless fish
fillets, cut into 2cm pieces
300ml thickened cream
2 tablespoons finely chopped
flat-leaf parsley
Crusty bread, to serve1 Melt butter in a large
saucepan over moderate heat.
Add the leek, bacon and garlic;
cook and stir for 3 minutes or
until leek softens. Add flour;
cook and stir for 1 minute or
until thick. Remove from heat.2 Whisk in boiling water and
crumbled stock cubes until
combined. Add the potato and
bay leaf. Bring to the boil. Reduce
heat; simmer for 5 minutes or
until potato is tender.3 Add the prawns and fish.
Simmer, stirring occasionally
being careful not to break up
fish, for 5 minutes or until
prawns change colour. Remove
bay leaf. Stir in cream; simmer
for a further 2 minutes or until
heated. Sprinkle with parsley.
Serve with bread.Seafood Chowder
SERVES 6 PREP 20 minutes COOK 20 minutes
COST $3.40 a serve + BUDGET TIP Omit uncooked prawns.
Add 250g small cooked peeled prawns instead.500g all-rounder potatoes
(such as desiree), coarsely
chopped
½ cup milk, warmed
2 x 7g sachets (1 tablespoon)
dried yeast
¼ teaspoon caster sugar
1 cup bread flour
½ teaspoon salt
2 teaspoons vegetable
or olive oil
200g button mushrooms,
thinly sliced
1 onion, finely chopped
2 cloves garlic, crushed
1 sprig rosemary,
finely chopped
100g streaky rindless bacon
125g brie cheese, thinly sliced
Mixed salad leaves, to serve
1 Place potato in a large
saucepan. Cover with cold
water. Bring to the boil. Cook
for 10 minutes or until potato
is tender. Drain. Return to pan;
mash until smooth.
2 Meanwhile, whisk milk, yeast
and sugar in a bowl. Stand in
a warm, draught-free place for
10 minutes or until frothy.
3 Combine 3/4 cup of the mashed
potato, bread flour and salt in a
bowl. Make a well at centre. Add
the yeast mixture; stir to combine.
Turn dough out onto a lightly
f loured work surface; knead until
smooth. Place in a lightly oiled
bowl. Cover; stand in a warm,
draught-free place for 40 minutes
or until doubled in size.4 Preheat oven, with an oven
tray, to 200ºC/180ºC fan-forced.
Heat oil in a large frying pan
over moderate heat. Add
mushroom, onion, garlic, and
rosemary; cook and stir for
3 minutes or until mushroom
is tender. Punch dough down.
Turn out onto a lightly floured
surface; knead until smooth.
Roll the dough out to a
30cm x 20cm rectangle.
Transfer to a piece of baking
paper. Top with remaining
mashed potato, mushroom
mixture and bacon. Transfer
dough, with paper, to preheated
tray. Bake for 20 minutes. Top
with brie; bake for a further
8 minutes or until cheese melts
and pizza base is golden brown.
Serve with mixed salad leaves.Potato & Bacon Pizza
SERVES 4 PREP 20 minutes + 1 hour to prove
COOK 45 minutes COST $3.50 a serve