recipes_Australia_June_2017

JUNE 2017 recipes+ 43

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PHOTOGRAPHY

PABLO MARTIN

STYLING

KATE BROWN

FOOD PREPARATION

REBECCA CLANCY

RECIPE ADAPTED BY RECIPES +

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Have a question for Amanda about cooking? Send

it, along with your full name and town or suburb,

to [email protected] for your

chance to have it published and win a prize.

This month, Editor

Amanda Lennon talks

about dried herbs

Q

What’s the best way to store

dried herbs?

Michael Bowden, Rosebud, Vic

A

Although fresh herbs are a huge part

of the way food tastes and looks, most

fresh herbs (especially the leafy varieties) are

at their peak during the warmer months. The

quality drops and they become expensive

during the cooler months. Dried herbs are

a more budget-friendly, year-round option.

Even if you use a lot of fresh herbs, it’s a good

idea to always have a few varieties of dried

herbs, such as parsley, oregano and thyme, on

hand. Dried herbs add great flavours to bread

doughs and also liven up casseroles and

simmers. But unlike fresh herbs, remember to

always add at the beginning of cooking, so the

flavour is slowly released during the cooking

process. Look for dried herbs sold in airtight

containers. If purchased in plastic packaging,

it’s a good idea to transfer them to an airtight

container for

storing. Keep in a

cool, dark place,

but not near the

oven or stovetop!

Dried herbs, just

like spices, are

affected by heat,

resulting in a

much shorter

shelf life.

LET’S ASK

AMANDA

HOW!

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Edible Blooms always makes the perfect present

for any occasion. Available from Edible Blooms:

edibleblooms.com.au

Tuna Scotch Eggs

SERVES 4 PREP 25 minutes

+ 45 minutes to chill COOK 10 minutes

+ TOP TIP You will need to cook

2 large chopped all-rounder potatoes

(such as desiree) for this recipe.

425g can tuna in olive oil, drained, flaked

1 cup cold mashed potato

1 tablespoon finely chopped chives

4 hard-boiled eggs, peeled

2 tablespoons plain flour

1 egg, lightly whisked

1/2 cup dried packaged breadcrumbs

Vegetable oil, to deep-fry

Mixed salad leaves, to serve

Sweet chilli sauce, to serve

1 Line an oven tray with baking paper.

Combine the tuna, potato and chives in

a large bowl. Divide tuna mixture into

4 equal portions. Shape a portion of tuna

around each egg to evenly coat. Place on

prepared tray. Chill for 15 minutes.

2 Place the flour, whisked egg and

breadcrumbs in separate shallow bowls.

Dust tuna eggs in flour; shake off any

excess. Dip in egg, then breadcrumbs

to lightly coat. Place on prepared tray.

Chill for 30 minutes or until firm.

3 Pour enough oil into a large heavy-based

saucepan to reach a depth of 5cm. Heat

over high heat (oil is ready when a cube of

bread crisps quickly without absorbing

any oil). Deep-fry scotch eggs, in batches,

for 4 minutes or until golden brown and

heated. Drain on paper towel.

4 Serve Tuna Scotch Eggs with salad

and sweet chilli sauce.

READER RECIPE

“A humble tin of

fish provides a

great twist on

the traditional

scotch egg.”

AMAZ ING PRIZE

ANITA WINS a Whirlpool Crisp N’

Grill Convection Microwave, RRP

$299. Delivering benefits traditionally

seen in a conventional oven, this

limited-edition red model can roast

meat, bake cakes and do everything

a traditional oven can do. Find out

more about Whirlpool products at

thegoodguys.com.au.

• ANITA MORRIS,
  TORONTO, NSW

CONGRATS

ANITA!