recipes_Australia_June_2017

JUNE 2017 recipes+ 47

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REMINDER

weekday cooking

THURSDAY FRIDAY

1 tablespoon vegetable

or olive oil

1 onion, finely chopped

11/3 cups arborio rice

1 teaspoon ground turmeric

4 large vegetable stock cubes

1.5 litres (6 cups) boiling water

2 tomatoes, finely chopped

½ teaspoon fennel seeds,

crushed (optional)

¼ cup freshly grated parmesan

1 Heat oil in a large frying pan

over moderate heat. Cook and

stir onion for 5 minutes or until

soft. Add rice and turmeric;

stir to coat grains.

2 Crumble stock cubes into the

boiling water; stir to dissolve.

Add stock to rice mixture, one

ladleful at a time, allowing

liquid to absorb between

additions, stirring, for 20 minutes

or until rice is creamy and

cooked but firm to bite. Add

tomato and fennel seeds (if

using); cook for 1 minute or

until heated.

3 Sprinkle with parmesan

to serve.

Turmeric & Tomato Risotto

SERVES 4 PREP 5 minutes COOK 25 minutes

NUTRITION 1471kJ; 7g fat (2g sat); 8g protein; 59g carbohydrate;

3g fibre a serve COST $3.45 a serve

Ocean

Spray Light

Cranberry

Juice

16 Savoy cabbage leaves,

stems removed

500g Italian-style sausage,

skins removed

2 tablespoons freshly grated

parmesan

1 tablespoon dried packaged

breadcrumbs

1 egg, lightly whisked

½ cup finely chopped flat-leaf

parsley, plus extra, to serve

1 tablespoon vegetable

or olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

400g can chopped tomatoes

1/3 cup water

1 Cook cabbage leaves in a large

saucepan of boiling water for

2 minutes or until pliable. Drain;

refresh under cold water.

2 Meanwhile, combine sausage

meat, parmesan, breadcrumbs,

egg and parsley in a bowl. Using

dry hands, shape into 16 balls.

3 Trim cabbage leaves into

rectangles; wrap each meatball

in a leaf.

4 Heat oil in a deep frying pan

over moderate heat. Cook

and stir onion and garlic for

2 minutes or until soft. Add

tomatoes and the water; bring

to the boil. Reduce heat. Add

cabbage parcels, seam-side

down. Cover; cook for

10 minutes or until cooked.

Serve topped with extra parsley.

Cabbage-wrapped Meatballs

SERVES 4 PREP 15 minutes COOK 15 minutes

NUTRITION 1856kJ; 25g fat (8g sat); 44g protein; 8g carbohydrate;

5g fibre a serve COST $3.50 a serve

PHOTOGRAPHY

JAMES MOFFATT & ROB SHAW