recipes_Australia_June_2017

JUNE 2017 recipes+ 53

SHOPPING LIST

REMINDER

Abbott’s

Village

Bakery

Gluten Free

Bread

weekday cooking

THURSDAY FRIDAY

2 slices white bread,

cut into cubes

1 tablespoon vegetable

or olive oil

4 eggs, at room temperature

2 rashers bacon, rind removed,

sliced

¼ cup reduced-fat mayonnaise

1 tablespoon water

1 tablespoon white vinegar

1 teaspoon Worcestershire

sauce

1 clove garlic, crushed

Few drops of red Tabasco sauce

2 baby cos, leaves separated

1 cup shredded cooked

skinless chicken

½ avocado, sliced

1 Preheat oven to 180ºC/160ºC

fan-forced. Place bread on an

oven tray. Drizzle with oil; toss

to combine. Bake for 7 minutes

or until crisp and golden brown.

2 Meanwhile, place eggs in

a small saucepan. Cover with

cold water; bring to the boil

over high heat, stirring (this

helps centre the yolks). Cook

for 4 minutes. Refresh under

cold running water. Peel; quarter.

3 Heat a small frying pan over

high heat. Cook and stir bacon

for 1 minute or until browned.

Whisk mayonnaise, the water,

vinegar, Worcestershire sauce,

garlic and Tabasco sauce

in a bowl.

4 Combine lettuce, chicken

and avocado in a large bowl.

Add egg, bacon and croutons

to salad. Drizzle with the

mayonnaise dressing; toss

to serve.

Easy Chicken Caesar

SERVES 4 PREP 10 minutes COOK 10 minutes

NUTRITION 1961kJ; 27g fat (10g sat); 15g protein; 21g carbohydrate;

4g fibre a serve COST $3.45 a serve

4 large salt-reduced vegetable

stock cubes

1.75 litres (7 cups) boiling

water

40g butter

1 onion, finely chopped

1 clove garlic, crushed

2 cups arborio rice

¾ cup frozen peas

415g can pink salmon, drained,

flaked

2 tablespoons chopped

fresh dill (optional)

1 Place crumbled stock cubes

and the boiling water in a large

saucepan; bring to the boil.

Reduce heat; simmer, covered.

2 Meanwhile, melt butter in a

large saucepan over moderate

heat. Cook onion and garlic for

2 minutes or until soft. Add rice,

stir to coat grains.

3 Add stock mixture, a ladleful

at a time, allowing liquid to

absorb between additions,

stirring for 20 minutes or until

rice is creamy and tender.

4 Stir in peas and salmon,

cook for 2 minutes or until

heated. Serve sprinkled with

dill (if using).

Salmon, Pea & Dill Risotto

SERVES 4 PREP 5 minutes COOK 25 minutes

NUTRITION 1984kJ; 22g fat (12g sat); 15g protein; 49g carbohydrate;

5g fibre a serve COST $3.15 a serve

PHOTOGRAPHY

BEN DEARNLEY, ROB SHAW, JOHN PAUL URIZAR & PHILLIP WEBB