recipes_Australia_September_2017

here to help in season

60 recipes+ SEPTEMBER 2017

Chicken & Pea

Pesto Pasta

SERVES 4 PREP 10 minutes

COOK 15 minutes COST $3.50 a serve

300g orecchiette pasta

1 cup shelled peas

⅓ cup freshly grated parmesan,

plus extra shaved, to serve

¼ cup pecans, toasted

¼ cup light olive oil,

plus 1 tablespoon extra

¼ cup basil leaves, plus extra, to serve

1 tablespoon lemon juice

1 clove garlic

2 single chicken breast fillets, thinly sliced

½ cup drained sun-dried tomato strips

1 Cook pasta in a large saucepan of

boiling salted water for 10 minutes or

until tender. Drain.

2 Meanwhile, to make pea pesto, process

peas, parmesan, pecans, oil, basil, juice and

garlic in a food processor until almost

smooth. Heat extra oil in a large frying pan

over moderate heat. Cook and turn chicken

for 3 minutes or until browned and cooked.

3 Add pasta, tomato and pea pesto;

toss to combine. Serve topped with

extra parmesan and extra basil.

Char-grilled Asparagus

& Pea Flatbread

SERVES 4 PREP 20 minutes + 50 minutes

to prove COOK 10 minutes

¾ cup lukewarm water

1 teaspoon caster sugar

1 teaspoon dried yeast

1¾ cups bread flour

1 teaspoon salt

2 tablespoons light olive oil,

plus 1 tablespoon extra

2 bunches asparagus, trimmed

180g reduced-fat fetta, crumbled

Pinch of ground nutmeg

½ cup shelled peas, blanched

1 red onion, thinly sliced

½ cup snow pea sprouts, halved

½ cup mint leaves

1 Whisk the water, sugar and yeast in a

heatproof jug. Stand in a warm, draught-free

area for 5 minutes or until frothy.

2 Sift flour and salt into a large bowl. Make

a well at centre. Pour in yeast mixture and

1 tablespoon of the oil. Mix to a soft dough.

Turn out onto a lightly floured work surface;

knead briefly. Place in a greased heatproof

bowl. Cover with plastic food wrap. Place in

a warm, draught-free area for 45 minutes or

until doubled in size. Punch down dough.

3 Preheat a char-grill pan to medium. Roll

out dough to a large oval, about 8mm thick.

Brush both sides with a little remaining oil.

Grill for 3 minutes each side or until crisp

and golden. Toss asparagus in the rest of

the oil. Grill for 2 minutes or until tender.

4 Combine fetta, extra oil and nutmeg

in a bowl; mash until combined. Spread

over grilled bread. Top with asparagus,

peas, onion, sprouts and mint.

TOP TIP

You’ll need to buy about

250g peas for this recipe

TOP TIP

You’ll need to buy

about 500g peas

for this recipe

BUDGET

WINNER

$2

A SERVE

PHOTOGRAPHY

ROB SHAW & JOHN PAUL URIZAR