recipes_Australia_September_2017

SEPTEMBER 2017 recipes+ 81

PHOTOGRAPHY

ROB SHAW

STYLING

JANE COLLINS

FOOD PREPARATION

REBECCA CLANCY

RECIPE ADAPTED BY RECIPES

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recipes + editor Amanda

Kelly-Lennon tackles that

age-old avocado question

Q

I’ve recently started using

avocados in my cooking.

How can I stop them from going

brown once they’ve been cut open?

Nikki Davis, Banksia Park, SA

A

Despite all the gadgets and supposed tips

and tricks, there’s only one way to stop

avocados discolouring, and that’s to drizzle

the cut flesh with lemon juice. We’re so lucky

in Australia to have such wonderful creamy

avocados to make guacamole with and to use

as a topping for crackers, a filling for sushi rolls

and in salads. Even better, avocados are good

for you – they contain healthy unsaturated fat

and are rich in vitamin C. There are two main

varieties: Hass and Shepard. Hass has a dark,

bumpy skin, while the Shepard variety has a

light green, smooth skin. When buying, look

for fruit that yields slightly when pressed and

has an even-toned green skin without any

soft black patches. If not using straightaway,

buy avocados slightly unripe, as they ripen

quickly. Store

avocados

at room

temperature

for up to three

days. Once cut,

store them in the

fridge for a day

or so, sprinkled

with lemon juice.

Lime juice also

works well.

LET’S ASK

AMANDA HOW!

NIKKI WINS a delicious and practical ALDI

EXPRESSI prize pack, RRP $150.91. She’ll now

be able to forget about costly cafe coffees and

become her own barista, using ALDI’s Multi

Beverage Capsule Machine, Milk Frother and

coffee capsules. Nikki’s friends will be queuing

up to have a coffee at her place! To find out

more, visit aldi.com.au/expressi

READER

RECIPE

AMAZ ING PRIZE

LYNETTE WINS a gorgeous prize pack from

Stephanie Alexander’s signature collection, RRP

$202.92. Included are two terracotta bowls, a

baguette bread bag, round basket, oven glove,

wooden plant and seed dibbler and galvanised

watering can. Visit stephaniealexander.com.au

Send your Reader Recipe to: recipes+, Level 1,

54 Park Street, Sydney, NSW 2000 or email

[email protected]. Please include

your address and daytime phone number.

½ x 1kg packet frozen chicken strips

80g mixed salad leaves

4 iceberg lettuce leaves, shredded

1 Lebanese cucumber, halved

lengthwise, sliced

½ cup coriander leaves

1 long fresh red chilli, thinly sliced

2 green onions, sliced

½ cup Caesar salad dressing

⅓ cup shaved parmesan, plus ⅓ cup extra

1 Preheat oven 180ºC/160ºC fan-forced.

Line an oven tray with baking paper.

Place chicken on prepared tray; bake

for 15 minutes or until crispy.

2 Meanwhile, combine salad leaves,

iceberg lettuce, cucumber, coriander, chilli

and onion in a bowl. Add chicken, salad

dressing and parmesan; toss to combine.

3 Serve sprinkled with extra parmesan.

Chilli Chicken Caesar

SERVES 4 PREP 5 minutes COOK 15 minutes COST $3.40 a serve

– LYNETTE BUYERS,

CAVES BEACH, NSW

“This is such a quick

and easy, filling

meal when you’re

short on time.”

CONGRATS,

LYNETTE!

CONGRATS,

NIKKI!