140 FOODTOLOVE.COM.AUAUGUST 2017
Salt and pepper chicken
with crunchy carrot salad
SERVES 4 PLUSCHICKEN FOR CHICKEN MAC ‘N’
CHEESE PREP AND COOK TIME40 MINUTES1 tablespoon sesame seeds
3 teaspoons sea salt flakes, crumbled
1 teaspoon cracked black peppercorns
2 teaspoons dried chilli flakes, optional
1 tablespoon extra virgin olive oil
1.5kg chicken thigh fillets
1½ cups (300g) jasmine rice
1½ cups (375ml) water
400g gai lan (Chinese broccoli),
trimmed, chopped coarsely
2 tablespoons oyster sauce
2 teaspoons sesame oil
1 medium (140g) lemon
2 medium (240g) carrots, cut into
matchsticks
1 medium (130g) Lebanese cucumber,
sliced lengthways
⅓ cup loosely packed fresh coriander
leaves
2 green onions (green shallots),
sliced thinly1 Combine seeds, salt, pepper, chilli and
olive oil in a large bowl. Add the chicken;
rub with seed mixture.
2 Cook the chicken, in batches, in a
heated oiled large frying pan, for about
10 minutes or until browned. Turn the
chicken; cook for about 5 minutes or
until cooked through. Remove from pan;
cover to keep warm. Reserve one-third
of the chicken; cover and refrigerate for
Chicken Mac ‘n’ Cheese.
3 Meanwhile, combine rice and the water
in a medium saucepan; cover, bring to
the boil. Cook, covered, on low heat, for
8 minutes or until just tender. Remove
from heat; stand, covered, for 5 minutes.
4 Stir-fry gai lan, sauce and sesame oil in
the same heated frying pan until gai lan
is wilted.
5 Cut lemon in half; squeeze juice from
one half of lemon. Cut remaining half
into 4 small wedges. Combine carrot,
cucumber, coriander, onion and lemon
juice in a small bowl.
6 Serve chicken with gai lan, carrot salad,
lemon wedges and rice.
Not suitable to freeze. Rice suitable
to microwave.Chicken mac ‘n’ cheese
SERVES 4 PREP AND COOK TIME40 MINUTES
400g macaroni
300g broccoli, cut into florets
4 rashers bacon, chopped
2 cloves garlic, crushed
50g butter, chopped
⅓ cup (50g) plain flour
1 litre (4 cups) milk
1 cup (80g) finely grated parmesan
cheese
2½ cups (400g) reserved chopped
cooked chicken from Salt and Pepper
Chicken with Crunchy Carrot Salad (see
recipe, right)
1 cup (120g) frozen peas
½ cup (35g) panko (Japanese)
breadcrumbs
20g butter, melted, extra
2 tablespoons chopped fresh flat-leaf
parsley
1 cup (100g) grated mozzarella cheese
1 Preheat oven to 220°C (200°C fan-forced).
Oil a 3-litre (12-cup) ovenproof dish or pan.
2 Cook macaroni in a large saucepan of
boiling salted water until almost tender.
Add broccoli to pan; boil for 2 minutes.
Drain macaroni and broccoli; transfer
to a large bowl.
3 Meanwhile, cook the bacon in a
medium frying pan over medium heat
for about 5 minutes or until browned
lightly. Add the garlic; cook, stirring, until
fragrant. Add to bowl.
4 Melt butter in the same large saucepan
over medium-high heat. Add the flour;
cook, stirring, for 1 minute or until
bubbling. Gradually stir in milk. Cook,
stirring, until mixture boils and thickens.
Stir in parmesan; season to taste. Transfer
to bowl with macaroni; stir in chicken and
peas until combined. Season to taste.
Transfer mixture to ovenproof dish.
5 Combine breadcrumbs, extra butter,
parsley and mozzarella in a small bowl;
sprinkle over pasta mixture in dish.
6 Bake for about 10 minutes or until
browned lightly.
Suitable to freeze. Not suitable
to microwave.Test Kitchen tip
●You can use a barbecued chicken
for this recipe, if you prefer.Chicken mac
‘n’ cheeseTHURSDAY
DINNER