48 GOURMET TRAVELLER
Chipotle-roastedchicken with
salsaverdeSERVES 4A one-pandishwithendlesspossibilities.Tryit withtortillas
and some shredded cabbage for a build-your-own-taco night.4 chickenMarylands(about
250gmeach),jointed
2 cannedchipotlechillies
inadobo,finelychopped
1 garlicclove,crushed
1 tspgroundcorianderseeds
1 tspgroundcumin
½ tspgroundpaprika
Halvedavocado,shredded
cabbage(optional)and
breadortortillas, to serve
SALSAVERDE
1 bunchcoriander, finely
chopped
2 springonions, finely
chopped
2 jalapeños,finelychopped
Juiceof2 limes,plus lime
halvestoserve
1 tbsp olive oil1 Preheatovento 220 °C.
Placechickenina roastingpan
withchipotle,garlicandspices,
andseasonwithsalt.Tossto
coatandcombine.Turnchicken
skin-sideupandroastuntil
cookedthroughandjuicesrun
clearwhena thighis pierced
witha skewer(30minutes).
2 Meanwhile,forsalsaverde,
stiringredientsin a bowlwitha
largepinchofsalttocombine.
3 Servechickenwithsalsa
verde,avocadoshredded
cabbage and bread.BlackpeppertofuSERVES 4
Tofuis a weeknightsaviour,andpicksupotherflavourssuperbly.
The key here? Crack the pepper fresh, and don’t skimp on it.1 tbspsunfloweroil,orother
neutral-flavouredoil
20 gm(4cmpiece)ginger,
finelychopped
1 garlicclove, very thinly
sliced
80 ml(⅓cup)Shaoxingwine
50 mllightsoysauce
2 tbspoystersauce
2 tspcoarselycrushed
blackpepper
600 gmmedium-firmtofu,
thicklyslicedintosquares
1 tspcornflourmixedwith
1-2tspcoldwater
SteamedAsiangreens,such
aschoysum,andsteamed
rice (optional), to serve1 Heatoilina deepfrying
panovermedium-highheat.
Addgingerandgarlic, and
stir-fryuntilfragrantandtender
(20-30seconds).AddShaoxing,
soyandoystersauce, bringto
a simmer,thenaddpepper
andtofu, andsimmer,without
stirring,untiltofuis warmed
through(5minutes).Add
cornflourmixturetopanand
stirgentlytocombineand
thickensauce, beingcareful
nottobreakuptofu.Serve
withsteamed greens and rice.