The_AustralianWomensWeeklyFood-Issue23_2017

136

CHILLI CHICKEN

WITH BLAT SALAD

PREP + COOK TIME 30 MINUTES SERVES 6

6 chicken thigh fillets (1kg),
each cut into 3 pieces
1 teaspoon dried chilli flakes
½ teaspoon sea salt flakes
2 tablespoons olive oil
10 thin slices ciabatta (250g)
cooking oil spray
6 rindless bacon slices (390g)
1 butter lettuce, leaves separated
1 medium avocado (250g), sliced
2 medium tomatoes (300g), sliced

BUTTERMILK DRESSING
⅓ cup (80ml) buttermilk
⅓ cup (80g) sour cream
1 tablespoon finely chopped
fresh chives
1 tablespoon finely chopped fresh dill
1 tablespoon white wine vinegar
1 clove garlic, crushed

1 Make buttermilk dressing.
2 Combine chicken, chilli, salt
and oil in a large bowl. Cook chicken
on a heated oiled grill plate (or grill
or barbecue) over medium heat for
3 minutes each side or until cooked
through. Clean grill plate.
3 Spray the ciabatta lightly with
cooking oil. Cook ciabatta and bacon
on heated grill plate over high heat
for 1 minute each side or until bacon
is golden and crisp.
4 To make blat salad, arrange the
bacon, lettuce, avocado and tomato
on plates, top with chicken; drizzle
with dressing. Serve with ciabatta.

BUTTERMILK DRESSING
Whisk ingredients in a small bowl
until combined; season to taste.

CRAB & GREEN MANGO

NOODLE SALAD

PREP + COOK TIME 30 MINUTES (+ STANDING)

SERVES 6

200g bean thread vermicelli

3 small green mangoes (700g),

cut into matchsticks

400g cooked crab meat, flaked

1 small red onion (100g), halved,

sliced thinly

150g watercress sprigs

1⅓ cups firmly packed fresh

coriander leaves

⅔ cup firmly packed fresh mint leaves

2 medium limes (180g),

cut into cheeks

SWEET CHILLI DRESSING

⅓ cup (80ml) lime juice

2 tablespoons fish sauce

2 tablespoons sweet chilli sauce

1 tablespoon grated palm sugar

1 Place vermicelli in a medium

heatproof bowl, cover with boiling

water; stand for 10 minutes or until

just tender. Drain. Rinse under cold

water; drain well. Using kitchen

scissors, cut the vermicelli into

random lengths.

2 Make sweet chilli dressing.

3 Place vermicelli and dressing

in a large bowl with mango, crab

meat, onion, watercress and herbs;

toss gently to combine. Serve the

salad with lime cheeks.

SWEET CHILLI DRESSING

Place ingredients in a

screw−top jar; shake well.

CRAB&GREENMANGO^1 Pl ll d

CRAB & GREEN MANGO

NOODLE SALAD

Alfresco Menu