The_AustralianWomensWeeklyFood-Issue23_2017

74

What’s For Dinner?

MARSALA CHICKEN

WITHWHITEBEANPUREE

PREP + COOK TIME 30 MINUTES SERVES 4

If you can’t find chicken minute steaks
or uncrumbed schnitzels, cut 4 chicken
breast fillets in half horizontally to
make 8 pieces. If you prefer, you can
make a mustard sauce for the chicken:
replace marsala with dry white wine
and stir 2 teaspoons of wholegrain
mustard into the finished sauce.

1 tablespoon olive oil
8 x 90g chicken minute steaks
⅔ cup (160ml) marsala
¼ cup (60ml) water
¼ cup (60ml) pouring cream

WHITE BEAN PUREE
2 x 400g cans cannellini beans,
drained, rinsed
¼ cup (60ml) lemon juice
1 clove garlic

1 Heat oil in a large frying pan over
high heat; cook chicken, in batches,
for 2 minutes each side or until
browned and cooked. Remove from
pan; rest, covered, to keep warm.
2 Meanwhile, make the white
bean puree.
3 Addmarsalaandthewaterto
same frying pan; cook, stirring, for
3 minutes or until liquid is reduced
by half. Add cream; cook, stirring
occasionally, for 2 minutes or until
mixture is reduced and thickened.
Season to taste.
4 Serve chicken and white bean
puree with marsala sauce.

WHITE BEAN PUREE
Blend or process ingredients until
smooth. Transfer to a medium
saucepan; cook puree until warmed
through. Season to taste.

ASPARAGUS

& FETTA FRITTATA

PREP + COOK TIME 35 MINUTES (+ COOLING)

SERVES 4

You can also start cooking the frittata

in a non−stick ovenproof frying pan

on the stovetop and then finish it

under the grill. Store cooled frittata,

covered, in the fridge for up to 2 days.

The frittata can be eaten warm or at

room temperature.

170g asparagus, trimmed,

chopped coarsely

2 small zucchini (180g), sliced thinly

lengthways

1 cup (120g) frozen peas

8eggs

½ cup (125ml) pouring cream

½ cup lightly packed fresh mint

leaves, torn

150g fetta, crumbled

1 Preheat oven to 180°C/160°C

fan. Oil a 20cm x 30cm rectangular

pan; line base with baking paper,

extending the paper 5cm over the

long sides.

2 Place asparagus, zucchini and peas

in a small saucepan of boiling water.

Return to the boil; drain immediately,

transfer to a bowl of iced water until

cold. Drain well, then pat dry with

paper towel.

3 Whisk eggs and cream in a large

jug until combined. Add mint; season.

4 Place fetta and vegetables in pan;

pour over egg mixture.

5 Bake the frittata for 25 minutes

or until set. Cool frittata before

cutting into slices.

RED TOFU CURRY

PREP + COOK TIME 15 MINUTES SERVES 4

Fried tofu puffs are cubes of firm tofu

that have been deep−fried so that they

puff up. They are sold in packets and

are available in the refrigerated

section of Asian food stores.

1 tablespoon vegetable oil

1 medium red onion (170g),

sliced thinly

⅓ cup (100g) red curry paste

1 cup (250ml) coconut milk

½ cup (125ml) water

1 bunch baby carrots (400g), trimmed

175g broccolini, trimmed

200g fried tofu puffs, halved

(see above)

100g snow peas, trimmed

1 cup lightly packed fresh

coriander sprigs

1 Heat oil in a medium saucepan

over medium heat; cook onion,

stirring, for 3 minutes or until

softened slightly.

2 Add curry paste, coconut milk,

the water and carrots to pan. Bring

to a simmer; cook, stirring, for

4 minutes. Add broccolini and tofu

puffs; cook for 2 minutes. Add snow

peas; simmer for 1 minute or until

just tender. Season to taste.

3 Serve curry topped with coriander.

SERVING SUGGESTION

Serve with steamed

jasmine rice.