recipes_Australia_Issue_129_April_2017

12 recipes+ APRIL 2017

family mains

Chorizo, Spinach

& Fetta Quiche

SERVES 6 PREP 20 minutes

COOK 40 minutes

2 teaspoons vegetable or olive oil

250g cured chorizo sausages, sliced

4 green onions, finely chopped

8 sheets filo pastry

Cooking oil spray

4 eggs, at room temperature

½ cup thickened cream

250g packet frozen chopped spinach,

thawed

100g fetta, crumbled

Mixed salad, to serve

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

Place a 22cm (base measurement) round

fluted tart pan with removable base on an

oven tray. Heat oil in a large frying pan over

moderate heat. Add sausage; cook and stir

for 3 minutes or until browned. Add onion;

cook and stir for 1 minute or until soft.

2 Stack pastry sheets on a clean work

surface, overlapping slightly, to form a large

disc, spraying between sheets with oil.

Place pastry stack into prepared pan,

allowing it to overhang sides.

3 Whisk eggs and cream in a jug. Spoon

sausage mixture over base of pastry shell.

Using hands, squeeze excess liquid from

spinach, then scatter over sausage mixture.

Top with fetta. Pour cream mixture over

fetta. Scrunch pastry edge to partially cover

filling. Bake for 35 minutes or until just set at

centre. Serve with salad.

MAKE AHEAD

Quiche can be

made up to 2 days

ahead. Store in an

airtight container

in the fridge

BUDGET

WINNER

$

A SERVE

Chorizo Burritos

SERVES 4 PREP 20 minutes

COOK 20 minutes COST $3.50 a serve

½ cup long-grain brown rice, rinsed

4 corn cobs, husks and silks removed

1 red onion, thickly sliced

Cooking oil spray

250g cured chorizo sausages,

thickly sliced

¼ cup coriander leaves

2 fresh small red chillies, seeded,

finely chopped

½ cup Greek-style natural yoghurt

1 lime, zest finely grated, juiced

8 flour tortilla wraps, heated, to serve

1 baby cos lettuce, leaves separated

1 avocado, sliced

Chilli sauce, to serve (optional)

1 Cook rice in a saucepan of boiling water

for 20 minutes or until tender. Drain.

Transfer to a large bowl.

2 Meanwhile, heat a char-grill pan over

high heat. Spray corn and onion with oil.

Grill corn, onion and sausage, in batches,

for 6 minutes or until browned and tender.

Using a large, sharp knife, cut kernels from

corn. Add to rice in bowl.

3 Add coriander and chilli to corn mixture;

toss to combine. Whisk yoghurt, zest and

juice in a small bowl.

4 Place tortillas on a clean work surface.

Top with lettuce, corn mixture and

avocado. Drizzle with yoghurt mixture. Roll

up tightly to enclose filling; cut in half. Serve

with chilli sauce (if using).