recipes_Australia_Issue_129_April_2017

APRIL 2017 recipes+ 53

PHOTOGRAPHY

DAVID HAHN, SCOTT HAWKINS, JOHN PAUL URIZAR & RODNEY MACUJA

SHOPPING LIST

REMINDER

weekday cooking

THURSDAY FRIDAY

410g can baby potatoes,

rinsed, sliced

2 zucchinis, thinly sliced

1 baby fennel bulb,

thinly sliced

4 x 150g firm white fish fillets

8 small thyme sprigs

¾ cup boiling water

1 large fish stock cube

½ cup dry white wine

20g butter, chopped

2 tomatoes, cut into wedges

Lemon wedges, to serve

1 Preheat oven to 200ºC/180ºC

fan-forced. Evenly layer potato,

zucchini and fennel in a large

ovenproof dish. Top with fish

and thyme. Pour in the boiling

water, crumbled stock cube and

wine; dot with butter.

2 Cover tightly with foil. Bake

for 10 minutes. Remove foil;

add tomato to dish. Bake for a

further 10 minutes or until fish

is cooked when tested with a

fork (flakes easily). Serve with

lemon wedges.

French-style Fish & Vegie Bake

SERVES 4 PREP 10 minutes COOK 20 minutes

NUTRITION 2235kJ; 19g fat (9g sat); 11g protein;

23g carbohydrate; 5g fibre a serve COST $3.35 a serve

2 teaspoons vegetable or olive

oil, plus 2 teaspoons extra

410g can sweetcorn kernels,

drained

340g jar asparagus spears in

springwater, drained, cut

into 3cm pieces

2 small zucchinis, sliced

3 green onions, cut into

3cm lengths

8 eggs, lightly whisked

¼ cup mint leaves, torn, plus

1 tablespoon extra, to serve

200g reduced-fat fetta,

crumbled

Mixed salad, to serve

1 Preheat an oven grill to

moderately high. Heat oil in a

20cm (top measurement)

heavy-based ovenproof frying

pan over moderate heat. Add

corn kernels, asparagus,

zucchini and onion to pan;

cook and stir for 5 minutes or

until vegetables are tender.

Transfer vegetables to a large

bowl. Wipe pan clean.

2 Add egg and mint to

vegetable mixture in bowl; mix

well. Heat extra oil in same pan

over moderate heat. Add egg

and vegetable mixture; level

surface. Cook for 5 minutes or

until golden brown underneath.

Top frittata with fetta, pushing

gently into egg mixture.

3 Place frying pan under grill;

cook for 4 minutes or until just

set at centre. Sprinkle with extra

mint. Serve with salad.

Asparagus, Corn & Cheese Frittata

SERVES 4 PREP 15 minutes COOK 15 minutes

NUTRITION 1979kJ; 24g fat (9g sat); 24g protein;

15g carbohydrate; 5g fibre a serve COST $3.40 a serve

Abbott’s

Village

Bakery

Gluten Free

Bread