recipes_Australia_Issue_129_April_2017

8 recipes+ APRIL 2017

Chilli & Coriander

Calamari Stir-fry

SERVES 4 PREP 20 minutes
COOK 10 minutes COST $3.50 a serve

500g cleaned squid hoods
1 bunch coriander, stems and roots
chopped, leaves reserved
3cm fresh ginger, grated
1 tablespoon vegetable or peanut oil,
plus 1 tablespoon extra
2 cloves garlic, crushed
1 fresh long red chilli, finely chopped
1 teaspoon finely grated lime zest
340g jar asparagus spears in springwater,
drained, cut into 4cm lengths
250g cherry tomatoes, quartered
1 tablespoon fish sauce
1 tablespoon lime juice, plus extra wedges,
to serve
3 cups cooked long-grain brown rice,
to serve

1 Using a large, sharp knife, slit one side of

each squid hood lengthwise; open out flat

with inside facing up. Using the tip of knife,

score surface, not quite through, in a small

diamond pattern. Cut squid hood into 3cm

squares; blot dry on paper towel.

2 Combine calamari, coriander stems

and roots, ginger, oil, garlic, chilli and zest

in a glass bowl.

3 Heat a wok or large frying pan over high

heat. Add extra oil; swirl to coat surface.

Stir-fry calamari, in 2 batches, for 2 minutes

or until curled and golden. Transfer to a

heatproof plate. Return all calamari to pan,

along with the asparagus, tomato and fish

sauce; stir-fry for 30 seconds or until heated.

Remove from heat. Toss through the juice

and reserved coriander leaves. Serve with

rice and lime wedges.

Minted Pork Larb

Stir-fry

SERVES 4 PREP 10 minutes

COOK 15 minutes COST $3.45 a serve

1 tablespoon vegetable or peanut oil,

plus 1 tablespoon extra

400g pork mince

2 green onions, sliced

2 cloves garlic, crushed

1 birdseye chilli, finely chopped,

plus extra, to serve

200g green beans, sliced

1 yellow capsicum, finely chopped

¼ cup sweet chilli sauce

1½ tablespoons fish sauce

¼ cup lime juice, plus extra halves, to serve

2 cups shredded red cabbage

¼ cup mint leaves

2 baby cos lettuces, leaves separated

1 Heat a wok or large frying pan over high

heat. Add oil; swirl to coat surface. Stir-fry

pork, in 2 batches, breaking up lumps,

for 4 minutes or until browned. Transfer

to a heatproof bowl.

2 Add extra oil to wok. Stir-fry onion,

garlic and chilli for 30 seconds or until

fragrant. Add beans and capsicum;

stir-fry for 1 minute or until just tender.

3 Return pork to wok, along with the

with sweet chilli sauce and fish sauce;

stir-fry for 2 minutes or until heated.

Remove from heat. Add the juice and

cabbage; toss to combine.

4 Sprinkle pork with mint. Serve with

lettuce leaves, extra chilli and lime halves.