recipes_Australia_June_2017

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JUNE 2017 recipes+ 47

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weekday cooking


THURSDAY FRIDAY


1 tablespoon vegetable
or olive oil
1 onion, finely chopped
11/3 cups arborio rice
1 teaspoon ground turmeric
4 large vegetable stock cubes
1.5 litres (6 cups) boiling water
2 tomatoes, finely chopped
½ teaspoon fennel seeds,
crushed (optional)
¼ cup freshly grated parmesan

1 Heat oil in a large frying pan
over moderate heat. Cook and
stir onion for 5 minutes or until
soft. Add rice and turmeric;
stir to coat grains.

2 Crumble stock cubes into the
boiling water; stir to dissolve.
Add stock to rice mixture, one
ladleful at a time, allowing
liquid to absorb between
additions, stirring, for 20 minutes

or until rice is creamy and
cooked but firm to bite. Add
tomato and fennel seeds (if
using); cook for 1 minute or
until heated.

3 Sprinkle with parmesan
to serve.

Turmeric & Tomato Risotto
SERVES 4 PREP 5 minutes COOK 25 minutes
NUTRITION 1471kJ; 7g fat (2g sat); 8g protein; 59g carbohydrate;
3g fibre a serve COST $3.45 a serve

Ocean
Spray Light
Cranberry
Juice

16 Savoy cabbage leaves,
stems removed
500g Italian-style sausage,
skins removed
2 tablespoons freshly grated
parmesan
1 tablespoon dried packaged
breadcrumbs
1 egg, lightly whisked
½ cup finely chopped flat-leaf
parsley, plus extra, to serve
1 tablespoon vegetable
or olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
400g can chopped tomatoes
1/3 cup water

1 Cook cabbage leaves in a large
saucepan of boiling water for
2 minutes or until pliable. Drain;
refresh under cold water.

2 Meanwhile, combine sausage
meat, parmesan, breadcrumbs,
egg and parsley in a bowl. Using
dry hands, shape into 16 balls.

3 Trim cabbage leaves into
rectangles; wrap each meatball
in a leaf.

4 Heat oil in a deep frying pan
over moderate heat. Cook
and stir onion and garlic for
2 minutes or until soft. Add
tomatoes and the water; bring
to the boil. Reduce heat. Add
cabbage parcels, seam-side
down. Cover; cook for
10 minutes or until cooked.
Serve topped with extra parsley.

Cabbage-wrapped Meatballs
SERVES 4 PREP 15 minutes COOK 15 minutes
NUTRITION 1856kJ; 25g fat (8g sat); 44g protein; 8g carbohydrate;
5g fibre a serve COST $3.50 a serve

PHOTOGRAPHY


JAMES MOFFATT & ROB SHAW

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