recipes_Australia_September_2017

SEPTEMBER 2017 recipes+ 35

SHOPPING LIST

REMINDER

1 onion, finely chopped

2 cloves garlic, crushed

Cooking oil spray

2 x 400g cans diced tomatoes

375g large pasta shells

300g salami, chopped

½ cup drained

pimiento-stuffed

green olives

Mixed green salad,

to serve (optional)

1 Spray onion and garlic with

oil. Heat a large frying pan over

moderate heat. Add onion and

garlic; cook and stir for 2 minutes

or until soft. Add tomatoes to

pan. Bring to the boil. Reduce

heat; simmer for 10 minutes or

until thickened slightly.

2 Meanwhile, cook pasta in

a large saucepan of boiling

salted water for 10 minutes

or until tender. Drain.

3 Add pasta and salami to

tomato mixture; simmer for

2 minutes or until heated.

Stir through olives. Serve

with salad (if using).

Salami & Olive Pasta Shells

SERVES 4 PREP 10 minutes COOK 15 minutes

NUTRITION 2234kJ; 22g fat (11g sat); 14g protein;

46g carbohydrate; 7g fibre a serve COST $3.50 a serve

weekday cooking

THURSDAY FRIDAY

Mission

Mild

Burrito

Kit

400g packet frozen mashed

potatoes, thawed

210g can pink salmon,

drained, flaked

¾ cup soft fresh breadcrumbs

2 green onions, thinly sliced

1 lemon, zest finely grated,

juiced, plus wedges, to serve

1 egg, lightly whisked

2 tablespoons plain flour

¼ cup vegetable oil

½ cup low-fat Greek-style

yoghurt

1 tablespoon chopped dill

1 tablespoon chopped capers

Mixed salad leaves, to serve

1 Place the potato in a

microwave-safe bowl.

Microwave, covered, on High

(100%) for 2 minutes or until

heated. Stand for 1 minute. Stir.

Add salmon, breadcrumbs,

onion, zest, juice and egg; mix

well. Shape mixture into 8 oval

patties. Dust in flour, shaking

off excess.

2 Heat half the oil in a large

frying pan over moderate heat.

Cook patties, in 2 batches, for

2 minutes each side or until

golden brown and heated; top

up with remaining oil between

batches. Drain on paper towel.

3 Whisk yoghurt, dill and

capers in a bowl. Serve patties

with salad leaves, dill yoghurt

and lemon wedges.

Salmon Rissoles

SERVES 4 PREP 15 minutes COOK 10 minutes

NUTRITION 2234kJ; 20g fat (10g sat); 16g protein;

29g carbohydrate; 8g fibre a serve COST $3.40 a serve

TOP TIP

You will need

1 slice of white

day-old bread

PHOTOGRAPHY for crumbs

SCOTT HAWKINS, LOUISE LISTER & ROB SHAW