New Idea — 14 August 2017

Every Night Easy

Serves 4, Prep 10 mins, Cook 12 mins

Serves 4, Prep 12 mins, Cook 17 mins

375g spaghetti

2 tblsps olive oil

1 large onion, finely chopped

1 large carrot, peeled,

finely chopped

2 stalks celery, finely chopped

2 cloves garlic, crushed

500g packet pork and

veal mince

1 tblsp Tuscan seasoning

680g jar tomato, basil and

garlic pasta sauce

Salt and pepper, to taste

Finely grated parmesan,

to serve

1 Cook pasta in a large

saucepan of boiling,

salted water until tender.

Drain, reserving ½ cup of

the cooking liquid. Return

pasta to pan. Cover to

keep warm.

2 Meanwhile, heat oil in a

large, deep frying pan over

a medium heat. Add onion,

carrot, celery and garlic.

Cook, stirring occasionally,

until soft. Add mince and

seasoning. Cook, stirring to

break up mince, for about

5 minutes, or until browned.

3 Add sauce and reserved

cooking liquid. Bring to boil.

Simmer, covered, stirring

occasionally for about 12

minutes, or until slightly

thickened. Season with salt

and pepper. Add pasta.

Stir to coat.

4 Serve with grated

parmesan.

4 x 200g boneless, skinless,

thick, white fish fillets

200g packet vermicelli rice

noodles

100g snow peas, trimmed,

halved diagonally

1 cup fresh coriander leaves

1 large carrot, peeled,

thinly shredded

3 green spring onions,

thinly sliced

2 tsps sesame oil

SAUCE

¼ cup hoisin sauce

2 tblsps soy sauce

1 tblsp ginger paste

1 To make sauce, combine all

ingredients in a jug. Mix well.

2 Toss fish with half the sauce

in a bowl. Transfer to a

roasting pan lined with baking

paper.

3 Cook in a hot oven (200C)

for about 12 minutes, or until

cooked through.

4 Meanwhile, cook noodles

according to packet directions.

Drain. Rinse under cold water.

Transfer to a large bowl. Add

snow peas, coriander, carrot,

onions and sesame oil. Toss

to combine.

5 Serve fish with noodle salad.

Drizzle with remaining sauce.

Hoisin-Glazed Fish with

Snow Pea Noodle Salad

Tuscan Spaghetti Bolognese

We

used ling, but

any thick firm,

white fish fillets can

be used. Make sure

any bones are

removed. Photos: Andre Martin. Styling: Janelle Bloom. Food preparation: Sarah-Jane Hallett. Recipe development: Mel Burge.

Pork

and veal

mince can be

replaced with

beef for a

change.

50

Every night

FIVE WEEKNIGHT

MEALS ON THE

TABLE — IN LESS

THAN 35 MINUTES!

easy

EVERYNIGHT EASY.indd 50 31/7/17 5:20 PM