Better Homes and Gardens Australia — December 2017

FOOD IN A FLASH

SWEET POTATO AND
SALAMI FRITTERS
Preparation time 15 mins
Cooking time 20 mins
Makes 16

1 cup self-raising flour
2 free-range eggs
¾ cup buttermilk
2 cups sweet potatoes,
coarsely grated
1 medium zucchini, coarsely grated
200g sliced sopressa salami, finely
sliced into thins
2 cloves garlic, minced
¼ bunch mint leaves, torn
2 sprigs rosemary, finely chopped
Sea-salt flakes and freshly ground
black pepper, to season
2 Tbsp extra virgin olive oil
Aioli, to serve
Pesto, to serve
Micro herbs, to garnish

STEP 1 Combine the flour, eggs
and buttermilk in a medium bowl
and whisk until smooth. In a large
bowl mix together the sweet potato,
zucchini, salami, garlic and herbs.
Season generously. Add the egg
mixture and stir until just combined.
STEP 2 Heat oil in a large frying
pan over a medium heat. Cook
heaped tablespoons of fritter mix,
in batches, for 2 minutes on each
side or until they are golden and
set. Drain on paper towel. Top
with aioli and pesto and then serve
garnished with the micro herbs.

Grapefruit chicken salad cups

GRAPEFRUIT CHICKEN

SALAD CUPS

Preparation time 20 mins

Cooking time nil

Serves 4

4 pink grapefruit

2 cups shredded barbecue chicken,

skin removed

1 lebanese cucumber, coarsely

grated

2 Tbsp sunflower seeds, chopped

1 Tbsp dried cranberries, chopped

2 green shallots, finely sliced

½ bunch dill, finely chopped

½ bunch basil leaves, shredded

½ cup light Greek-style yoghurt

2 cloves garlic, minced

2 tsp Worcestershire sauce

2 tsp honey

Baby herbs, to garnish

STEP 1 Use a sharp knife to cut the top

third off each grapefruit, then cut a

small flat surface on the bottom so the

grapefruits will sit upright on a plate.

STEP 2 Cut around the inside of the

fruit with a small or flexible knife,

leaving the skin intact. Remove the

connecting membranes from the

grapefruit segments and dice the fruit.

Place fruit into a large bowl.

STEP 3 Add chicken, cucumber,

sunflower seeds, cranberries, shallots

and herbs to diced grapefruit. In

a small bowl, mix yoghurt, garlic,

Worcestershire sauce and honey until

well combined. Pour over the chicken

mixture and toss to combine. Spoon

into grapefruit cups and top with baby

herbs to serve.

SMOKY CHIPOTLE

CHICKEN TACO BOWL

Preparation time 15 mins

Cooking time 15 mins

Serves 4

600g chicken thigh fillets, sliced

35g sachet chipotle seasoning mix

1 Tbsp extra virgin olive oil

4 white corn tortillas,

cut in wedges

4 ripe tomatoes, seeded and diced

4 green shallots, finely sliced

½ red onion, finely diced

3 cloves garlic, minced

¼ bunch coriander, roughly

chopped

Sea-salt flakes and freshly-ground

black pepper, to season

1 small iceberg lettuce

2 cups cooked rice

400g black beans, rinsed,

drained, warmed

2 lebanese cucumbers, cut into

fine batons

1 cup grated tasty cheese

Sour cream, to serve

Guacamole, to serve

2 Tbsp smoky chipotle aioli

Lime wedges, to garnish

STEP 1 Preheat oven to 200°C fan-

forced (220°C conventional). Line 2

large oven trays with baking paper.

Place chicken and seasoning mix in

large bowl. Toss to coat, then

Sweet potato and salami fritters Smoky chipotle chicken taco bowl

106 BHG DECEMBER 2017