Hawkesbury Independent IND 156 May 2023 | Page 18

What ’ s cooking ?

WITH CON FROM RICHMOND FRUIT MARKET

CHOKO , CABBAGE & CHICKEN LAKSA STIR-FRY

Prep 25 mins + marinating time | Cooking 15 mins | Serves 4 600g chicken thigh fillets , roughly chopped 1 / 3 cup laksa paste 500g small chokos 2 tbs peanut oil 3 green onions ( shallots ), thinly sliced 1 cup chicken stock ½ small Chinese cabbage ( Wombok ), trimmed and shredded 1 cup reduced fat coconut cream 1 / 3 cup mint leaves ½ cup coriander leaves Rice noodles , lime wedges and extra sliced long red chilli , to serve

STEP 1 Combine chicken and ¼ cup laksa paste in a medium bowl . Cover and refrigerate for 30 minutes ( or longer if time permits ). Using a small sharp knife , peel chokos , quarter lengthways , remove centre core and thinly slice . Set aside . STEP 2 Heat 2 tsp oil in a wok over high heat . Add half the chicken and stir-fry for 2-3 minutes or until chicken is golden . Transfer to a plate . Repeat using 2 tsp oil and remaining chicken . STEP 3 Heat remaining 1 tbs oil in the wok over high heat . Add green onions and remaining 1 tbs laksa paste and stir-fry for 1 minute . Add stock and chokos . Cover and cook over medium heat , stirring occasionally , for 8-10 minutes or until chokos are almost tender . STEP 4 Add chicken , cabbage and coconut milk to wok . Stir-fry until cabbage just wilts . Top with mint and coriander . Serve with rice noodles , lime wedges and extra chilli .

VEGGIE , CHICKEN & CHORIZO CASSEROLE

Prep 15 mins | Cook 1 hr 30 mins | Serves 4-6 2 tbs olive oil 1 chorizo sausage , diced 1 large red onion , cut into wedges 3 garlic cloves , finely chopped 2 tbs plain flour 1 tbs smoky sweet paprika 8 chicken thigh cutlets , skin on , trimmed 2 tbs tomato paste 2 large carrots , peeled and quartered 4 small parsnips , peeled and halved lengthways 400g can diced tomatoes 1½ cups chicken stock 5 sprigs thyme 3 fresh bay leaves Lemon zest , couscous & baby rocket leaves , to serve

STEP 1 Preheat oven to 160 ° C / 140 ° C fan-forced . Heat oil in large flame-proof casserole pan . Add chorizo , onion and garlic and cook , stirring often , over medium heat for 4-5 minutes until onion is soft . Remove to a plate and set aside . STEP 2 Combine flour and paprika in a large snap-lock plastic bag . Add chicken and toss to coat . Shake off excess flour . Cook chicken , in batches , over medium-high heat until evenly browned . Transfer to a plate . Return chorizo mixture to pan . Stir in tomato paste and cook , stirring , for 1 minute . STEP 3 Return chicken to pan . Add carrots , parsnips , tomatoes , stock , thyme and bay leaves . Season with salt and pepper . Cover and bring to the boil . Carefully transfer pan to the oven . Bake , covered , for 1 hour 15 minutes or until chicken and vegetables are tender . Sprinkle with lemon zest and serve with couscous and rocket .

GREEN VEGGIE MINESTRONE WITH BASIL & PARMESAN OIL

Preparation 30 mins | Cooking 45 mins | Serves 4-6 A hearty soup packed with fresh rejuvenating baby spinach , celery , peas , zucchini and fragrant leafy basil , this winter one-pot meal is nourishing and satisfying .

1 tbs olive oil 1 leek , trimmed and thinly sliced ( white part only ) 3 garlic cloves , finely chopped 1 long green chilli , deseeded and chopped 2 celery sticks ( including leaves ), thinly sliced 300g zucchini , quartered lengthways and sliced 1 large potato , peeled and diced 6 cups chicken or vegetables stock 400g can cannellini beans , drained and rinsed 75g baby spinach leaves , chopped 350g green peas , podded Char-grilled bread , to serve Basil & parmesan oil : 1 cup basil leaves (+ extra to serve ) ½ cup finely grated parmesan (+ extra to serve ) 50ml extra virgin olive oil

STEP 1 To make basil & parmesan oil , place basil and oil in a small food processor . Process until finely chopped . Stir in parmesan . Stir in parmesan and set aside . STEP 2 Heat oil in a large saucepan over medium heat . Add leek , garlic , chilli and celery and cook , stirring often , for 5 minutes until leeks softens . STEP 3 Add zucchini and potato and cook , stirring often , for 5 minutes . Add stock , cover and bring to the boil over medium-high heat . Reduce heat and simmer , stirring occasionally , for 20-25 minutes until vegetables are tender . Add cannellini beans , spinach and peas . Simmer for 5 minutes . Stir through half of the basil and parmesan oil . STEP 4 Ladle soup into bowls . Drizzle with remaining basil and parmesan oil . Sprinkle with parmesan and basil and serve .

The Living Room Soup Kitchen in Richmond NEED YOUR HELP !

The pantry is low and we desperately need help filling it

Anything you can spare is much appreciated .

DONATIONS CAN BE DROPPED AT Amer Barber 28 East Market Street , Richmond

LONG LIFE MILK • TUNA • CUSTARD CANS OF SPAGHETTI & BAKED BEANS SPAGHETTI SAUCES • TOOTHPASTE • BISCUITS CEREALS • SANDWICH SPREADS • TIN FRUITS TINNED HAM AND SPAM

18 ISSUE 156 // MAY 2023 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT