WITH CON FROM RICHMOND FRUIT MARKET
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WITH CON FROM RICHMOND FRUIT MARKET
BBQ VEGGIE & CHICKEN KEBABS
16 button mushrooms, trimmed 1 tbs olive oil 1 ⁄ 3 cup reduced salt soy sauce 2 tbs honey 400g chicken thigh fillets, trimmed and cut into 3-4cm pieces 3 small zucchini, cut into 2cm thick slices 1 small red capsicum, trimmed, deseeded and cut into 3-4cm pieces Steamed brown rice and lemon wedges to serve
Step 1 Soak skewers in cold water for 10 minutes. Meanwhile, place mushrooms into a large rectangle shallow dish. Combine oil, soy sauce and honey in a jug. Pour half the soy mixture evenly over mushrooms. Cover and stand for 10 minutes.
Prep 30 mins + marinating time | Cook 10 mins | Serves 4 You’ ll need 8 x 20cm bamboo skewers for this recipe.
Step 2 Thread mushrooms, chicken, zucchini and capsicum alternately onto skewers. Place into the dish( the same one used for the mushrooms) and pour over the remaining soy mixture. Cover and refrigerate for 30 minutes( or longer if time permits). Step 3 Preheat a greased barbecue plate over medium heat. Barbecue kebabs, turning often, for 10-12 minutes until vegetables are tender and chicken is cooked through. Serve with steamed brownrice and lemon wedges.
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CHAR-GRILLED NECTARINE, ROCKET & LEG HAM TOASTS
4 ripe plump nectarines Olive oil cooking spray 8 slices sourdough bread 2 garlic cloves, halved lengthways 350g sliced leg ham 50g baby rocket leaves Caramelised balsamic dressing: 1 tbs caramelised balsamic vinegar 2 tsp Dijon or wholegrain mustard 2 tbs extra virgin olive oil
CARAMELISED MANGOES
Prep 15 mins | Cook 5 mins | Serves 4 A delicious quick dessert to enjoy when Australian-grown mangoes are in season!
4 medium just-ripe mangoes 1 ⁄ 3 cup macadamia nuts, chopped 2 ⁄ 3 cup brown sugar Reduced fat vanilla ice-cream, to serve
Step 1 To make dressing, combine all ingredients in a screw-top jar. Shake until well combined. Set aside. Step 2 Heat a char-grill over medium-high heat. Halve nectarines, remove stones and cut into wedges. Spray with oil. Char-grill nectarines for 1-2 minutes on each side or until golden. Transfer to a plate. Spray bread with oil, rub with garlic and char-grill for 1-2 minutes on each side until golden. Step 3 Place grilled bread onto a board. Top with ham, nectarines and rocket. Drizzle with dressing. Season with salt and pepper and serve.
Step 1 Heat a large non-stick frying pan over medium heat. Add macadamia nuts and cook, tossing often, until pale golden. Set aside. Slice cheeks from mangoes. Score flesh in a honeycomb pattern. Step 2 Wipe the large non-stick frying pan with paper towel and place a sheet of baking paper on the base of the pan. Heat pan over medium-high heat until hot. Dip cut side of mangoes into brown sugar to thickly coat. Place sugar-side down into pan. Press gently and cook for 3 – 4 minutes until sugar caramelises. Transfer to a serving plate. Scatter with toasted macadamias. Drizzle with pan juices and serve with ice-cream.
Prep 15 mins | Cook 10 mins | Serves 6 This is a great way to use leftover Christmas ham.
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16 ISSUE 188 // JANUARY 2026 theindependentmagazine. com. au THE HAWKESBURY INDEPENDENT