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WITH KON FROM RICHMOND FRUIT MARKET PIRI PIRI BARBECUED CHICKEN
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Prep 30 mins + marinating time | Cook 40 mins | Serves 4
1.8 kg chicken, trimmed and cut into 8 pieces Leafy green salad and lime wedges, to serve Piri Piri paste( Makes 2 ⁄ 3 cup paste) 7 long red chillies, deseeded and roughly chopped 3 garlic cloves, chopped 2 tbs lime juice 100ml olive oil
POTATO, DILL, BACON & EGG SALAD
Prep 25 mins | Cook 25 mins | Serves 6
1 kg small new( chat) potatoes, roughly chopped 250g rindless bacon, chopped 4 free-range eggs 2 celery sticks, finely chopped 3 green onions( shallots), trimmed and thinly sliced 1 / 3 cup dill leaves, finely chopped Sour cream dressing: 1 / 4 cup reduced fat sour cream 1 / 4 cup mayonnaise 1 garlic clove, crushed 1 tsp Dijon mustard 2 tsp apple cider vinegar
Step 1 Place potatoes in a large saucepan of salted water, cover and bring to the boil over high heat. Reduce heat and cook for 15 minutes or until just tender when
Prep 20 mins | Cook 12 mins | Serves 12
12 frozen sweet shortcrust pastry tart cases 1 ⁄ 3 cup thick reduced fat custard 150g tub French vanilla frûche 250g small strawberries, hulled and halved lengthways 1 ⁄ 3 cup apricot conserve
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tested with a skewer. Drain and refresh in cold water to cool. Set aside to drain. Step 2 Meanwhile, cook the bacon in a small frying pan, stirring often, over medium-high heat for 5 minutes or until crispy. Drain on paper towel. Set aside. Step 3 Place eggs in a saucepan of water and bring to the boil over medium heat. Reduce heat and gently simmer for 8 minutes. Drain eggs, refresh in cold water and peel. Step 4 To make the sour cream dressing, combine all ingredients in a bowl. Season with salt and pepper to taste. Whisk until smooth and well combined. Step 5 Roughly chop cooled
Step 1 Preheat oven to 180 ° C / 160 ° C fan forced. Place frozen tart cases onto a baking tray lined with baking paper. Bake for 10-12 minutes until pastry is light golden. Set aside to completely cool. Step 2 Combine custard and fruche in a bowl. Evenly spoon mixture into cooled tart cases. Arrange strawberries on top. Step 3 Place apricot conserve in a small heatproof bowl. Microwave on high for 10-15 seconds until warm. Brush apricot conserve over strawberries and serve.
Step 1 To make piri piri paste, place all ingredients into a food processor. Season with salt and pepper. Process until chilli is finely chopped. Set aside. Step 2 Using a sharp knife, score thickest parts of chicken pieces. Place in a large ceramic dish. Coat chicken with piri piri paste. Cover and refrigerate for 2 – 3 hours( or overnight if time permits). Step 3 Preheat a greased barbecue plate over medium heat. Barbecue chicken, basting with any remaining piri piri paste and turning occasionally, for 35 – 40 minutes or until just cooked through. Serve with a leafy green salad and lime wedges.
QUICK STRAWBERRY TARTS
potatoes and place into a large bowl. Add celery, green onions, dill and threequarters of the bacon. Drizzle with dressing and gently toss to combine. Roughly chop the eggs and toss through the salad. Spoon potato salad into a serving bowl. Sprinkle with remaining bacon and serve.
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16 ISSUE 190 // MARCH 2026 theindependentmagazine. com. au THE HAWKESBURY INDEPENDENT