Recipes from Holly, Kerry, Liz and Lauren 29/5/06
Chicken Laksa (serves 4)
400g diced skinless chicken breast
3 tsp massaman curry paste
1. In a large non-stick frypan or wok coated with cooking spray sauté chicken, garlic and ginger together for 4 minutes.
2. Toss in carrots and capsicum and cook another 2 minutes.
3. Place all other ingredients except milk and cornflour into plan and mix together well.
4. Combine the cornflour with milk and add to the dish.
5. Simmer for 5 minutes.
6. Serve with fresh chopped chilli (if desired) and a sprig of coriander to garnish.
Antipasto Pasta (serves 6)
|300g dried pasta
350g each red capsicum, zucchini, eggplant
1 large onion
2 tsp crushed garlic
2 cups mushrooms quartered
½ cup dry white wine
|425g can chopped tomatoes
2 tblsp no added salt tomato paste
1 tblsp fresh basil chopped
½ cup semi dried tomatoes halved
¼ cup Spanish olives sliced
¼ cup parmesan cheese
1 tsp salt reduced chicken stick powder
1. Cook pasta as per instructions, leave to one side.
2. Cut capsicum into large slices lengthways removing core and seeds. Slice each zucchini into 3 lengthways. Cut eggplant into 1½cm slices.
3. Coat a flat baking tray with cooking spray, place capsicum, zucchini and eggplant slices on tray then coat with cooking spray. Place under griller and cook until browned on both sides (capsicum needs to be grilled until outside skin blisters).
4. Once cooled remove skin from capsicum. Cut grilled vegetables into large slices and leave to one side.
5. Coat a non-stick fry pan with cooking spray, sauté onion for 2 minutes.
6. Place white wine in pan and cook for 30 seconds and then add canned tomatoes, tomato paste, basil, sundried tomatoes, olives, parmesan cheese and stock powder, stir well.
7. Fold in grilled vegtables and pasta into sauce until well combined.
8. Serve with a crisp green salad.
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