Recipes from Better Homes and Gardens’ ‘Fast Ed’

November 25, 2016

Prawn, papaya and watercress salad

serves 4

 

2 cups watercress sprigs
6 radishes, finely sliced
1 red onion, finely sliced
2 cucumbers, sliced into fine ribbons
24 cooked king prawns, peeled and de-veined
½ cup pomegranate seeds
½ ripe papaya, sliced
½ cup mayonnaise
6 cloves garlic
½ bunch dill
½ bunch parsley
juice of 1 lemon
sea salt flakes and freshly-milled black pepper

 

Combine the watercress, radishes, onion, cucumbers, prawns and pomegranate in a large bowl. Arrange the papaya slices on plates, then top with the salad mixture.

 

Spoon the mayonnaise, garlic, herbs and lemon juice into a blender and purée until smooth. Season with salt and pepper. Drizzle over the salad, then serve.

Roast chicken with Serrano ham and walnut-sage stuffing

serves 6

 

1 whole free-range chicken, approx. 2 kg
1 cup walnuts, toasted
6 cloves garlic, minced
½ tsp ground cumin
½ tsp ground fennel seeds
1 bunch sage leaves
1½ cup breadcrumbs
sea salt flakes and freshly-milled black pepper
2 tbsp extra virgin olive oil
6 thin slices Serrano ham
roasted vegetables, to serve

 

Preheat oven to 220°C. Pat the chicken dry with kitchen paper inside and out. Combine the walnuts, garlic, spices and sage leaves in a food processor and pulse until a fine crumb forms. Mix in the breadcrumbs, then season with salt and pepper.

 

Spoon the walnut mixture into the chicken cavity, then secure with a bamboo skewers. Tie the legs together with kitchen twine. Season the chicken with salt and pepper and rub with olive oil. Place in a roasting pan and bake for 20 minutes, then remove from the oven.

 

Drape the Serrano ham over the chicken then reduce heat to 180°C and bake for one hour 10 minutes. Serve with roasted vegetables.

Simple chocolate cake 
with berries and salted caramel sauce

serves 12
 

200 g dark chocolate
200 g unsalted butter
4 eggs
200 g caster sugar
200 g hazelnut meal
300 g double cream
2 cups mixed berries
1 cup salted caramel sauce
mint leaves, to serve
a sprinkling of pistachios

 

Preheat oven to 160°C. Combine the chocolate and butter in a heatproof bowl and set over a saucepan of barely-simmering water. Once melted, cool and then, whisk in the eggs, sugar and hazelnut meal. Spoon into a lined 22 cm cake tin and bake for 45–50 minutes, until just firm to touch. Cool on a wire rack.

 

Once cool, top with the cream, berries and caramel sauce. Garnish with mint and a sprinkling of pistachios.

 

Photos: Lena Pobjie

 

Tags: Salvation Army Australia

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Vol. 139, No. 14 // 11 April 2020

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