Twice Cooked Broccoli Pasta

Twice-Cooked Broccoli Pasta

The trick is cooking the broccoli until 

it breaks down into a creamy sauce. 

Ingredients:
1 head/s head broccoli (about 350g)4½ tbsp olive oil
2 clove/s cloves garlic, finely chopped
1 red chilli, deseeded and finely chopped
320g seashell pasta
40g vegetarian Italian hard cheese finely grated

Directions:
Bring a large pan of water to the boil and add the salt.  

Cut the broccoli into small florets, then peel the tough skin from the stalk using a vegetable peeler. Chop the stalk into 1cm pieces, boil for 3 minutes, then add the florets and continue to cook for 3 minutes.

Meanwhile, gently heat 4 tbsp oil in a large frying pan over a low-medium heat, then add the garlic and chilli. Fry over a low heat for 2-3 minutes, taking care not to brown the garlic. Once the broccoli is tender, use a slotted spoon to transfer it to the frying pan. Stir well to coat in the oil and add 1-2 tbsp of the cooking water (this will help to break down the broccoli).

Bring the broccoli cooking water back to the boil, add the pasta and cook according to pack instructions. Meanwhile, continue to stir and mash the broccoli using a wooden spoon until it breaks down and becomes creamy. Add a little more pasta water if needed; season.

Use a slotted spoon to transfer the pasta to the broccoli pan and stir to coat, adding more pasta water if needed. Drizzle over the remaining ½ tbsp olive oil and scatter with the cheese before serving.

• Serves4
• CourseMain meal
• Prepare10 mins
• Cook20 mins
• Total time30 mins

Thai Basil Chicken

 

Thai Basil Chicken

If your weeknight dinner repertoire doesn’t include Thai Basil Chicken (Pad Krapow Gai), then you’re missing out. This superquick stir-fry comes together faster than you could get takeout delivered. It traditionally uses holy basil, which is very hard to find, but you can use either Thai or sweet basil, depending on availability.  

Ingredients:
2 tbsp (30 mL) fish sauce, preferably Thai
1 tbsp (15 mL) oyster sauce, preferably Thai
1 tbsp (15 mL) low-sodium soy sauce
l tbsp (15 mL) water
1 tbsp (15 mL) brown sugar
6 tbsp (90 mL) canola oil, divided
1 lb (455 g) ground chicken
4 cloves garlic, minced
1 red bird’s-eye chili, finely chopped
1 long red chili, halved, seeded, thinly sliced
7 oz (200 g) green beans, cut on bias into 1/4-inch (5-mm) pieces
1 1/2 cups (375 mL) loosely packed basil leaves, preferably Thai
4 large eggs
Jasmine rice and lime wedges for serving

Directions:
Stir fish, oyster and soy sauces with water and brown sugar in a small bowl. Set aside.

Heat 3 tbsp (45 mL) oil in a large nonstick frying pan over high heat until shimmering. Add chicken and cook, breaking up meat with a wooden spoon, until liquid has evaporated and chicken is starting to sizzle and brown, 5 to 7 minutes. 

Reduce heat to medium and add garlic and chilies. Cook, stirring constantly, until fragrant, about 30 seconds. Add green beans and fish sauce mixture. Stir constantly until sauce evenly coats chicken, about 1 minute. Remove from heat and stir in basil. Cover and set aside.

Heat remaining 3 tbsp (45 mL) oil in a small nonstick pan over medium-high. Cook eggs, one at a time, until edges are browned, whites are puffed and yolks are still runny, about 1 minute. (Be careful as oil tends to pop a bit.)

Serve stir-fry with steamed jasmine rice, lime wedges and a fried egg on top of each serving.  Serves 4

Corn On The Cob In Curry Leaf Coconut Broth

 Corn On The Cob In Curry Leaf Broth

If you haven't been able to get away, this Kerilan-inspired coconut and corn broth with transport you to somewhere far flung. 

Ingredients:

1 tablespoon coconut oil

1 teaspoon black mustard seeds 

Pinch of asafetida (optional)

12 fresh curry leaves

1/4 teaspoon ground cloves

1 star anise

1/2 teaspoon ground turmeric 

1 red chili split down the middle

3 tablespoons ginger cut into fine sticks

2 tablespoon tamarind paste

1 tablespoon light brown sugar

13 1/3 ounce or 400 ml canned coconut milk

4 sweetcorn on the cob cut into 4 rounds

1/4 x 25 g pack coriander leaves

1 lime juice

Steamed basmati rice, to serve

Directions:

In a large saucepan, heat the oil over a medium-high heat.  Once it is  very hot, add the mustard seeds.  As soon as they start to pop, add the asafetida if using and the curry leaves.  Let it all crackle briefly, then add the cloves, star anise, and the turmeric, fry briefly and then add the  chili and ginger.

Cook until the ginger has softened, then add the tamarind paste and sugar.  Stir for 2 minutes then stir in the coconut milk and about 7/8 cup water.  Season with salt and bring to a boil and simmer for a few minutes until slightly thickened.

Add the corn on the cob and cover and simmer over low heat for about 20 minutes or until the corn is tender.  Carefully fish out the star anise.  Scatter the coriander and add the lime juice and the serve with freshly steamed basmati rice.  Serves 4