BABY CUCUMBER, AVOCADO & CHICKEN SALAD WITH LIME MISO DRESSING Preparation 20 mins + chilling time | Cooking 10 mins + standing time | Serves 4 3 (about 750g) free-range chicken breast fillets, trimmed 3 cups salt reduced chicken stock 250g pkt (2 microwave cups) super grains or brown rice 100g baby spinach leaves 400g baby cucumbers, cut lengthways into wedges 2 just-ripe avocados, halved, deseeded and thickly sliced lengthways Black sesame seeds, red radish micro herbs and pickled ginger, to serve Lime miso dressing: 2 tbs Shiro miso paste 1/3 cup lime juice 1 tbs sesame oil 1 tbs maple syrup STEP 1 Place chicken into a deep saucepan. Pour over stock. Cover and bring to the boil over medium heat. Reduce heat and gently simmer, covered and turning once, for 6 minutes. Turn off the heat and leave the chicken in the pan, covered, for 10 minutes or until just cooked through. Drain and chill chicken. STEP 2 Microwave the rice following packet directions. STEP 3 Meanwhile, to make lime miso dressing, place all ingredients into a bowl. Whisk until smooth and well combined. Season with black pepper to taste. STEP 4 Shred the chicken. Arrange spinach, cucumbers, chicken, avocado and rice in serving bowls. Drizzle with the lime miso dressing. Sprinkle with black sesame seeds and red radish micro-herbs. Serve with pickled ginger.
VEGGIE & CHICKEN NOODLE SOUP
Prep 20 mins | Cook 50 mins | Serves 4 6 cups chicken stock 300g chicken breast fillets, halved lengthways 2 tbs olive oil 1 medium onion, finely chopped 2 celery sticks, chopped 2 medium carrots, peeled and chopped 1 medium Desiree potato, peeled and chopped 1 medium parsnip, peeled and chopped 1⁄3 cup broken dried spaghetti STEP 1 Heat 1 cup stock in a large saucepan over medium heat until simmering. Add chicken, cover and simmer for 3-4 minutes on each side or until just cooked through. Transfer chicken to a plate. Pour stock into a heatproof jug and set aside. Wipe saucepan with paper towel. STEP 2 Heat oil in the saucepan over medium heat. Add onion and cook, stirring occasionally, for 3 minutes until tender. Add celery, carrots, potato and parsnip and cook, stirring occasionally, for 5 minutes. STEP 3 Stir in reserved and remaining 5 cups stock. Cover and cook, stirring occasionally, over medium-low heat for 25 minutes or until vegetables are just tender. Stir in spaghetti, season with salt and pepper. Simmer, stirring occasionally, for 10 minutes or until spaghetti is tender. Shred chicken and stir into soup then simmer for 2 minutes. Ladle into bowls and serve.
VEGETABLE & BEEF CASSEROLE Prep 25 mins | Cook 3 hrs 20 mins | Serves 6 1kg beef chuck steak, trimmed and cut into 3cm cubes 2 tbs plain flour 1⁄4 cup olive oil 8 shallots, peeled 2 garlic cloves, crushed 2 carrots, peeled and cut into 3cm pieces 2 celery sticks, sliced 1 swede, peeled and cut into chunks 2 parsnips, peeled and cut into chunks 1 cup dry red wine 2 cups beef stock 400g can diced tomatoes 5 sprigs thyme 1 cinnamon stick Crusty bread or mashed potatoes, to serve STEP 1 Preheat oven to 160°C/140°C fan-forced. Lightly dust beef in flour. Heat 2 tbs oil in a large wide-based casserole pan over medium heat. Brown beef in batches. Transfer to a plate. STEP 2 Heat remaining oil in pan over medium heat. Add shallots and cook, tossing occasionally, for 3 minutes. Add garlic, carrots, celery, swede and parsnips and cook, stirring often, for 5 minutes. STEP 3 Add wine and simmer for 2 minutes. Add stock, tomatoes, thyme and cinnamon stick. Stir to combine and bring to the boil. Cover and bake, stirring occasionally, for 3 hours. Season with salt and pepper to taste. Serve with crusty bread or mashed potatoes.