Innholdsfortegnelse for #64 i taste.com.au Cookbooks

“When it comes to family favourites, it’s hard to go past the humble chook. Roasted or baked, barbecued or fried, versatile chicken has long been an Aussie dinner table staple, packed with protein and full of flavour. So it makes sense to bring together all our best-loved, tried and true chicken recipes in one handy cookbook. We’ve organised the dishes into salads, bakes and roasts, pasta and noodles, and meals you can prep in just 10 minutes, so there are plenty of choices for every occasion, from midweek meals to quick bites or a roast with the most, plus gluten-free, low-cal and low-fat options to suit every taste. There are also helpful tips and tricks from the taste food team to guide you along the way. We’ve even included tags…

apricot chicken tray bake  serves 4 | prep 10 mins | cooking 45 minutes 695g tub apricot halves in juice 4 sprigs fresh rosemary 2 tbs French onion soup mix 1 tbs extra virgin olive oil 1kg chicken drumsticks (see tips) 500g baby chat potatoes, halved 1 red onion, cut into thin wedges 1 Preheat the oven to 200°C/180°C fan forced. Grease a large baking tray with sides. Line the tray with baking paper. 2 Drain apricots, reserving 1/3 cup juice. Remove the leaves from 1 rosemary sprig. Finely chop. Place the soup mix, chopped rosemary, oil and reserved juice in a jug. Stir until well combined. Arrange the chicken, potato and onion in a single layer on the prepared tray. Drizzle over the soup mixture. Season. 3 Bake, turning…

Chicken is the most searched for protein on taste.com.au – and for a very good reason! It’s long been a family favourite because of its versatility, budget-friendliness and finger-licking good taste. The popularity of chicken is not just bound to Aussie tables either – it’s celebrated the world over as a dinnertime staple, prepared and cooked in so many different and fantastic ways. You can marinate chicken in Moroccan spices like vibrant harissa and ras el hanout, add the freshness and tang of Thailand with lemongrass and fish sauce, or the depth and warmth of Indian turmeric, cumin and yoghurt. A tried and tested staple, the possibilities for chicken are endless; just turn the pages for inspiration! Here, we take a look at the different cuts available, and how best…

one-pan creamy chicken pesto pasta  serves 4 | prep 5 mins | cooking 25 mins 55g (1/3 cup) pine nuts 1 tbs olive oil 500g chicken tenderloins 2 garlic cloves, chopped 80ml (1/3 cup) white wine 300g dried fettuccine 1L (4 cups) salt-reduced liquid chicken stock 180ml (2/3 cup) thickened cream 3 tbs bought pesto, plus extra, to serve Finely grated parmesan, to serve Fresh basil leaves, to serve (optional) 1 Place the pine nuts in a large frying pan. Cook, shaking the pan occasionally, over high heat for 3 minutes or until toasted. Transfer to a bowl. 2 Heat the oil in the pan. Cook the chicken for 3 minutes each side or until golden and cooked through. Transfer to a plate. Add the garlic to the pan and…

chicken parmy salad platter  serves 4 | prep 20 mins | cooking 15 mins 50g (1 cup) panko breadcrumbs 25g (1/3 cup) finely grated parmesan 1 tsp finely chopped fresh thyme leaves 1 tsp fennel seeds, crushed 1/2 tsp salt 75g (1/2 cup) plain flour 2 eggs, lightly whisked 400g small chicken breast fillets Sunflower oil, to shallow-fry 110g tub buffalo mozzarella, torn 500g mixed heirloom tomatoes, sliced 1 zucchini, thinly sliced Micro herbs and sliced lemon, to serve (optional) lemon & garlic dressing 1 lemon, rind finely grated, juiced 2 tbs olive oil 1 garlic clove, crushed 1 Combine the breadcrumbs, parmesan, thyme leaves, fennel and salt in a bowl. Place flour and egg in separate bowls. 2 Use a rolling pin to gently pound the chicken fillets to…

cheat’s chicken parmigiana pasta ‘bake’ serves 4 | prep 10 mins | cooking 40 mins 350g penne pasta 400g jar tomato pasta sauce 125ml (1/2 cup) olive oil 1 small red onion, finely chopped 2 garlic cloves, crushed 1/2 cup torn fresh basil leaves, plus extra to serve 4 (about 600g) pre-crumbed chicken schnitzels 100g (1 cup) coarsely grated mozzarella 20g (1/4 cup) finely grated parmesan 1 Lightly grease a 27cm x 20cm (base measurement) baking dish. 2 Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Wipe pan dry. 3 Heat 1 tbs of the oil over medium heat. Add onion and garlic. Cook, stirring occasionally, for 6 minutes or until softened. Reserve1 /4 cup of pasta sauce and set…