This is an edited extract from Yummy, Easy, Quick by Matt Preston, published by Plum, RRP $39.99.
This is an extract from The Great Australian Cookbook, published by Echo, RRP $49.99. Serves 6
Serves 4-6 Preparation: 10 mins (plus 30 mins marinating) Cooking: 15 mins 1 bunch coriander, roots and stems washed 125ml (1/2 cup) sweet chilli sauce 2 Tbsp fish sauce 2 Tbsp peanut or rice bran oil 4cm knob of ginger, peeled and finely grated Juice of 1 lime 8 chicken thigh fillets, excess fat trimmed Mint leaves (or Vietnamese mint), to serve Thai basil leaves, to serve
Colourful vegie skewers Recipe created by Woolworths. You can grab all the ingredients from your local Woolworths supermarket. Preparation: 15 mins
250g cherry tomatoes 1 red capsicum, diced 1 green capsicum, diced 4 spring onions, cut into 3cm lengths 12 small mushrooms 1 cucumber, cut into chunks 200g feta, cut into chunks 1/2 cup fresh basil leaves Olive oil, to drizzle 50
When you are ready to cook, pre-heat a barbecue grill or large chargrill pan over medium-high heat. Add the chicken and cook for 4 mins on each side, or until cooked through with a few little charred bits on the edges. Transfer to a plate, cover loosely with foil and leave to rest for 5 mins. Divide the thighs among serving plates and scatter the herbs over the top for leafy goodness.
Preparation: 25 mins Cooking: 4 mins 24 fresh sardines Dressing 1 cup good olive oil 1/4 cup water 2 cloves garlic 1 Tbsp dried oregano leaves 2 Tbsp chopped fresh parsley 1 long red chilli, sliced Remove guts from sardines and wash clean in cold water. Sardines can be prepared several hours ahead; store them, covered, in the fridge. Combine all dressing ingredients and place in a shallow dish.
Makes 8 Cooking: 5 mins
Remove the leaves from the coriander and set aside for another use. Finely chop the roots and stems and place in a bowl. Add the sweet chilli sauce, ďŹ sh sauce, oil, ginger and lime juice. Mix to combine. Add the chicken and toss until well combined. Cover and leave to marinate in the fridge for 30 mins, or up to 2 hours.
Soak wooden skewers in water first before cooking. Thread vegetables, feta and basil leaves alternately onto skewers. Drizzle with olive oil and season with salt and pepper. You can cook these briefly on a barbecue, turning frequently, until golden, or enjoy them raw.
Pre-heat hot-plate or grill and brush with a little oil. Place sardines on top, lightly sprinkle with salt and brush well with dressing. Turn occasionally. When sardines have been turned for the first time, sprinkle with more salt and brush with more dressing on the exposed side. The cooking time will vary according to the heat of the hot-plate or grill; generally, fish is cooked when it comes away easily from the backbone. It should take about 2 minutes for each side. Keep a regular check, basting with extra dressing as needed. If desired, serve any remaining dressing alongside the fish to dip in for additional flavour.