By MANDY SINCLAIR
Warm broccoli, chat & mushroom salad
400g chat potatoes, washed
250g broccoli florets
1 tbsp olive oil
250g button mushrooms
¾ cup thickened cream
2 tsp Dijon mustard
150g mixed salad leaves
1. Cook potatoes in a large pan of boiling salted water for 20 mins or until tender, adding broccoli in the last 2 mins, of cooking. Drain and set aside to cool. Cut chat potatoes in quarters.
2. Heat oil and butter in a large frying pan on high. Cook mushrooms for 5 mins, until tender. Add cream and mustard. Cook, stirring, for 1-2 mins, until thickened slightly. Remove from heat. Add potato quarters and stir to combine.
3. Place salad leaves and broccoli in a large bowl. Add mushroom mixture and toss to combine.
try this …….
Chicken & broccoli stir fry
Heat 1 tbsp vegetable oil in a wok on high. Cook 600g chicken strips, in batsches, stirring, for 3-4 mins, until cooked. Remove from pan. Heat another 1 tbsp of oil in wok. Cook 3 chopped green onions and 1 crushed garlic clove for 1 min, until fragrant. Add 250g broccoli florets and stir fry for 1-2 mins, until just tender. Return chicken to pan with 2 tbsp fish sauce, 2 tbsp soy sauce, 1 chopped chilli, 1 cup coriander leaves and ½ cup unsalted cashews. Stir fry for 1 min, until combined. Serve with steamed rice.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS