Midweek magic
The Australian Women's Weekly Food|Issue 58 2020
You may be short of time, but don't be short of inspiration for nutritious weekday meals. We give an enticing taste of our new book, Healthy Food Everyday, which is brimming with fresh takes on family favourites.
Midweek magic

CAULIFLOWER & CHICKEN YOGHURT TANDOORI RICE

PREP + COOK TIME 40 MINUTES SERVES 4

1 small cauliflower (800g)

600g chicken tenderloins

125g tandoori paste

1 cup (280g) Greek yoghurt

¼ cup (60ml) extra virgin olive oil

4 green onions, cut into 3cm lengths

1 cup (200g) red quinoa

250g microwave brown rice

2½ cups (625ml) vegetable stock

¼ cup (40g) cashews

1 Lebanese cucumber (130g), sliced thinly into rounds

1 cup fresh coriander leaves

1 Preheat oven to 220°C/200°C fan.

2 Cut cauliflower into quarters, keeping pale green leaves attached. Trim off a little of the central core, but keep the florets attached; discard core. Place cauliflower quarters and chicken in a large bowl, add tandoori paste and ½ cup yoghurt; mix well until evenly coated.

3 Heat 2 tablespoons oil in a 30cm deep ovenproof frying pan over medium heat. Add green onion and quinoa; cook, stirring, for 2 minutes or until quinoa starts to crackle.

4 Add rice and stock; season lightly. Arrange chicken, then cauliflower, over quinoa mixture, ensuring cauliflower florets are on top and facing upwards.

5 Transfer rice mixture to oven, then bake for 20 minutes. Reduce oven to 200°C/180°C fan. Scatter over cashews; cook for a further 10 minutes or until cauliflower tops are golden and stock is absorbed.

6 Top with sliced cucumber, coriander leaves and remaining oil. Serve with remaining yoghurt.

هذه القصة مأخوذة من طبعة Issue 58 2020 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة Issue 58 2020 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

المزيد من القصص من THE AUSTRALIAN WOMEN'S WEEKLY FOOD مشاهدة الكل
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 mins  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 mins  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 mins  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 mins  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 mins  |
Issue 93