HCF Fit and Well : HCF Fit and Well Summer 201415
FIT&WELL 23 • 200g snake beans, cut into 3cm lengths • 12 large tiger prawns, unpeeled • 2 long red chillies • 60ml lime juice • 2 tbs ﬁsh sauce • 2 tbs ﬁnely grated palm or brown sugar • 1 large green mango, thinly shredded* • 1 cup coriander leaves • 1 cup Thai basil leaves* • ¼ cup Vietnamese mint leaves* • ½ cup salted roasted peanuts • ¼ cup fried Asian red eschalots* • Lime wedges, to serve * Available from Asian food shops and greengrocers. 1. Cook beans in a pan of boiling water for 2 minutes or until just tender. Drain and cool. 2. Heat a chargrill pan over high heat and cook prawns and chillies for 4 minutes on each side or until charred. 3. Peel, seed and chop chillies and combine with lime juice, ﬁsh sauce and sugar. Stir until sugar dissolves. 4. Place beans, mango, herbs, peanuts and dressing in a bowl and toss to coat. Place salad on a platter. Top with prawns and fried Asian red eschalots, and serve with lime wedges. RECIPES Prawn, green mango and mixed herb salad N! SBS Feast's Celebrate Summer Cookbook (RRP 4.95) features a selection of delicious recipes om all over the world to keep you and your family ooking all summer long. HOW TO ENTER: For your chance to win one of 10 copies, simply tell us what special ingredient you most enjoy cooking with. Email your entry to firstname.lastname@example.org with ‘Celebrate Summer Cookbook’ in the subject heading and your name, address, contact number, membership number and name of your special ingredient in the body of the email, or mail your entry to Celebrate Summer Cookbook Competition, Paciﬁc Plus, PO Box 7825 Sydney NSW 2001. Entrants must be 18+. Competition opens 9/12/14 at 00:01 AEDT and closes on 13/2/15 at 23:59 AEDT. The Promoter is Paciﬁc Magazines Pty Ltd (ABN 16 097 410 896). For full terms and conditions, please see bit.ly/IT6Qx6 • 2 cups plain ﬂour • 150g cold butter, chopped •1tspsalt •1egg • 1 tbs cold milk • 2 tbs Dijon mustard • 6 mixed heirloom tomatoes, sliced • 250g vine-ripened cherry tomatoes • 4 sprigs thyme, plus extra sprigs, to garnish • 4 sprigs oregano, leaves picked, plus extra oregano leaves to garnish • Olive oil, to drizzle 1. Mix ﬂour, butter and salt in a food processor until mixture resembles ﬁne crumbs. Add egg and milk, and process until mixture forms a dough. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes. 2. Preheat oven to 200°C. Roll out dough between 2 sheets of baking paper to form a 3mm-thick round. Transfer to a large oven tray and remove top sheet of baking paper. 3. Spread dough with mustard, leaving a 3cm border around edge. Arrange overlapping sliced tomatoes over mustard, then top with cherry tomatoes. Pinch and fold over edge of tart, then scatter with thyme and oregano. Drizzle with oil and season with salt and pepper. 4. Bake for 30 minutes or until pastry is golden and crisp. Garnish with extra oregano and thyme sprigs. Serve cut into slices. This simple tomato tart is a favourite French dish that makes delicious use of excess ripe summer tomatoes. Tomato tart These two delicious recipes from SBS Feast's Celebrate Summer Cookbook are full of fresh ingredients and perfect for summer barbecues.
HCF Fit and Well Winter 2015
HCF Fit and Well Winter