Rocket Salsa Verde Linguine with Chicken Recipe

Ingredients

• 2 teaspoons olive oil
• 500g chicken thigh fillets, trimmed, thinly sliced
• 500g dried linguine pasta
• Rocket salsa verde
• 1 cup chopped rocket (see note)
• 1 cup chopped fresh flat-leaf parsley leaves
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh oregano leaves
• 2 tablespoons drained baby capers
• 1 garlic clove, crushed
• 1/4 cup finely grated lemon rind
• 1/4 cup lemon juice
• 1 bird’s eye chilli, deseeded, thinly sliced
• 1/2 cup extra-virgin olive oil

Method
Step 1. Make salsa verde Place rocket, parsley, chives, oregano, capers, garlic, lemon rind, lemon juice, chilli and oil in a bowl. Stir to combine. Season with salt and pepper.

Step 2. Heat oil in a large frying pan over medium-high heat. Cook chicken, stirring, for 5 minutes or until cooked through.

Step 3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. mains herbs Reserve 1/4 cup liquid. Drain. Return to pan. Add chicken, salsa verde and reserved liquid to pan. Toss to combine. Serve.

Turkey & Cashew Noodle Stir-fry Recipe

Ingredients

• 350g turkey breast steaks, thinly sliced
• 1 stem lemongrass, pale section only, finely chopped
• 1 tablespoon fish sauce
• 2 teaspoons finely grated fresh ginger
• 350g pkt shelf-fresh Singapore noodles
• 2 tablespoons rice bran oil
• 1 carrot, cut into matchsticks
• 1 bunch broccolini, cut into florets, stems sliced diagonally
• 4 shallots, trimmed, cut into 5cm lengths
• 100g snow peas, trimmed, halved diagonally
• 2 tablespoons kecap manis
• 80g (1/2 cup) unsalted roasted cashews

Method
Step 1. Combine the turkey, lemongrass, fish sauce and ginger in a bowl. Cover and place in the fridge for 10 minutes to marinate.

Step 2. Meanwhile, prepare the noodles following packet directions.

Step 3. Heat 2 teaspoons of oil in a wok over high heat. Stir-fry half the turkey for 2-3 minutes or until cooked through. Transfer to a bowl. Repeat with 2 teaspoons of oil and remaining turkey. Heat remaining oil in wok. Stir-fry carrot and broccolini stems for 1-2 minutes. Add broccolini florets and shallot. Stir-fry for 1 minute. Add turkey mixture, noodles, snow peas and kecap manis. Stir-fry for 1-2 minutes or until vegetables are tender crisp and the mixture is heated through. Divide among serving bowls. Top with cashews.

Paprika and Chilli Kale Chips

Ingredients

• 1 bunch (about 250g) curly kale
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dried red chilli flakes
• Sea salt, to serve

Method
Step 1. Preheat oven to 180°C or 160°C fan forced. Line 2 large baking trays with baking paper.

Step 2. Trim centre stems from kale, tear into small bite size pieces. Combine olive oil, paprika and chilli in a large bowl. Add kale leaves and toss to coat in oil mixture. Spread kale out in a single layer on prepared trays.

Step 3. Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp. Serve sprinkled with sea salt.