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You must try this prawn and broccolini pad Thai

<p>This recipe is a perfect mix of broccoli and Chinese kale. It has a mild peppery taste that becomes sweeter when cooked.</p> <p>Serves 4 | Takes 15 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>2 bunches Broccolini, roughly chopped</li> <li>200g packet pad Thai rice stick noodles</li> <li>¼ cup fish sauce</li> <li>2 tablespoons grated palm sugar or brown sugar</li> <li>1 lime, juiced</li> <li>2 tablespoons peanut oil</li> <li>700g medium green prawns, peeled, deveined</li> <li>2 eggs, lightly beaten</li> <li>3 tablespoons pad Thai paste</li> <li>3 green onions, thinly sliced</li> <li>bean sprouts, coriander leaves and fried shallots</li> <li>lime wedges, to serve</li> </ul> <p><strong>Method</strong></p> <p>1. Cook the noodles following the packet directions. Drain and cover to keep warm. Combine the fish sauce, palm sugar and lime juice. Stir to dissolve the sugar then set aside.</p> <p>2. Heat the wok over a high heat until hot. Add 2 teaspoons of oil and swirl to coat the surface.  Add half the prawns and stir-fry for 1 minute or until they turn pink.</p> <p>3. Remove to a plate. Repeat with oil and remaining prawns.</p> <p>4. Add 2 teaspoons of oil and the Broccolini to the hot wok and stir-fry for 1 minute. Add 1 tablespoon of water, cover and steam for 30 seconds. Remove to the plate with the prawns. Add the remaining oil. Pour in the eggs. Cook, gently stirring for 1 minute, or until scrambled. Push to one side of the wok.</p> <p>5. Add stir-fry paste and cook for 30 seconds. Return the Broccolini and prawns to the wok with the noodles and fish sauce mixture. Stir-fry until combined and hot. Add the onions and stir fry for 30 seconds. Top with bean sprouts, coriander and fried shallots. Serve with lime.</p> <p><strong>Tips</strong></p> <p>1. For a chicken and Broccolini pad Thai, replace the prawns with 600g chicken breast fillet, thinly sliced.</p> <p><em>Image and recipe courtesy of <a href="https://www.perfection.com.au/home">Perfection Fresh.</a></em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/articles/recipes/broccolini-prawn-pad-thai">Wyza.com.au.</a></em></p>

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Pecan, broccolini & salmon grain bowl

<p><span style="font-weight: 400;">Enjoy a pecan, broccolini and salmon grain bowl to keep your heart health up!</span></p> <p><span style="font-weight: 400;"><strong>Preparation</strong> <strong>time</strong>: 10 mins </span></p> <p><span style="font-weight: 400;"><strong>Cooking</strong> <strong>time</strong>: 10 mins </span></p> <p><span style="font-weight: 400;"><strong>Serves</strong>: 2 </span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">2 x 100g skinless salmon fillets </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp olive oil </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 cup pecans, lightly toasted (60g) </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 bunch broccolini </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">4 radishes, sliced </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 orange, peeled and sliced </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup cooked brown rice </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 spring onion, sliced </span><span style="font-weight: 400;">
</span><span style="font-weight: 400;">Dressing </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 Tbsp almond butter </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tsp tamari or soy sauce </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp miso paste </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp maple syrup </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 Tbsp lime juice </span><span style="font-weight: 400;">
</span></li> </ul> <p><strong>Method</strong> <span style="font-weight: 400;">
</span></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Whisk together almond butter, soy sauce, miso paste, and syrup. Whisk in lime juice until smooth. Dressing will thicken as it sits, thin with water if desired. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Preheat a skillet over medium heat. Drizzle salmon with oil and cook approximately 3 minutes per side, or until cooked to your liking. Remove salmon from pan and set aside to rest. Roughly flake when cool enough to handle. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Wipe skilllet, fill about half way with water and return to heat. Add broccolini and simmer for a few minutes, until bright green and tender-crisp. Refresh under cold water. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Roughly chop half the pecans and stir through rice, divide into two bowls. Top rice with salmon, broccolini, orange, radish, and remaining pecans. Drizzle with dressing, sprinkle with sliced spring onion. </span><span style="font-weight: 400;">
</span></li> </ol> <p>Recipe and images by Jennifer Jenner for <a href="https://www.nutsforlife.com.au/">Nuts for Life</a></p>

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Roasted broccolini, kale and chickpeas with herbed ricotta

<p>The beauty of this dish lies in the grilling – don’t be afraid to char the broccoli a little, as it delivers a great flavour. You can serve this as an individual starter, or as a main with grilled ciabatta.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>350 g broccolini, stems cut in half lengthways</li> <li>400 g tin chickpeas</li> <li>1 garlic clove, crushed</li> <li>60 ml olive oil, plus extra for drizzling</li> <li>1 bunch Tuscan kale, about 550 to 600 g, cut into 2.5 cm pieces</li> <li>250 g smooth ricotta</li> <li>2 tablespoons finely chopped dill</li> <li>2 tablespoons finely chopped basil</li> <li>1 teaspoon grated lemon zest</li> <li>1 tablespoon lemon juice</li> <li>Pinch of chilli flakes</li> <li>2 teaspoons sea salt</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat the oven to 180°C (fan-forced). Preheat the grill (broiler) to medium.</li> <li>In a mixing bowl, toss the broccolini, chickpeas and garlic with 2 tablespoons of the olive oil. Spread the mixture onto a baking tray.</li> <li>In another bowl, toss the kale with the remaining olive oil, then spread over another two baking trays.</li> <li>Place the broccolini mixture under the grill and cook for 4 to 5 minutes, then turn the broccolini over and cook for a further 4 to 5 minutes, until nicely chargrilled. Remove from the heat and set aside to cool.</li> <li>Meanwhile, transfer the kale trays to the oven and bake for 3 to 4 minutes, or until starting to brown, then turn the kale over and bake for a further 2 minutes, or until crisp. Remove from the oven and set aside to cool.</li> <li>In a small bowl, combine the ricotta, dill, basil, lemon zest, lemon juice and chilli flakes. Season with salt and mix together with a spoon.</li> <li>Smear the ricotta mixture onto a serving plate and top with the kale and broccolini and mixture.</li> <li>Drizzle with a little extra olive oil and serve.</li> </ol> <p><img width="123" height="172" src="https://oversixtydev.blob.core.windows.net/media/7265262/the-vegetable-cover_123x172.jpg" alt="The Vegetable Cover (1)" style="float: right;"/></p> <p><em>This is an extract from </em>The Vegetable: Recipes that celebrate nature<em> by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books, RRP AU$49.99 or NZ$59.99.  Image credit: Chris Middleton.</em></p>

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