dish FAST: Fabulous food
Thinking about Christmas gifts? Look no further – the cookbook of the season is here!
dish FAST is chock-full of quick and easy classics and up-to-the-minute recipes, specially developed to help Kiwis get food on the table in double-quick time.
The collection of 100+ seasonal recipes from dish Editor Sarah Tuck and Food Editor Claire Aldous offers a wealth of super-speedy, simple and delicious dishes. Whether you’re a couple, a single, a family or a group of friends, this book offers maximum impact food with minimum fuss.
dish FAST brings together all the recipes from the past two years of dish’s Food Fast section into one mouth-watering volume. This iconic section of the magazine covers dishes for all meals – from nibbles to go with drinks to one-pot dinners to luscious desserts. Looking for a snack? Try the Pea,
Spinach and Mint Hummus or an oozy Cheddar and Kimchi Toastie. Dreaming up dinner? For an absolute rock-star favourite, you can’t go past the famous dish Baked Coconut and Chilli Sambal
Chicken. Sweet tooth? The Pear and Vanilla Bean Tarte Tatin is utterly irresistible – or amp up the flavour and turn down the effort with Dark Chocolate and Sea Salt Toasties.
Full of gorgeous, “eat me” photography by Josh Griggs, and with dish’s signature styling, the book is also a beautiful statement feature for your kitchen or coffee table.
dish FAST by Sarah Tuck and Claire Aldous, ICG Media, RRP$49.99
Bistro Chicken with Bacon, Tarragon and Crème Fraîche (gf)
A classic French recipe I’ve been cooking for years; I never tire of it. A bowl of super creamy mashed potatoes and cooked green beans are the perfect accompaniments.
Serves 2
1 tablespoon each olive oil and butter
2 whole chicken legs (thigh and drumstick)
sea salt and ground pepper
1 medium brown onion, finely chopped
4 rashers streaky bacon, thinly sliced
1 teaspoon dried tarragon
2 cloves garlic, crushed
1½ cups chicken stock
1 tablespoon wholegrain mustard
1 teaspoon Dijon mustard
2 tablespoons crème fraîche
1 tablespoon finely chopped parsley
Method:
1. Heat the olive oil and butter in a frying pan over a medium heat. Season the chicken with salt and pepper and cook, skin side down, for 10 minutes.
2. Turn over and cook for 2 minutes. Transfer to a plate and set aside.
3. Add the onion, bacon, tarragon, garlic and a pinch of salt to the pan. Cook until the onions are soft. Add the stock and bring to a boil.
4. Add the chicken with any juices, cover and cook over a gentle heat until the chicken is fully cooked, about 15 minutes. Whisk together the mustards and crème fraîche, stir into the pan and simmer for 5 minutes. Scatter over the parsley.