taste.com.au Cookbooks #64

A selection of your top-rated, favourite recipes pulled together in one cookbook from Australia's favourite food and lifestyle website taste.com.au. Each beautifully illustrated taste.com.au book is filled with hand-picked favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and rewarding. We've got a cookbook for everyone, whether you love baking, need something fast and fab, want a super salad or feel like food that's a little more comforting. And our 'tried and tested' guarantee means you can be sure of perfect results every time.

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4 Issues

in this issue

1 min

“When it comes to family favourites, it’s hard to go past the humble chook. Roasted or baked, barbecued or fried, versatile chicken has long been an Aussie dinner table staple, packed with protein and full of flavour. So it makes sense to bring together all our best-loved, tried and true chicken recipes in one handy cookbook. We’ve organised the dishes into salads, bakes and roasts, pasta and noodles, and meals you can prep in just 10 minutes, so there are plenty of choices for every occasion, from midweek meals to quick bites or a roast with the most, plus gluten-free, low-cal and low-fat options to suit every taste. There are also helpful tips and tricks from the taste food team to guide you along the way. We’ve even included tags to help…

3 min
make the most of chicken

Chicken is the most searched for protein on taste.com.au – and for a very good reason! It’s long been a family favourite because of its versatility, budget-friendliness and finger-licking good taste. The popularity of chicken is not just bound to Aussie tables either – it’s celebrated the world over as a dinnertime staple, prepared and cooked in so many different and fantastic ways. You can marinate chicken in Moroccan spices like vibrant harissa and ras el hanout, add the freshness and tang of Thailand with lemongrass and fish sauce, or the depth and warmth of Indian turmeric, cumin and yoghurt. A tried and tested staple, the possibilities for chicken are endless; just turn the pages for inspiration! Here, we take a look at the different cuts available, and how best to prepare,…

15 min

chicken parmy salad platter serves 4 | prep 20 mins | cooking 15 mins 50g (1 cup) panko breadcrumbs25g (1/3 cup) finely grated parmesan1 tsp finely chopped fresh thyme leaves1 tsp fennel seeds, crushed1/2 tsp salt75g (1/2 cup) plain flour2 eggs, lightly whisked400g small chicken breast filletsSunflower oil, to shallow-fry110g tub buffalo mozzarella, torn500g mixed heirloom tomatoes, sliced1 zucchini, thinly slicedMicro herbs and sliced lemon, to serve (optional) lemon & garlic dressing 1 lemon, rind finely grated, juiced2 tbs olive oil1 garlic clove, crushed 1 Combine the breadcrumbs, parmesan, thyme leaves, fennel and salt in a bowl. Place flour and egg in separate bowls. 2 Use a rolling pin to gently pound the chicken fillets to flatten them slightly. Dip the chicken in flour and shake off any excess. Dip the chicken in the egg and…

14 min
bakes & roasts

apricot chicken tray bake serves 4 | prep 10 mins | cooking 45 minutes 695g tub apricot halves in juice4 sprigs fresh rosemary2 tbs French onion soup mix1 tbs extra virgin olive oil1kg chicken drumsticks (see tips)500g baby chat potatoes, halved1 red onion, cut into thin wedges 1 Preheat the oven to 200°C/180°C fan forced. Grease a large baking tray with sides. Line the tray with baking paper. 2 Drain apricots, reserving 1/3 cup juice. Remove the leaves from 1 rosemary sprig. Finely chop. Place the soup mix, chopped rosemary, oil and reserved juice in a jug. Stir until well combined. Arrange the chicken, potato and onion in a single layer on the prepared tray. Drizzle over the soup mixture. Season. 3 Bake, turning the chicken and adding the remaining rosemary sprigs halfway through cooking,…

12 min
pasta & noodles

one-pan creamy chicken pesto pasta serves 4 | prep 5 mins | cooking 25 mins 55g (1/3 cup) pine nuts1 tbs olive oil500g chicken tenderloins2 garlic cloves, chopped80ml (1/3 cup) white wine300g dried fettuccine1L (4 cups) salt-reduced liquid chicken stock180ml (2/3 cup) thickened cream3 tbs bought pesto, plus extra, to serveFinely grated parmesan, to serveFresh basil leaves, to serve (optional) 1 Place the pine nuts in a large frying pan. Cook, shaking the pan occasionally, over high heat for 3 minutes or until toasted. Transfer to a bowl. 2 Heat the oil in the pan. Cook the chicken for 3 minutes each side or until golden and cooked through. Transfer to a plate. Add the garlic to the pan and cook, stirring, for 30 seconds or until aromatic. Add the wine and simmer, scraping…

12 min
prep in 10

cheat’s chicken parmigiana pasta ‘bake’ serves 4 | prep 10 mins | cooking 40 mins 350g penne pasta400g jar tomato pasta sauce125ml (1/2 cup) olive oil1 small red onion, finely chopped2 garlic cloves, crushed1/2 cup torn fresh basil leaves, plus extra to serve4 (about 600g) pre-crumbed chicken schnitzels100g (1 cup) coarsely grated mozzarella20g (1/4 cup) finely grated parmesan 1 Lightly grease a 27cm x 20cm (base measurement) baking dish. 2 Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Wipe pan dry. 3 Heat 1 tbs of the oil over medium heat. Add onion and garlic. Cook, stirring occasionally, for 6 minutes or until softened. Reserve1 /4 cup of pasta sauce and set aside. Add remaining pasta sauce and 1 /3 cup water. Cover with a…