Springtime With Maggie

Australian Women’s Weekly NZ|November 2019

Springtime With Maggie
This month, Maggie Beer serves up a stunning array of spring recipes perfect for sharing with family and friends.

Braised artichokes

SERVES 6 AS A SIDE OR ENTRÉE

PREP AND COOK TIME 1 HOUR

1½ cups (375ml) verjuice

6 large globe artichokes

2⁄3 cup (180ml) extra virgin olive oil

8 black peppercorns

3 fresh bay leaves

200g fresh ricotta

¼ cup flat leaf parsley

1 Place the verjuice in a glass or ceramic bowl. Trim the artichoke stems to approximately 3cm from the base and remove any tough outer leaves; peel stems. Cut in half lengthways and remove the hairy chokes from the centres. Place the artichokes in the verjuice to stop discolouration.

2 Drain the artichokes, reserving the verjuice, then pat them dry with kitchen paper.

3 In a large frying pan, heat 1/3cup (80ml) of the olive oil over a medium heat. Add the artichokes cut side down; cook until lightly browned. Pour in the remaining olive oil and reserved verjuice, add peppercorns and bay leaves; bring to the boil. Place a sheet of baking paper over the top and reduce the heat to low. Gently simmer for 40 minutes or until tender. Stand to cool.

4 To serve, remove the artichokes from the pan, place onto a serving platter and spoon over the ricotta. Sprinkle over the parsley and drizzle over some of the cooking juices, and season to taste. Not suitable to freeze or microwave.

Poached chicken, asparagus and lentil salad

SERVES 4-6

PREP AND COOK TIME 1 HOUR

1 cup (250ml) verjuice

½ cup (125ml) extra virgin olive oil

1 medium (350g) leek, chopped coarsely

5 sprigs lemon thyme

1 sprig rosemary

3 fresh bay leaves

6 black peppercorns

2 (600g) large free-range chicken breasts

½ cup (100g) French-style green lentils

2 bunches asparagus

1 small (100g) red onion, chopped finely

½ bunch rocket

½ cup flat-leaf parsley, chopped coarsely

DRESSING

¼ cup (60ml) extra virgin olive oil

2 tablespoons crème fraîche

1 tablespoon lemon juice

1 tablespoon lemon thyme leaves

1 Combine the verjuice, I cup (250ml) water, oil, leek, thyme, rosemary, bay leaves and peppercorns in a medium saucepan over a high heat and bring to a rapid simmer. Season the chicken breast then add to pan. Reduce the heat to medium; cover and cook for 2 minutes. Turn the chicken and cook for a further 2 minutes. Remove the pan from heat; stand covered for 30 minutes. Slice chicken thinly.

2 Meanwhile, add the lentils to a medium saucepan of boiling water. Cook for 25 minutes or until just tender; drain.

3 Cook the asparagus in a medium saucepan of boiling salted water for 1 minute; drain. When cool enough to handle, slice in half lengthways.

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November 2019