Cook with Norwood Place

Annabel Bower is a passionate local foodie, chef and a regular shopper at Norwood Place. She runs successful catering company Food by Annabel, has three kids and spends most of her time in the kitchen developing recipes, food styling and catering. Check out the delicious and easy recipes she’s created using South Australian produce available in-store.

Chicken Made Easy–Tandoori Chicken Cucumber Salad with Mint Raita & Crushed Cashews

INGREDIENTS

  • 4 tandoori marinated chicken thighs from Chicken Made Easy
  • 1 continental cucumber (1/2 grated and salted, other 1/2 sliced into ribbons)
  • 1 cup natural Greek yoghurt
  • 1/2 cup mint leaves
  • 1 lemon, juiced
  • 1 cos lettuce heart, shredded
  • 1/2 red onion, finely sliced
  • 100 grams cashew nuts, crushed
  1. Preheat oven to 220 degrees Celsius and roast pre-marinated tandoori chicken thighs for 30 minutes.
  2. To make raita, squeeze excess liquid out of cucumber (see chef’s tip). Stir cucumber through yoghurt and add a pinch of salt and sugar. Squeeze in lemon juice and half the mint leaves (finely shredded).
  3. Toss cucumber ribbons, cos lettuce, remaining mint leaves, cashews and red onion. Slice cooled chicken and add to salad with half of the raita. Serve remaining raita in a bowl to the side. This is delicious as a salad or served in warmed wraps or roti.

CHEF’S TIP Cucumber is 96 percent water, which can cause sauces containing it to become too runny. Salting and grating cucumber, and allowing it to sit in a sieve, speeds up the water removal process. Salt and sit for 5-10 minutes then squeeze out liquid with your hands before adding to a sauce.

Norwood Foodland–Raspberry & Almond Frangipane Tart

INGREDIENTS

  • 1 packet Careme Sweet Shortcrust Pastry
  • 1 cup castor sugar
  • 200 grams unsalted butter, softened
  • 2 cups almond meal
  • 2 eggs
  • 1/4 cup flour
  • 2tsp vanilla bean paste
  • 2 punnets of fresh raspberries
  • 250 grams mascarpone
  • 1 block Sweet-As-Choc Raspberry & Marshmallow
  • Icing sugar for dusting
  1. Defrost pastry in fridge overnight and then roll out on a cold bench. Place a 24cm tart tin on top of the pastry and cut out a circle around the tin, 2cm wider than the edge of the tin.
  2. Take pastry circle and gently transfer it into tart tin, pressing up the outer part of the circle around the sides of tin. Prick pastry all over with a fork.
  3. To bake blind, cover pastry with a large piece baking paper (covering the whole base and sides with paper to spare). Pour ceramic baking beans or dried pulses evenly over paper and bake at 180 degrees celcius for 15 minutes. Remove baking paper and baking beans and return uncovered for a further five minutes.
  4. Meanwhile cream sugar, vanilla and butter in a food processor until pale. Add the almond meal and mix for a further minute. While food processor is running add eggs one at a time.
  5. Add flour and pour into blind baked pastry shell. Bake at 180 degrees celcius for 35-40 minutes. Allow to cool. Do not refrigerate cooked tart as it causes the filling to set too hard. It is safe to keep in an air tight container at room temperature for 24 hours.
  6. To serve, mash one punnet of raspberries through mascarpone and swirl all over the top of the tart. Pile the other punnet of raspberries on top and garnish with Sweet-As-Choc shards and a dusting of icing sugar.

Baking the pastry ‘blind’ is an excellent skill to master. It ensures a crisp pastry base without overcooking the filling.

Find everything you need for these recipes and more at Norwood Place.
161 The Parade
Norwood SA 5067