Tomato, aubergine and feta linguine

Image Souce: Taste.com.au

Ingredients

• 1 medium aubergine/eggplant, cut into 2cm cubes
• 1 red onion, cut into wedges
• salt and cracked black pepper
• 3 vine-ripened tomatoes, cut into wedges
• 400g fettuccine
• 1/3 cup (80ml) olive oil
• 1/2 cup (100g) fetta, roughly crumbled
• 1/4 cup basil leaves
• crusty bread, to serve

Method

1. Preheat oven to 190°C. Place the eggplant and onion on a baking tray lined with baking paper. Spray with olive oil spray, and season with salt and pepper. Bake for 10 minutes. Add tomato and spray with oil spray. Cook for a further 15 minutes then remove and set aside.
2. Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, return to pan and cover to keep warm.
3. Add olive oil to pasta. Season with salt and pepper.
4. Divide pasta between serving bowls. Serve with crusty bread

Source: Taste.com.au

Sticky Mango Chicken

Image Source: Delicious

This recipe uses the mango and apple chutney recipe I gave in the last post. It serves four people but can easily be sized up or down to suit.

Ingredients

8 chicken thighs

mango and apple chutney

1 garlic clove, crushed

3 tbsp soy sauce

225g long-grain rice

150g frozen soya beans

Method

Preheat the oven to 200°C/fan180°C/gas 6. Make slashes in the chicken, put into a large roasting tin and season to taste.

Mix half the chutney with the garlic, soy sauce and a splash of water, pour over the chicken and toss. Bake for 30 minutes, turning halfway, until cooked and golden.

Meanwhile, cook the rice in boiling water for 8 minutes. Add the soya beans and cook for a further 5 minutes, until tender. Drain. Serve with the chicken and extra chutney.

Recipe from Delicious