CORN RIBS WITH SPICY SAUCE AND MAYO
Spice it up with this fresh take on a Mexican staple – corn. Rub the ‘ribs’ with harissa and oven-bake, basting with a zesty chilli sauce. Serve on tortillas with coriander and avo for a very vego feast!
Recipe on page 90
ORGANIC BUTTER-GLAZED ROTISSERIE CHICKEN WITH CHEESY POLENTA
The secret to this beaut barbecued chook is tamari – a richer, less salty, gluten-free Japanese soy. It’s in the homemade stuffing and butter glaze. And, if you’ve not had beetroot with chicken before, get ready to be converted!
ED HALMAGYI
Join me as I show you how to give your meals and desserts a seasonal makeover on BHG TV, Fridays at 7pm on Channel 7. (Apologies, may be subject to change.)
Go to bhg.com.au for more food tips and tricks.
ZUCCHINI NESTS WITH GOAT’S CHEESE AND LEMON
Spring is all about light and fresh flavours, and this dish does them perfectly. Easy enough for a midweek meal, elegant enough for an entertaining event.
Recipe on page 90
LIGHTLY CURED SWORDFISH WITH COCONUT AND LIME
Swordfish can be tricky to get right, as it tends to dry out.