Page 53 - OK! Magazine - Australia (February 2020)

Star Style FOOD

CHILAQUILES

INGREDIENTS overlap. 3 Bake chips for 10-12
• minutes, flipping halfway through
8 x 15cm wholewheat
or corn tortillas and watching to make sure they
• Extra virgin olive oil don’t burn. They should be golden
• Kosher salt, to taste brown and crisp. Remove chips
• and set aside. Keep the oven on
3 ½ cups store-bought green
tomatillo salsa (for green) or and decrease the heat to 175°C.
2 ½ cups store-bought enchilada 4 Combine chips in a large sided
sauce plus 1 cup canned diced sheet pan or a cast-iron skillet.
tomatoes (for red) Pour salsa or enchilada sauce plus
• tomatoes over the top and give
2-3 cups shredded chicken
(optional) everything a toss so chips are well
• 1 cup shredded queso fresco coated. Spread chicken over the
• top and sprinkle cheese. Bake
Unsalted butter, for cooking
eggs (optional) for 10-15 minutes until sauce is
• 6-8 large eggs (1 per person) warmed through and cheese is
• melty. Feel free to finish under the
½ cup sliced radishes,
for serving grill for about 20 seconds to get
• 1 avocado, sliced, for serving the cheese browned and bubbly.
• 5 Meanwhile, whisk eggs in a bowl
2 tbsp chopped fresh coriander,
for serving and season with a pinch of salt
• and pepper. Add 1 tbsp olive oil
1 lime cut into wedges,
for serving to a large non-stick or cast-iron
• Sour cream, for serving skillet over high heat. When the
• Hot sauce, for serving oil begins to shimmer, pour the
eggs into the pan and slowly stir
METHOD with a spatula. When the eggs
1 Preheat the oven to 205°C. begin to set, reduce heat to low
2 Cut the tortillas into chip-sized and continue stirring until the eggs
triangles, about 8 per tortilla. are just set and fluffy, about 2
Lightly coat 2 large baking sheets minutes. 6 To serve, remove the
with oil and scatter chips on pan from the oven and top sauce SERVES
sheet. Drizzle them with a bit with eggs, sliced avocado and
more oil, sprinkle with salt and radishes, plus coriander. Serve 4-6
toss to coat. Arrange chips so with lime wedges, sour cream
they’re in a single layer and don’t and hot sauce.

ROASTED CHICKEN WITH

ROOT VEGETABLES

INGREDIENTS just enough olive oil to
• 1 x 1.5-1.8kg chicken coat and a generous pinch
• 1 medium sweet potato of salt. 4 Pat the chicken
• 1 medium turnip, swede, dry with a paper towel.
large parsnip or other Season with salt and pepper
root vegetable and set the breast side up
• Olive oil on top of the vegies. Roast
• Kosher salt, to taste for 20 minutes, then turn
• Black pepper, to taste the chicken breast side
down. Roast for another
METHOD 20 minutes. Turn the bird

1 Take the chicken out of breast side up once more
the fridge 1 hour before and roast for a final 20
cooking. 2 Preheat oven minutes. It should be golden
SERVES to 205°C. 3 Cut the sweet brown and fully cooked, with

6-8 potato and the root an internal temperature of
75°C, and the vegies should
vegetable into 2.5cm pieces.
Scatter them on the bottom be caramelised and tender.
of a cast-iron skillet or Let the chicken rest for 10-5
roasting pan, and toss with minutes before carving.

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