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Easy, fresh and full of flavour, Poh Ling Yeow’'s latest recipe collection will add a zesty hit to your summer meals. he simpler we eat, the happier we are — that's the philosophy of beloved Aussie cook and TV presenter Poh Ling Yeow, whose latest cookbook What | Cook When Nobody's Watching. is filled with quick meals, nourishing bowl food, comfort combinations and fabulous feasts. “itis a celebration of good, honest food and will help you find beauty and ritual in the everyday: Poh says. In keeping with Poh's philosophy. ingredients are (mostly) everyday staples — just taken ‘to new and delicious places” ‘It is a celebration of good, honest food and will help you find beauty and ritual in the everyday.” Photo: Gretl Watson-Blazewicz — POH LING YEOW GRILLED CHICKEN TORTILLAS with charred corn, kiwi salsa & jalapeno cream INGREDIENTS + 600g chicken tenderloins + olive oil + salt and freshly ground black pepper +4 sweetcorn cobs, husks removed +42 mini soft tortillas + 300g grated mozzarella + lime wedges, to serve KIWISALSA + 600g kiwifruit, peeled and diced into acm pieces Feeds 4 + good dash of olive oil + salt and freshly ground black pepper JALAPENO CREAM + 2 avocados, stones and skins removed + about %4-¥4 cup pickled jalapenos or to taste + % cup sour cream +1. cup chopped spring onion +2 tbsp lemon juice or Jalapeno brine from the jar +2 tsp caster sugar +1bunch of coriander, roughly _ salt and freshly ground chopped, including stalks + %-¥Ye red onion, diced into 5mm pieces black pepper To make the kiwi salsa, place all the ingredients in a large bowl and fold gently to combine. Set aside. To make the jalapeno cream, combine all the ingredients in a blender and pulse until smooth. Transfer to a bowl and set aside. Heat a cast-iron chargrill pan over high heat until smoking. Brush the chicken with olive oil, then season ‘on both sides. Cook until char marks appear and the chicken is cooked through. Transfer to a plate and cover with foil to keep warm. To char the corn, simply brush with olive oil. season, then char slightly on all sides. To shave the corn, snap ‘or cut the cobs in half. Stand a cob upright, making sure it is stable, then slice downwards with a sharp knife as close to the base of the kernels as possible. Repeat for the remaining corn, then transfer the kernels to a bowl Preheat the oven to 160C fan-forced. Spread the tortillas out on a baking tray. Sprinkle with the mozzarella, then heat in the oven for about 6 minutes ‘or until the mozzarella is melted and the tortillas are warmed through. Place all the elements in the middle of the table for everyone to build their own tortillas. Images and edited text from What | Cook When ‘Nobody's Watching by Poh Ling Yeow, published by Plum, RRP $44.99. Photography: Henry Trumble. prema
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