Makes 4
1 tbs olive oil
30g butter
500g chicken breast fillet, cut into 2cm chunks
1 leek, white part only, finely sliced
1 garlic clove, crushed
1 tbs flour
1/3 cup (80ml) white wine or water
1 cup (250ml) chicken stock
1/2 cup (125ml) thick cream
1 large carrot, peeled, cooked, diced
1 large potato, peeled, boiled, diced
1 cup frozen peas, cooked
1 tbs chopped fresh or 1/2 tsp dried tarragon
4 sheets puff pastry, thawed
1 egg, lightly beaten
1. Heat the olive oil and butter in a frypan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.
2. Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.
3. Preheat the oven to 200°C.
4. Cut four 18cm squares from the pastry, reserving off cuts. Place some chicken mixture in the centre of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Cut out leaf shapes from the pastry offcuts and place over the joins. Make a small pastry rose for the centre of each parcel.
5. Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.
Showing posts with label main meals. Show all posts
Showing posts with label main meals. Show all posts
Sunday, February 18, 2007
Saturday, February 17, 2007
Barramundi with Sweet Chilli Noodles
Preparation Time: 10 minutes
Cooking Time: 10 minutes
serves 4
4 (about 180g each) barramundi fillets
2 tbs light soy sauce
1 tbs fresh lime juice
1 x 450g pkt Trident Hokkien or Udon Noodles
2 tsp sesame oil
1 tbs peanut oil
100g shiitake mushrooms, sliced
3 green shallots, ends trimmed, cut into 1cm lengths
2 tsp finely grated fresh ginger
1 garlic clove, crushed
100g green beans, sliced
80g baby corn
2 tbs Trident Sweet Chilli Sauce
Lime wedges, to serve
1. Preheat oven to 200°C. Cut four 40cm-square pieces of foil. Top each piece with 1 barramundi fillet. Combine soy sauce and lime juice in a jug and drizzle over barramundi. Fold foil in half to enclose filling. Loosely fold over ends to seal the parcels. Place parcels on a baking tray. Bake in preheated oven for 6-8 minutes or until just cooked through. Remove from oven.
2. Meanwhile cook noodles in a saucepan of salted boiling water following packet directions. Refresh under cold running water. Drain well. Place in a bowl with the sesame oil and toss to combine.
3. Heat the peanut oil in a large frypan over high heat. Add the mushroom, green shallot, ginger and garlic. Cook, stirring, for 2 minutes or until mushrooms are tender. Add the beans and corn, and cook, stirring, for 2 minutes or until beans are bright green and tender crisp. Remove from heat. Set aside for 5 minutes to cool slightly.
4. Add bean mixture, sweet chilli sauce and coriander to noodles. Toss combine. Divide among serving plates. Top with barramundi. Serve with lime wedges.
(Recipe courtesy of Australian Good Taste - February 2005)
Cooking Time: 10 minutes
serves 4
4 (about 180g each) barramundi fillets
2 tbs light soy sauce
1 tbs fresh lime juice
1 x 450g pkt Trident Hokkien or Udon Noodles
2 tsp sesame oil
1 tbs peanut oil
100g shiitake mushrooms, sliced
3 green shallots, ends trimmed, cut into 1cm lengths
2 tsp finely grated fresh ginger
1 garlic clove, crushed
100g green beans, sliced
80g baby corn
2 tbs Trident Sweet Chilli Sauce
Lime wedges, to serve
1. Preheat oven to 200°C. Cut four 40cm-square pieces of foil. Top each piece with 1 barramundi fillet. Combine soy sauce and lime juice in a jug and drizzle over barramundi. Fold foil in half to enclose filling. Loosely fold over ends to seal the parcels. Place parcels on a baking tray. Bake in preheated oven for 6-8 minutes or until just cooked through. Remove from oven.
2. Meanwhile cook noodles in a saucepan of salted boiling water following packet directions. Refresh under cold running water. Drain well. Place in a bowl with the sesame oil and toss to combine.
3. Heat the peanut oil in a large frypan over high heat. Add the mushroom, green shallot, ginger and garlic. Cook, stirring, for 2 minutes or until mushrooms are tender. Add the beans and corn, and cook, stirring, for 2 minutes or until beans are bright green and tender crisp. Remove from heat. Set aside for 5 minutes to cool slightly.
4. Add bean mixture, sweet chilli sauce and coriander to noodles. Toss combine. Divide among serving plates. Top with barramundi. Serve with lime wedges.
(Recipe courtesy of Australian Good Taste - February 2005)
BBQed Mushroom Burgers
Serves 4
1 brown onion, thinly sliced
olive oil cooking spray
8 flat mushrooms
8 slices sourdough bread
50g baby spinach
2 ripe tomatoes, sliced
1/2 cup tzatziki
1. Preheat a barbecue or chargrill pan on medium heat. Spray onion with oil. Season with salt and pepper. Cook for 10 minutes, turning frequently, or until soft and golden. Remove to a plate. Cover to keep warm.
2. Spray mushrooms with oil. Season with salt and pepper. Increase heat to high. Cook for 2 minutes each side or until just tender.
3. Cook bread for 1 to 2 minutes each side or until golden and toasted.
4. Top 4 slices of bread with spinach, tomato, mushrooms, onions and a dollop of tzatziki. Top with remaining slices of bread. Serve.
(Recipe courtesy of Super Food Ideas - August 2004)
1 brown onion, thinly sliced
olive oil cooking spray
8 flat mushrooms
8 slices sourdough bread
50g baby spinach
2 ripe tomatoes, sliced
1/2 cup tzatziki
1. Preheat a barbecue or chargrill pan on medium heat. Spray onion with oil. Season with salt and pepper. Cook for 10 minutes, turning frequently, or until soft and golden. Remove to a plate. Cover to keep warm.
2. Spray mushrooms with oil. Season with salt and pepper. Increase heat to high. Cook for 2 minutes each side or until just tender.
3. Cook bread for 1 to 2 minutes each side or until golden and toasted.
4. Top 4 slices of bread with spinach, tomato, mushrooms, onions and a dollop of tzatziki. Top with remaining slices of bread. Serve.
(Recipe courtesy of Super Food Ideas - August 2004)
Bacon and Pumpkin Pesto Pasta
Serves 4
1kg kent pumpkin, deseeded, peeled, cut into 2.5cm pieces
Olive oil spray
Salt & freshly ground black pepper
400g dried penne pasta
300g short-cut bacon, thinly sliced
125g (1/2 cup) basil pesto
Shaved parmesan, to serve
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake in oven for 25 minutes or until tender.
2. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
3. Cook the bacon in a large non-stick frying pan over medium-high heat, stirring, for 5 minutes or until crisp and golden.
4. Add the pesto to the pasta and toss until coated. Add the pumpkin and bacon and toss until well combined. Divide among serving bowls and sprinkle with parmesan. Serve immediately.
(Recipe courtesy of Australian Good Taste - March 2006)
Avocado and Prawn Risotto
Serves 4
1.25L (5 cups) gluten-free vegetable stock
25g unsalted butter
1 tbs olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 cups (440g) arborio rice
2/3 cup (165ml) dry white wine
500g green prawn meat, roughly chopped
1 cup (80g) grated parmesan, plus extra to serve
2 avocados
Juice of 1 lemon1/4 cup roughly chopped chives
1. Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.
2. Meanwhile, heat the butter and olive oil in a deep frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes until softened, but not coloured. Stir in the garlic, then add the rice and cook, stirring, for 1 minute to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20 minutes. Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat.
3. Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra parmesan and chopped chives.
(Recipe courtesy of delicious. - October 2005)
Pea and Sausage Risotto
Serves 4
4 Italian sausages
olive oil cooking spray
1 brown onion, finely chopped
2 cups arborio rice
1/2 cup white wine
1/2 cup tomato sauce
4 1/2 cups vegetable stock
1 1/2 cups frozen peas
1/3 cup flat-leaf parsley leaves, roughly chopped
1/4 cup grated parmesan cheese
1. Preheat oven to 180°C. Heat a saucepan over medium heat. Spray sausages with oil and cook, turning occasionally, for 6 to 7 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
2. Add onion to saucepan. Cook, stirring, for 2 minutes or until onion is soft. Add rice. Stir to coat. Whisk wine, tomato sauce and stock in a jug. Add to pan. Cover. Bring to the boil. Transfer to an ovenproof dish. Bake, covered, for 25 minutes.
3. Remove cover. Stir in peas. Cover and bake for 5 minutes or until peas are tender. Remove from oven. Stir in parsley and salt and pepper. Slice sausages. Stir through risotto. Spoon onto plates. Sprinkle with parmesan. Serve.
4 Italian sausages
olive oil cooking spray
1 brown onion, finely chopped
2 cups arborio rice
1/2 cup white wine
1/2 cup tomato sauce
4 1/2 cups vegetable stock
1 1/2 cups frozen peas
1/3 cup flat-leaf parsley leaves, roughly chopped
1/4 cup grated parmesan cheese
1. Preheat oven to 180°C. Heat a saucepan over medium heat. Spray sausages with oil and cook, turning occasionally, for 6 to 7 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
2. Add onion to saucepan. Cook, stirring, for 2 minutes or until onion is soft. Add rice. Stir to coat. Whisk wine, tomato sauce and stock in a jug. Add to pan. Cover. Bring to the boil. Transfer to an ovenproof dish. Bake, covered, for 25 minutes.
3. Remove cover. Stir in peas. Cover and bake for 5 minutes or until peas are tender. Remove from oven. Stir in parsley and salt and pepper. Slice sausages. Stir through risotto. Spoon onto plates. Sprinkle with parmesan. Serve.
(Recipe courtesy of Super Food Ideas - July 2005)
Sausage and Pine Nut Pizzas
Serves 4
2 teaspoons olive oil
6 thick chicken/beef/lamb sausages
2 x 26cm frozen pizza bases
2/3 cup hommus
300g roasted red capsicum, cut into thin strips
150g feta cheese, crumbled
1/4 cup pine nuts
60g baby spinach
1. Place pizza bases on 2 pizza trays. Spread 1/3 cup hommus over each base. Top with sausage slices and capsicum strips. Sprinkle over feta and pine nuts.
2. Bake for 10 minutes. Swap trays over in oven and bake for a further 5 minutes or until bases are crisp. Top with spinach and return to oven. Cook for 2 minutes or until leaves are just wilted. Season with pepper and serve.
2 teaspoons olive oil
6 thick chicken/beef/lamb sausages
2 x 26cm frozen pizza bases
2/3 cup hommus
300g roasted red capsicum, cut into thin strips
150g feta cheese, crumbled
1/4 cup pine nuts
60g baby spinach
1. Place pizza bases on 2 pizza trays. Spread 1/3 cup hommus over each base. Top with sausage slices and capsicum strips. Sprinkle over feta and pine nuts.
2. Bake for 10 minutes. Swap trays over in oven and bake for a further 5 minutes or until bases are crisp. Top with spinach and return to oven. Cook for 2 minutes or until leaves are just wilted. Season with pepper and serve.
3. Preheat oven to 230°C. Heat oil in a large, non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 15 minutes or until almost cooked. Transfer to a plate lined with paper towel and set aside to cool slightly. Thinly slice.
Macaroni with Creamy Mushroom Mince Sauce
Serves 4
500g dried macaroni
2 tbsp olive oil
200g button mushrooms (I prefer to use more)
5 green onions, thinly sliced (I prefer to use less)
350g lean mince
1 tbsp plain flour
3/4 light thickened cream
1 lemon, rind finely grated
1/4 cup tarragon leaves, finely chopped
green salad, to serve
(I also add garlic chives or shallots)
1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.
2. Heat oil in a non-stick frying pan over medium heat. Add mushrooms. Cook for 4 minutes or until liquid has evaporated. Stir in 3/4 of onions. Cook for 1 minute or until tender.
3. Increase heat to high. Add mince. Cook, stirring, for 5 minutes or until browned. Sprinkle flour over mince mixture. Stir.
4. Add cream, lemon rind and tarragon. Bring to boil. Reduce heat to low. Simmer for 3 minutes.
5. Drain pasta, reserving 2 tbsp cooking water. Return pasta and reserved water to saucepan. Add mince sauce. Season. Stir over low heat until hot. Top with remaining onions and serve with salad.
Approx $3.80 per serve
(Recipe courtesy of Super Food Ideas, April 2005)
500g dried macaroni
2 tbsp olive oil
200g button mushrooms (I prefer to use more)
5 green onions, thinly sliced (I prefer to use less)
350g lean mince
1 tbsp plain flour
3/4 light thickened cream
1 lemon, rind finely grated
1/4 cup tarragon leaves, finely chopped
green salad, to serve
(I also add garlic chives or shallots)
1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.
2. Heat oil in a non-stick frying pan over medium heat. Add mushrooms. Cook for 4 minutes or until liquid has evaporated. Stir in 3/4 of onions. Cook for 1 minute or until tender.
3. Increase heat to high. Add mince. Cook, stirring, for 5 minutes or until browned. Sprinkle flour over mince mixture. Stir.
4. Add cream, lemon rind and tarragon. Bring to boil. Reduce heat to low. Simmer for 3 minutes.
5. Drain pasta, reserving 2 tbsp cooking water. Return pasta and reserved water to saucepan. Add mince sauce. Season. Stir over low heat until hot. Top with remaining onions and serve with salad.
Approx $3.80 per serve
(Recipe courtesy of Super Food Ideas, April 2005)
Bacon and Spinach Spaghetti
Cooking time: 12 minutes
Serves 4
400g spaghetti
olive oil cooking spray
1 brown onion, finely hopped
2 garlic cloves, crushed
100g shortcut rindless bacon, chopped
1 bunch English spinach, leaves picked, washed, dried and shredded
3 ripe tomatoes
1 tbsp olive oil
1 tbsp balsamic vinegar
1. Cook pasta in a saucepan of boiling salted water, following packet direction.
2. Heat a non-stick frying pan over medium heat until hot. Spray with oil. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add bacon. Cook for 4 minutes
3. Drain pasta, reserving 1/4 cup water. Return pasta and water to saucepan. Add bacon mixture, spinach, tomatoes and salt and pepper. Toss over low heat until spinach wilts. Add oil and vinegar and toss well.
(Recipe courtesy of Super Food Ideas, April 2005)
Serves 4
400g spaghetti
olive oil cooking spray
1 brown onion, finely hopped
2 garlic cloves, crushed
100g shortcut rindless bacon, chopped
1 bunch English spinach, leaves picked, washed, dried and shredded
3 ripe tomatoes
1 tbsp olive oil
1 tbsp balsamic vinegar
1. Cook pasta in a saucepan of boiling salted water, following packet direction.
2. Heat a non-stick frying pan over medium heat until hot. Spray with oil. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add bacon. Cook for 4 minutes
3. Drain pasta, reserving 1/4 cup water. Return pasta and water to saucepan. Add bacon mixture, spinach, tomatoes and salt and pepper. Toss over low heat until spinach wilts. Add oil and vinegar and toss well.
(Recipe courtesy of Super Food Ideas, April 2005)
Curried Mince and Vegies
Serves 4
2 tbsp peanut oil
1 onion, finely chopped
500g heart smart mince
1/4 cup mild curry paste*
2 tsp Worstershire sauce
3 celery sticks, leaves removed, finely sliced
any vegies you feel like
rice to serve
1. Heat oil in a large non-stick saucepan over a medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add curry paste, Worcestershire sauce, salt and pepper. Stir well. Reduce heat to medium-low. Cook uncovered, stirring occasionally, for 15 minutes or until liquid has evaporated.
3. Stir in celery and other veg. Cook uncovered, stirring, for 5-7 minutes or vegies are ready. Serve with rice.
* Both balti and korma curry paste are mild and suitable for this recipe
(Recipe courtesy of Super Food Ideas, April 2005)
2 tbsp peanut oil
1 onion, finely chopped
500g heart smart mince
1/4 cup mild curry paste*
2 tsp Worstershire sauce
3 celery sticks, leaves removed, finely sliced
any vegies you feel like
rice to serve
1. Heat oil in a large non-stick saucepan over a medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add curry paste, Worcestershire sauce, salt and pepper. Stir well. Reduce heat to medium-low. Cook uncovered, stirring occasionally, for 15 minutes or until liquid has evaporated.
3. Stir in celery and other veg. Cook uncovered, stirring, for 5-7 minutes or vegies are ready. Serve with rice.
* Both balti and korma curry paste are mild and suitable for this recipe
(Recipe courtesy of Super Food Ideas, April 2005)
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