Apple And Cabbage Slaw With Pork Cutlets

1

Apple And Cabbage Slaw With Pork Cutlets :

Ingredients

  • 4 (about 160g each) pork cutlets, French trimmed
  • 1 tablespoon olive oil
  • Steamed green beans, to serve

Apple & cabbage slaw

  • 2 small Pink Lady apples, cored, quartered, cut into thin wedges
  • ¼ small (about 300g) green cabbage, hard core removed, finely shredded
  • 65g (¼ cup) S&W Whole Egg Mayonnaise
  • 75g (¼ cup) light sour cream
  • 1 tablespoon fresh lemon juice
  • 40g (¼ cup) salted baby capers, rinsed
  • 2 teaspoons Dijon mustard

Method

  1. Step 1 – Season both sides of the pork with pepper. Heat the oil in a large frying pan over medium heat. Add the pork and cook for 5-6 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  2. Step 2 – Meanwhile, to make the apple & cabbage slaw, combine the apple, cabbage, mayonnaise, sour cream, lemon juice, capers and mustard in a large bowl.
  3. Step 3 – Divide the pork and apple & cabbage slaw among serving plates. Serve with the steamed green beans.

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‘X marks the spot’ pies

1

‘X marks the spot’ pies :

Ingredients

  • 1 tablespoon olive oil
  • 1 small brown onion, chopped
  • 350g lean beef mince
  • 2 garlic cloves, crushed
  • 1 small zucchini, grated
  • 1 small carrot, grated
  • 2 tablespoons gravy powder
  • 2 tablespoons tomato paste
  • 4 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 1 tablespoon milk
  • Tomato sauce, to serve

Method

  1. Step 1 – Heat oil in a frying pan over medium-high heat. Add onion. Cook for 3 to 4 minutes or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 5 to 6 minutes or until browned and cooked through.
  2. Step 2 – Add garlic, zucchini and carrot. Cook, stirring, for 3 minutes or until zucchini is tender. Stir in gravy powder, tomato paste and ¼ cup cold water. Cook, stirring, for 2 minutes or until mixture thickens. Cool.
  3. Step 3 – Preheat oven to 200°C/180°C fan-forced. Grease three 12-hole round patty pans. Using a 6.5cm cutter, cut 36 rounds from 2 pastry sheets. Cut seventy-two 1cm x 6cm strips from remaining pastry. Line holes of prepared pans with pastry rounds.
  4. Step 4 – Spoon level tablespoons of mince mixture into pastry rounds. Top each with 2 strips of pastry to form a cross. Brush with milk. Bake for 15 to 18 minutes, swapping trays during cooking, or until pastry is golden brown and pies heated through. Stand for 1 minute. Transfer to a dish. Serve with tomato sauce.

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10 Minute Apple Berry Crumble

1

10 Minute Apple Berry Crumble :

Ingredients

  • 2 x 400g cans pie apple filling
  • 1 teaspoon ground cinnamon
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons mixed berry jam
  • 1 cup toasted muesli
  • Double cream, to serve

Method

  1. Step 1 – Combine apple, cinnamon and lemon rind in a bowl. Divide jam between 4 (1 ¼ cup-capacity) heatproof, microwave-safe dishes. Top with apple mixture. Cover with plastic wrap. Microwave on HIGH (100%) for 2½ minutes or until heated through.
  2. Step 2 – Sprinkle muesli on top of apple mixture. Microwave on MEDIUM (50%), uncovered, for 15 to 20 seconds or until muesli is just warm. Serve hot with double cream.

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Baked Apples With Crunchy Topping

1

Baked Apples With Crunchy Topping :

Ingredients

  • 1/3 cup orange juice, warmed
  • 2 tablespoons sultanas
  • 4 large granny smith apples
  • ¼ cup traditional rolled oats
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons honey
  • Warmed vanilla custard, to serve

Method

  1. Step 1 – Preheat oven to 180°C/ 160°C fan-forced. Combine orange juice and sultanas in a bowl. Set aside. Using an apple corer, carefully remove centre of apples. Using a small knife, score the skin around centre of each apple (this prevents them collapsing during baking).
  2. Step 2 – Place apples, touching, into a 5 cup-capacity round baking dish. Drain sultana mixture, reserving orange juice. Spoon 2 teaspoons sultanas into each apple. Pour reserved orange juice and ½ cup cold water into base of dish. Combine oats and cinnamon in a bowl. Drizzle apples with honey. Sprinkle with oat mixture, pressing on lightly to secure.
  3. Step 3 – Bake for 30 to 40 minutes or until apples are soft and oats golden and crisp. Serve with pan juices and custard.

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Easy sweet chilli Stir-Fry

1

Easy sweet chilli Stir-Fry :

Ingredients

  • 1 cup (200g) SunRice Long Grain Brown Rice
  • 2 teaspoons sunflower oil
  • 2 (about 500g) chicken breast fillets, thinly sliced
  • 1 carrot, peeled, thinly sliced
  • 100g snow peas, ends trimmed, thinly sliced
  • 1/3 cup (80ml) honey
  • 2 teaspoons reduced-salt soy sauce

Method

  • Step 1 – Cook the rice in a large saucepan of boiling water for 25 minutes or until tender. Drain.
  • Step 2 – Heat the oil in a wok or frying pan over high heat. Add one-quarter of the chicken and stir-fry for 2-3 minute or until cooked through. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
  • Step 3 – Add the carrot and snow peas to the wok and stir-fry for 1 minute. Return the chicken to the pan with the honey and soy sauce and stir-fry for 1 minute or until sauce boils and thickens slightly.
  • Step 4 – Spoon the stir-fry among serving bowls. Serve with rice.

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Chocolate Profiteroles

1

Chocolate Profiteroles :

Ingredients

  • 30g butter, chopped
  • ½ cup plain flour
  • 3 Coles brand free range eggs, lightly beaten
  • 200g Coles brand dark cooking chocolate, melted
  • ½ cup caster sugar

Filling

  • 375ml milk
  • 6 Coles brand free range egg yolks
  • 1/3 cup plain flour
  • 1 tsp vanilla essence
  • 100g Coles brand Belgian dark chocolate, chopped

Method

  • Step 1 – Preheat oven to 200C or 180C fan-forced. Line 2 large baking trays with non-stick baking paper. Place butter in a saucepan, add ½ cup water and bring to the boil. Add ½ cup flour and stir with a wooden spoon over medium heat for about 1 min, or until mixture comes away from the sides of the pan in a smooth ball.
  • Step 2 – Transfer mixture to a bowl and cool slightly, stirring to release heat. Using electric beaters, mix in beaten eggs, a little at a time, until all eggs have been added and mixture is thick and glossy. Scoop level tablespoons of mixture onto the trays, leaving plenty of space between each one. Bake for 20-25 mins, or until puffed and golden brown. Using a skewer, pierce a small hole in the side of each puff. Return to the oven, turn off and leave door open. Leave to cool.
  • Step 3 – Meanwhile, to make filling, place milk in a medium saucepan and bring to the boil. Whisk egg yolks and sugar in a bowl until pale and creamy, then whisk in ¹⁄3 cup flour. Pour hot milk into the bowl, whisking constantly. Return mixture to a clean saucepan, and stir, with a whisk over low heat, for about 5 mins, or until mixture thickens. Remove from heat and stir in vanilla and chocolate until melted and smooth. Transfer to a bowl to cool for 5 mins, stirring occasionally. Cover surface with plastic wrap and refrigerate until cold.
  • Step 4 – Cut profiteroles in half horizontally. Dip tops into melted Coles Brand Dark Cooking Chocolate and leave to set. Fill bases with filling and replace tops. Serve within 1 hr of filling. top tip If you have a conventional oven, swap the trays between oven shelves when profiteroles are cooked halfway.

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Meatloaf Rosemary Pears

30

Meatloaf Rosemary Pears :

Ingredients

  • 400g pork mince
  • 400g veal mince
  • 1 brown onion, grated
  • 2 Granny Smith apples, peeled, grated
  • 1/2 cup flat-leaf parsley leaves, chopped
  • 1/2 cup fresh wholemeal breadcrumbs
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 14 (200g) thin slices prosciutto
  • 120g baby spinach, to serve

Rosemary pears

  • 2 large pears, cored, each cut into 6 wedges
  • 2 tablespoons rosemary leaves, chopped
  • 1/4 cup orange juice
  • 1/4 cup brown sugar
  • 30g butter, melted

Method

  • Step 1 – Make rosemary pears: Place ingredients in a bowl and stir gently to coat pears. Arrange pears in a single layer in an ovenproof dish. Pour over marinade.
  • Step 2 – Preheat oven to 200°C. Combine mince, onion, apple, parsley, breadcrumbs and salt and pepper in a large bowl. Whisk egg and milk together. Add to mince mixture. Stir to combine.
  • Step 3 – Line a greased 7cm deep, 12cm x 20cm (base) loaf pan with prosciutto slices, leaving ends hanging over sides. Spoon mince mixture into pan, pressing down firmly with the back of a spoon. Fold prosciutto over to cover top. Bake for 30 minutes. Place pears on shelf below meatloaf and bake both for 30 minutes or until meatloaf is firm in the centre.
  • Step 4 – Drain fat from meatloaf. Stand meatloaf for 5 minutes. Slice. Serve with pears, spinach and pear pan juices.

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Indian lamb cutlets with coriander and coconut rice

26

Indian lamb cutlets with coriander and coconut rice :

Ingredients

  • 1 1/2 cups SunRice Basmati Rice, rinsed
  • 1 small bunch coriander
  • 2 long green chillies, deseeded, chopped
  • 1 cup plain natural yoghurt
  • 2 tablespoons desiccated coconut
  • 2 tablespoons Indian curry powder
  • 12 (100g each) French trimmed lamb cutlets
  • 2 tablespoons olive oil

Method

  • Step 1 – Place rice in a medium saucepan. Cover with 1 1/2 cups of cold water. Add a pinch of salt. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 12 minutes or until rice is tender.
  • Step 2 – Meanwhile, place coriander and chillies in a food processor. Process until coarsely chopped. Combine yoghurt and 2 tablespoons of coriander mixture in a small bowl. Combine remaining coriander mixture and coconut in a small bowl.
  • Step 3 – Spoon curry powder over a plate. Press cutlets into powder to coat. Shake off excess. Heat oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 3 minutes each side or until cooked to your liking.
  • Step 4 – Stir coconut mixture through rice. Serve chops with rice and a dollop of yoghurt mixture.

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Chicken Agrodolce

24

Chicken Agrodolce :

Ingredients

  • 2 tablespoons plain flour
  • 800g chicken thigh fillets, excess fat trimmed, halved
  • 1 1/2 tablespoons olive oil
  • 1 red onion, halved, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 80ml (1/3 cup) white wine
  • 250ml (1 cup) water
  • 1 chicken stock cube, crumbled
  • 4 dried bay leaves
  • 1 tablespoon dried oregano leaves
  • 1 tablespoon brown sugar
  • 2 teaspoons red wine vinegar
  • 85g (1/2 cup) green olives, drained
  • Steamed couscous, to serve

Method

  • Step 1 – Preheat oven to 200°C. Place the flour in a sealable plastic bag. Season with salt and pepper. Add the chicken and shake to coat. Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Cook half the chicken for 2-3 minutes each side or until golden. Transfer to a baking dish. Repeat with remaining chicken.
  • Step 2 – Heat the remaining oil in the pan over medium-high heat. Cook the onion and garlic, stirring often, for 2 minutes or until soft. Add the wine and cook for 1 minute or until reduced slightly. Add the water and stock cube and bring to the boil. Stir in the bay leaves, oregano, sugar and vinegar.
  • Step 3 – Pour the onion mixture over the chicken. Bake, basting occasionally, for 15 minutes or until the chicken is cooked through and the liquid is reduced slightly. Top with the olives and serve with steamed couscous.

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Strawberry Yoghurt Ice Cream

23Strawberry Yoghurt Ice Cream :

Ingredients

  • 1 egg white
  • 2 tablespoons caster sugar
  • 2 x 200g tubs Jalna Low Fat Strawberry Yoghurt
  • 250g (2 cups) fresh or thawed frozen mixed berries, finely chopped

Method

  • Step 1 – Use an electric beater to whisk together the egg white and sugar in a clean, dry bowl until soft peaks form.
  • Step 2 – Combine the yoghurt and berries in a small bowl. Add to the egg-white mixture and use a large metal spoon to gently fold until mixture is just combined.
  • Step 3 – Pour into a shallow metal container. Cover with foil and place in the freezer for 4 hours or until almost set.
  • Step 4 – Use a large metal spoon to roughly break up the ice-cream. Transfer mixture to a large bowl and use an electric beater to beat until smooth.
  • Step 5 – Quickly return mixture to the metal container. Cover with foil and freeze for another 4 hours or until firm. Scoop into bowls and serve immediately.

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