Roast pumpkin and herb ricotta ravioli

2

Roast pumpkin and herb ricotta ravioli :

Ingredients

  • 650g butternut pumpkin, peeled
  • olive oil cooking spray
  • pinch ground nutmeg
  • 100g reduced-fat ricotta cheese
  • ¼ cup finely grated parmesan cheese
  • ¼ cup chopped fresh oregano leaves
  • 1 quantity Fresh wholemeal pasta (see related recipe)

Creamy parmesan and oregano sauce

  • 30g reduced-fat spread
  • 2 tablespoons plain flour
  • ½ cup reduced-fat milk
  • 1 cup salt-reduced chicken stock
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon finely grated parmesan cheese
  • pinch ground nutmeg

Method

  • Step 1 – Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Cut pumpkin into twenty-four 1cm-thick, 3cm squares. Place, in a single layer, on prepared tray. Spray with oil. Sprinkle with nutmeg. Roast for 15 minutes or until just tender.
  • Step 2 – Meanwhile, combine ricotta, parmesan and oregano in a bowl. Season with pepper.
  • Step 3 – Make pasta (see related recipe). Trim pasta sheets to make four 14cm x 42cm sheets. Place 1 pasta sheet on a lightly floured surface. Place half the pumpkin pieces in 2 rows at 4cm intervals on the pasta sheet, leaving a 2cm border around edges. Top each piece of pumpkin with 1 teaspoon ricotta mixture. Using a pastry brush, brush pasta sheet around the filling with water. Top with a pasta sheet. Press edges together to seal. Using a ravioli wheel or pizza cutter, cut between the filling to form squares. Repeat with remaining pasta sheets and filling to make 24 ravioli.
  • Step 4 – Cook ravioli, in 2 batches, in a saucepan of boiling salted water for 4 minutes or until tender. Carefully remove with a slotted spoon. Place in a heatproof bowl. Cover to keep warm.
  • Step 5 – Make sauce: Melt spread in a saucepan over medium heat until foaming. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Gradually stir in milk and stock. Return to heat. Cook, stirring, for 4 to 5 minutes or until mixture boils and thickens. Add oregano, cheese and nutmeg. Season with pepper. Cook, stirring, for 1 to 2 minutes or until cheese has melted.
  • Step 6 – Add sauce to ravioli. Carefully stir to combine. Divide pasta between bowls. Serve.

Fred’s FruitOne Stop Shopping in Australia

Advertisements

Pear Wontons With Ice-cream

1

Pear Wontons With Ice-cream :

Ingredients

  • 55g (1/3 cup) finely chopped palm sugar
  • 1 ½ tablespoons sesame seeds
  • 2 (about 400g) beurre bosc pears, peeled, cored, thinly sliced
  • 2 teaspoons fresh lemon juice
  • 16 fresh flour wonton wrappers
  • Vegetable oil, to deep-fry
  • Icing sugar mixture, to dust
  • Vanilla ice-cream, to serve

Method

  • Step 1 – Place the palm sugar, sesame seeds and pear in a wok over medium heat. Cook, stirring occasionally, for 6-8 minutes or until pear is tender and caramelised. Add lemon juice and cook, stirring, for 1 minute or until heated through. Transfer pear mixture to a heatproof bowl and set aside for 5 minutes to cool.
  • Step 2 – Place 8 wonton wrappers on a clean work surface. Spoon half the pear mixture evenly among the centres of the wonton wrappers. Use a pastry brush to brush the edges of the wonton wrappers with a little water. Pinch the edges together to enclose the filling and form a pouch. Repeat with the remaining wonton wrappers and pear mixture.
  • Step 3 – Add enough oil to a clean wok to reach a depth of 10cm. Heat to 180°C over medium heat (when the oil is ready, a cube of bread will turn golden brown in 15 seconds). Use a straining spoon to lower 4 wontons into the hot oil and deep-fry for 1-2 minutes or until golden brown.
  • Step 4 – Use the straining spoon to transfer the wontons to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining wontons, reheating oil between batches.
  • Step 5 – Dust the wontons with icing sugar and serve immediately with vanilla ice-cream, if desired.

Fred’s FruitOne Stop Shopping in Australia

Honey Sesame Chicken With Snow Peas

1

Honey Sesame Chicken With Snow Peas :

Ingredients

  • ¼ cup honey
  • 2 tablespoons shao hsing (Chinese cooking wine, see note)
  • 3cm piece fresh ginger, finely grated
  • 1 tablespoon oyster sauce
  • ¼ teaspoon sesame oil
  • 500g chicken thigh fillets, trimmed, cut into 2cm pieces
  • 150g snow peas, trimmed
  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame seeds
  • 1 tablespoon soy sauce
  • Snow pea tendrils, to serve (optional)
  • Steamed SunRice Jasmine Fragrant Rice, to serve

Method

  • Step 1 – Combine honey, wine, ginger, oyster sauce and sesame oil in a glass or ceramic bowl. Add chicken. Stir to coat. Cover and refrigerate for 1 hour, if time permits. Slice snow peas in half, diagonally.
  • Step 2 – Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add a third of the chicken. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Cover. Repeat twice with more oil and chicken. Carefully clean wok with paper towel.
  • Step 3 – Add remaining oil to wok over high heat. Swirl to coat. Add snow peas. Stir-fry for 1 minute or until bright green. Return chicken to wok. Add sesame seeds and soy sauce. Stir-fry for 1 minute or until heated through. Top with snow pea tendrils (if using) and serve with rice.

Fred’s FruitOne Stop Shopping in Australia

Asian style fish and sesame salt chips

2

Asian style fish and sesame salt chips  :

Ingredients

  • 2 x 200g skinless salmon fillets, pin-boned, cut into 1.5cm-thick strips
  • 1/3 cup (80ml) soy sauce
  • 1 cup (150g) plain flour, sifted
  • 330ml bottle Japanese beer (we used Asahi)
  • 2 teaspoons chilli flakes
  • ¼ cup coriander leaves, finely chopped, plus extra leaves to serve
  • 1 tablespoon black sesame seeds, toasted
  • 1 tablespoon white sesame seeds, toasted
  • Sunflower oil, to deep-fry
  • 750g packet shop-bought frozen chips
  • 2 tablespoons rice wine vinegar

Method

  • Step 1 – Place salmon in a bowl with 2 tablespoons soy sauce and toss to combine, then set aside to marinate while you prepare the batter.
  • Step 2 – Place the flour in a bowl. Whisk in the beer and stir in the chilli flakes and chopped coriander. Stand for 10 minutes.
  • Step 3 – In a small separate bowl, combine the sesame seeds with 1 teaspoon salt. Set aside.
  • Step 4 – Half-fill a large saucepan with sunflower oil and heat to 190°C (if you don’t have a kitchen thermometer, a cube of bread will turn golden in 30 seconds when the oil is hot enough).
  • Step 5 – Pat the salmon dry on paper towel. In batches, dip the salmon in the batter, allowing excess to drip back into bowl, and deep-fry for 1-2 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towel. Keep warm.
  • Step 6 – Deep-fry the chips according to the packet instructions. Drain on paper towel, then toss with the sesame salt.
  • Step 7 – Mix vinegar and remaining 2 tablespoons soy sauce in a small bowl. Serve fish and chips with dipping sauce and extra coriander.

Fred’s FruitOne Stop Shopping in Australia

Garlic sesame crumbed chicken with mango salad

1

Garlic-sesame crumbed chicken with mango salad :

Ingredients

  • 90g (1 cup) dried breadcrumbs
  • 2 tablespoons sesame seeds
  • 2 eggs, lightly whisked
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon soy sauce
  • 1 small garlic clove, crushed
  • 75g (½ cup) plain flour
  • 500g chicken tenderloins
  • Peanut oil, to shallow-fry
  • 140g (4 cups) baby spinach leaves
  • 1 ripe mango, cheeks removed, peeled, cut into 2cm pieces
  • 65g (½ cup) South Cape Marinated Feta, crumbled
  • ½ small red onion, finely sliced

Method

  • Step 1 – Combine the breadcrumbs and sesame seeds on a plate. Combine the egg, coriander, soy sauce and garlic in a shallow bowl. Place the flour on a plate and season with salt and pepper.
  • Step 2 – Dip chicken pieces, 1 at a time, in flour. Shake off excess. Dip in egg mixture,then in the breadcrumb mixture, pressing firmly to coat. Place on a large plate.
  • Step 3 – Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook half the chicken for 2-3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining chicken.
  • Step 4 – Combine the spinach, mango, feta and onion in a bowl. Serve with the chicken.

Fred’s FruitOne Stop Shopping in Australia

Moroccan Lamb And Olive Tagine

1

Moroccan Lamb And Olive Tagine :

Ingredients

  • ¼ cup olive oil
  • 1 brown onion, halved, sliced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ¼ teaspoon chilli powder
  • ¼ teaspoon ground ginger
  • 150g diced lamb
  • 1 teaspoon vegetable stock powder
  • 5 medium tomatoes, cut into quarters
  • 800g orange sweet potato, peeled, sliced
  • 400g can chickpeas, drained, rinsed
  • 1 medium lemon, thickly sliced
  • ½ cup green Sicilian olives
  • 1 tablespoon honey
  • Couscous, to serve

Method

  • Step 1 – Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 2 minutes or until onion has softened. Add paprika, cinnamon, turmeric, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat.
  • Step 2 – Add 4 cups cold water and stock powder. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour. Add tomato, sweet potato, chickpeas, lemon, olives and honey. Cover. Simmer for 30 minutes or until sweet potato and lamb are tender. Serve with couscous.

Fred’s FruitOne Stop Shopping in Australia

Baked Falafel With Roasted Eggplant Salad

1

Baked Falafel With Roasted Eggplant Salad​ :

Ingredients

  • 165g (¾ cup) dried chickpeas
  • 1 small brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 1/3 cup firmly packed fresh continental parsley leaves
  • 1/3 cup firmly packed fresh coriander leaves
  • 2 teaspoons finely grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon baking powder
  • 1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
  • 3 ripe egg tomatoes, each tomato cut into 6 wedges
  • Olive oil spray
  • 1 bunch rocket, ends trimmed, washed, dried, leaves torn
  • 1 small red onion, halved, thinly sliced
  • ¼ cup fresh mint leaves
  • ¼ teaspoon sumac
  • 130g (½ cup) reduced-fat natural yoghurt (Vaalia brand)
  • Freshly ground black pepper

Method

  • Step 1 – Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
  • Step 2 – Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
  • Step 3 – Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.
  • Step 4 – Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.
  • Step 5 – Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

Fred’s FruitOne Stop Shopping in Australia