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260g butternut pumpkin, seeded, peeled, cut into 2cm cubes
1 cup (150g) frozen peas
1 cup (70g) broccoli florets
1 ¼ cups (310ml) tomato pasta sauce
½ cup (40g) coarsely grated light cheddar
Step 1 – Preheat grill on high. Cook the chicken under grill for 6-7 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly. Coarsely chop and place in a large bowl.
Step 2 – Meanwhile, cook the pasta following packet directions until al dente.
Step 3 – Cook the pumpkin in a large saucepan of boiling water for 10 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender.
Step 4 – Preheat oven to 180ºC. Combine the chicken, pasta, pumpkin mixture and pasta sauce in a large bowl. Divide among four 2-cup (500ml) capacity ovenproof dishes. Sprinkle the cheddar over each dish. Bake for 15 minutes or until heated through.
Step 1 – Process flour, salt, milk and eggs until smooth. Cover. Set aside for 20 minutes.
Step 2 – Spray an 18cm (base) non-stick frying pan with oil. Heat over medium heat. Pour ¼ cup batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 30 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 pancakes.
Step 3 – Make filling Melt butter in a frying pan over medium-high heat. Add mushrooms, garlic and onion. Cook, stirring, for 2 minutes or until mushrooms are tender. Transfer to a bowl. Cool for 10 minutes. Stir in chicken, parsley and ricotta.
Step 4 – Preheat oven to 200°C/ 180°C fan-forced. Place 1 pancake on a plate. Top with ¼ cup filling. Roll up to enclose. Place in a greased 8cm-deep, 20cm x 30cm ovenproof dish. Repeat with remaining pancakes and filling. Top with passata and cheese. Cover dish with foil. Bake for 20 minutes or until heated through. Remove foil. Bake for 5 minutes or until cheese is golden. Serve.
Step 1 – Combine soy sauce, honey, ginger and garlic in a large dish. Add chicken. Turn to coat. Cover with plastic wrap. Refrigerate for 2 hours, turning occasionally.
Step 2 – Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
Step 3 – Remove chicken from marinade. Place, in a single layer, on prepared tray. Sprinkle with sesame seeds. Bake for 35 minutes or until golden and cooked through. Serve with Fried rice (see related recipe).
Step 1 – Preheat oven to 200°C/180°C fan-forced. Lightly grease a large baking tray. Place chicken, corn, onion and cheese in a bowl. Season with pepper. Stir to combine.
Step 2 – Using a 9cm round cutter, cut 1 round from the centre of each bread slice (see tip for leftovers idea).
Step 3 – Spoon 1 heaped tablespoon chicken mixture in the centre of 1 round. Top with another round. Using your fingertips, pinch edges together to seal. Place on prepared baking tray. Repeat with remaining chicken mixture and bread rounds. Spray with oil. Season with pepper.
Step 4 – Bake for 20 minutes or until golden and crisp. Serve.
Step 2 – Combine soy sauce, honey, turmeric, garlic and oil in a ceramic bowl. Add chicken pieces.. Turn to coat well. Thread chicken onto skewers. Spoon over marinade. Cover. Refrigerate for 1 hour, if time permits.
Step 3 – Cook rice, following packet directions. Use a fork to separate grains. Add onions.
Step 4 – Place satay sauce and coconut milk in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until heated through.
Step 5 – Preheat a barbecue grill or chargrill on medium. Spray skewers with oil. Cook for 6 minutes, turning, or until cooked. Place skewers on plates and drizzle with satay mixture. Serve with rice and Asian greens.