Fried Rice

Halal food :

Ingredients

• 1 cup SunRice White Long Grain Rice
• 1 tablespoon vegetable oil
• 2 eggs, lightly beaten
• 1 small brown onion, finely chopped
• 2 middle bacon rashers, trimmed, chopped
• 1 garlic clove, crushed
• 2cm piece fresh ginger, peeled, finely grated
• 1 medium carrot, peeled, chopped
• 1 cup frozen peas
• 1 small red capsicum, chopped
• 2 tablespoons salt-reduced soy sauce

Method

• Step 1 – Cook rice following packet directions until tender. Spread over a tray. Cover with paper towel. Refrigerate for 2 hours or until cold.
• Step 2 – Heat a wok over medium heat. Add half the oil. Swirl to coat. Add half the egg. Swirl for 1 minute to coat. Slide egg onto a board. Roll up. Thinly slice. Repeat with remaining egg. Cover to keep warm.
• Step 3 – Add remaining oil to wok. Swirl to coat. Add onion and bacon. Stir-fry for 3 minutes or until onion has softened and bacon is crisp. Add garlic, ginger, carrot, peas and capsicum. Stir-fry for 3 minutes or until vegetables are tender.
• Step 4 – Add rice. Stir-fry for 3 minutes or until heated through. Add soy sauce. Stirfry for 1 minute. Top with egg. Serve with Honey-soy chicken (see related recipe)

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Chocolate And Amaretti Pavlova With Peaches

Chocolate And Amaretti Pavlova With Peaches :

Ingredients

• 250g mascarpone
• 180ml (¾ cup) thickened cream
• 2 ½ tbs honey
• 6 peaches, cut into wedges
• 2 tsp vino cotto (see note)

Chocolate & Amaretti pavlova

• 8 egg whites
• 275g (1 ¼ cups) caster sugar
• 25g (¼ cup) Dutch cocoa, (see note) sifted
• 8 amaretti biscuits, (see note) crushed

Method

1. Step 1 – Preheat oven to 180C. To make the pavlova, grease and line the base and side of a 26cm springform pan. Using an electric mixer, whisk egg whites with ½ tsp salt to stiff peaks, then gradually add caster sugar, 1 tbs at a time, whisking well after each addition. Whisk until glossy and stiff enough that if you hold the bowl upside-down, the meringue won’t fall out. Add cocoa and, whisking on low speed, whisk until just combined (don’t knock out too much air).
2. Step 2 – Spoon meringue into pan, level and scatter with half the biscuits. Bake for 5 minutes, then reduce oven to 120C and bake for a further 1 hour 10 minutes or until firm to the touch and no longer sticky. Turn off oven and leave pavlova in oven with the door held ajar with a wooden spoon for at least 2 hours to cool completely.
3. Step 3 – To make mascarpone cream, using an electric mixer, whisk mascarpone with cream and 2 tbs honey to firm peaks.
4. Step 4 – Toss peaches with remaining ½ tbs honey and vino cotto.
5. Step 5 – To assemble, spoon the mascarpone cream over the pavlova, leaving a 2cm border. Top with the peach mixture and scatter with remaining amaretti biscuits to serve.

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Mango Ice cream

Mango Ice cream :

Ingredients

• 300ml thickened light cream
• 250ml (1 cup) skim milk
• 8 cardamom pods, crushed
• 800g can sliced mango, drained
• 400g can Nestle Skim Sweetened Condensed Milk
• Tropical fruit, to serve

Method

1. Step 1 – Line a 11 x 21cm (base measurement) loaf pan with 2 layers of plastic wrap, allowing the sides to overhang. Combine the cream, milk and cardamom in a saucepan and bring to a simmer over medium-high heat. Remove from heat and set aside for 30 minutes to infuse.
2. Step 2 – Meanwhile, process the mango in a food processor until smooth.
3. Step 3 – Strain the cream mixture into a small bowl, using the back of a spoon to press the cardamom pods in the sieve. Add the condensed milk. Use an electric beater to beat the cream mixture for 15 minutes or until it thickens slightly. Fold in the mango. Spoon into the prepared pan. Cover with plastic wrap and place in the freezer overnight or until firm.
4. Step 4 – Remove the ice-cream from the freezer 10 minutes before serving. Turn the ice-cream onto a serving platter. Remove the plastic wrap and discard. Top the ice-cream with tropical fruit.

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Spiced Apple Dessert Scones

Spiced Apple Dessert Scones :

Ingredients

• ½ quantity Basic buttermilk scones (see note and related recipe)
• 1 small granny smith apple, peeled, cored, thinly sliced
• 1/3 cup brown sugar
• ½ teaspoon mixed spice

Method

1. Step 1 – Make ½ quantity Basic buttermilk scones.
2. Step 2 – Follow step 3, rolling dough out until 2cm-thick. Using a 7cm round cutter, cut out 4 scones. Arrange apple in base of four ½ cup-capacity ramekins. Sprinkle with sugar and spice. Place scones in ramekins on top of sugar mixture. Brush tops with extra buttermilk. Place ramekins on tray. Bake for 10 minutes or until light golden and sugar is bubbling around edge. Set aside for 4 minutes before turning out onto plates. Serve.

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Apple, Mint And Grape Punch

Apple, Mint And Grape Punch :

Ingredients

• 150g fresh or frozen raspberries, partially thawed
• 125g fresh or frozen blueberries
• 125g strawberries, hulled, thinly sliced
• 1 small pink lady apple, cored, thinly sliced
• 8 fresh mint leaves, torn
• 3 cups (750ml) chilled lemonade
• 3 cups (750ml) chilled sparkling grape juice

Method

1. Step 1 – Using a fork, lightly crush raspberries in a bowl. Transfer to a jug. Add blueberries, strawberries, apple, mint, lemonade and grape juice. Stir to combine. Serve.

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Garlic And Thyme Mushrooms

Garlic And Thyme Mushrooms :

Ingredients

• 400g button mushrooms
• 200g Swiss brown mushrooms, halved
• 2 garlic cloves, thinly sliced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• 50g reduced-fat feta cheese, crumbled

Method

1. Step 1 – Preheat oven to 200°C/180°C fan-forced. Place mushroom, garlic, and thyme in a large baking dish. Drizzle with oil. Toss to combine.
2. Step 2 – Bake, stirring halfway through cooking, for 20 to 25 minutes or until mushrooms are tender and browned. Season with salt and pepper. Top with feta. Serve.

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Roasted Chicken With Orange And Herbs

Roasted Chicken With Orange And Herbs :

Ingredients

• 1 free-range chicken (1.5kg), quartered
• 8 small onions
• 1 tablespoon extra virgin olive oil
• 12 kalamata olives

Marinade

• 1 teaspoon cumin seeds
• 3 garlic cloves
• Finely grated zest and juice of 1 orange
• Finely grated zest of 1 lemon
• 2 tablespoons honey
• 1 tablespoon extra virgin olive oil
• 1 tablespoon roughly chopped mint leaves
• 1 tablespoon roughly chopped oregano leaves

Method

• Step 1 – Place the chicken pieces in a shallow glass or ceramic dish.
• Step 2 – For the marinade, use a mortar and pestle to pound the cumin seeds, garlic, orange zest and lemon zest to a pulp.
• Step 3 – Stir in the honey, olive oil, mint and oregano and pour the marinade over the chicken, pushing most of the pulp under the skin using your fi ngers.
• Step 4 – Cover and leave to marinate in the fridge for at least 1 hour.
• Step 5 – Preheat the oven to 220°C.
• Step 6 – Transfer the chicken pieces to a large, lightly oiled ovenproof dish. Place the onions in a bowl and toss in the extra virgin olive oil. Scatter the onions and olives around the chicken.
• Step 7 – Roast the chicken in the oven for 45-55 minutes or until the juices run clear when a skewer is inserted into the thickest part ? between the thigh and leg.

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Zaatar Chicken With Orange Couscous

Zaatar Chicken With Orange Couscous :

Ingredients

• ¼ cup (3 tablespoons) zaatar*
• 4 x 180g skinless chicken breast fillets
• ¼ cup (60ml) olive oil
• 1/3 cup (80ml) white wine
• ¾ cup (185ml) Campbell’s Real Stock Chicken
• 1 ½ cups (270g) couscous
• 1/3 cup toasted pine nuts
• 2 oranges, peeled, segmented, juice reserved (about 50ml)
• ½ cup coriander leaves
• 1 teaspoon ground cumin

Method

• Step 1 – Preheat the oven to 180°C.
• Step 2 – Rub the zaatar all over the chicken. Heat 2 tablespoons of the oil in a large, deep frypan over medium heat. Add the chicken and cook for 2 minutes each side until golden. Transfer to a roasting pan and cook in the oven for about 10 minutes or until cooked through.
• Step 3 – Wipe the frypan with paper towel, then heat over medium-high heat. Add the wine and cook for 1 minute, then
• Step 4 – add the stock. Bring to the boil, add the couscous, remove from heat, cover and stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts, orange segments and coriander leaves.
• Step 5 – Whisk the remaining olive oil and reserved orange juice in a small bowl with cumin. Add to the couscous and gently combine.
• Step 6 – Slice the chicken breasts and serve on top of the couscous.

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Apricot Clafouti

Apricot Clafouti :

Ingredients

• Melted butter, to grease
• 1 x 425g ctn apricot halves in syrup, drained
• 55g (¼ cup) caster sugar
• 1 tablespoon plain flour
• 1 x 200g ctn creme fraiche
• 60ml (¼ cup) pouring cream
• 1 egg, lightly whisked
• 1 teaspoon vanilla extract

Method

1. Step 1 – Preheat oven to 200°C. Brush four 250ml (1-cup) capacity shallow ovenproof dishes with butter to lightly grease. Place on a baking tray.
2. Step 2 – Divide the apricot evenly among the prepared dishes.
3. Step 3 – Combine the sugar and flour in a bowl. Gradually whisk in the creme fraiche. Add the cream, egg and vanilla and whisk until well combined.
4. Step 4 – Pour the cream mixture among the dishes. Bake in oven for 15 minutes or until just set and golden. Set aside for 5 minutes to cool slightly. Serve.

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Baked Penne With Roasted Vegetables

Baked Penne With Roasted Vegetables :

Ingredients

• 2 Spanish onions, cut into wedges
• 2 leeks, sliced
• 2 zucchini, cut into chunks
• 1 fennel bulb, cut into wedges
• 250g punnet red cherry tomatoes
• 250g punnet yellow cherry tomatoes
• 1 sweet potato, peeled, cut into chunks
• 2 tablespoons chopped fresh thyme
• 6 tablespoons olive oil
• 350g penne pasta
• 6 anchovies
• 6 (about 100g) thin slices prosciutto
• 1 garlic clove
• 1 cup torn fresh basil leaves
• 200g bocconcini, cut into small chunks
• 4 tablespoons cream

Method

1. Step 1 – Preheat oven to 200°C.
2. Step 2 – Place all the vegetables and the tomatoes on a large baking tray, sprinkle with the thyme and drizzle with 2 tablespoons olive oil. Toss well to combine. Season with salt and freshly ground black pepper and roast in the preheated oven for 30 minutes.
3. Step 3 – Cook the penne in a large saucepan of boiling salted water following packet directions or until al dente.
4. Step 4 – Place the anchovies, prosciutto, garlic and basil in a food processor. Add the remaining olive oil and process until a coarse paste.
5. Step 5 – In a large saucepan, toss together the roasted vegetables and their cooking juices, the anchovy paste and the pasta. Stir in the bocconcini and cream, then pour into a large baking dish. Bake in the oven for 15 minutes.
6. Step 6 – Serve the baked penne straight from the baking dish.

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