Butter chicken vol-au-vents

1

Butter chicken vol-au-vents :

Ingredients

Equipment

  • 5cm and a 3.5cm round pastry cutters.

Ingredients

  • 1 sheet Careme puff pastry, just thawed
  • 2 teaspoons ghee
  • ½ small brown onion, finely chopped
  • 200g chicken thigh fillets, cut into 1cm cubes
  • ¼ cup butter chicken simmer sauce
  • ½ teaspoon lemon juice
  • Coriander sprigs, to serve

Method

  • Step 1 – Preheat oven to 220C or 200C fan-forced.
  • Step 2 – Cut twenty 5cm rounds from pastry (return pastry to freezer if it becomes too soft to handle). Cut 3.5cm rounds from remaining pastry cercles. Lightly brush edges with water. Place external rounds on top of pastry cercles and place each stack in a 12 whole muffin pan (the muffin pan avoids the pastry tipping over too much). Use the pastry off cuts to make cheese puffs (place on another tray lined with baking paper. Brush with lightly beaten egg and sprinkle with grated cheddar and sesame seeds).
  • Step 3 – Bake vol-au-vent cases for 15 minutes, gently pushing back down centre with the rounded end of a wooden spoon and straightening pastry cases every 5 minutes, or until puffed and golden. Cool in pan.
  • Step 4 – Meanwhile, heat ghee in a large frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add chicken and cook for 5 minutes. Add simmer sauce and cook, stirring, for 3 minutes or until sauce thickens and chicken is cooked. Add juice and season.
  • Step 5 – Fill pastry cases with chicken mixture. Serve topped with coriander.

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Banana, Honey And Sultana Wraps

1

Banana, Honey And Sultana Wraps :

Ingredients

  • 2 mini tortillas
  • 1 tablespoon fresh ricotta
  • 1 small banana, thinly sliced diagonally
  • 1 tablespoon sultanas
  • 1 teaspoon honey

Method

  1. Step 1 – Place tortillas on a clean work surface. Spread ricotta over each tortilla. Top each tortilla with banana. Sprinkle with sultanas. Drizzle over honey. Roll up firmly to enclose the filling. Serve.

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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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Chicken pasta bakes

10

Chicken pasta bakes :

Ingredients

  • 2 large (about 500g) chicken breast fillets
  • 1 ½ cups (175g) small dried penne pasta
  • 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

Method

  1. 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.
  2. Step 2 – Meanwhile, cook the pasta following packet directions until al dente.
  3. 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.
  4. 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.

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Fruit Wands

4

Fruit wands :

Ingredients

  • ½ seedless watermelon, peeled, cut into 1cm-thick slices
  • ½ honeydew melon, seeded, peeled, cut into 1cm-thick slices
  • ½ rockmelon, seeded, peeled, cut into 1cm-thick slices
  • Bamboo skewers

Method

  1. Step 1 – Use 3cm and 4cm-diameter flower, heart and star-shaped pastry cutters to cut shapes from watermelon. Repeat with honeydew melon and rockmelon.
  2. Step 2 – Thread shapes on to skewers, using one of each melon type per skewer.

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