Food Recipes for you

8/13/2019 Food Recipes for you

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Sausage and Pasta Salad

Ingredients (serves 4)

375g tortiglioni or large spiral pasta2 tablespoons olive oil

500g pork sausages

2 zucchini, sliced lengthways

250g yellow or red teardrop tomatoes

125g rocket

300g bocconcini cheese, sliced

1/4 cup Italian salad dressing

Method

Cook pasta in a large saucepan of boiling, salted water, following packet directions,

until tender. Drain. Transfer to a bowl. Stir in 1 tablespoon oil. Set aside to cool (see

tip).

Preheat barbecue grill and plate on medium heat. Grill sausages, turning, for 15

minutes or until just cooked through. Transfer to a plate and set aside to cool slightly.

Grill zucchini, turning, for 6 minutes or until chargrilled. Transfer to a plate. Toss

tomatoes in remaining oil. Barbecue on plate for 1 minute.

Thickly slice sausages. Add sausages, zucchini, tomatoes, rocket and bocconcini to

pasta. Pour over dressing. Season with salt and pepper. Toss to combine and serve

immediately.

Notes & tipsTip: Pasta must be cooled before you add bocconcini, otherwise cheese will clump

together.

Fresh Cherry TriflePreparation Time

15 minutes


250g fresh cherries, pitted, coarsely chopped

240g jam-and-cream roll (Mills & Ware's brand), cut crossways into 1cm-thick slices

400ml 99 per cent fat-free custard (Pauls Trim brand)

Method

Place 1 slice of jam-and-cream roll in the base and 2 slices against the side of each

serving glass.

Pour over half the custard and top with half the cherries. Repeat layering process with

the remaining jam-and-cream roll, custard and cherries.



Peppered Steak & Crisp Potato SaladPreparation Time

30 minutes

Cooking Time

65 minutes


640g coliban (washed)

potatoes, quartered

Olive oil spray

2 ripe tomatoes

1/2 small red onion, thinly sliced

1 bunch rocket, ends trimmed, washed, dried, torn

1/3 cup finely shredded fresh basil600g beef rump steak, excess fat trimmed

Freshly ground black pepper

2 tsp balsamic vinegar

2 tsp extra virgin olive oil

Method

Preheat oven to 200°C. Place potato in a baking pan and spray with olive oil spray.

Gently toss to coat. Bake in oven, tossing occasionally, for 45-55 minutes or until

golden brown and tender. Set aside for 10 minutes to cool.

Meanwhile, cut each tomato into 8 wedges. Place tomato, onion, rocket and basil in a bowl and toss to combine.

Heat a heavy-based frying pan over medium-high heat. Spray both sides of steaks

with olive oil spray and season with pepper. Cook steaks for 4 minutes each side for

medium-rare or until cooked to your liking. Transfer to a plate and set aside for 5

minutes to rest. Thinly slice across the grain.

Drizzle salad with vinegar and oil. Add the potato and steak and toss to combine.

Divide among plates to serve.

Braised SteakIngredients (serves 4)

2/3 cup plain flour

1kg blade steak, cut into 1.5cm thick slices

2 tablespoons olive oil

3 brown onions, thinly sliced

410g can beef consomme soup

carrot and parsnip mash, to serve

Method

Combine 1/2 cup flour, and salt and pepper on a plate. Lightly coat each piece ofsteak in seasoned flour.



Heat oil in a non-stick frying pan over medium-high heat. Cook steak, in batches, for

3 minutes each side or until browned. Transfer to an ovenproof dish.

Preheat oven to 180°C. Add onions to frying pan. Cook, stirring, for 4 minutes or

until tender. Sprinkle remaining 2 tablespoons of flour over onions. Stir until well

combined.

Slowly add consomme, stirring constantly. Bring mixture to the boil. Pour mixtureover beef. Cover. Bake for 2 hours or until steak is tender. Serve with carrot and

parsnip mash.

Feta and Tomato SliceA good wedge of this tart and a side of salad makes a yummy meal. Any feta will

work well, but sheep's feta is the richest and best to use.

Here's how:

1 Preheat oven to 180°C. Brush a 22cm tart or flan tin with olive oil. Line the tin with

the 2 sheets of thawed puff pastry and trim the edges. Line the pastry with oiled

aluminium foil, then put 1 cup raw rice on the foil. Bake for 12 minutes.

2 Remove the rice and foil, then crumble the feta into the pastry shell, top with the

chopped dried tomato. Whisk the eggs, cream, dill and nutmeg together and season

with salt and pepper. Pour the custard over the feta and dried tomato. Reduce the oven

temperature to 160°C.

3 Arrange tomato slices on top, around the edge of the pastry. Bake for 25-30 minutes

or until just set. Allow to cool slightly before serving.



The Best Pasta Sauce

1.2kg of Tomatoes

2 cloves of Garlic

1 piece of Chilli

2 tablespoons of Olive Oil1 level tablespoon of salt

1 level tablespoon of sugar

Lime, Paprika and Honey Glazed Chicken (Serves 4)

Ingredients

2 Tablespoons Plain Flour

2 Teaspoons of PaprikaSea Salt

Freshly Ground Black Pepper

8 Chicken Legs

2 Red Onions (Cut into Wedges)

2 Tablespoons Olive Oil

2 Teaspoons Grated Fresh Ginger

1 Garlic Clove (Crushed)

2 Tablespoons Honey

125ml (4 FL OZ / 1/2 Cup) Chicken Stock

1 Lime (Cut into Wedges)

To Serve

Steam Rice

Asian Greens

Fresh Coriander (Cilantro) Leaves

Preheat the over to 220 Degree Celsius. Mix the flour and paprika and season with

salt and pepper. Dust chicken legs in the flour and then put in large roasting tin with

the onions. Drizzle with olive oil and roast for 20 minutes, turning the chicken once

during this time.

Mix together the ginger, garlic, honey and chicken stock. Pour over the chicken and

add the lime wedges to the tin. Roast for another 10 minutes, or until the chicken in

golden and glazed.

Serve with steamed rice, greens and lots of coriander leaves.



Chicken and Cheese Pasta Bake


1 x Basic roast chicken ingredients (see related recipe)

400g dried tortiglioni or rigatoni pasta

1 tablespoon olive oil

2 garlic cloves, crushed

1 small red onion, finely chopped

500g jar tomato pasta sauce

2 cups grated mozzarella cheese

100g baby spinach leaves

Method

Follow steps 1 to 3 of Basic roast chicken recipe. Remove skin and meat from

chicken. Discard skin and bones. Roughly chop flesh.

Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water,

following packet directions, until just tender. Drain. Return to saucepan.

Meanwhile, heat oil in a frying pan over medium-high heat. Add garlic and onion.

Cook, stirring often, for 3 minutes or until tender. Add onion mixture, pasta sauce,

chicken, 3/4 cup cheese and spinach to hot pasta. Season with salt and pepper. Toss

gently until well combined.Spoon pasta mixture into a 7cm deep, 24cm x 19cm (base) baking dish. Top with

remaining cheese. Bake for 15 to 20 minutes or until golden and heated through.

Serve.

Food Recipes for you

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