Recipes by hay

8/16/2019 Recipes by hay

1/16

chicken, prawn and tomato paellaRECIPE SEARCH

½ tablespoon olive oil

1 x

200g chicken breast fillet, trimmed and chopped

20

0g green (raw) prawns (shrimp), tails intact

small brown onion, chopped

cloves garlic, crushed

½

teaspoon chilli flakes

½

teaspoon smoked paprika

¾

cup (10g) medium!grain rice

1 x

"00g can diced tomatoes

# cup ($10ml) chicken stock

flat

!leaf parsle% leaves and lemon wedges, to serve

&eat 1 tablespoon of the oil in a medium non!stick fr%ing pan over high heat' dd the chicken and prawns and cook for " minutes

dd the remaining oil to the pan with the onion, garlic, chilli and paprika and cook for 2 minutes or until softened' dd the rice, toma


2/16

angel hair pasta with pesto and goat's curdRECIPE SEARCH

"0

0g angel hair pasta

½

cup store!bought pesto

tablespoon lemon -uice

#

cup finel% grated parmesan

se


3/16

a salt and cracked black pepper

12

g goat.s curd/

ext

ra!virgin olive oil, for driling

+ook the pasta in a saucepan of salted, boiling water for 2$ minutes or until al dente' rain and return to the pan' dd the pesto, l

+ You can buy fresh goat’s curd from specialty food stores and delicatessens. If unavailable, substitute with soft goat’s cheese.

red wine osso bucoRECIPE SEARCH

3 x


4/16

200g osso buco (veal shin)

se


pla

in (all!purpose) flour, for dusting

#

cup (40ml) olive oil

brown onion, chopped


5

cup (60g) tomato paste

cups (00ml) red wine

cups (00ml) beef stock

hot

buttered toast, to serve

ch

opped parsle% leaves, to serve

&eat a large deep fr%ing pan over medium heat' *prinkle the osso buco with salt and pepper and lightl% dust in the flour' dd the oil


5/16

chicken and leek pieRECIPE SEARCH

tablespoon olive oil

4 x

10g chicken thigh fillets, chopped

"0

g butter

small leeks, sliced



6/16

tablespoons th%me leaves

#

cup ($g) plain (all!purpose) flour

cups (00ml) milk

se


2 x

8uantities shortcrust parmesan pastr% (see below)

1 x

8uantit% eggwash (see below)

shortcrust parmesan pastry

2 cups ($00g) plain (all!purpose) flour

1 cup (30g) finel% grated parmesan

10g cold butter, chopped

1 teaspoon sea salt flakes

1 egg

1 tablespoon cold milk

eggwash

1 egg, lightl% beaten

2 tablespoons single (pouring) cream

o make the eggwash, place the egg and cream in a bowl and mix to combine' o make the shortcrust parmesan pastr%, place the fl

:reheat oven to 130;+ ($0;


7/16

1k

g beef brisket, cut into " pieces

pla

in (all!purpose) flour, for dusting

#

cup (40ml) olive oil

brown onion, thickl% sliced

cloves garlic, peeled

cup (20ml) dr% red wine

cups (00ml) beef stock

cup (20ml) water

1 x

"00g can cherr% tomatoes

ba% leaves

tablespoons tomato paste

tablespoon caster (superfine) sugar

"0

0g caserecci/ pasta

se


8/16


½

cup basil leaves

fin

el% grated parmesan, to serve

:reheat oven to 130;+ ($0;


9/16

cup (40g) brown sugar

½

teaspoon vanilla extract

cups ($00g) fresh blueberries

ici

ng (confectioner.s) sugar, to serve

:reheat oven to 130;+ ($;


10/16

large Brann% *mith (green) apples, peeled, cored and chopped

stalks rhubarb, trimmed and chopped


½

cup (110g) caster (superfine) sugar

teaspoon ground cinnamon

teaspoon vanilla extract

tablespoons cornflour (cornstarch)

tablespoon water

sheets store!bought puff pastr%

egg, lightl% beaten

tablespoons granulated sugar

#

teaspoon ground cinnamon, extra

sto


11/16

re!bought vanilla custard, to serve

:reheat oven to 200;+ ("00;


12/16

banana, mashed

cup grated carrot (about 2 carrots)

¾

cup (11g) self!raising (self!rising) flour, sifted

½

teaspoon bicarbonate of (baking) soda, sifted

teaspoon ground cinnamon

#

cup (20g) shredded coconut

#

cup ($0g) chopped pecans

ho

ne%, to serve

:reheat oven to 140C+ ($20C


13/16

roast tomato soupRECIPE SEARCH

12

large vine!ripened tomatoes (2kg), halved

head garlic, whole and unpeeled

tablespoons olive oil

se


cups (=0ml) chicken stock

2

$ teaspoons sugar

:reheat the oven to 130C+ ($0C


14/16

lemon and broccoli soupRECIPE SEARCH

0

g butter

leek, rinsed and sliced


head broccoli, chopped

cups (1 litre) vegetable stock

10

0g bab% spinach leaves

cup (20ml) single (pouring) cream


se


30


15/16

g fresh ricotta

&eat a deep, medium saucepan over high heat' dd the butter, leek and garlic and cook, stirring, for minutes or until the leek is te

chicken and pumpkin stir!ryRECIPE SEARCH

tablespoons peanut oil

onions, sliced

small red chillies, seeds removed and chopped


16/16

½

teaspoon cracked black pepper

chicken breast fillets, sliced

40

0g pumpkin, peeled and thinl% sliced

tablespoons fish sauce

#

cup basil leaves

&eat the oil in a preheated fr%ing pan or wok over medium to high heat' dd the onion, chilli and pepper and cook for 1 minute' dd

Recipes by hay

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