Bacon-wrapped Chicken with Parmesan Stuffing

Ingredients

  • 1 cup fresh white breadcrumbs
  • 1 garlic clove, crushed
  • 1/4 cup roughly chopped fresh flat-leaf parsley leaves
  • 3 drained anchovy fillets, finely chopped (optional)
  • 1/3 cup finely grated parmesan
  • 20g butter, melted
  • 4 (175g each) chicken breast fillets
  • 4 middle bacon rashers, trimmed
  • 1 tablespoon olive oil
  • 2 baby cos lettuce, leaves separated
  • Shaved parmesan and caesar dressing, to serve

Cooking Time

20 Mins Prep, 30 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

Step 2

Combine breadcrumbs, garlic, parsley, anchovies, parmesan and melted butter in a bowl. Season with salt and pepper.

Step 3

Using a small, sharp knife, cut a slit in the side of each fillet to form a pocket. Divide breadcrumb mixture between pockets and press to secure. Wrap 1 bacon rasher around each chicken breast and secure with a toothpick. Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until golden. Transfer to prepared baking tray. Bake for 20 minutes or until cooked through. Stand 5 minutes.

Step 4

Slice chicken. Divide lettuce between plates. Top with sliced chicken and sprinkle with parmesan. Serve with dressing.

 

 

Recipe Source: www.taste.com.au


Japanese-style Beef with Miso Mash and Daikon Salad

Ingredients

  • 1/3 cup Japanese barbecue marinade and stir-fry sauce
  • 800g beef rump steak, trimmed
  • 750g orange sweet potato, peeled, roughly chopped
  • 40g butter
  • 2 tablespoons miso paste
  • 3 green onions, thinly sliced
  • Daikon salad
    • 1 teaspoon salt
    • 2 tablespoons rice wine vinegar
    • 2 teaspoons caster sugar
    • 150g daikon (white radish), peeled cut into thin ribbons
    • 1 carrot, cut into thin ribbons
    • 1 Lebanese cucumber, cut into thin ribbons
    • 1/2 cup fresh coriander leaves
    • 1 tablespoon sesame seeds, toasted

Cooking Time

45 Mins Prep, 25 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Place marinade in a shallow glass or ceramic dish. Add steak. Turn to coat. Cover. Refrigerate for 30 minutes.

Step 2

Meanwhile, place sweet potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain well. Return to saucepan. Add butter and miso paste. Using a potato masher, mash until smooth. Fold in green onion.

Step 3

Heat a large non-stick frying pan over medium-high heat. Drain steak from marinade. Discard marinade. Cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes.

Step 4

Meanwhile, make Daikon salad: Whisk salt, vinegar and sugar in a large bowl. Add veg, coriander and sesame seeds. Toss to coat. Slice steak. Serve with mash and salad.

 

 

Recipe Source: www.taste.com.au


Southern baked chicken with coleslaw, mashed potato and gravy

Ingredients

  • 1 1/2 cups buttermilk
  • 1 tablespoon cajun seasoning
  • 4 chicken drumsticks
  • 3/4 cup cornflake crumbs
  • Olive oil cooking spray
  • 1kg desiree potatoes, peeled, chopped
  • 1/4 cup fat-free plain yoghurt
  • 2 teaspoons brown sugar
  • 1 teaspoon dijon mustard
  • 1/2 green cabbage, white core removed, finely chopped
  • 1 large carrot, coarsely grated
  • 1/4 cup instant gravy powder
  • 3/4 cup boiling water

Cooking Time

20 Mins Prep, 50 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Combine 1 cup buttermilk and cajun seasoning in a medium bowl. Add chicken. Toss to coat (see note). Cover with plastic wrap. Refrigerate for 6 hours to marinate.

Step 2

Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place cornflake crumbs in a shallow dish. Remove 1 drumstick from marinade. Add to cornflake crumbs and press to coat. Place on prepared tray. Repeat with remaining chicken and cornflake crumbs. Spray with oil. Bake for 45 to 50 minutes or until chicken is cooked through.

Step 3

Meanwhile, place potato in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 12 minutes or until tender. Drain. Return to pan. Shake pan over medium heat for 1 minute or until excess moisture evaporates. Remove from heat. Add half the remaining buttermilk and mash well. Using a wooden spoon, beat in remaining buttermilk. Season.

Step 4

Combine yoghurt, sugar and mustard in a large bowl. Add cabbage and carrot. Mix until combined. Season with salt and pepper. Whisk gravy powder and boiling water together in a heatproof jug. Serve chicken with coleslaw, mashed potato and gravy.

Recipe Source: www.taste.com.au


Chicken and Chorizo Minestrone

Ingredients

  • 1 chorizo sausage, finely chopped
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 1 zucchini, ends trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 2 cups (500ml) chicken stock
  • 1 large (about 220g) chicken breast fillet
  • 1/2 cup (110g) risoni pasta
  • 40g spinach leaves, finely shredded
  • Lemon zest, to serve
  • Flat-leaf parsley leaves, to serve
  • Crusty bread, to serve

Cooking Time

15 Mins Prep, 30 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Heat a large saucepan over high heat. Add the chorizo and cook, stirring, for 5 mins or until browned. Use a slotted spoon to transfer to a plate.

Step 2

Add the onion, carrot, celery, zucchini and garlic to the pan and cook, stirring, for 5 mins or until onion softens. Return the chorizo to the pan. Add the tomato, stock and chicken breast. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 mins or until chicken is cooked through. Transfer the chicken to a plate and coarsely shred.

Step 3

Add the pasta and shredded chicken to the soup. Cook, stirring occasionally, for 6-7 mins or until pasta is tender. Remove from heat. Stir in the spinach and season with salt and pepper.

Step 4

Ladle soup among serving bowls. Sprinkle with lemon zest and parsley and serve with crusty bread.

Recipe Source: www.taste.com.au


Harissa & Lime Roasted Chicken With Mixed Couscous

Ingredients

  • 6 chicken marylands
  • 3 limes, halved
  • 1 cup pearl couscous
  • 1 cup couscous
  • 1/3 cup currants
  • 1/2 cup fresh coriander leaves, chopped
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 3 green onions, thinly sliced
  • 1/4 cup roughly chopped pistachio kernels
  • Harissa
    • 3 red capsicums
    • 3 large red chillies
    • 1 tablespoon extra virgin olive oil
    • 2 teaspoons ground coriander
    • 1 tablespoon ground cumin
    • 2 garlic cloves, crushed
    • 2 teaspoons dried mint
    • 1/4 cup lemon juice
    • 1 teaspoon caraway seeds
  • Minted cucumber yoghurt
    • 5 baby cucumbers, thinly sliced
    • 1 cup Greek-style yoghurt
    • 1/2 cup mint sauce
    • 1 tablespoon lemon juice

Cooking Time

30 Mins Prep, 1 Hour 30 Mins Cook

Difficulty

Easy

Serving

6 Servings

 

 

 

Instructions

Step 1

Make Harissa: Preheat oven to 200C/180C fan-forced. Place capsicum and chillies in a large roasting pan (see note). Drizzle with oil. Turn to coat. Roast for 45 minutes or until black and blistered. Transfer to a heatproof bowl. Cover with plastic wrap. Set aside for 10 minutes or until cooled. Remove and discard skin, seeds and membrane from capsicum and chilli. Place in a food processor. Add coriander, cumin, garlic, mint, lemon juice and caraway seeds. Process until a smooth paste forms. Season with salt and pepper. Set aside.

Step 2

Using a sharp knife, cut five 1cm-deep slashes across the top of each maryland. Place in a large roasting pan. Pour 1/2 the harissa over chicken and turn to coat. Place lime halves around chicken. Cover pan with plastic wrap. Refrigerate for 20 minutes.

Step 3

Meanwhile, cook pearl couscous in a saucepan of boiling water for 10 minutes or until tender. Drain. Set aside. Place regular couscous and currants in a heatproof bowl. Pour over 11⁄4 cups boiling water. Cover. Set aside for 5 minutes or until water is absorbed. Use a fork to fluff and separate couscous grains. Add pearl couscous, herbs, onion and pistachios.

Step 4

Roast chicken for 40 minutes or until golden and cooked through.

Step 5

Make minted cucumber yoghurt: Place cucumber, yoghurt, mint sauce and lemon juice in a bowl. Stir to combine.

Step 6

Divide couscous and chicken among serving dishes. Serve with minted cucumber yoghurt, charred limes and remaining harissa.

 

Recipe Source: www.taste.com.au


Pepper-sauce steak with oven-baked chips

Ingredients

  • 4 Desiree potatoes, scrubbed, cut into 1.5cm-thick batons
  • 1 1/2 tablespoons extra virgin olive oil
  • 4 (about 180g each) beef fillet steaks
  • 1 large French shallot, finely chopped
  • 2 sprigs fresh thyme
  • 2 tablespoons white wine
  • 125ml (1/2 cup) Campbell’s Real Stock Chicken Salt Reduced
  • 55g can green peppercorns, drained
  • 2 tablespoons reduced-fat milk
  • 1 tablespoon light thickened cream
  • 1/4 teaspoon gluten-free cornflour
  • Steamed green beans, to serve

Cooking Time

10 Mins Prep, 40 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

 

 

Instructions

Step 1

Preheat oven to 240C/220C fan forced. Line a baking tray with baking paper. Bring a saucepan of salted water to the boil over high heat. Add potato. Cook for 5 minutes or until just tender. Drain well. Pat dry with paper towel. Transfer to prepared tray. Drizzle with 1 tbs of the oil. Season with sea salt. Bake, turning halfway through cooking time, for 25 minutes or until golden. Keep warm in oven.

Step 2

Reduce oven to 180C/160C fan forced. Line baking tray with baking paper. Spray the beef with olive oil and season. Heat a large non-stick frying pan over medium-high heat. Cook beef, turning, for 3 minutes or until browned. Transfer to prepared tray. Roast for 8 minutes for medium or until cooked to your liking. Set aside for 5 minutes to rest.

Step 3

Meanwhile, heat remaining oil in frying pan over medium-low heat. Cook shallot and thyme, stirring, for 2 minutes or until soft. Stir in wine for 1 minute or until almost evaporated. Stir in stock and peppercorns. Simmer for 4 minutes or until reduced slightly. Combine milk, cream and cornflour in a bowl. Stir into stock mixture for 2 minutes or until sauce thickens.

Step 4

Stir resting pan juices into sauce. Season. Discard thyme. Serve sauce over steaks with chips and beans.

 

 

Recipe Source: www.taste.com.au


Buttermilk and coriander steak with salad

Ingredients

  • 1 bunch coriander, leaves and stalks roughly chopped
  • 1 long green chilli, sliced
  • 1 lime, zested, juiced
  • 3 cloves garlic, chopped
  • 600ml buttermilk
  • 1kg beef skirt steak
  • 2 baby cos lettuce, outer leaves removed
  • 1 bunch radish, stems trimmed to 1cm, quartered
  • 3 Lebanese cucumbers, sliced into long wedges
  • 1 tablespoon olive oil

Cooking Time

15 Mins Prep, 10 Mins Cook

Difficulty

Easy

Serving

8 Servings

 

 

 

Instructions

Step 1

Combine coriander, chilli, zest and garlic in a food processor and process to a coarse paste. Add buttermilk and process to combine. Reserve 250ml (1 cup) dressing. Place steak in a large bowl. Pour over remaining dressing, cover and refrigerate for 1 hour.

Step 2

Separate lettuce leaves and place in a large bowl with radishes and cucumber.

Step 3

Whisk lime juice into reserved dressing and season with salt and freshly ground black pepper. Makes 300ml.

Step 4

Heat a chargrill pan over high heat. Remove steak from marinade and gently pat dry. Discard marinade. Brush steak with oil and cook for 4 minutes each side for medium-rare or until cooked to your liking. Remove from pan, loosely cover with foil and rest for 5 minutes.

Step 5

Thinly slice steak and serve with salad and buttermilk dressing on the side.

 

 

Recipe Source: www.taste.com.au


Chicken, Broccoli and Cashew Stir-fry

Ingredients

  • 1 tablespoon peanut oil
  • 750g chicken thigh fillets, excess fat trimmed, thinly sliced
  • 2 tablespoons sweet sherry
  • 1 1/2 tablespoons salt-reduced soy sauce
  • 1 1/2 tablespoons kecap manis
  • 1 teaspoon cornflour
  • 350g broccoli, trimmed, cut into florets
  • 6 shallots, ends trimmed, cut into 4cm lengths
  • 55g (1/3 cup) unsalted roasted cashews
  • Steamed SunRice White Medium Grain Rice, to serve

Cooking Time

15 Mins Prep, 10 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Heat half the oil in a wok over high heat. Add half the chicken. Stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken, reheating the pan between batches.

Step 2

Combine the sherry, soy sauce, kecap manis and cornflour in a small bowl.

Step 3

Heat remaining oil in wok over high heat. Add broccoli. Stir-fry for 2 minutes. Add shallot. Stir-fry for 1 minute or until broccoli is bright green and tender crisp.

Step 4

Add chicken, cornflour mixture and cashews. Stir-fry until combined and chicken is heated through. Divide rice and stir-fry among serving bowls. Serve.

 

 

Recipe Source: www.taste.com.au


Herb and Spice Crumbed Pork

Ingredients

  • 500g sweet potato (kumara), peeled, thinly sliced
  • 2 tablespoons olive oil
  • 4 pork cutlets
  • 40g (1/4 cup) plain flour
  • 90g (1 cup) dried breadcrumbs
  • 2 teaspoons ground fennel
  • 2 tablespoons chopped fresh continental parsley
  • 2 eggs, lightly whisked
  • 125ml (1/2 cup) vegetable oil
  • 250g green round beans, trimmed, blanched
  • 2 teaspoons red wine vinegar

Cooking Time

25 Mins Prep, 25 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Preheat oven to 190°C. Place the sweet potato on a lined baking tray. Drizzle with half the olive oil. Bake for 25 minutes or until tender.

Step 2

Meanwhile, use the flat side of a meat mallet to pound pork until 2cm thick. Place flour on a plate. Combine the breadcrumbs, fennel and parsley on a plate. Dip the cutlets in flour and shake off excess. Dip in egg, then in crumb mixture, pressing firmly to coat. Heat vegetable oil in a frying pan over medium-high heat. Cook the pork, in 2 batches, for 2-3 minutes each side or until cooked through.

Step 3

Place beans and sweet potato in a bowl. Combine vinegar and remaining olive oil and pour over bean mixture. Toss to combine. Serve with the pork.

 

 

Recipe Source: www.taste.com.au


Rosemary and Garlic Roast Lamb

Ingredients

  • 1.6kg leg of lamb
  • 3 garlic cloves, halved
  • 2 tablespoons fresh rosemary leaves
  • 60ml (1/4 cup) olive oil
  • 1kg chat (small coliban) potatoes, halved
  • 300g (2 cups) frozen baby peas
  • 20g butter
  • 2 tablespoons shredded fresh mint
  • Wine gravy
    • 2 tablespoons plain flour
    • 375ml (1 1/2 cups) Campbell’s Real Stock Chicken
    • 125ml (1/2 cup) dry white wine

Cooking Time

2 Hours

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Preheat oven to 200°C. Cut six slits, 2cm deep and 2cm long, into the lamb. Press one piece of garlic into each slit. Place the lamb in a large roasting pan. Sprinkle evenly with rosemary and drizzle over 1 tablespoon of oil. Season with salt and pepper. Roast in oven For 15 minutes

Step 2

Remove from oven and place the potato, in a single layer, around the lamb. Drizzle the remaining oil over the potato. Season with salt and pepper. Roast in oven for a further 1 hour for medium or until cooked to your liking.

Step 3

Meanwhile, cook peas in a saucepan of boiling water for 3-4 minutes or until just tender. Drain and return to pan. Add the butter and mint and toss to combine.

Step 4

Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes to rest. Turn potato and roast in oven for a further 10 minutes or until crisp. Transfer to a bowl. Cover with foil to keep warm.

Step 5

To make the gravy, place the roasting pan over high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the stock and wine, and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5-8 minutes or until the gravy thickens.

Step 6

Thickly slice the lamb across the grain. Serve with potato, peas and gravy.

 

Recipe & Photo Source: www.taste.com.au