Apricot and Chicken Meatballs Recipe

Apricot and Chicken Meatballs Recipe

Ingredients:
1 Egg, beaten
1 Onion, peeled and sliced
500g Tegel Fresh Chicken Premium Breasts, minced
2 Spring Onions, finely sliced
3/4 c Fresh White Breadcrumbs
2 tbsp Freshly Chopped Parsley
2 tsp Finely Grated Lemon Rind
1 tbsp Shredded Ginger
3 Sticks Celery, sliced
550g can Wattie's Just Add Sweet Apricot Simmer Sauce
1/4 c Chicken Stock, Wine or Water

Directions:
In a bowl, mix together the Tegel Fresh Chicken Premium Breast Mince, spring onions, breadcrumbs, parsley, lemon rind and egg, season with salt and pepper. Use wet hands to roll the mixture into walnut sized balls.

Heat a dash of oil in a deep lidded frying-pan and brown the meatballs. This is best done in 2 batches. Set aside.

Add an extra dash of oil to the pan, gently fry onion, ginger and celery until tender, but not brown. Add Wattie's Just Add Sweet Apricot Simmer Sauce and chicken stock with chicken meatballs, mix together, cover and simmer gently 15-20 minutes

Serve hot with plain boiled rice and seasonal steamed vegetables

Rancheros Pizza

Rancheros Pizza

Ingredients:
1 Large Pizza Base (about 28cm)
400g can Chilli Beans (mild or hot depending on taste)
2 Thick Slices of Ham, coarsely chopped
1½ c Grated Mozzarella
6 Eggs

Directions:
Preheat the oven to 220C.

Line a baking tray with baking paper.

Place the pizza base on the tray and cover with the chilli beans
(do not use all the juice as the base may become soggy).

Scatter over the ham and a third of the cheese.

Make 6 small hollows evenly spaced around pizza and break an
egg into each one.

Sprinkle over the remaining cheese and bake for about
20 minutes or until the cheese is melted and golden.

Cut into 6 wedges and serve hot.

Makes 1 large pizza, serves 6.

Smoked Salmon Pinwheel Sandwiches

Smoked Salmon Pinwheel Sandwiches

Ingredients:
150g Spreadable Cream Cheese
Finely rated zest of 1 small lemon
1 tbsp Dill, finely chopped (optional)
10 Slices White Sandwich Bread, crusts removed
1 handful Rocket Leaves
100g Smoked Salmon Pieces
Salt
Freshly Ground Pepper

Directions:
Combine the cream cheese, lemon zest and dill. Season to taste.

Spread the mixture generously over the bread, going right to the edges.

Take 2 slices of bread (cream cheese side up) and join by overlapping 5mm.

Do the same to the remaining slices until you have 5 rectangles.

With the shortest end facing you, cover the bread with a layer of rocket leaves, leaving 1cm at the top free of filling (this is where it will join when rolled up).

Place a thin, even layer of smoked salmon on top.

Roll up reasonably firmly then place seam side down. Wrap in plastic wrap and refrigerate.

To serve, trim the ends off the rolls and slice each one into 6 pieces. Arrange on a platter.

Cheddar Quesadilla Wedges

Cheddar Quesadilla Wedges

Ingredients:
8 Soft Flour Tortillas (320g packet)
400g Champagne Ham, sliced
150g Red Chargrilled Capsicum
150g Yellow Chargrilled Capsicum
150g Mature Cheddar Cheese, grated
1/2 Packet Baby Spinach Leaves
150g Sour Cream
1 tbsp Olive Oil

Directions:
Lay 4 of the tortillas on the bench. Arrange an equal amount of the ham and capsicums on each of the tortillas. Sprinkle with grated cheddar and top with a layer of spinach.

Heat a frypan that has been coated with a little olive oil.

Lightly toast the remaining 4 tortillas on both sides. Stack and wrap the warm tortillas in foil to keep warm.

Place a tortilla with topping in the lightly greased pan over a low heat and place a toasted tortilla on top.

Heat until the cheese melts and the tortilla is lightly browned underneath. Remove and keep warm. Repeat until all 4 are done.


Cut each quesadilla into 8 wedges and place on a serving plate.

Serve with sour cream.
Makes 32 wedges

Teriyaki Beef

Teriyaki Beef

Ingredients:
1/4 c Mirin
1 Clove Garlic, crushed
1 tsp Fresh Ginger, grated
500g Beef Steak
Cooked Rice
2 Spring Onions, finely sliced
1/4 c Soy Sauce
1 tbsp Oil
Directions:
Combine the mirin, soy sauce, garlic and ginger in a shallow, non-metal dish. Add the steak, turn to coat then cover and refrigerate for at least 30 minutes.

Heat the oil in a frying pan. Remove as much marinade as possible from the steak then add it to the hot pan and cook over medium heat for 2 minutes each side or until cooked to your liking. Remove steaks to a warm plate.

Add the remaining marinade to the pan and allow it to bubble for
a minute or so or until it has thickened to a thin sauce consistency.

To serve, slice the beef thinly. Place on a bed of rice, drizzle
with the sauce and top with the spring onion slices.

Serve immediately with a salad or stir-fried green vegetables.

Prosciutto - Wrapped Chicken Breasts

Prosciutto - Wrapped Chicken Breasts Ingredients:
6 Chicken Breasts, about 200g each
12 Basil Leaves, large
6 Thin Slices Prosciutto
Black Pepper, freshly ground
1-2 tbsp Olive Oil

Directions:
Preheat the oven to 200°C.
Remove any skin from the chicken breasts.

Place 2 basil leaves on top of each breast and wrap a slice of prosciutto around, overlapping it underneath.
Season with pepper.

Heat 1 tablespoon of the olive oil in a frying pan. Brown the chicken breasts in batches over medium high heat, adding more oil if necessary.

Transfer to an ovenproof dish and bake for 15 minutes or until the juices run clear when pierced with a skewer.

Slice the chicken breasts and serve immediately with couscous, Roasted Red Capsicums & Cherry Tomatoes.

Melon Ice Blocks

Melon Ice Blocks

Ingredients:
Bamboo Skewers
Watermelon
Rockmelon
Honeydew melon

Directions:
Scoop out balls of melon using a melon baller, removing as many seeds as possible.

Thread 4-5 balls on to each skewer.

Arrange the skewers on a tray lined with baking paper and freeze until solid.

For this recipe you can use just one type of melon, a mixture of different types of melon such as rock melon, honeydew and watermelon, or alternating balls of melon with grapes.

Roasted Tomatoes, Basil & Feta

Roasted Tomatoes, Basil & Feta

Ingredients:
16 small Vine Ripened Tomatoes(on the vine)
100g Signature Range Feta Cheese
1/2 tsp Lemon Rind, finely grated
1/2 tsp Basil leaves, finely shredded
1 tbsp Signature Range Balsamic Vinegar
Black Pepper, freshly ground

Directions:
Preheat the oven to 180degrees

Carefully slice the tops off the tomatoes making sure the stems remain attached. Remove the pulp with a teaspoon and discard.

Combine the feta, lemon rind, basil and a little black pepper. Stuff equal amounts of the filling into the tomatoes.

Place the tops back onto the tomatoes, insert toothpicks through the tops of the tomatoes to hold them together. Place on a non-stick baking tray.

Bake for 15-20 minutes or until feta starts to melt and skins soften.

Drizzle with balsamic vinegar just before serving.

Barbecued Peppers and Pineapple Salad

Barbecued Peppers and Pineapple Salad

Ingredients:
1 Ripe Pineapple
1 Green Capsicum
1 Red Capsicum
1 Yellow Capsicum
1 small Red Onion
1/2 c Coriander, chopped
3 tbsp Lime Juice
1-2 Chillies
1 tbsp Sugar, optional

Directions:
Peel the pineapple, halve lengthwaysand remove hard core. Cut each half lengthwise into quarters.

Quarter the peppers and remove the seeds.

Halve and seed the chillies.

Grill the pineapple, peppers and chillies, until charred on all sides. Chop into 3-4cm pieces. Place in a bowl and toss with the onion, coriander, lime juice and sugar.

Great served with barbecued pork or chicken.

Grilled Lamb Salad with Herbs

Grilled Lamb Salad with Herbs Ingredients:
4 Lamb Steaks, about 600g
130g Krispkut Mesclun Salad with Herbs
8 Cherry Tomatoes
8 Kalamata Olives
1/4 Yellow Capsicum seeded and thinly sliced
Krispkut Balsamic & Olive Oil Vinegrette
Spray Oil
2 tsp Mixed Dried Herbs
1 tsp Salt
Freshly Ground Black Pepper to taste

Directions:
Trim the lamb and snip the edges if required. This will prevent the lamb from curling during cooking. Spray with Oil

Combine tthe mixed herbs, salt and pepper and rub onto the lamb. Cover and refridgerate for at least 30 minutes.

Return to room temperature before cooking. Barbecue, grill or pan fry for 4-6 minutes each side, depending on thickness.

Combine salad greens, tomatoes, olives and yellow pepper in a salad bowl.

Thinly slice the lamb and toss with the salad and dressing.

Warm Beef Salad with Blackberries, Avocado & Brie

Warm Beef Salad with Blackberries, Avocado & Brie Ingredients:
1 c Blackberries, fresh or frozen
1 c Strawberries, fresh or frozen
1/2 Iceberg Lettuce
100g Signature Range Brie Cheese
400g Beef or Lamb Strips
1/2 Ripe Avocado(a good way to use up soft avocados)
Herbs to Garnish
1/4 C Olive Oil
1 level tbsp Honey

Directions:
Thaw the frozen blackberries on a plate in a single layer. Hull the strawberries.

Core the lettuce. Wash and dry the leaves. Arrange them on two serving plates. Peel, stone and slice the avocado and arrange on top of the lettuce with the peeled and sliced kiwifruit, blackberries, halved strawberries and herbs.

Dressing: In a food processor or blender blend: 1/2 ripe avocado,, 3tbsp balsamic vinegar, 1 level tsp honey.

Heat fry pan to medium hot. Sear the beef 1-2 minutes each side - do not overcook. Arrange the beef strips on top of the salad and drizzle the dressing.

Chilli Mushrooms

Chilli Mushrooms

Ingredients:
500g Meadows Swiss Brown Mushrooms or small Portabellos
2 tbsp Julienned Root Ginger
1 1/2 c Rice Vinegar or White Vinegar
1 Bay Leaf
3-4 Dried Chillies
1/2 tsp Salt
1/4 c Sugar
1/4 c Canola Oil
Directions:
Brush the mushrooms clean and place in a deep bowl with the chillies and ginger.

Combine the vinegar, bay leaf, salt and sugar in a saucepan and slowly bring to boiling point.

Remove from the heat and cool. Whisk in the oil.

Pour over the mushrooms. Marinate for at least 8 hours.
Stir occasionally.

Serve with drinks or as a starter with noodles and salad greens.

Rigatoni with Broccolini & Walnut Pesto

Rigatoni with Broccolini & Walnut Pesto

Ingredients:
1 Bunch of Broccolini
400g Rigatoni
1 Garlic Clove, crushed
4 tbsp Walnut Pieces
2 Spring Onions, finely sliced
1 c Cream
1/4 c Parmesan Cheese, grated
2 tbsp Olive Oil, & Extra Olive Oil to blend

Directions:
Trim the broccolini, blanch then coarsely chop.

Blend the walnuts and Parmesan with enough olive oil to make a paste (pesto).

Bring a large saucepan of salted water to the boil and cook the rigatoni until it is al dente. Drain.

Heat the extra olive oil in a frying pan over a low heat.
Add the spring onion and garlic and soften.

Add the pesto and cook for 2 minutes.
Add the cream.
Stir the sauce until it thickens slightly.

Add the rigatoni and broccolini. Cook, until heated.

Can be spiced with Tabasco or finely sliced chilli.

Mushroom French Bread Pudding

Mushroom French Bread Pudding
Ingredients:
250g Assorted Mushrooms, sliced
3 Garlic Cloves, crushed
1 tbsp Basil, chopped
1 tbsp Parsley, chopped
3/4 C Cream
1/2 Loaf French Bread, cut into 1cm slices
1/4 C Parmesan Cheese, grated
2 tbsp Olive Oil
Salt to taste
Pepper to taste
3/4 c Milk
4 Eggs

Directions:
Preheat the oven to 180°C.
Heat the oil in a pan and sauté the mushrooms, garlic, basil and parsley until the mushrooms are tender and browned. Season with salt and pepper.

Whisk the eggs, cream, milk, 2 tablespoons Parmesan, salt and pepper.

Grease an 18cm x 28cm baking dish.
Cover the base with half the mushrooms. Dip half the bread in the egg mixture then place over the mushrooms. Repeat the layers.

Sprinkle with the remaining Parmesan.

Bake for 25-30 minutes or until set.
Serve warm.

Crispy Chicken Livers

Crispy Chicken Livers

Ingredients:
400g Chicken Livers
1 Cup Japanese Panko crumbs
3/4 Cup Orange Juice
1 tsp Oregano
Salt to taste
Pepper to taste
2 tbsp Olive Oil
1/2 tsp each: Ground Cumin, Ginger
1/2 tsp Coriander
1 Egg, lightly beaten

Directions:
Wash the chicken livers then halve. Pat dry.

Place the crumbs in a shallow dish.
Season with oregano, salt and pepper.

Dip the livers in the beaten egg then in the breadcrumbs to coat.

Heat the oil in a large frying pan.

Pan-fry the livers for about 2 minutes each side, until they are just cooked in the centre.

Bring the remaining ingredients to the boil in a saucepan. Simmer until slightly reduced.

Serve the chicken livers – on a garlic potato mash if preferred – with the orange sauce.
Serves 6 as a starter or 4 as a main.

Red Wine Tamarillos with Coconut Rice

Red Wine Tamarillos with Coconut Rice

Ingredients:
1/2 c Cabernet Merlot, and water
6 Whole Cloves
8 Tamarillos, peeled but leave the stalks on
4 c Short Grain Rice
1 c Coconut Cream & 1 Cup Water
1/2 c Sugar & 2 tablespoons sugar, extra

Directions:
Combine the sugar, wine, water and cloves and bring to the boil. Simmer for 4 minutes, stirring to dissolve the sugar.

Place the tamarillos into the syrup and poach for 10-15 minutes. Cool and refrigerate.

Wash the rice then soak in cold water for 1 hour.

Bring the cup of water, coconut cream and extra sugar to the boil.

Drain the rice and slowly stir into the coconut cream mixture.

Bring to the boil, reduce the heat, cover and cook, until the rice is tender and most of the liquid has been absorbed.

Stir occasionally. Cool, then refrigerate. Serve with the tamarillos.

Berry Meringue Tower

Berry Meringue Tower Ingredients:
2 x 150g Pots Thick Strawberry yoghurt
28 Meringues (2 packets)
1-2 C Mixed Berries eg blueberries, raspberries, blackberries
2 C Strawberries
300ml Cream
1 tbsp Icing Sugar

Directions:
Beat the cream and icing sugar, until firm. Fold in the yoghurt. Chill for at least 30 minutes.

To assemble, make a round base of the meringues on a flat serving plate – use 13 meringues to form and the fill circle.

Liberally spoon the cream mixture over the top. Build the tower up by topping the cream with another seven meringues and more cream. Top with another five meringues then more cream and finish with three meringues. Decorate the sides and top with sliced strawberries and the mixed berries.

Chopsticks Chicken with Lime & Avocado Dressing

Chopsticks Chicken with Lime & Avocado Dressing Ingredients:
500g Chicken Breast s/less & b/less
Avocado Oil
Lime Juice
1 Avocado
1/4 C - 1/2 C Cream
Soy Sauce Light

Directions:
Soak 12 disposable chopsticks in warm water for 1 hour.

Cut the chicken into thin strips.

Take a set of chopsticks and open the pointed ends slightly.

Secure one end of a strip of chicken between the points and wind the remainder of the piece around the chopsticks.
Repeat with the remaining chicken and chopsticks.

Place in a pan. Combine the oil, lime juice and soy sauce and pour over the prepared chicken.

Marinate for 1 hour.

Meanwhile, place the avocado and extra lime juice in a food processor.
Mix until smooth.
Add enough cream to make a pouring consistency.

Grill the chicken 2-3 minutes each side.
Serve topped with the dressing as a starter or light meal.
Bake for about 20 minutes.
Makes 10.

Pork Schnitzels with Mexican Spices

Pork Schnitzels with Mexican Spices Ingredients:
2 tbsp Lime Juice
2 tbsp Coriander, chopped
500g Pork Schnitzels
2 tbsp Olive Oil + 1 extra tbsp
2 Garlic Cloves, crushed

Directions:
Make Mexican Seasoning:
1 tbsp each: ground chillies, cumin, coriander, oregano.
2 tsp each: salt & paprika
Combine all of these ingredients to make the Mexican seasoning.

Combine the olive oil, lime juice, coriander, garlic and 2tsp Mexican seasoning in a shallow dish.

Add the pork schnitzels and stir to coat evenly with the marinade.

Cover and refrigerate for 30 minutes.

Heat the extra olive oil in a frying pan. Add the schnitzels and cook for 3-4 minutes on each side or until they are golden
brown and cooked through.

Serve immediately with Mexican Rice.

Basil & Garlic Chicken Breast

Basil & Garlic Chicken Breast Ingredients:
1 Tbsp Greggs Garlic & Basil Paste
1 Slice Proscuitto, Pancetta or Streaky Bacon
1 Tbsp Pinenuts - Roasted & Ground
Parmesan Shavings
1 Chicken Breast

Directions:
Slice through centre of chicken breast horizontally (but not the whole way through, opening out to a large flat piece of chicken).

Fill with Gregg's Basil & Garlic Paste, shaved Parmesan, ground pinenuts and slice of proscuitto.

Fold chicken over and hold down with toothpick.

Place in foil envelope and bake for 30-40 minutes at 180°C.