Preheat oven to 220°C. Heat the oil in a large frying
pan over high heat. Add half the pumpkin and cook, turning occasionally,
for 2 minutes or until golden brown and almost tender. Transfer to a
plate and repeat with remaining pumpkin.
Place pita bread on a large oven tray. Spread each base
with the passata and sprinkle with mozzarella. Top with alternating
layers of spinach and pumpkin. Cut the prosciutto into thirds. Gently
roll each piece and place on the pizzas. Sprinkle with goat's cheese and
rosemary.
Bake in preheated oven for 12- 15 minutes or until
cheese melts and pizzas are golden brown. Serve immediately with extra
spinach leaves, if desired.
1 quantity Basic buttermilk scones (see related recipe)
1/4 cup finely chopped sun-dried tomatoes
2 tablespoons finely chopped fresh basil leaves
Method
Make Basic buttermilk scones, adding tomato and basil at end of step 2.
Continue recipe to end of step 3. Roll dough out to a
20cm square. Cut into 16 squares. Follow step 5, baking for 15 minutes
or until hollow when tapped on top. Serve.
In a large bowl, combine the soy sauce, garlic,
ginger and hot pepper sauce. Mix well and place chicken in the bowl,
turning to coat evenly. Cover and marinate in the refrigerator for at
least one hour.
Heat the sesame oil in a Dutch oven over medium high
heat. Add the brown sugar, stirring until dissolved. Add the onion and
saute for 5 minutes. Add the chicken parts and saute for 5 minutes,
turning to brown evenly. Pour in marinade, add the water and bring to a
boil.
Reduce heat to low and simmer for 15 to 20 minutes.
Add the peanut butter, stirring well, and simmer for 10 more minutes.
Transfer chicken to a serving platter, pour sauce over, and garnish with
the chives.
Need
