Need
-
12 ounces
marinated artichoke hearts, drained
$
-
8
(9-inch) hero rolls, split
-
1 cup
Italian dressing
$
-
12 ounces
roasted turkey breast, thinly sliced
$
-
8 ounces
cappicola ham, sliced
-
4 ounces
hard salami, sliced
$
-
4 ounces
soppressata, sliced
-
8 ounces
Provolone, thinly sliced
$
-
8 ounces
jarred roasted red peppers, drained and cut into strips
$
-
1/2
small red onion, sliced
$
-
4 ounces
jarred hot pepper rings, drained
-
Salt and pepper
- 1kg fresh sardines, cleaned
- 3 tbs (1/4 cup) plain flour
- 150ml extra virgin olive oil
- 1 red onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 carrot, thinly sliced
- 2 tbs chopped flat-leaf parsley
- 2 fresh bay leaves
- 1 tsp black peppercorns
- 3-4 thyme sprigs
- 1 tsp cumin seeds
- 1/2 cup (125ml) dry white wine
- 1 tsp sugar
- 1/3 cup (4 tbs) sherry vinegar
- Crusty bread, to serve
- Melted butter, to grease
- 250g butter, at room temperature
- 200g (1 cup, firmly packed) brown sugar
- 250ml (1 cup) golden syrup
- 2 egg yolks
- 750g (5 cups) plain flour, sifted
- 2 tsp bicarbonate of soda, sifted
- 1 1/2 tbs ground ginger
- 1 x 500g pkt white fondant icing (Orchard brand)
- 12 savoiardi (sponge finger biscuits)
- 400g sour cream
- 80ml (1/3 cup) thickened cream
- 70g (1/3 cup) caster sugar
- 1 1/2 tbs Queen Coffee Essence
- 10g dark chocolate, finely grated
- Line the sides of four 250ml (1-cup) capacity serving glasses with savoiardi.
- Use a balloon whisk to whisk together the sour cream, cream, sugar and coffee essence in a bowl until thick and smooth.
- Divide the cream mixture among the serving glasses and
top with the chocolate. Place in the fridge for 30 minutes to chill.
Serve.
- 2 single chicken breast fillets
- 2 tsp ground cumin
- 1 1/2 tbs extra virgin olive oil
- 2 large oranges
- 1 tbs fresh lime juice
- 1 small garlic clove, finely chopped
- 1/2 small red onion, thinly sliced
- 2 ripe avocados, halved, stone removed, peeled, coarsely chopped
- 2/3 cup fresh coriander leaves
- Flour tortillas (optional), to serve
- 2 tsp extra virgin olive oil
- 300g butternut pumpkin, peeled, seeded, thinly sliced
- 4 small round pita bread
- 1/2 cup (125ml) tomato pasta
- 1 1/2 cups (155g) coarsely grated mozzarella
- 100g baby spinach leaves
- 8 slices prosciutto, halved lengthways
- 50g goat's cheese, crumbled
- Fresh rosemary sprigs
- 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.
- 2 tablespoons sweet chilli sauce
- 2 tablespoons soy sauce
- 2 teaspoons grated palm sugar
- 2cm piece fresh ginger, peeled, grated
- 2 garlic cloves, crushed
- 350g firm tofu, drained, cut into 4 slices
- bread rolls, baby rocket, cucumber ribbons and sweet chilli sauce, to serve
- 1 quantity Basic buttermilk scones (see related recipe)
- 1/4 cup finely chopped sun-dried tomatoes
- 2 tablespoons finely chopped fresh basil leaves
- 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.
Need
-
1 cup soy sauce
-
8 cloves garlic, minced
-
1 tablespoon minced fresh ginger root
-
2 tablespoons hot pepper sauce
-
2 pounds skinless chicken thighs
-
1 tablespoon sesame oil
-
1 tablespoon brown sugar
-
1 onion, sliced
-
1/2 cup water
-
4 tablespoons crunchy peanut butter
-
2 tablespoons green onions, chopped
Method
-
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.
