Tuna and Rice Bake

Ingredients

1 cup white long-grain rice

1 tablespoon olive oil

1 medium brown onion, finely chopped

2 garlic cloves, crushed

2 celery stalks, finely chopped

1 medium red capsicum, finely chopped

425g can tuna in springwater, drained, flaked

8 eggs, lightly beaten

1/3 cup thickened cream

1/2 cup finely grated parmesan cheese

Method

Preheat oven to 180°C. Grease a square cake pan. Line base and side with baking paper. Cook rice following packet directions.

Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add celery and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender. Remove from heat.

Stir in tuna and rice. Spoon mixture into prepared pan.

Whisk eggs, cream and Parmesan in a bowl. Season with salt and pepper. Pour over rice mixture. Bake for 50 minutes to 1 hour or until browned and cooked through. Stand in pan for 5 minutes. Serve hot or cold.

Pizza Scrolls

Ingredients

2 cups self-raising flour
1 Tbls caster sugar
60g butter, chopped
2/3 cup milk
1/2 cup tomato pizza sauce
1 tsp oregano
1 tsp Italian herbs
1 cup grated pizza cheese
100g ham sliced
225g can pineapple pieces, drained

Method

Preheat oven to 180C. Grease an 18cm x 28cm slice pan. Place flour and sugar in a large bowl. Use your fingertips to rub in butter until it resembles fine crumbs. Add milk and use a table knife to mix in a cutting motion until dough comes together.

Knead the dough on a lightly floured surface until smooth. Roll out to a 30cm x 40cm rectangle. Spread with pizza sauce. Top with ham, pineapple and cheese.

Starting at 1 long edge, roll up firmly into a log, then cut into 12 even rounds. Place scrolls, cut-side up and side by side, in slice pan. Bake for 30 mins or until golden and cooked. Cool. Keep in an airtight container in the fridge for 2 days, or freeze for up to 3 months.

Haloumi and Pesto Bruschetta

Ingredients

8 slices sourdough bread
250g Haloumi, cut into bite size pieces
¼ cup pesto
8 cherry tomatoes, quartered
1/2 cup baby spinach, torn
3 Tsp minced garlic
4 slices prosciutto, roughly torn
1/4 cup Olive oil

Method

Heat a chargrill pan over medium-high heat. Brush both sides of bread with 2 tablespoons of olive oil and minced garlic. Cook for 1 to 2 minutes each side or until golden and charred.

Heat remaining oil in a large frying pan over medium-high heat. Cook Haloumi, for 3 minutes or until golden. Transfer to a plate.

In a large bowl combine tomatoes, onion, baby spinach, olive oil and a dash of lemon juice.

Spread pesto over toast. Top each with prosciutto, tomato mixture and Haloumi.

Zucchini & Sweet Potato Slice

Ingredients

5 eggs

5 rashers bacon, diced

1 onion, finely diced

1/2 sweet potato, grated

1 large zucchini, grated and drained

1 carrot, grated

1 cup self raising flour

1/2 cup grated parmesan cheese

2 cups grated cheese

1 cup cream

 

Method

Pre heat oven to 180C. Line a square tin with baking paper.

Add all ingredients into a bowl and mix well. Season to taste.

Add to prepared tin and bake for 35-45 minutes or until a skewer inserted comes out clean. Serve hot or cold.

Creamy Chicken & Sweet Potato Bake

Ingredients

1kg sweet potatoes, peeled, cut into 5mm-slice

300ml thickened cream

1 onion, finley sliced

1 barbecue chicken, shredded

1 1/2 cups grated cheddar cheese

Method

Preheat oven to 200C. Place the sweet potato in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and cook in the microwave on high for 6 minutes or until tender. Drain and set aside.

Meanwhile, lightly grease a 30 x 20cm baking dish. Layer the sweet potato, chicken, onion and 1 cup of the cheese in the prepared dish, pouring a little of the cream between each layer. Season with salt and pepper. Pour the remaining cream mixture over the top. Scatter over the remaining cheese and bake for 30-35 minutes or until golden and the cheese is melted.

 

Tuna and Corn Fritters

Ingredients
1 cup self raising flour
2 eggs
1/3 cup milk
1 x 420g can corn kernels, drained
100g can tuna, drained
100g Parmesan
100g tasty cheese
1/2 red capsicum, finely diced
2 tbls butter
Method
Place flour into a large mixing bowl and make a well in the centre. Use a fork to whisk eggs and milk in a jug and pour gradually into the flour, stirring gently to combine.
Fold in corn, parmesan, tasty cheese, capsicum and tuna. Don’t over-mix or the fritters will be tough.
Heat butter in large frying pan. Add spoonfuls of the mixture into the pan, cooking 3-4 fritters each batch.
Cook for about 2-3 mins or until golden brown underneath, turn and cook the other side. Repeat with remaining mixture.

Eggs Benedict

Ingredients

1 Tbls white wine vinegar
3 Eggs Yolks
60g butter, melted & cooled
1 Tbls lemon juice
100g shaved ham
4 eggs
2 English muffins, cut in half
Salt & Pepper to taste

Method

For Hollandaise sauce, whisk the egg yolks, vinegar and lemon juice in a heat proof bowl. Bring a small pot of water to the boil and reduce heat to low. Place the bowl over the saucepan of simmering water making sure the water does not touch the bottom of the bowl, or the eggs will split.

Whisk for 3 minutes or until mixture becomes thick and pale. Add 1 cube of butter and whisk until melted. Repeat with remaining butter then remove from the heat. Season to taste, cover and leave to sit.

To poach the eggs, fill a medium frying pan approximately ¼ full with water. Bring to a gentle simmer. Place 4 egg rings in water and carefully break eggs into each egg ring. Cook, for 5-6 minutes, depending on desired consistency. Remove rings and transfer to a plate with a slotted spoon.

Toast English muffins until golden brown. Top with ham and eggs. Drizzle with Hollandaise sauce.

Gnocchi Napoletana

Ingredients
1 cup rock salt
4 large potatoes
2 egg yolks
1/2 cup plain flour
1 tsp salt
1 brown onion, diced
3 garlic cloves, crushed
1 tin diced tomatoes
2 tbls tomato paste
1 tbls olive oil
1 tbls Italian herbs
1 tsp basil
1 tsp oregano
Parmesan to serve
Salt & Pepper to taste
Method
Preheat oven to 200°C. Place salt in centre of large baking tray. Place potatoes on top. Bake for 1 hour and 30 minutes or until tender. Once cooked set aside for 10 minutes to cool.
In the meantime to prepare the sauce place a large fry pan over med-high heat and add olive oil.
Cook onion and garlic until soft and add remaining ingredients for the sauce. Season to taste.
Turn heat to low and simmer until gnocchi is ready.
Line baking tray with baking paper. Remove and discard skin from potatoes. Using a potato ricer or a fine sieve, process potato flesh into a large bowl. Set aside to cool for 10 minutes.
Add sea salt, yolks and flour to potato. Using a wooden spoon, stir to combine.
Turn dough onto a well-floured surface. Knead gently until smooth. Divide into 4 portions. Roll 1 portion into a 30cmlong log. Using a lightly floured knife, cut into 2cm pieces. Place on prepared tray. Cover with a clean tea towel. Repeat with remaining portions.
Bring a large saucepan of salted water to the boil over high heat. Add one-third of the gnocchi. Cook for 2 to 3 minutes or until gnocchi rises to surface. Using a slotted spoon, transfer to a large bowl. Cover to keep warm. Repeat with remaining gnocchi. Gently stir in sauce. Serve topped with Parmesan.

Home-made Apple Sauce

Ingredients

2 apples, peeled, cored and chopped into 1cm pieces
1 tbls caster sugar
1 tbls lemon juice
1/4 cup cold water

Method

Place apple pieces, sugar, lemon juice and water in a medium saucepan. Bring to a gentle boil over a med-high heat.

Reduce heat to low. Cover and simmer for 5-8 mins or until apples are tender.

Remove from heat and allow to cool slightly. Place mixture in blender and blend for 30 secs or until mixture is a smooth consistency.

Smoked Tomato Salsa

Ingredients

6 tomatoes
1 tin corn kernels
1/2 red onion, finely diced
1 garlic clove, crushed
12 basil leaves, chopped
60ml olive oil
Pinch salt & pepper
Pinch sugar
Balsamic vinegar (slightly reduced)
2 Green tea bags for smoking

Method

Bring a medium saucepan of water to the boil. Place tomatoes in and cook for 20 seconds, then place immediately into iced water to stop the cooking process.

In a large wok or frying pan place the contents of the tea bags (you can also add others herbs such as oregano) with a wire rack over the top.

Cut the tomatoes in half and place on wire rack, cut side up. Cover wok with foil and place on a high heat and smoke for approx. 5 mins or until smoke starts to come out of the sides. Once cooked put the tomatoes to the side to cool.

Once cooled remove the seeds and dice tomatoes. Add remaining ingredients and mix well. Refrigerate before serving.