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TERRIFIC TOASTIE Preparation: 3 minutes Cooking: 5 minutes Ingredients (Serves 4) 8 slices of thick cut white bread – Available at Baker's Delight 2 tablespoons of soft butter 4 slices of thick leg ham 4 slices of Tasty cheese 1 cup of grated Gruyere cheese Pinch of nutmeg Freshly ground black pepper Dijon mustard to taste
Method Pre-heat the griller to high. Lay 4 slices of bread onto a baking tray buttered side down. Top with ham, a thin spread of Dijon mustard and a slice of Tasty cheese. Place a slice of bread on top of each sandwich, buttered side out. Grill each side of the sandwiches until golden then top with Gruyere cheese, a little nutmeg and black pepper. Grill until melted and a light golden colour then serve immediately.
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MEAT LOVER’S DELIGHT Preparation: 5 minutes Cooking: 15 minutes
Ingredients (Serves 2)
250g of lean beef mince - Available at Bundy's Gourmet Meats A sprinkle of oregano leaves 2 tablespoons of chunky salsa 1/2 cup of grated cheese A sprinkle of paprika 1 tablespoon of chopped chives Salt & pepper to taste
Method Place an empty sauté pan on medium heat only for the time it takes to shape the mince into a ball - approximately the size of a tennis ball. Working quickly, place the ball of mince into the hot sauté pan and press into a pizza shape using a sheet of baking paper. Remove the baking paper. Sprinkle the mince with oregano leaves and salt & pepper. Cover & cook for a couple of minutes before turning. Spread a thin layer of salsa over the mince then sprinkle with grated cheese, paprika and chives. Cover & cook until the cheese melts. Serve with a healthy garden salad or cut into serving size pieces and place onto toasted buns as a tasty snack.
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CHEESE & VEGETABLE FRITTATA Preparation: 20 minutes Cooking: 8 minutes Ingredients (Serves 4) All vegetables - Available at Harris Farm Markets 4 large free-range eggs 200g nely diced bacon ½ cup of nely chopped parsley ½ cup of nely chopped shallots ½ cup of grated Tasty cheese or, time permitting, ½ cup of the special cheese mixture (refer below)
Method: Combine all of the ingredients and mix well. Heat the sauté pan on medium heat for 1 minute. Add the mixture, cover and cook for 3 minutes or until the top is becoming rm. Once this happens, using an egg lifter, cut the frittata into four equal portions. Turn the frittata, cover and cook for a further 3-4 minutes. Serve on a warm plate. NOTE: The special cheese mixture is prepared as follows: Combine: 2 cups of grated Tasty cheese ½ red capsicum – nely chopped ½ cup of nely chopped parsley ½ cup of nely chopped shallots 1 teaspoon of dry oregano leaves 1 teaspoon of ground paprika ½ teaspoon of chilli akes. Mix all together and freeze any leftover mixture in small snap lock bags.
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LEMON & HERB CHICKEN Preparation: 25minutes Cooking: 4 minutes
Ingredients (Serves 4)
500g chicken breast llets – cut into thin schnitzels - Available at Lenard's Zest & juice of 1 lemon 1 dessertspoon dry oregano leaves 1 tablespoon rice bran oil 1 tablespoon fresh thyme leaves Salt & pepper to taste
Method Hold the chicken breast llet with a small pair of tongs – grip the thickest part of the chicken breast. Using a sharp knife, slice through the thick part of the chicken that is being held by the tongs to create 2 thin slices of chicken. Marinate the chicken in the combined lemon juice & zest, oregano leaves, rice bran oil, fresh thyme leaves and freshly ground salt & pepper. BBQ the chicken for a couple of minutes each side or pan fry in a little butter for a couple of minutes each side. Squeeze a little extra lemon juice over the cooked chicken and serve with a crisp salad.
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LIGHT FISH CURRY Preparation: 10 minutes Cooking: 9 minutes Ingredients (Serves 4) 500g of boneless white sh llets - Available at Nicholas Fish Market Cut sh into bite size pieces 1 dessertspoon of curry powder 1 dessertspoon of rice bran oil 150g of mild chunky salsa 2 tablespoons of light coconut milk 2 tablespoons of nely chopped parsley Salt & pepper to taste
Method Gently fry the sh in rice bran oil in the pan on medium heat for 3 minutes – turn once during cooking time. Add the curry powder and cook for 1 minute to coat the sh. Add the salsa and gently stir it over the sh. Cover and simmer for 3 minutes. Add the coconut milk, parsley and salt & pepper to taste. Mix gently to combine. Serve on a bed of steamed jasmine rice.
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