Recipes.
Grilled Mustard Chicken | Serves 4 |
400g Chicken breast fillets
2 tablespoons dijon mustard
1 tablespoon worchesterhire sauce
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
1 tablespoon grated fresh ginger
1/2 teaspoon tumeric
Remove excess fat and sinew from chicken fillets.
Combine mustard, sauce, lemon juice, vinegar, ginger and tumeric. Coat chicken with the mixture.
Preheat oven on grill setting.
Place chicken under hot grill. Cook each side for 4- 5 minutes, basting with mustard mixture during cooking.
Serve with rice and steamed vegetables.
Cheese and Bacon Quiche | Serves |
1 quantity Shortcrust pastry
1 onion, peeled and finely chopped
4 rashers bacon, rind removed and chopped
100g cheddar cheese, grated 300ml carton cream
4 eggs
1/4 cup milk
1 tablespoon plain flour pepper to taste
1 tomato, sliced
1 teaspoon mixed herbs
Preheat oven to 220˚C. Roll out pastry to line a 25cm quiche flan. Blind bake for 10 minutes, remove from oven. Reduce temperature to 180˚C.
Heat a little butter in pan and saute onion and bacon until onion is tender. Spread over pastry base. Sprinkle with grated cheese.
Combine cream and eggs, milk, flour and seasonings.
Gently pour mixture into pastry case. Decorate with sliced tomato and sprinkle with mixed herbs.
Bake for approximately
PIZZAS
Pizza Crust
7g dried yeast
1 teaspoon sugar
3/4 cup hot water
2 cups plain flour, sifted
1/2 teaspoon salt
Combine yeast and sugar, stir in the water and add to sifted flour and salt. Mix to form a firm dough.
Turn onto a lightly floured surface and knead for about 10 minutes or until quite smooth.
Divide dough in half and roll out to fit 2 greased 28cm pizza pans.
Supreme Pizza | Makes 2 pizzas |
1 quantity pizza crust dough
1/2 cup canned tomato puree
1/3 cup tomato paste
2 onions, peeled and chopped
2 green capsicums, chopped
2 sticks cabanossi or salami, thinly sliced
250g button mushrooms, sliced
1/3 cup sliced black olives
150g ham, chopped
3 cups grated tasty cheese
Preheat oven to 180˚C.
Spread the pizza bases with tomato puree and paste.
Sprinkle the remaining ingredients evenly over the bases.
Bake at 180˚C for 20 minutes.
