women

Samatha Foxon’s Brie With Honey Comb

Heat 1T olive oil in a frying pan and toast 4 slices French baguette until crisp and golden. Top each slice with sliced Brie, drizzle with honey and sprinkle with chopped toasted cashew nuts. Place under the grill until the cheese has melted. Top with fresh honeycomb.

Serves 4

Sausage And Chickpea Bake

Heat 1T olive oil and 1T butter in a large frying pan. Saute 1 finely chopped onion, 1crushed garlic clove, 2t smoked paprika, 2t turmeric and 1t dried chilli flakes over a medium heat. Brown 500g pork sausages with the onion mixture. Add 2T tomato paste, ½ cup organic liquid chicken stock. 1T red wine vinegar and 1T brown sugar and bring to a simmer. Add 1 x 400g can drained chickpeas, 2T capers, 1 sliced red pepper, 6 sprigs thyme and 2T chopped sage leaves. Simmer for 5 minutes until the chickpeas are soft and tender and season to taste.

Serves 4

Description: Sausage And Chickpea Bake

Sausage And Chickpea Bake

Roast Chicken-And-Leek Pie

Preheat the oven to 190*C. Melt 2 T butter in a saucepan and sauté 100 g finely sliced leeks until soft. Add 200 g Woolworths Traditional Gravy and the shredded meat of 1Woolworths rotisserie chicken. Simmer over a medium heat until the gravy starts to thicken. Season with sea salt and freshly ground black pepper. Pour the mixture into an ovenproof dish. Cut a square from 1 x 500 g package Woolworths butter puff pastry, large enough to cover and overlap the dish. Place the pastry square over the chicken filling, gently pushing the pastry down onto the edges, leaving the sides to overlap. Brush with beaten free-range egg. Cut decorative shapes from the remaining pastry, brush with beaten egg cover with linseeds and place on the pastry lid. Bake for 20 minutes, or until crisp and golden.

Serves 4 to 6

Chicken And Olive Casserole

Preheat the oven to 180*C. Boil 200 g romaine in salted, boiling water until alienate. Heat 2T olive oil in a large pan and fry 400 g free-ranae chicken thighs, skin-side down, until golden brown. Transfer to an ovenproof dish. Add 100 g green olives, 100 g sundried tomatoes, 1 x 400 g can butter beans, 6 sprigs thyme, the juice and zest of 1 lemon and 1 cup liou'd chicken stock. Braise uncovered for 15 to 20 minutes in the oven. Serve with the romaine.

Serves 4

Dairy-Free

 

Description: Chicken And Olive Casserole

Chicken And Olive Casserole

Spinach-And-Mushroom Crepes

Whisk together 200 g flour and 2 free-ranae eons. Gradually add ½ cup milk and ½ cup water, stirring to combine. Add ½t salt and 30 g melted butter and beat until smooth. Heat a lightly oiled frying pan over a medium heat, pour a ladleful of batter into the pan and swirl to cover the base of the pan evenly. Cook for 2 minutes on both sides until lightly browned. Repeat with the remaining batter. Fry 125 g halved button mushrooms in olive oil and butter until golden. Add 1 cup sour cream and bring to the boil. Add 100 g baby spinach leaves. Remove from the heat and season. Fold the cooked crepes into triangles and fill with the mushroom-and-spinach mixture. Arrange on a platter and garnish with grated Parmesan.

Serves 4

Meat-Free

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