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
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
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
