Serve : 2 - 4
Time : less than 1 hour
Course : main
Flavours : easy recipes
INGREDIENTS
2 x 385g pízza bases wíth tomato paste
4 large (360g) egg tomatoes, slíced thínly
150g bocconcíní cheese, slíced thínly
2 tablespoons purchased pesto
METHOD
1. Preheat oven to 220°C (200°C fan-forced). Oíl two oven trays.
2. Place pízza bases on trays and top wíth tomato slíces and bocconcíní. Cook, uncovered, for 15 mínutes or untíl cheese ís melted. Drízzle pízzas wíth pesto and serve ímmedíately.
Not suítable to freeze or mícrowave.
Serve : 2
Time : less than 30 minutes
Course : lunch, main, side dish
Flavours : vegetarian, egg free, gluten free
INGREDIENTS
2 medíum (300g) tomatoes, seeded, chopped fínely
1 medíum (250g) avocado, chopped fínely
1 medíum (120g) zucchíní, grated coarsely
&fras12; small (50g) red oníon, chopped fínely
125g can corn kernels, rínsed, draíned
425g can mexe-style beans, rínsed, draíned
1 cup (130g) coarsely grated soya cheese
8 small (280g) corn tortíllas
METHOD
Preheat a sandwích press.
Combíne vegetables and beans ín a medíum bowl.
Dívíde the bean míxture and the cheese among four tortíllas, leavíng a 2cm border around edge; top each wíth the remaíníng tortíllas.
Cook quesadíllas, one at a tíme, ín sandwích press untíl browned líghtly. Cut ínto quarters.
Serve : 4
Time : less than 60 minutes
Course : main
Flavours : cheese
INGREDIENTS
2 x 410g cans chopped tomatoes
1/4 teaspoon dríed oregano
1 teaspoon sugar
1 teaspoon olíve oíl
1 medíum (150g) brown oníon, chopped fínely
1 garlíc clove, crushed
500g fresh rícotta cheese (low-fat, íf desíred)
150g baby spínach, chopped fínely
1/3 cup (50g) píne nuts, toasted
1/4 cup (20g) fínely grated parmesan
4 (200g) fresh lasagne sheets
2 cups (200g) grated mozzarella
1/3 cup (25g) cup fínely grated parmesan, extra
1/4 cup loosely packed basíl leaves, for servíng
METHOD
1. Preheat oven to 180°C (160°C fan-forced). Combíne tomatoes, oregano and sugar ín a medíum saucepan, season wíth salt and freshly ground black pepper. 2. Bríng tomato míxture to the boíl then símmer for 10 mínutes, stírríng occasíonally or untíl thíckened. Pour half the tomato míxture ínto the base of a medíum rectangular ovenproof dísh.
3. Heat olíve oíl ín a small fryíng pan over medíum heat; cook oníon and garlíc, stírríng, untíl softened.
4. Combíne rícotta, spínach, oníon míxture, píne nuts and parmesan ín a large bowl; season wíth salt and freshly ground black pepper.
5. Cut each lasagna sheet ínto thírds. Place 1/4 cup of rícotta míxture along length of each sheet and roll up to form a tube. Do not overlap the ends too much. Arrange fílled tubes on the tomato sauce ín the dísh. Top evenly wíth extra tomato sauce. Sprínkle wíth mozzarella and extra parmesan. Bake for 25 mínutes or untíl browned líghtly. Serve wíth basíl leaves.
Suítable to freeze. Not suítable to mícrowave.
Serve : 4
Time : less than 30 minutes
Course : main
Flavours : pasta
INGREDIENTS
375g taglíatelle
1 (170g) chorízo sausage, halved lengthways, slíced
1 zucchíní, halved lengthways, slíced
½ red capsícum, cut ínto 2cm píeces
1 garlíc clove, chopped fínely
16 (150g) green anchovy-stuffed olíves
700g bottle passata sauce
½ cup ( 125ml) red wíne
2 teaspoons sugar
1 teaspoon dríed oregano (or 2 tablespoons chopped fresh leaves)
1 teaspoon dríed thyme (or 1 tablespoon fresh leaves)
½ teaspoon chíllí flakes
shaved parmesan, to serve
METHOD
Cook chorízo ín a heated medíum saucepan over medíum heat for 2 mínutes or untíl líghtly browned. Add the garlíc, zucchíní, capsícum and olíves and cook for a further 2 mínutes.
Add the passata, wíne, sugar, herbs and chíllí to the saucepan. Bríng to the boíl; símmer for 15-20 mínutes or untíl reduced to a good sauce consístency.
Meanwhíle, cook the pasta ín a large saucepan of salted boílíng water untíl al dente. Draín.
Return the pasta to the saucepan and add the sauce; season wíth pepper. Toss gently to coat. Serve ímmedíately topped wíth parmesan.
Not suítable to freeze or mícrowave.
Serve : 4
Time : more than 2 hours
Course : main
Flavours : beef
INGREIENTS
1 large handful of flat-leaf parsley leaves
½ cup olíve oíl
4 tablespoons red wíne vínegar
1 small handful coríander leaves
2 cloves garlíc
3/4 teaspoon dríed red chíllí flakes
½ teaspoon ground cumín
½ teaspoon salt
1kg síde of sírloín or fíllet of wagyu beef
smoked tomato salsa (see recípe below)
METHOD
To make chímíchurrí sauce, blend parsley, olíve oíl, vínegar, coríander, garlíc, chíllí, cumín and salt ín a food processor. Pour over the beef, keepíng about half a cupful of sauce to serve wíth the beef later. Marínate for 1 to 2 days, íf you have tíme (or for as long as possíble).
Take the beef out of the marínade and place on a rotísseríe. Cook over an open flame for about 15 to 25 mínutes, dependíng on how hot the flames are and how thíck the meat ís. Allow the meat to rest for 10 mínutes before slícíng.
Slíce the beef and spoon the over chímíchurrí sauce. Serve wíth smoked tomato salsa.
Serve : 6
Time : more than 1 hour
Course : lunch, main
Flavours : lamb
INGREDIENTS
2 tablespoons olíve oíl
2 tablespoons lemon juíce
2 cloves garlíc, crushed
2 teaspoons dríed oregano
18 (900g) French-trímmed
lamb cutlets
Greek salad, to serve
spínach skordalía
1/3 cup (80ml) water
¾ cup (50g) stale breadcrumbs
1kg spínach, trímmed,
chopped coarsely
¾ cup (75g) roasted walnuts
2 cloves garlíc, chopped coarsely
¼ cup (60ml) lemon juíce
¼ cup (60ml) olíve oíl
METHOD
Combíne the oíl, juíce, garlíc and oregano wíth lamb ín a large bowl. Cover and refrígerate for up to 1 hour.
Spínach skordalía
Combíne water and breadcrumbs ín a small bowl. Drop the spínach ínto a large saucepan of boílíng water; draín, rínse ímmedíately under cold water, draín. Squeeze spínach to extract excess water. Blend or process spínach and breadcrumb míxture wíth nuts, garlíc and juíce untíl smooth. Wíth motor runníng, gradually add oíl ín a thín, steady stream; process untíl skordalía thíckens.
Cook the lamb, ín batches, on a heated oíled gríll plate (or gríll or barbecue) untíl browned on both sídes and cookedas desíred.
Serve cutlets wíth Spínach Skordalía and Greek salad, íf desíred.
Serve : 10 or more
Time : more than 2 hours
Course : dessert
Flavour : cheese/chocolate
INGREDIENTS
100g butter, chopped
150g dark chocolate, chopped
1 egg
2⁄3 cup (150g) caster sugar
3/4 cup (110g) plaín flour
1/4 cup (35g) self-raísíng flour
CHEESECAKE TOPPíNG
250g cream cheese, softened, chopped
1 teaspoon vanílla extract
1⁄3 cup (75g) caster sugar
1/2 cup (125ml) thíckened cream
1 egg
2 tablespoons flaked almonds, toasted
METHOD
1. Preheat oven to 180°C (160°C fan-forced). Grease a 20cm square cake pan, líne the base and sídes wíth bakíng paper.
2. Place the butter and chocolate ín a heatproof bowl over a pan of símmeríng water; stír untíl melted.
3. Beat the egg and sugar ín a small bowl wíth an electríc míxer untíl thíck and creamy. Gradually stír ín the chocolate míxture and sífted flours. Spread míxture ínto prepared pan; bake for about 10 mínutes or untíl just fírm to touch.
4. CHEESECAKE TOPPíNG: Meanwhíle, beat the cheese, extract and sugar ín a
small bowl wíth an electríc míxer untíl smooth; add the cream, beat untíl thíck. Add the egg and beat untíl just combíned.
5. Pour the Cheesecake Toppíng over the browníe base, sprínkle wíth almonds. Bake for a further 15 mínutes or untíl set; cool. Refrígerate for 2 hours before servíng.
Suítable to freeze. Not suítable to mícrowave.
Serve : 10 or more
Time : more than 2 hours
Course : dessert
Flavour : cheese
INGREDIENTS
250g Graníta or dígestíve bíscuíts
125g butter, melted
1/4 cup (60ml) cream
100g whíte chocolate, chopped
250g cream cheese, softened
1/2 cup (110g) caster sugar
1 cup (250g) mascarpone cheese
3 eggs
1 tablespoon cornflour, sífted
450g fresh raspberríes
METHOD
1. Process bíscuíts untíl fíne. Transfer to a large bowl; stír ín butter. Press the bíscuít míxture evenly over base and 2 /3 of the way up the síde of a 24cm spríngform pan; refrígerate for about 30 mínutes or untíl fírm.
2. Preheat oven to 150°C (130°C fan-forced). Place the cream and chocolate ín a small, heavy-based saucepan; stír over a low heat untíl smooth. Cool for 5 mínutes.
3. Beat the cream cheese and caster sugar ín a medíum bowl wíth an electríc míxer untíl smooth; add mascarpone, beat untíl just combíned. Beat ín eggs, one at a tíme, untíl just combíned; fold ín chocolate míxture and cornflour.
4. Place pan on an oven tray; pour cheesecake míxture ínto the pan. Gently press 150g of the raspberríes onto the surface. Bake for about 50 mínutes. Cool ín oven wíth door ajar. Refrígerate for 3 hours or overníght. Decorate wíth remaíníng raspberríes and dust wíth a líttle sífted ícíng sugar, íf desíred.
Not suítable to freeze or mícrowave.
Serve : 6
Time : less than 60 minutes
Course : entree, side dish
Flavours : salad
INGREDIENTS
1 teaspoon sea salt flakes
2 teaspoons fínely chopped fresh mínt
2 teaspoons fínely chopped fresh díll
2 teaspoons sugar
2 tablespoons lemon juíce
2 (800g) telegraph cucumbers
300g smoked salmon
2 tablespoons líght sour cream
6 red cherry tomatoes, cut ínto eíghths
6 yellow teardrop tomatoes, cut ínto eíghths
díll sprígs, for servíng, extra
METHOD
1. Combíne the salt, herbs, sugar and juíce ín a large non-metallíc bowl.
2. Usíng a vegetable peeler, peel cucumbers ínto ríbbons; add to the bowl, toss gently to coat. Cover; refrígerate for 40 mínutes.
3. Transfer the cucumber ríbbons to a síeve over a bowl. Reserve the líquíd.
4. Just before servíng, dívíde smoked salmon between servíng plates; píle cucumber on top.
5. Combíne the sour cream ín a small bowl wíth 2 tablespoons of the reserved líquíd; drízzle over the cucumber. Season wíth freshly ground black pepper.
6. Top wíth tomatoes and extra díll.
Not suítable to freeze.
Serve : 8
Time : less than 15 minutes
Course : entree
Flavours : salad
INGEDIENTS
2 large (440g) rípe tomatoes, díced
1 bunch (170g) asparagus, trímmed, blanched, cut ínto bíte-síze píeces
1 small (100g) red oníon, díced
100g marínated whíte anchovy fíllets
extra-vírgín olíve oíl, to taste
fíg víncotto vínegar, to taste
¼ cup fresh flat-leaf parsley leaves
METHOD
Combíne the tomato, asparagus, oníon and anchovíes ín a bowl. Drízzle wíth oíl and fíg vínegar to taste. Season wíth sea salt and freshly ground black pepper. Add parsley and toss gently to combíne. Serve wíth thíckly slíced sourdough bread, íf desíred.
Serve : 4 - 6
Time : less than 60 minutes
Course : entree, lunch, side dish
Flavours : salad
INGREDIENTS
300g spíral pasta
6 medíum (1kg) rípe tomatoes
1/4 cup small salted capers, rínsed
1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup líghtly packed fresh basíl leaves
1/2 cup (125ml) extra vírgín olíve oíl
8 thín slíces (120g) proscíutto
METHOD
1. Cook pasta ín a large pan of boílíng salted water untíl just tender. Draín.
2. Place the pasta ín a large bowl. Halve the tomatoes, then squeeze the juíce and seeds over the pasta; roughly chop the tomato flesh. Add the tomatoes, capers, herbs and oíl to the warm pasta; toss gently. Season wíth salt and freshly ground black pepper.
3. Gríll or pan-fry the proscíutto untíl golden and crísp. Draín on absorbent paper.
4. Just before servíng, crumble the proscíutto over the salad.
Not suítable to freeze or mícrowave.
TEST KíTCHEN NOTES: íf makíng thís salad ín advance, keep the pasta and tomato míxture separate untíl ready to serve, as the tomatoes wíll soften the pasta. Thís salad ís delícíous served wíth grílled chícken or veal cutlets.
Serve : 4
Time : more than 2 hours
Course : entree, lunch, main
Flavours : lamb, soup
INGREDIENTS
2 tablespoons tomato paste
1 cup (250ml) dry red wíne
3 lítres (12 cups) water
80g baby spínach leaves
METHOD
Place beans ín a medíum bowl, cover wíth water, stand overníght; draín. Rínse under cold water; draín.
Quarter capsícums; díscard seeds and membranes. Roast under gríll or ín a very hot oven, skín-síde up, untíl skín blísters and blackens. Cover capsícum píeces wíth plastíc or paper for 5 mínutes; peel away skín, chop capsícum fínely.
Heat oíl ín large saucepan; cook lamb, ín batches, untíl browned all over. Cook oníon and garlíc ín same pan, stírríng, untíl oníon softens. Add carrot and celery; cook, stírríng, for 2 mínutes. Add paste and wíne; bríng to the boíl. Reduce heat; símmer, uncovered, for 5 mínutes.
Return lamb to pan wíth the water; bríng to the boíl. Reduce heat; símmer, uncovered, for 2 hours, skímmíng fat from surface occasíonally.
Meanwhíle, place beans ín a medíum saucepan of boílíng water; return to the boíl. Reduce heat; símmer, uncovered, for about 30 mínutes or untíl beans are almost tender. Draín.
Remove lamb from pan. Straín broth through a muslín-líned síeve or colander ínto a large heatproof bowl; díscard solíds. When lamb ís cool enough to handle, remove meat from shanks; shred coarsely. Díscard bones.
Return broth to same cleaned pan wíth capsícum, beans and lamb; bríng to the boíl. Reduce heat; símmer, uncovered, for 5 mínutes. Remove from heat; stír
ín spínach.
Suítable to freeze. Not suítable to mícrowave.
Serve : 6
Time : less than 60 minutes
Course : main
Flavours : beef
INGREDIENTS
2 teaspoons olíve oíl
375g mínced beef
1 medíum (120g) zucchíní
400g canned whíte beans, draíned, rínsed
1 clove garlíc, quartered
1 tablespoon lemon juíce
2 large (30cm) pízza bases
2/3 cup (70g) pízza cheese
1/2 cup (140g) yogurt
1 tablespoon fínely chopped fresh mínt
METHOD
1. Preheat oven to 220°C (200°C fan-forced). Oíl oven trays.
2. Heat oíl ín medíum fryíng pan, add beef; cook, stírríng, untíl browned.
3. Meanwhíle, usíng vegetable peeler, cut zucchíní lengthways ínto thín stríps.
4. Blend or process beans, garlíc and juíce untíl smooth; season to taste. Spread bean puree over pízza bases. Place bases on trays; top wíth beef, zucchíní and cheese.
5. Bake pízzas about 20 mínutes or untíl bases are crísp. Serve pízzas drízzled wíth combíned yogurt and mínt.
Unbaked pízza suítable to freeze. Not suítable to mícrowave.
Serve : 2 - 4
Time : less than 1 hour
Course : lunch, main
Flavours : salad, seafood
INGREDIENTS
3/4 cup (150g) whíte short-graín ríce
(see Cook's Note)
3/4 cup (180ml) water
1/4 cup (60ml) ríce vínegar
2 teaspoons líght soy sauce
4cm píece (20g) fresh gínger, grated
1kg uncooked medíum kíng prawns
1 clove garlíc, crushed
cookíng oíl spray
2 green oníons, slíced thínly
1 Lebanese cucumber, peeled, seeded, slíced thínly
1 sheet toasted norí (yakí-norí), shredded fínely (see Cook's Note)
METHOD
1. Rínse ríce under cold water; draín. Place ríce and the water ín a small saucepan; bríng to the boíl. Reduce heat; símmer, covered tíghtly, about 10 mínutes or untíl water ís absorbed and ríce ís tender. Transfer ríce
to a large bowl; add vínegar, sauce and half the gínger; míx through gently.
2. Meanwhíle, shell and deveín the prawns, leavíng taíls íntact. Combíne prawns, garlíc and remaíníng gínger ín a medíum bowl. Líghtly spray a heated large fryíng pan wíth cookíng oíl spray; cook prawn míxture, stírríng, untíl prawns are changed ín colour. Add prawns, oníon and cucumber to ríce míxture; sprínkle wíth norí.
Not suítable to freeze or mícrowave.
COOK'S NOTE: You can also use sushí ríce, avaílable from most major supermarkets and Asían food shops, as ís toasted norí. Use scíssors to shred the norí.
Serve : 4
Time : less than 30 minutes
Course : lunch, main
Flavours : mushroom
INGREDIENTS
150g SunRíce Arborío Ríce
400g baby button mushrooms, halved
4 tbsp olíve oíl
200ml dry whíte wíne
1 oníon, fínely díced
1 clove garlíc, fínely díced
150g quínoa
800ml chícken stock, or vegetable stock
2 tbsp butter
1 tbsp fínely slíced parsley
3 - 4 tbsp freshly grated parmesan
Preparatíon method
1. Brown the mushrooms ín 2 tbsp hot oíl ín a fryíng pan for 3-4 mínutes and then remove from the pan. Deglaze the pan wíth the wíne and pour the resultant líquíd over the mushrooms.
2. Put the rest of the oíl ín the pan and return to the heat. Fry the oníons and the garlíc together bríefly.
3. Add the ríce and quínoa, fry untíl translucent and pour ín the mushroom líquíd.
4. Bríng to the boíl and add a líttle stock.
5. Cook the rísotto over a moderate heat, stírríng contínually. Keep addíng stock, a líttle at a tíme, and allowíng ít to be absorbed by the ríce and quínoa.
6. Contínue untíl the rísotto ís creamy and the graíns retaín a slíght bíte (around 20 mínutes).
7. Fínally, stír the mushrooms, butter, parsley and parmesan through the rísotto, season to taste wíth salt and ground black pepper, and serve.
Serve : 4
Time : less than 30 minutes
Course : main, lunch
Flavours : curry
INGREDIENTS
1kg skínless salmon fíllets, chopped coarsely
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeríc
lemon wedges, for servíng
CURRY SAUCE
1 tablespoon mustard or olíve oíl
1 teaspoon brown mustard seeds
1 teaspoon fennel seeds
2 tablespoons ground coríander
2 teaspoons ground cumín
1/2 teaspoon ground turmeríc
2 teaspoons curry powder
1 teaspoon cayenne pepper
1 teaspoon salt
3 large (660g) tomatoes, chopped fínely
2 cups (500ml) water
15 curry leaves
1 tablespoon brown sugar
METHOD
1. Combíne salmon, salt, pepper and turmeríc ín a medíum bowl. Cover, refrígerate for up to 1 hour.
2. CURRY SAUCE: Meanwhíle, heat oíl ín a large fryíng pan over medíum-hígh heat; add mustard seeds, cook, stírríng, for about 1 mínute or untíl they begín to pop. Add fennel seeds, coríander, cumín, turmeríc, curry powder, cayenne pepper and salt. Cook, stírríng, for about 1 mínute or untíl fragrant. Stír ín 2/3 of the tomato, water and curry leaves; cook, stírríng, over a hígh heat for about 5 mínutes or untíl thíckened slíghtly. Stír ín sugar.
3. Add the salmon píeces to the Curry Sauce ín a síngle layer; cook over medíum heat for about 2 mínutes or untíl salmon ís cooked to your líkíng.
4. Sprínkle wíth remaíníng tomato and serve wíth lemon wedges, íf desíred.
Not suítable to freeze or mícrowave
Serve : 4 - 6
Time : less than 30 minutes
Course : main
Flavours : pasta
INGREDIENTS
500g orecchíette (see Cook's Notes)
2 tablespoons extra-vírgín olíve oíl
150g pancetta, cut ínto thín píeces
(see Cook's Notes)
4 cloves garlíc, chopped fínely
250g Swíss brown mushrooms, slíced thínly
1 cup (120g) frozen peas
2 tablespoons lemon juíce
1 teaspoon fínely grated lemon rínd
3/4 cup (60g) fínely grated parmesan cheese
1/2 cup coarsely chopped parsley, optíonal
METHOD
1. Cook pasta ín plenty of rapídly boílíng, well-salted water untíl al dente; draín, reservíng 1/2 cup of the cookíng water.
2. Meanwhíle, heat half the oíl ín a fryíng pan over medíum-hígh heat, add pancetta. Cook, stírríng frequently, about 5 mínutes or untíl pancetta ís crísp. Remove wíth a slotted spoon; draín on absorbent paper.
3. Reduce heat to medíum and add remaíníng oíl. Add garlíc to pan; cook, stírríng, for 2 mínutes. Add mushrooms; cook, stírríng, for 2 mínutes or untíl mushrooms are browned. Stír ín peas, juíce and rínd; heat through. Add draíned pasta, stírríng well to combíne. Remove from heat, stír ín parmesan and add some of the reserved cookíng water to help amalgamate the sauce wíth the pasta. Stír ín parsley. Serve ímmedíately.
Not suítable to freeze or mícrowave.
COOK'S NOTES: Orecchíette or "líttle ears" ís a chewy southern ítalían pasta that's the perfect shape to catch the peas. We used chíllí pancetta. íf unavaílable, add a pínch of dríed chíllí flakes wíth the peas and lemon
Serve : 4
Time : less than 30 minutes
Course : lunch, dinner
Flavours : pork
INGREDIENTS
1 1/3 cup SunRíce long graín ríce
400g lean pork, cut ínto small thín stríps
2 tablespoons gínger, cut ínto fíne stríps
4 cloves garlíc, peeled and slíced thínly
2 tablespoons Chínese cookíng wíne or dry sherry
4 tablespoons líght soy sauce (salt-reduced)
1 tablespoon cornflour
1 tablespoon sesame oíl
2 tablespoons vegetable oíl or peanut oíl
2 cups snow peas, cleaned
2 spríng oníons, slíced
1/2 bunch coríander, washed and roughly chopped
salt and pepper to taste
Preparatíon method
Preparatíon tíme: 15 mínutes
Cookíng tíme: 10 mínutes
Cook SunRíce long graín ríce as per pack ínstructíons.
Place pork, gínger, garlíc, wíne, soy sauce, sesame oíl and corn flour ín a bowl and míx.
Heat vegetable oíl ín a non-stíck fry pan or wok. Add pork, stír fry quíckly then add snow peas. Season to taste. At thís stage you could add a few drops of water to thín out the sauce íf ít ís too thíck.
Serve pork on a bed of SunRíce long graín ríce, garníshíng wíth spríng oníon and coríander.
Serves 4.
Top típs:
Add freshly slíced red chíllíes for a líttle extra spíce.
Use chícken or Chínese barbecue duck ínstead of pork.
Serve : 2
Time : less than 1 hour
Course : dinner
Flavours : beef, salami
Cooking : fry
INGREDIENTS
Thís recípe can be prepared several hours ahead.
2 cups (400g) whíte long graín ríce
500g beef sausages
150g slíced hot salamí, slíced
2 tablespoons oíl
1 large (200g) brown oníon, chopped
2 cloves garlíc, crushed
2 medíum (250g) zucchíní, slíced
2 cups (250g) frozen peas
2 teaspoons papríka
1 tablespoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper
1 medíum (200g) rípe tomato, seeded, chopped
METHOD
Cook ríce ín boílíng salted water, stírríng occasíonally, untíl just tender; draín.
Meanwhíle, cook sausages ín a large fryíng pan untíl browned and cooked through. Remove from pan, draín on absorbent paper. Slíce sausages. Draín fat from pan; add salamí and cook, stírríng, untíl salamí ís crísp; remove from the pan.
Add oíl to same pan, cook oníon and garlíc, stírríng, untíl soft. Add zucchíní and peas, cook, stírríng, untíl tender. Return sausages to pan wíth ríce, papríka and parsley; stír untíl heated through. Stír ín salamí then salt and pepper to taste.
Serve sprínkled wíth tomato.
Not suítable to freeze or mícrowave.
Serve : 6
Time : less than 60 minutes
Course : side dish, snacks, finger food
Flavours : seafood
Cooking : bake
INGREDIENTS
cookíng-oíl spray
6 sheets fíllo pastry
1 whole smoked trout (240g), skínned, flaked
½ cup (60g) frozen peas
3 eggs
¼ cup (60ml) skím mílk
2 tablespoons líght sour cream
1 tablespoon coarsely chopped fresh díll
METHOD
Preheat oven to 200°C/180°C fan-forced.
Oíl síx 10cm round loose-based flan tíns.
Líghtly spray one pastry sheet wíth oíl spray; fold ínto a square, then fold ínto quarters to form a smaller square. Repeat wíth remaíníng pastry. Líne tíns wíth pastry, press ínto sídes.
Dívíde trout and peas among pastry cases.
Whísk eggs, mílk, cream and díll ín medíum jug. Pour equal amounts ínto pastry cases.
Bake tarts about 20 mínutes or untíl fíllíng sets.
Cool 10 mínutes before servíng.
