Category: Italian

Prosciutto Pizza

Prosciutto Pizza

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Prosciutto Pizza

Prep – 5 minutes

Cook – 20 minutes

Ingredients

  • 1 McCain Regular Crust Pizza Base
  • 4 tbs of pizza base sauce
  • 100g of prosciutto
  • 200g cherry tomatoes
  • 200g buffalo mozzarella
  • Optional – marinated whole olives – leave the pips in so they keep their shape while baking!
  • Optional – 1 Spanish onion – halved and cut into wedges
  • Fresh oregano leaves – to serve

Method

  1. Preheat a fan-forced oven to 200°C and place pizza stones or oven trays in the oven to heat – this will ensure a crispy pizza base!
  2. Spoon pizza base sauce on to McCain Regular Crust Pizza Base and spread evenly. Top with desired toppings and bake for 15 minutes or until base is crispy and cheese is golden and melted.
  3. Remove pizza from oven, top with fresh oregano leaves, cut into even slices and serve immediately.
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Vegan Pea and Pumpkin Pasta

Vegan Pea and Pumpkin Pasta

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Vegan Pea and Pumpkin Pasta

It’s not easy being vegan. People always think you eat bland and boring meals. Although, being vegan doesn’t mean you need to compromise on flavour as this punchy pasta proves.

Roasting brings out the natural sweetness of the pumpkin, while the peas bring a creamy element to this dairy-free dish. Delish.

Serves – 4-6
Prep – 10 minutes
Cook – 30 minutes

Ingredients

  • 2 cups of McCain Diced Pumpkin
  • 2 cups of McCain Peas
  • 500g shell pasta
  • 1 lemon – juice + rind
  • 100g rocket
  • 1 long red chilli – halved lengthways and finely sliced
  • 2tbs olive oil
  • 1/2 cup of fresh mint leaves – torn
  • Pinch of raw sugar
  • Salt and pepper
  • Fresh mint leaves, garnish

Method

  1. Pre-heat a fan forced oven to 220°. Cook McCain Diced Pumpkin and McCain Peas according to packet instructions.
  2. Place cooked McCain Pumpkin onto a lined baking tray, drizzle with olive oil, season with salt and black pepper and sprinkle with a pinch of raw sugar. Roast in the oven for 15 minutes, turning halfway, or until golden.
  3. Meanwhile, bring a large pot of salted water to the boil. Once bubbling rapidly, add pasta and cook until all dente. Drain pasta and return the pot to a low heat.
  4. Add oil and chilli to the pot and cook stirring, for 1-2 minutes or until fragrant. Return pasta to the pan, add peas, pumpkin, lemon juice, lemon rind, rocket, mint and season with salt and pepper to taste.
  5. Divide pasta among bowls, garnish with remaining mint springs and serve.

Enjoy!

Microwave Mushroom Risotto

Microwave Mushroom Risotto

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Microwave Mushroom Risotto

In true “Mother” fashion this recipe is a winner as it involves very little prep and even less effort in cooking. Some light cutting work, a few taps on the microwave and boom super simple, flavour packed risotto is yours to enjoy. Delicious on its own, perfect as a side or add some grilled chicken and crispy pancetta for an amazing main. Add it to your repertoire of meals and I promise you won’t be disappointed!

Ingredients

  • 1 packet of McCain Sliced Mushrooms
  • 1 cup of Arborio or Risotto rice
  • 60g butter – chopped
  • 1 brown onion – finely diced
  • 2 cloves of garlic – crushed
  • ½ tsp dried thyme
  • 2 cups of chicken or vegetable stock
  • 1/3 cup parmesan cheese – grated
  • 1/3 cup of parsley – chopped

Method

  1. Combine 20g butter, onion, garlic and thyme in an 8-cup capacity, heatproof, microwave-safe dish. Cover loosely with paper towel and microwave on HIGH (100%) for 2 minutes or until onion is soft.
  2. Add rice and stir to coat. Microwave, uncovered, on HIGH (100%) for 1 minute. Stir in 2 cups of stock, cover and microwave on HIGH (100%) for 5 minutes, followed by 7 minutes on MEDIUM (50%).
  3. Stir in McCain Sliced Mushrooms, cover and microwave on MEDIUM (50%) for a further 7 minutes. Add ¼ cup of parmesan, ¼ cup of parsley and remaining butter, stir to combine, cover and cook for a further 7 minutes on HIGH (100%). Stir, cover and allow to stand for 5 minutes.
  4. Season with salt and pepper to taste. Spoon into bowls, top with remaining parmesan and parsley and serve.

Enjoy!

 

Pea and Persian Feta Bruschetta

Persian Feta and Green Pea Bruschetta

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Pea and Feta Bruschetta

Bruschetta is an exercise in getting the basics right; balancing the flavour, and texture of simple ingredients to create something greater than the sum of its parts.

The flavours of my Pea and Persian Feta Bruschetta are perfection. The creamy peas, are accentuated with fresh mint, then hit with the sharpness of garlic, parmesan and lemon, and finished with crunchy bread and smooth Persian Feta. So good.

Ingredients

  • 10 slices of sourdough bread
  • 2 cups of McCain Peas
  • ¼ cup of fresh mint leaves
  • 2 tbs of olive oil
  • 2 tbs of freshly squeezed lemon juice
  • ¼ cup of grated parmesan cheese
  • 1-2 cloves of garlic – crushed or grated
  • 250g of Persian Feta
  • Salt and black pepper to taste
  • Fresh mint sprigs and lemon cheeks to serve

Pea and Persian Feta Bruschetta

Method

  1. Bring a pot of salted water to a boil, add McCain Peas and cook 3 minutes or until tender.  Scoop peas out of the pot, into an ice bath to cool. Drain. The ice bath will help the peas retain their bright colour, juiciness and plumpness.
  2. Add McCain Peas, mint leaves, olive oil, lemon juice, parmesan and garlic to a food processer and blitz for 1 minute or until roughly crushed. Season with salt and black pepper to taste.
  3. Preheat a chargill pan over medium-high heat. Brush both sides of bread with oil and chargrill, in batches, for 3 minutes each side.
  4. Spread pea mixture over grilled bread and serve scattered with Persian Feta, mint leaves and lemon cheeks.

Enjoy!

Breadcrumb Pasta

Golden Crumb Pasta

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Breadcrumb Pasta

This dish is a modern take on the classic Italian dish of Spaghetti with Pangrattato. “Pangrattato” is basically Italian for breadcrumbs – but so much more romantic! Coming from the Calabria district, like me! Traditionally this is seen as ‘peasant food’, given the cheap and readily available ingredients of bread and pasta; and was eaten during lent or at Christmas when Catholics avoid meat.

In this dish I have chosen to mix it up a bit and use Abe’s Bagels – Bagel Crisps, for their crunch and in this case their roasted garlic flavour. This dish is easy and delicious, with the subtle hum of the anchovies, the kick of chilli and crunch of the garlic bagel crumbs.

Ingredients

  • 1 packet of Abe’s Bagels – Roasted Garlic Bagel Crisps
  • 1/3 cup of oil olive
  • 2 long red chillies – halved, seeds and membrane removed and finely sliced
  • 10 anchovies – finely diced
  • The juice of 1 lemon
  • 500g of thin spaghetti – I recommend Barilla
  • ¼ bunch of flat leaf parsley – roughly chopped

Method

  1. Place Abe’s Bagels – Roasted Garlic Bagel Crisps into the bowl of a food processor and process until roughly chopped.
  2. Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1/3 cup of cooking liquid.
  3. Heat oil in a large, non-stick pan over medium heat. Add chilli and anchovies and stir cooking for 1-2 minutes or until fragrant. Add parsley and Abe’s Bagels – Bagel Crisp crumbs and cook for 1-2 minutes or until bagel crumbs are golden and parsley is beginning to crisp. Add pasta and lemon juice to the pan and toss, adding enough of the reserved cooking liquid to moisten.
  4. Divide between bowls and serve immediately.

Enjoy!

Pea and Asparagus Risotto

Easy Pea-sy Risotto

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Pea and Asparagus Risotto

This risotto is fabulous any time of the year, you can use either frozen or fresh peas, when they are in season. It’s a simple and nourishing meal that is purely delicious comfort food and makes you feel great from the inside out.

The one pot, all liquid in, absorption approach means it’s quick and easy to make, which is perfect for after a long day at work! Great as a main meal topped with some roasted cherry tomatoes and crispy prosciutto, or the perfect side to slow cooked meat.

Ingredients

  • 1 tbs of butter
  • 1 tbs of olive oil
  • 1 brown onion – finely diced
  • 2-3 cloves of garlic – diced, dependent on taste
  • 3 cups of Arborio rice
  • 4 cups of hot chicken stock – you can use vegetable stock if you would like to make this meal vegetarian friendly
  • 2 cups of boiling water
  • ½ tsp of dried rosemary
  • ½ tsp of ground dried oregano
  • 2 ½ cups of McCain Peas
  • 2 bunches of asparagus – cut into 5cm lengths
  • Zest and juice of 1 lemon
  • 1 cup of grated parmesan
  • ¼ cup of shaved parmesan, to serve
  • Salt and pepper, to taste

Method

1. Heat oil and butter in a large, deep frying pan over a medium heat. Add onion and garlic and cook, stirring for 3-5 minutes or until softened and translucent.

2. Add rice and herbs and stir to coat. Add stock and 1 cup of boiling water and bring to the boil. Reduce heat to low and allow to simmer for 12 minutes or until rice is tender.

3. Remove from heat, season with salt and pepper to taste, and add 1 cup of boiling water, McCain Peas, asparagus, lemon and 1 cup of grated parmesan. Stir well and cover for 5 minutes.

4. Remove lid, stir well and serve in bowls topped with shaved parmesan.

Enjoy!

Ham and Veggie Slice

Ham and Veggie Frittata

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Ham and Veggie Slice

Frittata’s are an Italian-style omelette packed with a variety of ingredients; creations can include asparagus and goats cheese, feta and tomato, or potato, thyme and brie. Frittata’s are quick and easy to make, they can be healthy, with loads of veggies, or decadent delights, that are perfect for entertaining when cut into bite-sized cubes.

This delicious frittata recipe is packed with veggies, ham and cheddar cheese making it a healthy and fun lunch box classic kids and alike adults will love. It’s perfect for weekend picnics or to whip up with a side salad for weeknight delights.

Ingredients

  • 7 eggs
  • 200g of diced ham
  • 2 cups of McCain Pea, Corn and Carrot mix
  • 1 punnet of cherry tomatoes – halved
  • 1/3 cup of milk
  • 1/3 cup of plain flour
  • 2/3 cup of tasty cheese
  • 1 tbs of garlic – crushed
  • 1 brown onion – finely diced
  • ½ tsp of dried oregano
  • ½ tsp of dried rosemary
  • ½ tsp of dried Italian herbs
  • 100g of Danish feta cheese – cubed

Ham and Veggie Slice

Method

  1. Preheat a fan-forced oven to 180C and line a 30x10cm baking dish with baking paper.
  2. Place eggs, ham, McCain Pea, Corn and Carrot mix, milk, sifted flour, tasty cheese, garlic, onion and herbs in a large mixing bowl and mix well with a balloon whisk to combine.
  3. TIP: A balloon whisk will help to break up any lumps in the mixture and ensure all ingredients are well combined.
  4. Pour mixture into baking dish, dot with feta cubes and arrange tomato on top. Bake for 50 minutes or until set, and firm to touch.

Enjoy!

Spring Vegetable Pasta

Garden Green Pasta

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Green Pesto Pasta

This delicious pasta dish will ensure you and your family are getting your daily dose of greens! Ready in a flash, and with a chilli pop that will keep you warm in winter, it’s the perfect weeknight main meal or side to grilled meat.

Ingredients

  • 2 cups of Green Vegetables – I used McCain Garden Greens – cooked as per packet instructions
  • ¼ cup of olive oil
  • 3 cloves of garlic – halved and finely sliced
  • 1 long red chilli – halved, seeds and membrane removed, and finely sliced
  • The juice of 1 lemon
  • 500g of Orecchiette pasta
  • 1/3 cup of green basil pesto
  • 100g of rocket
  • Shaved parmesan to serve
  • Salt and pepper to season

Spring Vegetable Pasta

Method

  1. Cook pasta in a large pot of boiling water, to al dente, and drain, reserving ½ cup of pasta water.
  2. Heat olive oil in a large pan over a medium heat. Add sliced garlic and chilli and cook for 2 minutes, stirring. Add pesto, pasta, Green Vegetables, lemon juice and season to taste. Mix well and cook for 2 minutes. Add reserved pasta water sparingly to lubricate the pasta and create a dry sauce.
  3. Divide rocket evenly amongst bowls, top with Garden Green Pasta and serve topped with shaved Parmesan.

Enjoy!

Cannelloni

Broccoli Cannelloni

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Cannelloni

This lemony twist on the classic spinach and ricotta pasta bake is packed with hidden broccoli and is so tasty that even the littlest of taste-buds will enjoy!

Ingredients

  • 14 instant cannelloni shells
  • 2 cups of McCain Broccoli – thawed and patted with paper towel to remove excess moisture
  • 300g Fresh Ricotta
  • 50g Danish Feta
  • ¼ cup parmesan
  • 2 tbs of milk
  • 1 clove of garlic – minced
  • The juice and grated rind of ½ a  lemon
  • 700ml of passata or tomato based pasta sauce
  • Salt and pepper – to season
  • Mozzerella slices – to top
  • Fresh basil leaves – to serve

Vegetarian Cannelloni

Method

  1. Preheat a fan-forced oven to 180C.
  2. Place 2 cups of thawed McCain Broccoli into a food processor and pulse to chop coarsely.
  3. In a large mixing bowl, place McCain Broccoli, ricotta, feta, parmesan, milk, garlic and lemon juice/rind and mix well to combine. Season with salt and pepper.
  4. Spoon the mixture into each cannelloni shells, using a butter knife to carefully push the mixture in.
  5. Place 1/3 of the passata sauce on the base of a heavy bottom baking dish, top filled cannelloni shells, pour remaining sauce over the top and arrange mozzarella slices to cover the top.
  6. Bake for 30 minutes or until the cannelloni is tender and cheese is golden. Serve with salad and crusty bread.

Enjoy!

Brussel Sprout Salad

Brussel Sprout, Chorizo and Chickpea Salad

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Brussel Sprout Salad

I don’t say this often or lightly but I hate brussel sprouts. I always have. Brussel sprouts and squash are the only things I don’t like. In saying that, I’ll still eat them, but I don’t enjoy them. Huh! I showed them!

After discussing brussel sprouts with my husband, I said I didn’t like them, he stopped in his tracks, starred at me and exclaimed that was the first time he has ever heard me say that I didn’t like something. He was shocked at how I could hate something that he had such found memories of eating, coated in butter, cheese or white sauce. I explained that in my family they were served au natural and complimented by their cabbage-like flavours any child it set to love. If something is covered in butter, cheese or white sauce – chances are I am going to enjoy it.

I decided to give brussel sprout another crack. I sat down, pen in hand and created my ‘perfect’ brussel sprout dish – spicy chorizo, sharp parmesan, zesty lemon and nutty chickpeas. drool.  I then decided to invite over some brussel sprout loving friends so they could provide an honest opinion on the dish. I wanted to know if it was good, even if I didn’t like it.

I set out with my shopping list and stumbled upon a delightful discovery in my local Woolworths,  Springbrook Valley Organic Chorizo. Made in NSW, with premium pork, no nasties, no preservatives and 100% delicious! You MUST try it. Once home, I got cracking and whipped up my flavour-loaded brussel sprout ‘salad’… and you know what? I loved it!

Ingredients

  • 750g of McCain Brussel Sprouts
  • 2 Springbrook Valley organic chorizo – sliced into rounds – trust me, you will taste the difference!
  • 1 tin of chickpeas – drained and rinsed
  • 200g of rocket
  • 3 tbs of olive oil
  • 1 lemon
  • 1 tbs of apple cider vinegar
  • 1 tsp of Dijon mustard
  • 1 tsp of honey
  • 1 tsp of crushed garlic
  • Salt and pepper to season
  • Shaved parmesan to serve

Method

  1. Heat 1 tbs of oil in a large pan over a medium heat. Add chorizo and fry, turning for 1 minute or until brown. Add McCain Brussel Sprouts and chickpeas, cover and cook for 5 minutes, stirring occasionally.
  2. Meanwhile, using a vegetable peeler, peel the rind from the lemon, finely slice and reserve. Juice the lemon and reserve. Add the remaining olive oil, mustard, lemon rind, lemon juice, garlic and honey to a small bowl and mix to combine.
  3. Remove brussel sprout mix from heat, season with salt and pepper to taste, toss with fresh rocket leaves and dressing. Place salad in a large serving platter and top with grated parmesan cheese.

Enjoy!