Chicken and Corn filo parcels

Chicken and Corn Filo Parcels

Chicken and Corn filo parcels 3

Are you looking for something quick to whip up for the Australia Day long weekend? These Chicken and Corn Filo Parcels are the perfect go-to for a bring a plate or backyard feast. The filling can be made the night before and simply popped in the fridge until needed.

Ingredients

  • 500g of chicken mince
  • 2 cups of McCain Frozen Corn
  • 1 brown onion – diced
  • 2 cloves of garlic – minced
  • ½ cup of thickened cream
  • ¼ cup of water
  • 1 tbs of plain flour
  • 2 tbs of olive oil
  • ½ tsp of oregano powder
  • ½ tsp of dried rosemary
  • ¼ tsp of onion powder
  • ¼ tsp of garlic powder
  • 1 packet of filo pastry
  • ½ cup of melted butter

Method

  1. Heat oil in a large, deep frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Add chicken mince and herbs. Cook, stirring often, for 5 minutes or until browned. Add corn, cream, water and flour. Cook, stirring often, for 5 minutes or until sauce has thickened.
  2. Transfer chicken and corn mixture to a large heatproof bowl and cool.
  3. Preheat oven to 200°C/180°C fan-forced.
  4. Place 1 sheet of filo on a flat surface and brush with butter. Fold into thirds to make a rectangle and place ½ cup of chicken and corn mixture into the centre. Pull all covers into the middle so that they meet and pinch to secure. Brush with melted butter. Repeat with remaining mixture.
  5. Bake for 15-20 minutes or until golden and heated through. Stand for 2 minutes. Serve with salad.

Apple and Boysenberry Galette

Apple and Boysenberry Galette

Light golden layers of pastry topped with slices of sweet apple and gooey home-style Boysenberry Jam makes this French-style tart a winner!

Ingredients

  • 1  sheet of puff pastry
  • 3 tbs of Anathoth Farm Boysenberry Jam
  • 2 large Pink Lady apples, peeled, thinly sliced
  • 2 tbs melted butter
  • 2 tbs caster sugar
  • Ice cream or custard, to serve

Method

  1. Preheat the oven to 180°C and line a tray with baking paper
  2. Cut the largest circle possible from the puff pastry sheet
  3. Evenly spread the jam across the pastry, place the apples, overlapping, on top of the pastry, leaving a slight boarder around the apples to allow the pastry to puff. Brush with melted butter and sprinkle with sugar.
  4. Bake for 20-25 minutes until the pastry is crisp and golden.
  5. Serve with ice cream or custard.

Enjoy!

Caramelised Onion, Tomato and Olive Tart

Caramelised Onion, Tomato and Olive Tart

One of the things I have liked best about moving to the country is how friendly all of our neighbours are. From the drive-by-wave (much different to Sydney style drive-bys) to collecting mail and giving you homegrown vegetables over the back fence.

A few nights ago Ben and I were outside playing with the dog when a neighbour wandered over with a bag of fresh tomatoes and zucchinis they had grown. While we had just done our shopping and bought these we gladly accepted them all was I was thinking what we would make to use up our tomato army.

Yesterday I was tried and the last thing I felt like doing was heading to the supermarket then slaving over a hot stove… As I have completely given in to cooking show fever I thought I would make my very own ‘Invention Test’ and see what we had at home I could make that would use up a lot of tomatoes and some zucchini.

May I present to you one of the easiest, most fuss-free, mid-week meals I have ever made: Caramelised Onion, Tomato and Olive Tart. I promise you that after some short prep work you will have 30 minutes to pop your feet up with a vino and relax.

Ingredients

Makes 2 tarts

  • 3 large brown onions
  • a lot of tomatoes, I used about 8 roma’s
  • 1 zucchini
  • 12 olives
  • 2 sheets of puff pastry
  • balsamic vinegar
  • olive oil
  • 2tps butter
  • raw sugar
  • 3tbs dried rosemary
  • freshly cracked black pepper and sea salt
  • basil leaves, to garnish

Method

  1. Slice onions and add to a hot a pan with butter and a splash of olive oil.
  2. Reduce pan to a low-medium heat, add rosemary and sprinkle with raw sugar, mix. Allow to cook for around 15 minutes, you want your onions to caramelise. The addition of both butter and oil may seem a tab over the top but by using both it will stop the other from burning while the onions sweat. The sugar will allow this to happen without your onions sticking to the bottom of the pan.
  3. Pre-heat oven to 200C and line a large baking tray with baking paper.
  4. While your onions are cooking cut the tomatoes into rounds approximately 1cm wide. Sprinkle with salt, pepper and balsamic vinegar and allow to sit.
  5. Using a veggie peeler slice ribbons of zucchini and cut the olives in half.
  6. Once your puff pastry has started to soften, cut each sheet in half and layer the two pastry halves together, pressing gently to secure.
  7. Using a knife cut a 1-1.5cm boarder around the edge of pastry ensuring you only cut through the top layer. This will form the boarder that will rise during cooking.
  8. Divide the caramelised onion between pastry rectangles, spreading to the border. Top with tomatoes, olives and zucchini ribbons.
  9. Bake for 30 minutes or until pastry is crisp, puffed and golden.
  10. Top with fresh basil leaves and a sprinkle of balsamic vinegar and oil olive. Serve and enjoy!

Note: if you can be bothered to head to the supermarket grab some danish feta and crumble over the top, yum.

Enjoy!