Leftovers pies

Pie (1)

Leftovers Pie

Serves – 6 people

Prep Time – 30 minutes

Cooking Time – 40 minutes

Ingredients 

  • 1 cup of leftover McCain Baby Peas
  • 1 cup of leftover McCain Baby Carrots
  • 400g of leftover McCain Roasts traditional
  • 2 cups of leftover boneless meat – we used roast pork
  • 500ml beef stock
  • 1 small brown onion – diced
  • 2 cloves of garlic – crushed
  • 2 tsp dried green Italian herbs
  • 1 tsp dried sage
  • 1 tbs olive oil
  • 1 tbs butter
  • 3 sheets of puff tasty – thawed and quartered
  • 1 egg – whisked

 Pie (2)

Method

  1. Heat a large saucepan over a medium heat. Place butter, olive oil, onion and garlic in the saucepan and cook for 3-5 minutes or until onion is translucent.
  2. Add meat and herbs to the pan, stir and add beef stock.
  3. Add McCain Baby Peas, McCain Baby Carrots and McCain Roasts traditional, stir and cover with a lid and allow to gently simmer for 30 minutes. Remove from heat and allow to cool.
  4. Pre-heat a fan forced oven to 180°C. Spray a 12-cup muffin tray with cooking oil. Line each muffin hole with puff pastry, divide cooled pie filling evenly and fold over hanging puff pastry over the top of each pie.
  5. Brush with whisked egg and bake for 20 minutes or until golden. Serve immediately.

 

 

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Mexican Prawn and Corn Salad

Mexican Prawn Salad

Mexican Prawn and Corn Salad

Smokey paprika, sweet corn, spicy chilli and tangy lime combine to make this salad as filling as it is fabulous.

Ingredients – Salad

  • 2 cups of McCain Corn Kernels – cooked as per packet instructions
  • 400g of green prawns – peeled, deveined and tails intact
  • 400g tin of red kidney beans – drained
  • 200g of heirloom or grape tomatoes – halved
  • 1 bunch of coriander – stalks removed
  • 1 small red onion – halved and finely sliced into half moons
  • 1 long red chilli – halved, seeds removed and finely sliced
  • 2 cloves of garlic – crushed
  • ½ tsp of sweet paprika
  • 2 tbs of olive oil
  • Lime cheeks for serving

Ingredients – Dressing

  • The juice and rind of 2 limes
  • 1 tbs of fish sauce
  • 2 tbs of rice wine vinegar
  • 1 tbs of sweet chilli sauce
  • 1 tbs brown sugar

Method

  1. Combine prawns, garlic, chilli, sweet paprika and ½ the olive oil in a bowl. Toss to coat. If time permits, cover and refrigerate for 10-15 minutes to marinate.
  2. Meanwhile, combine McCain Corn Kernels, tomatoes, red kidney beans, coriander, red onion and remaining oil in a large bowl. Place all ingredients for the dressing in a small bowl and whisk briskly to combine.
  3. Preheat a barbecue or char grill to a medium-high heat, add remaining olive oil, place prawns on the grill and cook, turning, for 2 minutes on each side, or until cooked through.
  4. Divide McCain Corn Kernel salad mixture among serving plates and top with prawns, drizzle with salad dressing, and serve with fresh lime cheeks.

Enjoy!

Egg Free Banana Bread

Banana Bread

Egg Free Banana Bread

Recently a friend came over for morning tea, having a new bub I find it next to impossible to get out of the house, let alone have the time to whip up a morning tea treat! After rummaging through the cupboards I decided I had almost enough ingredients to make banana bread. I was down the eggs, but, I’d make it work. And, work it did! This is one of the fastest, easiest and tastiest banana breads I have ever made. Cafe style, moist and moreish. YUM!

Ingredients 

  • 3 ripe bananas – mashed
  • 1 banana – halved length-ways
  • 2 cups sf flour
  • 1/2 tsp bi carb soda
  • 1/2 cup buttermilk
  • 1/4 cup olive oil
  • 1 1/4 cup dark brown sugar
  • 1/4 cup of desiccated coconut
  • 1 tsp vanilla extract
  • 1 tsp of cinnamon

Method

  1. Preheat a fan forced oven to 180℃ and grease a loaf tin with a little olive oil.
  2. Mix dry ingredients together in a large bowl, mix wet ingredients together in a medium bowl. Fold wet and dry ingredients together until combined just combined.
  3. Pour mixture into a greased loaf tin, place decoration banana on top, and bake for 1 hour or until a skewer comes out clean.

Enjoy!

Pea and Persian Feta Bruschetta

Persian Feta and Green Pea Bruschetta

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!

Bagel Crisp Nachos

Beef, Bean and Bagel Nachos

Bagel Crisp Nachos

Did you know that Abe’s Bagels – Bagel Crisps contain 70% less fat than regular crisps? And, their scrumptious flavours contain no artificial colours, flavours or preservatives. Hells yeah! Meaning now you can have your crisps, and eat them too.

While chomping on these crisps, I thought I would try something different with my crisps, rather than cracking a packet and plonking on the couch or serving them with dip. Enter, Beef, Bean and Bagel Nachos; by replacing the standard nacho corn chips with bagel crisps not only will you be reducing your families fat intake, but the sturdy nature of the bagel crisps gives you superior scooping power as your crisp wont buckle under topping pressure or go soggy. Win.

Ingredients

  • 1 packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • 500g beef mince
  • 1 brown onion – halved and finely sliced
  • 2 cloves of garlic – crushed
  • 1 tbs of oil olive
  • 420g tin of four bean mix – rinsed and drained
  • ¼ cup of tomato paste
  • ½ cup of water
  • 1 tsp of sweet paprika
  • 1 tsp of smoked paprika
  • 1 tsp of ground coriander
  • 1 tsp of Moroccan spice mix
  • ½ tsp of cinnamon
  • ½ cup of tasty cheese
  • 1 avocado – diced, to serve
  • Fresh coriander leaves, sour cream, and sweet chilli sauce, to serve

Method

  1. Heat oil in a large pan over a medium-high heat. Add onion and garlic and cook stirring for 2-3 minutes until onion begins to soften.
  2. Add beef mince, bean mix, tomato paste and herbs. Cook, using a fork to break up the mince, for 3-5 minutes or until beef mince is browned and herbs are fragrant.
  3. Add water and allow to simmer uncovered for 5 minutes or until sauce has reduced and thickened.
  4. Pile Abe’s Bagels – Marlborough Sea Salt Bagel Crisps on an oven proof serving dish, top with beef and bean mix, top with cheese and grill under a medium grill to melt and brown.
  5. Top with fresh coriander leaves and diced avocado, and serve immediately with sour cream and sweet chilli sauce.

Enjoy!

Multi Coloured Cauliflowe

In Season – September

Multi Coloured Cauliflowe

Nourish the Roots – Coloured Cauliflower – http://bit.ly/1A0KuDi

Spring sprung and there’s a new crop of fruit and vegetables coming into season and onto your plates this September. This month, you’ll find some interesting fruit and vegetables on your green grocer’s shelves and will attain the best value and quality by cooking with:

Fruit

  • Blood Oranges
  • Grapefruit
  • Lemons
  • Mandarins
  • Oranges
  • Pineapple
  • Red Papaya
  • Rockmelon
  • Strawberries
  • Tangelo

Vegetables

  • Artichoke
  • Asparagus
  • Avocado
  • Broccoli
  • Broccoflower – a Broccoli x Cauliflower hybrid
  • Cabbage
  • Carrots
  • Cauliflower
  • Chilli
  • Chinese Greens
  • Gai Lan
  • Garlic
  • Ginger
  • Green Beans
  • Leeks
  • Lettuce
  • Mushrooms
  • Onion
  • Peas
  • Potatoes
  • Pumpkin
  • Silverbeet
  • Spinach
  • Shallots
  • Vine Sweeten Mini Caps – the tiny colourful capsicums

Remember, if there is a specific ingredient you’d like to know how to use,m or dish you’d like to know how to make, just pop it in the comments section below.

Enjoy!

Breadcrumb Pasta

Golden Crumb Pasta

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!