Ando's Sausage Rolls
Supplied by Paul Anderson
Serves 4-6
What you need
| Amount | Ingredients |
|---|---|
| 4 | sheets of puff pastry cut in half lengthwise to make 8 pieces |
| 1kg | sausage mince |
| 2-3 cups | packet or homemade breadcrumbs |
| 1 | onion finely diced |
| To taste | parsley |
| To taste | salt and pepper |
Mix all dry ingredients. You will need to add a little water, up to 1 cup, depending on dryness of mix. Lay out pastry sheets and form mixture along long side approximately 20-25mm in diameter. Enclose by rolling pastry, moisten edge with water for a good seal. Flatten top to shape rolls evenly and spread fill along rolls. Cook off in hot oven for 20 mins or until cooked and puff pastry is golden brown. Tips: Leave plastic sheet on rolls until ready to cook. You can top with breadcrumbs, sesame seeds or poppy seeds. Suitable for camp oven or Cobb. Enjoy but don't burn your tongue in your eagerness to eat them.
Cheese Salmon Pie
Supplied by Helen Purcell
Serves 6
What you need
| Amount | Ingredients |
|---|---|
| 1 3/4 cups | self raising flour |
| 125g | butter |
| 1 1/4 cups | shredded tasty cheese |
| 1 tbsp | water |
| 2x210 cans | red salmon, drained, skin and bones removed |
| 300g carton | light sour cream |
| 6 | eggs |
| 1 tbsp | chopped chives, plus 1 tbsp extra |
| 1 | lemon,grated zest and juice |
| 100g | baby rocket leaves |
| 1 tbsp | extra virgin olive oil |
Preheat oven to 200degC or 180degC fan forced oven. Grease a 23cm springform pan. Place flour, butter and 3/4 cup grated cheese in a food processor. Pulse until mixture resembles breadcrumbs. Add water and pulse to combine. Reserve 1/2cup of mixture. Press remaining over the base and side of the prepared pan. Sprinkle salmon over pie base. Whisk sour cream, eggs, chives, lemon zest and juice and remaining cheese in a jug. Pour over salmon. Crumble over reserved mixture. Bake for 40-45 mins or until firm and golden. Stand in pan for 10 mins before cutting into wedges. Toss rocket and extra chives with the oil, then serve with the pie.
Chicken/Beef in Creamy Sauce
Supplied by Terry Bain
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 500g | chicken or beef |
| 4 | bacon rashers |
| 2 tsp | crushed garlic |
| 1 | chicken/beef stock cube |
| 1 tin | skinny tinny milk |
Heat oil, brown garlic and bacon, remove from pan. Add chicken/beef to pan and brown till golden. Sprinkle stock cube over meat, add skinny tinny, garlic and bacon. Reduce heat and simmer for 10 minutes Serve with rice and green vegetables.
Chilli Prawns
Supplied by Wendy Agius
Serves 2
What you need
| Amount | Ingredients |
|---|---|
| 1kg | green prawns peeled with tail left on |
| 1 tsp | dried basil |
| 4-5 | shallots |
| handfull | snow peas |
| 1/4 cup | sweet chilli sauce to your taste |
| 1/3 cup | cream |
| knob | butter and some oil for frying |
Top and tail snow peas and pour boiling water over them. Let stand for 5 mins and then put into cold water to stop the cooking process, then drain. Heat oil and butter in wok add shallots and basil and cook for 2 minutes. Add the prawns. When prawns are half cooked, add the sweet chilli sauce and the snow peas. Just before serving stir through the cream. Serve with boiled rice.
Mince and Ricotta Pie
Supplied by Maria Battaglia
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 2 tbsp | olive oil |
| 1 | brown onion, chopped |
| 1 | garlic clove, crushed |
| 1 | celery stalk, chopped |
| 1 | carrot, chopped |
| 750g | beef mince |
| 400g | tin chopped tomatoes |
| 2 tbsp | worcestershire sauce |
| to taste | sea salt and cracked black pepper |
| 2 cups | fresh ricotta |
| 2 | eggs |
| 1 tbsp | chopped oregano leaves |
| 1/3 cup | grated mozzarella cheese |
Preheat oven to 220degC. Heat a frying pan over high heat. Add the oil, garlic and onion and cook for 1 minute. Add the carrot and celery and cook for 3-4 minutes. Add the mince and cook a further 8-10 minutes. Add tinned tomatoes, worcestershire sauce, salt and pepper and simmer for 15 minutes. Spoon the mince mixture into a 4 cup capacity ovenproof dish. Place the ricotta, eggs, oregano and mozzarella in a bowl and stir together. Top the pie with the ricotta mixture and bake 15-20 minutes until the cheese is golden.