Strawberry & Vanilla Custard Slice

Method:

  • Preheat oven to 200°C.
  • Line a baking tray with non-stick baking paper.
  • Cut the pastry sheet into 4 even squares.
  • Cut each square in half to make 8 rectangles.
  • Place the pastry pieces on the lined tray.
  • Use a fork to prick the pastry all over.
  • Bake in oven for 10 minutes or until puffed and golden.
  • Set aside for 10 minutes to cool.
  • Use a large serrated knife to split the pastry pieces in half horizontally.
  • Spread the cut side of half the pastry pieces evenly with jam and custard.
  • Top with strawberries and the remaining pastry pieces.
  • Dust with icing sugar and serve immediately.
  • Tip: To keep your cool and make this dessert without turning on the oven, use Arnott's Lattice biscuits instead of the pastry.

Apple turnovers

Method:

  • Preheat oven to 200°C.
  • Line 2 baking trays with baking paper.
  • Using a plate as a guide, cut two 14cm rounds from each pastry sheet.
  • Combine apple and 1/4 cup sugar in a bowl.
  • Stir gently to combine.
  • Spoon 1/4 cup of apple mixture over 1 half of each pastry round, leaving a 1cm border.
  • Drizzle each with 1 teaspoon of maple syrup or honey.
  • Fold pastry over filling to enclose.
  • Using a fork, press edge to seal.
  • Place turnovers on prepared trays.
  • Brush turnover tops with milk.
  • Sprinkle with remaining sugar.
  • Bake for 10 minutes.
  • Swap trays around in oven.
  • Bake for a further 10 minutes or until pastry is puffed and golden.
  • Transfer to a wire rack.
  • Stand for 5 minutes.
  • Serve warm with cream.

After-Dinner Choc-Ices

Method:

  • Cover a large, flat baking tray with foil.
  • Place small scoops of vanilla ice-cream on the tray and freeze until hard.
  • Melt chocolates in separate bowls over pans of simmering water.
  • Once melted, set aside to cool.
  • Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately.
  • Garnish each with a little of the milk chocolate.
  • Freeze until firm before serving.

Barbecued Marinated Swordfish

Method:

  • In a glass baking dish, whisk together the garlic, white wine, lemon juice, soy sauce, olive oil, seasoning of choice, salt and pepper.
  • Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
  • Preheat barbecue for high heat, and lightly oil grill hotplate.
  • Barbecue swordfish steaks for 5 to 6 minutes on each side.
  • Garnish with optional parsley and lemon wedges.
  • Note: Allow at least an hour for the swordfish steaks to marinate.

BBQ Chicken Fillipino

Method:

  • In a large saucepan, mix together, soy sauce, water, vinegar, honey, garlic, bay leaves and pepper.
  • Bring to the boil, and add chicken.
  • Reduce heat, cover, and cook 35 to 40 minutes.
  • Remove chicken with tongs onto paper towel and set aside.
  • Discard bay leaves.
  • Boil the soy sauce mixture until reduced to about 375ml (1½ cups).
  • Meanwhile, preheat barbecue to a high heat and lightly oil the hotplate.
  • Cook chicken on the BBQ for about 5 minutes on each side, until browned and crisp.
  • Serve with the reduced soy sauce mixture.
  • This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).
BBQ

Garlic Steak With Warm Rice Salad

Method:

  • Bring stock to the boil in a saucepan over high heat.
  • Stir in rice and return to the boil. Cover. Reduce heat to low and cook for 15 minutes. Remove from heat. Stand, covered, for 10 minutes.
  • Using a fork, gently stir to separate grains.
  • Meanwhile, lightly grease a barbecue plate and preheat on medium-high heat.
  • Lightly spray asparagus, capsicum and tomatoes with oil. Barbecue, turning occasionally, for 2 to 3 minutes, or until tender. Remove to a board.
  • Diagonally slice asparagus spears into thirds. Place asparagus, capsicum, tomatoes, rice, parsley and 1 1/2 tablespoons lemon juice in a large bowl. Season with salt and pepper. Toss until well combined.
  • Preheat a barbecue grill plate on high heat.
  • Spray both sides of steak with oil.
  • Sprinkle seasoning over both sides of steak, pressing on with fingertips.
  • Cook for 30 seconds each side for medium or until cooked to your liking.
  • Serve steak with warm rice salad and lemon wedges.
  • Note: Round steaks are also called beef schnitzels or minute steaks.
BBQ

Chargrilled paprika chicken

Method:

  • Combine seasoning, paprika, garlic and 1 tablespoon cold water in a shallow, ceramic dish.
  • Add chicken.
  • Turn to coat.
  • Spray a barbecue plate or chargrill with oil.
  • Heat over medium heat.
  • Cook chicken for 6 to 8 minutes each side or until cooked through.
  • Transfer to a plate.
  • Cover and stand for 5 minutes.
  • Cook limes, cut side down, for 1 minute or until charred.
  • Meanwhile, bring a saucepan of water to the boil over high heat.
  • Add corn.
  • Cook for 5 minutes or until tender. Drain.
  • Serve chicken with rice, corn and lime.
  • Notes: choose limes with bright green, glossy skin for best flavour.

Barbecued Mustard Veal Cutlets

Method:

  • Combine the wine, tamari, wholegrain mustard and garlic in a large glass or ceramic bowl.
  • Add the veal cutlets and toss to coat in the marinade.
  • Cover with plastic wrap and place in the fridge for 10 minutes to develop the flavours.
  • Preheat a barbecue grill or chargrill pan on high.
  • Remove the veal cutlets from the marinade and reserve the marinade.
  • Season veal cutlets with salt and pepper.
  • Cook on grill for 2 minutes each side.
  • Reduce heat to medium and cook, basting the cutlets frequently with the reserved marinade, for a further 4-5 minutes each side for medium or until cooked to your liking.
  • Divide the veal cutlets among serving plates and serve with panzanella salad.

Barbecue-Roasted Baby Potatoes

Method:

  • Soak skewers in cold water for 30 minutes. Drain.
  • Preheat barbecue grill plate on medium heat.
  • Place potatoes into a large saucepan.
  • Cover with cold water.
  • Bring to the boil over high heat.
  • Reduce heat to medium-low.
  • Simmer for 5 minutes or until just tender when tested with a skewer. Drain. Rinse under cold water.
  • Cut potatoes in half. Thread onto skewers.
  • Spray potatoes with oil. Sprinkle with sea salt. (or mix some olive oil garlic and sea salt together and mix with potatoes before threading)
  • Barbecue for 30 minutes, turning every 10 minutes, or until golden and crisp.
BBQ

Whitefish or Salmon with a Pesto Crumb

Method:

  • Lay fish portions out on a tray/plate and season with salt and pepper.
  • Place breadcrumbs in oven for 10 min at 190-200oC to dry.
  • With a knife - "butter" the pesto on to the fish portions and then dip the fish portion (+ pesto) into the dried breadcrumbs.
  • Drizzle with olive oil and place in a heated oven (190oC) for 12-15min).
  • Leave to rest for 3 min before serving.
  • Note, variations of this product can be made using Philadelphia cheese, tomato pesto, Hollandaise sauce or any other spread-able topping you like.
  • You can also vary slightly by placing the pesto/crumb inside the fish portion by running a knife along the side of the fish creating a V into which flavours can be placed.
  • Serve with a nice crunchy salad and a glass of vino.

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