Chicken and Sweetcorn Hand Pies

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Leftovers come back to life in these fun pies.

I tend to make up a BIG batch and then freeze them to be reheated at a later date, normally evenings when we are all coming and going a bit too much!

Makes 12 pies.

Ingredients

450g cooked chicken, brown and white meat

400g frozen sweetcorn, defrosted

2 tablespoons olive oil

1/2 red onion, finely diced

2 garlic cloves, finely sliced

1 jalapeño, deseeded and finely diced

250g cream cheese

20g fresh coriander, leaves and stalks

salt and pepper

1 kg puff pastry sheets, 6 sheets

1 egg, beaten

smoked paprika

Method

In a large pan, heat the oil and cook the onion until soft, add the chilli and garlic and cook for two minutes.

Add the cooked chicken and sweetcorn to the pan and mix well.

Add the cream cheese and mix until the cheese has melted and coated the chicken. Season well and allow to cool completely.

Once the filling has cooled, stir through the coriander.

Defrost the pastry and cut each sheet in half, spoon one twelfth of the filling onto one half of the cut sheet, brush the edges with egg and seal using a fork. Brush the top with egg and sprinkle over a little smoked paprika. Repeat with the remaining filling and pastry.

Preheat the oven to 200 degrees and bake the pies in batches for around 30 minutes until crispy.

 

Prawn and Mango Tostadas

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Prawns and mango, summer must be coming!

These are simple but flavour loaded, I like to oven bake my corn tortillas to crisp them up, it’s healthier than frying!

I also like to add a few slices of avocado to make a more filling tostada if these are for a main course.

Serves 2.

Ingredients

16 large raw prawns, tails on

1 large red chilli, quartered lengthwise and then sliced

juice of 2 limes

1 tablespoon olive oil

salt and pepper

1 large mango, cubed

fresh coriander

4 corn tortillas

Method

In a bowl, combine the prawns, chilli, lime juice, olive oil, salt and pepper.

Allow to marinade for 30minutes.

Preheat the oven to 200 degrees Centigrade, pop the corn tortillas onto two baking sheets and bake for 5-7 minutes to crisp up.

Heat a large frying pan until very hot.

Add the prawns, chilli and all of the liquid and quickly fry until the prawns are pink and cooked through and the liquid has evaporated.

In a bowl, combine the cooked prawns, mango and coriander.

Spoon onto your tortillas and serve.

Garlic and Lemon Fishburgers

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Fish, lemon, garlic, parsley and butter, simple and delicious!

This is my version for our families fast food Friday challenge, making fast food equivalents at home.

The pan juices are delicious and not to be wasted, I just spoon them over each open burger as a sauce, no ketchup needed!

I have used sweet lip and baby snapper in the past, really any white mild fish is popular with the boys. Cooking times vary depending on the thickness of the fillets. I like to cut my fillets in two and remove bones and dark flesh.

My gluten free option is to serve this with a green salad and still spoon the pan juices over the top, they really are the highlight of the meal!

Serves 6

Ingredients

6 fillets white fish, bones and dark flesh removed

150g salted butter

2 cloves garlic, peeled and lightly crushed, still in one piece

2 lemons, juiced

3 tablespoons fresh chopped parsley

freshly ground pepper

Method

Heat a large frying pan over a low heat with the butter and garlic in the pan, swirl the garlic through the butter as it melts.

Once the garlic is fragrant, turn the heat up to medium high and once hot add the fish fillets.

Cook for 1-2 minutes depending on thickness and then flip the fillets over.

Pour over the lemon juice and parsley, cook through.

Layer the buns up with your fillings of choice, I’m a fan of avocado and spinach!

Place the fish on the prepared bun, season with pepper and then spoon over the pan juices, don’t worry if it drips off, it’s so yummy and garlicky you can mop it up with the bread!

Caramelised Onion Focaccia

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Soup seems to take on a stellar level in our house when it’s served with home made bread.

I tend to cook up an enormous pan of onions and then store the caramelised onions in the sterilised jars in the fridge for moments like this!

The smoked salt flakes are not essential, but salt sprinkled over the top does add a lovely flavour.

Serves 6-8.

Ingredients

400g plain flour

2 teaspoons instant yeast

1/2 teaspoon salt

180g caramelised onions

175mls warm water

fresh thyme leaves

smoked salt flakes

Method

In a large bowl combine the flour, yeast, salt, onions and water, bring together to form a dough.

Knead on a floured surface for 5-7 minutes, place in a floured bowl and cover with plastic wrap.

Set aside, somewhere warm for an hour. Line a baking tray with baking parchment.

Gently remove the dough from the bowl, using a rolling pin, gently roll out to fit your baking tray.

Lift the dough onto the prepared tray and using your fingertips, press indentations all over the bread.

Drizzle with olive oil and sprinkle over some time leaves and salt.

Leave the bread somewhere warm to rise again. While it rises, preheat the oven to 200 degrees Centigrade.

Once the bread has risen again, pop in the oven and bake for 30-35 minutes until golden and the base sounds hollow when tapped.

Allow to cool a little  on a wire rack before cutting.

Apple And Walnut Salad

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A lovely crisp and crunchy salad.

Summer is fast approaching in Western Australia so salads are making a come back. I find that fussy kids are more likely to eat salad when it features fruit and nuts!

Serves 4-6.

Ingredients

1 large Granny Smith apple, cored and sliced finely

75g walnut halves, broken a little by hand

150g baby spinach

2 spring onions, finely sliced

a handful of roughly chopped coriander

DRESSING

2 tablespoons olive oil

juice of 1/2 a lime

salt and pepper

Method

Take a dry frying pan, add the nuts and heat gently over a medium heat until a little roasted, remove from the pan and set aside to cool.

Layer up the salad, leaves apple, nuts, onions and coriander.

Combine the dressing ingredients and pour over the salad.

Serve immediately or the apples may brown.

Chipotle Chilli Mushroom Tostadas

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There’s no missing the meat with these tostadas!

Mushrooms are such great carriers of flavour and these aren’t too spicy, I’ve been known to eat any leftovers for breakfast.

If you are not avoiding dairy, a little sour cream over the top when they are hot is a lovely addition, otherwise I like a squeeze of lime and some fresh coriander.

I like to just crisp my corn tortillas up in a hot oven or on a hot pan, you can fry them in oil the traditional way but we are trying to cut down a bit so baking it is!

Serves 2 as a starter.

Ingredients

30mls olive oil

1 small red onion, diced

1 small red chilli, finely diced

2 teaspoons smoked paprika

pinch chipotle chilli

250g mushrooms, I quarter mine

salt and pepper

a little fresh coriander and lime juice to finish

4 small corn tortillas

Method

In a frying pan, heat the oil and add the fresh chilli and onion, cook until soft.

Add the chipotle chilli and smoked paprika followed by the mushrooms, cook quickly over a high heat.

Once cooked, spoon onto your tortillas and sprinkle with coriander and a little squeeze of lime juice, serve immediately.

Pistachio And Coriander Dip

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This dip might not have the wow factor in appearance but it’s an absolute knockout! I like to serve it along side some hummus with bread and carrot sticks for dipping.

Serves 6. Leftovers are great in salad of spread in wraps for a hit of flavour.

Ingredients

80g pistachio kernals

1 large garlic clove, roughly chopped

50g fresh coriander, leaves and stalks

50g feta

125mls Greek yogurt

Method

Process the nuts and garlic until roughly chopped.

Add the remaining ingredients and process again.

Try not to over process as it’s nice to see the green in the white rather than just a green dip!