TRY THESE DELICIOUS RECIPES
Lamb Teriyaki with Noodles
Ingredients:
Ingredients:
- 4 Lamb forequarter chops
- 1/2 cup (125ml) teriyaki marinade
- 1 tbsp peanut oil
- 440g packet hokkien noodles
- 1 red onion, cut into wedges
- 400g packet Coles Australian mixed stir-fry vegetables
- 1 tbsp lemongrass paste
- Coriander leaves, to serve
- Lime wedges, to serve
- Sliced red chilli, to serve
Method:
.
.
- Combine lamb and 1/4 cup of the marinade in a bowl. Heat oil in a large frying pan over medium-high heat. Cook lamb for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover to keep warm.
- Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand 2 mins or until tender. Separate noodles with a fork. Drain well.
- Add onion to same frying pan. Cook for 1 min or until starting to brown. Add vegetables, noodles, lemongrass paste and remaining marinade. Cook for 2 mins or until combined and heated through. Serve lamb with noodles and top with coriander, lime wedges and chilli.
Image and recipe thanks to:taste.com
|
Corn Dogs
Ingredients:
|
Method:
.
.
- Sift the flour and baking powder into a large bowl. Add the polenta, sugar and salt. Stir until combined. Make a well in the centre. Place the egg and 250ml (1 cup) milk in a bowl and whisk until combined. Pour into the flour mixture then whisk until combined and smooth. Set aside for 15 minutes to rest.
- Meanwhile, pour oil into a large wide saucepan until half full. Place over medium- high heat and heat to 180°C on a cook’s thermometer (see tip). Insert paddle-pop sticks into the frankfurts, leaving a ‘handle’ about 5cm long. Pat dry frankfurts with paper towel.
- Stir the remaining milk into the flour mixture. Place extra flour on a plate then lightly dust the frankfurts, shaking off excess. Hold the ‘handle’ of 1 frankfurt and dip into the batter. Use a spoon to spoon over more batter to coat completely. (The batter will start to run off, so twist as you lift out.) Gently drop the frankfurt into the hot oil. Repeat with 2 more frankfurts, gently dropping into the hot oil.
Image and recipe thanks to:taste.com
|
Glazed Christmas Ham with Sweet & Tangy Barbecue Sauce
Ingredients:
|
Method:
- Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat one burner on medium-high and leave the other burners() off. For a charcoal barbecue, build a fire on one side of the charcoal grate, leaving the other side of the barbecue empty, and let burn just until the coals are covered with white ash. Do not spread out the coals.
- Line a large heavy rimmed baking tray with foil. Remove all the packaging from the ham. Run a sharp knife down the back of the ham and using your fingers, gently separate the skin from the fat. Run the knife over the fat to lightly score it all over. Place the ham on the tray and set the tray on the side of the barbecue that is off. Close the lid and leave to cook (the barbecue temperature should be about 190C) for 1 1/2 hours or until a meat thermometer inserted into the thickest part of the ham registers 42C.
- Meanwhile, in a medium heavy saucepan over medium heat, whisk the golden syrup, tomato sauce, butter, mustard, lemon juice, vinegar, Worcestershire sauce, garlic and chilli flakes until the butter melts and the mixture is well blended. Remove the glaze from the heat and set it aside.
- When the ham is warmed through, increase the barbecue temperature slightly (so the barbecue temperature reaches 200C). Using a pastry brush, brush some of the glaze all over the ham. Cook the ham, basting it about every 5 mins with the glaze, for a further 45 mins or until the thickest part of the ham registers 52C on the meat thermometer and the ham is evenly caramelised.
- Remove the ham from the barbecue and set it aside on a carving board for 10 mins to rest. Meanwhile, pour off the juices from the baking tray into a tall and narrow heatproof container and allow the fat to settle to the top. Skim off as much of the fat as possible. In a serving bowl, combine equal parts of the skimmed juices and remaining glaze.
- Serve ham with the barbecue sauce.
Image and recipe thanks to:taste.com
|
Cheats Chicken Parmigiana Pasta Bake
Ingredients:
|
Method:
- Lightly grease a 20 x 27cm (base measurement) baking dish.
- Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Wipe the pan dry.
- Heat 1 tablespoon of the oil over medium heat. Add onion and garlic. Cook, stirring occasionally, for 6 minutes or until softened. Reserve 60ml (1/4 cup) of pasta sauce and set aside. Add remaining pasta sauce and 80ml (1/3 cup) water. Cover and simmer for 3 minutes. Stir in pasta and basil. Cook, stirring, for 2 minutes or until well combined. Spoon mixture into prepared tray.
- Preheat grill to high. Heat the remaining oil in a large frying pan over medium-high heat. Cook schnitzels, in 2 batches, turning, for 5-6 minutes or until golden and cooked through. Place on top of pasta in prepared dish. Spoon over the reserved pasta sauce. Sprinkle with the mozzarella and parmesan. Grill for 3-4 minutes or until the cheese is melted. Sprinkle with extra basil to serve.
Image thanks to:taste.com