TRY THESE DELICIOUS RECIPES

Ham and Mushroom Pizza
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Ingredients:

  • 50g small Swiss brown mushrooms, thinly sliced                                            Pizza Base
  • 100g thinly sliced double-smoked leg ham                                                  1 1/2 cups gluten - free cornflour
  • 1/4 cup torn fresh basil leaves                                                                       8g sachet instant dry yeast
  • 100g mozzarella cheese, sliced into rounds                                                 1 tbsp caster sugar
  • 1 tbsp olive oil                                                                                                    1/4 cup milk, warmed
  • Small fresh basil leaves, to serve                                                                    2 tbsp olive oil
Method: ​

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  • Preheat oven to 220°C/200°C fan-forced. Grease a 30cm round pizza tray.
  • Make pizza base: Sift cornflour into a bowl. Combine yeast, sugar and milk in a jug. Add yeast mixture, oil and 1/4 cup warm water to cornflour. Season with salt and pepper. Mix until firm dough forms. Turn onto a lightly-floured surface. Knead lightly for 2 minutes or until smooth. Shape into a 15cm round.
  • Press dough onto prepared tray. Top with mushroom, ham, torn basil and cheese. Drizzle with half the oil. Season with salt and pepper. Bake for 20 to 25 minutes or until edges are golden and cheese melted. Drizzle with remaining oil. Top with basil. Serve.​​​
Image and recipe thanks to:taste.com
Pork Sausage Stew with Almond Couscous

Ingredients:​

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  • 1 tbsp olive oil
  • 8 thick pork sausages
  • 1 large red onion, cut into wedges
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 800g can diced tomatoes
  • 270g jar chargrilled capsicums, drained
  • 1 1/2 cups chicken stock
  • 1 1/2 cups couscous
  • 2 tbsp slivered almonds, toasted
  • 1/3 cup finely chopped fresh flat-leaf parsley leaves
  • 100g low-fat feta, crumbled​​​​​
Method:​ ​​​

  • Heat oil in a large, deep frying pan over high heat. Cook sausages for 10 minutes or until browned all over and cooked through. Transfer to a plate lined with paper towel.
  • Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add coriander and cumin. Cook, stirring, for 1 minute or until fragrant.
  • Add diced tomatoes, 1/2 cup cold water, capsicum and sausages. Bring to the boil. Reduce heat to medium-low. Cook for 10 minutes or until sauce thickens.
  • Meanwhile, bring stock to the boil over high heat. Place couscous in a large heatproof bowl. Add stock. Cover. Stand for 3 to 5 minutes or until liquid has absorbed. Stir with fork to separate grains. Stir in almonds, parsley and fetta. Serve couscous with sausage stew.
Image and recipe thanks to:taste.com
Seared Chicken Breast
with Semi-Dried Tomato and Spring Vegetables

Ingredients:

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  • 2 tbsp olive oil
  • 60g semi-dried tomatoes in oil, drained, chopped
  • 1 cup Chicken stock
  • 1/3 cup creme fraiche or sour cream
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • 2  Chicken Breast Fillets 
  • 1 large leek, cut into 2.5mm-thick rounds
  • 2 bunches asparagus, woody stems removed, halved diagonally
  • 1 cup fresh peas, shelled (from about 450g pea pods)
  • 1 cup sugar snap peas or snow peas, halved diagonally​​​​​​​​
Method:

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  • Heat 2 teaspoons oil in a medium heavy frying pan over medium heat. Add tomatoes and cook for 3 mins or until tender. Add 3/4 cup of the stock and cook for 1 min or until the tomatoes are rehydrated. Transfer mixture to a blender. Add the creme fraiche and lemon zest, and puree until smooth. Cover to keep warm.
  • Meanwhile, heat a large heavy frying pan over medium-high heat. Pound the chicken to 1cm-thick, then season. Add the remaining oil to the hot pan, then add the chicken breasts and cook for 5 mins each side or until golden brown and just cooked. Transfer the chicken to a plate to rest and keep warm.
  • Add the leek to the frying pan and cook for 3 mins or until caramelised. Add the asparagus, peas and sugar snap peas and cook for 3 mins or until just tender. Season and add lemon juice to taste. Divide among plates.
  • Slice the chicken and arrange over the vegetables. Spoon the tomato sauce over each chicken breast and around the plate.
Image and recipe thanks to:taste.com
Slow - Cooker Corned Beef

Ingredients:

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  • 2.5kg piece uncooked corned silverside, fat removed, rinsed
  • 1 litre (4 cups) water
  • 1 medium brown onion, coarsely chopped
  • 10 whole peppercorns
  • 2 bay leaves
  • 2 tbsp Coles Australian brown sugar
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Method:

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  • Place silverside into the bowl of a 5 litre slow-cooker. Add water, onion, peppercorns, bay leaves and sugar.

  • Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until silverside is tender. Serve with roast potatoes and steamed brussels sprouts.
Image  thanks to:taste.com