1

EVENTS AND HOSPITALITY

RECIPE PORTFOLIO JESS MUNRO

2

BREAKFAST

3

Breakfast

Apple croissants with almond toppings

Serves 4

Ingredients

4 frozen French-style croissants 1 large (400g) Granny Smith apples 1/2 tblsp lemon juice 12.5g unsalted butter, chopped 1/4 cup sultanas 1/2 tsp mixed spice 1/8cup caster sugar

Icing sugar mixture, thick custard and strawberries, to serve

ALMOND TOPPING

50g packet flaked almonds 1/2 egg white, lightly beaten 1/8 cup caster sugar

Method

1. Cut a slit in the croissant on an angle, not all the way through.

2. Peel and core apple. Dice apple into 1cm pieces, tossing in lemon juice as you cut. Melt butter in a pan over a moderate heat. Add apple and cook, stirring, until just soft. Stir in sultanas, spice and sugar. Cook for 2 minutes. Remove from heat.

3. To make almond topping, place all ingredients in a small bowl and stir with a fork to combine.

4. Spoon apple mixture into croissants and place on a baking paper-lined tray. Spoon 1/2 tblsp of almond topping on each one.

5. Cook in a hot oven (200C) until almond topping is golden.

6. Serve croissants dusted with sifted icing sugar mixture, thick custard and strawberries

4

French toast with POM Apple Compote Serves 4

Ingredients

Cinnamon French Toast: 4 large eggs 1-1/4 cups low-fat milk or plain soymilk 3 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon grated fresh nutmeg 8 slices bread 2 tablespoons unsalted butter Garnish: 1 cup arils from 1 to 2 large POM Wonderful Pomegranates Powdered sugar as needed

Method - Cinnamon French Toast: 1. Score 1 to 2 fresh pomegranates and place in a bowl of water, break open the pomegranates

under water to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl, reserve 1 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use)

2. In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon and nutmeg. Place the bread slices in a flat casserole dish, and cover with the egg mixture, let soak for 5 to 10 minutes.

3. Melt 2 tablespoons of butter in a 30cm non stick skillet over medium-high heat, add the slices of the soaked bread to the pan and cook until golden brown, about 4 minutes per side.

4. Top the cinnamon French toast with the warm pomegranate apple compote, sprinkle with powdered sugar and garnish with fresh pomegranate arils.

Method POM Apple Compote:

1. Heat pomegranate juice in a small saucepan over medium heat until it simmers, turn off heat; add sliced vanilla bean and dried cherries.

2. Let rest for 15 minutes until cherries are plump, scrape vanilla beans out of the pod and add them back into the compote; discard the remaining pod.

3. Heat a 30cm skillet over medium-high heat, melt 1 tablespoon of butter in the pan and add the

4. sliced apples. Cook the apples until they begin to soften but still hold their shape, about 5 to 6 minutes.

5. Add the maple syrup to the apples along with the pomegranate juice with the cherries, simmer until the juice reduces to syrup, about 5 to 8 minutes.

POM Apple Compote: 1 cup 100% Pomegranate Juice 1 vanilla bean, cut lengthwise 1/2 cup dried, pitted cherries 1 tablespoon unsalted butter 9 apples 1/2 cup real maple syrup

5

Blueberry Pancakes

Serves 4

Ingredients

2 cups self-raising flour 1 teaspoon baking powder 1/3 cup caster sugar 600ml buttermilk 2 eggs, lightly beaten 60g butter, melted and cooled 1/2 cup fresh or frozen blueberries

Method

1. Sift flour, baking powder and sugar in medium bowl. Combine buttermilk, eggs and butter in a jug. Make a well in centre of dry ingredients. Pour in buttermilk mixture and whisk to combine. Stand for 10 min.

2. Heat a large non-stick frying pan over medium heat. Lightly grease pan with butter. For each pancake use 1/4 cup of the mixture and sprinkle over a few blueberries. Cook for 2 min or until bubbles appear on the surface. Turnover and cook a further 1 min. 3. Remove pancake from pan and keep warm. Repeat with remaining mixture and more butter as needed. Serve in stacks with extra blueberries, a dollop of ricotta and a drizzle of honey.

6

Cinnamon Waffles with Orange & Apple Balsamic Compote

Serves 4

Ingredients

60g wholemeal flour 60g wholemeal plain flour 1/4 tsp cinnamon powder 1/2 tsp baking powder [aluminium free] Pinch of salt 2 tsp icing sugar 1 egg yolk 3 egg whites 250ml skim milk 1 tsp cold-pressed grape seed oil 2 apples 1 tsp apple concentrate 1 orange zested and juiced 1 tsp apple balsamic vinegar

Method

Sift together the flours, baking powder, salt and sugar.

Beat egg yolk with milk and oil. Pour into flour mixture and stir just enough to moisten dry ingredients.

Beat egg whites until stiff but not dry and fold in.

Peel and cut apples into matchsticks cook on stove with apple concentrate, orange zest, orange juice, and balsamic vinegar for approx ten minutes.

Lightly spray a hot waffle maker with canola oil spray and pour batter, keeping it 3cm from edge.

Cook for four to five minutes.

7

Apple and Bircher Muesli

Serves 4

Ingredients

2 cups (180g) rolled oats 1 1/2 cups (375ml) apple juice 1 granny smith apple, peeled, cored, coarsely grated 3/4 cup (180g) Greek-style yoghurt 1 tsp vanilla extract 1/2 cup (75g) toasted hazelnuts, coarsely chopped 1/4 cup (40g) pistachios, coarsely chopped 1 tbs toasted sesame seeds 1 tsp ground cinnamon 1/4 cup (60ml) honey

Method

1. Combine the oats and apple juice in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to soak.

2. Add the apple, yoghurt and vanilla to the oat mixture and stir to combine. 3. Combine the hazelnuts, pistachios, sesame seeds and cinnamon in a small bowl. 4. Spoon the oat mixture evenly among serving bowls. Drizzle with honey and sprinkle with the

hazelnut mixture. Serve immediately.

8

DESSERT

9

Dessert

Chocolate Mousse

Serves 4

Ingredients

125g good-quality dark chocolate, broken into pieces 300ml carton Thick Custard 150ml carton Thickened Cream White chocolate, thickly grated, to serve

Method

1. Place the chocolate and custard in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth. Set aside for 15 minutes to cool.

2. Use an electric beater to whisk the cream in a bowl until soft peaks form. Add to the chocolate mixture and gently fold until just combined. Spoon evenly among eight 200ml-capacity serving glasses. Cover with plastic wrap and place in the fridge for 1 hour or until set. Sprinkle with grated white chocolate to serve.

10

Tiramisu

Serves 4

Ingredients

3/4 cups boiling water 3/4tablespoons instant espresso coffee powder 3/8cup marsala 1.5 eggs 3/8 cup icing sugar mixture 250g mascarpone cheese 10 sponge finger biscuits Grated milk chocolate, to serve

Method

1. Combine water, coffee powder and marsala in a heatproof bowl.

2. Using an electric mixer, beat eggs and icing sugar together for 5 minutes or until thick and creamy. Add mascarpone. Beat on low speed until just combined (do not overmix).

3. Dip half the sponge fingers, 1 at a time, in coffee mixture. Arrange over the base of a 5cm-deep, 28cm x 20cm (base) 12 cup-capacity dish, trimming to fit, if necessary. Spread half the mascarpone mixture over sponge layer. Repeat with remaining sponge fingers, coffee mixture and mascarpone mixture. Cover. Refrigerate overnight. Serve topped with grated chocolate.

11

Crème Caramel

Serves 4

Ingredients

1 1/4 cups caster sugar 300ml thickened cream 1 1/2 cups milk 1 teaspoon vanilla extract 6 eggs

Method

1. Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.

2. Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.

3. Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.

4. Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.

12

Mangomisu

Serves 4

Ingredients

500g mascarpone cheese 600ml thickened cream 1/3 cup (50g) icing sugar 2 egg yolks 1 vanilla bean, split, seeds scraped 1/2 cup (125ml) Grand Marnier Juice of 2 oranges 300g savoiardi (sponge finger biscuits) 3 mangoes, flesh sliced 1cm thick

Raspberry sauce

1/4 cup (55g) caster sugar 250g fresh or frozen raspberries Juice of 1 lemon

Method

1. Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.

2. Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.

3. Meanwhile for the raspberry sauce, place the sugar and 2 tbs water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).

4. To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

13

Strawberry, Amaretti and Vanilla Trifles

Serves 4

Ingredients

250g strawberries, hulled, thinly sliced 1 teaspoon icing sugar mixture 1 tablespoon lime juice 500g low-fat diet vanilla yoghurt 40g amaretti biscuits, roughly crushed

Method

1. Place strawberries, icing sugar and lime juice in a bowl.

2. Stir to combine. Set aside for 5 minutes.

3. Divide half the strawberry mixture and half the yoghurt between 4 serving glasses. Repeat with remaining strawberry mixture and yoghurt. Sprinkle with biscuits. Serve

14

DINNER

15

Dinner

Chorizo Sausage, Pesto and Potato Pizza

Serves 4

Ingredients

3 small (about 60g each) desiree or pink-eye potatoes 2 chorizo sausages, thinly sliced diagonally 1 tbs olive oil 1 garlic clove, crushed 2 pieces (28cm-diameter) Lebanese bread 2 tbs good-quality bought basil pesto 50g (1/2 cup) coarsely grated mozzarella 200g feta, crumbled 2 tbs coarsely chopped fresh continental parsley leaves Freshly ground black pepper

Method

1. Preheat oven to 220°C. Place potatoes in a medium saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 10 minutes or until just tender when pierced with a skewer. Remove from heat. Drain and set aside for 5 minutes to cool slightly. Peel and thinly slice.

2. Meanwhile, heat a non-stick frying pan over medium-high heat. Add chorizo and cook, turning occasionally, for 1 minute each side or until golden. Set aside.

3. Combine the oil and garlic in a small bowl. Brush the oil mixture evenly over the bread, then brush the bread with pesto. Top with half the mozzarella, potato, chorizo and feta. Top with the remaining mozzarella. Bake in oven for 6-8 minutes or until the cheese melts and is golden.

4. Sprinkle the pizzas with parsley and season with pepper. Cut into quarters and serve immediately.

16

Cajun Fish with Avocado and Chargrilled Capsicum Salsa

Serves 4

Ingredients

1 red capsicum, quartered, deseeded Olive oil spray 2 tbs Cajun spice mix 4 (about 240g each) firm white fish fillets (such as ling or basa) 1 ripe avocado, halved, stone removed, peeled, cut into 1cm pieces 2 green shallots, ends trimmed, thinly sliced 1 tbs chopped fresh dill 1 tbs fresh lemon juice 1 tbs extra virgin olive oil Mixed salad leaves, to serve Lime wedges, to serve

Method

1. Preheat a chargrill on medium-high. Spray both sides of the capsicum with olive oil spray. Cook on grill for 5 minutes each side or until tender. Set aside for 10 minutes to cool. Cut into 1cm pieces.

2. Meanwhile, place the spice mix on a plate. Add fish and turn to coat. Spray fish with olive oil spray. Line the chargrill with non-stick baking paper. Cook fish on grill for 5-6 minutes each side or until the fish flakes when tested with a fork.

3. Combine the capsicum, avocado, shallot, dill, lemon juice and oil in a bowl. Season with salt and pepper.

4. Divide the fish among serving plates. Top with salsa and serve with mixed salad leaves and lime wedges.

17

Beef Stir-Fry with Rice Noodles

Serves 4

Ingredients

300g rump steak, cut into thin strips 1 tsp five-spice powder 2 tsp cornflour 150g rice noodles 2 tbs peanut oil 1 lemongrass stem (white part only), thinly sliced 2 garlic cloves, crushed 2 tbs grated ginger 6 shallots (spring onions), sliced on the diagonal 1 leek, cut into thin strips 1 carrot, cut into thin strips 2 tbs tamari sauce 3 tbs shaohsing rice wine 1/4 cup (60ml) homemade beef stock or water

Method

1. Place steak, spice and cornflour in a bowl and toss well. Soak noodles in a bowl of boiling water for 2 minutes, drain well, then set aside. Place a wok over high heat and add half the peanut oil. When it's smoking, add steak and stir-fry quickly for 1 minute. Remove.

2. Add remaining oil, then stir-fry the lemongrass, garlic, ginger, shallots, leek and carrot for 1 minute. Add tamari, rice wine, stock, noodles and beef. Keep tossing together over high heat for a further 1-2 minutes or until cooked through and well combined

18

Bruschetta Pasta

Serves 4

Ingredients

400g bavette pasta (or linguine) 4 ripe tomatoes, roughly chopped 1 red onion, chopped 1 garlic clove, crushed 2 tbs extra virgin olive oil 1 tbs red wine vinegar 1/2 cup roughly torn fresh basil 2 tbs fresh oregano leaves

Method

1. Cook the pasta in a large saucepan of boiling salted water according to packet instructions. 2. Meanwhile, combine all the remaining ingredients in a large bowl and season with sea salt

and freshly ground black pepper. 3. Allow to stand for 10 minutes to let the flavours infuse. Drain the pasta, then add to the

other ingredients and toss to combine.

19

Chicken Cacciatore

Serves 4

Ingredients

350g dried macaroni pasta 1 tbs olive oil 650g chicken breast fillets, cut into 4cm pieces 1 celery stick, trimmed, thinly sliced 1 carrot, peeled, thinly sliced 125g (1/2 cup) bought roasted red capsicum 2 sprigs fresh rosemary 80ml (1/3 cup) white wine 1 x 400g btl Barilla Olive Pasta Sauce 125ml (1/2 cup) water 1/4 cup chopped fresh continental parsley 50g (1/3 cup) coarsely grated parmesan 20g butter

Method

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

2. Meanwhile, heat the oil in a large non-stick frying pan over high heat. Season the chicken with salt. Add to the pan and cook for 2 minutes each side or until browned. Transfer to a plate. Add the celery and carrot to the pan and cook, stirring, for 1 minute or until the vegetables are just tender.

3. Add the capsicum, rosemary and wine to the pan and cook for 1 minute or until the wine reduces slightly. Add the chicken, pasta sauce and water, and cook for 5 minutes or until the chicken is cooked through. Stir in three-quarters of the parsley.

4. Add the parmesan and butter to the pasta and toss to combine. Divide among serving plates. Top with the chicken mixture and the remaining parsley. Serve immediately.

20

FINGER

FOODS

21

Finger Foods

Antipasto Platter

Serves 5

Ingredients

1 (about 250g) eggplant, halved lengthways, cut into 1cm-thick slices 2 zucchini, ends trimmed, thickly sliced lengthways 1 tbs olive oil 100g mixed olives 100g semi-dried tomatoes 25g drained baby bocconcini 5 slices prosciutto 5 slices mild salami 2 1/2marinated artichokes, quartered Mini grissini sticks, to serve Baked ricotta Olive oil, to grease 250g fresh ricotta 1/2 egg, lightly whisked 1/2garlic clove, crushed

Method

1. To make the baked ricotta, preheat oven to 180°C. Brush two 250ml (1-cup) capacity ramekins with oil to grease. Combine the ricotta, egg and garlic in a bowl. Season with salt and pepper. Spoon into ramekins and smooth the surface. Bake for 30 minutes or until just set. Set aside for 30 minutes to cool.

2. Meanwhile, preheat a chargrill pan on high. Brush the eggplant and zucchini with oil. Season with salt and pepper. Add one-quarter of the vegetables to the grill and cook for 2-3 minutes each side or until tender. Transfer to a heatproof bowl. Repeat with remaining vegetables. Set aside for 30 minutes to cool.

3. Turn the ricotta out onto a serving platter. Arrange the eggplant, zucchini, olives, semi-dried tomatoes, bocconcini, prosciutto, salami and artichokes on the platter. Serve with grissini sticks.

22

Bruschetta

Serves 4

Ingredients

8 thick slices day-old wood-fired bread 1 garlic clove, peeled, halved 2 tablespoons extra virgin olive oil 4 ripe tomatoes, diced 1/2 cup basil leaves, shredded

Method

1. Preheat grill on medium-high heat. Grill both sides of bread slices until toasted. While hot, rub 1 side of each slice with cut garlic. Drizzle each with 1 teaspoon of oil.

2. Spoon tomatoes onto bread. Sprinkle with basil. Season with salt and pepper. Serve immediately.

23

Salt and Pepper Squid

Serves 4

Ingredients

3 (about 600g) large cleaned squid hoods 1L (4 cups) vegetable oil 40g (1/4 cup) plain flour 1 tsp salt 1 tsp ground white pepper 1 tsp Chinese five-spice 1/2 tsp chilli powder Lemon wedges and soy sauce with sliced fresh red chilli, to serve

Method

1. Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.

2. Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)

3. Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.

4. Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.

5. Serve with lemon wedges and sweet chilli sauce.

24

Chilli Beef Dumplings

Serves 4

Ingredients (serves 4)

1 tablespoon vegetable oil 500g beef mince 2 garlic cloves, crushed 1cm piece ginger, peeled, finely grated 2 small red chillies, deseeded, finely chopped 1 tablespoon soy sauce 1 tablespoon oyster sauce 275g packet gow gee dumpling wrappers (see note) 5 green onions, cut into 8cm lengths 30g butter 1 tablespoon sesame oil

Method

1. Bring a large saucepan of water to the boil over medium-high heat. Meanwhile, heat vegetable oil in a wok over medium-high heat. Add mince, garlic, ginger and half the chilli. Stir-fry for 5 minutes or until just cooked. Stir in soy sauce and oyster sauce. Allow to cool slightly.

2. Spoon 1 teaspoon mince mixture into centre of 1 wrapper. Brush edge with water. Fold pastry over to enclose filling. Press edges to seal. Repeat with remaining mince mixture and wrappers (reserve leftover mince mixture and cover to keep warm).

3. Place dumplings, 8 at a time, in boiling water. Cook for 30 seconds or until dumplings float to the surface. Remove with a slotted spoon to a serving platter. Cover to keep warm while cooking remaining dumplings.

4. Shred onions. Heat butter and sesame oil in a frying pan over medium-low heat. Add onions and remaining chilli. Cook, stirring, for 1 minute or until tender.

5. Divide dumplings between serving plates. Spoon 1/2 cup remaining mince mixture over each plate. Spoon over onion mixture. Serve.

25

Chargrilled Asparagus and Smoked Salmon Crostini Serves 4

Ingredients

2 asparagus bunches, trimmed Olive oil cooking spray 4 long slices Italian-style crusty bread (about 18cm long) 1 garlic clove, halved 200g smoked salmon

Yoghurt dressing 200g reduced-fat natural yoghurt 1 tbs finely chopped fresh mint 1 tbs fresh lemon juice Salt & freshly ground pepper

Method

1. To make the dressing, mix all the dressing ingredients together with 2 tsp water until smooth and well combined. Set aside.

2. Spray the asparagus with the olive oil. Spray both sides of the bread. 3. Preheat a chargrill pan over a high heat. Chargrill the bread for about 30 seconds each side

or until golden. Rub the toasted bread lightly with the garlic. 4. Chargrill the asparagus for 1-2 minutes or until bright green and just tender. 5. Divide the toast among serving plates and top with the smoked salmon, asparagus and

drizzle over the dressing.

26

Light Lunch

27

Light lunch

Roast Beef Wrap

Serves 4

Ingredients

4 flour tortilla 16 slices roast beef 2 cup grated Cheddar cheese 2 cup shredded lettuce 2 cup chopped tomato 1 cup chopped onion 16 black olives 8 tablespoons Italian-style salad dressing

Method

1. Place tortilla on a plate. Cover tortilla with roast beef then cheese. Microwave for 45 seconds for each tortilla, or until cheese is melted. Sprinkle with lettuce, tomato, onion and olives. Top with 3 or 4 splashes Italian dressing. Roll up.

28

Haloumi Tomato and Basil Tarts

Serves 4

Ingredients

1 sheet (25 x 25cm) ready-rolled frozen butter puff pastry, just thawed 85g (1/3 cup) bought basil pesto 4 small vine-ripened tomatoes, thickly sliced 1 x 240g packet haloumi, thickly sliced 1 tablespoon olive oil

Freshly ground black pepper Small fresh basil leaves, to serve Mixed salad leaves, to serve

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. 2. Cut the pastry sheet into quarters. Cut a 5mm-wide strip from edges of each pastry sheet.

Brush edges of pastry with a little water. Place pastry strips on the edges of pastry sheets to create a border. Place on prepared tray.

3. Keeping within the border, spread the pesto evenly over the base of each pastry sheet. Arrange the tomato and haloumi over the bases. Drizzle with oil and season with pepper. Bake in preheated oven for 15 minutes or until pastry is puffed and golden. Remove from oven.

4. Place tarts on a serving platter and sprinkle with basil leaves. Serve immediately with mixed salad leaves, if desired.

29

Chicken Caesar Salad

Serves 4

Ingredients

1 (about 200g) single chicken breast fillet 1 egg 50g rindless bacon rashers, cut crossways into thin strips 30cm baguette (French breadstick), diagonally cut into 1cm-thick slices 1 baby cos lettuce, leaves separated, washed, dried 150ml Caesar salad dressing

Method

1. Heat a non-stick frying pan over medium-high heat. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.

2. Meanwhile, place the egg in a small saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under cold running water. Peel and thinly slice.

3. Heat the frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp. Preheat grill on high. Cook the baguette slices under grill for 1 minute each side or until golden.

4. Arrange the chicken, egg, croutons and lettuce on a serving platter. Drizzle with the Caesar salad dressing and sprinkle with bacon. Serve immediately.

30

Thai Beef Salad

Serves 4

Ingredients

1 1/2 tbs fresh lime juice 1 tbs finely chopped dark palm sugar 1 tbs fish sauce 2 tsp sesame oil 1 tsp soy sauce 2 tsp finely grated fresh ginger 1 garlic clove, crushed 1 (about 680g) beef rump steak 1 x 200g pkt grape tomatoes, halved 1 continental cucumber, halved lengthways, thinly sliced diagonally 1 red onion, halved, cut into thin wedges 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways 1 bunch fresh mint, leaves picked, large leaves torn 1 bunch fresh coriander, leaves picked 1 bunch fresh Thai basil, leaves picked, large leaves torn 55g (1/3 cup) toasted peanuts, coarsely chopped 4 kaffir lime leaves, centre veins removed, finely shredded

Method

1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.

2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.

3. Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

31

Roast Vegetable Quiche

Serves 4

Ingredients

2 sheets frozen ready-rolled shortcrust pastry, partially thawed 500g butternut pumpkin, peeled, cubed 1 small red capsicum, thickly sliced 1 small red onion, cut into thin wedges Olive oil cooking spray 1/2 quantity Basic egg mix (see related recipe) 1 tablespoon chopped fresh coriander leaves

Method

1. Preheat oven to 200°C/180°C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.

2. Use pastry to line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan. Prick base with a fork. Freeze for 15 minutes or until firm.

3. Place pumpkin, capsicum and onion on prepared tray. Spray with oil. Season with salt and pepper. Place on lower shelf of oven. Place tart pan on hot baking tray in oven. Bake for 10 to 15 minutes or until pastry is golden and vegetables are just tender. Remove tart pan and vegetables from oven. Reduce oven temperature to 180°C/160°C fan-forced.

4. Make egg mix. Arrange vegetables in pastry case. Pour over egg mix. Bake for 35 to 40 minutes or until golden and just set. Top with coriander. Serve.