FINE DINING MONSTER

  Barbecue glazed meatloaf Ingredients (13) 1kg beef mince 1 medium brown onion, finely chopped 1 1/2 cups fresh breadcrumbs 1 egg, lightly beaten 2 garlic cloves, crushed 1 medium zucchini, grated 1 small carrot, peeled, grated 1 tbsp Worcestershire sauce 2 tbsp tomato paste 2 tbsp chopped fresh flat-leaf parsley leaves 1/4 cup barbecue sauce Steamed green beans, to serve Gravy (optional), to serve Method Step 1 Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 11cm x 21cm loaf pan. Step 2 Combine 1kg beef mince, 1 medium brown onion, finely chopped, 1 1/2 cups fresh breadcrumbs, 1 egg, lightly beaten, 2 garlic cloves, crushed, 1 medium zucchini, grated, 1 small carrot, peeled, grated, 1 tbsp Worcestershire sauce, 2 tbsp tomato paste and 2 tbsp chopped fresh flat-leaf parsley leaves in a large bowl. Season with salt and pepper. Press mixture into the prepared pan. Smooth surface. Step 3 Bake for 1 hour to 1 hour 10 minutes, or until mea

  Bacon-wrapped chicken meatloaf with sweet potato salad Ingredients (16) 1 tbsp extra virgin olive oil 2 brown onions, thinly sliced 400g chicken mince 3 garlic cloves, crushed 1/3 cup barbecue sauce 1 egg white, lightly beaten 2/3 cup fresh breadcrumbs 1 tbsp fresh thyme leaves 8 streaky bacon rashers 1/3 cup mango chutney Sweet potato salad 700g orange sweet potato, cut into wedges 1/4 cup extra virgin olive oil 1 tsp wholegrain mustard 1 tbsp white wine vinegar 1/2 cup roughly chopped fresh flat-leaf parsley leaves 60g mixed salad leaves Method Step 1 Preheat oven to 200C/180C fan-forced. Step 2 Heat 1 tbsp extra virgin olive oil in a medium frying pan over medium heat. Add the 2 brown onions, thinly sliced. Cook, stirring, for 10 minutes or until golden and caramelised. Set aside to cool. Step 3 caramelised. Set aside to cool. 3 Place the cooled onion, 400g chicken mince, 3 garlic cloves, crushed, 1/3 cup barbecue sauce, 1 egg whit

  Baked cheesy bacon and thyme chips Ingredients (5) 200g streaky bacon rashers, finely chopped 175g packet salt and pepper crinkle cut chips 1 cup grated cheddar 2 tsp fresh thyme leaves 2 green onions, thinly sliced Method Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Discover how to prepare bacon and cook rashers in the oven or fry pan to make it perfectly crispy, every time. Plus, a… Step 2 Heat a frying pan over medium-high heat. Cook 200g streaky bacon rashers, finely chopped, stirring, for 5 minutes or until golden. Transfer bacon to paper towel to drain. Step 3 Place 175g packet salt and pepper crinkle cut chips, in a single layer, over prepared baking tray. Sprinkle with 1 cup grated cheddar, followed by bacon and 2 tsp fresh thyme leaves. Bake for 10 to 12 minutes or until cheddar is golden and melted. Step 4 Stand for 3 minutes. Serve chips sprinkled with 2 green onions, thinly sliced.  

  Baked brie with candied mustard fruits Ingredients (15) 200g wheel good-quality brie 2 sprigs fresh rosemary Sliced baguette or sourdough bread, to serve Candied mustard fruits 430g (2 cups) caster sugar 300ml white wine 200ml water 100ml white wine vinegar 1 tsp yellow mustard seeds 1 cinnamon stick 50g glace cherries 50g glace ginger 50g Turkish apricots, halved or coarsely chopped 50g dried figs, halved 100g raisins 70g walnuts Method Step 1 For the candied mustard fruits, place the sugar, wine, water and vinegar in a large saucepan over high heat. Cook, stirring constantly, until mixture comes to the boil. Reduce heat to low. Add the mustard seeds, cinnamon, cherries, ginger, apricot, fig, raisins and walnuts. Simmer gently for 30-40 minutes or until liquid is reduced by more than half and fruits are juicy and plump. Set aside to cool completely. Step 2 Return the mustard fruits to medium heat and bring to the boil. Reduce heat to low a

  Tartar Sauce-Battered Fried Fish Ingredients 1 cup mayonnaise (such as Duke’s)  2 Tbsp. chopped fresh dill 2 Tbsp. chopped dill pickles 1 Tbsp. chopped capers 2 tsp. Dijon mustard 3/4 tsp. granulated sugar 1/2 tsp. Worcestershire sauce 1 tsp. garlic powder, divided 1 tsp. onion powder, divided Canola oil 2/3 cup stone-ground white rice flour (such as Bob’s Red Mill) 2/3 cup ice-cold tap water 1 1/2 tsp. kosher salt, divided 6 (5- to 6-oz. each) skinless catfish fillets (about 2 lb. total) Lemon wedges Directions Stir together mayonnaise, dill, pickles, capers, Dijon mustard, sugar, Worcestershire sauce, and 1/2 teaspoon each garlic powder and onion powder in a medium bowl. Cover and refrigerate. Add oil to a Dutch oven, filling to a depth of 2 inches. Heat over medium until oil reaches 360°F. Whisk together rice flour, water, remaining 1/2 teaspoon each garlic powder and onion powder, 3 tablespoons of the mayonnaise mixture, and 1 teaspoon of the

  Fish And Grits   Ingredients 4 cups vegetable broth 1 cup water 1 1/4 cup uncooked stone-ground yellow grits 2 fresh bay leaves 1 1/2 Tbsp. paprika 1 tsp. ground cumin 1 tsp. garlic powder 1 tsp. dried thyme 3/4 tsp. cayenne pepper 3 tsp. kosher salt, divided 1 tsp. black pepper, divided 4 (6-oz.) skinless tilapia or snapper fillets, at room temperature 1/4 cup (2 oz.) melted unsalted butter 3 oz. pre-shredded sharp Cheddar cheese (about 3/4 cup) 4 Tbsp. (2 oz.) unsalted butter, divided 2 Tbsp. vegetable oil, divided Thinly sliced scallions Lemon wedges Directions Prepare the grits: Bring stock and water to a boil in a medium saucepan over medium-high. Whisk in grits and bay leaves; cook, whisking constantly, until grits begin to thicken, 2 to 4 minutes. Cover and reduce heat to low; cook, stirring occasionally and scraping bottom of pan to prevent scorching, until grits are tender, softened, and cooked through, about 20 minutes. Mix se

  Coricos Sonorenses (Corn Flour Cookies) Ingredients 1 pound vegetable shortening 1 ¾ cups white sugar 4 eggs 2 oranges, zested (Optional) 1 tablespoon vanilla extract 2 pounds white masa harina (corn flour) 3 tablespoons baking powder 1 ½ teaspoons ground cinnamon (Optional) 1 teaspoon all-purpose flour Directions Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla. Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined. Preheat the oven to 350 degrees F (175 degrees C). Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as

  Frozen Margarita Pie Ingredients Crust: 1 cup finely crushed pretzels ¼ cup white sugar ⅓ cup margarine, melted Filling: 1 (14 ounce) can sweetened condensed milk ⅓ cup frozen limeade concentrate, thawed 2 tablespoons tequila 1 tablespoon orange liqueur 3 drops green food coloring, or as needed (Optional) 1 cup heavy whipping cream 1 lime, sliced (Optional) Directions Preheat the oven to 375 degrees F (190 degrees C). Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into the bottom and sides of the plate to form a firm, even crust. Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack. Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl. Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream shoul

  Fillet of venison with red wine and wild mushrooms The rich flavour of venison makes it a beautiful meat for gourmet menus. Ingredients (13) 600ml red wine (such as shiraz) 1/3 cup (80ml) Madeira or dry sherry 1/3 cup (80ml) balsamic vinegar 6 eschalots, sliced 1 fresh bay leaf* 1 thyme sprig 2 cups (500ml) Massel beef stock 10g dried chanterelle or porcini mushrooms*** 1kg venison fillet**** 1 tbsp olive oil 30g unsalted butter 1 tbsp plain flour Redcurrant jelly, to serve Method Step 1 To make the sauce, combine the 600ml red wine (such as shiraz), 1/3 cup (80ml) Madeira or dry sherry, 1/3 cup (80ml) balsamic vinegar, 6 eschalots, sliced, 1 fresh bay leaf* and 1 thyme sprig in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or 2 cups (500ml) Massel beef stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside. Step 2 Preheat t

  Bacon-wrapped chipolatas with sweet potato mash delight. Ingredients (10) 800g sweet potatoes (kumara), peeled, coarsely chopped 60ml (1/4 cup) milk 20g butter 3 rindless bacon rashers 12 beef chipolata sausages 1 tbsp olive oil 150g button mushrooms 120g cherry tomatoes 1/4 cup fresh sage leaves 2 tbsp balsamic vinegar Method Step 1 Cook the 800g sweet potatoes (kumara), peeled, coarsely chopped in a large saucepan of boiling water for 10 minutes or until tender. Drain. Return to the pan. Use a potato masher to mash until smooth. Stir in the 60ml (1/4 cup) milk and 20g butter. Taste and season with salt and pepper. Step 2 Meanwhile, cut each bacon rasher into four 2cm-wide strips. Wrap 1 strip of 3 rindless bacon rashers around each sausage and secure with a toothpick. Preheat grill on high. Place the 12 beef chipolata sausages on a large baking tray and cook under grill, turning occasionally, for 10 minutes or until golden and cooked through. Ste

  Bacon Parm Crackers Ingredients 1 package bacon strips, cut in half 32 Club Crackers 1/2 c. freshly grated Parmesan Freshly ground black pepper Ranch dressing, for dipping Directions FOR OVEN Step 1Preheat oven to 350º and line a large baking sheet with parchment paper. Step 2Arrange crackers on baking sheet and sprinkle with Parmesan. Tightly wrap each cracker with bacon and place seam-side down, then top with more Parmesan. Step 3Bake until bacon is cooked through and bites are crispy, 45 to 48 minutes.  Step 4Season with pepper and serve with ranch for dipping. FOR AIR FRYER Step 1Sprinkle crackers with Parmesan. Tightly wrap each cracker with bacon and place seam-side down on a baking sheet, top with more Parmesan. Step 2Arrange crackers in basket of air fryer, working in single layer batches of 5 or 6 , spaced at least ¼-inch apart, as necessary to not overcrowd the basket. Cook at 350° until bacon is cooked through and bites are crispy, about 10 mi

  Loaded Potato Skins Ingredients 4 russet potatoes, scrubbed, dried Extra-virgin olive oil (for brushing) Kosher salt 4 oz. bacon, cut into 1/4" pieces 1 c. shredded cheddar 1/2 c. sour cream 2 scallions, thinly sliced Directions Step 1Preheat oven to 425º. Place potatoes on a heatproof plate and prick all over with a fork. Microwave 5 minutes. Transfer potatoes to a parchment-lined sheet pan. Brush potatoes with oil; season with salt. Step 2Bake potatoes until tender, 20 to 25 minutes. Let cool. Step 3Meanwhile, in a large skillet over medium-high heat, cook bacon, stirring occasionally, until crisp, about 8 minutes. Transfer bacon to a plate; reserve fat. Step 4Cut potatoes in half lengthwise. Using an ice cream scooper or spoon, scoop out potato flesh, leaving a 1/4"-thick shell. Return skins to sheet pan. Brush all over top and bottom with bacon fat. Step 5Bake potato skins until golden brown and crisp, about 2o minutes. Step 6Reduce oven te

  Caprese Martini   Ingredients Basil, olive oil, and tomato infused vodka 16 ounces vodka 2 leaf basil 1 medium tomato 4 ounces extra virgin olive oil Caprese martini 1 1/2 ounces Lustau Blanco 2 dashes balsamic vinegar 2 ounces basil, olive oil, and tomato infused vodka 2 cherry tomatoes (for garnish) Directions Make infused vodka Combine vodka, tomato and basil in a large mason jar or tupper ware. Freeze for 24 hours. Strain vodka through a fine mesh strainer and return to jar. Add olive oil, shake well, and freeze for 12 hours. After 12 hours the oil will freeze in one hard layer on the top, remove oil layer before using and store in fridge. Make Caprese Martini In a mixing glass, add infused Lustau Blanco, balsamic vinegar, and infused vodka. Stir until combined. Strain into a chilled martini glass. Garnish with two cherry tomatoes on a cocktail skewer.  

  Affogato Martini Ingredients 1/2 ounce Rapa Giovanni Cherry 3/4 ounce Mr. Black 3/4 ounce espresso 1 ounce Appleton Estate 12 Year Rum 1 scoop vanilla gelato 1 Luxardo cherry Directions Add all ingredients into an ice-filled shaker. Shake and fine strain over a fresh scoop of gelato Garnish with Luxardo Cherry speared into gelato, and serve with a spoon  

 Creamy vegetarian pot pies Ingredients (13) 40g butter 1 leek, pale section only, thinly sliced 500g packet chopped pumpkin & sweet potato 2 garlic cloves, crushed 160ml (2/3 cup) Massel Vegetable Liquid Stock 250ml (1 cup) thickened cream 1 tbsp Dijon mustard 200g broccoli, cut into small florets 60g baby spinach 1 tbsp fresh thyme leaves, plus extra, to serve 100g (1 cup) pre-grated 3 cheese blend 2 sheets frozen butter pastry, just thawed Step 1 Preheat the oven to 220C/200C fan forced. Place a baking tray in the oven to preheat. Step 2 Melt the 40g butter in a saucepan over medium heat. Add the 1 leek, pale section only, thinly sliced and cook, stirring, for 2 minutes or until softened. Add the 500g packet chopped pumpkin & sweet potato mixture and 2 garlic cloves, crushed. Stir until combined. Pour in the 160ml (2/3 cup) Massel Vegetable Liquid Stock and bring to the boil. Reduce heat and simmer, partially covered, for 5 minutes or until th

  Vegetarian layered winter bake Ingredients (13) 2 parsnips, peeled, thinly sliced 2 carrots, peeled, thinly sliced 1 large sweet potato, peeled, thinly sliced 1 swede, peeled, thinly sliced 2 white potatoes, peeled, thinly sliced 1 brown onion, thinly sliced 2 tsp vegetable stock powder 3/4 cup thickened cream 1/4 cup milk 2 garlic cloves, crushed 1/2 cup grated parmesan or vegetarian hard cheese 1 tbsp fresh thyme leaves, plus extra sprigs to garnish 1/3 cup grated tasty cheese Method Step 1 Preheat oven to 180C/160C fan-forced. Grease a 2-litre (8-cup-capacity) baking dish. Step 2 Place parsnip, carrot, sweet potato, swede, potato, onion, stock powder, cream, milk and garlic in a large saucepan. Bring to a simmer over medium heat. Cook, covered, stirring occasionally for 10 minutes or until vegetables are partially cooked. Step 3 Sprinkle 1 tablespoon parmesan and 1 teaspoon thyme over base of prepared dish. Layer 1/3 of the vegetables in d

  Cheesy gnocchi with spinach and sausage Ingredients (5) 500g Coles Garlic & Herb Pork Sausages 500g pkt Coles Potato Gnocchi 490g jar three-cheese pasta sauce 60g pkt Coles Australian Baby Spinach 1/3 cup (25g) finely grated parmesan Method Step 1 Heat a large frying pan over medium heat. Add 500g Coles Garlic & Herb Pork Sausages and cook, turning, for 4-5 mins or until browned. Transfer to a plate. Thickly slice the sausages. Step 2 Meanwhile, cook the 500g pkt Coles Potato Gnocchi in a saucepan of boiling water following packet directions. Drain, reserving 1/2 cup (125ml) of the cooking liquid. Step 3 Return the sausage to the frying pan with 490g jar three-cheese pasta sauce, 60g pkt Coles Australian Baby Spinach, gnocchi and reserved cooking liquid. Cook, stirring, until mixture is heated through. Season. Sprinkle with 1/3 cup (25g) finely grated parmesan.

  Asian mini meatloaves with noodle salad fresh noodle salad for an easy dinner idea. Ingredients (13) 600g pork mince 1/4 cup char siu sauce (see note) 2 garlic cloves, crushed 1 tbsp fish sauce 1/2 cup finely chopped fresh coriander leaves 1 small red chilli, deseeded, finely chopped 225g can sliced bamboo shoots, drained, finely chopped Herb and noodle salad 250g dried rice vermicelli noodles 2 lemons, peeled 1/2 cup fresh mint leaves, torn 1/2 cup fresh coriander leaves, torn 1 Lebanese cucumber, halved, thinly sliced 1 tbsp vegetable oil Method Step 1 Preheat oven to 200°C. Grease 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan. Step 2 Combine mince, 2 tablespoons char siu sauce, garlic, fish sauce, coriander, chilli and bamboo shoots in a bowl. Step 3 Divide mixture between prepared muffin holes. Brush tops with remaining char sui sauce. Bake for 25 minutes or until cooked through. Stand meatloaves in pan for 5 minutes. Step

  Apricot chicken meatloaf Ingredients (13) 70g (1/3 cup) dried apricots, coarsely chopped 90g (1/4 cup) apricot jam 1 egg 500g chicken mince 70g (1 cup) fresh breadcrumbs 40g packet French onion soup mix 2 tbs chopped fresh continental parsley leaves 55g (1/3 cup) pistachio kernels, coarsely chopped 10 rindless streaky bacon rashers 1 bunch watercress, leaves picked 2 Lebanese cucumbers, peeled into ribbons 2 green shallots, thinly sliced 2 tbs extra virgin olive oil Method Step 1 Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place 70g (1/3 cup) dried apricots, coarsely chopped in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soak. Drain. Coarsely chop. Combine 90g (1/4 cup) apricot jam and 2 tsp water in a separate bowl. Step 2 Place the 1 egg, soaked apricots, 500g chicken mince, 70g (1 cup) fresh breadcrumbs, 40g packet French onion soup mix, 2 tbs chopped fresh continental parsley le

  Steamed Lobster Tails Ingredients 1 tablespoon sea salt 4 (6 ounce) lobster tails ½ cup butter, melted Directions Gather ingredients. Pour about 1 inch of water into the bottom of a large stockpot and bring to a boil. Add salt and place a steamer insert inside the pot so that it is just above the water level. Place lobster tails on the steamer rack and cover the pot. Steam lobster tails for 8 minutes. And don't peek! Remove from the steamer and serve with melted butter.  

  Lobster Thermidor Ingredients 1 medium (1 ½ pound) cooked lobster 2 tablespoons butter 1 shallot, finely chopped 1 ⅜ cups fresh fish stock ¼ cup white wine ¼ cup heavy cream ½ teaspoon hot English mustard 2 tablespoons chopped fresh parsley 1 tablespoon fresh lemon juice salt and freshly ground black pepper to taste ¼ cup freshly grated Parmesan cheese Directions Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells. Melt butter in a large skillet over medium heat. Add shallot; cook and stir until tender. Mix in fish stock, white wine, and cream. Bring to a boil, and cook until reduced by half. Mix in parsley, lemon juice, mustard, salt, and pepper. Preheat your oven's broiler. Place stuffed lobster halves on a broiling pan or baking sheet. Spoon sauce over the meat and sprinkle with Parmesan cheese. Broil in the preheated oven until just golden brown, 3 to 4 minu

 Chocolate trifle with chocolate bar pieces INGREDIENTS Ladyfingers 60 g Coffee 100 ml Coffee liqueur 20 ml Cream 300 ml Cream cheese 100 g / 1/2 cup Cocoa powder 1 Tbsp Vanilla sugar 1 Tbsp Icing sugar 2 Tbsp Chocolate 1, e.g. Mars bar 1. Break the sponge fingers into rough pieces and divide between four glasses. 2. Mix the cold coffee with the coffee liqueur and evenly pour over the sponge fingers. 3. Whip the cream with the icing sugar and vanilla sugar until stiff. 4. Mix half of the cream with the cocoa and cream cheese and spoon over the sponge fingers. Put the rest of the whipped cream on top and serve garnished with shavings of a chilled chocolate bar.

 Chocolate mousse cake with pine nut brittle INGREDIENTS For the brittle: Sugar 4 Tbsp Pine nuts 20 g For the base: Biscuits 80 g, chocolate and/or almond biscuits Butter 50 g For the mousse: Dark chocolate 250 g, chopped Eggs 2, separated Sugar 40 g Rum 20 ml Cinnamon a pinch Cardamom a pinch Cloves a pinch Cream 75 ml 1. For the brittle, heat the grill on the oven and line a baking tray with grease-proof paper. 2. Put 4 small mounds of sugar, evenly spaced, on the baking tray. Scatter the pine nuts on top. Melt and caramelise under the grill until golden yellow. Take out from under the grill immediately; remove from the tray, still on the paper, and leave to cool. 3. For the base of the cakes, finely grind the biscuits in a food processor and mix with the butter. Knead to form a dough. Roll out between two sheets of cling film and cut out circles of approx. 7-8 cm in diameter. Place on a baking tray or flat plate, cover and chill in the fridge.

  Baked brie with braised cabbage Ingredients (8) 200g whole brie 24 thin slices pancetta or streaky bacon, rind removed (see Notes) 50g unsalted butter 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 1 Granny Smith apple, grated 1/2 (about 500g) savoy cabbage, finely sliced Method Step 1 Preheat the oven to 220°C. Step 2 Cover brie with enough pancetta slices so they slightly overlap and completely enclose the cheese. Freeze for 10 minutes, then transfer to a baking dish and bake for 6-8 minutes or until pancetta is just crisp. Step 3 Meanwhile, finely chop remaining pancetta slices. Melt butter and oil in a large pan over medium heat, thenadd onion and pancetta. Cook for 2-3 minutes, then add garlic and apple and cook, stirring, for 1 minute. Add cabbage and cook, stirring, for 5-6 minutes. Divide between plates and serve with some of the brie.  

  Baked beetroot and apple soup Ingredients (10) 500g fresh beetroot, peeled, grated 1 large carrot, chopped 1 onion, chopped 100g green apples, peeled, cored, chopped 2 tsp caster sugar 1 fresh bay leaf* 2 tbsp lemon juice 1.5L (6 cups) Massel chicken style liquid stock 300ml thickened cream, plus extra to serve Mustard cress* or chopped flat-leaf parsley, to serve Method Step 1 Preheat the oven to 140°C. Combine all the ingredients, except the cream and cress or parsley, in a casserole dish. Season with salt and pepper, cover with foil and bake for 4 hours. Discard the bay leaf and set aside to cool slightly. Puree the mixture in a blender, in batches, until smooth, then transfer to a saucepan. Step 2 Season the soup with salt and pepper, stir in the cream and reheat gently, without boiling. Ladle the soup among bowls and swirl in some extra cream. Garnish with mustard cress or chopped parsley.  

  Baked bean soup with cheesy wedges Ingredients (12) 3 x 220g cans baked beans in tomato sauce 40ml (2 tbsp) olive oil 1 onion, finely chopped 400g pancetta or bacon, chopped 2 garlic cloves, crushed 300ml Massel chicken style liquid stock 400g can diced tomatoes 40ml (2 tbsp) Worcestershire sauce Cheesy wedges 3 medium desiree potatoes 1 1/2 tbsp olive oil 1 tsp mild paprika 100g taleggio cheese, sliced or cheddar cheese, grated Method Step 1 Preheat oven to 190°C. To make wedges, cut each potato into 6 wedges. Combine oil and paprika in a bowl and season well. Toss in wedges, then transfer to a baking dish and bake for 35 minutes. Step 2 Meanwhile, mash or puree half the beans. Heat the oil in a large saucepan, add onion and pancetta and cook over medium-high heat, stirring occasionally, for 5 minutes. Add the garlic and cook for 2 minutes. Add the mashed beans, whole beans, stock, tomatoes and Worcestershire sauce. Stir to combine, then bring t

  Prosciutto & rockmelon skewers Turn your deli meats into tasty ideas for canapes and picnics. Ingredients (3) 1/4 rockmelon, cut into 24 small pieces 12 cherry bocconcini 12 slices prosciutto Step 1 Thread chopped 1/4 rockmelon, cut into 24 small pieces, 12 cherry bocconcini and strips of 12 slices prosciutto onto bamboo skewers.  

  Sanbusak Ingredients (12) 80ml (1/3 cup) olive oil 2 small onions, finely chopped 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground allspice 500g minced lamb 2 tbsp tomato paste 50g (1/3 cup) pine nuts, roasted 1/4 cup chopped coriander 2 tbsp pomegranate molasses or juice of 1/2 lemon 375g packet fresh filo pastry 100g butter, melted Method Step 1 Heat the olive oil in a frying pan over medium heat, add onions and cook for 10 minutes or until soft. Add the cinnamon, ginger and allspice, and cook, stirring, for 2 minutes or until fragrant. Add the meat and cook, breaking it up with a spoon, until browned. Stir in tomato paste, pine nuts, coriander and pomegranate molasses. Season with sea salt and freshly ground black pepper. Set aside to cool. Step 2 Preheat oven to 180°C. Keeping the rest of the filo covered with a damp tea towel, layer 2 sheets at a time, brushing in between and on top with melted butter. Cut lengthwise into 3 strips an