FINE DINING MONSTER

  Parmigiana sausage rolls 500g pork mince 500g pork sausages, casings removed 300g leg ham, finely chopped 1 small brown onion, coarsely grated 1-2 garlic cloves, crushed 420g jar Napoletana pasta sauce 75g (1 ½ cups) panko bread crumbs 2 tsp Tuscan seasoning 1/4 cup fresh continental parsley leaves, finely chopped 2 eggs 6 sheets frozen puff pastry, just thawed 250g pkt pre-grated 3 cheese blend 40g (½ cup) finely grated parmesan cheese Step 1 Preheat the oven to 220C/200C fan forced. Line 2 baking trays with baking paper. Step 2 Combine the mince, sausage, ham, onion, garlic, 125ml (½ cup) of pasta sauce, breadcrumbs, seasoning, parsley and 1 egg in a large bowl. Divide mixture into 24 portions. Place remaining egg in a small bowl. Season with salt and lightly whisk with a fork. Step 3 Cut each pastry sheet in half horizontally. Spoon one portion of the mince mixture along the long ...

Cheesy garlic bread with chicken parmigiana 150g dried spaghetti pasta 100g butter, melted 2 garlic cloves, crushed 2 tbsp chopped fresh continental parsley leaves 18cm cob loaf 400g jar Barilla Napoletana pasta sauce, warmed 255g (2 1/2 cups) coarsely grated three cheese mix Fresh basil leaves, to serve crumbed chicken rissoles 2 slices white bread, crusts removed 125ml (1/2 cup) milk 500g chicken mince 40g (1/2 cup) shredded parmesan 1 green shallot, finely chopped 1 garlic clove, crushed 2 tbsp chopped fresh continental parsley leaves 4 eggs 40g (1/4 cup) plain flour 125g (2 1/2 cups) panko breadcrumbs Vegetable oil, to shallow-fry Step 1 To make the rissoles, line 2 baking trays with baking paper. Combine bread and milk in a bowl. Soak for 5 minutes. Squeeze bread to release excess milk. Discard milk and place bread in a bowl. Add mince, parmesan, shallot, garlic, parsley and 1 egg to ...

  Parmigiana 3 eggplants 2 tablespoons of olive oil 2 tablespoons olive oil (for brushing) 1 sprig of fresh thyme 2 cloves of crushed garlic 4 sprigs of sage, finely chopped 700 g chopped tomatoes 1 tablespoon of vinegar 2 teaspoons of powdered sugar 50 g shredded parmesan cheese 20 g grated parmesan cheese 40 g bread crumbs 25 g pine nuts 120 g mozzarella 1 handful of basil The oil is poured into the pan. Add sage, chopped thyme and garlic. After roasting for a minute or two, tomatoes, vinegar and sugar are added and cooked for 20-25 minutes until it thickens. Eggplants are cut into thin rings. The front and back of them are brushed with olive oil and fried in a heated pan. It is recommended to cook it on medium heat as it will cook inside. Put tomato sauce at the bottom of a baking dish. It is covered with a layer of eggplant, seasoned, and a little more sauce is added. Mozzarella, parmesan and basil are added and the process continues until th...