Chicken and white wine pie

Photography by Stronpol

Grab a few simple ingredients for this victorious chicken and white wine pie - ready in around half an hour!

Ingredients (serves 6)

• 1 barbecue chicken
• 250g baby frozen peas
• 5 spring onions
• 1 lemon
• 4 thawed sheets frozen puff pastry
• 1 egg
• 1 tbs olive oil
• 2 cloves garlic
• 4 sprigs thyme
• 60ml (1/4 cup) dry white wine
• 250ml (1 cup) double cream
• Green salad, to serve

Method

1. Preheat oven to 220C. Boil a kettle of water. Meanwhile, shred chicken meat, discarding skin and bones. Place peas in a bowl, pour over boiling water and stand for 1 minute. Drain. Squash peas with your hands.
2. Roughly chop onions, including most of the green part, and place in a bowl with chicken and peas. Zest lemon over chicken mixture, season with salt and pepper, then toss to combine.
3. Line an oven tray with baking paper. Stack 2 pastry sheets on top. Pack chicken mixture in centre of pastry. Stack remaining 2 pastry sheets over, stretching to cover filling. Lightly brush edges with water and press to join. Trim pie to a 25cm round. Lightly beat egg, then brush over pie. Using a knife, score top, if desired. Cut a 2cm hole in top of pie. Bake for 25 minutes or until pastry is dark golden (cover with baking paper if overbrowning).
4. Meanwhile, heat oil in a pan over medium heat. Bruise garlic, discard skins, then add to pan. Strip leaves from thyme into pan, then cook, stirring, for 1 minute or until fragrant. Add wine and simmer for 3 minutes or until reduced by half. Add cream and simmer for 2 minutes. Discard garlic.
5. Spoon the cream mixture into pie through the hole. Stand for 5 minutes. Serve pie with green salad.

Notes

This free-form pie made with puff pastry is known in France as a pithivier. Its top is traditionally decorated with lines spiralling from the centre.

Cheese, ham and cherry tomato tart

 

Go gourmet with the classic combo of ham, cheese and tomato. All you need to do is artfully add them to pastry, and dinner's done.

Cooking Time

30 minutes

Ingredients (serves 4)

• 2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
• 2 tbs sour cream
• 2 eggs
• 115g (1 1/3 cups) coarsely grated cheddar
• 85g (3/4 cup) coarsely grated swiss cheese
• 3 slices ham, cut into 1cm-thick strips
• 10 cherry tomatoes, halved
• 30g feta, crumbled
• Fresh lemon thyme, to serve

Method

1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Cut 1 pastry sheet into 8 strips. Place remaining pastry sheet on the tray. Place 2 pastry strips on top of each other along the edge of the pastry sheet to create a border. Repeat with remaining strips. Trim excess pastry at the corners. Pinch the edges of the pastry to decorate.
2. Whisk the sour cream and 1 egg in a bowl until well combined. Season with salt and pepper. Stir in the cheddar and Swiss cheese. Spread the cheese mixture over the pastry, leaving a 2cm border around the edge. 3 Arrange the ham in a diamond pattern over the cheese mixture. Place 1 tomato half, cut-side up, in the centre of each diamond. Top with the feta.
3. Whisk the remaining egg in a small bowl. Brush the edges of the pastry with the egg. Bake for 20 minutes or until golden. Top with lemon thyme.

Black bean beef with onions and banana chillies

 

Make weeknight cooking easy with this quick and tasty black bean beef stir-fry.

Ingredients (serves 4)

• 60ml (1/4 cup) peanut oil
• 2 cloves garlic, thinly sliced
• 4cm piece ginger, cut into thin strips
• 2 eschalots, thickly sliced
• 3 spring onions, trimmed, cut into 3cm lengths
• 5 x 100g beef minute steaks, thinly sliced
• 200g snow peas, trimmed
• 1 red banana chilli, (see note) seeded, thinly sliced
• 1 yellow banana chilli, (see note) seeded, thinly sliced
• 225g jar black bean sauce
• Roasted cashews and steamed white rice (optional), to serve

Method

1. Heat oil in a wok over high heat. Add garlic and ginger, and stir-fry for 1 minute or until garlic is light golden. Add eschalots, spring onions and beef, and stir-fry for 2 minutes or until eschalots have softened. Add snow peas, banana chillies and black bean sauce, then stir-fry for a further 3 minutes or until sauce is heated through and vegetables are tender but still crisp. Season with salt and pepper.
2. Divide among bowls. Scatter with cashews and serve with rice, if using.

Notes

Tips: We used Lee Kum Kee Black Bean Sauce, available from supermarkets.
Banana chillies, also known as banana peppers, bullhorn peppers and bell peppers, are not hot, but sweet and juicy like capsicums.
They are available from selected supermarkets and greengrocers. For a variation, substitute lamb backstraps or pork schnitzels for the beef.

Basil and lemon chicken salad on toasted ciabatta

 

With peppery rocket, zesty lemon and succulent chicken, this is bruschetta with a difference.

Cooking Time

15 minutes

Ingredients (serves 4)

• 8 slices ciabatta (crusty Italian bread)
• Olive oil spray
• 1 garlic clove, halved
• 3 cups shredded Woolworths Country Roast Chicken
• 2 tsp finely grated lemon rind
• 2 tbs fresh lemon juice
• 1 1/2 tbs olive oil
• 100g baby rocket leaves
• 2 tbs shredded fresh basil
• 1/2 small red onion, thinly sliced
• 1 celery stick, trimmed, thinly sliced

Method

1. Preheat a barbecue grill or chargrill on high. Spray both sides of bread with oil. Cook for 1-2 minutes each side or until charred. Rub 1 side of each bread slice with the cut side of the garlic.
2. Meanwhile, combine the chicken, lemon rind, lemon juice, oil, rocket, basil, onion and celery in a large bowl.
3. Divide the bread among serving plates and top with the salad.

Notes

Ciabatta (crusty Italian bread), is only available when baked in-store at Woolworths.

Recipes Advanced search Article search Search for: In: Search tips Popular searches meatloaf recipes banana cake recipes cheesecake recipes carbonara recipes Baked fish with tomatoes, beans and olives

 

Grab a few ingredients for this victorious baked fish dish - ready in around half an hour!

Ingredients (serves 4)

• 2 tsp fennel seeds
• 1 tsp sweet paprika
• 1/2 tsp dried chilli flakes
• 4 fish cutlets, such as blue-eye trevalla, salmon or ocean trout
• 2 1/2 tbs olive oil, plus extra, to drizzle
• 1 lemon
• 3 cloves garlic
• 400g can cherry or diced tomatoes
• 400g can butter beans
• 55g (1/3 cup) pitted kalamata olives
• 300g frozen broad beans
• Crusty bread, to serve

Method

1. Preheat oven to 220C. Finely chop fennel seeds and combine with paprika and chilli. Rub fish with 1 tbs oil, then dust in spice mixture. Halve lemon, then thinly slice. Peel, then thinly slice garlic.
2. Heat remaining 1 1/2 tbs oil in a large, ovenproof frying pan over medium heat. Add fish and cook for 1 1/2 minutes each side or until browned but not quite cooked through. Transfer to a plate. Add garlic to pan and cook, stirring, for 1 minute or until fragrant. Add lemon and cook, turning, for 1 minute or until it starts to caramelise. Add tomatoes. Drain and rinse butter beans, then add to pan with olives. Bring to a simmer, place fish on top, transfer pan to oven and bake for 5 minutes.
3. Meanwhile, pour boiling water over broad beans and stand for 1 minute. Drain, then squeeze beans from skins. Remove pan from oven, gently stir in beans, then bake for a further 5 minutes or until fish is just cooked.
4. Divide among plates and drizzle with a little extra oil. Serve with bread.

30-minute chicken parmigiana bake

 

Take a rich tomato sauce base and top with tasty chicken schnitzels and eggplant for a family meal that's ready when you are.

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 1/2 tablespoons olive oil
• 6 (700g) chicken breast schnitzels (uncrumbed), halved crossways
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 340g jar fire-roasted pepper strips, drained
• 230g tub diced antipasto chargrilled eggplant, drained (see note)
• 1 1/2 cups tomato pasta sauce
• 1/3 cup Fountain Spicy Red sauce
• 1/4 cup fresh basil leaves, torn
• 100g mozzarella cheese, thinly sliced
• 1/3 cup fresh breadcrumbs
• Basil leaves, to serve

Method

1. Preheat oven to 220°C/200°C fan-forced. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 2 to 3 minutes each side or until browned and cooked through. Transfer to a plate.
2. Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add peppers and eggplant. Cook, stirring, for 1 minute. Add pasta sauce and Spicy Red sauce. Bring to the boil. Stir in basil. Season with salt and pepper.
3. Place half the chicken in a 10 cup-capacity ovenproof dish. Pour over half the sauce mixture. Top with remaining chicken and sauce mixture. Top with cheese. Sprinkle with breadcrumbs.
4. Bake for 10 to 15 minutes or until top is golden. Serve topped with basil.

Notes

Serve with cooked short pasta such as spirals, penne or farfalle.
Chicken breast schnitzels (uncrumbed) can also be sold as chicken minute steaks.
We used a tub of Woolworths antipasto chargrilled eggplant that's already diced. You could use 200g chargrilled eggplant from the supermarket deli, diced, instead.

'Seaweed' salad

 

Make a splash with your next children's party by creating tempting dishes, like this asian salad side.

Preparation Time

20 minutes

Ingredients (serves 8)

• 1/4 red cabbage, shredded
• 1/2 small iceberg lettuce, shredded
• 4 green onions, thinly sliced
• 2 teaspoons sesame seeds, toasted
• 100g crunchy noodles
• 2 tablespoons Chang's oriental Asian noodle salad dressing

Method

1. Combine cabbage, lettuce, onion and sesame seeds in a large bowl.
2. Add noodles and dressing. Toss to combine. Serve immediately.

Notes

Serves 8 as part of a kids' party.