BACON AND CHEESE COBB LOAF

Not a dish for the health-conscious ... but very tasty!
Ingredients

• 1 Cobb loaf
• 300ml sour cream
• 500gm grated tasty cheese
• 3 shallots or spring onions, chopped
• 3 rashers bacon, rind removed and chopped

Method

1. Preheat oven to 180 degrees.  Line a tray with baking paper.
2. Carefully remove the top and hollow out the Cobb loaf.  Retain the bread and chop into bite size pieces.
3. Combine the sour cream, grated cheese, spring onions and bacon.  Fill the hollowed Cobb loaf with the bacon and cheese mixture.
4. Place on baking tray and cook for about 45 minutes until golden and cheese is melted.
5. Serve with reserved bread pieces and a knife to cut up the shell (and lots of serviettes).

Korean  CHICKEN  WINGS

Here's a spicy little chicken dish guaranteed to get your party started!
Preparation and cooking:  1 hour (approximately)
Ingredients

• ½​ cup cornflour or rice flour
• 1 tsp salt
• 1 tsp white pepper
• 1kg chicken wings
• Olive oil spray
• 1/4 cup unsalted chopped peanuts
• 2 spring onions, finely chopped

Spicy BBQ Sauce

• 1/3 cup salt-reduced soy sauce
• 1/4 cup rice wine vinegar
• 1/3 cup brown sugar
• 2 tbsp Sriracha chilli sauce or sweet chilli sauce
• 1 tbsp grated fresh ginger
• 2 garlic cloves, crushed and finely chopped
• 2 tsp sesame oil

Method

1. Preheat oven to 200 degrees.  Line a baking dish with baking paper.
2. Combine cornflour (or rice flour), salt and pepper in a large snap-lock bag.  Add chicken, seal bag and shake to coat thoroughly.  Remove chicken from bag, shaking off any excess flour.  Arrange chicken in a single layer on the prepared baking dish.  Spray well with oil.  Bake for approximately 40 minutes, turning halfway through cooking, until chicken is golden and crispy.
3. Meanwhile, to make the Spicy BBQ sauce, combine all ingredients with 1/4 cup water in a small saucepan over medium heat.  Simmer gently for about 5 minutes, or until thickened.  Once chicken is golden, baste with sauce and cook for a further 10 minutes.
4. Pile chicken onto a large serving plate, drizzle with remaining sauce and scatter with peanuts and spring onions.  Serve and enjoy. 

Recipe Credit:  Woolworths Fresh Magazine June 2015

MEXICAN  PIZZA  DIP

WARNING:  This dip is highly addictive!!!   Enjoy a plate with your loved ones today.
Ingredients

• 2 large avocados, mashed
• Lemon juice to taste
• Cracked pepper to taste
• 1 cup sour cream
• ½​ cup mayonnaise
• 1 packet taco seasoning
• 1 can refried beans
• Purple onion, finely chopped
• Tomato, finely chopped
• Grated cheese
• Fresh herbs, finely chopped (chives or coriander are great)
• Corn chips

​Method

1. ​Mash avocados together with lemon juice and cracked pepper.
2. In a separate bowl combine the sour cream, mayonnaise and taco seasoning.
3. Spread refried beans into a pie dish or flat plate.  Top with avocado then spread with taco seasoning mix.  Sprinkle with chopped onion and tomatoes.  Top with grated cheese and sprinkle with herbs.
4. Serve with corn chips and enjoy.​

Hint
If you are in a rush, substitute the fresh avocados for shop-brought guacamole or avocado dip.

GALLOPING  HORSES

​Delicious juicy pineapple pieces with chilli pork and coriander
Makes 16
Preparation and cooking:  30 minutes

Ingredients

• 2 tbsp peanut oil
• 200gm pork mince
• 3 coriander roots, washed and finely chopped
• 2 garlic cloves, finely chopped
• 60gm palm sugar
• 1/4 cup fish sauce
• White pepper
• ½​ fresh pineapple, sliced finely into small triangles
• Red chilli, finely sliced
• ​Coriander leaves

Method

1. ​Heat the oil in a wok over high heat.  Add the pork mince and stir fry for 5 minutes or until mince changes colour.  Remove to a plate.
2. Reduce heat to medium. Stir fry the coriander root and garlic for 1 minute or until aromatic.  Add the palm sugar.  Cook stirring occasionally until the sugar melts, then stir in the fish sauce.  Add the pork then simmer for 5 minutes or until caramelised.  Season with white pepper.
3. ​Arrange the pineapple triangles on a serving platter.  Top with pork then chilli and coriander.

Notes
The fish sauce tends to make these little goodies very salty.
Recipe credit:  Taste Magazine October 2014

BLOOMING ONION

A delicious, entertaining idea.
Simply peel off the petals and dip them in the spicy sauce.
Ingredients
Dipping Sauce

• ½​ cup mayonnaise
• 1 tbsp tomato sauce
• ½​ tsp paprika
• ½​ tsp horeseradish cream
• 1/4 tsp cayenne pepper

​Blooming onions:

• 1 cup plain flour
• ½​ tsp paprika
• 1/4 tsp cayenne pepper
• 2 eggs
• ½​ cup milk
• 2 large brown onions
• ​1 litre vegetable oil, for deep frying

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Method

1. Prepare the dipping sauce by combining mayonnaise, tomato sauce, paprika, horseradish and cayenne pepper in a small bowl.  Season and set aside.
2. Combine the plain flour, paprika and cayenne pepper in a bowl then season to taste.
3. Beat eggs and milk in a bowl.  Peel onions and place, base side down on a board.  Make 16 cuts down each onion to create petals, being careful to keep the base in tact.  Turn onions over and fan out.  Holding onions by the base, dip in flour mixture, coating the petals throughly.  Shake of excess flour.  Dip onions in egg mixture and again in the flour mixture, ensuring that each petal is thoroughly coated.
4. Heat oil in a wok or deep fryer to 175 degrees.  Immerse onions, one at a time, cut side down in the oil.  Fry for about 2 to 3 minutes.  Turn over and cook for a further 1 to 2 minutes or until golden.  Drain on paper towel.  Serve immediately with the spicy dipping sauce.

​​Recipe credit:  Taste Magazine May 2014

Pan Fried Haloumi

Simple and smashing.  Cooking does not get any easier or quicker than this.  Perfect for enjoying with a beer
Ingredients

• 1 block Haloumi (cut into 1 cm slices)
• 2-3 tbsps olive oil
• 2 tbsp lemon juice
• Lemon wedges
• Chopped fresh mint

Method

1. Heat oil in frying pan over medium-high heat.
2. Fry both sides of the haloumi in the oil until golden and crisp.  Drain on absorbent paper.
3. Arrange haloumi slices on a platter.  Drizzle with lemon juice and sprinkle with chopped mint.

Notes
- Remember that Haloumi is very salty!!
- Gorgeous served with sweet chilli sauce

Haloumi and chorizo share platter

This impressive Haloumi and Chorizo share platter is simple to prepare and so tasty.
Serves 6 to 8

Ingredients

• 6 to 8 baby potatoes, washed
• 2 tbsp oil
• Salt and pepper
• 1 block Haloumi
• 2 Chorizo sausages
• Olives, lemon wedges and tomato chutney to serve

Method

1. Chop potatoes into bite-sized prices then roast or fry in oil until tender.  Season with salt and pepper.
2. Meanwhile, cut the haloumi and chorizo into 1cm slices. Gently fry chorizo in a little oil until golden.  Drizzle with a little honey, remove from pan and drain on paper towel.
3. Drain excess oil from pan and use the same pan to fry the haloumi, turning once until golden. Drain on paper towel.
4. Arrange the chorizo, haloumi and potatoes on a large serving platter. Serve with olives, lemon wedges and tomato chutney. Relax and enjoy.

Fried Bocconcini

These are tasty little morsels which your friends and family will just love!!
Ingredients

• 400gm baby bocconcini, drained
• 1 cup packet breadcrumbs
• 3/4 cup finely grated parmesan cheese
• 2 tbsp finely chopped fresh basil
• Plain flour (approx 1 cup)
• 3 eggs, lightly beaten
• Vegetable oil for deep frying

Method

1. Dry bocconcini on absorbent paper.
2. Combine breadcrumbs, parmesan and basil in a bowl and mix well.
3. Toss bocconcini in flour and shake off excess.  Dip in egg then press into breadcrumb mixture.  Repeat the egg and bread crumbing process.  Refrigerate for 30 minutes.
4. Deep fry in hot oil, in batches, until golden.  Drain on absorbent paper and serve immediately.  Serve with your favourite sauce (or aioli is great too).  Enjoy!!

Baked MUSHROOMS with PANCETTA
​AND BOCCONCINI

A quick and easy dish to make and a real crowd pleaser.  If you're hungry, double up and serve with chips, salad or vegetables as a main meal.
Ingredients

• 4 jumbo Swiss brown or field mushrooms
• 200gm finely diced pancetta
• 200gm bocconcini, finely sliced
• 2 tbsp olive oil
• 1 cup breadcrumbs
• Lettuce, rocket or spinach to serve

Method

1. Preheat oven or BBQ to 180 degrees.  Place mushies on an oven tray lined with baking paper.
2. Top with pancetta and bocconcini. Drizzle with olive oil and sprinkle with breadcrumbs.
3. Bake until golden.  Cut into quarters (depending on the size).  Serve on a bed of lettuce or spinach.

Notes
The quantities are approximate. Please adjust to suit your own taste.  Try using bacon and grated cheese for a less expensive option.

Sea Salt Caramel Pork Crackling

I ripped this recipe out of a magazine recently (sorry I can't remember which one).  It is unusual and very, very nice.  A few things to note:

• If you have time, dry out the pork rind for 24 hours by leaving it uncovered on a tray in the fridge.
• Allow at least two hours for preparation, marinating and cooking.
• Be careful not to overcook the caramel (mine turned into toffee).

Serves 8 to 10
Ingredients

• 750gm pork rind (scored)
• 1 tsp chilli flakes
• 1 tsp fennel seeds
• 2 tbsp sea salt
• Olive oil
• 100gm caster sugar

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Method

1. With a mortar and pestle, grind the chilli, fennel and sea salt into a fine powder.
2. Slice the rind into large strips and massage in the chilli mix, rubbing in a little olive oil as you go.  Leave to marinate for an hour.
3. Preheat oven to 220 degrees.  Place rind on a baking tray and roast for 20 minutes (keeping watch so it doesn't burn).  The crackling should be golden, crisp and bubbled.  When the crackling is ready, remove from oven and break into bite sized pieces and spread on a tray lined with greaseproof paper.
4. Place sugar in a heavy based saucepan with 50ml water and gently bring to boil.  Boil for 8 to 10 minutes until golden and caramelised.  Drizzle over the crackling and leave to set.  Serve and enjoy.

Mini Meat Pies with MashED Potato 
AND MINTY Mushy Peas

​This is a great little crowd pleaser and a twist on an Aussie favourite.  Here is a link to the recipe www.taste.com.au/recipes/8361/meat+pies+with+potato+mushy+peas

I baked these in a greased mini muffin pan using puff pastry cut into squares instead of filo pastry.

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Curry Pumpkin Tarts with Rocket Dip

Makes 12
Preparation & cooking time:  45 minutes
Ingredients

• 200gm pumpkin, peeled and chopped
• 3 sheets frozen shortcrust pastry, thawed
• 150gm Danish or Persian feta
• 3 eggs
• 300ml cream
• 1 tsp mild curry powder
• ½​ cup shop-bought Chunky Rocket Dip

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Method

1. Preheat oven to 200 degrees (180 fan forced).  Place pumpkin on a baking tray and spray with cooking oil.  Season with salt and pepper and bake until tender.
2. Meanwhile, using a 10cm round pastry cutter, cut 12 rounds from pastry.  Grease a 12 hole (1/3 cup) muffin tray and line with pastry rounds.  Blind bake for 10 to 12 minutes.
3. Combine pumpkin, feta, eggs, cream and curry powder in a food processor.  Blend until smooth then season with salt and pepper.
4. Pour pumpkin mixture into prepared pastry cases.  Bake for 20 to 25 minutes until golden and set.  Stand in tray for 2 minutes then carefully transfer tarts to a wire rack to cool slightly.
5. Arrange tarts on a serving platter and top with a teaspoon of rocket dip.

BRIE  AND  POTATO  FRITTATA  BITES

Ingredients

• 3 large potatoes, peeled & halved
• 1 tbsp olive oil
• 1 red onion, finely sliced
• 8 eggs
• ½​ cup sour cream
• 2 tbsp chives, finely chopped
• 150gm brie, finely sliced

Method

1. Preheat oven to 180 degrees. Grease and line a 20cm x 30cm deep dish.
2. Boil potatoes for 10 to 15 minutes until just tender. Set aside to cool for 5 minutes then slice thinly.
3. Meanwhile, heat the oil and fry the onion until soft.
4. Whisk together the eggs, sour cream and chives. Season with salt and pepper.
5. Arrange half of the potatoes in a single layer over the base of the lined pan. Top with half of the onion and half of the brie slices. Repeat layering of potatoes, onion and brie. Pour the egg mixture over the potatoes.
6. Bake for 30 minutes or until just set and golden brown. Set aside for 20 to 30 minutes to cool.  Slice into squares and arrange on a serving platter.

THAI SPRING ROLLS

This is a delicious, versatile dish. I opted for Thai style filling, however, there are so many variations.  Also, if you are looking for a healthier option, try steaming them.

Ingredients

• 2 tbs peanut oil
• 250gm chicken or pork mince (or combination of both)
• 1 tbs grated ginger
• 1 garlic clove, crushed
• 1 bunch coriander, finely chopped
• 1 long red chilli, finely chopped
• 1/4 cup fish sauce
• 1 tbs lime juice
• ½​ cup coconut cream
• 1 tsp sugar 
• 200 gm finely chopped cabbage (carrot or bean sprouts)
• 24 spring roll skins
• 1 tbsp flour, 1 tbsp water (mixed to a paste)

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Method

1. Heat peanut oil and fry mince until browned, stir in ginger and garlic. Cook, stirring for 1-2 minutes. Add coriander, chilli, fish sauce and lime juice. Stir to combine. Add coconut cream and sugar, stir and reduce to desired consistency. Mixture should be coated in sauce (but not soggy). Adjust flavours to suit your taste. Stir through cabbage. Set aside to cool.
2. When the mixture has cooled, separate spring roll skins. Place equal amounts of filling on each. Fold sides in then roll into a neat cylinder. Seal the ends with a little flour/water mix. Allow to rest for 1 hour then fry until golden brown.
3. Serve immediately with your favourite dipping sauce. I used sweet chilli.  Enjoy.

Crumbed  Calamari

Looking for something tasty to have with a cold beer …
Ingredients

• 1 squid hood, skinned and cleaned
• 1 cup plain flour, 1/2 tsp salt
• 2 eggs, beaten
• 1 cup breadcrumbs
• fresh herbs
• salt, pepper
• Oil for deep frying
• Lemon, aioli and fresh herbs to serve

Method

1. Slice squid into thin slices (about 3/4 cm wide). Place flour and salt in a plastic bag. Add the squid to the bag and shake to coat.
2. Beat eggs in a small bowl. Combine breadcrumbs, herbs, salt and pepper in another bowl. Try using combinations of chilli, spices or grated parmesan for different flavours).
3. Coat the squid in the egg mixture (a few at a time) then toss in breadcrumb mixture. Refrigerate for 10 minutes.
4. Meanwhile heat oil in a deep fryer and line a tray with paper towel. Deep fry the squid in batches until just golden - be careful not to overcook or they will turn into rubber bands!
5. Place cooked calamari on paper towel to drain excess oil, sprinkle with salt and chopped fresh herbs. Serve with slices of lemon and aioli.

Parmesan Crumbed Eggplant with
deep fried Bok Choy

Ingredients:

• 2 cups breadcrumbs
• 3/4 cup grated parmesan cheese
• 1/3 cup fresh parsley, finely chopped
• 1 cup plain flour
• 4 eggs
• 2 garlic cloves, crushed
• 2 or 3 large eggplants
• 1 bunch bok choy

Method:

1. Combine breadcrumbs, parmesan and parsley in a bowl.  Season with salt & pepper.  Put plain flour in a separate bowl.  In a third bowl, whisk the eggs and stir in crushed garlic cloves.
2. Slice eggplants into wedges then toss in flour.  Dip in egg mixture, then coat in breadcrumb mixture.
3. Deep fry in batches until golden. Drain on absorbent paper.
4. Serve with deep fried bok choy leaves. To do this separate leaves, toss in a bag with plain flour then deep fry.  Tastes great served with aioli too.

HONEY SOY CHICKEN WINGS

Ingredients:

• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tbs tomato sauce
• 12 chicken wings
• Finely sliced shallots to serve

Method:

1. Preheat oven to 200 degrees. Line roasting pan with baking paper.
2. Combine honey, soy sauce and tomato sauce.
3. Cut the wing tips from the chicken. Cut the wings in half at the 'elbow' joint.
4. Add wings to sauce and stir to coat. Spread wings in roasting pan in a single layer. Cook for approximately 30 minutes, turning occasionally, until golden and cooked through. Garnish with finely sliced shallots.

Tip
Save the wing tips for making chicken stock or soup.

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Spinach  and  Cheese Scrolls

Ingredients

• 1 small onion, finely chopped
• 2 tsp oil
• 1 bag baby spinach leaves (approx 4 cups)
• 2 cups grated tasted cheese
• 4 sheets puff pastry, thawed
• ½​ cup tomato paste
• 1 egg, lightly beaten

Method

1. Preheat oven to 200 degrees.
2. Gently fry onion until soft.  Add spinach and cook on low heat until soft.  Season with salt & pepper. Remove from heat and cool for 10 minutes.  Stir in grated cheese.
3. Spread puff pastry sheets with tomato paste.  Spread spinach mixture equally over the pastry sheets. Roll lengthways and brush edges with water.  Press lightly to seal.
4. Cut into 1.5cm slices and place cut side up on lined baking trays. Brush with a little beaten egg.
5. Bake for 15 to 20 minutes until golden brown.

Vegemite  Cheese  Scrolls

This is the absolute easiest treat to create
Ingredients

• 2 sheets ready-made puff pastry, defrosted
• Vegemite, to spread over pastry (according to taste)
• 1 cup grated tasty cheese (approx)
• 1 beaten egg mixed with 1 tbsp water

Method

1. Preheat oven to 200 degrees.  Line oven trays with baking paper.
2. Spread pastry sheets with vegemite then sprinkle with grated cheese.
3. Roll lengthwise.  Brush edge with egg wash to seal then slice into 1.5cm pieces.
4. Place scrolls on baking trays (flat edge down), allowing room for spreading.  Brush with egg wash.
5. Bake until golden brown.

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CRUMBED MUSHROOMS

Ingredients:

• 1 punnet small mushrooms, cut in half
  
• 2 eggs
  
• 1 cup plain flour
  
• Salt and pepper
  
• 1 - 2 cups breadcrumbs
  
• 1 tbs dried parsley
  
• Garlic aioli to serve 

Method:

1. Beat eggs lightly with a fork in a small bowl.
2. Place plain flour in a separate bowl and season with salt and pepper.  Place breadcrumbs in a third bowl together with dried parsley.
3. Toss mushrooms in flour.  Coat mushrooms in egg mixture and then toss in breadcrumbs.
4. Deep fry in vegetable oil until golden brown. Drain on absorbent paper, sprinkle with salt.  Serve with garlic aioli. 

BAKED CAMEMBERT SURPRISE

Ingredients

• 1 small Camembert or Brie
• 1 sheet puff pastry
• 1 egg, beaten with 1 tsp water
• Filling such as caramelised onion, sun dried tomatoes, fruit chutney, Quince paste or cranberry sauce

Method

1. Preheat oven to 200 degrees.
2. Place cheese in the centre of puff pastry sheet and top with filling.  Wrap pastry around cheese, trim edges to neaten. Brush edges with water to seal. Brush with beaten egg mixture.
3. Place on a lined baking tray and bake until golden. Serve immediately with French bread.

CHINESE FRIED PRAWN BALLS

Ingredients

• 1.25kg green prawns (peeled, deveined & finely chopped)
• 225gm can water chestnuts (drained & finely chopped)
• 3 tsp grated ginger
• 3 egg whites
• 2 tsp salt
• 1 tbs cornflour
• 3 tsp Chinese rice wine (shao hsing) or dry sherry
• Oil for deep frying

Dipping Sauce

• 1 tbsp soy sauce
• 1 tbsp Chinese rice wine (shao hsing) or dry sherry
• ½​ tsp salt
• 1 spring onion, finely sliced

Method

1. Mix prawns, chestnuts, ginger, egg whites, salt, cornflour and rice wine in a bowl. Beat for 5 minutes or until mixture starts to thicken. Add more cornflour if mixture is too thin.
2. Roll teaspoons of mixture into balls with wet hands.  Roll in cornflour. 
3. Heat oil and deep fry in batches for approx 3 minutes until golden and crisp.  Drain on paper towel.
4. Make dipping sauce by combining all ingredients.
5. Arrange on platter and serve with dipping sauce and spring onion.

Baked Pork Meatballs with Plum Sauce

Ingredients

• 500gm pork mince
• 2 shallots, finely chopped
• 30gm salami, finely chopped
• 1 tbsp dried Italian herbs
• 100gm soft cheese (Swiss or Havarti), cut into 1cm cubes
• 1 egg, beaten
• 1/4 cup water
• 200gm Cornflake crumbs
• Cooking Spray
• Plum or Sweet Chilli Sauce to serve

Method

1. Preheat oven to 200 degrees.  Combine mince, shallots, salami and herbs. Season to taste and mix well.
2. Roll into walnut sized balls. Push a cube of cheese into the centre of each ball and press to seal.
3. Whisk the egg & water together. Dip each meatball in egg mix then coat thoroughly in breadcrumbs. Place meatballs on a lined baking tray and coat with cooking spray.
4. Bake for 10 to 15 minutes until golden brown. Serve hot with your choice of dipping sauce.

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Pork and Crispy Noodle Balls

Tasty little mouthfuls of deliciousness!
Makes approx 24
Ingredients

• 500gm pork mince
• 3 shallots, sliced
• 1 tbsp oyster sauce
• 1/4 tsp sesame oil
• 1 egg
• 2 x 100gm pkts Chang's fried noodles
• Vegetable oil to deep fry
• Sweet Chilli Sauce and lettuce to serve

Method

1. Place pork mince, shallots, oyster sauce, sesame oil and egg in a food processor.  Process until well combined. Season with salt and pepper.
2. Place noodles in a bowl and lightly crush. Roll tablespoons of pork mixture into balls and roll in crushed noodles.
3. Heat oil in a frying pan or deep fryer.  Cook balls in batches for 4 - 5 mins until cooked through. Drain on paper towel.
4. Arrange on a platter and serve with a bowl of sweet chill sauce.

BAKED BRIE WITH BRANDY NUT TOPPING

Simple, rich and delicious
Ingredients

• 1/4 cup brown sugar
• 1/4 cup chopped nuts (pecans, cashews etc)
• 1 tbsp brandy or whiskey
• 200gm round creamy Brie
• Crackers, french stick or sliced apple to serve

Method

1. Preheat oven to 160 degrees.  Score the top of the cheese and place in an ovenproof dish.  Bake  for 4 to 5 minutes until cheese is softened.
2. Meanwhile, combine the sugar, nuts and brandy.
3. Remove cheese from oven and pile the sugar mixture on top.  Bake for a further 2 to 3 minutes until sugar mixture is melted.
4. Serve warm with crackers, bread or apple slices.

Variations
Top with fresh dates, figs, sultanas, macadamias, mixed nuts, pistachios