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Grilled Mustard Chicken Serves 4
400g Chicken breast fillets
2 tablespoons dijon mustard
1 tablespoon worchesterhire sauce
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
1 tablespoon grated fresh ginger
1
/2 teaspoon tumeric
Remove excess fat and sinew from chicken fillets.
Combine mustard, sauce, lemon juice, vinegar,
ginger and tumeric. Coat chicken with the mixture.
Preheat oven on grill setting.
Place chicken under hot grill. Cook each side for 4-
5 minutes, basting with mustard mixture during
cooking.
Serve with rice and steamed vegetables.
Cheese and Bacon Quiche Serves 4-6
1 quantity Shortcrust pastry
1 onion, peeled and finely chopped
4 rashers bacon, rind removed and chopped
100g cheddar cheese, grated
300ml carton cream
4 eggs
1
/4 cup milk
1 tablespoon plain flour
pepper to taste
1 tomato, sliced
1 teaspoon mixed herbs
Preheat oven to 220˚C. Roll out pastry to line a
25cm quiche flan. Blind bake for 10 minutes,
remove from oven. Reduce temperature to 180˚C.
Heat a little butter in pan and saute onion and
bacon until onion is tender. Spread over pastry
base. Sprinkle with grated cheese.
Combine cream and eggs, milk, flour and
seasonings.
Gently pour mixture into pastry case. Decorate
with sliced tomato and sprinkle with mixed herbs.
Bake for approximately 40-45 minutes or until set.
PIZZAS
Pizza Crust
7g dried yeast
1 teaspoon sugar
3
/4 cup hot water
2 cups plain flour, sifted
1
/2 teaspoon salt
Combine yeast and sugar, stir in the water and add
to sifted flour and salt. Mix to form a firm dough.
Turn onto a lightly floured surface and knead for
about 10 minutes or until quite smooth.
Divide dough in half and roll out to fit 2 greased
28cm pizza pans.
Supreme Pizza Makes 2 pizzas
1 quantity pizza crust dough
1
/2 cup canned tomato puree
1
/3 cup tomato paste
2 onions, peeled and chopped
2 green capsicums, chopped
2 sticks cabanossi or salami, thinly sliced
250g button mushrooms, sliced
1
/3 cup sliced black olives
150g ham, chopped
3 cups grated tasty cheese
Preheat oven to 180˚C.
Spread the pizza bases with tomato puree and
paste.
Sprinkle the remaining ingredients evenly over the
bases.
Bake at 180˚C for 20 minutes.