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Whats for dinner?
10-06-2016
2016
Recipes
What's for dinner Australian Women’s Weekly April 2016; 182 - 187; Images and Text Available
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captionWhat's for dinner Australian Women’s Weekly April 2016; 182 - 187; Images and Text Available
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captionMed-week meals to love - What's for dinner?
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captionWHAT'S for DINNER?Hearty but not too heavy, these delectable dishes will transform dinner time in your household. Chicken Prosciutto Tray Bake
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captionWHAT'S for DINNER?Hearty but not too heavy, these delectable dishes will transform dinner time in your household. SAGANAKI PRAWNS PREP AND COOK TIME 45 MINUTES SERVES 4 2 tablespoons extra virgin olive oil 1 (150g) red onion, sliced thinly 2 cloves garlic, chopped finely 400g can cherry tomatoes 4 (400g) red bullhorn or banana chillies, seeds removed, chopped 4 sprigs lemon thyme 1 fresh bay leaf ½ cup (125ml) white wine 100g Greek fetta 16 (600g) large green prawns, peeled, cleaned Flat-leaf parsley, risoni and lemon wedges, to serve 1 Preheat the oven to 220° C/200° C fan. 2 Heat oil in a medium pan over medium-high heat. Add the onion and garlic; cook, stirring, until starting to soften. Add the tomatoes, chillies, thyme and bay leaf; cook for a further 2-3 minutes. Add the white wine and simmer, uncovered, for 5 minutes. Crumble the fetta over the top. Transfer to oven and bake for 15 minutes. 3 Remove the pan from the oven and press the prawns into the sauce. Return to the oven for 5 minutes or until prawns are cooked through.4 Serve prawns in the sauce, topped with parsley and with risoni, lemon wedges and a green salad, if desired.
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captionWHAT'S for DINNER?Hearty but not too heavy, these delectable dishes will transform dinner time in your household. Creamy Fish Pan Pie
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captionWHAT'S for DINNER?Hearty but not too heavy, these delectable dishes will transform dinner time in your household. MEATLOAF WITH ROAST OREGANO TOMATOES PREP AND COOK TIME 1 HOUR SERVES 6 1 clove garlic, chopped finely 1 large (200g) onion, diced finely 1 medium (120g) carrot, peeled, grated 1 large (250g) parsnip, peeled, grated 500g lean beef mince 300g lean pork mince 2 cups (150g) fresh breadcrumbs ¼ cup (70g) tomato paste 2 tablespoons Worcestershire sauce ½ teaspoon fresh thyme leaves 1 teaspoon celery salt 1 teaspoon freshly ground black pepper 2 eggs 375g cherry truss tomatoes 2 tablespoons extra virgin olive oil ½ bunch fresh oregano 1 Preheat the oven to 200° C/180° C fan. Line base and sides of an 8cm x 22cm loaf pan with baking paper, extending paper 5cm over long sides.2 Place garlic, onion, carrot, parsnip, minces, breadcrumbs, tomato paste, sauce, thyme, celery salt, pepper and eggs in a large bowl. Season with a little sea salt. Using your hands, mix thoroughly to combine.3 Press mixture into prepared loaf tin, making a domed top, and bake for 40 minutes until cooked through.4 Line a large baking tray with baking paper. Remove meatloaf from loaf pan and transfer it to the baking tray. Place the tomatoes on the tray; drizzle with olive oil, season with sea salt and freshly ground black pepper, and scatter with some of the fresh oregano leaves. Bake for a further 8-10 minutes until tomatoes are just beginning to split.5 Serve with the roast tomatoes, oregano leaves and a green salad, if desired.
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captionWHAT'S for DINNER?Hearty but not too heavy, these delectable dishes will transform dinner time in your household. KALE & SWEET CORN OMELETTE WITH JALAPEÑO CRUMBS PREP AND COOK TIME 50 MINUTES SERVES 4-6 3 thick slices (150g) sourdough bread, crusts trimmed 2 tablespoons bottled jalapeño chillies, well-drained 2 tablespoons finely grated parmesan 1 teaspoon finely grated lemon rind ¼ cup (60ml) extra virgin olive oil 1 (150g) onion, chopped finely ½ bunch (250g) kale, stalks trimmed, chopped finely 2 cobs (800g) corn, kernels removed 6 eggs, beaten lightly ½ cup (60g) grated cheddar cheese 1 Preheat oven to 180° C/160° C fan. Line a baking tray with baking paper.2 Tear sourdough bread into pieces and place in a food processor with the chillies, parmesan, lemon rind and 1 tablespoon of the olive oil. Process to a rough crumb; spread breadcrumbs over lined tray. Bake in the oven for 10-15 minutes, stirring a couple of times to colour evenly, until golden brown. 3 Meanwhile, heat remaining olive oil in a medium frying pan and add onion. Cook, stirring, until softened. Add kale; cook, stirring, for 1-2 minutes until the kale has softened and turned a dark green. Add the corn; cook for a further 2 minutes before pouring eggs over the top. Cook over medium heat for 5 minutes until almost cooked through. Sprinkle over the cheddar cheese. Place the pan into the hot oven or under a grill for 5 minutes until the egg is cooked through and the cheese has just melted.4 Sprinkle over the spiced crumbs and serve omelette in thick wedges. Test Kitchen Notes Substitute kale with silverbeet or English spinach, if desired.
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captionWhat's for dinner Australian Women’s Weekly April 2016; 182 - 187; Images and Text Available
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captionWhat's for dinner Australian Women’s Weekly April 2016; 182 - 187; Images and Text Available
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captionWhat's for dinner Australian Women’s Weekly April 2016; 182 - 187; Images and Text Available
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captionWhat's for dinner Australian Women’s Weekly April 2016; 182 - 187; Images and Text Available
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file nameMagFeats_WW1604-WW0416p187.jpg
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captionWhat's for dinner Australian Women’s Weekly April 2016; 182 - 187; Images and Text Available
