Chicken and craisin burger with aioli
Put 500g chicken mince in a large bowl. Stir in ¼ cup
finely chopped Ocean Spray 50% Less Sugar Craisins,
2 cloves minced garlic, ½ very finely diced red onion,
¼ cup dried breadcrumbs, 1 free-range egg and
1 Tbsp finely chopped flat-leaf
parsley leaves. Stir until well
combined then season. Form
into 4 patties. Refrigerate for
15 minutes. Heat 2 Tbsp extra
virgin olive oil in a large non-
stick frying pan over a medium
heat. Cook patties, turning,
for 12 minutes or until golden
brown and cooked through. Split
4 brioche bread rolls then toast.
Top bases of each with a little
aioli and ¼ cup baby spinach
leaves. Sit patties on top, dollop
with a little wholegrain mustard
and sprinkle with extra parsley and
extra craisins. Serve with pickles
and chips on the side. Serves 4.Crispy apple, chocolate
and cinnamon wontons
Finely chop 25g dark chocolate, and roughly chop
²⁄³ cup canned sliced apples. Put 12 pieces of Shanghai
Wonton Skins on a clean dry surface. Brush edges of
each with a little water. Divide
chopped apple and chocolate
between pieces, putting in
centre. Fold in half, expelling any
air, to enclose and seal. Pour
Cobram Estate Light Extra
Virgin Olive Oil into a small
saucepan until 4cm deep. Heat
over a medium heat to 180°C
on a cook’s thermometer. In
batches, deep-fry wontons,
turning, for 1 minute or until
golden and crispy. Remove
from oil and drain on paper
towel. Immediately dust with
a little cinnamon sugar and
serve drizzled with chocolate
topping. Makes 12.
Jaffa cheesecakes with
pistachio toffee crumb
Line an oven tray with baking paper, top with ¹⁄³ cup
pistachios. Put ½ cup caster sugar and 2 Tbsp water in
a saucepan over a medium heat,
stirring until sugar dissolves.
Cook, without stirring, until
mixture turns light amber then
pour over pistachios. Set aside
until firm. Break up then process
in a food processor to create
crumbs. Put 125g chopped dark
chocolate and 3 Tbsp cream
in a small saucepan over a low
heat, stirring until smooth. Cut 4
rounds from a 495g Sara Lee
Incredibly Crunchy Chocolate
and Orange Cheesecake using
a 6cm round cookie-cutter. To
serve, smear choc mixture on
serving plates, top with cake,
dollop with cream then sprinkle
with pistachio crumb. Serves 4.Barramundi, capsicum
and olive tray bake
Preheat oven to 210°C. Spoon 1 cup tomato pasta
sauce into the base of a large roasting pan. Slice 1 red
onion into thin rounds and
1 yellow capsicum into thin
strips and arrange on top
of sauce with 250g punnet
trussed cherry tomatoes,
4 x 100g skinless, boneless
barramundi fillets and ½ cup
Always Fresh Kalamata
Olives Sliced. Drizzle with
a little extra virgin olive oil
and scatter with 1 Tbsp dried
oregano then season. Roast for
25 minutes or until vegetables
are tender and fish is cooked
through. To serve, garnish with
basil leaves and sourdough
on the side. Serves 4.A burger, a barra and two tasty desserts?
They’re sure-fire recipes for a successful week!
CUT OUT AND KEEP
11 2 BETTER HOMES AND GARDENS, FEBRUARY 2017 bhg.com.au