Photos: Benito Martin. Styling: Carolyn Fienberg. Food preparation: Laura Jenkins. Recipe development: Kerrie Worner.75g butter, chopped, at room
temperature
250g middle bacon rashers,
trimmed, chopped
1 onion, finely chopped
250g punnet cherry tomatoes,
halved
12 large, square slices white
sandwich bread
4 eggs
¾ cup milk
¼ cup chopped fresh parsley
2 tsps dried Italian herbs
¾ cup finely grated parmesan
Salt and pepper, to taste1 Melt 25g of the butter in a
large, non-stick frying pan over
a medium to high heat until
bubbling. Add bacon and onion.
Cook, stirring occasionally,
until soft. Add tomatoes. Cook,
stirring occasionally, for a
further 2 minutes, or until
tomatoes are warm. Transfer
to a bowl. Cool slightly.
2 Meanwhile, cut crusts frombread. Cut five slices into 4cm
pieces. Reserve. Spread one
side of remaining slices with
remaining butter.
3 Line base and three-
quarters of the way up the side
of a 20cm springform pan (base
measuring 18cm) with remaining
bread slices, buttered-side down.
Place on an oven tray.
4 Whisk eggs, milk, parsley,
dried herbs and ½ cup of the
parmesan in a large bowl until
combined. Add bacon mixture
and chopped bread. Season
with salt and pepper. Stir until
just combined. Stand for 5
minutes to soak.
5 Pour egg mixture into bread
case. Sprinkle with remaining
parmesan.
6 Cook in a moderate oven
(180C) for about 45 minutes,
or until set. Remove from oven.
Stand for 5 minutes in pan.
7 To serve, remove side of pan.
Cut into slices.Italian Bacon
and Tomato Pie
250g chicken breast fillet,
chopped
1 tblsp Thai green curry paste
2 green spring onions, finely
chopped
1 tsp finely grated fresh ginger
1 egg white
2 tsps cornflour
6 large, square slices white
sandwich bread(^1) / 3 cup sesame seeds
Vegetable oil, for deep frying
DIPPING SAUCE
¼ cup rice wine vinegar
2 tblsps caster sugar
2 tsps fish sauce
1 green spring onion,
thinly sliced
Thinly sliced birdseye
chilli (optional)
1 To make dipping
sauce, combine vinegar,
sugar, fish sauce and
¼ cup water in a small
saucepan over a medium
heat. Cook, stirring, until sugar is
dissolved. Bring to boil. Simmer,
stirring occasionally, for about
7 minutes, or until thickened.
Transfer to a jug. Cool. Stir in
onion and chilli.
2 Process chicken in a food
processor until finely chopped.
Add paste, onions, ginger, egg
white and cornflour. Pulse until
mixture forms a paste. Transfer
to a bowl.
3 Thickly spread chicken mixture
over one side of each bread slice.
Cut into three equal pieces. Dip
pieces, chicken-side down, into
sesame seeds to coat. Cut off
crusts and discard.
4 Heat enough oil in a wok to
shallow-fry over a medium to
high heat until hot. Add 3 toasts
at a time, chicken-side down. Fry
for about 1 to 2 minutes, or until
golden. Turn. Cook for a further
30 seconds. Transfer to a wire
rack over an oven tray.
5 Serve with dipping sauce.
Thai Green Chicken
Toasts
Makes 18, Prep 35 mins, Cook 15 mins
TIP
To keep toasts
warm, place on an
oven tray in a very slow
oven (120C) until all the
toasts are cooked. Dipping
sauce can be made up
to one day ahead.
TIP
Don’t soak the
bread mixture for
longer than 5 minutes
before cooking. See
Kitchen Notes (page 54)
on how to line the
springform pan
with bread.
Serve 6, Prep 30 mins, Cook 45 mins
$0.55
PER SERVE
$2.30
PER SERVE
NEW FOOD
IDEAS
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