Meatballs with pepper steak sauce & wilted garlic silverbeet

No Comments 13 Liven up weeknight meatballs with spicy pepper steak sauce. This recipe is brought to you by Gravox and taste.com.au. 0 0:15 0:20 12 EASY 4 AVG RATING To Prep To Cook INGREDIENTS DIFFICULTY SERVINGS (0 Members) Rate this recipe To my cookbook

Taste.com.au Taste.com.au - June 2013 Recipe by Chrissy Freer

cook. thinly sliced 1 bunch silverbeet. about 3 minutes. to serve Parmesan. Step 3 Meanwhile. Keep warm. . Garnish with Parmesan and parsley. Cook the meatballs. turning. trimmed. Step 4 Serve meatballs on soft polenta with the silverbeet. Cook garlic. 2. breadcrumbs. season with salt and freshly ground black pepper. Add Gravox Pepper Steak Finishing Sauce and toss to coat meatballs in the sauce. Season to taste 4. washed. stirring. to serve Parsley. Step 2 Heat half the oil in large non-stick frying pan over a medium-high heat. Roll tablespoons of mixture into balls. for 6-8 minutes. centre vein removed. Step 1 Combine the mince. tomatoes and any sauce spooned over. to garnish Log in to add to My Shopping List   Method Notes 1.Photography by Andrew Young              Ingredients 1 x Gravox Pepper Steak Finishing Sauce 165g 500g lean beef mince 30g (1/2 cup) fresh white breadcrumbs 1 egg 2 tablespoons finely chopped flat-leaf parsley 2 tablespoons olive oil 3 cloves garlic. Add rainbow chard and tomatoes. 3. leaves shredded 1 punnet cherry tomatoes Soft polenta. heat remaining olive oil in a large deep frying pan over a medium-high heat. in 2 batches. for 1 minute. tossing with tongs until silverbeet and tomatoes are just wilted. chopped. Wipe pan clean. return all meatballs to pan. egg and parsley in a large bowl. until browned all over and cooked through.

Warm tuna. lemon pepper & roasted potato salad No Comments 13 Combine canned tuna with potatoes and lemon pepper sauce to have a delicious warm salad that the whole family will love. 0 0:10 0:40 7 EASY 4 AVG RATING To Prep To Cook INGREDIENTS DIFFICULTY SERVINGS (0 Members) Rate this recipe To my cookbook Taste.com. This recipe is brought to you by Gravox and taste.com.au.au .

2. Step 1 Preheat oven to 200°C (conventional). Gently toss to combine. sauce. drained.com. Broccoli & ricotta stuffed chicken with parsley sauce No Comments 10 Baked broccoli and ricotta stuffed chicken on a bed of quinoa makes flavoursome weeknight fare. rocket and half the zest in a large bowl.au. Step 2 Heat Gravox Lemon Pepper Finishing Sauce according to packet instructions. drizzle with oil.Taste. seeded. 0:20 0:30 9 EASY 4 0 . Add capsicum to tray. Place roasted vegetables.June 2013 Recipe by Chrissy Freer Photography by Andrew Young         Ingredients 1 x Gravox Lemon Pepper Finishing Sauce 165g 185g tin tuna in olive oil. Roast for 20 minutes.com. cut into thin strips Log in to add to My Shopping List  Method 1. cut into 2cm wide strips 1 tablespoon olive oil 100g baby rocket leaves Zest of 1 lemon. Serve immediately garnished with remaining zest. This recipe is brought to you by Gravox and taste. halved 2 red capsicums.au . roast for a further 20 minutes or until potatoes are golden and capsicum is tender. flaked into chunks 600g small chat potatoes. Line a large baking tray with non stick baking paper. tuna. Place potatoes on prepared tray.

To Prep To Cook INGREDIENTS DIFFICULTY SERVINGS AVG RATING (0 Members) Rate this recipe To my cookbook Taste.au Taste.au .com. trimmed.com.June 2013 Recipe by Chrissy Freer Photography by Andrew Young          Ingredients 1 x Gravox Parsley White Finishing Sauce 165g 8 small chicken thigh fillets. rinsed 150g broccoli. excess fat trimmed 190g (1 cup) quinoa. cut into florets 150g fresh ricotta cheese 1 teaspoon finely grated lemon zest 2 tablespoons chopped fresh chives 2 tablespoons finely grated Parmesan cheese .

Top with a piece of baking paper and gently pound with a meat mallet or rolling pin until an even thickness. to serve Log in to add to My Shopping List  Method 1. Keep warm. Step 4 Heat the oil in a large non-stick frying pan over a medium-high heat. 2. Line a large baking tray with non stick baking paper. zest. season with salt and pepper. bake for a further 12 minutes or until golden brown and cooked through. or until golden brown. chives and parmesan in a medium size bowl. Drain well. heat Gravox Parsley White Finishing Sauce according to packet instructions. 3. 5. cover. Step 2 Meanwhile. in. place 1/8 of the ricotta mixture in the centre of each. roll to enclose filling. Secure with toothpicks. 4. for 2-3 minutes. Remove toothpicks. turning. and finely chop. Place broccoli. Transfer to baking tray. Step 1 Place quinoa and 450ml cold water in a medium saucepan over a high heat. boil. Bring to the boil. Italian sausages with creamy cauliflower mash & gravy No Comments . smooth side down on a clean work surface. Serve chicken on the quinoa with steamed baby carrots and zucchini. Cook chicken. Simmer for 12-15 minutes or until water has evaporated and quinoa is al dente. reduce heat to low. Step 5 Meanwhile. Remove paper. Step 3 Preheat oven to 180°C (conventional). Place chicken thigh fillets. ricotta. Steamed baby carrots and zucchini. steam or microwave broccoli until tender.

0 0:10 0:10 8 EASY 4 AVG RATING To Prep To Cook INGREDIENTS DIFFICULTY SERVINGS (0 Members) Rate this recipe To my cookbook Taste.com.au.4 Whip up a quick and easy hearty winter meal with tasty pork and fennel sausages. mash and gravy.au .au Taste.com.com.June 2013 Recipe by Chrissy Freer Photography by Andrew Young    Ingredients 1 (165g) Gravox Bangers 'n' Mash Liquid Gravy 8 Italian pork and fennel sausages . This recipe is brought to you by Gravox and taste.

Drain well. 4 7 EASY 8 AVG RATING INGREDIENTS DIFFICULTY SERVINGS (6 Members) Rate this recipe To my cookbook . Return to pan and mash. turning every 2 minutes. for 8-10 minutes. to serve Log in to add to My Shopping List  Method 1. Keep warm. 3. Whole mandarin pistachio cake 5 Comments 29 This irresistibly moist mandarin and pistachio nut cake is sure to be a welcome addition to your baking repertoire. 2. season to taste with sea salt. cut into florets 2 teaspoons olive oil 1 tablespoon sour cream 1 tablespoon chopped chives Mixed salad leaves. Stir through the sour cream and chives.      400g potato. diced 400g cauliflower. Step 2 Meanwhile. Step 1 Cook the potato and cauliflower in a large pan of boiling water until tender. about 10 minutes. Serve with gravy and mixed salad leaves. Divide mash and sausages between 4 plates. or until golden and cooked through. trimmed. Step 3 Heat Gravox Bangers 'n' Mash Liquid Gravy according to packet instructions. peeled. heat the oil in a large non-stick frying pan over a medium-low heat. Cook sausages.

Page 44 Recipe by Sarah Hobbs Photography by Rob Palmer         Ingredients 2 large (about 300g) mandarins 200g unsalted shelled pistachios 4 eggs 1 cup (200g) brown sugar 1 tsp baking powder Glace orange rind. Step 1 . to serve Thick cream. to serve Log in to add to My Shopping List  Method 1.Notebook: Notebook: .July 2008 .

Set aside. Remove from oven and set aside to cool in the pan. Reduce heat to medium-low and cook. Serve with thick cream. for 1 hour or until very tender. covered. Step 4 Use an electric mixer to whisk eggs and sugar in a large bowl until thick and pale. Place over high heat and bring to the boil. 2. Pour into the lined pan and bake in oven for 1 hour or until a skewer inserted in the centre comes out clean. Grease and line the base and side of a round 17cm (base measurement) cake pan with baking paper. Step 5 Top with thinly sliced glace orange rind. Remove from heat and drain. . 5.Place mandarins in a medium saucepan and cover with cold water. Cut mandarins into quarters and remove any pips. 4. Place in the bowl of a food processor and process until smooth. 3. Return mandarins to the pan and cover with cold water. Return mandarins to the saucepan and repeat the process 2 more times (this will reduce the bitterness of the rind). Drain well. pistachio and baking powder and use a metal spoon to fold until just combined. Step 3 Place the pistachios in the bowl of a food processor and process until very finely chopped. Set aside for 1 hour to cool. if desired. Place a saucer over the top to keep mandarins submerged. Add mandarin mixture. Place over high heat and bring to the boil. Step 2 Preheat oven to 180°C.

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