Ingredients: BBQ Chorizo, Pineapple & Green Capsicum Pizza

BBQ CHORIZO, PINEAPPLE & GREEN CAPSICUM PIZZA
Ingredients
1 pizza base (20cm diameter) 1 medium green capsicum
2 tbs pizza sauce 125g pineapple pieces (drained)
1 cup mozzarella cheese BBQ sauce to swirl on top
50g Hans sliced Chorizo
Method
Preheat oven to 180c
Spread pizza sauce over base
Sprinkle with half the mozzarella cheese
Spread Hans sliced Chorizo, pineapple pieces & capsicum evenly over the base
Sprinkle with remaining mozzarella cheese
Bake approximately 15 minutes until golden
Serve with a swirl of BBQ sauce on top
FETTUCCINE CARBONARA
Ingredients
8 rashers bacon
450g fettuccine
4 eggs
½ cup (60g) grated fresh Parmesan cheese
1¼ cups (300ml) cream
Black pepper
Method
1. Trim bacon and cut into chunks. Fry in frypan over medium heat until crispy, remove
and drain on a paper towel.
2. Boil a large pot of water add a splash of olive oil and a pinch of salt and cook the
fettuccine for 9-10 minutes, or till al dente. Drain and return to pot to keep warm.
3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta
in the pot and toss gently with tongs.
4. Return the pan to a very low heat and cook for 1 - 2 minutes, or until slightly thickened
- don't overheat or the eggs will scramble. Season well with black pepper and serve.
BACON CHEDDAR DEVILED EGGS
Ingredients
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Method
1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and
immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold
running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until
evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for
about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl.
Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg
white halves with the yolk mixture and refrigerate until serving.
GARLIC, BASIL, AND BACON DEVILED EGGS
Ingredients
12 eggs
5 slices bacon
2 large cloves garlic, pressed
1/2 cup finely chopped fresh basil
1/3 cup mayonnaise
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste
1/4 teaspoon paprika for garnish
Method
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by
1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the
heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under
cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a
bowl. Mash the yolks with a fork.
2. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned,
about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed
egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture
until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg
with a bit of paprika.
JENNY’S SPAGETTI BOLAGNAISE

Ingredients
Olive oil
Onion
Garlic
550g lean mince
1 tin tomato soup
1/4 cup tomato paste
Oregano (good pinch)
½ cup red wine
2 tablespoon tomato sauce
2 tablespoon sweet chilli sauce
½ cup chicken stock
Method
Sauté onion and garlic in the olive oil then brown the mincemeat until colour changes.
Add wine and oregano and reduce for 2 minutes. Add tomato paste and cook 1 minute
Add tomato soup, chicken stock, tomato sauce and sweet chilli sauce
Simmer for about 1 hour. Add salt and pepper to taste
JULIE'S LAMB, FETA AND HERB WHOLEMEAL PASTA

Ingredients
500g San Remo wholemeal penne pasta
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed
500g lamb mince
2 tablespoons lemon juice
3 vine-ripened tomatoes, finely chopped
1/2 cup feta cheese, crumbled
1/2 cup flat-leaf parsley leaves, chopped
Salt and Pepper to taste
Method
1. Cook pasta according to packet directions, or until al dente.
2. Meanwhile, heat oil in a frying pan over medium heat. Add onion and cook for 3 to 4
minutes. Add garlic and cook for a further 1 minute.
3. Increase heat to medium-high. Add mince and cook, stirring with a wooden spoon,
for 3 minutes or until mince is browned. Add lemon juice, tomatoes and salt and
pepper. Cook for 4 to 5 minutes or until tomatoes soften. Remove from heat.
4. Drain pasta and return to pan. Add mince mixture, feta and parsley. Toss. Season
with salt and pepper and serve
SAN CHOY BOW WITH PORK & SHIITAKE MUSHROOMS

Ingredients
Iceberg lettuce leaves, to serve
4 tablespoon peanut oil
2 cloves garlic, finely sliced
2 tablespoon ginger, finely julienned
300g pork mince
½ red onion, chopped
8 shitake mushrooms, sliced
1 stick of celery, chopped
2 tablespoons sugar
2 tablespoons light soy sauce
2 tablespoons oyster sauce
½ teaspoon sesame oil
3 tablespoons rice wine (shao hsing cooking wine)
1 cup bean sprouts
1 carrot julienned
6 green onions, sliced diagonally
8 snow peas, julienned
1 large red chilli, finely sliced diagonally
1 handful coriander sprigs, leaves only
hoisin sauce to serve
Method
Trim lettuce leaves and cover in cold water, soak in refrigerator for 15 minutes, drain.
Heat a wok over high heat. Add oil, garlic and ginger and stir-fry for 20 seconds. Add
mince and fry for 2-3 minutes, breaking up any lumps with a wooden spoon. Add onion,
mushrooms and celery and cook for 1 minute.
Add sugar, soy, oyster sauce, sesame oil and rice wine, cook for 30 seconds. Add sprouts,
carrot, half the green onions, snow peas, chill and coriander and stir for 30 seconds.
To serve, spoon pork filling into lettuce leaves, top with remaining onions and roll up. Serve
with hoisin sauce on the side..
JAMIE OLIVER’S CAPSICUM
Ingredients
Red Capsicum
Cashew Nuts
Olive Oil
Paprika
Lemon Juice
Method
Cook capsicum in oil until tender then add lemon juice, cashew nuts and paprika
PETERS UNNAMED ZUCCCHINI DISH
Ingredients
zucchini
tomato
onion
soy sauce
garlic
chilli
coriander (optional)
Method
Chop vegetables then sauté

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Ingredients: BBQ Chorizo, Pineapple & Green Capsicum Pizza

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BBQ CHORIZO, PINEAPPLE & GREEN CAPSICUM PIZZA

GARLIC, BASIL, AND BACON DEVILED EGGS

JENNY’S SPAGETTI BOLAGNAISE

JULIE'S LAMB, FETA AND HERB WHOLEMEAL PASTA

SAN CHOY BOW WITH PORK & SHIITAKE MUSHROOMS

JAMIE OLIVER’S CAPSICUM

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