summer entertaining cookbook

SummerEntertaining

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Crispy Pancetta Cups with Fresh Pear, Rocket and Raisin Salad

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Lite Bites Party Starters Plates to Share On the Grill Sides and Salads Summer Treats

BBQ Beurre Bosc Pears with Vanilla Seared Scallops

Pulled Pork and Mushroom Sliders

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Basil Ricotta Tartlets with Smoked Trout

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Tenderloins in Lemongrass, Chilli and Coconut Flavours with

Cucumber Salad

Za’atar Crusted Lamb Cutlets with Freekeh Tabbouleh

Prawn and Lime Sliders

Jerk Chicken Drumsticks with Pineapple Chilli Salsa and

Coconut Basmati Rice

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Mini Baked Lemon and Blueberry Ricotta Cakes

Ricotta and Honey Semifreddo with Mango and

Watermelon Salad

Pear and Blue Cheese Terrine

Cannoli with Ricotta Cream

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Crispy Coconut Chicken Strips with Avocado Coriander Dip

Satay Fish Bites

Middle Eastern Lamb Meatballs with Chickpea Yoghurt and

Carrot Salad

Satay and Coconut Chicken Breast Skewers with

Green Apple Coleslaw and BBQ Kipfler Potatoes

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Spiced Mushroom and Avocado Tostadas

Garden Pizza

Chicken and Mushroom Tacos

BBQ Chicken Pizza

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Marinated Mushroom Tabbouleh Salad

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Prawn and Pomegranate Salad with Candied Peanuts

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ZOOSH Lemon and Herb Rice Salad

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Asian Pear Slaw

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Lite Bites

Sunny days call for lighter meals that will satisfy but not weigh you down. These

light bites make the perfect lunch or quick snack for the warmer months.




ABOUT MYFOODBOOK ADD TO MY OWN COOKBOOK VIEW RECIPE COLLECTION

INGREDIENTSCHICKEN SKEWERS2 x 300gm Lilydale Free Range Breast Skewers

KIPFLER POTATOES400gm kipfler potatoes, washed, halved lengthways1 tsp ground coriander

GREEN APPLE COLESLAW1 granny smith apple, cored, quartered, cut into matchsticks¼ green cabbage, finely shredded2 green onions, thinly sliced1 Tblsp currants1 Tblsp finely shredded mint leaves, keep some mint sprigs aside to serve1 Tblsp lemon juice2 Tblsp whole egg mayonnaise

METHODCHICKEN SKEWERS1. Preheat oven to 160° fan forced (180°C conventional).

Cook Lilydale Breast Skewers as per instructions on pack. Set chicken aside on a plate covered with foil.

KIPFLER POTATOES1. Preheat a barbecue or chargrill pan to medium-

high heat. Lightly spray the potatoes with olive oil, sprinkle with ground coriander and season with salt and pepper.

2. Cook for 10 to 15 minutes, or until charred and cooked through.

GREEN APPLE COLESLAW1. For the coleslaw, in a medium bowl combine apple,

cabbage, onions, currants, mint, lemon juice and mayonnaise. Serve skewers with potatoes and coleslaw, garnished with mint sprigs.

Satay and Coconut Chicken Breast Skewers with Green Apple Coleslaw

and BBQ Kipfler Potatoes PREP: 15 MINUTES COOK: 20 MINUTES SERVES: 4

Recipe by Lilydale freerangechicken.com.au

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http://www.freerangechicken.com.au

http://myfoodbook.com.au/learn-more

http://myfoodbook.com.au/create

http://myfoodbook.com.au/recipes/contributors/lilydale


INGREDIENTSMIDDLE EASTERN LAMB MEATBALLS400g lean minced lamb

¼ cup breadcrumbs

1 egg

2 tablespoons milk or buttermilk

1 tablespoon sesame seeds

1 teaspoon Moroccan spice mix

Oil spray, for cooking

CARROT SALAD2 carrots, peeled and grated

¼ cup currants, soaked in boiling water for 5 minutes, drained

2 tablespoons chopped toasted pistachios

2 tablespoons lemon juice

½ teaspoon finely grated lemon rind

CHICKPEA YOGHURT1 cup chickpeas, drained and rinsed

1 cup Greek style natural yoghurt

¼ teaspoon ground cumin

1 tablespoon roughly chopped fresh mint

METHODMIDDLE EASTERN LAMB MEATBALLS1. Mix together all the meatball ingredients in a large

bowl and knead until sticky using clean hands.

2. Shape the mixture into meatballs, lightly spray with oil and grill on a preheated barbecue or in a frypan until cooked through.

3. Serve warm meatballs and carrot salad drizzled with chickpea yoghurt.

CARROT SALAD1. To make the salad, combine all ingredients together

in a bowl and stand for 5 minutes.

CHICKPEA YOGHURT1. Blend all the ingredients in a food processor or

blender until smooth.

TIPS & HINTSPepita, sesame or sunflower seeds add a great crunch to the salad.

The meatball mixture can be made into burgers if desired. Try serving leftover meatballs, salad and yoghurt in a pita pocket for lunch.

Middle Eastern Lamb Meatballs with Chickpea Yoghurt and Carrot Salad

PREP: 30 MINUTES COOK: 10 MINUTES SERVES: 4

Recipe by The Dairy Kitchen legendairy.com.au

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http://www.legendairy.com.au



http://myfoodbook.com.au/recipes/contributors/the-dairy-kitchen


INGREDIENTSFISH BITES500g rockling fillets, roughly chopped

¼ cup finely chopped coriander

¼ cup KRAFT Crunchy Peanut Butter

3 spring onions, finely chopped

1 stem lemongrass, finely sliced

1-2 red birds eye chillies, seeded and finely chopped

2 cloves garlic, crushed

1 tablespoon red curry paste

2 teaspoons fish sauce

2 kaffir lime leaves, spine removed, finely shredded, optional

Flour, for dusting

Oil, for shallow frying

SATAY SAUCE½ cup KRAFT Crunchy Peanut Butter, extra

½ cup coconut milk

½ cup water

1 red birds eye chilli, extra, finely shredded

1 tablespoon red curry paste, extra

Coriander leaves, for garnish

METHODFISH BITES

1. PLACE the first 10 ingredients in a food processor and blend until just smooth. Don’t over-mix.

2. SHAPE tablespoons of the mixture into balls and flatten slightly. Lightly dust in flour, shaking off excess. Chill for 15 minutes.

3. HEAT oil in a frypan and shallow fry fish bites, in batches, over medium heat for 5 minutes or until golden and cooked through. Drain on paper towel. Place on an oven tray and keep warm in the oven.

SATAY SAUCE

1. TO MAKE the satay sauce, combine peanut butter, coconut milk, water, chilli and extra curry paste in a small saucepan over low heat and stir until smooth and heated through.

2. ADD extra water if required to thin the sauce. Serve fish bites with satay sauce, garnished with coriander.

TIPS & HINTSPrepare the lemongrass by removing and discarding the green part of the stem, only use the more tender white part.

Satay Fish Bites

PREP: 40 MINUTES COOK: 20 MINUTES MAKES: 24

Recipe by Everyday Delicious Kitchen everydaydelicious.com.au

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http://www.everydaydelicious.com.au



http://myfoodbook.com.au/recipes/contributors/everyday-delicious-kitchen


INGREDIENTSCOCONUT CHICKEN STRIPS1 x 1 kg (approx.) Lilydale Free Range Bulk Chicken Breast Fillets, cut into 2cm wide strips¼ tsp sea salt⅛ tsp ground black pepper½ cup white rice flour2 large eggs2 tblsp water1 ½ cups panko bread crumbs½ cup unsweetened shredded coconut1 cup vegetable oil

AVOCADO CORIANDER DIP1 large avocado½ bunch coriander1 spring onion, chopped1 garlic clove, peeled2 limes, juiced½ teaspoon sea salt

METHODCOCONUT CHICKEN STRIPS1. Preheat the oven to 200°C. Place chicken breast on

a cutting board and cut into long 2cm wide strips. Season chicken breast with salt and pepper.

2. Slice each half into vertical tenders (about 2cm wide strips).

3. Place rice flour in a wide, shallow bowl. Lightly beat eggs and water in another shallow bowl. Combine panko and shredded coconut in a third bowl.

4. Coat each piece of chicken in rice flour, shaking off excess, then dip into egg mixture.

5. Using 2 forks, dip chicken into panko mixture, pressing slightly to adhere the coating. Set aside and continue with remaining chicken.

6. Heat olive oil in a large skillet over medium-high heat. Fry 3 to 4 tenders at a time, for 2 to 3 minutes on each side, until golden brown.

7. Transfer the chicken to a lined baking sheet. Repeat with remaining pieces. Bake the chicken pieces for about 10 minutes, until just cooked through.

8. Serve immediately, with avocado dip.

AVOCADO CORIANDER DIP1. To make avocado coriander dip, place all ingredients

in a food processor and blend until smooth.

Crispy Coconut Chicken Strips with Avocado Coriander Dip



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Creating a Cheese Platter

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Brought to you by The Dairy Kitchen legendairy.com.au

MATCH IT UPServe the accompaniment next to or scattered over the cheese that it matches.

GIVE VARIETYThink about the textures as well as the flavours to offer variety in the selection.

MAKE IT VISUALChoose cheeses with different shapes, colours and sizes for visual impact.

MAKE THE CUTCut whole wheels of cheese in half or take a wedge out so guests don’t feel intimidated.

KEEP IT SIMPLEKeep your accompaniments simple – they should enhance, not overpower, your cheese selection.

DON’T MIX IT UPProvide a different knife for each cheese to prevent mixing flavours.

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Party Starters

Summer signals the start of the entertaining season. Be ready to get

the party started with these tasty bites that will be delicious with (or without)

a glass in hand!





INGREDIENTS1kg pork scotch fillet, trimmed

2 tbs olive oil

375ml chicken stock

2 tbs sriracha chilli sauce

½ cup hoisin sauce

400g button or cup mushrooms, sliced

1 cup whole egg mayonnaise

2 Lebanese cucumbers

2 carrots

1 cup coriander leaves

24 small brioche buns, halved, warmed

METHOD1. Preheat oven to 150°C fan-forced. Season pork.

Heat a large frying pan over high heat until hot. Add 1 tablespoon oil and pork, cook for 5 minutes, turning until all sides are browned.

2. Remove to a small greased roasting pan. Combine the stock, hoisin sauce and half the sriracha. Pour over the pork. Cover tightly with baking paper and 3-4 layers foil. Cook, for 2 ½ hours or until pork is very tender. Stand covered for 20 minutes.

3. Meanwhile, heat the frying pan over high heat until hot. Add remaining oil and the mushrooms, saute 3-5 minutes until light golden. Combine the remaining sriracha with mayonnaise.

4. Use two forks to shred the pork, leaving in the stock mixture. Stir in the mushrooms. Cut the cucumber and carrots into matchsticks. Add coriander and toss to combine.

5. Spread bun bases with sriracha mayonnaise. Top with salad then a pile of pork and mushroom mixture. Secure the bun top and serve.

TIPS & HINTSSriracha is a Thai chilli sauce available from supermarkets and Asian grocery stores.

Mixture will make 24 sliders or 10 burgers.

Pulled Pork and Mushroom Sliders

PREP: 15 MINUTES COOK: 4 HOURS MAKES: 24

Recipe by Power of Mushrooms powerofmushrooms.com.au

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powerofmushrooms.com.au



http://myfoodbook.com.au/recipes/contributors/australian-mushroom-growers


INGREDIENTS12 slices thinly sliced hot pancetta (rounds)

3 ripe Packham’s Triumph pears, finely diced

½ cup baby rocket leaves

¼ cup seeded raisins

2 tablespoons fresh lemon juice

Shaved parmesan for garnish

METHOD1. Preheat oven to 180°C.

2. Using a small muffin pan, place one round of pancetta in each cup of the muffin tin. Bake until pancetta turns golden, about 15 minutes.

3. Using a fork, immediately transfer to a paper towel to drain; cool completely.

4. Just prior to serving mix the salad together in a small bowl, combine pear and juice immediately after cutting the pear to avoid discolouring. Toss through the rocket and raisins.

5. Fill each cup with the salad just before serving and garnish with shaved parmesan.

TIPS & HINTSThe pancetta cases can be made ahead of time.

Crispy Pancetta Cups with Fresh Pear, Rocket and Raisin Salad

MAKES: 12

Recipe by Australian Pears rediscoverthepear.com.au

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http://rediscoverthepear.com.au



http://myfoodbook.com.au/recipes/contributors/australian-pears


INGREDIENTS1 sheet butter puff pastry semi-thawed

160g fresh ricotta

1 tablespoon shredded fresh basil, plus extra small leaves to serve

1 teaspoon finely grated lemon rind

1-2 tablespoons milk

160g mixed coloured cherry tomatoes, thinly sliced

2 tablespoon olive oil

¼ cup baby capers, well-drained (optional)

½ whole smoked trout, skin and bones discarded, flesh flaked

METHOD1. Cut puff pastry into 16 squares before it thaws fully,

transfer squares to a baking paper lined oven tray.

2. Combine ricotta, basil and lemon zest until smooth and season with salt and pepper. Add milk if the mixture seems a little dry and crumbly.

3. Spread ricotta mixture over pastry pieces, leaving a narrow border. Top each with 2 slices tomato.

4. Bake at 220°C for 10-12 minutes or until puffed, golden and cooked through.

5. Meanwhile, pat capers dry with paper towel. Heat oil in a small saucepan over medium-high heat, add capers and fry for 3-4 minutes until crisp. Remove with a slotted spoon and drain on paper towel.

6. Top tartlets with flaked trout, capers and extra basil. Serve warm or at room temperature.

TIPS & HINTSSwap the trout with smoked salmon if it is more to your taste.

This recipe is equally delicious if you leave the trout off altogether, for a vegetarian option.

If you are feeding a crowd, this recipe is easy to double or triple.

Basil Ricotta Tartlets with Smoked Trout

PREP: 15 MINUTES COOK: 10-12 MINUTES MAKES: 16


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INGREDIENTS4 ripe beurre bosc pears

Juice of 1 lemon

24 large scallops, roe on

1 teaspoon vanilla sea salt

½ teaspoon white pepper

1 tablespoon olive oil

2 tablespoons cold butter

METHOD1. Slice the pears across the widest part into 15mm

slices, each pear should cut three slices, the remaining pear is for the cook to enjoy!

2. Place the slices in a bowl and toss with the lemon juice and water to cover to prevent browning. When ready to serve, pat the pear slices dry with kitchen paper, also pat dry the scallops.

3. Toss the pear slices in olive oil. Place onto the griddle of a heated BBQ and cook till golden

4. Dip the flat sides of the scallops in the vanilla salt and white pepper. Heat a non stick large pan; add the olive oil and then the scallops. Cook for 1 minute on each side.

5. Remove the pan from the heat and add the butter, as it melts basting the scallops with the butter and oil. Remove from the pan and set aside.

6. To serve place scallops next to the pear slices, drizzle with any remaining butter. Garnish with lemon.

BBQ Beurre Bosc Pears with Vanilla Seared Scallops

SERVES: 4


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Choose the Right Pear for the Season!PACKHAM’S TRIUMPHKnown for its delicious rich flavour, the Packham makes a great snack and is perfect for baking, poaching and salads. Available May to January and is medium to large in size.

BEURRÉ BOSCThe Beurré Bosc is available from March to November and is a medium to large pear. Sweet and juicy, it’s one of the best all-rounders for cooking and great in salads.

RED ANJOUThe Red Anjou has a white, fine textured flesh with a mint after taste, making it great for salads. It’s medium in size and available from April to November.

WILLIAMS’ BON CHRÉTIENMedium in size and famous for its yellow colour, the Williams is available from mid January to May and ideal as a snack, for poaching, baking and salads.

CORELLA / FORELLEThe Corella pear is available from April to the end of October, small to medium in size and delicious eaten fresh or in a salad.

WINTER NELISSmall to medium in size, the sweet flavour of the Winter Nelis makes it perfect for cooking, bottling or simply eating fresh. Available from March to November.

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Brought to you by Australian Pears rediscoverthepear.com.au

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Plates to ShareThe warmer months are the perfect time

to gather friends and family around to share a feast. These recipes are ideal for sharing and will have you covered for all occasions - helping you on your way to

effortless entertaining!





BBQ Chicken Pizza


Recipe by Perfect Italiano perfectitaliano.com.au

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INGREDIENTS1 large (30cm) pizza base

⅓ packet of Perfect Italiano Pizza Plus

1 medium size chicken breast (about 200g)

2 tsp olive oil

3 tbsp BBQ Sauce

1 shallot, finely sliced

4 swiss brown mushrooms, sliced

170g marinated capsicum, drained and cut into slices

1 tbsp thyme leaves

METHOD1. Preheat the oven to 250°C.

2. Place the olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 5 minutes on each side or until browned and cooked through.

3. Transfer the chicken to a plate, cover with foil and allow to rest for 5 minutes.

4. Once rested, slice into thin strips or roughly shred.

5. Spread the BBQ sauce over the pizza base. Sprinkle over ¾ of the Perfect Italiano Pizza Plus to evenly cover the base.

6. Top with the chicken, mushrooms, shallot, capsicum and thyme leaves. Sprinkle over the remaining Perfect Italiano Pizza Plus.

7. Bake for 10 minutes or until the cheese melts and the base becomes crispy.

8. Serve immediately.

TIPS & HINTSIf you want to make this pizza even simpler try using leftover roast chicken or a cooked BBQ chicken from your supermarket instead of cooking the chicken breast.

http://www.perfectitaliano.com.au



http://myfoodbook.com.au/recipes/contributors/perfect-italiano


INGREDIENTS400g button, cup or flat mushrooms

3 tsp olive oil

4 green onions, finely chopped

30g sachet taco seasoning

400g chicken mince

¾ cup tomato salsa

10 mini flour tortillas

2 cups coleslaw, to serve

METHOD1. Finely chop the mushrooms by hand or put in a

food processor, use pulse button to finely chopped. Heat the oil in a saucepan over medium heat.

2. Add three-quarters of green onions and seasoning, cook for 1 minute. Increase heat to high, add mushrooms and mince, cook, stirring, for 8-10 minutes until browned.

3. Add tomato salsa and bring to a simmer. Reduce heat to low, simmer 10 minutes or until the sauce thickens.

4. Warm the tortillas following packet directions. Divide mushroom mince mixture and coleslaw evenly between tortillas. Sprinkle with remaining green onions. Serve.

Chicken and Mushroom Tacos



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Garden Pizza PREP: 5 MINUTES COOK: 15 MINUTES SERVES: 2


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INGREDIENTS1 large (30cm) pizza base

3 tbsp tomato paste

2 cloves garlic, finely diced

Splash of olive oil

1 small zucchini, thinly sliced

⅓ cup kalamata olives, pitted

⅓ packet of Perfect Italiano Pizza Plus

Handful of fresh thyme leaves, picked

Handful of fresh rocket leaves

Salt & black pepper


2. In a small bowl mix olive oil, garlic, salt & pepper together, set aside.

3. Spread pizza base with tomato paste then sprinkle over Perfect Italiano Pizza Plus to evenly cover the base followed by the picked thyme leaves.

4. Lay the slices of zucchini down in an even manner trying not to overlap the slices, top with olives then drizzle the garlic oil over the top.

5. Place pizza in the oven for 10-15 minutes until the cheese is melted and base is crispy, remove from oven then top with rocket leaves, cut and serve.

TIPS & HINTSSprinkle chilli flakes over the base with the tomato paste and finish the cooked pizza by topping with heaped teaspoons of Perfect Italiano Ricotta and fresh lemon zest along with the rocket.






INGREDIENTS3 tsp smoked paprika

2 tsp dried oregano

2 tbs olive oil

400g button or cup mushrooms, sliced

1 red capsicum, quartered, thinly sliced

1 yellow capsicum, quartered, thinly sliced

1 red onion, cut into thin wedges

12 corn tortillas

2 ripe avocados, mashed

Coriander sprigs & lime wedges, to serve

METHOD1. Combine paprika and oregano. Put mushrooms,

capsicum and onion into a large bowl. Sprinkle over paprika mixture, season. Drizzle over the oil, toss to coat. Use a 7cm scone cutter to cut 3 circles from each tortilla.

2. Preheat barbecue plate or grill on high until hot. Reduce heat to medium-high. Barbecue tortilla rounds, in batches, for 1-2 minutes each side until light golden. Remove to a wire rack to cool.

3. Add the mushroom mixture to the barbecue plate, cook, turning often for 6-8 minutes until tender. Return to the bowl.

4. Dollop avocado onto each tortilla. Top with mushroom mixture and coriander. Serve with lime.

Spiced Mushroom and Avocado Tostadas



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PREPARINGThere is no need to peel mushrooms. Apart from being time consuming, a lot of goodness and flavour is lost when you remove the skin. Wipe mushrooms gently with a damp cloth or use a soft brush to clean the skin surface. Do not soak in water, as the mushrooms will absorb water and this dilutes the flavour.

STORINGFor prolonged shelf-life, store mushrooms in their original packaging or in a porous paper bag. When stored in a paper bag on the bottom shelf of the fridge, mushrooms will last at least a week. Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one month.

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Selecting, Storing and Preparing Mushrooms

SELECTINGChoose mushrooms that are plump and firm with a smooth appearance. Surfaces should be dry, but not dried out. A closed veil under the cap indicates a mild flavour, while an open veil and exposed gills means a richer flavour.

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Brought to you by Power of Mushrooms powerofmushrooms.com.au


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On the Grill

It goes without saying that Summer and BBQ’s go together. This collection

of classic recipes, as well as some fresh, new ideas will have your guests

clamoring for more!





INGREDIENTS8 Lilydale Free Range Chicken Drumsticks

MARINADE2 Tblsp vegetable oil1 Tblsp honey2 green onions, trimmed and finely sliced2 cloves garlic2 long green chillies, seeded, roughly chopped2 ½ tsp Jamaican allspice½ tsp ground pepper½ tsp chilli flakes¼ cup fresh coriander leaves

COCONUT BASMATI RICE1 cup basmati rice1/4 cup coconut milk2 Tblsp shredded coconut, toasted

PINEAPPLE CHILLI SALSA½ pineapple, skin removed, cored, finely diced1 long red chilli, seeded, finely choppedJuice and zest of 1 lime2 Tblsp coriander leaves, finely choppedLime wedges, to serve

METHOD1. Preheat oven to 160° fan forced (180°C conventional).

2. To prepare the marinade, combine marinade ingredients in a small food processer and process until combined.

3. Place drumsticks in a large snap lock bag or shallow glass dish. Pour marinade over drumsticks and toss to coat. Marinate in the fridge for at least 1 hour but preferably overnight.

4. Preheat a barbecue or chargrill pan over medium-high heat. Cook chicken for 5 to 6 minutes, turning often, or until charred.

5. Place chicken on a large baking tray lined with baking paper and cook for 20 to 25 minutes, or until chicken is cooked through.

6. Meanwhile, cook basmati rice according to packet instructions. Drain and place rice in a serving bowl. Drizzle with coconut milk and top off by sprinkling with shredded coconut.

7. To make salsa, combine pineapple, chilli, lime juice and zest and coriander in a medium bowl. Serve drumsticks with coconut rice, pineapple salsa and lime wedges, if desired.

TIPS & HINTSJamaican allspice is easily available at specialty food stores.

Jerk Chicken Drumsticks with Pineapple Chilli Salsa and Coconut Basmati Rice

PREP: 15 MINUTES + MARINATING TIME COOK: 30 MINUTES SERVES: 4


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INGREDIENTS1 long red chilli, finely chopped

1 clove garlic, roughly chopped

½ teaspoon finely grated ginger

50g brown sugar

2 ½ tablespoons fish sauce

2 ½ tablespoons lime juice

1 medium carrot (150g), julienned

16 large green prawns (500g), peeled and tails removed

2 tablespoons peanut or vegetable oil

½ teaspoon freshly ground black pepper

4 cloves garlic (20g), extra, crushed

2 long red chillies (40g), extra, finely chopped

2 teaspoons finely grated lime rind

2 teaspoons lime juice, extra

150g spreadable cream cheese

Pinch of salt

10g Vietnamese mint leaves, torn

15g coriander leaves, torn

15g mint leaves, torn

8 mini sweet glazed white buns

METHOD1. Pound chilli, garlic and ginger in a mortar and pestle

until a paste has formed. Mix in sugar and fish sauce until dissolved, then add lime juice. Stir dressing into carrot and stand for at least 15 minutes.

2. Toss prawns in oil, pepper and extra garlic and marinate for 10 minutes. Mix extra chilli, lime rind, juice and cream cheese in a seperate bowl.

3. Just before serving, toss herbs through the carrot mixture and set aside. Season prawns with salt, then cook in a hot frypan or barbecue for 1-2 minutes each side until just cooked through.

4. Serve salad, cream cheese, prawns and a bowl of buns seperately and allow people to create their own sliders by spreading with lime and chilli cream cheese, topping with 2 warm prawns and some herb and carrot salad.

TIPS & HINTSDrain some of the dressing off the herb salad before assembling sliders to prevent buns becoming soggy.

Sour cream can be substituted for the cream cheese, if desired. Soft white buns are available at Asian-style bakeries. Try substituting with brioche.

Prawn and Lime Sliders



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INGREDIENTS12-18 lamb cutlets

1 cup ZOOSH The Classic French Bistro Fresh & Crisp Vinaigrette

⅓ cup freekeh, cooked as per packet directions

200g grape tomatoes, chopped

1 ½ cups chopped parsley

¾ cup chopped mint

4 spring onions, chopped

Finely grated rind of 1 lemon

90g feta, broken into pieces

2 tablespoons za’atar

Grilled pita bread, for serving

METHOD1. TOSS half the dressing through the cutlets and

marinate for 30 minutes in the fridge.

2. COMBINE the freekeh, tomato and remaining dressing in a bowl. Stir in the herbs, spring onion and lemon rind. Scatter over the feta.

3. REMOVE the cutlets from the dressing and discard dressing. Sprinkle the cutlets with Za’atar and cook on a lightly oiled hot BBQ or chargrill until done to your liking.

4. SPOON the salad onto a large serving platter and top with the cutlets. Serve immediately with grilled pita bread.

TIPS & HINTSZa’atar is a spice mix containing sesame seeds, sumac, and various herbs and spices and is used in Middle Eastern cooking. It can be purchased in specialty and Middle Eastern food stores. Use sumac as an alternative.

Freekeh is wheat that is picked green and not completely dry. It is available whole or cracked.

Za'atar Crusted Lamb Cutlets with Freekeh Tabbouleh



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INGREDIENTSDRESSING2 tablespoons rice vinegar2 tablespoons coconut sugar1 tablespoon freshly squeezed lime juice1 tablespoon fish sauce

TENDERLOINS500g Lilydale Free Range Chicken Tenderloins1 stalk lemongrass, roughly chopped2 shallots2 small red chillies, stalks trimmed2 cloves garlic1 tablespoon grated ginger1 coriander plant, including the root, rinsed well½ cup coconut cream2 teaspoons fish sauce1 tablespoon coconut sugarLime, fresh coriander leaves and sliced red chilli, to serve½ cup salted peanuts, to serve

SALAD2 Lebanese cucumbers, shaved lengthways with a vegetable peeler½ small red onion, cut into fine wedges¼ cup coriander leaves

METHODDRESSING1. To make the dressing, combine the rice vinegar,

coconut sugar, lime juice and fish sauce in a jug.

TENDERLOINS1. Combine the lemongrass, shallots, 2 red chillies,

garlic, ginger, coriander, coconut cream, fish sauce and coconut sugar in a small food processor and process to form a paste.

2. Thread the chicken tenderloins onto skewers and pour over just enough marinade to coat the chicken (remaining marinade can be stored in the refrigerator for up to 1 week).

3. Marinate the chicken in the refrigerator for 30 minutes.

4. Chargrill the tenderloins over a medium heat for 2-3 minutes on each side or until cooked through.

5. Garnish with lime, coriander, sliced red chilli and peanuts. Pour over the dressing just before serving.

SALAD1. Place the cucumber, red onion and coriander

leaves on a serving plate alongside the chargrilled tenderloins.

Tenderloins in Lemongrass, Chilli and Coconut Flavours with Cucumber Salad

PREP: 15 MINUTES+ 30 MINS FOR MARINATING COOK: 10 MINUTES SERVES: 4


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GRILLING CHICKEN ON THE BBQChicken needs to cook thoroughly but you don’t want the skin to burn, so it is best to grill chicken over medium indirect heat, preferably covered with a lid. If you are basting your chicken with a sauce only start this process about 15 minutes before the chicken is done, otherwise you run the risk of the sauce burning.

MARINATING CHICKENMarinating chicken is a great way of adding more flavour and moisture as well as tenderising the meat. Ingredients for marinades vary greatly but as a general rule a good marinade usually contains oil (like olive or sesame oil), acid (like citrus or buttermilk) and seasoning (like garlic, chilli and herbs).

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Cooking the Perfect ChickenCHOOSE THE RIGHT CUTIt is important to pick the right cut of chicken for your cooking method. If you are making a quick weeknight dinner then opt for chicken breast or chicken thigh fillets. If you have more time to kick back then go for a whole chicken and bone-in cuts like drumsticks, which will take much longer to cook.

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Bought to you by Lilydale Free Range Chicken freerangechicken.com.au


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Sides andSalads

In our book sides and salads shouldn’t play second fiddle to the main event, but

be a meal that will shine on its own. Try these delicious recipes that are just as impressive served alone or as part of

bigger summer spread.





INGREDIENTS2 lemons, rind finely grated, juiced

⅓ cup extra virgin olive oil

1 tsp caster sugar

400g button or cup mushrooms, thinly sliced

3 large ripe tomatoes, halved

1 cup burghul

1 bunch (1 ½ cups) flat leaf parsley leaves

1 bunch (1 cup) fresh mint leaves

4 green onions, thinly sliced

METHOD1. Whisk the lemon rind, juice, oil and caster

sugar together in a large bowl. Season. Add the mushrooms and stir to coat. Cover and refrigerate 1 hour or until mushrooms have absorbed dressing.

2. Meanwhile, squeeze the tomato seeds and juice over the burghul. Stir to combine. Cover and stand for 15 minutes. Finely dice the tomato flesh and chop the parsley and mint.

3. Add the tomato, herbs, green onions and burghul to the mushrooms. Season, toss gently to combine. Serve with barbecue steak, chicken or seafood.

Marinated Mushroom Tabbouleh Salad

PREP: 20 MINUTES + 60 MINUTES MARINATING SERVES:4-6 AS A SIDE


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INGREDIENTS½ cup sugar

1 cup roasted unsalted peanuts

Salt flakes, to taste

250g green prawn cutlets, deveined

¼ cup ZOOSH Wild Times Mango, Chilli & Lime dressing

2 cloves garlic, crushed

Olive oil spray

75g rocket leaves

1 pear, thinly sliced

⅓ cup pomegranate seeds

METHOD1. HEAT sugar in a heavy based saucepan and cook

without stirring until the sugar melts and is amber in colour. Add peanuts and working quickly, toss and coat in the sugar mixture.

2. SPREAD mixture in a single layer onto a paper lined tray, sprinkle with salt and allow to cool completely. Roughly chop or break into pieces.

3. PLACE prawns in a bowl, add 2 tablespoons dressing and the garlic and stir to combine. Stand for 10 minutes.

4. HEAT a BBQ plate or frypan and spray with oil. Cook prawns until done to your liking.

5. TOSS rocket and pear together on a flat serving platter. Top with prawns and drizzle with remaining dressing. Sprinkle with candied peanuts and pomegranate. Serve immediately.

Prawn and Pomegranate Salad with Candied Peanuts



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INGREDIENTSSLAW¼ wombok chinese cabbage, finely shredded

1 carrot, grated

3 firm William pears, unpeeled, cut into fine julienne

20 snow peas cut into fine julienne

1 stalk celery, sliced finely

1 red chilli, finely sliced

2 spring onions, sliced

¼ cup small mint leaves

¼ cup small Vietnamese mint leaves

½ cup coriander leaves

DRESSING1 teaspoon sesame oil

3 tablespoons mirin

1 tablespoon fish sauce

1 tablespoon grated palm sugar

1 tablespoon lime juice

Salt to taste

METHODSLAW1. Combine all the prepared vegetables/fruit and herbs

in a large bowl.

DRESSING2. Whisk together the dressing ingredients and toss

through the salad.

Asian Pear Slaw

SERVES: 4


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INGREDIENTS1 cup brown and wild rice mix, cooked as per packet directions, cool

½ cup ZOOSH Get Squeezed Lemon & Herb A Grain Salad’s Bestie dressing

2 corn cobs, barbequed or chargrilled until just tender then kernels cut off

¼ red onion, finely chopped

3 spring onions, sliced

50 g baby rocket

100g feta, crumbled

METHOD1. COMBINE the rice with dressing and toss to combine

with the remaining ingredients. Serve immediately.

TIPS & HINTS If you intend to chill the salad before you need it, omit the rocket leaves and toss them through just prior to serving.

ZOOSH Lemon and Herb Rice Salad



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Tips for Eating Outdoors

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Brought to you by Everyday Delicious Kitchen everydaydelicious.com.au

KEEP IT COLDBe certain you have ice packs fully frozen before placing into the esky and throw a bag or two of ice over sealed containers once the food is packed. This will help to keep the temperature down.

PREPARE AHEADTry to have salads dressed where possible and cooked foods cut or portioned before leaving home.

DON’T FORGET WATERIf you are going to an area with no running water, ensure you take some from home for hand washing, washing up and drinking water.

TRANSPORT BBQ MEATIf barbecuing, keep meat in a sealed container and place at the bottom of the esky to ensure no raw juices run onto other foods and contaminate them.

KEEP FLIES AWAYDon’t forget to pack a gauze throw over, old table cloth or sheet to lay over the food once set out, to prevent spoilage from the ever present flies.

LEFTOVERSAs a general rule in the interests of food safety, if it travelled to the picnic in an esky, it is best to discard any leftovers on your return home.

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Summer Treats

No celebration is complete without something to finish off the meal.

Summer gets even sweeter with these mouthwatering light treats to tempt your

guests (and yourself of course!).





INGREDIENTSCANNOLI (OR USE PRE-MADE CANNOLI SHELLS)150g plain flour, plus extra for dusting

1 tbsp caster sugar

⅛ tsp bi-carb soda

⅓ cup marsala

½ tsp cinnamon

2 tsp Dutch cocoa

1 egg yolk, lightly beaten

40g lard, melted and cooled slightly

Vegetable oil, for frying

RICOTTA CREAM750g Perfect Italiano Original Ricotta

40g icing sugar

1 tbsp orange zest

Icing sugar, for dusting

METHODCANNOLI (OR USE PRE-MADE CANNOLI SHELLS)1. In a medium bowl, combine the flour, sugar, bi-carb soda, cocoa and

cinnamon. In another medium bowl, whisk together the egg yolk, lard and marsala. Pour the liquid into the dry ingredients, and stir until a dough forms.

2. Place the dough onto a lightly floured clean surface and knead for 5-10 minutes or until elastic.

3. Cut the dough in half and roll each piece of dough using a floured rolling pin (or pasta machine on the second lowest setting) until very thin. Cut the pastry into 11cm squares.

4. Working with one square at a time, lay a lightly oiled metal cannoli tube diagonally along a pastry square, and fold the opposite corners of the pastry inwards to connect the corners.

5. Heat the oil in a large pot or deep fryer until it reaches 180°C. Working in batches, deep fry the cannoli shells for 2-3 minutes or until golden, and then remove from the oil and drain on paper towel.

6. Once cooled slightly, slide the cannoli off the metal tube. Continue this process until all the cannoli are cooked.

RICOTTA CREAM1. Meanwhile, make the ricotta cream by combing the ricotta, icing

sugar and orange zest in a medium bowl until thoroughly mixed. Refrigerate until ready to assemble.

2. Once completely cool, assemble the cannoli by piping ricotta filling into the pastry shells, and dust generously with icing sugar. Serve immediately.

TIPS & HINTSBuy ready-made cannoli shells from Italian delicatessens or specialty stores to make this recipe simple and quick.

Metal cannoli tubes are readily available from kitchen and cooking shops.

Cannoli with Ricotta Cream

PREP: 45 MINUTES COOK: 15 MINUTES


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INGREDIENTS¼ cup water

1 cup sugar

2 whole star anise, finely grated on micro plane

¼ teaspoon salt

2 teaspoons fresh lemon juice

12 firm William Pears

150 g mild blue cheese, thinly sliced

1 cup macadamia nuts, roasted and roughly chopped


2. Bring water and ¾ cup sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves, continue to cook, swirling pan until mixture turns golden amber.

3. Pour caramel into a 13cm x 7 cm round cake tin, swirling to coat bottom and sides.

4. Place star anise in a small bowl. Combine salt and remaining ¼ cup sugar with the star anise. Place lemon juice in a small bowl.

5. Using a mandolin, slice each pear lengthwise 3-4 mm thick, stopping at the core and turning over to slice the opposite half.

6. Arrange a layer of pear slices in a tight, overlapping circle in cake tin, working anti-clockwise to cover the bottom.

7. Brush lightly with lemon juice, and sprinkle with 1 teaspoon sugar mixture. Arrange next layer of pear slices in a tight, overlapping circle, working clockwise to cover previous layer. Sprinkle with 1 teaspoon sugar mixture.

8. Repeat slicing and layering with remaining pears, leaving a small space at the top of the tin.

9. Cover the tin with foil. Place into a deep roasting pan and transfer to oven. Create a bain marie by carefully pour boiling water into the roasting pan to come halfway up sides of the cake tin.

10. Bake for 90 minutes and test in the centre with a skewer, it should have no resistance. Allow to cool completely in the tin.

11. Place an upturned serving plate over the cooled terrine and quickly invert. Remove cake tin.

12. Crumble the blue cheese and scatter over the top of the terrine with the roasted macadamia nuts.

Pear and Blue Cheese Terrine

SERVES: 6-8


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INGREDIENTS300ml Australian thickened cream

3 extra large eggs, at room temperature

½ cup caster sugar

⅓ cup honey

400g fresh ricotta, mashed

500g seedless watermelon, peeled and chopped

1 large mango, peeled, seeded and chopped

2 passion fruit, cut in half

⅓ cup small mint leaves

Honey, extra, to serve

METHOD1. Whip cream until soft peaks form. Cover and

refrigerate.

2. Beat eggs, sugar and honey with electric beaters, about 10 minutes, until thick and pale, and a ribbon holds shape when the beater is lifted. Add ricotta and whisk until smooth. Fold in whipped cream.

3. Pour mixture into buttered 7-cup capacity baking paper-lined loaf pan. Cover with plastic wrap and freeze for 4-5 hours or overnight, until firm.

4. Combine watermelon, mango, passion fruit pulp and mint.

5. Twenty minutes before serving, place semifreddo in the fridge to soften slightly. Remove plastic and turn semifreddo onto a serving plate. Remove pan and paper. Top with salsa. Serve sliced, drizzled with extra honey.

Ricotta and Honey Semifreddo with Mango and Watermelon Salad

PREP: 20 MINUTES + 4-5 HOURS FREEZING TIME SERVES: 8-10


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INGREDIENTS375g self raising flour

1 tsp ground cinnamon

150g caster sugar

2 eggs

60g Western Star Unsalted Butter, melted

1 tbsp lemon zest

250g tub Perfect Italiano Original Ricotta

½ cup blueberries

METHOD1. Preheat the oven to 180°C. Place 12 patty cases into

a muffin tray and set aside.

2. Sift the flour and cinnamon into a large bowl. Add the caster sugar and stir to mix.

3. Place the eggs, butter, and milk in a jug, and whisk to combine. Add the liquid ingredients to the dry ingredients and stir until just incorporated.

4. Gently stir through the ricotta, lemon zest and ¾ of the blueberries. Fill patty cases until they are ¾ full and top with the remaining blueberries.

5. Bake for 20-25 minutes or until golden.

TIPS & HINTSTurn these into a quick dessert by serving warm with extra berries and a spoonful of cream, creme fraiche or extra ricotta.

Mini Baked Lemon and Blueberry Ricotta Cakes



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Delicious ways with Ricotta

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Brought to you by Perfect Italiano perfectitaliano.com.au

BREAKFAST BOWLWhip up equal parts ricotta with low fat vanilla yoghurt, add a little honey and dollop on fresh fruit salad or toasted muesli.

EASY DESSERTFor a quick and easy dessert, dollop a spoonful of ricotta over peach halves, sprinkle with a little brown sugar then place under the grill.

DIP ITFor the perfect dip, mix a 250g tub of ricotta with a packet of frozen spinach or avocado, two spoonfuls of sour cream and a packet of dried French onion soup mix.

BEST AVOCADO ON TOASTMash ripe avocado with ricotta and season well with salt and pepper. Spread over thick sliced toast for a snack.

QUICK SWEET TREATSpread ricotta on fruit toast, top with sliced fruit and cinnamon sugar (equal parts sugar and cinnamon) or honey.

LASAGNE WITH A TWISTAs an alternative to white sauce for lasagne, mix a 250g tub of ricotta with half a cup of grated parmesan and one egg, then spread over the top.

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