Ham & As­para­gus Bread Bowls

Recipes+ - - Contents -

2 Chicken with Ham & Egg­plant READY IN 25 MIN­UTES

+ 1 egg­plant, sliced

+ 4 sin­gle chicken breast fil­lets

+ 2 ta­ble­spoons veg­etable or olive oil

+ 120g shaved ham

+ 2 cups tomato pasta sauce

+ 1 cup grated pizza cheese

+ Green salad, to serve

Pre­heat oven 200ºC/180ºC fan-forced. Grease and line an oven tray with bak­ing pa­per. Brush egg­plant and chicken with oil. Heat a char-grill pan over mod­er­ate heat. Grill chicken for 3 min­utes each side or un­til browned and cooked. Trans­fer to pre­pared tray. Grill egg­plant for 2 min­utes each side or un­til browned and ten­der. Place egg­plant and ham on top of chicken. Driz­zle with pasta sauce. Sprin­kle with pizza cheese. Bake for 10 min­utes or un­til golden brown. Serve with salad. Serves 4

3 Ham & Mixed Tomato Tart READY IN 30 MIN­UTES

+ 1 sheet frozen puff pas­try, thawed

+ 200g shaved ham, chopped

+ 400g mixed cherry and teardrop toma­toes, halved

+ 100g fetta, crum­bled

+ ½ cup basil leaves

+ Green salad, to serve

Pre­heat oven to 220ºC/200ºC fan-forced. Place pas­try sheet on an oven tray. Us­ing a small, sharp knife, score a 1cm bor­der on pas­try (don’t cut all the way through). Prick base with a fork. Bake for 10 min­utes or un­til puffed and golden brown. Re­duce oven tem­per­a­ture to 180ºC/160ºC fan-forced. Scat­ter pas­try base with ham, tomato and fetta. Bake for 10 min­utes or un­til heated. Top with basil leaves. Serve with salad. Serves 4

4 Ham & As­para­gus Bread Bowls READY IN 25 MIN­UTES

6 Le­banese breads, cut in half

+ Cook­ing oil spray

+ 200g shaved ham, chopped

+ 425g can as­para­gus spears, halved

+ 100g brie, chopped

+ 6 eggs, lightly whisked

+ ½ cup milk

+ Green salad, to serve

Pre­heat oven 180ºC/160ºC fan-forced. Line each hole of a 6-hole (3/4-cup) Texas muf­fin tray with 2 bread halves, over­lap­ping to fit. Spray with oil. Bake for 5 min­utes or un­til toasted . Fill bread cases with ham, as­para­gus and brie. Whisk egg and milk in a jug. Care­fully pour egg mix­ture into bread cases. Bake for 12 min­utes or un­til just set at cen­tre. Serve with salad. Serves 4

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