TOHUETGDOREOARTS

EGG AND CHEESE BAR­BE­CUE TOAST

Sunday Herald Sun - Stellar - - On Sunday - “The evenings are long, the days are warm­ing up, so get out­side and en­joy it with an al­fresco din­ner”

SERVES 4

1 cup (250ml) milk 2 tsp Worces­ter­shire sauce Melt the but­ter in a saucepan over medium

SHAN­NON BEN­NETT

then cook for 1 minute. Grad­u­ally add the milk, whisk­ing con­tin­u­ously and cook un­til thick­ened. Sea­son with salt. Add cheese, mus­tard and Worces­ter­shire sauce and whisk un­til smooth. Re­move from the heat and then stir through the egg yolks. Set aside to cool slightly. Spread the cheese mix­ture on one side of each slice of bread. Heat a large fry­pan or bar­be­cue hot­plate over medium-high heat. Brush with oil then, in batches, cook the toasts, cheese side down for 1-2 min­utes un­til the cheese is golden. Flip over and place on a plat­ter. Top with a fried egg and wa­ter­cress. Driz­zle with oil and bal­samic vine­gar and serve with ba­con. 700g pork or chicken sausages Zest of 1 le­mon, juice of ½ le­mon ¼ cup (60ml) tomato sauce mint) Pre­heat bar­be­cue hot­plate or fry­pan over high heat. Re­move meat from the sausage cas­ings. Sea­son with pep­per and com­bine with zest and chives. Com­bine with your hands. Form into 4 patties – larger than the bread rolls as they will shrink when cook­ing. To make the sauce, com­bine the tomato sauce, ke­cap ma­nis and may­on­naise. Com­bine the onion with rice wine vine­gar and sea­son with salt. Set aside. Brush the patties with oil then place on the hot­plate or fry­pan and cook for 2 min­utes a side or un­til charred and cooked through. Re­move and rest for 3-4 min­utes. Com­bine the av­o­cado and le­mon juice and sea­son. Spread onto each bread roll base. Top with the patty, sauce, pick­led onion, cab­bage, mint and top of the roll.

1L chicken stock Pre­heat oven to 220ºc. Heat the oil in a saucepan over medium heat. Add onion and cap­sicum and cook for 3-4 min­utes un­til soft­ened. Add gar­lic and spices and cook for a fur­ther minute un­til fra­grant. Add rice and stir to coat. Add wine and stock. Bring to a sim­mer. Re­duce heat to low. Cook 15 min­utes or un­til liq­uid is ab­sorbed. Stir through the broc­col­ini. Spoon into a bak­ing dish. Top with prawns and squeeze over le­mon juice. Roast 10-15 min­utes un­til prawns are just cooked and top of rice is start­ing to crisp slightly. Serve scat­tered with pars­ley and le­mon wedges. 3cm pieces WOOLWORTHS SHOP­PING LIST Heat the peanut oil in a large fry­pan over a high heat. Add the onion and gar­lic. Cook for 1-2 min­utes un­til slightly cook, toss­ing, for 1-2 min­utes un­til start­ing to colour. Add the soy sauce, mirin, oys­ter sauce 2-3 min­utes un­til the sauce has re­duced. Serve the mix­ture in let­tuce leaves topped with cab­bage, radish slices and tonkatsu sauce.

ADD TO TROL­LEY MEAT/SEAFOOD

• snap­per

sea­son, the start of spring rac­ing, and, in be­tween, the be­gin­ning of the cherry sea­son. There is noth­ing bet­ter than plump, juicy cher­ries that haven’t needed a pass­port to get here. So cel­e­brate this juicy time of the year by serv­ing the fruit on crushed ice for dessert, mound­ing them (de­pit­ted) on a pav with creme fraiche and a driz­zle of melted dark choco­late, or halved and hid­den un­der a drift of al­mond granita. And, if there are any left, pickle them to serve with the ham and turkey at Christ­mas – so much more Aussie than cran­berry jelly.

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