EGG AND CHEESE BARBECUE TOAST
1 cup (250ml) milk 2 tsp Worcestershire sauce Melt the butter in a saucepan over medium
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
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.