Pan stuf fing

The Australian Women's Weekly - - Main Event -

1 Fen­nel and cheese pan stuff­ing SERVES 10 PREP AND COOK TIME 1 HOUR

Pre­heat oven to 200°C (180°C fan-forced). Place 2 red onions, cut into thick slices cross­ways, in a sin­gle layer in a shal­low roast­ing pan. Top with 1 baby fen­nel, sliced thinly; driz­zle with 2 ta­ble­spoons ex­tra vir­gin olive oil. Cover with foil; roast for 30 min­utes. Toss a 315g, 1-day-old loaf sour­dough bread, torn into chunks, in a large bowl with 1 ta­ble­spoon thyme, 2 ta­ble­spoons cur­rants, 2 ta­ble­spoons pine nuts, cup grated parme­san, ½ cup veg­etable stock and 1 egg un­til com­bined. Spread evenly over onion mix­ture in pan; toss to com­bine. Roast for 30 min­utes or un­til browned.

2 Chorizo and onion pan stuff­ing SERVES 10

PREP AND COOK TIME 1 HOUR 25 MIN­UTES

Pre­heat oven to 200°C (180°C fan-forced). Peel and cut 2 medium (800g) or­ange sweet pota­toes into chunks. Cut 2 medium onions into wedges; toss with sweet potato in a shal­low roast­ing pan. Roast for 30 min­utes. Add 1 (170g) sliced cured chorizo, roast for a fur­ther 10 min­utes. Add 350g 1-day­old cia­batta bread, torn into chunks; toss well. Com­bine 80g melted but­ter and ½ cup chicken stock with 1 lightly beaten egg; driz­zle over the mix­ture in the pan, toss to com­bine. Roast for 30 min­utes or un­til browned.

3 Sprout and ba­con pan stuff­ing SERVES 10 PREP AND COOK TIME 1 HOUR

Pre­heat oven to 200°C (180°C fan-forced). Toss 2 onions, cut into wedges, 250g chopped ba­con slices, 500g halved small brus­sels sprouts, 2 sliced sticks cel­ery and 2 pink lady ap­ples, cut into wedges, with 2 ta­ble­spoons ex­tra vir­gin olive oil in a shal­low roast­ing pan. Sea­son. Roast for 30 min­utes. Add a 315g 1-day­old loaf sour­dough bread, torn into chunks, and ¼ cup fresh sage leaves; toss well. Com­bine 80g melted but­ter and ½ cup chicken stock with 1 lightly beaten egg; driz­zle over mix­ture in pan, toss to com­bine. Roast for 30 min­utes or un­til browned.

4 Corn and pancetta pan stuff­ing SERVES 10

PREP AND COOK TIME 45 MIN­UTES

Pre­heat oven to 200°C (180°C fan-forced). Cut the ker­nels from 2 medium cobs of corn. Toss the corn with 350g 1-day-old cia­batta bread, torn into chunks, 250g chopped pancetta, 60g melted but­ter, 6 green onions, cut into lengths, 2 cloves thinly sliced gar­lic and 2 seeded and thinly sliced fresh long red chill­ies in a shal­low roast­ing pan. Com­bine ½ cup but­ter­milk with 1 lightly beaten egg; driz­zle over the mix­ture in the pan, toss to com­bine. Roast for 40 min­utes or un­til browned.

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