PANZANELLA TRAY BAKE CHICKEN & MUSHROOM FRICASSEE

SERVES 4 PREP 20 MINS COOK 45 MINS

SERVES 4 PREP 15 MINS COOK 35 MINS

• ½ loaf sourdough bread, torn into 2cm pieces

• 1/ cup extra-virgin olive oil

3

• 1 eggplant, cubed

• 2 x 680g pkts pork chipolatas (32)

• 1 red capsicum, seeded, cubed

• 250g cherry truss tomatoes

• ¾ cup pitted Sicilian olives

• 4 garlic cloves, thinly sliced

• ½ cup chicken stock

• ¼ cup lemon juice

• ½ cup fresh basil leaves

1 Preheat oven to 180°C.

2 In a bowl, toss sourdough with half the olive oil. Set aside.

3 In a flameproof, 10-cup casserole dish, heat remaining oil on high. Saute eggplant 4-5 mins until golden. Remove from pan and set aside.

4 In same pan, brown chipolatas 4-5 mins. Remove dish from heat.

5 Return eggplant to dish with capsicum, tomatoes, olives and garlic. Pour over combined stock and lemon juice. Top with bread. Season.

6 Bake 20-25 mins until bread is crisp and golden and chipolatas are cooked through. Sprinkle with basil leaves. Set aside one-third for lunch.

• 90g butter, chopped

• 6 rashers rindless bacon, chopped

• 2 onions, chopped

• 1 clove garlic, crushed

• 350g mushrooms, quartered

• 750g chicken thigh fillets, halved

• 1/ cup seasoned flour

3 •

1 ¾ cups chicken stock

• 6 thyme sprigs, plus extra, to serve

• 1 ½ tsp ground cumin

• 300ml tub thickened cream

• sourdough bread, to serve

1 In a large frying pan, melt butter on high. Saute bacon, onion and garlic, 2-3 mins until bacon is golden. Add mushrooms to pan and cook, stirring, 3-4 mins until tender. Push to one side of pan.

2 Toss chicken in flour, shaking off excess. Add chicken to pan and cook 5-6 mins, turning, until golden. 3 Stir in flour, stock, thyme and cumin. Season to taste. Bring to boil. Reduce heat to low and simmer 20-25 mins until chicken is cooked and sauce thickens.

4 Add cream and cook, stirring, until mixture simmers. Cook 2-3 mins until slightly thickened. Season to taste. Top with extra thyme and serve with sourdough, reserving one-third (about 2 cups) for lunch.

LEEK & CORN CHOWDER

SERVES 4 PREP 15 MINS COOK 35 MINS

• 2 tbsp olive oil

• 3 rindless bacon rashers, chopped

• 2 leeks, washed, finely sliced

• 2 garlic cloves, crushed • 500g potatoes, peeled, 2cm cubes

• 1 ½ litres chicken stock • 420g can corn kernels, drained • garlic toasts, to serve

1 In a large saucepan, heat oil on high. Cook bacon 2-3 mins until crisp, Reserve ¹⁄³ of bacon bits to serve. Reduce heat to low. Add leeks and garlic and cook, covered, 10 mins, stirring occasionally, until leeks are tender.

2 Add potato, stock and half the corn. Bring to boil, reduce heat to low and cook 20-25 mins until potato is very tender. 3 Using a hand blender, roughly puree soup until thick but still chunky. Stir remaining corn through and season. Serve topped with reserved bacon. Accompany with garlic toasts.

• 375g rigatoni pasta

• 1 head broccoli, cut into small florets

• 2 tbsp olive oil

• 2 leeks, washed, thinly sliced

• 250ml tub light sour cream

• 2 tbsp lemon juice

• 2 tsp finely grated lemon zest

• 185g can tuna in oil, drained

• 1 cup grated mozzarella

• ½ cup panko crumbs

1 Preheat oven to 200°C. Lightly grease a rectangular 10-cup casserole dish.

2 Cook pasta in a large saucepan of boiling salted water following packet

directions, adding broccoli for final

30 secs. Drain well, return to pan and keep warm.

3 Meanwhile, in a frying pan, heat half the oil on medium. Saute leek 5-6 mins until softened.

4 In a large bowl, whisk sour cream, lemon juice and zest together. Add leek, pasta, broccoli and ¾ cup of mozzarella. Mix well to coat in sour cream. Season to taste.

5 Spoon pasta mixture into dish. Combine panko crumbs with rest of oil and mozzarella. Mix well and sprinkle over top of dish.

6 Bake 15-20 mins until crisp and golden. Serve with salad.