©2009 University of Otago College of Education Measurements are standard unless specified Abbreviations t = tablespoon (5mls) T=Tablespoon (15mls) C = cup (250mls) Dislcaimer Every effort has been made to ensure the information in this book is complete and accurate. Acknowledgements The EDCR232 students 2009 - You have created some innovative, creative and tasty dishes...stick with teaching for now! Hayden Parsons – Resident Adobe Indesign, graphics and general ICT guru...nothing is a problem. Libby Lundin – The queen of clean...your support has been fantastic. Angela Miller – Camp Mother - design aficionado...leader extraordinaire. Andrea Robertson – The icing in the biscuit – the one who held us together and kept the dream alive!
Contents Salads 4 Seafood 8 Chicken 10 Beef 16 Vegetarian 22 Pasta/Rice 24 Pizza 38
3
Chicken Mango Salad 1 t olive oil 1 packet of baby spinach leaves ½ red capsicum 1 carrot 2 chicken breasts 1 T pumpkin seeds 1 T sunflower seeds 1 can of mangos olive oil 2 T balsamic vinegar ¼ c olive oil ¼ cup mango juice (from can) salt and pepper to season
Heat oil in frying pan, add seeds, toss until brown. Remove from pan. Add diced chicken to original pan cook until brown and juices run clear. Dice capsicum and mangos and place in bowl with spinach leaves. Grate carrot and add to salad ingredients. Place chicken on top, sprinkle with seeds Create dressing by mixing all ingredients together – whisk to combine. Pour dressing over salad and serve immediately. Serves 4 Sophie Mawson, Courtney Cloake, Hannah Blair
Beef and Feta Salad 3 slices of beef schnitzel 2 t oil ¼ c teriyaki sauce ½ cucumber 1 carrot 3 tomatoes ½ red onion ½ red capsicum ½ yellow capsicum 1 packet mesclun salad 100g feta cheese 3 T olive oil 1 T lemon juice salt and pepper to season
Heat oil, add sliced beef, fry on medium heat until meat has browned. Add teriyaki sauce and cook until meat is glazed. Slice carrot, tomato, onion, capsicum and cucumber into small chunky pieces. Layer mesclun leaves, carrot, tomato, onion, capsicum and cucumber in a bowl. Cut feta into cubes and sprinkle on top Create dressing by mixing oil and lemon juice, whisk to combine. Lightly toss through salad Just before serving layer warm beef on top and serve immediately. Serves 4 Tammy Butler and Greir Campbell
4
5
Salads
6
1 chicken breast 2 T olive oil ½ c breadcrumbs 2 T tuscan seasoning 2 slices of bread (whole grain) 2 garlic cloves 6-8 lettuce leaves ¼ cucumber ¼ red capsicum ¼ yellow capsicum ½ avocado 100 g cheese grated
Dice chicken breast, coat in olive oil, cover in bread crumbs and tuscan seasoning. Fry in pan on medium heat until chicken is cooked (20 minutes). Finely chop garlic cloves. Cut sliced bread into small squares mix in a lightly oiled bowl. Pan fry or oven bake the bread until golden and crunchy. Wash the veges and cut into bite size portions. Toss all ingredients together. The chicken can be served as hot or cold in the salad mix. Season with your own choice of salad dressing. Serves 4 Paula Ross and Byron Sanders
7
Salads
Chicken Salad
Fantastic Fish Pie 3 large potatoes (peeled) 2 T butter 1 ½ c milk Salt and pepper to season 2 T standard grade flour 300 g smoked fish fillets (drained) 2 hardboiled eggs, shelled and sliced 1 large tomato (optional) 1 cup cornflakes 100g edam cheese
Preheat oven to 190°C Cut potatoes into quarters and boil until tender Drain potatoes thoroughly, add 1 tablespoon of butter, salt, pepper and ½ cup of milk then mash to a soft consistency. Sauce Melt the butter in a medium size pot. Add flour and stir until bubbling and browning. Add a third of the milk and stir well, heat until thick. Add another third of the milk and stir well, heat until thick. Add remaining milk, stir and simmer for 1-2 minutes. Season with salt. To prepare Gently fold through the fish, while breaking it up. Fill the bottom of a medium sized casserole dish with the mixture. Top with sliced egg Cover with mashed potato and smooth the surface. Place the sliced tomato evenly over the top (optional) Sprinkle cornflakes, crushed loosely in the hand evenly over the potato, top with grated cheese. Bake for 15 mins or until the topping is golden brown. Note: White sauce based on Alison Holst “Dollars and Sense” cookbook. Serves 4 Richard Good and Katia Shields
8
9
Seafood
10
Chicken Curry with Tomato Heat oil in electric frypan on a moderate heat. Add chicken, garlic and finely sliced ginger. Cook until chicken is cooked through. Add the sliced capsicum, lemon juice and curry paste. Simmer for 5 minutes. Dice up the 6 tomatoes and add to the mixture. Serve with rice. Serves 6
Chicken
1 T peanut oil 700g skinless, boneless chicken breast diced 2 large green capsicum 2 large garlic cloves 5cm piece of ginger Freshly squeezed juice of 2 lemons 1 T green curry paste 6 large tomatoes 2 c rice
Louise Kagan and Aynsley Moore
Stuffed Chicken Breast 1 chicken breast 1 T pesto 1 T cream cheese 1 t tuscan seasoning 2-3 slices salami 100g couscous 1 t chicken stock powder optional 6 finely chopped sundried tomatoes
Preheat oven to 180째C Cut chicken breast horizontally down the middle, but not right through. Spread the middle with cream cheese and pesto. Place salami on top of the cream cheese and pesto. Sprinkle chicken with tuscan seasoning. Bake chicken for 20-25 minutes until juices run clear. Follow the instructions for cooking the couscous from packet. Cook in chicken stock instead of water if desired. When couscous starts to boil leave it for 1 minute before adding the sundried tomatoes Layer chicken on couscous to serve. Serves 1 Danielle Sim, Jaye Cavaye-Astle and Madelin Brown
11
Empanadas 50g grated mozzarella 75g cream cheese 2 T chopped parsley salt and pepper to season 150g chopped shredded chicken 200g flaky pastry sheets apricot sauce ¼ c flour ¼ c milk
Preheat oven to 200°C. Combine mozzarella, cream cheese, parsley, salt and pepper and shredded chicken in a bowl. Cut pastry into circles approximately 10cm in diameter. Spoon one tablespoon of mixture onto one side of the pastry circle. Add ¼ teaspoon of apricot sauce on top of mixture and a good pinch of flour. Wet edges of pastry with milk, sprinkle with flour and fold in half. Press edges of pastry together with a fork. Brush top with milk and prick a hole on top. Place on oven tray and bake in oven for 10minutes or until golden. Serves 4 Tahnee Carters and Michelle Walker
Butter Chicken 1 boneless chicken breast ½ t butter 1 t oil 1 crushed garlic clove 2 ½ t grated ginger 4 t ground cumin 150ml cream 1 t minced chilli 3 T of tomato paste 1 cup rice salt and pepper to season parsley
Cut chicken into 3cm cubes Heat butter and oil in frying pan, lightly brown chicken on a moderate heat. Remove chicken and set aside. Add garlic, ginger and cumin to the pan, cook on a low hear stirring for 1 minute. Add cream, chilli and tomato paste and bring to the boil. Stir and leave to simmer for 5 minutes. Add chicken and leave to simmer for 10 - 12 minutes or until chicken is cooked. Cook rice according to manufactuers instructions while chicken is simmering. Season with salt and pepper and sprinkle with parsley. Serves 4 Lauren McPhee and Rachel McCrorie
12
13
Chicken
14
Chicken Burritos
½ chopped capsicum ¼ cup grated cheese 1 tomato - chopped ¼ cucumber - chopped 1 packet of burrito wraps 1 T mayonnaise or hummus handful of chopped lettuce
Heat oil, Fry the chicken breast on medium heat. Add the onion and brown. Add the chicken stock, tuscan seasoning and burrito seasoning. Stir and add water. While the chicken is cooking prepare the vegetables and grate the cheese. Place all chicken and vegetables on a burrito wrap, and then top with mayonnaise or hummus. Fold the wrap and enjoy.
Chicken
1 t oil 1 boneless chicken breast - sliced ½ onion – chopped 1 t chicken stock powder 1 t tuscan seasoning ¼ pkt of burrito seasoning ¼ cup water
Serves 2 Rebekah Stoop and Alyssa Houston
Chicken and Corn Fritters 1 can of cream style corn 1 chicken breast 2 rashers bacon 1 egg ½ red onion ½ c flour 1 t baking powder ½ t salt ½ t pepper ½ c milk oil for shallow frying sweet chilli sauce or tomato sauce
Cut chicken into small pieces and cook until golden. Dice and cook bacon in fry pan with chicken. Place all dry ingredients - flour, BP, salt and pepper in a bowl. Add egg and milk and mix well – to create a batter. Add corn, chicken, bacon and onion and mix well. Heat fry pan and add oil. Spoon 1 tablespoon of mixture into pan, repeat until 5-6 fritters are cooking. Flip them over and cook until golden brown and crisp on each side. Serve immediately with sweet chilli sauce or tomato sauce dipping sauce. Serves 4 Abby de Groot and Kirsty Andrews
15
Black Bean and Beef Noodles 1 onion 1 clove garlic 1 T cooking oil 200 g schnitzel 200g packet thick noodles ⅓ c water ⅓ c black bean sauce ½ c frozen beans ¼ c frozen peas ½ red capsicum 1 carrot 2 mushrooms 1 T sesame oil salt and pepper to season
Slice onion and crush garlic, put these ingredients into hot oiled fry pan, until they are crispy brown. Add water and black bean sauce to fry pan and simmer for approximately 5 minutes. Cook frozen veges in boiling water for 2-3 minutes. Add noodles to hot boiling water. Slice meat into long strips and add to the fry pan. Once meet is browned add all the boiled veges. Chop up the mushrooms and red capsicum into strips and place in the fry pan, simmer until cooked through. Drain noodles and place on plates or bowls. Add 1 tablespoon of sesame oil in to fry pan over meat and veges. Stir then place on top of the noodles. Serves 4 Georgie McCulloch and Renee McAuley
Burritos 1 onion 2 t oil 100g mince 1 tomato hummus (optional) 1 packet mexican taco mix grated carrot worcestershire sauce 3-4 lettuce leaves 1 c grated cheese tortilla wrap sheets
Cut up the onion and sauté in a pan. Add mince and cook until browned. Add some worcestershire sauce to flavour and add the mexican taco mix. Grate the carrot, cheese and wash the lettuce. Heat the tortilla sheets in the microwave for 20 sec each. Add hummus along the diameter line. Add the mince, carrot, lettuce, tomato and cheese on top. Wrap it and use hummus to seal the wrap in the centre. You could use some coriander or parsley to garnish. Serve with a small side dish of salad dressing or salsa to accompany the plate. Serves 4 Allister Taylor and Jodie Whyte
16
17
Beef
18
Cheeseburgers 400 g mince 5 eggs ½ c breadcrumbs 1 clove garlic 1/3 c sweet chutney 1 t oregano salt and pepper to season 4 rashers of bacon 2 tomatoes 4 slices of cheese ¼ c mayonnaise 4 lettuce leaves 4 burger buns
Combine mince, 1 egg, breadcrumbs, crushed garlic, 3 tablespoons chutney, oregano, salt and pepper in a bowl. With wet hands, roll into balls and shape into patties. Cook patties in a fry pan on medium heat and put in warmer. Cook eggs and bacon in fry pan. Toast burger buns with cheese on one half in the oven on grill. To prepare Spread mayonnaise on toasted bun. Layer lettuce, egg, meat patty, bacon, tomato, chutney and toasted bun with cheese on top Serves 4
Beef
Jessica Trounson, Eugene Gibson and Nick Price
Nachos 1 t oil 1 small red onion ½ red capsicum ½ yellow capsicum ½ green capsicum 300 g mince 1 can chilli beans 1 packet maggi nacho mix 1 packet of Nacho corn chips salt and pepper to season ¼ c sour cream ½ c edam cheese
Preheat oven grill. dice onion and peppers, heat 1 t oil in frying pan, cook until soft and onions are clear – remove from pan. In same pan, cook mince. When well browned add nacho mix and chilli beans. Add onions and peppers back into the mince and season with salt and pepper. Layer the corn chips on plate and scoop mince on top. Sprinkle with cheese. Heat in the oven until cheese melts. Top with sour cream and serve immediately. Serves 4 Bryce Webster and Dann Finlayson
19
Beef Burgers 150g mince ½ onion finely diced ½ onion sliced in rings 5 T breadcrumbs 1 t mixed herbs ½ t dry mustard powder 2 cloves crushed garlic 1 egg 1 T tomato sauce 1 t Worcestershire sauce 1 T cooking oil 2 burger buns 2 slices beetroot 2 cheese slices Lettuce ¼ onion 1 tomato 1 grated carrot
20
Combine the mince, diced onion, breadcrumbs, mixed herbs, mustard, garlic, egg, tomato sauce and Worcestershire sauce into a large mixing bowl. Mix with hands. Roll into even sized balls and place into hot frying pan. Flatten the balls until they are desired thickness. Cook for six minutes each side or until cooked right through. Lightly brown the remaining ½ onion rings. Place the cheese on the burger buns and lightly grill in the oven. Construct the burger with lettuce, tomato, meat patty, carrot, beetroot and desired condiments. Serves 4 Lyndsay Pattern and Bridget Huddleston
21
Beef
22
Spinach and Feta Filo Rolls Preheat oven at 200°C Finely chop onion, spinach, feta and crush garlic. Keep separate. Heat frying pan and lightly toast pine nuts. Remove from heat when golden brown and set aside. In same pan, saute the crushed garlic and onion. Add spinach to fry pan and keep heating until spinach reduces in size. Put in a bowl. Add pine nuts, salt and pepper and feta cheese. Melt 2 tablespoons of butter in microwave. Lay one piece of filo pastry on dry bench. Using pastry brush spread butter lightly over all of pastry. Place another piece of filo pastry on top. Cut filo in half. Place a tablespoon of filling in the corner. Fold into triangles, brushing with butter as you go.
When in a triangle shape place on oven tray brush with butter and sprinkle with sesame seeds. Cook for 5 – 8 minutes on each side.
Vegetarian
200g feta cheese 50 g butter 1 red onion 1 bulb garlic 1 bunch spinach 250g frozen spinach 70 g pine nuts 1 packet of filo pastry sheets 10 g sesame seeds salt and pepper to season
Serves 4 Kate Hutton and Alexander Veltman
23
Chicken Fried Rice 2 chicken breasts 1 T oil ¼ c soya sauce 2 cloves of garlic 1 bag of frozen mixed chunky vegetables 2 c of pre-cooked rice 2 T vegetable oil 2 eggs sweet chilli sauce
Cut chicken into pieces and marinate with soya sauce and garlic. Heat oil in frying pan, cook chicken. Steam vegetables briefly in separate pot of water. Heat remining oil in a separate wok, stirfry rice. Add cooked chicken and vegetables to the rice. Whisk eggs, fry them in a separate pan, chop into pieces and add to wok. Add sweet chilli sauce just before serving. Serves 4 Brooke Dallard and Valmai Fili
Mexican Lasagne 200g mince 2 t oil 1 onion 1 clove garlic 1 carrot 1 courgette 1 can chilli beans (mild) 1 packet of maggi nacho mix ½ can tomatoes 1 packet of Tortillas 1 jar of salsa (mild) ½ c grated cheese
Preheat oven to 180°C. Heat oil, cook mince in frying pan until brown. Finely cut onion and garlic add to mince – cook until onions are clear. Grate carrot and courgette, add to mince mixture. Add chilli beans, nacho mix, and tomatoes to mince and cook for further 5 minutes. In a round casserole dish place 2 tablespoons of mince and place one tortilla on top. Continue to layer by placing ½ the mince mixture on top Layer another tortilla on top of mince. Layer again. Spread the salsa on top Sprinkle with cheese and bake for 15 minutes Serves 4 Kelly Holden, Aimee Booth and Ben Elliot
24
25
Pasta/Rice
26
Thai Chicken Stir-Fry 1 c rice 1 t peanut oil 2 cloves of garlic 200g boneless chicken breast sliced 1 hot chilli ½ carrot thinly sliced 1 t fish sauce 1 t castor sugar ¼ t ground pepper ⅓ c basil leaves 1/3 c water ⅓ c fresh coriander 2 bunches bok choy 2 limes – 1 juiced, 1 cut into wedges to garnish.
Boil rice in pot. While rice is cooking heat the wok over high heat. Add oil and garlic to the wok. Cut up chicken and add to wok. Cook until chicken starts to get some colour. Add carrots, chilli, fish sauce, sugar, pepper, herbs and water. Stir fry until fragrant. Add bok choy and fresh coriander, stir fry until bok choy shrinks. Add lime and heat through. Serve on top of rice with a lime wedge. Serves 4 James McCarthy, Tyler Allen and Megan Fenemor
250 g mince 1 ½ c grated cheese 1 egg ½ cup milk 1 crushed garlic clove ½ c tomato puree 1 t mixed herbs ½ packet dried tomato soup 1 t beef stock ¼ packet of lasagne 1 t cornflour 1 T tomato sauce 1 c hot water
Combine mince, garlic, mixed herbs, tomato puree, tomato sauce, tomato soup, beek stock and hot water in a bowl. Spray microwave dish with spray oil. Pour in ⅓ of meat mixture, place ½ the lasagne pieces on top then sprinkle ½ cup of cheese. Layer ½ the remaining meat mixture, the rest of the lasagne, and ½ the cheese. Layer the remaining meat mixture. Cover the dish with baking paper. Place in microwave and cook on high for 22 minutes. Mix remaining cheese, egg, cornflour and milk. Pour over the cooked mixture. Cover and cook on medium for 8 minutes. Let it stand for 5 minutes before serving. Serves 4 Emma Meffan and Josie Braithwaite
Pasta/Rice
Lazy Microwave Lasagne
27
Beef Stirfry 1 T olive oil 200 g schnitzel 2 t minced garlic 2 t minced ginger 4 T soy sauce 2 t honey ¼ bag mixed stir fry veges ½ yellow and red capsicum 1 c rice salt and pepper to season
Cook rice according to the instructions on packet. Heat olive oil in a frying pan. Brown the meat for about 10 minutes, and then add ginger, garlic, soy sauce and honey. Cook for further 10 minutes. Take the meat out and place on separate plate. Add the veges to the frying pan and cook until soft. Add the meat back into the veges and cook for 10 minutes. Serve on the rice. Serves 4 Sonita McErlean and Kate Mason
Creamy Chicken Pasta 1 chicken breast 2 t oil 4 mushrooms 250 g penne pasta Sauce 1 packet cream of chicken soup mix 1 ½ cups milk ½ cup water 1 t curry powder ½ t cajun seasoning ½ t mixed herbs 1 T tomato relish
Cut chicken breast into small pieces, Heat oil in frying pan, cook until golden and juices run clear. Remove chicken. Slice mushrooms, add to original pan until lightly browned and soft. Cook pasta in large pot of water. Mix soup mix, water, milk and mix. Microwave for 2 minutes stir and cook for another 2 mins or until thick. Add curry, cajun, mixed herbs and relish to the sauce. Mix pasta and ½ the sauce in a bowl. Spoon pasta onto plates and top with chicken and mushrooms. Pour remaining sauce over the top. Serves 4 Emma Watson, Steph Sinnamon and Nicole McMath
28
29
Pasta/Rice
30
Beef Stirfry 1 clove of garlic ½ t fresh ginger 1 T black bean sauce 1 T honey 2 c broccoli ½ onion 1 carrot ½ yellow pepper ½ red pepper 2 c spinach 200 g beef schnitzel 2 cups rice oil
Slice beef into thin strips and marinade in garlic, ginger, black bean sauce and honey. Leave for 10 minutes. Boil rice for 20 minutes, stirring frequently. Chop all the veges into thin slices. Take the beef out of the marinade and cook in fry pan with oil. Once beef is brown add the remaining marinade and the veges into the pan. Simmer until the veges are soft and beef is cooked. Serve on the rice. Serves 4 Amy Brown and Kylie Hoyle
500g packet of pasta shells 2 T oil 2 chicken breasts 2 heads broccoli 250 ml cream ¼ c pesto sauce
Boil water for pasta, once water has boiled add pasta. Drain and sit in pot. Chop broccoli. In a fry pan cook chicken thoroughly until golden brown. Add broccoli and cream to the chicken and stir until the cream shows signs of bubbling to the surface. Add the pesto and continue to stir throughout. After five minutes combine the pasta and mix thoroughly. Serve and enjoy. Serves 4 Jack Gavin, Josh Sullivan and Chris Valli
Pasta/Rice
Chicken Pesto Pasta
31
Cabonara 2 garlic cloves 1 small onion 100g bacon ½ head broccoli 3-4 mushrooms 100 g grated cheese 100g fettuccini 3 T butter 1 T flour 1 c milk salt and pepper to season
Prepare ingredients – peel and dice onion, peel and crush garlic, dice bacon, slice broccoli and mushrooms. Grate cheese. Boil a pot of water and add pasta. Heat oil in pan,add onion and garlic –lightly brown. Add bacon to browned onion and garlic. Partially cook broccoli in a quick boil or 2 minutes in the microwave on 100% power. Once pasta is cooked add it to the bacon mixture in the fry pan. Add mushrooms and steamed broccoli to the pasta mix – set aside. Sauce Heat butter in pot, add flour, salt and pepper. Lightly whisk. When it has reached a paste like texture, add milk and bring to the boil. Keep stirring until is is a creamy consistency. Add cheese to the white sauce. Add cheese sauce to the pasta mix and stir. Serve hot with extra grated cheese and pepper. Serves 4 Danielle Sim, Jaye Cavaye-Astle and Madelin Brown
32
33
Pasta/Rice
34
Bacon and Tomato Risotto Heat oil in pan, add finely sliced onion and bacon, cook until onions are clear and bacon crisp. Remove from pan. Add rice to original frying pan and cook until grains start to start to crackle but not brown. Add wine, stir until absorded into rice. Add remaining ingredients, bring to the boil, then turn down to low and simmer until all liquid has been absorbed and rice is tender. Add more chicken stock if needed. Serves 2-4 Suzie Thomas
Pasta/Rice
200g tinned chopped tomatoes ¼ c frozen peas ¼ c frozen corn ½ onion 1 c medium grain rice 3 rashers bacon 500ml chicken stock ½ c white wine. 1 T olive oil.
35
36
Tortilla Wraps Chop garlic finely and add to hot fry pan with 1 teaspoon of oil. When garlic is soft add mince and brown. While mince is cooking grate carrot and dice tomato. When mince is browned add the pasta sauce and dried herbs, simmer for 5 mins. Heat tortilla wraps in the microwave for 10 seconds each. Layer the lettuce, tomato and carrot in a vertical line in the middle of the tortilla. Top with a layer of mince and cheese. Fold both sides to the middle and hold together with a toothpick Serves 4 Sarah Lowe, Natasha Foote and Elizabeth Reynolds
Pasta/Rice
1 t oil 2 garlic cloves 400 g mince 1 can watties tomato pasta sauce mixed herbs 1 packet tortilla wraps 1 ½ c shredded lettuce 1 tomato 1 carrot 100 g cheese basil
37
38
2 tomatoes 100g salami 1 red onion ½ green capsicum ½ red capsicum 5 white button mushrooms 5-6 olives 1 pizza base ¼ c tomato paste 100g grated edam cheese
Preheat oven to 200C Slice the tomatoes, salami, red onion, capsicum and mushrooms. Slice and remove the olive stones. Line a baking tray with baking paper or tin foil, place the pizza base on the tray. Spread tomato paste on the base, making sure that you spread right to the edges. Spread the ingredients on the pizza base, and top with the grated cheese. Cook in the oven for 10 minutes or until golden brown.
Pizza
Pizza Pizza
Serves 2 Alice Simmers, Rowan Marshall and Sophie Te Tana
Hawaiian Chicken Pizza 200g chicken 2 T oil 1 small onion 1 tomato ½ green capsicum 1 pizza base 3 T tomato paste ½ can pineapple 1 c grated cheese
Preheat oven to 200°C. Heat oil in frying pan, cook the chicken until golden and juices run clear. Add diced onion and cook until brown. Dice tomato and pepper into small chunky pieces. Spread tomato paste on base. Top with grated cheese, capsicum, tomato, onion, chicken and pineapple. Bake for 10 mins or until chesse has browned. Serves 4 Gordon Edwards, Sanne Coppus and Sarah-Lee Mitchell
39
Chicken Pizza ¼ c tomato sauce ¼ c bbq sauce 2 t oregano 1 onion 4-5 slices salami 150 g shreaded chicken 6 mushrooms ½ capsicum 1 tomato 150g grated cheese Base 2 c flour 50 g butter ½ c water
Preheat oven at 200°C. Base Using the food processor, place flour and butter in and mix. With processor on high slowly drip water into the mix. Dough is ready when it forms a ball. Tip dough onto floured surface, knead until it comes together. Break dough evenly into two balls. Re-flour your surface and place dough in middle, sprinkle flour on top and roll out flat to form pizza base. When dough has been rolled transfer to oven tray. Topping Cut onion, mushroom, capsicum, tomatoes, chicken and salami up to chunky size Cover base with thin layer of tomato sauce Sprinkle with oregano Layer the onion, cheese, mushroom, capsicum, tomatoes then chicken and salami. Sprinkle with more cheese. Take bbq sauce and starting from the outside make a spiral like action of sauce until in meets the middle of the pizza Fold the edges of the pizza over until they reach the topping, until the whole edge of the base is curled. Cook for 10 mins – check the pizza, the middle should be bubbling with nice golden edges. If not give it another 3-4 minutes. Remove, slice and serve. Serves 4 Airini Hamahona and Raymond Hanson
40
41
Pizza
42
200 g edam cheese 1 red capsicum 1 green capsicum 1 red onion 1 chicken breast 2 bacon rashers ½ jar watties spicy apricot sauce 70 g cashew nuts Base 2 t yeast 450 g flour 1 t sugar 5 T oil 1 t salt
Preheat oven to 220°C Make the pizza dough following easy inctructions in bread maker book – takes 45 minutes, or use purchased base. Sprinkle flour on bench and roll out dough to desired size. Cut chicken into small pieces and cook in a small amount of oil, put on a separate plate to cool. Cut bacon into strips and cook, add cashew nuts for last minute of cooking allow to cool. Spread generous amount of apricot sauce over the dough, thinly slice onion, red and green capsicum and spread over base. Sprinkle chicken, bacon and cashew nuts on top. Spread with cheese. Cook for 10- 15 minutes or until crispy.
Pizza
Hardy’s Steele Pizza
Serves 4 Kate Ward and Samamtha Steele
43