RECIPES

Pan Teriyaki Chicken with Vegetables

Total Time Prep: 25 min. Bake: 10 min. + cooling Ingredients pastry, thawed softened crumbled fresh goat cheese crisp pancetta or crumbled cooked bacon chopped peeled ripe pear chopped pecans, toasted Directions a lightly floured surface, unfold pastry dough.

Using a 1-3/4-in. round cookie cutter, cut dough Makes 2 dozen into 24 circles. Transfer to parchment paper-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. cheese, honey, salt and pepper until well blended.

Fold in goat cheese, pancetta, pear and pecans. pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature. Directions Preparation:1hour 10min Cook: 15min Ready in: 1hour25min

Combine all the marinade ingredients in a large bowl. Add the chicken strips and gently toss to coat well. Cover and leave to marinate in the refrigerator for about 1 hour or up to 4 hours. Heat a wok or large, non-stick frying pan over a medium heat until quite hot. Tip in the chicken with the marinade. Cook for about 4 minutes, stirring occasionally. Remove from the heat. Transfer the chicken to a dish using a slotted spoon, leaving the liquid in the pan. Cover the chicken to keep warm.

Return the wok to the heat and add the mushrooms with the grated ginger. Cook for about 2 minutes, stirring frequently.

Add the snow peas and stir-fry for 1 minute, then add the bean sprouts and stir-fry for a further 1 minute. Stir in the bamboo shoots and peas, cover the wok and cook gently for 2 minutes. Return the chicken to the pan and reheat for 1–2 minutes, if necessary, then serve.

Ingredients Serves: 4

500 g chicken fillets, cut into thick strips 150 g shiitake mushrooms, halved 1 teaspoon grated fresh ginger 200 g snow peas 2¾ cups (200 g) bean sprouts 230 g can sliced bamboo shoots, drained and sliced 1 cup (150 g) frozen peas

TERIYAKI MARINADE

2 garlic cloves, crushed 2 tablespoons dry sherry 1 tablespoon saltreduced soy sauce 1 tablespoon sesame oil 2 teaspoons vegetable oil 1 teaspoon rice vinegar ½ teaspoon caster

Pancetta, Pear & Pecan Puffs

1 sheet frozen puff 6 ounces cream cheese, 2 tablespoons honey 1/8 teaspoon salt 1/8 teaspoon pepper 1/4 cup (1 ounce) 3 tablespoons crumbled 3 tablespoons finely 2 tablespoons finely 2.

3. Meanwhile, beat cream Halve each cooled

1. Preheat oven to 400°. On sugar

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

How to Make Pickled Peppers (Refrigerator Method)

Ingredients peppers, seeds removed, sliced into strips peppers (about 1 pound), seeds removed, sliced into strips thinly sliced peeled vegetable oil vinegar salt Sterilize five, pint jars (plus the lids and bands) in hot water. Fill your canner pot with water, place a rack in the bottom and bring the water to a simmer while you do the next steps. Step 2: Add ingredients to the jars Pack the sliced bell peppers, banana peppers and onions into the hot jars. Add a clove of garlic and teaspoon of oil to each jar. Step 3: Make and add the brine Bring the water, vinegar, sugar and canning salt to a boil in a large saucepan. Carefully ladle the brine into each jar, leaving a half-inch of headspace. Run If you’re newer to canning (or just don’t have a lot of time on your hands), opting for a refrigerator pickle is a good idea. You don’t need to fuss over temperatures or timing. Just make a brine and add your veggies! Ingredients

3 large bell peppers, washed 1/2 large red onion, thinly sliced 2 teaspoons pickling spice (to learn more about pickling spice, see our FAQs below.) 1 teaspoon celery seed 1-1/2 cups apple cider vinegar 1-1/4 cups water 1 cup granulated sugar a knife along the inside of each jar to release air bubbles and wipe the rims with a clean cloth. Place the lids on each jar and screw bands on tight. Step 3: Process the jars Place the jars into simmering water inside the canner pot—the water should cover the jars. Bring the water to a boil, then boil the jars for 15 minutes. Use jar-lifting tongs to remove the jars to a towel-lined surface. Let the jars cool, check that they have properly sealed and tighten the bands. You can store the jars in a cool, dark place for up to a year. 1 teaspoon pickling salt

Step 1: Prepare the vegetables

Remove the stems and seeds from the peppers, then cut into one-inch pieces. Put them in a large, heatproof bowl. Separate the slices of red onion and add them to the bowl.

Then, add the pickling spice and celery seed. You can either mix them in directly with the peppers and onions, or tie them up in a piece of cheesecloth to remove them later.

Step 2: Make the brine

Pour the apple cider vinegar, water, sugar and pickling salt into a medium saucepan. Stir everything together and bring the mixture to a boil over medium-high heat. Let the mixture boil for one minute.

Step 3: Make the pickled peppers

Pour the hot brine over the peppers, onions and spices, and give everything a quick stir. Let the peppers sit until they cool to room temperature, then cover the bowl and refrigerate it for 24 hours. Remove the spice bag, if you used one, and enjoy the pickled peppers. Kept in the refrigerator, they will last about one

How to Make Pickled Peppers (Water Bath Canning Method)

5 large sweet bell 8 large banana 1 medium red onion, 5 garlic cloves, 5 teaspoons canola or 2-1/2 cups water 2-1/2 cups white 1-1/4 cups sugar 2 teaspoons pickling

Step 1: Prepare the jars and lids

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