Secret Recipe Mushroom Stir-Fry

Method Mushroom Stir-Fry

• Whisk the glaze ingredients together in a bowl and the sauce ingredients together in a different bowl. In a third bowl, mix the garlic, ginger and 1 teaspoon of vegetable oil.
• Heat 3 Tbsp of vegetable oil in a large, stick-free skillet on medium-high heat. Add mushrooms and cook, without stirring, until browned on one side, about 2 to 3 minutes. Reduce heat to medium and use tongs to turn the mushrooms to brown the other side. When mushrooms are browned and tender, about 5 minutes, increase the heat to medium-high and add the glaze. Cook, stirring to coat the mushrooms, 1 to 2 minutes more. Transfer mushrooms to a large bowl. Wipe out skillet with a paper towel.
• Heat a teaspoon of vegetable oil in the skillet on medium-high heat until the pan begins to smoke. Add carrots (or other longer cooking veggie) and cook, stirring occasionally, until they begin to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet. Cook until carrots are tender, 2 to 3 minutes. Uncover and cook until liquid evaporates. Transfer carrots to bowl with mushrooms. Wipe skillet clean with paper towel.
• Heat a teaspoon of vegetable oil in the skillet on medium high heat until it begins to smoke. Add the bell pepper and bok choy stems or napa cabbage cores and cook, stirring occasionally, until the vegetables begin to brown and soften, about 1 to 2 minutes. Add leafy greens and cook for a minute further. Push the veggies to the side of the pan and add the garlic-ginger mixture in the clearing. Cook 15 seconds, until fragrant, and then mix in with the other vegetables.
• Add all the vegetables back into the pan (mushrooms, carrots, etc.). Add the sauce to the pan. Mix well and cook, stirring, until the sauce has thickened and all the vegetables are coated with the sauce, about 2 to 3 minutes. Transfer to a serving platter. Sprinkle with toasted sesame seeds if desired. Serve immediately. Recommended with rice.

Secret Recipe :

Serves 3 to 4.

Ingredients

Glaze

• 2 Tbsp soy sauce (use gluten-free soy sauce if you are avoiding gluten)
• 2 Tbsp honey
• 1/4 cup of chicken or vegetable broth

Sauce

• 3 Tbsp soy sauce (use gluten-free soy sauce if you are avoiding gluten)
• 3/4 cup chicken or vegetable broth
• 2 Tbsp honey
• 1 Tbsp rice vinegar
• 1 teaspoon Asian chili sauce
• 1 Tbsp corn starch

Vegetables

• 4 teaspoons minced garlic
• 4 teaspoons minced fresh ginger
• 4 Tbsp vegetable oil, preferably a high smoke-point oil such as grapeseed oil, peanut oil, or canola oil
• About 2 lbs of cremini or button mushrooms, quartered
• 2 cups of a long-cooking veggie such as sliced carrots. Other long-cooking vegetables that can be used are broccoli florets, cauliflower florets, asparagus (diagonally cut into 1 1/2 inch pieces), or green beans (trimmed, diagonally cut into 1 1/2 inch pieces)
• 1/2 cup chicken or vegetable broth
• 1 cup of a more quickly cooking vegetable such as red bell pepper (stems, seeds removed, cut into 1/2-inch dice) or snow peas (strings and ends removed)
• 1 1b leafy greens - bok choy or napa cabbage (separate the stems of the bok choy and the tougher core of the napa cabbage from the greens)
• 1 Tbsp toasted sesame seeds (optional)

Secret Recipe Eggplant Relish

Method Eggplant Relish

• Heat oil in a large skillet over medium heat. Add onion, season with salt and pepper. Cook, stirring occasionally until the onion begins to soften - about 5 minutes. Add the garlic. Cook a couple minutes more.Add eggplant and tomatoes. Cover. Cook, stirring occasionally until eggplant is very soft, about 15 minutes.
• Add vinegar, nuts, olives, raisins, sugar, and capers. Cook uncovered over medium-low heat until vegetables begin to break down, about 10-12 minutes.
• Remove from heat and let cool to room temperature. Mix in the parsley. Season with salt and pepper to taste. Relish can be refrigerated, covered, up to 5 days.

Secret Recipe :

Ingredients

• 3 Tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, finely minced
• Kosher salt and freshly ground pepper
• 1 medium sized eggplant - about 1 lb, cut into 1/2-inch cubes
• 6 plum tomatoes, finely chopped
• 1/4 cup red wine vinegar
• 1/4 cup walnuts or pinenuts
• 1/4 cup pitted green olives, chopped
• 1/4 cup raisins
• 2 to 3 Tbsp sugar
• 2 Tbsp capers, drained
• 1/4 cup chopped fresh flat-leaf parsley

Secret Recipe Cold Tomato Summer Vegetable Soup

Method Cold Tomato Summer Vegetable Soup

• Combine all ingredients in a large bowl. Use the additional tomato juice to thin the soup to desired consistency. Adjust seasonings to taste. Better the next day.

 

Secret Recipe :

Serves 8.

Ingredients

• 6 fresh, ripe tomatoes, seeds removed (cut tomatoes in half, squeeze out seeds into a sieve over a bowl to catch the juice, use the juice, discard the seeds), chopped
• 1 cucumber, peeled, seeded, chopped fine
• 1 red bell pepper, chopped fine
• 2 stalks celery, chopped fine
• 1 Tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 2 teaspoons sugar
• 2 zucchini, chopped fine
• 1/2 medium sweet onion, chopped fine
• 1-2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups tomato juice (in addition to the juice made when you squeezed the tomatoes above)
• 1 teaspoon Worcestershire sauce
• 2 Tbsp olive oil
• 1/4 cup sherry vinegar
• 1 teaspoon chopped fresh oregano (or pinch of dry)
• 1 1/2 cups vegetable broth
• Hot sauce if needed

Secret Recipe Pasta with Butternut Parmesan Sauce

Method Pasta with Butternut Parmesan Sauce

• Preheat the oven to 350F. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and purée with a blender (work in batches or place in a bowl and use a hand blender). Discard the skins.
• Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente.
• While the pasta is cooking, pour the olive oil into a wide skillet on medium heat. Add the shallots and sauté until soft and translucent, about 5 minutes. Add the butternut squash purée and cook for about a minute, mixing it in with the shallots. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps. Stir in the Parmesan. Add the nutmeg, salt and pepper. Add water (or chicken stock) to thin to the consistency you want. Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.
• Check pasta. When ready (al dente) drain and plate. Pour the sauce over the pasta. Garnish with a little extra parsley and Parmesan. Serve immediately.

Secret Recipe :

Serves 4.

Ingredients

• 1 butternut squash weighing about 2 1/2 pounds
• 8 ounces of bow-tie pasta
• 1 tablespoon of olive oil
• 1/3 cup of chopped shallots
• 1/2 cup of packed, freshly grated Parmesan cheese
• 1/2 cup of heavy cream
• 1/8 teaspoon of grated nutmeg
• 1 tablespoon of chopped parsley
• 2 teaspoons of lemon juice
• Salt and pepper to taste
• Water as needed to thin the sauce

note

• Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle. See how to cut and peel a butternut squash for visuals, though note for this recipe you do not want to peel the squash before roasting.

Secret Recipe Beef Roast Braised in Zinfandel

Method Beef Roast Braised in Zinfandel

• Prepare the roast by cutting it in two along a major seam. Use a knife to remove large pieces of fat from each piece, leaving thin layer of fat on meat. Season the pieces on all sides with salt and pepper. Put the two halves back together and tie with kitchen twine to keep it from falling apart.
• Adjust oven rack to middle position; pre-heat oven to 300°F. Pat beef dry with paper towels. Place pancetta in 8-quart heavy-bottomed Dutch oven. Cook pancetta over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat from the pan. Place pan over medium-high heat. Heat until the fat begins to smoke. Add beef to pot and cook until well browned on all sides, about 8 minutes total. Transfer beef to large plate; set aside.
• Reduce heat to medium; add onions, carrots, celery, and tomato paste to pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add garlic, sugar, flour, and reserved pancetta; cook, stirring constantly, until combined and fragrant, about 30 seconds. Add wine and tomatoes, scraping bottom of pan with wooden spoon to loosen browned bits; add thyme sprig, rosemary, and parsley. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to boil, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every 45 minutes, until a fork easily slips in and out of meat, about 3 hours.
• Remove from oven and transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes, then, using wide shallow spoon, skim fat off surface. Add minced thyme, bring liquid to boil over high heat, and cook, whisking vigorously to help vegetables break down, until mixture is thickened and reduced to about 3 1/2 cups, about 18 minutes. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have a couple cups strained sauce. Reduce sauce further until you have 1 1/2 cups. Discard solids in strainer. Season sauce to taste with salt and pepper. 
• Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat between warmed bowls or plates; pour about 1/4 cup sauce over and serve immediately.

Secret Recipe :

Serves 6.
Ingredients

• 1 (3 1/2 pound) chuck roast, boneless
• Salt and ground black pepper
• 4 oz pancetta, cut into 1/4-inch cubes
• 2 medium onions, chopped medium (about 2 cups)
• 2 medium carrots, chopped medium (about 1 cup)
• 2 ribs celery, chopped medium (1 cup)
• 1 Tbsp tomato paste
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 1/2 teaspoon sugar
• 1 Tbsp all-purpose flour
• 1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon)
• 1 can (14 1/2 ounces) diced tomatoes , drained
• 1 sprig fresh thyme leaves , plus 1 teaspoon minced leaves
• 1 sprig fresh rosemary
• 10 sprigs fresh parsley leaves

Secret Recipe Chicken Cacciatore (Hunter Style Chicken)

Method Chicken Cacciatore (Hunter Style Chicken)

• 1 Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Add the garlic and chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
• Season chicken with salt and pepper, on both sides. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
• Cook the chicken in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew ever starts to dry out, add a couple tablespoons of water.

Secret Recipe :

Serves 4-6.

Ingredients

• One 3 1/2 pound chicken, cut into pieces
• 2 Tbsp extra virgin olive oil
• 1 cup thinly sliced onions
• 2 garlic cloves, thinly sliced
• Salt and freshly ground pepper
• 1/3 cup white wine
• 2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)

Secret Recipe Chicken with tarragon and mustard gravy

Method Chicken with tarragon and mustard gravy

• Place chicken in a non-reactive dish. Brush with half the mustard and sprinkle with half the tarragon. Cover and refrigerate for at least 4 hours, preferably overnight.

• Place potatoes in a pan of salted water and bring to boil. Cook for 5 minutes or until just beginning to soften. Drain well and set aside.

• Preheat the oven to 180°C.

• Melt butter with the oil in a large frypan over medium heat. Cook the chicken, skin-side down, for 2-3 minutes until skin is golden. Turn over and cook for a further 1-2 minutes. Transfer chicken to a heavy-based roasting pan.

• Return frypan to heat and add speck, eschalots, garlic and potatoes. Cook, stirring, for 3-4 minutes, until speck and potatoes begin to crisp. Add flour, stir for 1 minute, then add wine, stock and remaining mustard. Season with salt and pepper. Bring to boil, then pour over chicken and place in oven for 25 minutes.

• Remove chicken and potatoes from roasting pan and set aside. Place dish on stove over medium heat and stir to reduce sauce slightly. Add cream, stirring until just heated through. Place chicken and potatoes in serving bowls, then pour over the sauce. Garnish with remaining chopped tarragon and serve with green salad, if desired.

Secret Recipe :

Ingredients (serves 4)

• 4 free-range chicken breast fillets, skin on
• 3 tbs Maille Dijon Originale Mustard
• 2 tbs chopped fresh tarragon leaves
• 600g waxy potatoes, quartered
• 25g unsalted butter
• 1 tbs olive oil
• 100g speck or pancetta, rind removed, cut into thin batons
• 4 eschalots, finely chopped
• 2 garlic cloves, crushed
• 1 tbs plain flour
• 200ml dry white wine or cider
• 1 1/2 cups (375ml) chicken stock
• 1/2 cup (125ml) thickened cream
• Green salad, to serve (optional)

Rahasia Resep Cari ga (chicken curry)

Method Cari ga (chicken curry)

• Heat the oil in a wok or large saucepan over medium-low heat. Cook the lemon grass, garlic and ginger for 1 minute or until aromatic. Stir in the curry powder, sweet potato and carrot. Add the coconut milk, stock and bay leaves. Simmer for 25 minutes or until the vegetables are almost cooked.

• Add the chicken to the wok. Cook, stirring occasionally, for 7 minutes or until the chicken is cooked through. Stir in the sugar and fish sauce. Season with pepper. Transfer to a serving bowl and top with coriander.

Secret Recipe :

Ingredients (serves 8)

• 1 tbs light olive oil
• 1 large stem lemon grass, pale section only, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp finely chopped fresh ginger
• 2 tbs mild curry powder
• 350g sweet potato (kumara), peeled, coarsely chopped
• 1 carrot, peeled, coarsely chopped
• 2 x 400ml cans coconut milk
• 250ml (1 cup) chicken stock (see note)
• 3 bay leaves
• 700g chicken breast fillets, cut into 4cm pieces
• 2 tsp caster sugar
• 2 tsp fish sauce (see note)
• Fresh coriander sprigs, to serve

Notes

Serves 8 as part of a banquet.
If you want this recipe to be gluten free, use gluten-free stock and fish sauce.
 

Secret Recipe Bacon, tomato and avocado jaffles

Method Bacon, tomato and avocado jaffles

• Preheat a sandwich press. Heat a frying pan over medium heat. Cook bacon for 6 minutes, turning, or until crispy. Drain.

• Spray oil over 1 side of 4 slices of bread. Place onto a flat surface, oil-side down. Top with bacon, tomato, avocado and cheese. Season with salt and pepper. Top with remaining bread slices. Spray with oil.

• Place sandwiches, 2 at a time, into sandwich press. Cook for 6 minutes or until golden. Serve.

Secret Recipe :

Ingredients

• 250g bacon, rind removed, cut into thirds
• olive oil cooking spray
• 8 thick slices multigrain bread
• 2 tomatoes, thinly sliced
• 1 ripe avocado, peeled, thinly sliced
• 100g cheddar cheese, grated

Secret Recipe Bacon, egg & feta tarts

Method Bacon, egg & feta tarts

• Preheat the oven to 200°C and line a tray with baking paper.

• Using a saucer as a guide, cut circles about 13cm diameter from each pastry sheet. Transfer to the tray, then score a 2cm border around each circle, without cutting right through. Prick area inside border with a fork. Chill for 10 minutes.

• Heat oil in a frypan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until it starts to crisp. Remove and drain on paper towel.

• Fill each tart base with feta and top with bacon, staying within the border. Bake for 8 minutes or until the sides have risen. Gently push down the pastry in the centre using the back of a spoon, then break an egg into each. Season, sprinkle with parmesan, then return to the oven for a further 5-7 minutes until the eggs are set and the pastry is golden. Serve with rocket.

Secret Recipe :

Ingredients

• 4 frozen puff pastry sheets, thawed
• 1 tbs olive oil
• 150g chopped bacon
• 100g marinated feta, drained, crumbled
• 4 eggs
• 2 tbs grated parmesan
• Wild rocket, to serve

Secret Recipe Home-style baked beans with crispy bacon

Method Home-style baked beans with crispy bacon

• Preheat oven to 180°C. Heat oil in a large ovenproof casserole dish over medium heat.

• Add onions and cook, stirring, for 3 minutes or until tender. Add cloves, beans, tomatoes, molasses, sugar and bay leaves. Season with salt and pepper. Stir well, then bring to the boil. Reduce heat and simmer for 10 minutes.

• Add bacon bones and cover with lid or foil. Bake for 45 minutes, or until beans are tender and sauce is thick. Remove and discard bacon bones.

• Cook bacon in a frying pan over medium-high heat for 2 to 3 minutes on each side. Serve beans topped with crispy bacon and on toast, if desired.

Secret Recipe :

Ingredients (serves 4)

• 1 tablespoon olive oil
• 2 brown onions, finely chopped
• 6 cloves
• 2 x 400g cans cannellini beans, rinsed and drained
• 800g can Italian diced roma tomatoes
• 2 tablespoons molasses
• 2 tablespoons brown sugar
• 3 bay leaves
• 500g bacon bones
• 6 rashers of bacon, trimmed

Secret Recipe No-fuss asparagus and ham baked risotto

Method No-fuss asparagus and ham baked risotto  

• Preheat oven to 170°C. Bring stock to the boil in a saucepan over high heat. Reduce heat to low and simmer.

• Meanwhile, heat a large flameproof casserole (see note) over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion is soft. Add rice. Stir to coat.

• Add stock to rice. Stir to combine. Transfer dish to oven. Bake, covered, for 30 minutes or until rice is just tender and stock is nearly all absorbed.

• Meanwhile, place asparagus and peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain.

• Add parmesan, asparagus, peas and ham to risotto. Stir to combine. Season with pepper. Serve.

Secret Recipe :

Ingredients (serves 4)

• 4 cups chicken stock
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 1/2 cups arborio rice
• 1 bunch asparagus, trimmed, cut into 3cm lengths
• 1 cup frozen peas
• 1/2 cup shredded parmesan cheese
• 150g shaved ham, chopped

Notes

• Note: If you don't have a flameproof casserole, complete step 2 in a large frying pan. Transfer to an ovenproof dish for step 3. Use foil to cover if you don't have a lid.
• Shortcut: Turn leftover risotto into risotto cakes: add 1 egg and 1/2 cup fresh breadcrumbs to cold risotto. Form into patties and pan-fry until golden.

 

Secret Recipe Bacon-wrapped roast potatoes

Method Bacon-wrapped roast potatoe

• Preheat oven to 200°C. Line a baking tray with baking paper. Remove rind from bacon. Cut into 2cm-wide lengths. Wrap bacon around centre of each potato, overlapping slightly. Secure with toothpicks. Place onto prepared tray. Spray with oil.

• Roast for 40 minutes or until bacon is crisp and potatoes are tender.

• Make chive cream Mix together all ingredients, and salt and pepper in a bowl. Serve with potatoes.

Secret Recipe :

Ingredients (serves 4)

• 6 rashers bacon
• 1kg Kipfler potatoes, scrubbed
• olive oil cooking spray

Chive cream

• 300ml light sour cream
• 2 tablespoons wholegrain mustard
• 2 tablespoons finely chopped chives

Secret Recipe Antipasto platter

Method Antipasto platter

• Make garlic bread: Preheat oven to 180°C. Combine butter, garlic and basil in a bowl. Cut bread into 1.5cm-thick slices. Spread butter mixture on both sides of each slice. Wrap in foil. Place onto a baking tray. Bake for 20 minutes or until hot.

• Place artichokes, olives, kumara, zucchini, mushrooms, tomatoes, ham, mortadella and prosciutto onto a large platter. Serve with rocket and hot bread.

Secret Recipe :

Ingredients (serves 8)

• 8 marinated artichokes
• 200g kalamata olives
• 16 slices chargrilled kumara (orange sweet potato)
• 24 slices chargrilled zucchini
• 280g jar chargrilled mushrooms, drained
• 150g semi-dried tomatoes
• 16 slices double smoked ham
• 16 slices mortadella
• 16 slices prosciutto
• rocket leaves, to serve
• Ingredients for garlic bread: (see following)
• 150g butter, softened
• 2 garlic cloves, crushed
• 5 cup basil leaves, finely chopped
• 1 large French stick

Notes

• Tip: Deli meats will keep longer if removed from plastic and wrapped in baking paper. Store in an airtight container in the coldest part of your fridge.

 

Secret Recipe Bacon-wrapped chipolatas

Method Bacon-wrapped chipolatas

• Place chipolatas in a large saucepan. Cover with cold water. Bring to the boil over high heat. Remove pan from heat. Allow sausages to stand in water for 10 minutes. Drain.

• Cut bacon in half lengthways and then cut each piece in half crossways. Wrap a piece of bacon around each chipolata. Secure with a toothpick.

• Preheat a barbecue plate on high heat. Add chipolatas. Cook for 2 to 3 minutes each side or until golden and heated through. Remove toothpicks. Place on serving plates. Serve with tomato relish.

Secret Recipe :

Ingredients

• 24 chipolata sausages
• 6 rashers rindless bacon
• tomato relish, to serve

Secret Recipe One-pot pasta with bacon, tomato & ricotta

Method One-pot pasta with bacon, tomato & ricotta

• Heat the oil in a large saucepan over medium-high heat. Add the bacon, garlic and chilli and cook, stirring, for 3 minutes or until bacon is golden.

• Add the wine and cook for 2 minutes or until wine reduces slightly. Add the pasta and stir to coat. Add the water and passata. Season with salt. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes or until the pasta is al dente and the liquid has reduced and thickened.

• Divide pasta mixture among serving dishes. Top with the baked ricotta and parsley. Season with pepper to serve.

Secret Recipe :

Ingredients (serves 4)

• 1 tbs olive oil
• 200g bacon rashers, rind and excess fat trimmed, coarsely chopped
• 2 garlic cloves, crushed
• 1/2 tsp dried chilli flakes
• 125ml (1/2 cup) white wine
• 350g dried tortiglioni pasta
• 625ml (2 1/2 cups) water
• 250ml (1 cup) passata (tomato pasta sauce)
• 100g bought baked ricotta, thinly sliced
• 1/3 cup fresh continental parsley leaves

Notes

• Option 1

  Risi e bisi (rice with peas): Omit the chilli flakes, passata and baked ricotta. Replace the tortiglioni with 295g (1 1/2 cups) arborio rice. Replace the water with 1.25L (5 cups) chicken stock. Cook 1 leek, ends trimmed, washed, thinly sliced, with the bacon in step 1. Add the rice and 1 sprig fresh rosemary with the wine in step 2. Simmer, uncovered, stirring occasionally, for 20 minutes or until rice is tender. Add 100g (1 1/3 cups) shredded parmesan and 150g (1 cup) frozen peas to the rice mixture and cook, stirring, for 2-3 minutes or until the peas are heated through. Sprinkle with parsley to serve.

• Option 2:

  Veal pizzaiola with ricotta: Omit the pasta and water. Reduce the bacon to 100g bacon rashers. Increase the passata to 500ml (2 cups) passata. Preheat oven to 200°C. Add the passata to the pan after the wine is reduced. Cook, stirring occasionally, for 10 minutes. Heat 1 tbs olive oil in a non-stick frying pan over medium-high heat. Add 4 veal schnitzels and cook for 2 minutes each side or until brown. Transfer to a roasting pan. Pour the passata mixture over the schnitzels and top with the baked ricotta. Bake for 5 minutes or until ricotta is golden. Heat 1 x 475g ctn Woolworths Potato Mash following packet instructions. Divide among serving plates. Top with veal and sprinkle with parsley to serve.

• Option 3:

  Spaghetti with bacon & pesto: Omit the chilli, passata and parsley. Replace the tortiglioni with 350g dried spaghetti pasta, broken into one-thirds. Replace the baked ricotta with 100g (1 1/3 cups) shredded parmesan. Increase the water to 1L (4 cups) water. Add 70g (1/4 cup) bought basil pesto to the pasta mixture at the end of step 2. Stir half the parmesan through the pasta mixture. Divide among serving bowls and top with an extra dollop of basil pesto. Sprinkle with the remaining parmesan to serve.

 

Secret Recipe Ham, cheese and pea frittata

Method Ham, cheese and pea frittata

• Heat oil in a 22cm ovenproof frypan over medium heat. Cook onion, stirring, for 2-3 minutes until softened but not coloured. Meanwhile, whisk eggs in a bowl with salt and pepper. Add ham, peas, pasta and cheese to pan with onion. Pour over the eggs, then reduce heat to very low and cook for 6-8 minutes until almost firm, tilting the pan and drawing in the sides from time to time so egg cooks evenly.

• Preheat the grill to medium, then place pan under the grill for 3-4 minutes until top is golden. Cool slightly, then turn out and slice. Serve with chutney and salad.

Secret Recipe :

Ingredients (serves 4)

• 2 tbs olive oil
• 1 red onion, thinly sliced
• 9 eggs
• 200g leg ham, cut into 1cm cubes
• 1 cup (120g) frozen baby peas (not thawed)
• 2 cups cooked macaroni or other short pasta
• 1 cup (120g) grated cheddar cheese
• Chutney, to serve

Secret Recipe Bacon and cheese chicken

Method Bacon and cheese chicken

• Preheat oven to 230°C. Line a baking dish with baking paper. Place potatoes in baking dish. Drizzle with 2 teaspoons oil. Season with salt and pepper. Toss to coat in oil. Roast for 20 minutes or until golden. Reduce oven to 200°C.

• Cut a pocket lengthwise through middle of chicken, making sure not to cut all the way through. Push cheese into pocket. Wrap bacon around chicken. Secure with toothpicks. Season with salt and pepper.

• Heat remaining 1 teaspoon oil in a non-stick frying pan over medium-high heat. Cook chicken for 1 to 2 minutes each side or until golden. Add chicken to potatoes. Roast both for 10 minutes.

• Serve chicken with potatoes and steamed carrot and squash.

Secret Recipe :

Ingredients (serves 1)

• 2 small Desiree potatoes, quartered
• 3 teaspoons olive oil
• 1 single chicken breast fillet, trimmed
• 1 slice Swiss cheese, quartered
• 2 bacon rashers, rind removed, halved lengthways
• 1 carrot, peeled, sliced, steamed
• 2 baby squash, quartered, steamed

Secret Recipe Banana maple syrup bread

Method Banana maple syrup bread

1. Preheat oven to 180°C/160°C fan-forced. Grease two 5cm-deep, 6.5cm x 12.5cm (base) loaf pans.
2. Using an electric mixer, beat butter, sugar and maple syrup in a bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition until just combined.
3. Transfer butter mixture to a large bowl. Add banana. Stir with a wooden spoon until just combined. Sift flours and bicarbonate of soda over butter mixture. Stir until just combined.
4. Spoon mixture into prepared pans. Smooth top. Bake for 35 minutes or until a skewer inserted in centre of loaves comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool. Serve warm or toasted with spread.

Secret Recipe :

Ingredients

• 125g butter, softened
• 1/2 cup caster sugar
• 2 tablespoons maple syrup
• 2 eggs
• 3 large bananas, mashed (see note)
• 3/4 cup plain flour
• 3/4 cup self-raising flour
• 1/2 teaspoon bicarbonate of soda
• Reduced-fat spread, to serve

Notes

To freeze: Wrap each cooled loaf in plastic wrap, then foil. Alternatively, cut each loaf into eight 1.5cm-thick slices. Wrap each slice in plastic wrap, then foil. Freeze for up to 2 months.
To thaw: Thaw in fridge overnight. You'll need 1 cup mashed banana.
 

Secret Recipe Banana fritters with caramel sauce

Method Banana fritters with caramel sauce

• Whisk the buttermilk and cinnamon together until combined. Combine the breadcrumbs and coconut in a separate shallow bowl.

• Dip a banana into the buttermilk to coat well, then roll in the breadcrumb mixture to coat well. Transfer to a plate or tray. Repeat with remaining bananas. Refrigerate until required.

• Stir the sugar and 1/3 cup (80ml) water in a saucepan over a low heat until the sugar dissolves. Simmer for 8 minutes or until golden. Reduce the heat to low and carefully whisk in the cream until combined.

• Heat the vegetable oil in a 22cm frying pan over a medium heat. Cook the bananas, turning, for 2-3 minutes until golden. Transfer to a plate lined with a paper towel. Reheat the caramel sauce if necessary. Serve the fritters with the ice cream squares and caramel sauce.

Secret Recipe :

Ingredients (serves 4)

• 3/4 cup (185ml) buttermilk
• Large pinch ground cinnamon
• 1/3 cup (30g) multigrain breadcrumbs
• 1/3 cup (30g) McKenzies desiccated coconut
• 4 ripe lady finger bananas, peeled
• 2/3 cup (160g) caster sugar
• 1/3 cup (80ml) cream
• 1 cup (250ml) vegetable oil
• Vanilla ice cream squares, to serve