food recipes

  Lemon custard brulee vol-au-vents Slow cooker French onion chicken and cheese melt Slow cooker French onion beef French onion potato spiders One-dish cheesy French onion pasta bake Creamy chicken chasseur Creamy French mustard chicken tray bake Country French potato bake   Slow cooker chicken Provencal One-pan chicken tarragon   Air fryer chicken cordon bleu French onion curried sausages fish curry recipe     1 fish curry recipe chicken curry recipes Vegetable Recipes

Lemon custard brulee vol-au-vents 125g (1/2 cup) thickened cream 125g (1/2 cup) milk 2 egg yolks 2 tbsp caster sugar, plus extra 110g (1/2 cup) 2 tsp cornflour 50g bought lemon curd 1 lemon, rind finely grated 4 vol-au-vent shells 110g (1/2 cup) raw caster sugar Step 1 Preheat an oven at 190C/170C fan forced. Bring the cream and milk to a gentle simmer in a saucepan over medium heat (do not boil). step 2 Whisk the egg yolks, caster sugar and cornflour in a heatproof bowl until well combined. Gradually add the cream mixture, whisking continuously until combined. Strain through a fine sieve into a clean saucepan. Simmer over medium-low heat, stirring constantly, for 5 minutes or until thickened slightly. Gently fold through lemon curd and lemon rind.Step 3Arrange vol-au-vent shells on a baking tray. Pour the lemon custard mixture among the shells, slightly overfilling (they will sink a little after bakingBake). for 10-15 minutes or until custard is set. Set aside to cool. Cover with plas...

Slow cooker French onion chicken and cheese melt 1.2kg chicken breast fillets 2 x 250g pkts cream cheese, at room temperature, chopped 120g (1 1/2 cups) grated tasty cheese 40g sachet French onion soup mix 4 shortcut bacon rashers, cooked, chopped 2 tbsp chopped chives Select all ingredients Step 1 Place the chicken, cream cheese and 80g (1 cup) tasty cheese in a slow cooker. Sprinkle over French onion soup mix and pour over 125ml (1/2 cup) water. Cover and cook on HIGH for 4 hours. Step 2 Use 2 forks to shred the chicken (see note). Mix the shredded meat through the other ingredients to coat. Sprinkle with remaining cheese. Cover and cook for a further 30 minutes. Step 3 Sprinkle with bacon and chives to serve

Slow cooker French onion beef 1 1/2 tbsp olive oil 1.2kg beef chuck steak, excess fat trimmed, cut into 3cm pieces 1 brown onion, cut into thin wedges 2 carrots, peeled, coarsely chopped 3 garlic cloves, finely chopped 180ml (2/3 cup) red wine 40g pkt French onion simmer soup mix 7 fresh thyme sprigs, plus extra, to serve 1 1/2 tbsp cornflour Mashed potatoes, to serve Steamed green beans, to serve Step 1 Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Add 1/2 the beef and cook, turning occasionally, for 8 minutes or until golden. Use tongs to transfer to the bowl of a slow cooker. Repeat with the remaining beef. Step 2 Heat the remaining oil in the frying pan. Add the onion and carrot. Reduce heat to medium. Cook, stirring often, for 5 minutes or until tender. Add the garlic and cook, stirring, for 1 minute or until aromatic. Pour the wine into the pan and simmerfor 3 minutes or until reduced. Step 3 Pour the onion mixture into the slow cooker. Add the Fren...

  French onion potato spiders  Ingredients 3 Method Steps 2 coliban potatoes, shredded 3 green shallots, thinly sliced, plus extra, to serve 40g packet French onion soup mix 75g (1/2 cup) self-raising flour 80ml (1/3 cup) sparkling mineral water, chilled Vegetable oil, to shallow fry Sour cream, to serve Select all ingredients ADD TO SHOPPING LIST Step 1 Place potato, shallot, soup mix, flour and mineral water in a bowl. Stir until combined. Step 2 Add oil to a medium non-stick frying pan to come 3cm up the side of the pan. Place over medium-high heat. Cook heaped tablespoonfuls of potato mixture, in batches, for 2 minutes each side or until golden. Transfer to a plate lined with paper towel to drain. Step 3 Sprinkle with extra shallot. Serve with sour cream

 One-dish cheesy French onion pasta bake 8 Ingredients 5 Method Steps 350g dried elbows pasta 185ml (3/4 cup) milk 300ml light cream for cooking 40g pkt French onion soup mix 1 brown onion, halved, sliced 500g block cheddar cheese 100g (1 cup) grated mozzarella 2 tbsp chopped flat-leaf parsley leaves Select all ingredients ADD TO SHOPPING LIST Step 1 Preheat oven to 220C/200C fan-forced. Grease a large baking dish. Step 2 Place pasta in dish. Top with 2 cups (500ml) water, milk, cream, soup mix and onion. Stir to combine. Cover with foil and bake for 20 minutes. Step 3 Place cheddar cheese in centre of pasta dish. Cover with foil and bake for a further 20 minutes or until cheddar is melted and pasta is tender. Step 4 Remove dish from oven. Preheat grill to high. Step 5 Stir cheddar cheese through pasta mixture. Top with mozzarella and grill for 2-3 minutes or until mozzarella is golden. Serve sprinkled with parsley.

 Creamy chicken chasseur 13 Ingredients 2 tbsp plain flour 1 tsp dried mixed herbs 4 chicken thigh cutlets, skin on, trimmed 1 tbsp extra virgin olive oil 20g butter 200g button mushrooms, halved 2 tbsp tomato paste 125ml (1/2 cup) white wine 250ml (1 cup) Massel Organic Chicken Liquid Stock, warmed 2 tbsp pouring cream 1 tbsp chopped fresh continental parsley leaves Microwave baby potatoes, to serve Steamed green beans, to serve Select none Step 1 Combine the flour and mixed herbs in a large bowl. Season. Add the chicken and toss until coated. Heat oil and butter in a heavy-based frying pan over medium heat. Add the chicken. Cook for 4-5 minutes each side or until golden brown. Transfer to a plate. Step 2 Add mushroom to pan. Cook, stirring, for 4 minutes or until softens slightly. Add tomato paste. Cook, stirring, for 30 seconds. Pour in the wine. Simmer for 1 minute or until reduces slightly. Pour in the stock and bring to the boil. Return the chicken, skin-side up, to the pan. ...

  Creamy French mustard chicken tray bake 4 chicken thigh cutlets, skin on, trimmed 4 French shallots, peeled, halved lengthways 1 bunch baby carrots, peeled, trimmed (halved lengthways if large) 300ml carton cooking cream 2 tsp French mustard 2 garlic cloves, crushed 1 tsp Massel Organic Chicken Stock Powder 125g green beans, trimmed 1 tbsp fresh thyme sprigs Sliced baguette, to serve (optional) Select all ingredients Step 1 Preheat oven to 200C/180C fan forced. Grease a large deep baking tray with oil. Step 2 Arrange the chicken, skin-side up, on prepared tray. Add the shallot and carrot. Spray with oil. Season then roast for 30 minutes. Step 3 Whisk together the cream, mustard, garlic and stock powder in a jug. Add the beans to the tray then drizzle the cream mixture around the chicken, avoiding the skin. Return to the oven for a further 15 minutes or until the chicken skin is golden and vegetables are tender. Step 4 Sprinkle with thyme, season and serve with baguette, if using,...

Country French potato bake 1.5kg desiree potatoes, peeled 120g (1 1/2 cups) pre-grated cheddar 4 garlic cloves, thinly sliced 25g butter, finely chopped 185ml (3/4 cup) Massel Salt Reduced Chicken Style Liquid Stock Select all ingredients Step 1 Preheat oven to 200C/180C fan forced. Line the base and sides of a 6cm-deep, 22 x 11cm (base size) loaf pan with baking paper, allowing the paper to overhang the long sides. Step 2 Use a mandoline or a sharp knife to thinly slice the potatoes. Line base and side of pan with potato slices, slightly overlapping (this will form the outer “shell”) in a single layer. Sprinkle with 40g (1/2 cup) of the cheese. Reserve 40g (1/2 cup) of the cheese for the top. Step 3 Top cheese layer with 2 layers of potato, overlapping slightly. Scatter over a little cheese, garlic and butter. Pour over a little stock. Season. Continue layering with cheese, remaining potato, garlic, butter and stock, seasoning between each layer and finishing with potato. Sprinkle wit...

Slow cooker chicken Provencal 2 tbsp olive oil 6 chicken thigh cutlets, skin off 2 red onions, cut into thick wedges 1 yellow capsicum, deseeded, thickly sliced 400g can cherry tomatoes in tomato juice 80ml (1/3 cup) light thickened cream 2 tbsp cornflour 120g (3/4 cup) pitted Sicilian olives, halved 1/2 cup shredded fresh basil leaves Select all ingredients Step 1 Heat oil in a large frying pan over medium high heat. Cook chicken for 3 minutes each side or until browned. Step 2 Meanwhile, place onion, capsicum, tomatoes and juice, cream and 125ml (1/2 cup) water in a slow cooker. Top with the chicken. Cover and cook on Low for 3 hours. Step 3 Place the cornflour and 1 tbsp water in a small bowl and stir until combined. Transfer chicken to a plate. Add cornflour mixture and olives to the slow cooker and stir until combined. Return chicken to slow cooker. Cover and cook on Low for 1 hour or until chicken is cooked through and sauce has thickened. Stir in half the basil. Season. Sprinkle...

 One-pan chicken tarragon 2 tsp butter 2 tsp extra virgin olive oil 4 chicken thigh cutlets 2 garlic cloves, crushed 1 tbsp plain flour 250ml (1 cup) chicken stock 300ml Bulla Cooking Cream 2 large fresh tarragon sprigs, plus leaves, coarsely chopped, to serve 8 small (about 350g) unpeeled baby coliban (chat) potatoes, quartered 150g green beans, trimmed 4 green shallots, thinly sliced Select all ingredients Step 1 Preheat oven to 180C/160C fan forced. Heat the butter and oil in a large ovenproof frying pan over medium-high heat. Add the chicken, skin-side down, and cook, for 5 minutes until golden brown. Turn and cook for a further 2 minutes. Transfer to a plate. Step 2 Scoop 2 tbsp fat from the pan. Discard remaining fat. Return reserved fat to pan. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the flour and cook, stirring, for a further 30 seconds until combined. Step 3 Gradually add the stock, stirring well after each addition. Add the cream and the t...

 Air fryer chicken cordon bleu 1 large (about 300g) chicken breast fillet 4 slices ham 4 slices Swiss cheese 50g (1/3 cup) plain flour 1 egg 25g (1/2 cup) panko breadcrumbs 2 small bunches cherry truss tomatoes (about 5 on each) Steamed green beans, to serve Garlic herb butter, to serve Select all ingredients Step 1 Cut the chicken in half horizontally. Place 1 chicken piece on a piece of plastic wrap and enclose with wrap. Use a rolling pin to beat evenly until 1cm thick. Unwrap the chicken and top with 2 slices of ham, overlapping slightly, then top with 2 slices of cheese. Starting from a short end, roll up chicken firmly to enclose. (Don’t worry if the ham or cheese pokes out. It doesn’t need to be too neat.) Repeat with the remaining chicken, ham and cheese to make 2 rolls in total. Step 2 Place the flour in a shallow bowl. Whisk the egg in a separate bowl. Place the breadcrumbs on a plate. Coat 1 chicken roll in the flour and shake off the excess. Dip in the egg then in bread...

  French onion curried sausages 190g (1 cup) couscous 250ml (1 cup) boiling water 1 tbsp vegetable oil 560g pkt Coles Simply Thin BBQ Sausages 2 small brown onions, sliced into thin wedges 2 carrots, peeled, halved, thickly sliced diagonally 2 trimmed celery sticks, thickly sliced 2 garlic cloves, crushed 1 tbsp mild curry powder 40g pkt Coles Simply French Onion Soup Mix 150g (1 cup) frozen peas Select all ingredients Step 1 Place couscous in a large heatproof bowl. Add boiling water. Stir. Cover and set aside for 5 minutes or until liquid has absorbed. Use a fork to separate the grains. Season. Step 2 Meanwhile, heat oil in a large frying pan over medium-high heat. Cook sausages, turning, for 5-6 minutes or until browned all over. Transfer to a large heatproof plate. Set aside for 2 minutes to cool slightly. Thickly slice sausages diagonally Step 3 Add the onion, carrot and celery to the frying pan. Cook, stirring occasionally, for 5 minutes or until onion softens. Add garlic and...