CHEAT'S VEGETARIAN LASAGNE

Everyone will love this delicious vegetarian lasagne but don't share the secret of how you did it so quickly and easily.

INGREDIENTS

• 2 x 625g packets large cheese ravioli or spinach & ricotta ravioli
• Olive oil, to toss
• 1L (4 cups) tomato passata (see note)
• 200ml thickened cream
• 350g grated pizza cheese (or a mixture of mozzarella and cheddar - see note)
• 1/4 cup (20g) grated parmesan
• 1 bay leaf (optional)
• Green salad, to serve

• METHOD

  • 1
    Preheat the oven to 180°C. Lightly grease a 2-litre (8-cup) baking dish. Meanwhile, cook ravioli in a large pan of boiling salted water according to packet instructions. Drain and toss in a little oil.
  • 2
    Spread 1 cup of passata in the baking dish. Arrange a third of the ravioli on top in a single layer, then top with one third of the cream and cheese. Repeat layers twice, adding the final cup of passata before you add the final layers of cream and cheese. Sprinkle with parmesan and garnish with a bay leaf, if desired.
  • 3
    Cover with baking paper and foil, then bake for 25 minutes. Uncover and bake for 10 minutes or until golden. Leave for 10 minutes to cool slightly, then serve with salad
  •  NOTE Passata (sieved tomatoes) and pizza cheese are available from supermarkets.

VEGETARIAN HALOUMI HASH BURGERS WITH KALE AIOLI

This is not your standard vegie burger. Forget processed patties and go for home-made haloumi hash, with an earthy aioli and punchy Sriracha to round things out.

INGREDIENTS

• 200g desiree potatoes, peeled, grated, excess water squeezed out
• 250g haloumi, grated
• 1 tbs plain flour
• 1 egg
• 4 large portobello mushrooms
• Extra virgin olive oil, to drizzle
• 1 cup (300g) aioli
• 2 cups chopped kale leaves, blanched, refreshed
• 4 rye breadrolls, split, lightly toasted
• Rocket leaves and Sriracha or tomato sauce, to serve
•                              

  METHOD

  • 1
    Preheat oven to 220°C. Combine potato, haloumi, flour and egg in a bowl. Season with pepper. Form into four rounds on a baking paper-lined baking tray. Place tray on the top shelf of oven and bake, turning halfway, for 30 minutes or until golden.
  • 2
    Meanwhile, place mushrooms on a baking tray, drizzle with oil and season. Bake on the bottom shelf (underneath the hash browns) for the final 15 minutes of cooking or until cooked through.
  • 3
    Place the aioli and kale in a small food processor and whiz until green and combined.
  • 4
    Spread the breadroll bases with kale aioli, top each with haloumi hash brown, rocket leaves, mushroom, Sriracha and breadroll lids to serve.

THAI CORN FRITTERS

THAI CORN FRITTERS

Serve these spicy corn fritters with a sweet chilli dipping sauce for an enticing entree.

INGREDIENTS

• 2 large eggs
• 2/3 cup (100g) plain flour
• 2 garlic cloves, chopped
• 1 teaspoon caster sugar
• 1 tablespoon Thai fish sauce
• 270g can corn kernels, drained
• 2 spring onions, finely chopped
• 2 tablespoons sunflower oil
• 2 tablespoons sweet chilli sauce, to serve

• METHOD

  • 1
    Place the eggs, flour, garlic, caster sugar, fish sauce, half the corn kernels and half a teaspoon each of sea salt and freshly ground black pepper in a food processor. Process to a puree.
  • 2
    Add the chopped spring onions and the remaining corn kernels and stir well to combine. Heat the oil in a non-stick frypan over medium-high heat.
  • 3
    Working in batches, drop tablespoons of corn batter into the pan and cook for 1-2 minutes on each side until golden. Keep warm while you make the remaining fritters.
  • 4
    Stack the fritters on plates and drizzle with sweet chilli sauce, or serve sweet chilli sauce in a bowl for dipping.

CARAM ELISED PEAR AND BOURBON TURNOVERS

Yes, we can assure you these taste as good as they look

INGREDIENTS

• 5 Packham pears, peeled, cored
• 300g caster sugar
• 1 vanilla bean, split, seeds scraped
• 150ml bourbon whiskey
• 1/4 cup (60ml) sunflower oil
• 1/2 cup (75g) pumpkin seeds (pepitas)
• 300ml pure (thin) cream
• 250g mascarpone
• 175g brown sugar
• 750g puff pastry (we used Carême All Butter Puff Pastry)
• 1 egg, lightly beaten
• 1 tbs demerara sugar

• METHOD

  • 1
    Cut the pears into eighths. Place the sugar and 1/2 cup (125ml) water in a large deep frypan over medium heat. Swirl pan to dissolve sugar, then cook, without stirring, for 12 minutes or until a light caramel. Add the pear and vanilla pod and seeds, and gently stir to coat.
  • 2
    Cook, swirling the pan occasionally, for 15 minutes or until the caramel is dark and the pear is tender. Carefully add the bourbon, stirring to combine, then cook, swirling, for a further 5 minutes or until slightly reduced.
  • 3
    Heat the sunflower oil in a saucepan over medium heat. Add the pepitas and cook, stirring occasionally, for 6-8 minutes or until golden. Remove using a slotted spoon and drain on paper towel. Season with salt.
  • 4
    Place cream, mascarpone and brown sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk to stiff peaks and chill until needed.
  • 5
    Preheat the oven to 200°C.
  • 6
    Place pastry on a clean work surface and cut out 8 x 14cm rounds. Fold each round in half, placing a small square of baking paper between the fold so the pastry doesn’t stick together. Brush pastry with egg and scatter tops with demerara sugar. Bake for 25 minutes or until golden and cooked through.
  • 7
    Remove paper and pipe in brown sugar cream. Top with pears, sprinkle with pepitas and drizzle with caramel to serve.

MEXICAN EGGS WITH POTATO HASH

INGREDIENTS

• 1/4 cup (60ml) olive oil
• 1 onion, finely chopped
• 400g beef mince
• 1/4 cup (60ml) chipotle chilli sauce (see notes) or other hot sauce
• 400g can chopped tomatoes
• 1/3 cup roughly chopped coriander, plus extra to serve
• 1kg (about 4) desiree potatoes (unpeeled), scrubbed, coarsely grated
• 50g unsalted butter, melted
• 4 eggs
• 1 jalapeno chilli or long green chilli, thinly sliced

• METHOD

  • 1
    Heat 1 tablespoon oil in a large frypan (with a lid) over medium-high heat. Add onion and a pinch of salt, then cook, stirring, for 3-4 minutes until soft. Add the beef and cook, stirring, for 5 minutes or until browned. Stir in the chipotle sauce, tomatoes and coriander, season with freshly ground black pepper and reduce heat to medium. Cook for a further 5-6 minutes until slightly thickened.
  • 2
    Meanwhile, to make the potato hash, place grated potato in a clean tea towel and squeeze to remove excess water. Place potato in a bowl with the melted butter, then season and stir to combine. Heat another 1 tablespoon oil in a separate frypan over medium heat. Using a 1/3 cup (80ml) measuring cup, place 4 mounds of potato in the pan, flatten with a spoon and cook for 3-4 minutes each side until golden and cooked through. Repeat with the remaining 1 tablespoon oil and potato mixture.
  • 3
    Using a spoon, make 4 indents in the beef, then crack an egg into each. Cover and cook for 7 minutes or until whites are cooked. Garnish with the chilli and extra coriander, then serve with the hash.
  • Chipotle chilli hot sauce is from gourmet food shops

MEATBALLS WITH RISONI

MEATBALLS WITH RISONI

Pork sausages make tasty little meatballs in this speedy dinner idea.

INGREDIENTS

• 600g Italian pork sausages
• 2 tbs olive oil
• 75g pancetta, chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 400g risoni or orzo pasta
• 400g can Ardmona Chopped Tomatoes
• 1 tbs tomato paste
• 1 cup (250ml) red wine
• Finely chopped flat-leaf parsley leaves and grated parmesan, to serve

• METHOD

  • 1
    Squeeze the meat from the sausage skins, discarding the skins. Roll sausage meat into 20 walnut-sized balls.
  • 2
    Heat oil in a deep frypan over medium heat and cook the meatballs, turning, for 3-4 minutes until golden. Remove and set aside. Add pancetta to the pan and cook for 2-3 minutes until slightly crisp, then add the onion and garlic, and cook for a further 2-3 minutes until slightly softened. Add risoni and stir to coat, then add the chopped tomatoes, tomato paste, wine and 2 cups (500ml) hot water. Season and bring to a simmer, stirring, then return the meatballs to the pan. Reduce heat to low and cook for a final 10 minutes or until the risoni is cooked and liquid has absorbed.
  • 3
    Divide among bowls and scatter with chopped parsley and parmesan to serve.

SQUID INK PASTA WITH CALAMARI

Squid ink pasta adds a gourmet touch to this vibrant calamari pasta

INGREDIENTS

• 400g squid ink pasta
• 2 tbs olive oil, plus extra to drizzle
• 500g cleaned squid tubes, sliced into 1cm rings
• 2 eschalots, thinly sliced
• 3 garlic cloves, finely chopped
• 1/4 cup (60ml) white wine
• 1/2 cup (125ml) Ardmona Rich and Thick Chopped Tomatoes
• 500g vine-ripened cherry tomatoes
• Basil leaves and lemon wedges, to serve

• METHOD

  • 1
    Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Toss pasta with a little oil to loosen.
  • 2
    Heat 1 tbs oil in a large frypan over medium-high heat. Season the squid rings, then cook for 2 minutes or until light golden. Remove from pan.
  • 3
    Return pan to medium heat and add remaining 1 tbs oil. Add the eschalot and cook, stirring, for 2 minutes or until softened. Add garlic and cook for 1 minute or until fragrant, then add wine and cook for a further 1 minute or until slightly reduced.
  • 4
    Add passata and cherry tomatoes, then cook for 5 minutes or until tomatoes start to collapse. Season, then return calamari to the pan with the reserved water and cook for 2-3 minutes or until warmed through.
  • 5
    Divide pasta and sauce among bowls, and serve with basil and lemon wedges.
  • Dried squid ink pasta is available from selected delis and gourmet food shops; substitute regular spaghetti.