Bangers and Veggie Tray Bake

Ingredients

• beef mince — 500g
• puff pastry — 4 sheets
• beef stock — 1 cup
• tomato sauce — 2 tbsp
• plain flour — 1 tbsp
• frozen peas — 2 cups

Method

1. Brown mince, stir in flour, then stock and tomato sauce.
2. Simmer 15 min until thick, cool slightly.
3. Line pie tins or ramekins with pastry, fill with mince.
4. Top with a pastry lid, crimp edges, cut a steam vent.
5. Bake 200°C 20-25 min until pastry is puffed and golden.
6. Boil peas, serve alongside.

Ingredients

• potatoes — 4 large
• bacon — 150g
• cheddar — 150g grated
• sour cream — 1/2 cup
• frozen corn — 1 cup
• spring onion — 3

Method

1. Microwave then oven-crisp potatoes.
2. Fry bacon.
3. Split and top at the table.

Ingredients

• barramundi fillets — 4
• mixed salad leaves — 1 bag
• lemon — 1
• cherry tomatoes — 200g
• olive oil — 2 tbsp

Method

1. Pan-fry barramundi skin-side down until crisp, flip briefly.
2. Toss salad with tomatoes and olive oil.
3. Serve fish with salad and a lemon wedge.

Ingredients

• steak — 600g
• capsicum — 2
• red onion — 1
• zucchini — 1
• rice — 2 cups
• olive oil — 2 tbsp

Method

1. Cube beef and veg, thread skewers.
2. BBQ or grill, turning.
3. Serve with rice.

Ingredients

• chicken thighs — 400g
• carrot — 2
• celery — 2 stalks
• onion — 1
• chicken stock — 1.5L
• risoni — 1 cup

Method

1. Sauté onion, carrot, celery.
2. Add stock and chicken, simmer 20 min.
3. Shred chicken, add risoni, cook 10 min.

Ingredients

• chicken breast — 4
• breadcrumbs — 1.5 cups
• eggs — 2
• plain flour — 1/2 cup
• mixed salad leaves — 1 bag
• cucumber — 1

Method

1. Flatten chicken, crumb via flour-egg-crumbs.
2. Shallow fry until golden.
3. Serve with salad.