A frittata is an egg-based Italian dish, similar to an omelette or crustless quiche. Try this simple, ‘one pan’ dish for a delicious brunch with family and friends and reuse left over roast chicken and veg.
Ingredients 6 RSPCA Approved cage-free eggs leftover roast chicken leftover roast veg (potato, pumpkin, sweet potato and onion are perfect) ½ punnet cherry tomatoes 100 ml thickened cream olive oil goats cheese (optional)
Preheat oven to 200ᵒC. Heat oil in oven-proof pan, add tomatoes and cook on a low heat until soft. Pull leftover chicken from carcass and add to pan. Add any leftover roast vegetables or greens to pan. Whisk eggs and cream together and pour into pan, covering chicken and vegetables. Top with cheese and bake in oven for approx. 20 – 25 mins, until egg mixture is firm and golden.
mini chicken frittatas chicken pizza chicken risotto chicken & cous cous salad A simple, no fuss recipe that’s delicious and freezes well.
Ingredients 1 RSPCA Approved ham bone(s) 1 ½ cup green split peas, rinsed 1 cup pearl barley 3 stalks of celery, chopped 2 carrots, peeled & chopped 10 cups water
Rinse split peas under cold running water. Drain. Add all ingredients; split peas, ham bone(s), pearl barley, carrots, celery & water to saucepan. Bring to the boil over high heat. Reduce heat to medium-low & simmer covered for 2 – 2 ½ hours or until ham bone(s) are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham bone(s) from pan. Remove the meat from bones. Coarsely chop meat and set aside. You may like to blend soup for a smooth consistently or prefer to leave chunky.
ham fritters fried rice with cage-free egg ham & potato cakes ham & vegetable pasties ham & pea pasta ham salad Perfect for using leftover roast turkey. Mini burgers (or sliders) have been popping up on menus. A simple way of using leftovers and great for a summer picnic.
Ingredients (makes 4) leftover RSPCA Approved turkey, shredded 3 spring onions, finely chopped 3 tbsp cranberry sauce 2 tbsp olive oil 1 ½ cups red cabbage, finely shredded 1 green apple, grated To make coleslaw, put cabbage, apple, carrot, gherkin, lime 1 carrot, grated juice and aioli in a large bowl. Stir to combine, then cover and 2 gherkins, finely chopped refrigerate. 2 /3 cup cage-free aioli Heat oil in saucepan, add onions until softened and cranberry 2 tbsp lime juice sauce, add shredded turkey until warmed through and coated in sauce. Remove from heat. 4 bread rolls, halved Spread base of bread roll with aioli, add turkey mixture and extra cage-free aioli, to serve coleslaw.
turkey pizza turkey pasta turkey tacos turkey filo parcels Pavlova is a meringue based dessert with a crisp crust. This tasty recipe ensures there's no waste – using egg whites for the meringue and the remaining yolks for the curd.
Ingredients (makes 12) 4 RSPCA Approved cage-free eggs 1 ½ cup caster sugar 3 tbsp cornflour 100g butter 2 tsp white vinegar ½ cup passionfruit pulp fresh berries & cream to serve
Meringue Pre-heat oven to 150ᵒC. Place the egg whites in a bowl and whisk with electric mixer until soft peaks form. Gradually add 1 cup caster sugar until mixture is thick and glossy. Add 2 tbsp cornflour and vinegar and whisk until combined. Line muffin tin with paper muffin holders, spoon mixture into tins and place in oven. Reduce temperature to 120ᵒC and bake for 1 hour. Turn oven off and allow to cool inside oven.
Passionfruit Curd Combine passionfruit and butter over low heat and stir until butter is melted. Place ½ cup caster sugar, 1 tbsp cornflower and egg yolks in a bowl and whisk together. Add the egg mixture to the passionfruit and butter, stir over low heat until it thickens, watch and keep stirring as not to burn on bottom of saucepan. Set aside to cool. To assemble place pavlova on plate, place scoop of curd, fresh berries and whipped cream on top.