Related Searches: Apple Stuffing, Apricot Glaze
... removed, crumbed, 1 tbs mustard, 75 g quince paste, 0.5 cup olive oil, 1 bunch sage, 200 g dried apricots, 200 g streaky bacon chopped. Method: Untie pork and using a sharp knife, score skin at 1cm intervals. Place skin ...
... nuts make a healthy stuffing for this light pork dish. Ingredients: 400 g pork fillet trimmed of fat, 2 tbs olive oil, 1 large onion peeled and finely diced, 60 g wholemeal breadcrumbs, 40 g dried apricots chopped, 1 tsp ...
... couscous, 0.25 cup pistachio nuts chopped, 0.25 cup dried apricots chopped. Method: Preheat oven to 200°C. Heat oil in a ... ; Low sugar; Roast; Seafood free; Low salt; Stuffing; Soy free; Orange; High protein; Chicken; High ...
Ingredients: 0.5 cup dried apricots chopped, 20 g butter, 1 red onion chopped, 1.6 kg roast pork leg boneless, 4 ... . Place pork, meat side up onto a board. Place stuffing mixture in the centre of the pork. Re-roll and tie ...
... with lid, then cook on low for 5 hours, adding apricot halves for the last 20 minutes of cooking. Place couscous and ... . Divide couscous among plates. Top with apricot chicken and broccolini, scatter over almonds, then ...
... cook for 1 hour 30 minutes, checking for doneness 15 minutes before the time is up. Meanwhile, to make the stuffing balls, heat butter in a small pan over medium heat. Add leek and prosciutto and cook for 5 minutes or ...
... pan. Cook for 20 minutes. Turn chicken over, breast-side up, reduce temperature to 180°C. Add pan with remaining stuffing to oven and cook alongside chicken for a further 1 hour or until golden, and juices run clear when ...
... pumpkin and potato on a baking paper-lined baking tray. Bake along with pork for a further 1 hour, adding stuffing balls to tray in the last 15 minutes of cooking, or until vegetables are tender and pork is golden and ...
... garlic potato mash, 400 g green beans trimmed, steamed. Method: Squeeze excess moisture from grated apple. Place apple, stuffing mix, sage and half the oil in a heatproof bowl. Add ⅔ cup boiling water and mix to combine ...
... the oven to 180°C/160°C fan-forced. Combine all of your stuffing ingredients in a mixing bowl. Slice your turkey breasts open and place the stuffing mix inside. Place the turkey breasts on a baking tray and cover with ...
... Chrissy one to remember with this easy Christmas ham recipe. Slather wood-smoked ham with our no-fail apricot glaze, then bake to perfection. Ingredients: 4.5 kg Woolworths Double Smoked Half Leg Ham, 500 g Woolworths ...
... oil. Method: Pre-heat the oven to 200°C.In a mixing bowl, combine all the stuffing ingredients. Now stuff the lamb saddle with the panzanella stuffing. Cover the lamb in the canola oil and then wrap in tinfoil. Bake the ...
... to a plate. Add paste to same pan and cook for 2 minutes or until fragrant. Add stock, vegetables, apricots (reserving 8) and olives and bring to a simmer. Return chicken to pressure cooker. Replace lid and lock it ...
... . Cool. Stir through egg and coriander and season with salt and white pepper. Fill turkey cavity with rice stuffing and cover with foil to secure filling. Place turkey into roasting pan, breast-side up. Add 2 cups ...
... 15 minutes, or until turkey is golden and juices run clear when thigh is pierced with a skewer. Scatter reserved stuffing on a greased baking tray and roast along with turkey for the last 15 minutes of cooking or until ...
... with foil. Bake for 20 minutes. Remove foil. Top with remaining sage leaves and spray with oil. Bake for a further 20-25 minutes or until stuffing is golden. Stir in dried cranberries. Serve. Categories: Nov 2023; Baking ...
... onion mixture, egg and thyme. Season. Stir until well combined. Fill front and back cavities of turkey with stuffing mixture. Secure legs with kitchen twine. Tuck wings under turkey. Transfer to a roasting pan and cook ...
... and friends with this whole turkey recipe. Stuffed with orange, macadamia and honey, makes for ... well combined. Fill front and back cavity of turkey with stuffing. Tuck wings under turkey and secure legs with kitchen twine ...
... tsp ground allspice, 2 tsp ground coriander, 0.5 tsp ground cumin, 0.33 cup white wine vinegar, 1 cup apricot jam, 0.25 tsp ground pepper, 750 g boneless lamb trimmed, cut into 2.5cm cubes, 6 cloves garlic minced. Method ...
... chopped, 3 cloves garlic thinly sliced, 1.5 cups basmati rice, 2.5 cups chicken stock, 0.5 cup dried apricots roughly chopped, 1 red onion cut into thin wedges, 0.25 bunch coriander leaves picked, finely chopped, 0.5 ...
... side of each chop, cutting through the meat almost to the bone to make a pocket. Divide the stuffing evenly among the chops, tucking it firmly into the pockets. Secure with wooden toothpicks. Preheat the broiler. Place ...
... butter, 1 tsp nutmeg, 1 pinch salt, 1 pinch pepper. Method: Preheat a fan forced oven on 180°C. For the stuffing, place a large pan over a medium heat. Add the olive oil, pancetta, onion, garlic. Cook until the onion has ...
... with tabbouleh, what's not to love?; Ingredients: 1 kg boneless rolled roast pork with pumpkin and pumpkin seed stuffing, 500 g Prep Set Go pumpkin chunks, 1 tbs extra virgin olive oil, 165 g Gravox roast pork liquid ...
... -packed orange, herb and grain salad. Ingredients: 1.45 kg Macro free range boneless turkey roll with spiced apple stuffing, 1.66 cups pearl barley, 1.5 cups frozen peas, 4 medium oranges, 2 tsp Dijon mustard, 0.33 ...
... oven and rest for 5 minutes. Sprinkle extra coriander over chicken to serve. Categories: High fibre; Lunch; Australian; Dinner; Low sugar; Chicken bake; Chicken dishes; Stuffing; High protein; Traybake. Complexity: 3.
... recipe? Look no further than this spinach and quinoa-stuffed pork with crisp crackling to really wow your guests. ... to compact. Roll from long side to enclose stuffing and secure with unwaxed kitchen string at 2cm intervals ...
... glazed in citrus butter. This incredible Christmas turkey will steal the show with its pistachio and rosemary stuffing. Ingredients: 250 g unsalted butter, 1 brown onions finely chopped, 2 garlic cloves crushed, 0.5 ...
... : Heat butter in a small frying pan over medium heat. Add onion and cook for a few minutes until soft. Place stuffing mix into a medium bowl, pour over 1/2 cup of the cider (reserve remainder for gravy) and stir with a ...
... basil, parsley and combine. Fill the butterflied chicken with the prepared stuffing mix. Rub the outer of the chicken with 1 tbs of olive oil. Place the stuffed chicken in a roasting dish and cook for 25 minutes or until ...
... of the orange juice, eggs, walnut, port and thyme. Mix well to combine. Fill front cavities of turkey with stuffing. Tie legs together with kitchen twine and tuck wings under. Place into pan. Brush with oil. Cook for 3 ...
... to a large bowl. Add breadcrumbs, chopped pistachios, currants, and egg. Season with salt and pepper. Spoon stuffing loosely into both cavities of the turkey. Secure neck flap tightly with a poultry pin or small skewer ...
... , and egg to onion and season with black pepper. Stir to combine. Fill front and back cavities of turkey with stuffing. Use kitchen string to tie the legs together. Use skewers to secure the wings. Pull neck flap tightly ...
... and remaining 60g of butter. Season with salt and pepper. Stir well to combine. Fill chicken cavity with stuffing mixture. Tie legs together with kitchen string. Place chicken, breast-side up, in a roasting pan. Season ...
... Breast, marinated in zesty lemon and herbs, is a guaranteed crowd pleaser. Find it in the freezer section. Categories: Mince; Low sugar; Italian; Meatballs; Stuffing; High protein; Pork; Mains; Christmas. Complexity: 3.
... over pork rind. Drain and pat dry with a paper towel. Untie and unroll pork. Lay flat, meat side up. Spread stuffing mixture over pork and re-roll firmly. Tie with kitchen string to keep shape. Rub rind with oil and salt ...
... cranberries, herbs, lemon rind, and egg. Mix well. Set aside. Pat turkey dry with paper towel. Spoon stuffing into turkey cavity. Secure neck flap with a poultry pin or skewer. Truss legs together with kitchen twine and ...
... . Add the lamb and cook for 5 minutes. Stir in the spices and cook for 2 minutes. Tip in the apricots and coriander, pour over the chicken stock and cook for 8-10 minutes, stirring. To assemble, line a round baking ...
... cook the onions for 5 minutes to soften, add the capsicums and harissa paste and cook for 2 minutes. Stir in the apricots, chopped tomatoes, a can of water and the stock cube and bring to the boil. Stir in the honey and ...
... for the last 30 minutes of baking to brown the skin. Reserve 2 tbs pan juices for gravy. Scatter reserved stuffing around turkey in the last 15 minutes of cooking. Cover loosely with foil and rest for 20 minutes. To make ...
... the last 30 minutes of baking to brown the skin.Reserve 2 tbs pan juices for gravy, then scatter reserved stuffing around turkey in the last 15 minutes of cooking. Cover loosely with foil and rest for 20 minutes. To make ...
Ingredients: 1 tsp mustard seeds, 2 tbs white sugar, 2 whole barramundi, 1 small red onion, 2 small fennel bulbs, 0.5 bunch dill, 1 lemon sliced, 2 tbs olive oil, 0.75 cup apple cider vinegar. Method: Combine mustard ...
... . Set aside to cool slightly. Mix in the breadcrumbs, wine and eggs, then season generously with salt and pepper. Stuff the crumb mixture into the neck cavity of the Ingham's Turkey, fold skin back over and secure with ...
... and add to rice mixture. Stir in 1 1/2 tbs oil and mix well. Loosely fill chicken with about half the stuffing then tie legs together. Rub chicken with 2 tsp oil and season with salt and pepper. Place in a roasting pan ...
... nuts, 25 g sunflower seeds, 200 g easy-cook brown rice, 1 L vegetable stock, 75 g ready-to-eat dried apricots chopped, 25 g black currants, 1 cinnamon stick halved, 3 bay leaves, 6 cloves, 1 tbs tomato purée, 1 pinch ...
... the parsley and mayonnaise in a large bowl, season to taste and toss to combine. Add the chicken and apricots, stir lightly and transfer to a serving plate. Garnish with the remaining almonds to serve. Categories: Lunch ...
Ingredients: 225 g couscous, 1.2 cup vegetable stock hot, 1 pinch salt, 1 pinch freshly ground black pepper, 2 tsp harissa paste, 1 handful raisins, 50 g walnuts halved, 4 preserved lemons. Method: Tip the couscous into ...
... that can't be ribboned. Heat 2 tsp oil in a large, deep frying pan over medium heat. Crumble stuffing into pan and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a paper towel-lined plate ...
... the thyme and 1/4 cup stock in a large bowl. Season. Place pork rind-side down on a board. Spread herb stuffing evenly over pork. Roll pork up and secure with kitchen string. Preheat oven to 240°C/220°C fan-forced. Rub ...
... about three-quarters of the slices to line the base and sides of the dish, trimming to fit. Put the stuffing mix in a bowl, add the cranberries, and mix with boiling water according to the package instructions. Heat the ...
... until smooth. Season with salt. Shape into an 8x30cm log and wrap tightly in plastic. Refrigerate while making the stuffing. Heat oil in a medium saucepan over medium heat. Add onion, garlic, bay leaf and thyme and cook ...
... with the sage, butter, breadcrumbs, egg, and seasoning. Stuff loosely into the cavity and sew up with a trussing ... serve with the gravy, stuffing, and a tart apple sauce. Categories: British; Stuffing; Roast; Lunch; Dinner ...
... , chopped, 52 g moroccan seasoning, 1.5 cup chicken stock, 1 tbs olive oil, 1 cup couscous, 400 g can apricot halves in natural syrup. Method: Heat oil in a non-stick frying pan over medium heat. Add onion and cook for 3 ...
... 0.75 cup thickened cream, 1 leek sliced thinly, 2 tsp wholegrain mustard, 2 cup baby spinach leaves, 1 pkt Maggi apricot chicken recipe base, 1 tbs olive oil, 80 g full cream milk. Method: Preheat oven to 180°C. Heat oil ...
... oil, 1 shallot, 1 tsp curry powder, 1 tbs tomato paste, 1 dash Worcestershire sauce, 115 g mayonnaise, 6 apricot halves in juice, 280 g diced cooked chicken, 8 small rolls, 2 tbs parsley chopped. Method: Heat the oil in ...
... and mix to combine. Place a wire rack over the top then the turkey breast-side up. For the stuffing, process bread and pine nuts until fine crumbs form. Add Sicilian olives, sundried tomatoes, basil, half the oregano and ...
... medium heat for 2 minutes each side. Transfer to a plate. Add half of the oil to the pan. Add stuffing crumbs, garlic and chilli and fry for 5 minutes or until crumbs are golden. Remove from heat and toss through parsley ...
... range eggs, 360 g Aussie style salad kit. Method: Preheat oven to 220°C. Whisk 3 eggs in a bowl. Place stuffing mix in a bowl. Dip mushrooms into egg then mix. Repeat for a second coat. Place mushrooms on a baking-paper ...
... turkey breast-side up and set aside for up to 1 hour to come to room temperature. Meanwhile, for the stuffing, place 1/3 cup shredded coconut, 2 lemongrass, 2 kaffir lime leaves, 300g pork mince, 450g pre-cooked jasmine ...
... the sides of the turkey working towards the centre. This way each slice should also contain some of the stuffing. Remove legs and wings and carve off meat. Transfer to a serving platter. Serve. Note: You can use bought ...
... chopped, 500 g pork and veal mince, 2 tbs olive oil, green beans steamed, 4 slice prosciutto halved. Method: Combine stuffing mix and 1/2 cup of hot water in a large heatproof bowl. Stir until all liquid is absorbed. Add ...
... , 0.25 cup sweet sherry. Method: Preheat oven to 180°C. Put turkey breast roast with apple and cranberry stuffing into a roasting pan. Drizzle with 2tbs olive oil. Roast for 30 minutes. Peel and chop parsnips, carrots ...
... a board and cut halfway down into the leg along the bone so meat opens out, creating a pocket. Make the stuffing by peeling a couple of garlic cloves and popping them into a food processor. As it's whizzing away, add the ...
... open lengthways, without cutting all the way through. Lay it flat on a parchment lined baking tray and spoon the stuffing along the middle. Roll up and tie with 4 pieces of string along the length of the fillet. Brush ...
... -fat potatoes and kaleslaw. Ingredients: 1.4 kg Macro free range turkey crown with traditional fruit & nut stuffing, 1 kg Woolworths Gold duck-fat potatoes with truffle butter, 350 g Woolworths kaleslaw kit, 2 tbs maple ...
... tin, and season, inside and out. Spread the remaining butter over the skin. Stuff the onion quarters into the body cavity, and the stuffing into the neck end. Roast for 20 minutes, then reduce the oven temperature to ...
... to a plate. Using a small knife, make a horizontal cut in each chicken breast to create a pocket for stuffing. Beat the butter with the cream cheese, garlic, lemon rind, 1 tablespoon of the parsley and salt and pepper ...