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How To make Eggplant and Bocconcini Tart with Rocket
1/2 bn Rocket, trimmed and tossed
With a little vinaigrette, To serve Pastry: 170 g Flour
100 g Cold butter
chopped
2 Cloves garlic :
chopped
1 tb Polenta
Filling: 60 g Gruyere cheese grated
3 Bocconcini :
sliced
1 Eggplant, thinly sliced
Lengthwise Olive oil
Combine all ingredients except polenta in a food processor, add 1/4 cup ice cold water and process for about 15 seconds or until mixture just comes together. Roll out mixture on surface sprinkled with polenta to a round about 3cm thick and about 32cm in diameter. Place on an oven tray and turn over a 1cm edge to form a rim. Cover and freeze for 20 minutes. Remove from freezer and sprinkle Gruyere over surface. Top with bocconcini and eggplant. Brush with a little olive oil, season to taste and bake at 200^C for 45 minutes. Top with rocket and cut into wedges to serve. Recipe By : From: The Thorderson Home <thor@alinc.Cdate: Mon, 18 Mar 1996 14:41:49 -0700
How To make Eggplant and Bocconcini Tart with Rocket's Videos
Fresh Vegetarian Salad
Ingredients:
Wild rocket
Baby spinach
Mint leaves
Steamed beetroot
Pomegranate
Red onion rings
Sweetcorn
Sliced orange
Haloumi cheese
Pumpkin seeds
Dressing:
1tbsp red wine vinegar
1tbsp olive oil
1/4 tbsp lemon juice
3 dashes of tabasco sauce
Salt & ground pepper
Easy Apricot Chicken Wings Recipe
An easy chicken recipe and quick kids recipe. These chicken wings are great served cold with salad. Great kids party food.
Get this chicken recipe & shop ingredients online:
Place apricot, Worcestershire sauce, soy sauce, mustard, paprika, ginger, garlic and brown sugar in a medium bowl. Place chicken wing nibbles in a large bowl, add half the sauce and sesame seeds. Toss to coat.
Place chicken on a large baking paper-lined oven tray. Cook in oven at 200C fan-forced for 25 minutes or until golden and cooked through. Serve with steamed baby buk choy and sauce.
Prep mins: 10
Cook mins: 25
Servings: 4
Ingredients
1/2 cup Woolworths Select apricot fruit spread
2 tablespoons Woolworths Select Worcestershire sauce
1 tablespoon Woolworths Select soy sauce
1 tablespoon Woolworths Select Dijon mustard
1 teaspoon Woolworths Select ground paprika
1/4 teaspoon Woolworths Select ground ginger
1 clove garlic, crushed
2 tablespoons Homebrand brown sugar
700g packet Macro free range chicken wing nibbles (about 12)
2 teaspoons sesame seeds
2 bunches baby buk choy halved lengthways, steamed to serve
Directions:
1. Combine apricot spread, Worcestershire sauce, soy sauce, mustard, paprika, ginger, garlic and brown sugar in a medium bowl. Place chicken wing nibbles in a large bowl, add half the sauce and sesame seeds. Toss to coat in the sauce.
2. Preheat oven to 200C fan-forced. Place chicken in a single layer on a large baking paper-lined oven tray. Cook in oven for 25 minutes or until golden and cooked through. Transfer the chicken wings to a platter and serve with steamed baby buk choy and the reserved sauce to the side.
Tip1: Replace chicken wing nibbles with chicken wings, wing tips removed and wings cut into 2 pieces.
Tip2: These chicken pieces are great served cold with salad at a picnic or for kids party food.
Tip3: These can also be cooked on the barbecue flat plate.
Remember to subscribe to the Woolworths YouTube channel for more delicious recipe ideas each week:
Watch more great Fresh Ideas kids recipes in the Fresh Ideas kids video playlist:
Shop all the ingredients from this recipe and more on Woolworths' website :
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