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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
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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.
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