Even MORE recipes

[quargoyle]

Mediterranian Meatloaf

Ingredients (serves 4)

• 1/2 cup brown rice
• 1 small red onion, grated
• 350g lean beef mince
• 1 carrot, peeled, grated
• 60g low-fat feta cheese, crumbled
• 2 tablespoons tomato sauce
• 1 tablespoon worcestershire sauce
• 1 egg, lightly beaten
• 2 tablespoons basil leaves, shredded
• 1 zucchini, thinly sliced
• 375g cherry tomatoes
• 1 garlic clove, crushed
• olive oil cooking spray

Method

1. Cook rice following absorption method on packet. Set aside to cool.
2. Preheat oven to 200°C. Grease base and sides of a 7cm-deep, 10cm x 18cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
3. Combine rice, onion, mince, carrot, feta, sauces, egg and basil in a bowl. Mix well. Press into prepared pan.
4. Place zucchini, tomatoes and garlic in a bowl. Spray with oil. Toss to combine. Spoon over meatloaf. Bake for 60 to 80 minutes or until meatloaf is firm. Stand for 10 minutes. Slice and serve.

Spice-Crusted Salmon w Cucumber Yoghurt
Ingredients (serves 4)

• 1 Lebanese cucumber, coarsely grated
• 2/3 cup (180g) Farmers Union Greek-style natural yoghurt
• 2 teaspoons chopped fresh mint
• Salt & freshly ground black pepper
• 1 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon chilli powder
• 2 1/2 tablespoons olive oil
• 4 x 250g skinless salmon fillets
• 100g Woolworths baby Asian salad leaves
• 200g grape tomatoes
• 1 small red onion, halved, sliced
• 1 tablespoon fresh lemon juice

Method

1. Squeeze excess liquid from the cucumber. Combine the cucumber, yoghurt and mint. Season with salt. Set aside.
2. Combine the coriander, cumin, chilli and 2 tablespoons of the oil. Brush the spice mixture over both sides of the salmon. Heat a large frying pan over a medium heat. Add the salmon and cook for 3 minutes each side for medium.
3. Combined the salad leaves, tomatoes and onion. Whisk together the remaining oil and lemon juice. Season with salt and pepper. Add dressing to the salad and toss to coat. Serve with salmon and cucumber yoghurt.

Basil Chicken Cannelloni on Wilted Spinach
Ingredients (serves 4)

• 1 1/2 tsp olive oil
• 1 3/4 cups loosely packed fresh basil leaves
• 1 small white onion, cut into quarters
• 2 garlic cloves, crushed
• 2 1/4 tbs plain flour
• 365ml Lite White milk
• Salt & freshly ground black pepper
• 450g lean chicken breast mince
• 1 120g pkt instant dried cannelloni tubes
• 30g (1/4 cup) shredded light mozzarella
• 1 bunch English spinach, stems trimmed, washed

Method

1. Position an oven shelf in top rack of oven. Preheat oven to 230°C. Brush a 17 x 23cm shallow (base measurement) baking dish with 1/2 tsp of oil. Place 1 1/2 cups of basil leaves, onion, garlic, flour, 85ml milk, remaining oil, 1/2 tsp salt in bowl of a food processor. Process until basil is chopped.
2. Combine mince, 1/4 tsp of salt, 1/2 tsp of pepper and 1 tbs of basil mixture in bowl. Fill each cannelloni tube. Place in a single layer in the baking dish.
3. Place remaining milk and basil mixture in a saucepan over medium heat. Cook, stirring, for 1-2 minutes or until mixture thickens. Pour sauce over the cannelloni and sprinkle with mozzarella. Bake in preheated oven for 18 minutes or until cannelloni are tender when pierced with a knife.
4. Meanwhile, place the spinach with water clinging to the leaves in a medium saucepan over medium-low heat. Cook, covered, shaking pan occasionally, for 2-3 minutes or until wilted. Season with salt and pepper.
5. Place spinach on plates, top with 3 cannelloni tubes and remaining basil.

Baked Salmon
Ingredients (serves 4)

• 4 x 175g skinless salmon fillets
• 1/4 cup (60ml) extra virgin olive oil
• 1 lemon, thinly sliced
• 4 fresh thyme sprigs
• 2 tsp Dijon mustard
• 1 tbs white wine vinegar
• 3 tsp chopped fresh tarragon (see note)
• 1/2 tsp caster sugar
• 2 bunches asparagus, trimmed

Method

1. Heat oven to 220°C. Lay four 30cm squares of baking paper on 2 baking trays. Place a salmon fillet on each, then top with lemon slices and a thyme sprig. Drizzle with 1 tsp oil and season. Fold the edges of the paper together to form well-sealed parcels. Bake for 15 minutes until cooked through.
2. Meanwhile, whisk the mustard, vinegar, tarragon, sugar and remaining oil in a jug. Season, then set the dressing aside.
3. Blanch the asparagus in a pan of lightly salted boiling water for 2 minutes until just tender. Drain well, then keep warm.
4. Arrange the salmon and blanched asparagus on plates, drizzle with the tarragon dressing and serve.