Asian Coconut Chicken Noodles from Food In A Minute Recipes

Ingredients

125g thin rice vermicelli noodles
350g Tegel Thin Cut Chicken Breast
1 Tbsp Gourmet Garden Lemongrass
1 tsp Gourmet Garden Garlic
2 tsp Gourmet Garden Mild Chilli
2 tsp Ayam Fish Sauce
2-3 spring onions, sliced
4-5 cups shredded wong bok (or any Chinese cabbage)
270ml can Ayam Light Coconut Cream or Ayam Light Coconut Milk
1/4 cup chopped roasted peanuts

Directions

Place the noodles in a bowl, pour over boiling water and set aside for 10 minutes, then drain.

In a large saucepan place Tegel Thin Cut Chicken Breast and 1 cup water, Gourmet Garden Lemongrass and garlic. Poach the chicken in this liquid for 5-10 minutes or until cooked through. This is now the stock for your soup base. Remove chicken from pan and set aside.

Into the stock add Gourmet Garden Mild Chilli , Ayam Fish Sauce , spring onion and wong bok. Cook for 2 minutes then add in the Ayam Light Coconut Cream or Ayam Light Coconut Milk , chicken and noodles previously set aside and continue heating for another 3 minutes or until chicken is heated through.

Serve in bowls garnished with roasted peanuts.

Boysenberry and Pear Shortcake from Food In A Minute Recipes

Ingredients

1 1/4 cups flour
1 1/2 tsps baking powder
1/2 cup semolina
1/2 cup caster sugar
175 g butter
1 egg, beaten
2 Tbsp cold water or milk
1/2 cup Craig’s Boysenberry Jam
410g can Wattie’s Pear Quarters in Clear Fruit Juice, drained and thickly sliced

Directions

 Rub together flour, baking powder, semolina, caster sugar and butter in a mixing bowluntil the mixture resembles crumbs.

Cut in beaten egg and water or milk and mix until the mixture forms small moist balls ofdough. Take 2/3 of the mixture, lightly knead and press out to fit a 20 x 30cm slice tin.

Spread with Craig’s Boysenberry Jam , arrange sliced Wattie’s Pear Quarters evenlyover jam. Scatter with remaining crumbled dough.

Cook at 180°C for 25-30 minutes or until golden. Cool on a wire rack, cut into 12pieces.Serve warm as a dessert with custard, yoghurt or cream, any leftoverswill make popular lunch box fillers

Apple and Nectarine Slice from Food In A Minute Recipes

Ingredients

2 x 400g packets frozen sweet short pastry, defrosted
1/2 cup finely chopped hazelnuts
410g can Wattie's Nectarine Slices in Fruit Juice, well drained
400g can Wattie's Simply Diced Apple
2 eggs
1/4 cup sugar
1/2 cup cream
1 tsp vanilla essence

Directions

On a lightly floured board, put both blocks of pastry together and knead in the ground hazelnuts.

Divide in half and roll one piece out large enough to cover the base and sides of a 20cm x 30cm well-greased slice tin.

Scatter the Wattie’s Nectarine Slices and Wattie’s Simply Diced Apple over the base of the pastry evenly.

In a bowl mix together the eggs, sugar, cream and vanilla essence and pour over the top of the fruit.

Roll out the remaining pastry portion large enough to cover the top of the slice tin. Roll on top, pressing the edges together.

Bake at 190°C for 40 minutes or until nicely browned. Stand 5 minutes before cutting into squares to serve.

Serve with custard on the side or whipped cream.

Chicken Sushi from Food In A Minute Recipes

Ingredients

1 1/2 cup sushi or medium grain rice
3 Tbsp sushi vinegar
4 sheets nori
1 bamboo sushi mat
160 g can Wattie's Chicken with Lite Mayo
1 avocado, halved, stoned, peeled and chopped
1 small carrot, cut into thin strips
wasabi, pickled ginger, and soy sauce to serve

Directions

Wash the rice well with cold water through a sieve and place in a saucepan with 2½ cups of cold water and ½ teaspoon of salt. Bring to the boil. Cover and simmer for 12 minutes. Remove from the heat and stand for 10 minutes with the lid on. Carefully stir through the sushi vinegar and transfer to a tray to cool.

Place 1 sheet of nori, shiny side down on a bamboo sushi mat. With wet hands, spread about 2 handfuls of rice over the nori, leaving one edge with a 2cm strip free of rice.

Place Wattie’s Chicken with Lite Mayo down the centre of the rice and arrange avocado and carrot strips on top.

Using the bamboo mat as a guide, roll the sushi to firmly enclose filling. Wrap in cling film and chill for 30 minutes. Repeat with the remaining ingredients.

Slice and serve with wasabi, pickled ginger and soy sauce.