Roast chicken with herb stuffing
Preheat the oven to 220°C. Lightly grease a small ovenproof dish with butter. To make the stuffing, gently heat the butter and oil in a large frying pan over a moderate heat and cook the onion and celery for 10 minutes until soft. Remove from the ... [... more]
All Recipes AU |
Roast chicken with 3 different stuffings
Pre-heat oven to 220°C. Fill the cavity of the chicken with chosen stuffing, and tie the legs together. Rub skin with a little olive oil or softened butter, season. Cook for 20 minutes then reduce heat to 180°C and cook for a further 50 minutes. . [... more]
Australian Womens Weekly |
Rolled shortloin of lamb with a rosemary and mint stuffing
Add butter, olive oil, onions and carrot. Cook until soft. Remove from heat. Add breadcrumbs, rosemary, lemon juice, vinegar and mint. Stir to combine. Test if stuffing is holding together by squeezing a handful in the palm of your hand. If the ... [... more]
Australian Womens Weekly |
Roast Chicken with Pistachio Butter Stuffing
Fill the cavity with the stuffing mixture and slip a piece of butter under the skin at the neck end. Rub the skin with oil or melted butter, season with salt and pepper and place the chicken in a roasting dish on its side. Roast chicken in a ... [... more]
Australian Womens Weekly |
Wild rice & pecan stuffing
Stir in the wild rice, stock, 2 cups water, the rosemary, a pinch of salt and a good grinding of pepper. Bring to the boil. Cover, transfer to the oven, and bake for 50 minutes or until the wild rice is tender. Stir in the water chestnuts and ... [... more]
All Recipes AU |
Loin of pork with sage & onion stuffing
Preheat the oven to 190°C. Melt the butter in a frying pan, add the onions and cook on low heat until soft and golden. Put the onions into a bowl and add the celery, sage, chopped apple, breadcrumbs and sultanas or prunes. Season well, then mix ... [... more]
All Recipes AU |
Whole baked fish with herb stuffing
Preheat the oven to 180°C. Immerse the whole snapper in a sink of cold water (this will prevent the scales from flying all over the kitchen) and remove any remaining scales. Remove any blood or dark skin from the belly cavity of the fish with ... [... more]
All Recipes AU |
Brandied fillet steaks with mushroom stuffing
To make the maître d'hôtel butter, blend the butter with the parsley, salt, lemon rind and juice, then shape into a roll about 3 cm in diameter. Wrap in greaseproof paper and roll until smooth and even. Chill until required. To prepare the ... [... more]
All Recipes AU |
Mushroom and herb stuffing
If you are cooking the stuffing, butter a 23x33cm baking dish and preheat oven to 190 degrees C. Rinse, pat dry and quarter mushrooms. In large frying pan, heat the butter and add mushrooms, onion and celery; sauté 5 minutes and remove from heat. . [... more]
All Recipes AU |
Portobello and Shiitake Mushroom Stuffing
In a frying pan, cook and stir celery, onion, mushrooms and garlic for 3 minutes. Stir in 1/3 of the stock and cook until vegetables are tender. Combine mushroom mixture with stuffing mix, and toss to coat. In a 2 litre saucepan, heat the ... [... more]
All Recipes AU |
Wild Rice Stuffing with Apples, Currants and Bacon
In a medium saucepan over medium heat, bring 2 cups of the water and the chicken stock to the boil. Stir in wild rice, reduce heat, cover and simmer for 45 minutes. Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly ... [... more]
All Recipes AU |
Extra stuffings for zucchini flowers
Mix together well in a bowl with a fork until combined, then pack into each zucchini flower with a teaspoon. Mix together well in a bowl with a fork, then pack into each zucchini flower with a teaspoon. Put ingredients into a blender or food ... [... more]
Burke's Backyard |
