Gooey, melty, oozy, yummy cheese is the star ingredient this week.
Cheesy Polenta Sausage Bake
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Serves 4
Ingredients:
3 cups chicken stock
1 cup milk
250g instant polenta
250g Perfect Italiano Perfect Bakes Cheese
6 (500g) Italian flavoured pork sausages
350g jar stir-through pasta sauce
2 (220g) red onions, cut into 2cm wedges
250g cherry tomatoes, halved
cooking oil spray
Salad, to serve
Method:
Preheat oven to 220°C (or 200°C fan-forced). Lightly grease a 2.5 litre (10 cup) roasting dish.
To make polenta, bring the stock and milk to the boil in a medium saucepan. Stir in polenta and cook, stirring, for 4 minutes or until soft and creamy. Stir through 1 cup of Perfect Bakes cheese. Season to taste. Spread in prepared dish.
Squeeze meat from sausage casings into small pieces and spread over polenta. Dollop sauce over. Sprinkle over onion and tomato. Spray with oil.
Bake for 25 minutes or until sausages and vegetables are beginning to brown. Sprinkle over remaining cheese. Bake for a further 10 minutes until melted.
Serve with salad.
Tips:
This recipe can be made a day ahead up to baking stage and kept covered in fridge ready to go in the oven.
Use any flavoured pork sausage you prefer.
Healthy Retro Tuna Mornay
Healthy Retro Tuna Mornay.
Serves 4 to 6
Ingredients:
500g Perfect Italiano Ricotta
¾ cup low-fat milk
1½ tbsp Dijon mustard
2 tsp finely grated lemon zest
1¾ cup (210g) Perfect Italiano Perfect Melts cheese
425g can tuna in springwater, drained, flaked into large pieces
3 green onions, thinly sliced, extra to sprinkle
1 cup brown rice
1 cup frozen peas
1 egg
1 cup (80g) coarse wholemeal breadcrumbs
1 small tomato, sliced
Lemon wedges, to serve
Method:
Preheat oven to 220°C (200°C fan-forced).
Whisk ricotta, milk, mustard, zest and 1 cup of Perfect Melts cheese in a large bowl until combined. Season with salt and pepper. Measure out one cup of mix for next step.
Place tuna and green onion in a bowl and add 1 cup of ricotta mixture.
Cook brown rice according to directions. Drain. Spread rice over base of a 2 litre (8 cup) ovenproof dish. Sprinkle with peas.
Spread tuna mix on top of rice. Add egg to remaining ricotta mixture and stir to combine. Pour over tuna layer and spread to edges. Top with breadcrumbs, tomato slices and remaining cheese.
Bake for 20-25 minutes or until golden. Sprinkle with extra green onions. Serve with lemon wedges.
Tips:
Add thawed and squeezed frozen spinach on top of tuna layer for an extra serving of green vegetables.
You can use a 450g packet microwave brown rice instead of cooking your own.
Gnocchi with Romesco Sauce
Gnocchi with Romesco Sauce.
Serves 4
Ingredients:
¼ cup olive oil, plus 2 tbsp extra
500g fresh potato gnocchi
260g jar chargrilled capsicum
2 tbsp toasted slivered almonds
1 clove garlic, crushed
2 tsp red wine vinegar
pinch sugar
¼ cup basil leaves, extra leaves for garnish
½ cup (60g) fresh coarse breadcrumbs
150g bag Perfect Italiano Perfect Melt
Method:
Preheat oven to 220°C (200°C fan-forced).
Heat ¼ cup of oil in an ovenproof skillet over a medium heat. Add gnocchi. Cook, stirring occasionally for 10 minutes or until golden.
Meanwhile, drain capsicums and add to food processor along with extra 2 tablespoons of olive oil, almonds, garlic, vinegar, sugar and basil. Process until smooth. Season with salt and pepper to taste and add ¾ cup water to loosen.
Add the sauce to pan with gnocchi and stir until coated. Add extra water to gnocchi in pan if it has absorbed the liquid and you prefer a thinner sauce.
Combine breadcrumbs with cheese. Sprinkle on top.
Bake for 15 minutes or until golden.
Serve immediately sprinkled with basil leaves and salad.
Tips:
You can use shelf-life gnocchi instead of fresh. You may need to add extra water if gnocchi absorbs water too quickly.
You will need 170g drained capsicum for the sauce which is the amount of a 260g jar. Use any roasted or char-grilled red peppers in jars, whole, in pieces or strips.
You can use panko breadcrumbs instead of fresh.
This is perfect paired with a rocket, apple and parmesan salad.
Roasted Cauliflower, Sage & Garlic Gratin
Roasted Cauliflower and Garlic Gratin.
Serves 4.
Ingredients:
800g cauliflower, cut into bite-sized pieces
7 sage leaves
1 tbsp olive oil
2 garlic cloves, crushed
1 pinch of nutmeg
½ cup (125 ml) pure cream
2½ cups (250g) Perfect Italiano 4 Cheese Melt
Salt and pepper, to taste
Method:
Pre-heat the oven to 200°C (180°C fan-forced).
Place the cauliflower and sage onto a large baking tray and drizzle with olive oil. Place into the oven to roast for 20 minutes or until the cauliflower is just tender. Remove from the oven and allow to cool for 10 minutes.
Once cool, place the cauliflower and sage into a large bowl along with the garlic, nutmeg, cream and half of the cheese. Season with salt and pepper and stir well to combine. Place into a large baking dish and top with the remaining cheese.
Cook for 15-20 minutes or until the cheese is bubbling and golden.
24°C