Whether you’re catering for a crowd or it’s just the family gathered around the TV, footy grand final food should be easy to make and easy to eat. Elevate your footy fare this weekend with something a bit different.
Chicken, Bacon and Cheddar Sausage Rolls
Hold tight - we’re checking permissions before loading more content
Makes 24.
Ingredients:
500g minced chicken
1½ cups fresh breadcrumbs
1½ cups grated cheddar cheese
2 rashers middle bacon, finely chopped
2 spring onions, finely chopped
1 small granny smith apple, grated
1 carrot, grated
⅓ cup finely chopped parsley
2 tbsp tomato chutney
salt and freshly ground black pepper
3 sheets butter puff pastry, thawed
1 egg whisked into ¼ cup milk
sesame or poppy seeds for sprinkling
Method:
Combine chicken, breadcrumbs, cheddar, bacon, onion, apple, carrot, parsley and chutney in a large bowl, season generously with salt and pepper and knead with clean hands until sticky.
Cut pastry sheets in half. Shape meat into logs along the centre of each piece of pastry, brush one edge with egg wash and firmly roll pastry over the meat, pressing to enclose edge. Cut each length into 4 sausage rolls.
Arrange sausage rolls on a baking paper lined tray, brush with remaining egg wash and sprinkle with seeds. Bake at 200°C for 25 minutes until golden brown and cooked through.
Serve warm with extra tomato relish.
Cheesy Broccoli Gems
Cheesy Broccoli Gems.
Makes 30.
Ingredients:
1 medium head broccoli, cut into florets
2 spring onions, finely chopped
1 cup grated cheddar cheese
½ cup dried breadcrumbs
2 tbsp chopped fresh basil or parsley
salt and pepper, to taste
1 egg lightly beaten
Method:
Blanch the broccoli in boiling water for 1 minute then refresh in iced water. Drain well. Place all the ingredients except for the egg in a food processor and ‘pulse’ until finely chopped and combined. Add the egg and pulse to combine.
Shape about 2-3 teaspoons of the mixture into nugget shapes and place on a baking paper lined tray.
Spray the gems with oil and bake at 200°C for 20 minutes or until golden brown.
Serve with sour cream or thick yoghurt.
Spinach and Cheese Polenta Muffins
Spinach and Cheese Polenta Muffins.
Makes 12.
Ingredients:
1 cup reduced-fat milk
¼ cup olive oil
1 egg
1 tbsp chopped chives
1 cup plain flour
½ cup polenta (cornmeal)
2 tsp baking powder
60g reduced-fat cheddar cheese, grated
1 tbsp grated parmesan cheese
1 roasted red capsicum, skin and membrane removed, sliced
50g baby spinach leaves, washed and chopped
freshly ground black pepper, to taste
Method:
Whisk together the milk, oil, egg and chives.
Place remaining ingredients into a large bowl, mixing until well combined. Pour in milk mixture and stir until just combined.
Spoon between 12 x ½ cup capacity lightly oiled muffin pans and bake at 200°C for 15 minutes or until golden.
Roasted Parmesan Potato Wedges
Roasted Parmesan Potato Wedges.
Serves 4.
Ingredients:
2 (300g) potatoes, well scrubbed
1 small (300g) orange sweet potato, well scrubbed
1 tsp oil
40g finely grated parmesan cheese
Method:
Cut each potato into 6-8 chunky wedges and place in a microwave steamer with 2 tablespoons water. Cook on high for 5 minutes, until par-cooked. Drain and stand for 10 minutes.
Toss potatoes in a bowl with oil and cheese until coated. Transfer to a baking paper lined tray and roast at 180°C for 30 minutes or until cooked and golden.
Serve hot from the oven.
Cheesy Corn Cobs
Cheesy Corn Cobs.
Serves 10.
Ingredients:
2 tbsp low-fat mayonnaise
1 cup finely grated cheddar cheese
2 tbsp finely chopped fresh chives, optional
5 cobs fresh corn, cut in half or 10 pieces frozen corn
Method:
Boil or steam each corn cob until just tender but still crunchy. Insert a skewer into each one.
Brush each corn cob with mayonnaise and place on a tray, sprinkle with grated cheese and chives.
Stand for 5-10 minutes in a warm oven or until cheese is slightly melted, before serving.
Tip: Try mixing the cheese with other flavours such as ground pepper, paprika, chopped coriander, etc.
Pizza Twists
Pizza Twists.
Makes 12.
Ingredients:
1½ cups self-raising flour
1 cup reduced-fat natural yoghurt
¼ cup pizza sauce
1 cup grated reduced-fat cheddar cheese
100g lean ham, chopped
Method:
Sift flour into a bowl, make a well in the centre and stir in yoghurt until mixture forms a soft dough. Turn onto a lightly floured surface and knead until smooth. Divide into 12 and roll out each portion to a 15cm x 10cm rectangle.
Spread 1 teaspoon pizza sauce over each piece of dough. Sprinkle cheese and ham over sauce. Roll up along the long side like a Swiss roll and place on a lined oven tray, about 3cm apart.
Using scissors, make deep cuts 2cm apart along the top of the rolls, without cutting all the way through. Gently push each slice to alternate sides.
Bake at 200°C for 15-20 minutes, or until golden brown. Cool completely on a wire rack
