Inspirational Recipes by Fast Ed

Inspirational Recipes by Fast Ed

Layered Turkey Club Sandwich with Herbed Cream Cheese and Crisp Salami Preparation time: 10 mins Cooking time: 7 mins Serves: 4 200g cream cheese, at room temperature 1 clove garlic, minced 2 tsp mixed dried herbs salt and pepper 12 slices seed bread 2 Tbsp butter 400g Ingham s Oven-Roasted Turkey Breast, finely sliced 2 Tbsp redcurrant jelly ½ red onion, finely sliced 12 slices sopressa salami, baked until crisp 1 ripe tomato, sliced 4 eggs, fried 2 cups cos lettuce, shredded shoestring fries and gherkins, to serve 1 Preheat oven to 190 C. Mix the cream cheese, garlic and dried herbs thoroughly, then season with salt. Set aside. Brush each slice of bread with butter. Layer 4 slices with turkey, e redcurrant jelly and onion, then layer four slices with crisp salami, cream cheese mixture and tomato. 2 Stack the sandwich halves with the remaining slices in between. Put on an oven tray, then bake for 7 minutes, until golden. Remove the tops and place the eggs in, then remove the bottoms and place the lettuce in. Quarter, then serve with shoestring fries and gherkins.

Gluten-Free Chicken, Avocado and Provolone Melt With Pesto and Aioli Preparation time: 10 mins Cooking time: 25 mins Serves: 4 12 Ingham s Gluten-Free Chicken Breast Tenders 2 gluten-free rolls, split 1 Tbsp extra virgin olive oil 2 Tbsp beetroot relish 2 avocadoes, sliced 1 cup mixed tomatoes, sliced ¼ bunch dill, chopped 150g Provolone cheese, sliced 1 Tbsp pesto 1 Tbsp aioli baby leaf salad, to serve 1 Preheat oven to 200 C. Arrange the Gluten-Free Chicken Tenders on a lined oven tray and bake for 20 minutes, turning once. Meanwhile, brush the rolls with olive oil and bake for 2 minutes, until just crisp. e 2 Top the roll halves with beetroot relish, avocado, tomatoes and dill, then finish with the Gluten-Free Chicken Tenders and Provolone cheese. Arrange on an oven tray and bake for 5 minutes, until the cheese has melted. Mix the pesto and aioli then spoon on top. Serve with baby leaf salad.

Super-Easy Green Curry with Crisp Sweet Chilli Chicken and Lime Preparation time: 15 mins Cooking time: 35 mins Serves: 4 8 Ingham s Sweet Chilli Chicken Tenders 1 brown onion, finely diced 4 cloves garlic, minced 5cm piece ginger, cut into fine batons 4 Kaffir lime leaves, torn 2 tsp sesame oil ¼ cup green curry paste 1L chicken stock 200ml coconut cream ¾ cup dried yellow split peas, washed 1 Tbsp fish sauce juice of 2 limes rice and Asian herbs, to serve 1 Preheat oven to 200 C. Arrange the Sweet Chilli Chicken Tenders on a lined oven tray and bake for 20 minutes, turning once. Meanwhile, fry the onion, garlic, ginger and lime leaf in sesame oil in a large saucepan over a low heat for 5 minutes. e 2 Add the curry paste and cook for 2 minutes, until aromatic, then pour in the chicken stock, coconut cream and split peas. Simmer for 20 minutes, until the split peas are tender. Mix in the fish sauce and lime juice, then top with the chicken tenders. Serve with rice, and Asian herbs.

Crisp Chicken Breast Devil with Roasted Vegetables and Salsa Verde Preparation time: 15 mins Cooking time: 35 mins Serves: 4 8 Ingham s Chicken Breast Devils 8 small potatoes 1 bunch mixed baby carrots, peeled 1 bunch baby beetroot, peeled 4 baby parsnips, peeled 1 cup extra virgin olive oil 1 tsp celery salt 1 bunch parsley leaves 1 bunch thyme leaves ½ bunch mint leaves 8 cloves garlic finely-grated zest of 2 lemons 2 tsp baby capers pinch chilli flakes salt and pepper 1 Preheat oven to 200 C. Arrange the Chicken Breast Devils on a lined oven tray and bake for 20 minutes, turning once. Meanwhile, steam the potatoes, until tender, then set aside. e 2 Toss the potatoes and vegetables in a 1 Tbsp olive oil and season with celery salt. Arrange on a lined oven tray and bake for 20 minutes. 3 Combine the herbs, garlic, lemon zest, capers and chilli flakes in a blender with the remaining olive oil and purée until smooth. Season with salt and pepper. Serve the Chicken Breast Devils with roasted vegetables and salsa verde.

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