These simple recipes will have you inspired to cook in no time. And they taste delicious too.
Nothing gets you more inspired to be in the kitchen to cook, then easy to make, healthy recipes. Check out these three from Martyna Angell sure to get your taste buds drooling.
Recipe 1: Goats Cheese, Onion Marmalade & Beetroot Tart (with Barker’s Onion Marmalade)
Ingredients:
- 500g small beets
- 2 tbsp olive oil
- Salt & pepper
- 1 sheet frozen puff pastry
- 1/2 jar Baker’s Onion Marmalade
- 375g smooth ricotta
- 110g goats cheese (chèvre)
- 1 egg
- Large handful rocket leaves
Method:
- Preheat oven to 180C. Peel and quarter beets. Place on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until tender. Remove from oven and set aside. Leave oven on.
- Thaw out puff pastry sheet. In a large bowl, mix together the Onion Marmalade, ricotta, goat cheese and egg until combines.
- Transfer puff pastry into a loose-bottom tart tin and press into the base and sides. Trim off the edges and reuse the pastry to fill any gaps, ensuring the pastry comes up to the edge of the tin all the way around. Prick the base all over with a fork.
- Pour the filling into the tart and smooth out the top. Bake for 25 minutes.
- Remove the tart from the oven and out of the tin. Place on a serving plate. Top with beets and rocket leaves and serve.
Recipe 2: Chutney Stuffed Chicken Parcels (with Barker’s Sun-dried Tomato & Olive Chutney):
Ingredients:
- 2 x 250g chicken breast
- 6 slices prosciutto
- 1/2 jar Barker’s Sun-dried Tomato & Olive Chutney
- 50g cream cheese
- Large handful rocket leaves to serve
Method:
- Preheat the oven to 180C. Slice chicken breasts across.
- Place 3 slices of prosciutto on a cutting board, overlapping slightly. Place chicken breast on top and open it up. Repeat with the remaining prosciutto and chicken breast.
- Dollop about 1.4 jar of the chutney onto each chicken breast (do not touch the raw chicken with the spoon before getting more chicken for the next one). Spread all over the chicken breast.
- Place thinly sliced cream cheese on top of one half and fold over the other half. Wrap snugly in prosciutto. Repeat with the other breast.
- Transfer to a baking paper-lined tray and bake for 25 minutes.
- Remove from the oven and serve with a side salad of rocket.
Recipe 3: Green Tomato Chutney Fish Taco (with Barker’s Green Tomato Chutney)
Ingredients:
- 2 middle barramundi fillets
- 8 mini tortillas
- 400g mixed ready-eat-salad
- 1/2 cup mayo or plain yoghurt
- 1/2 jar Barker’s Green Tomato Chutney
- Coriander leaves, optional
Method:
- Preheat oven to 180C.
- Place barramundi on a baking tray lines with baking paper and bake for 15 minutes, until the flesh has turned white and the fish is flaky when poked with a fork.
- Remove from the oven and cut each fillet into 4 pieces, or shred with a fork.
- Mix 200g of the salad mix with mayo or yoghurt.
- Top tortillas with a small handful of salad and fish chunks. Dollop about 2 teaspoons of chutney onto the fish.
- Top with coriander leaves, if using, and serve.
These recipes were brought you by Martyna Angell (@wholesomecook)
For more recipe ideas by Barker’s, head to www.barkers.com.au (@barkersofnz)
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