Chicken breast stuffed with cheese and bacon and served with a mustard cream sauce – not sure how Mediterranean it is, but it certainly sound good. If you don’t want the gluten or carbs of fettuccine just serve it up with fresh vegetables – great either way.
This a Margaret Fulton recipe published in the New Idea back in August 1994. My first cookbook was The Margaret Fulton Cookbook, my copy is now a bit battered and worn as I used it constantly in my early cooking days. Her recipes were easy to follow, covered all types of meals – family meals, entertaining and parties, international dishes, cakes, biscuits, etc and was just an amazing source of inspiration. This is a much later recipe and shows how she continually kept up with the changing influences in Australian eating.
When I first started making this terrine you couldn’t buy minced chicken, so there was no alternative but to drag out the mincer and process the chicken and veal yourself. Since those days a blender or pre-minced chicken make it a bit easier. I think if you’ve got the time mincing up the chicken breasts and veal yourself is the best option, as you get a better quality mince, but if you don’t have the time give pre-minced a go. The finished terrine tastes really good and is worth the effort either way.
The combination of tinned tuna and vegetables served over couscous makes this a healthy, refreshing meal. If you wanted to you could play around with the ingredients – change the tuna for salmon, the couscous for rice or use whatever vegetables you have in the fridge. It can be quite versatile.
Like all risottos this needs a bit of attention and patience to make, but I love the idea of combining chorizo, red wine, vegetables and parmesan cheese. I can’t decide if it’s Spanish or Italian, but either way the end result is worth the effort.
I often cook steak and French onion soup wrapped in foil and baked, so the idea of putting these two ingredients together isn’t all that strange to me, but the addition of pineapple……I’m not that sure about. I guess it would work and the sauce should be quite good, especially if you serve it with mashed potato. Worth a try?
With the price of lamb and beef at the moment, pork has become a more economical choice of meat to use. Although this recipe says to use pork medallions from the loin, I think you could use a cheaper cut of pork as there’s plenty of flavour in the mustard, onion and chilli sauce. You just need to cook it a little bit longer, until it’s nice tender.
I really like the look of these little gems that come from a Pork Promotion Centre leaflet. Pork mince moulded around cabanossi or kabana (if your a Victorian like me) has a lot of appeal. They’d make a tasty change from meatballs I reckon.
For Australians of my generation Camp Pie brings back memories of a tinned meat that was almost tastless and what taste there was wasn’t good. Our mothers would open the can, slice the meat and serve it with salad…….ughhh. Not a happy memory at all.
Thankfully this recipe has a bit more flavour and is a lot tastier. Although it’s only sausage meat, it does have some bacon and some sauce and spices to pep it up. It can only be an improvement only the tinned version – believe me…….
This is the first time I’ve seen cocoa powder used in a pork recipe – it seems very strange, especially when you add in the brown sugar and nutmeg, then cook it in milk and garlic. It comes from a recipe sheet put out by the Pork Promotion Centre, so I guess it works. Are you brave enough to try it? Not sure I am.