FRAGRANT CHICKEN AND RICE CASSEROLE

As the New Idea cookery writer says of this recipe ‘When East meets West you get a fascinating mix….”. Back when this recipe was published that was an exotic idea, obviously things have changed a lot since then and the Asian influences in our food are much more commonplace. Either way this is a nice simple chicken and rice casserole…….

ROAST HERBED TURKEY

At this time of year there’s lots of Roast Turkey recipes and all sorts of stuffing recipes out there. This one was in a Woman’s Day Christmas Recipe Liftout back in 1991. I think it’s interesting as it’s put out by Devondale Dairy Soft and uses lots of the product in the stuffing, but also spread on the outside of the bird to keep it moist – all quite vital with a Christmas turkey I’m sure you’ll agree……

MEDITERRANEAN CHICKEN

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.

SPICED BAKED CHICKEN

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.

CHICKEN TERRINE

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.

TUNA VEGETABLE COUSCOUS

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.