WITH CON FROM RICHMOND FRUIT MARKET
4 chicken breasts 1 jar of Capriccio ( recommended brand ) passata 2 fresh crushed garlic cloves Bunch of fresh parsley 150g margarine or butter Pizza cheese for topping Salt n pepper to season
HAYLEY ’ S ‘ WINNER , WINNER ’ CHICKEN DINNER
STEP 1 Cut a pocket in each chicken breast & place into a baking dish STEP 2 Dice parsley , add together with garlic & margarine & then fill this mix into the chicken pockets . STEP 3 Season chicken breast with salt n pepper , pour over passata sauce , top with cheese . STEP 4 Bake in oven at 180 degrees for 40 mins . NOTE : might need slightly longer cook , depending on the size of the chicken breast . Serve with mash and veg or green beans of your choice . Enjoy !
SPINACH , SILVERBEET & RICOTTA PIE
Prep 30 mins | Cook 50 mins | Serves 8
MON-FRI
7.30AM - 6.00PM
The butcher shop Shop 18 Park Mall , 209-211 Windsor Street RICHMOND ( opposite Richmond Fruit Market ) PH : 4578 3999
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Olive oil , for greasing 1 bunch ( about 1kg ) silverbeet ( see note ) 2 bunches ( about 350g each ) English spinach , trimmed ( see note ) 2 free-range eggs 5 green onions ( shallots ), trimmed and thinly sliced ¼ cup finely chopped dill leaves 400g ricotta cheese , crumbled 100g feta cheese , crumbled 8 sheets filo pastry Olive oil cooking spray Tomato & olive salad , lemon wedges and chilli jam , to serve
Preheat oven to 180 ° C / 160 ° C fan-forced . Grease a 20cm x 30cm x 3cm deep baking pan with oil .
Remove white stems and veins from silverbeet . Wash silverbeet and spinach leaves in cold water . Place wet leaves into a large saucepan and heat , tossing , over medium-high heat until just wilted . Drain well in a colander . Set aside to cool slightly .
Whisk eggs in a large mixing bowl . Add green onions , dill , ricotta and feta . Season with salt and pepper . Mix until well combined .
Firmly squeeze silverbeet and spinach leaves to remove excess moisture . Roughly chop and add to ricotta mixture . Mix until well combined .
Spray 4 filo pastry sheets with oil and layer into a stack . Place pastry stack into the prepared pan . Spoon over silverbeet mixture and smooth top . Spray remaining filo sheets with oil and layer into a stack . Place over silverbeet mixture and trim pastry edges . Score pastry into 8 portions . Bake for 40-45 minutes until golden and crisp . Serve with a tomato and olive salad , lemon wedges and chilli jam , if liked .
MANGO , PASSIONFRUIT & GINGER NUT CRUMB WITH MASCARPONE Prep 24 mins | Serves 4
2 medium ripe mangoes 8 Arnott ’ s ginger nut ( or similar ) biscuits 250g tub mascarpone 1 cup thick natural sweetened yoghurt 1 tbs icing sugar mixture 4 passionfruit , halved and pulp removed
Cut cheeks from the mangoes , peel and cut flesh into 3cm pieces . Set aside . Place biscuits into a plastic bag . Using a rolling pin , roughly crumble biscuits .
Beat mascarpone , yoghurt and icing sugar in a bowl until well combined .
To serve , layer mascarpone mixture , ginger nuts , passionfruit and mangoes in 4 serving glasses .
16 ISSUE 150 // NOVEMBER 2022 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT