Spanish Stuffed Capsicums

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Ingredients

6 medium red capsicums
2 tablespoons extra-virgin olive oil (EVOO)
700g ground chicken or substitute
Salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
4 piquillo peppers, minced
1/2 cup golden raisins, chopped
2 teaspoons sweet paprika
3/4 cup dry sherry
2 400g cans of tomato passata
1/2 cup flat-leaf parsley leaves (about a handful), chopped
1/2 cup slivered almonds, toasted
2-3 cups cooked leftover rice
2 cups mozzarella or cheddar shredded

Yields: 6 servings
Preparation

Preheat oven to 190°C.

  • Cut off the top quarter of each capsicum  (the stem end) and reserve as a lid. Cut a very thin sliver off the bottom of each capsicum just to even it off so it sits standing up without wobbling. Make sure the bottom stays intact so that you have a solid cup that won’t leak.
  • Heat a large, nonstick skillet over medium-high heat and add EVOO. Add the chicken (or substitute) and season with salt and pepper. Cook until brown, about 5-8 minutes, breaking it up into small bits with the back of a wooden spoon as it cooks. Add the onion, garlic, piquillo peppers, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes. Deglaze the pan with the sherry, stirring to get any brown bits off the bottom of the skillet. Add 1 1/2 cans of tomato passata and cook about 5 minutes more. Turn off the heat and add the parsley, almonds and cooked rice to the pot. Stir to combine.
  • Pour the remaining 1/2 can of tomato passata into an oven-safe baking dish with a touch of water for additional liquid to create a bed for the capsicum to sit on. Fill each capsicum up halfway with the chicken and rice filling mixture.
  • Top with a little cheese then fill with more chicken and rice mixture, and a little more cheese on tip of that. Set in the baking dish and place the tops back on top of each pepper as a lid. Bake, uncovered, for 20-30 minutes.

Potato and Pear Pizza with Cashew Nuts

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Recipes

 

Ingredients 

1 portion of Basic pizza dough
2 or 3 potatoes, peeled, sliced then steam for 5 minutes
4 to 6 tsp of minced garlic
1/4 cup olive oil
1 tsp of dried mixed herbs
100 g crushed cashews
2 pears, peeled and sliced
Salt to taste

  • Roll out pizza base or use pre-made bases
  • Mix olive oil, garlic, and mixed herbs and brush on base
  • Scatter with rest of the ingredients
  • Top with more garlic mixture and salt to taste
  • Place in 230ºC oven for 20 to 25 minutes

 

Sweet Potato Pizza

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Ingredients

  • 1 portion of Basic pizza dough
  • 1 tub of pizza base sauce
  • Pizza cheese blend
  • 1 Red onion, sliced
  • Handful of baby spinach leaves, chopped
  • 1 Red capsicum, diced
  • 1 Small sweet potato, diced and steamed for 5 minutes
  • Parmesan cheese

Method

  1. Roll out pizza base or use pre-made bases
  2. Cover base with pizza sauce and a scattering of pizza cheese blend
  3. Scatter with rest of the ingredients
  4. Top with parmesan cheese
  5. Place in 230ºC oven for 20 minutes

Salmon and Cream Cheese Pizza

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Recipes

 

Ingredients

1 portion of Basic pizza dough
Pizza cheese blend
1 Red onion, sliced
Handful of baby spinach leaves, chopped
100 g Smoked salmon strips
1/2 an Avocado, sliced or diced
Dollops or cubes of cream cheese

  • Roll out pizza base or use pre-made bases
  • Cover base with pizza cheese blend
  • Scatter with ingredients leaving cream cheese till last.
  • Place dollops or cubes of cream cheese on top
  • Place in 230ºC oven for 20 minutes or until cheese is starting to brown.

Basic Pizza Dough

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Recipes

This is just a basic pizza dough that can be used for any type of pizza topping you want. It makes enough for 2 traditional style pizzas or a few thinner crust pizzas. Remember when topping the pizza, not to put too much on top, especially in the middle, as it won’t cook before the crust burns.

Ingredients

3 cups Plain Flour (or 2 cups of plain and 1 cup of wholemeal)
2 tsp (7g/1 sachet) dried yeast
Large pinch of caster sugar
1/2 tsp salt
310ml (1 1/4 cups) warm water (a little more if using wholemeal)
1 tbs olive oil
Olive oil, for brushing

  • Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre.
  • Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.
  • Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil.
  • Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
  • Preheat oven to 230 C
  • Dust work surface with flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into a 20cm disc, then add your favourite toppings and bake.
  • Cook for about 15 to 20 minutes depending on ingredients.