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    Recipes — oven baked

    Sausage Pasta Bake

    The beauty of this dish is you can freeze any leftovers, ready for another day when you’re short on time, or aren’t feeling in the mood – it beats takeaways!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 4

    Ingredients

        •    3 cloves of garlic
        •    50 g mature Cheddar cheese
        •    50 g stale bread
        •    2 teaspoons dried oregano
        •    olive oil
        •    4 higher-welfare sausages
        •    1 pinch of dried chilli flakes
        •    3 x 400 g tins of quality plum tomatoes
        •    400 g dried rigatoni

    Method

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
    3. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
    4. Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
    5. Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
    6. Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
    7. Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
    8. Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.



    This great family recipe is thanks to Jamie Oliver at https://www.jamieoliver.com/recipes/pasta-recipes/sausage-pasta-bake/

    Huon Salmon Schnitzel

    The famous schnitzel gets a Huon Tasmanian Salmon makeover as we takeover the dish. This dish is a quick and easy one to prepare and could also be made ahead of time and kept in the fridge to be brought out later for the BBQ. Our Huon Tasmanian Salmon portions can be cut again in half to create thinner portions that will cook perfectly or ask your fishmonger for the tail cut. Enjoy!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    4 x 140g Huon Salmon portions, butterflied
        •    2 Cups Panko or bread crumbs
        •    1 Spring onion, finely sliced
        •    1 Cauliflower
        •    1 Head of garlic, roasted
        •    1 Cup Cream cheese
        •    1 Cup Rice Bran Oil

    Method

    1. Preheat oven to 200 degrees.
    2. Brush each piece of salmon with rice bran oil, press into panko crumbs with sliced spring onions.
    3. Place each piece of crumbed salmon onto a baking tray and bake for 5-6 minutes or until golden.
    4. Finely slice cauliflower and steam until soft. Add roasted garlic and cream cheese then blend until smooth. Season to taste.
    5. Serve with the warm cauliflower puree, lemon wedges and your favourite salad.



    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/huon-salmon-schnitzels/

      Bangers and Mash

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 40 minutes
          •    Yield: Serves 4-6

      Ingredients

          •    2 pounds fresh veal or chicken sausages (8 large sausages)
          •    2 pounds Yukon Gold potatoes, peeled and diced
          •    Kosher salt
          •    4 tablespoons (1/2 stick) unsalted butter, diced
          •    4 ounces creme fraiche
          •    1/2 cup whole milk
          •    2 teaspoons Dijon mustard
          •    2 teaspoons whole-grain or coarse mustard
          •    1 teaspoon dry mustard
          •    1 teaspoon freshly ground black pepper
          •    Fresh parsley, for garnish

      Method

      1. Preheat the oven to 425 degrees F.
      2. Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
      3. Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
      4. To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.



      This great family recipe is thanks toFood Network at https://www.foodnetwork.com/recipes/ina-garten/bangers-and-mash-recipe-1922731?

      Huon Smoked Salmon Frittata

      So quick and easy this will be a recipe you’ll soon know by heart!
      A perfect weekend breakfast option when you’ve got a little more time or the perfect frittata to make and enjoy cold or heated up later for lunch!

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 30 minutes
          •    Yield: Serves 4

      Ingredients

          •    2 150g Huon Wood Roasted salmon
          •    1 Cup thinly sliced sweet potato
          •    2 Cups baby spinach
          •    1/2 Cup sliced red or yellow capsicum
          •    1/2 Cup cream
          •    6 Large free range eggs

      Method

      1. Pre heat oven to 180 degrees C
      2. Combine eggs, cream, sliced capsicum, baby spinach and thinly sliced sweet potato in a large bowl and season with salt and pepper
      3. Heat a large non-stick fry pan with rice bran oil
      4. Carefully pour the egg mixture into the fry pan and top with flaked pieces of Huon Hot Smoked Salmon
      5. Bake for 20 minutes or until frittata is firm and golden brown.



      This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/huon-wood-roasted-salmon-frittata/

        Lamb, rosemary and garlic pies

        Everybody loves a good meat pie and this lamb, rosemary and garlic pie is just delicious!

        Prep Time

            •    Prep time: 1 hour and 15 minutes
            •    Cook time: 2 hours and 35 minutes
            •    Yield: Serves 8

        Ingredients

            •    1/4 cup olive oil
            •    1kg diced lamb
            •    1 red onion, thinly sliced
            •    4 garlic cloves, thinly sliced
            •    500g golden delight potatoes, peeled, cubed
            •    2 carrots, peeled, cubed
            •    1/2 cup tomato paste
            •    1/3 cup gravy powder
            •    3 cups Massel beef stock
            •    2 tablespoons worcestershire sauce
            •    2 tablespoons chopped fresh rosemary
            •    2 tablespoons cornflour
            •    4 sheets frozen ready-rolled puff pastry, partially thawed
            •    1 egg, lightly beaten

        Method

        1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.
        2. Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.
        3. Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper.
        4. Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.
        5. Preheat oven to 200°C/180°C fan-forced. Lightly grease two 3cm-deep, 20cm (base) round glass or ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Place each dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights.
        6. Divide lamb mixture between pastry cases. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.
        7. Bake for 25 to 30 minutes or until pastry is golden. Remove from oven. Allow to stand for 5 minutes before serving.



        This great family recipe is thanks to Taste at https://www.taste.com.au/recipes/lamb-rosemary-garlic-pies/da541267-bf83-4879-adc1-8f871d347d00