Food In A Flash With Sharon Glass – Season 1 Episode 7 Recipes
CHICKEN PIE
1 x 400g roll puff pastry, defrosted
chicken stripped from a cooked chicken
15ml olive oil
1 onion, thinly sliced
2 carrots, thinly sliced
750ml chicken stock (30-45ml stock powder)
3 bay leaves
10-15ml maizena dissolved with 10ml cold water
1 egg, lightly beaten with 10ml cold water
coarse salt and pepper
Heat the olive oil in a medium-large pot. Sauté the onion and carrots until softened and lightly browned. Remove from pot and set aside.
Remove the bones and skin from leftover chicken, keeping the chicken pieces large. Add the chicken to the pot.
Cover and simmer for about 10 -15 minutes or until chicken pieces are very soft.
Whisk in the maizena and heat the sauce until slightly thickened.
Preheat oven to 200°C. Prepare a small baking dish with non-stick cooking spray.
Pour filling into the dish. Roll out the pastry a little. Spread over the chicken mixture to cover the mixture. Brush with the beaten egg.
Bake for 20 minutes or until pastry is puffed and golden
Serves 4-6
VEGETABLE LASAGNE WITH SAGE BECHAMEL SAUCE
500g lasagne sheets, par-boiled
1 bottle store-bought tomato pasta sauce
2 medium eggplant, sliced lengthwise
250g butternut sticks
125g zucchini, thinly sliced lengthwise
Leftover vegetables
Preheat oven to 190°C. Place the eggplant and butternut on a flat baking tray and drizzle with some olive oil. Season them with salt and pepper and roast for about 20 minutes or until softened. Add the zucchini and continue roasting for another 10 minutes.
SAGE BECHAMEL SAUCE
60g butter
30g sage, chopped
45ml flour
625ml milk
coarse salt and black pepper
250ml basil or sun-dried tomato pesto
Spoon a very thin layer of store-bought tomato sauce on the bottom of a pre-sprayed ovenproof dish. Top with a layer of lasagne sheets. The place single layers of zucchini, eggplant, butternut and top with half the sage butter sauce.
Add another layer of lasagne sheets. Then spoon some more tomato sauce on top of the lasagne sheets. Then add another layer of lasagne sheets. Then add another layer of vegetables. Add another layer of lasagne sheets. Top with remaining sage béchamel sauce
Dot with the pesto.
Preheat oven to 180°C. Bake for about 30-40 minutes or until bubbling and lasagne sheets are softened.
Serves 6-8
CHICKEN OR BEEF SHWARMA
4 pitas
1 kg lamb or chicken
30ml ground cumin 30ml ground coriander 10ml turmeric
10ml seasoning salt 2.5ml tsp cayenne pepper
5ml paprika black pepper
CHOPPED SALAD
2 tomatoes, chopped
½ cucumber, chopped
½ iceberg lettuce, shredded
1 avocado, chopped
250ml hummus
250ml tahina
Mix all the spices together and set aside.
Heat a frying pan. Add a little olive oil. Sprinkle chicken or lamb with the spice mixture and fry in batches until golden and soft and cooked through. Set aside.
Fill the pita with some meat, hummus, tahina and salad.
Serves 4
