Month: January 2016

1200 x 800 fetaured images - Book Filo Parcels

Chicken & Basil Filos

Published by The Rugby Pantry

These little beauties are absolutely delicious, and a meal I often cook when guests come over. They take a little bit of preparing but are super-fast to cook. Izzy often asks for these filos, but they are not exactly the most highly nutritious meal so I like to save them for special occasions. Note a pastry brush will really help with this recipe. Preparation Time: 20 minutes • Cooking Time: 10 minutes • Serves 6 6 boneless, skinless chicken thigh cutlets 1 cup olive or vegetable oil 1 onion, chopped Salt and pepper 3 zucchinis, grated 250g punnet sour cream 250g punnet cream cheese 135g tub basil and cashew pesto 375g packet filo pastry ¼ cup Parmesan Sweet chilli sauce, to serve Method: Preheat the oven to 180°C fan bake. Line an oven tray with tinfoil or baking pape Chop the chicken into small pieces and place in a frying pan on medium heat along with the onion and a little oil. Add salt and pepper to taste and fry the chicken and onion until chicken is completely cooked. …

1200 x 800 fetaured images - Book Nachos

Vege-packed Nachos

Published by The Rugby Pantry

Nachos are always a great rugby-night meal, especially for the kids. They are also a really great way to hide some veges in amongst all the other naughty ingredients. You can add any other seasonal veg you want, or replace the chicken with mince. Preparation Time: 10 minutes • Cooking Time: 5 minutes • Serves 6 4 boneless, skinless chicken breasts (or tenderloins) 1 onion, diced Olive oil 420g can chilli beans 500g tomato-based pasta sauce 2 tablespoons sweet chilli sauce ½ eggplant, finely diced 5 button mushrooms, diced 1 zucchini, finely diced Salt and pepper Corn chips Grated cheese (mozzarella is awesome) ½ cup Guacamole (see page 183) ½ cup sour cream ½ cup Salsa (see page 183) Method: Cut chicken into pieces and place in a frying pan with the onion and some olive oil. Cook until onion has browned and the chicken is nearly cooked. Add beans, pasta sauce and sweet chilli sauce. Simmer on medium heat until the chicken is completely cooked. Mix eggplant, mushrooms and zucchini through chicken mixture and cook for another couple …

1200 x 800 fetaured images - Book Teriyaki Chicken

Izzy’s pre-game Teriyaki Chicken on Rice

Published by The Rugby Pantry

This little beauty of a meal was taught to me by good friends of ours, the Robertson’s. From when I first cooked it, it has become part of our weekly diet. Izzy refuses to have any other meal the night before his games. One of the most simple, tasty and oh-so-popular recipes we have stumbled upon! Preparation Time: 10 minutes • Cooking Time: 15 minutes • Serves 4 1½ cups rice 3 cups boiling water 5 boneless, skinless chicken thigh cutlets 400g Teriyaki Sauce (shop-bought or homemade, see page 181) ¼ cup sesame seeds 1 spring onion 4 cups coleslaw (shop-bought or homemade, see page 184) 2 tablespoons sesame seed dressing (shop-bought) ¼ cup Kewpie mayonnaise Avocado slices, to garnish Method: Place rice and water in a rice cooker and leave to cook for about 15 minutes. If you do not have a rice cooker, then cook in a large pot on the stove, or in the microwave in a covered microwave-proof container, for 12–15 minutes. Slice chicken thigh cutlets and add to the Teriyaki Sauce with the …

1200 x 800 fetaured images - Book Puuf Pastry Squares - V01

Puff Pastry Squares

Published by The Rugby Pantry

A little bit retro but so simple to make and great for a light dinner or cocktail snack. Try the toppings I’ve given here — or get creative and create your own! Preparation time: 15 minutes • Cooking time: 25 minutes • Makes 8 2 sheets of frozen puff pastry Tomato & olive squares 1 cup pitted Kalamata olives Handful of chopped Italian parsley 2 cloves garlic 1 tablespoon olive oil 1 teaspoon capers Juice of ½ a lemon ½ teaspoon cracked black pepper Sliced mozzarella ball or goats cheese Small punnet of cherry tomatoes, chopped Small bunch of thyme, chopped Handful of basil Smoked salmon squares 1 cup crème fraîche Small handful of fresh dill, chopped 1 teaspoon capers, chopped Squeeze of lemon juice Dash of black pepper White pepper and salt 1 free-range egg, beaten (for brushing pastry) 250g smoked salmon Small handful of fresh chives Method: Preheat the oven to 180°C fanbake. Cut each sheet of pastry into four squares. Gently score (don’t cut right through) the edges of each pastry square with …

1200 x 800 fetaured images - Book Salmon Avo Tatare

Salmon & Avocado Tartare

Published by The Rugby Pantry

After an incredible week-long honeymoon in Bora Bora, Tahiti, Izzy and I became obsessed with raw fish dishes. Over there we ate stack-loads of raw mahi and tuna in salads, tartares and ceviche. This wee ripper is an adapted salmon and avocado stacked tartare. It is simply delicious and can be eaten either as a starter or a full meal — it is surprisingly filling. Note you’ll need a ring mould for this recipe. Preparation Time: 10 minutes • Serves 4 Salmon layer 500g salmon fillets 1 tablespoon soy sauce Juice of 1 lemon Juice of 1 lime 2 tablespoons olive oil 2 tablespoons coconut cream 2 tablespoons chopped red onion ½ red chilli, de-seeded and chopped Chives, chopped Salt and pepper to taste Avocado layer 3 avocadoes 2 tablespoons mayonnaise 1 drop wasabi sauce salt and pepper to taste Dash of olive oil Sesame and chia seeds (optional) Lime wedges, to garnish Freshly ground black pepper Method: Skin the salmon fillets and cut into lengths and then small cubes. Mix the soy sauce, lemon juice, lime juice, …

1200 x 800 fetaured images - Book Rice Bubble Prawns

Rice Bubble Prawns

Published by The Rugby Pantry

These are a really yummy snack and super-easy to make. Perfect to serve in front of the big screen during the footy. Preparation Time: 5 minutes • Cooking Time: 5 minutes • Serves 4 2 cups rice bubbles 4 tablespoons plain flour ¼ cup water 1 teaspoon garlic salt 1 teaspoon Cajun seasoning 1 cup vegetable oil 15 king or large prawns, shells removed and de-veined Juice of ½ lemon Salt and pepper ½ cup Kewpie mayonnaise Method: Place the rice bubbles in a small bowl. In another small bowl, mix the flour, water, garlic salt and Cajun seasoning to make a batter. (You are aiming for a fairly thick, heavy pancake-like batter that coats the prawns well. If it’s too thick add some water, if too runny add more flour.) Heat the oil in a frying pan to deep-fry. (Use a deep fryer if you have one.) Dip each prawn in the batter, and then in rice bubbles. Cook for 30 seconds each side in the hot oil. If the rice bubbles start getting wet in the bowl, …

1200 x 800 fetaured images - Book Seafood Salad

Seafood Salad

Published by The Rugby Pantry

This recipe is one I was taught by Izzy’s family, the Daggs. I have added bits and pieces to it, as can you. It is a great salad when feeding a large group of people. Every Christmas I make this salad and it feeds a fair few. I often get asked for this recipe and it’s almost embarrassing to tell people because it’s so easy to make. But hey, when you’re cooking for bulk, it’s a winner! Preparation Time: 10 minutes • Cooking Time: 10 minutes • Serves 10+ 500g packet shell pasta Olive oil Salt and pepper ½ red onion, chopped 2 tomatoes, diced 2 spring onions, chopped 1 cup chopped Italian parsley 500g surimi (frozen or fresh), chopped 300g small prawns or shrimps Cajun seasoning 400ml bottle Thousand Island dressing Handful of chopped Italian parsley, to garnish Method: Bring a large pot of water to the boil. Add the shell pasta with a dash of olive oil and a sprinkle of salt. Cook for about 10 minutes or until al dente. Place red onion, tomato, spring onion, …

1200 x 800 fetaured images - Book Pumkin pie

Roasted Pumpkin Soup

Published by The Rugby Pantry

Izzy only eats one kind of soup (pumpkin) and he loves it for lunch or an entrée. There are many soup recipes out there, but the roast flavours of this simple soup are delicious and warming. Serve hot with some freshly made garlic bread and you won’t find much better on a cold winter’s day. Preparation Time: 10 minutes • Cooking Time: 55 minutes • Serves 4 1kg buttercup (or other) pumpkin 2 potatoes 2 tablespoons olive oil 1 tablespoon garlic and herb salt 1 onion, finely sliced 2 cloves garlic, crushed 30g butter 2 cups chicken stock 1 cup milk ½ cup coconut cream 1 teaspoon salt 1 teaspoon pepper 4 rashers bacon ¼ cup Parmesan 5 leaves fresh basil, chopped Method: Preheat the oven to 180°C. Carefully slice the skin off the pumpkin and cut into medium-sized pieces. Peel the potatoes and cut into similar-sized pieces to the pumpkin. Drizzle with olive oil, season with garlic and herb salt and place in the oven to cook for 45 minutes. Place the onion, garlic and butter in …

1200 x 800 fetaured images - Book Steak & Egg Sammy

Steak & Egg Sammy with Basil Pesto Sauce

Published by The Rugby Pantry

There is nothing quite like a good steak sammy to treat the taste buds. It is often a meal on a lunch menu at a café or restaurant, but they are so simple to make at home. The basil pesto sauce that goes with this sandwich adds a beautiful fresh fragrant flavour. Preparation Time: 5 minutes • Cooking Time: 10 minutes • Serves 4 1 onion, finely sliced 1 tablespoon butter 1 tablespoon soy sauce 4 free-range eggs ¼ cucumber 2 tomatoes 1 avocado 4 steaks salt and pepper olive oil 60g brie Fresh loaf of bread (tiger or ciabatta, preferably) 2 tablespoons mayonnaise 1 cup shredded lettuce Basil Pesto Sauce (see page 180 in The Rugby Pantry Book. Out Now) Method: Place onion in a frying pan on medium heat with butter and soy sauce. Cook for about 4 minutes until caramelised. Remove from heat and place in a covered bowl. In the same frying pan, fry the eggs, flipping after a few minutes so each egg is cooked on both sides (with the yolk remaining slightly oozy in …

1200 x 800 fetaured images - Breakfast Cover

Happy New Year

Published by The Rugby Pantry

Welcome to the new year, hope you had a great festive season! We will be uploading some of our favourite recipes from the book and a few more goodies from the Facebook page over the next week, enjoy! You can purchase our new book HERE enjoy.