Honey Roasted Pumpkin, Chicken, Bacon & Spinach Risotto
1/2 Butternut Pumpkin – cut into approx 1cm (1/2 inch) cubes
Honey
600g (21oz) Chicken Thighs – diced
200g (7oz) Bacon – diced
Oil
2 Large Brown Onions – roughly chopped
1 Clove Fresh Garlic
400g (14oz) Arborio Rice
1.5 litres (2 pints) Hot Chicken Stock
100g (4oz) Spinach – chopped roughly
50g (2oz) Parmesan Cheese – grated
Line baking tray with Chef’s Toolbox Baking Sheet or baking paper. Spread pumpkin over tray and drizzle generously with honey. Roast in a pre-heated moderate oven for 15 mins or until just cooked – you don’t want them mushy.
Meanwhile, into your Chef’s Toolbox Saute Pan or a good, large heavy based pot, brown chicken. Remove and set aside and then fry bacon until just cooked. Remove and set aside.
Add oil to pan and saute onion until soft. Add garlic and cook for a minute. Add rice and coat in oil, onion and garlic. Add 1/3 of stock and stir occasionally until absorbed. Repeat with remaining stock.
Add chicken, bacon & pumpkin and heat through. Then add spinach, mix through and cook for 1 min. At the last mix through the parmesan cheese.
Serve immediately and EAT and enjoy!! This mix feeds 6-8 and freezes quite well- if there is any left 
To buy your Chefs Toolbox products, you can either host a cooking event or you can buy directly here www.ChefsToolbox.com/my/sharreid
THE Pantry Slice
100g (4oz) Oats
100g (4oz) Shredded Coconut
150g (6oz) Sultanas
100g (4oz) Chopped Dates
100g (4oz) Diced Apricot
200g (7oz) Chopped Milk Choc Melts
200g (7oz) SR Flour
100g (4oz) Butter
2/3 Cup (1/3 Pint) Honey & Juice 1 Lemon
Pre-heat oven to 160 degrees (320 F). I use my Chefs Toolbox Flexbake Slice Pan, however if using a normal slice tin, you will need to line it with baking paper.
Mix all the dry ingredients together. In a saucepan heat butter, honey & lemon juice over a low-med heat until butter is melted and just combined.
Mix liquids through dry ingredients – it will be a stiff mix. Spoon into slice pan and spread out. Cook in oven for around 20mins or until turning slightly golden. Leave to cool in pan – mix will be really soft until it cools. Turn out and cut into squares or fingers. Wicked with cream drizzled over it too!!
To buy your Chefs Toolbox products, you can either host a cooking event or you can buy directly here www.ChefsToolbox.com/my/sharreid
Mum’s Famous Coleslaw
1/2 Cabbage – finely shredded
3-4 Carrots – grated
4-5 Celery Sticks – finely sliced
4-5 Spring Onions – finely sliced
4 Hard Boiled Eggs – finely chopped
1 Tin Crushed Pineapple in Juice – strained
Dressing
3 Tablespoons Sugar
1/2 Tsp Mustard Powder
1 Tablespoon Milk
1 Tin Condensed Milk
Vinegar to Taste
For the coleslaw, mix all of the ingredients together and then combine with a generous amount of dressing.
Dressing
Mix sugar and mustard together and then add milk. Mix until sugar is mostly dissolved. Add condensed milk and mix well then add ‘slurps’ of vinegar gradually and mix well after each ‘slurp’.
This is best made the day before it is required to allow the flavours to combine. Will keep covered in the fridge for 3-4 days (if it lasts that long!!)
Boiled Fruit Cake
125 grams Butter
1 Cup Sugar
1 Tsp Bi Carb Soda
2 Cups Mixed Fruit (if using dates, apricots etc – chop finely)
2 Tsp Mixed Spice
1 Cup Cold Water
2 Lightly Beaten Eggs
2 Cups Self Raising Flour
Into a saucepan, place all ingredients except for eggs and flour. Bring to boil then boil for 10 mins, all the time stirring occasionally. Once boiled, leave to cool.
Then add eggs and mix through. Then add flour and mix well. Cook in a moderate oven. If baking as 1 cake – allow around 1 hour. Alternatively, bake in mini muffin trays for about 10 mins. Make approx 48 muffin sized cakes.
Bolognese Sauce
1.5kg Minced Beef
2 Large Onions Sliced
2 x 400g Tins Diced Tomatoes
1 x 665g Tin Campbell’s Spaghetti with Beef
3 Tablespoons Tomato Paste
2 Heaped Teaspoons Miced Garlic
1/2 Teaspoon Basil
1/2 Teaspoon Oregano
2 Tablespoons Brown Sugar
2 Tablespoons Worcestershire Sauce
2 Tablespoons Plum Sauce
1 Cup Port
1/2 Teaspoon Vegemite
Salt & Pepper
Brown mince in batches and place in large casserol pot. Saute onion and add to pot. Then add all the other ingredients, bring to boil and simmer for around 1 hour. Salt and pepper to taste.
Fish Patties
500g Diced Potato
1 large tin Tuna
1 large tin Pink Salmon – deboned
1 Egg
Seasoned breadcrumbs
2 Eggs – extra
Breadcrumbs
Oil
Cook and mash potato with some milk and butter, allow to cool. Then mix in tuna, salmon until well blended. Add egg and breadcrumbs until mixture comes together. Shape into patties, roll in egg and breadcrumbs. Refrigerate for around 1 hour if possible. Then shallow fry. Serve with salad. This mix should make 14 large patties or around 20 smaller ones. They freeze well.
Honey Roasted Red Capsicum Dip
1kg Red Capsicum
Honey
500g Block Philadelphia Cream Cheese
Pre-heat oven to 200 degrees celsius
Cut off the tops and tails of the capsicum and remove seeds, core and inner membranes. Cut into quarters and place on baking tray with skin side up. Drizzle capsicum generously with honey. To make cleaning easier, I use Chef’s Toolbox Baking Sheet to line the tray. Roast the capsicum until turning black.
Remove from oven and place capsicum in a glass bowl and cover with cling wrap. Leave to cool. When cook, peel skins and discard. Then place flesh into a food processor and blitz for 10 seconds. Cut cheese into cubes and add to food processor. Blitz until well blended. Chill for a few hours and enjoy with your favourite cracker or veggie stick.
