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Jax Hamilton's Pre-Ball Canapes


For more on Jax Hamilton, visit her website.

Smoked Chicken and Wonton Crisps
Prep Time: 5 min Cook Time: 5 min Serves: 4
 
2 tbsp oil
8 wonton wrappers
1/2 smoked chicken breast, shredded
1/2 apple, peeled and grated (extra for serving)
1 spring onion, thinly sliced
1/2 cup mayonnaise
1/2 tsp hot mustard
a squeeze of lemon juice

In a non stick frying pan, fry the wonton wrappers on both sides until crisp and golden. 

Remove from pan, drain on some kitchen paper to cool.

In a bowl mix together the remaining ingredients and spoon on to cooled wonton wrappers.

Serve with a sprinkle of apple.

Mini Greek Pizzas
Prep Time: 10 min Cook Time: 15 min Serves: 4
 
2 tortilla wraps
1/2 cup tomato tapenade
2 slices, chargrilled capsicum
8 black olives, cut in half
50g feta cheese, crumbled
1 tbsp dried oregano

Preheat oven to 200 and line an oven tray with baking paper.

Using a cookie cutter, cut 4.5cm rounds from the tortilla wraps and place evenly spaced, directly on the oven tray.

Top each tortilla with a spoonful of tapenade.

Cut the capsicum into 8 and place a slice on the tapenade, followed by 2 halves of olive, crumble over some feta and sprinkle with a little oregano.

Bake in the oven until the feta is bubbling.

Serve straight from the oven.


Cheesy Mushroom & Tarragon Quesadillas
Prep Time: 10 min Cook Time: 15 min Serves: 4

1 tbsp oil
knob of butter
1/2 clove garlic, crushed
500g mushrooms, chopped
1/2 tsp tarragon, dried
1/2 cup tasty cheese
8 tortillas
1/2 cup sour cream

Pour the oil into a pan, add the butter and garlic, when the butter is bubbling, add the mushrooms and tarragon and season generously with salt and freshly ground black pepper.

Cook until all the liquid has evaporated. Remove from heat and set aside.

Lay a tortilla in a large, lightly greased frying pan.

Top with the mushroom mixture, spreading right out to the edges, sprinkle with cheese. Top with another tortilla, pressing down gently. 

Fry until golden brown, then turn over and fry the other side. 

Pop in the oven to keep warm until you finish the batch.

Serve with a generous dollop of sour cream.

Chicken Quesadillas w Guacamole
Prep Time: 10 min Cook Time: 15 min Serves: 4

Guacamole
2 avocados,
1 tomato, deseeded and diced
1/2 tsp dried chillis
bunch coriander, chopped
1/2 lemon (juice only)
salt and freshly ground black pepper

Skin and deseed the avocadoes, place the flesh in a bowl and mash. Add the tomato, chilli, coriander and lemon juice. Season and mix well. Pop in the fridge until ready to use.

Quesadillas
1/2 smoked chicken breast
1 tbsp olive oil
1 tsp taco seasoning
1 cup tasty cheddar
1/2 red onion, thinly sliced
handful of coriander
8 tortillas
1/2 cup sour cream
1/2 red chilli, sliced thinly

Slice the chicken very thinly, pour in the olive oil and taco season and mix well. Add the cheese, onion and coriander.

Coat a large frying pan with some spray oil. Lay a tortilla in the pan. Top with the chicken mixture, spreading right out to the edges. Top with another tortilla, pressing down gently. 

Fry until golden brown, then turn over and fry the other side. 

Pop in the oven to keep warm until you finish the batch.

Slice into wedges, serve topped with guacamole, sour cream and sprinkle with a little fresh chilli

 

 

 


 

 

 

 

 

 


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