Creamed Veal with Rice

Ingredients: Method: 25g butter or marge 2 tbs sunflower oil 750g Veal Fillet, thinly sliced 225g Wild Rice 2 onions, finely chopped 225g mushrooms, thinly sliced 150ml double cream 4 tbs parsley, chopped 4 tbs mint, chopped Salt and Pepper to taste   Heat the butter and oil in a frying pan until bubbling. Add the veal and gently sear on both sides. Remove from the pan. Boil the rice in salted water until tender. Drain and keep warm. Add the onions to the buttered frying pan and gently fry until transparent. Add the mushrooms and fry for approximately five more minutes. Add the veal and season to taste. Fry for a further three minutes. Stir in the cream and herbs. Gently re-heat, simmer for approximately ten more minutes until cream thickens. Serve on a bed of warm Wild Rice. Serves 4

Sun Dried Tomato & Basil Pesto

Ingredients: Method: 180g fresh basil leaves 30g sun dried tomatoes 130ml olive oil 60g shredded parmesan cheese 70g Nu-Vit Pine Nuts 60g walnuts 2 cloves garlic Blend basil, tomatoes, garlic, pine nuts and walnuts in a food processor. Add oil and re-blend. Mix in cheese with a spoon. Serve with hot pasta/noodles, polenta squares, chicken, eggs or toasted bread. Serves 4

Blackeye Bean Casserole

Ingredients: Method: 250g Blackeye Beans 425g can tomatoes 1 medium red onion, chopped 1 clove garlic, crushed 1/2 cup tomato paste 1 small green pepper, chopped 3 cups water 1/4 cup parsley, chopped 1/4 cup basil, chopped 500g button mushrooms 310g can corn kernels, drained Cover the beans with cold water overnight.  Drain beans, place in medium saucepan with enough water to cover, bring to the boil. Boil for 30 minutes, then drain. Combine beans, undrained crushed tomatoes, onion, garlic, paste, pepper and water in a large saucepan. Bring to the boil, reduce heat, cover and simmer for one hour stirring occasionally or until beans are tender. Add parsley, basil, mushrooms and corn. Mix well and simmer for a further 15 minutes. Serve with rice or a variety of seasonal vegetables. Serves 4

Apple & Polenta Flan

Ingredients: Method: 1 litre milk 3/4 cup castor sugar 45g butter 3 teaspoons lemon rind 1 cup Nu-Vit Polenta 3/4 cup sultanas 1/3 cup walnuts, chopped 1/2 cup cream 1 large apple, thinly sliced 1 1/2 tablespoons maple syrup 3 teaspoons castor sugar, extra 1/2 teaspoon cinnamon, ground Grease a 20 cm springform tin. Heat milk, sugar, butter and rind in a medium saucepan. Stir over a high heat without boiling. When sugar is dissolved, boil and then reduce the heat. Stir occasionally for 10 minutes. Remove from heat and add sultanas, walnuts and cream. Pour into the prepared tin and top with apple slices. Pour syrup over the apple. Sprinkle with the combined extra sugar and cinnamon. Bake in a moderate oven for about 35 minutes or until apple is tender and flan has come away from the sides of the tin. Cool to room temperature. Remove from tin and serve with extra maple syrup if desired. Serves 4

Stuffed Mushrooms

Ingredients: Method: 1 cup mashed potato 2 tbs onion, finely diced 2 tbs bacon, finely diced 1 tbs red capsicum, finely diced 1 tbs green capsicum, finely diced 1 tbs parsley, finely diced 2 teaspoons chives, finely diced 1 tbs basil, finely diced 1 teaspoon curry powder 16 medium sized mushrooms Prepare mushrooms by snapping off stalks and peeling skin off, if desired. Mix all ingredients together except mushrooms. Spoon mixture into hollow mushrooms and bake on a lightly greased tray in a moderate oven for 15 minutes. Remove from oven and place under a hot grill until golden brown.   Serves 4

Herbed Tomato Polenta with Steak

Ingredients: Method: 600g lean beef eye steaks 2 gloves garlic, crushed 1 tablespoon seeded mustard 2 teaspoons olive oil Trim any fat from steaks. Brush steaks on both side with combined garlic, mustard and oil. Cook steaks until browned on both sides. Serve steaks with tomato and herb polenta. Tomato Herb Polenta 2 teaspoons olive oil 1 medium onion, sliced thinly 1.5 litres water 1 tablespoon chicken stock powder 400g can tomatoes 250g Nu-Vit Polenta 25g parmesan cheese, grated 2 tablespoons fresh oregano, chopped Tomato and Herb Polenta Heat oil in large pan. Add onion and cook until onion is soft. Add water and stock powder and undrained crushed tomatoes. Bring to the boil. Gradually add polenta and simmer for 10 minutes or until soft and thick. Stir in parmesan cheese and oregano.   Serves 4