take your quiche game to new heights with a hash brown hack!
everyone’s searching for salmon and this fish dish is the best fuss-free find!
creamy italian garlic seafood bake
serves 6 | prep 15 mins | cooking 30 mins What a dish this fish main is! E
2 tbs olive oil
60g pancetto slices, chopped
1 brown onion, chopped
4 garlic cloves, crushed
1 tbs drained baby capers
1 tbs tomato paste
Pinch of dried chilli flakes (optional)
185ml (¾ cup) Massel Organic
Chicken Liquid Stock
300ml ctn light thickened cooking cream
700g skinless salmon fillets
500g peeled green prawns, tails intact
Fresh basil leaves and crusty bread, to serve
1 Preheat oven to 180°C/160°C fan forced. Heat 1 tbs oil in a large, non-stick frying pan over medium heat. Add the pancetta and onion. Cook, stirring, for 5 minutes or until lightly browned. Add the garlic and capers. Cook, stirring, for 1 minute. Add the tomato paste and chilli, if using. Cook, stirring, for 30 seconds. Gradually pour in the stock then the cream, stirring, until combined. Transfer to a 2.5L (10 cup) baking dish.
Wipe pan clean and heat the remaining oil over medium-high heat. Sear the salmon top-side down, for 2 minutes or until golden Transfer to a chopping board and gently cut
