Junior Masterchef Bacon & Egg Pie

Recipe By: Junior Masterchef
Serving Size: 6

Ingredients:
6 rashers bacon, rind removed
6 spring onion, chopped
8 eggs
1 egg, lightly beaten with 1 tbs of water, for egg wash
tomato chutney, to serve
Pastry
250 g plain (all-purpose) flour, (1 2/3 cups)
150 g unsalted butter, cold, chopped
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons iced water

Directions:
1. To make the pastry, blitz the butter, flour and salt in a food processor until the mixture resembles breadcrumbs. add the egg and iced water and pulse until the mixture just comes together. transfer sough to a lightly floured work surface and knead until smooth. Divide into two discs, one slightly larger than the other, wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Place an oven tray in the oven an preheat oven to 190℃. Roll larger pastry disc between two sheets of baking paper until large enough to to line a 23cm pie pan. Drape pastry over the rolling pin, lift pastry into pan, gently press into the shape of the pan, then trim the edge.

3. Place three bacon rashers over pastry base and sprinkle over half of the spring onions. Break four eggs, one at a time, into a cup, then place on the bacon. Pierce each yolk with a knife and season with pepper. Repeat with remaining bacon, spring onion and eggs. Season and brush pastry edge with egg wash.

4. Roll out remaining pastry disc until large enough to cover the pie, then, using the rolling pin to lift the pastry, place it over the filling, pressing the pastry edges to seal. Trim excess pastry then crimp edges. Brush top with egg wash.

5. Place pie on preheated oven tray and bake for 30 minutes or until golden and eggs are cooked. Cool pie for 10 minutes before serving with tomato chutney.

Notes:
Placing the pie on a preheated oven tray will help the base of the pastry to cook through (no soggy bottoms!)

Working Mum's Time Saver Tip:

Use shop bought short crust pastry

Junior Masterchef Macaroni Cheese

Recipe By: Junior Masterchef
Serving Size: 6

Ingredients:
225 g macaroni pasta, (1 1/4 cups)
4 rashers bacon, rind removed, chopped
2 tablespoons fresh bread crumbs
green salad, to serve
Cheese Sauce
40 g butter
1 onion, finely chopped
2 tablespoons plain (all-purpose) flour
500 ml milk, (2 cups)
180 g cheddar cheese, (1 1/2 cups), grated
50 g parmesan, (2/3 cup), grated
mustard powder

Directions:
1. Preheat oven to 200℃. Cook pasta in a large saucepan of boiling salted water according to packet directions or until al dente. Drain in a colander and toss with a little olive oil and transfer to a bowl.

2. Heat a non-stick frypan over a medium heat and cook bacon, stirring occasionally until crisp. Add bacon and any pan drippings to the pasta and toss to combine.

3. To make the cheese sauce, melt the butter in a saucepan over a low heat, add onion and cook for 5 minutes or until softened. Add flour and stir continuously for 1 minute or until mixture is bubbling. Remove from heat and stir in milk a few tablespoons at a time (the flour mixture will absorb the milk and clump together). Continue adding milk, stirring after each addition until combined (after the third addition, it should start to become smooth). Stir in remaining milk, return to a low-medium heat and cook, stirring continuously, until the mixture comes to the boil and thickens.

4. Add ¾ cup cheddar, the parmesan and mustard powder to the sauce and stir to combine. Season with salt and pepper. Pour the sauce over pasta mixture and stir to combine. Spoon mixture into a 1.5 litre (6 cup) ovenproof dish, smooth  top and scatter over breadcrumbs and remaining cheddar.

5. Bake for 40 minutes or until browned on top and bubbling. Stand for 5 minutes before serving with salad.

Notes:
Mix & Match: Stir in 165g (1 cup) fresh corn kernels to macaroni mixture before cooking.

For a sweeter flavour and a little colour, substitute the brown onion for 4-6 finely sliced spring onions

Junior Masterchef Chicken Enchiladas

 {image from Junior Masterchef Series 2 Cookbook}

Recipe By: Junior Masterchef
Serving Size: 4
Yield: 8 Enchiladas

Summary:

Seriously delicious! I am not buying those enchilada kits from the supermarket ever again.

Ingredients:
Chicken
500 g chicken breast
1 onion, halved
2 cloves garlic, peeled
2 sprigs flat leaf parsley
1 red capsicum, quartered
200 g feta cheese, crumbled
1/4 teaspoon ground cumin
8 corn tortillas, 15cm
8 toothpicks
60 g cheddar cheese, shredded
coriander, leaves, to serve
Roasted Tomato Sauce
1 long red chilli
1 kg vine ripened tomatoes
1 tablespoon Welly Boot Extra Virgin Olive Oil
1 onion, small, finely chopped
2 cloves garlic, finely chopped

Directions:
1. Place chicken, onion, garlic and parsley in a saucepan. Add enough cold water to cover chicken. Bring to the boil over a medium heat. Reduce heat to low and simmer for 1o minutes. Remove pan from heat and stand for 5 minutes. Remove chicken from stock and reserve. Cool chicken for 10 minutes then roughly chop and place in a bowl.

2. To make the sauce, heat a barbecue or char grill pan to a high heat. Pierce chilli with a knife to prevent it bursting. Chargrill whole tomatoes and chilli, turning frequently, or until skins are charred. Transfer to a chopping board and cool for 5 minutes. When cool, peel skins from tomatoes and chilli. Discard stem from chilli, cut in half lengthways and remove seeds. Process chilli and tomatoes in a blender or food processor to a puree.

3. Heat oil in a large frying pan over a low-medium heat add onion and cook for 5 minutes. Add garlic and cook for 3 minutes. Add tomato mixture and 180ml (¾ cup) of reserved chicken stock and bring to the boil. Reduce heat and simmer for 20 minutes or until thickened.

4. Meanwhile, preheat a grill to high. Place capsicum, skin side up, on a foil lined tray and grill for 8 minutes or until skin blackens. Wrap in foil and stand for 10 minutes. Peel and roughly chop. Add to chicken with 125g feta and cumin. Season and toss to combine

5. Preheat oven to 180℃. Dip a tortilla in sauce, tun over and dip other side. Place on a clean work surface an place ⅓ cup chicken mixture along centre of tortilla. Roll up tortilla and secure with a toothpick. Place, seam side up, in a shallow, 3 litre (12 cup) capacity ovenproof dish. Repeat with remaining tortillas, sauce and chicken mixture. Spoon remaining sauce over tortillas and sprinkle with remaining feta and grated cheddar. Bake for 30 minutes or until cheese is golden and bubbling.