Teriyaki chicken pizza

Ingredients
1 pizza base
1 large chicken breast
2 tablespoons sake (or japanese cooking wine)
4 tablespoons soy sauce
4 tablespoon mirin
2 tablespoon sugar
1 tablespoon grated ginger
1 tablespoon cornflour
3 spring onions, sliced
2 roasted capsicum, skin off, sliced
Sesame seeds
Chives

Method
1. Preheat the oven to 220 degrees celsius.

2. Poke chicken using a fork. Mix sake, soy sauce, mirin, sugar and ginger in a bowl. Marinate chicken in mixture for 15 minutes in fridge. Heat some oil in frying pan, fry chicken on one side, then the other until browned. Pour the sauce used to marinade the chicken, cover the frying pan and steam cook the chicken on low heat until done. Remove the chicken and set aside.

3. Add cornflour to marinade and keep on low heat and stir until thickened.

4. Smooth the marinade with a knife over the pizza base.

5. Slice the chicken thinly and crumb with the sesame seeds then place on the pizza.

6. Add the capiscum, spring onions and chives to the pizza.

7. Place the pizza in the oven for 10-15 minutes and serve.



(This is one of my creations based on GPK pizza)

Oven baked frittata

Ingredients
1 tablespoon olive oil
5-6 slices middle bacon
500gm waxy potatoes
4 cloves garlic, chopped
1/2 cup chopped parsley
1 tablespoon fresh thyme
2 char grilled red capsicums, thickly sliced
6 eggs
2 tablespoons chicken stock
1 teaspoon white vinegar
1 teaspoon paprika
15 pitted olives, crushed
Salt and pepper

Method
1. Preheat oven to 190 degrees Celsius.
2. Cut potatoes into 2 cm cubes, boil in salted water until tender.
3. Place bacon in a layer covering the bottom and up the sides of the dishes.
4. Arrange the potatoes in a layer close together over the bacon.  Sprinkle the garlic, parsley and thyme over the potatoes.  Place the capsicum in a single layer on top of the potatoes.
5. Beat the eggs, stock, vinegar and paprika together, and season with salt and pepper. 
6. Pour this evenly over the capsicums.  Scatter the olives evenly over the top.
7. Place in the oven and bake for 35-40 minutes or until set.

Source: Countdown masterfoods.

Lamb, mint and rosemary pies

Ingredients

1 tablespoon olive oil
1 onion chopped
2 cloves of garlic chopped
1 carrot peeled and finely chopped
400gms lamb mince
1 cup tomato puree
2 tablespoons mint jelly
1/4 cup chopped rosemary
Salt and pepper
5 sheets puff pastry (check pantry basics for dairy free)

Method
1. Preheat oven 200 Celsius. 
2. Heat oil in a hot frying pan, add onion, garlic and carrot and cook for 5 minutes.  Add the mince and cook, breaking up, for 5 minutes until browned.
3. Add the tomato puree, mint jelly, rosemary, salt and pepper and cook for a further 5 minutes.  Cool.
4. Cut rounds if you want to make individual pies, or line a pie dish with the puff pastry.
5. Add the filling and top with pastry and seal the edges (use water if required).
6. Bake for 20-25 minutes until golden.
Serve with tomato sauce if desired.

Source: Donna Hay, Saturday Herald.