Pumpkin And Green Bean Spring Roll

¼ pumpkin, deseeded and diced
 1 small Spanish onion, diced
 2 cloves garlic, crushed
 100g cooked green beans
 1 tbs brown sugar
 4 sheets spring roll pastry
 1 tbs coriander leaves
  Cooking oil spray

      How to cook:

1)       Preheat oven to 220°C. Steam pumpkin in the microwave with 2 tbs water for 7 minutes, or until soft. Drain.
2)       Heat a small saucepan and spray lightly with cooking oil. Sauté onion and garlic for 2 minutes. Add beans and sugar and sauté for 1 minute.
3)       Lay one sheet of spring roll pastry on a clean board. In the middle of each sheet place one portion of the pumpkin mix, lay a few coriander leaves on top. Fold pastry up to form a rectangular parcel. Seal edges with water. Repeat for remaining mixture. Lightly spray each parcel with cooking oil spray.
4)       Bake in the oven for 20 minutes or until pastry is crispy.  

  Pork And Chili Jam Kebabs

  Cooking oil spray
 12 skewers
 8 slices bread, thick sliced and crust removed
 ½ cup chili jam or tomato chutney
 100g baby (cherry) bocconcini, cut in half
 500g cooked roast pork

    How to cook:

1)       Soak skewers in water for 10 minutes.
2)       Spread bread with chili jam and close with another slice of bread. (to make a sandwich) Cut into 2cm cubes.
3)       Thread bread cubes, bocconcini and pork onto skewers alternately. Brush kebabs with remaining chili jam.
4)       Spray a frypan with cooking spray, cook kebabs for 1 minute each side, till bread is crispy and pork is heated.
5)       Serve with salad and extra chili jam if desired.  

 Savoury Turkey Tartlets

    PASTRY
 1 packet shortcrust/puff pastry, ready rolled

    FILLING
  1 egg
  50g cheese
 50 cc milk
  100 g inghams fully cooked turkey, diced
  100 g cheese, diced small (cheddar slices or grated cheese)
  120 g fresh tomato, diced small
  Salt and pepper
  Rice for blind baking

    How to cook:

1)       Preheat oven to 180°C.
2)       Make tartlet cases with rolled out pastry, cutting 16-20 rounds from one sheet.
3)       Press pastry into pastry moulds on baking tray. Line pastry moulds or cases with baking paper, sprinkle with rice and blind bake for 12-15 minutes.

     Filling
1)       Whisk together egg, cream cheese and milk.
2)       Fold in remaining ingredients and mix well.
3)       Remove baking paper and rice. Fill pastry shells with the filling and bake tartlets for approximately 10 minutes.
 

 Fresh Tomato Salsa With Crispbread

    How to cook:

1)       Bring a large saucepan of water to the boil. Score the tomatoes and remove core. Plunge into boiling water for 1 minute, then immediately into icy cold water. Remove skins, de-seed and chop finely.
2)       Combine chopped tomatoes with onion, capsicum, cucumber and coriander. Stir in vinegar and sugar, season with salt, black pepper and Tabasco sauce.
3)       Cook bread in a moderate oven 180°C for 5 minutes, or until crisp. Serve with fresh tomato salsa.  

 Shredded Chicken Rolls

 1 butter lettuce
 2 cups shredded cooked chicken
 2 cucumbers, julienned
 4 green shallots cut into 5 cm lengths

    DIPPING SAUCE:

 1 clove garlic, crushed
 1 chili, chopped finely
 ½ cup lime juice
 ½ tsp fish sauce
 1 tsp sugar
 1 tbs mint leaves, chopped  

    How to cook:

1)       Wash and separate leaves of lettuce. Pat dry.
2)       Place tablespoons of the shredded chicken in one corner of leaf. Top with cucumber and shallot sticks. Fold in side and roll up leaf.

    To make dipping sauce

1)       Combine all ingredients together. Mix well to dissolve sugar. Serve with chicken rolls.

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