List Burger = [
  {
    "serves": "4",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/halloumi.jpeg",
    "name": " Haloumi burger",
    "items":
        " 1/4 cup (60ml) extra virgin olive oil\n2 x 295g blocks Aphrodite haloumi, drained, patted dry, halved horizontally\n4 brioche buns, halved\n80g unsalted butter (we used Le Conquerant butter), room temperature\n2 small vine-ripened tomatoes, sliced\n1/4 iceberg or butter lettuce, trimmed, leaves separated\n1 small white onion, thinly sliced into rings\nSPECIAL SAUCE (MAKES APPROX. 180ML)\n2 dill pickles, drained, finely chopped\n2 tbs tomato sauce\n1/4 cup (75g) mayonnaise\n2 tsp Dijon mustard\n1/2 tsp garlic powder\n3/4 tsp onion powder",
    "process":
        " 1.For the special sauce, place all the ingredients in a small bowl, season to taste and stir to combine. Set aside. Preheat oven grill to high.\n2.Heat a medium non-stick frypan or lightly greased chargrill pan with the oil over high heat. In batches, if necessary, cook the haloumi for 2 minutes, turning once, until golden. Transfer to paper towel to drain. Set aside and keep warm. When ready to serve, slice in half widthwise.\n3.Place the buns cut-side up under the grill for 30 seconds to 1 minute until golden and toasted. Spread each cut side with butter then generously spread the special sauce on top. Layer each bun with tomato, lettuce, onion and haloumi. Serve immediately."
  },
  {
    "serves": "4",
    "prepTime": "25mins",
    "cookTime": "15mins",
    "asset": "assets/fastfood/tuscan.jpeg",
    "name": " Tuscan burgers",
    "items":
        " 600g beef mince\n100g pancetta, rind removed, chopped\n1/3 cup (90g) basil pesto\n2 small red onions, thickly sliced\n2 tablespoons olive oil\n2 small vine-ripened tomatoes, thickly sliced\n1/2 cup (150g) whole-egg mayonnaise\n3-4 bocconcini, sliced\n4 Italian bread rolls, split\n50g baby rocket leaves",
    "process":
        "1.Place beef, pancetta and 2 tablespoons pesto in a processor. Season with salt and pepper. Pulse until just combined (do not overprocess). Form mixture into 4 patties and chill while you cook the vegetables.\n2.Preheat the oven to 160°C.\n3.Heat a chargrill pan or barbecue over medium heat. Toss onion in a little oil and grill for 1 minute each side or until just cooked. Place in the oven to keep warm.\n4.Brush tomatoes with a little oil and season, then grill for 1 minute each side. Place in the oven to keep warm.\n5.Brush both sides of patties with oil. Cook on chargrill for 2-3 minutes each side until cooked through.\n6.Mix remaining pesto with mayonnaise.\n7.Top patties with cheese and place in oven for 1 minute or until cheese melts.\n8.Spread bread-roll bases with some of the mayonnaise mixture. Top with rocket, patties, onion and tomato. Drizzle with remaining mayonnaise mixture and top with remaining bread-roll halves."
  },
  {
    "serves": "4",
    "prepTime": "25mins",
    "cookTime": "15mins",
    "asset": "assets/fastfood/stuffing.jpeg",
    "name": " Stuffing burgers",
    "items":
        "1 1/2 tablespoons olive oil\n1 onion, chopped\n10 slices white bread, crusts removed\n600g thick sausages (preferably turkey and cranberry)\n1 tablespoon chopped flat-leaf parsley\n2 teaspoons chopped sage\n1 egg, beaten\nGrated zest of 1 lemon\nCiabatta buns, rocket, sour cream and cranberry sauce, to serve",
    "process":
        "1.Heat 1/2 tablespoon olive oil in a frypan over medium heat. Cook the onion for 2-3 minutes until softened, then cool.\n2.Meanwhile, process the bread in a food processor until fine crumbs form. Remove the sausages from their casings, and place the meat in a bowl with the breadcrumbs, onion, herbs, egg and lemon zest. Season well with salt and pepper. Using damp hands, form the mixture into 4 large patties, then chill for 10 minutes.\n3.Preheat oven to 180°C. Heat a frypan or barbecue on medium heat. Add remaining 1 tablespoon olive oil and cook burgers, in batches if necessary, for 2-3 minutes each side until brown. Transfer burgers to a baking tray and cook in the oven for a further 6 minutes or until cooked through.\n4.Meanwhile, toast the ciabatta buns. Serve the patties in toasted buns with rocket, sour cream and cranberry sauce."
  },
  {
    "serves": "4",
    "prepTime": "30mins",
    "cookTime": "15mins",
    "asset": "assets/fastfood/pumpkin.jpeg",
    "name": "Pumpkin bhaji burger with herby yoghurt sauce",
    "items":
        "2 red onions\n1 clove of garlic\n1 fresh green chilli\n1/4 of a butternut pumpkin (200g)\n100g paneer\n175g plain flour\n1 teaspoon ground turmeric\n2 teaspoons ground cumin\n3 limes\n1 bunch of fresh coriander (30g)\n100ml natural yoghurt\n1 baby gem lettuce\n4 brioche burger buns\n1 litre vegetable oil, for frying\n2 tablespoons quality mango chutney",
    "process":
        "1.Peel and finely slice the onions and garlic, and place in a large mixing bowl. Deseed, finely chop and add the chilli, then coarsely grate in the pumpkin (there’s no need to peel it). Crumble in the paneer\n2.Sprinkle over the flour, ground spices and a pinch of sea salt and black pepper.\n3.Squeeze in the juice of 1 lime and add 100ml of water, then mix well until everything comes together.\n4.Pick and reserve a few coriander leaves, then place the rest of the bunch into a blender (stalks and all). Spoon in the yoghurt, squeeze in the juice of 1 lime and add a pinch of salt and pepper. Blitz until smooth.\n5.Trim and finely shred the lettuce and halve the burger buns.\n6.Heat the oil in a large, sturdy pan over a medium-high heat to 180ºC on a thermometer or until a little of the mixture dropped into the oil immediately bubbles and starts to turn golden.\n7.Carefully drop large golf ball-sized spoonfuls of the pumpkin mixture into the pan. Fry for 2-3 minutes on each side or until golden and crisp – you may need to work in batches. Remove with a slotted spoon and drain on kitchen paper.\n8.Toast the buns in a low oven for a few minutes, or in a griddle pan over a high heat for a few seconds, or until bar-marked.\n9.Spread each bun base with a little herb yoghurt, pile on some shredded lettuce, stack up a couple of crispy bhajis, drizzle over a little more yoghurt and finish with a dollop of mango chutney and a few coriander leaves.\n10.Serve with the remaining lime cut into wedges for squeezing over, and some cold beers."
  },
  {
    "serves": "4",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/shannon.jpeg",
    "name": "Shannon Bennett's crisp buttermilk & harissa chicken burger",
    "items":
        "1 cup (250ml) buttermilk\n2 tbs harissa\nJuice of 1 lemon\n4 large (about 200g each) chicken thighs\n1 cup (150g) plain flour\n1⁄4 cup (35g) cornflour\n1 tsp garlic powder\n1 tsp ground coriander\n1 tsp sumac\n1 Lebanese cucumber, thinly sliced crossways (we used a mandolin)\n1 tsp caster sugar\n1⁄2 cup (125ml) whole-egg mayonnaise\nSunflower oil, for deep-frying\n1 butter lettuce, leaves separated\n4 large burger buns, halved, lightly toasted",
    "process":
        "1.Mix buttermilk, 1 tbs harissa, half the lemon juice and 3 tsp salt flakes in a bowl. Add chicken, turn to coat and place in fridge to marinate for 30 minutes (or even overnight).\n2.Combine flour, cornflour, garlic powder, coriander, sumac, 2 tsp salt flakes and 1⁄2 tsp ground black pepper in a bowl. Set aside.\n3.Combine cucumber, remaining lemon juice, sugar and 1⁄2 tsp salt flakes in a bowl and set aside for 15 minutes to lightly pickle.\n4.Combine mayonnaise and remaining 1 tbs harissa in a small bowl.\n5.Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 170°C (a cube of bread will turn brown after 20 seconds). In 2 batches, remove chicken from buttermilk and place in flour, turning to coat. Fry for 7 minutes or until crisp and cooked through. Drain on paper towel and loosely cover with foil while you cook remaining chicken.\n6.Spread cut sides of buns with harissa mayonnaise, top bases with lettuce, drained cucumber and chicken. Sandwich with tops."
  },
  {
    "serves": "4",
    "prepTime": "45mins",
    "cookTime": "5mins",
    "asset": "assets/fastfood/salmon.jpeg",
    "name": "Salmon burgers with avocado salsa",
    "items":
        "600g fresh organic salmon or ocean trout fillet, skinned, pin-boned\n1 eschalot, finely chopped\n1 tablespoon finely chopped dill or flat-leaf parsley\n1 teaspoon Dijon mustard\n1 small eggwhite\n1 tablespoon olive oil\n2 English muffins, split in half\n1 cup watercress sprigs\nAVOCADO SALSA\n2 ripe avocados, flesh chopped\n2 tablespoons lime juice, plus lime wedges to serve\n1 garlic clove, crushed\n1 long green chilli, seeds removed, finely chopped\n2 tablespoons chopped coriander leaves",
    "process":
        "1.Roughly chop the salmon into large pieces and place in a food processor with the eschalot, dill or parsley, Dijon mustard, eggwhite, sea salt and freshly ground black pepper. Pulse very briefly, only 3-4 times, until the fish is very roughly chopped but not pureed.\n2.Divide the mixture into 4 and, with wet hands, form into large patties. Place on a tray and refrigerate for 30 minutes to help them ‘set’.\n3.Meanwhile, for the avocado salsa, place all the ingredients, except the lime wedges, in a bowl and gently combine.\n4.Heat the olive oil in a large frypan over medium heat. Sear the burgers for 1-2 minutes each side, turning carefully, until cooked to your liking.\n5.Meanwhile, lightly toast the muffin halves. Top each with watercress, a salmon patty and a spoonful of avocado salsa. Serve with lime wedges."
  },
  {
    "serves": "4",
    "prepTime": "30mins",
    "cookTime": "-",
    "asset": "assets/fastfood/mexican.jpeg",
    "name": "Mexican-style turkey burger",
    "items":
        "1 teaspoon each ground cumin, ground coriander & chilli powder\n1 teaspoon smoked paprika (pimenton) (see note) or regular paprika\n2 tablespoons brown sugar\n2 tablespoons olive oil\n1/2 cup (125ml) tomato passata (see note)\n1 cup (160g) shredded roast turkey\n2 vine-ripened tomatoes, seeds removed, chopped\n1/4 telegraph cucumber, chopped\n1/2 red onion, chopped\n1/4 cup mint leaves, roughly chopped\nJuice of 2 limes\n2 avocados\n1 garlic clove, crushed\n1 butter lettuce, leaves separated\n4 crunchy bread rolls, split\n4 slices tasty cheese",
    "process":
        "1.Place the spices, brown sugar, oil and tomato passata in a small saucepan with some sea salt and freshly ground black pepper. Bring to a simmer, then reduce heat to medium-low and cook, stirring, for 4-5 minutes until thickened. Transfer to a bowl, add the shredded turkey, and toss to combine. Allow to cool slightly.\n2.Meanwhile, place tomato, cucumber, onion and mint in a bowl and toss with half the lime juice. Season and set aside.\n3.Mash the avocado with the garlic and remaining lime juice. Season with sea salt and freshly ground black pepper.\n4.Spread avocado mixture on the base of the rolls, then fill with lettuce, turkey mixture, cheese and some tomato salsa. Serve with remaining tomato salsa"
  },
  {
    "serves": "4",
    "prepTime": "40mins",
    "cookTime": "40mins",
    "asset": "assets/fastfood/zucchini.jpeg",
    "name": "Zucchini fritter burgers",
    "items":
        "1 zucchini, coarsely grated\n80g drained canned chickpeas, finely chopped\n1/4 cup (50g) feta, crumbled\n1/2 cup (40g) parmesan, grated\n1/4 cup finely chopped dill, plus extra 2 tbs finely chopped\n1 tbs finely chopped mint\n2 spring onions, finely chopped\n1⁄4 cup (40g) sunflower seeds\n1/4 cup (35g) chickpea (besan) flour\n1 egg\nPinch cayenne pepper\n1/4 tsp baking powder\n40g unsalted butter\n1/3 cup (80ml) olive oil\n4 red onions, thinly sliced\n2 tbs brown sugar\n2 tbs balsamic vinegar\n1/3 cup (100g) good-quality mayonnaise\n2 tsp ground cumin\n1 tsp lemon juice\n4 multigrain bread rolls\n1 beetroot, roasted, peeled, sliced\n2 roma tomatoes, sliced\n1 cup coriander leaves, roughly chopped\n1 cup (35g) baby spinach leaves",
    "process":
        "1.Place grated zucchini in a piece of muslin or a clean Chux and squeeze to release as much liquid as possible. Place in a bowl and mix with the chickpeas, crumbled feta, parmesan, 1/4 cup dill, mint, spring onion and sunflower seeds. Season well and set aside.\n2.In a separate bowl, combine chickpea flour, egg, cayenne pepper and baking powder with 1/4 cup (60ml) water and whisk until smooth. Add zucchini mixture and gently fold into the chickpea batter. Cover and refrigerate for 20 minutes.\n3.Melt butter and 2 tbs olive oil in a saucepan over low heat. Add red onion and cook, stirring occasionally, for 10-15 minutes until soft and translucent. Add the sugar and balsamic vinegar, and cook for a further 5 minutes or until onion is caramelised. Set aside.\n4.Heat remaining 2 tbs olive oil in a non-stick frypan over medium heat. Ladle one-quarter of the zucchini mixture into the pan. Cook for 3 minutes, then flip and cook for a further 3 minutes or until golden brown and cooked through. Remove from pan and keep warm while you repeat with the remaining batter.\n5.Combine mayonnaise, remaining 2 tbs finely chopped dill and ground cumin in a bowl with the lemon juice and season.\n6.Preheat a grill to medium-high. Slice bread rolls in half and toast under grill for 1-2 minutes until lightly golden. Spread 1 tbs mayonnaise on the base of each roll and top each with a zucchini fritter, beetroot and tomato. Cover with chopped coriander and baby spinach leaves, and finish with a spoonful of caramelised onions. Replace the bread tops and serve."
  },
  {
    "serves": "4",
    "prepTime": "20mins",
    "cookTime": "40mins",
    "asset": "assets/fastfood/greek.jpeg",
    "name": "Greek-style vegie burgers",
    "items":
        "1 (about 400g) eggplant\n4 roasted red capsicums (from a store-bought jar), drained\n1 green chilli, seeds removed, finely chopped\n1 garlic clove, crushed\n1 bunch flat-leaf parsley, leaves picked, half finely chopped\n1 tbs extra virgin olive oil\nJuice of 1 lemon\n1 red onion, thinly sliced\n1/4 cup (35g) white sesame seeds\n250g haloumi, cut into 8 slices\n1 tsp runny honey\n4 brioche buns, split\nWild rocket, to serve",
    "process":
        "1.Heat a barbecue or chargrill pan to high heat. Pierce eggplant 2-3 times with a sharp knife and grill, turning occasionally, for 30-45 minutes or until tender and charred.Using tongs, transfer to a bowl, cover and stand until cool enough to handle.\n2.Meanwhile, pat capsicums dry with paper towel and grill over high heat for 2 minutes each side or until grill marks appear. Set aside until needed.\n3.Scoop the cooled eggplant flesh onto a chopping board, discarding skin. Chop flesh and place in a bowl with chilli, garlic, finely chopped parsley, oil and half the lemon juice.\n4.Place onion in a bowl with a pinch of salt flakes and remaining lemon juice, and stir to combine. Stand for 5 minutes, then squeeze to remove liquid.\n5.Heat a barbecue or chargrill pan to high heat.\n6.Spread sesame seeds over a plate. Add haloumi slices and press to coat both sides. Grill haloumi for 1 minute each side or until golden. Transfer to a plate and drizzle with honey.\n7.Grill brioche buns, cut-side down, for 30 seconds or until lightly toasted. Divide capsicum, eggplant mixture and haloumi among bun bases, then top with drained onion, reserved parsley leaves and rocket. Top with bun lids and serve."
  },
  {
    "serves": "6",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/spiced.jpeg",
    "name": " Spiced venison burger ",
    "items":
        "3 onions, thinly sliced\n1/4 cup (60ml) extra virgin olive oil, plus extra to brush\n2 tbs red wine\n2 tbs red wine vinegar\n2 tsp brown sugar\n800g venison mince (from good butchers or online suppliers)\n250g pork back fat, finely chopped\n1 tbs smoked paprika\n1 tsp dried chilli flakes\n30g toasted pine nuts\n2 garlic cloves, blanched, refreshed, finely chopped\n1/4 bunch thyme\n1/4 bunch oregano\n1 tsp rice flour\n150g sliced cheddar\n6 soft burger buns, lightly toasted\nTO SERVE\nDijon mustard\nSliced tomato\nIceberg lettuce\nTomato relish",
    "process":
        "1.Place onion and oil in a large frypan over medium-low heat with 1 tsp salt flakes. Cook, stirring, for 20 minutes or until softened and golden. Remove one-third onion mixture. Set aside to cool completely. Add wine, vinegar and sugar to remaining onion mixture. Cook, stirring occasionally, for 6-8 minutes or until dark and caramelised. Set aside to cool completely.\n2.Place reserved onion mixture, venison, pork, paprika, chilli, pine nuts, garlic, thyme, oregano and rice flour in a bowl. Season well. Using your hands, combine well, then divide into 6 portions and form into round patties. Place on a tray lined with baking paper and chill for 30 minutes.\n3.When ready to cook, heat a barbecue or frypan to medium heat. Brush patties with extra oil and season lightly with salt. Cook for 2-3 minutes each side for medium-rare, or until cooked to your liking. Top patties with cheese when cooking second side and allow cheese to melt onto each patty. Rest for 5 minutes, loosely covered with foil.\n4.To serve, spread buns with mustard and top with lettuce, sliced tomato, patties, relish and caramelised onions."
  },
];
List pizza = [
  {
    "serves": "6",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/tagilo.jpeg",
    "name": " Pizza Taglio",
    "items":
        " 2 x 7g sachets dried instant yeast\n1 tbs caster sugar\n3 cups (450g) plain flour\n2 tbs extra virgin olive oil\n1 cup (250ml) tomato passata\n20g finely grated parmesan\n3 marinated artichokes, torn\n6 best-quality anchovies in oil, drained\n6 slices prosciutto\n1/3 cup (35g) grated mozzarella\n1/4 tsp dried chilli flakes\n4 slices sopressa or other hot salami\n1 ball buffalo mozzarella\n1/4 cup basil leaves",
    "process":
        "1.Place yeast, sugar and 1/2 cup (125ml) warm water in a bowl and stir. Set aside for 5 minutes or until frothy. Place flour in the bowl of a stand mixer with dough hook. Add yeast mixture and 200ml warm water, and knead on medium speed for 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and cover with a clean tea towel. Set aside in a warm place for 1 hour 30 minutes or until doubled in size.\n2.Preheat oven to 180°C. Knock back dough with a single punch and place in a greased 38cm x 28cm x 2cm-deep baking dish. Using your hands, press dough out in a rectangle the same size as the dish, pushing it into the corners. Set aside to prove for 30 minutes.\n3.Preheat oven to 220°C. Drizzle pizza base with oil, spread with tomato passata, scatter with parmesan. Season. Layer artichoke over one-third of pizza. Arrange anchovies in a crisscross pattern over the top. Tear 3 slices of prosciutto over the middle third and scatter the remaining third with grated mozzarella, chilli flakes and sopressa. Place in oven and bake for 20 minutes or until base is golden. Top middle section with remaining 3 slices of prosciutto, tear buffalo mozzarella over and scatter with basil to serve.",
  },
  {
    "serves": "4",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/flatbread.jpeg",
    "name": " Flatbread pizzas",
    "items":
        " 4 flatbreads\n400g pizza sauce\nGrated mozzarella\nTOPPINGS\nFor the family: sliced ham, mushroom, cherry tomatoes, capsicum, zucchini, dollops of pesto, basil leaves\nFor the grown-ups: Ortiz anchovies, prosciutto, kalamata olives, sundried tomato, marinated artichoke hearts, rocket, chilli oil",
    "process":
        "1.Lay out a sheet of foil twice the length of your flatbread.\n2.Place the flatbread in the middle of the foil sheet and layer up your ingredients, starting with the sauce, followed by toppings and finishing with the mozzarella.\n3.Wrap the foil up and around the pizza, leaving room over the top so the toppings don’t stick. Place on the grill plate until your cheese is melted, checking frequently to ensure the bottom of the flatbread isn’t browning too quickly.",
  },
  {
    "serves": "4",
    "prepTime": "10mins",
    "cookTime": "15mins",
    "asset": "assets/fastfood/bread.jpeg",
    "name": " Bread Pizzas",
    "items":
        " 4 small ciabattas or ficelle\nOlive oil, to brush, plus extra to drizzle\n2 garlic cloves, crushed\n300g jar bought puttanesca or arrabbiata pasta sauce\n1/2 cup black olives, pitted\n2 tablespoons baby capers\n1 red capsicum, seeded, roasted, sliced\n8 anchovy fillets, optional\n125g grated mozzarella cheese\nChopped basil, to garnish",
    "process":
        " 1.Preheat the oven to 200°C.\n2.Cut the bread in half through the middle, then half again lengthways so you have 4 pieces. Brush the outer crust with olive oil. Stir the garlic into the puttanesca sauce.\n3.Place bread halves on a baking sheet, cut-side up, and spread with the sauce. Sprinkle with the olives and capers, top with capsicum and season with pepper. Lay the anchovy fillets across the top, sprinkle with the mozzarella and bake for 15 minutes until crisp and golden. Drizzle with extra olive oil and garnish with basil. Serve with a green salad."
  },
  {
    "serves": "6",
    "prepTime": "30mins",
    "cookTime": "55mins",
    "asset": "assets/fastfood/pie.jpeg",
    "name": " Pizza pie",
    "items":
        " 28cm square ready-rolled sheet shortcrust pastry\n60ml (1/4 cup) olive oil\n400g (2-3 large) onions, thinly sliced\n2 garlic cloves, crushed\n2 x 400g cans diced tomatoes\n1 tablespoon chopped fresh oregano or basil\n50g sliced pepperoni, roughly chopped\n100g mozzarella cheese, grated\n50g anchovy fillets, drained\n12 small black olives\nGreen salad, to serve",
    "process":
        " 1.Use pastry sheet to line a 23cm pan. Refrigerate for 30 minutes.\n2.Preheat oven to 190°C.\n3.Line the pastry with non-stick baking paper and fill with rice or pastry weights. Bake for 10 minutes. Remove paper and weights and return to the oven for 5 minutes until dry and crisp.\n4.Heat oil in a large pan. Add onions and cook over low heat for 10 minutes until soft, then add garlic and cook for 1 minute. Set aside on paper towel for 10 minutes to cool. Strain tomatoes through a sieve, discarding juice, then combine with the herbs and season well. Spread the onions on the pastry and top with a layer of pepperoni, then the tomato and half the cheese. Top with the anchovies and olives. Scatter over remaining cheese and bake for 25 minutes until the cheese has melted. Serve with a green salad."
  },
  {
    "serves": "4",
    "prepTime": "25mins",
    "cookTime": "10mins",
    "asset": "assets/fastfood/barbecued.jpeg",
    "name": " Barbecued pizzas",
    "items":
        " 2 1/4 cups (360g) bread & pizza flour or 2 1/2 cups (375g) plain flour\n1/4 cup (50g) fine semolina\n1 tbs dried instant yeast\n1/2 tsp caster sugar\n2 tbs olive oil, plus extra to brush\nPROSCIUTTO WITH TOMATO AND MOZZARELLA\nGood-quality tomato pasta sauce, torn buffalo mozzarella, vine-ripened cherry tomatoes, thinly sliced prosciutto, black olives and rocket leaves\nCHILLI PRAWN WITH ZUCCHINI AND PESTO\nChar grilled zucchini slices, chilli-marinated prawns, basil pesto and basil leave",
    "process":
        " 1.Combine flour, semolina, yeast, sugar, oil and 1 tsp salt in an electric mixer fitted with a dough hook. Add 1 cup (250ml) warm water, then knead for 8-9 minutes until smooth. (Alternatively knead on a floured surface for 10 minutes or until smooth.) Place in an oiled bowl, cover and set aside in a warm place for 3 hours or until doubled in size.\n2.Knock back dough, then separate into four rounds. Place on an oiled baking tray, cover with a tea towel and rest for 30 minutes.\n3.Preheat barbecue or char grill pan to high. Roll out dough on a floured surface to a 5mm-thick oval. Brush both sides generously with oil (to prevent it from sticking to the grill). Char grill for 2-3 minutes each side until charred. Add toppings, then serve."
  },
  {
    "serves": "2",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/marinara.jpeg",
    "name": " Marinara pizza",
    "items":
        " 1 tsp semolina\n1 x 280g ball pizza dough (see below)\n1/2 cup (125ml) tomato passata (see below – substitute store-bought)\n3 garlic cloves, very thinly sliced\n1 tbs garlic oil (see below – substitute store-bought)\n1/2 tsp dried oregano\nTO SERVE\nFresh oregano leaves\nDrained anchovy fillets\nPIZZA DOUGH\n11/2 tsp (2.5g) dried yeast\n62/3 cups (1kg) tipo ‘00’ flour\n1/4 cup (60ml) extra virgin olive oil\nTOMATO PASSATA\n800g canned chopped tomatoes\n1/4 cup (55g) caster sugar\n1/4 cup (60ml) extra virgin olive oil\nGARLIC OIL (MAKES 1 CUP, OIL WILL KEEP FOR UP TO 2 MONTHS IN A COOL, DRY PLACE)\n1 cup (250ml) extra virgin olive oil\n10 garlic cloves, crushed",
    "process":
        " Begin the dough preparation 24 hours prior. Combine yeast and 600ml lukewarm water in a bowl, cover and stand for 10 minutes or until frothy. Combine flour and 1/3 cup (27g) salt flakes in a stand mixer fitted with the dough hook attachment. Add yeast mixture and oil, and knead for 10 minutes or until smooth and elastic. Transfer to a greased bowl, cover and stand in a warm place for 2 hours or until doubled in size.\n2.Divide dough into six 280g balls, place on a tray, cover and chill for 24 hours (dough can be frozen for up to 6 months). Stand at room temperature for 1 hour before baking.\n3.For the garlic oil, combine oil and garlic in a small saucepan over low heat, bring to a simmer and cook for 10 minutes or until garlic is tender. Transfer to a glass jar.\n4.For the tomato passata, place tomatoes, sugar, oil and 1/2 tsp salt flakes in a saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 40 minutes or until reduced.\n5.Preheat oven to 250°C. Grease a large round pizza tray or baking tray and scatter with semolina.\n6.Roll out dough, from the inside to the outer edge on a lightly floured surface, to form a 24cm round. Place on prepared tray. Spread base with passata, garlic, garlic oil and dried oregano. Bake for 10 minutes or until pizza is cooked through. Scatter with oregano leaves and anchovies to serve. "
  },
  {
    "serves": "4",
    "prepTime": "1hrs",
    "cookTime": "35mins",
    "asset": "assets/fastfood/seafood.jpeg",
    "name": " Seafood pizza (pizza con frutti di mare)",
    "items":
        " 10 clams (vongole), rinsed well and kept in the fridge in a bowl of cold salted water\n6 green tiger prawns peeled, deveined\n10 mussels, cleaned, debearded\nFlat-leaf parsley leaves, to garnish\nPIZZA DOUGH\n7g sachet dried yeast\n1 tsp sugar\n2 2/3 cups (400g) plain flour\n1/3 cup (50g) spelt or wholemeal flour\nCoarse semolina, to dust (optional)\nTOMATO BASE\n2 tbs extra virgin olive oil, plus extra to drizzle\n3 garlic cloves, thinly sliced\n1-2 tbs finely chopped flat-leaf parsley stalks\n1 tsp chilli flakes (optional)\n150ml white wine\n400g can crushed tomatoes",
    "process":
        " 1.Combine the yeast with sugar and 220ml warm water in a bowl and stand for 5 minutes or until frothy. Place the flours in a large mixing bowl, pour in the yeast mixture and knead until combined, then add 2 tsp salt. Turn out onto a floured work surface and knead vigorously for up to 10 minutes or until dough is smooth, shiny and elastic. Add a little water if the dough feels too dry, but keep in mind that the more you knead it, the softer it becomes. (Alternatively, place the flours in the bowl of a stand mixer fitted with a dough hook, pour in the yeast mixture and let the machine work the dough on speed 1 for the first 2 minutes. Increase to speed 2 for 3-5 minutes, then work for 30 seconds on the highest setting.) Tip the dough onto a floured surface, cover with a tea towel and rest for 30 minutes.\n2.Stretch the dough with floured hands into a rectangle, then fold into 3 and shape into a ball. Place in an oiled container fitted with a lid. Make sure you use a large container that will allow room for rising. Rest the container in the fridge overnight (or for up to 3 days) to prove and develop flavour and texture.\n3.A couple of hours before you want to use the dough, remove it from the fridge and take off the lid. Cover loosely with a tea towel and leave at room temperature for 2 hours.\n4.Meanwhile, prepare your tomato base (this can also be made the day before and kept in the fridge until ready to use). Heat the oil in a saucepan over medium-high heat, add the garlic, parsley stalks and chilli flakes (if using) and cook for 1 minute or until the garlic is light golden and smells fragrant. Pour in the wine and cook over medium-high heat for 1-2 minutes until the alcohol has evaporated. Add the tomatoes with a pinch of salt and simmer for 20 minutes. Turn off the heat and set aside until ready to use.\n5.Preheat your oven to 220°C. If you are using a pizza stone, put it in the oven now. For this recipe I like to use a large rectangular stone, but you could also use two small ones. Naturally, round baking stones are fine too.\n6.Divide the dough into 2 pieces and roll out the dough to a thickness of about 4mm, using either a floured rolling pin or your hands. If baking on a stone, place the dough on a sheet of baking paper. Otherwise, put the dough on a large baking tray lined with baking paper (you may need to use two trays, depending on the size of your oven). Spread the tomato base onto the dough and drizzle an extra 1-2 tbs olive oil all over the pizza.\n7.If using a baking stone, sprinkle the stone with semolina, then place the pizza (still on its baking paper lining) on the hot stone. Bake for 15 minutes.\n8.Meanwhile, rinse the clams again and drain them well. Gently open the door, peel the paper off the pizza base and add the seafood. Bake for a further 5-8 minutes until the base is golden and slightly scorched, the shells have opened and the prawns are just cooked through. Serve immediately with a sprinkling of parsley leaves and a drizzle of extra virgin olive oil. (If you are using a baking tray, place the tray in the hot oven and bake for 15 minutes. Add the seafood and bake as above.)"
  },
  {
    "serves": "2",
    "prepTime": "10mins",
    "cookTime": "10mins",
    "asset": "assets/fastfood/egg.jpeg",
    "name": " Egg and roast capsicum pizza",
    "items":
        " 30cm woodfired pizza base (from delis)\n1/2 cup tomato passata (sugo)\n1/3 cup drained bottled capsicum strips\n1 cup grated pizza cheese (or use a mix of mozzarella and cheddar)\n3 small eggs\nOregano or small basil leaves, to garnish",
    "process":
        " 1.Preheat the oven to 200°C.\n2.Spread the pizza base with passata, then scatter with capsicum and cheese. Bake for 5 minutes, then remove the pizza from the oven and use the back of a tablespoon to make 3 indents in the pizza. Crack an egg into each indent, season, then bake the pizza for a further 5-6 minutes until eggs are just set, cheese is melted and base is golden. Scatter with oregano or basil leaves, then slice and serve."
  },
  {
    "serves": "4 MINI PIZZAS",
    "prepTime": "5mins",
    "cookTime": "5mins",
    "asset": "assets/fastfood/muffin.jpeg",
    "name": " English muffin pizzas",
    "items":
        " 4 English muffins, halved, toasted\n1/2 cup (125ml) chunky tomato sauce or chutney\n1 roasted red capsicum, thickly sliced\n1 tablespoon capers, rinsed, drained\n1/2 cup (80g) ricotta\n1 tablespoon oregano leaves, to garnish",
    "process":
        " 1.Preheat oven to 180°C. Spread muffins with sauce, then divide all ingredients (except oregano) over top. \n2.Warm in oven for about 2 minutes, then garnish with oregano"
  },
];
List noodles = [
  {
    "serves": "4",
    "prepTime": "30mins",
    "cookTime": "10mins",
    "asset": "assets/fastfood/Steamed.jpg",
    "name": " Steamed Prawns And Rice Noodle Rolls",
    "items":
        "16 frozen prawns, defrosted, peeled, deveined\n1 quantity chills and soy sauce (recipe below)\n1/2 tsp light soy sauce\n1/2 tsp Chinese rice wine (shaohsing)\n4 rice noodle sheets\n8 snow peas, half sliced\nCHILLI AND SOY SAUCE (MAKES APPROX. 1/2 CUP - 125ML)\n2 small red chillies, finely sliced (remove seeds if you want to reduce the heat)\n2 garlic cloves, finely chopped\n1 spring onion, finely chopped\n3 tbs light soy sauce\n1/2 tsp caster sugar",
    "process":
        "1.For the chilli and soy sauce, combine the ingredients in a bowl, stirring until the sugar has dissolved. Cover and refrigerate for 2-3 days.\n2.Place the prawns in a bowl with the chili and soy sauce, light soy sauce and rice wine. Toss the prawns around in the mixture. Set aside for 15 minutes.\n3.Unroll the rice noodle sheets. Cut into 20cm squares and lay them on a clean work surface.\n4.Put 4 prawns along the length closest to you, about 20cm from the edge. Roll the noodle sheet to firmly enclose the prawns and transfer to a heatproof plate that will fit inside the steamer basket. Repeat to make 4 rolls, then sit the plate in the steamer basket.\n5.Bring a saucepan of water to the boil. Place the steamer basket on top, cover and steam for 10 minutes or until the prawns are cooked through and the rice noodles are soft. Serve hot with more chili and soy sauce on the side."
  },
  {
    "serves": "2",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/Pad.jpg",
    "name": " Pad See Ew Chicken Noodles",
    "items":
        "200g Lilydale Free Range Chicken Thigh, thinly sliced\n1/4 cup Chinese light soy sauce\n1 tsp kecap manis (Indonesian sweet soy sauce – from Asian food shops)\n1/2 tsp caster sugar\n2 tbs sunflower oil\n4 garlic cloves, crushed\n100g Chinese broccoli (gai lan), stems sliced, leaves sliced into 4cm pieces\n350g fresh rice noodles\nChilli flakes (optional), to serve\nMARINADE\n1 tbs Chinese light soy sauce\n1 tsp sesame oil\n1/2 tsp ground white pepper\nCHILLI VINEGAR\n1/4 cup white vinegar\n1 long red chilli, thinly sliced",
    "process":
        "1.For the marinade, combine all the ingredients in a large bowl. Add chicken and stir until well coated. Marinate for at least 10 minutes or up to an hour.\n2.For the chilli vinegar, combine ingredients in a small serving bowl and set aside.\n3.To make stir-fry sauce, combine soy, kecap manis and sugar in a small bowl and set aside.\n4.Heat oil in a wok or large frying pan over high heat. Add garlic, stir-fry for 30 seconds. Add chicken and stir-fry for 2-3 minutes until almost cooked.\n5.Add Chinese broccoli and stir-fry for 2 minutes or until chicken is cooked and broccoli is tender.\n6.Add noodles and the stir-fry sauce and stir-fry until noodles are evenly coloured and everything is well combined.\n7.Divide among serving plates and serve with the chilli vinegar and chilli powder, if using, alongside."
  },
  {
    "serves": "4",
    "prepTime": "35mins",
    "cookTime": "5mins",
    "asset": "assets/fastfood/Singapore.jpg",
    "name": " Singapore noodles",
    "items":
        "6 dried shiitake mushrooms\n2 tablespoons dried shrimp\n250g thin fresh egg noodles\n1/4 cup (60ml) chicken stock\n1 teaspoon brown sugar\n2 tablespoons soy sauce\n2 tablespoons sunflower oil\n1 onion, thinly sliced\n2 garlic cloves, finely chopped\n2 teaspoons mild curry powder\n200g peeled green prawns\n1 tablespoon grated fresh ginger\nSliced chilli, spring onion and coriander, to serve",
    "process":
        "1.Soak dried shiitakes and shrimp in 1/2 cup (125ml) boiling water for 30 minutes. Drain, reserving liquid. Slice shiitakes. Prepare noodles according to packet instructions. Drain, refresh, then set aside. Combine stock, sugar and soy. Set aside.\n2.Heat oil in a wok over medium-high heat. Stir-fry onion, garlic, shiitake and shrimp for 2 minutes to soften. Add curry, prawns and ginger. Stir-fry for 1 minute. Add noodles, sauces and soaking liquid. Stir-fry for 1 minute, then serve with chilli, spring onion, coriander and spring rolls."
  },
  {
    "serves": "4",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/Combination.jpg",
    "name": " Combination noodles",
    "items":
        "250g Lilydale Free Range Chicken Mince\n2 tbs chilli bean paste\n100ml sunflower oil\n12 green prawns, peeled (tails intact), deveined\n1 tsp sesame oil\n6cm piece (30g) ginger, finely chopped\n3 garlic cloves, finely chopped\n2 eschalots, thinly sliced\n5 fresh shiitake mushrooms, finely chopped\n10 water chestnuts\n1 tsp cornflour\n1/3 cup (80ml) light soy sauce\n2 tsp hoisin sauce\n2 tbs Massel Chicken Style Liquid Stock\n300g fresh thin egg noodles, blanched, refreshed",
    "process":
        "1.Heat a wok over high heat. Place mince and chilli bean paste in a bowl and stir to combine. Add 2 tbs sunflower oil to wok and add mince mixture. Cook, breaking up with a wooden spoon, for 5-6 minutes or until golden and cooked through.\n2.Transfer to a bowl and set aside. Add 1 tbs sunflower oil to wok, then add prawns and 1/2 tsp sesame oil. Cook for 2-3 minutes or until just cooked through. Transfer to bowl with mince mixture. Heat remaining 2 tbs oil in wok, add ginger, garlic and eschalot. Stir for 2-3 minutes or until golden and lightly softened. Add mushroom and chestnuts, and toss for 30 seconds.\n3.Combine cornflour, soy, hoisin and stock in a bowl. Add noodles to pan with cornflour mixture and toss to coat. Cook for 1 minute, then return chicken mixture to pan and toss to combine. Divide among bowls and serve."
  },
  {
    "serves": "4",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/Miso.jpg",
    "name": " Miso Grilled Avocado With Sesame Soba Noodles",
    "items":
        "2 avocados, halved lengthwise\n2 tsp sesame oil, plus extra to brush\n270g soba noodles\n2 medium zucchini, thinly sliced into rounds\n125g punnet enoki mushrooms, trimmed, separated\n1 tbs hulled tahini\n1 tbs toasted sesame seeds, to serve\n1/2 cup coriander leaves\nDried chilli flakes, to serve\nGLAZE\n1 tbs maple syrup\n1/4 cup (60ml) mirin\n1/3 cup (80ml) soy sauce\n11/2 tbs rice vinegar\nJuice of 1 lime\n1 tsp white miso paste",
    "process":
        "1.For the glaze, place the maple syrup, mirin, soy sauce and vinegar in a medium saucepan over medium-high heat. Reduce for 5-6 minutes or until slightly thickened. Cool and whisk through the lime juice and miso. Season to taste.\n2.Heat a chargrill pan over a high heat. Brush avocado with extra sesame oil. Grill, cut-side down, for 2 minutes or until lightly charred. Remove from the heat and brush cut side with a little miso glaze.\n3.Cook the soba noodles according to packet instructions and place in a bowl with the zucchini. Toss the mushrooms in 1 tsp sesame oil and grill for 1-2 minutes or until just wilted. Place in the bowl with soba noodles and zucchini.\n4.Place the remaining miso glaze in a bowl with tahini and remaining 1 tsp sesame oil. Season to taste and whisk to combine. Set aside until ready to use.\n5.Divide the soba noodles among bowls, top with the grilled avocado and miso glaze dressing. Scatter with sesame seeds, coriander and chilli flakes, to serve."
  },
  {
    "serves": "4",
    "prepTime": "15mins",
    "cookTime": "30mins",
    "asset": "assets/fastfood/Xian.jpg",
    "name": " These Xi'an cold noodles",
    "items":
        "500g Lilydale Free Range Chicken Breasts\n1 onion, halved\n2 tsp dried chilli flakes\n1 bunch coriander, leaves finely chopped, roots washed\n10cm piece ginger, peeled, sliced\n1/4 cup (60ml) sunflower oil\n300g dried udon noodles\n4 spring onions, white part finely chopped, green tops thinly shredded\nTelegraph cucumber, thinly shredded Micro herbs, to serve\nBLACK VINEGAR DRESSING\n100ml black vinegar (from Asian food stores)\n1 tsp sesame paste\n1/4 tsp sesame oil\n1/4 cup (60ml) soy sauce\n1 tsp caster sugar\n1 tsp dried chilli flakes\n3 tsp chilli condiment (fermented dried chilli in oil – from Asian food stores)",
    "process":
        "1.Place chicken, onion, chilli, coriander root and half the ginger in a large casserole over medium-high heat. Cover with 2L (8 cups) cold water. Bring to the boil, then reduce heat to low and simmer for 20 minutes or until chicken is cooked through. Remove from heat and allow chicken to cool in water. Shred chicken.\n2.Heat sunflower oil in a small frypan over medium-high heat. Cut remaining ginger into matchsticks and squeeze in paper towel to remove excess liquid.\n3.Carefully add to frypan and cook, stirring, for 2-3 minutes until crisp and golden. Cook noodles according to packet instructions, then drain and refresh.\n4.Combine dressing ingredients in a bowl. Toss chicken with coriander leaves and white spring onion. Pour dressing into the base of 4 serving bowls.\n5.Top with noodles, chicken, green spring onion, cucumber, fried ginger and micro herbs."
  },
  {
    "serves": "4",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/Phoebe.jpg",
    "name": " Phoebe Wood's spicy prawn noodles with cooling cucumber",
    "items":
        "3/4 cup (180g) soy bean paste\n800g green prawns, peeled, deveined, finely chopped\n1/3 cup (80ml) peanut oil\n2 tbs finely chopped ginger\n11/2 tbs chilli oil\n1 bunch garlic chives, chopped\n1 bunch Chinese water spinach or English spinach, leaves picked\n100g black fungus mushrooms\n400g fresh egg noodles, blanched, refreshed\n2 tbs tamari or light soy sauce\nCOOLING CUCUMBER\n2 tsp caster sugar\nJuice of 1 lime\n2/3 cup (160ml) rice wine vinegar\n2 Lebanese cucumbers, roughly chopped\nToasted black sesame seeds, to serve",
    "process":
        "1.For the cucumber, combine sugar, lime juice and vinegar in a bowl with a pinch of salt flakes, stirring to dissolve the sugar. Add cucumber and chill until needed.\n2.Combine soy bean paste and prawn in a bowl to marinate. Heat peanut oil in a wok over high heat. Add ginger and cook, stirring with a metal spoon, for 3 minutes or until fragrant and softened. Add chilli oil, garlic chives and prawn, and cook for 2-3 minutes or until prawn is almost cooked through. Add spinach and mushrooms, and toss to wilt the spinach. Add noodles and toss to coat in the sauce. Pour over tamari. Check for seasoning and add more chilli to taste. Divide among bowls and serve with the cooling cucumber, scattered with sesame seeds."
  },
  {
    "serves": "4",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/Mike.jpg",
    "name": " Mike Eggert's soy-braised chicken noodles",
    "items":
        " 10cm piece ginger, finely grated\n1/4 cup (60ml) sunflower oil\n500g fresh Hokkien noodles, blanched, refreshed\n1 Lebanese cucumber, finely shredded\n1 carrot, finely shredded\n1 bunch each coriander, mint and Thai basil, leaves picked\n1 soy-braised chicken (from Chinese takeaway shops), sliced\n2 tsp sesame seeds, toasted\n2 tbs chilli oil peanuts (from Asian grocers)\nDRESSING\n1 tbs brown sugar\n2 tbs chilli oil, plus extra to serve\n2 tbs rice vinegar\n1/4 cup (60ml) light soy sauce, plus extra to serve\n1 tsp sesame oil",
    "process":
        " 1.Place ginger on paper towel and press to extract excess moisture.\n2.Heat sunflower oil in a frypan over medium-high heat. Add the ginger and cook for 1 minute or until golden and crisp. Drain on paper towel.\n3.For the dressing, combine all ingredients in a bowl, stirring until sugar dissolves.\n4.Toss dressing with noodles, then divide among bowls.\n5.Top with cucumber, carrot, herbs and chicken, then scatter over sesame seeds, peanuts and fried ginger. Serve with extra chilli oil and soy sauce."
  },
  {
    "serves": "4",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/Green.jpg",
    "name": " Green tea noodles with sticky sweet chilli salmon ",
    "items":
        " 1/2 cup (125ml) peanut oil\n1 tbs finely chopped ginger\n3 long green shallots, thinly sliced\n1 lemongrass stalk (white part only), finely grated\n1 1/2 tbs runny honey\n2 tbs extra virgin olive oil\n80g chilli paste in soybean oil\n600g whole skinless salmon fillet, pin-boned\n240g packet dried green tea noodles\n1/3 cup (80ml) lime juice\n2 1/2 tsp caster sugar\n2 tsp fish sauce\n1/2 tsp chilli flakes, plus extra to serve\nToasted sesame seeds & micro shiso leaves, to serve",
    "process":
        " 1.Preheat oven to 220°C. Heat peanut oil in a small saucepan over low heat. Add ginger, long green shallot, lemongrass and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until long green shallot is very soft but not coloured. Remove from heat and cool.\n2.Meanwhile, combine honey, olive oil and chilli paste in a bowl. Stir to combine. Line a baking tray with baking paper and add salmon. Rub honey mixture over salmon to coat, then season. Roast for 12-15 minutes for medium. Set aside, loosely covered with foil, to rest for 5 minutes.\n3.Cook noodles according to packet instructions. Drain and rinse briefly with warm water.\n4.Whisk lime juice, sugar, fish sauce and chilli flakes into the shallot oil mixture. Place noodles in a large bowl with three quarters of the shallot oil, season and toss to combine. Arrange on a serving platter and flake salmon over the top. Drizzle over remaining shallot oil and scatter with extra chilli flakes, toasted sesame seeds and shiso leaves. Serve at room temperature or chilled."
  },
  {
    "serves": "4",
    "prepTime": "15mins",
    "cookTime": "5mins",
    "asset": "assets/fastfood/chicken.jpg",
    "name": " Chicken noodle salad",
    "items":
        "300g dried egg noodles\n2 cups shredded cooked chicken, cooled\n2 spring onions, shredded\n1/2 cucumber, cut into matchsticks\n1 carrot, cut into matchsticks\n1 long red chilli, seeds removed, finely chopped\n1 cup each mint and coriander leaves\n2 kaffir lime leaves (see note), finely shredded\nJuice of 1 lime\n1 tablespoon each brown sugar, fish sauce and soy sauce ",
    "process":
        " 1.Cook the noodles according to the packet instructions, then drain and refresh.\n2.Place the noodles, chicken, spring onion, cucumber, carrot, chilli, herbs and kaffir lime leaves in a bowl. Toss to combine. Place the lime juice, sugar, fish sauce and soy sauce in a separate bowl, and stir to combine.\n3.To serve, pour dressing over the salad and toss to combine."
  },
];
List sausages = [
  {
    "serves": "4",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/sausages/Killer.jpg",
    "name": "Killersausage sangas",
    "items":
        "4large thick pork and fennel sausages\n 8slices sourdough bread,buttered\nRocketleaves,to serve\nMustard,to serve\n BEERY ONIONS\n30g butter\n1tbsp olive oil\n3onions,thinly sliced\n1cup(250ml) your favourite beer\n2tbsp cider vinegar\n2tsp your favourite mustard (we used a mild German mustard)",
    "process":
        "1. For onions, heat butter and oil in a frying pan over medium-high heat, add onion and 1 tsp salt flakes and cook, stirring often, for 20-25 minutes until caramelised.\n2. Add beer, simmer for 5 minutes or until almost totally reduced, then add vinegar and mustard and simmer, stirring often, for 2 minutes or until reduced. Season well and keep warm.\n3. Heat a barbecue or grill pan to medium-high heat, add sausages and cook, turning occasionally, for 6-8 minutes until browned and cooked through. Rest sausages for a couple of minutes, then halve lengthways.\n4. Spread half the buttered bread with mustard and top with rocket, halved sausages, then beery onions and sandwich with remaining bread slices."
  },
  {
    "serves": "32",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/sausages/Turkey.jpg",
    "name": "Turkey sausage rolls",
    "items":
        "1 zucchini, grated\n1 green apple, core removed, grated\n2 tbs extra virgin olive oil\n30g unsalted butter\n2 onions, finely chopped\n6 garlic cloves, crushed\n2 tbs finely chopped thyme\n1 tbs finely chopped rosemary\n50g dried sour cherries, chopped\n2 tbs apple cider vinegar\n500g each turkey & pork mince\n60g stale sourdough breadcrumbs\n4 frozen puff pastry sheets, defrosted\n1 egg plus 1 yolk, lightly beaten\n1 tbs each toasted coriander & fennel seeds, crushed, to scatter\nStore-bought chutney, to serve",
    "process":
        "1. Place the grated zucchini and apple in a bowl with a good pinch of salt and stand for 10-15 minutes. Transfer to a clean tea towel and squeeze out as much water from them as possible. Set aside.\n2. Heat the oil and butter in a large frypan over medium-high heat. Add the onion, garlic, herbs and cherries and cook, stirring occasionally, for 5-6 minutes or until the onion has softened and is starting to slightly caramelise. Stir in the vinegar and cook for a further 2 minutes or until evaporated.\n3. In a large bowl mix the mince, zucchini and apple, breadcrumbs and the onion mixture until well combined. Season.\n4. On a lightly floured bench lay 1 sheet of puff pastry. Divide the mince mixture into 4 portions and working with 1 portion at a time, roll into a log and place on one edge of the pastry. Brush the pastry with egg wash and roll to enclose. Trim excess pastry if needed.\n5. Have the pastry join on the base of the sausage roll. Brush the egg wash all over the sausage roll and sprinkle crushed coriander and fennel seeds. Place sausage rolls in the fridge for half an hour. You can also freeze them at this point for later use.\n6. Preheat oven to 200°C and grease 2 large oven trays and line with baking paper. Cut each sausage roll into 8 pieces and place onto prepared trays. Bake for 45-50 minutes until golden brown. Serve with chutney."
  },
  {
    "serves": "6",
    "prepTime": "10mins",
    "cookTime": "50mins",
    "asset": "assets/fastfood/sausages/casserole.jpg",
    "name": "Sausage casserole",
    "items":
        "140ml extra virgin olive oil\n6 good quality pork and fennel sausages (or other pork sausages)\n1 onion, sliced\n1 bunch flat-leaf parsley, stalks chopped, leaves picked\n1 bunch baby leeks, or small 2 leeks, trimmed & halved lengthways\n3 garlic cloves, crushed\n6 sprigs thyme, leaves picked\n200g pearl barley\n½ cup (125ml) white wine\n1L chicken stock\n2 tbs red wine vinegar\n50g grated parmesan plus parmesan rind\n1 bunch basil, leaves picked\nWatercress (or rocket) to serve",
    "process":
        "1. Heat 2 tbs oil in casserole over medium heat. Add sausages and cook 2-3 minutes until browned, then remove from pan.\n2. Add onion and parsley stalks. Cook 3-4 minutes until softened. Add leeks, 2 garlic cloves and thyme and cook for a further minute until fragrant. Add barley and stir to coat. Add the wine, stock, 500ml water, vinegar, parmesan rind and bring to a simmer and cook for 25 minutes.\n3. Return sausages to the pan, then cover and simmer for 15 minutes or until liquid has been soaked up and barley is tender, adding water if needed.\n4. For a pesto, combine parsley and basil leaves in a food processor with 100ml oil, parmesan and 1 garlic clove. Season then whiz until finely chopped. Remove parmesan rind from casserole.\n5. Serve sausages and barley with pesto and watercress."
  },
  {
    "serves": "4",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/sausages/Italian.jpg",
    "name": "Italian sausage and white bean braise",
    "items":
        "1 tbs olive oil\n1 onion, finely chopped\n1 garlic clove, crushed or grated\n1 carrot, finely diced\n1 celery stalk, finely diced\n4 flat-leaf parsley sprigs, leaves picked and chopped\n300g pork and fennel sausages (or other Italian sausages)\n1/2 cup (125ml) red wine (optional)\n400g can diced tomatoes\n2 × 400g cans cannellini beans, drained and rinsed\nCrusty bread, to serve",
    "process":
        "1. Heat oil in a saucepan. Add onion, garlic, carrot, celery and parsley and fry gently for 10 minutes. Add a little water to stop the mixture from sticking, if necessary.\n2. Squeeze the sausage meat out of the skins in small balls directly into the pan. Fry until the meat is coloured all over.\n3. Add the red wine (if using), tomatoes, beans and 1 cup (250ml) water. Bring to the boil, then reduce the heat, cover with a lid and simmer for 30 minutes.\n4. Adjust seasoning with salt and pepper to taste and serve with bread. If you’re doubling up the recipe, split the mixture in two and allow the extra meal to cool to room temperature. Refrigerate overnight before freezing for later use."
  },
  {
    "serves": "6",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/sausages/stuffing.jpg",
    "name": "Chicken stuffing sausage roll",
    "items":
        "80g unsalted butter, plus extra melted for brushing\n¼ cup (60ml) extra virgin olive oil\n300g smoked bacon, rind removed, cut into 2.5cm lardons\n1 large red onion, finely chopped\n3 cloves garlic, crushed\n1 tbs Tuscan seasoning (from supermarkets or substitute Italian herb blends)\n¼ bunch flat-leaf parsley, leaves picked\n2 tbs finely chopped thyme leaves\nZest of 1 lemon\n200g stale sourdough breadcrumbs\n400g Lilydale Free Range Chicken Mince\n400g pork & fennel sausage mince\n2 eggs, 1 lightly beaten for eggwash\n2 sheets frozen puff pastry, defrosted\n10 sage leaves\n2 sheets filo pastry\nParsley & Dijon mustard, to serve\nGRAVY\n50g unsalted butter\n25g plain flour\n1¼ cups (310ml) brown chicken or beef stock",
    "process":
        "1. Heat butter and oil in a frying pan over medium-high heat. Add bacon, onion, garlic and Tuscan seasoning. Cook for 6-7 minutes until onion is softened. Remove from heat, season and add herbs, lemon zest and breadcrumbs. Cool, then crumble in mince, add 1 egg and mix well. Season, halve mixture and set aside.\n2. Preheat oven to 200°C. Grease 2 large oven trays and line with baking paper. Shape half the mince along the centre of a puff pastry sheet into a 5cm-thick log. Brush edges with eggwash and roll up to enclose filling. Brush with eggwash and evenly place five sage leaves on top. Place a sheet of filo on a clean work surface, brush with melted butter and season. Place sausage roll on top sage-side up and parallel to a short edge. Trim filo to match length of sausage roll. Roll up tightly to enclose in a single layer. Trim excess filo. Place on prepared tray seam-side down with sage leaves on top. Brush with melted butter and scatter with sea salt flakes. Repeat with remaining pastry sheet, mince mixture and filo pastry. Bake for 30-35 minutes until golden.\n3. For gravy, heat butter in a small non-stick saucepan. When it foams, add flour and stir for 3-4 minutes until deep golden. Gradually whisk in stock until smooth. Reduce heat to very low and cook, stirring often, for 5 minutes.\n4. Cut sausage rolls into desired pieces and serve with gravy."
  },
  {
    "serves": "6",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/sausages/pasta.jpg",
    "name": "Sausage and broccolini high-protein pasta",
    "items":
        "400g chickpea or lentil pasta\n2 bunches of broccolini, trimmed and halved\n6 good-quality sausages\n200g grape tomatoes\n150g store-bought pesto\n25g shaved parmesan",
    "process":
        "1. Trim and halve the broccolini.\n2. Cook the pasta in a large pan of boiling water, according to packet directions, adding the broccolini for the final 2 minutes of cooking time. Drain and reserve 60ml (1/4 cup) cooking liquid.\n3. Heat a large pan with olive oil over the grill and squeeze the sausage meat from the sausage casings to make mini meatballs about the size of a cherry tomato. Pan-fry the meatballs until golden brown and crisp, about 4-5 minutes.\n4. Add the tomatoes and cook for 2 mins or until heated through and just starting to soften. Add the pasta, broccolini, reserved cooking liquid and pesto and give everything a good stir to combine. Season and serve with grated parmesan if you’re feeling fancy."
  },
  {
    "serves": "4",
    "prepTime": "15mins",
    "cookTime": "40mins",
    "asset": "assets/fastfood/sausages/pasty.jpg",
    "name": "Sausage pasty",
    "items":
        "700g good-quality sausages\n1 tablespoon olive oil\n1 large onion, chopped\n2 garlic cloves, chopped\n1 tablespoon tomato paste\n1 cup (260g) tomato passata\n1 tablespoon chopped flat-leaf parsley\n375g block frozen puff pastry, thawed\nPlain flour, to dust\n1 egg, beaten\nChilli sauce, to serve",
    "process":
        "1. Remove sausage meat from casings and discard casings. Heat oil in a saucepan over medium-low heat, add onion and garlic, and cook, stirring, for 5 minutes or until onion has softened. Increase heat to high and add sausage meat, then cook, stirring with a wooden spoon to break up. When meat is starting to brown, stir in tomato paste, passata and 1/3 cup (80ml) water, then cook for a further 5 minutes. Set aside to cool.\n2. Place mixture in a food processor with parsley and pulse until just combined. Season to taste. Preheat oven to 180°C. Line a baking tray with baking paper. Cut pastry in half lengthways. Roll out one piece on a lightly floured board to a 18cm x 35cm rectangle. Place on the tray and top with sausage mixture, leaving a 2cm border. Brush the border with water. Roll out remaining pastry on a lightly floured board so that it is slightly larger than the first rectangle.\n3. Make several small slashes across middle of the pastry. Place over the sausage meat and seal edges. Brush the pastry with beaten egg and bake for 25 minutes until puffed and golden. Serve with chilli sauce."
  },
  {
    "serves": "4",
    "prepTime": "20mins",
    "cookTime": "25mins",
    "asset": "assets/fastfood/sausages/Glamorgan.jpg",
    "name": "Glamorgan sausages",
    "items":
        "225g Caerphilly or Lancashire cheese, grated\n200g fresh white breadcrumbs\n1 onion, very finely chopped\n1 teaspoon Dijon mustard\n1 tablespoon chopped flat-leaf parsley\n1 teaspoon thyme leaves\n2 eggs\nPlain flour, to coat\n3-4 tablespoons olive oil\nSUN-DRIED TOMATO GRAVY\n1 tablespoon olive oil\n1 onion, thinly sliced\n2 tablespoons sun-dried tomato paste\n2 cups (500ml) vegetable stock",
    "process":
        "1. Place the cheese, breadcrumbs, onion, mustard and herbs in a food processor and process until just combined. Season well, then add 1 whole egg and 1 egg yolk (reserving the eggwhite) and process briefly. Use your hands to form mixture into 8 sausage shapes. Whisk eggwhite until just frothy. Roll sausages in eggwhite, then in flour. Heat oil in a frypan over medium heat and cook sausages until brown all over.\n2. To make the sun-dried tomato gravy, heat the oil in a saucepan over low heat, then cook the onion until softened. Add the sun-dried tomato paste and vegetable stock, bring to the boil, then reduce heat to low and simmer for 15 minutes. Season with salt and pepper.\n3. Serve the sausages with the gravy or an onion marmalade (available from gourmet food stores), and mashed potatoes, if desired."
  },
  {
    "serves": "4",
    "prepTime": "15mins",
    "cookTime": "40mins",
    "asset": "assets/fastfood/sausages/caponata.jpg",
    "name": "Sausages with caponata",
    "items":
        "1/3 cup (80ml) olive oil\n1 large eggplant, cut into 1.5cm pieces\n2 carrots, cut into 1.5cm pieces\n1 red capsicum, cut into 1.5cm pieces\n2 celery stalks, cut into 1.5cm pieces\n1 onion, finely chopped\n2 garlic cloves, chopped\n1 teaspoon fennel seeds\n1/4 cup (70g) tomato paste\n1/3 cup (80ml) red wine vinegar\n400g can chopped tomatoes\n2 teaspoons caster sugar\n12 thin pork sausages\nChopped flat-leaf parsley leaves, to serve",
    "process":
        "1. Heat 2 tablespoons oil in a large non-stick pan over medium heat. Add eggplant and cook, stirring, for 10-12 minutes until soft. Remove with a slotted spoon and set aside. Add 1 tablespoon oil to pan, then cook carrot, capsicum, celery, onion, garlic and fennel seeds, stirring, for 10 minutes or until softened and light golden. Add paste and eggplant, then cook for 1 minute, stirring to coat. Add vinegar and simmer for 1-2 minutes until evaporated. Add tomato and sugar, season and simmer for 15 minutes or until thickened and reduced.\n2. Meanwhile, add remaining 1 tablespoon oil to a frypan over medium heat. In batches if necessary, fry sausages, turning, for 10-12 minutes until cooked. Serve sausages with caponata and parsley."
  },
  {
    "serves": "6",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/fastfood/sausages/Chorizo.jpg",
    "name": "Chorizo, mustard and cabbage sausage roll",
    "items":
        "6 sheets frozen puff pastry, defrosted\n1/4 cup (70g) American mustard\n1/2 cup (50g) shredded tasty cheese\n6 thick fresh chorizo (substitute beef, pork or chicken sausages – if using freshly made sausages, you may need more pastry due to a difference in size)\n1 egg, lightly beaten, to wash\n12 x 3cm long rosemary sprigs\n12 bay leaves\nPICKLED CABBAGE\n2 tbs olive oil\n80g butter\n300g shredded purple cabbage\n1 tsp ground cumin\n1 tsp ground coriander\n2 tbs sherry vinegar or red wine vinegar\n2 tbs caster sugar\n2 tbs finely chopped tarragon\n2 tbs finely chopped flat-leaf parsley\n2 tsp yellow mustard seeds",
    "process":
        "1. For the pickled cabbage, heat the oil and butter in a large frypan over high heat. Add the cabbage and spices and cook, stirring occasionally, for 5-6 minutes or until cabbage is wilted and cooked down. Stir in the vinegar, sugar, herbs and mustard seeds. Season to taste. Reduce heat to low and cook, stirring frequently, for 8-10 minutes or until cabbage is cooked down with only a little bit of moisture. You want your cabbage to be nice and dry. Set aside to cool completely.\n2. Preheat oven to 220°C. Grease 2 large oven trays and line with baking paper. Cut each pastry sheet in half. Working with 1 half at a time, evenly spread 2 tsp of mustard the same size as chorizo in the centre, leaving at least a 3cm border so you can seal with the other half of the pastry sheet when ready to enclose. Evenly spread 2 tbs of the cabbage mixture over the top of the mustard,, then scatter with 2 tbs of cheese\n3. Place the chorizo over the cheese and brush the border with egg wash. Cover with the remaining pastry half, pressing down firmly on the edges to enclose. Trim pastry so you have a 2cm edge around the chorizo. Discard trimmed pastry. Using a sharp knife, make three incisions that cut three-quarters through the pastry and sausage, taking care not to cut through the base. Insert a rosemary sprig then a bay leaf into each incision. Repeat with remaining pastry and filling.\n4. Place sausage rolls on prepared oven trays and brush pastry with egg wash. Season and bake, rotating between shelves if needed, for 30-35 minutes or until pastry is golden and cooked."
  },
];
