Recipes For Heart Health

First Recipe

EGGPLANT & CHICKEN PIZZA

METHOD

1. Cut each eggplant lengthways into 4 slices.
2. Heat an oiled char-grill plate or large non-stick frying pan until hot.
   Add a single layer of eggplant slices. Cook for about 3 minutes on
   each side, or until lightly charred and just tender. Transfer to a large,
   greased baking tray. Repeat with remaining eggplant slices.
3. Spread tomato paste evenly over eggplant slices. Top with chicken
   and antipasto mix. Sprinkle with cheese.
4. Cook in a 200C oven (fan-forced) for 10-12 minutes, or until topping is
   lightly golden. Garnish with basil leaves, if desired.

PREP: 10 MINS
COOKING: 35 MINS

INGREDIENTS

2 large eggplant (500g each), tops trimmed
1/3 cup no added salt tomato paste
2 cups (300g) shredded, cooked chicken breast
200g drained antipasto mix, chopped (see Tip)
2/3 cup (80g) grated pizza cheese

TIPS:

This recipe is a great way to use up leftover cooked chicken
breast or skinless roast chicken. Antipasto mix is available from
supermarket delicatessens. Drain well on paper towel to remove excess
oil and moisture. Replace antipasto mix with roasted capsicum strips, if
preferred. For touch of crunch, sprinkle with toasted pine nuts. For added
wholegrains, serve with a slice of wholegrain bread.

Second Recipe

THAI PRAWN SKEWERS WITH KALESLAW

METHOD

1. Place prawns and chilli jam in a large bowl. Mix to coat
   prawns. Cover and refrigerate 30 minutes.
2. Thread capsicum, pineapple and prawns alternately onto
   eight small bamboo skewers (see Tip).
3. Heat an oiled barbecue or char-grill plate over a mediumhigh heat. Add skewers in a single layer. Cook for 6-8 minutes
   until prawns change colour and are tender, turning skewers
   occasionally during cooking time. Transfer to a plate. Cover
   with foil to keep warm.
4. Meanwhile, prepare slaw kit as directed on packet.
5. Place slaw over a large serving platter. Top with skewers.
   Sprinkle with seed mix.

PREP: 25 + 30 MINS
COOKING: 8 MINS

INGREDIENTS
16 large raw king prawns, peeled and deveined
1 tablespoon Thai chilli jam stir-fry paste
1 ½ medium red capsicum, cut into
3cm squares
½ pineapple (650g), skin and core removed, cut
into 3cm pieces
350g packet kaleslaw & herb yoghurt dressing

Tips:

Soak bamboo skewers in cold water for at least 30 minutes
before threading with ingredients to prevent burning when barbecuing.
Capsicum, pineapple and prawns can be threaded onto skewers up to
4 hours ahead. Place on a foil-lined tray. Cover and refrigerate. Cook as
required. Prawns can be replaced with boneless, firm white fish fillets, if
preferred. Try serving skewers and kaleslaw with steamed brown rice for a
more hearty meal.