Friday, 01 July 2016

Recipes: Picnic perfect

Try these delicious dishes next time you dine alfresco

Chicken quesadilla (pictured above)

Serves 1
• 2 ten inch flour tortillas
• 1 pack WELLY Wafer Thin Roast Chicken (300g)
• 80g roasted diced red peppers
• 60g Monterey jack cheese or medium mature cheddar grated
• 10g fresh coriander
• 30g chopped jalapeños either red or green
• 150g canned refried beans
• Oil for frying

In a bowl mix the peppers, refried beans, jalapenos and coriander

Spread half of the mix across one half of a tortilla, Layer over half the chicken slices and sprinkle with half the cheese and fold to create a semi-circle

 Repeat the process with the remaining tortilla and ingredients

In a large oiled frying pan place the quesadillas and cook on a low heat to crisp the base

Carefully flip over and cook on a low heat to crisp, cut into wedges and serve

Chicken ranch wrap


• 1 soft flour tortilla
• 4 WELLY roast chicken slices
• 30g ranch dressing
• 40g roasted red peppers
• 30g iceberg or cos lettuce
• 1 tomato sliced thinly

Spread the ranch dressing on the base of the tortilla

Place and layer the rest of ingredients in the middle of the tortilla

Fold over 3 cms of the end of the tortilla and overlap each side to form a pocket

Ham, swiss cheese and arrabbiata sauce panini


• Panini roll cut but left hinged
• 4 slices of WELLY ham
• 2 slices of Swiss Cheese
• 40g Arrabbiata sauce

Cut a panini roll and spread the sauce on the base and lid of the panini roll

Layer the WELLY ham and Swiss cheese and close

Place on a contact grill or dry frying pan for 3 or 4 minutes until golden brown and crisp

Ham muffaletta sandwich


• 1 sourdough 1000g round loaf
• 1 pack WELLY ham slices
• 8 slices of Swiss cheese
• 30g fresh spinach leaves
• 1 pack of Mozzarella (fresh mozzarella is best but sliced is fine)
• 4 mild chopped pickled chillies
• 8 sliced Italian pickled Borettane onions in balsamic vinegar
• 100g roasted onions
• 150g roasted red pepper strips – the jarred roast peppers are fine
• 80g green pesto
• 20g olive oil
• 20g balsamic vinegar

Carefully slice the lid from the loaf and hollow out as much of the soft bread as possible leaving a bread shell, (tip - do not throw the bread away, freeze and save for stuffing!)

Spread the pesto all over the inside of the loaf and lightly sprinkle with olive oil and vinegar

Layer all the cheeses (break up the mozzarella into chunks if using fresh) spinach, ham, onions, pickles and peppers, lightly pressing each layer

Place the lid on and cover with cling film, Press between 2 plates and place a weight on top (this helps keep the Muffaletta together when slicing)

Place in the fridge for 2 hours before slicing into wedges

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