Recipes

Zucchini Fish Bake

Zucchini Fish Bake 

Ingredients 

Directions:

  1. Heat the oven to 200˚C. Mix the garlic into a small bowl with the parsley, basil, thyme and 2 Tbsp olive oil. Place the zucchini and tomatoes in a large casserole, pour the herb-flavoured oil over top and then place the fish fillets over the veggies. Chop 1 lemon into quarters and place between the fillets. Season well. 
  2. To make a crumble topping, heat 2 Tbsp olive oil in a frying pan. Add the chillies and the remaining garlic to the pan with the finely grated zest of 1 lemon, bisk and parsley. Fry, stirring, for 3-4 minutes, or until the breadcrumbs are golden and starting to crisp. Sprinkle over the fish. 
  3. Roast for 20 minutes, or until the fish is fully cooked.

Canadian Bacon Au Gratin

Ingredients:

Directions:

  1. Preheat oven to 350°F
  2. In a medium mixing bowl, combine soup with garlic, onion, thyme, salt & pepper.
  3. In a large casserole dish place layer of sliced potatoes in the bottom, followed by a layer of Canadian bacon, continuing to alternate layers. Pour mushroom soup mixture over top of potato and bacon slices, top with Coarse Bisk and bake for 1½ hours until top is golden brown.
  4. If desired, add a garnish of shredded cheddar or grated parmesan cheese to the top for the last few minutes of baking.
  5. Allow to cool for 15min before serving, potatoes will be very hot!

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