New recipes to try in 2020

Get 2020 off to a great start with these delicious recipes. From cheeseburger-stuffed pasta shells to mouth-watering pizza puffs, discover some fun twists on much-loved classics – including cinnamon roll pancakes!

Chicken Salad-Stuffed Tomatoes and Chunky Chips

Refreshingly easy to make, this recipe calls for just five ingredients (plus seasoning). And there’s no need to heat up your kitchen either, as all you need is a ready-made rotisserie chicken.

Serve up with crusty bread and mixed greens for a super-light, fresh dinner. Or, if you need some crispy, golden potatoey goodness, plate up the stuffed tomatoes with chunky chips by McCain. Their unique crunchy coating gives them an incredible taste.

INGREDIENTS

• 6 beefsteak tomatoes
• 500g chopped rotisserie chicken
• 265g chopped bell peppers
• 170g mayonnaise
• 2 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• chunky chips by McCain

METHOD

• Preheat oven to 220°C and cook the chips as per the packet instructions.
• Chop off and discard the tops of the tomatoes.
• Core and deseed them.
• In a bowl, stir together the chopped chicken, chopped peppers, mayo, lemon juice, salt and pepper until combined.
• Spoon some of the mixture into each cored tomato. (Cover and refrigerate remaining chicken salad up to five days.)
• Serve with the chips. Enjoy!

Cheeseburger Stuffed Pasta Shells

This is a serious comfort food mash-up made in heaven – jumbo-stuffed pasta shells oozing with cheeseburger scrumptiousness. The dish is sure to become a firm family favourite in no time.

INGREDIENTS

• 18 uncooked jumbo pasta shells
• 700g lean minced beef
• 1 medium onion, chopped
• 1 tin (400g) chopped tomatoes
• 100g ketchup
• 75g mustard
• 1/4 tsp pepper
• 150g grated cheddar cheese
• shredded lettuce, sliced pickles, chopped tomatoes (optional garnishes)

METHOD

Get 2020 off to a great start with these delicious recipes. From cheeseburger-stuffed pasta shells to mouth-watering pizza puffs, discover some fun twists on much-loved classics – including cinnamon roll pancakes!

Chicken Salad-Stuffed Tomatoes and Chunky Chips

Refreshingly easy to make, this recipe calls for just five ingredients (plus seasoning). And there’s no need to heat up your kitchen either, as all you need is a ready-made rotisserie chicken.

Serve up with crusty bread and mixed greens for a super-light, fresh dinner. Or, if you need some crispy, golden potatoey goodness, plate up the stuffed tomatoes with chunky chips by McCain. Their unique crunchy coating gives them an incredible taste.

INGREDIENTS

• 6 beefsteak tomatoes
• 500g chopped rotisserie chicken
• 265g chopped bell peppers
• 170g mayonnaise
• 2 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• chunky chips by McCain

METHOD

• Preheat oven to 220°C and cook the chips as per the packet instructions.
• Chop off and discard the tops of the tomatoes.
• Core and deseed them.
• In a bowl, stir together the chopped chicken, chopped peppers, mayo, lemon juice, salt and pepper until combined.
• Spoon some of the mixture into each cored tomato. (Cover and refrigerate remaining chicken salad up to five days.)
• Serve with the chips. Enjoy!

Cheeseburger Stuffed Pasta Shells

This is a serious comfort food mash-up made in heaven – jumbo-stuffed pasta shells oozing with cheeseburger scrumptiousness. The dish is sure to become a firm family favourite in no time.

INGREDIENTS

• 18 uncooked jumbo pasta shells
• 700g lean minced beef
• 1 medium onion, chopped
• 1 tin (400g) chopped tomatoes
• 100g ketchup
• 75g mustard
• 1/4 tsp pepper
• 150g grated cheddar cheese
• shredded lettuce, sliced pickles, chopped tomatoes (optional garnishes)

METHOD

• Preheat oven to 175°C. Cook the pasta as per the packet directions. Drain and rinse in cold water then drain again.
• Next, in a large pan, cook beef and onion over medium-high heat for a few minutes until beef is no longer pink. Break beef into crumbles, then drain.
• Mix in the chopped tomatoes, ketchup, mustard and pepper until combined. Stir in 75g of the grated cheese.
• Spoon a couple of tablespoons of the filling into each pasta shell. Place in a greased baking dish.
• Bake, covered, until completely cooked through. Scatter with the rest of the cheese. Bake for a couple of minutes, uncovered, until cheese has melted. If you like, plate up with optional toppings.

Pizza Puffs

Rather than reaching for their frozen counterparts, try making these awesome pizza puffs yourself. Feel free to swap any meat or vegetable with the pepperoni and any cheese with mozzarella.

INGREDIENTS

• 1 loaf frozen pizza dough, thawed
• 20 slices pepperoni
• 225g mozzarella cheese, cut into 20 cubes
• 55g butter
• 2 small garlic cloves, minced
• pinch of salt
• passata sauce, warmed
• crushed red-pepper flakes and grated Parmesan cheese (optional)

METHOD

• Preheat oven to 200°C. Shape dough into 3.5-cm balls. Flatten into circles then place one pepperoni slice and one cheese cube into the middle of each circle.
• Wrap the dough around the pepperoni and cheese. Seal by pinching the edges then form into a ball.
• Repeat with the rest of the dough, cheese and pepperoni. Place seam side down on greased baking sheets and bake until light golden brown. Leave to cool for a while.
• Next, in a small saucepan, melt butter over a low heat. Combine the garlic and salt, but make sure you don’t brown butter or garlic too much.
• Brush the garlic butter over the puffs. Plate up with passata sauce. If you like, scatter with red pepper flakes and Parmesan.

Cinnamon Roll Pancakes

This fuss-free recipe enables you to get that much-loved cinnamon roll taste without having to knead a single piece of dough. It’s a real win-win for anyone with a sweet tooth.

INGREDIENTS

• 100g plus 2 tbsp packed light brown sugar
• 2 tsp ground cinnamon
• 55g unsalted butter, at room temperature, plus 1 tbsp unsalted butter, melted
• 400g powdered sugar
• 1/2 tsp vanilla extract
• 180ml plus 3 to 4 tbsp whole milk
• 120g all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 large egg
• cooking spray

METHOD

• Preheat oven to 90°C. Mix together the brown sugar, cinnamon, and room-temperature butter in a bowl until completely combined. Spoon mixture into a ziplock plastic bag. Snip a small tip off one corner of the bag and set aside.
• In a bowl, whisk together the powdered sugar, vanilla, and three tablespoons of the milk until smooth. Add up to one extra tablespoon of the milk as needed to reach desired glaze texture. Put to one side.
• In a large bowl, mix together the flour, baking powder, and salt. Whisk together the egg and the rest of the milk in a bowl. Slowly mix into the flour mixture. Carefully fold in one tablespoon of the melted butter.
• Warm up a non-stick pan over a medium heat and coat with cooking spray.
• Pour a little of the batter into the pan to create each pancake. Pipe the brown sugar/cinnamon mixture onto the pancake in a spiral pattern, beginning at the middle of pancake and finishing at the outer edge.
• Cook until the top is coated with bubbles and edges appear a little dry.
• Flip then turn down the heat to medium-low and cook until pancake is fluffy and cooked through.
• Move the pancake onto a baking sheet and pop in the preheated oven to keep warm.
• Repeat process with the rest of the batter and brown sugar-cinnamon mixture, re-greasing pan as needed.
• Drizzle the cooked pancakes in the glaze. Enjoy!

Quinoa and Roasted Vegetables

Perhaps one of the most wholesome dishes you can possibly eat in 2020, this quinoa recipe is bursting with all your favourite garden-fresh vegetables. You’ll love the tangy dressing and fresh herbs, too.

INGREDIENTS

• 1 small aubergine, chopped
• 1 medium courgette, chopped
• 1 medium sweet yellow pepper, chopped
• 1 medium red onion, chopped
• 200g tomatoes, halved
• 2 garlic cloves, diced
• 4 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp pepper
• 700g reduced-salt chicken stock
• 270g quinoa, rinsed
• 3 tbsp balsamic vinegar
• 3/4 tsp Dijon mustard
• 5g each of fresh basil, parsley and chives, chopped

METHOD

• Preheat oven to 200°C. Scatter the vegetables and garlic onto an ungreased baking tray.
• Drizzle with two tablespoons of oil. Season with salt and pepper. Bake, uncovered, until tender, stirring once.
• While the vegetables are cooking, pour the chicken stock into a large pan and bring a a boil.
• Tip in the quinoa. Turn down the heat, cover, and simmer until liquid is absorbed. Take off the heat and fluff with a fork.
• Move the vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and the rest of the oil. Pour gently over the vegetable mixture. Season with the herbs and toss to combine.

With these effortless and delicious dishes, you’ll have more tasty ideas for the year ahead. And rest assured, there’s something for everyone on the list.

Pizza Puffs

Rather than reaching for their frozen counterparts, try making these awesome pizza puffs yourself. Feel free to swap any meat or vegetable with the pepperoni and any cheese with mozzarella.

INGREDIENTS

• 1 loaf frozen pizza dough, thawed
• 20 slices pepperoni
• 225g mozzarella cheese, cut into 20 cubes
• 55g butter
• 2 small garlic cloves, minced
• pinch of salt
• passata sauce, warmed
• crushed red-pepper flakes and grated Parmesan cheese (optional)

METHOD

• Preheat oven to 200°C. Shape dough into 3.5-cm balls. Flatten into circles then place one pepperoni slice and one cheese cube into the middle of each circle.
• Wrap the dough around the pepperoni and cheese. Seal by pinching the edges then form into a ball.
• Repeat with the rest of the dough, cheese and pepperoni. Place seam side down on greased baking sheets and bake until light golden brown. Leave to cool for a while.
• Next, in a small saucepan, melt butter over a low heat. Combine the garlic and salt, but make sure you don’t brown butter or garlic too much.
• Brush the garlic butter over the puffs. Plate up with passata sauce. If you like, scatter with red pepper flakes and Parmesan.

Cinnamon Roll Pancakes

This fuss-free recipe enables you to get that much-loved cinnamon roll taste without having to knead a single piece of dough. It’s a real win-win for anyone with a sweet tooth.

INGREDIENTS

• 100g plus 2 tbsp packed light brown sugar
• 2 tsp ground cinnamon
• 55g unsalted butter, at room temperature, plus 1 tbsp unsalted butter, melted
• 400g powdered sugar
• 1/2 tsp vanilla extract
• 180ml plus 3 to 4 tbsp whole milk
• 120g all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 large egg
• cooking spray

METHOD

• Preheat oven to 90°C. Mix together the brown sugar, cinnamon, and room-temperature butter in a bowl until completely combined. Spoon mixture into a ziplock plastic bag. Snip a small tip off one corner of the bag and set aside.
• In a bowl, whisk together the powdered sugar, vanilla, and three tablespoons of the milk until smooth. Add up to one extra tablespoon of the milk as needed to reach desired glaze texture. Put to one side.
• In a large bowl, mix together the flour, baking powder, and salt. Whisk together the egg and the rest of the milk in a bowl. Slowly mix into the flour mixture. Carefully fold in one tablespoon of the melted butter.
• Warm up a non-stick pan over a medium heat and coat with cooking spray.
• Pour a little of the batter into the pan to create each pancake. Pipe the brown sugar/cinnamon mixture onto the pancake in a spiral pattern, beginning at the middle of pancake and finishing at the outer edge.
• Cook until the top is coated with bubbles and edges appear a little dry.
• Flip then turn down the heat to medium-low and cook until pancake is fluffy and cooked through.
• Move the pancake onto a baking sheet and pop in the preheated oven to keep warm.
• Repeat process with the rest of the batter and brown sugar-cinnamon mixture, re-greasing pan as needed.
• Drizzle the cooked pancakes in the glaze. Enjoy!

Quinoa and Roasted Vegetables

Perhaps one of the most wholesome dishes you can possibly eat in 2020, this quinoa recipe is bursting with all your favourite garden-fresh vegetables. You’ll love the tangy dressing and fresh herbs, too.

INGREDIENTS

• 1 small aubergine, chopped
• 1 medium courgette, chopped
• 1 medium sweet yellow pepper, chopped
• 1 medium red onion, chopped
• 200g tomatoes, halved
• 2 garlic cloves, diced
• 4 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp pepper
• 700g reduced-salt chicken stock
• 270g quinoa, rinsed
• 3 tbsp balsamic vinegar
• 3/4 tsp Dijon mustard
• 5g each of fresh basil, parsley and chives, chopped

METHOD

• Preheat oven to 200°C. Scatter the vegetables and garlic onto an ungreased baking tray.
• Drizzle with two tablespoons of oil. Season with salt and pepper. Bake, uncovered, until tender, stirring once.
• While the vegetables are cooking, pour the chicken stock into a large pan and bring a a boil.
• Tip in the quinoa. Turn down the heat, cover, and simmer until liquid is absorbed. Take off the heat and fluff with a fork.
• Move the vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and the rest of the oil. Pour gently over the vegetable mixture. Season with the herbs and toss to combine.

With these effortless and delicious dishes, you’ll have more tasty ideas for the year ahead. And rest assured, there’s something for everyone on the list.