Salmon Mushroom and Egg

½ quantity of prepared White sauce
210g John West Salmon (drained and bones removed)
½ finely chopped onion
½ cup diced mushrooms
1 chopped hard boiled egg
½ teaspoon lemon zest
½ teaspoon Masterfoods Seasoned Pepper
1 teaspoon Masterfoods Dill

Heat base mixture add above ingredients and season with salt to taste Store for up to 24hours in refrigerator until required

Yield 450g

Fresh Asparagus and Salmon

8 medium spears of asparagus sliced small
2 tablespoons oil
1 clove crushed garlic
1 teaspoon grated fresh ginger
2 chopped spring onions
1 tablespoon dry sherry
2 teaspoons light soy sauce
2/3 cup water
1 small chicken stock cube
2 teaspoons cornflour
210g can drained flaked salmon

Heat oil add asparagus pieces garlic and ginger Cook stirring for 5 minutes
Stir in spring onions dry sherry and soy sauce Mix stock cube and cornflour in water and add to asparagus stirring until mixture boils and thickens Add drained flaked salmon Store for up to 24hours in refrigerator until required

Yield 400g

Smoked Salmon Horseradish and Capers

½ quantity of prepared White sauce
100g pack of smoked salmon (reserve a slice for garnish)
1 tablespoon Masterfoods Horseradish cream
1 tablespoon capers
1 teaspoon grated lemon zest

Heat base mixture add diced salmon horseradish capers and lemon zest Season with salt and pepper to taste Store for up to 24hours in refrigerator until required

Yield 300g

Smoked Fish and Herb

½ quantity of prepared White sauce
100g Smoked cod skinned and boned
2 egg yolks
1 tablespoon mayonnaise
½ tspn Masterfoods French Mustard
¼ cup tasty grated cheese
1 tablespoon chopped chives
1 tablespoon chopped parsley

Blend or process fish egg yolks and mayonnaise until smooth Add mustard cheese and herbs
Add to base mixture with salt and pepper to taste Store for up to 24hours in refrigerator until required

Yield 300g

Smoked Oyster

½ quantity of prepared White sauce
2 chopped spring onions
105g can John West smoked oysters chopped
½ small red capsicum diced
1 tablespoon chopped stuffed green olives
¼ cup Parmesan cheese
1 tablespoon mayonnaise
1 teaspoon Masterfoods French Mustard

Combine spring onions oysters capsicum olives cheese mayonnaise and mustard Add to base mixture with salt and pepper to taste Store for up to 24hours in refrigerator until required

Yield 360g

Oysters Rockefeller

½ quantity of prepared White sauce
1 dozen fresh oysters
2 tablespoons dry white wine
1 chopped Spring onion
2 tablespoons Sour Cream
1 crushed clove garlic
1 cup cooked and well drained English Spinach

In a small saucepan poach oysters and spring onion in simmering wine for approx three minutes Dice oysters and add ½ quantity of  prepared White sauce Heat through and add salt and pepper to taste Add sour cream garlic Store for up to 24hours in refrigerator until required
Fill cases to ¾ and top with spinach Garnish with grated cheese and thin strips of red capsicum

Yield 300g

Curried Prawn (Tuna may be substituted)

½ quantity of prepared White sauce
1 small chopped onion
1 small green capsicum finely sliced
1 teaspoon butter
1 teaspoon curry powder
1 sachet Cream of Chicken Cup-a-soup
1 cup chopped cooked Prawns (Tuna)

In a small saucepan saute chopped onion and green capsicum in butter until soft add curry powder cook for 2 mins to release aroma add sachet Cup-a-soup and Prawns (Tuna) Add base mixture with salt and pepper to taste Store for up to 24hours in refrigerator until required

Yield 425g

Curried Caribbean Prawns(or Chicken)

½ small onion chopped
½ banana chopped
1 teaspoon oil
1 can of Watties Indian spiced chopped tomatoes
½ teaspoon John West Coriander
½ teaspoon curry powder
1 teaspoon Masterfoods minced green ginger
1 tablespoon Nestle Coconut Powder
1 small chicken stock cube
1 teaspoon soy sauce
1 teaspoon brown sugar
1 tablespoon cornflour
1 cup chopped cooked Prawns or chicken

Saute onion and banana in oil until soft Add tomatoes coriander and ginger Mix together Coconut Powder chicken stock cube soy sauce brown sugar and cornflour Add to tomato mixture allow to thicken and add prawns
Best served immediately

Yield 300g

Chilli Prawn

½ cup Craigs Black Doris Plum jam
1 teaspoon Masterfoods minced green ginger
½ teaspoon Masterfoods crushed garlic
1 teaspoon soy sauce
1 dessertspoon Masterfoods Thai Sweet Chilli Sauce
¼ cup water
1 small chicken stock cube
1 teaspoon cornflour
¼ cup water to mix
1 cup chopped cooked prawns

Place first five ingredients in a small saucepan and bring to the boil simmer until jam is dissolved Add stock cube and cornflour mixed with ¼ cup water to thicken Add prawns
Best served immediately

Yield 300g

Creamy Hot and Spicy Prawns (or Mussels)

½ quantity of prepared White sauce
1 small onion sliced
½ small green capsicum sliced
1 teaspoon butter
½ small jar El Paso Medium Taco Sauce
1 cup chopped cooked Prawns or Mussels

Saute onion and green capsicum in butter until soft Add ½ small jar El Paso Medium Taco Sauce heat thoroughly add white sauce and 1 cup chopped cooked Prawns or Mussels
Best served immediately

Yield 400g

Cajun Prawns

200ml ready made Tomato pasta sauce
1 teaspoons Masterfoods Cajun spice
1 teaspoon finely grated lemon zest
1 teaspoon cornflour
¼ cup water
1 cup chopped cooked prawns

Place first five ingredients in a small saucepan heat until thickened add prawns
Best served immediately

Yield 300g

Mussels and Mushrooms

½ quantity of prepared White sauce
1 small onion
½ small green capsicum diced
1 cup sliced mushrooms
1 tablespoon chopped fresh parsley
½  teaspoon finely grated lemon zest
1 tablespoon dry white wine
1 cup chopped cooked mussels
½ cup grated cheese

Saute onion capsicum and mushrooms in butter until soft in a small saucepan Add chopped fresh parsley finely grated lemon zest and dry white wine Add base mixture salt and pepper to taste Add mussels Store for up to 24hours in refrigerator until required

Yield 450g

Crab and Zucchini

½ quantity of prepared White sauce
2 small zucchini (150g) grated
½ small onion diced
1 teaspoon butter
185g can crab
1 teaspoon dill
½ teaspoon finely grated lemon zest
1 tablespoon lemon juice

Saute zucchini and onion in butter until soft add to base mixture with salt and pepper to taste Heat through then add crab dill lemon juice and zest Store for up to 24hours in refrigerator until required
This is a delicate flavour and can be varied by adding ½ teaspoon curry powder when sauteing

Yield 400g

Anchovy and Avocado

1 avocado
Squeeze of lemon juice
50g can anchovy fillets finely chopped
1 clove crushed garlic
¼ finely diced red capsicum
1 finely chopped spring onion
¼ cup mayonnaise

Peel avocado stone and mash with juice and combine with finely chopped anchovy fillets crushed garlic red capsicum spring onion and mayonnaise Store for up to 24hours in refrigerator until required
Chilli may be added if desired

Yield 280g

Asparagus and Fish (6 large 100ml Vol au vent cases)

25g butter
2 sticks of celery sliced
½ red pepper sliced
1 onion chopped
500g White fish fillets cubed
½ cup dry white wine
1 can cream of asparagus soup
¼ cup flour
¼ cup water
1 cup tasty grated cheese
Paprika to sprinkle

Melt butter and saute vegetables add fish and white wine cook 5 mins add soup and thicken mixture with flour and water combined Add ½ the cheese Spoon into cases divide remaining cheese over tops and sprinkle with Paprika Bake 15 mins and serve Sprinkle with parsley to serve

Yield 1300g