Try our go-to potluck dishes for the perfect bring-and-share sunshine soirée. 

Croque Monsieur skillet 

Serves 6 • Total time 25-30 minutes

Ingredients 

150g sliced ham or salami (cooked bacon works well, too) 
12 slices ciabatta or sourdough, toasted 
2 cups grated cheddar or mozzarella 
2 tubs (250ml each) store-bought cheese sauce 
½ cup milk or cream 
Salt and milled black pepper 
2 Tbsp chopped fresh parsley  

Method

1. Preheat oven to 200°C. 
2. Divide sliced meats and half the cheese between toasted ciabatta or sourdough slices to create 6 sandwiches. 
3. Whisk together cheese sauce and milk or cream and season well. 
4. Arrange sandwiches in a greased skillet and pour over cheese sauce. 
5. Top with remaining cheese and bake for 15 minutes or until golden and cheese has melted. 
6. Sprinkle with fresh parsley and serve immediately.

Curried steak subs 

Serves 6 • Total time 15 minutes

Ingredients 

2 Tbsp canola oil 
2 onions, sliced 
2 cloves garlic, chopped 
6 minute steaks, 50-100g each, sliced into strips 
Salt and milled black pepper 
2 Tbsp butter 
3 Tbsp medium curry powder 
¼ cup chutney 
2 Tbsp chopped fresh coriander, plus extra for garnish 
6 soft rolls, halved and toasted 
¼ head red cabbage, shredded  

Method

1. Heat oil in a large pan and sauté onions for 3-5 minutes or until softened and lightly golden. 
2. Add garlic and fry for 2 minutes. 
3. Season steaks well and add to pan. 
4. Add butter and curry powder and cook for 2-3 minutes. 
5. Add chutney and coriander and stir to coat evenly, cook for another minute, then remove from heat. 
6. Fill rolls with cabbage and steak and garnish with coriander to serve.

Quick chicken tortillas 

Serves 6-8 • Total time 10-15 minutes

Ingredients 

4 cups shredded rotisserie chicken 
½ cup BBQ sauce 
¼ cup sweet chilli sauce 
Salt and milled black pepper
6-8 flour tortillas, lightly toasted 
2 avocados, cubed 
½ can corn kernels, drained and rinsed 
Handful fresh coriander  

For serving

Lime juice 
Lime wedges  

Method

1. Combine chicken and sauces in a bowl. Season well. 
2. Fill tortillas with chicken mixture, avocado, corn and fresh coriander. 
3. Drizzle with lime juice and serve with lime wedges on the side.

Chicken and spring onion meatballs  

Serves 4-6 • Total time 20-25 minutes

Ingredients 

500g chicken mince 
4 spring onions, sliced 
2 tsp garlic and ginger paste 
1 Tbsp Worcestershire sauce 
2 Tbsp chopped fresh coriander 
Salt and milled black pepper 
Canola oil for frying  

For serving
Spring onions, sliced 
Sesame seeds, toasted  

Method

1. Add mince, spring onion, garlic and ginger paste, Worcestershire sauce and coriander into a large bowl. Season and mix to combine. 
2. Roll portions of the mixture between your palms to form golf ball-sized meatballs. 
3. Heat oil in a large pan and fry meatballs in batches for about 8-10 minutes or until golden and cooked through. 
4. Place meatballs onto a platter, scatter with spring onions and sesame seeds. Serve with your favourite dipping sauce.

Chef’s tip 
Top bruschetta with cream cheese, smoked salmon or ham, celery and pickled red onions for a quick fix. 

Chilli con carne 

Serves 4-6 • Total time 1 hour 30 minutes 

Ingredients 

4 chicken breast fillets 
Salt and milled black pepper 
2 tsp smoked or regular paprika 
Glug olive oil 
2 onions, chopped 
4 cloves garlic, grated 
1 tsp chilli flakes 
1 Tbsp ground coriander 
1 Tbsp ground cumin 
1 red pepper, deseeded and chopped 
2 cans (400g each) chopped tomatoes 
¼ cup tomato purée ¼ cup tomato sauce 
1 cup water 
1 Tbsp cocoa powder  

For the pineapple and tomato salsa 

2 limes, zested and juiced
Glug olive oil 
1 Tbsp sugar 
1 Tbsp red wine vinegar 
1 punnet (350g) exotic or cherry tomatoes, quartered 
4 red salad onions or 3 spring onions, sliced  

For serving

Nacho chips Charred corn 
Fresh coriander 
Avocado  

Method

1. Season chicken with salt, pepper and paprika. 
2. Heat oil in a large pan and fry chicken over a high heat for 15-20 minutes or until cooked through and golden. Set aside to cool before shredding. 
3. Add an extra glug of oil to the same pan and fry onions for about 3-5 minutes until softened.
4. Add garlic and fry for 1 minute. 
5. Stir through chilli flakes, coriander and cumin and fry for 2 minutes. 
6. Add pepper, chopped tomatoes, tomato purée and tomato sauce. 
7. Whisk together water and cocoa powder and stir through tomato mixture. 
8. Add chicken and simmer for 45 minutes, stirring often.
9. Season to taste and simmer for another 10-12 minutes.
10. For the salsa, combine lime zest and juice, oil, sugar and vinegar in a small bowl. Toss through tomatoes and salad or spring onions. 
11. Serve chicken hot, with nacho chips, charred corn, fresh coriander, avocado and salsa.

Tear and share camembert ciabatta  

Serves 6-8 • Total time 35-40 minutes

Ingredients 

1 loaf ciabatta 
1 wheel Camembert cheese 
⅓ cup melted butter 
Handful fresh rosemary, plus extra for serving 
Handful fresh thyme, plus extra for serving 
1 clove garlic, grated  

For the caramelised onions

Glug olive oil 2 onions, sliced 
2 Tbsp brown sugar 
2 Tbsp balsamic vinegar  

For serving

Fresh herbs 
Fresh figs 
Honey, for drizzling   

Method

1. Preheat oven to 180°C. 
2. Cut a hole in the centre of the ciabatta, big enough for the Camembert to fit inside it (taking care not to cut all the way through). 
3. Slice the remaining top of the bread in a criss-cross pa ern, about 1cm deep. 
4. Nestle Camembert into hollowed-out hole. 
5. Combine butter, herbs and garlic and brush bread liberally, making sure to get into each slit. 
6. Bake bread for 15-20 minutes until cheese is melted and gooey and bread is brown and crispy. 
7. Meanwhile, heat oil in a large pan and sauté onions over medium heat for 10 minutes until translucent and brown. 
8. Stir through sugar and balsamic vinegar and cook until reduced and sticky. 
9. Serve ciabatta on a serving platter topped with caramelised onions, fresh herbs, fresh figs and drizzled with honey.

Cheat’s chocolate and caramel tiramisu jars 

Serves 3-4 • Total time 20 minutes plus chill time

Ingredients 

1 box (90g) instant chocolate pudding (we used Moirs) 
1 2/3 cups cold milk 
3 Tbsp + 1 tsp strong coffee, cooled 
1 cup fresh cream 
½ cup mascarpone, softened 
1 can store bought caramel 
1 packet (200g) boudoir biscuits, each finger cut into 3 

Method

1. Combine chocolate pudding powder with milk and coffee according to packet instructions.
2.  Chill in the fridge for 30 minutes or until set. 
3. Whip cream into stiff peaks and stir through mascarpone. 
4. Lightly fold through caramel to create a rippled effect.
5. Layer chocolate pudding, biscuits and caramel rippled cream in serving jars, repeating the process at least twice per jar.
6. Serve immediately or set again in the fridge for about 30 minutes if preferred

Words: Chad January

Photography: Fresh Living Magazine

The post Potluck dishes for the perfect get together appeared first on MyKitchen.

With the weather warming up, we can’t help but feel inspired by this sunny stone fruit. If you feel like something fresh after months of winter food, you can’t get much better than our chicken and nectarine tortillas for dinner tonight.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
4 tortillas
1 tbsp olive oil
4 chicken breasts, cut into strips
1 clove garlic, peeled and crushed
Salt and pepper
2 nectarines, cubed
1 red onion, peeled and chopped
1 jalapeño, sliced
Handful mint, chopped
1 avocado, peeled
Juice of 1 lemon
1 tsp ground cumin
1 tsp ground coriander

METHOD
1. Toast the tortillas in a dry pan over medium heat.
2. Heat a little oil and fry the chicken strips and garlic over high heat for 10 minutes, until cooked through. Season with salt and pepper.
3. To make the salsa, mix the nectarines, onion, jalapeño and mint. Season.
4. To make the guacamole, mash the avocado with the lemon juice, cumin and coriander. Season.
5. To assemble, fill the tortillas with chicken, then top with salsa and guacamole.

The post Summer chicken and nectarine tortillas appeared first on MyKitchen.