- Recipe Collections

Stir Through Recipes
Vol. 2
leggos.com.au
Chicken with Chargrilled Vegetables
and Beans
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
2 tablespoons olive oil
600g chicken tenderloins
2 small onions, quartered
350g jar Leggo’s Stir Through Pasta Sauce - Chargrilled Vegetables
1 medium zucchini, sliced
400g can cannellini beans, drained
6 mushrooms, halved
fresh basil, to garnish
Method
Heat 1 tablespoon oil in a large frypan over medium heat. Add onions, zucchini and mushrooms and cook for 6-8
minutes or until tender. Set aside and keep warm.
Heat remaining oil in frypan and cook chicken tenderloins until golden brown. Add Leggo’s Stir Through Pasta
Sauce - Chargrilled Vegetables and cannellini beans and simmer covered for 10 minutes.
Serve chicken with a spoonful of the pan fried vegetables and fresh crusty bread. Garnish with fresh basil leaves.
Tips
•
Slice 2 large chicken breasts as an alternative to chicken tenderloins.
Authentico
Tomato Risotto with Steak
Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
Serves: 4
Ingredients
30g butter
2 tablespoons shredded parmesan cheese
1 onion, chopped
4 trimmed sirloin steaks
1 cup medium grain rice
hot paprika, for sprinkling
2½ cups boiling vegetable stock
flat leaf parsley and shaved parmesan cheese for
garnish
350g jar Leggo’s Stir Through Pasta Sauce Roasted Tomato & Bacon
Method
Melt half the butter in a saucepan and cook onion for 2 minutes or until tender. Add rice and cook stirring for a
further minute.
Pour in boiling stock, bring to the boil. Reduce heat, cover and simmer for 10 -12 minutes until rice is cooked, stirring
occasionally.
Meanwhile sprinkle hot paprika onto sirloin steaks and BBQ or pan fry to your liking. Remove, cover with foil and
allow to rest for 5 minutes. Slice steak thickly on an angle and keep warm.
Stir Leggo’s Stir Through Pasta Sauce - Roasted Tomato & Bacon, remaining butter and parmesan cheese through
cooked risotto and heat for 1-2 minutes.
Spoon risotto onto a serving plate and top with sliced cooked steak, flat leafed parsley and shaved parmesan cheese.
Tips
•
Hot paprika can be omitted and replaced with either smoked paprika or a sweet paprika.
Authentico
Pasta Primavera
Preparation Time: 10 Minutes
Cooking Time: 12 Minutes
Serves: 4
Ingredients
500g frozen mixed vegetables
¼ cup baby basil leaves
2 cups short pasta e.g. spirals, rigatoni or penne
¼ cup shaved parmesan cheese
350g jar Leggo’s Stir Through Sauce – Sundried
Tomato Basil & Parmesan
Method
Cook frozen vegetables and the pasta following packet directions.
Return cooked and drained hot vegetables and pasta to saucepan. Add Leggo’s Stir Through Sauce – Sundried
Tomato Basil & Parmesan and combine. Serve sprinkled with basil leaves and shaved parmesan cheese.
Tips
•
We used a broccoli, bean and carrot mix of vegetables.
•
Sprinkle with toasted pinenuts.
Authentico
Hot Chicken Panini
Preparation Time: 10 Minutes
Cooking Time: 2 Minutes
Makes: 6
Ingredients
350g jar Leggo’s Stir Through Sauce - Sundried
Tomato & Roasted Garlic
2 barbecue chicken breasts, sliced
1 teaspoon smoked paprika
rocket leaves, for serving
6 Italian ‘panini’ bread rolls
10 large pitted green olives, quartered
Method
Heat Leggo’s Stir Through Sauce - Sundried Tomato & Roasted Garlic, smoked paprika and pitted and sliced
green olives in a saucepan for 2-3 minutes stirring continually.
Slice pannini into halves lengthwise and place onto a baking tray. Spray lightly with olive oil and grill until
browned on both sides. Place bases of panini onto serving plates. Spoon over some of the spicy smoky sauce. Top
with thinly sliced chicken breasts and add more sauce. Add rocket and pannini tops, serve immediately.
Tips
•
Barbeque chicken breasts can be found in some supermarket chillers. Alternatively, a barbeque chicken can also
be purchased at a rotisserie.
Authentico
Mixed Mushroom Ragu
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Serves: 4
Ingredients
4 medium Portobello flat mushrooms
10 fresh sage leaves
8 button mushrooms
4 fresh porcini or shiitake mushrooms
350g jar Leggo’s Stir Through Sauce – Sundried
Tomato & Roasted Garlic
1 tablespoon oil
1/3 cup cream
375g packet fresh lasagne sheets
Method
Slice all mushrooms into bite sized pieces. Heat oil in a large frypan, cook mushrooms and sage in two batches,
stirring occasionally until golden brown. Return all mushrooms to the pan, pour in Leggo’s Stir Through Sauce –
Sundried Tomato & Roasted Garlic and cream, simmer covered for 5 minutes.
Meanwhile, slice pasta into wide strips and cook in a pot of boiling water for 5 minutes or until al dente. Drain
pasta and place onto 4 large serving plates. Top evenly with mushroom ragu and garnish with additional sage
leaves fried in oil.
Tips
•
Cooking the mushrooms in two batches helps them to retain their shape and avoid sweating.
Authentico
Tomato & Salami Tart
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
2 sheets frozen short crust pastry
100g (7) slices sopressa salami
350g jar Leggo’s Stir Through Sauce - Tomato, Olive
& Chilli
1/3 cup finely grated parmesan cheese
7 thin slices char-grilled eggplant
10 vine ripened cherry tomatoes
12 pitted black olives
Fresh parsley leaves for garnish
Method
Overlap pastry sheets to form a 35cm x 25cm oblong and place on a large greased oven tray.
Spread the pastry liberally with Leggo’s Stir Through Sauce - Tomato, Olive & Chilli to within 2cm of the
edges. Arrange the eggplant, tomatoes and salami on the crostata. Sprinkle with grated parmesan cheese, roll
in the edges and bake in a preheated oven at 200°C for 20 minutes. Serve topped with black olives and parsley
leaves.
Tips
•
Char-grilled eggplant slices are available in the deli section of most supermarkets.
Authentico