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Cheesy ham and pineapple tray sliders

<p>If you are looking for a hot dinner option without the fuss, these cheesy ham and pineapple tray sliders are your answer – the perfect balance between oozing melted cheese and sweet pineapple.</p> <p><strong><span style="text-decoration: underline;">Makes:</span> </strong>6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>6 bread rolls (you can use sourdough, multigrain or wholemeal rolls</li> <li>12 slices cheddar cheese</li> <li>300g ham off the bone, shaved</li> <li>1 small pineapple, peeled, sliced thinly and cored</li> <li>A few sprigs sage</li> <li>2 tablespoons olive oil</li> <li>Tomato sauce, to serve, optional</li> </ul> <p><strong>Tip:</strong> Fancy it up with some prosciutto instead of the ham! If you can’t find fresh sage, use one tablespoon dried sage or some coriander instead, it marries really well with pineapple.</p> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 180°C (160°C fan-forced).</li> <li>Slice rolls in half across. Place bottom pieces closely together inside a baking dish or tray. Top each with ham, 2-3 thin pineapple slices, cheddar and 2-3 sage leaves per roll.</li> <li>Cover with the other half of the bun, place a sage leaf on top and brush the tops with butter.</li> <li>Place in the oven and bake for 10-12 minutes or until the tops are golden and cheese melted. Serve immediately with tomato sauce on the side.       </li> </ol> <p><em>Recipe courtesy of <a href="http://www.aussiepineapples.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Pineapples</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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Korean barbeque beef sliders

<p>Gochujang is a spicy red chilli paste. A key ingredient in Korean cooking, it is readily available from Asian food stores and keeps for ages in the fridge. It's great for adding punch to sauces, soups and stews – and these taste-sensation mini burgers.</p> <p><strong><span style="text-decoration: underline;">Makes:</span> </strong>12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>500g eye fillet, cut into thin slices (about 3mm thickness)</li> <li>12 sliders or small bread buns</li> </ul> <p><em>Marinade</em></p> <ul> <li>100ml soy sauce</li> <li>1/4 cup caster sugar</li> <li>2 cloves garlic, crushed</li> <li>3 spring onions, finely chopped</li> <li>1 thumb ginger, peeled and grated</li> <li>1 tablespoon sesame oil</li> <li>1 tablespoon sesame seeds, lightly toasted</li> </ul> <p><em>Gochujang dressing</em></p> <ul> <li>2 tablespoons gochujang</li> <li>3 tablespoons tomato sauce</li> <li>3 tablespoons honey</li> <li>1 1/2 teaspoons garlic powder</li> <li>2 teaspoons sesame oil</li> <li>1 tablespoon soy sauce</li> <li>1 teaspoon rice vinegar</li> </ul> <p><em>Additional fillings</em></p> <ul> <li>1 cos lettuce, leaves finely sliced</li> <li>1 cup kimchi</li> <li>1 pear or nashi, thinly sliced (place in a bowl of water with lemon juice until needed, to prevent browning)</li> <li>100g vermicelli thread, softened to packet instructions and fried in oil until crisp</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place marinade ingredients in a bowl, add beef and toss to coat.</li> <li>Cover and refrigerate for an hour.</li> <li>Meanwhile, place all the dressing ingredients in a small bowl and whisk until well combined. Cover and set aside. </li> <li>When meat is ready, cook on a hot, oiled grill pan or barbecue hotplate for about a minute each side. Brush grilled meat on both sides with the dressing. </li> <li>Just before serving, cut the sliders in half and grill the cut sides. Place beef into sliders and top with lettuce, kimchi and pear slices. Drizzle with extra dressing and top with fried vermicelli. Add the lids and serve. </li> </ol> <p><em>Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Stuff.co.nz / Manja Wachsmuth</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Pork and nectarine sliders

<p>Give your burgers a summer twist with this delicious recipe for pork and nectarine slides.</p> <p><strong> <span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong> <span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>500g pork mince</li> <li>1 egg</li> <li>1 teaspoon fresh herbs, finely chopped</li> <li>3 nectarines, stone removed, sliced</li> <li>Slider buns</li> <li>Salt and pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Mix pork mince with egg, herbs and season with salt and pepper.</p> <p>2. Divide into eight slider patties, flatten slightly and cook.</p> <p>3. Grill nectarines or cook on griddle or BBQ.</p> <p>4. Toast the buns and put sliders together with your favourite salad.</p> <p><em>Recipe courtesy of Australian Summer Stonefruit.</em></p> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/09/spinach-bacon-parmesan-quiche/">Spinach, bacon and parmesan quiche</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/07/classic-moussaka/">Classic moussaka</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/10/caramelised-onion-tart/">Caramelised onion and cheese tart</a></strong></span></em></p>

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