NOTE

Look for jars of fire roasted red pepper strips near the jars of olives in your supermarkets. Alternatively, purchase roasted

capsicum from the deli

Section.

1kg smoked cod or white fish

200g peeled prawns

375 fish stock

400ml goat milk

70g butter

60g flour

1 leek, finely chopped

500g spinach

Juice of a lemon

1kg  potato boiled and mashed

50g butter

125ml goat milk

1 tbs chives , finely chopped

1 cup grated goat cheese or tasty cheese.

Text Box: 2 chicken breast fillets
Olive oil cooking spray
400g Turkish bread loaf
250 fresh ricotta cheese
340g jar fire roasted red pepper strips (drained)
1/2 cup basil leaves
Cut each chicken breast in half through the centre to form 2 thinner fillets.
Text Box: Spray with oil.
Season with salt and pepper.
Heat a frying pan over medium heat.
Cook chicken for 3 minutes each side or until just cooked through.
Remove to a plate.
Cover with foil.
Stand for 5 minutes. Thinly slice

Text Box: Preheat a sandwich press.
Cut Turkish bread into quarters. Split each piece through the centre. Spray both sides of bread with oil.
Spread cut slices of bread with Ricotta. Season with salt and pepper.
Top bread bases with chicken, peppers and basil.
Sandwich together with bread tops. Cook sandwiches 2 at a time for 5-6 minutes or until golden.
Text Box: and poach for 3 minutes. Remove fish, prawns and set aside. Melt the butter in a microwave safe dish for 40 seconds, remove and stir in the flour, mix to form a roux.
Whisk the roux into the simmering stock; continue whisking until the sauce thickens.
Add the leek to the sauce and cook for 2 minutes. Carefully Text Box: Place spinach in sieve and  pour boiling water over it to wilt it.
Squeeze excess water from the spinach; arrange it in the base of greased baking dish.
Combine the stock and goat milk in a large frypan and bring to a simmer. Place the fish and prawns in the simmering stock Text Box: stir in the fish, prawns and lemon juice. Pour the mixture over the top of the spinach
Add the butter and milk to the hot mashed potato, mix well and mix in the cheese and chives.
Spread the mashed potato over the top of the fish mixture.
Bake in a preheated 200 degrees oven for 20 minutes or Text Box: Sandwich, chicken, capsicum and Ricotta
Text Box: Seafood Cottage bake
Text Box: Place lavosh bread onto a flat service.
Arrange lettuce over bottom one-third bread.
Top with goat milk cottage cheese and salmon.
Sprinkle with chives.
Season with salt and pepper.
Text Box: Starting from short side, roll each piece of lavosh up to enclose filling.
Serve.
HINT
If preparing these wraps for lunch, wrap individually in plastic wrap then foil. 
Refrigerate until ready to pack into lunch boxes.
Text Box: Salmon and chive wraps with cottage cheese.
Text Box: 4 rectangular slices of lavosh bread.
8 butter lettuce leaves.
500g goat milk cottage cheese.
2 x 200 g salmon fillets, drained, flaked.
1/4  cup finely chopped chives.
Text Box: Page #
Text Box: GOAT MILK RECIPES
Text Box: Volume 1, Issue 1