Saturday, December 14, 2013

Ham and Ricotta lasagne


  • Ingredients2 x 250g packets large dried instant lasagne sheets3 x 500g jars tomato pasta sauce600g sliced leg ham6 large flat mushrooms, thickly sliced6 medium tomatoes, thickly sliced1kg fresh ricotta cheese, crumbled (see note)1 cup chopped fresh basil leaves120g baby rocket1/3 cup grated cheddar cheese2 tablespoons grated parmesan cheeseSalad leaves, to serve
    Method NotesStep 1Preheat oven to 210°C/190°C fan-forced. Grease a 7cm-deep, 34cm x 36cm (base) baking dish.Step 2Arrange one-third of the lasagne sheets over the base of prepared dish, breaking to fit. Spread with 1 cup pasta sauce. Top with half the ham, mushrooms, tomato and one-third of the ricotta. Top with half the basil and rocket. Spoon over 1 cup pasta sauce.Step 3Repeat layers, finishing with lasagne sheets. Spread with remaining pasta sauce and remaining ricotta. Top with cheddar and parmesan. Cover with lightly greased foil. Bake for 40 minutes. Remove foil. Bake for 20 minutes or until golden and lasagne sheets tender. Stand for 10 minutes. Serve with salad leaves.2 x 250g packets large dried instant lasagne sheets

Wednesday, December 11, 2013

Goan Fish Curry

This from the pages of Gourmet Traveler Magazine

Ingredients
70 ml vegetable oil
1 onion, thinly sliced
30 gm ginger, finely grated
3 garlic cloves, finely chopped
2 star anise
2 vine-ripened tomatoes, coarsely chopped
400 ml coconut cream
200 ml fish stock or chicken stock
2 long green chillies, split lengthways
2 tbsp white vinegar
1 tbsp caster sugar
500 gm firm white skinless fish fillets, such as blue-eye trevalla, cut into 4cm pieces
 12 uncooked prawns, cleaned, tails intact
8 fresh curry leaves
1 tsp brown mustard seeds
To serve:steamed jasmine rice and coriander sprigs

Spice mix
 6 small dried red chillies
1 tbsp ground coriander
2 tsp ground cumin
½ tsp ground cloves

Method
For spice mix, dry-roast ingredients in a small frying pan until fragrant (1 minute). Transfer chillies to a mortar and pestle and finely crush, return to ground spices and set aside.

Heat 2 tbsp oil in a large saucepan over medium heat, add onion and stir occasionally until just tender (2-3 minutes). Add ginger, garlic, star anise and spice mix and stir occasionally until fragrant (1 minute). Add tomato, stir occasionally until liquid evaporates (1-2 minutes), add coconut cream, stock and chilli, season to taste with sea salt and simmer to develop flavours (8-10 minutes). Add vinegar and sugar, then fish and prawns and simmer gently until just cooked through (2-3 minutes).

While fish cooks, heat remaining oil in a small saucepan over medium-high heat, add curry leaves and mustard seeds, stir until fragrant and beginning to pop (30 seconds), then add to curry.

Serve curry hot with rice and coriander.

Thursday, November 28, 2013

Hashed Brussels Sprouts With Lemon Zest

Hashed Brussels Sprouts With Lemon Zest
Adapted from “The Union Square Cafe Cookbook” by Michael Romano and Danny Meyer
This is a pain-free way to cook a whole lot of brussels sprouts, so long as you have a food processor.

INGREDIENTS
2 tablespoons freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
1kg brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
1/4 cup dry white wine
Salt and pepper to taste

PREPARATION
Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
Mashed Potato Casserole With Sour Cream and Chives


INGREDIENTS
14 tablespoons unsalted butter, softened, and more for the pan
6 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
2 tablespoons plus 1 teaspoon salt
1 1/2 cups sour cream
1 teaspoon black pepper
6 tablespoons finely chopped chives
2/3 cup bread crumbs
2/3 cup grated Parmigiano-Reggiano cheese

PREPARATION
Lightly grease a  baking pan.
In a large pot, bring the potatoes,water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt and the pepper. (If you have a food mill or ricer, now is the time to use it; push the potatoes through and then gently combine them with the butter, sour cream, salt and pepper.) Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan.
In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese.
 Mix together until it forms coarse crumbs.
Heat the oven to 200c. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40

Sunday, November 10, 2013

Chicken and vegetable bake

This is a great dish for using up all those vegetables in the fridge and making sure you get your 5 servings per day.

Begin by browning your cubed chicken pieces in a fry pan, I would suggest using thigh meat which is full of flavour, set aside.

Follow this with browning 500gms of minced pork and set aside.

In your casserole dish place your vegetables.
In my case this included:

2 grated Zuchinni
2 grated carrots
1 thinly chopped brown onion
4 thinly sliced celery ribs
1 can of red kidney beans
1 can of tomatillos (or tomatoes)
3 diced garlic cloves
2 diced chillies
2 cups of chicken stock

Mix the cooked meat through the vegetables  cover and simmer at 180c in a warm oven.

Before serving remove the cover and cover with grated cheese, return to oven until browned.

Serve with rice, sour cream and corn chips.


Turkey Pie


This is a straight forward recipe, low in fat and full of vegetables.

Sauté in olive oil
1 Diced brown onion
1 sliced green capsicum
3 chopped red chillies seeds icluded for extyra heat
2 sliced celery ribs
3 crushed and diced garlic cloves
2 finely diced carrots

Add to this 500 gms of lean turkey mince
Add 1 tine of beans (your choice) and one of tomatoes

Once meat is browned
Season with
2tsp of black rice vinegar, light soy sauce and xao shing wine.

Add 2 cups of chicken stock

Simmer until vegetables begin to soften and sauce thickens.

Place in pie plate and top with frozen puff pastry

Oven bake at 180c until golden

Saturday, November 2, 2013

Roasted Broad Bean Red Capsicuum Quinoa Salad

  • Ingredients

  • 1 jar roasted red capsicum 
  • 300gms  broad beans
  • 1 tbs olive oil
  • 1/2 tsp chopped thyme
  • salt and pepper to taste
  • 1 cup quinoa, well rinsed
  • 1 3/4 cups water (or stock)
  • 1/4 cup feta, crumbled
  • 1/4 cup walnuts, coarsely chopped and toasted
  • 1/4 cup dressing

Method

  1. Meanwhile, toss the green beans in the oil, thyme, salt and pepper, place them on a baking sheet in a single layer and roast in a preheated 180c oven until they start to caramelize, about 30 minutes, flipping them half way through.
  2. Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
  3. Combine and serve with crusty bread

Roast carrot and quinoa salad

Roast carrot and quinoa salad.


Ingredients
2 tsp sweet paprika
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cinnamon
Salt and freshly ground black pepper
2 bunches dutch carrots, scrubbed and sliced lengthwise
1 small red onion, thinly sliced
7 tbsp extra-virgin olive oil
½ cup raw almonds
1 cup quinoa
2 cups water
2 tbsp fresh lemon juice
3 cups large leaf rocket
½ tsp finely grated lemon zest
1 tsp Dijon mustard
2 tbsp flat-leaf parsley, chopped


Method
Preheat oven to 190C.

In a small bowl, mix spices, 1 tsp of salt and 1 tsp of pepper. In a medium bowl, toss carrots with onion and 2 tablespoons of oil. Add 1 tbsp of spice mix and toss to coat. Spread vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender. Spread almonds on a baking tray and bake for about seven minutes, until golden, then cool and coarsely chop.

In a medium saucepan, combine quinoa with 2 tsp of spice mix and water and bring to a boil. Cover and simmer over low heat until water is absorbed and quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.

In a large bowl, whisk 2 tbsp oil with 1 tbsp lemon juice and season with salt and black pepper. Add rocket, toss to coat and spread on a large platter. In the same bowl, whisk remaining oil with remaining lemon juice, lemon zest, mustard and 1 tsp of spice mix; season with salt. Add quinoa, almonds, parsley and roasted vegetables and toss well.

Spoon quinoa salad on the rocket and serve.

This recipe comes from: Good Food

Quinoa, red rice and black lentil salad with spicy cauliflower

Quinoa and red rice salad.

Ingredients
200g quinoa
200g red rice, rinsed
50g black lentils, rinsed
100ml olive oil and 3 tbsp extra
2 brown onions, thinly sliced
100g dried cranberries
1 orange, zested and juiced
1 tsp ground cumin
1 tsp ground coriander
¼ cup plain flour
½ cauliflower, broken into small florets
200g pistachio nuts, roughly chopped
1 cup fresh coriander leaves, roughly chopped
1 cup fresh mint leaves, roughly chopped

For the dressing:
1 lemon, juiced
¼-½ cup extra virgin olive oil
1 garlic clove, crushed
Salt and pepper
Method
Cook quinoa in a medium pot of boiling, lightly salted water for 12-14 minutes until just tender. Drain and set aside. Cook red rice and lentils in a large pot of boiling, lightly salted water for 20 minutes. Drain and set aside.

Heat frying pan, add 100 millilitres of oil and onions, cook over low heat for 10 minutes until well caramelised. Soak cranberries in orange juice for 10 minutes until plump. Mix cumin, coriander and flour in a small bowl.

Toss cauliflower in flour mix. Heat three tablespoons of oil in a large frying pan, add cauliflower and fry over low heat for 10 minutes, until soft. Toss with drained quinoa, rice and lentils.

Add caramelised onions, with any extra oil from the pan. Add cranberries with orange juice, pistachios and fresh herbs. Make dressing with lemon juice, olive oil, garlic, salt and pepper. Whisk well to combine, taste and adjust if necessary.

Add to salad and mix well.

This idea came from:Good Food

Baked Portobello mushrooms topped with quinoa, feta and Herbs


Caroline Velik's baked portabello mushrooms topped with quinoa and feta.

Ingredients
8 medium portobello mushrooms
50g unsalted butter
A few sprigs of thyme
150ml dry white wine
150ml vegetable stock
2 garlic cloves, finely sliced
Sea salt and freshly ground black pepper
2 cups water
1 cup quinoa
320g jar marinated goat's feta
 Herbs for garnish

Method
Preheat oven to 180C. Place mushrooms in a large baking tray, dot with butter and scatter over thyme sprigs. Add wine, stock and garlic. Season with salt and pepper. Cover tray with foil and cook for 15 minutes, or until the mushrooms are tender.

Meanwhile, in a small saucepan bring two cups water to the boil, add quinoa, reduce heat, cover with a lid and cook for 10-15 minutes until the liquid is absorbed. Remove from heat and fluff the quinoa with a fork.

To serve, spoon the quinoa over the mushrooms, add a dollop of goat's feta and scatter over the micro herbs. Season with extra salt and pepper if required.

This idea came from please check it out: Good Food

Thursday, October 31, 2013

Lasagna Dip



All of the flavours of lasagna in a hot cheesy dip with no regrets!

Ingredients
  • 500 gms ground turkey
  • 1 cup lasagna tomato sauce 
  • 1 cup low fat cottage cheese or ricotta or cream cheese
  • 1 cup partially  mozzarella
Method
  1. Cook the turkey, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.
  2. Spread the cottage cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella.
  3. Bake in a preheated 180c oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.

Wednesday, October 30, 2013

Spicy Meatballs



This recipe has been freely adapted from : 

http://www.homesicktexan.com/2013/10/tex-mex-meatballs-chipotle-tomato-sauce.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+HomesickTexan+%28Homesick+Texan%29

For the meatballs:
500gms beef mince
1/2 cup shredded zucchini
1/2 medium brown onion, finely diced
2 cloves garlic, minced
1/4 cup chopped coriander, plus more for garnishing
1 tsp salt
1 tsp black pepper
1 tsp ground cumin
1 tsp oregano
1/4 tsp  allspice
1 egg
1/4 cup bread crumbs
cheese  for garnish
Corn, for serving

For the sauce:
400gms can diced tomatoes
1 small can chipotle chiles in adobo sauce
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp oregano
1/4 teaspoon ground allspice
1 cup chicken stock
1 tablespoon lime or lemon juice


Method:
To make the meatballs, place in a large mixing bowl the ground beef, zucchini, onion, garlic, coriander, salt, black pepper, cumin, oregano, allspice, egg, and bread crumbs. Either using your hands or a spoon, mix all the ingredients until well combined.

Preheat the oven to 180c and lightly grease a large baking sheet . Form the meat into meatballs and place on the sheet  Bake the meatballs until lightly browned.

Meanwhile, in a blender mix together the tomatoes, chipotle chiles, onion, garlic, cumin, oregano, allspice, chicken broth, and lime juice. Blend until a smooth puree is formed. Adjust the seasonings and add salt to taste.

Pour the tomato-chipotle sauce into a large pot, but wait until the meatballs are done before turning on the heat. When the meatballs are done, bring the pot to a boil and then turn down the heat to a simmer. Add the meatballs to the pot and continue to simmer covered for 30 minutes.

Serve warm with corn chips, garnished with coriander and cheese.

Tuesday, October 29, 2013

Broad Beans on Toast


Got my hands on some fresh broad beans and spinach this was the result.

Firstly cut some thick slices of bread to toast.

Blend crushed garlic with butter to create garlic butter for your toast.

Boil your Broad Beans and edamae beans in their pods for approx 5 minutes

Sauté in olive oil
1 sliced onion
3 crushed and chopped garlic cloves
Wilt spinach leaves

Toast the bread and butter with the garlic butter
Shell the broad beans and crush

Combine with an avocado and top with the sauted vege

Garnish with grated cheese

Thursday, October 24, 2013

Mexican Pumpkin with Cheese


Start by cubing some pumpkin and combine with small mushrooms
Drizzle with olive oil  and bake until caramelized.

In a frypan saute sliced onion
stems of silver beet
3 garlic cloves crushed and diced
Whole cherry toms.

When fried add the mushrooms
Spinach leaves
Wilt gently

Serve with cooked haloumi

Place the pumpkin on the base
Add the spinach mix
Drizzle with salsa
Top with haloumi, bococini, and feta.,

Sunday, October 20, 2013

Marinated Kangaroo Fillets


Macro Meats sell these lovely marinated kakadu plum kangaroo steaks.

Cook the steaks for a short period of time they need to be rare, if overcooked they become like leather.

Combined with hassle back potatoes and steamed vegetables.

Quicker and healthier than a take away

Lobscouse



This was always a recipe I found weird. essentially its a mashed potato variety.

Start with freshly mashed potato
1 Tin corned beef ( You can cook it yourself but the tinned is the right consistency)

Now mash the two together until blended

In a fry pan I sautéed some onion and spring onion till soft.

Add the potato and corn-beef mixture to the pan and stir

I also added three eggs and some prawns for an extra flavor hit.

Serve in a bowl.


Some retro photos

I really like retro recipes, I find it really interesting what people in past times have thought looked appetizing.

http://www.dailylife.com.au/photogallery/dl-food/food-features/fairly-revolting-retro-recipes-20131017-2voje.html

Tuesday, October 8, 2013

Chickpea Curry


2 tbs ricebran oil
1tbs ghee
1 onion, chopped
3 pak choi sliced (leaves reserved)
2 tbs Jaffner roasted curry powder curry powder
1tsp Asfatita
2tsp chilli powder
400ml can coconut milk
400g cans chickpeas, rinsed, drained
400gm tin tomatoes
100g baby spinach leaves
Steamed basmati rice, mango chutney, naan bread and coriander leaves, to serve

Method

Heat oil in a large frypan over medium heat. Add onion,Bak choi cauliflower and brown, Fry the curry base and  add the coconut milk and chickpeas and bring to a simmer.

Reduce heat to low and cook for 10 minutes, then stir through the tomatoes and spinach. Serve with rice, mango chutney, naan and coriander.

Friday, September 27, 2013

Red Rice (Khao Mun Pboo)

This is my first attempt at cooking red rice.

Using the rice cooker

1 cup Jasmine
1 cup red rice

3 cups water

Cooked as for white rice.

Served with a Red Chicken Curry

Tuesday, September 24, 2013

Spicy Eggplant

Combine 1 tsp ground cummin, ginger, coriander and chilli

Cut 2 eggplants into thin slices

Dust the eggplant and drizzle with olive oil

Grill until cooked with some cherry tomatoes

Serve on cous cous with yogurt and cucumber and sliced red onion

Char Siu Pork Mince


Cook 2 cups of Jasmine rice

In a wok heat a little oil and add finely chopped garlic and grated ginger and 1 diced chilli

Add sliced onion and Bok Choy stems sliced

Brown 500gms pork mince

Add 80mls char sui sauce 2tbls dark soy

Combine 130mls shaoshing wine and 1 tbs brown sugar

Garnish with sliced spring onion and peanuts



Sunday, September 1, 2013

Spicy Garlic Prawns


Process:
6 garlic cloves
2cm ginger
2 red onions
1 long red chilli
1 lemon grass stalk
1 tbs lime juice
Fish sauce
2tbs brown sugar

Heat in oil until fragrant then add 1 kg green prawns
Cook until prawns are done

Serve on rice with a mixture of asian vege

Khmer style Chicken and Pumpkin Curry


Curry Paste
1 tsp of minced ginger
2tsp minced garlic
1 stalk lemon grass, white only
1tsp turmeric
1 tsp cardamom ground
1 tsp white pepper
1/2 tsp black pepper
2tsp minced chilli

Grind or process to a paste

In a large pan add and heat vegetable oil and fry the paste until fragrant
Add
1 sliced onion
4 chicken thighs cut into bite sized pieces
400gms pumpkin cut into 3cm pieces
400mls coconut milk
1 tbs fish sauce
Juice of 1 lime
Fresh sliced green beans
Cook until chicken is cooked and pumpkin is soft

Serve on steamed rice with peanuts and corriander



Spicy Middle Eastern Eggplant



In a large fry  pan

Combine
Roughly chopped eggplant
2 sliced red onions
4 quatered tomatoes
4 whole garlic cloves

Simmer until softened and add 1 tbs Rass el hanout
1 can diced tomatoes
1 cup of white wine

Serve on a bed of coucous with yoghurt and corriander to garnish

Pork meatballs with a twist


isn't much of a twist really but a different way to do meatballs.

Begin by making and cooking your meatballs. (There are plenty of recipes on the blog if you need one)

Now boil potatoes and make mash from them. Allow the mash to cool.

Wrap the meatballs in a ball of mash

Coat with bread crumbs and fry until golden.

Serve with vegetables and your choice of sauce.

Sunday, August 11, 2013

Slow Cooked Turkey Shanks

This is another slow cooker experiment that turned out really well.

Roughly cut up 2 carrots 1 onion and 3 ribs of celery

Place the shanks on top of the vege

Cover with 2 glasses of white wine and chicken stock

Add to the mix 2 bay leaves salt and pepper

Serve on Basmarti rice garnish with spinach leaves



Spicy Asian Prawns


Start with stir frying some asian vegetables

For this dish I used broad beans, baby corn, carrot and onion.

Add a mixture of shrimp paste and red curry paste and mix through

Lastly add your peeled prawns.

Serve on Jasmine rice

Spinach and mushroom salad


This is a quick and highly nutritious vegetarian meal.

Lightly saute
1 sliced onion
300gms of sliced mushroom
300 gms baby spinach leaves until wilted
2 diced cloves of garlic
Toasted pine nuts

Mix through 1 cup of Coucous and serve

Friday, August 2, 2013

Brenda's Tofu Delight


I would never have thought of this combination of flavours, Brenda insisted it would work and it did.

Oven roasted potatoes in this case done in the style of Hassle-back potatoes

Pan fry some diced tofu in oil until golden, add some cherry tomatoes, crushed garlic and baby spinach leaves.

Meanwhile pan fry some haloumi cheese until Golden.

Serve

Very tasty.

Thursday, August 1, 2013

Veal Paprika


Brown 3 diced onions
Add 2 diced celery ribs
Brown 500gms of diced lean veal
Add to a baking dish
Season generously
Top with 3 tbls of hot paprika
2 cups red wine
Cover and simmer for 2 hours at 180c

Serve on Basmarti rice

Slow Cooked Lamb Shanks


In the slow cooker create a bed of
Diced leeks
Diced carrot
Diced celery
Diced capsicum
Lay your lamb shanks on the vege

Add two cups of beef stock
Three cups of red wine
1 bouquet garni
Salt and pepper

Slow cook on low for 8 hours

Serve with mashed potato and sour cream

Friday, July 26, 2013

Spicy Toad in the Hole


Start with cooked Vindalloo beef sausages

Make the pastry mix
2 cups of flour
2 cups milk
3 eggs

Mix and allow to stand for a few minutes

Place the sausages in a creased baking dish pour batter over the top

Place some sliced tomato on the top, with some anchovies, chillies and grated cheese.

Slow Cooked Osso Bucco


On a bed of chopped onion, celery and carrot
Place the osso bucco on top of the vegetables
Pour 400gm can of diced tomato on top
1 tbs tomato paste and 2 cups beef stock
2 diced garlic cloves
Cover with white wine

Slow cook for 6 hours

Serve with mash and sour cream.

Spicy pork and Noodles Sichuan Style


Ingredients

2 cloves garlic, peeled
2 knobs ginger, peeled
2 tbsp Sichuan peppercorns
1/2 to 1 tbsp of chilli oil or paste
3 tbsp sesame paste
3-4 tbsp soy sauce
50ml peanut or corn oil
600g pork mince
100-150ml water
4 spring onions, finely sliced

400g fresh rice noodles or Shanghai noodles, or serve with steamed jasmine rice

Method

Crush the ginger and garlic in a mortar and pestle. Roast the Sichuan peppercorns in a hot dry wok, stirring all the time for 1-2 minutes, or until they start to crackle, become fragrant and darken. Remove from wok and grind in a coffee grinder or mortar and pestle.

Mix in a bowl the chilli oil, sesame paste and soy. Have a pot of hot water to heat the noodles and everything else ready to go.

Heat a wok until very hot. Add oil then the ginger-garlic paste, stirring all the time and cook for just a moment before adding the garlic chives. Cook until a little wilted then add the pork mince. Keep the heat high and keep stirring. Once the pork mince is cooked add the pepper, sesame/soy sauce mixture and sugar. Mix well and add some water to thin the sauce. Taste and correct the seasoning - you may want more chilli or soy, but if the flavour is too strong, add more water. Now stir in the spring onions, the hot rice noodles and serve.

Sunday, July 21, 2013

Stuffed Potatoes


Boil several large potatoes and allow to cool
Cut in half and scoop out the cooked flesh and mash

Cook some bacon and mince
Finely diced onion, shallots and red capsicum  add the mash
Stir 4oomls of pasata through the mix

Oil a baking tray and lay out the potato shells
Fill with meat mixture and top with cheese

Oven bake

Sunday, July 14, 2013

Slow Cooker Oxtail Stew


Ingredients

1.5 kg beef tail
1 large onion, chopped
1 carrot, chopped
2 sticks celery, chopped
3 cloves garlic, chopped
1 x 400 g tin diced tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon HP sauce
4 beef stock cubes, crushed
2-3 cups water or wine
Method
 Heat butter or oil in large pan, brown ox tail, place into baking dish.
Place ingredients into slow cooker on low for 8 hours

Tuesday, July 9, 2013

Turkey Meatballs


I love spaghetti and meatballs and these were really nice.

500gms of turkey mince
1 diced onion
bread crumbs
1tsp sambal olek (or chilli)
1tsp crushed garlic
2 eggs

Mix the ingredients in a bowl  and form them into meatballs.

Hollow each one with your thumb and place a quantity of soft cheese inside.

Leave for 30 minutes in the fridge and oven bake until cooked at 180c.

Serve with spaghetti and pasta sauce.

Saturday, July 6, 2013

Slow Cooker Beef Cheeks


I love a slow cooked winter meal. So grabbing some beef cheeks at the butchers was a highlight for Saturday night.

In a slow cooker place onion, carrot and garlic with the diced beef cheeks.

Season with salt and pepper.

Cover with red wine and cook on low for 7 hours.

Serve with a potato and celeriac mash, and assorted vegetables.




Monday, July 1, 2013

Beef Pie


This is the recipe that I go to when I have left over roast beef.

Start with onion,carrot and celery finely diced and simmer in olive oil.

Add to this some diced garlic and whatever vege you have on hand.

For this dish I used pumpkin, daikon radish and chilli.

Dice the leftover beef combine with red wine and beef stock.

Place in a pie dish cover with puff pastry and oven bake.

Friday, June 28, 2013

Spicey Chicken Bites


1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce
 4 tablespoons unsalted butter, melted and cooled
 To make the buffalo chicken mixture
,In a small bowl, combine the chicken, blue cheese, cheddar cheese, melted butter and hot sauce; set aside.
Using thawed frozen puff pastry
Wrap chicken mixture and place on baking tray.
 Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).

These were very rich and may be much better as mini bits.

Lasagne Soup



Ingredients
for the soup:
2 tsp. olive oil
8.  pork sausages
3 chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 tbs tomato paste
1 can diced tomatoes
2 bay leaves
1ltr chicken stock
fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

Cheese
1 small tub ricotta
Grated Parmesan cheese
 salt
pinch of freshly ground pepper
shredded mozzarella cheese

Preparation

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Cook the pasta separately, and then adding some to individual bowls before ladling the soup over them. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheese. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheese in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Potato Bacon and Cheese

Ingredients
2kg potatoes
10 slice bacon
8 ounce cream cheese, room temperature
½ cup unsalted butter, melted
1 cup sour cream
¼ cup chives, minced
2½ cup cheddar cheese, grated
2 teaspoon kosher salt
½ teaspoon pepper
Directions

1. Preheat oven to 180c.

2. In a frypan over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

3. Mash the potatoes until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

4. Transfer to a buttered baking dish. Top with remaining ½ cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Macaroni and Cheese done in a slow cooker


1 1/2 cups milk
One can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling)
1/4 cup unsalted butter, melted, cooled to room temp
3 large eggs
1/2 tsp salt
3 cups  shredded cheese
5oo gms
elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese

Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you).

Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly.

Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.

After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving.

American "crack" Dip

1 package of Philadelphia cream cheese, softened
1/4 cup ranch salad dressing
1/4 cup blue cheese salad dressing
1/2 cup buffalo sauce or buffalo style barbecue sauce
1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted)
2 boneless, skinless chicken breasts, cooked and shredded

Pre-heat oven to 180c. In a deep baking dish, mix cream cheese, salad dressing, buffalo sauce, and cheese. Stir until combined. Stir in chicken.
 Bake uncovered for 20-25 minutes, until the dish is heated through.

NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each. Similarly, you can mix blue cheese and mozzarella, or use portions of each.

Tuesday, June 18, 2013

Rick Stein's India



Rick Stein has one of those great talents to appear as an everyday bloke who you would be happy to have a glass of wine or a cup of tea with. This belies the fact that he is a talented chef who has a number of successful restaurants.

His easy charm and openness make him the ideal host for television. This book is the companion book to his new series where he journeys to India, to find out first hand what is the real Indian food.  The range of recipes includes many regions and many cooks from home cooks to restaurant chefs. The range of recipes is amazing, I can hardly wait to see the television show.

The recipes are not always easy to cook but they are very well laid out. The recipes are designed for a western home cook with lots of suggestions about how to bring the flavours of India into your own kitchen. I have found the ingredients easy to source from local stores and the recipes well structured and accurate.

If you enjoy Indian food this is a great book to add to your collection.

"Whenever I hear the word curry, I'm filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic. When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry." Rick Stein

Saturday, June 15, 2013

Butter Chicken


This is another Rick Stein dish and a favorite in my house.

Ingredients


4 large chicken breasts,
skinned, each cut into
2 or 3 pieces at an angle
For the first marinade Juice of 2 limes
1 tsp Kashmiri chilli powder 1 tsp salt
For the second marinade 50g natural yogurt 50g double cream 20g/4 cloves garlic,
roughly chopped 25g/5cm ginger,
roughly chopped 1 tsp Garam masala
(page 303)
1 tsp turmeric
3/4 tsp ground cumin 1/2 tsp beetroot powder
(for colour; optional)
For the sauce
50g ghee
25g/5 cloves garlic,
finely crushed
25g/5cm ginger, finely grated
400g tomato passata
1/2 tsp Kashmiri chilli powder.
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp Garam masala (page
1 tsp desiccated coconut
11/2 tsp salt
200m1 water
25g cashew nuts
25g pumpkin seeds
2 tbsp boiling water 1 tbsp dried fenugreekl 1/2 tsp caster sugar 45m1 double cream
To finish
Pinch of Chat masala (page 303)
Handful of coriander
leaves, roughly chopped 15g/3cm ginger, finely
Method:

For the first marinade mix the chilli lime and salt together in a  large bowl. Add the chicken pieces to the marinade, then cover and transfer to the fridge to marinate for 1 hour.

For the second marinade, put all the ingredients apart from the chat masala into a mini food processor. Blend until smooth, then add this to the marinated chicken and stir well to coat. Cover and transfer to the fridge to marinate for 4 hours.
Preheat the oven to 240°C/Gas 9 (or 220°C if your oven doesn't go that high). Thread the chicken on to lightly oiled metal skewers (you can put more than one piece per skewer, but leave space between them) then suspend the skewers above a roasting tin. Alternatively place them on a wire rack over a roasting tin. Roast for 15-20 minutes, or until lightly charred in places but not completely cooked through, as you'll finish cooking them in the sauce.
For the sauce, while the chicken is cooking, heat the ghee in heavy-based saucepan or karahi over a medium heat. Add the garlic and ginger and fry for a minute, then stir in the tomato passata and bring to a simmer for 5 minutes. Add all the spices, coconut, salt and 100m1 of the water and simmer for a further 10 minutes.
In a mini food processor, or using a pestle and mortar, blend the cashew nuts, pumpkin seeds and boiling water into a paste. Stir this into the sauce followed by the chicken pieces and another 100m1 water.
Simmer for 10 minutes, or until the chicken is completely cooked through, then stir in the fenugreek leaves, sugar and cream and cook for a further 2 minutes. Sprinkle with chat masala, garnish with fresh coriander and ginger, and serve.





Lamb and fenel cutlets


Another Rick Stein Dish from India.

Ingredients


For the lamb
12 green cardamom pods,
lightly bruised with
a rolling pin
12 cloves
One cinnamon stick
2 tsp fennel seeds
2 'Indian bay leaves
1 tsp black peppercorns
1 tsp ground ginger
1.5 litres whole milk
500ml-water
1kg lamb cutlets
(from a rack of lamb)

  For the batter

75m1 vegetable oil           
250g plain flour
2 tsp cornflour
2 tsp ground black pepper
2 tsp toasted ground
fennel seeds
1 tsp ground ginger
1 tsp ground cardamom
(seeds from 30 green pods)
1 tsp salt
3 green chillies, finely chopped, with seeds
2 egg whites
Pinch of Chat masala , to finish

Method

Put the cardamom pods, cloves, cinnamon stick, fennel seeds, bay leaves, Mae* peppercorns and ginger into a deep, sturdy pan and add the milk and water. gently for 10 minutes. Add the lamb cutlets and simmer very gently for 10 Leave to cool in the liquid (the lamb should still be pink in the middle at this
Make the batter by sifting together the flour and cornflour, then stir in the pepper, fennel, ginger, cardamom and salt, followed by the chillies. Lightly beat the egg whites until just frothy then whisk into the dry ingredients with emu* of the cool milky stock to make a thin batter the consistency of single cream. Add the cooled cutlets to the batter and turn to coat evenly.
Heat the vegetable oil in a large frying pan over a medium heat. Take a few cutlets from the batter, add to the pan (don't overcrowd it) and fry for 2-3 minute on each side until golden brown. Keep these warm while you cook the rest Sprinkle with chat masala, and serve hot.