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.