852 g salmon fillets
4 cloves garlic, minced
15 ml white wine (use Saki)
15 ml honey
80 ml balsamic vinegar
20 ml Dijon mustard (mix grained mustard with mayo)
salt and pepper to taste
6 g chopped fresh oregano
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper.
Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper.
Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil
Monday, 28 July 2008
Tuesday, 15 July 2008
Chargrilled lemon chicken on vegetable ribbons
2 cloves garlic
splash white wine
spash olive oil
2 lemons
4 chicken breasts
3 carrots
3 corguettes
knob butter
handful mint leaves
Mix garlic with wine, olive oil and juice of lemon. Add the chicken and marinate for at least 30 mins or up to a few hours.
Peel carrots, then use the peeler to slice into ribbons. Slice the courgettes in the same way and set both aside. Meanwhile, heat a saucepan of water and put the griddle pan on the stove to warm up. Cook the carrots and courgettes in boiling water for 3 mins, then drain and refresh under cold water.
Place the chicken in the griddle pan and cook thoroughly - this takes about 15 mins - then chargrill lemon slices for decoration.
Heat the vegetable ribbons in a deep frying pan with a little olive oil and butter, season and add the mint.
Serve the chicken and ribbons together, with chargrilled lemon on the side.
splash white wine
spash olive oil
2 lemons
4 chicken breasts
3 carrots
3 corguettes
knob butter
handful mint leaves
Mix garlic with wine, olive oil and juice of lemon. Add the chicken and marinate for at least 30 mins or up to a few hours.
Peel carrots, then use the peeler to slice into ribbons. Slice the courgettes in the same way and set both aside. Meanwhile, heat a saucepan of water and put the griddle pan on the stove to warm up. Cook the carrots and courgettes in boiling water for 3 mins, then drain and refresh under cold water.
Place the chicken in the griddle pan and cook thoroughly - this takes about 15 mins - then chargrill lemon slices for decoration.
Heat the vegetable ribbons in a deep frying pan with a little olive oil and butter, season and add the mint.
Serve the chicken and ribbons together, with chargrilled lemon on the side.
Sunday, 13 July 2008
Veal with white wine and mushrooms
4 x 100g veal schnitzel cuts
olive oil spray
Salt and pepper to season
1 tablespoon olive oil
1 clove garlic, crushed
3/4 cup (180ml) white wine
1/2 cup (125ml) chicken stock
250g button mushrooms, sliced
1 tablespoon chopped flat-leaf parsley
2 green onions, sliced
Method
Spray veal with olive oil spray and sprinkle with salt and pepper. Heat a large non-stick frying pan over high heat. Add veal and cook in batches for 2-3 minutes each side, until well browned. Remove, cover with foil and keep warm.
Add olive oil and garlic to the same pan and cook over medium heat for 2 minutes, then add wine and stock. Increase heat and simmer rapidly for 3-4 minutes or until reduced.
Add mushrooms and cook for 3-4 minutes. Return veal to the pan for 1 minute to coat in the sauce. Serve veal with mushroom sauce, parsley and green onion.
Notes & tips• The white wine and mushroom sauce also works well with chicken or seafood. Red wine can be substituted if serving with steak, sausages or lamb instead of veal.
olive oil spray
Salt and pepper to season
1 tablespoon olive oil
1 clove garlic, crushed
3/4 cup (180ml) white wine
1/2 cup (125ml) chicken stock
250g button mushrooms, sliced
1 tablespoon chopped flat-leaf parsley
2 green onions, sliced
Method
Spray veal with olive oil spray and sprinkle with salt and pepper. Heat a large non-stick frying pan over high heat. Add veal and cook in batches for 2-3 minutes each side, until well browned. Remove, cover with foil and keep warm.
Add olive oil and garlic to the same pan and cook over medium heat for 2 minutes, then add wine and stock. Increase heat and simmer rapidly for 3-4 minutes or until reduced.
Add mushrooms and cook for 3-4 minutes. Return veal to the pan for 1 minute to coat in the sauce. Serve veal with mushroom sauce, parsley and green onion.
Notes & tips• The white wine and mushroom sauce also works well with chicken or seafood. Red wine can be substituted if serving with steak, sausages or lamb instead of veal.
Sausage, eggplant and tomato casserole
1 tablespoon olive oil
8 lean beef sausages
1 large brown onion, chopped
2 garlic cloves, crushed
2 eggplant, chopped
3/4 teaspoon chilli flakes
400g can diced tomatoes
1 cup chicken stock
1/4 cup flat-leaf parsley leaves, chopped
Method
Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned. Remove to a plate lined with paper towel.
Add onion, garlic and eggplant to pan. Cook, stirring often, for 5 minutes or until eggplant is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
Add stock and bring to the boil. Spoon eggplant mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Stir in parsley. Season with pepper. Serve with steamed vegetables and crusty bread, if desired.
8 lean beef sausages
1 large brown onion, chopped
2 garlic cloves, crushed
2 eggplant, chopped
3/4 teaspoon chilli flakes
400g can diced tomatoes
1 cup chicken stock
1/4 cup flat-leaf parsley leaves, chopped
Method
Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned. Remove to a plate lined with paper towel.
Add onion, garlic and eggplant to pan. Cook, stirring often, for 5 minutes or until eggplant is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
Add stock and bring to the boil. Spoon eggplant mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Stir in parsley. Season with pepper. Serve with steamed vegetables and crusty bread, if desired.
Saturday, 12 July 2008
Wonton wrappers
450g very strong white bread flour
1 1/2 cups water
Start by mixing the bread flour and water into a soft, but not sticky, dough, adding more flour or water if your dough is sticky or dry. The resulting dough should be as soft as the plump bit at the heel of your thumb. Set aside in a covered bowl for the gluten to develop.
There's a reason you used strong bread flour; the gluten in it will give you a very smooth, tough dough, which stretches easily and doesn't break and snap. Looking at your ball of dough, I realise it is hard to imagine that you'll get sixty bits out of it large enough to make into wrappers. Trust me; you will. It's stretchy stuff. Start by dividing it into two, then divide each of those bits into three. The remaining small pieces are easy to chop into ten equal-sized bits.
Roll each piece into a rough circle on a floury board. You don't need to be terribly accurate with these; the tops will be frilly anyway, so don't worry if, like me, you suddenly start acting like someone with fewer than the full complement of fingers when faced with dough and a rolling pin.
When you've rolled your little wrapper, put it on a plate; you can stack the others on top of it and they won't stick together.When all your wrappers are made, put one on the board and place a teaspoon of the mixture (this is quite easy to judge if you make the spoonful about the size of the ball of dough that went to make up one wrapper) in the middle of it.
Moisten a semicircle around the edge of the dough (don't moisten all the way round or it won't stick), and push the two halves of the circle together, crimping the edges as you go.
At this point, you can freeze the little dumplings. Line a container with floured greaseproof paper, put a layer of dumplings in, cover with more floured greaseproof paper, add another layer and so on until the container is full. Defrost before continuing to the next stage.
To cook, heat some vegetable oil in a thick-bottomed, non-stick (there is a reason the Americans call these things pot-stickers) frying pan, and when it is hot, slide the dumplings in carefully in one layer, their bottoms in the sizzling fat and their frilly tops pointing upwards. After about five minutes, pour water into the pan until it reaches halfway up the sides of the dumplings. Simmer over a medium heat without a cover until all the water has evaporated. The tops will be delicately steamed and the bottoms brown and crisp. Remove with a slotted skimmer.
1 1/2 cups water
Start by mixing the bread flour and water into a soft, but not sticky, dough, adding more flour or water if your dough is sticky or dry. The resulting dough should be as soft as the plump bit at the heel of your thumb. Set aside in a covered bowl for the gluten to develop.
There's a reason you used strong bread flour; the gluten in it will give you a very smooth, tough dough, which stretches easily and doesn't break and snap. Looking at your ball of dough, I realise it is hard to imagine that you'll get sixty bits out of it large enough to make into wrappers. Trust me; you will. It's stretchy stuff. Start by dividing it into two, then divide each of those bits into three. The remaining small pieces are easy to chop into ten equal-sized bits.
Roll each piece into a rough circle on a floury board. You don't need to be terribly accurate with these; the tops will be frilly anyway, so don't worry if, like me, you suddenly start acting like someone with fewer than the full complement of fingers when faced with dough and a rolling pin.
When you've rolled your little wrapper, put it on a plate; you can stack the others on top of it and they won't stick together.When all your wrappers are made, put one on the board and place a teaspoon of the mixture (this is quite easy to judge if you make the spoonful about the size of the ball of dough that went to make up one wrapper) in the middle of it.
Moisten a semicircle around the edge of the dough (don't moisten all the way round or it won't stick), and push the two halves of the circle together, crimping the edges as you go.
At this point, you can freeze the little dumplings. Line a container with floured greaseproof paper, put a layer of dumplings in, cover with more floured greaseproof paper, add another layer and so on until the container is full. Defrost before continuing to the next stage.
To cook, heat some vegetable oil in a thick-bottomed, non-stick (there is a reason the Americans call these things pot-stickers) frying pan, and when it is hot, slide the dumplings in carefully in one layer, their bottoms in the sizzling fat and their frilly tops pointing upwards. After about five minutes, pour water into the pan until it reaches halfway up the sides of the dumplings. Simmer over a medium heat without a cover until all the water has evaporated. The tops will be delicately steamed and the bottoms brown and crisp. Remove with a slotted skimmer.
Pizza Dough
500g flour (plain flour, we are using yeast here!) Can also use WM flour
4 tablespoons olive oil
1 teaspoon salt
250 ml lukewarm water
2 teaspoons dried yeast
1/2 teaspoon sugar
Mix the yeast with the sugar and 50ml of the lukewarm water and stir, let sit for 10 minutes until it develops a nice foam on top.
Add all the dry ingrediants. When yeast has been activated, add it to the flour with the rest of the ingrediants and knead. Once everything has been mixed, leave it in a bowl covered with a dry cloth for an hour.
Press onto a pizza tin and then leave to rise again for 10 mins before putting your toppings on.
4 tablespoons olive oil
1 teaspoon salt
250 ml lukewarm water
2 teaspoons dried yeast
1/2 teaspoon sugar
Mix the yeast with the sugar and 50ml of the lukewarm water and stir, let sit for 10 minutes until it develops a nice foam on top.
Add all the dry ingrediants. When yeast has been activated, add it to the flour with the rest of the ingrediants and knead. Once everything has been mixed, leave it in a bowl covered with a dry cloth for an hour.
Press onto a pizza tin and then leave to rise again for 10 mins before putting your toppings on.
Wholemeal Tortilla Wraps
3 cups whole wheat flour
1 cups cold filtered water
1 teaspoons baking powder (you could use yeast, I have noticed no difference)
1 teaspoons sea salt
a good glug of olive oil
You put all dry ingredients together in a bowel add wet ingredients and mix (i use my breadmaker on pizza dough setting). Then roll out bits and dry fry in a hot non stick pan. This makes approx 12 depending on the size you want.
1 cups cold filtered water
1 teaspoons baking powder (you could use yeast, I have noticed no difference)
1 teaspoons sea salt
a good glug of olive oil
You put all dry ingredients together in a bowel add wet ingredients and mix (i use my breadmaker on pizza dough setting). Then roll out bits and dry fry in a hot non stick pan. This makes approx 12 depending on the size you want.
Pesto, Bacon & Pine Nut Gnocci
Serves 2
3 rashers rindless bacon
2 tbs pine nuts
500g gnocchi
1/4 cup basil pesto
100ml cream fraiche
Method
Heat a non-stick frypan until hot.
Add the bacon and cook for 5 minutes over medium-high heat, turning until golden and crisp, remove from the pan. When cool enough to handle, break the bacon into pieces.
Add pine nuts to same pan and cook over medium-high heat, stirring for 1 minute or until golden, remove from pan.
Meanwhile, cook the gnocchi in a large saucepan of boiling water according to packet instructions, then drain. Return to large saucepan and add the pesto, creme fraiche, half the bacon and half the pine nuts. Season to taste and stir gently to combine.
Divide the gnocchi among serving bowls, then top with remaining bacon and pine nuts
3 rashers rindless bacon
2 tbs pine nuts
500g gnocchi
1/4 cup basil pesto
100ml cream fraiche
Method
Heat a non-stick frypan until hot.
Add the bacon and cook for 5 minutes over medium-high heat, turning until golden and crisp, remove from the pan. When cool enough to handle, break the bacon into pieces.
Add pine nuts to same pan and cook over medium-high heat, stirring for 1 minute or until golden, remove from pan.
Meanwhile, make gnocci as per last recipe. Return to large saucepan and add the pesto, creme fraiche, half the bacon and half the pine nuts. Season to taste and stir gently to combine.
Divide the gnocchi among serving bowls, then top with remaining bacon and pine nuts
3 rashers rindless bacon
2 tbs pine nuts
500g gnocchi
1/4 cup basil pesto
100ml cream fraiche
Method
Heat a non-stick frypan until hot.
Add the bacon and cook for 5 minutes over medium-high heat, turning until golden and crisp, remove from the pan. When cool enough to handle, break the bacon into pieces.
Add pine nuts to same pan and cook over medium-high heat, stirring for 1 minute or until golden, remove from pan.
Meanwhile, cook the gnocchi in a large saucepan of boiling water according to packet instructions, then drain. Return to large saucepan and add the pesto, creme fraiche, half the bacon and half the pine nuts. Season to taste and stir gently to combine.
Divide the gnocchi among serving bowls, then top with remaining bacon and pine nuts
3 rashers rindless bacon
2 tbs pine nuts
500g gnocchi
1/4 cup basil pesto
100ml cream fraiche
Method
Heat a non-stick frypan until hot.
Add the bacon and cook for 5 minutes over medium-high heat, turning until golden and crisp, remove from the pan. When cool enough to handle, break the bacon into pieces.
Add pine nuts to same pan and cook over medium-high heat, stirring for 1 minute or until golden, remove from pan.
Meanwhile, make gnocci as per last recipe. Return to large saucepan and add the pesto, creme fraiche, half the bacon and half the pine nuts. Season to taste and stir gently to combine.
Divide the gnocchi among serving bowls, then top with remaining bacon and pine nuts
Cheesy Gnocchi Bolognese
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
750g lean beef mince
600ml bottle Italian tomato pasta sauce
150g Tasmanian Heritage St Claire Swiss-style cheese, grated
Gnocchi
500g/1lb 2oz waxy potatoes such as red skins or new potatoes, peeled and diced
15g/½oz fresh basil leaves, finely chopped
200g/7oz plain flour
salt and freshly ground black pepper
Method
Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until soft. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Drain. Add a grated carrot and some fresh parsley and chopped tomatoes.
Add pasta sauce. Season with salt and pepper. Bring to the boil. Reduce heat to medium. Simmer for 10 to 15 minutes or until sauce thickens.
Meanwhile, to make the gnocchi, boil the potatoes for 10-15 minutes until tender then drain. Mash them well - this bit is important because lumps will be noticeable in the gnocchi, so use a potato ricer if you have one, or mash the potatoes thoroughly to as smooth a texture as possible.
Sprinkle over the basil, plenty of salt and black pepper and the flour. Using a wooden spoon or your hands, bring together to make a firm dough.
Knead the dough gently for a couple of minutes then roll out into sausages about 1cm (0.5in) thick. Cut the sausages into pieces 2.5cm(1in) long. Gently cook the gnocchi in a pan of simmering water for a minute or two until they rise to the surface. Scoop them out as they rise
Spoon bolognaise into a lightly-greased, 6cm deep, 24cm x 30cm (base) baking dish. Top with gnocchi. Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and sauce bubbling at edges.
1 brown onion, finely chopped
2 garlic cloves, crushed
750g lean beef mince
600ml bottle Italian tomato pasta sauce
150g Tasmanian Heritage St Claire Swiss-style cheese, grated
Gnocchi
500g/1lb 2oz waxy potatoes such as red skins or new potatoes, peeled and diced
15g/½oz fresh basil leaves, finely chopped
200g/7oz plain flour
salt and freshly ground black pepper
Method
Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until soft. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Drain. Add a grated carrot and some fresh parsley and chopped tomatoes.
Add pasta sauce. Season with salt and pepper. Bring to the boil. Reduce heat to medium. Simmer for 10 to 15 minutes or until sauce thickens.
Meanwhile, to make the gnocchi, boil the potatoes for 10-15 minutes until tender then drain. Mash them well - this bit is important because lumps will be noticeable in the gnocchi, so use a potato ricer if you have one, or mash the potatoes thoroughly to as smooth a texture as possible.
Sprinkle over the basil, plenty of salt and black pepper and the flour. Using a wooden spoon or your hands, bring together to make a firm dough.
Knead the dough gently for a couple of minutes then roll out into sausages about 1cm (0.5in) thick. Cut the sausages into pieces 2.5cm(1in) long. Gently cook the gnocchi in a pan of simmering water for a minute or two until they rise to the surface. Scoop them out as they rise
Spoon bolognaise into a lightly-greased, 6cm deep, 24cm x 30cm (base) baking dish. Top with gnocchi. Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and sauce bubbling at edges.
Friday, 11 July 2008
Lentil & Vegetable Cottage Pie
1 tbs vegetable oil
1 onion, fi nely chopped
2 celery stalks, chopped
1 large carrot, chopped
2 garlic cloves, crushed
2 tbs sundried tomato pesto
1 cup (250ml) tomato passata (sieved tomatoes)
1 bay leaf
1 tbs chopped thyme
1 cup (250ml) vegetable stock
400g can lentils, rinsed, drained
800g potatoes, peeled, chopped
100g unsalted butter
1/2 cup (125ml) milk
2 egg yolks
100g grated cheddar
Method
Preheat the oven to 200°C. In a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1 minute. Add pesto, passata, bay, thyme and stock.
Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, then transfer to a 1.2-litre baking dish. Meanwhile, cook potatoes in boiling salted water until tender.
Drain and mash. Stir in butter, milk, yolks and cheese. Spread over lentil mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.
1 onion, fi nely chopped
2 celery stalks, chopped
1 large carrot, chopped
2 garlic cloves, crushed
2 tbs sundried tomato pesto
1 cup (250ml) tomato passata (sieved tomatoes)
1 bay leaf
1 tbs chopped thyme
1 cup (250ml) vegetable stock
400g can lentils, rinsed, drained
800g potatoes, peeled, chopped
100g unsalted butter
1/2 cup (125ml) milk
2 egg yolks
100g grated cheddar
Method
Preheat the oven to 200°C. In a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1 minute. Add pesto, passata, bay, thyme and stock.
Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, then transfer to a 1.2-litre baking dish. Meanwhile, cook potatoes in boiling salted water until tender.
Drain and mash. Stir in butter, milk, yolks and cheese. Spread over lentil mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.
Tuna, Lemon & Rocket Risotto
2 x 185g cans tuna in oil with chilli
1 small onion, chopped
1 1/2 cups (375ml) fish stock
350g arborio rice
100ml white wine
1/4 cup grated parmesan
Grated rind and juice of 1 lemon, plus extra zest to serve
50g wild rocket
Method
Drain the tuna, reserving 1 tablespoon of the oil, and fl ake to separate.
In a heavy-based saucepan, heat the tuna oil over medium heat and cook the onion for 1-2 minutes or until softened.
Mix the fi sh stock with an equal amount (375ml) of water. Add the rice to the onions and cook for 2-3 minutes, stirring to coat the grains well. Add the wine and allow alcohol to evaporate.
Once the wine has been absorbed, add the diluted stock a ladleful at a time until all liquid is absorbed - this will take about 20 minutes.
When rice is cooked, stir in tuna, parmesan and lemon rind and juice, then season to taste. Serve on a bed of rocket and garnish with extra zest.
1 small onion, chopped
1 1/2 cups (375ml) fish stock
350g arborio rice
100ml white wine
1/4 cup grated parmesan
Grated rind and juice of 1 lemon, plus extra zest to serve
50g wild rocket
Method
Drain the tuna, reserving 1 tablespoon of the oil, and fl ake to separate.
In a heavy-based saucepan, heat the tuna oil over medium heat and cook the onion for 1-2 minutes or until softened.
Mix the fi sh stock with an equal amount (375ml) of water. Add the rice to the onions and cook for 2-3 minutes, stirring to coat the grains well. Add the wine and allow alcohol to evaporate.
Once the wine has been absorbed, add the diluted stock a ladleful at a time until all liquid is absorbed - this will take about 20 minutes.
When rice is cooked, stir in tuna, parmesan and lemon rind and juice, then season to taste. Serve on a bed of rocket and garnish with extra zest.
Creamy Tuna Pasta
350g fettuccine or spaghetti
2 tbs olive oil
1/2 onion, chopped
2 garlic cloves, crushed
1 cup (250ml) thin cream
2 tbs sundried tomato paste
425g can tuna in oil, drained
1 cup (150g) frozen peas
1 tbs chopped flat-leaf parsley
100g semi-dried tomatoes
2 tsp capers, rinsed, drained
Method
Cook pasta in boiling salted water until al dente. Drain and toss with half the oil.
Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. Add garlic and cook for 1 minute. Stir in cream and paste, add tuna and peas. Heat gently for 1-2 minutes. Stir in half the parsley with the tomatoes and capers, add pasta and season. Stir until just heated through. Serve sprinkled with remaining parsley.
2 tbs olive oil
1/2 onion, chopped
2 garlic cloves, crushed
1 cup (250ml) thin cream
2 tbs sundried tomato paste
425g can tuna in oil, drained
1 cup (150g) frozen peas
1 tbs chopped flat-leaf parsley
100g semi-dried tomatoes
2 tsp capers, rinsed, drained
Method
Cook pasta in boiling salted water until al dente. Drain and toss with half the oil.
Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. Add garlic and cook for 1 minute. Stir in cream and paste, add tuna and peas. Heat gently for 1-2 minutes. Stir in half the parsley with the tomatoes and capers, add pasta and season. Stir until just heated through. Serve sprinkled with remaining parsley.
Tuna & Sweet Potato Cakes
1 medium (about 300g) orange sweet potato (kumara), peeled, coarsely chopped
1 x 425g can tuna chunks in brine, drained
2 eggs, lightly whisked
25g (1/4 cup) dried (packaged) breadcrumbs
Salt & freshly ground black pepper
1 tbs olive oil
4 crusty bread rolls
Method
Cook the sweet potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain and refresh under cold running water. Transfer to a large bowl.
Kids' task: Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg and breadcrumbs, and stir until well combined. Season with pepper. Divide the tuna mixture into 8 equal portions. Use wet hands to shape portions into 8cm patties.
Heat oil in a large non-stick frying pan over medium-high heat. Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat. Divide among serving plates and season with salt and pepper. Serve immediately with bread rolls.
1 x 425g can tuna chunks in brine, drained
2 eggs, lightly whisked
25g (1/4 cup) dried (packaged) breadcrumbs
Salt & freshly ground black pepper
1 tbs olive oil
4 crusty bread rolls
Method
Cook the sweet potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain and refresh under cold running water. Transfer to a large bowl.
Kids' task: Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg and breadcrumbs, and stir until well combined. Season with pepper. Divide the tuna mixture into 8 equal portions. Use wet hands to shape portions into 8cm patties.
Heat oil in a large non-stick frying pan over medium-high heat. Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat. Divide among serving plates and season with salt and pepper. Serve immediately with bread rolls.
Lamb shanks
Place two lamb shanks in the slow cooker.
Add some chopped up celery, 2 med onions, 2 cloves of garlic and 2 carrots. Add 3/4 cup white wine, 1/4 cup tomato paste, 750ml beef stock, 2 tb fresh thyme and cook all day.
Serve with mashed potato.
Add some chopped up celery, 2 med onions, 2 cloves of garlic and 2 carrots. Add 3/4 cup white wine, 1/4 cup tomato paste, 750ml beef stock, 2 tb fresh thyme and cook all day.
Serve with mashed potato.
Tortilla Pie
Cook 500g beef mince and brown and then drain. Stir burrito seasoning mix and 1/4 cup water and simmer 10 mins. Add 420g can corn, red capsicum and 1/4 cup chopped coriander and can chopped tomatoes.
Place a tortilla in a pie dish, spread some salsa and some mince mix and sprinkle with cheese. Repeat 2 more times.
Bake 180 for 15 mins until cheese is golden. Rest for 30mins and cut into wedges. Spoon chopped spring onions and sour cream onto each wedge and serve.
Place a tortilla in a pie dish, spread some salsa and some mince mix and sprinkle with cheese. Repeat 2 more times.
Bake 180 for 15 mins until cheese is golden. Rest for 30mins and cut into wedges. Spoon chopped spring onions and sour cream onto each wedge and serve.
Thai Turkey Meatballs
600g turkey/chick mince
2 cloves garlic
2 slived spring onions
1/2 cup fresh coriander
1 large red chilli chopped finely.
Mix all ingrediants and roll into balls. Cook in pan or in microwave until brown.
2 cloves garlic
2 slived spring onions
1/2 cup fresh coriander
1 large red chilli chopped finely.
Mix all ingrediants and roll into balls. Cook in pan or in microwave until brown.
Greek style meatballs
600g lamb mince
1 cup fresh breadcrumbs
1 garlic clove, crushed
1 egg, lightly beaten
2 tablespoons oregano leaves, chopped
100g feta cheese, crumbled
olive oil cooking spray
pita bread and tzatziki dip, to serve
Salad
250g punnet cherry tomatoes, halved
1 Lebanese cucumber, cut into thin sticks
1/4 cup mint leaves, shredded
1 tablespoon olive oil
1 small lemon, juiced
Method
Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
Combine mince, breadcrumbs, garlic, egg, oregano, feta, and salt and pepper. Mix well. Shape mixture into balls. Place onto prepared tray. Spray with oil. Bake for 15 minutes or until cooked through.
Make salad: Combine tomatoes, cucumber and mint. Whisk together oil, lemon juice, and salt and pepper. Pour over salad. Serve meatballs with salad, bread and dip.
1 cup fresh breadcrumbs
1 garlic clove, crushed
1 egg, lightly beaten
2 tablespoons oregano leaves, chopped
100g feta cheese, crumbled
olive oil cooking spray
pita bread and tzatziki dip, to serve
Salad
250g punnet cherry tomatoes, halved
1 Lebanese cucumber, cut into thin sticks
1/4 cup mint leaves, shredded
1 tablespoon olive oil
1 small lemon, juiced
Method
Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
Combine mince, breadcrumbs, garlic, egg, oregano, feta, and salt and pepper. Mix well. Shape mixture into balls. Place onto prepared tray. Spray with oil. Bake for 15 minutes or until cooked through.
Make salad: Combine tomatoes, cucumber and mint. Whisk together oil, lemon juice, and salt and pepper. Pour over salad. Serve meatballs with salad, bread and dip.
Chloe's pumpkin and chickpea hotpot
I got this recipe from my good friend Chloe - tried it out today and it is delish!!
Cook up 2 cloves of garlic and 1 onion with some oil in a pot. Add a tb of red curry paste and a bit of hot water. Add a bag of sweet potato or a pumpkin chopped up into cubes. Add a tb cummin and a tb of coriander.
Add a tin of coconut milk, 2/3 cup soy sauce and 2/3 chic stock. Add some chopped up carrot (and anything else you fancy). Simmer until pumpkin is cooked and then add a can of chickpeas and cook another 15 mins.
Serve with rice.
Cook up 2 cloves of garlic and 1 onion with some oil in a pot. Add a tb of red curry paste and a bit of hot water. Add a bag of sweet potato or a pumpkin chopped up into cubes. Add a tb cummin and a tb of coriander.
Add a tin of coconut milk, 2/3 cup soy sauce and 2/3 chic stock. Add some chopped up carrot (and anything else you fancy). Simmer until pumpkin is cooked and then add a can of chickpeas and cook another 15 mins.
Serve with rice.
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