Well, since our weather has gone haywire and we are now cooking winter recipes in mid summer, I thought I'd help out. This one is amazing and with the addition of mashed spuds and a green vegetable, you have all the nutrition you could want!
Moosh together 500g beef mince, 500g sausage meat, 1 cup breadcrumbs, 2 finely diced onions, 2 tsp "Clive of India" curry powder (I find that's the best brand), 1 TBS chopped parsley, 1 egg and a 50/50cup of milk and water.
It'll be sloppy but when it's thoroughly mixed, shape into a loaf in a high sided baking dish, you need room around the dish for the sauce. Cook as it is for 30 mins on 180 C or 350 F.
In a saucepan mix 1/2 cup of water, 1/2 cup tomato sauce, 1/4 cup worcestershire sauce, 2 TBS vinegar, 1/4 cup brown sugar, 1 TSP instant coffee, 1 TBS butter and 2 TBS lemon juice.
Take a deep breath and bear with me here. (pour a drink)
Dissolve it all in a pan over heat, bring to the boil and switch it off. When your meat is cooked, pour it over the top and cook for a further 45 minutes, basting every 15.
Trust me, sooooooo worth it!! It's rich, full of flavour and is great hot or cold, in toasties, in a sandwich, as a snack, as a meal. It freezes well but never lasts that long in our house! Kids love it and so do adults.
Ok, so it's on the slow side, not the fast side but make it on a Sunday, make it in advance and while cooking something easy for dinner that night and have this the next night. There are only 3 dishes when you make it anyway, your mixing bowl, a saucepan and the baking pan. Yum!
Tuesday, February 10, 2009
Thursday, February 5, 2009
Quickest stir fry ever!
This is chicken, again but it is so quick and easy!
3 Chicken thighs, sliced
1 Onion, halved and sliced
1 bunch Choy Sum, sliced but leaves and stems kept separate
1 small can water chestnuts
1 heaped tsp ginger from a jar
1 heaped tsp lemon grass from a jar
1 heaped dessert spoon garlic and black bean sauce from a jar
1 tsp chicken stock powder
Sautee onion and chicken, add spices and 1/4 cup water after 10 minutes add Choy Sum stems and some more water if it's dried out.
Cook rice, 1.5 cups jasmine rice, rinsed, in a pot with a regular can coconut milk (or cream, whichever) and make the rest of the liquid up to 3 cups total using water, place on low heat to simmer with the lid on for 20 minutes.
Add drained water chestnuts and Choy Sum leaves to the chicken when rice is almost cooked.
Serve. Do not rinse the rice.
Great for warm nights when you want a light meal with loads of flavour!
3 Chicken thighs, sliced
1 Onion, halved and sliced
1 bunch Choy Sum, sliced but leaves and stems kept separate
1 small can water chestnuts
1 heaped tsp ginger from a jar
1 heaped tsp lemon grass from a jar
1 heaped dessert spoon garlic and black bean sauce from a jar
1 tsp chicken stock powder
Sautee onion and chicken, add spices and 1/4 cup water after 10 minutes add Choy Sum stems and some more water if it's dried out.
Cook rice, 1.5 cups jasmine rice, rinsed, in a pot with a regular can coconut milk (or cream, whichever) and make the rest of the liquid up to 3 cups total using water, place on low heat to simmer with the lid on for 20 minutes.
Add drained water chestnuts and Choy Sum leaves to the chicken when rice is almost cooked.
Serve. Do not rinse the rice.
Great for warm nights when you want a light meal with loads of flavour!
Monday, February 2, 2009
Warm Chicken Salad
I love this salad, it has all the good stuff in it and doesn't mind if you change it a little. Feel free to use the amounts as a guide only, in fact, change any of the ingredients and while it won't be the same salad it will most likely not kill you.
Coat 3 or 4 chicken breasts (skin off) or about 8 chicken thighs (skin off) with Cajun seasoning and place them near a fry pan that is on the stove and hopefully heating up.
Put on each serving plate some spinach (fresh)
some finely sliced on the diagonal snow peas
some finely sliced red capsicum,
some bean shoots (if you can find them in the help yourself section, don't bother buying a packet because you will never use the rest no matter how much you mean to)
some finely sliced spring onion (shallots my aunt fanny, they're bloody spring onions and the sooner the food wankers accept that fact the sooner they can stop confusing the rest of us who go searching for French shallots and then wonder why the recipe never works the way they say it should!)
Any other pretty colours you like and finish with some cashews.
Cook your chicken in the (by now) warm/hot fry pan and then slice it and neatly place it over the top of your salad.
Serve with a dressing made of 1:1 olive oil and lemon or lime juice plus a healthy handful of chopped coriander.
FLAVOUR!!!!!!! And it's good cold too.
Coat 3 or 4 chicken breasts (skin off) or about 8 chicken thighs (skin off) with Cajun seasoning and place them near a fry pan that is on the stove and hopefully heating up.
Put on each serving plate some spinach (fresh)
some finely sliced on the diagonal snow peas
some finely sliced red capsicum,
some bean shoots (if you can find them in the help yourself section, don't bother buying a packet because you will never use the rest no matter how much you mean to)
some finely sliced spring onion (shallots my aunt fanny, they're bloody spring onions and the sooner the food wankers accept that fact the sooner they can stop confusing the rest of us who go searching for French shallots and then wonder why the recipe never works the way they say it should!)
Any other pretty colours you like and finish with some cashews.
Cook your chicken in the (by now) warm/hot fry pan and then slice it and neatly place it over the top of your salad.
Serve with a dressing made of 1:1 olive oil and lemon or lime juice plus a healthy handful of chopped coriander.
FLAVOUR!!!!!!! And it's good cold too.
Golden Syrup Dumplings
I know it's hot, I know dessert, a hot dessert, is the last thing on anyone's mind when it's hot. Anyone's, except mine. I've been dreaming of sweets but the chocolate is all melty, ice creams are all melty, in fact, everything is all melty and icky! I don't like melty and icky. I like food that knows what it is, it follows the rules, it stays put! So, hot desserts that stay put are on my mind.
Rub together 1 cup SR flour, 1 tsp salt and 1 tbs butter or margarine until it resembles sand. Best use cold butter because once you're done rubbing it may have melted a little.
Add 1 egg and 2 - 3 tbs milk mixing until you have a stiff dough. Dollop into an ungreased casserole dish.
In a big jug mix 2 cups boiling water, 1 TBS butter or margarine, 1 TBS golden syrup (that's what I'm talkin' 'bout!) and 1/2 a cup of sugar. Pour it over the dumplings.
Bake for 30 minutes on 180 Celsius or 350 Fahrenheit.
Better than Nanna used to make!!
Rub together 1 cup SR flour, 1 tsp salt and 1 tbs butter or margarine until it resembles sand. Best use cold butter because once you're done rubbing it may have melted a little.
Add 1 egg and 2 - 3 tbs milk mixing until you have a stiff dough. Dollop into an ungreased casserole dish.
In a big jug mix 2 cups boiling water, 1 TBS butter or margarine, 1 TBS golden syrup (that's what I'm talkin' 'bout!) and 1/2 a cup of sugar. Pour it over the dumplings.
Bake for 30 minutes on 180 Celsius or 350 Fahrenheit.
Better than Nanna used to make!!
Thursday, January 29, 2009
Eggplant curry
This is delicious, no "heat" but you could definitely add some if you like to.
1 eggplant in small cubes, 1 red capsicum in large dice, 1 onion diced.
Sautee onion and eggplant, add ½ teaspoon crushed ginger from a jar, 1 teaspoon each garam marsala and turmeric and 1 Massal chicken stock cube.
When almost cooked, add red capsicum and small can Carnation light and creamy milk and ¼ - ½ half cup water.
Serve over rice that is half Jasmine, half Basmati cooked with a handful of sultanas.
Cooking dishes – 1 frypan and 1 pot.
1 eggplant in small cubes, 1 red capsicum in large dice, 1 onion diced.
Sautee onion and eggplant, add ½ teaspoon crushed ginger from a jar, 1 teaspoon each garam marsala and turmeric and 1 Massal chicken stock cube.
When almost cooked, add red capsicum and small can Carnation light and creamy milk and ¼ - ½ half cup water.
Serve over rice that is half Jasmine, half Basmati cooked with a handful of sultanas.
Cooking dishes – 1 frypan and 1 pot.
Sweet and Savoury Rice salad
This is amazing!!
Cook 2 and a half scoops of rice (the scoop you get in the rice packet, ½ a cup per scoop??) boil with 3 heaped teaspoons of vegetable stock powder, add 1 egg per person (in the shell) and boil 3 minutes then remove. Continue cooking rice until cooked. Rinse well.
Throw the rice into a large mixing bowl with 1 teaspoon vegetable stock powder, 1 handful of each of the following - “Lucky” brand Add Nuts, frozen peas and sultanas. 1 small can each chickpeas, corn and pineapple. Half handful finely diced red onion.
I regret not adding a handful finely diced red capsicum.
To serve, place in bowls, tear 1 egg over each serving, sprinkle with finely sliced ham (a good one).
Cook 2 and a half scoops of rice (the scoop you get in the rice packet, ½ a cup per scoop??) boil with 3 heaped teaspoons of vegetable stock powder, add 1 egg per person (in the shell) and boil 3 minutes then remove. Continue cooking rice until cooked. Rinse well.
Throw the rice into a large mixing bowl with 1 teaspoon vegetable stock powder, 1 handful of each of the following - “Lucky” brand Add Nuts, frozen peas and sultanas. 1 small can each chickpeas, corn and pineapple. Half handful finely diced red onion.
I regret not adding a handful finely diced red capsicum.
To serve, place in bowls, tear 1 egg over each serving, sprinkle with finely sliced ham (a good one).
Friday, November 14, 2008
Salad!
Mmmmm, salad......
Well, I looked through the last post and the spelling was atrocious, except where I deliberately misspelled, that's different.
Anyway, made a salad tonight. I roasted some beetroot the other day because I felt like it and it was cheap, didn't use it because by the time it was done I didn't want it anymore.
So, 200 grams fresh green beans
3 roasted or boiled and peeled baby beets wedged up
1/2 a packet hi fibre pasta (I used Vetta Gnocchi, which isn't really Gnocchi because it's dried, cup shaped stuff, but it's cute and it was on sale in Safeway)
100grams Fetta (I use Dodoni because it's real Fetta, you can use whatever you like)
2 soup spoons (genuine measurement I'm sure) salted baby capers, rinsed
Now, make your salad, on the plate throw the hot pasta, top with hot beans, top with cold wedged baby beets, crumble fetta over the top and sprinkle with capers.
In a deli near me I found a pack of tiny bottles for a total of $2.50, lemon oil, garlic oil, chili oil, olive oil and balsamic vinegar so I leave that on the table as a condiment. We dressed our salad at the table using this and it worked well. You could make a dressing of 1:1 parts oil and vinegar, add chili and/or garlic and/or lemon at will as it worked well (mixed my oils).
Total cost was something like $5 and it would have fed about 6 people had we not been pigs. All the veg was on sale as was the pasta.
PLUS, I can apparently make this one again. YAY!
Til next time.
xx
Well, I looked through the last post and the spelling was atrocious, except where I deliberately misspelled, that's different.
Anyway, made a salad tonight. I roasted some beetroot the other day because I felt like it and it was cheap, didn't use it because by the time it was done I didn't want it anymore.
So, 200 grams fresh green beans
3 roasted or boiled and peeled baby beets wedged up
1/2 a packet hi fibre pasta (I used Vetta Gnocchi, which isn't really Gnocchi because it's dried, cup shaped stuff, but it's cute and it was on sale in Safeway)
100grams Fetta (I use Dodoni because it's real Fetta, you can use whatever you like)
2 soup spoons (genuine measurement I'm sure) salted baby capers, rinsed
Now, make your salad, on the plate throw the hot pasta, top with hot beans, top with cold wedged baby beets, crumble fetta over the top and sprinkle with capers.
In a deli near me I found a pack of tiny bottles for a total of $2.50, lemon oil, garlic oil, chili oil, olive oil and balsamic vinegar so I leave that on the table as a condiment. We dressed our salad at the table using this and it worked well. You could make a dressing of 1:1 parts oil and vinegar, add chili and/or garlic and/or lemon at will as it worked well (mixed my oils).
Total cost was something like $5 and it would have fed about 6 people had we not been pigs. All the veg was on sale as was the pasta.
PLUS, I can apparently make this one again. YAY!
Til next time.
xx
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