Chicken & Leek Pie
April 18, 2009 · Posted in Cooking Recipes · Comment
Chicken & Leek Pie
- · Make more stock; add an extra 3 cups water to drumsticks. Freeze leftover stock up to 3 months.
Serves 4
Preparation: 15 minutes + 10 to cool
Cooking: 45 minutes
Ingredients:
- · 6 chicken drumsticks, skin removed
- · 80g butter
- · 1 leek, pale section only, thinly sliced
- · 400g kumara, peeled, cut into 1cm cubes
- · 1 clove garlic, crushed
- · ¼ cup plain flour
- · ¼ cup chopped flat-leaf parsley
- · 4 slices day-old white bread, crusts trimmed, cut into 1 cm cubes
- · 1/3 cup shredded parmesan
Method:
- Place chicken in a large, deep frying pan. Ass 2 cups water. Bring to the boil. Reduce heat; simmer, covered, for 25 minutes. Remove from heat. Cool for 10 minutes. Transfer chicken to a chopping board; reserve cooking liquid. Remove meat from bones. Discard bones; roughly shred meat. Wipe pan clean.
- Preheat oven to 180°C/160°C fan forced. Grease a 25cm (top measurement), 7-cup pie dish. Melt 60g butter in a large frying pan over moderate heat. Cook and stir leek and kumara for 5 minutes. Add garlic; cook and stir for 30 seconds or until fragrant.
- Sprinkle flour over vegetables. Cook and stir for 2 minutes or until sauce thickens. Stir in reserved cooking liquid. Bring to the boil. Reduce heat; simmer for 3 minutes or until sauce thickens. Remove from heat. Stir in chicken and parsley.
- Melt remaining butter. Place bread in a medium bowl; drizzle with butter. Add parmesan; toss to combine. Spoon chicken mixture into prepared dish; top with bread mixture. Bake for 10 minutes or until top is golden.
Spinach & Ham Pizza
April 16, 2009 · Posted in Cooking Recipes · Comment
Spinach & Ham Pizza
Serves 4
Preparation: 10 minutes
Cooking: 15 minutes
Ingredients:
- · 4 pieces Sorj Lite wholemeal flat bread (one per person)
- · Crisco cooking oil spray
- · 500g frozen chopped spinach, thawed 2/3 cup Bulla low-fat cottage cheese
- · 2 cloves garlic, crushed
- · ½ cup Leggo’s Sugo di Pomodoro Sauce
- · 1 1/3 cups Perfect Italiano Pizza Plus cheese
- · 250g Don Shaved Ham
- · 1/3 cup sliced pimento-stuffed green olives
Method:
- Preheat oven to 200°C/180°C fan forced. Place bread on baking trays. Lightly spray with oil. Bake for 5 minutes. Meanwhile, using hands, squeeze out excess liquid from spinach.
- Finely chop spinach; place in a medium bowl. Add cottage cheese and garlic and mix well.
- Spread each piece of bread with sauce. Divide spinach mixture evenly between each piece of bread; sprinkle with half the shredded cheese. Top with ham, olives and remaining shredded cheese. Bake for 8-10 minutes or until crust is crisp and cheese golden brown. Cut to serve.
Glazed Chicken With Corn Salad
April 14, 2009 · Posted in Cooking Recipes · Comment
Glazed Chicken With Corn Salad
- · Use 310g can corn kernels instead of baby corn.
- · You can use a plum or a mixture of soy sauce and honey as a glaze.
Serves 4
Preparation: 15 minutes + 30 minutes to marinate
Cooking: 45 minutes
Ingredients:
- · 8 chicken drumsticks
- · ½ cup hoisin sauce
- · Cooking oil spray
- · 1 tablespoon sesame seeds
- · 500g pumpkin, peeled, cut into 1cm cubes
- · 200g green beans, trimmed
- · 115g packet baby corn, cut into 2cm pieces
- · 1 medium red onion, halved, thinly sliced
- · 1 clove garlic, crushed
- · 2 tablespoons light soy sauce 3 teaspoons sesame oil
- · ½ cup chopped coriander leaves
Method:
- Combine chicken and hoisin sauce in a large glass bowl. Cover with plastic food wrap; chill for 30 minutes.
- Preheat oven to 180°C/160°C fan forced. Cover a baking tray with foil; grease foil with spray. Arrange chicken on prepared tray (reserve and sauce in bowl). Bake for 30 minutes, rushing occasionally with reserved sauce. Sprinkle with sesame seeds; bake for a further 10 minutes or until cooked and sticky.
- Meanwhile, place pumpkin in a streaming basket over a saucepan of simmering water. Steam for 7 minutes. Add beans and corn; steam for 2-3 minutes more or until vegies are tender and beans bright green. Refresh under cold running water. Drain well. Transfer vegies to a large bowl; add onion, garlic, soy sauce, oil and coriander. Season with salt; toss to combine.
- Spoon salad onto plates; top with chicken.
Roast Chicken Pasta
April 12, 2009 · Posted in Cooking Recipes · Comment
Roast Chicken Pasta
- · Omit sun-dried tomatoes.
- · Use frozen chopped spinach if you like; thaw, then squeeze out excess liquid.
Serves 4
Preparation: 15 minutes
Cooking: 45 minutes
Ingredients:
- · 6 chicken drumsticks
- · Cooking oil spray
- · 375g penne
- · 1 medium red onion, finely chopped
- · 4 rashers bacon, rind removed, chopped
- · 2 cloves garlic, crushed
- · 1 cup chicken stock
- · 1 cup cream
- · ½ cup drained sun-dried tomatoes, chopped
- · 1 bunch English spinach, shredded
- · ½ cup shredded parmesan
Method:
- Place chicken in a roasting pan. Spray with oil. Roast for 30 minutes or until golden brown and cooked. Cool for 10 minutes. Remove meat from bones. Discard bones. Chop meat roughly.
- Meanwhile, cook pasta in a large saucepan of boiling water for 10-12 minutes or until tender but firm to the bite; drain. Return to pan.
- Spray onion with oil, Heat a large frying pan over moderate heat. Cook and stir onion for 2 minutes. Add bacon and garlic: cook and stir for 5 minutes more. Add stock and cream. Bring to the boil. Reduce heat; simmer for 5 minutes. Stir in tomato and chicken. Remove sauce from heat.
- Add sauce, spinach and half the parmesan to pasta. Season with salt; toss to combine. Spoon into bowls; top with remaining parmesan. Serve at once.
Pad Si Ew
April 10, 2009 · Posted in Cooking Recipes · Comment
Pad Si Ew
- · Use frozen mixed vegies.
- · Add toasted sesame seeds of you like.
- · You can use thinly sliced beef rump steak; cooking times will vary
Serves 4
Preparation: 20 minutes
Cooking: 40 minutes
Ingredients:
- · 6 chicken drumsticks
- · Cooking oil spray
- · 450g packet fresh rice noodles
- · ½ cup chicken stock
- · 2 tablespoons soy sauce
- · 2 tablespoons Chang’s oyster sauce
- · 1 medium red onion, halved, cut into thin wedges
- · 175g bunch broccolini, cut into 3 equal lengths
- · 2 cloves garlic, crushed
- · 3cm piece fresh ginger, cut into matchsticks
- · 2 baby bok choy, roughly shredder
- · 150g snow peas, trimmed
- · 1 cup bean sprouts, rinsed
- · 1 fresh long red chilli, thinly sliced
Method:
- Place chicken in a roasting pan. Spray with oil. Roast for 30 minutes or until golden brown and cooked. Cook for 10 minutes. Remove meat from bones. Discard bones. Chop meat roughly.
- Meanwhile, soak noodles in boiling water for 2-3 minutes or until soft. Using a fork, spereate strands. Drain well. Combine stock and sauces in a small bowl.
- Heat a wok over moderately high heat. Spray onion with oil. Stir-fry onion for 2 minutes. Add broccolini, garlic and ginger to work; stor-fry for 2 minutes.
- Add chicken, noodle and remaining vegies, except chilli, to wok; stor-fry for 1-2 minutes or until hot. Add stock mixture; bring to the boil. Remove from heat. Spoon into bowls; top with chilli. Serve at once.
Chermoulla Paste
April 8, 2009 · Posted in Cooking Recipes · Comment
Chermoulla Paste
- · Stir leftover paste with natural yogurt or sour cream to make a dip.
- · Chermoulla is a North African spice paste. Use on fish or chicken.
- · Store leftover paste, covered, in fridge.
Makes about 2/3 cup
Preparation: 10 minutes
Ingredients:
- · 1 cup chopped coriander
- · 1 small red onion, halved, chopped
- · 2 fresh long green chillies, chopped
- · 2 fresh long red chillies, chopped
- · 2 cloves garlic, chopped
- · 1 small lemon, zest finely grated, juiced
- · 1 tablespoon vegetable oil
- · 2 teaspoons ground cumin
- · 1 teaspoon ground turmeric
Method:
- Process all ingredients to form a paste.
Chermoulla Lamb With Beans
April 6, 2009 · Posted in Cooking Recipes · Comment
Chermoulla Lamb With Beans
- · Cook lentils rather than buying. Simmer 1 cup raw brown lentils for 30 minutes or 1 cup red lentils for 8 minutes or until just tender. Drain; cool under cold water.
- · Cook lemons on grill if you like.
Serves 4
Preparation: 20 minutes + 30 to marinate
Cooking: 10 minutes
Ingredients:
- · Chermoulla Paste (recipe follows)
- · 8 x 150g lamb loin chops
- · Cooking oil spray
- · 250g green beans, topped, cut in half diagonally
- · 2 large ripe tomatoes, chopped
- · 400g can brown lentils, rinsed
- · ½ cup coarsely chopped flat-leaf parsley
- · 2 tablespoons lemon juice
- · 2 tablespoons vegetable oil
- · 1 clove garlic, crushed
- · Natural yogurt & lemon wedges, to serve
Method:
- Make Chermoulla Paste as recipe directs. Place lamb and half paste in a glass bowl; turn lamb to coat. Cover with plastic food wrap; chill for 30 minutes.
- Preheat a char-grill or barbecue on high. Spray lamb with oil; grill lamb, brushing with remaining paste, for 3-4 minutes each side for medium or until cooked to your liking. Transfer lamb to a plate. Cover with foil; rest for 5 minutes.
- Meanwhile, cook beans in a medium saucepan of boiling water for 2 minutes or until bright green and tender. Drain; refresh in cold water. Transfer beans to a medium bowl; add tomato, lentils, parsley, juice, oil and garlic. Toss to combine. Season with alt and pepper.
- Spoon bean salad onto plates. Top with lamb. Serve with yogurt and lemon wedges.
Cajun Meatloaf
April 4, 2009 · Posted in Cooking Recipes · Comment
Cajun Meatloaf
- · Use leftover meatloaf as a sandwich filling.
- · Process 1 slice white bread for crumbs.
· Serve with sour cream.
Serves 6
Preparation: 20 minutes + 10 to cool
Cooking: 1 hour 10 minutes
Ingredients:
- · 800g lamb forequarter chops, fat trimmed
- · 1 small brown onion, chopped
- · 2 eggs, lightly beaten
- · ½ cup fresh soft breadcrumbs
- · 1 clove garlic, crushed
- · 2 teaspoons Cajun seasoning
- · 1 large potato, peeled, cut into 5mm pieces
- · 150g kumara, finely chopped
- · 2 bacon rashers, rind removed, chopped
- · 1 tablespoon finely chopped rosemary
- · 1 tablespoon vegetable oil
- · Mixed salad leaves, to serve
Method:
- Preheat oven to 190°C/170°C fan forced. Grease and line a 5-cup, 19×19cm (base measurement) loaf pan with baking paper, extending it at long sides for handles. Cut lamb from bone, reserving bone to make stock. Chop lamb. Process lamb and onion until finely minced
- Transfer mince mixture to a large bowl; add egg, breadcrumbs, garlic and seasoning; mix well. Spoon mixture into prepared pan; smooth surface. Combine potato, kumara, bacon and rosemary in a medium bowl; press over top of loaf. Drizzle with oil; cover with foil. Bake for 20 minute.
- Remove foil; bake for 45-50 minutes or until firm and cooked. Cool in pan for 10 minutes. Transfer to a chopping board to slice. Serve with salad leaves.
Shepherd’s Pie
April 2, 2009 · Posted in Cooking Recipes · Comment
Shepherd’s Pie
Serves 6
Preparation: 20 minutes
Cooking: 45 minutes
Ingredients:
- · 1.2kg lamb forequarter chops, fat trimmed
- · 1 tablespoon vegetable oil
- · 1 medium brown onion, finely chopped
- · 1 large carrot, finely chopped
- · 1 stick celery, finely chopped
- · 2 cloves garlic, crushed
- · 400g can diced tomatoes
- · ½ cup beef stock
- · 1/3 cup tomato paste
- · 2 tablespoons Worcestershire sauce
- · 2 bay leaves
- · 1/3 cup shopped flat-leaf parsley
- · 3 large potatoes, peeled, cut into 2cm pieces
- · 40g butter, plus extra, melted, to brush
- · 2 tablespoons milk
Method:
- Preheat oven to 180°C/160°C fan forced. Grease 6 x 1 ½-cup ovenproof bowls; place on baking tray. Cut lamb from bone, reserving bones to make stock. Chop lamb. Process until minced finely.
- Heat oil in a large frying pan over moderate heat. Cook and stir onion, carrot and celery for 3 minutes. Add garlic; cook and stir for 30 seconds or until fragrant. Add mince, cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Stir in tomato, stock, paste, sauce and bay leaves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 15 minutes or until sauce thickens slightly. Remove from heat. Stir in parsley. Remove bay leaves.
- Meanwhile, steam potato in a steaming basket over a saucepan of simmering water for 8-10 minutes or until tender. Transfer to a large heatproof bowl; add butter and milk. Mash until smooth; season with salt.
- Spoon lamb mixture into prepared bowls. Top with mash. Brush with melted extra butter. Bake for 15-20 minutes or until golden and bubbly. Serve at once.
