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      Mince Chow Min

      Mince Chow Min

      Ingredients

      • 2 tablespoons oil
      • 1 onion, finely chopped
      • 3 sticks celery, finely diced
      • 750g lean beef mince or pork mince
      • 45g packet chicken noodle soup
      • 1/2 cup SunRice White Long Grain Rice, raw
      • 2 tablespoons curry powder
      • 2 cups Campbell’s Real Stock Chicken
      • 1 cup water
      • 1 mini cabbage, core removed and finely shredded
      • Chinese fried noodles (optional)

      Method

      Step 1

      Heat oil in a large frying pan or wok over medium-high heat. Add onion and celery and cook for 2 to 3 minutes. Add mince and cook, breaking up with a wooden spoon, for 4 to 5 minutes.

      Step 2

      Add soup, rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well-combined. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.

      Step 3

      Remove lid and place shredded cabbage over top of mince mixture. Cook, covered, for 3 to 4 minutes. Remove from heat. Stir through cabbage and serve immediately, topped with Chinese fried noodles.

      Classic Shepherd’s Pie

      Classic shepherd's pie

      Ingredients

      • 1 tablespoon olive oil
      • 1 brown onion, halved, finely chopped
      • 1 carrot, peeled, finely chopped
      • 2 celery sticks, trimmed, finely chopped
      • 500g lamb mince
      • 2 tablespoons plain flour
      • 500ml (2 cups) beef stock
      • 1 dried bay leaf
      • 1 tablespoon Worcestershire sauce
      • 1 tablespoon tomato paste
      • Salt & freshly ground black pepper
      • 4 (about 200g each) desiree potatoes, peeled, chopped
      • 40g butter
      • 125ml (1/2 cup) milk
      • Melted butter, to brush

      Method

      Step 1

      Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

      Step 2

      Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

      Step 3

      Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

      Step 4

      Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately

      Classic quiche

      Classic quiche

      Ingredients

      • 2 sheets ready rolled shortcrust pastry
      • 1 tablespoon olive oil
      • 1 brown onion, finely chopped
      • 4 rashers bacon, rind removed, finely chopped
      • 1 cup grated tasty cheese
      • 3 eggs
      • 1 teaspoon plain flour
      • 300ml cream
      • 1/2 cup milk

      Method

      Step 1

      Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.

      Step 2

      Line base and sides of flan with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.

      Step 3

      Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.

      Step 4

      Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.

      Jurassic chicken nibbles

      Jurassic chicken nibbles

      Ingredients

      • 1/3 cup salt-reduced soy sauce
      • 1/4 cup honey
      • 2 garlic cloves, crushed
      • 2cm piece fresh ginger, finely grated
      • 16 (2kg) chicken lovely legs
      • Sliced green onion, to serve

      Method

      Step 1

      Combine soy, honey, garlic and ginger in a jug. Place chicken in a large glass or ceramic bowl. Add half the marinade. Toss chicken to coat. Refrigerate for 1 hour, if time permits. Reserve the remaining marinade.

      Step 2

      Preheat oven to 190C/170C fan-forced. Line a baking tray with baking paper.

      Step 3

      Place chicken on prepared tray. Bake for 40 minutes, brushing with reserved marinade every 10 minutes, or until chicken is browned and cooked through. Serve the chicken sprinkled with green onion.

      Beef stroganoff

      Ingredients

      • 1 1/2 tablespoons olive oil
      • 1 brown onion, halved, thinly sliced
      • 250g button mushrooms, sliced
      • 1/4 cup plain flour
      • 700g lean beef stir-fry strips
      • 1 cup Campbell’s Real Stock Beef Salt Reduced
      • 2 tablespoons worcestershire sauce
      • 2 tablespoons light sour cream
      • pasta, cooked, to serve
      • Steamed green beans, to serve

      Method

      Step 1

      Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Add onion. Cook for 3 minutes. Increase heat to high. Add mushrooms. Cook for 4 minutes, or until tender. Set aside.

      Step 2

      Meanwhile, place flour, and salt and pepper into a shallow dish. Lightly coat beef strips in flour. Add 2 teaspoons of oil to frying pan. Add half the beef. Cook over high heat until meat is browned, stirring occasionally. Remove. Repeat with remaining beef and oil.

      Step 3

      Return beef, onion and mushrooms to frying pan. Add stock and worcestershire sauce. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes, or until sauce has thickened slightly. Season with salt and pepper. Remove from heat. Stir in sour cream.

      Step 4

      Serve stroganoff with pasta and veggies

      Devilled sausages

      Ingredients

      • 600 gms pork sausage
      • 1 tbs canola oil
      • 1 clove garlic crushed
      • 2 onion thinly sliced
      • 1 apple thinly sliced
      • 400 gms canned chopped tomato
      • 1/4 cups tomato sauce
      • 1/4 cups barbecue sauce
      • 2 tbs brown sugar
      • 2 tbs malt vinegar

      Method

      STEP 1

      Pan fry sausages until browned and just cooked. Remove and cool slightly.

      STEP 2

      Chop into pieces and place into a casserole dish.

      STEP 3

      Heat oil in the same frying pan you cooked sausages in and fry garlic, onions and apple until soft.

      STEP 4

      Add to sausages.

      STEP 5

      Mix together remaining ingredients and pour over sausage, apple and onion mix.

      STEP 6

      Cover casserole and cook in oven at 180°C for 25-30 minutes.

      Sweet Curry Chicken

      Ingredients

      • 5(about 2 kg) chicken marylands, cut into thighs and drumsticks
      • 1 tbspbrown mustard seeds
      • 2 tbspcoriander seeds or ground coriander
      • 1 tbspcumin seeds or ground cumin
      • 1 tsppaprika
      • 60 ml(¼ cup) olive oil
      • 5 cmpiece ginger, grated
      • 3garlic cloves, crushed
      • 1 cmpiece turmeric, grated, or 1 tsp ground turmeric
      • 1large onion, finely chopped
      • 440 gcan chopped tomatoes
      • 520 mlcoconut milk
      • 1lemon, juiced
      • coriander and steamed rice, to serve

      Method

      Step 1

      Preheat oven to 160°C. Place chicken in a greased baking dish and roast for 1 hour or until cooked through. Allow to cool. Refrigerate the chicken, then remove and discard the fat, but don’t remove the jelly-like aspic that collects around it.

      Step 2

      Heat a small frying pan over low heat. Add the mustard seeds and cook until the seeds pop, then add the coriander, cumin and paprika, and fry for a further 15 seconds or until fragrant. Set aside.

      Step 3

      Heat oil in an 8L cast-iron or heavy-based saucepan over medium heat. Cook ginger, garlic and turmeric for 2 minutes or until soft, then add onion and fry for 3 minutes or until golden.

      Step 4

      Add tomatoes and toasted spices and cook, stirring, for 5 minutes or until the liquid has reduced to a thick sauce. (If mixture begins to stick, add a dash of water and stir rapidly.)

      Step 5

      Stir in 1 tsp salt, then add the chicken and ‘jelly’. Stirring constantly, add 250 ml water and bring to the boil. Reduce heat to low, then cover and simmer for 20 minutes. Stir in coconut milk and cook, uncovered, for a further 20 minutes or until liquid thickens.

      Step 6

      Stir in the lemon juice, scatter with coriander and serve with steamed rice.

      Vegetarian Pizza

      Ingredients

      • 1 quantity Basic pizza dough
      • 1 teaspoon olive oil
      • 1 small brown onion, finely chopped
      • 1 garlic clove, crushed
      • 1 small zucchini, coarsely grated
      • 1/2 x 400g can diced tomatoes
      • 1 tablespoon shredded fresh basil leaves
      • 1/2 medium red capsicum, thinly sliced
      • 1/2 medium green capsicum, thinly sliced
      • 4 (120g) bocconcini cheese, sliced
      • 1/2 cup grated reduced-fat mozzarella cheese

      Method

      Step 1

      Make pizza dough. Place base on a greased baking tray. Preheat oven to 240°C/220°C fan-forced.

      Step 2

      Heat oil in a saucepan over medium heat. Add onion, garlic and zucchini. Cook, stirring, for 5 minutes or until onion has softened. Add tomatoes. Bring to the boil. Reduce heat to mediumlow. Simmer for 5 minutes or until sauce has thickened. Add basil. Stir to combine.

      Step 3

      Spread pizza base with tomato mixture. Top with capsicum, bocconcini and mozzarella. Bake for 15 to 20 minutes or until cheese has melted and base is crisp. Serve.