750g pork and veal mince
1 zucchini, grated
1 egg, lightly beaten
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried Italian herbs
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 cup panko breadcrumbs
2 cups tomato pasta sauce
1/4 cup shredded fresh basil leaves, plus extra small basil leaves to serve
3/4 cup grated pizza cheese
300g green beans, steamed to serve
Preheat oven to 180C (160C fan-forced).
Grease a 2-litre metal oval baking dish.
Place mince, zucchini, egg, tomato paste, Worcestershire sauce, dried herbs, 1/2 the onion and garlic, and 2/3 of the breadcrumbs in a large bowl.
Season with salt and pepper & mix well.
Press mince mixture into prepared dish.
Bake for 20 minutes or until top is lightly browned.
Meanwhile, combine pasta sauce, basil and remaining onion and garlic in a bowl.
Season with salt and pepper.
Remove meatloaf from oven.
Carefully drain any excess fat from dish.
Spoon tomato mixture over meatloaf.
Sprinkle with cheese and remaining breadcrumbs.
Bake for 25 to 30 minutes or until lightly browned and cooked through.
Sprinkle meatloaf with extra basil leaves & serve with beans.
Friday, March 01, 2019
Lemon Slice
1/2 cup Sweetened Condensed Milk
100g butter
200g granita biscuits
1 cup desiccated coconut
2 teaspoons finely grated lemon rind
LEMON ICING
2 cups pure icing sugar
20g butter, softened
2 1/2 tablespoons lemon juice
Grease a 3cm deep, 15.5cm x 25cm (base) slab pan.
Line base and sides with baking paper, extending paper 2cm above edges of pan.
Place condensed milk and butter in a small saucepan over medium heat.
Cook, stirring, for 5 minutes or until smooth and combined.
Remove from heat.
Using a food processor, process biscuits until fine crumbs.
Transfer to a bowl.
Add coconut and lemon rind.
Stir to combine.
Add hot butter mixture.
Mix well to combine.
Press mixture over the base of prepared pan.
Cover & refrigerate for 1 1/2 hours or until firm.
Make lemon icing: Sift icing sugar into a bowl.
Add butter and lemon juice.
Beat with a wooden spoon until smooth and combined.
Spread icing over slice.
Stand at room temperature for 30 minutes or until icing has set.
Cut into pieces & serve.
100g butter
200g granita biscuits
1 cup desiccated coconut
2 teaspoons finely grated lemon rind
LEMON ICING
2 cups pure icing sugar
20g butter, softened
2 1/2 tablespoons lemon juice
Grease a 3cm deep, 15.5cm x 25cm (base) slab pan.
Line base and sides with baking paper, extending paper 2cm above edges of pan.
Place condensed milk and butter in a small saucepan over medium heat.
Cook, stirring, for 5 minutes or until smooth and combined.
Remove from heat.
Using a food processor, process biscuits until fine crumbs.
Transfer to a bowl.
Add coconut and lemon rind.
Stir to combine.
Add hot butter mixture.
Mix well to combine.
Press mixture over the base of prepared pan.
Cover & refrigerate for 1 1/2 hours or until firm.
Make lemon icing: Sift icing sugar into a bowl.
Add butter and lemon juice.
Beat with a wooden spoon until smooth and combined.
Spread icing over slice.
Stand at room temperature for 30 minutes or until icing has set.
Cut into pieces & serve.
Monday, January 28, 2019
Crispy Chicken & Vegetable Soup
Serves 4
1L chicken stock
2 tbsp olive oil
4 skinless chicken breasts
2 tbsp breadcrumbs
1 tbsp chopped parsley, plus extra to garnish
1 tsp chicken stock powder
4 chat potatoes, washed & cut in half
2 carrots, coarsely grated
16 small white button mushrooms, wiped clean
4 tbsp shallots, washed & chopped
Preheat oven to 180C.
In a cup, mix breadcrumbs, stock powder, chopped parsley & 1 tbsp olive oil.
Line oven tray with baking paper.
Place chicken breasts on paper & brush each with olive oil.
Firmly press onto each piece of chicken 1/4 of breadcrumb mixture.
Place tray on low shelf of even & bake for 30-35 min until chicken is cooked & bread mixture is golden & crispy.
Place liquid stock in soup pot.
Add potatoes, carrots & mushrooms.
Simmer until potatoes are soft.
To serve, ladle soup & vegetables into bowls, add chicken (sliced if desired), & garnish with chopped shallots & extra parsley.
1L chicken stock
2 tbsp olive oil
4 skinless chicken breasts
2 tbsp breadcrumbs
1 tbsp chopped parsley, plus extra to garnish
1 tsp chicken stock powder
4 chat potatoes, washed & cut in half
2 carrots, coarsely grated
16 small white button mushrooms, wiped clean
4 tbsp shallots, washed & chopped
Preheat oven to 180C.
In a cup, mix breadcrumbs, stock powder, chopped parsley & 1 tbsp olive oil.
Line oven tray with baking paper.
Place chicken breasts on paper & brush each with olive oil.
Firmly press onto each piece of chicken 1/4 of breadcrumb mixture.
Place tray on low shelf of even & bake for 30-35 min until chicken is cooked & bread mixture is golden & crispy.
Place liquid stock in soup pot.
Add potatoes, carrots & mushrooms.
Simmer until potatoes are soft.
To serve, ladle soup & vegetables into bowls, add chicken (sliced if desired), & garnish with chopped shallots & extra parsley.
Cream of Chicken Soup
Serves 4
40g butter
3tbsp rice flour (or plain flour)
1L chicken stock
2 eggs
1 hot red chilli, sliced thinly (optional)
1/2 cup cream
1 cup cooked chicken, diced
1 tbsp chopped parsley
4 tbsp grated Parmesan cheese
Melt butter in saucepan, add flour & blend well.
Cool whilst stirring until it turns golden.
Gradually add stock, constantly stirring.
bring soup to boil, add diced chicken and simmer for 2-3 minutes.
Mix eggs with cream & chilli.
Gently add egg mixture to simmering soup while stirring.
Remove from heat & add parsley.
Serve with a generous sprinkling of Parmesan cheese.
Variation:
Add fresh or tinned corn with chicken.
40g butter
3tbsp rice flour (or plain flour)
1L chicken stock
2 eggs
1 hot red chilli, sliced thinly (optional)
1/2 cup cream
1 cup cooked chicken, diced
1 tbsp chopped parsley
4 tbsp grated Parmesan cheese
Melt butter in saucepan, add flour & blend well.
Cool whilst stirring until it turns golden.
Gradually add stock, constantly stirring.
bring soup to boil, add diced chicken and simmer for 2-3 minutes.
Mix eggs with cream & chilli.
Gently add egg mixture to simmering soup while stirring.
Remove from heat & add parsley.
Serve with a generous sprinkling of Parmesan cheese.
Variation:
Add fresh or tinned corn with chicken.
Spiced Beef Mince Pilaf
1 tablespoon olive oil
1 onion, finely sliced
4 cups water or salt reduced chicken stock
2 cinnamon sticks
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
5 strands of saffron (optional)
2 cups basmati rice, washed
1/4 cup diced dried apricots
250g Coles butcher 3 star beef mince
2 teaspoons salt
1/4 cup mint
1/4 cup parsley
1/2 cup pine nuts, toasted
1/4 cup pistachios, roughly diced
1. Place a medium sized frypan over high heat, add oil, when hot add onions. Cook onions for 5 minutes to achieve a golden caramelised colour.
2. Meanwhile, place medium sized saucepan over high heat, add stock or water, cinnamon, turmeric, cumin, coriander and saffron, bring to the boil and then simmer for 5 minutes.
3. When onion is cooked, dice up finely then add to the stock.
4. Add washed rice and apricots stir then simmer until stock is almost evaporated into the rice, lower the heat to low, place a lid on the saucepan and steam rice for 15 minutes.
5. Meanwhile, add a little more olive oil to your frypan, when hot add mince meat and salt and cook for 5 minutes or until mince is cooked through. Set aside.
6. Once rice is cooked, remove cinnamon sticks and place rice on a serving platter or bowl, add mince and stir through to gently combine. Add mint, parsley, pine nuts and pistachios to serve.
1 onion, finely sliced
4 cups water or salt reduced chicken stock
2 cinnamon sticks
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
5 strands of saffron (optional)
2 cups basmati rice, washed
1/4 cup diced dried apricots
250g Coles butcher 3 star beef mince
2 teaspoons salt
1/4 cup mint
1/4 cup parsley
1/2 cup pine nuts, toasted
1/4 cup pistachios, roughly diced
1. Place a medium sized frypan over high heat, add oil, when hot add onions. Cook onions for 5 minutes to achieve a golden caramelised colour.
2. Meanwhile, place medium sized saucepan over high heat, add stock or water, cinnamon, turmeric, cumin, coriander and saffron, bring to the boil and then simmer for 5 minutes.
3. When onion is cooked, dice up finely then add to the stock.
4. Add washed rice and apricots stir then simmer until stock is almost evaporated into the rice, lower the heat to low, place a lid on the saucepan and steam rice for 15 minutes.
5. Meanwhile, add a little more olive oil to your frypan, when hot add mince meat and salt and cook for 5 minutes or until mince is cooked through. Set aside.
6. Once rice is cooked, remove cinnamon sticks and place rice on a serving platter or bowl, add mince and stir through to gently combine. Add mint, parsley, pine nuts and pistachios to serve.
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