Marion Grasby's quick ragu noodles with lemon pangrattato

Serves 4 generously

2 tablespoons extra virgin olive oil, plus extra, to serve
500g mince of your choice
4 garlic cloves, finely chopped
2 x 400g cans plain whole peeled tomatoes
75g (1/4 cup) shiro miso paste (I used white)
3 tablespoons soy sauce
2 tablespoons plain tomato paste
2 whole star anise
400g fresh Chinese egg noodles
Finely grated parmesan, to serve

LEMON PANGRATTATO
1 tablespoon extra virgin olive oil
25g (1/2 cup) panko breadcrumbs
1 lemon, rind finely grated
1 tablespoon finely chopped fresh continental parsley leaves
1 teaspoon sea salt flakes

Place a large saucepan of water over a high heat. Cover and bring to the boil.
Heat the oil in a deep frying pan over high heat. Add the mince and spread it out in the pan. Season with salt and allow to sear for 3-4 minutes or until a deep colour on the bottom of the mince. Use a heatproof spatula or wooden spoon to break up the mince.
Add the garlic and cook for 1 minute or until aromatic. Add the tomatoes, miso, soy sauce, tomato paste and star anise. Simmer, stirring occasionally, for 10 minutes. Remove the star anise and discard. Taste and season with salt, if desired. Cover to keep the ragu warm.
Meanwhile, to make the lemon pangrattato, heat the oil in a small frying pan over high heat. Add the panko breadcrumbs and cook, tossing, for 2-3 minutes or until golden. Remove from heat and stir through the lemon rind, parsley and sea salt flakes.
Cook the noodles in a saucepan of boiling water for 2-3 minutes or until just al dente. Reserve 125ml (1/2 cup) of the noodle cooking water then drain the noodles.
Return the noodles to the saucepan with a large spoonful of ragu. Drizzle over some extra oil and a little of the reserved noodle cooking water. Toss the noodles over medium heat until well combined and the sauce is glossy.
Divide the noodle mixture among serving bowls. Spoon over the remaining ragu. Top with parmesan and a generous sprinkle of the lemon pangrattato.

Baked Salmon with Garlic and Dijon

Serves 4

4 salmon fillets
2 Tbsp fresh parsley chopped
2 Tbsp light olive oil not extra virgin
2 Tbsp fresh lemon juice
3 garlic cloves pressed
1/2 Tbsp Dijon mustard
1/2 tsp salt we use sea salt
1/8 tsp black pepper
1/2 Lemon sliced into 4 rings

Preheat oven to 220˚C and line a rimmed baking sheet with baking paper.
Arrange salmon on a lined baking sheet, skin-side-down.
In a small bowl, combine parsley, garlic, oil, lemon juice, Dijon, salt and pepper.
Generously spread the marinade over the top and sides of the salmon then top each piece with a slice of lemon.
Bake for 12-15 min or until just cooked through and flaky; don't over-cook.
Serve with mashed potato and steamed vegetables of your choice.

Pumpkin Soup

Serves 6

2 tablespoons olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L Massel chicken style liquid stock or vegetable liquid stock
1/2 cup (125ml) thin cream

Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.
Add garlic and spices and cook, stirring, for 30 seconds.
Add pumpkin, potato and stock and bring to the boil.
Turn heat to low, cover and simmer for 30 minutes.
Allow to cool slightly, then blend in batches.
Return soup to pan, stir through cream and reheat gently.
Season and add a little more nutmeg if desired.

Nina’s Sloppy Joes

Favourite of my kids!

Makes 6-8 burgers

500g lean beef mince

2 tbsp brown sugar

2 tbsp mustard

1/2 cup tomato sauce

Burger buns of your choice

Coleslaw of your choice

Brown beef over medium heat in a deep frypan or saucepan with a little oil. 

Drain if liquid has accumulated. 

Add brown sugar, mustard and ketchup, stirring to combine

Allow to simmer for 5 min on low heat. 

Serve on buns topped with ‘slaw. 

Arroz Con Leche (Peruvian Rice Pudding)

200 g rice (1 cup)
650 ml water
juice of 1 orange
1 cinnamon stick
2 cloves
1 tin evaporated milk (400 ml)
1 tin sweetened condensed milk (400 g)
1 teaspoon vanilla essence
cinnamon powder, to serve

 Pour the water into a heavy saucepan.
Add the juice of one orange, the cinnamon stick and the cloves.
Bring to a boil.
Wash the rice thoroughly and add to the boiling water.
Bring to a boil again.
Then reduce heat and let simmer without lid until the water is gone and the rice is soft (about 15 – 20 minutes).
Remove the cloves and the cinnamon stick.
Add the evaporated milk.
Constantly stirring, bring to a boil, reduce heat and simmer continuing stirring until the mixture thickens (about 10 minutes).
Then add the sweetened condensed milk.
Without stopping stirring, continue cooking over low heat until your rice pudding gets creamy (about 10 minutes).
Stir in the vanilla essence.
Put the rice pudding in a bowl or small glasses, sprinkle with cinnamon powder and serve hot or cold.

Parmigiana Meatloaf

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.

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.

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.

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.

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.