Lamb and Cashew Biryani

I love rice and love Indian flavours as you all know.  Anything spicy always hits the spot with me.

Tonight's dinner was a very easy Lamb and Cashew Biryani - one could not fault the flavour.  My favourite part of this recipe - the recipe calls for Indian curry paste so the Biryani could have been what ever flavour paste you had on hand or fancied.  We used Tikka Masala Paste and while it was mild it was very enjoyable.

Although I did add extra vegetables to bulk it out it was a very and I mean very filling dish.  Topped with some greek yoghurt and fresh coriander this was a yummy mid week dinner.

Don't forget to enter our giveaway.

Lamb and Cashew Biryani

(Recipe adapted from taste.com)

 

Serves: 6

ProPoints per Serve: 9

 

1 tablespoon olive oil

1 medium brown onion, thinly sliced

400g lamb steaks, sliced

1/3 cup Indian mild curry paste

1 cup basmati rice

2 1/2 cups chicken stock

1 cinnamon stick

1/4 cup sultanas

75g baby spinach

300 grams frozen vegetable mix (carrots, brocolli and green beans)

1/2 cup no-fat plain Greek-style yoghurt

1/4 cup cashew nuts, toasted, roughly chopped

2 tablespoons small fresh coriander leaves, roughly chopped

 

Heat oil in a large saucepan over medium heat. Add onion. Cook for 10 minutes or until light golden.

 

Add lamb. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.

Add rice. Stir to coat in curry mixture. Add stock, cinnamon and sultanas. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until rice is just tender.

 

Stir in spinach and vegetable mix. Cook for 2 minutes or until vegetables are tender.

 

Serve biryani with yoghurt, nuts and topped with coriander.

 

(click here for a printable version of this recipe)

Sirloin Steak with Tomato Kasundi and Potato Wedges and a Give Away

Once again it has been so long in between posts and I assure you (as always) I haven't given up... it's called being time poor!  But I finally have a meal to share and also a great giveaway.

 

Tonight we had char grilled steak cooked on the open flame of the Weber... Noel's favourite way of cooking steak.  I decided that I wanted us to have something different to accompany the steak and when I came across this recipe I knew it was that "something different" we were having tonight.

 

Kasundi is a spicy Indian relish and not only was it full of flavour - it was easier to make than I had imagined.  Considering the depth and range of it's taste, spicy and sweet,  the steps involved were very basic which of course is always a win in the kitchen.  All up on the table in under 1 hour.

 

We used scotch fillet steak with this recipe as that is what we had on hand and even though we barbecued our meat this made no real change to the meal itself.  I really enjoyed the Kasundi and found it an enjoyable side to accompany the steak.  I presume that it would be a nice element to add to various meats.

Oh keep reading below to see details of our fantastic give away........

Sirloin Steak with Tomato Kasundi and Potato Wedges

(recipe adapted from WW 1 Recipe 3 Ways Cookbook)

 

Serves: 4

ProPoints per Serve: 8

 

4 (680 grams) desiree potatoes, cut into wedges

cooking spray

1 teaspoon sea salt flakes

2 teaspoons black mustard seeds

2 teaspoons cumin seeds

2 teaspoons turmeric

1/4 teaspoon chilli powder

1 tablespoon finely grated fresh ginger

3 cloves garlic, crushed

1/3 cup white vinegar

400 gram can diced tomatoes

2 tablespoons brown sugar

4 x 150 gram lean sirloin steaks (or steak of your choice), fat trimmed

Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan-forced.  Line a baking tray with baking paper.  Place potatoes on prepared tray and lightly spray with oil.  Sprinkle with sea salt.  Bake for 45 minutes or until tender and crisp.

 

Meanwhile, heat oil in a medium saucepan over medium high heat.  Add mustard and cumin seeds and cook, covered, for 1 minute or until seeds begin to pop.  Add turmeric, chilli powder, ginger and garlic and cook stirring, for 30 seconds or until fragrant.  Add vinegar, tomatoes and sugar and bring to the boil.  Reduce heat and simmer, covered, stirring occasionally, for 20 minutes or until kasundi is thick.

 

Meanwhile, lightly sray a large non-stick frying pan with oil and heat over medium heat.  Cook steak for 3 - 4 minutes each side for medium or until cooked to your liking.  Transfer to a plate.  Cover steak with foil and set aside to rest for 5 minutes.

 

Top steaks with kasundi and serve with potato wedges.

 

 

(Click here for a printable version of this recipe)

Now for the giveaway......

The wonderful prize I have to giveaway is actually a Food Safety Supervisor's Course with the Australian Institute of Food Safety.  Many thanks to Australian Food Safety News for this fantastic food related give away.
 
Most food businesses in Australia have a legal obligation to employ a qualified Food Safety Supervisor on their team. Whether you are a business who needs to meet these requirements, or a food worker who wants to develop new skills and obtain a qualification, then this course is for you. Our course is nationally accredited and covers all of the key skills required to be a Food Safety Supervisor in today's food-handling environment.

This engaging and interactive course is designed to take you step-by-step through the food safety laws in Australia and help you understand what you need to do to ensure that food is handled, prepared, cooked and stored safely in your organisation. You'll also learn about the requirements of a Food Safety Plan.

 

Other information regarding this opportunity:

- International entrants are accepted

- Prize can not be exchanged for money 

- No entries will be accepted after Wednesday 12th June 2013 7pm EST.

- Winner will be announced Friday 14th June 2013.

- The winner will be enrolled in the Food Safety Supervisor course and receive instructions via email.

Course information can be found here: Food Safety Supervisor's Course.

This course is normally valued at AUS $249.95.

So how do you get the chance to win this fantastic opportunity:

Simply leave a comment on this recipe.  Easy right? 

Your comment should tell me why you would like to complete this course and how it will help you in your future whether it's in the food industry, volunteer work, personal life etc. In others word tell me why you want to undertake this training.

If you do not have a google account you can leave an anonymous comment but please leave your name.  Then send me an email to: houseofmurray@optusnet.com.au to advise your contact details just incase you are the winner.

Good luck and I am really jealous as this is a training course that I would love to win for myself... that however may look a little too suspect!

Moroccan Apricot Chicken

First off I have to admit that I am not a lover of Apricot Chicken, probably why I have never posted a recipe for it before now.  Noel also doesn't really enjoy fruit with meat unless it's pineapple on a hamburger or with a ham steak.

However I decided to try this dish for something totally different.  And different it was - igniting my taste for a spicy Apricot Chicken rather than the traditional somewhat sweet (my opinion of course) version.

What a fantastic mid week dinner taking hardly any time to prepare and of course, as with most dishes in our house, hardly any time to devour!

Moroccan Apricot Chicken

(recipe adapted from Weight Watchers Family Favourites 2013)

 

Serves: 4

ProPoints per Serve: 5

 

1 tablespoon olive oil

500 grams lean chicken thigh fillets, fat trimmed, cut into 3cm pieces

1 brown onion, chopped

2 teaspoons ground cumin

1 teaspoon mild paprika

1 teaspoon allspice

1 cup apricot nectar

3 carrots, cut into 2cm pieces

400 grams green beans, halved

1 red capsicum, cut into 2 cm pieces

400 gram can Weight Watchers Halved Apricots, drained, chopped

1/2 cup chopped fresh coriander leaves

 

Preheat oven to 180 degrees Celsius.

 

Heat oil in a large flameproof cassderole dish over meium high heat.  Add chicken and onion and cook, stirring for 5 minutes or until chicken has browned.

 

Add cumin, paprika and allspice and cook, stirring, for 30 seconds or until fragrant.  Add nectar and carrots and bring to the boil.  Cover and bake for 10 minutes.  Remove from oven and add beans and capsicum, cover and bake for a further 10 minutes or until chicken is cooked.

 

Stir in apricots and half the coriander into the casserole until heated.

 

Serve with couscous allowing an additional 5 ProPoints value per serve.

 

 

(click here with a printable version of this recipe)

Veal Schnitzel with Spicy Pizzaiola Sauce

This dish was filled with an amazing flavour not to mention texture.  The veal is coated in crunchy Panko breadcrumbs served on top of a bed of fresh basil infused tomato pasta. 

 

A slight hint of the chilli was noticable but not overpowering in the pasta sauce which made a perfect bed for the yummy veal schnitzel.

 

Panko breadcrumbs are Japanese breadcrumbs and are available from Asian grocery stores or the Asian section in most supermarkets.

Veal Schnitzel with Spicy Pizzaiola Sauce

(recipe sourced from Weight Watchers Magazine May 2013)

 

Serves: 4

ProPoints per Serve: 11

 

400 gram can diced tomatoes

3 garlic cloves, crushed

1/2 teaspoon dried oregano

1/2 teaspoon dried chilli flakes

salt

freshly ground black pepper

250 grams fettucine or pasta of your choice

4 veal schnitzels, fat trimmed

1 egg white

2 teaspoons water

2/3 cup (50 gram) dried panko breadcrumbs

1 tablespoon olive oil

100 grams baby spinach

1/4 cup coarsely chopped fresh basil leaves

fresh basil leaves, to serve

Blend the tomato until smooth.

 

Lightly spray a small saucepan with oil and heat over medium heat.  Cook the garlic, stirring, for 30 seconds or until fragrant.  Add the tomator, oregano and chilli.  Season with salt and freshly ground black pepper.  Bring to the boil.  Reduce heat and simmer, covered, for 10 minutes.

 

Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente.  Drain.

 

Meanwhile, season the veal with salt and freshly ground black pepper.  Whisk the egg white and water in a shallow bowl.  Dip the veal in the egg white mixture then dip into the breadcrumbs to coat.

 

Heat the oil in a large non stick frying pan over high heat.  Cook the veal for 1 minute on each side or until gold and cooked through.

 

Stir the pasta, spinach and chopped basil through the sauce to coat well.  Divide the pasta among serving dishes and top with the schnitzel. 

 

Sprinkle with basil leaves to serve.

(Click here for a printable version of this recipe)

Spicy Green Curry and Coriander Prawns

I found a new cookbook, Weight Watchers Five Ingredient 15 Minute Recipes, in the well stocked Clayton Newsagency.  This newsagency import magazines and cookbooks from all over.  This is an US publication so I was a little overjoyed to purchase it and discover some great recipes.

Green Curry (kaeng khiao wan) is a Thai Curry.  The green color comes from fresh green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry.  Green curries tend to be as hot as red curries or hotter.  And I love them - infact I love most Thai dishes.

WOW and did this dish excite the tastebuds!! Simple ingredients but so full of flavour not to mention very easy to cook.  And yes I had a craving for prawns this week......

Spicy Green Curry and Coriander Prawns

(recipe adapted from WW Five Ingredient 15 Minute Recipes)

 

Serves: 4

ProPoints per Serve: 9

 

cooking spray

700 grams peeled and deveined raw prawns

1 cup light coconut milk

2 tablespoons sugar

2 tablespoons fresh lime juice

1 tablespoon green curry paste

1 teaspoon cornflour

1/4 teaspoon salt

1/3 cup chopped fresh coriander leaves

2 cups steamed white rice

lime wedges to serve

Heat a wok or large non stick frying pan over medium to high heat.  Coat wok with cooking spray.  Add prawns and cook for 3 minutes stirring occassionally.

While prawns are cooking, combine milk, sugar, lime juice, curry paste and salt, stirring with a whisk until smooth.  Add to the pan along with the coriander, bring to the bil.  Reduce heat and simmer for 5 minutes or until slightly thickened.

Serve with 1/2 cup steamed white rice and lime wedges.

(Click here for a printable version of this recipe)

Choo Chee Prawns

This would have to be one favourite prawn dishes of all time.  We have been cooking this dish for years now and it never fails to amaze with flavour.  This version is a low fat take on the traditional Thai Dish but I don't beleive it is any less as flavoursome than the original.

The amazing spicy yet somewhat creamy sauce is created using few ingredients and it's cooked in no time at all. 

I love the final addition of flavours from the fresh curry leaves, the basil and the coriander. It is delish.

Choo Chee Prawns

(recipe adapted from Taste.com)

Serves: 4

ProPoints per serve: 8

2 teaspoons peanut oil

1 brown onion, finely chopped

3 garlic cloves, finely chopped

1 fresh red chilli, finely chopped

1kg medium green prawns, peeled

2 tablespoons sambal oelek

1 x 400ml can lite coconut milk

2 teaspoons soy sauce

2 teaspoons fish sauce

2 teaspoons oyster sauce
2 teaspoons cornflour
1 tablespoon water

12 fresh curry leaves

1 bunch fresh Thai basil, leaves picked

1 bunch fresh coriander, sprigs picked

Heat oil in a wok or large deep frying pan over medium-high heat. Stir-fry onion, garlic, chilli, prawns and sambal oelek for 2-3 minutes or until prawns change colour.

Add the coconut milk, soy sauce, fish sauce and oyster sauce. Bring to the boil. Reduce heat to medium and simmer for 1 minute.  Stir in combined cornflour and water.

Stir in the curry leaves, basil and coriander.

Serve with steamed rice if desired, allow an additional 4 ProPoints per 1/2 cup.

(Click here for a printable version of this recipe)

Sweet Chilli Chicken and Cashew Stir Fry

Noodles are always a big hit at our house especially when enveloped with a nice sauce and plenty of meat and vegetables.  They are also a great way to get the kids to eat their vegetables.

The sweet chilli flavour isn't over powering in this dish it is detectable as is the lime.  The cashews added an extra crunch and as always this dish was enjoyed by all.

Another quick mid week dinner that will tempt everyone's tastebuds....

Sweet Chilli Chicken and Cashew Stir Fry

(Recipe adapted from WW Family Favourites 2013 Cookbook)

 

Serves: 6

ProPoints per Serve: 9

 

500 grams lean chicken breast fillets, fat trimmed and thinly sliced

1/2 cup sweet chilli sauce

3 garlic cloves crushed

2 tablespoons lime juice

440 gram Wokka Thin Egg Noodles

1 tablespoon canola oil

4 green shallots, thinly sliced

1 red capsicum, sliced

200 green beans, diagonally sliced

175 gram broccolini, cut into 5cm lengths

2 tablespoons water

1/2 cup chopped fresh coriander leaves

1/2 cup unsalted roasted cashew nuts, chopped

Place chicken and combined sweet chilli sauce, garlic and lime juice in a glass or ceramic dish.  Toss to coat and allow to stand for 30 minutes.

Prepare noodles in a large bowl of hot water as per packet instructions. Drain and set aside.

Drain chicken reserving marinade.

Heat a wok over high heat.  Add half the oil and heat for 30 seconds.  Stir fry chicken mixture, in batches, for 1-2 minutes or until browned.  Transfer to a plate.  Wipe wok clean with paper towel.

Reheat wok over medium-high heat.  Add remaining oil and heat for 30 seconds. Add shallots, capsicum, beans, broccolini and water.  Stir fry for 2-3 minutes or until vegetables are tender.

Return chicken mixture to the wokong with reserved marinade and noodles.  Stir fry for 2 minutes or until heated through.

Serve sprinkled with coriander and cashews.

(Click here for a printable version of this recipe)

Easy Mango Chilli Prawn Salad

Relaxing on Labour Day, a public holiday here in Melbourne I decided to make a quick and easy lunch for Noel and myself - a prawn salad with a Mango Chilli Dressing.  Took no time at all really and made a nice change to the boring but healthy salads we had been eating.

 

The dressing of course, was store brought and not homemade but it is quite a flavoursome and diet friendly one produced by Coles.  Simply Less Mango Chilli Dressing is one of the new flavours in dressing that Coles have recently released.

 

Easy Mango Chilli Prawn Salad

 

Serves: 2

ProPoints per serve: 4

 

16 cooked king prawns, peeled

2 cups of mixed salad leaves

1/2 red capsicum, thinly sliced

1 lebanese cucumber, finely diced

1/2 red onion, finely sliced

1/2 bunch fresh coriander leaves

4 tablespoons Coles Simply Less Mango Chilli Dressing

Rinse prawns and pat dry with paper towel.

 

Divide the salad leaves amongst two serving plates or bowls.

 

Top with capsicum, cucumber and red onion.  Add prawns to each dish.  Sprinkle with the coriander leaves.

Drizzle 2 tablespoons of dressing over each salad and serve.

 

(Click here for a printable version of this recipe)

Chicken and Mushroom Baked Crepes

Tonight's dinner surprised me on two levels - firstly I didn't think my kids would eat savoury crepes and secondly I didn't think my husband would appreciate "pancakes" for dinner!  I was wrong on both counts and stand corrected.

In fact tonight is the first time ever I have cooked savoury crepes and the first time I have ever served pancakes as a main course.  This recipe was very tasty. 

 

The soft crepe enveloping the creamy chicken and mushroom filling was absolutely delightful and delicate.  Although the filling ingredients sound "plain" as such in fact the delicate thick creamy sauce was perfect - you could taste every element right down to the pinch of nutmeg. 

Needless to say nothing left......

Chicken and Mushrooms Baked Crepes

(Recipe sourced from WW Cook Hearty Cookbook)

Serves: 4

ProPoints per Serve: 12

cooking spray

1/2 brown onion, finely chopped

400 grams lean chicken breast fillet, fat trimmed, cut into 1 cm pieces

400 grams button mushrooms, sliced

2 tablespoons water

salt

freshly ground black pepper

2 tablespoons Weight Watchers Canola Spread

2 tablespoons plain flour

1/2 cup skim milk

1/2 cup chicken stock

pinch ground nutmeg

2 tablespoons fresh flat leaf parsley, chopped

8 French-style frozen crepes, just thawed

1/3 cup finely grated parmesan cheese

2 tablespoons finely chopped fresh chives

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan-forced.  Spray a 28cm x 20cm x 3cm ovenproof dish with cooking spray.

 

Lightly spray a large non-stick frying pan with cooking spray and heat over medium-high heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add chicken and cook, stirring, for 5 minutes or until browned.  Add mushrooms and 2 tablespoons water and cook, stirring, for 2 minutes or until mushrooms have softened.

 

Heat spread in a saucepan over medium heat.  Add flour and cook, stirring, for 1 minute. Combine milk, stock and nutmeg in a jug.  Gradually add milk mixture to the folour mixture and stir until  smooth.  Bring to the boil.  Reduce heat to low and simmer, uncovered, for 2 - 3 minutes or until sauce has thickened.  Stir in chicken mixture and parsley.

 

Reserve 1/2 cup of the chicken mixture.  Lay crepes on a flat work surface.  Divide remaining chicken mixture among crepes and spread evenly along 1 edge.  Roll crepes to enclose filling and place, seam side down, in prepared dish.  Spoon reserved filling along centre of crepes.  Sprinkle with parmesan cheese and bake for 10 minutes or until cheese is melted.

 

Served sprinkled with chives. 

 

(Click here for a printable version of this recipe)

Ham, Zucchini and Caramelised Onion Lasagne

As intriguing as this dish sounds was exactly how it tasted.  My tastebuds were intrigued with every mouthful and every mouthful was enjoyed. I have tried so many lasagne recipes but this one really surprised me. For a different lasagne you should really give this a go.

The flavours were amazing yet so different.  The sweetness of the carmalised onion complemented the chargrilled zucchini perfectly. In fact I would have never thought of this flavour combination. 

There is no thick Bechamel Sauce with this dish either but to be honest it doesn't need it.  It has a fresh flavour and is nice and light for either lunch or dinner.

Ham, Zucchini and Caramelised Onion Lasagne

(Recipe adapted from WW 1 Recipe 3 Ways Cookbook)

 

Serves: 8

ProPoints per serve: 8

 

cooking spray

1 tablespoon olive oil

6 brown onions, thinly slice

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

1 kilogram small zucchini, thinly sliced lengthways

2 2/3 cups (660ml) tomato pasta sauce

2 tablespoons dried oregano

6 x 47 gram fresh lasange sheets

300 grams shaved ham, fat trimmed and chopped

1 1/2 cups Bega So Extra Light grated Tasty Cheese

4 tablespoons finely grated parmesan cheese

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan-forced.  Lightly spray a large lasagne or baking dish with cooking spray.

Heat oil in a large non-stick frying pan over medium heat.  Add onion and cook, stirring occasionally, for 15 minutes or until golden.  Add sugar and vinegar and cook, stirring, for 3 - 4 minutes or until sugar has dissolved and onions have caramelised.  Transfer to a bowl.  Cool.

Meanwhile, preheat a chargrill or barbecue over high heat.  Lightly spray zucchini with cooking spray.  Cook zucchini in batches for 1 minute each side or until charred and tender.  Transfer to a plate.

Spread 2/3 cup pasta sauce over base of prepared dish.  Top with 1 layer (2 sheets) of lasagne, cutting sheets to fit. Top with half the zucchini, caramelised onion and ham.  Top with 2/3 cup pasta sauce.  Sprinkle over 1 tablespoon of oregano.  Top with another layer of lasagne sheets.  Repeat layer of zucchini, onion, ham, pasta sauce and oregano.  Finsh layering with the remaining sheets and sauce.  Sprinkle with combined cheeses.

Bake for 30 - 35 minutes or until pasta is tender and top is golden. 

Serve with a ProPoint free salad.

(Click here for a printable version of this recipe)

Beef and Bacon Casserole with Cheese Dumplings

The one great thing about comfort food is that there is no season when you must eat it... comfort food is definitely a year round happening.  This dish is certainly in the comfort food category.

Beef and Bacon Casserole, a  thick tomato gravy laced with tender beef chunks, bacon pieces and vegetables is nice by itself but topped with a couple of fluffy cheese dumplings it was perfect.  The hint of thyme perfectly complimented the mix.

Best of all this recipe was easy to prepare which made it easy to fit into the mid week rush especially as I cheated by putting the casserole in the slow cooker (although the recipe cooks in the oven) and was ready not long after getting home from football training with only the dumplings to prepare.

Beef and Bacon Casserole with Cheese Dumplings

(Recipe sourced from WW Food You'll Love Cookbook)

 

Serves: 4

ProPoints per serve: 11

 

cooking spray

125 grams Weight Watchers Bacon, chopped

1 brown onion, finely chopped

2 garlic cloves, crushed

600 grams lean blade steak, fat trimmed cut into 3cm pieces

2 tablespoons plain flour

1/3 cup dry red wine

1 1/2 cups beef stock

400 gram can diced tomatoes

2 carrots, chopped

1 celery stick, chopped

1 tablespoon fresh thyme leaves

200 grams button mushrooms, halved

salt

freshly ground black pepper

1 cup self raising flour

1 tablespoon Weight Watchers Canola Spread

1/4 cup finely grated Parmesan cheese

1/3 cup reduced fat milk

Preheat oven to 160 degrees Celsius or 140 degrees Celsius fan forced. 

Lightly spray a large 1.5 litre (6 cup) flameproof casserole dish with cooking spray and heat over medium-high heat.  Add bacon and onion and cook, stirring, for 5 minutes or until onion has softened.  Add garlic and cook for 1 minute.  Transfer to a bowl.

Lightly spray the same dish with cooking spray and heat over high heat.  Cook beef, in batches, turning, for 5 minutes or until browned.  Return beef and bacon mixture to the pan.  Add plain flour and cook, stirring, for 1 minute.  Gradually stir in the wine and bring to the boil.  Add stock, tomatoes, carrot, celery and thyme. Cover and bring to the boil.  Transfer dish to oven and bake for 1 hour.  Add mushrooms and bake for 30 minutes.  Season with salt and freshly ground black pepper.

Meanwhile, place self raising flour and spread in a large bowl.  Using fingertips, rub spread into flour until mixture resembles breadcrumbs.  Stir in Parmesan.  Make a well in centre of flour mixture and stir in enough milk to create a soft, sticky dough.

Remove dish from oven.  Increase oven to 200 degrees Celsius or 180 degrees Celsius fan forced.  Using floured hands, roll dough into 8 dumplings about the size of a walnut. Arrange dumplings, about 3 cm apart, on top of beef mixture and lightly spray with oil.  Bake, uncovered, for 15 minutes or until dumplings are lightly browned and cooked through.

Note:  I mentioned that I cooked the casserole component in the slow cooker (I love my slow cooker).  Cooked on low for 8 hours after the second step.  Transfer to an oven proof dish when ready to cook dumplings in the oven.

(click here for a printable version of this recipe)

Gnocchi Bolognaise

Bolognaise has to be one of the most versatile sauces not to mention a comfort food.  This version is quite a basic recipe but there was no shortage on taste.  In fact the flavour was very surprising.

Packets of ready made potato gnocchi are available in the chiller section of most supermarkets so that takes the time and effort out of making homemade gnocchi making this dish brilliant for a mid week dinner.

Gnocchi Bolognaise

(Recipe sourced from WW Take Away At Home Cookbook)

 

Serves: 4

ProPoints per serve: 11

 

1 tablespoon olive oil

1 celery stick, finely chopped

1 carrot, finely chopped

1 brown onion, finely chopped

2 garlic cloves, crushed

250 grams lean beef mince

250 grams lean pork mince

3 vine-ripened tomatoes, chopped

500 gram jar tomato and basil pasta sauce

1/4 cup fresh basil leaves, plus extra to garnish

salt

freshly ground black pepper

700 grams 98% fat-free fresh potato gnocchi

2 tablespoons finely grated parmesan cheese

Heat oil in a large saucepan over high heat.  Add celery onion and garlic and cook, stirring, for 5 minutes or until softened.  Add mince and cook, breaking up any lumps, for 10 minutes or until browned.

Add tomatoes and pasta sauce and bring to the boil.  Reduce heat and simmer, uncovered for 15 minutes or until sauce thickens.  Stir in the basil.  Add a little water if the sauce seems too thick.

Meanwhile cook gnocchi in a large saucepan of boiling salted water, following packet directions or until just tender.  Drain.  Stir gnocchi through sauce. 

Serve sprinkled with parmesan and extra basil.

(click here for a printable version of this recipe)

Five Spice Chicken with Noodles

Chinese Five Spice is definitely an interesting flavouring used often in Asian recipes.  Some people like it others don't.  Thankfully we do and all really enjoyed this easy noodle dish for dinner.

The chicken is marinated for several hours which allows the flavours to develop.  With this taken care of early it's only a matter of preparing the vegetables, noodles and actually cooking the dish.

The flavour itself was somewhat sweet and salty combined with the underlying incredible flavour that Chinese Five Spice provides. Chinese Five Spice powder is a ground spice blend of cinnamn, star anise, cloves, fennel seeds and pepper.  Needless to say it definitely tantalised the tastebuds while eating this noodle dish.

Five Spice Chicken with Noodles

(Recipe Sourced from WW The Complete Kitchen Cookbook)

 

Serves: 4

ProPoints per serve: 10

 

2 tablespoons kecap manis (sweet soy sauce)

2 tablespoons soy sauce

2 teaspoons cornflour

1 teaspoon Chinese Five Spice powder

1 teaspoon finely grated fresh ginger

1 garlic clove, cruushed

600 grams lean chicken breast fillets, fat trimmed, thinly sliced

200 grams rice stick noodles

1 tablespoon canola oil

1 carrot, cut into matchsticks

1 red capsicum, thinly sliced

2 green shallots, thinly sliced

1 bunch baby bok choy, cut into 5cm lengths

Combine kecap manis, soy sauce, cornflour, five spice, ginger and garlic in a large glass or ceramic bowl.  Add chicken and turn to coat.  Cover and refrigerate for 3 hours.

Prepare noodles following packet instructions or until just tender.  Drain.  Using scissors, cut noodles into 5cm lengths.

Drain chicken, reserving marinade.  Heat a wok over high heat.  Add half the oil and heat for 5 seconds.  Stir fry chicken, in batches, for 5 minutes or until browned.  Transfer to a bowl.  Reheat wok over high heat.  Add remaining oil and heat for 5 seconds.  Stir fry carrot and capsicum for 2 minutes or until just softened.  Add 3/4 shallots and bok choy and stir fry for 3 - 4 minutes or until vegetables are tender.

Return chicken to wok with noodles and reserved marinade.  Stir fry until heated through.

Serve sprinkled with remaining shallots as garnish.

(click here for a printable version of this recipe)

Lemon and Saffron Chicken

I don't cook Roast Chicken very often.  Why?  I really don't know.  I guess using the same stuffing and roasting is just boring.  Plus I have always associated Roast Chicken as being a "fatty" roast.  But when I saw this recipe I knew that we had to put in on the menu for dinner.  The kids thoroughly enjoyed it and to be honest they are still talking about it. 

 

A very easy roast chicken to prepare and cook.  The flavours were noticable but not overpowering and it was easy on the eye also.  The sauce, unlike a normal thick fatty gravy was zesty and complemented the chicken perfectly.

 

A little high ProPoint wise but served with steamed ProPoint free vegetables it was definitely a perfect Sunday roast.

 

Lemon and Saffron Chicken

(recipe adapted from WW 1 Recipe 3 Ways Cookbook)

 

Serves: 4

ProPoints per Serve: 13

 

cooking spray

1.4kg whole chicken

1/4 teaspoon saffron threads

2 teaspooons finely grated lemon rind

1 teaspoon sea salt flakes

2 teaspoons olive oil

freshly ground black pepper

500 grams chat (baby) potatoes

4 carrots, peeled and sliced

1/2 cup frozen peas 

1/2 cup frozen corn kernels

1 cup verjuice

3 teaspoons cornflour

Preaheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced.

Lightly spray a large flameproof baking dish with cooking spray. 

Using kitchen scissors, cut along each side of the chicken's backbone.  Remove and discard backbone.  Place chicken, breast-side up, in prepared dish.  Using the heel of your hand, press firmly on breastbone to flatten chicken.  Trim and discard excess fat around neck and legs.

Combine saffron, rind, sea alt and oil in a small bowl.  Set aside for 5 minutes.  Rub saffron mixture all over chicken.  Season with freshly ground black pepper.  Bake for 1 hour 10 minutes or until skin is crisp and chicken is cooked through.  (The chicken is ooked if juices run clear when thigh is pierced with a skewer.) Transfer to a plate.  Cover chicken with foil and set aside to rest for 10 minutes before cutting into portions.

Meanwhile, boil, steam or microwave potatoes until tender.  Cook carrots and peas seperately, drain.

Whisk 1/4 cup verjuice and cornflour in a jug.  Drain and discard fat from baking dish.  Place dish over medium heat and add cornflour mixture and remaining verjuce.  Cook stirring for 2 - 3 minutes or until sauce has thickened.

Serve chicken with sauce and vegetables.

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