Butter Chicken Rice Pie

Total heaven in a casserole dish this meal was.  I must admit we all love butter chicken in the Murray household so I had a feeling this would definitely be a winner winner chicken dinner!

Now we all know that Indian cooking is all about the spices and the marinating time for many of their meals, butter chicken definitely being one of those dishes.   However this dish was put together in under 30 minutes and in the oven for around the same time.  It definitely could not be any easier to make and the flavours were very authentic.

A rich yet not overly spicy butter chicken, with hints of cinnamon, chilli and garam marsala through the creamy tomato sauce.  In all honestly you would think that it had been marinating for days and slowly cooked.

The rice topping well it made the dish!  The rice laced with Saffron threads and peas provided  a crunchy top yet was still soft underneath drawing up the butter chicken.  It was such a treat instead of having a spoonful on the side.

Needless to say leftovers were quickly packed up in containers and labelled with individual's names for lunches tomorrow.  I'm crossing fingers I get some.

Butter Chicken Rice Pie

(recipe adapted from Taste.com.au)

Serves: 6

SmartPoints per serve: 10

1/2 cup Chobani low fat plain yoghurt

2 tablespoons tomato paste

1/2 teaspoon ground cinnamon

1/2 teaspoon mild chilli powder

1 teaspoon garam masala

1 kilogram chicken breast fillets, cut into 4cm pieces

1 1/2 cups basmati rice

Pinch of saffron threads

3/4 cup frozen peas

20 grams butter

1 brown onion, chopped

1 large red capsicum, chopped

2 garlic cloves, finely chopped

1 cup tomato puree

1 tablespoon brown sugar

1/2 cup thickened light cream

cooking spray

fresh coriander leaves, to serve

Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan-forced.

Combine yoghurt, tomato paste, cinnamon, chilli powder and garam masala in a bowl. Mix well.

Add chicken. Toss to coat well. Set aside.

Place rice and 2 cups water in a large heavy-based saucepan over high heat. Stir with a fork. Sprinkle with saffron. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until liquid is just absorbed and rice is almost tender. Remove from heat.

Add peas. Season. Stir with fork. Set aside.

Meanwhile, melt butter in a large, deep frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes.

Add capsicum. Cook, stirring, for 5 minutes or until onion has softened.

Add garlic. Cook, stirring, for 1 minute or until fragrant.

Add chicken and marinade to pan. Cook, stirring, for 2 minutes or until chicken just starts to change colour.

Add tomato puree and sugar. Cook, stirring until combined. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes.

Stir in cream. Season with salt and pepper.

Spoon chicken mixture into an 8 cup-capacity roasting pan.

Place rice mixture evenly over the top of the chicken.

Spray rice liberally with cooking spray.

Bake for 25 to 30 minutes or until top is golden and crunchy.

Top with coriander leaves and serve.

(Click here for a printable version of this recipe)

Baked Curried Beef and Rice

Apparently I have been cooking too many curries lately.... this was a sad statement to be told.  Who in there right mind cannot have enough curry?  Further discussion led me to two decisions.  The first being my experimenting with making curry paste from scratch is not satisfying the kids and has possibly made me a little obsessive.  Or two I am not cooking enough Butter Chicken - a curry that they would all happily eat every day!!!  I think it's the later for sure but sadly I do think it's the fist reason.

Looking for a weeknight wonder, I came across this recipe which didn't involve making a curry paste but did however have the curry in the name.  Was I game to serve it up?  Hell yes.

Such an easy dish to make and really took no time at all.  Pop in the oven and voila you have a rice bake that had an Indian style flavour which not surprisingly they all loved. This curry was more a spicy tomato flavour than that of an authentic curry but due to the spices used it was very enjoyable and not that "Plain Jane"  Saying that it was quite mild curry so very kid friendly.  I added some carrots and capiscum to bulk it out and add extra vegetables.

Another perfect weeknight wonder.......

Baked Curried Beef and Rice

(Recipe adapted from Weight Watchers Australia)

Serves: 6

SmartPoints per Serve: 7

cooking spray

2 teaspoons olive oil

1 medium brown onion, finely chopped

500 grams lean beef mince

2 cloves fresh garlic, crushed

1 teaspoon dried saffron

3 teaspoons curry powder, mild

2 teaspoons ground all spice

2 tablespoons tomato paste

1 x 400gram can diced tomatoes

1 1/2 cups beef stock

2 carrots, diced

1 red capsicum, diced

2/3 cup frozen peas, boiled

150 grams Basmati rice

2 medium eggs, lightly beaten

salt

freshly ground black pepper

Preheat oven to 180 degrees Celcius.

Lightly spray a large casserole dish with cooking spray.

Heat oil in a large frying pan over high heat. Cook onion, stirring, for 5 minutes or until softened. 

Add mince and cook, breaking up lumps, for 5-7 minutes or until browned. 

Add garlic, saffron, curry powder and allspice and cook, stirring, for 1 minute or until fragrant. Add tomato paste and cook, stirring, for 1 minute.

Add tomatoes, beef stock, carrots and capsicum and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce thickens slightly. Stir in peas.  Remove from heat.

Meanwhile, place rice in a medium saucepan. Cover well with cold water. Bring to the boil over high heat. Reduce heat and simmer, uncovered for 10 minutes or until rice is almost tender (you still want a little firmness). Drain.

Add rice to beef mixture. Stir to combine. Season with salt and pepper. Stir in egg. 

Transfer mixture to prepared dish. Bake, covered with foil, for 25 minutes. Remove foil and bake for 10-15 minutes or until golden. Stand for 5 minutes before serving.

(Click here for a printable version of this recipe)

Thai Style Chicken Satay Skewers with Peanut Sauce

I have been cooking the same Satay Sauce since I was a kid... it's the same one my mam cooks.  It comes from a old Women's Weekly Cookbook titled Chinese Cooking Class Cookbook.  Many of you would have seen this cookbook whether it was when it was first published, then republished or more likely on the shelf at an Opportunity Shop.  However saying this I thought it was time to try a different Satay Sauce to accompany some chicken skewers. 

 

Have you ever google a recipe and been amazed by how many different results you get?  Makes me wonder how big Google is or then again how big the world really is! I think I could have read about Satay Sauce for days.  Instead of the Chinese style sauce this time I thought I would be adventurous and try a recipe from another style of cooking, Thai.  While both hubby and I enjoy eating Thai foods we rarely cook it at home for a reason I can not produce.  I guess it's a style that we just haven't really experimented with - yet!

The marinade should taste sweet, spicy, and salty. It doesn't have to be the spiciest but the stronger more vibrant flavours should be sweet and salty. If you need to adjust the taste add more sugar or more fish sauce to adjust the taste. However if you would want it to be spicier you also can add more chilli.

Now for the sauce.  No peanut butter in sight as this authentic recipe for Thai peanut sauce is made with real peanuts! This part of the meal was quick and easy to make.  While this sauce is meant to have be smooth, but if you prefer it with a bit of crunch when processing the nuts leave some smaller pieces to the side. Adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.

Overall this wasn't one of the easiest recipes to make but well worth the effort.

 

Thai Style Chicken Satay Skewers with Satay Sauce

(Recipe adapted from The Spruce)

 

Serves: 6

 

1/4 cup minced lemongrass, fresh or frozen

2 shallots

4 cloves garlic

1 to 2 fresh red chillies, sliced

1 thumb-size piece galangal or ginger, thinly sliced

1/2 teaspoon turmeric

2 tablespoons ground coriander

2 teaspoons cumin

3 tablespoons dark soy sauce (available at Asian food stores)

3 tablespoons fish sauce

6 tablespoons brown sugar (you need all of this)

2 tablespoons vegetable oil

18 chicken tenderloins or 1 kilogram chicken breast fillets, sliced thinly

1 cup fresh-tasting dry roasted peanuts, unsalted

1/3 cup water

2 cloves garlic, minced

1/2 teaspoon dark soy sauce

2 teaspoons sesame oil

1 - 2 tablespoons brown sugar, to taste

2 - 2 1/2 tablespoons fish sauce

2 tablespoons lime juice

1/2 teaspoon cayenne pepper

1/3 cup coconut milk

18 wooden skewers

Make the marinade by placing the lemongrass, shallots, garlic, chiles, galangal or ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and oil in a food processor or chopper. Process well.

Place chicken in a bowl and pour the marinade over. Stir well to combine. Cover and allow to marinating for at least 2 hours but overnight if time permits.

Soak skewers in hot water for 30 minutes.

Meanwhile place remaining ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.  Place in a bowl.

 

 

Thread chicken onto the skewers leaving a quarter of the skewer empty to act as a handle when grilling or frying.

Grill or fry the satay, basting the first time you turn it with a little of the leftover marinade from the bowl. Depending on how thin your meat is, the satay should be done in 10 to 20 minutes.

 

Place satay sauce in the microwave on high for 1 - 2 minutes or until warmed through.

Serve with Thai jasmine rice and Thai peanut sauce for dipping.

 

Note:  This sauce tends to thicken as it sits so just add a little water or coconut milk to thin it out, as needed. Otherwise, it stores well if kept covered in the refrigerator for up to 2 weeks or you can place in the freezer.

(Click here for a printable version of this recipe)

Chicken Corn and Cheese Quesadila

The kids had a really nice sleep in this morning and I must admit we did too.  Then I remembered I had to pick up my car from a friend's house as we left it there overnight (yes we were being very responsible adults after enjoying a few drinks last night).

 

Needless to say that breakfast was missed so I treated the kids to a very tasty brunch.  One I knew that they would enjoy as it was different to toasted cheese or baked bean sandwiches - which are a staple go to food in the Murray household.

 

Tortillas filled shredded chicken, corn kernels and red onion enveloped in melted cheeses laced with Mexican seasoning - who could wish for more today?  I used a mixture of cream cheese and tasty cheese which gave it a nice mixed cheese flavour and texture.  The Mexican seasoning was just a sprinkle of Homemade Taco Seasoning but you could use packet mix.

 

The kids enjoyed them so much that Noel and I didn't even get a look in as there were none left.....

 

 

Chicken Corn and Cheese Quesadila

 

Serves: 2

SmartPoints per Serve: 9

 

cooking spray

4 extra light tortillas

50 grams Philladelphia Extra Light Spreadable Cream Cheeses

100 grams shredded cooked chicken

1/2 cup frozen corn kernels, defrosted and drained

1/2 red onion, finely dice

50 grams grated light tasty cheese

1 teaspoon homemade taco seasoning or packet mix

 

Preheat a flat sandwich press.  Spray with cooking spray.

 

Spread cream cheese over two tortillas.  Equally divide chicken and sprinkle over cream cheese.  Top with both the corn and the onions.

 

Sprinkle each with half of the grated tasty cheese and then the taco seasoning.

 

Top each stack with remaining tortilla.

 

Transfer to sandwich press and cook for 2 - 3 minutes or until cooked through.

 

Cut and serve. 

 

 

 

(Click here for a printable version of this recipe)

Bobotie ~ aka South African Curried Mince Pie

The name of this dish is definitely an intriguing one... which of course made me want to make it without even reading the ingredients.

It's the national dish of South Africa Bobotie, pronounced ba-boor-tea,  is a pastry free pie made with a filling of curried meat and fruit topped with an egg based custard!

It's very similar, I guess, to a Shepherd's Pie but without the mashed potato topping.  The topping made with eggs and sour cream was creamy and although I was sceptical about it, surprised me with both texture and flavour.

What can I say - overall it was delish and very easy to make something I love on a week night.  I used half mild curry powder and half hot curry powder but the choice is yours depending on your tastes.  The mixture of curry flavours combined with the sweetness of the apple and raisins makes you instantly understand why this is a much loved dish.

Bobotie ~ aka South African Curried Mince Pie

(Recipe sourced from Weight Watchers Double Up Dinners Cookbook)

Serves 8

ProPoints per serve: 8

1 tablespoon coconut oil

2 brown onions, finely chopped

2 celery sticks, chopped

1 kilogram extra lean beef mince

2 teaspoons tumeric

2 tablespoons curry powder

2 green apples, grated

2 carrots, grated

1/2 cup raisins

4 cups passata

2/3 cup low fat sour cream

2 eggs

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

Heat oil in a saucepan over medium high heat.  Cook onion and celery, stirring, for 5 minutes or until softened.  Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.

Add tumeric and curry powder and cook, stirring, for 1 minute or until fragrant.  

Add carrot, raisins and passata and bring to the boil.  Reduce heat and simmer, covered, for 10 minutes.  

Place beef mixture in a large ovenproof dish (or divide between two 1.25L oven proof dishes if you wish to freeze).  Smooth the surface.

Combine sour cream and eggs in a bowl.  Pour sour cream mixture over the mince mixture.  Place bay leaves in the center of each dish.  Bake for 40 minutes or until topping is set.  Serve.

Should you wish to freeze - cool and wrap dish in a double layer of plastic wrap.  Wrap in foil.  Freeze for up to 3 months.  Defrost in fridge overnight.  Reheat in oven preheated to 180 degrees Celsius or 160 degrees Celsius fan forced for 30 minutes or until hot.

(Click here for a printable version of this recipe)

Italian Sausage and Beef Bolognaise

Good ol' Spaghetti Bolognaise just got exciting.  This was absolutely to die for.... and just raised the bar for "Comfort Food".  I would have to say one of my new all time favourite pasta sauces.  The thought of putting Italian sausage into the beef sauce was something I had not thought of doing before although saying this I have made Rigatoni Milano before just using pork sausage as the meat component in the sauce..  

Not the quickest to make but definitely worth all the effort.  The Italian sausages need to be skinned and cut/broken into small bite size pieces before cooking.  As usual I managed to sneak in extra vegetables also these were not that recognizable by the time the sauce had finished cooking - winner on the fussy kid front.

The additional herbs complimented the already existing flavour of the Italian sausage which all enhanced the thick rich tomato sauce.  My favourite undertone was the fennel, both from the sausage flavourings and the fennel seeds but everything combined made my taste buds dance.  

The kids really enjoyed this different sauce even with our son Oliver asking "Please Mam can I can some more?"  

And of course I said..... "Yes you can!

Italian Sausage and Beef Bolognaise

Serves: 8

1 kilogram Italian sausage, skins removed and cut into small chunks

1 kilogram lean ground beef

2 brown onions, finely diced

2 cloves garlic, crushed

2 x 425 grams tinned diced tomatoes

1 cup tomato paste
700 gram bottle passata (tomato puree)

1 cup water

2 tablespoons white sugar

3 teaspoons dried basil leaves

2 teaspoon fennel seeds

2 teaspoon Italian seasoning

2 tablespoons dried oregano

2 tablespoons dried parsley

1 tablespoon salt

freshly ground black pepper
4 carrots, grated
2 large zucchini, grated

400 grams pasta, of your choice
1/2 cup grated Parmesan cheese

In a large frying pan cook sausage, ground beef, onion, and garlic over medium heat until well browned. 

Transfer to a large saucepan and stir in the diced tomatoes, tomato paste, passata, and water. 

Season with sugar, basil, fennel seeds, Italian seasoning, oregano, parsley, salt, and season with freshly ground black pepper. 

Add carrot and zucchini.  Stir well until well combined.  Simmer, covered, for about 1 1/2 hours, stirring occasionally until slightly thickened.

Meanwhile bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes. Drain pasta, and rinse with cold water. Set aside.  

When ready to serve, place pasta in serving dishes and top with pasta sauce.  Sprinkle with Parmesan cheese, if desired.

(Click here for a printable version of this recipe)

Tex Mex Chicken Schnitzel

A few weeks ago to my surprise I won two tickets to The Testing Grounds where they do cooking demonstrations as part of the Melbourne Food and Wine Festival called Outdoor Essentials.  The Chef of the Day was Mr Paul Wilson who would display his culinary techniques and knowledge.  The package I would also provided me with two copies of his new cookbook Cantina, Recipes from a Mexican Kitchen, which I have to say has recipes in it that made my mouth water from the day I received them in the mail. .    I decided to take Alex, my 13 year old daughter who has already decided that she wants to be a Food Scientist when she grows up!! Yep she's already decided.

 

Alex and I had such a lovely day in the city - it was a girly day, an adventure, something that the two of us girls for some reason rarely do but both always desire to spend mother and daughter time.

 

In such a small space of time, Paul Wilson cooked 3 amazing dishes, passed around foods for us to taste and smell, answered questions and just made everything look so perfectly easy.  We were then treated to one of the dishes he cooked for lunch.  After lunch Alex and I took the opportunity to get a photo taken with this remarkable chef... whom then inspired our Mexican infused dinner later in the evening.

 

Tex Mex Chicken Schnitzel, in my opinion takes Schnitzels to another level.  I must admit I am not a fan of a plain Chicken Schnitzel nor can I say I really enjoy Chicken Parmigiana unless they are 100% homemade.  The mixture of homemade taco seasoning and panko breadcrumbs forms a crunchy coating with enough flavours just to serve on it's own.  However, served with a fresh crunchy coleslaw and Oven Baked Spiced Sweet Potato Chips this meal was complete and enjoyed by one and all.

 

Tex Mex Chicken Schnitzel

(recipe adapted from WW 6 Ingredients Cookbook)

Serves: 4

ProPoints per Serve: 9 using Homemade Taco Seasoning

ProPoints per Serve: 10 using Packet Taco Seasoning

 

4 tablespoons plain flour

2 eggs lightly beaten

1 tablespoon water

100 grams panko breadcrumbs

60 grams homemade taco seasoning or 2 x 30 gram packets Taco Seasoning Mix

4 x 220 gram skinless chicken breast fillets

2 tablespoons canola oil

Place flour on a plate.  Whisk egg with water in a shallow bowl.  Combine breadcrumbs and seasoning on a plate.

Place a chicken fillet in between baking paper and place on chopping board.  Using a mallet or rolling pin pound the chicken until the whole fillet is an even thickness.  Repeat with remaining chicken fillets.

Coat each chicken fillet in flour, then egg mixture and breadcrumb mixture.  Place on a plate.

Heat oil in a large non stick frying pan over medium heat.  Add chicken fillets in pairs, and cook for 3 - 4 minutes each side or until golden and cooked through.

Serve with Coleslaw and Oven Baked Spiced Sweet Potato Chips if desired.

 

 (Click here for a printable version of this recipe)

Southern Fried Chicken

Comfort food doesn't get any better than eating chicken drumsticks with your fingers, except when the chicken is coated in a blend of spices that make your tastebuds dance.  Southern Fried Chicken is just one of those dishes that not only sounds soulful but sounds inviting and comforting.  It's a dish that is hard to resist... at times one piece is just not enough.

 

The American's have made this a well known dish especially in the Southern States.  The most famous version of this dish of course is Kentucky Fried Chicken.  The original version of this dish required deep frying the coated chicken pieces.  I have made a low fat version "Home Made Kentucky Fried Chicken" which was also delish.

 

The secret to Southern Fried Chicken is that the chicken pieces are marinated in chilli tainted buttermilk and then coated in a seasoned flour what could be easier?  A quick fry to seal and then oven baked which reduces the greasiness.  This recipe was very easy and as always devoured by those sat at our dinner table.

 

 

Southern Fried Chicken

(Recipe sourced from WW Dinner with Friends Cookbook)

 

Serves: 4

ProPoints per serve: 11

 

8 x 70 gram skinless chicken drumsticks

1 cup buttermilk

1/2 teaspoon chilli powder

1 cup plain flour

1 teaspoon mild paprika

1 teaspoon cumin

2 tablespoons olive oil

 

Place chicken in a glass or ceramic dish (or large snap lock bag).  Add buttermilk and chilli, and turn to coat.  Cover and place in fridge for 3 hours or longer if time permits.

 

Preheat the oven to 200 degrees Celsius.

 

Combine flour, paprika and cumin in a shall bowl.  Remove chicken, one piece at a time, from marinade. Coat chicken in flour mixture.  Transfer to a plate.  Discard marinade.

Heat oil in a large non stick frying pan over medium-high heat.  Cook chicken, turning, in batches,  8 - 10 minutes or until browned.  Transfer to prepared tray. 

Bake for 15 - 20 minutes or until cooked through. 

Serve with coleslaw mix drizzled with lemon juice (0ppts) and steamed corn on a cob - add 2ppts for 80g corn.  You could also serve with Rosemary and Garlic Potatoes Crispy Potatoes.

(Click here for a printable version of this recipe)

 

 

Yorkshire Puddings

YES I know... it's definitely time I posted our Yorkshire Pudding recipe!!

Many of you who know us are aware that the humble Yorkshire Pudding, while it is such a simple addition to a roast beef, would have to be one of our ALL TIME FAVOURITE FOODS to eat.  They have caused arguments, tears and smiles!!  Yes I am being very serious arguments have been born from the last one being eaten especially if it is going into to someone elses mouth.

Yorkshire Puddings are a savoury batter puff served traditonally with Roast Beef.  Some prefer to make it in a large pan and cut into pieces others used muffin tins.  The mixture can also be used to make Toad in the Hole, another dish that I am very fond of from my childhood days.

The second argument is who's pudding is better??  Yep you read correctly - who's is better!!  With both Noel and I being of British origin but obviously from two different countries there is a long standing arguements with some families - on the top of the list is Yorkshire Puddings and Mushy Peas.  Both mams make them differently and at times Noel and I have been able to achieve a happy medium between the two styles of cooking.  Being Welsh we grew up with a dense cake like pudding whereas Noel's English upbringing had him eating light and at times hollow centred pudding... either way they are good!!  Our House of Murray serves them light and airy and lots of them ......

The three key tricks to making these deliciously light and fluffy is:

• have a very hot oven
• ensure that the oil is sizzling hot
• DO NOT OPEN THE OVEN DOOR

Yorkshire Puddings

Serves: 12

ProPoints per serve: 3 

285 ml skim milk

115 grams plain flour

3 eggs

pinch of salt

white pepper

4 tablespoons vegetable oil

Mix all the ingredients except the oil in a large bowl with an electric whisk or hand beater until all combine and mixture is light and fluffy.  Set aside in a cool area for 30 minutes before using the batter.

Preheat oven to 250 degrees Celsius.

Put 2 teaspoons oil in each well of a 12 capacity muffin tray.

Place in oven and heat until the oil is very hot.

Working quickly, open oven door and slid the tray out halway.  Carefully pour even amounts of mixture into the muffin holes. 

Close the door and cook for 15 - 20 minutes or until golden.  DO NOT OPEN THE DOOR.

Serve immediately with roast beef, vegetables and gravy.

(click here for a printable version of this recipe)

Home Made KFC (Original Fried Chicken)

The secret to the famous 11 herbs and spices for the original Kentucky Fried Chicken has never actually been revealed although many claim to have and shared the ingredients that everyone has no doubt tried to identify with every mouthful of the delicious take away chicken.

I originally swore that Big Bucket in the Sky Chicken was the healthiest alternative to Kentucky Fried Chicken but after trying this recipe for one of my favourite takeaways I have that the taste of this chicken is the closest to KFC it is fantastic.

The kids and their friends were wrapped with the chicken. Ollie told me that the only difference between my version and KFC was “it’s missing the grease Mam”. He’s a very funny boy but it was so true. I thought I was eating KFC that just wasn’t greasy.

Adapting the recipe I found from About.com Home Cooking was easy to ensure that it was lower in fat.  I swapped the buttermilk for a home made version using a combination of skim milk and lemon juice.  The fact that I didn’t cook the chicken in lard or oil as suggested was one sure way to do that. I oven baked it - it was still crispy and tender. Obviously the change in cooking style takes longer but you will be amazed at the outcome.

Home Made KFC (Original Fried Chicken)

(recipe adapted from About.com Food Home Cooking)

 

Serves: 8

ProPoints Per Serve: 9

1 cup skim milk

2 tablespoons lemon juice

1 egg, beaten

1 kilogram chicken thigh fillets, skin removed and fat trimmed

1 kilogram chicken drumsticks, skin removed and fat trimmed

1 cup plain flour

1 teaspoon ground oregano

1 teaspoon chili powder

1 teaspoon dried sage

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon pepper

2 teaspoons salt

2 Tablespoons paprika

1 Tablespoon onion salt

1 teaspoon garlic powder

cooking spray

Preheat oven to 200 degrees Celsius.

Pour milk into a small jug and mix in lemon juice.  Allow to stand for 10 minutes before using.

Combine the egg and milk in a large bowl. Soak the chicken pieces in the mixture.

Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.

Place onto baking trays lined with baking paper.  Spray with cooking spray all over.

Cook for 20 - 30 minutes or until cooked through, turning chicken pieces over once.

(click here for a printable version of this recipe)

Asian Pork Cutlets

A quick and easy mid week dinner was needed as we are so busy at the moment and to top it off it's also school holidays here in Victoria.

I love pork especially when cooked with Asian flavours so this meal was really nice.  The marinade consisted of 3 ingredients so that made for easy preparation but did not lead to any shortcuts in the flavour.  I love Chinese Five Spice by the way..... and the use of Chinese Five Spice did not over power the sweetness of the plum sauce.  To be honest it was the typical asian flavour that we all relate to when we think of an asian meal.

This dish was cooked in the oven, elimating frying or barbecuing.  One baking dish, some steamed rice and some vegetables and voila - done.

Asian Pork Cultlets

(recipe adapted from WW The Extremely Contented Tummy 2007)

 

Serves: 4

ProPoints per serve: 12

 

1/4 cup plum sauce

2 tablespoons soy sauce

1/2 teaspoon Chinese Five spice

4 x 125 gram lean pork cutlets

1 cup white rice

1 bunch baby bok choy, trimmed

3 carrots, peeled and cut into batons

Combine the plum sauce, soy sauce and five spice in a shallow ceramic dish.  Add pork, turning to coat. Set aside for 30 minutes to marinade.

Preheat oven to 180 degrees Celsius.

Line a baking dish with baking paper.  Bake cutlets for 25 minutes, basting with marindae every 10 minutes, until cooked trhough and golden.

Meanwhile, cook rice according to packet directions.

Steam carrots for 5 minutes, add bok choy and steam for a further 2 minutes or until bright green.

Place cutlets on serving plates with rice and bok choy.  Drizzle with sauce and serve.

(click here for a printable version of this recipe)

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)

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)

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)

Smokey Barbecue Chicken Pizza

Another business trip, this time to Tasmania, has seen me not cooking but eating out of hotel rooms or restaurants.  Although it sounds pleasant I can assure you that it is not with the exception of the few dinners I get to out with special friends, catching up on happenings and having many laughs.

Upon my return, as I always do, I want to cook.  Needless to say this trip was no different.  A huge shop to fill the fridge full of fresh fruit and vegetables and other delights which lead to having home made pizzas... full of toppings that we all individually chose.

I normally have a tomato base on my pizza so thought I would try a barbecue base this time for a change.  I have to say I actually surprised myself with the outcome of the taste in each mouthful.

Smokey Barbecue Chicken Pizza

Serves: 2

ProPoints per serve: 11

cooking spray

1 x 200 gram chicken breast fillet, all visible fat removed

1/4 cup smokey barbecue sauce (I used HP Hot and Spicy Sauce)

1 garlic clove, crushed

1 x 100 gram pita bread

100 grams reduced fat grated mozerella

1 small brown onion, halved, thinly sliced

1 small red capsicum, thinly sliced

1 small green capsicum, thinly sliced

Preheat oven to 220°C/200°C fan-forced. Lightly grease 2 large pizza trays.

Spray a non stick frying pan with cooking spray. Slice chicken fillet in half lengthways and cook in pan over medium heat until cooked through, turning once. Remove from pan and allow to cool. Dice.

Combine sauce and garlic in a bowl. Place pizza base on prepared tray.

Spread the base with the sauce mixture. Sprinkle each with 50 grams of cheese. Top with onion, chicken and capsicum. Top with remaining cheese.

Bake for 18 to 20 minutes or until bases are crisp and cheese has melted. Serve.

(click here for a printable version of this recipe)

Beef Tomato and Zucchini Kebabs with Chutney

Another night of balmy weather called for more barbecuing.... tonight with what my children have always fondly called "Meat on Sticks".

These marinated Beef, Tomato and Zucchini Kebabs were a breeze to prepare, cook and devour complimented with a sweet, slightly spicy chutney that screamed homemade... jar chutney is so boring.  The pungent spices used in the marinade surprisingly matched each other creating a really enjoyable flavour on the tender beef.

Served with Smashed Potatoes and a green salad - I would definitely recommend these at your next barbecue.....

Beef, Tomato and Zucchini Kebabs with Chutney

(recipe sourced from WW 1 Recipe 3 Ways Cookbook)

Serves: 4

ProPoints per serve: 7

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon fennel seeds

1 teaspoon dried oregano

1 garlic clove, crushed

3 teaspoons olive oil

600 grams lean beef rump, fat trimmed and cut into 3cm pieces

500 grams baby chat potatoes
cooking spray

1 red onion, finely chopped

1 teaspoon brown sugar

2 teaspoons red wine vinegar

1 small fresh birdseye chilli, deseeded if desired, finely chopped

400 gram can cherry tomatoes

2 small zucchini thickly sliced

8 cherry tomatoes

Place cumin, paprika, fennel, oregano, garlic and half the oil in a large glass or ceramic dish.  Add beef and turn to coat.  Cover and refrigerate for 3 hours.

Preheat the oven to 220 degrees Celsius or 200 degrees Celsius fan forced.  Lightly spray a baking tray with oil.  Boil, steam or microwave potatoes until tender.  Drain and allow to cool for 5 minutes.  Using a potato masher gently press potatoes until lightly crushed.  Lightly spray with oil and bake for 20 minutes or until golden.

Meanwhile, heat remaining oil in a small suacepan over medium heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add sugar, vinegar and chilli and cook, stirring, for 1 minute.  Add canned tomatoes and bring to the boil.  reduce heat and simmer, uncovered, for 10 minutes or until chutney is thick.

Thread beef, zucchini and fresh cherry tomatoes onto 8 wooden skewers (see note).  Preheat a chargrill or barbecue over medium high heat.  Lightly spray skewers with oil and cook, turning occasionally, for 3 - 4 minutes each side or until cooked to your liking.

Serve skewers with crushed potatoes and tomato chutney.

Note: Soak skewers in cold water for 10 minutes to stop them burning during cooking.

(Click here for a printable version of this recipe)

Pulled Pork and Bean Burritos & an ORGOPOT giveaway

Another spell between posts but I am still busy as a bee, my work changed dramatically the other week with a department reshuffle - not the best outcome but something I have to deal with!!

Despite the sweltering heat of Melbourne today I needed to post tonight.  So with having decided that I must blog and with it being such a warm day I knew dinner would need to be easy and flavoursome.  Mexican on a warm day was my first thought strangely.  Easy to cook easy to eat was my theory behind the choice!! 

These Pulled Pork and Bean Burritos by all means fit the bill... the pork was slow cooked in an Orgopot for a few hours on a low heat so there was no over the stove top sweats with the preparation.  Shredded and mixed with kidney beans and the sauce it was cooked in gave the meat texture and also a nice delicate yet a little spicy flavour.  A quick colourful salad all combined in a tortilla wrap ensured this was the perfect meal.

Pulled Pork and Bean Burritos

(recipe sourced from WW Takeaway At Home Cookbook)

Serves: 4

ProPoints per Serve: 12

1 tablespoon olive oil

400 gram peice of lean pork neck (scotch fillet) fat trimmed

1 brown onion, chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

1/2 teaspoon ground chilli

2 tablespoons tomato paste

3/4 cup chicken stock

400 gram can kidney beans, rinsed and drained

2 cups (150 grams) finely shredded red cabbage

1 carrot, cut into matchsticks

1 red capsicum, thinly sliced

100 grams snow pea sprouts

1 tablespoon lime juice

8 x 20cm flour tortillas

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

Heat half the oil in a medium stove/oven proof pan over high heat.  Cook pork, turning for 5 minutes or until browned. Set aside.

Heat remaining oil in the same pan over medium heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add garlic, cumin and chilli and cook, stirring, for 30 seconds or until fragrant.  Stir in tomato paste and stock.

Place pork on top of onion mixture.  Cover with foil and bake for 2 hours or until very tender.  Uncover and cool slightly.  Using 2 forks, shred pork.  Add beans and stir to combine.

Combine cabbage, carrot, capsicum, sprouts and juice in a medium bowl.

Heat tortillas following packed instructions.

Divide pork mixture among tortillas.  Top with cabbage salad and roll to enclose filling.  Serve.

(click here for a printable version of this recipe)

Tonight's post also brings a special giveaway. 

I recently brought two Orgopots for my own use through a work colleague's recommendation who had purchased one herself.  Bottom line all I can say is that they are wonderful to use.  Both for use on the stove top and in the oven these pots make cooking a dream and I have also noticed that due to the pan surface I have actually reduced the use of oil while cooking.  The pots are lightweight, dishwasher safe, metal utensial safe and very easy to clean.  Measuring 28cm in diameter, 9.5 cm deep and hold 4.5 litres.  A glass lid also allows you to see what you are cooking at a glance.

Now for the giveaway - I have one of these Orgopots (valued at $69 each) to giveaway.  To be in with a chance of winning please tell me what is your family favourite "one pot wonder" recipe that you love to cook.  Leave a comment on this post - if I like the sound of your dish I may even cheekily request the recipe.  Should you leave an anonymous comment please ensure you leave your name and email address on the comment or email me me confirmation of your comment including contact details to houseofmurray@optusnet.com.au so I can contact you.

To ensure that the winner will recieve this brilliant prize in time for Christmas (I must say what a wonderful Christmas present) the competition will close Sunday 16th December 8pm EST and unfortunately for my overseas friends this competion is only available to Australian residents.

However should you wish to own your own Orgopot it's easy to purchase one. You can own one for $69 each plus delivery of $9.95. Total being: $78.95.

You can order your Orgopot by clicking here.  I have been told by the supplier, Orgolife, that if you order before Christmas you will not be charge Postage and Handling - so you will save $9.95!!

Here is a video of OrgoPot in action, the Youtube link is: http://youtu.be/xltzljs1Ix4.

Good luck to all that enter and I will be contacting one of you Sunday night via email.