Bubble and Squeak - New Year 2018

Firstly I would like to wish you all a very Happy New Year and hope that 2018 is magnificent in every way.  I decided this year that there would be no New Years' Resolutions, no promises that I will fail to keep, no grand plans that will depress me if I do not complete them, etc, etc.  This year I just want to ensure that I make the most of every new day and to love, to learn, to grow and to discover.

 

Part of my new resolve is to ensure I have time for me.  Time for things I enjoy, time for me to chill, relax, refresh and enjoy me. I thought about trying a new hobby - something that would interest me and I would enjoy.  But then I thought why? I already have a hobby!  Something I enjoy doing, which challenges me and keeps me happy.  What is it?  Cooking and blogging, of course!

 

2018 will be a year that I have promised myself to make time to continue my love of cooking.  Experimenting with flavours, challenging myself with technique and more importing expanding my tastebuds to ensure that new foods are tried.  It's all very exciting and best of all I am going to share this culinary adventure with you.

 

So here we go......

 

The Festive Season means a lot of different things to different people.  For us it's family being together, traditions and love.  But it also means FOOD - and lots of FOOD.  Too much to eat in all honesty but it seems that we must over cater just to make sure there is enough.  Seriously there is always enough and that can only mean one thing.  Leftovers!  Left over ham, turkey, seafood, vegetables - everything.

 

This morning our fridge was a smorgasbord of food possibilities. Quite exciting really.  There is literally enough of so many different foods all leftover.  I also have a house full of teenagers from last nights' New Years Eve celebrations.  So I decided to first feast of the New Year would be good old fashioned Bubble and Squeak or as we prefer to call it Fry Up.  This meal is definitely on the Comfort Food listing.

Bubble and squeak is a traditional British dish made with leftover vegetables from a roast dinner. The main ingredient is potato but cabbage, carrots, peas, Brussel sprouts, or any other leftover vegetables can be added. The chopped vegetables and any left over meat are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. The dish is so named because the cabbage makes bubbling and squeaking sounds during the cooking process.

Sadly this isn't really a great recipe to blog as there are really no quantities to follow - it really just depends what you have in your fridge.  This morning we were lucky as I had a large bowl of mashed potatoes left over from dinner the other night along with carrots and roast pumpkin.  I did add some freshly boiled Brussel sprouts, peas and corn to give the dish more colour.  But seriously you can use anything you have on hand and theoretically they don't have to be leftover.

An absolutely perfect way to start the New Year.....

Bubble and Squeak

Serves: 8

 

2 teaspoons oil

1brown onion, diced

leftover ham, diced

leftover mashed potatoes

leftover vegetables (that you have available) chopped into bite size pieces

1 cup grated low fat tasty cheese

salt

freshly ground black pepper

1 - 2 tablespoons dried thyme

2 tablespoons butter

Preheat oven to 200 degrees Celsius.

Heat oil in a large frying pan over medium heat.  Add onion and cook for 2 - 3 minutes or until softened.  Add ham and fry for a further 5 minutes or until ham is browned and crispy.  Remove from heat.

Put the mashed potato, vegetables, cheese, salt, pepper, thyme and bacon mixture into a large bowl.  Gently mix until all vegetables are mixed through the potatoes but are still chunky.

Using the same large frying pan add butter and melt over low heat.

Place the potato mix in the pan pressing down to compact mixture.  Cook on stove top for about 10 minutes.

Transfer to oven and cook for a further 20 - 30 minutes or until cooked through.

Serve immediately.

 

(Click here for a printable version of this recipe)

 

Cheesy Potato and Vegetable Medallions

I would have to say that I buy Grönsakskaka from the shop at Ikea every single time that we go there - in fact I get more joy from the grocery shop at the end of the giant furniture store than actually looking at all the furniture. Don't get me wrong the furniture is beautiful and I dream of owning an Ikea house but that little shop at the end is like my reward for going shopping there.

 

For those that have not experienced these Swedish Potato and Vegetable Medallions they are simply a cheesy mashed potato and vegetable ball that are oven cooked.  They are literally the perfect side dish.  Found in the frozen section of the little grocery store at Ikea.

 

So why I am telling you about these tasty treats?  Because I have made a copy cat version using left over vegetables from the night before.  Having left over boiled potatoes and mixed vegetables, which I did not want to waste, I sat down and started thinking about things we could use them for.  Obviously we could have mashed them for a Shepherd's Pie topping or similar but there was way too much for even a quick fry up.  Then, while talking about mashed potatoes, I remembered the Swedish Grönsakskaka.

 

Of course as the vegetables we had were already cooked we could not claim that these were cooked traditionally. However I will be doing that soon - well once we have eaten all the medallions that are in our freezer!

 

 

Cheesy Potato and Vegetable Medallions

 

Serves: 12

 

1 kilogram potatoes, peeled and chopped

1 kilogram frozen mixed Winter Vegetables (or vegetables of your choice)

3 spring onions, chopped

1/2 cup grated tasty cheese

2 eggs

150 ml thickened cream

1 teaspoon garlic powder

1 teaspoon onion powder
2 teaspoons dried thyme leaves
1/2 cup breadcrumbs, if required

salt

ground white pepper

 

Bring a large saucepan of water to the boil and add potatoes. Boil until just cooked through, about 12-15 minutes.  Drain and allow to cool.  When potatoes are cool, mash coarsely (you don't want smooth at this point).

Bring a second saucepan of water to boil and add vegetables.  Boil until cooked through, approximately 5 - 8 minutes or cook as per directions on packet.  Drain and allow to cool.  Mash the vegetables, also coarsely (you want vegetable pieces not puree).

 

Put the potatoes and the vegetables in the same saucepan. 

 

Add spring onions and cheese.

Put the eggs in a medium bowl and lightly whisk them.  Add and garlic powder, onion powder and thyme.  Whisk them together with the eggs.  Season with salt and pepper.

 

Add egg mixture to the potatoes and stir gently until all ingredients are completely mixed through.  If mixture is too moist, add breadcrumbs to assist mixture to firm up.

Preheat the oven to 220 degrees Celsius.

 

Line a baking tray with cooking paper and spray with cooking spray.  Using a round cutter for it's shape and place on tray.  Fill to the top with mixture.  Using the back of a spoon gently push down on mixture while lifting cutter up.  Repeat until all mixture is used.

 

 

Or you can spray a standard muffin pan with cooking spray and put 1/2 of a cup of the mixture into each cup.  Use a spoon to push the mix into the cup so that there are no air pockets.

Spray tops of medallions with cooking spray.

Bake for 20 minutes.  Turn medallions over and bake for a further 10 minutes or until brown and crispy.

Serve warm as a side dish or these are perfect for breakfast also.

This recipe can be doubled or quadrupled as they freeze very well. If you are planning to freeze do so after cooking for 30 minutes.  Remove from oven, allow to cool and then place on an uncovered tray in the freezer. After they have completely frozen place them in a sealed plastic bag or container for storage.  To reheat the frozen medallions defrost completely and cook, as above, for 10 minutes or you can microwave them for one minute and then cook as above.

(Click here for a printable version of this recipe)

Oregano and Chilli Crispy Potatoes

To accompany the Chicken Parmesan Bake I decided that as I had already broken the mould of the traditional Chicken Parmigiana I may as well go all out and not serve it with hot chips.  

Instead I decide that I would take some baby chat potatoes and toss them in some herbs, bake them in the oven and voila a really nice and tasty side dish.  Everyone loves oregano and crispy potatoes - who doesn't love potatoes anyway?  I decided to add some chilli sprinkles to give them a little lift.

Oregano and Chilli Crispy Potatoes

Serves: 6

1 kilogram baby Chat potatoes, quartered

2 tablespoons olive oil

1 tablespoon dried oregano

1 teaspoon dried chilli flakes

1 teaspoon sea salt

Heat oven to 200 degrees Celsius.

Line a baking tray with baking paper.

In a large bowl combine potatoes, oil, oregano, chilli and salt.  Mix well.

Lay in single layer on baking tray.

Bake in oven for 30 - 45 minutes, turning several times, or until crispy and golden.

Serve immediately.

(Click here for a printable version of this recipe)

Chicken with Walnut Sage Chilli and Lemon

Work has been so busy of late that my meals this week have been planned with two words in mind... quick and easy.  This recipe covered both quick and easy.

Plain Jane chicken fillets covered in a topping I would never have thought of cooking,  That is until I saw the recipe of course.

The chicken was tender and juicy while the crumble style topping was bursting with flavour.  The nuttiness of the walnuts combined with the garlic and chilli complimented each other with a burst every now and then from the crispy butter soaked sage leaves.

On the table in under an hour with the use of one baking dish and one frying pan.... a recipe perfectly made for mid week cooking.

Chicken with Walnut Sage Chilli and Lemon

(Recipe adapted from WW Eat Well Diabetes Cookbook)

Serves: 4
SmartPoints per serve: 8

700 grams baby potatoes

cooking spray

sea salt

2 teaspoons olive oil

4 x 150 gram lean chicken breast fillets

2 teaspoons reduced fat butter or spread

1/3 cup coarsely chopped walnuts

2 garlic cloves, thinly sliced

1/4 cup fresh sage leaves

1 long fresh red chilli, deseeded, thinly sliced

2 tablespoons lemon juice

freshly ground black pepper

Preheat oven to 220 degrees Celsius.

Spread potatoes on a large baking tray and lightly spray with cooking spray.  Sprinkle with sea salt.  Bake, turning once hallway through cooking, for 30 - 40 minutes or until golden and tender.

Meanwhile, heat oil in a large non-stick frying pan over medium-high heat.  Cooked for 5 - 6 minutes each side or until cooked through.  Transfer to a plate.  Cover with foil and set aside to rest for 5 minutes.

Melt butter or spread in the same pan over medium heat.  Cook walnuts, garlic, sage and chilli, stirring for 5 minutes or until walnuts are golden.  Add juice and stir until heated through.  Season with black pepper, to taste.

Top chicken with walnut mixture and serve with baked potatoes and other steamed vegetables of your choice.

(Click here for a printable version of this recipe)

Creamy Loaded Herb Potato Bake

So here we are a New Year - another year to see what adventures 2016 will bring for me, my family, my friends and of course, all the foodie bloggers and readers of the world!!

HAPPY NEW YEAR to each and all,

Each day during Summer, Winter, Spring and Fall,

Whether you are following a recipe and making it up,

Serving it on a plate, in a bowl or in a cup,

With all your successes and even the duds,

May every mouthful excite your tastebuds!!!

As for the House of Murray - well 2016 has already started with a bang!!  Surrounded over the Festive Season with our family and friends was the perfect way to welcome in the New Year.  All the food and the drinks saw many of us with full (and some sore) bellies for days but more importantly the feeling of love and friendship was, and always is, priceless and something that I cherish.

Food wise our house has been filled with everything from Roast Turkey and Stuffing, Roast Pork and Crackle, Rich Gravy, Vegetables, Steamed Christmas Puddings (we made a lot this year), Mince Pies, a Gingerbread House (made by Alexandria), candy canes, chocolates to champagne, wine, beer and spirits.  Oh my it's been a food-fest!!!!

One thing however that I do get sick of is all the Christmas food... it's rich and filling but after a week or so I just want comfort food or as my kids said one morning "Mam can we please have some normal food?".... made me laugh but also I couldn't agree more.

So today, New Year's Day, needless to say that we did have left overs from last nights celebrations and we were having more family down for a late lunch.  It was decided to use the leftovers consisting of ham, chicken souvlaki, salads and roast potatoes.  Even though I whinge about leftovers I do not like wasting food!!

Roast potatoes... hhhmmmm what's something I could do with them rather than reheating them only for them to go hard and dry out???  I decided I would adapt a few recipes for Loaded Potato Bakes and make my own without using mayonnaise or sour cream.  What did I use instead?  Béchamel Sauce of course.. why not?  Outcome AMAZING.... everyone had seconds although to point the finger my sister in law Clare had 3 serves!!!

Now this was easy to make although a little time consuming it was definitely worth it!!  I would have to say it may now be on the favourite potato bake recipe list!!  Full of a lush creamy herb sauce, bacon, garlic, spring onion and cheese, with a hint of chilli, smothering soft potatoes what more could anyone ask for??  In our case maybe two casserole dishes full of this wonderful creation??  I could have easily just sat there and ate that instead of everything else that was presented for lunch today.

Creamy Loaded Herb Potato Bake

Serves: 8

1 kilogram leftover roasted jacket potatoes

(OR 1 kilogram jacket potatoes, roasted)

500 grams bacon, diced

6 spring onions, sliced

50 grams butter

3 tablespoons plain flour

1 litre skim milk

2 tablespoons Dijon mustard

1 teaspoon Franks Hot Sauce

2 tablespoon dried oregano

1 tablespoon dried tarragon

salt

ground white pepper

150 grams grated tasty cheese

Preheat the oven to 180 degrees Celsius.

Spray a casserole dish or baking pan with cooking spray and cover the base with the roast potatoes (it doesn't matter if they overlap).

Place in oven for 10 - 15 minutes to warm through.

Meanwhile cook the bacon and 2/3rds of the spring onion in a frying pan over medium heat until bacon starts to brown and onion soften.  Remove from heat.

In a large saucepan add butter.  Cook over medium heat and until completely melted.  Remove from heat.  Add flour and stir with a wooden spoon until flour is mixed through and you have a nice soft roux.  Return to the heat and gradually add in the milk, using a whisk mix continually, ensuring it's completely mixed through and that you have no lumps.  Continue with remaining milk.  Leave to simmer over low heat, stirring, until thickened slightly.  Add the mustard, hot sauce, oregano, tarragon and season with salt and pepper.

Remove potatoes from oven.  Sprinkle with the bacon mixture, pour over the béchamel sauce mix and sprinkle with grated cheese.

Bake in oven for 30 - 40 minutes or until cheese has melted and sauce bubbling.

Sprinkle with remaining spring onions before serving.

(click here for a printable version of this recipe)

Crispy Cream-Braised Potatoes and Fennel

This was definitely another experimental recipe not just with cooking with a new ingredient but also experimenting with the tastes of my family... thankfully my family are open to new foods and flavours and are definitely not fussy eaters.

I must say I enjoy fennel - I enjoy the liquorice/aniseed flavour and the way it actually compliments a lot of foods - something I actually didn't think that it would do.  Having two fennel bulbs in the fridge which I had actually brought for another recipe that just didn't happen I needed to find a recipe to use up these interesting shaped vegetables.  I found this recipe on Food 52 a site that I am quite enjoying at the moment.  We had this as a side dish with crumbed pork cutlets.

 

Very similar to a potato bake, I thought it was rather decadent with the fennel wedges and the garnish of herbs, orange zest and cheese.  Something very different but enjoyable.

Crispy Cream-Braised Potatoes and Fennel

(Recipe adapted from Food 52)

Serves: 4

3 potatoes,  peeled and cut into irregular 3 - 4 cm chunks

2 fennel bulbs,  trimmed (with tough or bruised outer layers removed), then cut lengthwise into wedges about 3 - 4cm wide (leaving core intact)
1 cup fat reduced cream

2 to 3 cups of skim milk, or enough to cover the vegetables

1 bay leaf

1/4 teaspoon fennel seed

salt

freshly ground black pepper

3 or 4 large springs of thyme, leaves removed and finely chopped

1 large leafy sprig of rosemary, leaves removed and finely chopped

1/4 cup finely grated pecorino romano (or parmesan reggiano)

zest from 1 small orange, finely grated

olive oil

In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough cream and enough milk to fully cover the potatoes and fennel. Season generously with salt and freshly ground black pepper. Over medium-high heat, bring the milk mixture to a simmer, then lower heat to just maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point.

While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest.

Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables, which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking. Taste the potatoes and fennel for seasoning – if you need more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes and fennel wedges in a single layer to promote even browning.

Place the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges. (I typically brown the vegetables more than the ones in the picture above...just leave them under the broiler until they've reached your desired crispness!)

(click here for a printable version of this recipe)

Creamy Potato and Prosciutto Bake

As well as experimenting with lasagne recipes I also love tyring different potato bake recipes.  We already have a couple of family favourites already such as Potato, Onion and Bacon Bake (creamy and comforting) and Potato, Carrot and Onion Bake (which is my personal favourite and so full of flavour).

OMG!!!!!!

There was never no chance of not trying this recipe - creamy base, layers of potato and sweet potato topped with crispy prosciutto and melted cheese..... heaven in a casserole dish.

I love sweet potato as the flavour is so different than that of normal potato and adds such depth to this dish.  The saltiness of the prosciutto added another element along with it's crunchiness as a topping.

Sadly or maybe not sadly, this decadent potato bake is more like a main meal rather than a nice side dish.  I wasn't complaining though.... as I thought it was perfect just by itself.  It guess it could be a side if you can use portion control.... yikes!

Creamy Potato and Prosciutto Bake

(Recipe adapted from WW Ultimate Comfort Food)

Serves: 4

ProPoints per Serve: 9

1 teaspoon olive oil

2 medium leeks, thinly sliced

500 grams potatoes, thinly sliced

500 grams sweet potatoes, thinly sliced

cooking spray

100 grams baby spinach leaves

3/4 cup light evaporated milk

salt

freshly ground black pepper

100 grams grated tasty cheese

100 grams prosciutto slices, fat trimmed, torn

1/2 bunch fresh thyme leaves

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

Heat oil in a medium non-stick frying pan over medium heat.  Cook leek, stirring occasionally, for 8 - 10 minutes or until softened.  

Meanwhile, boil, steam or microwave potato and sweet potato separately, until almost tender.

Lightly spray a casserole dish with cooking spray.  Layer potatoes, leek and spinach in the prepared dish, finishing with potato.  Pour over evaporated milk and season with salt and pepper.

Sprinkle with 3/4 of the cheese and cover with foil.  Bake for 30 minutes.  Remove foil and top with prosciutto, thyme and remaining cheese.  Bake for 15 minutes or until prosciutto is crisp and golden.

(click here for a printable version of this recipe)

Cottage Pie with Cauliflower Parmesan Mash

With our long weekend finishing yesterday - sadly it was back to work for me. Noel on the other hand had another day off with him taking one of his RDO's (Rostered Day Off). I have to officially say that I hate, absolutely HATE, going to work when he is lying in bed and I have to leave, a quick kiss goodbye then it's out the door.

As most of you know, I am an avid menu planner - avid I say - control freak Noel would say. But working full time (both of us) it's been a necessity for the past 20 odd year especially with having the two kids. I sit down normally on a Thursday evening and plan both the menu for the next week along with the shopping list.  I write the cookbook and page number next to the meal so realistically I remember where the recipe to follow is so we are super organised when it comes to cooking dinners nightly.

Needless to say, today Cottage Pie with Cauliflower Parmesan Mash was on the menu along with a committee meeting for the local Junior Football Club that we are involved in - meaning a HUGE evening of kitchen work and then the meeting. 

 

Thankfully, Mr Murray stepped up to the mark and made the Cottage Pie for tonight's dinner.  OMG the relief and the appreciation..... 

 

This cottage pie was a quite different to my normal gravy based minced and vegetable combination.  The meat mixture was of a tomato base but still jam packed with vegetables which I love - "sneaky vegies" are my favourite vegetables.  Now the topping.... where do I start.  I thought it was brilliant - not stodgy and heavy like a normal full potato mash.  The cauliflower made it so light and the was no overpowering cauliflower flavour. 

 

Cottage Pie with Cauliflower Parmesan Mash

(Recipe sourced from Weight Watchers Double-Up Dinners)

 

Serves: 8 (4 if freezing half)

ProPoints: 8

 

1 tablespoon olive oil

2 onions, finely chopped

2 carrots, finely chopped

4 garlic cloves, crushed

2 teaspoons smoked paprika

1 kilogram lean pork and veal mince

2 tablespoons plain flour

1/2 cup tomato paste

2 cups chicken stock

2 teaspoons red wine vinegar

2 tablespoons Worcestershire sauce

600 grams potatoes, chopped

1/2 large cauliflower, chopped

2 tablespoons chopped fresh chives, plus extra to garnish

salt

freshly ground black pepper

1/4 cup finely grated fresh parmesan cheese

 

Heat oil in a large saucepan over medium-high heat.  Cook onion, carrot and celery, stirring, for 5 minutes or until softened.  Add garlic and paprika.  Cook, stirring, for 1 minute or until fragrant.

 

Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.  Add flour and cook, stirring, for 1 minute.  Add paste, stock, vinegar and Worcestershire sauce and bring to the boil.  Reduce heat and simmer, uncovered, for 20 minutes or until thickened.

 

Meanwhile, preheat oven to 180 degrees Celsius.

 

Boil, steam or microwave potatoes and cauliflower until just tender.  Drain.  Mash in a large bowl with chives until smooth.  Season with salt and pepper.  Cover and keep warm.

 

Lightly spray two 1.25 litre capacity ovenproof dishes with oil.  Divide mince mixture between prepared dishes.

 

Top with mash and sprinkle with parmesan cheese.  Bake for 20 minutes or until golden.  Serve sprinkled with extra chives.

 

If freezing do not bake.  Cool and wrap dish in a double layer of plastic wrap.  Wrap in foil.  Freeze for up to 2 months.  Defrost in fridge overnight and bake as per recipe above. 

 

 

(Click here for a printable version of this recipe)

 

Giant Vegetable Rosti with Cheese, Spinach and Poached Eggs

Sunday's are so busy during the football season and we rarely get the day to ourselves so when the season is over we try to make the most out of our Sunday.

This morning, after a small sleep in, I decided that a yummy brunch was now on the menu.  The weather is warming up and it was perfect this morning to sit outside and enjoy some precious time together.  Saying this I did not want the usual big breakfast (you know bacon, eggs, beans, toast, etc.)

I had seen this recipe for a 'Giant Potato Rosti' several times and had always thought that it would be a winner with us foodies.  I added some thyme to the potato and carrot mix plus used tasty cheese instead of the feta.  And it was yummo!!!

Not that easy with all the different steps involved but worth the effort.  A crispy rosti topped with cheese, fresh spinach and a runny egg... perfect for a mid morning brunch.

Giant Vegetable Rosti with Cheese, Spinach and Poached Eggs

(recipe adapted from Jamie Oliver)

 

Serves: 6

ProPoints per Serve: 7 

1200 grams potatoes

6 large carrots

sea salt

2 tablespoons extra virgin olive oil

freshly ground black pepper

2 tablespoons fresh thyme leaves

cooking spray

1/2 cup grated tasty cheese

100g baby spinach

6 large eggs

Preheat the oven to 180 degress Celsius.

Peel the potatoes and carrots, then grate them coarsely. Add a good pinch of salt, toss and scrunch it all together, then leave for 5 minutes.

Put olive oil into a large bowl and add a good pinch of pepper and thyme leaves.

Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl. Toss in the oil and pepper until well mixed, Spray a large baking tray with cooking spray and then evenly scatter the potato mixture in tray. Roast for around 35 minutes, or until golden on top and super-crispy around the edges.

Meanwhile, boil a large saucepan with water to cook your poached eggs.  Just before your rosti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon.  Or cook your poached eggs using your usual method.

Remove rosti from the oven sprinkle with grated cheese.  Top with baby spinach and poached eggs.  Add a side serve of Weight Watchers Bacon for 1 ProPoint per 2 slices.

(Click here for a printable version of this recipe)

Rosemary and Garlic Potatoes Crispy Potatoes

Potatoes are one of the most versatile vegetables that most people eat.  They can be boiled, mashed, baked, steamed, grated, diced, sliced, etc. but my favourite has to be little tasty bite sized cubes that are flavoured and crispy.

Fresh rosemary roughly chopped with garlic and sea salt perfectly complimented the crispy potatoes and were delicious served with Southern Fried Chicken.  Trust me though, they were nice just on their own (I snuck a few in the kitchen).

To easy to make... perfect to eat!

Rosemary and Garlic Potatoes Crispy Potatoes

 

Serves:

ProPoints per serve: 3

 

600 grams potatoes, peeled and 2 cm diced

2 tablespoons chopped fresh rosemary

2 garlic cloves, crushed

2 teaspoons olive oil

2 teaspoons finely crushed sea salt

Preheat oven to 200 degrees Celsius.

In a large bowl mix all ingredients together.

Place on a single layer on a prepared baking tray.

Cook for 25 - 30 minutes until golden and crispy and cooked through.

(click here for a printable version of this recipe)

Pepper Crusted Lamb Rack with Cream Cheese Mash

 

Today we celebrated 21 years of wedded bliss.... what more of a gift could I give my husband than a beautiful rack of lamb dinner.... the more part that I gave him was that he cooked most of it!!!!  LOL I have to say it was a joint effort cooking tonight.  Cooking together is something that we have always enjoyed doing which is a bonus.

 

Both of us enjoy lamb especially the fillet, rack or cutlets and even more so a lamb roast.  This lamb rack was cooked to perfection and it wasn't very difficult at all.  A quick pan fry and then finished off in the oven for 15 minutes it was not over cooked - just right.  The crust had a flavour sensation that was not over powered by the pepper it was beautifully balanced with thte rosemary and salt. 

 

The mash - what can I say?  I was mash to die for.  Very rustic with a leek and thyme infusion which did nothing but complimented the lamb rack.

 

It was a toss up as to whether the lamb was better than the mash or that the mash was better than the lamb - that's how nice this dish was.

 

Overall this dinner, which would be a magnificient entertainer's meal, was avvery easy to prepare, cook and serve weeknight wonder. 

Pepper Crusted Lamb Rack with Cream Cheese

(Recipe adapted from WW Dinner With Friends Cookbook)

 

Serves: 4

ProPoints per serve: 12

 

650 grams peeled potatoes, chopped

3 teaspoons cracked black pepper

1 tablespoon finely chopped fresh rosemary

1 teaspoon sea salt

4 x 200 gram (4 cutlets in each) french trimmed lamb racks

1 tablespoon oil

2 small leeks, thinly sliced

2 garlic cloves, crushed

2 teaspoons fresh thyme leaves, plus extra sprigs to garnish

60 grams extra light cream cheese

2 tablespoons milk

Preheat oven to 180 degrees Celsius.

 

Boil, steam or microwave potatoes until tender.  Drain, cover and keep warm.

 

Meanwhile combine pepper, rosemary and salt in a small bowl.  Press pepper mixture over lamb racks.  Heat half the oil in a large non stick frying pan over medium-high heat.  Cook the lamb for 2 minutes each side or until browned.  Transfer to a baking tray.  Bake for 15 - 18 minutes for medium or until cooked to your liking.  Remove from oven, cover with foil and set aside to rest for 5 minutes before serving.

 

Heat remaining oil in the same pan over medium heat.  Add the garlic, leek and thyme leaves, stirring, for 5 - 7 minutes or until leek has softened.   Mash potatoe in a bowl with cream cheese and milk until smooth.  Stir in the leek mixture.  Season with salt and pepper.

 

Serve mash with lamb and 0 ProPoint steamed vegetables.

 

(Click here for a printable version of this recipe)

Creamy Potato and Bacon Bake

We have been buying some really nice pieces of steak of late so nothing better than it being chargrilled and served with some yummy accompaniments. 

 

Potato Bakes, are a perfect side dish, one that so many people enjoy.  There are many variations, one of our favourites is a non creamy potato bake with also has carrot as a layer, Potato Carrot and Onion Bake which my mam used to make when I was a child and I still make to this day.

 

This Creamy Potato and Bacon Bake sounds sings comfort food.  Right down to the last morish mouthful of soft potatoes mixed with bacon and onions enveloped in a thick creamy sauce this dish is a legend in it's own casserole dish. 

 

Creamy Potato and Bacon Bake

Serves: 8

ProPoints per serve: 5

cooking spray

175 grams Weight Watchers Bacon, diced

6 medium potatoes, peeled and thinly sliced

1 brown onion, diced

300 mls reduced fat thickened cream

1 teaspoon chicken stock powder
2 teaspoons dijon mustard

1 tablespoon fresh thyme leaves

freshly ground black pepper
60 grams grated reduced fat tasy cheese

Preheat oven to 180 degrees Celsius.

Spray a frying pan with cooking spray and cook bacon for 2 - 3 minutes until slight crisp.  Remove from heat and drain on paper towel.

Spray a large casserole dish with cooking spray.

Combine potatoes, onions and bacon in a large bowl.  Place mixture into casserole dish.

In a small jug combine cream, mustard, stock powder, thyme and pepper to taste.  Pour over potato mixture.  Sprinkle with grated cheese.

Cover casserole dish with foil and bake for 30 minutes.  Remove foil and bake for a further 20 - 30 minutes until potatoes are cooked through and golden on top.

(click here for a printable version of this recipe)

Baked Fish with Macadamia Herb Crust

Fish seems to be the least eaten ingredient in our house.  We are not lovers of strong fish at all - hubby likes Flake or Gummy Shark and I will venture to Blue Eye and even Rainbow Trout but strangely we both love the majority of seafoods even the very pungent tastes of oysters and mussels.  Fascinates me really how tastebuds work?

 

Saying this I have realised that we do need to eat more fish rather than the odd piece battered and purchased from a Fish and Chip Chop served with a minimum of chips.

 

I had read this recipe earlier this year and had always kept it in mind for a "fish" dinner.  A few grumbles came from the camp when I suggested and then confirmed we were have fish for dinner this particular night.  Anyhow stubbornly I proceeded with my plans.

 

And to be perfectly honest I am so glad that I did.  Not only was this meal devoured but it was even mentioned again today how good it was.  Tipping I had better put this on the menu again.

 

The crunchy topping made using a combination of wholegrain bread, macadamia nuts, parsley, chives and lemon juice was magnificent - a burst of flavours that exploded yet complimented each other.  The oven baked fish was perfect, so flakey but yet still so juicy and tender. 

 

Served with potato galettes, also easy to make, and a quick salad this dinner was definitely a mid week wonder but would also surprise and please guests as a main in a dinner party.

Baked Fish with Marcadamia Herb Crust

(Recipe sourced from WW Magazine April 2013)

 

Serves: 4

ProPoints per Serve: 11

 

600 grams red-skinned potatoes, unpeeled and thinly sliced

cooking spray

2 x 35 gram slices wholegrain bread, torn into pieces

50 grams unsalted macadamia nuts

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons coarsely chopped fresh chives

1 1/2 tablespoons lemon juice

1 tablespoon olive oil

salt

freshly ground black pepper

4 x 150 grams firm white fish fillets (I used gummy shark)

Lemon wedges, to serve

Preheat oven to 200 degrees Celsius.  Line 2 large baking trays with baking paper.

Arrange the potato slices on 1 tray in 4 rows, slightly overlapping, to make galettes.  Spray with cooking spray.  Bake for 30 - 35 minutes or until crisp and golden.

Meanwhile, process the bread, macadamia nuts, parsley, chives, lemon juice and oil in a food processor until finely chopped.  Season with salt and freshly ground black pepper.

Press a quarter of the crumb mixture onto one side of a fish fillet.  Place fish on the remaining baking tray and lightly spray with oil.  Repeat with remaining crumb mixtur and fish fillets.

Bake for 12 minutes or until fish flakes easily when tested with a fork in the thickest part.

Divide the potato galettes and fish between serving plates.  Serve with lemon wedges and either steamed vegetables or garden salad.

(Click here for a printable version of this recipe)

Chilli and Rosemary Potatoes

We had chargrilled Scotch Fillet for dinner last night which as always was cooked to perfection.  However I just didn't fancy a baked potato or potato bake as a side dish - tonight I wanted something different.

 

I was looking through my favourite website Taste.com and came accross this recipe for Chilli and Rosemary Potatoes.  Obviously I just had to try the recipe!!

 

The chilli flavour can be increased or decreased depending on the chilli that you use.  Milder use a long fresh red chilli, deseeded or leave seeds in for some heat, but for a hotter more intense flavour use a small red bullet chilli.

 

Another dish that was very easy to make and had a very nice flavour to them with accompanied the steak perfectly.

Chilli and Rosemary Potatoes

(Recipe adapted from Taste.com)

 

Serves: 4

ProPoints per Serve: 4

 

1kg large potatoes, peeled, quartered

1 tablespoon extra virgin olive oil

cooking spray

1 fresh red chilli, halved lengthways, deseeded, chopped

1 tablespoon coarsely chopped fresh rosemary

Preheat oven to 220°C.

 

Cook the potato in a saucepan of salted boiling water for 10 minutes or until almost tender. Drain. Return to the pan.

 

Add oil and shake the pan to coat. Transfer to a roasting pan. Spray with cooking spray.

 

Bake for 20 minutes. Add chilli and rosemary. Toss to combine.

 

Bake for a further 25 minutes or until crisp and golden.

 

(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!

Mint and Green Pea Mash

Smooth and creamy mashed potato is a staple side dish in our house as it accompanies anything but having the Quick Sausage Casserole for dinner I decided to take up the suggestion in the cookbook and try a different variation of the trusty mashed potato.

Tasty and colourful this mash sure packed a punch with a creamy minty flavour.  And it was just as easy as normal mash to make.

Mint and Green Pea Mash

(recipe sourced from WW Cook Hearty Cookbook)

 

Serves: 4

ProPoints per serve: 3

 

500 grams desiree potatoes, peeled and chopped

2 cups frozen peas

1/3 cup warm skim milk

1/3 cup shredded fresh mint leaves
salt
freshly ground black pepper

extra mint leaves to garnish

 

 

Boil, steam or microwave potatoes and peas seperately until tender.  Drain.

 

Place together in a large bowl and mash until almost smooth.

 

Add skim milk and shredded mint leaves.  Season with salt and freshly ground black pepper.  Stir to combine.

 

Served topped with extra mint leaves.

 

(Click here for a printable version of this recipe)

Sweet Chilli and Rosemary Lamb

As you all know by now lamb is one of the favourite meats in the Murray household but it is just so damn expensive here at the moment.  Thankfully I managed to get some lamb sirloins on special, so I stocked up freezing for many more meals to come.

This recipe is one that I have often looked at but just couldn't imagine the sweetness of the chilli sauce with the lamb.  I decided to try it anyway and really glad I did.

To take away some of the sweetness I added fresh rosemary leaves and also added a little wine to thin the thickness of the marinade for the first part of the recipe, allowing it to cover all the lamb. 

The outcome - the flavour was brilliant and the cooked sauce, somewhat sticky, smothered over tender juicy lamb.

Sweet Chilli and Rosemary Lamb

(recipe adapted from WW Secrets of Our Success Cookbook 2008)

Serves: 4

ProPoints per serve: 13

cooking spray

8 baby chat potatoes

1/4 cup sweet chilli sauce

1 tablespoons soft brown sugar

1 tablespoon fresh rosemary, chopped roughly

1 teaspoon grated lemon rind

1 tablespoons lemon juice

1/4 cup dry white wine

1 garlic cloves, crushed

1/2 teaspoon ground smoked paprika

4 x 200 gram lamb sirloins

2 large carrots, peeled and cut into batons

1 bunch brocollini, trimmed

2 bunches baby bok choy, rinsed and cut into quarters

Preheat oven to 180 degrees Celsius.

Cut potatoes into quarters.  Place on foil lined baking tray, spray with cooking spray and roast for 45 minutes or until cooked through and golden.

Meanwhile combine chilli sauce, sugar, rosemary, rind, juice, wine, garlic and paprika in a shallow dish.  Add lamb, toss to coat in marinade.  Cover and refrigerate for 30 minutes.

Preheat a non stick frying pan over high heat, spray with cooking spray.  Remove lamb from marinade and reserve marinade.  Cook lamb for 6 - 8 minutes each side or until cooked to your liking. Remove from pan allowing to rest.

Meanwhile steam vegetables until just cooked.

Bring reserved marinade to the boil in the frying pan.  Simmer for 1 - 2 minutes or until thickened.

Serve lamb topped with chilli marinade along with potatoes and steamed vegetables.

(Click here for a printable version of this recipe)