Quick and Easy Sausage Rolls

My family have been asking and asking "Mam when will you make some Homemade Sausage Rolls" followed by "you haven't made them for ages".  Guilting me obviously works as the next minute I was in the kitchen baking my heart out.

 

Sometimes I can be quite adventurous with fillings and flavours and Noel makes a pretty mean sausage roll also.  He even did a sort of Guest Blog for me with Noel's Homemade Sausage Rolls (well he cooked and I typed).

 

Not being as prepared as usual I went for an old trusted recipe, one that I have been making for as long as I can remember and a very easy recipe at that.  Like with all my good recipes they are jam packed with hidden vegetables and filled with flavour.

 

These pork and beef sausages rolls are perfect - quick, easy and have minimal ingredients.  The flavouring is infact just one jar of Rosella Fruit Chutney mixed with the meat, onions, carrots and zucchini - voila! Bake and your done.

 

These sausage rolls get eaten straight off the cooling rack while they are still warm at our house but they can be stored in an airtight container in the fridge or even frozen.

 

 

Quick and Easy Sausage Rolls

 

Serves: Makes 60

ProPoints per Serve: 3

 

cooking spray

500 grams extra trim beef mince

500 grams extra trim pork mince

1 onion, minced

2 carrots, finely grated

2 zucchinis, finely grated

525 gram bottle Rosella Fruit Chutney

salt

freshly ground black pepper

1/2 cup plain flour

8 sheets Pampas Reduced Fat Butter Puff Pastry sheets, defrosted

4 egg whites, lightly beaten

 

 

Preheat oven to 180 degrees Celsius.

 

Prepare 2 or more baking trays lining with baking paper and spray with cooking spray.

 

In a large bowl mix together the beef, pork, onion, carrots, zucchini and fruit chutney until well combined.  Season with salt and freshly ground pepper.

 

On a pastry board or bench top sprinkle flour lightly to assist rolling mixture into sausage shapes the same length as the pastry making 16 lengths of sausage mixture.

 

Cut each pastry sheet in half lenghtways.  Place a sausage shape at the edge of 1 peice of pastry.  Brush edge of pastry with egg.  Roll to enclose sausage mixture ensure that the fold of pastry is underneath.  Repeat with remaining pastry and sausage mixture.

 

Cut each pastry into 4 and place on baking trays.  Brush with remaining egg.

Cook in oven for 25 - 30 minutes or until pastry is golden and meat is cooked through.

 

Allow to cool slightly.

 

(Click here for a printable version of this recipe) 

Beef Larb Lettuce Cups

Due to both Noel and I having to attend a committee meeting so again (yes very regularly) we needed something very quick to prepare and eat together as a family.

These Beef Larb Lettuce Cups were perfect and were very tasty.  Crunchy, sweet, fresh and a little spicy all great combinations.  The meat mixture, laced with sweet chilli and lime, was the only warm element in the lettuce cup.  The fresh mint was vibrant yet not overpowering as it was a flavour that did not appear in every mouthful.

Best of all, the time factor, a 30 minute recipe that was a replica of a meal you would order at an Asian restaurant was the perfect treat tonight.

Beef Larb Lettuce Cups

(recipe adapted from WW Easy as 1, 2, 3 Cookbook)

Serves: 4

ProPoints per Serve: 8

50 grams dried rice vermicelli noodles

1 tablespoon Jasmine rice

1 tablespoon sunflower or canola oil

500 grams extra lean beef mince

1/4 cup sweet chilli sauce

2 tablespoons lime juice

12 butter lettuce or baby cos lettuce leaves

2 lebanese cucumbers, cut into ribbons

1 carrot, cup into ribbons

1 cup fresh bean sprouts

1 cup fresh mint leaves

lime wedges, to serve

Prepare noodles following packet instructions or until just tender.  Drain.  Rinse under cold water.  Drain.  Using scissors, cut noodles into 6cm lengths.

Meanwhile, heat a large non stick fryind pan over high heat.  Cook rice, stirring, for 2 minutes or until light golden.  Transfer to a plant to cool.  Grind in a mortar and pestle until just crushed.

Heat oil in the same pan.  Ad mince and cook, stirring to break up lumps, for 5 minutes or until browned.  Add sweet chilli sauce and lime juice and stir to combine.

Arrange lettuce on serving plates.  Top with cucumber, carrot, noodles, beef mixture and sprouts.  Sprinkle with mint and toasted rice.  Serve with lime wedges.

 

(click here for a printable version of this recipe)

Spinach and Carrot Salad (Alex's Salad)

As it's the Australian Summer here at the moment, salads are plentiful - for lunches, for dinners, as a side dish at a picnic or a BBQ.  But I have to admit the good old garden salad gets a little boring after a while.  The other challenge besides making salad exciting is making it kid friendly.  Alexandria is one of my hardest salad critics.

 

So I put my creative hat on and thought to myself what raw vegetables does Alexandria eat and how could I make them into a salad.  So I opened the fridge door and just started layering.

 

First baby spinach, grated carrot, fresh pomegranate seeds and finely shredded fresh mint leaves - voila a salad fit for Princess Alexandria and everyone else of course.  This flavours went well together, each complimenting the other not to mention it was very healthy.  The bonus it was a 0 ProPoint salad.

 

Our dinner was Rosemary, Lemon and Seeded Mustard Lamb Chops, which were perfectly barbecued by Noel I have to say, Parmesan and Thyme Roasted Potatoes and this salad filled us all up nicely.

 

Spinach and Carrot Salad (Alex's Salad)

 

Serves: 4

ProPoints per serve: 0

 

2 cups baby spinach

2 medium carrots, grated

1/2 fresh pomegranate, seeded

1/4 cup finely shredded fresh mint

Place spinach in a bowl.  Next layer the carrot on top of the spinach.  Sprinkle with pomegranate seeds and then the mint.

Serve.

(click here for a printable version of this recipe)

Rosemary, Lemon and Seeded Mustard Lamb Cutlets

It was our first night back at football training for the kids tonight so another quick dinner was required.  A BBQ is always a great option for this.

This quick, simple and very tasty marinade was perfect for the lamb cutlets and was delicate as no to overpower the beautiful tender lamb.  I get worried with using lemon as it can be very strong but coupled with another bold flavour, rosemary, it worked very well.  Served with a stunning Spinach and Carrot Salad there were no complaints.

 

 

 Rosemary, Lemon and Seeded Mustard Lamb Cutlets

(Recipe sourced from Taste.com)

Serves: 4

ProPoints per Serve: 5

60ml (1/4 cup) white wine

1 tbs wholegrain mustard

2 tsp chopped fresh rosemary

2 tbs fresh lemon juice

12 lamb cutlets, French trimmed

Whisk together the wine, mustard, rosemary and lemon juice in a glass or ceramic bowl. Add the lamb and turn to coat. Cover and place in the fridge for 30 minutes to marinate.

Preheat a barbecue grill or chargrill on high. Lightly spray both sides of the lamb with oil spray. Cook on grill for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

 

(Click here for a printable version of this recipe)

Rigatoni Milano

Pasta, pasta, pasta..... it's a favourite in our house especially with Alexandria.  She does get excited if it's on the menu - even more so if it's served with a creamy sauce.    The conversation last night went like this:

 

Alex: What's for dinner tonight mam?

Me: Pasta

Alex: (excited) With a creamy sauce?

Me: No - tomato with cream added

Alex: Cool - do you want help?

Me: That would be nice.

 

This pasta dish was very easy and fit perfectly in with the fact that I was once again busy at work meaning I walked in the front door later than preferred.

 

A very basic recipe the use of sausages as the meat was very nifty and considering we have a mulititude of flavoured sausages here in Australia I can only imagine that this meal would have a very different flavour depending on the sausage that is used.  Saying this we used a reduced fat pork sausage.

 

The sauce was delicate and full flavoured even though cream is mixed through at the end of the cooking process.  The use of passata, a tomato cooking sauce, meant there was more liquid that when I have used tinned diced tomatoes.  No herbs were needed and I feel this was from using the sausages.

 

Overall a yummy dish that was enjoyed by all - I can tell as there wasn't that much left over. 

Rigatoni Milano

(recipe adapted from WW Easy as 123 Cookbook)

 

Serves: 4

ProPoints per Serve: 12

 

250 grams rigotoni pasta

280 grams extra-lean pork sausages

1 tablespoon olive oil

1 brown onion, thinly sliced

2 garlic cloves, crushed

2 cups passata

2 tablespoons light thickened cream

1/3 cup finely grated parmesan cheese

Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender.  Drain and return pasta to the saucepan.

Meanwhile, remove and discard sausage casings.  Heat oil in a large non stick frying pan over medium-high heat.  Cook sausage mince, onion and garlic, stirring to break up lumps, for 7 minutes or until browned.  Add passata and bring to the boil.  Reduce heat and simmer, uncovered, for 5 minutes or until sauce has thickened.

Add passata mixture and cream to pasta.  Toss gently to combine.  Serve sprinkled with parmesan.

(Click here for a printable version of this recipe)

Creamy Mustard Chicken Casserole





I am back - hopefully on a more regular basis that what has occured over the last six months.  To be totally honest I have no idea where January has gone but I have to admit to having two enjoyable holidays with the family, one to Canberra and one to Tasmania where as you can imagine there wasn't a great deal of cooking done during either trips.

 

So with school back and a routine once again in place at the House of Murray I am back to attempting organisation!  First thing was to do a menu plan for this week.  Second a shopping list was created.... and from there here is Monday night's dinner and the first slow cooker recipe for 2014.  The recipe was adapted from a stove top recipe to a slow cooker recipe to ensure that dinner was ready for when Noel and I got home from work knowing that all we had to do was cook the accompanying dishes.

 

Creamy Mustard Chicken Casserole was totally enjoyable. The flavours of the bold tarragon and thyme against the creamy dijon mustard sauce was tantilising to the taste buds.  The herbs not overpowering infact they were quite subtle considering their flavours.  The chicken was so very tender and the casserole served with steamed veg (0ppts) and fluffly mashed potatoes (2ppts per serve) made this dinner was a wonderful mid week wonder which will definitely be cooked again.

 

Creamy Mustard Chicken Casserole

(recipe adapted from Weight Watchers Family Favourites)

 

Serves: 6

ProPoints per serve: 7

 

1 kgs lean chicken thight fillets, fat trimmed, cut into 3 cm peices

2 brown onions, thinly sliced

4 carrots, chopped

4 garlic cloves, crushed

4 fresh thyme sprigs

1 tablespoon fresh tarragon leaves, chopped

1/2 cup dry white wine

1 tablespoons Dijon mustard

3 cups chicken stock

freshly ground black pepper

3 tablespoons cornflour

4 tablespoons water

1/2 cup Pauls reduced fat thickened cream

Place chicken, onions, carrots, garlic, thyme, tarragon in the slow cooker dish.

In a large jug combine wine, mustard and chicken stock.  Mix well. 

Pour over ingredients in slow cooker dish.  Season with freshly ground black pepper and mix ingredients to ensure the liquid in stirred through.

Cooked for 8 hours on low heat setting.

Combine cornflour with water and mix into a smooth paste.  Gradually stir cornflour mixture and cream into the chicken mixture.  Turn slow cooker setting to high and cook for a further 30 minutes or until slightly thickened.

(Click here for a printable version of this recipe)

Hoisin and Chilli Chicken Chow Mein

I love Chow Mein and like many reciipes, there are so many different versions. 

I love the Chinese version with noodles.. sometimes soft noodles and other times the crispy noodles take my preference.  There is something wonderful about a dish of noodles accompanied with tender meat and vegetables encased in a thick yet simple sauce.

As the kids were not eating with us tonight I fancied adding some chilli along with the sweet sour taste of hoisin sauce.  Adding two bold flavours to a simple dish could be a little overpowering but it was a risk I was willing to take especially after eating Christmas food for the last few days I was yearning a different flavour - and I had all my money on the fact that this dish may just give me the taste that I wanted.

And boy did it work - it was fantastic.  Both Noel and my Mam were in agreeance that the flavours complimented the chicken, vegetables and noodles. 

Hoisin and Chilli Chicken Chow Mein

 

Serves: 6

ProPoints per Serve: 8

 

200 gram packet Changs Egg Noodles

1 tablespoon peanut oil

600 grams diced chicken

1 teaspoon crushed garlic

1 teaspoon crushed ginger

1 onion, sliced

2 carrots, peeled and sliced

1 bunch broccolini, chopped into 3 cm pieces

200 grams button mushrooms, sliced

1/2 cup hoisin sauce

1/2 cup dry sherry

1 teaspoon crushed chilli

 

 

Boil water in a kettle.  Place noodles in a large bowl and cover with boiling water.  Allow to stand for 5 minutes or until tender (not too soft).  Drain, return to bowl and mix through 1 teaspoon of peanut oil.

 

Heat wok over high heat and add 2 teaspoons peanut oil.  Cook chicken, garlic and ginger, in batches, until browned and just cooked.  Remove from wok.

 

Heat remaining oil in wok.  Cook onion, carrots and broccolini stalks over medium heat for 5 minutes or until softened.   Add mushrooms and cook for a further 3 - 5 minutes.  Add the broccolini heads and return the chicken to the pan. 

 

Mix together the hoisin sauce, sherry and crushed chilli in a small jug.  Add to the chicken and vegetables in the wok.  Toss together for 2 minutes.

 

Add noodles and toss very gently until mixed and noodles heated through. 

 

Serve immediately.

 

 

(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)

Curry Parcels

I decided to add spice to the Homemade Pasties as I had extra mince left over I decided to make a "Curry Parcel"- Miss Alex loves a curry puff/samosa and these wouldn't match the quality of those made by Indian chefs but they may have got a runner's up rating?  Oh well that's what I was hoping for.

 

Considering how easy the Pasties were to make adding some curry powder not only gave the mixture that indian kick but added a little depth to the flavour.  I decided to leave the mint in the mixture for an added twist - we all know mint goes well with Indian flavours.

And the verdict - all eaten along with the Pastries!!

 

Curry Parcels

(Recipe adapted from WW Simply Delish Cookbook)

 

Serves: 16

ProPoints per parcel: 5

 

250 grams lean beef mince

1 cup frozen peas, thawed

3 carrots, grated

300 grams potatoes, cut into 1 cm pieces

1 brown onion, finely chopped

1/4 cup chopped fresh mint leaves
1 tablespoon curry powder (or to taste)

4 sheets frozen reduced fat puff pastry, just thawed

1 egg lightly beaten

1 tablespoon sweet paprika
 

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.

Line 2 large baking trays with baking paper.

Place mince, peas, carrots, potato, onion, mint and curry powder in a medium bowl. Mix well to combine.

Cut each pastry sheet into 4 squares.  Divide mince mixture evenly between pastry squares.  Fold pastry in a triangle to enclose filling.  Using a fork, press edges together to seal.  Place on prepared trays.  Brush pasties with egg and sprinkle with paprika.

Bake for 20 - 25 minutes or until pastry is puffed and golden.

(Click here for a printable version of this recipe)

Homemade Pasties

Another odd occasion where I was able to step foot in the kitchen I managed to cook the most amazing batch of Homemade Pasties that were not only yummy to eat but had that surreal comfort food feel of bakery purchased food without all the hidden fat or guilt.

Our whole family have a passion, or you could say an intense love, of bakery items especially the savoury ones so it came as no surprise that these pasties were devoured almost in one sitting.

Very easy to make using pre purchased frozen pastry sheets and infused with the flavour of fresh mint this was definitely an appreciated treat for the Murray household.

Homemade Pasties

(Recipe sourced from WW Simply Delish Cookbook)

 

Serves: 16

ProPoints per pasties: 5

 

250 grams lean beef mince

1 cup frozen peas, thawed

3 carrots, grated

300 grams potatoes, cut into 1 cm pieces

1 brown onion, finely chopped

1/4 cup chopped fresh mint leaves

4 sheets frozen reduced fat puff pastry, just thawed

1 egg lightly beaten

1 tablespoons sesame seeds (optional)

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.

Line 2 large baking trays with baking paper.

Place mince, peas, carrots, potato, onion and mint in a medium bowl.

Cut each pastry sheet into 4 squares.  Divide mince mixture evenly between pastry squares.  Fold pastry in a triangle to enclose filling.  Using a fork, press edges together to seal.  Place on prepared trays.  Brush pasties with egg and sprinkle with sesame seeds.

Bake for 20 - 25 minutes or until pastry is puffed and golden.

(Click here for a printable version of this recipe)

Pineapple, Lime and Coconut Cake

Ok so again another apology for the lack of blogging....

I know that I haven't been blogging of late but we have just been seriously "out of control" busy! My work has been complete madness with many nights staying in motels leaving Noel and the kids to look after themselves.

The year is drawing to a close and there is end in sight for the madness.  Needless to say I am going to take a little time today to catch up on some things that I have cooked in the fleeting days of being at home... being a wife to my incredibly supportive husband, Noel, and a mother to my two wonderfully rounded yet quirky at times children, Oliver and Alex - instead of a career lady.

Strange as this sounds, I actually do need to sit, relax and allow the creative side of me roam free.  I adore nothing more than cooking and eating, and then of course there is the blogging side of my life where I enjoy sharing all of our culinary adventures with those that take the time to read our blog.

With that said please enjoy my catch up blogs and with determination I will endeavour to be a little more regular in the future.......

This cake is a perfect recipe to start off with.  A deliciously light sweet treat which I will put my hand up and admit that the flavour combination of the sweet pineapple and tangy lime is incredible. 

Topped with a cream cheese frosting and sprinkled with toasted shredded coconut each slice was like a little piece of paradise.

Pineapple, Lime and Coconut Cake

(recipe sourced from WW Magazine November 2013)

 

Serves: 12

ProPoints per serve: 6

 

cooking spray

100 grams reduced fat margarine

1/2 cup caster sugar

2 teaspoons finely grates lime rind

2 eggs

440 gram can crushed pineapple in natural juice

2 cups self raising flour

200 grams extra light cream cheese

1 tablespoon icing sugar, sifted

1 teaspoon coconut essence

1 tablespoon shredded coconut

Preheat oven to 180 degrees Celsius.

Lightly spray a 20cm round cake tin with cooking spray and line the base with baking paper.

Using electric beaters, beat the margarine, sugar and lemon rind in a bowl until light and fluffy.  Add the eggs, 1 at a time, beating well after each addition.

Drain the pineapple and reserve 1/2 cup of the juice.  Stir the pineapple and reserved pineapple juice into the egg mixture.  Gently fold in the flour.  Spoon into prepared tin. 

Bake for 45 minutes or until a skewer inserted in the centre comes out clean.  Set aside to stand in tin for 5 minutes before turning out onto a wire rack to cool completely.

Combine the cream cheese, icing and coconut essence in a bowl. Spread over the cake and sprinkle with the coconut.

(click here for a printable version of this recipe)

Friday Night Pizza

Homemade pizza is always a welcome alternative to take away in the House of Murray.  I immediately fell in love with this pizza on the first mouthful.

I have to say I love Vegetarian Pizza but also like to change the ingredients sometimes to include some chicken, bacon or salami depending on my taste fancies at the time.  For me this pizza was the bomb - it had the lot and I was one happy diner!!

 

 

Friday Night Pizza

(recipe sourced from Weight Watchers Simply Delish)

Serves: 4 (Makes 2 pizzas)

ProPoints per Serve: 8

250 grams butternut pumpkin, thinly sliced

1 small zucchini, thinly sliced

1 tablespoons olive oil

1 brown onion, thinly sliced

1 garlic clove, crushed

150 grams button mushrooms, quartered

1 small red capsicum, chopped

2 x 100 grams wholemeal Lebanese bread

1/3 cup (80ml) pizza sauce

100 grams cherry tomatoes, halved

50 grams shaved hot salami, chopped

75 grams reduced fat feta cheese, crumbled

1/4 cup (25 grams) reduced fat grated mozzarella cheese

1 tablespoon barbecue sauce

1/3 cup fresh basil leaves

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.

Place pumpkin and zucchini in a medium blow.  Add half the oil and toss to combine.  Preheat a chargrill or barbecue over high heat.  Cook pumpkin and zucchini, in batches, for 2 - 3 minutes each side or until lightly charred and tender.

Meanwhile, heat remaining oil in a large non stick frying pan over medium - high heat.  Add onion, garlic, mushroom and capsicum and cook, stirring, for 5 minutes or until just tender.

Place bread on 2 pizza or baking trays.  Spread pizza sauce over bread.  Top with pumpkin, zucchini, mushroom mixture, tomatoes and salami.  Sprinkle with feta and mozzarella.  Bake for 12 - 15 minutes or until bread is crisp and golden.  Serve pizza drizzled with barbecue sauce and sprinkled with basil.

(Click here for a printable version of this recipe)

Slow Roasted Asian Chicken

Roast Chicken - a meal I do not cook a lot as for me it's always the same.  The menu will always read "Roast Chicken with Sage and Onion Stuffing, Vegetables and Gravy".  Enjoyable on an occasional time frame for me.

Until I came accross this recipe for a Slow Roasted Asian Chicken which I knew was going to appear on the menu sooner rather than later.  And to be honest I am so glad we tried it.

The chicken was juicy and tender, laced delicately with the asian spices.  There was no gravy as such but a wonderful fragrant yet pungent jus as a result of the slow cooker.  Served with steamed rice and steamed vegetables it was a dish thoroughly enjoyed by everyone.

Slow Roasted Asian Chicken

(recipe sourced from Weight Watchers Magazine June 2013)

Serves: 6

ProPoints per serve: 7

1 whole chicken, fat trimmed

salt

freshly ground black pepper

6 cm piece fresh ginger, thickly sliced

4 whole star anise

3 green shallots, cut into 3cm lengths

6 garlic cloves, whole, bruised

1 chicken stock cube

1 cup water

1 teaspoon sesame oil

Preheat the oven to 160 Degrees Celsius.

Place the chicken in a roasting tray.  Season the chicken, inside and out, with salt and freshly ground black pepper.  Place a third of the ginger, star anise, shallot and garlic under the chicken, a third in the cavity and scatter the remaining third around the chicken.  Disolve the stock cube in water and pour around chicken.

Cover with foil and roast for 1 1/2 hours or until the juices runc lear when the thickest part of the chicken is peirced with a skewer.

Preheat the grill, remove the foil from the chicken.  Place the chicken on a wire rack.  Strain the roasting juices into a jug.

Place the rack and the chicken back into the roasting tray and brush the chicken with the sesame oil.  Place the chicken under the grill 20cm away from the heat source, and grill for 5 - 10 minutes or until the skin is crisp and golden.

Meanwhile use a spoon to skim the fat from the roasting juices.

Serve the chicken with steamed vegetables and roasting juices.

Add 1/2 cup steamed rice to this dish for an additional 4 ProPoints per serve.

(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)

 

Homemade Taco Seasoning

I decided that it couldn't be that hard to make our own Taco Seasoning as I believed that it had to taste much better than the packet mix.

And it was!!  Not only was the flavour bold but it was easy to make.  The colours in all the herbs and spices was intense as was the smell - a much nicer smell than what's in the packet with god only knows what artifical additives and colourings added.

 

 

I found this large batch recipe over at Rachel Cooks and I agree with her when she says her daugher loves to help with the measuring and mixing as my daughter did too.

 

This recipe makes a large batch of Taco Seasoning which will keep in a sealed container so you always have it ready on hand for your next big mexican cook up.

Homemade Taco Seasoning

(recipe sourced from Rachel Cooks)

Serves: 10 (portions of 3 tablespoons)
ProPoints per Serve: 0
 

1/2 cup plus 2 tablespoons chili powder

2.5 teaspoons garlic powder

2.5 teaspoons onion powder

2.5 teaspoons red pepper flakes

2.5 teaspoons oregano

2.5 teaspoons paprika

1/4 cup plus 1 tablespoon cumin

1/4 cup salt (more to taste)

1/4 cup finely ground pepper

In small bowl, mix all ingredients and store in airtight container. (Or you can mix it together in the container you are going to store it in–just give it a shake.)

Add 2 to 3 tablespoons of this mixture plus 1/2 cup of water to 500 grams of cooked meat (of your choice). Simmer over medium heat, stirring frequently until there is very little liquid left in the pan.

(click here for a printable version of this recipe)

Marsala and Mushroom Pork Cutlets with Creamy Polenta

Two in a row - this is getting exciting and I am feeling how I used to when my blogging was more frequent. 

Tonight's meal is an Italian inspired dish - pork in nice rich and creamy mushroom sauce accompanied by creamy and a little cheesy polenta.  The original recipe called for Veal Cutlets but I quite fancied it with pork instead.

 

 Not only was this dish very easy to put together, the flavour in the sauce was magnificent and very mourish... I could have just actually had a bowl of the sauce... spoon please?  And as with any polenta dish you are guaranteed a good arm workout LOL!

Marsala and Mushroom Pork Cutlets with Creamy Polenta

(recipe adapted from Weight Watcher Magazing August 2013)

 

Serves: 4

ProPoints per Serve: 11

 

1 tablespoon olive oil

4  (500 grams) lean pork cultlets, all possible fat trimmed

salt

freshly ground black pepper

1.125 (4 1/2 cups) chicken stock

1 cup instant polenta

2 tablespoons grated parmesan cheese

1 brown onion, finely sliced

200 grams Swiss Brown mushrooms, quartered

2 tablespoons Marsala

2 tablespoons light thickened cream

2 tablespoons chopped fresh chives

Heat 1 teapsoon of the oil in a large frying pan over medium-high heat.  Season the pork with salt and pepper and cook for 3 minutes each side or until browned and cooked to your liking.  Set aside and cover to keep warm.

 

Reserve 1/4 cup stock.  Bring the remaining stock to the boil in a medium saucepan.  Add the polenta and stir over low heat for 8 minutes or until thick and creamy.  Stir in the parmesan and season with salt and pepper.

 

Heat the remaining oil in the pan over medium-high heat.  Cook the onion and mushroom, stirring, for 5 minutes or until softenend.  Add the reserved stock and the marsala.  Bring to the boil and cook for 2 minutes or until the sauce reduces.  Stir in the cream and boil for 1 minute.  Season with salt and pepper.

 

Serve the creamy polenta with the pork and the sauce.  Top with chives.

 

(Click here for a printable version of this recipe)

Country Chicken Pie (Pies)

YES finally I am back in the kitchen and I must say I am enjoying myself.  I am actually home all this week so hopefully you will be able to read a few posts from little ol' moi!

 

The weather has started to change and Spring is starting to make her presence know however I still fancied a hearty dinner.  Country Chicken Pies perfectly hit the spot and I must say that they tasted amazing.

 

Originally the recipe is for a family sized pie but once the smell was drifting from the kitchen children were hovering around the kitchen so I knew it would be easier and fairer (yes fairer) if I made individual portions.

 

The filling, jam packed with tender chicken and vegetables, was enveloped in a thick creamy sauce which just left my taste buds wanting more.  Topped with a yummy crunchy pastry top it was a pleasure to eat.

Country Chicken Pie

(recipe adapted from WW Magazine June 2012)

 

Serves: 4

ProPoints per Serve: 10

 

1 tablespoon olive oil

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

2 carrots, finely chopped

2 celery stalks, finely chopped

1 brown onion,  finely chopped

2 tablespoons plain flour

1 cup chicken stock

1/2 cup evaporated skim milk

1/2 cup frozen peas

1/2 cup frozen corn kernals

2 tablespoons fresh flat leaf parsley

salt

freshly ground black pepper

1 sheet frozen reduced-fat puff pastry, just thawed

 

Heat half the oil in a non-stick frying pan over medium-high heat.  Add chicken and cook, stirring, for 3-4 minutes or until browned. Transfer to a heatproof bowl.

 

Heat remaining oil in pan.  Add carrots, celery and onion and cook, stirring, for 5 minutes or until stoftened.  Add chicken and any juices and flour.  Cook, stirring, for 1 minute.  Add stock, stirring to combine.  Bring to the boil.  Reduce heat to low.  Stir in milk, then cover and cook for 3 - 5 minutes or until sauce boils and thickens slightly.

 

Stir in frozen corn and peas, then parsley.  Season with salt and freshly ground black pepper.  Transfer to a 20cm round ovenproof dish.  Set dish aside to cool to room temperature, then refrigerate for 1 hour to cool completely.

 

Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan forced.  Top dish wity pastry, allowing excess pastry to overhang.  Cut a small cross in the centre.  Spray with cooking spray.  Place dish on a baking tray and bake for 20 minutes or until golden.

  

(click here for a printable version of this recipe)

Slow Cooked Beef Stew with Cheese and Caraway Dumplings

Junior football weekly competion has finally but sadly finished for the 2013 season.  I have enjoyed this year even though I overcommitted not only myself but Noel and sacrafice special time with my family.  This year as well as being Treasurer I moonlighted as Registrar decided to be canteen manager and also put our (yes mine and Noel's) hands up to cook Sunday night dinners for 80 - 100 people each week.  14 rounds the Junior football season runs with 4 weeks of finals which this year are at another club.  I officially hung my apron up last Sunday finding myself lost this past weekend with no additional shopping, no mass cooking and no deep frying of chips etc on Sunday morning.  I am definitely a football mam and felt like something was missing on the weekend.

Anyway while that part of me has gone for the rest of this year, I can say I should have time to focus on my blog even though my work commitments remain the same.  I am seriously wondering whether I should blogging about my restaurant meals while I travel especially while I have a massive amount of travel ahead in the next few months.  Thoughts please??  I value your opinions.......

Needless to say I spent time in the kitchen cooking for the Murray family.....  and have thoroughly enjoyed myself.

Tonight's menu consisted of a slow cooked beef stew - very basic in ingredients but full of flavour.  Topped with herb packed cheesy dumplings this meal was a perfect dish for a cold evening.

Slow Cooked Beef Stew with Cheese and Caraway Dumplings

(recipe sourced from WW Magazine August 2013)

 

Serves: 4

ProPoints per Serve: 11

 

200 grams button mushrooms, sliced

550 grams gravy beef, fat trimmed

1 brown onion, finely chopped

2 garlic cloves, crushed

1 dried bay leaf

1 1/2 cups beef stock

1/2 cup red wine

1 tablespoon tomato paste

2/3 cup self raising flour

1/4 cup skim milk

1 1/2 tablespoons olive oil

1 tablespoons finely chopped fresh flat leaf parsley

1/4 cup 50% reduced fat grated tasty cheese

1 teaspoon caraway seeds

pinch smoked paprika, to serve

Preheat oven 180 degrees Celsius. 

Lightly spray a large shallow ovenproof saucepan with oil and heat over high heat.  Cook the mushroom, stirring, for 4 minutes or until golden.  Set aside. 

Lightly spray the pan with oil.  Season the beef with salt and pepper.  Cook the beef, in 2 batches, for 2 minutes or until browned.  Set aside.

Cook the onion, garlic and bay leaf, stirring, for 5 minutes or until softened.

Meanwhile, whisk the stock, wine and tomato paste in a jug until combined.  Return the beef to the pan along with the wine mixture.  Bring to the boil.  Place in the oven and cook, covered, for 1 hour.  Add the mushroom and cook, covered, for 30 minutes or until the beef is tender.

Meanwhile place the four and a pinch of salt in a large bowl.  Combine the milk, oil, parsley and 2 tablepoons of the cheese in a jug.  Stir the cheese mixture through the flour until it forms a sticky dough.

Discard the bay leaf from the stew.  Drop tablespoons of the cheese in the jug.  Sprinkle with caraway seeds and remaining cheese.  Cook, uncovered, for 20 minutes or until the dumplings sre cooked through.

Serve with 0 ProPoints value steamed vegetables.

(click here for a printable version of this recipe)

Thank you all sooooo much for your patience with my spasmotic blogging....... cross fingers for a better last few months of the year xxx

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)

Sweet Potato Fritters with Lemon Chicken

As sands through the hour glass so are the days of my life... currently at the moment there is lots on the go with several post backed up due to being time poor from being busy with both family life and work.

Before I go any further I need to formally announce the winner of my giveaway...... Congratulations to Erin Roe!!!  Well done and as mentioned in my original post Sirloin Steak with Tomato Kasundi and Potato Wedges I am jealous.  Can you send me an email to me and I will give you instruction on how to activate your course?

One of the posts I have trying to post during the last few weeks has been this one.  Sweet Potato Fritters with Lemon Chicken is a very elegant dish to look at but is very simple with only very few components to complete.  Not to mention it is a favourite of mine.

The lemon chicken isn't like that of a chinese restaurant where it is battered, deep fried and then coated in a sticky sweet lemon sauce.  The chicken is pan fried with the lemon juice is added during the last few minutes of cooking.  Served on top of the sweet potato fritters that are flavoured with spring onions and ginger, all drizzled with sweet chilli sauce makes for a perfect mid week dinner or for a special easy meal for a dinner party.

Sweet Potato Fritters with Lemon Chicken

(recipe sourced from WW Pure Test Cookbook)

Serves: 4

ProPoints per serve: 8

600gram chicken breast fillets

2 tablespoons lemon juice

600 grams sweet potatoes, peeled and grated

5 shallots, finely chopped

2 teaspoons fresh ginger, minced

2 eggs, lightly beaten

1/3 cup flour

1/3 cup Thai sweet chili sauce

4 tablespoons coriander leaves (optional)

Coat a large non-stick fry pan with cooking spray and cook the chicken breast fillets for 5 minutes each side. Pour over the lemon juice during the last minute of cooking. Transfer to a plate, cover with foil and keep warm while you make the fritters.

Place the grated sweet potato, shallots and ginger in a large mixing bowl and combine. Stir through the egg and flour.

Recoat the pan with cooking spray and heat. Scoop a quarter of the mixture into the pan and form into a circle about 12cm in diameter. Cook over a low heat for 4 minutes on each side or until golden and cooked. Remove from the pan and keep warm while cooking the remaining fritters.

Divide the fritters between 4 serving plates. Cut the chicken into slices and place on top of the fritters. Spoon over the sweet chili sauce and scatter with coriander, if using.

(Click here for a printable version of this recipe)