Puff Pastry!

I do so enjoy indulging with puff pastry. I have had this main meal sitting in my recipe box for about a year now. I saw it while I was out and about and copied it down. The poor thing has been collecting dust. Until last week. I ended up spreading it across 2 nights, it was so filling and just lovely to have after a LLLOOOONNNGGG day. So I hope you enjoy these! Will need to photograph these. 

Beef and Vegetable Pastries

Ingredients

• 1 tbsp vegetable oil
• 1 brown onion diced
•  1 tsp salt
• 1 tbsp grounded cumin
• 1 tsp grounded turmeric
• 1 tsp chilli powder
• 1 garlic clove crushed
• 300g beef mince (I use heart smart)
• 400g potato, peeled, diced, washed
• 1 tbsp lemon juice
• 1/3 cup coriander leaves chopped
• 3 sheets frozen ready-rolled puff pastry, partially thawed
• 1 egg, lightly beaten

Method

1. Heat oil in a frying pan over medium heat. Add onion and salt. Cook, stirring, for 5 minutes or until onion is very soft. Increase heat to high. Add cumin seeds, turmeric, chilli powder and garlic. Cook, stirring, for 1 minute or until aromatic. Add mince. Cook, stirring, for 5 minutes or until browned.

2. Place potatoes into a shallow microwavesafe dish. Cover. Microwave on HIGH (100%) power for 5 minutes or until just tender. Drain. Roughly mash potato to mince mixture. Mix well to combine. Transfer filling to a bowl. Set aside to cool completely. Stir in lemon juice and coriander.

3. Preheat oven to 200C. Line a large baking tray with baking paper.

4. Cut each sheet of pastry into 4 squares. Spoon filling into centre of each square. Fold each square in half on the diagonal to form a triangle. Use a fork to press pastry edges together to seal. Place onto prepared tray. Brush with egg. Bake for 18 to 20 minutes or until golden. Serve with green salad.

Slow Cooked Chicken Paprika

I think I have an obsession, I love my slow cooker. I can make all this yummy food with it. Chuck in ingredients and then BAM! 2,4,6 or 8 hours later, with me barely lifting a finger food it produced. Yummy food too. You can literally chuck in random things and hope for the best or follow a recpice. I am beginning to experiment with drier recipes in the slow cooker.

Here is one I tried last week with Scott. I really like this for something different, although I only had smoked paprika last time I made this which totally changed the taste. Have a go and let me know what you think.

Chicken Paprika 

Ingredients

1 tsp of butter

1 tbsp paprika

3 tsp of sugar

2 tsp of salt

1/2 tsp grounded oregano

1/2 tsp mustard powder

1/4 tsp ground black pepper

1kg of chicken breast (skin removed)

Method:

1. Grease the inside of the slow cooker with butter.

2. Combine the paprika, sugar, salt, oregano, mustard powder and pepper in small bowl. 

3. Cut chicken breast in half length ways. Coat with the paprika mixture. 

4. Place in slow cooker for 2 hours on high.

5. Serve with creamy mash potatoes and steamed greens (beans/snow peas/broccoli) and carrot. 

Rissoles Tonight!

Well Scott's family have finally made it safely here. What a journey that was, I think Josh said it was like 58 hours. I thought my last set of delays were bad. But, they are here, almost human and excited. To celebrate we are having them over for dinner tonight and I thought I would bust out a recipe I have wanted to try for ages but is way to much of a pain to do for only 2 people. Here it is,

Rissole, Bacon and Tomato Casserole
Prep time 8 hours 15 mins
Serves 6 people
Ingredients
800g beef mince
1 sml brown onion diced
1 egg
3/4 cup of white rice
1/2 cup stale breadcrumbs
1 tablespoon worcestershire sauce
6 bacon rashes
800g of diced tin tomato
3 cups beef stock
2 tablespoons tomato paste
1/2 cup chopped fresh basil

Method
1. Combine mince, onion, egg, rice, breadcrumbs and sauce in a large bowl. Shape into 18 small rissoles (or 9 big ones). Place in a 4.5L slow cooker.
2. Sprinkle bacon over rissoles, pour over combined tomatoes, stock and paste. Cook covered on low for 8 hours.
3. Serve with potato and vegetables/salad.

Roast Pumpkin Sauce on Pappardelle...mmmm

I have been craving warm creamy sauces this winter. I have been meaning to share this recipe for a good while now but just keep forgetting to post it. I made this up for Scott and I one night. I love the creamy texture but next time would add more garlic and spice to off set the pumpkin flavour. I hope you enjoy and if you make any changes let me know. 

Roast Pumpkin Sauce on Pappardelle

Prep time: 15 mins

Cook time: 35 mins

Serves: 4

Ingredients

1.4kg of butternut pumpkin, cut into 2cm cubes

4 garlic cloves

3 tsp fresh thyme

100ml olive oil

500g pappardelle

2 tbsp of cream

185ml of vegetable stock (can also use chicken stock)

30g shave Parmesan Cheese

Method

1. Preheat oven to 180C. Place pumpkin, garlic, thyme and 60ml of olive oil in a large bowl and toss until pumpkin is covered. 

2. Season with salt. Transfer to baking tray and cook for 30 mins.

3. Cook pasta al dente, drain and return to pan, toss through olive oil and keep warm.

4. Place cooked pumpkin and cream in blender and process until smooth. Add warmed stock and process until smooth and combined. Season with salt and black pepper. 

5. Toss through warmed pasta, serve immediately with Parmesan cheese.   

On another note. 8 DAYS UNTIL MY WEDDING!!!! I may be getting excited, here is a hint of something else...

Winter Comfort Dinner

So still getting back on my feet but wanted something for dinner that reminded me of curling up with a warm blanket and good book. All those yummy winter comfort foods flow through my mind. Not to mention the thought of all the teas sitting up in my special tea cupboard. For dinner tonight we are having Chicken, Bacon, Potato and Sweet Potato Bake. Mmmmmm....it has been in the slow cooker for 4 hours so far. The house smells amazing. We could smell it from the end of the street after our walk along the river in the late afternoon.

Ingredients
1 sml sweet potato (peeled and sliced thin)
4 medium potatoes (peeled and sliced)
2 chicken breast (diced into 1-2cm pieces)
6 bacon rashes (diced)
1/3 cup of light cream
Mc Cormick Slow Cooker Recipe Sachet (if being lazy like me tonight)
OR
1/2 onion diced
1 tbsp garlic
1 tbsp mixed Italian herbs
salt and pepper to taste
(you can play with the herb combination to what you prefer, those given are for dried herbs)


Method
Layer slices of potato and sweet potato on the bottom of the slow cooker.
Pan fry chicken and bacon until browned.
Add the seasoning and onion to the pan.
Pour into slow cooker.
Turn onto low for 6-8 hours or high for 3-4 hours.
10 mins prior to serving stir through cream.
Serve warm straight from slow cooker.

Wonderful the next day warmed for lunch. Particularly if stuck with wet play conditions.
While all of this was happening the 2 boys were curled up at the top of their tower with the cat blanket. D'Argo and Lucifer do so look like brothers. I think D'Argo is going to miss his visiting buddy.

Savoury Mince for Dinner

Needed something quick and simple for dinner, that also used up left over vegetables. The answer, Savoury Mince. I really like this recpice :) It would also be good in a pie.

Prep time: 15 mins (if that)
Feeds: 4 people

Ingredients
1kg beef mince
1/2 onion diced
2 carrots grated
3 sticks of celery finely chopped
1 zucchini grated
1 tbsp Worcestershire Sauce
1 clove of garlic minced
1/2 bottle of pasta sauce
1/2 cup tomato paste
3/4 cup of beef or vegetable stock
1 tbsp Dijon Mustard
2 tsp salt
2 tsp pepper
1/2 tsp paprika
2 tbsp brown sugar

Method:
1. Chop or grate ingredients.
2. Put all ingredients in slow cooker, stir with spoon.
3. Cook on low for 6-8 hours.
4. Serve with mashed potato.

I can see this working in a pie crust or over pasta as well. Very yummy and highly recommend.

I Feel Like Chicken Tonight!

However, unlike that annoying ad I will not be using a bottle mix. I want to try a new marinade I have had stored up for a rainy day. On that note my goodness the heat is oppressive after the summer storms last night. Air con is actually on before noon (I know I am weak) and this is coming from someone who did not have it until university. How did I survive North QLD as a kid.
I have just finished making this one up using dried herbs, will try with fresh herbs next time to see the difference. Scott should like it because garlic and chilli are his favourite. For dinner tonight we are having Marinated Chicken, Mashed Potato and Salad. Nothing fancy but good.

The marinade recipe is as follows.

Ingredients:
1/4 cup olive oil
1/2 bunch parsley, leaves chopped
2 cloves of garlic, crushed
1 pinch dried chilli flakes (or more to taste)
1/4 cup lemon juice
1 pinch dried oregano
4 chicken breast/thighs

Method
1. Rub over chicken and store in fridge for minimum 30 mins. (I prefer overnight for the flavour to absorb).
2. Remove from fridge 20 mins before cooking.
3. Pan fry ir BBQ chicken.

I will let you know how it goes tonight. If you have a go tell me what you think.

Steak for dinner here

Mmmmm had a yummy dinner before football tonight. Sad to see the Melbourne Storm lose but the Warriors from Auckland deserved it. Dinner was simple steak but added a bit to it by adding this glaze. Give it a go when you get a chance. Probably really good for a barbecue. Plus, we have the herbs growing again in our garden so any excuse to use them.

Steak with Honey, Thyme and Mustard Glaze
Prep Time: 5 mins
Cooking Time: 15 mins

Ingredients
2 tsp olive oil
4 lean New York Style Beef Steaks (i also use rump)
2 tblsps honey
1/3 cup of lemon juice
2 tsp chopped fresh thyme
1 tblsp seeded mustard
1 clove garlic, crushed

Method
Heat oil in pan, add steaks, cook until done as desired; remove from pan. Add remaining ingredients to pan, simmer uncovered until mixture thickens slightly.
2. Serve glaze over steak.

Tonight because it is so warm I served with a tossed garden salad but I think it would be great with either mashed potatoes and green beans or roast vegetables.