Month: May 2016

Beef and bacon sausage rolls

Serves 4

IMG_2870

Ingredients

1 egg

500 g extra lean beef mince

300 g diced bacon style pieces

3 sheets frozen puff pastry

1/4 cup milk or grated tasty cheese

 

Method

Preheat oven to 220oC

Crack egg into a large bowl, mix with a whisk

Add mince and bacon to bowl, mix well with egg

Get 3 sheets of puff pastry out of freezer, remove plastic and lay singly on chopping boards

When partially thawed, cut each sheet in half (to get 6 rectangles)

Divide the mince mixture into 6 parts

Shape each part into a long sausage laid along the middle of the long side of each rectangle of puff pastry

Carefully fold the edges of the puff pastry and press together to enclose the mince sausage

Turn each long roll upside down (join/seam down) and cut into 4 pieces

Place each piece (sausage roll) on a baking tray

Brush the top of each sausage roll with milk OR sprinkle with grated cheese

Bake in the oven for 20-25 mins or until golden brown

Zucchini and bacon fritters

Serves 4

IMG_2849

Ingredients

4 medium zucchini

2 medium potatoes

2 eggs

300 g diced bacon style pieces

2 tbsps olive oil

½ cup plain flour

 

Method

Line a large bowl with a double layer of paper towel, using enough to fold over at the top

Cut ends off zucchinis and grate into bowl

Peel potatoes and grate into bowl

Fold paper towel over grated vegetables and press to absorb excess moisture

Crack eggs into a clean large bowl. Beat until yolks and whites are just mixed.

Add zucchini, potato and bacon to the bowl with eggs. Stir to coat vegetables and bacon with eggs.

Add olive oil to a non-stick pan, coat surface, heat pan to medium heat

Add flour gradually to zucchini, potato and bacon in bowl, stirring to coat.

Put four large spoonfuls of mixture in pan, flatten. Cook about 5 minutes on each side or until browned.

Take fritters out of pan and put on a warm plate, cover with foil to keep warm.

Repeat until all mixture has been cooked.

 

Serving suggestions

Put a dollop of Greek yoghurt on top of each fritter

Zucchini, bacon and parmesan bake

Serves 3

Zucchini, bacon and parmesan bake

Ingredients

2 tbsp olive oil

300 g diced bacon style pieces

3 medium zucchini

1 cup (250 mL, ½ bottle) Dolmio pasta sauce

1 cup multigrain breadcumbs or 12 crackers, crushed

½ cup grated Parmesan cheese

 

Method

Preheat the oven to 180C

Add olive oil to a non-stick pan, coat surface, heat pan to medium heat

Cook the bacon until it is just cooked

Grease a baking dish with olive oil

Slice the zucchinis thinly and add to the baking dish

Add the bacon and pasta sauce to the baking dish. Stir gently to mix

Sprinkle breadcrumbs or cracker crumbs evenly over the top

Sprinkle parmesan cheese evenly over the breadcrumbs

Cover baking dish with aluminium foil and bake for 30 minutes. Remove the aluminium foil for the last 10 minutes to allow the crumbs and cheese to brown

Pumpkin soup

Serves 4

Pumpkin soup IMG_2831

Ingredients

2 tbsps of olive oil

1/2 brown onion

1 tbsp red curry paste

1.8 kg pumpkin

4 cups of vegetable stock (made with powder or cubes)

 

Method

Add olive oil to a large pot, heat pot to medium heat

Cook onion until softened (about 3 minutes)

Add red curry paste and cook for 1 minute

Add pumpkin and stir to coat with red curry paste.

Add stock.  Bring to the boil.

Reduce heat to low. Simmer soup for 15 minutes or until pumpkin is very soft.

Turn off heat. Allow soup to cool for 5 minutes.

Blend soup with a stick blender until it is smooth.

 

 

Sweet potato and carrot soup

Serves 4

Sweet Potato Carrot Soup IMG_2829

Ingredients

2 tbsps of olive oil

1/2 brown onion

1 kg sweet potato

2 large carrots

5 cups of vegetable stock (made with powder or cubes)

10-15 large basil leaves

 

Method

Add olive oil to a large pot, heat pot to medium heat

Cook onion until softened (about 3 minutes)

Add sweet potato, carrot and stock. Bring to the boil.

Reduce heat to low. Simmer soup for 25 minutes or until vegetables are very soft.

Turn off heat. Allow soup to cool for 5 minutes.

Cut basil into thin strips; add to soup.

Blend soup with a stick blender until it is smooth.

 

 

Beef Asian salad

Serves 4

IMG_2826

Ingredients

2 x 260 g bags of Asian salad (including crunchy noodles and dressing)

400 thinly sliced steak eg sizzle steak

Teriyaki sauce

Fresh coriander

 

Method

Marinate steak in Teriyaki sauce for at least one hour

Add olive oil to a non-stick pan, coat surface, heat pan to medium heat

Cook steak at medium heat until just cooked through

Slice steak into strips

Spread Asian salad on plates, add noodles and dressing

Top with steak

Top with fresh coriander

Beef, bacon and egg burgers

Serves 4

0 IMG_1274 BBE burger

Ingredients

2-4 tbsps olive oil

500 g lean beef mince

200 g bacon

4 eggs

4 burger buns

Iceberg lettuce, cut finely

Tomato, sliced

4 slices light tasty or Swiss cheese

Barbeque sauce

 

Method

Add olive oil to 2 flat non-stick pans, coat surface, heat pans to medium heat

Divide mince into 4 equal balls, flatten

Cook burgers at medium heat in larger pan until cooked through

Cut fat off bacon

Cook bacon at medium heat in smaller pan until cooked through

Add olive oil to one medium or 2 small flat non-stick pans

Crack eggs, break yolk immediately, cook on both sides until just cooked

Cut burger buns in half

Add lettuce, tomato, cheese, burger, bacon and egg to bottom half of bun

Add barbeque sauce to egg

Put top half of bun on

 

Variations

Add fresh pineapple as well as or instead of egg