Month: July 2016

Spaghetti bolognaise

Serves 4

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Ingredients

2 tbsp olive oil

500 g extra lean beef mince

1 carrot

1 zucchini

1 bottle (500 mL)  pasta sauce

1/2 packet (250g) spaghetti

Parmesan cheese

 

Method

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

Add mince to pan, cook, breaking up lumps

Peel and grate carrot, grate zucchini

Put hot water in a large pot, add a pinch of salt, bring to the boil

When mince is cooked, spread carrot and zucchini evenly over top of mince then stir to mix

Add pasta sauce to pan, stir to mix

Allow mince to simmer while spaghetti is cooking

Add spaghetti to pot and cook for time stated on packet

Drain spaghetti in a colander

Spoon spaghetti into bowls, top with mince

Sprinkle Parmesan cheese on top

 

Easy Shepherd’s Pie

Serves 4

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Ingredients

2 large potatoes

2 tbsp olive oil

1/2 onion

500 g extra lean beef mince

1 jar bottle (500 mL) Dolmio pasta sauce

250 g frozen mixed vegetables

4 tbsp grated tasty cheese

 

Method

Put hot water in a large pot, add a pinch of salt, bring to the boil

Peel potatoes, cut into small pieces, add to pot and boil until well cooked

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

Peel and chop onion finely, fry until softened

Add mince to pan, cook, breaking up lumps

Put frozen vegetables in a 500 mL cup or bowl, fill with boiling water to thaw

When mince is cooked, add Dolmio sauce to pan, stir to mix

Drain vegetables, add to pan, stir to mix

Allow to simmer until potatoes are prepared

Preheat the oven to 180C

Coat the inside of 4 ramekins with olive oil and sit on baking trays

Drain potatoes in a colander, return to pot, add 1 tbsp butter and a small amount of milk. Mash potatoes, adding milk sparingly so the mash is fairly dry

Spoon 1/4 of the mince mixture in to each ramekin (about 2/3 full)

Top each with mashed potato

Sprinkle 1 tbsp grated cheese on top of each

Bake for about 20 mins until the cheese is starting to bubble and brown and the mince can be seen bubbling  at the edges.

Pasta carbonara

Serves 3

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Ingredients

2 tbsps olive oil

250 g pasta eg spiral, elbow, penne or fettucine

150 g diced bacon style pieces or shortcut bacon, chopped into small peices

1/3 (85 mL) cup Zymil lactose free cream

Pinch of paprika

2 tbsp (60 g) grated parmesan cheese

1 egg

1 egg yolk

1 tbsp (30g) butter

 

Method

Put hot water in a large pot, add a pinch of salt, bring to the boil

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

Add pasta to the pot, cook for the recommended time

Add bacon to the pan, cook until well done

Put butter in a small container and float in a larger container of boiling water to soften

Put egg, egg yolk and half the parmesan cheese (30g) in a bowl, whisk until combined

Put cream and paprika in a bowl, stir until combined

When pasta is cooked, drain in a colander

Add cream and paprika to bacon, stir until combined

Put butter in pasta pot, return pasta to pasta pot, stir to coat over low heat

Add bacon-cream mixture to pot, stir until combined

Add egg-parmesan mixture to pot, stir until combined

Serve in bowls. Sprinkle with remainder of parmesan cheese

Lamb and vegetable pies

Serves 4

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Ingredients

400 g left over roast lamb

4oo g left over roast vegetables

250 mL vegetable stock

1 tsp arrowroot

4 sheets of puff pastry

50 mL milk to glaze

 

Method

Preheat oven to 220oC

Boil kettle and make up stock (eg 1/2 tsp stock powder to 250 mL boiling water)

Put stock in a shallow frypan on stove at low heat

Dice lamb into approximately 1.5 cm cubes. Put in frypan. Spread cubes out so they will absorb stock

Dice vegetables into approximately 1.5 cm cubes. Put in frypan. Spread cubes out so they will absorb stock

Put arrowroot in 100 mL of room temperature water and stir to mix

Tip arrowroot into pan, drizzling evenly then stirring to mix

Allow stock to thicken slightly (5 mins)

Get 4 sheets of puff pastry out of freezer, remove plastic and lay singly on chopping boards.

Spoon (using a large slotted spoon) lamb and vegetables into a colander to drain excess stock

When puff pastry is partially thawed, cut each sheet in half (to get 8 rectangles)

Spoon 1/8 of the lamb and vegetable mixture onto one half of each rectangle of pastry

Carefully fold the pastry in half to enclose the mince mixture and crimp the edges with a fork

Put each pie on a baking tray.

Brush the top of each  pie with milk

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

 

 

 

Lamb and vegetable soup

Serves 4

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Ingredients

1 kg soup starter park (vegetables: onion, carrot, potato, turnip, parsnip swede, celery)

2 tbsp olive oil

1 L vegetable stock

400 g left over roast lamb

 

Method

Peel vegetables and dice into approximately 1 cm cubes

Add oil to a large pot

Gently fry onion first, then add rest of vegetables and fry gently until coated with oil and softened

Boil kettle and make up stock (eg 2 tsp stock powder to 1 L boiling water)

Add stock to pot

Slice cooked roast into small thin pieces, add to soup

Simmer until vegetables are tender

 

Suggestions

Barley or a small pasta eg risoni may be added to make the soup more filling

 

 

 

 

Chicken fried rice

Serves 4

IMG_1494 Chicken fried rice

Ingredients

1 1/2 cups of Basmati rice

200 g cooked chicken

3 carrots

3 sticks of celery

1 chicken or vegetable stock cube

Soy sauce

 

Method

Put hot water in a large pot, add a pinch of salt, bring to the boil

Add rice, cook by boiling for 12 mins

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

Peel and finely dice carrot, cook in pan until soft

Finely dice celery, add to carrot in pan, cook until soft

Crumble stock cube in a mug, add ¼ cup boiling water, stir to dissolve

Tip rice into a colander, pour boiling water through it and drain

Cut chicken finely, add to pan

Tip stock cube and water into pan, stir until absorbed

Add rice to pan, pour soy sauce over evenly (about 2 tbsp)

Cook for 3-5 mins, turning continually

 

 

Chicken, carrot and zucchini meatballs

Serves 4

IMG_1240 Chicken, carrot and zucchini meatballs

Ingredients

2 tbsps olive oil

1 1/4 cup of bread crumbs

1 small carrot

1 small zucchini

½ cup finely shredded fresh coriander, or 1 tsp dried coriander leaves

500 g chicken mince

 

Method

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

Put bread crumbs in a large bowl

Peel and grate carrot, add to bowl

Grate zucchini, add to bowl

Add coriander to bowl

Add mince, combine

Divide mixture into 4 equal balls, then each ball into 2, then each ball into 2 (total 16)

Cook meatballs at medium heat until cooked through

 

Serving suggestions

Dip in sweet chilli sauce

Serve with shredded iceberg lettuce and sliced baby cucumber