Easy yet tasty family suppers…

Todays lesson with the students was easy yet tasty family suppers.  The wonderful thing about these recipes is that you can serve them generally with vegies or starch of your choice…they are easy to make and yet so full of home made goodness and flavour!

Tasty Lamb Chops

8 Lamb Chops

Oil for cooking

Marinade

3 Cloves garlic

30ml chopped thyme

15ml peanut oil

45ml olive oil

15ml ground cumin

2,5ml ground coriander

250ml Basmati Rice

50g Chopped Walnuts

45ml freshly chopped thyme

Method:

1. Make the marinade by mixing the garlic, thyme, oils, 5ml Cumin and coriander in a shallow dish. Add chops, toss to coat well, cover and marinate for at least 30 min.
2. Heat 30ml oil in a non stick pan and saute’ chops in batches over high heat for four to five minutes or until done.
3. Heat the peanut oil in a saucepan and add the remaining cumin. Stir for 30 seconds then add the chopped walnuts. Fry for one minute and drain on kitchen paper. Mix the cooked rice, walnuts and thyme together. Serve lamb chopes with rice and vegies of choice.

Lemon Fish with Couscous

4x 125g hake or yellowtail fillets with skin on

2x limes or 1 lemon

50ml olive oil

250g couscous

250ml vegetable stock

3 garlic cloves crushed

grated zest of one lemon

50ml freshly chopped coriander or parsley or sage

Method:

1. Place the fish on a greased baking tray with the skin side up. Cut eight slices of lime (or 4 slices of lemon. Lay the slices on each fillet
2. Brush with a little olive oil and season with salt and pepper. Grill the fish for six – eight minutes until they are cooked through.
3. In the meantime, prepare the couscous according to the pack by using vegie stock instead of plain water. Stir in the garlic zest and herbs. Serve the fish on the bed of couscous.

Creamy Chicken

Ingredients

Zest and juice of 1 lemon

5ml Rosemary coarsley chopped

10ml paprika

2 cloves garlkic crushed

6 chicken breast fillets cubed

20ml oil

250g brown mushrooms sliced

125ml cream

Method:

1. Mix together lemon juice and zest, rosemary, paprika and garlic. Pour over chicken pieces, coasting well. Marinate for at least 10 minutes.
2. Heat half the oil and fry the chicken until browned. Remove from the pan. Heat the remaining oil and fry mushrooms until tender.
3. Add chicken and cream to the pan and simmer for two mintues. Season to taste and serve with rice or pasta.

Classic Moussaka

Ingredients:

15ml Oil

1 onion chopped

500g lean mince

2 carrots, peeled and chopped

1 sweet potatoe peeled and chopped

2 cloves garlic crushed

10ml cinnamon

5ml allspice

5ml ground coriander

185ml beef stock

1x can tomatoes

125ml red wine or stock

2 aubergines sliced into 5mm rounds
For the Topping:

175ml natural yoghurt

250g ricotta or plain cottage cheese

2 eggs

100g feta cheese crumbled

30ml chopped fresh parsley

Method:

1. Preheat oven to 200 degrees. Heat 15ml oil in a large frying pan and fry the onion and meat until browned. Add the carrots, sweet potatoe, garlic and spices and cook for a couple more minutes.
2. Add the stock, tomatoes and wine, then simmer slowly for 15-20min until slighly reduced and all the vegetables are cooked through. Check seasoning.
3. Place the aubergines on a lightly-oiled baking sheet, brush with oil and season with salt and freshly ground black pepper. Bake in the oven for about 20 min until deep golden brown. Remove aubergines from oven and turn it down to 180 degrees.
4. Layer the mince and aubergines in shallow gratin dish. Mix together all the topping ingredients, ecept parsley and spoon over the top. Bake for about 20 minutes or until golden and bubbling. Sprinkle parsley over and serve.

Crumbed Meat Loaf

Ingredients:

500g minced beef

1 onion finely chopped

1 egg beaten

560ml fresh breadcrumbs

1 carrot finely grated

30ml tomato paste

5ml dried thyme

5ml salt

pepper to taste

125ml grated cheddar cheese

Method:

1. Combine all the ingredients except 60ml bread crumbs and cheese and mix well.
2. Spoon into a greased loaf tin and bake at 180 degrees for 45min until done.
3. Combine the breadcrumbs and cheese. Sprinkle on top of turned out meat loaf and return to the oven for a further 10min or grill till golden.
4. Serve hot / cold with a savoury gravy and seasonal vegies.

Irish Stew with Herb Dumplings

Ingredients:

900g lean neck of lamb trimmed, cut into 4cm chuncks

30 ml flour, seasoned

45ml oil

2 onions sliced

350g baby carrots trimmed and peeled

500g new potatoes

250g baby turnips trimmed, peeled and halved

2 bay leaves

30ml pearl barley

850ml stock

FOR THE DUMPLINGS

250g self-raising flour

80g butter

1tsp salt

45ml fresh chopped herbs (parsley, chives, thyme, rosemary)

Method:

1. Preheat the oven to 180 degrees. Dip the lamb into the seasoned flour to cover, shaki9ng off the excess. Heat half the oil in a large ovenproof casserole dish.
2. Fry lamb in batches until browned all over. Remove with a slotted spoon and set aside. Put remaining oil into the casserole dish add the onions and cook over a low heat for 10 minutes or until soft and golden.
3. Stir in the carrots, ptoatoes, turnips and bay leaves and cook for 3 minutes. Return the lamb to the pan.
4. Add the barley and stock and season well. Bring to the boil, cover and transfer to the oven to cook for 1 hour. To make dumplings: Rub butter into the ingredients, add herbs and season. Stir in enough cold water (about 100ml) to make a soft but not sticky dough. Shape into 6 large or 12 small dumplings.
5. After an hour, increase the temperature to 190 degrees. Arrange dumplings on the top of the stew. Cover and cook for 15minutes. Remove lid and cook for a further 5-10 minutes until dumplings are golden and crusty.
6. Serve on mash, rice or couscous

Chicken Fricassee

Ingredients:

1.5kg chicken

90g Butter

2 Cloves garlic crushed

1 lg onion chopped

250ml dry white wine

375ml chicken stock

10ml origanum

15g mushrooms sliced

40ml flour

125ml milk

125ml cream

Method:

1. Cut the chicken into small pieces and season with salt and pepper
2. Heat 60g butter in a large saucepan. Add the chicken pieces and cook over a medium heat until light brown on both sides
3. Add the garlic, onion, wine, chicken stock and origanum. Bring to the boil, then reduce the heat, cover and simmer for 30 to 40 min, until tender. Once the pieces are tender remove them from the pan.
4. Heat the remaining butter in a separate saucepan and saute’ the mushrooms for five minutes. Drain.
5. Mix the flour and milk together and add to the chicken-sauce mixture. Stir until the mixturethickens.
6. Return the chicken pieces to the panand add the mushrooms. Once the dish is heated through, season to taste and add the cream. Remove from the heat and serve with rice/pasta.

Crepes

Ingredients:

250ml Cake flour

pinch of salt

2 eggs

15ml oil

Method:

1. Using the sieve, sift the flour and salt in a bowl. Make a well in the centre of the flour with the wooden spoon.
2. Crack the eggs into the well and add about half the milk. Using the whisk, stir the mixture until smooth and creamy.
3. Cover the bowl with clingfilm and place in the fridge for 30min. Now pour mixture into a jug.

   Heat the pancake pan with a piece a little oil.

4. When the poan is hot enough, pour in a litte of the batter, and swirl the pan around so it spreads evenly. For for a minute, then push the edges of the pancake with the palette knife to loosen it. Now either turn or flip the pancake over and cook the other side for a minute.
5. Put the pancake on a plate and repeat.
6. Now place a about 2tbls of filling of choice in the centre and roll.
7. Place in a suitable bowl. Top with a small amount of white sauce and sprinkle with cheese.
8. Grill to melt the cheese and serve.

Quiche

Ingredients:

1 1/3 cups all-purpose flour

1/8 teaspoon salt

1/2 cup cold butter, cut in small pieces

2 to 3 tablespoons ice-cold water

.

Filling

8 strips lean bacon, cooked and crumbled (optional)

4 large eggs

1 1/2 cups half-and-half or whole milk

1/4 teaspoon dried herbs

1/8 teaspoon pepper

1 cup shredded sharp Cheddar cheese

Preparation:

Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.

On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.

In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned. Serve the quiche with fresh tomato wedges or a tossed salad.

NOTE:  Fillings can be changed, you can use the following ideas:

Spinach and feta

Mushroom and cheese

Butternut and Feta

Asparagus and salami

Beef Pie

Ingredients

1 roll puff pastry

500g beef stroganoff / beef cubes cut into ½ inch sizes / lean mince

100ml flour for dusting (seasoned) (15ml for sauce)

2 carrots sliced

125ml peas

2 potatoes peeled and chopped into cubes

1 onion chopped

250ml beef stock

1 egg and 50ml milk for brushing

Salt & Pepper to taste

Method:

1. Preheat the oven to 180 degrees
2. Dust the beef cubes / stroganoff in the flour. If using mince dont worry.
3. Lightly fry the onions, garlic, then add the meat and brown.
4. Once brown, add the fresh herbs, carrots, peas, potatoes, stock and seasoning
5. Allow to reduce by half and cook.
6. Half way mix the 15ml flour with some water / milk and add to the mixture forming a sauce.
7. In the mean time roll out your pastry. Cut out a piece for the bottom of the pie and the pie top. Place the bottom piece in the pie dish and bake blind for 10min.
8. Then remove from the oven. Your mixture should be ready. Allow to cool for 15min. Then add to your pie dish. Cover with the pastry lid. (feel free to decorate with pastry leaves / etc).
9. Brush with an egg and milk mixture and bake still pie crust is golden brown.
10. Serve with Vegies and gravy.

Fresh Vegie Soup – So easy yet so delicious

1 Pack Fresh Veg ( I use the mediteranean vegie mix from woolies and spar)

250ml soup mix (barley etc)

1 tin tomatoes

500ml Chicken / Vegie stock

100ml Butter / Marge

Seasoning

Method:

1. Lightly fry the vegie mix in the butter
2. then add all the other ingredients and leave to simmer for about 45min
3. Gradually puree’ all the soup in a blender
4. Serve with fresh rolls

Well thats about it for todays class, so happy cooking!

Jax

Beer Batter Fish, Roasted Vegies and Potato Rosti….

This evening my son decided he wanted to choose dinner…one thing I knew was that somewhere in the concoction there would be seafood. Not once did it cross my mind that between the two of us this is what we would come up with.

I love the use of fresh herbs and spices, as well as making food from scratch – I guess cutting out all the preservatives, msg and all the bad stuff!  So he reached in the freezer and pulled out the Hake cuts, wanted roasted veg and then I decided that instead of chips we could do a herbed potato rosti.

For the Beer batter we used:

salt and pepper to taste

95 g all-purpose flour

10 g garlic powder

10 g paprika

9 g salt

3 g ground black pepper

1 egg, beaten

265 ml beer

6 cuts fish of your choice

To make:

1. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
2. Combine flour, garlic powder, paprika, salt, and  pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
3. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Then for the vegies:

3 Carrots cut into jullienne strips

1/2 cup cut beans

1 large clove garlic sliced

1/2 sml green pepper sliced

1 sml onion roughly chopped

1 tomato chopped roughly

10ml mediterranean mixed spice

1tsp ground black pepper

1tsp salt

1tbl spoon butter

To Make:

1. Combine the above ingredients in a small oven dish and cover with foil
2. Bake at 180 degrees for about 15min
3. Remove the foil and grill for 8min till nicely browned.
4. Serve!

Potato Rosti

4 large potatoes grated

1 lg clove garlic finely grated

1 tsp fresh italian herbs finely chopped

salt and pepper

1 egg

100ml parmesan cheese

To Make:

1. Combine the above, and form flat (crumpet sized) cakes
2. In a heavy based pan heat oil and lightly fry the rosti till brown turn once and fry.
3. Serve

What I did was serve the fish with a hot chilli salsa and a slice of lemon.  The vegies were bursting with the mixture of the herbs and flavours and the rosti just filled the gap!  Its light, quick and easy, all the makings of a good weekend supper.

Happy Cooking

Simply Vegetarian!

The mere mention of “vegetarian” sends most of the population into a tizz! Boring salads or your general gross vegies…and I suppose for some that rings true…however having been a vegetarian for a good number of years I can honestly say I was initially astounded at the variety of options available (when you look)!  Here are a few recipes to wow you

Buon Natale Pumpkin Ravioli

Pasta Ingredients

400g “00“ flour or, alternatively, a pasta making flour
4 free range eggs
1tsp salt
2tsp extra virgin olive oil

Filling Ingredients

2kg pumpkin, cut into quarters
15ml olive oil
1 large red onion, peeled and finely chopped
225g mostarda di frutta
(alternatively you can use a mixed fruit chutney and add ½ tsp black pepper)
1tsp salt
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
125g vegetarian parmesan-style cheese grated

To Serve

30g butter
30g fresh parley chopped
150g vegetarian parmesan-style cheese

Method

1 Combine the pasta ingredients, lightly knead and leave in a cling filmed bowl to refrigerate for 1 hour.

2 Heat the oven to 200C, 400F, Gas Mark 6 and bake pumpkin until soft, approximately 30 minutes.

3 Remove the seeds and scoop out the baked pulp, finely chop and place into a bowl.

4 Heat the olive oil and sauté the onions.

5 Reduce heat and add the mostarda di frutta, salt, and ground spices, mix well.

6 Combine the parmesan cheese, pumpkin and onion/spice mixture into a bowl and set aside.

7 Using a pasta machine or fat rolling pin, roll out the pasta dough 15cm by 50cm and 2mm thickness. Layer the pasta sheets between tea towels to prevent them from drying.

8 Place a heaped teaspoon of the mixture into 2 rows at approximately 10cm distance apart.

9 Lightly spray the pasta with water and sandwich this with a top layer thus creating a sandwich effect.

10 Using a ravioli cutter, cut into 5 cm squares and place into boiling water as quickly as possible.

11 To serve, drain the pasta and return into the pan along with the butter, and parsley. Lightly mix and serve with the parmesan cheese.

Vegetable Stir Fry with Cashew Nuts

Ingredients

15ml/1 tbsp groundnut oil
1 onion, peeled and sliced
1 clove garlic, crushed
1 red pepper, sliced
1 yellow pepper, sliced
100g/4oz broccoli florets
175g/6oz baby sweetcorn, halved
2 courgettes, sliced
50g/2oz water chestnuts, sliced
30ml/2 tbsp shoyu or light soy sauce
5ml/1tsp arrowroot, mixed with
30ml/2tbsp light vegetable stock
5cm/2 inch piece fresh root ginger, grated and juice squeezed out
15ml/1tbsp sweet chilli sauce
50g/2oz cashew nuts, lightly toasted

1. Heat the oil in a wok and fry the onion and garlic for 3 minutes. Add the peppers and fry for 3 minutes more.

2. Add the broccoli florets, sweetcorn and courgettes and continue to fry for a further 5 minutes. Add the water chestnuts and toss to mix in.

3. In a small bowl, mix together the shoyu, arrowroot and light stock, ginger juice and sweet chilli sauce.

4. Using a wooden spoon, make a space in the centre of the stir fried vegetables so that the base of the wok is visible. Pour in the sauce and bring to the boil, stirring all the time until it starts to thicken. Toss the vegetables to coat thoroughly with the sauce.

5. Transfer to a serving dish and sprinkle with the cashew nuts.

Serving suggestion: Serve with boiled Thai Jasmine rice.

Vegetable Kebabs with Oriental Dressing

Ingredients

1 medium courgette, cut into 16 slices
4 small onions or shallots, peeled and halved
1 yellow or orange pepper cut into 8 pieces
8 button mushrooms
4 cherry tomatoes
4 20cm/8″ wooden skewers, soaked in water for 30 minutes
60ml/4tbsp olive oil
Oriental dressing:
15ml/1tbsp shoyu
45ml/3tbsp cold pressed sunflower oil
5ml/1tsp fresh ginger juice (grate and squeeze juice out)
1 clove garlic, crushed
5ml/1tsp toasted sesame oil
30ml/2tbsp fresh lime juice (or lemon if preferred)
salt and freshly ground black pepper

To serve:
225g/8oz ready flavoured Thai rice, cooked and chilled

Method

Thread all the vegetables onto the wooden skewers, brush with olive oil and season with salt and pepper. Grill over a braai or grill for about 10-15 minutes, turning frequently until golden and tender.

Meanwhile make the oriental dressing by beating all the ingredients together and seasoning to taste.

Pour the dressing over the hot kebabs and serve with the chilled rice “salad”.

Tip – These kebabs are also good served with satay sauce.

Aubergine and Halloumi Rolls

Ingredients

1 large aubergine
150ml/1/4 pint olive oil
salt for sprinkling
40ml/8tsp sundried tomato paste
8 basil leaves
225g/8oz halloumi, cut into 8 pieces
16 cocktail sticks, soaked in water for 30 minutes

Method

1. Trim the end and slice the aubergine into 8 thin slices, lengthways. Place on a baking tray and sprinkle with salt. Leave for 30-60 minutes until the bitter juices have been extracted and the slices are pliable. Rinse well and pat dry on kitchen towel.

2. Season the olive oil with freshly ground black pepper and brush over one side of each slice.

3. Spread 1 teaspoon of sundried tomato paste over each slice then place a basil leaf topped with a piece of halloumi on one end and roll up. Secure by skewering with two criss-crossed cocktail sticks.

4. Brush the outside of the rolls with olive oil and barbecue for about 5-6 minutes on each side until tender and starting to char.

Spiced Sweet Potato Slices

You can vary the spice mixture used in this recipe to suit your own taste and it can also be brushed over raw slices of squash or aubergine and grilled in the same way.

Ingredients

2 large pink sweet potatoes, peeled and left whole
30ml/2tbsp olive oil
2.5ml/½tsp ground coriander
2.5ml/½tsp ground cumin
1ml/¼tsp ground cardomom seeds
sea salt to taste

Method

1. Parboil the sweet potatoes for about 10 minutes, until just tender.

2. Allow to cool slightly and cut into 6mm/¼” slices, lengthways.

3. Mix the olive oil and spices together, brush them over the slices of sweet potato and then place over a braai or in the oven on grill for a few minutes on each side until crisp and golden.

4. Sprinkle with sea salt and serve immediately.

I hope you enjoys these as much as I do!

Happy Cooking