Chicken Sausage Rolls August 9, 2009

Ingredients:
1 chicken breast
1 carrot
1 zucchini
1 tin (drained and rinsed) lentils
1 clove garlic
1 tb dried basil
1/2 tsp cumin
1/2 tsp curry powder
Bread (about 3 crust slices – the crust is better because it is less soft/moist, you don’t want the mixture too moist or your sausage rolls can ooze)

Method:
Chuck that all in a food processor and blend until it makes a sausage mince consistency. Cut a sheet of pastry in half, a spoon the mixture out to make a line down the side of one half of the pastry sheet (about as thick as a thin sausage), roll the pastry over, and cut it into sections to make sausage rolls. Bake at around 200ºC for about 15 mins or until pastry has browned.

Chicken, Leek & Spinach Risotto June 14, 2009

Ingredients:
2 chicken thigh fillets (skinless)
1 cup (uncooked) arborio rice
½ a leek, finely sliced
1 large garlic clove
1 tin cream of mushroom soup
3 tsp skim milk powder
3 cubes or ½ cup chopped spinach
Handful of grated cheese (optional)

Method:
In a large frypan, cook the chicken until starting to brown, add the leek, garlic and rice. Allow that to heat for about 30 seconds to a minute (don’t let the rice or garlic burn), and then add about 1 cup boiling water. Stirring well. Mix the milk powder with about 1/2 cup of boiling water, and add that to the pan. Stir until that liquid has been soaked up, then add the tin of mushroom soup, spinach and cheese if you wish.  Keep stirring and adding more water as needed, as the rice mixture starts to soak up the liquids. When it is almost ready – when the rice is just a little firm, remove from heat and put a lid on the saucepan and leave stand for 5 minutes before serving and the risotto should have finished cooking in the residual heat.

Chicken Nuggets June 9, 2009

Ingredients:
6 chicken thigh fillets (skin removed)
1 slice wholegrain bread
1 garlic clove
1tb spices (I used lemon pepper & cumin)
Breadcrumb mixture (breadcrumbs, sesame seeds + spices)

Method:
Pop everything but the breadcrumbs into a food processor, and blend until it forms a paste-like consistency. Take spoonfuls and form into nugget-like shapes and toss in a breadcrumb mixture. Spray a baking tray with oil, and bake the nuggets at 180ºC for about 15-20 mins, turning over halfway through.
You can freeze these and reheat as needed. Makes about 25 nuggets

Slowcooker Chickpea Curry January 16, 2009

Ingredients:
500g chicken
Potato
Sweet potato
Pumpkin
Cauliflower
Broccoli
1 tin chickpeas
1 tun coconut milk
1 green chilli
Cardamon, Cumin, Coriander and Garlic to taste (about 1/2 tsp each)

 
Method:
Cut chicken into bite sized pieces and brown this is a frypan, then place the chicken in slow cooker. In the frypan, heat the spices, then add those to the slow cooker. Cut the vegetables into bitesized pieces, then add to the show cooker with the chickpeas and coconut milk. Cook on low for several hours.

Mushroom Chicken December 13, 2008

This recipe originally called for 2 cups sour cream and 3/4 cup dry white wine… but I’m going to try a version leaving those out.

 
Ingredients:
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1/2 onion, chopped
1 cup fresh sliced mushrooms
1 teaspoon crushed garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves (or equivalent other meat)

 
Method:
Add all ingredients into the slow cooker, and cook on high for 4-5 hours

 
(Check the instructions for your slow cooker to ensure the cooking time is correct for your brand of cooker)

 
Adapted from a recipe posted on http://www.nappycino.com.au

Creamy Chicken Stew December 13, 2008

Ingredients:
235ml Low Fat Evaporated Milk
1tb plain flour
4 Chicken thighs or breasts
2c sliced fresh Mushrooms
2 Potatoes, peeled and cubed
2 large Carrots, peeled and sliced
1c pumpkin, cubed
1c peas
235ml Chicken Stock
1ts mixed herbs
2 ts chopped fresh Parsley

 
Method:
1). In a small bowl/cup mix the flour and milk until smooth.
2). Place all the ingredients (including milk mixture), except parsley into the slow cooker
3). Cook on low for 6 hours. Add parsley just before serving. Serve with rice or pasta.

 
Recipe from:
http://www.bellybelly.com.au/forums/showthread.php?t=17924

Creamy Chicken Casserole December 13, 2008

Ingredients:
1 onion
4 rashers bacon, chopped
125g mushrooms, sliced
1 kg chicken, cubed
1 can cream of mushroom soup
100mls evaporated milk

 
Method:
1). Lightly fry the onion, chicken, bacon & mushrooms.
2). Add to the slow cooker with the milk.
3). Cook for about 6 hours.

 

Slightly changed from the recipe posted by Tigergirl1980
http://www.bellybelly.com.au/forums/showthread.php?t=17924

Slow Cooker Chicken & Rice December 13, 2008

Ingredients:
1 x tin of cream of mushroom or chicken soup
1 x tin from above of water
1/2 onion, finely chopped
Chicken pieces
1 x cup uncooked rice
Pinch paprika
Salt and pepper to taste

 
Method:
Mix all the ingredients together and place in slow cooker. If cooking on low – cook all day, if cooking on high, cook for 4 hours.

 
http://www.canadianparents.com/recipe/slow-cooker-chicken-and-rice

Savoury Pastry Tarts December 13, 2008

Vol-au-vents are those pastry things that are like a pastry doughnut with filling in the middle. Normally you either buy Vol-au-vent cases, or make your own. Buying them is easy, but they have a lot of pastry (so are more fattening), and every time I see them in the supermarket, some cases are always broken.. making your own is tedious (to say the least) as you have to cut rings out of pastry and lay them ontop of eachother on one circle) to form the case. This way is a cheater’s way of making a similar thing, that is slightly less fattening as it has less pastry

 
Ingredients – Salmon & Corn:
Puff Pastry sheets
Corn
Garlic
Onion
1 tin smoked salmon (generic brand is fine)
Milk
2 tablespoons (approx) Plain flour
cheese (optional)
Curry powder
Salt and pepper

 
Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Put about 2 tablespoons of flour into a saucepan, and add about 1-2 cups of milk, mix well to remove lumps, and bring this to the boil. It should thicken nicely. Your white sauce shouldn’t be too runny, or when people eat the pies, the filling will oooze out and burn them on the chin…. not nice…
3). Fry garlic an onion until soft.
4). Add the (drained) salmon, corn and Garlic and onion. You can add a touch (1/2 teaspoon) curry powder if you like, and cheese too if you like. Season to taste with the salt and pepper.
5). Allow it to cool (you can use it while still warm, but its best not to be hot).
6). Cut pastry sheets into 9 squares and place each square into a lightly greased muffin tin. The corners will poke up – leave them (it makes little “handles” to hold onto when they are cooked). Fill the pastry cases with the mixture and bake at about 200C for around 15 minutes, until the pastry has cooked.

 
 
Ingredients – Chicken & Mushroom:
Puff Pastry sheets
Garlic
Onion
3 large mushrooms
1 chicken breast (or 3 thighs) cut into very small pieces
Milk
2 tablespoons (approx) Plain flour
cheese (optional)
Salt and pepper

 
Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Put about 2 tablespoons of flour into a saucepan, and add about 1-2 cups of milk, mix well to remove lumps, and bring this to the boil. It should thicken nicely. Your white sauce shouldn’t be too runny.
3). Fry chicken and mushrooms until chicken starts to brown, add garlic an onion, fry until soft.
4). Add the chicken mix to the sauce and cheese too if you like. Season to taste with the salt and pepper.
5). Allow it to cool (you can use it while still warm, but its best not to be hot).
6). Cut pastry sheets into 9 squares and place each square into a lightly greased muffin tin. The corners will poke up – leave them (it makes little “handles” to hold onto when they are cooked). Fill the pastry cases with the mixture and bake at about 200C for around 15 minutes, until the pastry has cooked.

Camembert and Chicken Parcels December 13, 2008

Ingredients:
Puff Pastry sheets
Garlic
Onion
Chicken breast fillets (1 per parcel, or chop this up if making smaller parcels)
Salt and pepper
1/4 to 1/2 wheel Camembert cheese per parcel

 
Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Take the Chicken breast and make a slice lengthwise to create a split in which you can place the cheese.
3). Fry the Garlic and onion and place some into the split you just made. Cut the cheese into slices (good sized ones) and place a slice into the split as well. Season with Salt and Pepper.
4). Cut a Pastry sheet in half, place the chicken in the centre and fold the sides over to cover the chicken and the ends over. Press down to seal well. Cut a slit in the pastry to allow the steam to escape.
5). When your parcels are done, put them on a tray with the seams downwards. Give them a light spray with oil, or brush the pastry gently with a pastry brush and milk (you can add egg, but it isn’t necessary). Put them in the oven to cook. I like to sprinkle sesame seeds on top to look nice…
6). As the chicken needs to cook through, start them off at about 160C, and cook for about 30 mins, then turn up the oven to high and cook until the pastry is browning. Probably about 15 mins more

 
Small Parcels:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Take the Chicken breast and chop it into small pieces. Fry this with the Garlic and Onion.
3). Cut the pastry into 4 squares. Wet the edges of the squares and place a small spoonful of fried mixture into one corner. Add a slice of the cheese and fold the pastry over into a triangle, and using the prongs on a fork, make a |||||| pattern around the edges. Cut a slit in the pastry to allow the steam to escape.
4). When your parcels are done, put them on a tray. Give them a light spray with oil, or brush the pastry gently with a pastry brush and milk (you can add egg, but it isn’t necessary). Put them in the oven to cook. I like to sprinkle sesame seeds on top to look nice…
5). They should go in a hot oven (pastry needs to cook in a hot oven or it just goes bleerrgh instead of crispy), cook until the pastry is browning. Probably about 10-15 mins, because the chicken is already cooked, so you’re just cooking the pastry.

Chicken & Veg Parcels December 13, 2008

This is basically a “freeform pie” – rather than using a pie dish, you just slop the ingredients onto the sheet of pastry and wrap it up.

Ingredients:
3 chicken thighs (skinless)
3 small-medium sized mushrooms
1 clove garlic
1 small onion, finely chopped
Pinch of assorted spices (mixed herbs, cardamon etc.)
1c grated cheese
1/2 cup spinach (I use 2-3 cubes of [defrosted] frozen stuff)
handful of peas and corn
1/2 cup steamed pumpkin
1/4 cup steamed broccoli
1/2 cup steamed eggplant
1 sachet of cream of mushroom cup-a-soup
Sheets of puff pastry

Method:
Fry the meat, onion, garlic and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add rest of ingredients together. Make sure your mixture is not too runny.

Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope.  Make sure the pastry overlaps well so that it will seal and the filling will not leak out.  (You can make 4 small parcels by cutting the pastry into 4, or make one large one from a full sheet)

Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.

Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.

Chicken & Rice Parcels December 13, 2008

This is basically a “freeform pie” – rather than using a pie dish, you just slop the ingredients onto the sheet of pastry and wrap it up.

Ingredients:
3 chicken thighs (skinless)
5 small-medium sized mushrooms
1-1.5 cup cooked basmati rice
1 clove garlic
Pinch of assorted spices (mixed herbs, cardamon etc.)
1c grated cheese
spinach (I used 2 cubes of [defrosted] frozen stuff)
handful of peas and corn
1 sachet of cream of mushroom cup-a-soup
splash of milk to make it liquidy enough
Sheets of puff pastry

Fry the meat, garlic and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add rest of ingredients together.

Make sure your mixture is not too runny.

Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope.  Make sure the pastry overlaps well so that it will seal and the filling will not leak out.

Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.

Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.

Chicken Parcels December 13, 2008

This is basically a “freeform pie” – rather than using a pie dish, you just slop the ingredients onto the sheet of pastry and wrap it up.

Ingredients version #1:
2 chicken breasts
4 rashers eye bacon (optional)
2 large mushrooms (or 4 smaller ones)
1 sachet cream of mushroom cup-a-soup
2 cubes of frozen spinach (or 1 cup fresh)
1/4 cup frozen corn
1/4 cup frozen peas
Cheese (tasty)
pastry

 

Method:
Fry the meats and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add defrosted vegies. Mix all together. Make sure your mixture is not too runny.  Cut a slice (about 1/2cm thick) of cheese and lay it diagonally on the pastry sheet.

Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope.  Make sure the pastry overlaps well so that it will seal and the filling will not leak out.  (You can make 4 small parcels by cutting the pastry into 4, or make one large one from a full sheet)

Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.

Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.

Chicken Sausage Rolls December 13, 2008

Ingredients:
1 cup (70g) fresh wholemeal breadcrumbs
500g chicken mince
2 eggs
1 zucchini, finely grated
1 carrot, finely grated
1/2 small onion, grated
1/4 cup chopped coriander leaves
1/4 cup chopped flat-leaf parsley leaves
4 sheets frozen puff pastry, just thawed
1 tbs sesame seeds

 
Method:

 
1). Use a food processor to blend the chicken and 1 egg together.
2). Tip into a bowl and add the vegetables, seasonings and herbs.
3). Cut a pastry sheet in half, and spoon a line of mixture down the centre of each pastry half. Fold one edge over the filling, then fold the other side over to make a roll. Press to seal
4). Cut each long roll into smaller pieces, and cut a slice in the top pastry to let steam escape. Brush with remaining beaten egg and sprinkle with sesame seeds
5). Place on a lightly oiled or lined baking tray, and bake in a preheated oven at 200°C for 25-30 minutes until the pastry has lightly browned and cooked through.

 
From – http://www.taste.com.au

Hearty potato, bacon & chicken Soup December 13, 2008

This is a recipe for a thick creamy soup. If you are not a meat eater, you can leave out the meat. I like to make a big pot of soup and freeze some.

Ingredients:
4 large Potatoes
1/2 a Medium Onion
2 Cloves Garlic
600 ml Light (Reduced fat) Cream
4 finely chopped Chicken Breasts/Thighs)
1/4 Cup Fresh Chives
4 Rashers Bacon
2 Cobs Fresh Corn (or 1 cup Frozen/Tinned Corn)
Salt and pepper to taste

Method:
1). Take the skin off the Chicken (if it has skin on), and finely chop them and the Bacon. Toss these into a large soup pot with just a touch of oil, and begin to fry these meats.
2). Finely chop the Onion, and chop the potatoes into quarters (For a faster cooking soup, cut the potato as if you were making potato salad – bite sized pieces) and add those to the pot. Continue frying.
3). Cut the corn off the cobb (or use frozen/tinned kernels). Finely chop the Garlic and chives, and add those and the corn to the pot when the meats and onion have browned (Garlic cooks quicker than Onion and you don’t want to burn it).
4). After a few moments (Don’t let the corn or Garlic burn), add approx 4 cups of water (enough to cover the ingredients), and simmer this for around 2 hours.
5). Add the Cream, Salt and pepper and simmer for about 5 minutes. I like to leave the soup with some lumps in it, rather than a pureed slop. So I make sure I leave it chunky.

When done enjoy a bowl with some nice crusty bread, and then pour the extra soup into containers to freeze or leave in the fridge for the next day (it will last a couple of days – depending on how fresh your meats and cream was).

Creamy Pumpkin Soup December 13, 2008

This icontains chicken but if you are not a meat eater, you can leave out the meat.

Ingredients:
1/2 a butternut pumpkin (or you could use any type)
4 Potatoes
1/2 a Medium Onion
2 Cloves Garlic
600 ml Light (Reduced fat) Cream
4 finely chopped Chicken Breast/Thighs
1 teaspoon Curry powder
Fresh Basil and Parsley
Salt and pepper to taste

Method:
1). Take the skin off the Chicken (if it has skin on), and fry these in a large soup pot with just a touch of oil.
2). Finely chop the Onion, and chop the potatoes and pumpkin into cubes (as if you were making potato salad – bite sized pieces) and add those to the pot. Add the curry powder. Continue frying.
3). Finely chop the Garlic and herbs (use as many as you wish), and add to the pot when the meat and onion have browned (Garlic cooks quicker than Onion and you don’t want to burn it).
4). After a few moments (Don’t let the Garlic burn), add approx 4 cups of water (enough to cover the ingredients), and simmer this for around 2 hours.
5). Add the Cream, Salt and pepper and simmer for about 5 minutes.
6). Allow to cool slightly, then puree with a hand held blender or food processor.

When done enjoy a bowl with some nice crusty bread, and then pour excess the soup into containers to freeze or leave in the fridge for another day (Will last a few days – depending on how fresh your meat/cream is)

Roast Chicken December 13, 2008

Ingredients:
Whole chicken
2 cloves Garlic (good sized ones)
1 Onion
Fresh Basil
Fresh Rosemary
Fresh Parsley
4 Mushrooms
2 – 4 teaspoons gravy powder
Salt and pepper

Stuffing:
1 egg
2 slices stale bread
1-2 teaspoons dried herbs (or use fresh if you have them)
1 teaspoon pamesan cheese
1 teaspoon wholegrain mustard
Salt and pepper
1 mushroom (chopped finely) if you wish
Garlic and onion (fried until cooked) if you wish

Vegies:
Potatoes
Pumpkin
Zucchini
Carrot
Corn
(any vegies you like)

Method:
1). Take your chicken out of the plastic and see if it contains stuffing. If it does, then you can leave it in (or make your own)… if not (and you’re a stuffing fan), then make the stuffing…. Break the bread into tiny chunks, then mix the stuffing ingredients together. You can blend this in a food processor, but I like the slightly chunky effect.

2). Take your chicken and place it in a roasting dish. Large enough for your roast, plus extra room. Sprinkle chopped fresh herbs over the top (you can use dried if you have nothing else). If you are so inclined, you could make a garlic and herb butter and slather this between the skin and the chicken.

3). Slice the onion (I leave them in rings) and the mushroom, and scatter those over the meat and into the pan. Add water to the pan to fill up to about 2cm. You can tie the legs of the chicken together if you wish. I find that I cook the chicken so long it falls apart anyway.

4). Put the lid on (or cover with foil if your pan has no lid), and put this into a low-medium oven (say about… 150C maybe?), for as long as you can. I like to go about 3 hours….

5). Take care of your roast. Don’t just leave it alone, every 20 mins or so, baste the meat, by getting a large spoon and spooning the liquid in the pan back over the meat. This stops it drying out.

6). About an hour before you are ready to eat it, Peel (if you wish, I often don’t bother), and chop into halves or quarters (depending on the size) your potatoes. Cut the pumpkin about the same size.

7). Remove the roast from the oven, and carefully pour off (and keep) the water. You might like to keep the mushrooms and stuff with the water, otherwise they will burn in the next phase.

8). If you can, spoon off the top layer of the water you saved from the roasting pan. This should have lovely juices and some oil. Put this in the bottom of the baking dish.

9). Toss into the dish the Potatoes and pumpkin. Make sure they are coated in the oil/water mix. If for some reason your roast didn’t give you any oil, you might need to give the vegies a bit of a spray with oil so stop them sticking to the bottom.

10). Put this back into the oven, but this time without the lid, and turn the oven up to about 180C. You’ll need to turn the vegies over half way through. You can continue to baste it (not too much liquid), with the stuff you poured off, or is remaining in the pan.

11). About 20 mins before you want to eat, Put some Zucchini into the roasting pan. I cut mine in half, then cut those halves into 4 lengthways.

12). Then start to get your other vegies happening (I use a steamer on the stove top for things like the broccoli, corn etc.)

13). Use the water you poured off the roast as your gravy base (add a bit of water mixed with gravy powder). Leave the onion bits and everything in there. You can add some more fresh herbs to this, as the ones you added before will have browned and wilted.

14). When everything is ready, serve.

Variation:
I’ve also put the potatoes on the bottom of the baking dish and put the chicken ontop of those, so the chicken juices flow down into the potatoes.

Baked Chicken in Pasta Sauce December 13, 2008

Ingredients:
Pasta sauce (raguletto, dolmio etc. or homemade)
2 chicken breasts/thighs
handfull of mozzarella cheese
rice

 
Method:
1). Place chicken in a small baking dish. Cover with pasta sauce. Make sure the chicken is well coated – especially the bottom (or it will burn to the dish).
2). Bake this in the oven for around an hour (I like to cover the dish with aluminium foil).
3). Boil/steam some rice to serve it on. Or get some vegies cooking
4). Just before you are going to serve it, add the cheese to the top of the dish, and put it back in the oven – uncovered. Cook until the cheese browns.
5). Serve on top rice, or with vegies spooning the extra sauce over the top if you like.

Schnitzels December 13, 2008

Ingredients:
1 Egg
flour (you might be able to substitute for something else, I often use soy or buckwheat flour)
parmesan cheese (not fresh, the dried packet kind)
parsley and other herbs
salt, pepper and other spices
Garlic powder – normally I consider it evil , but its handy for this.
Oil for frying
Breadcrumbs
thin steaks

Method:
1). pour flour into a bowl or on a plate. Do same for breadcrumbs (on another plate). Beat egg and put it in another bowl/plate (add a bit of water if you’re doing a lot of these)
2). Put some herbs, spices and cheese into the breadcrumbs and mix well.. the more herbage, the more flavour.
3). Take the meat and press it into the flour to fully coat it. Then dip this is the egg to coat it, then in the breadcrumbs. Make sure it is fully coated by pressing it down in the crumbs until it ‘canne take no more‘…
4). Fry in a fryingpan of oil (shallow fry), until the coating is golden brown..flip and brown the other side then drain on paper towels (I press one into the top too).

Chicken & Mushroom Layer Bake December 13, 2008

Ingredients:
Chicken (breasts or thighs)
Bacon
Onion
Potato
Garlic
Mushrooms
Can of cream of chicken or cream of mushroom soup
Cheese (optional)
Herbs & Spices to taste

Method:
1). Lightly fry the leek, bacon and garlic.
2). In a baking dish pour enough of the soup to cover the bottom of the dish.
3). Slice the chicken breasts in half along them to make 2 thinner pieces and lay them out on the soup in one layer.  Thighs probably won’t need this as they won’t be as thick
4). Slice the potato (peeled or unpeeled) and lay the slices ontop of the chicken layer in a single layer.
5). Sprinkle a good covering of the fried stuff on top of the potato layer. If you want to have cheese, sprinkle a layer of cheese ontop of this.
6). Slice mushrooms and lay those out in a single layer on the cheese/bacon layer.
7). Then add a thin layer of the soup mix, then lay another layer of sliced potato, followed by another layer of fried stuff, then top more soup to completely cover the top, sprinkle more cheese ontop if you wish.

Cover with foil (or a lid) and bake at about 150C for about 30 mins, then remove the foil/lid and let it cook for another 10-15 mins to crisp the top a little.

Creamy Chicken & Pumpkin Risotto December 12, 2008

Ingredients:
2-4 Chicken Thigh fillets (skin off)
1/4 cup (approx) spring onions (chopped)
2 large Mushrooms
1 cup raw Arborio Rice
2 cups of hot water
2 Bacon stock cubes
2 cups (approx) milk
2 low fat cheese slices
1 cup (approx) steamed pumpkin and broccoli (mostly pumpkin)

Method:
1). Chop and fry the chicken until browned.
2). Add the Spring onions and mushrooms (thinly sliced) and fry until the chicken is browning/mushrooms are soft.
3). Add the raw rice and stir until the rice is warmed. Add the bacon stock cubes to the water, and pour half of this into the frying pan. Bring to the boil.
4). Add the remaining water-stock as needed and simmer while stirring. As the mixture starts to get drier (the rice absorbs the liquid) keep adding up the milk.
5). When the rice is softening, add the vegetables and cheese.
6). Keep stirring and adding more milk until the rice is cooked (soft). Then serve.

(I usually get itto the point when it’s just slightly undercooked, then cover it with a lid, turn the heat off and get the plates out and stuff and its ready by the time I serve about 2-3 mins later)

Sushi December 12, 2008

Ingredients:
Roasted Seaweed Sheets (called “Nori” and found in Asian grocery stores)
1 cup Rice (plain white is fine, but you could use Sticky rice, jasmine rice or basmati)
1/2 – 1 teaspoon Salt
1 tablespoon Sugar
1/8 cup white vinegar
water

 
Bamboo rolling mat – looks like a bunch of bamboo skewers tied together – you NEED this. Found in Asian grocery stores and some supermarkets.

 
Fillings:
Your choice, some options include:
Tinned tuna
Teriaki Chicken
Crab meat
Celery
Carrot
Cucumber
Sesame seeds
Mayonaise
Avacado
Prawns
Smoked salmon
Wasabi
Pickled ginger

 
Method:
1). Rinse the rice to remove the excess starch. Put the rice into a saucepan, and fill the pan with water up to about 2 cm above the level of the rice. (They say to put your index finger on top of the rice and fill to the first joint). Bring this to the boil, then cover and simmer gently for 15 mins without stirring it much. Take off the heat and leave for a further 15 minutes with the lid on. In another saucepan mix the sugar, vinegar and salt together and bring to the boil. Pour this over the rice and mix through to coat it all. (this gives the interesting taste to the rice). Allow the rice to cool before using. They say you should fan it to cool it, which apparently makes the rice shiny…I can never be bothered… Or you can cook the rice in a rice cooker.

 
2). When rice is ready, and cooled, you can assemble the Sushi. Take the bamboo mat and lay it on a board/bench. You can cover this with cling wrap to stop rice falling into the grooves if you wish (I don’t bother).

 
3). Take your sheet of Seaweed and lay it on the mat, shiny side down. Since it’s not usually square, make the long end face you.

 
4). Lay a bed of rice along the entire sheet of Seaweed, leaving about 2 cm uncovered at the edge closest to you. You want the rice to be about 1 cm thick. It’s hard to do when the rice is really sticky so I use my hands, and I always end up with gooey fingers.

 
5). About 1/4 of the way up the sheet, lay a strip of your chosen fillings (see below). Remember that you only need a small strip of filling, because the roll isn’t large.

 
6). Starting at the top, roll the bamboo mat towards you, so that the seaweed sheet (plus toppings) rolls over and touches the rice. I usually find I have to poke my fingers into the filling when I roll the first bit. You will then need to lift the mat slightly to be able to continue rolling (without rolling the mat up into the roll). Press quite firmly on the mat to make it stick together nicely. That is probably clear as mud, but once you have it all infront of you, it should make sense.

 
7). You will probably find that the pushing has moved the rice to cover that strip I said not to cover, that’s fine (that’s why I don’t cover it), when you reach the end, press the roll firmly (you can mould it into a rectangle shape or leave it round). Use a bit of water on the overlapping nori to make the roll stick together.

 
Fillings:
You could put anything in them really… some ideas are as follows…

 
Toasted sesame seeds:
Makes a yummy sprinkle to put in the filling…. take a frying pan (no oil) and dry-fry the sesame seeds until they go golden brown. Gives a nutty flavour

 
Cooked tuna:
Tinned tuna (this is already cooked), mixed with a little mayonaise (I actually find Kraft’s Salad Cream gives a nice taste), Avocado, a sprinkle of Sesame seeds.
You could add lettuce, carrot, celery or cucumber too if you wish.

 
Teriaki Chicken:
Marinated cooked chicken pieces. (Just cut some very small pieces of chicen (a bit bigger than you want as they shrink when cooked, and either soak them in a teriaki marinade for a few hours, or fry them in a little of the marinade/sauce)
You could add sesame seeds and vegetables if you wish

 
“California rolls”:
Crab meat (“Seafood cocktail”), mayonaise, Avocado.
You could add carrot and cucumber if you wish.

 
Vegetable:
Avocado, a sprinkle of Sesame seeds, Celery, Cucumber, Carrot.
You could add some Tofu if you like.

 
Tips:
It’s nice to remove the skin from the cucumber, and slice the celery or carrot very finely so that it is not hard to eat.

 
You can add a thin bead of wasabi for a nice hot burst (or as my friend puts it a “wasabigasm”)

 
Avocado gives a lovely cheesy/creamy taste and is a great alternative to mayonaise.

Chicken & Mushroom Risotto December 12, 2008

Ingredients:
2-4 Chicken Thigh fillets (skin off)
1/4 cup (approx) spring onions (chopped)
4-6 Mushrooms
1 cup raw Arborio Rice
2 cups of boiling water
2 Bacon stock cubes
2 cups (approx) milk (I use milk powder in boiling water)
2 low fat cheese slices
Some spinach – about 1/4-1/2 cup (I use the frozen spinach cubes)
1 sachet of cream of mushroom cup-a-soup (optional)

Method:
1). Chop and fry the chicken until browned.
2). Add the Spring onions and mushrooms (thinly sliced) and fry until the chicken is browning/mushrooms are soft.
3). Add the raw rice and stir until the rice is really well warmed. Add the bacon stock cubes to boiling water, and pour half of this into the frying pan. Let the mixture boil/bubble while stirring.
4). When the water has mostly evaporated off, add the remaining water-stock and simmer while stirring. As the mixture starts to get drier (the rice absorbs the liquid) keep adding the 2 cups milk a little at a time.
5). I add a mushroom cup-a-soup, but you can leave that out
6). Keep stirring and adding more milk or water until the rice is cooked (soft). Then serve.

Baked chicken and rice December 12, 2008

Ingredients:
1cup rice
2-3 large mushrooms
1/2 a leek
1-2 chicken breasts
4 pieces “eye” bacon
2 bacon stock cubes, crumbled (optional)

Method:
1. Chop chicken and bacon into bite sized pieces. Finely slice leek and mushrooms.
2. Put rice and all ingredients into a ceramic baking/casserole dish (with a lid)
3. Pour about 1.5-2 cups water over the ingredients and bake in the oven (about 180C) for about an hour or until rice is cooked. Stir and test at half an hour, then at an hour, then every 15 mins after that.

Wild rice blend stirfry December 12, 2008

Silly name for a recipe, but I don’t know how else to describe it. I bought some organic mixed rice, with “white husked” rice (looks almost like brown rice), red rice and black wild rice. I wanted to do something with it where we’d appreciate the flavour of it without overpowering it too much, so I made this.

Ingredients:
Chicken
Capsicum (can use whatever colour you like)
Sliced Eggplant (the long thin kind which slices nicely for stirfry)
Zucchini, chopped into thin sticks
Mushrooms
Garlic
Sliced Leek
Sweet corn
(carrot and celery go well in here too)
A dash of sweet chilli sauce and a dash of soy sauce

Method:
Fry the chicken until browning, then add the capsicum, leek, mushrooms and vegetables, then the garlic just before the end, then pop in the cooked rice and add sauces.