Recipe Mama

Shepherd’s Pie April 19, 2013

Filed under: Meat Dishes,Pies & Bakes - Savoury — obsidian @ 1:36 pm
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Shepherdspie2

Ingredients:
Puff Pastry sheets
Beef mince
Finely chopped onion
Finely chopped garlic
2 tb Gravy powder
Vegies (eg Corn, grated carrot, grated zucchini)
1 tin diced tomatoes
1 can lentils (or 1 cup cooked lentils)
Potato (enough for the mashed potato top)
Dried herbs (or fresh if you have them)
1 teaspoons Curry Powder
1 tsp Ground Cumin
Salt & pepper to taste

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Method:
Put a saucepan on the heat and add the mince (no oil). Fry this until brown. Drain off the excess oil if there is any.   Add the onion and cook until the onion softens.   Add the garlic, then add the vegies and tinned tomatoes.  Half fill the empty tomato can and add the gravy powder, mix well then add this to the mixture along with the herbs and spices.   Allow this to simmer until the vegies are soft.  Then stir in the lentils and remove from the heat.

Allow it to cool slightly (you can use it while still warm, but its best not to be hot because it melts the pastry).  You can use this time to cook the potatoes – Peel and chop the potatoes into small cubes, boil these in water until soft.  (I tend to leave the skins on, because I cut the potato so small it doesn’t make much difference to the pie).  Drain and mash the potato well until it is smooth.  You can add butter and salt if you wish, or a little water or milk.  It should be a creamy consistency.

Grease your chosen pie making dish (I find the best thing to use is actually a spring form pan). Place the pastry into your dish.  Spoon the filling mix into the dish, then top with the mashed potato.  I sometimes like to run a fork over the potato to rough it up a little and brush the top with melted butter.

It should go in a hot oven (about 200C), cook until the potato is browning. Probably about 20 mins?

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Chorizo Stirfry March 22, 2013

Filed under: Meat Dishes,Quick meals,rice dishes — obsidian @ 4:02 am
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Ingredients:
Chorizo Sausages
Eggplant
Capsicum
Celery
Mushroom
onion (I use leek or spring onion as I prefer them)
Broccoli Florets
Carrot
Rice

Method:
Chop all the vegetables so they are ready to go.  Cut into bite size pieces and have them ready in separate bowls.  Put the rice on to cook (I like to use a rice cooker).  Cut the Chorizos in half lengthways, then slice to make bite size pieces.  Put these into a hot non-stick pan – don’t add oil as the oil from the sausages is enough.  Once they have started to brown a little, add the eggplant.  Once that has started to soften, add the carrot, celery and broccoli.  Once those have softened a bit, add the capsicum, onion and mushroom.  Once those have cooked, add the cooked rice, a dash of soy sauce and mix together.  Serve.

 

Easy Slow Cooker Curry June 24, 2011

I cheat with this and use a sachet of curry sauce.  Actually, I use two, and fill my slow cooker, which does us several meals (it freezes well).

I start off by putting 2 sachets worth of Passage to India Korma curry  in the slow cooker and turn it on to high to start warming.

Then I chop up half a butternut pumpkin into bite size pieces (maybe about 2-3 cups worth of chopped pumpkin),  and a sweet potato, and adding that and 500g diced beef to a frying pan, and cook that (no oil) until the meat has browned.  You could of course leave out the meat for a vegetarian meal.

Put the cooked stuff into the slow cooker, with a chopped zucchini, 2 chopped carrots, a tin of drained (and rinsed) chickpeas and a tin of drained (and rinsed) lentils.  You can add other veg if you like.  Don’t add any extra liquid, as the slow cooking will add moisture.

Leave that cooking for several hours until the pumpkin is soft.  I like to mix a can of coconut milk through once it’s cooked.  Serve on rice, with some roti

 

Shepherd’s Pie “Cupcakes”

Make these cute little savoury cupcakes!  Just line a muffin cup with pastry, fill with your pie filling stuff, and top it with very well mashed potato, piped on with a large piping tip.  Sprinkle some dried herbs, or poppy seeds on top as “sprinkles”

You can put a few drops of food colouring in the mashed potato to colour it if you like.  I’ve added some purple carrot to the potato to make purple ones

 

Sneaky Vege Lasagne March 2, 2011

Ingredients:
Milk
Flour
500g mince
1 tin lentils, drained, rinsed
1 small onion, finely chopped
Finely sliced mushroom
1 zucchini, grated
2 carrots, grated
2 cloves garlic, finely chopped
2 tins crushed tomatoes
Parmesan cheese
Pasta Sheets (Home made or bought)
grated tasty cheese
herbs (Fresh if possible – eg basil, oregano, chives, parsley)
1/2 tsp curry powder
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
2 tablespoons tomato paste
1 heaped tablespoon cornflour
1 heaped tablespoon gravy powder
Lasagne sheets

Method:
1). Brown the mince and onion, then add the garlic and mushroom. When the garlic has cooked, pour in the tomato, herbs, spices, carrot, lentils and zucchini and allow to simmer for about 15 mins. Mix together the cornflour and gravy powder with about half a cup of water, and pour this into the mince mixture, and stir until it thickens.
2). In another saucepan, add the milk – or use a few tablespoons of milk powder with water (I don’t know how much, maybe 4-5 cups?) to about 1/2c flour and stir well to make a white sauce. Bring to the boil to thicken. If it’s not thick enough, add more flour (mixed with a little water, then pour that in), or if it’s too thick, add more milk or water. Add a sprinkle of nutmeg, Salt and pepper, and Parmesan cheese to taste (About 3 tablespoons of powdered/dried stuff). When thickened, leave to cool slightly.
3). Get your lasagne dish (Any flat casserole dish or baking pan will do), and make a layer of meat sauce, then a layer of white sauce, then place your pasta sheets on top to form another layer. Repeat until you run out of ingredients, or your pan is full.
4). Make sure the final layer is a white sauce one. Cover with aluminium foil.
5). Place this into a hot oven to bake for about 45 mins. Remove the foil and scatter grated cheese on top, then return to the oven for about 5 mins to let the cheese melt (I normally turn the oven off and let the residual heat do it)

I like to put a baking tray under my Lasagne dish, to catch anything that overflows … the tray catches this and is easier to clean than the oven.

 

Spring Rolls August 4, 2010

Ingredients:
500g pork mince
1/4 cabbage
3 good size carrots
handful of bean vermicelli
handful of bamboo shoot slices (optional)
handful of dried shitake mushrooms (optional)
about 2 tb finely chopped fresh ginger (optional)
handful chopped leek or spring onions (optional)

Spring roll wrappers (I find the ones from Asian grocers to be far better than the pampas ones you get in the supermarket)
Sauce:
1 egg, beaten
about 2tb soy sauce
about 2tb oyster sauce
about 1/4 tsp cumin (optional)
about 1/2 tsp Chinese 5 spice
a pinch of mace (optional)
dash (1/8 cup maybe) water

Method:
Brown off the mince in a dry frypan (I always fry mince dry, since it loses oil anyway and that’s enough to stop it sticking in my non-stick pan)… Soak the mushrooms and vermicelli in boiling water to soften.  Add the leek/onion and ginger to the mince and cook them off….  Finely chop (I use a food processor) the carrot, mushrooms, bamboo and cabbage.  Add the chopped veg to the pan and cook that until they start softening…

Chop the the vermicelli into small pieces and mix that through.  Mix the sauce ingredients together and pour that over (the egg should thicken things up), then roll the spring rolls up…

Put a heaped tablespoon in the corner of the sheet

Start to roll it up until you reach the centre

Fold one side over, then fold the other side over

Then roll almost to the end, wet the last point of the spring roll paper, and continue rolling it up.  The water sticks the spring roll closed.

(You can make mini spring rolls by cutting the sheet in half, but I find it more fiddly)

 

You can  just cook them in the oven as is….  but the outer goes a bit crispy… you can brush them with oil and oven cook them, but I have found the tastiest way is to shallow fry them in very hot oil for a second until the pastry outer starts to darken and bubble, then put them on paper towels to absorb excess oil and put them in the oven to finish off cooking.

I like them with chilli plum sauce.  To make that, mix equal parts chilli sauce and plum jam (you can microwave the jam to make it mix through well).  You can make a batch of this up and keep it in the fridge.

 

Curry Puffs February 21, 2010

Ingredients:
500g mince
1 tin lentils
1 small onion
carrot, pumpkin, sweet potato, broccoli
Curry powder, Cumin, Cardamon
Salt & pepper
Pastry

method:
Brown the mince and finely chopped onion. Drain off remaining fat/oil. Drain and rinse the lentils, then squeeze out as much moisture as possible. Chop enough vegies to make about 2 cups worth, and steam these until cooked. Mix all the ingredients together. Season with spices to taste – I never measure things, but I try 1tb curry powder, 1/2 tsp cardamon and about 1tsp cumin, and add more if you need it. Cut pastry sheets into 9 squares, put a spoonful of mixture into the centre and fold into a triangle. Pinch the seams closed. Bake at 200ºC for about 15 mins.