Recipe Mama

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.

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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 Nuggets June 9, 2009

obsichickennuggets

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

 

Herb & Corn Yorkshire Puddings May 16, 2009

Filed under: Extras & Side Dishes,Lunch,Pies & Bakes - Savoury,Quick meals — obsidian @ 9:35 am
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Ingredients:
1 cup Self Raising Flour
1 egg 1 cup milk
pinch salt
Pinch mixed herbs (or use spring onions, basil etc.)
1/2 cup corn

 
Method:
1). Mix the ingredients together and beat well to remove any lumps.
2). Spray/grease the insides of a muffin tray.
3). Place the muffin tray in the oven for about a minute, then bring it out and pour the pudding batter into the muffin spaces (makes 12).
4). Bake at 180ºC for about 15 mins, until the tops are golden.

 
Personally I think these are best served hot with gravy and mint sauce 🙂 (either as part of a roast meal, or on their own) But they can be eaten cold if you’re packing them as a lunchbox filling.

 

Less Fuss, 2 meal Roast May 6, 2009

Filed under: Meat Dishes,Quick meals — obsidian @ 4:06 am
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Normally I like to go all out with my roasts… I bake them slowly, basting often, separate the pumpkin so I can make it burn a bit (Mmmmm burned pumpkin!)… sometimes even popping it under the grill if it’s not burned when everything else is ready…… but more simple can be good too… and this “recipe” of sorts shows how you can make a roast span over 2 days with minimal effort for the second night.

When you buy the roast meat, buy a portion bigger than you would normally need. It doesn’t have to be twice as big if you’re happy to bulk it up with vegetables and yorkshire pudding.

In a large (twice as big as your meat is) baking dish (I use the black enamelled kind with a lid), place the roast in the centre, and then in one end put (single layer if you can) whole, washed, skin on baby potatoes, and in the other end larger pieces of pumpkin (I prefer skin off, but thats up to you). Add about 3cm (3/4″) water to the dish and put the lid on. Pop that in the oven at about 180ºC for 1.5 hours. Go read or do something to pass the time.

Then bring the roasting pan out and carefully drain off all the water/juices into a saucepan (keeping it). Return the roasting pan to the oven, uncovered.

Make the yorkshire pudding mixture (1 egg, 1 cup milk, 1 pinch salt and 1 cup flour [you can use either, SR flour makes a lighter ‘pud’, plain makes a dense one]) Put a little olive oil in the wells of a muffin tray, and put it (empty) in the oven for about 30 seconds, bring it out and pour the ‘pud’ mixture in (about half fill them), being careful because the oil may sizzle a bit, then put it in the oven for about 15 mins until golden brown. You can bring the roast out and leave it somewhere with the lid on if you think it’s cooked enough.

Get your other vegies ready if you’re having them (we do steamed peas, corn and broccoli usually), and make the gravy. You can spoon off the oil from the top of the roasting pan juices (or leave it in)… and add some gravy powder if you like, and some extra water. Make about twice as much gravy as you normally would.

Serve your roast, serve up only half of the meat, putting the remainder in the saucepan of gravy. After the meal, when the gravy has cooled, put a lid/covering on and put the pan in the fridge.

Roast day 2 – simply take out the pan of gravy/meat and heat this on the stovetop while you get some vegies happening (I forgo the effort of roasting more and just toss some spuds, pumpkin and other veg in the steamer), and make another batch of yorkshire puds. You can get 2 nights out of the meat, and all you have to do the next day is reheat it. The gravy keeps it lovely and moist, so you don’t have dried out leftovers. If you wanted to, you could probably cook a double batch of spuds, pumpkin and puds the first night, and stick them in a baking dish and reheat it in that while your gravy/meat is heating… but it probably won’t be as nice as making new veg.

 

Potato Pancakes January 16, 2009

Filed under: Breakfast,For Kids,Lunch,Quick meals — obsidian @ 2:57 am
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Ingredients:
2 large potatoes
3 eggs
1/2 cup wholemeal SR flour
salt, garlic and chives to taste

Method:
Peel, dice and then cook the potatoes to cook them a little (eg microwave for 2 mins). Blend everything together until smooth. Cook like you would a pancake.

 

Chorizo Stirfry December 12, 2008

Filed under: Meat Dishes,Quick meals,rice dishes — obsidian @ 8:56 am
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Chorizos are a spicy sausage. I’ve also used the chilli beef skinless real meat sausages too…. salami could also work.

Ingredients:
1 Tin mixed stirfry vegies
1 small Tin sliced water chestnuts
1 small Tin bamboo shoots
(or use fresh or frozen versions)
2-3 chorizos sausages, or beef/pork/chicken strips
Rice
Soy sauce
Oyster sauce
Chinese 5 spice powder

Method:
1). Boil the rice.
2). If using the Chorizos, you can either fry the sausages whole then chop up, or chop them up into bite sized pieces when raw and fry these (I do it the latter). Don’t add oil as these are very oily. When fried tip off the extra oil and drain well on kitchen paper. If using other meat, fry this just before the rice is ready.
3). When the rice is ready, drain and rinse in hot water, heat up your wok and toss in the cooked sausage and the (drained) tins of stirfry vegies. No oil. Cook these for about 1 minute then add the rice, a splash of soy & oyster sauce, about 1/2 teaspoon 5 spice, mix together and serve.