Recipe Mama

Crock-Pot Meatballs December 13, 2008

Filed under: Meat Dishes,Slow cooker Meals,Stews & Casseroles — obsidian @ 10:54 am
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Ingredients (Meatballs):
500g beef mince
250g Italian sausage
2 eggs
1/4 cup of milk
1/2 cup dry breadcrumbs
3 tablespoons grated parmesan cheese
1 crushed garlic clove
Salt and crushed black pepper

1). Beat together the eggs and milk in a bowl.
2). Add all the ingredients together and mix until combined.
3). Shape the mixture into balls and place on a greased baking sheet.
4). Bake for 15 mins in a pre-heated oven at 180c.

Ingredients (Sauce):
1 tin chopped tomatoes
1 small tin tomato paste
1 small onion chopped
1/2 green capsicum, diced
1 cup beef stock
2 garlic cloves crushed
1 tabslespoon of oregano/basil/mixed herbs
1 teaspoon sugar

1). Mix all the sauce ingredients together
2). Place the cooked meatballs in the slow cooker, and pour the sauce mix over them.
3). Cook for 4-5 hours on Low setting.




Filed under: Meat Dishes,Slow cooker Meals — obsidian @ 10:03 am
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3 large onions diced
3 cloves garlic
1 kilo diced pork
1 jar plain pasta sauce
1 tin tomatoes
3 chorizo sliced
4 tins red kidney beans, drained

1). Lightly fry the onions, garlic and pork in a frying pan.
2). Transfer to the slow cooker, and add the tomatoes, pasta sauce, and sausages. Cook on low for about 9 hours.
3). In the last half hour, add the beans.


Taken from:


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.

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
Soy sauce
Oyster sauce
Chinese 5 spice powder

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.


Homemade Sausage Rolls November 18, 2008

A healthier alternative to the standard sausage roll.  Made from mince, rather than prepackaged sausage mince.  You’ll need a food processor.


Puff pastry sheets
1 medium carrot, peeled, roughly chopped
500g premium mince
1 clove garlic (optional)
½ small Onion (optional)
1 medium zucchini, roughly chopped
1/3 cup (dried) breadcrumbs (optional) *
2 slices wholemeal bread
1/2 can or about 1 cup cooked lentils  (optional) *
Seasoning as desired (I use approx 1/2 tsp curry powder, 1/2 tsp ground cumin, 1 tb mixed herbs and salt and pepper)

In a food processor, blend the carrot, onion, garlic, zucchini, breadcrumbs  and seasoning until very finely chopped (almost pureed), then remove from processor and add lentils and mince. Process to sausage mince consistency. Add the veg mix and the meat mix (if it will all fit in your food processor) and  mix until combined.  (If it doesn’t all fit, divide the mixtures into 2 parts and mix it in 2 lots.)

obsilentilsausagerolls1It should resemble this

* If you want to leave out the lentils, then leave out the dried breadcrumbs – the lentils add a lot of moisture, so you need the extra dryness of the breadcrumbs if you use the lentils.  If not, the fresh bread should be enough to balance it out.

Lay out the pastry sheets and cut them in half. Spoon or pipe the mince mixture down one side of each half and roll up in the pastry to form one long sausage roll. Using a piping bag makes things easier and gives a nice neat sausage roll.

Cut into smaller sections, brush with egg, and sprinkle with sesame or poppy seeds if you like, and bake at 200°C until golden brown (about 15-20 mins).


This mixture always makes twice as much as we need, but rather than halving it, what I do is make it all up into sausage rolls and then only bake what I need to, and wrap the rest for another day.  I just lay the long roll of glazed and sprinkled rolls, one on each end of the sheet of plastic the pastry comes with, and roll each end into the centre.  Then I bundle a few of these together, put them in an airtight container and pop them in the freezer or fridge.  That way I get freshly baked sausage rolls another day too…. reheated sausage rolls are never as tasty as freshly baked.