Hi everyone,
I am after some good low-fat recipes for curries, or curried anything or anything with curry flavour!
I would particularly love a recipe for a curried tuna bake with rice/pasta/vegetables as I don't eat meat.
Thanks!
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Hi everyone,
I am after some good low-fat recipes for curries, or curried anything or anything with curry flavour!
I would particularly love a recipe for a curried tuna bake with rice/pasta/vegetables as I don't eat meat.
Thanks!
Hi sleebly,
I am actually cooking a curied fish dish for tonight: Kedgeree? It is bascially curried rice dish.....delish! (Traditionally it is served as a breakfast dish in England, but we have it as an evening meal as an alternative to a curry........)
Kedgeree
Serves 4
700g fish (traditionally smoked haddock, but I use smocked cod or tuna)
110g butter
1 chopped onion
3/4 teaspoon hot curry powder
570ml fish stock
2 cups long grain rice
3 hard-boiled eggs
3 tablespoons chopped parsley (or one cup of frozen peas)
1 tablespoon lemon juice
salt and pepper
~ If using raw fish, poach in a pan of cold water for 6-8 mins
~ Melt 55g butter in a large pan and cook off the onion.
~ Add the curry powder
~ Stir in the rice and coat in the butter and curry powder
~ Add 570ml fish stock
~Bring to simmering point, stir, and then cover the pan with a tight fitting lid and simmer for 15 mins
~ Flake the fish and chop the eggs into chunks
~ Once rice is cooked, add the fish, eggs, parsley/peas, lemon juice and salt and pepper
~ Stir through the remaining butter to melt
~ Cook through gently for 5 mins
~ Serve in bowls (I usually serve it on top of some wilted spinach)
yum, i love curries!
Potato and Vegetable Curry
2 tablespoons vegetable oil
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 red thai chillies, seeded, chopped finely
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon ground tumeric
1kg potatoes, chopped coarsely
600g pumpkin, chopped coarsely
2 cups (500ml) vegetable stock
1 cup (250ml) coconut milk
200g green beans, halved
100g baby spinach leaves
1. Heat oil in large saucepan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add spices; cook, stirring, about 2 minutes or until fragrant. Add potato and pumpkin; stir to coat vegetables in spice mixture.
2. Stir in stock and coconut milk; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until potato is almost tender. Stir in beans; simmer, covered, about 5 minutes or until potato is just tender. Remove from heat; stir in spinach.
Chickpea, Pumpkin and Eggplant Curry
1 tablespoon ghee or vegetable oil
1 medium (150g) onion, chopped coarsely
2 cloves garlic, crushed
4 (200g) baby eggplants, chopped coarsely
¼ cup (75g) medium curry paste
½ (600g) butternut pumpkin, peeled, chopped coarsely
½ (500g) cauliflower, chopped
1½ cups (375ml) vegetable stock
425g can crushed tomatoes
400g can chickpeas, rinsed, drained
salt and freshly ground black pepper
1 cup (280g) plain yogurt
½ cup finely chopped fresh mint
Melt ghee in a large pan, add onion, garlic and eggplant; cook, stirring, until just tender. Add curry paste, cook, stirring, until fragrant.
Add pumpkin, cauliflower, stock and undrained tomatoes, bring to the boil; simmer, covered, for 20 minutes. Add chickpeas, simmer, covered, for a further 10 minutes or until the vegetables are tender. Season to taste with salt and pepper.Meanwhile, combine yogurt and mint in a small bowl.Serve curry with yogurt mixture.
Thai green Fish Curry (delicious!)
500g. firm white fish fillets (cut into large chunks)
i onion diced
2 tbsp green curry paste
1 can coconut milk (about 2 cups)
finely grated rind of 1 lime
juice of 1 lime (about 2tbsp)
2 whole lime leaves - optional
1-2tbsp brown sugar
2tbsp fish sauce
handful of green beans chopped
handful snowpeas
soften onion in a little oil and add curry paste. fry for a minute (watch out, it splatters!) stir in coconut milk, lime rind, leaves and juice, brown sugar and fish sauce. add beans and simmer for about 5 minutes. Add fish and snow peas and continue to simmer until fish cooked through. If sauce is too runny, add a teaspoon or two of cornflour and water mixture until thick enough.
remove lime leaves and serve over rice with chopped fresh coriander on top. - I AM SO HUNGR NOW!!
Hi All
Here is a great easy recipe for those days when you don`t feel like doing much.
Impossible Pie
1 1/2 cups Milk
3 eggs (beaten)
2 ham steaks (cut into small pieces or you can use 5 rashes bacon instead)
1 onion (chopped up finely)
1/2 cup grated cheese
3/4 cup Plain Flour
Chopped chives and chopped parsley - to your liking
Salt and peeper to your tatse
In a bowl mix all together with a spatula. Looks runny but will sort itself out while cooking.
Lightly grease a 8 inch pie plate or will make 2 x 6 inch pie plates
Bake in Moderate oven for 45 minutes.
Test with a screwer (comes out dry)
Serve hot or cold - great on picnics
Freezer Ok
Can also pour it into muffin pans.
I often add 1 chopped tomatoe to the recipe.
Love this...One of my fav meals!
Italian Chicken
Serves 6-8
Degree of difficulty: Low
Preparation Time: 5 minutes
Cooking Time: 15-20 minutes
You need:
- 1 kg chicken breast
- 570g jar of tomato based pasta sauce
- 250g mozzarella or low fat tasty cheese
- Extra Basil, Oregano or Marjoram if required
- Sliced mushrooms and spring onions can be added to the sauce
Method:
- Cut chicken into serving size pieces, then brown in a nonstick pan until just cooked through.
- While chicken is cooking open pasta sauce and stir extra spices into it.
- Place chicken into shallow oven proof dish, in a single layer.
- Spoon half the sauce over the chicken, covering each piece.
- Cover sauce with cheese, the cover cheese with remaining sauce.
- Bake uncovered in a moderate oven for 15-20 minutes, until cheese has melted.
Serving Suggestion: Accompany chicken with pasta and garden salad or green vegetables.
Casserole
Now, you make think that this is a boring dish, but making it properly from scratch is SO simple and easy…….you can do without any “convenience†type sauces and packets if you can cook this!
400g chicken or beef (I use chicken breast or trimmed stewing steak) diced up
2 onions, cut into chunks
3 carrots, cut into chunky slices
2 large potatoes, peeled and cut into chunks
1 cup red or white wine (whatever you have lurking in the fridge)
2 cups of chicken or beef stock
2 tablespoons of Worcestershire sauce
2 tablespoons cornflour
1 tablespoon on Tabasco sauce
Herbs, seasoning
1. Combine all the meat and veggies in a large casserole dish
2. In a mixing jug, combine the wine, all other ingredients, making sure all the corn flour is totally blended in
3. Pour the combined liquids over the meat and veg
4. Cook slowly for about 3 hours
5. Serve with jacket potatoes and green veg (steamed cabbage with caraway seeds is my favorite)
Pork Leftovers Casserole
My Granny used to make this dish with leftovers: we like it so much I cook extra pork just to make this!
400g cold roast pork or cold cooked pork loin, cut into chunks
At least 4 cold roast potates
Any cold left over veg
Thick cold gravy
Juice of 1 lemon
Zest of 1 lemon
Lots of ground black pepper
1. Combine all the above ingredients in a casserole dish: combine well so that everything is coated in thick gravy. If it is too thick, add more lemon juice and a bit of water
2. Heat for an hour in 180`c oven
3. Serve with jacket potatoes and some fresh veg……green beans seem to go well.
Crock-Pot Meatball Casserole
Meatballs
500g beef mince
250g sausage meat
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
~ In a bowl, beat eggs and add milk.
~ Add beef and Italian sausage & mix together.
~ Add rest of ingredients and mix until combined.
~ Shape the mixture into 2cm balls and place on a greased baking sheet.
~ Bake at 180`c for 15 minutes.
~ Add to crock pot.
Sauce
1 tin chopped tomatoes
1 small tin tomato paste
1 small onion chopped
1/2 green capsicum, diced
1 cup beef stock
1/2 cup red wine
2 garlic cloves crushed
1 tablespoon of oregano/basil/mixed herbs
1 teaspoon sugar
~ Mix all ingredients together and pour over the meatballs.
~ Cover and cook on Low for 4 - 5 hours.
~ Serve with spaghetti & green salad.........
Crock Pot Lemon Garlic Chicken Casserole
4 chicken breasts boneless and skinless
2 teaspoons oregano leaves crushed
¼ teaspoon sea salt
¼ teaspoon crushed black pepper
Spray cooking oil
¼ cup chicken stock
4 tablespoons fresh lemon juice
4 cloves garlic crushed
¼ cup white wine
~ Wash chicken and dry on paper towels.
~ Combine oregano, salt and pepper in a small bowl. Sprinkle on the chicken and pat it in.
~ Fry the chicken breasts until browned with the spray oil.
~ Transfer chicken to the crockpot.
~ Combine the stock, lemon juice, wine, garlic and add to the crock pot.
~ Cover and cook on High for 3 hours or on Low for 6 hours.
~ Serve with pilaf rice and green salad.
Curry Tuna Macaroni
Ingredients :
3 cup macaroni
40 gm butter
1/4 cup plain flour
1 tbl curry powder
2 cup milk
1 tbl chives, snipped
420 gm creamed corn
1/2 x grated cheese
425 gm tuna
1 x salt & pepper
Method :
Cook macaroni. Drain. Melt butter, add flour & curry powder & cook 1-2 mins. Remove from heat, slowly stir in milk to combine. Return to heat & bring to the boil. Stir until smooth. Add chives, corn, cheese & drained tuna. Season to taste. Combine sauce & pasta. At this point you can put in baking dish and cover with cheese and cook in 180-200C oven for 25 mins till cheese is melted, and you can also add breadcrumbs if you like.
*hugs*
Cailin
Chi-Chi....
We have a lovely bean casserole most weeks...it is a Hungarian recipe from a friend of mine.....so here you go:
1 can of beans (we use just red kidney beans or 3 bean mix)
Olive oil
2 onions, chopped
1 tablespoon wholemeal flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 tablespoon Tabasco
1 can chopped tomatoes
1 tablespoon tomato paste
Approx 300ml water (or vegie stock or any suitable liquid including wine!)
1/2 a cauliflower head, broken into florets
200g carrots cut into chunks
200g zuchini cut into chunks
200g potatoes cut into chunks
1/2 red capsicum cut into strips
150ml sour cream
Seasoning
~ Pre-heat oven to 180`c
~ Heat oil in a flameproof casserole
~ Fry onion and add cayenne pepper and parika and the flour, combine and stir well
~ Add tomatoes and liquid, bring to boil, stirring all the time
~ Add all the vegetables and beans and season
~ Cover and transfer to oven for 1hr
~ To serve, stir through sour cream
~ Serve with rice or green noodles
Does anyone have a nice meatloaf recipe? I've made one in the past except when I've gone to get the thing out of the tray it's practically fallen to pieces. Not happy! Probably my shonky cooking skills shining through there!!!
Toots,
This is my Grannies recipe which my Mum always cooked and I now cook:
450g minced beef
450g minced pork
2 medium onions & cut into chunks
2 cloves of garlic, peeled
4 tablespoons fresh herbs chopped (I use thyme, parsley, oregano) or 1 tablsepoon of dried mixed herbs
1 egg
3 slices bread, crusts off, cut into 1cm cubes
3 tablespoons milk
1/2 tablespoon mustard Keens mustard powder
2 tablsepoons Worcestershire sauce
100 ml white wine
8 slices bacon
salt and pepper
Pre-heat oven to 150`c
1. In a food processor, chop the onions & garlic
2. Add the meat & herbs
3. In a little bowl, soak the bread in the milk with salt and pepper and then crumble the bread into crumbs with your hands
4. Add these crumbs, the mustard, the wine and the Worcestershire sauce to the meat etc in the processor and pulse to really combine everything together with the egg.
5. Pack the whole lot into a non-stick 1kg loaf tin
6. Lay the bacon over the top, overlapping
7. Cover tightly with foil
8. Place in roasting dish & pour hot water so it comes about half way up the side of the load tin
9. Cook for 2.5 hours
My Granny used to serve it cold with salad, so she used to leave it on the tin until it was cold, but put a few heavy tins on top to press it down so it was easier to slice.
Even if you serve it hot, leave it in the tin for 30 mins to let it "rest" and this way it should come out in one piece!
Hi Toots,
Don't worry if you don't have a food processor.....just chop the onion as fine as you can, or grate it with a cheese grater (this will make your cry!) and then when you combine everything, use your hands so squeeze & combine it all. (It is big chunks of things that make it fall apart!)
You can use any type of mince or meat: in the past I have made it with liver (I know that sounds blerk, but I love liver!) & I have also used chicken & turkey mince or just all beef mince.
In terms of the liquid, if you want to miss out the wine, any old liquid will do....from memory my Granny didn't use wine, but a can of condensed tomato soup! Stock would work great.......
Serves: 4
MEATBALLS
600g lean beef mince
1/3 cup raw long grain rice
1 teaspoon beef stock powder
1 egg white (you can use frozen if you don't like wasting egg yolks)
SAUCE
1 x 420g can tomato soup
1 x 425g can crushed tomatoes
1/2 cup onion finely diced
1 cup water
2 teaspoons beef stock powder
1 teaspoon dried oregano
1 teaspoon crushed garlic
Preheat oven to 190C fan forced (200-210 otherwise).
In a large casserole dish (that has a lid) combine all ingredients listed to make sauce. Pour into casserole dish and leave to one side. In a medium sized bowl combine all ingredients listed to make balls. Usising your hands mix together well. Shape into 12 round meat balls, add to casserole dish and back for 1 hour.
Variations:
Replace lean beef mince with either 600g lean chicken mince or 600g lean pork mince (Beef fattiest, then Chicken, then Pork is the leanest).
Serve with either roast vegies (no oil just spray), salad or pasta or mash potato (anything really).
*hugs*
Cailin
Hello
Thought I'd post this quick and easy recipe for Tuna Bake
2 cups of white rice (thats 2 cups uncooked)
1 can of Campbells cream of Mushroom soup
1 400ish gram tin of Tuna
1 onion chopped
1 stick of celery chopped (optional)
grated cheese as much as you want (optional)
salt and pepper to taste
Cook the rice
When rice is cooked mix it together with all the other ingredients in a casserole/baking dish and bake in the oven for about 15-20 minutes (180 degrees) until it's heated through and the cheese has melted.
It's nice for a light lunch. Serves about 4 people.
Serves 4
1kg desiree potatoes, peeled, roughly chopped
40g butter, chopped
3/4c milk
1tbsp olive oil
1 brown onion, sliced
750g pork or beef chipolata sausages
1/4c tomato sauce
1/4c barbecue sauce
1 tbsp worcestershire sauce
35g packet french onion soup mix
1tbsp plain flour
1/2c grated tasty cheese
Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. REduce heat to medium-low and simmer for 20 - 25 minutes or until tender. Drain. Return to pan. Add butter, milk, and some salt and pepper. Mash until smooth.
Preheat oven to 200C. Heat oil in a deep frying pan over medium heat. Add onion and cook for 3 minutes or until tender. Add sausages and cook, stirring occasionally, for 3 minutes or until browned. Whisk tomato sauce, barbecue sauce, worcestershire sauce, soup mix, flour and 3/4c water in a jug. Stir into sausage mixture and bring to the boil.
Spoon sausage mixture into an 8c capacity casserole dish. Top with potato. Sprinkle with cheese. Bake for 25 - 30 minutes or until cheese is golden. Serve.
Note - I found that more water was needed in the sauce mixture - I think I put in about double what the recipe specified. I also didn't use chipolata sausages, I just used ordinary sausages and cut them up into smaller pieces.
2 chicken breast fillets, diced
1 onion, diced
1 packet of Cream of Chicken Soup
1 tin of Apricot Nectar
Mix the nectar and cream of chicken soup together in a casserole dish. Add the onion and chicken and cook for 1 hour at 200. Serve with rice or mashed potato.
Mel, have you ever cooked this and then frozen this? How does it go with defrsotsting & reheating?
(I am just thinking I must do a big cook up over the weekend of "freezer food" for the coming months........)
Yes, I have cooked it and then frozen it. It has been fine when we have defrosted it and re-heated it. My Mum actually made us a stack of it when Jacob was born and we got it out of the freezer and reheated it and it was fine.....
I have also frozen the leftovers when I have made it since and give it a bit of a zap for Jacob......no dramas at all.
It was definitely a good one for when Jacob was a newborn.....when we ran out of freezer supplies of this and casseroles, bolognaise sauces etc, we would make it because it was so simply and easy to whip up.
I`ve looked through all my recipe books and I can`t find a recipe for Steak and Kidney Casserole, I brought the steak and kidney a few weeks back and it`s still sitting in the freezer waiting for me to locate a recipe.
Would someone have a recipe for Steak and Kidney Casserole pleaseeeeeeeee :D
Okay, I have eventually found a recipe (asked my Mum in the end), here it is if anyone would like to make it:
Braise 2 or 3 sliced onions and 2 cloves garlic in a little olive oil. Remove from pan add 1 kg chuck or blade steak, 2 or 3 sheep kidneys in batches to brown. Return all to pan and sprinkle with 2 tablespoons seasoned flour. Cook for 2 to 3 minutes.
Disolve 2 beef cubes in hot water and add to pan to just cover mixture (a combination of half red wine and water is even nicer).
Add a tablespoon worchesttishire sauce and barbie or tomatoe sauce. Chop up 3 carrots and 1 parsnip add to meat mixture with 1 bay leaf and a sprinkle of thyme.
At this stage you can carry on cooking it on top of the stove, stirring often or put it into the oven about 150 for 2 hours.
Other veges you could add celery, tomatoe, mushrooms, potatoes, pumpkin, kumera.
The easy way is to slap it all together and put it into the oven. Not nearly as nice. Serve with mashed potatoe and green vegeatables.
Mackenzie can't get enough of Shepherd Pie. It's also a great one to freeze and makes an easy self feeding with a spoon meal! This receipe is from 'Feeding Your Baby & Toddler' by Annabel Karmel's (great book). I usually also add extra vegies in this ie- carrots, peas etc. I also used salt reduced stock.
Prepartion/Cooking
15 minutes/1 hour 10 minutes
Oven Temperature
180 C/350 F
1.5 tbsp vegetable oil
1 large onion (omit if freezing)
1 small red pepper, finely chopped
1 garlic clove, crushed
500 g lean minced lamb
300ml chicken stock of beef stock
1 tbsp chopped fresh parsley
.5 tsp yeast extract
1 tbsp tomato puree
.25 tsp Worcestershire sauce
175g mushrooms sliced
MASHED POTATO
1KG Potatos roughly chopped
45g butter
3 tbsp milk
salt and pepper, to taste
1. Warm the oil in a pan, add the onion, red pepper and garlic, and saute unitl softened. If desired add the cooked mixture to a food processor and chop for a few seconds on the pulse setting.
2. Transfer the meat to a saucepan and add the stock, parsley, yeast extract, tomato puree, worcestershire sauce and mushrooms. Cook over a medium heat for about 20 minutes.
3. Meanwhile, boil the potatoes in lightly salted water until tender, then drain and mash with 30g of butter and the milk. Season to taste.
4. Arrange the meat either in one large dish or in individual ramekins, cover with the mashed potato and dot the topping with the remainin butter. Cook in the preheated oven for 20 minutes.
VARIATION
To make cottage pie, replace the minced lamb with the same quantity of lean minced beef. For the topping omit the mashed potato and replace it with 1kg mashed swede or use a combination of mashed swede and potato.
500g blade steak, diced
1 tin tomato soup
1 onion, diced
2 carrots, sliced
2 celery sticks, sliced
Place the steak in a freezer bag together with some plain flour and some salt and pepper. Shake well to coat.
Place the steak into a casserole dish, add the onions, carrots, celery and the tin of tomato soup and stir well. Cook in a slow oven for a couple of hours, or alternatively, cook in a slow cooker on high for 4 - 5 hours (I actually did this in the slow cooker tonight and cooked it for 5 hours on high and then one hour on low). Serve with mashed potato!
What about a home-made meat pie, home-made hamburgers or meatballs? Maybe chilli con carne or meatloaf? Do you want recipes for these? I think I have recipes for most of them (although the first two are just approximates as they are recipes I threw together myself LOL)
I've found this recipe too:
Savoury Mince
1 tbsp Olive oil
1 rasher rindless bacon, chopped
1 onion, chopped
1 clove garlic, crushed
500g mince
6 chopped mushrooms
1 capsicum, seeded and chopped
2 tbsp tomato paste
425g tinned tomatoes
1 c beef stock
1 tbsp Worcestershire sauce
1 tsp brown sugar
Seasonings to taste
~ Heat oil in large frying pan.
~ Saute bacon, onion and garlic until tender.
~ Add mince, brown well.
~ Stir in mushrooms, capcisum and tomato paste.
~ Blend in all remaining ingredients and bring to to the boil.
~ Reduce heat and simmer for 15 - 20 minutes.
Tasty Meatloaf
500g mince
1 onion, chopped
1 potatio, peeled, grated and well drained
1 zucchini, grated
1 egg, lightly beaten
1/4 tomato sauce
2 tbsp chopped fresh parsley
1 tbsp chilli sauce
1 tbsp fruit chutney
Seasonings to taste.
~ Combine all ingredients in a large mixing bowl.
~ Press gently into a 10 x 20 cm loaf tine.
~ Bake in a moderate over (180 C) for 1 hour or until cooked through. Drain off any fat. Serve in slices with salad.
Quick Chilli Con Carne
1 1/2 tbsp vegetable oil
1 medium sized onion, peeled and chopped
1 medium sized capscium, cored, seeded and chopped
500g lean mince
2 cloves garlic, peeled and finely chopped
1 can tomato puree
1/4 tsp ground cumin
1/4 cayenne pepper
2 tsp chilli powder
1/2 tsp dried oregano
1 tsp salt
2 cans kidney beans, drained
~ Heat the oil in a heavy 3L saucepan over moderate heat for about 1 minute. Add onion, capsicum, mince and garlic. Cook uncovered, stirring frequently, for 7 - 8 minutes or until the onion is soft and the mince has browned.
~ Add the tomato puree, cumin, caynee pepper, chilli powder, oregano and salt. Cover, reduce the heat, and simmer for 20 minutes, stirring occasionally. Add 2 - 3 tbsp of water if the mixture becomes too thick.
~ Stir in the beans, cover and simmer for 5 more minutes, or until the beans are heated through. Serve with a green salad.
Tips:
~ Leftovers can be refrigerated for 3 days or frozen.
~ Try serving the chilli in bowls or taco shells and serve with sour cream, chopped onions and diced cucumber.
Chilli Con Carne - Slow Cooker Recipe
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
350g lean mince
1 can tomatoes, roughly chopped
1 can red kidney beans
1 tbsp worcestershire sauce
1/2 tsp chilli powder (add more less if desired) OR 1 tbsp fresh chilli, chopped
~ Heat a little oil in a frypan. Saute onions and garlic until tender.
~ Add meat and cook until just brown.
~ Transfer to the Slow Cooker and add remaining ingredients.
~ Cover and cook on low for 6 - 8 hours or on high for 3 - 4 hours.
Speaking of meatloaf does anyone have a recipe that doesn't include tomatoes/chutney/tomato sauce, bacon or eggs LOL! I know its a strange request, but my aunt used to make meatloaf as a kid and it had carrots and I think peas or split peas in it. It was great and we always had it with gravy and mashed potato so I can't really imagine doing it with tomato sauce etc iykwim?
*hugs*
Cailin
Rissoles/burgers
1kg mince
1 medium finely chopped onion
1 grated carrot
1 grated zucchini
1/2 cup breadcrumbs (optional depending on texture)
1 egg
2 tbsp tomato paste
1 tbsp mustard
2 tsp dried herbs (oregano, parsley, basil, etc) or handful fresh chopped herbs - I use parsley and fennel from the garden
1 clove crushed garlic
salt & pepper to taste
Mix well, make balls and roll in seasoned flour. Flatten them in a pan with enough olive oil so that they don't stick, or squish them and cook on the BBQ for extra flavour.
If you are breastfeeding, leave out the onion! There's still enough flavour to make these really tasty.
This recipe is pretty adaptable, I grate in whatever vegetables I have left over in the crisper, but zucchini and carrot is pretty much my standard mix. The kids love these, and my youngest daughter likes to make them all by herself :)
Kerrie
Pseudo Moussaka
0.5kg/1lb lean minced beef
1 medium eggplant
2 cloves garlic
salt
100g/4oz cheddar cheese, grated
olive oil
sunflower oil
Slice the aubergines quite thinly (about 3-4mm) and layer them in a deep dish, salting each layer as you go. Leave them at least an hour, preferably two, and then drain and rinse off the juice which appears. Shake them dry.
Heat a frying pan and fry single layers of aubergine in olive oil until darkened and tender. When all the aubergine is cooked put it aside.
Heat some sunflower oil and cook the mince until just brown, adding the pressed garlic in the last minute or two.
Layer in the order meat -> aubergine -> grated cheese in a deep dish (two or three repeats of the layers) and bake in a medium hot oven for about twenty minutes, until the top cheese layer is golden and bubbly.
2 huge servings or 3-4 smaller ones
There's a great lasagne recipe or two in here, maybe search through the old recipes, I have it on my fridge & make it often it's a huge hit!!!
Also when I make shepherds Pie I really let the meat sauce simmer for ages.
I use 500g mince beef
1 jar of Dolmio or whatever is on special
1 chopped onion
1/2 tspn of curry powder
1 tin crushed tomatoes
salt/pepper
pinch of sugar
Then I leave it to simmer for an hour or 2...
Ok...I made one last night I hope its okay :)
Meat Sauce
500gm mince
1 1/2 cup water
2 beef stock cubes
1 tsp soy sauce
1 tsp worstershire sauce
salt & pepper
2 tbsp plain flour
Pie Crust
I use store bought shortcrust pastry
8-[
Mashed Topping
1/4 cheese grated
2 potatoes
1/4 cup milk
1 tbsp marg/butter
pepper
First I put the pie crust in the greased tin with baking paper over it and some rice to "hold it down" I bake it on 200 for around 10 minutes.
Next I brown the mince & discard any extra fat/grease. Then I crumble the 2 stock cubes in and add 1 1/4 cup of water & soy sauce. After thats mixed together I salt & pepper to taste & then leave it simmer for 10-15 minutes. After that I add the worsteshire sauce. I then mix the 1/4 water left over with the plain flour until it becomes a paste & then mix it through to form a gravy. If its still too watery I add some more corn flour until I get the consistency I want. I put them meat mix in the pie tin. For the topping I cook the potatoes & mash them with milk & butter & pepper then layer it on top the meat & put the layer of cheese on top.
In the over on around 180-200 for 15-20 minutes. :D
Tortilla Pie
Serves 4-6
1 tablespoon of oil
500g beef mince
50g packet burrito seasoning mix
1/4 cup water
420g can corn kernels, drained
1 red capsicum, seeded and chopped
1/4 cup chopped coriander
250g packet burrito tortillas
375g jar tomato salsa
2 cups grated tasty cheese
1 tomato, finely diced
1 green onion, finely chopped
1/2 cup sour cream
1. Heat oil in pan. Add mince, brown well over high heat, breaking up with spoon as it cooks.
2. Stir in seasoning mix and water. Simmer for 10 minutes or until cooked through. Add corn, capsicum and coriander.
3. Place a tortilla in a 23cm pie dish. Spread with 2 tablespoons of salsa. Top with 1/2 cup mince mixture and sprinkle with a little cheese. Repeat with remaining ingredients, finishing by sprinkling remaining cheese over tortilla.
4. Bake in a moderate oven (180 degrees C) for 15 minutes or until cheese is golden. Rest for 3 minutes before cutting into wedges.
5. Spoon combined tomato and onion onto tortilla. Top with sour cream to serve.
Cost per serve $3.10.
~~~
Beef and vegetable bolognaise
Serves 4
Combine one diced onion with 2 cloves of chopped garlic, 500g lean minced topside, 1 large grated carrot and 1 stick chopped celery.
Cook until golden.
Add 2 tbsp tomato paste, 2 cups beef stock, 800g chopped tinned tomatoes.
Cover and cook for around 45 minutes.
Serve over steamed zucchini or broccoli tossed with chopped parsley and freshly squeezed lemon.
~~~
Mince, Lentil and Spinach Curry
500g lean beef mince
1 leek chopped
1 red chilli chopped (optional)
2tsp ground cumin
2tsp ground coriander
1tsp garam masala
1tsp turmeric
2tsp paprika
1tbs grated or finely chopped ginger
3-4 garlic cloves chopped
1 tin diced tomatoes
small box of frozen spinach
1 cup of yellow lentils (channa dahl)
1/2 cup red lentils
1 litre beef stock
Natural Yoghurt (optional)
Salt/Pepper to taste
1. Saute leek, garlic and ginger in olive oil. Add ground spices and stir until fragrant. Remove from pan and set aside.
2. Brown mince, return leek and spice mixture to pan and combine. Add tomatoes and stir through.
3. Add lentils and combine.
4. Add beef stock and bring to boil, cover and simmer for approx. 1 hour or until lentils are tender. The red lentils will break down, the yellow lentils will remain whole but softened.
5. Shortly before end of cooking time, add defrosted spinach and stir through. Serve with a dollop of natural yoghurt if desired.
Tamara,
I'm a bit of a fan of the curried snag. There isn't any hard and fast recipe ... I kind of make it up as I go along.
Ingredients
Sausages (der)
Curry powder or similar
Tin of tomatoes
1 x Onion
2 tsp Sugar
Water if needed
Any vegetables you might like (carrot and broccoli are the standby ones in this place)
Method
Boil sausages first to remove any fat
Remove from water and place on paper towels to drain
Cut into pieces
Chop up onion
Place into an oiled pan along with cut up snags and brown
Add curry powder
Add tin of tomatoes, sugar and water as needed
Towards the end of cooking time (about eight minutes before) add vegetables and simmer until veg are just cooked
Eat with rice, pasta etc.
Sorry, I know it's pretty basic but it seems to go down well with DH (and he's not as much of a sausage fan as I).
I know you said you didn't want to go to the shops, but next time you're there, try to get your hands on one of those recipe mixes - either Devilled Sausages, Sausage Casserole etc. They're quite handy to have around in those "What am I going to do with these sausages?" moments.
=)
This is what we had for dinner last night...
500g sausages
1 onion, chopped
2 tbs flour
1 cup beef stock
1 tbs tomato paste
1 can crushed tomatos
1 can baked beans
Pepper & parsley to taste
Cook sausages & then remove from pan and slice thickly. Fry the onion until soft and then stir in the flour. Cook for a few minutes. Slowly add stock and simmer until thickened. Chuck in sausages & the rest of the ingredients and simmer for 5-10mins. Serve with mashed potatoes.
Kynan LOVED it! Was very cute... he kept making little grunts of excitement when he saw the spoon LOL.
A great and easy recipe for regular sausages is
Cut sausage down the middle (but not all the way through
Make stuffing (like roast chook stuffing) I just use the packet one.
Push the stuffing into the cut down the sausage
Lay a half slice of bacon on the top and bake in the oven
Easy and so nice
Its an Indian dish that's base is spinach...
Here's my recipe atm which I'm still looking for a good one.
1 packet frozen spinach
3 potatos chopped
1 onion, chopped
1 packet feta (I'm cheating, you are supposed to use Paneer cheese)
1 tablespoon garam masala
2 tsp tumeric
2 cloves garlic crushed
2 tsp grated ginger
2 sticks of cinnamon
1 tsp coriander seeds
2 tomatos chopped
Using oil I first saute the onion and when it starts to go clear I add the spices to the pan & get them hot to bring out the flavour. I then put this all in the slow cooker & add the spinach, potatos and tomatoes. It all looked a bit dry to me so I then added 1/2 cup chicken stock (vegetarian chicken stock) and in the last 10 minutes you add the feta or paneer to get the desired outcome. I am up to everything being in the SC & waiting... smells beautiful but not so sure....
Lamb Hotpot with Potato Dumplings
From Super Food Ideas Magazine
Serves 6
Hot Pot
2tbs plain flour
1kg diced lamb
1/4cup olive oil
4 rashers rindless bacon, chopped
1 brown onion, finely chopped
2 garlic cloves, crushed (I used 2tsp crushed garlic)
2tbs tomato paste
400gm can diced tomato
1cup beef stock
2cups mixed frozen vegies (I used frozen corn & pease & fresh carrot)
salt / pepper to taste
Dumplings
350gm desiree potatoes
50g butter, chopped
2/3cup milk
1 1/4cups self raising flour
1 1/4cups grated cheese
1/4cup flat leaf parsley, chopped (I used continental parsely, not sure if it's the same)
salt / pepper to taste
Preheat oven to 160deg. Place flour, salt and pepper in a snap lock bag. Add lamb and shake to coat. Heat 1tbs oil in a saucepan over high heat. Add half the lamb. Cook, stirring occasionally, for 3mins until browned. Transfer to a bowl. Repeat with remaining lamb.
Add remaining oil, bacon, onion and garlic to saucepan. Cook, stirring, for 5mins or until onion is soft. Add tom paste and cook for 1 minute. Add tomatoes, stock and lamb with any juices. Bring to the boil.
Transfer hotpot to a casserole dish (I used a 3L one). Cover tightly with lid or foil. Place on a baking tray and bake for 45mins. Remove lid and bake uncovered for a further 45mins. Remove hotpot from oven. Stir in frozen vegetables.
For dumplings:
Meanwhile, cut potatoes into large pieces. Place in shallow microwave safe dish. Cover and microwave on high for 6-7mins until just tender. Drain and transfer to a bowl. Add butter and roughly mash. Add milk and stir with a wooden spoon until smooth. Add flour, cheese and parsley to potato mash. Stir until well combined. Season with salt and pepper.
Divide dumpling mixture into 12 portions (I made more small ones) and roll each portion into a ball. Place dumplings, in a single layer, over hotpot. Increase oven temp to 200 degrees. Bake hotpot uncovered for 25-30mins until dumplings are golden. Serve.
*bump* Just merged all these yummy recipes into the one easy to find thread girls
Thank you Sherie!! This will be one of my faves I think. :)
just bumping again, i lost it and its SOOO good for this Sydney weather!!
Have you tried it with turkey mince - something different and is lower in fat!:
OMG, this thread is a hidden treasure!! yummmm..... kedgeree