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.
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)
~ 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.
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?
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
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
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.
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.
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.
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.
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.
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
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.
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