Food Recipies Make Spirits Fishing Secure Home Ollie Odds and Ends Vince

Beetroot with Mustard Dressing

Beetroot is sweet and a good source of iron.

Ingredients

4 Medium beetroot

2 tablespoons lemon juice

1 tablespoon stone-ground or Dijon mustard

1 tablespoon cider vinegar

1 teaspoon cider vinegar

1 teaspoon sugar or other sweetener

1 tablespoon fresh dill, or 1 teaspoon dried dill

Instructions

Wash beetroot and cut of the tops. Peel, cut into 6-10mm slices and steam over boiling water until tender, about 20 mins

Remove from heat and place into a serving dish, combine lemon juice, mustard, vinegar, sugar or other sweetener and dill, Pour over sliced beetroot and toss to mix.

Serve hot or cold.

Hamburgers

I have put in three types of Hamburgers here.

The steak burger is fun, my favourite and very cost effective

Mince Burger

The trick here is to make lots of hamburger patties and freeze

Ingredients for Mince patties

Packet of Mince

1 Onion

Worcester Sauce

Tomato or Barbecue Sauce

Salt and Pepper

1 Egg

Chilli - Optional

Instructions

Use your kitchen wizz, With steel blade whizz onion, then change to plastic blade and mix rest of ingredients

Make patties and then push a dome shape in the middle. Add some of your favourite fillings and then fold over patty to cover.

Some filling ideas

Cheese, gherkins and chilli

Just cheese for the kids

Olives and fetta

…..

Then the yum bits on bun - egg, beetroot, lettuce tomato,  sauce, mayonnaise, gherkins …..

Steak Burger

This is quick and as I am lazy one of my favourites when I at home alone.

(Although the misses is asking for them now, bugger)

Ingredients for steak burger

Steak “Not slow cook steak”

Instructions

Cut steak into small pieces and make into equal potions . The portion sizes are to be adequate for a burger.

Put the rest into separate bags and freeze for your next burger

Then your favourite bits into burger as per mince burger

Note: Many times I use semi toasted bread as I may have no burger buns and not as filling.

Mini Beef slides

Good for a party or Barbie starter

Ingredients

1 small brown onion

1 clove garlic

1 tablespoon olive oil

500g Premium beef mince

1 egg

½ cup breadcrumbs

1 tablespoon chopped parsley

½ teaspoon salt

Few grinds pepper

Olive oil for frying

30 cocktail burger buns

Aioli

Baby spinach leaves

Gherkins (cut into thin rounds)

30 bamboo cocktail sticks

Finely chop onion and garlic and fry gently in olive oil until translucent.

Allow to cool then transfer to a bowl and combine with mince, egg, breadcrumbs, parsley, salt and pepper

Using wet hands, roll into balls and flatten into small patties

Fry in oil over medium heat until both sides are browned and meat is cooked

Cut buns and toast or grill

Spread buns with Aoili, spinach leaf, pattie and gherkin

Hold together with cocktail sticks

Sweet and sour pork deep fried

Ingredients (Serves 4)

1/2 cup (70g) cornflour

1/3 cup (50g) plain flour

1 tsp salt

2 eggs

2 tbs water

500g pork scotch fillet, cut into 1.5cm pieces

Oil, to fry

Steamed rice, shallots and coriander leaves, to serve

Sweet & sour sauce

1 tbs peanut oil

1 green capsicum, chopped

1 carrot, sliced

1 garlic clove, crushed

1/2 cup (115g) caster sugar

1/2 cup (125ml) white vinegar

1 tbs soy sauce

2 tbs cornflour

425g can pineapple pieces in natural juices, drained

Instructions

For the sauce, heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for 3 minutes. Stir in the sugar, vinegar, soy sauce and 1 cup (250ml) water until sugar dissolves. Combine the cornflour and 2 tbs water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Set aside.

Combine the cornflour, plain flour, salt, eggs and 2 tbs water. Coat half the pork in the batter. Carefully deep fry in hot oil for 3-4 minutes until golden. Repeat.

Combine pork and sauce. Serve with rice, shallots and coriander.

2 tblsp tomato sauce, gives it a great taste.

Savoury Chicken Crust

Rice Bran oil loves a high heat and when you bake this fish you get a lovely crispy crust.

Albeit this recipe is chicken, it is just as delicious on fish

Another of my favourites

It's easy, delicious and nutritious - Enjoy!

INGREDIENTS

Lime or Lemon Infused Rice Bran Oil

(I cheated and added a bit of Lemon to oil)

4 Chicken breasts
CRUST

2 Bread crusts - crumbed

1/2 cup Chopped Parsley

1/2 cup Parmesan Cheese

Salt & pepper

METHOD
Preheat the oven to 200°c.

• Mix the crust ingredients together with Lime or Lemon infused Rice Bran Oil until just moist enough to press together.
• Place the chicken on baking paper with a little drizzzle of your chosen oil on a tray. (A tray with sides to catch any runs is best).
• Press the mixture on top of each breast and bake for 10 to 15 minutes or until chicken is cooked to your liking. (Do not overcook, it's delicate and cooks quite quickly. Chicken takes longer to cook than fish).

Serve with fresh Asparagus and a jacket potato or your favourite salad or veggies.

Barbecue bread

Ingredients

4 cups plain flour

2 teaspoons salt

1 teaspoon sugar

1 sachet instant dried yeast

2 tablespoons olive oil

2 cups warm water (Use more or less as needed)

For brushing

½ cup olive oil

1 clove garlic crushed

Instructions

• In a large bowl combine the sugar, salt, flour, yeast and oil. Stir in the warm water and mix to form a soft dough. Turn it onto the bench, adding more flour if required, and knead until smooth and springy (5-8 minutes).
• Place dough into a clean greased bowl, cover with cling film and microwave on low power for 1 minute. Rest the dough for 10 minutes then repeat. After the second rest the dough should have doubled in size. (Alternatively, set aside in a warm place until doubled in size.)
• Combine the 1/3 cup oil and garlic and set aside.
• Punch the dough down, knead lightly and divide into 10 or so pieces. Roll the pieces so they are the thickness of pita bread – the shape doesn’t matter. Brush with garlicky oil and place oil side down on the barbecue grill. After 1-2 minutes the dough will begin to puff and bubble. Brush the remaining side with the oil and flip the dough until bubbled and lightly coloured. I usually let the kids cook the bread. Serve warm

Chilli Paste

This  absolutly beautifula and you will be doing well if it lasts long

Ingredients

1 Garlic (6 Bulbs)

Same number of Chillis as bulbs

Roast both ( Use gloves or you get chilli on fingers)

5 onions

Capsicum

Once chilli  and garlic roasted,

Remove and remove seeds from chilli and destalk both

Put in pot and heat

Add (About a teaspoon)  of Malt vinegar, and Mollasis  and Worchester sauce

Taste every 5 mins and add more if required

Add can of tomatoes

Sugar

Brags All Purpose seasoning

Noodles with beef and veges

• Cook noodles following packet directions. Set aside.
• Heat oil spray in a wok over a high heat. Add beef and stir-fry for 2 minutes to sear. Add capsicum and cook for 3 minutes. Add snow peas and cook for 1 minute. Add stock. Cook, stirring, for 2-3 minutes.
• Add noodles. Stir to combine. Turn off heat. Fold lime juice and tamari dressing quickly through noodles. Serve in bowls and top with coriander.

Ingredients

400g fresh hokkien noodles

cooking oil spray

400g beef steak, thinly sliced

1 red capsicum, thinly sliced

2 cups snow peas, trimmed

1 1/2 cups reduced-salt chicken stock

1 lime, juice

1/4 cup tamari dressing

coriander, to garnish

Satay pork stir-fry

Instructions

• To make satay paste, in small bowl combine peanut butter, sauces and 2 tablespoons boiling water. Mix well.
• Spray a non-stick frying pan with a small amount of oil. Add capsicum and cook until softened. Add pork mince and toss until completely browned. Add satay paste and stir well to combine.
• Arrange salad leaves on plates. Top with warmed satay pork and scatter with coriander.

Ingrdients

1 1/2 tablespoons smooth peanut butter with no salt or sugar added

1 tablespoon sweet chilli sauce

2 tablespoons salt-reduced soy sauce

oil spray, to grease

1 red capsicum, deseeded, roughly chopped

500g lean pork mince

3 cups mixed salad leaves

2 cups shredded iceberg lettuce

1/2 cup fresh coriander, roughly chopped

Thai Green Chicken Curry

This is a family favourite in our house. It is a quick and easy recipe that never fails.

The chicken stays moist and tender.
Serves 4.

Ingrdients

500g Skinless, boneless chicken breast – cut into 2cm cubes

2 tbsps. Soy sauce

1 tbsp. plain flour

2 tbsps. Asian infused Rice Bran Oil (Or just oil)

2 tbsps. Green curry paste

2 Spring onions, chopped

2 Cloves garlic, chopped

1 tsp. fresh ginger, grated

1 tin (400ml) Coconut cream
1 tbsp. Oyster sauce

2 tbsps. White sugar

Coriander to garnish

Instructions

• Toss chicken first in 1 tbsp. of the soy sauce, then in the flour, coating the pieces evenly. Heat the Asian infused Rice Bran Oil in a large pan over a medium heat. Place chicken in the pan, cook until browned stirring often. Remove chicken and set aside.
• Reduce the heat to medium and sauté the curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic and ginger; cook for an additional 2 minutes. Return chicken to the pan, stirring to coat with the curry mixture. Stir in the coconut milk, oyster sauce, the remaining soy sauce and the sugar in the chicken – curry mixture. Allow to simmer over a medium heat for 20 minutes until the chicken is tender. Serve garnished with coriander leaves.

Enjoy!

Sweet Corn Fritters

There are 3 sweet corn fritter recipes here. My favourite is the minimilistic recipe.

When sweetcorn is in season, it is cheap and absolutely beautiful

1. Tasty Corn Fritters

Instructions

• Prepeare corn. Use a sharp knife and cut down cob to remove corn (easy)
• In a bowl, combine corn, capsicum, spring onions, chickpeas and eggs.
• Heat a large non-stick frying pan over a medium heat. Spray with oil. Scoop 2/3 cup of mixture into pan. Repeat with remaining mixture for a total of 8 fritters. Cook for 3-4 minutes each side, or until golden. Cook in batches if needed.
• Serve with chutney and cottage cheese, and with rice and a green salad on the side.

ingredients

3-4 corn on the cobs - Use a can if you wish

1 medium red capsicum, finely diced

4 spring onions, finely chopped

1 cup canned chickpeas, drained, rinsed, mashed

4 eggs, lightly beaten

olive oil spray

2/3 cup tomato chutney

2/3 cup cottage cheese

Sweet chilli sauce to dip fritters in

2. My Favourite corn fritters

3-4 corn on the cobs - Use a can if you wish

Denise knows this one

3. Sweetcorn fritters with tomato chutney

Instructions

• In a bowl, combine corn, capsicum, spring onions, chickpeas and eggs.
• Heat a large non-stick frying pan over a medium heat. Spray with oil. Scoop 2/3 cup of mixture into pan. Repeat with remaining mixture for a total of 8 fritters. Cook for 3-4 minutes each side, or until golden. Cook in batches if needed.
• Serve with chutney and cottage cheese, and with rice and a green salad on the side

ingredient

410g can corn kernels, drained

1 medium red capsicum, finely diced

4 spring onions, finely chopped

1 cup canned chickpeas, drained, rinsed, mashed

4 eggs, lightly beaten

olive oil spray

2/3 cup tomato chutney

2/3 cup cottage cheese

Lamb Meatballs with Pasta and Feta Cheese

This dinner is wholesome and warming. The meat balls for this dish can be made in advance and rested in the fridge for a few hours. I have used Bulgur Wheat in the meatballs, but if you prefer you can use couscous or bread crumbs. The ingredients in this dish are such that you can add some spicy seasonings or even add an Eastern flair; this makes it very versatile.
Ingredients:

400gm Lamb mince

1/4 cup Bulgur Wheat (already soaked -add a tsp of powdered chicken stock for flavour).

3 tbsps. Fresh mint and parsley, finely chopped (used dried herbs if fresh aren’t available)\

½ Onion, finely chopped

Tbsp. Garlic infused Rice Bran Oil (Or use oil and add garlic)

Tomato Sauce Ingredients:

2 tsps. Garlic infused Rice Bran Oil (Or use oil and add garlic)

2 Onions cut into thin wedges

2 cloves of garlic, finely chopped

2 Medium sized carrots, diced

2 medium sized parsnips, diced

1 400g can of chopped Tomatoes

1 tbsp. Tomato paste

150g Penne pasta

100g Feta Cheese

Heat your oven to 190c
To make Meat Balls
Sauté the chopped onion in Garlic infused Rice Bran Oil until softened. Place lamb mince, herbs, and bulgur wheat in a bowl. Add the onion and season well with your chosen spices or simply use salt and pepper. Mix together well and shape into small balls. (Tip:-Wet you hands and little to stop the meat sticking to you). Sauté the meat balls in a little Garlic infused Rice Bran Oil for a few minutes each side, (This will seal in the flavours). Place in a large oven-proof dish.

To make the tomato sauce
In the same pan, add the Garlic infused Rice Bran Oil and sauté your garlic & onion until softened. Add diced carrots and parsnip, canned tomatoes and tomato paste. Simmer in your pan for about 5 minutes so the flavours combine and the sauce reduces a little; season with salt and pepper to your liking.
Cook the pasta in boiling, salted water until just a little less than tender
Add the tomato sauce and cooked pasta to your meatballs and toss gently to combine. Sprinkle with feta cheese and bake for 30 minutes covered and another 15 minutes uncovered

To serve, sprinkle with fresh chopped herbs. We suggest a mix of parsley and mint.

Enjoy!

Quick tomato and sausage stew

Time to make: 20 mins

• Heat a wide pan over a medium-high heat. Spray with cooking oil. Add onion and garlic. Cook, stirring, for 3 minutes. Add sausages and cook for 5-6 minutes until browned.
• Add tomatoes, water, cumin and chilli (if using).Cook for 10-15 minutes until sausages are tender and cooked through.
• Stir in chickpeas and peas. Cook for a further 5 minutes or until heated through. Sprinkle with parsley to serve

Ingredients

Cooking oil spray

1 onion sliced

2 cloves garlic, crushed

4-5 good quality sausages, sliced

400g can chopped tomatoes (flavoured if you prefer)

1 cup water1 teaspoon ground cumin

1 teaspoon chilli flakes (optional)

425g can chickpeas, drained, rinsed

1 cup frozen peas, thawed

2 tablespoons chopped flat-leaf parsley, to serve

Crunchy sesame chicken and noodles

• To make marinade, combine first 5 ingredients in a bowl. Add chicken and stir to coat. Set aside.
• Cook noodles following packet directions. Drain. Set aside.
• Place a frying pan over a medium-high heat. Add chicken and marinade. Stir-fry for 8-10 minutes until cooked though. Remove from pan and keep warm.
• Add spring onions, mushrooms, ginger and chilli (if using) to pan. Stir-fry for 2 minutes. Add cabbage and stir-fry until softened. Add chicken and noodles to pan. Stir to combine then serve

Ingredients

1 tablespoon salt-reduced soy sauce

Nutrition info.

Full ingredient list:

1 tablespoon salt-reduced soy sauce

1 tablespoon oil

1 clove garlic, minced

1 teaspoon chilli flakes

1 tablespoon sesame seeds

500g chicken breast fillets, cut in strips

280g dried egg noodles

2 spring onions, sliced

400g mushrooms, sliced

1 tablespoon minced ginger

1 fresh chilli, sliced (optional)

1/2 head cabbage, shredded

BIRDSEED BARS

1 cup sesame seeds

1/4 cup AIRBORNE MANUKA HONEY

1/4 cup sugar

100gm butter

1 cup sultanas

1 cup chopped nuts

1 cup coconut

1 cup sunflower seeds

Heat sesame seeds in a frying pan, then add sunflower seeds, coconut and nuts. Brown lightly. Stir in sultanas. In a pot gently heat butter, honey and sugar for 7 minutes to form a toffee. Add toasted ingredients and press into buttered tray. Cut while lukewarm and wrap in plastic.

Sweet and sour pork in WOK

Instructions

Instructions and steps:

• Heat oil in a wok over a high heat. Add pork. Stir-fry until lightly browned. Add capsicum, onion and carrot. Stir-fry for 5 minutes.
• Meanwhile, drain pineapple, reserving 1/2 cup juice. To wok add ginger, reserved pineapple juice, soy sauce, vinegar, tomato sauce and brown sugar. Stir. Cover and simmer for 5-10 minutes, stirring, until vegetables are tender.
• Dissolve cornflour in water. Stir into sauce. Add pineapple pieces. Bring to the boil then reduce heat. Serve immediately with rice.

Ingrediants

1/2 tablespoon sesame oil

350g lean pork schnitzel or steaks, thinly sliced

1 red capsicum, cut in chunks

1 onion, coarsely chopped

1 carrot, scrubbed, thinly sliced

440g can pineapple pieces in juice

1 teaspoon grated fresh ginger

1 tablespoon gluten-free soy sauce

1 1/2 tablespoons white vinegar

1 1/2 tablespoons tomato sauce*

1 1/2 tablespoons brown sugar

1 tablespoon cornflour*

4 cups cooked rice, to serve

*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change

Frozen Mango bar or any icecream

1 ¼ cups sugar

1 ¼ cups water

3 * 425G cans sliced mangos, drained or fresh fruit

1 tablespoon lemon juice

1 * 300ml thickened cream

Combine sugar and water in a saucepan, stir over low heat until sugar dissolved

Bring to boil for 5 mins or until syrup thickens slightly

Cool to room temperature

Blend or process mangoes / fruit, syrup and juice until smooth

Combine 1 cup mango mixture with cream,

Line lamington pan with foil then pour mango mixture into pan, freeze until firm

Pour remaining mixture over top and freeze for several hour before cutting into slices