Lamb, Date and Almond Stew

This recipe was printed in the Good Weekend magazine on 8 October 2011.  It's lived in my collection of cut out recipes since then and I finally made it for the first time a few nights ago.  I'm not sure who wrote the recipe as I cut that part off by mistake...I'd love to find out if anyone knows?

It's delicious.  A great combination of flavours and the lamb literally melts in your mouth, but does take a while due to all the simmering... I would definitely make it again, just on a weekend when there's a bit more time.  I would probably add a little more stock next time too as the finished dish doesn't have loads of sauce - it has enough but I do like to have quite a bit of liquid in my stew!

80ml extra virgin olive oil, plus extra

700g boned lamb shoulder, cut into 4cm dice

2 brown onions, cut into 1cm dice

1 tsp ground cinnamon

1 tsp ground cumin

4 cardamom pods, split and seeds removed and crushed

sea salt

1 1/2 cups chicken stock

1/2 cup pitted dates

1 tsp caster sugar

juice of 2 tomes

400g sweet potato, peeled and cut into 4cm dice

1 large handful mint leaves, roughly chopped, plus extra

roasted almonds, to serve

Heat 80ml olive oil in a heavy-based saucepan over a medium to high heat.

Brown the lamb in batches, stirring.  

Set aside.

Add more oil to the pan, if needed, then add the onion and cook, stirring until lightly browned.

Add the spices and 2 tsp salt and cook, stirring for 1 minute, or until fragrant.

Add the stock and bring to the boil.

Return the lamb to the pan, reduce the heat to low and simmer, covered, for 1 hour, stirring occasionally.

Add the dates, sugar and lime juice.

Cover and simmer for 30 minutes, or until the lamb is very tender.

Meanwhile, preheat the oven to 200 degrees C.

Place the sweet potato, 1 tbsp olive oil and salt to taste in a roasting tin.

Bake for 20 minutes, or until just tender and lightly browned.

Add the sweet potato and mint to the stew, and carefully stir through.

Garnish with roasted almonds and extra mint leaves.

Serve stew with rice or couscous.

Serves 4.

Recipe from the Good Weekend magazine, 8 October 2011.  

Hummus with Ground Beef and Pine Nuts, by Neil Perry

I first saw this recipe in the Qantas Magazine and I think it also appeared in the Good Weekend back in 2011.  It's a Neil Perry dish that is great for breakfast or brunch.  Ours served four adults and four children, along with some chipolata sausages, and Bill's baked beans - see recipe for beans on blog.

6 tbsp extra virgin olive oil
1/2 large red onion, very finely sliced
1/3 tsp ground cinnamon
400g ground chickpeas, drained and rinsed
3 lemons
2-3 cloves garlic, crushed to a paste with salt
6 tbsp tahini paste
Sea salt and black pepper
250g good quality beef mince
2 tbsp pine nuts, lightly toasted
1/2 cup flat-leaf parsley, cut into julienne
Paprika
Mild chilli flakes

Heat 3 tbsp olive oil over a low-medium heat and fry the onion gently for about 5 minutes until golden brown.
Transfer to a bowl, add the cinnamon and set aside.
To make the hummus, place the chickpeas and 1/4 cup of water in a food processor and blend until smooth.
Add the juice of 1 lemon, the garlic, tahini and remaining olive oil.
Season with salt and pepper to taste.
Spread the hummus over a large serving plate.
Place a frying pan over a high heat.  When it is hot, add the cooked onion, then the beef mince.
Use the back of a fork to break up the mince as it cooks and season with salt.
Cook for about 10 minutes until the mince begins to crisp, then add the pine nuts.
To serve, spoon the mince over the hummus and sprinkle with parsley, paprika and chilli.
Add a good grind of pepper and squeeze the juice of 1 lemon over the top.
Serve with lemon wedges.

Serves 4.

Recipe by Neil Perry - http://www.rockpool.com/2011/08/hummus-with-ground-beef-and-pine-nuts-good-weekend-july-30/

Rigatoni with Quick Pork Ragu

I've only made this dish once but it was a big hit, especially with my husband.  It's quick and very tasty.  I served it on a bed of baby spinach and mixed the pasta through the sauce before serving.  I would also probably use a little less chili next time.

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1/2 tsp chilli flakes
1 tbsp chopped thyme leaves
400g pork mince
1 cup (250ml) white wine
400g can chopped tomatoes
2 tbsp tomato paste
300ml chicken stock, heated
Pinch of nutmeg
500g rigatoni
Chopped flat leaf parsley and grated parmesan, to serve

Heat oil in a saucepan over low heat.
Cook onion for 5 minutes or until just softened.
Add garlic, chilli and thyme, then cook for 1 minute.
Add pork and cook, breaking up lumps with a spoon, for 3-4 minutes until golden.
Add wine and cook for 3-4 minutes until nearly evaporated.
Add tomatoes, paste, stock and nutmeg, then season.
Simmer for 10-15 minutes until thickened.
Cook pasta in a pan of boiling, salted water according to the packet instructions.
Drain, serve with sauce, parsley and cheese.

Serves 4.

Recipe from Delicious Magazine.

Great Salad Ideas...

I've just found a load of fantastic salad recipes via the Kidspot blog - http://blogs.kidspot.com.au/villagevoices/10-really-yummy-salads/nggallery/image/image-2012/#gallery

Check it out!

The Butterfly Foodie's Bacon, Edamame, Rocket and Cucumber Salad

Poached Chicken, Apricot & Chickpea Salad

I found this salad recipe in a recent Delicious Magazine.  It's a great midweek meal - quick, super healthy and delicious.  It would also be a terrific dish to take to work if trying to avoid buying lunch each day...

My husband and I ate the salad over two nights and I did bulk it up a little on the second night with chopped baby spinach and a mini can of four bean mix - mostly because I served enormous portions the first night!  I also added an extra dollop of plain yoghurt on the side of our plates as the yoghurt in the recipe is rather spicy and only makes a small quantity.

2 x 200g chicken breast fillets
300g green beans, blanched, refreshed
400g can chickpeas, rinsed, drained
1/4 cup coriander sprigs
1 tbsp extra virgin olive oil
8 apricots, soaked on boiling water for 30 minutes
2 tbsp raw almonds, toasted
1 tsp harissa*
1 tbsp honey
1 tsp ground cinnamon
1 tsp ground cumin
2 tbsp low-fat thick Greek-style yoghurt
1 tsp smoked paprika (pimenton)

Place chicken in a pan and add enough water to cover.
Bring to the boil over medium-high heat, then cover and remove from heat.
Stand for 30 minutes or until cooked through.
Drain, then shred chicken into bit-size pieces.
Toss beans, chickpeas, coriander and oil together, then season and divide among 4 plates.
Drain apricots and chop into small pieces, then scatter over salad with chicken and almonds.
Swirl the harissa, honey, cinnamon and cumin through the yoghurt, then spoon over the salad.
Dust with paprika to serve.

*Harissa is a Tunisian chilli paste available from delis.

Serves 4.
Recipe by Jill Dupleix featured in Delicious Magazine.

This photo doesn't do it justice... 

Beef and Oyster Sauce Stir-Fry

This is a Michelle Bridges recipe from Sunday Life.  It's perfect for a weeknight meal - quick to make and delicious.  It will be enough for four if you serve it on a bed of rice.

2 tsp peanut oil
1 bunch broccolini, cut into 4cm chunks
1 red onion, cut into wedges
125g baby sweet corn, halved lengthways
175g rump steak, sliced and trimmed of fat
250g mixed mushrooms (brown, oyster etc) chopped
2 cloves garlic, crushed
3cm piece ginger, peeled and shredded
1 1/2 tbsp oyster sauce

Heat half the oil in a wok on high and stir-fry broccolini, onion and corn for 5 minutes or until just tender.

Remove from wok.
Heat remaining oil in the wok, add beef and stir-fry until just browned.
Remove from wok.
Stir-fry mushrooms, garlic and ginger for 3-4 minutes or until they're browned and the moisture has evaporated.
Return vegetables and beef to the wok, add oyster sauce and stir-fry until well coated.

Tip: You can halve or quarter the mushrooms depending on their size.  Just sear the beef or it will overcook and be tough.

Serves 2.
Recipe by Michelle Bridges. https://www.michellebridges.com.au/recipes/

Charlie's Favourite...Chicken Balls

These chicken balls by Annabel Karmel are a fantastic finger food and delicious.  A little fiddly to make but they keep well in the freezer so you one batch will last a while.

The recipe says to fry the balls in shallow oil, I actually tried baking half of them the last time to see if that would work and not dry them out too much.  The baked balls are just as good as the fried ones and I would bake all of them next time.  I baked them at 180 degrees for about 13-15mins.

I also used wholemeal bread for the breadcrumbs - just tore up 2 pieces and let it become finely chopped in the food processor.

Chicken and Apple Balls by Annabel Karmel, New Complete Baby and Toddler Meal Planner
2 tsp light olive oil
1 onion, finely chopped
1 large Granny Smith apple, peeled and grated
2 large chicken breasts, cut into chunks
1/2 tbsp fresh thyme or sage, chopped, or a pinch of mixed dry herbs
1 chicken stock cube, crumbled (from 1 year)
50g fresh white breadcrumbs
salt and pepper (from 1 year)
plain flour for coating
vegetable oil for frying

Heat the olive oil in a pan and sauté half the onion for about 3 minutes.
Using your hands, squeeze out a little excess liquid from the grated apple.
Mix the apple with the chicken, cooked and remaining raw onion, herbs, stock cube (from 1 year) and breadcrumbs and roughly chop in a food processor for a few seconds.
Season with a little salt and pepper (from 1 year).
With your hands, form into about 20 little balls, roll in flour and fry in shallow oil for about 5 mins until lightly golden and cooked through.

Makes 20 chicken balls.

Baked chicken balls

Frying process - I don't use a huge amount of oil

Fried chicken balls

Baked - I'll bake them all next time

Charlie's favourite...Frittata

I kept hearing how babies love frittata as finger food but it has taken me until now to finally make one for Charlie.  He loved it.  I threw this together very quickly with the vegetables I had in the fridge.  You could use any vegetables you have available - fresh or frozen.

My very simple recipe (give or take a few rough measurements) -

4 eggs (as that's all I had)
A good slug of full cream milk
2 potatoes, chopped into fingers (easy for small fingers to hold)
1 sweet potato, chopped into small squares
1/2 cup Cheddar cheese, grated

Preheat oven to 200 degrees.
Crack eggs into a bowl, whisk them.
Add the milk.
Pour mixture into a lined square tin or dish.
Sprinkle vegetables evenly over the top and spread them out before topping with cheese.
Bake in oven for 20-30 minutes until golden on top - keep an eye on it.

This recipe is derived from the frittata recipe on another blog - http://retromummy.blogspot.com.au/2011/08/easiest-frittata-for-kids.html

The photo below is of the second one I made yesterday with potato, peas and broccoli.  Literally the only veggies I had available.  Charlie seems to like it...

Beef in Red Wine

A great new recipe from Mum that I made last week for a dinner party.  It was delicious and exactly the sort of meal you crave on a freezing night.  I started on Thursday as the meat needed time to marinate.  Mine marinated in the fridge overnight and I slow cooked it on Friday, so all ready for dinner on Saturday.

It's a rich stew, packed with flavour.  I served ours on mashed potato, with a rocket and parmesan salad, some yummy peas in mint and parsley, plus some crunchy bread.

I ended up buying about 1.8kg of chuck steak as I was feeding 6 big eaters and wanted to be sure I had enough.  I also asked the butcher to cut them into larger size chunks (not small cubes as per the recipe), as Mum had suggested it's better for serving and looks nicer on plates to have a couple of larger pieces. Was pleased I did this.  I slowed cooked it for a little longer, about 2.5 - 3 hours.

As I was making it ahead of time, once I added the shallots, bacon, mushrooms etc to the pot, I stirred everything together but did not cook it for the extra 20 minutes.  I popped it in the fridge ready for Saturday and finished off the cooking then just before serving.  I cooked it for 1 hour at 160 degrees and then served it out.

I would definitely make it again, it's a great dish.

1.5kg chuck steak, trimmed and cut into small cubes
5 garlic cloves, sliced
1 onion, chopped
2 celery stalks, chopped
500ml / 2 cups red wine
400g tin chopped tomatoes
1 tbsp olive oil
200g French shallots, peeled
150g bacon, rind removed, cut into batons
250g button mushrooms, trimmed
3 tsp cornflour (cornstarch)
sea salt
freshly ground black pepper
2 tbsp chopped fresh flat-leaf (Italian) parsley

Put the steak, garlic, onion, celery and wine in a large non-metallic bowl, mix together, cover and leave in the fridge to marinate for at least 4 hours, or preferably overnight.
Preheat oven to 160 degrees.
Tip the beef, the marinade and the tomatoes into a large ovenproof dish, cover and cook in the oven for 2 hours.
Heat the olive oil in a large frying pan over medium-high heat.
Add the shallots and cook, stirring occasionally, for 5 minutes or until golden.
Add the bacon and mushrooms and cook for a further 3-4 minutes until the bacon is crisp.
Mix the cornflour with enough cold water to form a smooth paste.
Add the shallots, bacon and mushrooms to the casserole with the cornflour mixture and stir together very well.
Return to the oven for a further 20 minutes, season with salt and pepper and stir through the parsley.
If you like the sauce to be thicker, uncover the dish and cook it on the stove top at a high simmer for 5 minutes to reduce the liquid.
Serve with some creamy mashed potatoes.
Serves 6.

Not a great photo....!

Chicken and Sweet Potato Curry by Bill Granger

This is a fantastic curry, it sounds a little boring but the flavour really is great and this is definitely one of my new favourites.  The recipe by Bill Granger was in Sunday Life Magazine a couple of weeks ago.  Sorry - it's another dish with carbs!

Two of my oldest girlfriends came over on Friday night and I served this dish for dinner, along with green beans and baked chapatti bread (see directions in Rogan Josh by Jamie Oliver post).  It was a great meal I could prepare the day before and have ready for our girls night.

8 skinless chicken thigh fillets, cut into quarters (I asked my butcher to cut them up for me)
2 tbsp curry powder
Sea salt
1 tbsp olive oil
1 red onion, sliced
1 red chilli, finely chopped
1 stalk lemongrass, crushed with the back of a knife and split
5cm piece of ginger, peeled and sliced
2 cloves garlic, crushed
2 tbsp fish sauce
1 tbsp caster sugar
500g sweet potatoes, peeled and cut into chunks
400ml chicken stock
250ml coconut milk
Fresh lemon juice
Small handful coriander leaves
Steamed rice

Place chicken and curry powder in a bowl and toss to coat well. (I just shake it all about in a plastic bag)
Season with sea salt.
Heat oil in a large heavy-based pan with a lid over medium heat.
Add onion and chilli and fry for 2 minutes.
Add chicken and cook until sealed and browned all over.
Add lemongrass, ginger, garlic, fish sauce, sweet potatoes and stock to the pan.
Bring to boil, cover, reduce heat to medium-low and simmer for 15-20 minutes or until sweet potato is tender but still holds its shape.
Stir in coconut milk, cover and simmer for another 5 minutes.
Season with lemon juice to taste.
Scatter with coriander leaves and serve with steamed rice.
Serves 4.

Cheat's Chorizo Paella by Donna Hay

This is actually a new recipe, we had it tonight for the first time and loved it.  I doubled the quantities so there would be enough for four meals, I also added some baby spinach and a cup of peas at the end to get a bit of green goodness.  Will definitely do it again, it's a great meal for mid-week - quick and easy to prepare.

1 tbsp olive oil
2 cloves garlic, sliced
1 onion, chopped
1 chorizo sausage, sliced
1 cup (200g) medium-grain rice
2 cups (500ml) chicken stock
1 x 400g can crushed tomatoes
1/2 cup coriander leaves
100g feta, crumbled

Heat the oil in a large, deep frying pan over high heat.
Add the garlic, onion and chorizo and cook for 4-5 minutes or until browned.
Add the rice, stock and tomato, cover, reduce heat to low and cook for a further 15 minutes or until stock is absorbed and rice is al dente.
Stir through the coriander and feta to serve.
Serves 2.
Recipe by Donna Hay http://www.donnahay.com.au/recipes/mains/pasta-rice/cheats-chorizo-paella

Just finished cooking...  pre coriander and feta

Greek Lamb by Jill Dupleix

This is a fairly new recipe but I've cooked it a few times already and really love it.  It is a slow cooked meal so you need to allow plenty of time...5 hours!

I have served this with a green salad and beans on the side.  Crunchy bread would also go well as there is plenty of sauce to mop up.  This is a generous size dish - you are likely to have lots of delicious leftovers.  I have only used risoni but keen to try the orzo too.

2 tbsp tomato paste
2 garlic cloves, finely sliced
3 tbsp olive oil
Sea salt and pepper
2.5kg leg of lamb on bone, fat trimmed
2 onions, finely sliced
400g tinned tomatoes, chopped
2 cinnamon sticks
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground allspice
400g orzo, risoni or kritharakia (rice shaped pasta)
1 litre hot chicken stock or water
Coriander sprigs for serving

Heat oven to 160 degrees.
Mix one tablespoon tomato paste, garlic, one tablespoon olive oil, sea salt and pepper and rub over the lamb.
Place in a lightly oiled roasting pan with two cups of water and bake for two hours.
Cover pan tightly with foil and bake for three hours.
Heat remaining olive oil and gently fry onions for 15 minutes until softened.
Add remaining tomato paste, tomatoes, cinnamon sticks, cinnamon, cumin, allspice, sea salt and pepper, stirring, then add orzo, mixing well.
Drain off most of the lamb juices from roasting pan and arrange orzo mixture around the meat.
Increase heat to 200 degrees.
Add hot stock or water and bake for 10 minutes or until orzo is tender and has absorbed most of the liquid.
Remove lamb, thickly slice and serve with orzo.
Scatter with coriander and serve.
Serves 4.

Recipe by Jill Dupleix.

The lamb falls off the bone...so good!

Moroccan Meatballs with Chickpeas by Jill Dupleix

Mum gave me a photocopy of this recipe from Good Living back in August 2009.  I've made it many times usually on a weekend when there's a bit more time.  It's such a great meal, no need for rice/couscous as it is extremely filling - some spinach or greens on the side is a good accompaniment.  Serve with a dollop of yoghurt.

Meatballs

2 thick slices white bread, crusts removed

100ml milk

500g lean minced lamb

1 small onion, grated

2 tbsp chopped parsley leaves

2 tbsp chopped coriander leaves

2 tsp ground cumin

2 tsp ground cinnamon

1 tsp salt

Chickpeas

2 tbsp olive oil

1 onion, halved and finely sliced

2 garlic cloves, crushed

2 x 400g canned tomatoes, chopped

2 tbsp tomato paste

1 cup water

400g canned chickpeas, drained

2 tbsp finely chopped parsley

2 tbsp chopped coriander

1 tsp ground cumin

1 tsp paprika

1 tsp ground ginger

1/2 tsp salt

Heat oven to 200 degrees.

Soak the break in milk for five minutes then squeeze out excess milk.

Mix the bread with the meat in a bowl.

Add the onion, parsley, coriander, cumin, cinnamon and salt and knead it with your hands until well mixed.

Roll the meat into golf ball-sized balls, place on a lightly oiled baking tray and bake for 15 minutes until lightly browned.

To make the sauce, heat oil in a frypan and cook onion for five minutes.

Add garlic, tomatoes and their juices, tomato paste, water and bring to the boil.

Add chickpeas, parsley, coriander, cumin, paprika, ginger and salt, stirring, and simmer for 15 minutes.

Add meatballs and simmer for 10 minutes until the sauce thickens.

Makes 16 to 18 meatballs.

Serves 4.

Recipe by Jill Dupleix.

Served on a bed of baby spinach

Poached Salmon and Risoni Salad

Delicious meal for a lunch or dinner on a hot night, also very quick and easy to prepare.  It is meant to serve 4-6 people but if you need large serves I would double the recipe to feed 6.  I made it with a little extra spinach and some extra peas - was delicious.

1 tbsp salt
1/2 tsp white peppercorns
1 bay leaf
400g salmon fillets, skin removed
200g risoni
85g (1/2 cup) peas (frozen are fine)
Grated zest and juice of 1 lemon
55g baby spinach leaves
2 tbsp chopped fresh flat-leaf (Italian) parsley
2 tsp chopped fresh dill
1 tbsp extra virgin olive oil
A large pinch of caster (superfine) sugar
Freshly ground black pepper

Put the salt, peppercorns and bay leaf in a large deep frying pan with 750ml (3 cups) of water and bring to the boil.
Simmer for 5 minutes, then remove from the heat.
Add the salmon, cover and leave for 15 minutes.
Lift the fish carefully of of the stock.
When cool enough to handle, flake the fish into pieces, picking out any bones.
Cook the risoni in a large pan of boiling salted water until al dente, adding the peas and lemon zest for the last 2 minutes of cooking.
Rinse under cold running water and drain well.
Put the risoni, peas, salmon, spinach, parsley and dill in a large bowl.
Whisk together the lemon juice, olive oil and sugar to make a dressing.
Add the dressing to the salad and toss gently.
Season with sea salt and black pepper.
Serves 4-6.

Recipe by Bill Granger.

Bill Granger's Ham Lasagne

This is a great meal, delicious with a salad and large enough to feed 6-8 people.  If I use a foil lasagne tray (from the supermarket) the quantities below will make two smaller lasagnes - one for the freezer.

My only change to this recipe is that I don't normally need 600g lasagne sheets - I usually use about 375g, which is one packet of the fresh Latina sheets.

3 x 400g tins chopped tomatoes
500g cherry tomatoes
3 garlic cloves, crushed
2 tbsp olive oil
sea salt
600g fresh lasagne
12 thick slices leg ham
750g fresh ricotta
450g fresh mozzarella or bocconcini, sliced
100g parmesan cheese, grated
freshly ground black pepper
1 tbsp olive oil, extra

Preheat the oven to 180 degrees.
Empty the tins of tomatoes into a saucepan with the cherry tomatoes and bring to the boil.
Reduce the heat to low and simmer for 20-25 minutes.
Add garlic, olive oil and a generous pinch of salt and cook for another minute.
Cut lasagne sheets to fit a 25cm x 35cm ovenproof dish.
Lightly grease the dish with olive oil and spread with three tablespoons of the tomato sauce.
Top with a sheet of pasta and then and eighth of the tomato sauce.
Tear and scatter an eighth each of the ham, ricotta and mozzarella over the sauce.
Repeat the layers until the pasta, sauce, ham and cheese have been used up.
Sprinkle parmesan, salt and pepper over the top and drizzle with the extra olive oil.
Cover lasagne with foil and bake for 20 minutes.
Remove foil and bake for another 30 minutes or until brown.
Scatter with basil leaves to serve.
Serves 6.

Recipe by Bill Granger from Simply Bill, page 40.

I'm back!

Happy New Year! It's been a while since my last post but I do have an excuse - my amazing baby boy was born in late September and has been keeping me pretty busy! It has been a challenge to get anything on the table at meal times so I haven't had much to report...  Though I'll add a couple of favourite recipes that have been quick and easy to prepare in the little time I seem to have - amazing how the day disappears and I've not achieved anything apart from having a wonderful time with my little man...

Spicy beans with feta - Bill Granger

I love this dish for breakfast/brunch and it always seems to be a hit with others too.  We had it again this weekend with some friends who came over for brunch.  I served it alongside chipolatas, fresh avocado, blanched spinach and toast from the bbq - was really delicious.

Often I make double quantities and keep a batch in the freezer.  I also usually use half kidney beans and half cannellini beans just for aesthetics - I also leave out the spring onion as I'm not a big onion person in the mornings but I'm sure it would be fine.

Bill also suggests "as an alternative to toast, try these beans with corn tortillas.  Wrap a stack in foil and pop in the oven 5 minutes before the beans will be ready."

1 tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
400g tin chopped tomatoes
2 tsp brown sugar
2 x 400g tins red kidney beans, rinsed
sea salt
freshly ground black pepper
juice of a lime, or to taste
handful of coriander leaves
1 green chilli, deseeded and finely chopped
100g feta cheese, crumbed
3 spring onions, thinly sliced

Preheat oven to 160 degrees.
Heat the olive oil in a large ovenproof casserole dish over medium heat.
Add the onion and cook, stirring, for 5-6 minutes until soft.
Add the garlic and cumin and cook, stirring for another minute.
Add the tomatoes, sugar and 125ml water.
Bring to the boil, then reduce the heat and simmer for 10 minutes.
Stir in the kidney beans and season with salt and pepper.
Put the lid on the casserole and bake in the oven for 30 minutes.
Just before serving, add lime juice to taste and scatter over the coriander, chilli, feta and spring onions.
Serves 4.
Recipe by Bill Granger, Feed Me Now, Page 21.

Beef and red wine pot pie

Mum made this recipe one weekend when my sister was up staying with them and I was sent a photo of a pie which made me want to make it immediately!  It looked fantastic and all reports were that it tasted just as good.  Dad sent me the recipe which I think is from the Good Weekend or Good Living and my attempt turned out pretty well.

This dish takes a long time to cook so best to do it when you have an afternoon at home - the meat needs four hours in the oven, then an additional 25 minutes with the pastry on top.

I served mine with green beans and roasted tomatoes - they are pretty large pies so you don't need much more.  The recipe suggests serving with mashed potatoes as well. 

1 kg chuck beef or beef shin

2 tbsp flour

Sea salt and pepper

2 tbsp vegetable oil

2 carrots, diced

4 garlic cloves, crushed

4 anchovy fillets, chopped

100g tomato paste

4 bay leaves

250ml red wine

250ml water

2tbsp parsley, chopped

1tbsp parmesan, freshly grated

1 packet puff pastry, thawed

1 egg, beaten

Heat oven to 150 degrees.

Cut beef into large bite-sized chunks, trimming off any major bits of fat.

Toss meat in seasoned flour.

Heat oil and brown meat, turning well.

Place in a heatproof casserole dish with carrots, garlic, anchovy fillets, tomato paste, bay leaves, salt and pepper.

Add red wine and water and toss; the meat should be covered.

Cover and bake for four hours; if too runny, bake for the final 30 minutes uncovered.

You can do this step a day or two beforehand.

Heat oven to 200 degrees. 

Roughly shred the meat and mix with parsley and parmesan. 

Lay pastry on a floured surface and place a pie dish or ovenproof bowl upside down on top. 

Cut out four circles one centimetre larger than rim.

From remaining pastry, cut a few one-centimetre-wide strips.

Lightly oil each bowl and fill with meat. 

Press pastry strips around each rim and brush with beaten egg.

Place pastry lids on top and press down firmly to seal.

Trim if necessary and brush with beaten egg.

Bake for 25 minutes or until golden.

If you want to serve with roasted tomato, bake them alongside.

Serves 4.

 Pie straight out of the oven

A shot trying to show the inside goodness

Annabel's Hot Chocolate Fudge Sauce (by Donna Hay)

This hot fudge sauce is seriously delicious.  My girlfriend Annabel served it for dessert a few weeks ago and I have been thinking of it ever since...  Now I have the recipe!  

Annabel served it as a topping for ice-cream sundaes - we all made our own (quality ice-cream and roasted slivered almonds) and then poured this fudge sauce over the top...  SO GOOD! 

Place 200g chopped dark chocolate, 1/2 cup (single or pouring cream), 2 tbsp honey and 50g butter in a small saucepan over low heat and stir for 4-5 minutes or until the mixture is melted and smooth.

Serve immediately.  Makes 1 1/2 cups.

Pour fudge sauce over ice-cream and cakes. 

Thanks for the recipe and amazing dessert Annabel x

Pumpkin and chicken curry - a Paleo recipe

Mum gave me this recipe and it's very tasty and easy for a mid-week meal.  Quick to prepare and cook.

I served ours with brown rice and green beans on the side.

2 chicken breasts, sliced

5 cups pumpkin, diced

2 tbsp olive oil

1 onion, diced

2 garlic cloves, finely chopped

2 tbsp ground ginger

1 tbsp ground turmeric

2 tbsp ground coriander

2 tbsp ground cumin

1 1/2 cups vegetable stock

1 bunch fresh coriander, chopped

Salt

Fry onion and garlic in a large pan with oil on medium heat for 2 minutes.

Add chicken and cook stirring constantly for 10 minutes or until chicken has turned white.

Add pumpkin, ginger, turmeric, coriander and cumin and stir for 1 minute.

Add stock and leave to simmer on low heat for 15 minutes.

Add chopped coriander, cover pan and cook for a further 2 minutes.

Season with salt to taste.

Cool slightly before serving.

Serves 4.

Recipe by Paleo - http://www.livingpaleo.com/pumpkin-and-chicken-curry/