Tag Archives: family

Beef Casserole with Spring Onion Mash

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A good beef casserole accompanied by mashed potatoes to mop up the gravy is the sort of comfort food we all enjoy as the weather gets cooler. These old-fashioned dishes take us back to our childhood and Mum’s cooking.

This casserole doesn’t contain any tomatoes or herbs, allowing the flavour from the mushrooms and the sherry to shine through. It can be made in the oven or in a slow cooker.

Beef Casserole with Spring Onion Mash

2 Tbs oil
1 kg lean stewing beef such as chuck steak
Salt and freshly ground black pepper
150g speck or bacon cut into chunky pieces (lardons)
2 onions, peeled and chopped
3 carrots, peeled and cut into sticks
250g mushrooms, wiped and thickly sliced
3 cloves garlic, crushed
2 cups water (only 1 cup for Slow Cooker)
1 beef stock cube
2 Tbs Worcestershire sauce
½ cup dry sherry or red wine
Spring Onion Mash:
1 kg potatoes, peeled and cut into even-sized pieces
25g butter
¼ cup milk
Salt and freshly ground black pepper
3-4 spring onions, thinly sliced (optional)
To serve:
Chopped fresh parsley

Trim beef and cut into 3cm cubes. Season. Heat 1 Tbs oil in a large frying pan and brown half the meat all over until nicely caramelised. Put beef into a heavy Le Creuset-type casserole with a lid or into a Slow Cooker. Repeat with remaining oil and beef. Add the lardons to the pan and cook, stirring until light brown. Add onions and cook for 3-4 mins stirring regularly, until starting to soften. Add carrots, mushrooms, garlic and a touch more oil if necessary and continue to cook for 3-4 mins. Tip vegetables into the casserole with the beef.

Add water, stock cube, Worcestershire sauce and sherry or wine. If using a casserole dish cover and cook at 150°C for two hours or until meat is tender and sauce has thickened up. If using a Slow Cooker use only one cup of water, cover and cook for 3-4 hours on High or until meat is tender and sauce has thickened.

Casserole will keep in the fridge for 3-4 days or you can eat half and freeze the rest. Reheat, check seasoning and serve garnished with chopped parsley and accompanied by Spring Onion Mash to mop up all the gravy.

Spring Onion Mash: cook potatoes in boiling salted water for 20 mins or until tender. Drain thoroughly then mash with a potato masher, adding the butter and milk. When smooth and creamy season with salt and pepper and fold in the spring onions if liked.

Serves 4-6

Spinach and Feta Pastries

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This recipe for Spinach and Feta pastries was one of my most popular posts, so here it is again. I’m travelling in Europe so there will be a few repeat posts while I’m away.

These are a great addition to lunch boxes, picnics and buffet lunches. They are also great to serve with drinks. Most kids love them and it’s a good way to get them to eat more green veggies.

Once cooked and cooled, if not serving immediately, you can keep them in the fridge for a few days or freeze them. They will just need a few minutes in a hot oven or an air fryer to heat up.

1-2 sheets bought puff pastry
Filling:
About 225g frozen chopped spinach, thawed (I used half a 450g pkt of spinach nuggets)
100g feta cheese, crumbled
¾ cup thinly sliced spring onions
2 cloves garlic, crushed
1 egg
1 Tbs olive oil
1 Tbs chopped fresh parsley
Salt and freshly ground black pepper, to taste
Extra:
1 beaten egg to brush

Preheat oven to 200°C. Squeeze any liquid from the spinach then mix it with remaining filling ingredients. Cut out 12 squares of puff pastry, approximately 8cm or 3 inches square. I got nine from one sheet of ready-rolled puff pastry.

Lightly but thoroughly (mine got a bit stuck) oil a 12 hole muffin pan and place a pastry square in each. Place a rounded tablespoonful of filling in each, then go back and use the rest to top them up. If you have too much you could use another muffin pan and make a couple more but I found the mixture made exactly 12.

Pull the four pastry points over the top of the filling and pinch lightly together. Brush with beaten egg, then bake for 20 minutes or until golden. Serve warm or at room temperature. Can be kept in the fridge for 2-3 days and reheated for a few minutes in a hot oven or frozen.

Makes 12

Anzac Biscuits

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On the 25th of April Australians and New Zealanders remember those who have lost their lives in military conflict. The date of Anzac day marks the anniversary of the landing in Gallipoli (Turkey) during the First World War, when many lives were lost. The acronym Anzac stands for the Australian and New Zealand Army Corps. Dawn services are held on this day in many countries, including France and Turkey.

Anzac biscuits were apparently sent by wives to soldiers abroad because they kept well during naval transportation. Nowadays they are made commercially, but many people make their own. There are some variations in the recipes so here is mine.

photo

1 cup porridge oats
½ cup plain flour
½ cup self raising flour
1 cup sugar
¾ cup desiccated coconut
125g butter
2 Tbs golden syrup (see note below)
½ tsp bicarbonate of soda
1 Tbs boiling water

Preheat oven to 170°C. In a large bowl mix oats, flour, sugar and coconut. Place butter and golden syrup in a small saucepan and stir over gentle heat until melted. Mix soda with boiling water and add to the butter mixture, then mix into the dry ingredients.

Using your hands, place balls of about one tablespoonful of mixture on lightly greased oven trays, or trays lined with non-stick baking paper – 12 per sheet, not too close together as they will spread. Flatten them out slightly with a fork. Bake for 12-20 minutes, or until a nice honey-brown colour. Ovens vary. If you prefer them more chewy and less crunchy, remove from the oven a bit earlier. If on tins without paper, loosen while still warm, then cool on the trays. Store in an airtight tin.

Makes 12-16 depending on size

Note: unless you live in Australia, New Zealand or the UK you may have difficulty finding golden syrup. There are some online sites which sell British ingredients. I have tried substituting honey but it’s not the same.

Tea Cake

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The proper name for this old Welsh recipe is Barra Brith.  In our house it’s always called Tea Cake, because it’s made with cold tea.  In the good company of the Date and Walnut Loaf, this cake is simple, quick to make and it keeps for a week in an airtight tin.  I used to use half a cup of sugar, but I cut it down as the dry fruit provides quite a lot of sweetness. Try leaving the sugar out altogether – there’s plenty of sweetness from the dried fruit.

2½ cups mixed dried fruit (raisins, chopped dates, currants,) and nuts if you like (walnuts, pecans)
1 cup cold tea, including leaves
¼ cup brown sugar (optional)
2 cups self-raising flour
1 large egg
1 tsp cinnamon or mixed spice
3 Tbs oil

Soak fruit (and nuts if using) in tea overnight. Preheat oven to 160°C. Mix in remaining ingredients. If the mixture is rather dry add one or two tablespoons of milk. Scrape into a loaf tin approximately 12 x 25 cm, greased and bottom-lined with baking paper. Or use a silicone pan which doesn’t need greasing or lining – you can see mine in the photo. Smooth over the top with a knife. Bake for about an hour or until well-risen and browned and a toothpick inserted in the centre comes out clean. Don’t overcook or cake will be dry. Leave in tin 5 minutes then turn out and cool on a rack. Keep at least a day before using. Serve sliced, either plain or buttered. Keeps for about a week in an airtight tin.

Baked Potatoes in the Air Fryer

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As kids we all loved baked potatoes and our kids loved them too. Try this quick and easy  “new take” on a retro recipe by cooking them in an air fryer. Vegetarians can leave out the bacon.

4 medium to large baking potatoes (Russets are a good choice)
Olive oil
Salt and freshly ground black pepper
50g butter
½ cup milk or cream or sour cream
1-2 cups grated cheddar cheese
2 rashers bacon, finely diced
2 spring onions, finely sliced
To serve:
Sour cream (optional)

Wash and dry the potatoes, prick them all over with a fork, then rub them all over with a little olive oil and salt. Place in air fryer and cook for 35-40 minutes at 200°C, turning halfway through, or until tender.

When potatoes are cool enough to handle – but still hot – cut them in half lengthwise and scrape out the middle into a bowl, leaving a 1cm thick shell. Mash the potato with the butter and milk or cream. Mix in half the cheese and half the spring onion slices and season to taste.

Divide the filling between the 8 potato halves and place them in the air fryer. Cook at 200°C for 6 minutes, then top with the remaining grated cheese and cook for another few minutes, until golden brown on top. Meanwhile fry the bacon dices in a non-stick pan until crispy.

Serve the potatoes garnished with the remaining spring onion and the bacon. If liked serve with a dollop of sour cream on top.

Makes 8 portions

Ratatouille

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The end of summer is a good time to make ratatouille. The tomatoes are full of flavour and you may even have some in your garden. We also have zucchini, so I only had to buy the eggplants, onions and peppers. While you can use green peppers, I prefer red or yellow as they’re sweeter. Once made, ratatouille can be frozen for several months. Ifyou have a glut of veggies, this is a good way to use them.

Ratatouille is a delicious Mediterranean side dish to serve at a BBQ or buffet. Serve some with a couple of fried eggs on top and some crusty bread for a satisfying lunch.

500g onions, coarsely chopped
4 cloves garlic, crushed
olive oil
500g-600g ripe tomatoes, peeled and chopped
2 Tbs tomato paste
2 tsp sugar
2 tsp thyme
2 bay leaves
3 large capsicums (peppers) green, red or yellow, cut into strips
500g-600g eggplants, (aubergines) cut into 2cm cubes
500g-600g zucchini (courgettes) unpeeled and cut into fat sticks
Salt and freshly ground black pepper
Chopped parsley to serve

Heat 2 Tbs olive oil in a large frying pan and cook the onions and garlic over gentle heat, stirring often until soft and slightly golden. Add tomatoes, tomato paste, sugar, thyme, bay leaves and cook over moderately high heat, stirring, for 5-10 minutes. Place in a large heavy-based saucepan.

Wipe out the frying pan, heat a little more olive oil and then fry first the peppers, then the eggplant, then the zucchini, adding more oil to the pan as necessary. As each vegetable is ready, add it to the casserole.

If you have an air fryer you might find it easier to “fry” each vegetable in there rather than in a frying pan, which is what I did. Just place the chopped vegetable in a bowl and mix with a drizzle of olive oil, then tip it into the air fryer and cook on high for about 10 minutes, stopping and shaking every few minutes. When they look sufficiently fried, tip them in with the tomatoes and onions. Using an air fryer allows you to use less oil.

Simmer on low for about an hour, stirring from time to time. If it starts to stick add a little water.

Check seasonings, remove bay leaves and serve at room temp, garnished with parsley and a drizzle of olive oil.

Chicken with Lemon and Tarragon

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I used to make this classic French dish many years ago and then for some reason I stopped. With a large crop of tarragon in the garden this vintage recipe is back on the menu. Serve the sauce with a whole roast chicken or chicken pieces or breasts.

Roast or pan fried chicken (whole or pieces or breast)
Seasoning to taste
Sauce:
25g butter
25g flour
3 Tbs white wine
1 cup chicken stock
1½ Tbs Dijon mustard
1-2 Tbs cream
3-4 Tbs chopped fresh tarragon
Salt and freshly ground black pepper, to taste
Juice from ½ a lemon or 1 lime

Season chicken and cook as desired. I used chicken breasts, cut into 3-4 pieces, seasoned then pan fried until cooked in a little oil.

While chicken is cooking make the sauce. Heat butter in a non-stick pan and cook, stirring until slightly brown. Add flour and cook, stirring for 1-2 minutes. Add the wine and stock, stirring or whisking constantly to avoid any lumps. Add mustard and cream and keep stirring. Check seasoning. Let simmer for a couple of minutes then mix in the tarragon. If the sauce is too thick, add a little water.

Drizzle lemon juice over the chicken and spoon over the sauce.

Makes about 1½ cups sauce

Vegan Chocolate Mousse

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I’m not vegan, but I saw this recipe and it looked so quick and easy I thought I’d give it a try. It was delicious.

The packet of tofu I bought weighed 450g, but I threw it all in anyway. If you want to make the mousses dairy-free, don’t serve them with cream.

400g silken tofu
200g dark chocolate
4 Tbs maple syrup
1 tsp vanilla essence
To serve:
Whipped cream (optional)
Grated chocolate

Place tofu in a food processor or blender, and mix until smooth with the maple syrup and vanilla. While it’s mixing, heat the chocolate, broken into squares, in a microwave for about two minutes, or until melted.

Add the melted chocolate to the blender and mix until smooth. Scrape into small serving dishes and refrigerate. If liked serve with whipped cream or pouring cream and garnish with some chocolate, shaved off with a vegetable peeler.

Serves 4-6

 

Scotch Eggs in the Air Fryer

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A hard boiled egg, wrapped in sausage meat, coated in breadcrumbs and deep fried becomes a Scotch egg.

There are various explanations regarding the origin of the name of these traditional British snacks. They were first mentioned in Britain in publications from the early 1800s, so they have been around for quite some time.

The advent of the air fryer makes cooking them so much easier and healthier. Instead of deep frying, just give them a quick spray with a can of oil before they go into the air fryer.

Served at room temperature they make a perfect addition to lunch boxes, summer buffets and picnics.

Serve with Spicy Tomato Sauce (recipe below) for dipping.

6 large eggs, hardboiled and peeled
600g pork sausages
1 very small onion, grated (optional)
1 tsp mixed dried herbs
Salt and freshly ground black pepper, to taste
2 eggs, beaten
1 cup (or maybe a bit more) panko breadcrumbs (or ordinary breadcrumbs)
Fresh herbs or thinly sliced spring onion to garnish
Spicy Tomato Dipping Sauce:
½ cup tomato ketchup
1 Tbs Worcestershire Sauce
1 clove garlic, crushed
2 Tbs vinegar
1 small onion, grated
1½ Tbs honey
½ tsp hot English mustard
2 tsp grated fresh ginger

While the eggs are boiling, remove the casings from the sausages and discard them. Mix the sausage meat with the onion, herbs, salt and pepper. Divide the mixture into six and flatten each portion into a circle about four inches (10cm) in diameter. Place an egg on each, wrap the sausage meat around the egg and pinch to close any holes an make a nice oval ball. Roll each one in beaten egg then breadcrumbs, patting them in to cover evenly. Can be made ahead to this point and kept refrigerated for up to several hours. My eggs were not very big so I hardboiled 7 rather than 6.

Place the Scotch eggs in an air fryer in one layer and preferably not quite touching. Spray lightly with oil then cook at 200°C for about 20 minutes. After 10 minutes turn them over and spray again.

Remove from air fryer when cooked and leave to cool. Serve cut in half, garnished with herbs or spring onion and with the sauce for dipping.

Makes 12 egg halves

Sauce: heat ingredients together in a saucepan, then cool. Use as a dipping sauce for Scotch eggs, sausage rolls and empanadas.

Hutch’s Quick Cauliflower Cheese

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This version of a traditional cauliflower cheese was sent to me by my brother, whose nickname is Hutch. It’s quick and easy. The oven heats up while you prepare the dish.

I didn’t have any nutritional yeast so looked on Google and came up with miso paste, which I did have, as a substitute. It’s quite salty so I didn’t need any additional salt for the sauce. It went very nicely with the last of the Christmas ham. The recipe is easy to halve.

1 large cauliflower cut into large florets
2 eggs
125ml milk
125ml oil (olive or canola)
200ml plain yoghurt
1 tsp paprika
Freshly ground black pepper
2 Tbs plain flour
1 tsp baking powder
2 Tbs nutritional yeast or white miso paste
Salt if necessary
Almond slivers or flakes
Grated cheese – I used cheddar

Pre-heat oven to 180°C. Cook cauliflower in boiling salted water for 3-4 minutes then drain. Mis remaining ingredients except the cheese and nuts, whisking to remove any lumps from the miso paste.

Add the cauliflower, turn to coat, then tip into a greased baking dish. I decided to divide it between two smaller dishes and keep one to serve the following day. Scrape the rest of the sauce over the top. Sprinkle with almonds and cover with grated cheese. The amount is up to you.

Bake for 15 minutes or until golden brown. Don’t overcook.

Serves 6-8