Archive for April, 2008

Bacon Cheeseburger Meatloaf

April 20, 2008 at 12:24 am · Filed under ground beef / mince

Meatloaf is not one of my favourite meals. But this one is DELICIOUS and the kids like it too !

Paula Dean’s Bacon Cheeseburger Meatloaf 

450g / 1lb ground beef
5 slices bacon, cooked and cut into small pieces
100g / 3oz grated Cheddar
1 egg, lightly beaten
1/4 cup bread crumbs
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons Dijon  mustard
 

Preheat oven to 350 degrees F/ 180 C.

In a large bowl, combine all of the ingredients except the ketchup and mustard, mixing well.

In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9 by 5 by 3-inch loaf pan. Spread remaining ketchup mixture over loaf. Bake 40-60 minutes or until meat is no longer pink.

 

 

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Cheesey Tomato and Bacon Risotto

April 20, 2008 at 12:23 am · Filed under rice

This is one of our favourite recipes …

 

Cheesy Tomato Risotto

 

Melt 25 g/1oz butter in pan over low heat. Add 1 chopped onion, 1 carrot chopped into small cubes, chopped bacon, 1 chopped leek and 1 zucchini/courgette chopped into small cubes. Cook over low heat, stirring for 8 minutes. Add 1 cup arborio rice and stir until well coated. Add 450ml/2 cups chicken stock and  a 400g/14oz can of tomatoes. Bring to the boil, return heat to low and cook for 15 minutes. Stir in 50 g/2oz grated cheddar and allow to stand for 5 mins. Serve topped with additional grated cheese.

 

You can add any other vegetables you like and substitite ham, chorizo etc for the bacon.

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Fried Noodle Salad

April 18, 2008 at 9:50 pm · Filed under salads, side dishes

1/2 cup shredded Chinese cabbage

6 spring onions, chopped

100g slivered almonds or pine nuts, lightly toasted

1 packet fried noodles (the kind you don’t need to cook before you eat)

Dressing

1/4 cup white vinegar

1/4 cup castor sugar

1 tablespoon soy sauce

2 teaspoons sesame oil

1/2 cup olive oil

Combine all dressing ingredients in a small pan and heat until sugar is dissolved. Cool.

Combine cabbage, green onions and nuts in a serving bowl.

Add dressing and mix well. Add noodles just before serving

 

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Warm Potato and Chorizo Salad

April 18, 2008 at 9:09 pm · Filed under potatoes, salads

600g chat potatoes, halved

3 chorizo, thinly sliced

2 tablespoons olive oil

1/2 cup balsalmic vinegar

2 teaspoons sugar

1 small red onion, thinly sliced

200g baby spinach leaves

200g cherry tomatoes

 

Boil or steam potatoes for 10 mins.

Fry chorizo until crispy. Remove from pan. Add potatoes and fry until crispy. Remove from pan

Combine oil, vinegar and sugar and add to pan. Boil for 2 mins.

Toss cooked ingredients together with salad ingedients. Drizzle with vingear mixture.

 

I kind of adapted this recipe. I cooked the potatoes and chorizo as per the recipe. Then I made a salad with cherry tomatoes, mushrooms, salad mix leaves and blanced aspsargus and green beans. Drizzled the whole thing with balsalmic and that was dinner !

 

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Peanut Pesto Chicken with Noodles

April 18, 2008 at 9:04 pm · Filed under chicken, pasta

This recipe tasted slightly odd – the peanut, coriander (cilantro), parsley combination didin’t thrill me but it was nice to have a lighter style pasta dish … if it appeals, I’d say try it and see, but honestly I don’t think we’ll ever have this again …

 

Peanut Pesto Chicken with Noodles

 

½ cup coriander and parsley

1/3 cup unsalted peanuts

¼ cup grated parmesan

1 tablespoon lemon juice

1 teaspoon hot pepper sauce

2 cloves garlic

1/3 cup margarine

2 chicken breasts, cubed

4 cups baby spinach

4 cups cooked linguine

¼ cup sun dried tomatoes, chopped

 

Combine coriander, parsley, peanuts, cheese, lemon juice, pepper sauce and garlic in a food processor and blend until finely chopped.

Melt ¼ cup margarine and blend into pesto mixture. Set aside

Season chicken. Heat remaining margarine in a skillet and cook chicken until browned. Add spinach to the pan, toss through. Toss the pasta with the chicken, pest mixture and sun dried tomatoes and reheat.

 

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Chicken meatballs and Salsa

April 13, 2008 at 2:20 pm · Filed under chicken

I really like to make this salsa as an appetiser, served with corn chips … but the meatballs are good too !

 

 

Mexican Meatballs and Salsa

 

300g chicken breasts or minced chicken (this makes enough for 3 people)

½ cup breadcrumbs

½ cup of salsa

handful of coriander

½ small onion, finely chopped

 

Combine all ingredients (use a food processor if you are using chicken breast). Form into meatballs. Place meatballs onto a lined oven tray and bake for 15 mins at 180C.

 

Serve with salsa – combined 300g canned corn, 1 chopped avocado, 1-2 chopped tomatoes and a handful of chopped coriander

 

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Asian Pork Tenderloin, rice pilaf and stir fry vegies

April 13, 2008 at 2:15 pm · Filed under pork, side dishes

Asian Style Pork Tenderloin

 

Mix together :

-         1 tblspoon vegie oil

-         1 tblspn hoisin sauce

-         1 tblspn yellow bean sauce (probably need to look in an Asian grocery store for this)

-         ¼ teaspoon chinese 5 spice powder

-         ½ tblspn cornflour

-         1 tblspn sugar

-         pinch of salt and pepper

 

Place pork tenderloin into the mixture and marinate at least 4 hours. To cook, roast on a wire rack at 180C/350F for 40 mins (approx, depends on the size of the pork). Optional – brush prok with honey when cooked and allow to rest for 5 mins.

 

Herbed Rice Pilaf (Stephanie Alexander Recipe)

 

Heat 1 tablespoon olive oil and 1/2 oz / 20g butter in large pan. Add ½ cup finely chopped parsley, 2 tablespoons finely chopped coriander/cilantro, 1 cup finely chopped green onions and 2 handfuls chopped baby spinach leaves (can add any other fresh herbs you like). Cook for 1 min stirring. Add 1 cup rice and stir until well coated with herbs. Add 1 ½ cups of water or chicken stock, bring to the boil then reduce heat and simmer for 20 mins undisturbed. Stir through a spoonful of butter and top with grated parmesan or pecorino cheese.

 

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