Grilled chicken, zucchini and mushroom risotto

I got a great idea from Nigella Lawson a few years ago about tipping the left over white wine from a party into a zip lock bag and freezing it (only good stuff though!). I usually have wine in the freezer for cooking and don't have to open a new bottle.

• 6 cups (1.5 litres) chicken stock
• 1 cup (250ml) white wine
• 20g butter
• 1 large leek, trimmed and sliced (white part only)
• 2 cups (400g) arborio rice
• 2 garlic cloves, crushed
• 3 small chicken breasts, trimmed
• 3 zucchini, halved lengthways, sliced diagonally
• 200g button mushrooms, sliced
• 1 tablespoon chopped oregano
• salt and pepper
Method
1. Heat the stock and wine in a saucepan over medium heat. Bring to a simmer, then reduce heat and keep warm.
2. Melt the butter in a large saucepan over low heat. Add the leek and cook for 3-4 minutes or until leek is just tender.
3. Add the rice and garlic and cook, stirring, for 2-3 minutes or until rice is well coated. Using a ladle, pour in 1 cup of the warm stock mixture, stirring constantly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add another cup of stock, stirring again until most of the liquid has evaporated. Repeat the process until there is about 1 cup of stock remaining.
4. While the risotto is cooking, spray a large non-stick frying pan over medium heat. Add the chicken and cook for 4 minutes each side. Remove from the pan and slice.
5. Add the zucchini, mushroom and remaining stock to the rice mixture and cook, stirring, for 4-5 minutes or until vegetables are softened and the rice is tender. Add the chicken, oregano, and salt and pepper and cook, stirring, for a further 3-4 minutes.
6. Serve risotto with shaved parmesan and a simple salad, if desired.

Simply Food - May 2008, Page 9 Recipe by Kate Murdoch. Photography by Andrew Young

Zucchini slice

This is similar to a crust less quiche, it holds together well and is great hot or cold. I usually serve it as part of a large buffet.

• 375g Zucchini (2 cups) grated
• 1 large onion finely chopped
• 3 Bacon rashers, lightly cooked and chopped
• 1 cup grated cheese
• 5 eggs, beaten
• salt and pepper
• ½ cup vegetable oil

Combine all ingredients. Pour into an 11” x 7” slice tin. Bake for 40 minutes or until set and lightly browned. Moderate oven

Substitutes: Carrot and/or Ham

Thai chicken balls

Serving size: Serves 4

INGREDIENTS

500g chicken mince
¼ cup (60ml) oyster sauce
2 cloves garlic, crushed
1 tablespoon self-raising flour
1 tablespoon fish sauce
½ cup finely chopped fresh coriander leaves
2/3 cup (160ml) coconut milk
soy sauce and sliced chillies or sweet chilli sauce, for serving

METHOD

Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease two 12-hole mini muffin pans (1 tablespoon/20ml capacity).

Combine chicken mince, oyster sauce, garlic, flour, fish sauce, coriander and coconut milk in a large bowl. Place rounded tablespoons of mixture into prepared pans. Bake in a moderately hot oven for about 15 minutes or until cooked through.

Turn out and serve hot with combined soy sauce and chilli or sweet chilli sauce.
Suitable to freeze.

These are very healthy when oven baked, but when they are shallow fried they are even more divine! I make small balls and serve them as a hot hors d'oeuvres. they are always popular. I usually malke a double batch and freeze some (uncooked) for the next party.

Pumpkin and leek nut roast

This is a great vegetarian recipe and one that tastes great as leftovers.

Ingredients (serves 4)
• 2 tablespoons olive oil
• 750g butternut pumpkin, peeled,deseeded, cut into 1cm cubes
• 2 small leeks, halved, washed, thinly sliced
• 1 cup mixed nuts, finely chopped (such as pistachio nuts, roasted hazelnuts, slivered almonds)
• 1 1/2 cups fresh white breadcrumbs
• 2 teaspoons ground coriander
• 1/4 cup coriander leaves, chopped
• 1 egg, lightly beaten
• 1/4 cup soy sauce
• 1 tablespoon sesame seeds
Method
1. Preheat oven to 200°C. Grease and line base and sides of a 7cm deep, 10cm x 18cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
2. Heat oil in a large frying pan over medium heat. Add pumpkin and cook for 5 minutes. Add leek and cook for 5 minutes or until pumpkin is tender. Transfer vegetables to a bowl. Cool for 15 minutes.
3. Add nuts, breadcrumbs, ground coriander, coriander leaves, egg, soy sauce and salt and pepper to vegetables. Mix to combine.
4. Press mixture firmly into pan. Sprinkle over sesame seeds, pressing into surface with your fingertips. Roast for 35 to 40 minutes or until golden and firm to the touch. Stand loaf in pan for 10 minutes. Lift out and slice.

Super Food Ideas - August 2005, Page 72 .Recipe by Julie Jansen Photography by Steve Brown

Herb crusted chicken bites

These taste just like the ones you would by at a big name fast food chain, but if you make them you are guaranteed of the quality. After making and tasting these I will never, every buy frozen chicken nuggets again.

Ingredients (serves 4)
• 1 teaspoon dried mixed herbs
• 2 cups (200g) fresh wholemeal breadcrumbs
• salt and cracked black pepper
• flour, for dusting
• 2 eggs, lightly beaten
• 3 chicken breasts, trimmed and cut into 3cm cubes
• lemon wedges, to serve
Method
1. Preheat oven to 210°C. Place the mixed herbs, breadcrumbs, salt and pepper in a large bowl and mix until combined, then set aside. Place the flour in another bowl and the eggs in a third bowl. Toss the chicken cubes in the flour, dusting off any excess. Working in batches, dip the chicken pieces into the egg, then the breadcrumbs, pressing to coat well.
2. Once all the chicken is crumbed, heat a little oil in a large non-stick frying pan. Cook the chicken in batches until golden. Remove and transfer to a baking tray lined with baking paper. Place in oven for 4-5 minutes or until chicken is cooked through. Serve chicken with lemon wedges and a little whole egg mayonnaise for dipping, if desired.

Simply Food - February 2008, Page 4
Recipe by Kate Murdoch. Photography by Oliver Ford

Easy spinach and ricotta cannelloni

Ingredients (serves 4)
• 750g fresh reduced-fat ricotta cheese
• 150g baby spinach leaves, chopped
• packet cannelloni tubes
• 2 cups home made tomato pasta sauce
• 75g grated tasty cheese
Method
1. Preheat oven to 180°C. Place ricotta in a bowl. Add spinach. Season with salt and pepper. Mix to combine.
2. Stuff cannelloni tubes with spinach ricotta mixture
3. Spread half the pasta sauce over the base of a 6cm-deep, 25cm x 35cm (base) ovenproof dish. Arrange pasta tubes over sauce. Spread with remaining sauce. Sprinkle with cheese. Bake for 30 minutes or until pasta is cooked and top golden brown.
Source

Super Food Ideas - February 2008, Page 72
Recipe by Tracy Rutherford. Photography by Steve Brown, Mark O'Meara & John Paul Urizar

Basic salad dressing, ranch style

We have this permanently made in a jar in the fridge.


Ingredients:

• ½ cup vinegar
• 4 tablespoons of honey
• 2 tablespoons of mayonnaise
• 1 teaspoon of seeded mustard

Method

Mix all ingredients in a jar and shake until well combined.

Boiled salad dressing

This is a very old family recipe from Mrs Wilson; it is amazing!

1 egg
1 tablespoon water
0.25 cup sugar

Mix well, add

2 teaspoon plain flour
1 teaspoon mustard
pinch of salt
0.5 cup of milk

Mix well, add

0.5 cup brown vinegar ( I have substituted balsamic)

Stir over heat until thickened ( will thicken more as it cools)

Chicken Parmigiana Recipe

Tender pieces of crumbed chicken are topped with homemade tomato sauce and grated cheese, and then oven baked until the cheese is golden and melted.

Tomato Sauce

20ml (1 tablespoon) oil
1/2 medium onion, peeled and finely chopped
2 large garlic cloves, peeled and crushed
400g can crushed/diced tomatoes
1/2 teaspoon dried basil
1 1/2 teaspoons brown sugar, firmly packed
Salt and pepper

Crumbed Chicken

400g skinless chicken breast fillets or tenderloins
2 eggs
20ml (1 tablespoon) milk
50g (1/3 cup) plain flour
About 150g (about 1 1/3 cups) packaged breadcrumbs
About 125ml (1/2 cup) oil, for frying

Cheese Topping

140g (1 1/3 cups, firmly packed) grated mozzarella cheese
40g (1/2 cup, lightly packed) grated tasty cheddar cheese
22g (1/4 cup) grated parmesan cheese

Heat oil in a heavy-based medium saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned. Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 35-40 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste. Set aside for 10 minutes, and then puree sauce in a blender or food processor.

Trim any fat from chicken. If using chicken breasts, cut them in half horizontally. Cover chicken with a freezer bag and lightly pound with the flat side of meat mallet to flatten.

Whisk eggs and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg and milk mixture ensuring that all of the flour is moistened.

Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs adhere. Repeat with remaining pieces of chicken.

To fry chicken, heat some of the oil in a heavy-based frying pan over medium-high heat. We cook the chicken in two batches using 1/4 cup of oil for each batch (the number of batches will be determined by the size of your frying pan and you'll need to divide the oil evenly between each batch). Fry the chicken in a single layer, without overcrowding the pan, until golden brown and cooked through.

Wipe the pan out with paper towels between each batch of chicken to remove any crumbs. This prevents the overcooked loose crumbs adhering to the next batch of chicken. Drain cooked chicken on paper towels.

Place cooked chicken in a large baking dish and spread with sauce. Sprinkle with combined cheeses.

Bake at 200 degrees Celsius (180 degrees fan-forced) for about 15-20 minutes, or until cheese is melted and golden.

Strawberry Muffins

Strawberry muffins

Ingredients

• 400g plain flour, sifted
• 3/4 cup (165g) caster sugar
• 1 tbs baking powder
• Grated zest of 1 orange
• 1 punnet (250g) strawberries, chopped
• 2 eggs, beaten
• 300ml buttermilk
• 80g unsalted butter, melted, cooled
• Icing sugar (optional), to dust


Method

1. Preheat oven to 200°C. Line a 12-hole muffin pan with paper cases. Mix dry ingredients in a bowl, then stir in berries with a wooden spoon. Mix eggs, buttermilk and butter in another bowl, then add to dry ingredients. Stir to just combine - don't over mix. Pour into pans. Bake for 15-18 minutes until risen and pale golden. Cool. Dust with icing sugar, if desired.

Can substitute milk for buttermilk and chopped white chocolate can be added.

delicious. - February 2008, Page 116
Recipe by Valli Little. Photography by Brett Stevens

Whole orange cake with wine syrup

Ingredients (serves 8)

• 3 large (about 250g each) oranges
• Melted butter, to grease
• 5 eggs
• 315g (1 1/2 cups) caster sugar
• 200g (2 cups) almond meal
• 75g (1/2 cup) self-raising flour
• 1 tsp baking powder
• 375ml (1 1/2 cups) botrytis-style dessert wine (none in Jakarta, so I used sweet sherry...great)
• Double cream, to serve

Method

1. Place 2 oranges in a large saucepan and cover with cold water. Bring to the boil over high heat. Drain. Return oranges to the pan and repeat process (this will reduce the bitterness of the peel). Return oranges to the pan once again and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, adding more water when necessary to keep oranges covered, for 1 hour or until oranges are very tender. Drain. Set aside for 2 hours or until cooled to room temperature.
2. Preheat oven to 160°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base with non-stick baking paper. Cut oranges into quarters. Remove the white cores and any seeds. Place in the bowl of a food processor and process until smooth.
3. Use an electric beater to whisk the eggs and 215g (1 cup) of the sugar in a large bowl until thick and pale. Use a metal spoon to stir in the orange mixture. Add the almond meal, flour and baking powder, and stir until just combined. Pour into the prepared pan and use the back of a spoon to smooth the surface. Bake in preheated oven for 1 1/4 hours or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly.
4. Meanwhile, use a zester to remove the rind from the remaining orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a small sharp knife to remove white pith and cut into very thin strips.) Juice the orange and place in a medium saucepan along with the rind, wine and remaining sugar. Place over low heat and cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 2-3 minutes or until syrup thickens slightly. Remove from heat.
5. Turn cake onto a wire rack over a baking tray. Spoon the hot syrup and orange rind over the warm cake. Set aside for 30 minutes to cool. Cut cake into wedges and place on serving plates. Drizzle with any remaining syrup and serve with double cream, if desired.

Good Taste - November 2005, Page 111
Recipe by Sarah Hobbs Photography by Chris Court

Notes from web site:

• A little time consuming with the oranges, but it was worth it I think! The cake was yummy, so were the aromas! Only used half the sugar and was plenty sweet. As a previous reader said, the whole 375mL is not really necessary for the sauce, you could probably get away with maybe 200mL
• Absolutely Yum! Keeps extremely well for days. Instead of botrtis syrup I did a orange glaze! Yum Yum
• A delicious cake. I used a mini muffin pan so only needed to cook the cakes for 25mins. I didn't have the wine so substituted a large slurp of Frangelica liqueur. I think I may try Cointreau next time.
• Very easy and so delicious! I prepared the oranges the day before which made it much quickerEasy, but time consuming to make.
• Great for entertaining. I would use only 200-250ml wine for the syrup next time and serve the remaining in glasses to accompany the dish, as you end up with too much syrup. I also cooked this for an hour (not 1 1/4 hrs) and it was slighlty overcooked, so watch the cooking time.

Basic pancakes, suitable for kids cooking

Ingredients

1 cup self-raising flour
1 cup milk
1 egg

Method

1. Pre-heat a large non-stick frypan.
2. Place all ingredients into a bowl and mix until just combined.
3. Chill batter in fridge for 30-60 minutes.
4. Lightly grease the pan with butter or cooking spray.
5. Cook large spoonfuls of batter until bubbles burst on the surface and the edges start to go dry.
6. Turn and cook other side until golden brown.

Beef Penang

We have this every week at the moment, the kids LOVE it. We have substituted chicken for the beef and it tastes great as well.

Ingredients (serves 4)
* 800g gravy beef (chuck steak), cut into 3cm pieces
* 400ml coconut milk
* 400ml coconut cream
* 2 tablespoons palm sugar
* 2 tablespoons fish sauce
* 4 kaffir lime leaves, tor
* 1/3 cup (55g) toasted peanuts
* Steamed jasmine rice, to serve
* Thai basil leaves, to serve
Curry paste
* 4 long dried red chillies
* 2 purple Asian shallots, finely chopped
* 2 garlic cloves, finely chopped
* 2 fresh coriander roots and stems, finely chopped
* 1 teaspoon coriander seeds
* 1 stalk lemongrass, white part only, finely chopped
* 1 teaspoon cumin seeds
* 1/2 teaspoon ground nutmeg
* 2 tablespoons finely chopped galangal

1. To make curry paste, place chillies in small heatproof bowl, cover with boiling water and soak for 15 minutes. Drain well, then remove and discard seeds. Finely chop chilli. Place chilli, shallots, garlic, coriander and seeds, lemongrass, cumin, nutmeg and galangal in a mortar. Gently pound with pestle until a paste forms.
2. Place beef and coconut milk in a large saucepan over low heat. Cook, covered, for 2 hours or until beef is tender. Remove from heat and set aside to cool slightly.
3. Place coconut cream and curry paste in wok over high heat. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until cream begins to split. Add the beef, palm sugar, fish sauce and lime leaves and cook, stirring occasionally, for 15 minutes or until sauce thickens slightly. Remove from heat. Season with fish sauce and palm sugar. Add peanuts; stir to combine.
4. Serve in bowls with jasmine rice, if desired, and garnish with Thai basil.


Notebook: - June 2008, Page 110 .Recipe by Sarah Hobbs. Photography by Ben Dearnley

Chicken Mango Mayonnaise

Have you ever been to a BBQ, party or buffet etc and seen a bowl of gloppy stuff and think ***** but you take a scoop and when you finally start to eat you nearly fall off your chair in joy?
That is what this recipe is like, a bland looking superstar!

Chicken Mayonnaise

• 1 Kg Chicken Breasts
• 2 sticks of Celery finely cut
• 3 Shallots finely cut
• 1 Tin Mangos( strained and chopped)
• 1 cup sour cream
• ½ cup cream
• Curry powder to suit ( approx 3 tsp)
• 1 cup pine or cashew nuts

Cook chicken and chop into small chunks. Add other ingredients. Place in fridge for about an hour. Mould into shape and put onto platter. Decorate with more mango, nuts and parsley.


Notes

• Tinned mango is best for mixture, fresh is best for decoration
• Substitute BBQ chicken, 1 Xlarge or 2 medium size
• Best made day before, so flavors can develop

Sticky Date Pudding

I have been making this for years..........we all just love it!
I call the sauce heart attack sauce-pure sugar and fat--mmmm delicious!
I think the original recipe is from a very old dinner party cook book by Australian Women's Weekly.

Sticky Date Pudding

• 1¼cups(200g) chopped dates

• 1¼cups water

• 1 teaspoon bicarbonate of soda

• 60g butter

• ¾cup castor sugar

• 2 eggs

• 1 cup self raising flour

Butterscotch sauce

• 1 cup (200g) brown sugar, firmly packed

• 1 cup of cream

• 200g butter

Grease deep 20cm round cake pan. Line base with paper, then grease paper. Combine dates and water in pan, bring to boil, remove from heat, add soda, stand 5 minutes. Blend or process until smooth.
Cream butter and sugar in small bowl with electric mixer until well combined. Beat in eggs 1 at a time. Gently fold in sifted flour, then date mixture. Pour in mixture in into prepared pan, bake in moderate oven about 55 minutes or until cooked through. Cover pudding with foil if it becomes too dark during cooking. Stand pudding 10 minutes before turning onto wire rack over oven tray. Pour ¼ cup of sauce over pudding, return to moderate oven, bake , uncovered, further 5 minutes. Serve pudding with remaining pudding.


Butterscotch sauce:

Combine all ingredients in pan, stir over heat, without boiling, until sugar is dissolved, then simmer, stirring, 3 minutes

Notes

• I add 1 teaspoon of baking powder to flour

• I bake in greased muffin pan, cook for approx. 20-30 minutes

• I double the sauce mix

• Freezes well

Beef and lentil slice

Photography by Louise Lister.

The last time we had this dish I had a helper in the kitchen; this person misread the ingredients and added half a cup of salt instead of half a cup of salt reduced stock---do not make this mistake!!!!! Half a cup of salt is gross!!!!!
From Super Food Ideas - September 2007, Page 58 Recipe by Veronica Cuskelly

Beef and lentil slice

Ingredients (serves 4)

• olive oil cooking spray
• 2 slices soy and linseed bread
• 2 small red onions
• 2 carrots, peeled, trimmed
• 450g extra-lean beef mince
• 400g can lentils, drained, rinsed
• 1 egg white, lightly beaten
• 1/2 cup salt-reduced beef stock

Method

1. Preheat oven to 180°C. Spray a 5cmdeep, 20cm (base) square ovenproof dish with oil. Place bread in a food processor. Process to fine crumbs.
2. Finely chop 1 onion and 1 carrot and place in a large bowl. Add mince, 3/4 cup of lentils, eggwhite and stock. Mix until well combined. Press mixture firmly into prepared dish. Bake for 30 minutes or until cooked through.
3. Preheat a grill on high heat. Place slice under grill for 5 minutes or until browned.




Comments:
I added a few fat garlic cloves and a grated zucchini to the recipe and like others, cooked all the veges down first
I, as well, cooked off the carrot and onion before adding to mix.I cooked off the onion and carrot before combining the ingredients,
I also swapped one of the carrots for a couple sticks of celery

Baked lemon chicken with butter bean mash

I found this recipe on the Taste web site and found it delicious and easy to make, once I tracked down all the ingredients.

The kids aren't too keen on the butter bean mash, but I love it, a very nutty smooth flavour similar to hummus.
I make potato mash for the kids.
The chicken was so tender and juicy.

Photography by Mark O'Meara

Baked lemon chicken with butter bean mash

Ingredients (serves 4)
• 650g chicken thigh fillets, trimmed ( I use chicken tenderloins- it is the easiest for me to get in Indonesia- you could use any cut though, even a whole chicken)
• 1 large lemon, rind finely grated, juiced
• 2/3 cup flat-leaf parsley leaves, chopped
• 1/4 cup olive oil
• 2 x 400g cans butter beans, drained, rinsed
• 25g butter
• 1/4 cup sour cream
• 1 bunch steamed baby carrots, to serve

Method

1. Preheat oven to 200°C. Place chicken, lemon rind, 1/4 cup lemon juice, 2 tablespoons of parsley, oil and salt and pepper in a large snap-lock bag. Seal bag and shake until chicken is coated in marinade.
2. Lightly grease a ceramic baking dish. Place chicken, in a single layer, in dish. Pour over marinade from bag. Bake chicken for 18 to 20 minutes or until cooked through.
3. Meanwhile, combine beans, butter and sour cream in a saucepan. Using a potato masher, coarsely mash bean mixture. Place over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until heated through. Stir in remaining parsley. Season with salt and pepper.
4. Serve chicken with bean mash and steamed carrots


Recipe by Claire Brookman in Super Food Ideas - May 2007, Page 72 .

Jen's Tomato pasta sauce.

I have yet to meet a kid that doesn't like this--even if they say they won't like they end up loving it!
I keep vats of this in the freezer, it's great over any pasta, especially a quick cannelloni throw together as well as over meat or chicken.

When I was a child my mum would make this and leave all the vegetables in chunks, but my kids do not like to see their vegetables lol.
I puree it all and get a velvety smooth rich sauce, rich in vegetables, vitamins and minerals with no nasty additives!

Jen's Tomato pasta sauce.

• 2+ Large onions, sliced or chopped
• Zucchinis, grated or chopped finely
• 2+ cloves Garlic
• Carrots grated or chopped finely.
• Any other vegetables, the more the better
• Can(s) of tomato puree
• Can(s) of tomatoes, whole or chopped.
• Can of tomato soup (optional)
• Oil for frying
• Brown sugar (secret, necessary and vital ingredient, the sugar removes the acid from the tomatoes and makes it kid friendly)
• Seasoning.

Pan fry garlic and onions until soft, ADD brown sugar to caramelize. Add chopped vegetables and fry for 5 minutes whilst stirring. Add cans of tomatoes and lightly simmer for 20 minutes and season to taste. Cool. Blend or process until smooth (kids don’t like to see that they are consuming multiple vegetables). Freezes wonderfully.

Honey, beef and beans from Mrs Pat O.

I remember the day I tasted this (I think I ate about a kg of it it was so good!), it was at the christening of a family friends baby son- James is about 15 now. It is great with mash potato, rice or couscous and freezes wonderfully. I have to puree the beans now as the kids won't eat it if they can actually see a bean but they still love the taste of it.
I have cooked it in the crock pot but I find the taste of it cooked in an old iron camping oven the best. (A camping oven is a thick cast iron pot with a lid that you can put directly on the hot coals of a fire or a European glass cook top!)

Honey, beef and beans.

Ingredients:

• 2 level tablespoons of oil
• 2 extra level tablespoons of oil
• 3 level tablespoons of butter/margarine • 2 large onions, finely sliced
• 4 level tablespoons of flour
• salt and pepper for seasoning
• 1 kilogram of beef cut into fine strips
• 2 cups beef stock
• 4 tablespoons honey
• 2 tablespoons of soy sauce
• ½ cup vinegar
• 1 cup tomato sauce / ketchup
• 2 cans of beans (mixed or lima etc)
• 4 tablespoons chopped parsley
• 1 tablespoon grated fresh ginger

Method

Heat oil and butter and lightly pan fry onions in a heavy based pan (old iron skillet is the best), then remove from pan. Toss meat in seasoned flour and pan fry until lightly browned using extra oil. Add stock, honey, soy sauce, vinegar, ginger and tomato sauce (ketchup) and simmer on very low heat until meat is tender (60+ minutes). 10 minutes before serving fold through beans and parsley. Season with salt, pepper or extra honey if needed.

Nutty rissoles

I first tasted these rissoles about twenty years ago at Emilia's Vegetarian restaurant in North Curl Curl, Sydney Australia. We had a friend who worked there and as we were moving from NSW, the chef kindly gave us the recipe. ( I will have to find the chocolate beetroot cake in my files- that too is divine and different)

These are divine and if you have a food processor, so quick and easy to make. They need a sauce to go with them; the kids use tomato sauce/ketchup and we use a sweet chilli dipping sauce. I serve with mash potato and a salad.

These rissoles taste even better the next day!

Nutty Rissoles

· 30g of butter
· 1 finely chopped onion
· 1 large clove of garlic finely chopped
· 225g finely chopped mixed unsalted nuts
· 175g finely chopped mushrooms
· 100g chopped fresh parsley
· 2 tablespoons tomato puree or paste
· 100g bread crumbs
· 1 tablespoons Soya sauce
· 1 beaten egg
· salt and pepper to taste
· flour for rolling in

Pan Fry onion and garlic until soft, cool.
Add to large bowl with other ingredients and combine well.
Roll in flour and shape into rissoles.
Set in fridge for at least 1 hour.
Lightly fry in butter.