Tuesday, 28 February 2012

Bolognese Pies

My little people are currently obsessed with bolognese. They ask for it most nights.


So this is a twist on the traditional bolognese sauce.

It is also a great way to disguise vegetables- so sometimes I add
some grated zucchini, to pump up the vegetable count.


INGREDIENTS (Makes 6 Individual Little People Pies)

Potato Topping
600g Potatoes, peeled, coarsely chopped (approx 3 large)
1 Tsp Olive Oil
1/4 Cup Parmesan, finely grated
Sea Salt
Ground Pepper

1/2 Brown Onion, halved, finely chopped
1 Carrot, peeled, finely chopped
1 Celery Stick, ends trimmed, finely chopped
1 Garlic Cloves, crushed
250g Pork Mince
250g Veal Mince
300g Can Tomatoes, finely chopped
3/4 Cup Passata (tomato pasta sauce)
1 Tsp Dried Oregano
1 Tsp Oil


METHOD

Preheat oven to 220°C.

Potato Topping

Cook the potato in a large saucepan of salted boiling water for 10 minutes or until tender.

Drain well, reserving 1/2 cup of the cooking liquid.

Place the potato, reserved cooking liquid and extra oil in a large heatproof bowl.

Use a potato masher or fork to mash until smooth.

Add the parmesan and parsley and stir to combine.

Taste and season with salt and pepper.

Filling

Meanwhile, heat the oil in a medium saucepan over medium-high heat.

Add the onion, carrot, celery and garlic and cook, stirring, for 3 minutes or until soft.

Add the pork and veal mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince browns slightly.

Add the tomato, passata and oregano to the mince mixture. Bring to the boil.

Reduce heat to medium and simmer, stirring occasionally, for 20 to 30 minutes or until the sauce thickens slightly.


Putting It Together

Divide the mince mixture among six 375ml (1 1/2-cup) capacity ovenproof ramekins.

Top with the potato mixture.

Bake in oven for 30 minutes or until the potato mixture is golden brown.

Serve immediately.

Friday, 24 February 2012

Basic 30 Minute Spaghetti Bolognese


A traditional bolognese sauce requires hours of simmering and careful attention. 

And time certainly wasn't on my side, when Millie, my little person
asked for Spag Bol at 4pm yesterday for last night's dinner.


So I picked the eyes out of my traditional recipe,
and came up with this express version.
 
And to my surprise and my husband's, this simplified Bolognese sauce which
takes about 30 minutes to make, still delivers a wonderful flavour.




INGREDIENTS (Serves 10 Little People or Family of 5)

1 Tsp Oil
500g Lean Beef Mince
1 Onion, finely chopped
1 Carrot, finely grated
1 Garlic Clove, minced
1 x 400g Can of Tomatoes, finely chopped
1 Tbsp Tomato Paste
1/2 Cup Beef Stock
Sea Salt and Cracked Pepper


METHOD

Heat oil in a deep frying pan over a high heat.

Add garlic and onion and cook for 2 to 3 minutes or until soft.

Add the mince and cook, stirring occasionally until brown.

Add the tomato, tomato paste, carrot, and beef stock. Simmer rapidly for 20 to 25 minutes or until the sauce thickens to your liking.

Season with salt and pepper.

Serve over spaghetti.


Wednesday, 22 February 2012

Lemon Risotto with Prawns

Most little people love rice.
So risotto is a perfect dinner option.

Do not shy away if you have never made risotto before -
it is easier to prepare than you might think.

The best tip I have been given for a good risotto is to:
use a heavy-based pan. This allows even, slow cooking.

This risotto recipe is creamy, cheesy and will be a hit with the little people.


INGREDIENTS (Serves 4 to 6 Little People)

1 Tbsp Butter
1/4 Brown Onion, finely chopped
1 Garlic Clove, minced
3/4 Cup of Arborio Rice
750ml Chicken Stock, warmed on the stove top
1/2 Lemon, juice of
12 Cooked Prawns, shelled and deveined
1/2 Cup of Parmesan Cheese, grated
2 Tbsps Sour Cream (optional)
Salt and Pepper

Optional Vegetables:
Asparagus, blanched, cut into 1cm pieces
1/4 Cup Peas
1/2 Zucchini, grated

METHOD

Place stock in a saucepan and keep at a simmer over low heat - this is to warm it.

Heat butter in a large heavy-based pan over low heat.
Add onion and garlic stir for 2-3 minutes until soft.

Add rice and cook for a further minute, stirring until all the rice grains are coated.

Increase heat to medium-low, add a ladle of stock and cook until absorbed.

Keep adding the stock a ladleful at a time, allowing each to be absorbed before adding the next.

Continue for 15 to 20 minutes or until rice is cooked but still firm to the bite.

Reduce heat, add lemon juice and sour cream, if using. Add any additionally veggies at this point.
 
Stir in prawns, and parmesan cheese. Season to taste.
 
Remove from heat, allow to sit for a few minutes before serving.
 
Millie (3) & Poppy (2) enjoying their risotto




Monday, 6 February 2012

Chicken Kebabs with Jewelled Couscous

Being back in a routine with work, kindy, gymnastics, etc, etc....
Life becomes very hectic.

So this recipe is one of my go to dinner recipes on a busy weeknight.


Simple, Easy, Tasty.... and my Little People LOVE IT!

For Big People, add 1/2 tsp Dried Chilli Flakes and Ground Cumin,
along with 1 Tsp Ground Coriander to the chicken mariande.
Then serve with Tzatziki.


INGREDIENTS (Serves 4 Little People) 
Poppy, 2 my fussy eater, loves couscous!
2 Tsps Dried Oregano
2 Tbsps Lemon Juice
2 Garlic Cloves
8 Chicken Tenderloins
8 Bamboo Skewers, soaked in water for 20 minutes

CousCous
1 Small Sweet Potato, peeled and cut into 1cm cubes
Oil Spray
Salt & Pepper
3/4 Cup of Couscous
3/4 Cup Chicken Stock
1 Tbsps Lemon Juice


METHOD

Preheat oven to 180°C/160°C fan-forced.
Line a large baking tray with baking paper. Place potato, in a single layer, on tray.

Spray with olive oil. Season with salt and pepper.

Roast for 25 to 30 minutes or until golden and tender. Set aside to cool slightly.

Meanwhile, combine oregano, lemon juice and garlic in a small bowl.

Thread the chicken tenderloins onto the skewers, place in a shallow dish.

Pour the marinade over the chicken skewers, cover and refrigerate for at least 20 minutes. (1 hour is preferable)

For the Couscous:
Bring the stock to the boil in a small saucepan. Remove from heat.

Add couscous and lemon juice. Cover and allow to stand for 5 minutes.

Fluff with fork, add the sweet potato jewels and toss to combine.

Heat a large fry pan or BBQ, lightly spray the surface and cook skewers for 5 minutes each side, or until cooked to your liking.

To Serve:

Divide the couscous evenly between serving bowls, and top with skewers.

You can add tzatziki for dipping if you choose.

Recipe link below: