Herb Crusted Chicken Bites

Like chicken nuggets? You'll love these!

Ingredients
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

Method

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.

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.

Serve with wedges and a salad.

Enjoy!

Greek Lamb with Crispy Potatoes

A lamb roast in under an hour? Yes you can!

Ingredients
3 garlic cloves, crushed
1/4 cup (60ml) olive oil
2 tbs chopped rosemary leaves
1 lemon, sliced
4 x 4-cutlet lamb racks
10 chat potatoes
150g vine-ripened cherry tomatoes
1 cup (160g) pitted kalamata olives

Method

Combine garlic with 2 tablespoons of the oil, rosemary and lemon in a bowl. Add lamb, season with salt and pepper, and toss to coat. Marinate for 15 minutes.

Preheat the oven to 180°C.

Meanwhile, part-cook the potatoes in a pan of boiling salted water for 5-6 minutes, then drain.

Flatten each potato with a potato masher and place in an oiled roasting pan. Drizzle with remaining 1 tablespoon of olive oil and season well. Roast in the oven for 15 minutes or until golden.

Meanwhile, heat a large frypan over medium-high heat. Sear the lamb on all sides. Place lamb and any pan juices on top of the potatoes with lemon slices and roast for 10 minutes (for medium-rare, or until cooked to your liking). Remove lamb, cover loosely with foil and rest for 5 minutes. Add tomatoes and olives to the potatoes, then return pan to the oven for a further 5 minutes until tomatoes soften. Serve the lamb on the potato mixture, with mint sauce if desired.

Enjoy!

Basil Pesto Chicken

Basil pesto is quite possibly one of my favourite flavours of all time....

Ingredients
200g dried fettuccine
2 tablespoons olive oil
2 single chicken breast fillets, thinly sliced
2 tablespoons basil pesto
1 cup cream
shaved parmesan, to serve
basil leaves, to serve

Method

Cook fettuccine according to the packet directions.

Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook, stirring often, for 5 minutes or until brown.

Add pesto, cream, salt and pepper to frying pan. Reduce heat to medium-low. Cook for 5 minutes, or until sauce has thickened slightly.

Drain pasta. Add to pesto mixture. Toss over low heat until well combined. Transfer to serving bowls. Top with parmesan and basil. Serve warm.

Enjoy!

Hearty Beef Casserole

I do love a good casserole.....

Ingredients
2 tablespoons olive oil
1.5kg diced beef chuck or blade steak
2 large onions, cut into thin wedges
2 leeks, white part only, sliced
2 garlic cloves, crushed
4 sticks celery, trimmed, sliced
2 large carrots, peeled, cut into 3cm pieces
2 x 425g cans diced tomatoes
1/4 cup red wine
1 cup beef stock

Method

Heat 1 tablespoon oil in a large saucepan over high heat. Cook beef, in 4 batches, stirring, until browned. Transfer to a plate.

Reduce heat to medium. Add remaining oil, onions, leeks, garlic, celery and carrots to pan. Cook, stirring often, for 5 minutes.

Return beef to pan with tomatoes, wine and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer gently, stirring occasionally, for 30 minutes or until beef is tender.

Serve with pasta or creamy mashed potato.

Enjoy!

Hearty Chicken and Vegetable Soup

With winter approaching my mind has started turning towards yummy, filling and warming soups. What better way to start off the season than with the miraculous-flu-fighting chicken soup!

Ingredients
2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled, diced
2 sticks celery, diced
2 small zucchini, diced
1 swede or turnip, peeled, diced
1 1/4 cups dry soup mix (lentils), rinsed
8 cups chicken stock
1kg skinless chicken lovely legs

Method

Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.

Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.

Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Season with salt and pepper. Ladle soup into warmed bowls and serve.

Enjoy!

Char Siu Lamb Cutlets with Fried Brown Rice

Aussie - Check. Loves Lamb - Check. Loves Asian inspired food - Check and Check.

Ingredients
8 (about 450g) lamb cutlets, excess fat trimmed
1 x 240g jar Char Siu Chinese barbecue sauce (I use Lee Kum Kee brand)
250g (1 1/4 cups) medium-grain brown rice
1 tbs vegetable oil
100g diced ham
4 green shallots, ends trimmed, thinly sliced diagonally

Method

1. Preheat grill on high. Combine the lamb and barbecue sauce in a large, shallow glass or ceramic dish. Set aside for 10 minutes to marinate.

2. Meanwhile, cook rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well.

3. Heat oil in a medium non-stick frying pan over high heat. Add the ham and cook, stirring occasionally, for 3-4 minutes or until brown. Add the prawns, shallots and brown rice and cook, stirring occasionally, for 2 minutes or until heated through.

4. Place the lamb cutlets on a baking tray and cook under preheated grill, about 6cm from heat source, for 3-4 minutes each side for medium or until cooked to your liking. Spoon the fried brown rice among plates and top with lamb cutlets.

Enjoy!

Beef and Vegetable Pasties

My hubby love love LOVES pasties, so here's a simple recipe I use to keep him happy :)

Ingredients
1 tablespoon vegetable oil
1 brown onion, chopped
1 teaspoon salt
1 tablespoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 garlic clove, crushed
300g lean beef mince
400g Sebago potatoes, peeled, diced, washed
1 tablespoon lemon juice
1/3 cup coriander leaves, chopped
3 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten

Method

Heat oil in a frying pan over medium heat. Add onion and salt. Cook, stirring, for 5 minutes or until onion is very soft. Increase heat to high. Add cumin seeds, turmeric, chilli powder and garlic. Cook, stirring, for 1 minute or until aromatic. Add mince. Cook, stirring, for 5 minutes or until browned.

Place potatoes into a shallow microwavesafe dish. Cover. Microwave on HIGH (100%) power for 5 minutes or until just tender. Drain. Roughly mash.

Add potato to mince mixture. Mix well to combine. Transfer filling to a bowl. Set aside to cool completely. Stir in lemon juice and coriander.

Preheat oven to 200C. Line a large baking tray with baking paper.

Cut each sheet of pastry into 4 squares. Spoon filling into centre of each square. Fold each square in half on the diagonal to form a triangle. Use a fork to press pastry edges together to seal. Place onto prepared tray. Brush with egg. Bake for 18 to 20 minutes or until golden. Serve with green salad.

Enjoy!