This goes really well with the Greek Style lamb casserole I’ve just posted, but I thought I’d put it on individually as there’s lots of other meals you could use it with.
OLIVE & FETTA BREAD
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Tag Archives: garlic
DIANE-STYLE BEEF CASSEROLE
I think the idea of pre-making a large batch of beef casserole, freezing it in batches and then jazzing it up when needed is a great one. This Diane-style version would be a quick way to make a tasty dish when you don’t have much time or energy left after a busy day.
CHICKEN MOZZARELLA
This is a great way to turn a shop bought chicken schnitzel into a chicken parmigiana. An easy meal after a long day and when you don’t have a much of time or energy left.
SALMON WELLINGTON
I love Beef Wellington, but it’s a tricky thing to make so I usually leave it to the experts. This Salmon Wellington looks a lot easier and although the recipe uses tinned Red Salmon I don’t see why a nice piece of fresh salmon couldn’t be substituted.
ASIAN NOODLE SOUP
This is a quick and easy Chicken and Sweet Corn soup. I usually use Chicken Noodle Soup when I make the easy version, but I like this idea of using 2 minute noodles instead. The soup looks thicker and chunkier.
BEEF BURGANDY – TWO WAYS
Beef Burgandy is just the fancy name for slow cooked beef with red wine. My tried and true way of cooking it has always been by using the first method shown here, which gives you lovely tender beef in a rich sauce. The second method using an oven bag I found in Mum’s collection and should work just as well. The more modern way, of course, would be too use a slow cooker. Whichever way you end up cooking it, it’s a great winter dish. You get the best flavor by using the cheaper cuts of beef – gravy beef, blade or even skirt steak.
MY WAY:
THE OVEN BAG WAY:
SAUSAGE POTS WITH CORN CHIP CRUMBLE
This seems like a great way to give beef sausages a bit of a kick. Chilli, kidney beans and corn chips all topped with melted cheese, sort of a fake Mexican dish.
SPICY POTATO SOUP
This is a good combination of sweet potato (kumara) and plain potatoes. When you add in the extra vegetables and all the spices then serve it up with some Turkish bread you’ve got a great winter warmer
CRISP-TOPPED CHICKEN & CORN
Being able to assemble this recipe the day before and then put it in the oven when you need it can be a great advantage. When Mum made it she would just use tinned corn, but she did add fresh capsicum, which she fried up with the onion and garlic.
FISH CURRY
A curry to my Mum was always made using curry powder bought from the supermarket. There were no jars of curry mix in all the levels of heat that you can buy now and no one made it from scratch using individual spices. You either put in one tablespoon of curry powder or more depending on the heat you wanted. So this recipe is in no way a modern curry, but Mum and Dad didn’t like their curry hot and they did like smoked cod so this worked for them. When I make it I always put in some peeled potatoes that soak up the sauce and taste great.
FISH CURRY
- 375g filleted or smoked cod
- 1 onion finely chopped
- ½ clove garlic
- 1 tablespoon oil
- ½ tablespoon curry powder
- 1 dessertspoon tomato puree
- 150ml cold water
- Potatoes, peeled and quartered
Wash fish cut into bite size pieces. Saute onion and garlic in oil for 10 mins and stir in the curry powder. Stir well and cook for a few mins. Add water gradually stirring all the time and bring to the boil. Stir in the tomato puree. Put in fish and potatoes, cook very gently, low heat 30mins.
Beb's Recipe Drawer 