Smoky beans, eggs and bacon..whats not to love?

 Hi everyone 

I make this dish in one pan and husband eats it on his own or with smoked sausages. 

Ingredients

2 tablespoons of olive oil

1 onion chopped

2 cloves of garlic diced

half a red capsicum sliced thinly

2 teaspoons of smoked paprika

1 teaspoon of cumin

1 can of red kidney beans

1 can of diced tomatoes in juice

3 rashers of diced cooked bacon or pancetta

handful of baby spinach

6 eggs lightly beaten

topping

another handful of baby spinach

half an avocado sliced 

2 rashers of pancetta

Splash of good balsamic

Add the shaved parmesan

Fry the bacon or pancetta with the onions, garlic and capsicums in the olive oil for 5 mins. Add the spices and stir for a minute. Add the tomato and beans and cook for 5 minutes, stir in the spinach and season. Taste

Pour the egg over the back of a spoon all over the tomato and bean sauce. Put a rounded lid on top and allow to cook on a low heat until egg is cooked and puffy again season.

Top with final spinach in the middle of the pan, pancetta and avo. Then sprinkle the balsamic lightly over add the parmesan and serve immediately and enjoy :)

Nothin like a soup:The base of a good meal

HI all 

Its time for that winter wonder which is a good soup. This is my base recipe completed in a couple hours rather then forever. 

Ingredients

1 bacon hock

2 brown onions

2 garlic cloves

2 bayleaves

a cup of soup mix (optional)

water (enough to cover the hock in the pressure cooker and enough to cover the veg in the pot)

A mix of veg chopped. You can include for example

3 stalks of celery

2 carrots

1 large kumara (sweet potato)

1/4 pumpkin

a parsnip 

cup of spinach or silverbeet 

a cup of brocoli or cauli each

I cook the onions and garlic for 4 mins and then add with the bayleaves and the hock and enough water to cover to the pressure cooker. Pressure cook on high for an hour.

While the hock is cooking I pu the veg in a separate pot with enough water to cover and season. I cook the veg until soft (20-30mins) and then strain the veg and reserve the stock aside.

Once the pressure cooker is finished release and pull the hock out and put aside in a dish. Take the bayleaves out too. Check the bacon hock liquid for saltiness. If too salty half the volume and add vege stock. Check tast if still salty add more vege stock until tastes right. 

Now the options

If you want a chunky soup put the cooked veg back in the pot and add enough combined  stock to suit. Break up the bacon hock meat removing the fat. You can add more meat if you want I tend to add chopped ham or cooked chopped bacon  and or chorizo sausage f I want a more meaty soup. Bring back to a simmer to warm the soup and meat season to liking and serve

If you want a smooth soup add enough stock to cover the vege plus an inch or two. Blend with a hand blender until smooth. Add the meat back in and simmer again and season to liking and serve.

Another option with the smooth soup is prior to final simmer add a teaspoon or (if you like more heat) table spoon of green or red curry paste to give it a kick, Taste and I then add some coconut milk to give it some sweetness and yummy texture (also helps if I get the kick level wrong). Check seasoning and serve.

Enjoy

Italian Pork Meatballs in broth

This recipe is great for an entree when you want to impress. If you want to have it for a main Id increase the pork to a kilo and double the broth ingredients. Note go for the best liquid stocks not the packet powder ones. I went looking for the ones you can sometimes find in the refrigerated isle in the supermarket. 

Ingredients

500gms of pork

2tbsp finely chopped italian parsley

2 eggs beaten

20 - 30 gms grated parmesan plus more shaved for garnish

150 gms fresh ciabatta breadcrumbs or if you don't have those use normal or panko but reduce down to 12gm

2 litres of the best chicken stock you can get

half a cup of dried porcini mushrooms placed in a cup of boiling water and left to infuse for 20 mins

4 rashers of streaky bacon diced and cooked then spread on a paper towel to remove the oil (I've used ham or prosciutto when I didn't have bacon in the fridge)

2 tbsps of flour plus 1/2 cup for rolling the meatballs in after making

If you have it fry a couple of strips of prosciutto and let dry a bit on a paper towel then chop roughly

good olive oil or truffle oil if you have it for serving

salt and pepper

If using fresh then rip the bread into small chunks and place in a food processor. 

In a bowl add the bread crumbs, parsley, eggs and grated parmesan and blend to combine. Add the pork mince, half the bacon, to the mixture and season with a good amount of salt and freshly ground black pepper. 

Mix the flour and 2 tablespoons of the stock to form a paste, add to the bowl and blend until all the ingredients are thoroughly combined. You can do this in the food processor if you want but I find there is the risk that it will over mix and get all mushy so I prefer to use a bowl, wooden spoon and ultimately my hands to mix.

Form the mixture into golf-ball-sized meatballs, then roll the meatballs in the extra flour to coat. Set aside in the fridge for 15 mins just to help them set.

Heat a large saucepan or wok over medium heat and bring the chicken stock and the water from the mushrooms to a simmer. Slice up the porcini and add them too. Also add the remaining diced bacon. 

You now have two options - to lightly fry the meatballs first or not.  

If you like you can heat a separate sauce pan with a tablespoon of olive oil to a medium high heat. Pop the rested meat balls in the pan and give them a quick roll around to create the crust. Don't let them sit or they might stick to the pan and all that crust will be on the pan and not the meatball. You might have to cook them in a couple of batches as you cant roll the meatballs and crowd the pan. 

Bring the stock back up to a simmer and add the meatballs (either fried or raw whichever you prefer). Simmer on very gentle heat for 30–45 minutes until meatballs are cooked through.

Once the meatballs are cooked taste the broth to check its seasoned enough. Don't let it reduce too much otherwise you will have nothing to serve with the meatballs at the end. If you are worried that you wont have enough broth you can take the meatballs out and keep them covered and warm and add a little more chicken stock in if you have it just to add volume but again check the seasoning and taste. 

To serve, ladle the meatballs and broth into bowls, drizzle with extra virgin olive oil or truffle oil and garnish with shaved Parmesan and prosciutto.

Enjoy

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Oh and about that butter chicken

Hi again

If you have seen my korma then this is the sister butter chicken or in my case duck recipe

5-6 boneless skinless chicken thighs or Ive used peking duck if I can buy it from a Chinese store
1 can of diced tomatos
5-6 cloves Garlic
1-2 teaspoons ginger minced
2 teaspoons red curry paste (optional you can use 1/2 a teaspoon of cayenne powder if you prefer)
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon cumin

After cooking
100 gm butter cut into cubes 
 1/2 cup of cream or coconut milk
a handful or two of cherry tomatoes
1 teaspoon garam masala
1/2 cup coriander chopped


Place all the pre cooking ingredients bar the meat in the pressure cooker and mix. Place the chicken or duck in the paste. Cook for 20 minutes if raw meat or if the duck is precooked cook just for 10 minutes. 

Take the meat out and chop. put the sauce in a blender and blitz. Let the sauce cool slightly and then add the butter, cream, garam masala, coriander, stir and season. Then add the meat back in. Stir and check taste again. Then enjoy.

Yummy Chicken Korma

Hi everyone

I love indian food but often find it hit or miss to buy. I have therefore played with the recipes I have and the ingredients I own to make one that works when I am in a hurry. The best way to cook it is in the pressure cooker or you can put in a slow cooker if you are better then me and have the time. I know there are  quite a few ingredients but its worth it and you can use for other indian meals. Ill post a recipe for a butter chicken too 

Ingredients
5 or 6 Boneless Skinless Chicken Thighs whole and Ive been known to use frozen too when Ive been in a hurry.
1 onion chopped
1/2 cup canned tomatoes diced
2 teaspoons to 1 tablespoon of red or yellow curry paste depending on taste
4-5 cloves Garlic diced
1 teaspoon minced ginger minced
2 handfuls of almonds
1 teaspoon Turmeric
1 teaspoon Salt
1 teaspoon Garam Masala
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1/2 cup water

After cooking

a handful of cherry tomatoes whole

1/2 cup coconut milk or if you prefer normal cream

1/2 cup of coriander

1 teaspoon garam masala

More salt and pepper for seasoning

So basically I place all the pre cook ingredients bar the chicken and the water into a blender and blitz until well mixed. I still like the almonds to be chunky not smooth (think peanut butter consistency)

I then pour it all into the pressure cooker and pour the water in the blender and scrape the sides to get the last of the paste and pour that into the cooker as well.

Place the chicken pieces in the sauce and turn so the pieces are covered. Cover and pressure cook for 20 mins. Once done take the chicken out and chop up. Let the sauce cool slightly and then add the remaining ingredients. and stir. Place the chicken back in and then check the seasoning. After that enjoy :)

My slow cooked pulled pork

Hi there

I have a pulled pork I cook when Im having a crowd and want to make sliders or burittos or burgers or just plain on its own with veges. 

Ingredients

a pork shoulder roast skin on. Choose as big or as small as you want
3 tablespoons of smoked paprika
1 tablespoon course seas salt
1 1/2 tablespoons brown sugar
1 tablespoon cumin
1 teaspoon of chilli powder (more if you want)
1/2 teaspoon of cayenne pepper (optional)
freshly ground pepper. 

Preheat the oven to 160 degrees celcius or break out the slow cooker.

Put all the dry ingredients into a jar with an airtight lid and shake to mix.

Pat the pork dry and rub all over with some olive oil.

Rub the pork all over with the dry ingredient mix (more the better get it into ever nook and cranny) and if you have time wrap in glad wrap and sit in the fridge for at least 4-5 hours if not overnight. If not its not world ending Ive made the decision to make this last minute and just put it straight in the oven or slow cooker. 

If you are baking in the oven take the pork out of the glad wrap and double wrap in tin foil. Place in the oven and leave it to cook. I tend to leave it to bake over night. If its well wrapped all the juices will stay in there with the fat to ensure your meat doesnt dry out. This method always reminds me of friends in Hawaii cooking kailua pork and the smell that welcomes you when you wake in the morning ....did I mention that you can eat some of the shredded pork on english muffins with a poached egg and hollandaise on top..just saying. 

Anyway if you are cooking in a slow cooker place the pork in and cook on low for at least 6 but preferably 8 hours. 

Once the pork is cooked transfer to a cultting board and losely place some foil on top of the meat. Rest it for 15 mins before pulling the pork apart with two forks. 

Now you can use a bbq sauce or salsa to mix in or you can make your own. I mix some into the pork and then just add it to the meal Im preparing. 

Enjoy :)

Easy baked chicken

Hi everyone

Years ago I found a recipe for a crusted chicken that is baked not deep fried. So good and so easy. I thought it was about time I posted the recipe.

Ingredients

6-8 pieces of chicken skin on (I like thighs)
1 cup of flour
2 tablespoons of smoked paprika (you can use other paprika if you choose)
1 tablespoon of curry powder
1 tablespoon of garlic salt
2 teaspoons of castor sugar
1/2 teaspoon of cayenne pepper (optional)
150gm of butter melted

Preheat oven to 180 degrees celcius. 

Place all the dry ingredients in a jar with airtight lid and shake to mix.

Brush the chicken pieces all over with the butter and place on a greaseproof paper skin down in a roasting or baking dish. Grab a fine sieve and pour some of the dry ingredient mix into it. Shake over the chicken to coat and then turn the cicken over and coat the other side so completely coated. 

Place in the oven and bake until cooked (usually 30-45 mins depending on the size of the piece of chicken). Turn the piece over for the last 15 mins of cooking.

Pull out and enjoy with a crisp green salad or in winter steamed vege and cauli mash. 

:)