Pork Risotto
Pork joint (I roast mine in the oven prior to making this recipe)
1 can chopped tomatoes
2 cloves garlic, chopped
1 med. onion, chopped
1 tbsp. parsley, chopped
Salt and pepper to taste
1 tbsp. olive oil
2 or 3 cups of hot water
2 cups Rice
Sauté onions and garlic.
Pork joint (I roast mine in the oven prior to making this recipe)
1 can chopped tomatoes
2 cloves garlic, chopped
1 med. onion, chopped
1 tbsp. parsley, chopped
Salt and pepper to taste
1 tbsp. olive oil
2 or 3 cups of hot water
2 cups Rice
Sauté onions and garlic.
Add required amount of pre cooked pork.
Add tomatoes and parsley.
Add seasonings, rice and 2-3 cups of water.
Bring to boil and simmer stirring gently. (You may have to add more water as it cooks so it stays moist and creamy)
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Chicken Meatballs
Chicken breasts/thighs
1 egg
1/2 cup breadcrumbs
2 cloves garlic, minced
2 teaspoons oregano
1/2 teaspoon salt
2 tablespoons olive oil
Grind the chicken (I use a mincer) and place, with the egg, bread crumbs, garlic, oregano and salt in a bowl and knead together until fully combined.
Make mixture into meat balls (size of your choosing)
Heat oil in a pan over high heat and cook the meatballs until cooked through (8-10 minutes)
Remove and add to your favorite spaghetti/tomato sauce.
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Corgette and Pasta Slices
1 cup small Pasta Shapes
650 grams of Corgette
1 onion
1 cup grated cheese
125 grams ham
2 carrots
3/4 cup self raising flour
4 eggs (beaten)
1/3 cup Canola oil
1/3 cup milk
Preheat oven to 180 Celsius
Boil water and cook pasta as per directions. Set aside.
Boil water and cook pasta as per directions. Set aside.
Grate zucchini, carrot, onion, and cheese, and chop ham, then add to the bowl of pasta.
Add flour, beaten eggs, milk and oil and mix thoroughly.
Pour mixture in to a lined dish and bake in the oven for around 25 minutes.
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Slow cooker Chicken Curry
This recipe serves 4.
Prep time: 10 mins.
Cooking time: 6-8 hours.
Ingredients:
4 skinless chicken breasts
2 onions
3 cloves of garlic
1 teaspoon madras curry powder
2 teaspoons chilli powder
1 teaspoon turmeric
1 teaspoon ground ginger
4 1/3 cups water
2 cups of rice
Method:
In the slow cooker, add the chicken breasts, chopped onions, garlic (crushed/minced), spices and 1/3 cup of water.
Cook on high for 5 hours or low for 7 hours.
Then add the 2 cups of dried rice and 4 cups of water cook for a further hour on high.
Serve with naan bread/chapatti and side salad.
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Store Cupboard Vegetable and Potato Curry
Serves 2
Prep time: 5mins
Cooking time 20mins.
Ingredients:
1 cup of frozen diced onion
1 cup of frozen baby carrots
1/2 cup frozen sweetcorn
1 cup of frozen broccoli florets
1 can of baked beans
3 teaspoons of mild curry powder
1 teaspoon of medium curry powder
1 tablespoon of ground garlic
1 large potato (peeled, and cut into 1cm-ish cubes)
Tablespoon of oil
Method:
Peel and chop the potato and boil until soft.
Meanwhile, in a large pan, heat the oil and add all of the frozen vegetables and cook until softened.
Add the can of baked beans, the garlic and the curry powders and stir. cook for 15 minutes.
Drain the potatoes and add to the pan of vegetable curry.
Stir and cook for a further 5 minutes to allow the potatoes to absorb some of the flavours.
Serve with naan bread.
Slow cooker Chicken Curry
This recipe serves 4.
Prep time: 10 mins.
Cooking time: 6-8 hours.
Ingredients:
4 skinless chicken breasts
2 onions
3 cloves of garlic
1 teaspoon madras curry powder
2 teaspoons chilli powder
1 teaspoon turmeric
1 teaspoon ground ginger
4 1/3 cups water
2 cups of rice
Method:
In the slow cooker, add the chicken breasts, chopped onions, garlic (crushed/minced), spices and 1/3 cup of water.
Cook on high for 5 hours or low for 7 hours.
Then add the 2 cups of dried rice and 4 cups of water cook for a further hour on high.
Serve with naan bread/chapatti and side salad.
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Store Cupboard Vegetable and Potato Curry
Serves 2
Prep time: 5mins
Cooking time 20mins.
Ingredients:
1 cup of frozen diced onion
1 cup of frozen baby carrots
1/2 cup frozen sweetcorn
1 cup of frozen broccoli florets
1 can of baked beans
3 teaspoons of mild curry powder
1 teaspoon of medium curry powder
1 tablespoon of ground garlic
1 large potato (peeled, and cut into 1cm-ish cubes)
Tablespoon of oil
Method:
Peel and chop the potato and boil until soft.
Meanwhile, in a large pan, heat the oil and add all of the frozen vegetables and cook until softened.
Add the can of baked beans, the garlic and the curry powders and stir. cook for 15 minutes.
Drain the potatoes and add to the pan of vegetable curry.
Stir and cook for a further 5 minutes to allow the potatoes to absorb some of the flavours.
Serve with naan bread.
