Monthly Archives: October 2014

Slow Cooker Lamb Roast

Roast Lamb in a Slow Cooker

Slow Cooker Roast Lamb

A Great Meal For Winter

This is a fantastic recipe for those on the run with a busy life. There are no excuses not to have a Lamb Roast during the week. Do the prep, go to work and when you come home voila! If you don’t have a timer on your slow cooker buy one that plugs into the wall then plug your slow cooker into that. Even if you are at home, it’s still easy to pop this on and go about the daily grind. Enjoy!

Lamb Roast Recipe

Serves 4

Ingredients

1.4kg – 1.5kg lamb roast, easy carve
1-2 cloves garlic, cut into slivers
2 sprigs fresh rosemary
2 tablespoons olive oil
20g butter
1 large onion, sliced
1 x 400g tin butter beans, drained and rinsed
¼ cup chopped parsley
½  cup chicken stock
Salt and pepper

Method

Make small incisions all over lamb with a very sharp knife
Insert a sliver of garlic and a sprig of rosemary in the incisions
Heat oil in a large frying pan, cook lamb until browned all over
Remove from pan and transfer to slow cooker
In the same pan, add butter and cook onion 1-2 minutes or until transparent
Place in slow cooker with remaining ingredients

Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours
Season with salt and pepper
Remove meat from the slow cooker, and rest for 10 minutes before carving
Serve slices of lamb with beans and parsley sauce

Hints

Try adding other vegetables that are in season or just your favorites
Leftover Lamb can be re-heated and used the next day or used in sandwiches
Do the preparation in the morning and use a timer so it’s ready when you get home

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Turkey Carbonara Recipe

Turkey Carbonara Serve

Turkey Carbonara

What do I do with this Turkey?

Got any Turkey leftovers from Thanksgiving or Christmas? This is the ideal recipe for using your leftovers. Don’t just let it rest with the Turkey though. If you have any leftover Chicken you could use that instead. I found this recipe only 8 years ago but it is a favorite. I love a good Carbonara and this is slightly different but excellent nonetheless!

Turkey Carbonara Recipe

Serves 4

Ingredients

30g unsalted butter
4 bacon rashes, thinly sliced
2 tablespoons pine nuts
4 eggs, beaten
300ml thickened cream
3 garlic cloves, crushed
1/3 cup (25g) finely grated parmesan, plus extra to serve
500g spaghetti
2 cups (320g) shredded cooked Turkey
2 tablespoons chopped flat-leaf parsley, plus extra to serve

Method

Melt the butter in a deep frypan over medium-low heat
Add the bacon and cook until just starting to crisp
Add the pine nuts and cook, stirring, for a further minute or until they start to brown

In a big bowl whisk together the eggs, cream, garlic and parmesan
Add bacon and pine nuts, and season with salt and pepper

Cook the pasta according to packet instructions, then drain well
Immediately add the hot pasta to the egg mixture and toss for 1 minute
Allow the heat from the pasta to cook the sauce
Stir through the Turkey and parsley, and serve topped with extra parmesan and parsley

Hints

Don’t just settle for Spaghetti, try different pasta shapes, I like Fettucine
Chicken is great in this Carbonara Recipe
When in a hurry I put the egg mixture in a deep frying pan and put it on a low heat and tip the cooked pasta into it whilst stirring and it keeps the whole thing warm ready for serving
I sometimes add mushrooms and onion also
Great to eat the next day, just warm up in the microwave oven

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Tasty Potato Gratin Recipe

Potato Gratin in Ramekin

Potato Gratin

Potato Gratin Recipe

A french classic, this creamy potato dish is a perfect starter or side. Team it with a hot dish for dinner or use for a BBQ. Either way I am sure that the family will enjoy this tasty dish. What I like about this recipe the most is it’s easy to prepare. Once prepared pop it in the oven and you can do plenty of other things while it’s cooking. By the time everything else is ready, you just take it out of the oven and voila!

Ingredients

3 medium potatoes, thinly slices
1 onion, thinly sliced
2 cloves garlic, thinly sliced
salt and pepper
1 cup cream
2 tablespoons grated parmesan or swiss cheese

Method

Preheat oven to 180° C
Lightly grease four 1-cup capacity ramekins
Arrange slices of potato over the base of the ramekins
Arrange onion over the potato
Sprinkle with a few thin slices of garlic
Season with the salt and pepper
Continue layering with the remaining potato, and onion
Add garlic every 2nd or 3rd layer
Combine cream with the cheese and pour into the ramekins
Bake 45 minutes or until the potato is cooked through and the top is golden
Stand for 5 minutes before serving

Hints

Add extra cheese on the top
Add a couple of pinches of nutmeg to the cream mixture
Can be baked in one 4 cup capacity baking dish
Use non-stick baking paper to line the ramekins or baking dish
Can be reheated and ideal as leftovers

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Potato and Herb Croquettes

Potato and Herb Croquettes on a plate

Potato and Herb Croquettes

 

Potato and Herb Croquette Recipe

These Potato and Herb Croquettes are quite simple to make. They are excellent as a side dish for hot or cold meals and go well with a cheese sauce too. I also like these because I don’t have to grate the potato but rather boil or steam. The herbs can also be used in any combination according to what you like or what you have on hand.

Ingredients

2 large potatoes
1/4 cup chopped fresh herbs (chives, parsley, tarragon and dill)
1 egg, lightly beaten
Flour to coat
Breadcrumbs to coat

Method

Peel and roughly chop the potatoes
Steam until very soft then mash and season
Set aside and allow to cool for 5 minutes then stir through fresh herbs
Place a little flour, the egg, and breadcrumbs in separate small bowls
scoop up one tablespoonful of the potato mixture and roll into a log shape
Roll the croquette in the flour, shaking off any excess
Dip in the egg and roll in the breadcrumbs to evenly coat
Place on a tray lined with non-stick baking paper
Repeat with remaining potato mixture

Place croquettes in the fridge to chill for 20 minutes
Add enough olive oil in a non-stick frying pan to reach a depth of 3 cm
Heat oil to 190°C over medium-high heat
Add 4 croquettes to oil and cook for 2-3 minutes or until golden brown
Use a slotted spoon to transfer to a plate lined with a paper towel
Repeat, in batches, with the remaining croquettes, reheating the oil between batches
Drain on paper towel
Serve with lemon wedges

Hints

Try mixing up the flavour by adding different herbs
Serve with a sauce, white, cheese or gravy
Add some grated cheese with the potato when rolling the mixture into logs

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Christmas Pudding Steamed in a Cloth

Steamed Pudding

Christmas Steamed Pudding in a Cloth

Christmas Pudding Steamed in a Cloth

Who doesn’t love a Steamed Pudding for dessert at Christmas? I know it’s not Christmas yet, but it’s not far away. Christmas items are already appearing on the shelves at the local supermarket so it’s creeping up. I just wanted to share this Steamed Pudding recipe and have it here as a reference point so when it comes the time to start looking up recipes, it’s here. The Christmas Steamed Pudding in a Cloth is surprisingly enough, not that hard to make. This recipe has been made by four generations of my family every Christmas for at least 80 years and hopefully we will still be making it for the next twenty years.

Ingredients

2 cups of Plain Flour
1 cup of Sugar
2 cups of Mixed Fruit
Pinch of Salt
tsp of Mixed Spice
1 tbs Butter
Heaped tsp of Bicarb Soda

Method

Put the tablespoon of butter into a tea cup, almost fill with boiling water and stir until it melts.
Put the Bicarb Soda into a tea cup, almost fill with boiling water and stir until dissolved.

Sift flour into bowl, add sugar, mixed fruit, salt and mixed spice. Make a well in the middle and add the butter and Bicarb mixes. Gently stir the mix and ensure that it is soft but not runny. If it is too runny you can add extra plain flour or if the mixture is too dry you can add extra boiling water.

Boil the cloth (Muslin) to sterilize it then squeeze out the excess water. Lay the cloth on a flat surface and rub butter all over the cloth (where the pudding mix will sit) then sift plain flour over the top of the butter. This prevents the pudding from sticking to the cloth and also gives the outer shell of the pudding a coating which helps to prevent water seeping in.

Pour the mixture out onto the center of the cloth and gather up the sides.
Be very careful to make sure every scrap of material is pulled up into the bunch at the top. Fold a piece of string (24 inches) in half leaving a loop at one end, wrap the loose ends around the bunched up cloth, knot it off as you go leaving the looped end hanging out. Ensure the string is tight, the mixture should be in the bottom of the sack with a gap before the string for air.

Have a stockpot quarter filled with boiling water on the stove. Place an overturned saucer in the bottom of the pot.
Place the pudding inside the pot, on the saucer, the water will temporarily cool but start boiling again, pull the string out of the pot and place the lid on firmly. The string will keep the pudding upright and help later to lift the pudding from the pot. Boil the pudding for 2 hours constantly. Check the water level at intervals and top up if required with boiling water from the kettle. Keep the water below where the string is tied around the sack.

Be careful when removing the steamed pudding from the pot, using the string gently remove, place on the bench and cut the string off. Gently unwrap the cloth, put a plate on top of the pudding and turn the plate and pudding over. The pudding will now be sitting on the plate with the bottom up. Gently remove the rest of the cloth and decorate with Holly.

Hints

If you are not confident in making this recipe, do a practice run as this pudding will suit any occassion
Can be eaten hot or cold and can be re-heated in the microwave oven
Can be served with cream, custard or ice-cream
Pre-decimal coins were always put in the mix, it was a tradition and still is in some house-holds (warn people first though)

See our video on youtube, our channel is cookingatjoys.com

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Chicken Wings in Soy Sauce

Marinated Soy Chicken  Wings

Soy Chicken Wings

These chicken wings in soy sauce are tasty as a starter or a great accompaniment to the usual steak and sausages on the barbecue. They don’t take long to do and it’s not that hard either. Chicken wings are usually a cheap cut and often on special. The original recipe was only for 1/2 dozen wings, so I increase the quantities listed here when we do them for a big gathering. Just experiment and alter the recipe as required.

Recipe – Chicken Wings in Soy Sauce

Ingredients

6 chicken wings
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon oil
1 clove garlic finely diced
pinch salt
pepper to taste

Method

Add all of the ingredients to a wok, small saucepan or small frying pan
Cook over a medium heat, not high
Cook until browned

Hints

Increase the ingredients for larger batches of chicken wings
Use larger cooking vessels for larger amounts
Use boiling water sparingly in the mix if the liquid evaporates too quickly whilst cooking
I haven’t tried this as a marinade yet but you could try marinating the chicken wings for a few hours if you wish
You could try substituting the chicken wings with chicken drum sticks
Use the mix as a glaze for pork ribs on the barbecue

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