Monthly Archives: March 2015

Chicken Cacciatore

Chicken Cacciatore with Rice

Chicken Cacciatore

A super easy to prepare recipe:

Chicken Cacciatore

This Chicken Cacciatore recipe is so easy to prepare it is not funny. Just put all of the ingredients into the casserole dish and into the oven. That’s it, easy as. Great as a standby meal and easy on the pocket. You can also substitute the vegetables for what you have on hand. A great way to use left overs, it may not be an authentic Chicken Cacciatore but that doesn’t really matter when you are in a hurry, does it? Enjoy!

Serves 4

Ingredients

1kg chicken drumsticks
810g can crushed tomatoes
80g pitted Kalamata olives
100g sliced mushrooms
parsley for garnish
1 chopped onion
400g long grain rice for serving
Salt and pepper to season

Method

Combine drumsticks, tomatoes, olives, onions ad mushrooms in a casserole dish.
Season then cover.
Place in oven on low heat and cook for approximately 1 hour, or until chicken is falling off the bone.
Serve over cooked rice and garnish with roughly chopped parsley.

Hints

Season drumsticks with salt the night before.
Can be reheated the next day.

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Beef and Carrot Ragout

A bowl of Beef and Carrot Ragout

Beef and Carrot Ragout

What to cook for dinner, I hear you say. Well here is a great recipe for those crisp nights. A hearty Beef and Carrot Ragout. Very simple and easy to prepare. This recipe is for a slow cooker which means all of the hard work is done at the beginning with the prep. Pop it all into the slow cooker then sit down and have a cup of tea. Enjoy!

Beef and Carrot Ragout

Serves 4

Ingredients

¼ cup plain flour
1kg gravy beef, cut into 5cm cubes
¼ cup olive oil
2 large brown onions, cut into wedges
2 garlic cloves, crushed
½ cup tomato paste
½ cup red wine
1 cup beef stock
3 sprigs thyme
3 large carrots, peeled, roughly chopped
cooked pappardelle pasta, to serve

Method

Place flour in a snap-lock bag.
Season with salt and pepper.
Add beef and shake bag to lightly coat beef in flour, shaking off excess.
Heat 1 tablespoon oil in a large frying pan over medium-high heat.
Add half the beef.
Cook, stirring occasionally, for 3 to 5 minutes or until browned.
Spoon into slow cooker.
Repeat with remaining beef.

Reduce frying pan heat to medium.
Add remaining oil and onion to pan.
Cook, stirring often, for 2 minutes or until soft.
Add garlic and tomato paste.
Cook for 1 minute.
Pour in wine.
Bring to the boil.
Simmer, uncovered, for 5 minutes or until wine has reduced by half.
Add stock, thyme and carrots.
Bring to the boil.
Spoon sauce over beef and stir to combine.
Cover and cook on HIGH for up to 4 hours or LOW for 6 hours.
Season with salt and pepper.
Spoon over pasta and serve.

Hints

Use a timer and prepare earlier.
Can be reheated the next day.
Freeze for up to 3 months (without the pasta).
Try serving with mashed potato instead of pasta.

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