- #1740941BJB January 18, 2020 at 12:40 pm
4 ripe vine-ripened tomatoes
2 tablespoons olive oil, plus more for tossing and drizzling
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely chopped fresh parsley
1 clove garlic, finely chopped
1 shallot, finely chopped
Pinch red pepper flakes
Preheat the oven to 450 degrees F.
Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.#1741295BJB January 24, 2020 at 2:34 pm
NGREDIENTS 8 Beef Sausages 2 Bacon Rashes 1 Onion Brown 1 tbsp Olive Oil 2 tsp Garlic crushed 1 Mushrooms 1 can or 500 grams 1/2 cup Sour Cream 1 cup Beef Stock 1 tbsp Sweet Paprika 2 tbsp Tomato Paste 1 Pasta METHOD Heat the olive oil in a heavy based pan. Add the sausages and cook until well browned (about 10 minutes). Remove the sausages and keep warm. Add the garlic, onion and bacon and mushrooms to the pan and cook until browned and soft. Add the tomato paste, paprika and beef stock. Simmer gently for a few minutes. Return the sausages to the pan and heat through. Turn off the heat and stir in the sour cream. Season to taste.
SAUSAGE STROGANOF.#1741327BJB January 25, 2020 at 12:31 pm
3/4 cup flour
1 tsp baking powder
1/2 cup rolled oats
3/4 cup Chelsea White Sugar
100g butter melted
4 cups diced rhubarb stalks
3/4 cup Chelsea Soft Brown Sugar
1 Tbsp cornflour
1/4 cup boiling water
CARAMEL CRUSTED RHUBARB PUDDING
Sift flour and baking powder into a bowl. Add rolled oats and Chelsea White Sugar, then mix in melted butter to make crust mixture. Put diced rhubarb into a greased ovenproof dish, such as a small lasagne dish or deep pie plate. Sprinkle crust mixture evenly over rhubarb. In the discarded bowl, combine Chelsea Brown Sugar and cornflour. Spoon over the crust mixture. Carefully pour the boiling water over the top. Do not stir.
Bake for 30 minutes at 180°C.#1741347BJB January 26, 2020 at 12:33 pm
10 large vine tomatoes, halved
4 garlic cloves, sliced
½ bunch thyme
3 tbsp balsamic vinegar
2 tbsp olive oil
Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.#1741932BJB February 3, 2020 at 2:19 pm
Easy dinner ✅
2 ingredients kind of easy!
2kg drumsticks go in raw, pour over a bottle of your favourite marinade, cook on low 4-5hrs
Dinner made easy ✅ .CROCKPOT
Serve with salad or veg or rice 🍚#1742289BJB February 8, 2020 at 12:44 pm
1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup balsamic vinegar
1/2 cup packed brown sugar
BULSAMIC PORK TENDERLOIN
Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan.
Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat.
Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Serve with some roasted vegetables, while using oven. 🙂#1742386BJB February 10, 2020 at 12:24 pm
750 g lean beef mince
1 red onion, peeled and finely chopped
1-2 tsp crushed garlic
1 Tbsp freshly chopped thyme
2 Tbsp freshly chopped parsley
1 ¼ cups fresh white breadcrumbs
2 eggs, beaten
4 Tbsp Lea & Perrins Worcestershire Sauce
400 g can Wattie’s Tomatoes Indian Style
½ cup beef stock, wine or water
Preheat oven to 180°C (fan bake).
In a large bowl, combine beef mince, onion, garlic, thyme, parsley, breadcrumbs, eggs, 3 tablespoons Lea & Perrins, and half a can Wattie’s Indian Style Tomatoes, season well with salt and pepper.
Using your hands or a wooden spoon, mix well. Shape the mixture into a loaf shape and place in a 7-8 cup capacity lasagne-style dish.
Combine the remaining 1⁄2 can Wattie’s Indian Style Tomatoes with 1 tablespoon Lea & Perrins and beef stock, mix well and pour over the loaf. Bake for 45 minutes, or until golden brown and cooked through. Rest the meatloaf for 5 minutes before carving thick slices.
Serve with mashed potatoes and steamed green vegetables.
BAKED MEAT ( MINCE ) LOAF. from Watties Site#1742554BJB February 12, 2020 at 2:29 pm
CHICKEN HONEY DRUMSTICKS:
8 chicken drumsticks
1 tbsp oil
2 tbsp Worcester sauce
4 tbsp homemade tomato sauce or low-salt commercial tomato sauce
1 tbsp maple syrup
Preheat oven to 180°C.
Mix the oil and sauces in a small bowl.
Place the drumsticks in a medium-sized roasting dish, cover with the sauce mix and cover the dish with aluminium foil.
Bake for about 45 minutes on fan bake until tender and cooked completely through.#1742618BJB February 13, 2020 at 12:25 pm
LEMON GINGER FISH FILLETS:
2 Tbsp olive oil
4 firm white fish fillets
2 Tbsp lemon juice + 1 tsp finely grated lemon rind
1 tsp grated fresh ginger
2 Tbsp finely chopped fresh parsley
3 spring onions, thinly sliced
1. Heat oil in a large frying pan or barbecue hot plate, on a medium heat.
2. Cook fish for 2-3 minutes on both sides until lightly browned and cooked through.
3. Meanwhile, melt butter in a small saucepan. Add lemon juice, rind and ginger and cook for 1 minute. Stir in parsley and spring onions and heat for 1 minute.
4. To serve, pour sauce over fish with lemon wedges on the side.#1742858BJB February 16, 2020 at 12:34 pm
ROAST PUMPKIN and FETA SALAD:
1 kg pumpkin, chopped and peeled
1 tbs oil
2 cloves garlic, finely chopped
salt and pepper to taste
½ cup sun-dried tomatoes, drained and chopped roughly
½ cup fresh parsley, chopped
100 grams feta cheese, cubed
natural yoghurt (optional)
Preheat oven to 200°C.
Place pumpkin onto a well oiled oven tray, sprinkle with garlic and season with salt and pepper. Mix well and cook for about 20-30 minutes until tender.
When pumpkin is cooked, remove from oven and allow to cool. Arrange on a serving dish with sun-dried tomatoes, parsley, and feta cubes.
Drizzle with natural yoghurt if desired.
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