Category: Savoury

Cookbook Club – Jamie’s 30 Minute Meals – Trapani-style Rigatoni

Rigatoni 3

I’m back!

My little boy is now eight months old and is a lovely, friendly smiling little boy most of the time (though we are teething at the moment so we have a lot of Jekyll/Hyde moments). I’ve recently found myself doing quite a lot of cooking that then gets pureed or mashed and frozen for him, but not so much cooking that involves trying new recipes for me.

However, I have been taking part in a cookbook club that I started with a few friends after we were inspired by this article (click here to read). What is a cookbook club? It is a group of friends (or a group of people who love to cook and/or eat) who meet up regularly to share food they have cooked. At each meeting, everyone brings along a dish cooked from the same cookbook (chosen in advance so you don’t replicate dishes). It is a great opportunity to try dishes you might otherwise not have cooked, as well as using the cookbooks you own (or discovering new ones). You also get to meet new people (friends of friends) who you already know have a shared interest in food, cooking and eating! click here to read more

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Chicken, leek and mushroom casserole

Chicken leek and mushroom 2

The last four months have just flown by in a blur of recovery and sleeplessness, but more importantly complete joy and love for my little boy. There hasn’t been a lot of time to cook although I’m starting to get in the kitchen a bit more now, and using my slow cooker for the first time (recipes to come soon). It is hard to believe my little boy is almost four months old. I have to say having my freezer stocked full of ready to eat or ready to cook meals was really handy. I ended up having to have a C-section and it took me a while to recover from that. We also moved a few weeks ago so it has been all go here. I’m much happier with the kitchen in our new place, I actually have a gas cooktop for the first time in about 8 years and a pantry! Makes things so much easier (and quicker).

This is one of the recipes I cooked for my freezer before my little boy arrived. I hadn’t cooked this for quite some time, but in the colder months it is a nice warming/filling recipe and it is one of my favourites. It is also a great recipe when you have guests over, as most of the cooking time is spent in the oven.

Leftovers are also great the next day with the chicken shredded up with pasta (which is how I froze it). Or it would make a great pie filling.

Click here for the recipe

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Slow braised pork shoulder with cider and parsnips

Pork cider and parsnip casserole My freezers are now full with lots of pre-cooked (or ready to cook) meals that I have made in the last few weeks preparing for the arrival of my first baby, including this recipe. I love cider but even before I was pregnant, I couldn’t drink alcohol as it always gave me a migraine no matter what I drank – even one glass. The drink that I miss most is cider, so I’m always interested in new recipes that include cider as an ingredient. This is a great dish for winter, it takes a little time but the oven does most of the work for you. Depending on the size of your pork and vegetable pieces, it could take a bit longer to cook than the recipe states. The original recipe results in a very thin sauce, even after I reduced the amount of liquid in it. So if you want a thicker sauce add more flour at the beginning or a bit less liquid. However I didn’t mind as it was soaked up in my mashed potatoes. Potatoes were one of the few things I could eat during the first four months of my pregnancy. You’d think I’d have had enough of potatoes after that but they are still one of my favourite things to eat. Click here for the recipe

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Lamb, mint and haloumi sausage rolls

Sausage rolls 4It is hard to believe that almost nine months have passed since I discovered I was pregnant, yet here I am counting down the days until I welcome my first child to the world. Despite the pregnancy symptoms and constant fatigue, time really has flown by surprisingly quickly.

Part of the reason for that is that I did over commit myself during my pregnancy (first timer mistake). Before I found out I was pregnant, I had applied for an online postgrad university course which I was accepted into and decided to start the first unit in my second trimester. So during my second and most of my third trimester, not only was I working full time while pregnant, I was also studying at home. To say I found it difficult (writing reports all day at work then coming home to uni reading and writing assignments) would be an understatement. But I have finished my first unit (with pretty good grades on all my assessments) and have finally slowed down to prepare for my new life as a mum (besides all the appointments that seem to fill up the week).

Part of my preparation has included filling up the freezer with lots of ready cooked (or ready to be cooked) meals. I think winter is a great time to be in the later stages of pregnancy. Besides not melting in the Australian heat, it is quite mild but also a great time for soups, casseroles and oven baked foods that freeze really well. Some of the recipes I have made have been some old favourites, but I have also tried some new ones so there will be a few new posts to follow with those recipes.

But first here is the recipe for some very tasty sausage rolls that were made for me for my baby shower. They were so good I begged the recipe off my friends and made a batch for last night’s dinner (with half the batch going into the freezer and the rest as leftovers for today). I would have liked trying to freeze half of the batch before cooking, then defrosting and cooking later, however as I was using lamb mince that had already been frozen, I couldn’t do this. I may try this another time and will update the post then.

If you don’t like mint, this isn’t the recipe for you, but mint is one of my favourite herbs and I really like the combination of flavours in this recipe, something a little bit different from your usual sausage roll. However you could try replacing the mint and mint jelly with another herb and chutney or jelly. That is the great thing about recipes, you can experiment and adapt to your own taste.

Click here for the recipe

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Eggs with chorizo, beans and tomatoes

Eggs with tomato and chorizo

I often find that at the end of a busy weekend, often involving cooking/baking,  rehearsals and all the household chores that need to be done, I just want something simply like egg and chips or similar for dinner. This is a great dish for those nights. It is really simple and quick to make, but has heaps of flavour and with the addition of the beans is very filling. It would also be great for breakfast/brunch as well.

Using chorizo is a great “cheat” to get a heap of flavour without having to add spices to it. These recipes often have capsicum in them, however I don’t actually like capsicum so I have left it out, but you could add it in with the chorizo if you wanted to use it.

Chick here for the recipe

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Jamie Oliver’s Meatballs Alla Norma

 

Meatballs alla normaI just realised it has been a month since my last post! Where has the time gone? In my defence, when I haven’t been at work for most of the last month I’ve either been at rehearsal, travelling to rehearsal, working on my songs and lines or trying to recover from rehearsals for the local musical I am currently involved with that opens in a week and a half. It is the most challenging role I have played in my 15 years of involvement in community theatre and it has taken up a lot of my spare time. It is just as well Jerome is currently visiting his family in France as I haven’t been home much.

Before Jerome left for his trip, I was looking through one of my books by Jamie Oliver, Save with Jamie and his Meatballs alla Norma recipe caught my eye for three reasons:

  • it was quite stormy that night so I wanted to cook something warm and comforting;
  • I had never actually cooked with polenta before; and
  • I don’t cook a lot of eggplant and was looking for different recipes to use it in.

I have to admit that I didn’t really like this recipe. I found that there were too many fennel seeds in it for me (I don’t really like aniseed flavours), however Jerome really liked it so it wasn’t a failure. It was just that the aniseed flavours dominated a bit too much for me. The recipe also uses three different pans so it makes a bit of washing up. If I made it again I would make and cook the meatballs first, then reuse the same pan to make the sauce to save on a bit of washing up.

 

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