Recipes, Savoury

Crispy Smashed Potatoes

smashed potatoes logo.jpg

These crispy little gems of goodness pair  well with any dinner! Or even as an any time snack 😉

 

Ingredients: 

  • 4-5 potatoes, unpeeled and halved
  • salt  and pepper
  • 2 cloves garlic, minced
  • 2 springs rosemary, chopped
  • 1/2 cup vegetable oil

 

Method: 

  1. Place potatoes in a large pot and cover with cold water. Bring the water to a boil and then simmer until potatoes are knife tender, about 15 minutes. Drain and cool slightly.
  2. In a large heavy based pan, add the oil and heat over a medium high heat.
  3. Once oil is hot, add the potatoes one at a time and use a masher to squish the potato slightly, it doesn’t matter if it breaks apart a little bit, this will create extra crispy bits!
  4. Leave the potatoes for about 5-10 minutes and then season with salt and pepper. When potatoes are starting to look golden around the edges carefully flip them over. After 2 minutes or so add the rosemary and the garlic and give the pan a little swish so it distributes the herbs and garlic  and season again to your liking. Give the potatoes another 5-8 minutes and then place them onto paper towel to drain the oil.
Recipes, Savoury

Creamy Coconut Rice

 

coconut rice logo.jpg

Makes enough for 4 people

I still remember the first time I ever tried coconut rice, it was on a long flight on the way back from a trip to the UK. I thought to myself “OMG I have to learn to make this”. Over time I’ve adjusted the measurements and I believe I’ve come up with the best creamy rice to accompany any curry! Just like our Chicken curry.

Ingredients:

  • 2 cups of basmati rice, rinsed well
  • 2 1/2 cups of water
  • 1 400g tin coconut cream
  • 3 cm piece ginger sliced
  • 1 tsp salt

 

Method:

  1. Place the rinsed rice into a rice cooker along with the water, coconut cream, ginger and salt and turn your rice cooker on and start cooking.
  2. Stir every 5-10 minutes till done. Discard the ginger. Serve with curry or it would make a great accompaniment to any dish with spice!

 

Recipes, Savoury

Juicy Chicken Schnitzel

Schnitzel.jpgServes:4

For as long as I can remember chicken schnitzels have been an absolute family favourite in my household. My mother usually makes this with crumb in one as well so if you can buy crumb in one mix in your location then go ahead!

Ingredients:

  • 2 medium sized chicken breast fillets, cut horizontally to make 4 fillets.
  • 4 free range eggs, whisked
  • 1 1/2 cups of bread crumbs or corn flake crumbs
  • 1/2 cup crumb in one mix (optional)
  • 1 tablespoon dried basil
  • 1/2 cup parmesan cheese
  • salt and pepper
  • oil and butter for frying

Method:

  1. Mix the breadcrumbs together with the crumb in one mix if using, basil, parmesan and season with salt and pepper.
  2. Dip the chicken into the egg then coat in the crumb mix. Repeat with remaining chicken. In a large pan over a medium high heat, heat about 2 tablespoons of oil then add chicken to the pan and add a few knobs of butter. Cook for approximately 5 minutes on each side or until golden.
  3. Once removed from the pan place on a plate with paper towel to drain off excess oil and season with salt. Serve with a wedge of lemon. P.S if you have any crumbs and egg left over don’t chuck it out! Check out this recipe here.
Recipes, Savoury

Sandwich Press Cheese and Bacon Hash Browns

Hash brownsMakes:4

This recipe was requested by a good friend of mine who wanted a “trash” recipe for his sandwich press. So I came up with this. You can do so much in a sandwich press like these super crispy hash browns!
It actually amazed me while doing this dish how quick you can achieve crispy bacon using a sandwich press!

Ingredients:

  • 2 desiree potatoes or red washed potatoes, grated
  • 2 rashers streaky bacon
  • 2 tsp vegetable oil
  • 1/3 cup cheddar cheese
  • Salt and pepper
  • Chives and sour cream to serve

Method:

  1. Put bacon onto the preheated sandwich press and close the lid until crispy, about 2-3 minutes. Remove and turn the sandwich press off until needed. Crumble the bacon when cooled slightly.
  2. Squeeze out as much liquid from the grated potatoes as possible and then pat dry with paper towel and put into a bowl with the bacon, oil, cheese and season with salt and pepper, mix well.
  3. Preheat the sandwich press and spray with a little oil on both sides. Place about 1/4 cup of potato mixture per hash brown onto the hot plate and leave closed for about 5 minutes or until crispy. Try not to open before 5 minutes because they may fall apart. If you find the hash brown is stuck to the top when it’s done, don’t worry, just flick it off with a knife or spatula.
  4. While hot, season with some salt and serve with chives and sour cream.
Recipes, Savoury

Eggplant Parmesan

eggplant parm.jpgServes: 4

This is one of my all time favourite vegetarian dishes. I found a recipe quite a few years ago when I was looking for ideas for Meat free Mondays and it caught my eye. My family claimed they didn’t like eggplant but they devoured every last morsel.
My fiancee is one of the fussiest eaters I know and not long after being together I got him to try this and this has become his favourite vegetarian dish also!  This was also the first dish I made where I learnt to make my very own bechamel sauce.
I’ve adapted the recipe over the years and have found myself sticking to this one. Hope you enjoy!

Ingredients:

  • 4 free range eggs, whisked
  • 2 medium eggplants, sliced 5mm thick
  • 2 cups bread crumbs
  • 1/2 cup parmesan
  • 1 tablespoon dried basil
  • 700ml passata
  • 400g tin chopped tomatoes
  • Pinch chilli flakes (optional)
  • 1 brown onion, chopped
  • Small bunch of fresh basil
  • 2 cloves of garlic crushed
  • 1 tablespoon of butter (14g)
  • 1 tablespoon plain flour
  • 2 cups milk
  • Handful shredded cheddar cheese
  • 1/3 cup parmesan
  • salt and pepper
  • 1 cup mozzarella

Method:

  1. Sprinkle some salt onto the eggplant slices and let sit for 15 minutes to draw out some moisture. For the tomato sauce, in a pot over a medium heat, add a bit of olive oil and add the onion, sprinkle a pinch of salt over the onion (this keeps the onion from sticking and burning) and cook till it softens. then add the garlic, chilli flakes, passata, tomatoes, a few leaves of fresh basil and a tsp of caster sugar and bring to a boil, then simmer till it reduces slightly, about 20 minutes.
  2. Preheat the oven to 200ºc. Wipe any moisture off the eggplant slices. Dip into the egg, then bread crumbs, repeat with remaining eggplant. Place in a single layer on 2 baking trays lined with baking paper and bake for about 20-25 minutes or until crisp.
  3. For the bechamel sauce, in a medium pot over a medium low heat, melt the butter until it starts to bubble, then add the flour and cook for about 30-60 seconds to cook off the floury taste. Add about half the milk and give it a whisk to get rid of any lumps, then add remaining milk and whisk again. Let this simmer for about 5-8 minutes or until thickened (but not too thick). Add your cheese gradually and mix through till all melted in. Season with salt and pepper.
  4. In a baking dish, spread a layer of tomato sauce onto the bottom, then a single layer of eggplant and repeat until out of sauce and eggplant. On top pour over the bechamel sauce and sprinkle on a couple of handfuls of mozzarella.
  5. Bake at 200ºc for about 30-40 minutes or until golden brown. Leave to rest for 15-20 minutes before serving.

 

Recipes, Savoury

“Crap” Cakes

crap ceeks.jpg

                                                                      Makes 6

This recipe was created by my mother when I was very young and has ever since been a go to side when we have left over egg mixture and bread crumbs when making schnitzels. Why waste those perfectly good seasoned bread crumbs? I personally like mine still a little bit gooey in the middle.

Ingredients:

  • 4 eggs
  • 1/2- 3/4 cup bread crumbs
  • Cheese and herbs of your choice

 

Method:

  1. Whisk eggs then add just enough bread crumbs to create a loose batter. Season with salt and pepper.
  2. Add half a hand full of cheese and a tablespoon of herbs and mix well.
  3. Heat a pan over a medium high heat and add a knob of butter. Pour in about 2 tablespoons of batter and cook for about 2 minutes each side, or until golden brown on each side.
  4. Delicious served with any kind of sauce!