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Chinese

I grew up with Chinese meals as the normal comfort food for us. Here are a couple of my family favourites. Each time I make sate sauce it is different.

Sate Sauce

Homemade Sate

Ingredients :

1tb Tamarind paste,

1 cube Shrimp paste,

1 cube palm sugar,

1tsp arrowroot powder,

2 cloves garlic,

1cm ginger,

2-3Tb crunchy peanut butter,

2tb tamari,

1tb  tomato sauce,

2tb coconut milk,

1 green shallots,

1tsp red curry paste

1 lime juiced

Method: 

Mix all in a pot and stir until thickens. Taste to get balance right,

Serve with your choice of meat, poultry, vegetables

Homemade sate sauce  with chicken breast fillets and  stir-fry Malaysian frozen vegetables and 90 second microwave quinoa/brown rice

Sweet N Sour Pork Recipe :

1/4 cup  Apple Cider Vinegar

2Tb Pineapple Juice

2Tb Ketchup

1 cup chicken stock

1 Palm Sugar cube

2Tb Tamari

1Tb Sioux Xing Cooking Wine

1tsp arrowroot

Method:

Mix all together in saucepan

Other Ingredients :

Cook vegetables of your choice (pineapple, carrot, capsicum, celery, green shallot, Cauli., Mushrooms)

Cook pork steak (1 steak per person) then cut into cubes

Add vegetables and pork to sauce and simmer until heated through

Homemade Sweet n Sour Pork

Family Favourites: Involtini #1

Hubby requested Involtini when I asked what he wanted on menu plan. I hadn’t heard of it so after much research I found different combinations online . Its a Italian dish which means rolled with prosciutto/bacon and filling is stuffed inside the meat or eggplant or even vegetables now paleo is so popular. So here is my first ever attempt to make it. I did a double batch of the Involtini for 2 different meals so there will be different sides to it.  I also made my own romesco sauce (Divine) and better than my first attempt last year. The process to make Involtini takes time and a little patience but well worth the effort.

As I don’t have Italian blood or background please forgive if this is not the right process but its how I did mine.

Involtini #1

 

 

 

 

 

 

 

 

 

 

Step 1 : Make Involtini

Ingredients Makes 4 Involtini

4 Veal Schnitzel Steaks

8 Slices Prosciutto

1 tub Bocconcini (Aldi)

Small bunch Fresh Basil Leaves from vegepod

4tsp dried sage

1 tub deli Sundried tomatoes in flavoured olive oil (with garlic, oregano, pepper, salt)

To Make

Roll out 2 slices long cut prosciutto on chopping board and lay the veal on top.

Slice boccincinni into 3 pieces and layer down on top of the veal.

Top with slices of sundried tomato then basil leaves (see left picture top row)

Then roll up and secure with toothpicks (See bottom right row left photo)

Place in baking dish and cover will Clingfilm and set aside in fridge until ready to cook.

 

Step 2 Make Romesco Sauce

Ingredients: Makes 1 small mason Jar

1/2 tub sundried tomatoes with olive oil

1/2 red capsicum sliced or cubed

4 cherry tomatoes quartered

1 light pinch oregano

1 light tsp smoked paprika

1/4 tsp dried chili flakes

2Tb Olive Oil

3Tb Tomato Sauce (I ran out of tomatoes)

To Make:

To blender add ingredients and blitz well until smooth.

Reheat in saucepan when ready to serve.

Store in sealed jar in fridge

 

Step 3: Make Parmesan Polenta

Make and Follow the directions on packet.

I used 1/2 qty to their serving as there were just 2 of us.

*Reheat on plate when ready to serve see middle left photo

 

Step 4 Cook beans

Cook beans 1/2 cup per person for 4 minutes in microwave dish.

See bottom row middle photo.

 

Step 5 Cook Involtini

Cook the Involtini in 1tsp butter and 1tsp olive oil in frypan until golden brown on all sides.

Gently lift with tongs and then place in oven proof dish and cook for 20 minutes in 180*c Fan Forced Oven.

Remove from pan . * Reheat all other ingredients on serving plate 2 minutes in microwave .

Then slice into 3rds, and stand up on plate as shown.

Enjoy!

Making involtini and sides of Parmesan Polenta, steamed green beans and homemade romesco sauce

 

 

 

Family Favourites: Mum’s Shepherds Pie

We were on cooking together and I wanted hubby to choose some dishes to make. This was one his mum (and mine) used to make all the time growing up.  I have adapted it only slightly to fit with both versions from both mums and what I had at time of cooking eg lactose free milk which normally be full cream milk.

Mums Shepherd Pie

 

 

 

 

 

 

 

 

 

 

Ingredients serves 2

250g Mince Beef

1/2 Onion Diced

1 clove Garlic Crushed

1/2 Cup of Each : Corn, Peas, Carrot, Zucchini diced, celery, green beans

1 beef stock cube (*Use bone broth if you have it)

1 cup water

1Tb Worcestershire sauce

1Tb Tomato Paste (Salt Reduced)

1TB Plain Flour

1Tb Tomato Sauce (salt reduced)

Instant Mash potato for the top: 

1/2 Packet Edgells Instant Mash

3TB Water Boiling Hot

2Tb Milk Lactose free.

(*Alternatively can use sweet potato then mash it)

Mix together with a fork

Topping: 

1Tb Grated Cheese

 

Method: 

Place onion, garlic and mince in saucepan and cook for 2-3minutes to brown mince

then add remaining ingredients for the meat part. Cook until mince is cooked through

and vegetables are tender.

Evenly distribute mix between 2 ramekins

Make Instant mash by combining all the ingredients together for the mash

Divide in half and place half in dobs on top of the meat mixture

Sprinkle over the cheese

Grill for 5-6 minutes until cheese melts and browns top or place in

oven for 10minutes 180*c until it browns.

Enjoy on its own or with a green side salad