My aunty told me how to make this easy potato recipe, and it's great to have with pretty much anything. We had it the other night with chicken schnitzels and steamed greens.
Peel and dice your potatoes, then microwave or boil until soft.
In a saucepan, melt some butter (not margarine, the butter tastes better) and pour in the drained potatoes. Stir until the potatoes are covered then slosh in a little Worcestershire sauce and stir until a little crispy.
Yum! So easy, but real nice change from the norm.
Saturday, February 28, 2009
Saturday, February 21, 2009
Potato Salad
My dad started making this potato salad years ago, however I've put my own spin on it... and I'm yet to find a person who doesn't like it! Everyone raves over it, so I've decided to publish my recipe. :)
Potatoes
Sweet Potatoes
Bacon (short cut is best)
Onion
Garlic
Can of sweet corn
Sour cream
Whole egg mayo
Dice your potatoes (peeled if you wish) and put in the pot to boil. Add the diced and peeled sweet potatoes as the others start to boil (they take a bit less to cook).
While the potatoes are cooking, dice onion and bacon. Fry up with a gob of garlic. Fresh or minced, but if fresh, make sure it's crushed or diced well.
When potatoes are cooked, drain and allow to cool for a while. Add the onion and bacon mix, along with a tin of sweet corn. Mix well.
Then get equal parts of mayo and sour cream and mix, then stir through the potatoes.
This makes a deliciously creamy potato salad. The sweet potato really gives it something different, and the sour cream/mayo mix is just divine. I've made this with both regular mayo and the whole egg mayo - the egg one is MUCH better!
I also purposely didn't put quantities, it's up to you. I do it different every time. Probably about 5 potatoes, 1 sweet potato, 1 onion, 4 slices of bacon, 200ml sr cream, 200ml mayo and a tiny tin of sweet corn will make for a bowlful of potato salad. Doubleish of that will make enough for a big salad bowl.
For something different, try the flavoured sour cream - tonight I used garlic and parsley flavoured.
Yum yum, this is one of my absolute favourite recipes!
Potatoes
Sweet Potatoes
Bacon (short cut is best)
Onion
Garlic
Can of sweet corn
Sour cream
Whole egg mayo
Dice your potatoes (peeled if you wish) and put in the pot to boil. Add the diced and peeled sweet potatoes as the others start to boil (they take a bit less to cook).
While the potatoes are cooking, dice onion and bacon. Fry up with a gob of garlic. Fresh or minced, but if fresh, make sure it's crushed or diced well.
When potatoes are cooked, drain and allow to cool for a while. Add the onion and bacon mix, along with a tin of sweet corn. Mix well.
Then get equal parts of mayo and sour cream and mix, then stir through the potatoes.
This makes a deliciously creamy potato salad. The sweet potato really gives it something different, and the sour cream/mayo mix is just divine. I've made this with both regular mayo and the whole egg mayo - the egg one is MUCH better!
I also purposely didn't put quantities, it's up to you. I do it different every time. Probably about 5 potatoes, 1 sweet potato, 1 onion, 4 slices of bacon, 200ml sr cream, 200ml mayo and a tiny tin of sweet corn will make for a bowlful of potato salad. Doubleish of that will make enough for a big salad bowl.
For something different, try the flavoured sour cream - tonight I used garlic and parsley flavoured.
Yum yum, this is one of my absolute favourite recipes!
Wednesday, February 18, 2009
Spaghetti a la Chittara
Dad found this recipe once in some Italian pasta cookbook - it isn't really called Spaghetti a la Chittara, it has a much much longer name, but that's what we call it (because I think the chittara bit is really just... pasta).
Anyways, it's simple and delicious!
You need:
500g pork mince
1 or 2 tins diced tomatoes
1tsp minced chilli (or to taste)
1 large or 2 small onions
3tbsp tomato paste
spaghetti
Dice the onions and saute in a little olive oil. Add the mince and cook until browned and the lumps have come out. Then add the rest of the ingredients and simmer for 15-20 mins until it's well cooked.
Serve with regular spaghetti pasta and some fresh parmesan or romano cheese if you like it.
I think the more onion in it, the better, so experiment! I would normally use 2 largish onions, not just one, but it's up to you really. As for the tinned tomatoes, start with 1 tin, you may need a 2nd one if the mixture is too dry.
Oh! My idea of a tablespoon, for the tomato paste, well my tablespoons are rather... erm... large. 3 gobs of it will do fine. :p
So easy, but really delicious! It is one of our family favourites, although I haven't made it in a LONG time... I think it will be on the books this week or next. :)
Anyways, it's simple and delicious!
You need:
500g pork mince
1 or 2 tins diced tomatoes
1tsp minced chilli (or to taste)
1 large or 2 small onions
3tbsp tomato paste
spaghetti
Dice the onions and saute in a little olive oil. Add the mince and cook until browned and the lumps have come out. Then add the rest of the ingredients and simmer for 15-20 mins until it's well cooked.
Serve with regular spaghetti pasta and some fresh parmesan or romano cheese if you like it.
I think the more onion in it, the better, so experiment! I would normally use 2 largish onions, not just one, but it's up to you really. As for the tinned tomatoes, start with 1 tin, you may need a 2nd one if the mixture is too dry.
Oh! My idea of a tablespoon, for the tomato paste, well my tablespoons are rather... erm... large. 3 gobs of it will do fine. :p
So easy, but really delicious! It is one of our family favourites, although I haven't made it in a LONG time... I think it will be on the books this week or next. :)
Tuesday, February 17, 2009
Honey Soy Chicken Drumsticks
Well tonight I went to the shops to get ingredients for the Sang Choy Bow but they had no pork mince. So I decided to grab some chicken drumsticks out of the freezer instead.
A friend of mine told me how he likes to do honey soy marinade, and I really liked the way it turned out, so it's how I always do it now! I used to just use plain honey and soy sauce, but this makes it just that bit nicer.
You will need:
chicken drumsticks (2-3 per person depending on size)
honey
soy sauce
ginger
garlic
sweet chilli sauce
It really depends how much you want to make, for the 8 drumsticks tonight I used about 1/2cup honey, a big slosh of soy sauce, 1/2tsp of minced ginger, 1tsp minced garlic and a small squirt of sweet chilli sauce.
Mix together till all ingredients are combined.
Remove skin from drumsticks (unless you like the skin, but I find it's not that nice done this way) and place in casserole or lasagne dish or similar.
Pour honey soy mix over the drumsticks and place in oven on about 170C for 30 mins. Take out of oven and turn them over, coating them again in the sauce and return to oven for another 15-20 mins at 200C until they look nice and cooked and a bit crispy on the edges.
Alternatively you can let the drumsticks marinade in the sauce in the fridge for an hour up to a day, depending on how organised you are.
With the sauce at the bottom, a bit of this with some cornflour stirred in and heated through on the stove will make a lovely pouring sauce too.
We served this with a chicken flavoured rice mix and some frozen veg for a super easy dinner.
A friend of mine told me how he likes to do honey soy marinade, and I really liked the way it turned out, so it's how I always do it now! I used to just use plain honey and soy sauce, but this makes it just that bit nicer.
You will need:
chicken drumsticks (2-3 per person depending on size)
honey
soy sauce
ginger
garlic
sweet chilli sauce
It really depends how much you want to make, for the 8 drumsticks tonight I used about 1/2cup honey, a big slosh of soy sauce, 1/2tsp of minced ginger, 1tsp minced garlic and a small squirt of sweet chilli sauce.
Mix together till all ingredients are combined.
Remove skin from drumsticks (unless you like the skin, but I find it's not that nice done this way) and place in casserole or lasagne dish or similar.
Pour honey soy mix over the drumsticks and place in oven on about 170C for 30 mins. Take out of oven and turn them over, coating them again in the sauce and return to oven for another 15-20 mins at 200C until they look nice and cooked and a bit crispy on the edges.
Alternatively you can let the drumsticks marinade in the sauce in the fridge for an hour up to a day, depending on how organised you are.
With the sauce at the bottom, a bit of this with some cornflour stirred in and heated through on the stove will make a lovely pouring sauce too.
We served this with a chicken flavoured rice mix and some frozen veg for a super easy dinner.
Monday, February 16, 2009
Sang Choy Bow
My friend Mon asked me for recipe ideas tonight and this is what I came up with, and possibly will make it tomorrow. It is from the CSIRO cookbook however I will be changing a couple of things.
1 iceberg lettuce
2tbsp oyster sauce
1tbsp soy sauce
1tsp sesame oil
1tbsp cornflour
1/2 small red chilli or 1/2 tsp minced chilli (or not if you don't like chilli)
1 beaten egg
2tbsp olive oil
8 shiitake mushrooms (or regular button mushrooms as I will be using)
2 cloves garlic/2tsp minced garlic
2cm of ginger /2tsp minced ginger
400g minced/ground pork
6 water chestnuts finely chopped which I will not be putting in
50g dried rice noodles, soaked in water then chopped
2.5tbsp hoisin sauce
4 spring onions, finely diced.
Carefully cut whole leaves of the lettuce and rinse, trim them to be cup shaped.
Mix oyster sauce, soy sauce, sesame oil, cornflour, chilli and egg in a bowl.
Heat oil in frying pan, high heat, add mushrooms, garlic, ginger and cook for a minute, stirring. Add pork and cook, stir well to break up mince lumps. Cook 8-10 mins. Drain off excess liquid.
Return to heat then add chestnuts and noodles and cook 4 mins. Stir in the sauce mixture and cook another 10 mins until sauce thickens. Allow it to cool a little.
Place lettuce leaves on serving plates and divide meat between them. Drizzle hoisin sauce over the top and sprinkle with spring onions.
Serve with steamed greens.
I think I'll be putting the spring onions in the mixture when I'm cooking as I don't really like them raw.
Fortunately I won't have to do much shopping tomorrow, I'll just need to get lettuce, meat, mushrooms and spring onions.
1 iceberg lettuce
2tbsp oyster sauce
1tbsp soy sauce
1tsp sesame oil
1tbsp cornflour
1/2 small red chilli or 1/2 tsp minced chilli (or not if you don't like chilli)
1 beaten egg
2tbsp olive oil
8 shiitake mushrooms (or regular button mushrooms as I will be using)
2 cloves garlic/2tsp minced garlic
2cm of ginger /2tsp minced ginger
400g minced/ground pork
6 water chestnuts finely chopped which I will not be putting in
50g dried rice noodles, soaked in water then chopped
2.5tbsp hoisin sauce
4 spring onions, finely diced.
Carefully cut whole leaves of the lettuce and rinse, trim them to be cup shaped.
Mix oyster sauce, soy sauce, sesame oil, cornflour, chilli and egg in a bowl.
Heat oil in frying pan, high heat, add mushrooms, garlic, ginger and cook for a minute, stirring. Add pork and cook, stir well to break up mince lumps. Cook 8-10 mins. Drain off excess liquid.
Return to heat then add chestnuts and noodles and cook 4 mins. Stir in the sauce mixture and cook another 10 mins until sauce thickens. Allow it to cool a little.
Place lettuce leaves on serving plates and divide meat between them. Drizzle hoisin sauce over the top and sprinkle with spring onions.
Serve with steamed greens.
I think I'll be putting the spring onions in the mixture when I'm cooking as I don't really like them raw.
Fortunately I won't have to do much shopping tomorrow, I'll just need to get lettuce, meat, mushrooms and spring onions.
And it begins...
Well over the years I've had people asking for certain recipes of mine, or asking me to suggest meals for them, so I thought, well I'll just make a blog of my recipes! I will do my best to give credit where it's due and reference my recipes, as well as referencing original recipes while adding in my own changes.
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