Got some left over roast chicken? Then here is a perfect recipe for making sure that roast is put to good use.
You can replace the cumin with your favourite curry paste.
1 kg (8 small) Chicken drumsticks or remainder of a roast chicken
1 tsp Ground Cumin
1 tbs Cooking oil
550 g (3 small) Unpeeled Desiree potatoes, quartered
400 g can Diced tomatoes
400 g Borlotti beans, rinsed
2 Cloves garlic, crushed
1 Chicken stock cube, crumbled
1/3 Cup chopped flat-leaf parsley
Preheat oven to 200 degrees Celsius or 180 Celsius fan forced. Place chicken in a large baking dish. Sprinkle with and pinch of salt. Drizzle with oil and turn pieces to coat. Roast for 25 mins.
Turn over chicken. Add potato to baking dish and turn to coat with juices. Continue to raost for 15 minutes or until barely tender. Combine tomato, beans, garlic, stock cube and 2 cups hot water in a large jug. Pour over chicken mixture.
Roast for 15-20 minutes more or until chicken and potato are tender. Stir in parsley, divide chicken among shallow serving bowl. Generously spoon over tomato sauce and beans and enjoy.
This is a hearty meal which is sure to be a favourite amongst the boys in the family.
You can prepare the rissoles a day ahead if you like, but keep refrigerated.
Season tomatoes with dried herbs before baking if you like.
Top leftover rissoles with cheese, heat and server in burger buns.
500 g Beef mince
4 Green onions
.25 cup Parsley, finely chopped
2 Garlic cloves
1 tsp Lemon zest, finely grated
2 tbsp Dried breadcrumbs
4 rashers Middle bacon, rind removed
4 Roma tomatoes, halved lengthwise
Place all the ingredients except the bacon and tomatoes in a bowl. Season to taste with salt and black pepper, mix well to combine. Shape into 4 thick rissoles. Wrap each with a strip of bacon, secure with toothpicks. Cover, then chill for 10 minutes. Meanwhile preheat oven to 170 degrees Celsius fan forced.
Heat a large non-stick frying pan over a moderate heat, Cook rissoles for 5 minutes, turning to brown both sides. Transfer to a baking dish, add tomato. Cover with lid or foil.
Bake for 15 to 20 minutes or until cooked as desired. Serve drizzled with baking juices and enjoy.
This is a simple rice dish that is quick to put together. Once prepped the dish cooks in 30 minutes give you time to enjoy a glass of wine or play with the kids.
2 cups medium grain white rice
2 tbs cooking oil
2 slices of middle rasher bacon, rind removed and finely sliced
1 brown onion, finely sliced
1 small green capsicum, finely diced
2 cloves of garlic, finely chopped or crush through a garlic crusher
400 g can diced tomato
.5 tsp dried thyme leaves
2 small chorizo sausages, diagonally sliced
.5 cup frozen sweet corn kernels
40 g baby spinach leaves
Rinse rice under cold water until water runs clear, drain. Heat oil in pan in a large non-stick frying pan over moderate heat. Add bacon, onion, capsicum, and garlic, cook and stir for 3 minutes or until onion is soft. Stir in rice until grains are coated.
Stir in tomato, thyme and 2 cups water, bring to the boil, cover and reduce heat. Simmer, stirring occasionally, for 15-20 minutes or until rice is tender.
While the rice is simmering, pan fry chorizo until browned. Stir into rice with corn and spinach, heat through and serve.
This is an easy tuna recipe, perfect for a summer afternoon.
150g (or 1 medium) brown onion
1/4 cup Plain flour
2 cups Milk (warmed)
150g Baby spinach leaves
425g Can of tuna in spring water
2tbsp Lemon juice
400g Potatoes (coarsely chopped)
300g Celeriac (coarsely chopped)
1/4 cup Grated parmesan cheese
Potato and Celeriac Mash: Boil, steam or microwave potato and celeriac separately until tender then drain. Combine the potato and celeriac in a large bowl, mash with milk and butter until smooth. Stin in cheese and cover to keep warm.
Melt butter into a medium size saucepan, cook the onion and stir for about five minutes or until softened. Add flour and stir the mixture until it thickens and bubbles. Gradually add the milk, stir until the mixture boils and thickens. Remove from heat and stir in the spinach, tuna and lemon juice.
Spoon the tuna mixture into a shallow heatproof dish (which can hold 1.5 litres). Top with potato and celeriac mash. Grill until lightly golden.