This is the second recipe in our family favourites series. Recipes that you make, time and time again and you are never quite sure - who in the family it was, that gave you the recipe. It's also very handy to whip this dish up, because the ingredients are mainly what you have in the pantry. With all our family favourites feel free to tweak to your family's taste, we like it hot so you may want to tone down the chilli and cayenne pepper.
Ingredients
1 Medium/large brown onion, diced
2 cloves of garlic, finely chopped
Oil
1 x 400g tin of red kidney beans, drained and rinsed
1 x 400g tin of chopped tomatoes or half a bottle of tomato sugo sauce
2 x long red chillies, finely diced (seeds in if you can take the heat)
1/2 teaspoon of cayenne pepper (reduce to what you like)
1/2 teaspoon chilli powder
1 teaspoon smoked paprika
Packet of corn chips
Cheddar cheese, grated, as much as you like (My son Andrew tells me "you can never have too much cheese"!)
Extra Ingredients (if you have them)
Roasted red peppers, chopped
Corn sliced off the cob
Method
Heat Oil in a deep sided, heavy based frypan.
Sauté chopped onions until softened, add garlic, fry for just a minute, burnt garlic is bitter.
Toss in kidney beans, and all of the spices, stir to combine and let toast for a 5 minutes or more.
Add chopped tomatoes and stir.
Using a potato masher, gently squash bean mixture till it resembles a bubbling mixture but not so smooth as not to have some lumps and bumps.
Add any extras you want at this stage.
Heat oven grill
Place half the packet of corn chips on an ovenproof dish.
Spoon out the bean mixture over the corn chips, ensuring some ends are left not covered.
Then sprinkle grated cheese over the top.
Grill for 5-10 minutes until golden and gooey.
Serve with remaining corn chips, sour cream, guacamole and coriander.
Delicious
Mamma Marmalade
Welcome
Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.
Both are resources too valuable to waste.
We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.
Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!
Wednesday 30 March 2016
Wednesday 23 March 2016
Rice Pudding Creamy and Delicious
Rice Pudding reminds me of English dinners, my Grandmothers and holiday comfort cooking.
Holidays often mean a fridge full of leftovers. Excess milk can be tricky to use up easily.
This recipe is excellent when the milk is still fine but nearing it's 'use-by' date.
I particularly like adding a touch of ground Cardamom when the rice is almost cooked instead of the traditional nutmeg or cinnamon. Cardamom is often called the Queen of Spices with a subtle camphor, bayleaf, minty peppery aroma. Deliciously different. A little pinch transforms this pudding from comfort food to exotic. Plus, it will keep for a few days once refrigerated.
Preparation 5 minutes
Cooking 20 - 30 minutes - needs regular stirring whilst on stovetop.
Ingredients I have included measures for small and large sizes.
Small Double
Rice 5 tablespoons (1/2 cup) 1 cup
Boiling water 1/2 cup 1 cup
Milk 3 cups 6 cups
Sugar 3 tablespoons 6 tablespoons
Vanilla extract 1/2 teaspoon 1 teaspoon
Cinnamon or nutmeg pinch 1/2 teaspoon
or
Cardamom ground pinch 1/4 teaspoon Increase to your taste
Method
Place rice in a large saucepan.
Cover with the boiling water and simmer rapidly until water almost evaporates.
Stir constantly and watch it carefully. Do not boil dry.
Slowly add the milk and stir well.
Bring to a slow boil. Stir constantly and keep an eye on it as likely to boil over.
Reduce to a simmer. Stir regularly. Remove any 'skin' that forms.
Add the sugar, vanilla and cinnamon or nutmeg OR cardamom
Stir and slowly simmer until thick and rice is cooked. Taste to check rice is soft.
simmer until desired consistency, spoonable, but not too runny.
Allow to cool slightly and serve.
OPTIONS
variations: lovely served with stewed apples or prunes
Plus: Check out our earlier post for golden crust baked rice pudding
http://feedyourinnercook.blogspot.com.au/2015/10/creamed-rice-with-golden-crust-simply.html
Enjoy! Colleen
Rice Pudding : recipe from Feed Your Inner Cook |
This recipe is excellent when the milk is still fine but nearing it's 'use-by' date.
I particularly like adding a touch of ground Cardamom when the rice is almost cooked instead of the traditional nutmeg or cinnamon. Cardamom is often called the Queen of Spices with a subtle camphor, bayleaf, minty peppery aroma. Deliciously different. A little pinch transforms this pudding from comfort food to exotic. Plus, it will keep for a few days once refrigerated.
Preparation 5 minutes
Cooking 20 - 30 minutes - needs regular stirring whilst on stovetop.
Ingredients I have included measures for small and large sizes.
Small Double
Rice 5 tablespoons (1/2 cup) 1 cup
Boiling water 1/2 cup 1 cup
Milk 3 cups 6 cups
Sugar 3 tablespoons 6 tablespoons
Vanilla extract 1/2 teaspoon 1 teaspoon
Cinnamon or nutmeg pinch 1/2 teaspoon
or
Cardamom ground pinch 1/4 teaspoon Increase to your taste
Method
Place rice in a large saucepan.
Cover with the boiling water and simmer rapidly until water almost evaporates.
Stir constantly and watch it carefully. Do not boil dry.
Slowly add the milk and stir well.
Bring to a slow boil. Stir constantly and keep an eye on it as likely to boil over.
Reduce to a simmer. Stir regularly. Remove any 'skin' that forms.
Add the sugar, vanilla and cinnamon or nutmeg OR cardamom
Stir and slowly simmer until thick and rice is cooked. Taste to check rice is soft.
simmer until desired consistency, spoonable, but not too runny.
Allow to cool slightly and serve.
OPTIONS
variations: lovely served with stewed apples or prunes
Rice Pudding: Recipe from Feed Your Inner Cook |
Plus: Check out our earlier post for golden crust baked rice pudding
http://feedyourinnercook.blogspot.com.au/2015/10/creamed-rice-with-golden-crust-simply.html
Enjoy! Colleen
Wednesday 16 March 2016
Chicken with Tarragon Salsa Verde
A dear friend bought me a copy of Nigella Lawson's "Instant Italian Inspiration" and I am very grateful, it's one of those "coffee table" recipe books with beautiful photography and Nigella's chatty description of the recipes. It never fails me, if I am seeking inspiration for something that appears simple but looks impressive and tastes sublime.
Ingredients
4 Chicken breast fillets, skin n
2 sprigs of fresh Tarragon
Pepper freshly ground
Olive oil
Small bunch of parsley, leaves only approx. 20g
Approx. 5g fresh tarragon leaves
1 spring onion in including green section, roughly chopped
Zest and juice 1 unwaxed lemon
1 teaspoon salt flakes
6 Tablespoons of Extra Virgin Olive Oil
Method
Preheat oven to 200 degrees Celsius
Place 1 tablespoon olive oil into a shallow ovenproof dish in which the breast fillets will set snuggly, place chicken in dish toss gently to coat in oil and have skin side up. Top with freshly ground pepper. Tuck sprigs of Tarragon between chicken.
Cook in oven for about 30-45 minutes depending how large the chicken breasts are, until skin is golden and chicken is cooked, but still moist.
Rest chicken whilst you make the salsa Verde
For the sauce:
Combine parley and tarragon leaves with the spring onion, lemon zest, salt flakes and 3 tablespoons of extra virgin olive oil in a container you can use a stick blender to whiz into a paste, adding the lemon juice and remaining 3 tablespoons of oil slowly as you blend. Add any juices that have come from the cooked chicken and whiz again.
Cut the chicken into slices/pieces and drizzle the tarragon salsa Verde over the top and arrange on a serving platter.
Serve with baked ratatouille or favourite salad.
Wonderful!
Mamma Marmalade
Chicken ready to enjoy, presented on a camphor laurel board from Esther & Cameron
|
4 Chicken breast fillets, skin n
2 sprigs of fresh Tarragon
Pepper freshly ground
Olive oil
Small bunch of parsley, leaves only approx. 20g
Approx. 5g fresh tarragon leaves
1 spring onion in including green section, roughly chopped
Zest and juice 1 unwaxed lemon
1 teaspoon salt flakes
6 Tablespoons of Extra Virgin Olive Oil
Method
Preheat oven to 200 degrees Celsius
Place 1 tablespoon olive oil into a shallow ovenproof dish in which the breast fillets will set snuggly, place chicken in dish toss gently to coat in oil and have skin side up. Top with freshly ground pepper. Tuck sprigs of Tarragon between chicken.
Cook in oven for about 30-45 minutes depending how large the chicken breasts are, until skin is golden and chicken is cooked, but still moist.
Rest chicken whilst you make the salsa Verde
For the sauce:
Combine parley and tarragon leaves with the spring onion, lemon zest, salt flakes and 3 tablespoons of extra virgin olive oil in a container you can use a stick blender to whiz into a paste, adding the lemon juice and remaining 3 tablespoons of oil slowly as you blend. Add any juices that have come from the cooked chicken and whiz again.
Cut the chicken into slices/pieces and drizzle the tarragon salsa Verde over the top and arrange on a serving platter.
Serve with baked ratatouille or favourite salad.
Wonderful!
Mamma Marmalade
Wednesday 9 March 2016
Pearl Barley with Mushrooms, Macadamias and Labna
Byron Bay is a sublime part of Australia and home of “The
Farm” restaurant by the Three Blue Ducks chefs who create delicious fresh food
sourced from their farm or local producers. Inspired by their cookbook, here is
my take on their Mushrooms and Pearl Barley recipe.
It is so satisfying and hearty – packed with flavour but not heavy. I swapped the bread sauce for Labna,
instructions in an earlier post. Hope you
enjoy!
Be sure to go to “The Farm” restaurant if you are visiting
Byron Bay and also enjoy a drive into the Mount Warning region and the
delightful town of Uki including a visit to
Esther and Cameron at the Buttery
for Handmade Uki treasures.
Check out information links at end of this post
Preparation 10 minutes
Cooking 30 - 45 minutes
Serves 4 - 5
Ingredients
Make the Labna the night before OR
use a 4- 5 tablespoons of thick Greek Yoghurt
plus
250 gram Pearl Barley
600 -750 gram Mushrooms sliced preferably mix Swiss
Brown or Portabello, Enoki and Oyster
Macadamia Oil – Australian 50-60
ml to stir through cooked barley ,plus splash for sauté
1 -2 shallots, finely sliced
1 lemon – zest and a splash of juice
Baby spinach leaves – a good handful
Some flat leaf parsley – finely chopped
Mixture of flat leaf parsley, mint, tarragon or lemon
thyme leaves for garnish - chopped
Salt and Pepper to taste
10 -12 Macadamia nuts – chopped and lightly toasted
Method
Add barley to large saucepan of boiling water. Reduce to a simmer, uncovered, 30 minutes
Drain. Return cooked
barley to the saucepan and stir through 50-60 ml Macadamia Oil, parsley and a
little salt and pepper to your taste.
While Barley is simmering:
heat a frypan and gently toast the chopped Macadamias til
just golden. Remove from pan.
Next: add a little Macadamia
Oil to the pan and sauté the mushrooms, the thick ones first.
Add the Shallots and baby spinach leaves and stir
through.
Finish with a very small splash of Lemon juice
Taste and add salt
and pepper if needed
Spoon the warm Barley into bowls. Top with the mushroom mixture.
Dollop with a little Labna or Greek Yoghurt.
Garnish with lemon zest and the chopped mixed herbs.
More information on
Happy cooking, Happy Travels and ... Happy Eating!
Enjoy! Colleen
Wednesday 2 March 2016
Lemon Freekah Chicken with Fetta and Kale
So good it deserves an encore!
Lemony freshness seems to pop out
of this photo. All the family loved my version of a delicious Donna Hay recipe.
Freekah is roasted green wheat grains which give a rich nutty flavour that
works so well with the chicken and kale. The plumped up lemony currants
give it zing whilst the nuts add crunch and the fetta rounds it out with creamy
saltiness.
Perfect served warm for a family
dinner but equally satisfying as leftovers the next day with a green salad.
Serves 5 -6
Preparation 10
minutes
Cook
50 minutes (of which 40 minutes is
simmering time)
Ingredients
2 tablespoons Australian olive oil
2 brown onions, finely chopped
2 garlic cloves, crushed
1 red chilli finely sliced
(optional – to your taste)
1 cup freekah – rinsed well then
drained
2 cups (500 ml) Chicken
Stock (Salt reduced)
2 chicken breast fillets –
skinless. (250 gm). Cut into bite size slices
¼ cup pistachios – roughly chopped
¼ cup dried currants – soaked in
a dash of lemon juice to plump up
½ bunch of kale. Removed from tough
stem and roughly chopped
1 tablespoon grated lemon zest
200 gram fetta – crumbled
Pepper and salt – if
needed. To your taste.
½ cup mint leaves
¼ cup dill sprigs
Method
Heat a dash of oil in a large
frypan. (use one that has a lid for later).
Add the sliced chicken and
quickly brown until almost cooked. Remove from pan and place in a bowl.
Cover with alfoil and keep warm. Chicken will be returned to pan towards
ending of cooking.
Add onion to the pan. Stir
until softened slightly then add the garlic.
Add freekah, stock and
chilli. Stir and bring to boil.
Cover pan with lid and reduce
heat and then simmer for 40 minutes. Check and stir if needed.
If it is drying out too quickly, reduce
heat slightly and add a little water.
Taste a little of the freekah to
check it is cooked and not hard. Adjust cooking time if needed.
Return the chicken to the pan and
then stir through the kale.
Continue simmering the covered
pan for another 5 minutes.
Stir through the nuts, currants,
zest and fetta.
Taste and add pepper and salt as
needed.
Top with mint and dill.
Serve.
Enjoy! Colleen
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