Leftover Turkey Pasta

Now that the Christmas feast is over, and you can't seem to face any more cold meats and salad try this simple dish of transforming any left over roast chicken or turkey into a tasty pasta dinner. This is a very easy dish, which is just what holiday dinners are all about.

Ingredients

Good quality dried fettuccine or spaghetti
1 Tablespoon Tomato Paste
Olive Oil
1 small onion finely sliced
2 cloves garlic, crushed
1 Tablespoon of bottle capsicum strips drained or sun dried tomato strips
Leftover chicken or turkey, shredded
1 Tablespoon cream
Dash of white wine
Grated Parmesan
Salt and Pepper'


Method

Cook pasta according to instructions on the packet, drain.

In a large frying pan, saute the sliced onions in some olive oil.  When softened add the crushed garlic.
Add tomato paste and stir to "cook off"
Add the capsicum or sun dried tomato strips, cream and wine, stirring to combine.
Add chicken or turkey and combine gently, heat through for 5 minutes.
Season to taste with salt and pepper.
Add required amount of cooked pasta to the pan.
Serve topped with grated Parmesan.

Mamma Marmalade

Christmas greetings for 2017

2017 has been a year full of very special family moments for the Feed Your Inner Cook team.  Family is always our focus and foundation so the happy family events this year have enriched our lives – of course the dinner table is cente stage for family gatherings and celebrations.  This year, between us, we celebrated travel adventures, engagements, weddings, University graduations, study accolades and business achievements and eagerly awaiting the birth of the first grandbaby. 

Meals shared, give us time to connect with each other – whether a feast or a sandwich – sharing and caring matter most.  We treasure these moments because things change so quickly – no one knows what tomorrow brings or where in this world family members might be in a year’s time.

Now, Santa is on his way .. even took time out to have a surf … 

We thank you for supporting our little blog and we wish you a Very Happy Christmas and New Year. 

Whether your family is close by or afar – we hope that you have Happiness and Peace during this Festive Season with serenity and good health in the Year Ahead.

A friend who is very unwell was so kind and surprised me with these towels she had crocheted – I am truly grateful for such generosity of time and spirit. 

Thank you D so so much - I wish I could wave a magic wand for you. 

So,

It has been a very intense year - take the opportunity to pause, reflect and then listen to David Cassidy "Cherish" album and hug those dear to you. 

 Happy Christmas

Almond custard pudding cake

Picnics such as the Diner en Blanc event, present challenges with dessert choice.  It needs to be delicious, portable, sturdy and not requiring cooking or being kept really cold. 

I used to make it yeeeeaaaaars ago ... and have tweaked it our way.  Very Retro !

The tea-cake/dessert with a soft cooked custard centre and crunchy almond topping is perfect for picnics/gatherings  – a great favourite especially when served with stewed apples and custard.    

Add a tiny splash of Brandy or Calvados apple liqueur if you want to …. Enjoy! Colleen

almond custard cake by Feed Your Inner Cook 

almond custard cake by Feed Your Inner Cook 

almond custard cake by Feed Your Inner Cook 

           

Preparation            20 minutes

Cooking                  10 minutes custard.  Then    30 – 35 minutes cake plus cooling time

Serves                     6 – 8

Ingredients

Cake

1/3 cup castor sugar

125 gram butter – softened

1 egg

¼ cup custard powder - sifted

¾ cup Self Raising Flour - sifted

Custard centre

1 ½ tablespoons custard powder

1 ½ tablespoons castor sugar

1 cup milk

2 teaspoons good quality vanilla extract

30 gram butter – softened

Optional – dash brandy or similar

Or optional – tiny pinch of ground cinnamon or nutmeg

Topping

Handful flaked almonds

Couple of pinches Castor sugar and ground cinnamon (optional) to sprinkle on top

Method

Line a  18-19 cm springform cake tin on base and sides with baking paper.

Preheat oven to 190 C or 180 Fan forced

Custard

Blend sugar, custard powder and milk in a saucepan.  Whisk/stir well to ensure no lumps and well combined. 

Carefully heat – stirring constantly until mixture boils and thickens.  Happens very quickly.

Remove from heat.  Stir through the softened butter and vanilla and ground spice.

Cover with lid and then pour into a clean bowl and cover with plastic wrap – prevents a ‘skin’ forming on custard.  Changing the container helps with heat loss faster.

Allow to cool to room temperature.  Whisk/stir to ensure no lumps.

Cake

Cream butter and sugar together until light and fluffy with electric mixer or by hand.

Add the egg and mix well.

By hand, stir in the custard powder and flour until just blended well.

Halve the mixture (roughly is ok) and using your fingers, dot small balls of cake batter onto lined base.  Gently push together so it forms a complete layer.

Spread the cooled custard mixture on top of cake layer – almost to the edges. 

With the remaining half of the cake batter – gently dot and spread balls of cake batter to cover the cake. 

Sprinkle flaked almonds over the top, then sprinkle lightly with castor sugar/cinnamon.

Bake approx. 30 -35 minutes.  Custard will still be slightly soft in centre and cake should be cooked, and almonds pale golden.

Cool in tin.

Refrigerate if required but allow to return to room temperature before serving.  

Or serve slightly warmed if desired. 

Delicious with side of stewed apples, custard or cream.

almond custard cake by Feed Your Inner Cook 

                                           

  Enjoy! Colleen 

Mango Coconut Puddings

Simple, summery, yummy.  Mangoes and coconuts are the flavours of Queensland summers. This recipe is easy to make the night before - pop in the fridge and your guests will love it - not too sweet and the fresh mango is the star. Enjoy ! Colleen

Mango Coconut Pudding by Feed Your Inner Cook

Preparation                 5 minutes
Cooking             15 - 20 minutes
Cooling                       6 hours or overnight 
Serves                        4 -6 depending on cup size.

Ingredients

500 ml water
100 gram castor sugar
15 gram powdered gelatine
1 1/2 tablespoons cool water
125 ml (1/2 cup)  Evaporated Milk
65 ml (1/4 cup)  Coconut Milk

250 gram fresh mango flesh - pureed (about 2 medium/large mangoes)
1 mango additional for cubes / garnish on top of dessert
handful raspberries or strawberries and mint leaves - optional for garnish

Method

Bring the water and sugar in a boil in a saucepan. Then simmer until sugar fully dissolved.
Remove from heat.
In a small cup, dissolve the gelatine in the cool water, whisking until fully dissolved.
Whisk the gelatine mixture into the sugar water and whisk well until completely dissolved.
Allow to cool for 5 - 10 minutes.

Combine the pureed mangoes and both the milks together in a deep bowl or large jug.
Stir in the gelatine mixture until combined and mix feels smooth.
Pour into small cups or jelly moulds.
Chill for 6 hours or overnight in refrigerator.
Serve with additional fruit, mint leaves to garnish.

Mango Coconut Pudding by Feed Your Inner Cook

                                                  Enjoy!  Colleen

Nearly Guilt Free Dessert

Here is a deliciously creamy Panna cotta without the fat and sugar of other desserts. Made with coconut flavoured yogurt as the base, you get full flavour without the calories of full cream.

Ingredients

1/3 cup (125ml) cream

2 tbs caster sugar

2 tsp gelatin powder

11/2 tbs boiling water

500g cocount flavoured yogurt

Topping

Diced Mango, Pineapple, Passionfruit and finely shredded mint leaves.

Method

Spray six 2/3 cup moulds with olive oil spray to grease. Place on a baking tray.

Combine the cream and sugar in a small saucepan and heat gradually and stir until the sugar dissolves.

Sprinkle gelatine over boiling water in a heatproof bowl. Stir until gelatine dissolves.

Then stir this into the cream mixture.

Set aside to cool for 5 minutes.

In a medium bowl, combine the yogurt and cream mixture, whisk to combine.

Simply pour into prepared moulds, cover entire tray with plastic wrap, ensuring it does not touch the surface.

Place in the fridge for at least 4 hours until set.

When ready to serve invert each mould onto a serving plate and spoon over tropical fruit salad.

Yum Yum

Mamma Marmalade

Tip

If Panna cottas are not coming out of the mould easily, try warming the bottom of the mould with your hand or popping the base into boiling water for 10 seconds and invert again.

Parmesan and Thyme Shortbreads

At this time of the year my freezer comes to my rescue again and again.  I save mini rolls of this parmesan dough ready for a quick defrost in the fridge then ready to pop in the oven. Ideal for the holidays and those unexpected guests.

The sharp saltiness of the cheese works so well either as part of an antipasto platter or just to serve with drinks.  A great do-ahead standby. They also make great homemade gifts.   Enjoy!   Colleen

Parmesan Thyme Shortbread by Feed Your Inner Cook

Parmesan Thyme Shortbread by Feed Your Inner Cook

Preparation          10 minutes  plus chill for 30-45 minutes
Cooking                10 - 20 mins depending on biscuit size
Makes                   between 40 - 60 depending on size.

Ingredients
100 gram butter - softened and cubed
75 gram Parmesan Cheese - finely grated
1 egg yolk
150 gram Plain Flour - sifted
Thyme leaves from 4 or so stalks 
1 crack of Fresh pepper (not too much)
Sea Salt Flakes for sprinkling on top (optional)

Method
Mix all the ingredients together except the salt flakes using a food processor or bowl until mixture just begins to clump together.
on a Lightly floured surface - lightly knead until smooth (less than a minute)
Divide mixture into 4 small balls
gently Roll each ball into a cylinder - mine are just a bit thicker than a $1 coin
Wrap each cylinder really tightly in clingwrap - like a Christmas cracker then pop in the fridge to chill.  The ones being cooked need 30 -45 mins chill.

Preheat oven to 180 ◦ C.
Prepare flat biscuit trays with a sheet of baking paper.
Remove the chilled dough and unwrap.
Cut the dough into circles resembling coins and place on tray.
You need a bit of thickness but not too much - the biscuits do not rise.
If desired - decorate the tops using fork tines
Optional - sprinkle with the tiniest amount of sea salt flakes

Bake -  for small biscuits 11 -12 minutes.     If slightly larger 15 -20 minutes.
Keep an eye on them - should be pale golden colour.
Leave to cool on the trays

IF Freezing some dough
Wrap the cylinders in clingwrap then alfoil tightly.  Store in freezer 1 month maximum.
Defrost in fridge and cook as above.

Flourless Peanut Butter - Chocolate Chip Cookies

Looking for a quick and easy biscuit recipe for all your Gluten Free friends and family?  Well here it is!!

Ingredients

1 cup smooth peanut butter
3/4 cup sugar
1 large free range/organic egg
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips (best quality you can get)

Method

Preheat the oven to 180 degrees Celsius.
Line baking sheets with baking paper.
Stir together the peanut butter and the next 4 ingredients in a medium bowl.
Stir in the chocolate chips.
Spoon the dough by rounded tablespoonfuls onto the prepared baking tray about 2 inches apart.
Bake for 12 to 14 minutes or until lightly browned.
Cool on baking sheet for 5 minutes then transfer to a wire rack and cool for a further 15 minutes.

Easy as
Mamma Marmalade

Lamb Kofta with a sea twist

I really enjoy reading Nigel Slater's recipe books - he writes in such a serene yet practical way that I slow down and enjoy watching the meal unfold. So much of his cooking is based on his fresh garden produce - and this recipe shows how achievable that can be even when all you grow is herbs - the fresh thyme, rosemary, parsley and mint bring freshness and flavour to this dish. His Lamb Kofta have an unexpected twist - anchovies - that gives an unusual but delicious taste to this recipe.  Serve it with lots of fresh vegetables (lots!).
I have made these the night before, refrigerated then cooked next day - easy!
Enjoy!   Colleen

Lamb Kofta by Feed Your Inner Cook

Lamb Kofta by Feed Your Inner Cook

PS the meat goes in the lettuce cup first - this was just for the photo detail

preparation    10 minutes  then rest meat for 20 minutes (time to make salads etc)    
cooking           7 - 10 minutes approx
Serves            4   (this recipe makes 12 portions)  
                       I think 2 -3 meat portions with lots of veggies is heaps (Wilbur thinks 3 -4 )

Ingredients

2 tablespoons sesame seeds - Toasted.    Toast these first in a dry pan.

500 gram lamb mince
2 teaspoons ground ginger
1 teaspoon ground coriander
2 teaspoons chopped thyme
2 teaspoons chopped rosemary leaves
1 tablespoon chopped parsley
6 anchovy fillets - roughly chopped (I used a 45 gram tin slightly drained - no need to use best quality)
tiny pinch celery seeds (optional)
Salt and Pepper -  NB the anchovies will be salty so not too much salt

Splash of Olive Oil

Method

Toast the sesame seeds and set aside.

In a large bowl - combine the lamb mince with all the remaining ingredients and mix well 
Add the sesame seeds as well and mix through until all ingredients combined.

Divide the mixture into 12 portions and roll /squish each one into a chunky sausage shape.
If you want - insert a wooden skewer into each kofta . I did not bother.

TIPS & HINTS  If you want to use the wooden skewers - soak the skewers in water for at least 30 min to 1 hour so they don't burn when cooking

Refrigerate the prepared raw koftas for 15 -20 minutes.

Heat a frypan or griddle pan.  Add a tiny splash of oil and cook the koftas until brown and cooked through, turning to cook all sides.  Approx 7 - 10 min total.

Serve options
Pita bread or lettuce cups filled with sliced ripe tomatoes, cucumber, shredded lettuce, mint leaves,  onion etc  and plate of other salads 
and
Dill or minted greek yoghurt 
                                                   Enjoy!    Colleen

Mexican Lasagne

Last Saturday we celebrated my second son's engagement party with a Mexican inspired food theme.  This Mexican lasagna made by my neice was extremely popular and a different take on traditional lasagna by including chorizo and mascapone.

Ingredients

Chorizo Ragout
2 Tbsp Olive Oil
250g fresh chorizo sausage, skins removed
1 sprig of rosemary, leaves removed and chopped
3 cloves of crushed garlic
1 carrot, 1 onion and 1 celery stalk, finely chopped
250g veal mince
250g pork mince
1/4 cup tomato paste
2/3 cup red wine
1 1/2 cups beef stock
400g can diced tomatoes

Lasagne
Chorizo Ragu above
200g dry lasagne sheets
250g mascarpone
2 buffalo mozzarella balls sliced
1/4 cup finely grated parmesan


Method

To make the ragout

Heat olive oil in a deep fry pan over a medium heat, add chorizo, rosemary, garlic, carrot, onion and celery.
Break up chorizo with a wooden spoon and stir occasionally for approximately 8 minutes until chorizo is browned and the vegetables soft.
Increase heat to high and add the pork and veal mince.
Cook breaking up with a wooden spoon for approx 10 minutes or until meat is browned.
Add tomato paste and cook, stirring for a further 5 minutes.
Add the wine and simmer for 2 minutes, add stock and tin tomatoes.
Bring to the boil, then reduce heat to low and simmer for about an hour or until sauce is thick and rich.

Cool and store in the fridge until ready to assemble lasagne.

To make Lasagne

Preheat oven to moderate.
Place a small amount of ragout in the base of a large oven proof dish.
Add 3 lasagne sheets, then pour over remaining ragout.
Stir through the mascarpone, break up some more lasagne sheets into slithers and push them under the sauce.
Top with mozzarella.
Cover pan and cook in a moderate oven for half an hour or until pasta is al dente.
Remove lid and scatter lasagne with parmeasan cook until golden.

Simply stunning
Mamma Marmalde

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Vegetable Massaman Curry - in a hurry

Some nights you just want dinner to be quick, tasty and nutritious.  A few tins of lentils, coconut milk and curry pastes make a great pantry standby.  My freezer always has a few small containers of pre-cooked rice that reheat in no time and perfect to mop up all the curry sauce flavours.
Wilbur likes a bit of meat in his curries, yet he really enjoyed this veggie version - and was pleased there were leftovers for the next day's work lunch as Favourite Son did not pop in to hoover them up ! 
The curry paste is store bought but all the veggies are fresh and it is a great way of using the odd left over zucchini or cauliflower floret.  Change the veggies to suit yourself - Super tasty!   Enjoy!   Colleen 

Massaman Veg Curry- Feed Your Inner Cook

Massaman Veg Curry- Feed Your Inner Cook

Preparation          5 minutes
Cooking        15- 20 minutes  (depends on veggies)

Ingredients 

this is just an idea - swap and use the veggies you like

Splash of Oil
2 onions - diced
2 cloves garlic - crushed
4 tablespoons Massaman Curry Paste - add more or less depending on taste
1 teaspoon Turmeric powder
1 teaspoon dried chilli flakes (optional)
1 eggplant - sliced and diced into bite size chunks
1 -2 zuchhini - sliced
1/2 cauliflower - cut into small florets
1 head brocolli - cut into small florets
maybe some left over roast pumpkin/sweet potato chunks (optional)
1 - 2 tablespoons Crunchy Peanut Paste (gives crunch/salty/sweet/meaty flavour)
1 x 400ml tin Coconut Milk plus a dash of water to squish the tin
1 tin Brown Lentils - rinsed and drained
1 or 2 shallots sliced finely
some fresh parsley - finely chopped
Salt and pepper to taste

Serve with Rice or Shredded Lettuce

Method

Heat the oil in a wide pan 
Add the onions and cook until begin to soften
Stir in the garlic, Curry Paste, Turmeric and chilli
Add the cut up vegetables - the ones that take longer to cook first and keep adding - stir now and then until veggies almost cooked
Pour in the Coconut Milk, water and Peanut Paste - stir well
Stir through the lentils, shallots and parsley
Have a taste and adjust /add seasonings to your preference
Serve with rice or shredded lettuce
                                     Enjoy!  Colleen

Spring greens with Hazlenuts and Orange

This is a great time of year to use spring crunchy greens in salads. This tasty version includes butter beans and snow peas but feel free to use any greens that look super fresh and crunchy.

Ingredients

400g French beans
400g Snow Peas
70g unskinned hazelnuts
1 orange
20g chives, roughly chopped
1 garlic clove, crushed
3 tbsp olive oil
2 tbsp hazelnut oil (or another nut oil, like macadamia oil, if unavailable)
coarse sea salt and black pepper


Method

Preheat oven to 180 degrees Celsius

Place hazelnuts in a single layer on a baking tray, toast in the oven for approx 10 minutes.
Keep an eye on them so they don't burn.
Remove and place on a clean tea towel,  fold over the tea towel and gently rub the skins from the Hazelnuts.  Chop the nuts, some can be left whole.

Top and tail the ends of the beans and peas you have chosen,

Bring a large pot of water to the boil and add 1/2 teaspoon of salt.
Once boiling add the beans and boil until just tender about 3 minutes and then add the snow peas for a further 1 minute. Drain into a colander and run them under tap water until cold. You may wish to rinse in cold water from the fridge. Leave to drain and dry.

Using a vegetable peeler remove the skin from the orange in strips trying to avoid the bitter white pith, Slice into fine slithers.

To assemble the dish, mix all the ingredients together in a bowl, toss gently, then taste and adjust the seasoning. Serve at room temperature.

Mamma Marmalade

Mushroom, Kale and Barley Risotto

Favourite Son requested a copy of this recipe after he popped in for dinner one night – so it must be good!  

A great way to use Pearl Barley in a healthy comfort food recipe.  

                                                                                                        Enjoy! Colleen

Mushroom&Barley Feed Your Inner Cook

Mushrooms for the Barley Risotto by Feed Your Inner Cook

Preparation            10 minutes

Cooking                  1 hour - 1 1/4 hours  (most of that is stirring a simmering pan)

Serves                     4 – 5 .  Great next day for leftovers

Ingredients

Handful Pine-Nuts  - dry toast in the pan beforehand.  Remove and reserve for garnish

Splash Australian Olive Oil

500 gram mushrooms halved – swiss browns if possible

2 onions finely sliced

2 cloves garlic – crushed

10 gram dried porcini mushrooms – soaked in warm water, removed and sliced. Save the soaking water but discard any grit in the bottom of bowl

Dash of dried Chilli flakes (to your taste)

2 teaspoons Dijon Mustard

1 ¼ cups Pearl Barley – rinse well and drain

Thyme leaves – approx. from 8 stalks   (or use 1 teaspoon dried)  OR rosemary leaves

1 cup white wine

1 cup hot water

1 litre Chicken Stock  OR if vegetarian use the Massel Brand “chicken Style” stock

150 gram Kale – leaves pulled off stalks then leaves finely chopped

½ - 1 cup freshly Grated Parmesan cheese (to your taste)

Small handful parsley – finely chopped

Splash of red wine vinegar  OR squeeze lemon juice just before serving

Salt and Pepper to taste

Method

Dry roast the pinenuts.  Reserve for garnish at end.

Heat a little olive oil in a pan and cook mushrooms, stirring, approx. 4 mins.  Remove and set aside.

Then add a splash more oil to the pan and soften the onions

Add the garlic, porcini, porcini water (without grit), the mustard, chilli, drained Barley and thyme.  Cook for a couple of minutes until combined.

Gently pour in the stock, water and wine.  Bring to a simmer. Reduce heat to medium low, just simmering, and cook approx. 35 – 50 minutes.  Liquid needs to be absorbed and the barley must be soft to eat.

You may need a add a little more stock or hot water if it is evaporating before being cooked or use a lid to cover for part of the cooking time.

Add the kale and cook approx. 5 mins until tender.

Return the pre-cooked mushrooms and mushroom juices and stir to warm through.

Stir through the grated parmesan.

Taste and add salt and pepper to your taste

Just before serving sprinkle over the chopped parsley

Squeeze a little lemon juice or a splash of the vinegar over.

Taste again and check the seasonings.

Finally, scatter over the pinenuts and serve.

                                                        Enjoy!  Colleen

French Onion Mac n Cheese

Look at me making my own "Fried Shallots".  This Mac n Cheese is elevated to classy restaurant standard by combining the start of French Onion Soup. Thank you "Not Quite Nigella"

For Topping

Fried shallots

peel and slice finely 3 banana or golden shallots deep fry in hot oil then strain onto paper towel.

Ingredients

2 cups uncooked Macaroni

100g butter cubed

3 large brown onions

2 sprigs of thyme

3 garlic cloves, thinly sliced

250g cream cheese

1 cup beef stock

1/4 cup brandy

2 1/2 cups grated cheese (Gruyere or good melting cheeses)

Salt & Pepper for seasoning 

1/3 cup Panko breadcrumbs

2 Tablespoons fried shallots

1/2 cup Parsley, chopped

Method

Preheat the oven to 200 degrees Celsius

Cook Macaroni as per instructions on packet. Drain and rinse.

Peel the onions and slice thinly.

Add a few cubes of butter into a large frypan, add the onions and thyme and saute until soft. Approximately 25-30 minutes. Stir every few minutes, add more butter if needed.

Reserve 30g butter to dot on the top of the dish.

Add garlic and fry until soft.

Add the cream cheese to the pan and cook until soft and liquid.

Add the beef stock and brandy, salt and pepper, cook on a medium heat.

Then mix through 2 cups of the grated cheese and macaroni.

Spoon the Mac n cheese into an oven proof dish, top with breadcrumbs, fried shallots and the remaining cheese and butter.

Bake for 15 minutes and then place under the grill for a few minutes.

Top with chopped parsley, which counteracts the richness.

Sublime !!!

Mamma Marmalade

Pork Pies

These Pork, Chicken & Tarragon Pies are delicious warm or cold. Great to do ahead and have ready for a party or a picnic. Plus the hot water pastry is easy peasy   I guarantee you! You will need at least 2 times the Hot Water pastry

Filled pies

Ready for the oven

Pork Pie by Feed Your Inner Cook

Hot Water Pastry

Ingredients    You will need at least 2 times the Hot Water pastry

150g butter chopped
2/3 cup (160ml water)
2 1/2 cups plain flour
1/2 teaspoon salt flakes

Method

Place butter and water in a saucepan over high heat and bring to the boil.
Remove from heat and add flour and salt, stir until a smooth dough forms.
Turn onto a lightly floured surface and knead until smooth and elastic.

Pork, Chicken & Tarragon Pies

Ingredients

20g Butter
Salt & Pepper
3 cloves garlic
500g Chicken mince
500g Pork mince
100g Ham, chopped
1 x 200g chicken breast fillet, chopped
1 leek trimmed and sliced
2 Tbsp Tarragon, chopped
2 x Qtys Hot Water Pastry (above)
Egg for egg wash

Method

Preheat oven to 160 degrees Celsius
Melt the butter in a frying pan over medium heat.
Add leek, garlic & tarragon, cook for 7-8 minutes or until leek has softenend.
Set aside to cool completely.
Place pork, chicken, ham, chicken mince and leek mixture into a bowl.
Mix well to combine.
Roll 1/2 the pastry out between 2 sheets of non stick baking paper, until 3mm thick.
Cut pastry to fit a Texan muffin tin.
Fill with the mixture.
Cut pastry to form a lid.
Cut small holes in the lid.
Brush with egg wash and bake for 45mins to 1 hour or until golden and juices run clear.

Delicious.

Mamma Marmalade

RichTomato Chicken and Capsicum Casserole

The inspiration for this (almost) one pot dinner came from a wonderful Belinda Jeffery recipe -  simple and so delicious. It is best to use chicken pieces on the bone for a rich full flavour - all that is required is an occasional stir whilst it gently simmers and you can get on with other things – easy!     Enjoy! Colleen

      

Preparation       5 minutes

Cooking            50 min – 1 hour

Serves               4- 6 people    allowing 1 chicken piece / 2 for big appetites

Ingredients

Splash olive oil

8 – 10 chicken pieces (on the bone)

3 onions – chopped

4 cloves garlic – chopped

1 red chilli chopped OR ½ -1 teaspoon dried chilli (to your taste)

6 bacon rashers – sliced  OR use pancetta

800 gram tin Crushed tomatoes plus ½ tin of water to swish out and use

Pinch of sugar

2 bay leaves (remember to remove before serving!)

Splash of Dry Sherry

Handful red lentils

Salt and Pepper to taste

2 tablespoons chopped thyme  OR sage

2 red capsicums and 2 yellow capsicums – roasted (if possible) and sliced (OR use jarred roasted)

If using jarred roasted capsicum – try to add at least ½ fresh red capsicum sliced as well

½ bunch kale. Spine removed and leaves well chopped

Tin Cannellini beans – rinsed and drained

Handful black olives – pitted

Squeeze of (1/2)  lemon just before serving

Some chopped parsley leaves to garnish

Method

Gently heat the oil in a large pan with a lid.  Brown the chicken until golden and remove.

Add and stir the onion, garlic, chilli, bacon and cook gently approx. 10 mins

Add tomatoes, water, sugar, splash of sherry and bay leaves and a handful of lentils

Return the chicken pieces and any juices to the pan. Stir through.

Cover with lid and simmer gently for 25 – 30 minutes.  Stir now and then and add a splash more water if needed.

Remove the bay leaves.

Add the herbs and capsicums.  Taste and add salt and pepper.  Remember olives will be salty later.

Stir through the chopped kale and wilt for 5 minutes or so.

Then stir in the cannellini beans and olives

Taste and add salt or pepper if needed.

Just before serving squeeze a little lemon juice over and garnish with parsley leaves.

Serve extra fresh green vegetables and with pasta (maybe Casarecce, Penne or Rigatoni) or mashed potato, mashed sweet potato or polenta – lots of options.  Leftover sauce is delicious spooned over toasted sourdough! 

Enjoy! Colleen