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

Marsala Cherry Sauce

This is a great grown-ups indulgent dessert treat.  Quick and easy to make and stores well in an airtight container in the fridge.  A great standby when guests drop in!

   

Marsala Cherry sauce by Feed Your Inner Cook

                                                                

Ingredients

500 gram frozen cherries

½ cup sugar

¼ cup Marsala  (a fortified wine)

Tiny drop pure Vanilla Extract

1/4 teaspoon ground cinnamon

Handful toasted almond flakes (optional)

Method

Gently heat the cherries, sugar, Vanilla, cinnamon and Marsala in saucepan, stirring gently until sugar dissolves.

Cook over a gentle simmer for approx. 15 minutes until sauce reduces and starts to thicken slightly. Break a few of the cherries with a fork.

Allow to cool slightly.

Serve warm or store in a lidded jar in fridge.  Will keep refrigerated for up to four weeks.

Delicious served on top of rice pudding or ice-cream or similar dessert

                                                        Enjoy!   Colleen