Tuna and Cream Cheese Toast - it does work

 Perhaps not an obvious flavour combination but it is an easy way to add variety to the trusty tinned tuna lunch.  I had a bit of cream cheese left over from making a dessert and didn't want to waste it. Fresh herbs and a squeeze of lemon really brighten the flavours. Create your own  combo for a rainy day lunch.  Enjoy!  Colleen

Preparation     5 minutes

Cooking           5 minutes

Serves             2

Ingredients   - this is just a guide

2 slices of grainy bread - your choice

few tablespoons of cream cheese    - softened

small tin tuna approx 200 gram - drained

selection of

sliced shallot

baby spinach leaves - sliced

herbs - Dill or mint or parsley or basil etc chopped

Salt and pepper, chilli flakes to taste - optional

some lemon zest and a squeeze of lemon juice

grated cheese for topping

sliced tomatoes 

herbs for garnish

maybe some toasted flaked almonds or pine nuts

Method

Preheat grill 

Toast bread slices (I usually pop in toaster whilst I mix the topping)

In a bowl, add the softened cream cheese then gently fold through the veggies and herbs

then the tuna chunks - I like to keep it with a bit of texture.

Season with a little salt, pepper or chilli flakes and a squeeze of lemon juice

Loosely spread the tuna mix over the toast

Sprinkle with some grated cheddar cheese and pop under the grill under hot and golden.

Serve with optional nuts, herb garnish and some sliced tomato.

Enjoy!   Colleen

Pecan stuffed dates

 We recently celebrated Christmas in July and I was looking for a new starter/nibble.  I came across these stuffing dates and they worked a treat. Can be done ahead, something a little different and vegetarian.

Ingredients

2 Tablespoon olive oil

1 eschallot, finely chopped

1 garlic clove, crushed

50g fresh breadcrumbs

100g pecans, finely chopped

1 Tablespoon thyme leaves, chopped

50 ml vegetable stock or water

12 medjool dates, pitted

12 small sage leaves

Method

Heat the oil in a frying pan, add shalllot and pinch of salt, cook 2-3 minutes until softened, then add garlic, breadcrumbs, pecan and thyme. Cook for a further minute.  Add a splash of stock to bring the mixture together.

Preheat the oven to 180 degrees Celsius

Cut the dates in half lengthways (don't cut all the way through). Remove the seed.

Take small amounts of the stuffing and place inside the dates, push the sides of the dates back together.

Put a sage leaf on top of each date, then put the dates on an oven tray.

You can prep the dates to this point and place in the fridge overnight to do ahead.

Brush the outside of the dates with olive oil, hen bake for 15-20 minutes until the sage leaf is crisp.

Yum

Mamma Marmalade

Wilbur's Spiced Lamb Sausage Rolls

There is a traditional and passionate football contest in Australia between Queensland and New South Wales teams known as "State of Origin".   In our home it is known as the one time of the year that I cook Wilbur a 'footy feast' such as sausage rolls.  I have previously posted the Chicken and Fetta Sausage Rolls but I also do a spiced lamb version - of course it is filled with lots of veggies too! These freeze really well, unbaked, for later and I have included tips for freezing. If you don't want to use all the mixture for sausage rolls, it is equally delicious as a Savoury Mince on Toast retro brekkie or brunch served with fresh tomatoes and more greens.

So, turn on the telly, wear Maroon, eat some lamb sausage rolls and shout "Queenslander!"  Enjoy! Colleen (and Wilbur)

Spiced Lamb Sausages by Feed Your Inner Cook

Preparation

Cooking

Serves

Ingredients  (You can make the full amount and freeze excess for next time)

500 grams Lamb Mince

5 sheets frozen Butter Puff Pastry - defrosted. Leave pastry on the plastic paper.

splash of Olive Oil

1 onion - finely chopped

2 garlic cloves - crushed

1 carrot - peeled and very finely diced (or thick grated)

3 large celery sticks - finely diced

1 generous knob of ginger - peeled and finely grated

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon ground turmeric

1/2 teaspoon dried mint leaves

good pinch dried chilli flakes (optional)  and/or tablespoon Tomato Chilli Relish 

1/2 teaspoon Celery Salt (optional)

4 tablespoons bread crumbs

2 handfuls baby spinach - chopped

1 loose cup parsley (and mint) leaves - then finely chop

2 eggs - keep separate  and lightly beat one for mixture NB the other beaten egg for brushing pastry at end. You can thin the egg wash out with a little water to extend if needed

salt and pepper to your taste

Sesame seeds and/or poppy seeds for garnish

Method

Preheat oven to 200 ℃ and line 2 -  3 oven trays with baking paper.

Heat a small splash of olive oil in a large frypan (lamb will give off fat too) and gently fry the onions then add garlic, diced carrot and celery until they soften slightly.

Add the minced lamb and brown, stir, breaking up any lumps with a wooden spoon.

Add the spices and salt and pepper to your taste.

Stir a tablespoon of bread crumbs in at a time.  You might not need all - needs to be moist but not too dry.

Toss in and wilt the spinach then add the parsley/mint

Stir in one of the beaten eggs (2nd egg is for brushing the pastry later)

Mix well. Taste and season (add chilli or spices etc if more needed).  

Remove from heat and allow to cool slightly

Prepare pastry

cut pastry in half length ways to create 2 rectangles. Leave on the pastry plastic paper.

Place a small  roll of the filling mixture in the centre of each of the pastry rectangles length ways (ie long roll of mixture with an inch or so of pastry either side long length way.

Brush the exposed pastry lightly with a little of the beaten beaten egg You can thin the egg wash out with a little water to extend if needed

Fold one long side of pastry over the filling roll then fold the remaining pastry over that pastry to encase the filling in a sausage roll shape. Check the pastry is enclosing the filling and pastry is connected together.

Gently roll the pastry roll over so the seam is at the bottom of the roll.

Using a sharp serrated knife cut the rolls into portions - I usually make mine about 1 1/2 inches to 2 inches long

Remove from the plastic pastry paper and place onto the prepared oven trays.

Lightly brush pastry tops with a little beaten egg and sprinkle with seeds if desired.

Bake for approx 20 minutes until cooked and golden.

Serve with variety of dipping sauces - Tomato, chilli, bbq etc etc

To Freeze - filled and rolled  but   unbaked

Prepare as above and place either back onto the pastry plastic paper or baking paper.

Keep a little space between each mini roll then place flat into either a freezer safe container or bag.  Freeze keeping flat.

When ready to use

Remove from freezer and allow to defrost (a few hours preferably) in the fridge.

Bake as per above but increase time if needed by 5 minutes or so.

Option

Keep any left over filling mixture and reheat for a very Retro Brekkie or Brunch of Savoury Mince on Toast with fresh sliced tomatoes and extra greens.

Enjoy!  Colleen

Meatballs and french onion gravy

Winter and Covid 19 lockdown combined, make it the perfect time to prepare and enjoy some comfort food.  In addition to being delicious, these light and tasty meatballs are Keto friendly. The original recipe called for chicken mince but I have substituted with beef mince, which works perfectly. They are easy to make because you bake the meatballs.  If you could stop eating them in one sitting, they would be a wonderful stash to have in the freezer.

Great for school lunches (when school returns) or make them smaller and enjoy as a party snack (when we are allowed to party again).

Ingredients

Meatballs

500 g beef or chicken mince
1 egg (organic or free range)
3 cloves garlic, crushed
1 teaspoon salt
1 teaspoon pepper
1/3 cup almond meal or bread crumbs
1/3 cup parmesan cheese, grated
1 medium onion, diced
1/3 cup parsley, chopped

Gravy

2 tablespoons butter
2 tablespoons olive oil
2 large onions, thinly sliced
4 garlic cloves, crushed
1 1/2 cups beef stock
1 tablespoon fresh thyme
1 teaspoon onion powder (if you have)
1 teaspoon salt
1 teaspoon pepper
1/2 cup grated cheddar cheese
1/2 cup grated Mozzarella or Gruyere cheese

Method

Preheat oven to 180 degrees Celsius

Either grease an oven tray or line with baking paper
Combine all the meatball ingredients in a large mixing bowl.
Stir to combine.
With wet hands take a dessertspoon of mixture and roll into a ball and place on oven tray.

Bake in the oven for approx. 20 minutes.

Whilst the meatballs are cooking, heat a frypan on the stovetop.
Add butter, olive oil and sliced onions to the pan.
Cook on medium to low heat for 25 minutes until the onions are soft and slightly brown, Stirring intermittently.

Add beef broth, fresh thyme, salt, pepper and onion powder. Stir to combine, bring to the boil, then lower to a simmer for 10 minutes, until it thickens.

Add the cooked meatballs to the sauce, cook for a few minutes and then top with the cheese. Cover for 3 minutes until cheese is melted.

Serve, garnished with chopped parsley or thyme.

A new family favourite.

Mamma Marmalade

Macadamia spiced nuts

Australian Macadamia's are at their best right now.  I am fortunate that I live in Northern New South Wales where they grow in abundance, so I stock up in bulk.  The fresh nuts freeze well which keeps them nice and fresh.  Have you ever tried to remove a macadamia nut from it's shell? Super difficult as they are hard and also round so very slippery and tricky.

Give this spice mix a try if you are entertaining, or makes a perfect home made gift for a friend.

Ingredients

1 Tablespoon Olive Oil
2 cups macadamia nuts
1 Tablespoon sugar (omit for Keto and low carb)
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon cayenne pepper

Method

Preheat oven to 180 degrees Celsius

Place the oil and nuts in a medium sized bowl and toss until well coated.
Add the remaining ingredients and mix well to evenly coat.
Tip nuts onto baking sheet and arrange in a single layer.
Bake until lightly browned, stirring occasionally.
Approx 25 - 30 minutes
Remove from oven and cool before storing in air tight container.

Yum

Mamma Marmalade

Terrine with Pistachio

This recipe from the '80s was a real hit, so when searching for something to take to a friends house I remembered this easy but delicious Terrine recipe.  Great to have on hand in the fridge for lunches and even after school snack, but equally impressive for a dinner party starter.

Ingredients

400g Pork Mince
400g Chicken Mince
1 small to medium pork fillet cut into medium dice
400g - 500g streaky bacon or prosciutto
100ml white wine or Port
1 small onion diced
2 cloves of crushed garlic
1/2 cup shelled pistachios
Salt & Pepper

Method

Preheat the oven to 170 degrees Celsius
Grease a terrine tin or simply a loaf tin, lay overlapping slices of bacon in the tin, with excess to be folded on top once filled.
In a large bowl combine the remaining ingredients, mix well with clean hands.
Press into prepared tin, fold overhanging bacon on top.
Either pop lid on or cover with baking paper and tightly wrap foil.
Place in a roasting dish and pour in sufficient boiling water to come half way up the side of the loaf tin.
Cook for 2 hours.
Remove and cool

Weight the terrine with foil wrapped tin tomatoes or the like overnight so achieves a firm texture (as pictured I could have done this with a heavier weight).

Serve with crusty bread, cornichons and pickle/mustard.

Mamma Marmalade

Jalapeno Cheese Ball

This cheese ball is all you need to have on hand in the fridge for unexpected guests or "bring a plate" requests over the festive season.  Nice flavour with hint of chilli but not too spicy for the more sensitive pallets.

Ingredients

1 box of Cream Cheese (250g) softened
2 Tablespoons sour cream
3/4 Teaspoon garlic powder
1/2 Teaspoon onion powder
1/4 Teaspoon black pepper
2 cups grated matured cheese (reserve 1/2 cup)
6 slices of bacon, cooked in the oven till crisp, chopped (reserve half)
2 fresh Jalapenos finely diced (reserve half)
1/2 cup chopped green onions (reserve half)

Method

In a medium bowl, combine cream cheese, sour cream and garlic and onion powder.
Beat on a low speed until smooth and creamy.
Add 11/2 cups of grated cheese, half the chopped bacon, half the diced jalapeno and half the green onion.
Combine your reserved cheese, bacon, jalapenos and green onions in a small snap lock bag and store in the fridge.

Lay out a large piece of plastic wrap on the bench, then lay a second on top.
Spoon the cheese onto this in a ball shape, bring the sides up to cover and form into a ball.
Refrigerate overnight.

20 minutes before serving, remove from the fridge.
Spread reserved cheese, bacon, jalapenos and green onions on a large plate.
Unwrap the ball from the plastic wrap and roll around in the reserved toppings.

Serve with favourite crackers or fresh bread,

Mamma Marmalade

Avocado, Cannellini and Basil Dip

The addition of cannellini beans and fresh Basil leaves makes a great alternative to regular avocado dip with the added bonus of being dairy free and gluten free (be sure to check beans are not tinned with any wheat etc) easy to take to picnics or gatherings and a delicious base for sandwiches. Combine it how you like!  Serve it with your favourite veggies - radishes, celery, carrots, tiny tomatoes or your favourite crackers.  Inspired by Giada De Laurentiis Italian dip recipe - a fresh, simple, summery spread.  Enjoy! Colleen

Avocado Cannellini dip by Feed Your Inner Cook

Preparation      10 minutes
No Cooking
Makes a very generous serve - plus keeps well in airtight container in fridge (4-5 days)

Ingredients
400 gram tin Cannellini beans. Rinsed well, Drained.  NB if gluten free check label
2 avocados - peeled, deseeded and flesh roughly diced
2 tablespoons fresh lemon juice (approx 1 lemon)  plus the zest of 1 lemon
1 teaspoon sea salt  
tiny pinch ground white pepper (adjust to your preference)
1/3 cup fresh basil - roughly chopped.  You might need more depending on basil "oomph"

Your choice of sliced vegetables, chips, breads to serve

Method
Using a food processor - pulse the ingredients together in short bursts until smooth. 
Taste and adjust to your taste - maybe a dash more lemon, basil or salt?
I find flavours improve if refrigerated for 20 minutes or so in an airtight container then serve cool but not fridge-cold.  
                                                Enjoy!     Colleen

Grilled Peach and Prosciutto starters

Ho Ho Ho it's that time of year where you need a few good platter crowd pleasers up your sleeve and this one is fresh and light as well as looking sophisticated.  I went to a little more trouble by creating a wreath look with fresh olive tree foliage and raspberries.

Ingredients

2 large peaches, destoned and quartered
8 slices of prosciutto
1/2 French stick, sliced on an angle 1 cm thick
Olive oil
120g goats cheese
1 1/2 tablespoons lemon thyme

Method

Heat a gridle pan.
Wrap each peach slice in prosciutto.
Drizzle a little olive oil on each bread slice and cook on gridle until toasted and brown.
Add a little more oil to the pan and cook peach wedges.
When toast has cooled spread a thick layer of goats cheese, sprinkle on lemon thyme.
Top with a peach wedge wrapped in prosciutto.
Season with salt and pepper.


Merry Christmas
Mamma Marmalade

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.

Spice and Rosemary Roasted Nuts

When friends drop in for a visit it's great to serve an alternative to the ubiquitous dips and crackers. The flavour is not overpowering - and you can vary the mix to your preference.

I adapted Nigella's recipe with a few added spices and replaced butter with Macadamia Oil to make it dairy free. These nuts transport easily if you want to take something to share at a gathering and really hit the spot during our grape-picking weekend at Pyramids Road Winery.   Hope you enjoy making and sharing these delicious nuts at your next event!

Spice and Rosemary Roasted Nuts by Feed your Inner Cook

Preparation  15 - 20 minutes

Cooking        7 - 15 minutes

Combining    5 minutes

Ingredients

600 gram total of  assorted unsalted nuts - Brazil nuts, Walnuts, Pecans, Almonds, Macadamias, Cashews    -  a mixture of whatever varieties you prefer

Spice and Oil Mixture

2 - 3 Tablespoons finely chopped fresh rosemary

1/2  teaspoon Cayenne Pepper

1/2  teaspoon dried Chilli Flakes (optional)

1/2  teaspoon Garlic Powder  

shake of dried Rosemary leaves

2  teaspoons Maldon Sea Salt - crushed  PLUS   extra for sprinkling later

2    teaspoons Dark Muscovado Sugar   OR Dark Brown Sugar

2    teaspoons OverProof Bundaberg Rum  OR regular Bundaberg Rum (optional)

1 - 1 1/4 Tablespoons Macadamia Oil  (a little goes a long way!)

Method

Mix the spice and oil mix (without nuts) in a large bowl, ready for AFTER nuts baked

Preheat oven to 180° C  (oven must be at temperature before adding the nuts)

Prepare 2 oven trays with alfoil and baking paper and spread the nuts over the trays without crowding the nuts too tightly    NB nuts only

Toast the nuts in the oven approx 10 minutes (watch so they don't burn!) til lightly golden.

Remove from oven. Turn oven off and leave oven door closed.

Pour hot nuts into the prepared spice mix and mix through.

Spread the spiced nuts over the oven trays again and return to the OFF oven for 5 minutes or so to intensify the spiced mix.  Check they are not burning.

Remove from oven.

Allow to cool slightly and check for flavour  - add a little extra salt or chilli etc to your taste preference.

Serve warm   OR   at room temperature.

If storing in airtight glass containers - allow to cool completely beforehand.

Delicious!

for more information about handcrafted wines see  Pyramids Road Winery
on the Granite Belt near Stanthorpe Queensland.  Hand made and wonderful!

Spice and Rosemary Roasted Nuts by Feed your Inner Cook

                                           Enjoy!   Colleen

Smoky Barbeque Sticky Chicken Wingettes

It is always handy to have a recipe for nibbles to share - satisfying flavours, crowd pleaser and travels well to the venue.  I made these very moreish Sticky smoky chicken wingettes as nibbles to share on a recent grape picking weekend at the superb Pyramids Road Winery near Stanthorpe in Queensland.  Warren and Sue Smith make stunning hand-crafted award winning wines - be sure to drop in whilst visiting the Granite Belt or check out their boutique wines at Pyramids Road Winery.  

Smoky Barbeque Sticky Chicken Wingettes by Feed Your Inner Cook

Preparation  10 minutes and overnight marinating (4 hours minimum)

Cooking        25 - 30 minutes     

 Ingredients

1 – 1 ¼ kg Chicken wingettes – found at most butchers or supermarkets – chopped in half, wing tip removed -  for ‘chew off the bone’ ‘eat with your fingers’ nibbles

Sticky sauce Ingredients

½ cup Barbeque sauce 

2 tablespoons Caramelised Onion Jam  (store bought is fine – Beerenberg South Australia make a nice one available in many shops   http://www.beerenberg.com.au/

3 garlic cloves crushed

2 teaspoons Smoked Paprika

1 teaspoon dried Chilli flakes   (optional)

½ teaspoon  ground White Pepper

1 tablespoon Soy Sauce

10 – 12 stems of fresh chives – very finely sliced  PLUS extra for garnish at end

Splash of sesame Oil (optional)

Salt and Pepper to taste (optional)

Cooking oil spray for during baking

Serving Options

Sweet Chilli sauce

Greek yoghurt

Lemon wedges

Method

Place a large plastic freezer bag in a bowl.

Using a measuring Jug – combine the sauce ingredients – Taste and adjust/add  extra chilli etc to your preference.  Pour into the plastic bag.

Add the chicken pieces and gently massage well to coat with marinade.

Store in fridge and turn the plastic bag regularly to toss with marinade. 

Leave overnight or 4 hrs minimum.

Cooking

Preheat oven 220° C.   Don’t put chicken in until oven is ready and hot.

Prepare 2 oven trays – cover with alfoil and baking paper.

Remove chicken pieces from plastic bag, shaking off excess sauce. Place on tray without crowding pieces.

Pour the extra marinade into a very small saucepan and if needed brush a little onto any pieces that might have missed a marinade coating.   Too much sloppy sauce will just steam instead of caramelising.

Cook for 10 minutes.  Turn the pieces, brush with tray juices.  Then very quickly lightly spray with oil  (this helps render the fat)

Cook for 10 minutes and repeat above process.

Cook for further 5 -10 minutes repeating above process  ie Chicken cooks 25–30 min total.

Whilst chicken is cooking – boil the remaining marinade for 10 minutes in very small saucepan until thick and sticky.  Important to boil well as sauce has been in contact with raw chicken.  May need to add a splash of water if starts to dry out too quickly

Remove cooked chicken from oven.  Drizzle with the sticky boiled marinade sauce.

Serve warm with the suggested sides.

PS  I precooked these chicken pieces and the sauce, took them to our grapepicking weekend at the beautiful Pyramids Road Winery http://www.pyramidsroad.com.au/ where I reheated them for 10 mins and then drizzled with warmed sauce – still delish and were great to share!

               

 

                Enjoy!  Colleen

Corn and Feta Pikelets



Looking for that classy starter for a picnic, dinner party or even something nutritious for kindy or school lunches?  This versatile base can be topped with all manner of deliciousness.
This recently made it into our picnic basket for an evening at the "Simply Red" concert, it sure did impress fellow attendees.

Great to make ahead and freeze also.

Ingredients

Half a tin of creamed corn (220gm)
1/4 cup of milk
150gms feta
1 egg
2 green spring onions
1 teaspoon baking powder
2 teaspoon dried mint
1 cup Self Raising flour
Black pepper


Method

Combine all ingredients in a bowl and stir until combined.

Heat a small amount of oil in a frypan and spoon in a large teaspoon of batter. Turn once browned on one side and cook till pikelets are still moist but cooked through so there is no raw mixture.

Cool then top with favourite topping.

Topping ideas

Smoked Salmon and sour cream
Guacamole
Caramelised onion
Prawn & Dill
Salsa of fried chorizo, herbs, tomato and chilli (pictured recipe)

Mamma Marmalade

Chicken Bacon and Almond filled Croissants

Sometimes I wonder where the years go.  I can remember making this recipe in the 1980's!! Eeeeck! So, it is very retro - and still tastes great!  A classic and a family favourite.

During the weekend, family members were popping in and out.  I needed an easy, pre-prepared, simple to serve one plate nibble / quick bite option ready to serve with the minimum of fuss. I used some purchased roast chicken - the takeaway chook - but if you have some leftovers of your own cooked chook this is a great way to revive leftovers.

My Chicken, Bacon and Almond filling is so versatile - an easy sandwich filling, a dip or spread with crackers and celery, or, like I did here, slice open some croissants - regular or mini size, stuff with the filling and pop in the oven for a few minutes. Delish served like an open grill too - is that retro enough for you?  So good whichever way you choose to serve them.

Chicken Bacon and Almond Filled Croissants by Feed your Inner Cook

Preparation  10 - 15 minutes.  This is mainly chopping and assembly
Cooking       Chicken is already cooked so allow 5 minutes to cook almonds and bacon.

Measurements are very flexible - if you want a looser consistency for a cracker dip spread - add a bit more sour cream or mayo.  It is up to you - and adjust the ingredients to your preference.
  
Double this if you want - will keep refrigerated for a couple of days

Ingredients

¼  large  OR  ½ small cooked chook depending on size ( or grilled chicken fillets) cooled

4 rashers bacon. Fat and rind removed. Cooked, cooled and chopped

4 tablespoons slivered almonds (lightly toasted)

1 tablespoon chopped chives

1 tablespoon finely chopped parsley

1 tub (250 - 300ml approx) thickened Light Sour Cream

dash of mayo   (a tablespoon more/less)    - to your taste

ground cracked black pepper.    (Extra salt if you prefer - bacon is salty)

options: few mushrooms, chopped shallots, etc

Method 

Mix together in a large mixing bowl until the desired consistency.  

or

In food processor   ( Hint - do not overprocess)     

zap chook, bacon, herbs as thickly/finely as desired

Then add cream, mayo.  Zap till just mixed through.

 Add the almonds and do a very light zap to just mix in.

Serving options:

Filled croissants – baked preheated moderate oven 5-10 mins  (best if using a chunky consistency)

Sandwich fillings (better finely processed – your preference)

Grilled open sandwich  - spread on toast and lightly grill

           

Spread for crackers, mini toasts, bagel crisps, or serve with celery sticks etc etc.  Best if finer and looser consistency.

                           Enjoy!  Colleen.   PS some great stuff was made in the eighty's 

Beef Empanadas

 
 
 

Great tasting snacks that are portable to take to parties and on picnics are always a winner.  This empanada filling from Donna Hay is encased in a buttery pastry.  Showcasing my family heirloom - a surviving plate from Watson's café Home Hill, Far North Queensland circa 1930's. 

Ingredients

2 tablespoons olive oil
1 chopped small brown onion
3 cloves garlic, crushed
400g beef mince premium
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon smoked paprika
2 teaspoons dried oregano
1/2 cup beef stock
Salt and pepper
25g unsalted butter
1/4 cup currants
1/2 cup parsley chopped
1 green onion thinly sliced
4 sheets store-bought shortcuts pastry
1 egg, lightly beaten
1 tablespoon milk
Store bought tomato relish or chutney to serve

Method

Fry onion and garlic on a medium heat, stirring frequently for 2-3 minutes.
Add the beef mince, cumin, sweet and smoked paprika and oregano.
Cook breaking up any lumps with a wooden spoon, for 6-8 minutes until golden.
Add the stock, salt and pepper and cook for a further 2-3 minutes until the liquid is reduced.
Remove from the heat and stir through the butter, currants, parsley and green onion.
Allow to completely cool.

Preheat oven to 200 degrees Celsius.
Using an 11cm cookie cutter, cut 4 rounds from each shortcrust pastry sheet.
Whisk egg and milk together in a small bowl.
Place 2 tablespoons of the beef mixture in the centre of each pastry circle, brush the edges with egg wash, fold over to enclose and press edge to seal. 
Fold and pinch the edge to create a ruffled edge. 
Repeat with remaining ingredients.

Line a backing tray with non-stick baking paper, place empanadas on tray and brush with remaining egg wash.

Bake for 15-20 minutes or until golden.

Tasty
Mamma Marmalade

White Bean (Cannellini) Spread with Rosemary Garlic Oil

Diner en Blanc is in almost here!!!!  Our preparations are almost complete - and here is a sneak peek at the dip we will be serving for our 'nibbles' whilst we set up our magical white picnic! The magic of this dip/spread is the mild but satisfying flavours that don’t compete with whatever cuisine you might eat later on and it does not ‘overload’ the tastebuds with overpowering flavours. 

I almost insist on serving this dip with celery.  In fact, Wilbur enjoyed it so much he forgot he was even eating celery – never his first choice of green vegetables – and he agreed that the celery was the magic accompaniment – high praise indeed. The fresh, crunchy but subtly juicy bite lifts the white beans and … it’s just perfect together! (ok ... I love celery … is it obvious?).  This is my take on Heidi Swanson’s from “Super Natural Everyday”. 

Enjoy!    and ... "Happy Diner en Blanc" 

Makes approx. 400 -500 gram

Serve with celery – washed, dried, de-stringed and cut into approx. 2 inch narrow batons.

Cover and store in fridge.  I really like the dip to be almost room-temperature and the celery to be cold and crisp to get that crunchy contrast.

Preparation                  10 minutes

Cooking /assembly      20 minutes, including toasting almonds and infusing the Olive Oil

Ingredients

80 ml Australian Extra Virgin Olive Oil

1 small garlic clove – sliced

1 teaspoon finely chopped fresh rosemary leaves –  the leaves from an approx. 12cm stalk

100 gram flaked almonds – lightly toasted.  Allow to cool.  NB  Retain 1/3^rd for garnish

1 x 425 gram (approx.) tin White Beans  (Cannellini) – rinsed and well drained

Sea Salt – ground

1 – 4 tablespoons Lemon Juice  (need to add a little at a time – depends on ‘lemony-ness’)

1 Stalk of Italian Parsley – leaves only – finely chopped – reserve a few specks for garnish

60 – 125 ml HOT water  (usually approx 60 ml but sometimes a dash more – rarely 125ml)

White pepper – to taste

Zest of ½ lemon – NB a little for the dip and a little for garnish

Method

In a small pan warm the Olive Oil with the garlic and rosemary until it just starts to barely sizzle. Remove from heat and allow to infuse for 10 minutes or so.

Strain the oil through a sieve into a jug and discard the used garlic and rosemary.

In a food processor – Pulse  2/3rds  of almonds so they are just starting to look crushed.

Then Pulse again to just combine the added white beans, ½ teaspoon Salt, a little white pepper, parsley, with 1 tablespoon  lemon juice and  2/3rds  of the rosemary Oil.

Add 60ml of the Hot Water and Pulse again – you want a thick, ‘dip’ consistency.

Stir in a teaspoon of the lemon zest.

Taste.  You will probably need to add more pepper, lemon juice and maybe a little more salt.  Taste again until you are happy with the flavour – (seasonal lemons vary in intensity).

If necessary, add a little more water – a tablespoon at a time – to get the desired consistency.

Spoon into your serving dish and make a few very small indentations on top.

Cover and cool in the fridge.

To serve

I think it is best removing dip from fridge about 15-30 minutes prior to serving if possible.

Sprinkle with the remaining almond flakes, lemon zest and parsley specks.

Drizzle with the remaining Rosemary Oil and it will pool in the little hollows.

                                 Enjoy!  Colleen

Chicken and Thai Basil Spring Rolls

It was birthday and anniversary week in our household. Luckily the birthday celebration for middle son was on a Saturday giving plenty of time for a Thai inspired dinner theme.

These spring rolls are pretty easy to prepare so don't be put off thinking they are too fiddly. Even quicker if you can entice a husband to sit at the table and do the filling and rolling.

Ingredients

1 tablespoon oil
Half a red onion, finely chopped
2 crushed garlic cloves
3 teaspoons of finely grated fresh ginger
500g chicken mince *
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
2 tablespoons chopped fresh Thai basil
2 birds eye or other chillies finely chopped
100g rice or bean vermicelli noodles
1 small carrot, grated
1 x 300g packet (20x20cm square sheets spring roll pastry)

Grape seed oil for deep frying.

*Note: If you have a heavy duty food processor why not make the chicken mince yourself, that way you know exactly what goes into it.  Simply whiz boneless chicken thighs until the consistency you require.

Method

Heat oil in a large frying pan, add onion, garlic and ginger, cook for 3 minutes until softened, stirring now and again.
Add chicken mince and break up with a wooden spoon, cook until chicken is fully cooked.
Stir in chilli and soy sauce and bring to the boil.
Remove from the heat and mix in the basil and chilli.
Set aside to cool.
Place noodles in a heat proof bowl and then cover with boiling water to soften. When soft drain and using kitchen scissors cut noodles into 2cm lengths.
Combine chicken mixture, noodles and carrot.

Place a pastry sheet on a clean surface, spoon 2 tablespoons of mixture horizontally across the centre of the pastry sheet, leaving a 4cm border at each end. Brush the corners and sides with water.  Fold in the ends and roll up firmly.
Repeat until all pastry sheets have been filled.

Deep fry in grape seed oil 2 or 3 rolls at a time, drain on absorbent paper.  Keep warm in the oven whilst frying the remainder.

Yum
Mamma Marmalade