Fried Potatoes with Eggs

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We recently got some new chickens and this is the third double yolk egg they have given us! I find with the girls eggs that they are too bulbous once cracked in the pan so I have to flip them over to cook all of the white, I only turn them for a few seconds before flipping them back and serving.

I often cook extra potatoes, either boiled or baked as these were, as they are so handy for leftovers, so, here are last nights baked baby potatoes.

Serves 4

Ingredients

40g butter

12 cooked baby potatoes, sliced into thick chunks

4-8 eggs depending on appetite

salt and pepper

1/2 teaspoon smoked paprika

1/2 teaspoon dried chilli flakes

A few chives, snipped with scissors

Method

In a large frying pan heat the butter.

Once hot, add the potatoes and cook until golden on both sides.

Move the potatoes to the side of the pan.

Crack the eggs in the pan, season with salt and pepper, smoked paprika and chilli flakes,  fry turning if you want.

Spoon potatoes onto your plates, top with the eggs and sprinkle with chives.

Lamb and Feta Sausage Rolls

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Sausage rolls are so handy to have in the freezer, ready for quick dinners or school lunch boxes.

The puff pastry sheets here come with a thin layer of plastic between each sheet, once I have made the rolls I leave them whole and then re wrap them in this plastic before freezing so I can pull out just one roll if necessary when frozen. Once defrosted, brush with egg and sprinkle a little Za’atar over the top and cut to size before baking.

Makes 16 large sausage rolls and 36 mini rolls.

Ingredients

1kg minced lamb

120g fresh breadcrumbs

400g feta

2 teaspoons sumac

2 tablespoons Za’atar, plus extra

salt and freshly ground pepper

4 sheets frozen puff pastry, defrosted

1 egg, beaten

Method

Combine the lamb, breadcrumbs, feta, sumac,  Za’atar, salt and pepper in a bowl.

Lay out the pastry sheets.

Divide the meat into eight portions, form each portion into a long sausage, the length of your pastry sheet.

Lay one sausage at the top of the sheet and the other at the bottom, repeat with the remaining sausages.

Take a sharp knife and cut the pastry sheet in half. Brush the pastry with egg and roll the pastry to encase the sausage. Repeat with the remaining pastry.

Place the roll, sealed edge down, on a chopping board, brush with egg and sprinkle a little Za’atar over the top, cut into whatever size you like.

Place on the prepared baking sheet and bake for 25-30mins until golden and cooked through.

Sticky Toffee Pudding with Toffee Sauce

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I used to make a regular version of this pudding but with a little fiddling it is now gluten free and you really cannot tell. If you don’t need it to be gluten free, use regular self raising flour.

It makes a nice change from meringues and roulades which are my usual gluten free desserts and the fact that the cooled baked pudding can be frozen saves on time at a later date, I just defrost it and then warm it up in the oven or microwave.

Any leftover toffee sauce is crying out to be poured, warm, over vanilla ice cream!

Ingredients

250g ready to eat dates

120g walnuts

1 carrot, peeled and grated

1 apple, peeled, deseeded and grated

2 tablespoons golden syrup

4 tablespoons brandy

100g cubed butter

2 eggs

120g caster sugar

150g gluten free self raising flour

1 teaspoon bicarbonate of soda

Toffee Sauce

225g soft brown sugar

150g butter

140mls cream

Method

Preheat the oven to 150 degrees Centigrade.

Take a 2 litre pudding bowl, grease with butter and cut a small disc of baking parchment that covers the base of the bowl.

In a food processor, process the dates and walnuts.

Add the carrot, apple, syrup and brandy and process again.

Now add the butter, egg and sugar, process again.

Finally add the flour and bicarbonate of soda and process one last time.

Scoop out the pudding batter and fill the pudding bowl, evening out the top.

Place in the preheated oven and bake for 80-90mins.

While the pudding is baking make the toffee sauce.

Combine all if the ingredients in a pan over a medium heat, once the butter has melted, allow the sauce to bubble to ensure that the sugar has completely dissolved.

Once the pudding is baked, turn out onto your serving plate, top with half the toffee sauce and serve the remaining sauce on the side with cream and maybe a little vanilla ice cream for a treat!

To freeze, allow to cool completely in the bowl, wrap in baking parchment and then a double layer of plastic wrap.

Mushroom and Black Pudding Salad

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Black pudding is not normally gluten free, it should contain barley, however, my fab butcher has sourced this delicious pudding with buckwheat, happy days!!!

I love this for a late breakfast or lunch and a couple of eggs with it would make it perfect.

If you want a couple of eggs, use a large pan and cook the eggs in the pan at the same time as the mushrooms, saves on washing up!

I don’t think this salad needs a dressing, the pudding and mushrooms add enough flavour, maybe just a little salt and pepper to taste?

This serves 2.

Ingredients

2 thick slices of black pudding, gluten free

12 chestnut mushrooms, finely sliced

handful spinach leaves

handful mixed salad leaves

1 avocado

Method

Heat a large frying pan over a medium heat.

Once hot, crumble the black pudding into it and using the back of the spoon, squish down to break it further into crumbs.

Once the black pudding begins to release it’s fat, move the pudding to the side and add the mushrooms to the pan, fry until golden.

Plate on a serving plate with mixed leaves, mushrooms, spinach, avocado and top with black pudding to warm the avocado and let the spinach wilt a little.

Chicken Stuffed with Pork, Fennel and Garlic

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The stuffing for this chicken is similar to sausage meat so to save time feel free to replace with and Italian style sausage meat, just skin the sausages and stuff the chicken as below.

To make ahead, stuff the chicken and then freeze without the prosciutto topping.

If you can get chicken breasts with the skin on, omit the prosciutto, I only use it to protect the breasts if my butcher only has skinned breasts.

Leftovers are great, thinly sliced through a salad or even in a toasted sandwich with sundried tomatoes and a little cheese!

Serves 6.

Ingredients

6 chicken breasts

150g minced pork

100g minced bacon

1/4 teaspoon fennel seeds

1 garlic clove

salt and pepper

6 slices prosciutto

Method

Begin by making the stuffing.

In a mortar and pestle, crush the garlic, fennel, a very small pinch of salt and a good grinding of fresh pepper.

In a bowl, combine the pork, bacon and garlic mix, set aside if you have time for a few hours in the fridge. If you don’t have time just continue.

Take the chicken breasts and cut along the side to create a pocket.

Divide the stuffing into 6 equal portions.

Stuff each breast with the stuffing and wrap over lengthwise with prosciutto.

Preheat the oven to 190 degrees Centigrade and prepare a baking sheet.

Roast the chicken for 40 mins, uncovered.

 

Quick and Easy Risotto

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Possibly the easiest risotto on the planet!

Made easier by using up whatever leftovers you have lying around and if you happen to have a jar of caramelised onions in the fridge, recipe in the blog, then use those to save on cooking up the onions, even easier!

For the stock I tend to use the pan juices and add water to them or a good powdered vegetable stock, there is no need to use up your home made stock from the bones of your roast.

To make this vegetarian, use leftover roast vegetables and think about adding some asparagus and peas at the same time as the roast veggies.

Leftovers freeze well in individual portion boxes in the freezer.

Serves 6.

Ingredients

100g butter or olive oil

2 large onions, diced

2 garlic cloves, sliced finely

300g mushrooms, sliced

240g arborio rice

700mls stock

120mls dry sherry or white wine

600g leftover ham, chicken, turkey, pork, roast vegetables

160g Parmesan, grated

40g chives

120mls cream

salt and pepper

Method

Preheat the oven to 180 degrees Centigrade.

In a large oven proof pan or casserole, melt the butter over a medium heat and add the onions and garlic, cook until falling apart and caramelised.

Add the mushrooms and cook for 2 mins.

Add the rice and cook for 1 min, stirring thought the buttery onions and mushrooms.

Pour in the stock and sherry and place in the oven.

Bake for 20mins, remove and stir in the meat or roast veggies, cream,  half the cheese and two thirds of the chives, return to the oven for 5 mins.

Remove and serve sprinkled with the remaining cheese and chives.

Chilli and Lime Prawns

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Fresh and zingy best describes these prawns!

The chillis are from the garden, from memory they are a Diablo chilli, so small with a medium heat, feel free to use any chilli and adjust the heat level to suit your taste.

I would usually leave the tails on the prawns but we have Grandpa staying with us at the moment and he doesn’t “do” shells so I have peeled them completely.

Serves 4-6.

Ingredients

1kg prawns, peeled and deveined

1 tablespoon olive oil

juice of two limes

4 cloves garlic, sliced

3 small chillies

small bunch fresh coriander

salt and pepper

Method

Marinade the prawns in the oil, lime juice, garlic, chilli, 2/3 of the coriander and a little salt and pepper for 15mins.

Heat a large frying pan over hot heat until very hot or use the BBQ hot plate.

Once the pan is hot add the prawns and stir fry for 2 mins until cooked.

Serve garnished with the remaining coriander.

Broccoli and Sugar-snap Peas with Garlic and Pine Nuts

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This has become my favourite way to cook broccoli as it remains lovely and crunchy with the peas and pine nuts.

Serves 8.

Ingredients

40g pine nuts

1 tablespoon olive oil

1 clove garlic, finely sliced

1 head broccoli, florets removed

50mls water

200g sugar snap peas, topped and tailed

salt and pepper

Method

Heat a small frying pan over medium heat, add the pine nuts and roast until getting a little colour, set aside.

In a large frying pan with lid, heat the oil over medium heat.

Add the garlic and cook until soft.

Add the broccoli, stir fry to coat in garlic for 30 secs.

Add water, cover with lid and turn heat to high.

Cook covered for 2 mins, shaking pan half way.

Add the sugar snap peas and cover.

Cook for 1 min, remove lid, boil off any water, spoon onto serving plate and sprinkle over the pine nuts.

Season with a little salt and pepper.

Potato and Carrot Fritters with Smoked Paprika and Chipotle Chilli

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These are very popular in our house, the smoked paprika and chipotle powder certainly take them to a different level of smokey and mildly spicy deliciousness!

I love these fritters served with an avocado and poached egg or a salad and stuffed mushrooms. Lovely for breakfast lunch or dinner too!

Makes 12-16 fritters.

Ingredients

3 large potatoes

3 large carrots

1 onion

6 eggs

1 tablespoon smoked paprika

1 teaspoon chipotle chilli powder

salt and pepper

vegetable oil to fry in

Method

Using a food processor, grate the potatoes and carrots, place in a sieve to drain the excess liquid.

Using the processor again, process the onion until finely chopped.

In a large bowl, beat the eggs, add the onion, smoked paprika, chipotle chilli powder and season well with salt and pepper.

Heat a large frying pan with your oil of choice.

Preheat the oven to 160 degrees Centigrade. Line  a baking sheet with baking parchment.

Add the potatoes and carrots to the egg mix, combine well.

Take forkfuls of the fritter mix, it will become very runny so just leave the excess liquid in the bowl.

Place the forkfuls of fritter into the pan, don’t over crowd your pan, maybe four at a time?

Spread out with the fork and fry until golden.

Flip over and repeat on the other side.

Once golden, slide onto the prepared baking sheet and pop in the oven while you repeat with the remaining mix.

 

 

Baked Ham with Peaches

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This is our traditional New Years Day dinner.

Peaches are always in season at this time of year in Australia and I love the baked sweetness with the saltiness of the ham. Tinned peaches work too, just rinse off any sugar syrup before popping them next to the ham.

Simple to prepare, easy to carve and loads of leftovers!

This ham will last a month in the fridge on the bone in a clean pillow case  soaked in vinegar and water. I always cut some cubed ham and freeze it for pies and quick pasta sauces, I mince some ham too to add to sausage meat and to dry fry and sprinkle over salads instead of bacon.

Once we have finished I take the bone back down to my wonderful butcher and he cuts it into smaller pieces for me to boil and make stock with.

Serves 12 plus lots of leftovers.

Ingredients

8kg leg of ham, skin on

60g brown sugar

10-20g whole cloves

8 peaches, halved and stoned

Method

Preheat the oven to 200 degrees Centigrade.

Take the ham and gently tease the skin away from the fat, you want all of the fat on the meat to remain. Sometimes I use kitchen scissors to cut of the skin in smaller pieces to make it more manageable.

Leave the skin on around the hock to protect this thinner area.

Take a sharp knife and score the fat, first in one direction and then in another to form a diamond pattern.

Place the ham in your roasting tin and rub all over with the brown sugar.

Mark the tips of the diamonds with cloves and use more or less as desired.

Roast in the oven for 90mins, basting as you go.

After 90mins, add the peaches around the base of the ham, ideally in any pan juices.

Return to the oven and roast for a further 30mins.

Remove from the oven and allow to sit, this year ours sat for an hour while I cooked the side dishes and it was still warm and juicy for serving.

To carve cut a large wedge, 3-5cm wide across the width of the leg, set aside. Use the open cut to then carve slices.