Pesto Meatballs

I love that you don’t need to make a sauce for these meatballs, the pan juices, passata and balsamic make a lovely sauce.

The quantity of pesto is a bit vague, I made a big batch of fresh pesto today and just used up the last little bit in these meatballs.

Serves 8.

Ingredients

1kg minced pork

80-100g pesto

Salt and pepper

36-40 bocconcini, drained

750mls passata

30mls balsamic vinegar

20g finely grated Parmesan

Method

Preheat the oven to 210 degrees Centigrade.

In a large bowl, combine the pork, pesto, salt and pepper.

Divide the meat into 36-40 balls, flatten the meat, pop a mozzarella ball on top and gently bring the meat together to enclose completely. Repeat with all of the meat and cheese.

Place the meatballs in a roasting tin, a little spread out if you can.

Bake for 20 minutes until beginning to colour.

Turn the oven down to 190 degrees Centigrade.

Remove the roasting tin from the oven, pour the passata over the meatballs and then dribble over the balsamic vinegar.

Sprinkle over the parmesan and then return to the oven, bake for 25-30minutes.

Baked Ricotta With Oregano

This is a great gluten free alternative to quiche and savoury tarts.

If you don’t have Pecorino Romano, a sheeps milk hard cheese, Parmesan works brilliantly too and the oregano can be swapped with fresh thyme.

Serves 4-6.

Ingredients

750g smooth soft ricotta

4 eggs, beaten

150g Pecorino Romano, finely grated

12 oregano sprigs, leaves picked and roughly chopped

Freshly ground pepper

Method

Preheat the oven to 200 degrees Centigrade.

Grease a 21cm side sprung loose bottomed cake tin. Line the base and sides with baking parchment, make sure that you have an overlap on the base to ensure nothing can leak out.

In a large bowl whisk all of the ingredients reserving a little cheese and oregano to top the ricotta.

Spoon the ricotta mixture into the prepared tin, smooth out the top and then sprinkle over the reserved cheese and oregano.

Place the cake tin on a baking sheet and slide into the oven. Bake for 30 minutes and then turn the oven down to 160 degrees Centigrade and bake for a further 15-20minutes until the ricotta is golden and set. 

Allow to cool a little in the tin before gently loosening the sides and pulling off the baking parchment.

Cheesy Corn Chip Chicken Wings

To be honest these wings have never been near a corn chip but the masa lista and Parmesan give them a fabulous texture without frying and the coating does taste like corn chips!

Serves 4-6.

Ingredients

1.5kgs chicken wings, tips removed and cut in two

1 cup masa lista, Mexican corn flour

1/2 cup finely grated Parmesan cheese

3 tablespoons dried oregano

2 tablespoons smoked paprika

1/2 teaspoon cayenne pepper

salta and pepper

2 eggs, beaten

Method

Preheat the oven to 190 degrees Centigrade. Line two baking trays with baking parchment.

In a bowl, combine the masa, Parmesan, oregano, paprika, cayenne, salt and pepper.

Take a piece of chicken, dip in the egg and then in the flour mix.

Lay on the baking sheet skin meaty side up and repeat with the remaining chicken.

Bake in the oven for 30 minutes, turn once and then bake for a further 10-15 minutes until fully cooked.

Allow to rest for 10 minutes before serving with some sour cream dip.

Caramelised Onion and Potato Pie

This is one of those comfort potato bakes that everyone loves and they all come back for seconds in our house.

Serves 6-8. You can also make this ahead of time as it freezes very well.

Ingredients

50g butter

3 large onions, sliced thinly

3 cloves garlic, finely sliced

1 shallot, finely sliced

750 g potatoes, finely sliced, I use an mandolin

fresh thyme

8 eggs, beaten

350g sour cream

400mls cream

salt and pepper

parmesan

Method

Melt the butter in a large pan, add the onions and garlic and over a low heat slowly cook down until caramelised, this can take 45-60 minutes but keep an eye on them towards the end so they don’t stick to the pan and burn.

Preheat the oven to 180 degrees Centigrade.

Take a large roasting dish, I use a 30x20cm dish.

Line the base and sides with baking parchment.

Whisk the eggs, sour cream, cream, salt and pepper.

Pour a little egg mix into the base of the dish, top with potato slices, followed by a little of the caramelised onions and a little sprinkle of thyme.

Top with some egg and repeat the previous layers. Keep repeating until you are using your final egg mix.

Finish with a layer egg over the onions, spread over the sliced shallot and  sprinkle over the grated parmesan.

Bake in the oven for 45-55 minutes until the top is golden and the potatoes cooked through.

Allow to cool and set a little before gently removing from the tin and cutting into portions or take this along, just warm for a picnic.

Capsicum Roast Chicken With Potatoes

Any busy household needs this recipe! By flattening the chicken it cooks quickly and the potatoes help to fill hungry tums, all you need is a salad and dinner is ready.

I cheat with the capsicums too, I keep a jar of fire roasted capsicums in fridge. If you are using fresh capsicum you will need to blacken them over a flame and then peel them and remove the seeds.

Serves 6.

Ingredients

3 large fire roasted capsicums, seeds removed

3 cloves garlic

40g Parmesan, finely grated

50mls olive oil

salt and pepper

1.6kg chicken, butterflied

1kg baby potatoes

Method

Preheat the oven to 180 degrees Centigrade.

Process the capsicums, garlic, Parmesan, olive oil, salt and pepper until you have a smooth paste.

Take the chicken and using poultry shears, cut up either side of the spine, turn the chicken over and push down on the breasts to flatten.

Using your fingers, slide them under the skin and loosen it all over.

Pour half of the marinade into a plastic bag. Cut the corner off and use this as a piping nozzle, squeezing the marinade under the skin on the breasts. Then, using your hands, massage the marinade under the skin to cover all of the meat.

Place the chicken in a roasting tin and then pour over the remaining marinade, spread over the skin and cavity.

Add the potatoes to the roasting tin and pop the tin into the oven.

Roast for 20minutes and then baste and turn the potatoes, return to the oven and roast again for 20 minutes and baste and turn again, roast for a last 10-20 minutes until the chicken is fully cooked and then allow to rest for 20minutes before carving.

Baked Chicken Nuggets

These are cracking, even if I do say so myself!

Crispy baked gluten free nuggets at their best, happily munched on by the boys for years with no one realising that they are gluten free.

Gluten free bread is very expensive here so I tend to buy up big when it is on special! Due to the cost, I don’t bother removing crusts and in fact the nuggets in the photo used GF bread rolls, crusts and all!

Leftovers freeze well or the boys get them in their lunch boxes as a wee treat.

Serves 8.

Ingredients

1.2kg chicken breast, boned and skin off

3 eggs, beaten

240g gluten free breadcrumbs

225g freshly grated Parmesan

freshly ground pepper

a little salt

3 tablespoons mixed herbs

Method

Preheat the oven to 180degrees Centigrade.

Line four baking sheets with baking parchment.

Combine the breadcrumbs, parmesan, pepper, salt and herbs in a large bowl.

Beat the eggs in another bowl.

Slice the chicken into thin, 0.5cm thickness pieces and then depending on the size of the breasts, half the slices, especially if your cooking for younger children, less waste!

Using only one hand, because you know the phone will ring if you get both hands dirty, take a piece of chicken, dip into the egg and then coat with the breadcrumb mix.

Place on the prepared baking sheet and repeat with the remaining chicken.

Bake for 15 minutes and then turn and bake for a further 5-8 minutes until the coating is crispy.

Sweetcorn and Black Bean Fritters With Hot And Cold Smoked Salmon

I love the combination of sweetcorn and black beans!

You can make these fritters any size you like but don’t go over 7-8cms as they get tricky to turn! Little mini ones are great for party food or nibbles night.

As lovely as they are with smoked fish they are also great topped with poached eggs or sautéed mushrooms for a vegetarian option.

Serves 6.

Ingredients

500g fresh sweetcorn, around 4 large cobs

400g tin black beans, drained and rinsed

50g chickpea flour (besan)

150g Parmesan, grated

2 tablespoons fresh dill

5 eggs

150mls sour cream

30g horseradish, from a jar

2 avocados, sliced

200g cold smoked salmon

300g hot smoked salmon

salt and pepper

oil to fry

Method

In a large bowl, combine the egg yolks, sweetcorn, beans, chickpea flour, Parmesan, dill, salt and pepper.

In another large bowl, whip the egg whites until forming stiff peaks.

Gently fold the egg whites into the sweetcorn mix.

Heat a frying pan over medium heat with enough oil to cover the base.

Spoon the fritter mix onto the pan, whatever size you want but not too big as they will be too hard to flip.

Using the side of the spoon gently even out the top and allow to cook until golden, flip and cook through.

Repeat with the remaining batter.

Combine the sour cream and horseradish in a small bowl.

Top each fritter with a little sour cream, avocado and some salmon.

Mushrooms With Thyme and Garlic Topped With Potato Rosti

Good for breakfast, lunch or dinner.

If you like mushrooms then you will love this! Use all of your favourite mushrooms, chopped up roughly.

To make this vegan and dairy free omit the butter and cheese and use oil to cook the mushrooms

Serves 2-3.

Ingredients

400g mixed mushrooms

30g butter

2 garlic cloves, crushed

1 tablespoon fresh them leaves

500g potatoes, julienned

50g Parmesan, finely grated

Method

Preheat the oven to 200 degrees Centigrade.

Take a medium, oven proof frying pan, heat over a medium heat, add butter.

Once the butter has melted add the garlic and thyme.

Once the garlic is aromatic, 30secs, add the mushrooms and cook until softened. Season well.

While the mushrooms are cooking, finely julienne the potatoes and soak in a bowl of cold water.

Once the mushrooms are cooked, empty the potatoes into a colander and rinse under cold water, tip onto a tea towel and dry thourghly.

Top mushrooms with the potatoes and sprinkle over the cheese and a little more salt and pepper.

Pop the pan in the oven and bake for 30mins until the top potatoes are crispy and lower potatoes are cooked through.

Butternut Pumpkin with a Spicy Crust

This recipe came about in an effort to get the boys to eat more vegetables and it worked!

Now a firm favourite in our house I often make double and and the extra goes into my vegetarian enchiladas.

Ingredients

1 butternut pumpkin

80g ground almonds

100g Parmesan, finely grated

1/2-1 teaspoon chipotle chilli powder

1 tablespoon dried oregano

salt and pepper

Method

Preheat the oven to 160 degrees Centigrade.

Line two baking sheets with baking parchment.

Cut the pumpkin in half lengthways. Remove the seeds, peel and slice, around 1cm thick.

Lay the slices onto the prepared baking sheets.

Combine the almonds, Parmesan, chipotle chilli powder, oregano, salt and pepper.

Sprinkle the cheese mix over the pumpkin and bake for 30-40 mins until the squash is cooked through and the topping crisp.

Spaghetti Frittata with Garlic Butter

Apologies, the boys named this one!

If I’m cooking pasta I always cook a little extra for salads and this dish if there is enough. It is the ultimate leftovers reinvented dish and really is simple to throw together.

My garlic butter is made in bulk and then frozen in 50g portions, 200g butter, 7 crushed cloves of garlic and a little salt and pepper. I package the portions in plastic wrap and form the butter into cylindrical shapes, easier to slice for garlic bread and steaks once it has defrosted.

Serves 4-6 depending on appetites.

Ingredients

50g garlic butter

600g cooked spaghetti

4 Roma tomatoes, cored and deseeded

6 medium basil leaves, torn

4 eggs, beaten

60mls sour cream

50g Parmesan, finely grated

Method

Preheat the grill on high.

In a large frying pan, heat the garlic butter.

As soon as it has melted, add the spaghetti and toss well in the butter.

Add the tomatoes and basil, keep tossing until the tomato is beginning to release its juice.

Combine the eggs and sour cream, whisk to mix.

Pour the egg over the spaghetti, mix a little to ensure all of the spaghetti has some egg mixture over it.

Cook, over a medium heat for 3-5 mins until the base is going golden.

Sprinkle over the Parmesan and then slide under the grill.

Bake for 3-5 mins until golden on top.

Allow to cool a little in the pan.

Gently slide out of the pan and onto a chopping board, use a sharp knife to cut wedges.