He Love Me, He Loves Lamb

Ok, so, Phillip and I have been going out for almost 5 years and towards the later half of those five years we have seen quiet a few of our friends begin to get engaged. We've also 'progressed' in our relationship and own a house together - but a house is close but no cigar ... I'm looking for a ring!

But this is the super crazy thing ... the more you talk about it, the more it is not going to happen. You know the saying 'a watched pot never boils'. So as I try my VERY best not to mention engagements or rings or weddings - EVERYONE around us keeps bring it up.

Like the other weekend, his brother had a gathering and it seemed like the only thing that the other ladies could talk to me about was when we're we going to get married ... but I digress...

I know Phillip doesn't like it when we talk about marriage and I know he doesn't like beans ... so why have I been doing both? That's no way for me to get him to propose. So the other night I went all out, channelled my inner 'Masterchef' and created this dish that was scored 10/10 for taste and 10/10 for presentation ... well, at least by Phillip.

Spiced Lamb Rack with mushy peas


Rack of lamb (from Kaleen Butcher)
1 cup of bread crumbs
2 cloves of garlic
1 tbsp of lemon thyme
1 tbsp of fresh mint
1 tsp of cumin
4 large baking potatoes
4 large field mushrooms
3 cups of peas
1/4 cup of chicken stock
1/4 cup white wine
extra fresh mint
chilli flakes
butter
olive oil
salt & pepper

Place a baking dish onto the stove top and heat a drizzle of olive oil. Add the cubed potatoes and cook for 5 minutes, tossing regularly.

In a small bowl, combine the breadcrumbs, crushed garlic, lemon thyme, mint and cumin. Trim any excess fat off the lamb and then place in the middle of the baking dish. Drizzle with a little oil and then press the crumb mixture on top with the back of the spoon.

In the remaining gaps place the peeled field mushrooms, with the stalks removed. Season each mushroom with salt, pepper and chilli flakes. Add a knob off butter in the middle and then place the baking dish into the oven for 30 minutes on 175 degrees.

In a small saucepan, bring the peas in the white wine and chicken stock to the boil. When the peas are soft mash the peas and add butter, salt, pepper and mint to your liking.

Remove the lamb from the oven and allow to rest for 5 minutes before carving - it should still be a little pink inside.

Italian Sausage Hot Pot

Okay, I love cannellini beans and Phillip hates them - but they just add something to the meal, especially if it's a hot pot or a stew ... and we are in winter - peak hot pot/stew season!

But after this meal I think I might have to a) push those cans to the back of the shelf or b) hide them in the food by mushing or pureeing them - because Phillip is complaining a little too much about them.

I know right, I cook dinner every night and he complains if there is beans in his dinner - maybe I would just stop cooking him dinner if I din't enjoy cooking dinner so much!

Italian Sausage Hot Pot
10 Italian Sausages
1 large leek
1 large onion
1 red capsicum
3 cloves of garlic (crushed)
1 can of tomatoes (whole)
1 can of cannellini beans
1 cup of white wine
2 bay leaves
1 tbsp chilli flakes
1 bunch of parsley

This is another simple recipe that just involves you popping everything into your hot pot or casserole dish (except the parsley) and baking in the oven for 45 minutes at 180 degrees.

Serve with a creamy mash potato and top with lots of fresh parsley.


 Tips and Tricks

1. If your boyfriend, partner, flatmate complains about your cooking - a) don't cook for them or b) enjoy your dinner in front of the TV before they come home.

2. Buy your sausages from the butcher - this means that they will probably be of higher quality, containing less salt, fat and water and more natural flavours.

3. Making a Creamy/Tasty mash. Boil your potatoes in salty water with a whole clove or two of garlic. When soft, drain the water and then return to the stove. Add milk, butter, salt, pepper - maybe a little parmesan cheese or some shallots - and mash on the heat. (Use a metal masher! Super Important!) Funk up your mash and have a little fun with what you add :)

One Cup Chicken - or Chicken a la Kate

This recipe was inspired by Kate Brow, who I play Netball with on a Tuesday night. I hope that she has continued to read my blog, after I introduced her to it two weeks ago ... because this recipe is for her and all the hard working women out there who live busy lives.

You know those days when you are flat out ... I mean FLAT OUT. Well, I experienced one of those days yesterday. I'd been run off my feet all day at work trying to write two tenders. I then had scheduled a meeting at 5pm with Amy from Corinbank (who also organised Canberra's Frocktober) to discuss social media and networking in Canberra.

My meeting was EXTREMELY interesting and useful, but meant that I had to dash home and only had 10 minutes to go home, get changed, pop dinner on and leave for Netball. Please note, no speeding was carried out to get to netball on time, although I did park 'illegally' in the car park as I couldn't find a spot.

Hence the invention of One Cup Chicken or Chicken a la Kate.

This is a simple recipe, that uses basic ingredients which I normally keep in my pantry and minimal preparation. Oh and did I mention that it is also a fabulous one pot meal, which means minimal washing up? Gotta love that!

6 chicken drumsticks
1 can of chopped tomatoes
1 can of cannellini beans
1 cup chicken stock
1 cup white wine
1 cup cherry tomatoes
handful of lemon thyme
salt and pepper

Pop everything into a deep baking dish and put into a 160 degree oven for 1 hour. You can choose to season with salt and pepper before or after baking depending on whether you have enough time.

Tips and Tricks

1. Use chicken that is on the bone. This means that it won't dry out as much a breast would with this amount of time in the oven.

2. Think that you are going to be more than an hour, and you don't have a boyfriend or room mate to take it out of the oven? Simple turn the oven down a little and add a little more liquid to the pan, so that everything doesn't dry out.

3. Serve with crusty bread. What's that, you haven't had time to pick up bread lately and what's in your pantry is 4 days old? Doesn't matter simply drizzle with olive oil, season with salt and pepper, rub with a little garlic, top with some grated parmesan and then toast it... perfect accompaniment.

4. Don't have any fresh lemon thyme? Doesn't matter use any dried herb that you might have on hand - I would recommend oregano, thyme or maybe a bay leaf or two.

Perfect Pantry V - Honey Mustard Pork

Ok, so I am adding two more key ingredients to my 'prefect pantry' today. The first is honey and the second is mustard.

Honey has a long history of human consumption, and is used in various foods and beverages as a sweetener and flavouring. It's one of my favourite things to keep in the pantry as you can have it simply on toast with butter, or fix a little with fresh lemon and ginger to kick a cold, or add it pork such as in this recipe below for a real WOW factor.

Whole grain mustard is delicious and is way better than all other mustards. The seeds are not ground, but mixed whole with other ingredients. Different flavors and strengths can be achieved by using different blends of mustard seed species. Some variations have additives such as sun-dried tomato mustard and chili mustard, but don't get caught up in these 'fancy' variations. Get something simple and let it speak for itself ... and you can always add things to it, if you get a little bored.

Honey Mustard Pork

Pork Loin

2 tbsp honey

2 tbsp wholegrain mustard

2 tbsp oregano

4 parsnips (halved)

2 carrots (quartered)

half a jap pumpkin

250g frozen peas

olive oil

salt and pepper

Prepare the parsnips, carrots and pumpkin then place them into a baking tray. Drizzle with oil, season with salt and pepper and then bake in the oven for 30 minutes on 180 degrees.

Place the pork on top of the veggies, cover with honey and mustard. Sprinkle the oregano leaves over everything and then bake in the oven for another 25 minutes.

Zap the peas in the microwave (with a little water in your microwave dish). SERVE

Recipe Swap - Fish Pie

In today's post I want to take you on a journey - the swap recipe is Potato Doughnuts, a decadent recipe containing; potatoes, butter, milk, flour, salt, sugar, baking powder, nutmeg and eggs.

The recipe I have for you today is 'Fish Pie' - 'What the ...', I can hear you saying ... wait ... I told you that I was going to take you on a journey in this post.

The journey begins with my current blogging theme 'packing the perfect pantry'. This stemmed from a quote from Donna Hay, 'What's in your cupboard should be the bones of your cooking, the stuff you really need!'

So I look through my cupboard and find that I have the first five ingredients required to make potato doughnuts. I've already got some great flour that I picked up at the markets (Belconnen Fresh Food Market). Ground white wheat, also known as 'All purpose' flour is a pantry staple. And I really want to try and include some other 'pantry staples' that I've cooked with this week. This includes:

• White Wine
• Frozen Peas
• Shredded Cheese
• Green Peppercorns

Ok ... so now I have an outline of ingredients I am going to add to the original recipe, and I think about the process by which I want to cook this dish. And I'm looking down the barrel at my sheer dislike for washing up and hence, my love for 'ONE POT MEALS'.

Some of the most delicious dishes imaginable are cooked in one pot - or in this recipe's case - one baking dish. The recipe is assembled in the dish, without the need to fry off any of the ingredients first. A shallow baking dish that can be taken directly to the table is very useful in the kitchen.

Oh and it's the first day of winter - so I'm cooking something to warm up our insides :) I'm thinking of using the original 'Potato Doughnut' ingredients to create a tasty 'crust' or 'top' for my fish pie.

HENCE - Fish Pie
500g prawns
500g fish
4 large potatoes
2 small leeks
1 large bulb of fennel
250g frozen peas
1 lemon
2 tbsp chopped parsley
2 crushed cloves of garlic
2 tbsp butter
4 tbsp flour
2 tbsp green peppercorns
1 cup white wine
1 cup milk
1/2 cup shredded cheese
salt and pepper

In a saucepan, melt down the butter and the flour, which is the beginning of your white cheese sauce. Cook off the flour for 2 - 3 minutes and then slowly add the milk whilst whisking, so that you don't end up with lumps. Add the cheese and when it has melted add the wine and lemon juice. Set aside.

Shred the leeks and the fennel and layer on the bottom of a baking dish. Top with the prawns and fish pieces, and then cover with peas, parsley, garlic, salt and pepper.

Drizzle approximately 1/4 of the white cheese sauce over the top. Layer with potato and then add another 1/4 of the sauce - repeat. You shall be left with a final layer of white cheese sauce - top it some extra cheese and then bake in a 180 degree oven for 45 minutes.

Perfect Pantry IV - Asian Chicken Noodle Soup

The other night Phillip invited extra guest around for dinner at the last minute - seeing as I can never cater to how hungry Phillip will be ... I always have a little extra - but not enough for 4 more people. I ducked down to the shops to pick up some extra chicken and Asian greens, but thankfully most of the key ingredients are in my 'perfect pantry'!

Campbell's Real Stock is a quality stock authentically cooked with 100% Natural ingredients, delivering a superior taste experience to your meals that's Closest to Homemade. Campbell’s Real Stock is so versatile. It is perfect for flavoursome casseroles, soups and risottos, or for splashing into your favourite sizzling stir-fry, delicious marinades or pasta sauce. It’s so easy!

So as you can assume by that pumping up of Campbell's Real Stock - that's where I begin in making my 'Assemble your Own' Asian Chicken Noodle Soup...

2 x 150g dried thin egg noodles

6 cups chicken stock

2 cups water

2 star anise

1/4 cup soy sauce

1 cinnamon stick

1 knob of ginger

4 chicken breasts

1 bunch of spring onions

1 red chilli

1 bunch choy sum

3 bunches bok choy

200g snow peas

Place the noodles in boiling water and allow to stand for 5 minutes, then drain and set aside.

Place the stock, water, star anise, soy, cinnamon, julienned ginger, and half the spring onions cut into 10 cm long pieces into a saucepan and cover. Simmer over a medium heat for 5 minutes.

Add the chicken breasts into the stock and cook for 8-10 minutes. Whilst the chicken is cooking, steam the chinese greens over the stock pot.

Remove the chicken from the stock and shred. Shred the remaining spring onions and red chilli to serve as an accompaniment. 

Serve all of the components - noodles, stock, chicken, asian greens, spring onions and red chilli - on the table, allowing friends and family to assemble their Asian Chicken Noodle Soup to their liking.