Recipe - Sausages with Beans

I saw this recipe on Jamie Oliver's 30 min meals. I wouldn't do this for a dinner party as its not dazzling but it was great for an all-in-the-one-pan mid-week cosy meal.

Ingredients

·       Very small Spanish onion, chopped

·       2 leeks, chopped

·       400g cannellini beans (drained but not rinsed)

·       400g butter beans (drained but not rinsed)

·       400g diced canned tomatoes

·       6 sausages (I used chicken and beef)

·       2 cups bread crumbs
·       3 tbsp grated Parmesan

·       Olive oil

·       2 cloves garlic, crushed

·       1 tsp thyme

·       1 tsp marjoram

Method:

1.       Preheat oven to 180 degree

2.       n a large oven proof fry pan,  brown the sausages on either side then set aside

3.       The following should be done in 5 mins

·       In the same fry pan Sautéed the onion and leek until soft

·       Add beans

·       Add tomatoes

·       Add salt and pepper

·       Add 1 cup veg stock

·       Add 1 tsp thyme

·       Add 1 tsp marjoram

·       Season with sea salt

4.       Meanwhile, Combine the bread crumbs, 4 tbsp olive oil and garlic

5.       Pour half the bread crumbs mix over the bean dish

6.       Push the sausages in

7.       Cover with remaining bread crumbs and Parmesan

8.       Bake for 30 mins

9.       Serve with rice

Recipe - Super Speedy and Easy Meat-free pasta (my own creation … don’t count the anchovies)

Serves 4 

Ingredients

·       Olive oil

·       4 tbsp. panko bread crumbs

·       4 garlic cloves, peeled and finely chopped

·       6 anchovies, peeled and finely chopped

·       4 tbsp. pine nuts

·       basil leaves

·       juice of 1

·       Lemon

·       Pepper

·       4 tbsp. finely grated Parmesan

·       Pasta (enough for 4 i.e 250g)

Method:

1.       Dry roast the pine nuts & bread crumbs – set aside

2.       4 garlic cloves, peeled

3.       Add enough olive oil to sauté the anchovies and garlic until just browned – take off heat

4.       Cook the pasta and transfer to a serving bowl

5.       Stir through just a little olive oil (so pasta doesn’t stick), the lemon juice, pine nuts, breadcrumbs, parmesan & basil leaves (leave aside some to sprinkle on top to make it look pretty)

6.       Season with pepper to taste

7.       Sprinkle remaining basil leaves on top

Recipe - Chicken, bacon and spinach spaghetti bolognaise

I found this recipe on http://www.taste.com.au and didn’t really take it too seriously … IT WAS DELICIOUS!!! You may spot extra spinach (you caught me … I had surplus … also it was silverbeet). Also, I used pancetta vs. bacon.

Ingredients

·       1 tablespoon olive oil

·       1 brown onion, finely chopped

·       2 garlic cloves, crushed

·       1 celery stick, finely chopped

·       1 carrot, peeled, finely chopped

·       125g shortcut bacon rashers, finely chopped

·       600g chicken mince

·       750ml Italian tomato pasta sauce

·       1/2 cup Campbell's Real Stock Chicken

·       75g baby spinach leaves

·       400g dried spaghetti pasta

·       grated parmesan cheese, to serve

Method

1.       Heat oil in a large, non-stick frying pan over medium heat. Add onion, garlic, celery and carrot. Cook, stirring, for 3 minutes or until carrot is tender.

2.       Add bacon and chicken. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until chicken is cooked through. Add pasta sauce and stock. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 15 minutes or until sauce has thickened slightly. Season with salt and pepper. Add spinach. Cook for 1 minute or until the spinach is just wilted.

3.       Meanwhile, cook pasta in a saucepan of salted, boiling water following packet directions until tender. Drain. Divide between bowls. Top with bolognaise. Serve with parmesan.

Recipe Source: http://www.taste.com.au/recipes/18081/chicken+bacon+and+spinach+spaghetti+bolognaise

Recipe - Brownie in a Mug

Wasn’t sure if I believed AGFG when I saw a brownie in a mug? But … I tried and I’d do it again! Not for a dinner party out to impress but if I needed a sweet (and quick treat) for comfort, this does hit the spot!

Serves 1

INGREDIENTS

·       1/4 cup flour

·       1/4 cup sugar

·       2 tbsp. cocoa (natural, unsweetened)

·       Pinch of salt

·       Tiny pinch of cinnamon

·       1/4 cup water

·       2 tbsp. canola oil or vegetable oil (I actually used coconut oil)

·       1 to 2 drops vanilla extract

·       1 small scoop of ice cream or 1 - 2 tsps. heavy whipping cream to serve.

METHOD

·       Stir flour, sugar, cocoa, salt and cinnamon in a microwave safe mug. Use a fork to break up any clumps.

·       Add oil, water, vanilla and stir until the mixture is smooth and there are no lumps.

·       Place mug in microwave and heat on high until it is cooked through. This could take between 1 - 2 minutes depending on the wattage of your microwave.

·       HINT - start with 60 second and increase until done.

·       When cooked, the brownie should be moist not dry.

·       Let cool and serve with ice cream or whipping cream.

Recipe Source: http://www.agfg.com.au/guide/recipes/recipe/brownie-in-a-mug

Review - Macchina (Supabarn Sans Sousi)

Recently had breakfast at Macchina Espresso. Would I go back ... yes ... have they got a way to go until the settle into operating rhythm ... yes. Differences will be seen once the host starts prioritising bring you the water that you've asked for 3 times vs trying to be Mr Popular and Mr DJ (on that note pleeeease turn it down). Food is ok. Menu a bit of a mash up. Not sure why we're toasting scones ...

Review - Moon Park - Redfern

This the first time I’ve actually had Korean outside of Korea. Being lucky enough to have eaten numerous times in Seoul and surrounding areas I was particularly curious to see if it truly was the taste of Korea. It was indeed.

I try to not critique a dish if I couldn’t replicate it myself as I don’t think it’s reasonable to judge something when you don’t know what you’re talking about. So, this review won’t make any suggestions around the dishes. In saying that, knowing Korean food or not, I'd challenge anyone to say that the food isn't delicious!!!

Starting with the service, it … was … flawless. Friendly, obliging, professional … nothing was a drama at all. We were pondering the banquet but as there were a few allergies we went against it. But, had we went with it, we were told we could sub anything to accommodate the allergies.

On the menu, there were three dishes that had been altered due to a shortage of ingredients – I have a love hate relationship with this type of situation. Love that it reinforces a high turnover of ingredients which can assume the ingredients are always fresh. Hate that you get your hopes up about something that you can’t then entirely have.

We went al la carte. Across 5 people we had: cucumber kimchi, ddokbeokki, potato pancake, zucchini and prawn pancake, the quail dish … that was no longer the quail dish, mubap, charred eggplant, bbq rangers, fried chicken, green beans. Dessert was the Patbingsu and moon pie.

Everything was ah-mazing!!! 

The one thing I can tell you about the food – if you’re like me and only know true Korean food and have sculled many a jug of water trying to put out the fire, you won’t have that issue here. Even the kimchi isn’t as spicy as what you’d expect – but at no expense to the flavour.

There is one part I’m a little confused about. We ordered off the menu. You can see we had a feast. Absolutely pleasantly stuffed after and that came to $45pp including at least one pot of tea per person. So, with the banquet being $65 … I’m not sure as to what the exact benefit is in term of cost or volume of food?

Last – service finished as fabulous as it started. No issue making payment across 3 credits and cash.