November 28, 2008
Oh... and you can definitely substitute FRESH corn for the corn kernels - but don't leave out the creamed corn - it makes it thick and sweet and super delish!
1/2 kg of peeled diced waxy potatoes
1 tin of creamed corn
1 tin of corn kernels
200 g bacon diced
1 litre of milk
250ml chicken stock
salt and pepper
Fry the onion and bacon in a wee bit of butter until lovely and smelling sweet. Add the corn, creamed corn, potatoes, milk and stock. Season with salt and pepper. Simmer for 25 minutes until the potatoes are tender. Eat it all up.
1 kg minced beef (or a mixture of veal, lamb, pork mince)
175g crumbs from stale bread, coarsely ground
2tbs finely chopped parsley
50g freshly grated Parmesan cheese
salt and freshly ground black pepper
oil for frying.
For the tomato sauce:
1 onion, finely chopped
1 clove of garlic crushed
4tbs olive oil
1 bottles of tomato passata
1 tin of diced tomatoes
1/4 cup basil leaves
Mix the minced meat with the breadcrumbs, add the parsley, Parmesan, salt and pepper and mix thoroughly. Lightly beat the eggs and add them. Form it into an oval meat loaf. In a large LIDDED oven proof casserole dish/pan, heat the oil and fry the loaf until it is a crisp golden-brown all over. Set casserole aside.
In a separate pan, fry the onion in the oil. When softened add the garlic, then the tomatoes and tomato passata. Cook sauce over a medium flame for 10 minutes, stirring. Season with salt and pepper, add basil then pour the sauce on the meat loaf, and put the lid on the casserole. Bake in a hot oven (200C) for an hour. Carefully baste loaf from time to time. Remove lid after 30 minutes to allow the sauce to thicken. The loaf should cool for 10 minutes before it is sliced. Serve with mash and peas or cubed new potatoes fried with garlic and rosemary.
Please note: This makes a mild curry that Max can eat too - definitely add some fresh chilli to amp things up if you like!
2 tsp of red curry paste - DIY or store bought
1 440 g tin of coconut milk
1/2 cup chicken stock
1/2 kilo of nice fish fillets - cut into little bite sized pieces - no bones please!
1 large CHINESE cabbage - for extra stretch
Juice of one lime - or 1 tbsp of lime juice
1/2 tsp soy sauce
1/2 tsp fish sauce
1/2 tsp white pepper
1 clove garlic, 1 inch piece of ginger, 1 small onion, 3 candlenuts (or macadamias!) - all ground to a paste in a food processor or mortar and pestle
1 tbsp of peanut or other good frying oil
Some toothpicks for securing the 'fishy cabbage rolls'
First cut the end off the cabbage - discard the outer leaves for compost and separate the rest of the leaves nicely. Also remove any hardcore woody ends too - they'll make for a yick mouthful and tricky wrapping too. Put on a large pot of water to boil - and blanch the leaves for about 30 seconds each - until soft. Place a leaf flat and pop the bite sized raw piece of fish in the centre. Fold one end of the leaf over - the fold the sides in - and finally roll the whole lot over and secure into a neat, tightish parcel with a toothpick. (Easy. Max did this for me this afternoon)
Next - fry the garlic, ginger, onion, nut paste in a spoonful of oil until fragrant. Add the red curry paste and fry for 30 seconds or so, stirring. Next add the stock and stir till combined. Then add the coconut milk, lime juice, pepper, soy and fish sauce.
Bring to a fairly serious simmer and then pop in the cabbage/fish parcels. Now, slosh it around a bit so the curry sauce gets all over the fish. Next, bring the whole lot up to the boil, and turn off the heat. Allow to sit for 15 minutes while you cook some rice.
When your rice is done, turn the fish back on and bring up to the boil again. Turn off and allow to sit for 5 minutes with the lid on before serving.
Enjoy with a nice cold beer or glass of crisp white wine!