Jan
10

Simple Lasagne

by kiwi-recipes | Comments Off on Simple Lasagne
Ingredients
  • 500 gms lean mince beef
  • 2 cloves garlic, chopped (or 2 tsp garlic puree)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 425 gm can tomato puree
  • 2 Tbsp tomato paste
  • 1 packet tomato soup
  • 2 tsp instant beef stock
  • 1 1/2 cups hot water
  • 150 gm small lasagne noodles (or sheets)
  • 2 cups grated cheese
  • 2 tsp cornflour
  • 1 egg
  • 3/4 cup milk
  • paprika
Directions

Combine first nine ingredients well. Lightly grease a 23 square oven dish. Spread 1/3 of mixture into base of dish. Place half of lasagne sheets over meat, sprinkle over 1/2 cup grated cheese. Layer next third of meat, remaining lasagne sheets and another 1/2 cup cheese, over with remaining meat.

Bake uncovered at 180°C for 50 mins. Mix remaining cheese, egg, cornflour and milk. Pour evenly over cooked lasagne then sprinkle with paprika. Bake at 150°C for further 10 mins or until topping sets. Leave to stand for 10-15 mins before serving.

Jan
10

Mini Meatballs

by kiwi-recipes | Comments Off on Mini Meatballs
Ingredients
  • 500 gms lean mince beef
  • 1/2 cup rolled oats
  • 1 Tbsp instant beef stock
  • 1 1/2 Tbsp soya sauce
  • 2 Tbsp tomato ketchup
  • 1 small onion, finely diced
  • 1 tsp dried basil
  • 1 tsp dried oregano
Directions

Combine all ingredients, mix well. Using your hands is best! If mix is too wet, add more rolled oats.

Roll mix into small balls and place in non stick mini muffin tin. Bake at 180°C for 10-15 mins. These can also be microwaved on high for 3-4 mins uncovered, ensure meatballs aren’t touching.

Serve with any type of pasta and hot bolognese sauce.

Jan
08

Mango and Apricot Chicken Loaf

by kiwi-recipes | Comments Off on Mango and Apricot Chicken Loaf
Ingredients
  • 700 gms chicken mince
  • 1 cup breadcrumbs
  • 3/4 cup spring onions
  • 1 Tbsp finely chopped parsley
  • 2 Tbsp dried apricots, diced
  • 1 Tbsp mango chutney
  • 1 egg
  • 1 tsp salt
  • pepper
Directions

Put chicken mince into a large bowl. Add all remaining ingredients. Combine well to give a fine texture.

Grease a loaf tin with olive oil. Pour in mixture. Cook in preheated oven at 180°C for 50-55 mins. Ensure juice runs clear when cooked. Leave in tin for 10 min before serving.

Jan
08

Grilled Fish with Vegetable Sauce

by kiwi-recipes | Comments Off on Grilled Fish with Vegetable Sauce
Ingredients
  • 4 fish steaks
  • butter
  • salt and pepper
  • 3 Tbsp butter
  • 1 onion
  • 1 small carrot
  • 1 stalk celery
  • 2 Tbsp flour
  • 1 cup milk
  • 1/4 tsp curry powder
  • 1 Tbsp chopped parsley
Directions

Prepare fish for garnishing. Brush a oven tray with butter, place the fish on it and brush the top of them with melted butter. Season lightly with salt and pepper.

Prepare the sauce by heating the measured butter in a small saucepan and frying the finely chopped onion, carrot and celery in this until tender but not coloured.

Sift in flour and when this froths, gradually add the milk. Cook with steady stirring until the sauce thickens. Season with salt, pepper and curry powder. Add chopped parsley and keep the sauce warm.

Grill he fish by placing under a well heated grill. When it starts to colour, turn and cook other side.  Serve with vegetable sauce poured over fish.

Jan
08

Pork and Orange Casserole with Kumara

by kiwi-recipes | Comments Off on Pork and Orange Casserole with Kumara
Ingredients
  • 500 gms trim pork steak
  • flour
  • 1-2 Tbsp butter
  • 1 large kumara, peeled and diced
  • 2 celery stalks, sliced
  • 2 onions, sliced
  • 2 tsp beef stock powder
  • 1 1/2 cups orange juice
  • 1/2 tsp grated orange rind
  • freshly ground black pepper
  • 2 tbsp cornflour
  • 3 tbsp water
  • chopped fresh herbs
Directions

Cut the pork into bite size pieces, coat pieces in flour. Heat the butter in a frying pan, add the pork and cook over a moderate heat until brown on all sides.

Place in a casserole dish with the kumara and celery. Add the onion to the pan and cook over a low heat for 2-3 mins. Add the stock powder, orange juice and rind. Bring to the boil, stirring, then pour over the pork. Season with black pepper. Cover.

Cook in a preheated oven at160 °C for 1 1/2 hours. Combine the cornflour and water and stir into casserole. Return to the oven and cook for a further 30 mins or until pork is tender. Serve sprinkled with chopped fresh herbs.

Jan
08

Steak Pie

by kiwi-recipes | Comments Off on Steak Pie
Ingredients
  • 900 gm/2 lb stewing steak, cut into cubes
  • plain flour, seasoned with salt and freshly ground black pepper, for dusting
  • 1 tbsp olive oil
  • 2 onions, sliced
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh thyme
  • salt and freshly ground black pepper
  • 570 ml hot beef stock
  • 225 gm/8 oz ready-rolled flaky puff pastry
  • 1 egg, beaten
Directions

Dust the cubed steak with the seasoned flour. Heat the oil in a large heavy-bottomed pan (cast iron) and fry the meat, stirring frequently, until browned on all sides.

Add the sliced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil. Reduce the heat and simmer gently for an hour and a half.

Preheat the oven to 190 C. Line the bottom, sides and rim of an ovenproof dish with pastry. Transfer the filling mixture to the dish. Dampen the pastry rim by brushing with beaten egg. Cut a piece of pastry to fit across the top of the dish and place on top of the dish, pressing the edges together to seal. Decorate with pastry trimmings, make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with more beaten egg.

Transfer to the oven and cook for 1-1½ hours. If the pastry gets too brown, cover it with foil. Serve hot.

Jan
08

Double Chocolate Brownie Semifreddo

by kiwi-recipes | Comments Off on Double Chocolate Brownie Semifreddo
Ingredients
  • 3 eggs
  • 2 egg yolks, extra
  • 1 tsp vanilla essence
  • 1 cup castor sugar
  • 2 cups cream
  • 250 gms dark chocolate, melted
  • 350 gms store-bought chocolate brownies, chopped
Directions

Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and using a hand-held electric mixer, beat for 6-8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.

Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined. Fold through the chocolate and brownies. Pour into a 2 litre capacity metal tin and freeze for 6 hours or overnight. Makes 2 litres.

Jan
08

Corn & Capsicum Pasta Salad

by kiwi-recipes | Comments Off on Corn & Capsicum Pasta Salad
Ingredients
  • 120g spiral pasta
  • 310g can corn kernels, rinsed, drained
  • 50g cherry tomatoes, halved
  • 2 spring onions ends trimmed, chopped
  • 1 celery stick, trimmed, sliced
  • 1 small red capsicum, halved, deseeded, finely chopped
  • 2 tbsp low-fat natural yoghurt
  • 2 tbsp light sour cream
  • 2 garlic cloves, crushed
  • 1 tbsp fresh lime or lemon juice
  • 2 tbsp chopped fresh flat leaf parsley
  • 2 tbsp coarsely chopped fresh coriander
Directions

Cook pasta in a large saucepan of salted boiling water until tender. Drain and refresh under cold running water. Drain again and place in a large bowl. Add corn, tomatoes, spring onions, celery and capsicum. Season with salt and pepper.

Combine yoghurt, sour cream, garlic, juice and half the herbs in a small bowl.

Drizzle dressing over salad and stir gently to combine. Sprinkle with remaining herbs.

Jan
08

Caramelised Onion Jam

by kiwi-recipes | Comments Off on Caramelised Onion Jam
Ingredients
  • 2 kg red onions, sliced
  • 1 Tbsp grated ginger
  • 1 Tbsp chopped rosemary
  • ½ cup olive oil
  • 3 ½ cups brown sugar
  • 1 ½ cups balsamic vinegar
  • Fresh ground black pepper
  • 1 Tbsp mustard seeds
Directions

Place onions, ginger & rosemary in large saucepan, cook gently in oil until soft.

Add brown sugar & vinegar, simmer for 1 ½ hours.

Stir through black pepper & mustard seeds. Pour into sterilised jars & seal. Makes approx 7 cups.

Jan
08

Beef and Beer Stew

by kiwi-recipes | Comments Off on Beef and Beer Stew
Ingredients
  • 1 kg beef cubed (chuck)
  • 2 tbsp plain flour
  • salt and pepper
  • 600g small white onion
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 tbsp Dijon mustard
  • 1 tbsp soft brown sugar
  • 400 ml beer (lager)
  • 300 ml boiling stock or water
  • 2 tbsp torn flat parsley leaves
Directions

Heat the oven to 150°C. Cut the beef into large cubes, and coat lightly in the flour, salt and pepper. Peel the onions then cut into thick wedges.

Heat half the oil and butter in a large fry pan and brown the meat well in batches, on all sides, removing to a plate when browned.

Add the remaining oil and butter to the fry pan and cook the onions for 10 minutes until soft. Add the tomato paste, bay leaves, mustard, sugar, salt and pepper, stirring. Gradually add the beer, stirring constantly, then the boiling stock or water.

Return the beef to the pan and bring to a simmer. Cover and cook in the oven on a low heat (or gently on the hob if you prefer), stirring occasionally, for 2 ½ to 3 hours. Scatter with parsley and serve with mashed potato and something green.