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Cookware Essentials Main Meals |
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Salmon Quiche
A delicious family favourite, great for a light summer main meal or lunch dish.
The recipe calls for red salmon, but you can use pink if you wish.
Pastry Ingredients:
1 cup plain flour
Pinch of salt
90g butter
1 egg yolk
1 tbsp lemon juice
Filling Ingredients:
250g can red salmon
4 rashers bacon
1 & 1/2 cups cream
3 eggs
salt & pepper
1/2 tsp paprika
2 tbsp chopped parsley
1 tbsp grated parmesan cheese
Pastry Method:
Sift flour and salt into a bowl, rub in butter until mixture resembles fine breadcrumbs.
Mix to a firm dough with beaten egg yolk and lemon juice;add one or two tbsp of water if necessary.
Turn pastry onto a floured surface and knead lightly.
Roll pastry on lightly floured surface to a circle large enough to fit a 23cm flan dish.
Lift pastry gently over rolling pin,lift into flan tin.
Ease pastry into sides of tin and press well into grooves.
Roll rolling pin over top of tin firmly to trim off excess pastry.
Refrigerate the pastry shell for one hour.
Filling Method:
Place flan tin on an oven tray. Drain salmon, reserving the liquid.
Flake salmon and remove any bones.
Chop bacon and fry gently until crisp,remove from pan and drain on kitchen paper.
Beat cream,eggs,salt,pepper,paprika,parsley,parmesan cheese and reserved salmon liquid.
Arrange flaked salmon over the base of the flan,top with bacon,then pour egg mixture over
the back of a spoon into the flan case.
Bake in a moderately hot oven (190C-375F) for ten minutes,reduce heat to moderately slow (160C-325F)
and cook a further 30-35 minutes or until filling has set.
Serve with salad and fresh crusty bread. Serves 6 as an entree or 4 as a supper snack.
Beef Stroganoff
This has been a family favourite for many years - if you wish, you can use a cheaper
cut of meat like rump steak or tenderised steak,although it wont be quite as tender.
Serve this delicious creamy main with steamed rice.
Ingredients:
750g (1½lb) fillet steak
125g butter
1 medium onion
500g small mushrooms
salt
pepper
2/3 cup water
2 beef stock cubes
2 tablespoons tomato paste
300ml sour cream
1 teaspoon cornflour
Method:
Ask butcher to cut fillet in one piece. Carefully remove any fat or sinew from meat.
Cut meat into 5mm (¼ in) slices. Cut slices into 1cm (½ in) strips.
(If meat is frozen for one hour beforehand it is easier to cut into thin slices.)
Heat 60g of the butter in a large frying pan until very hot.
Add a quarter of the meat, cook very quickly until golden brown, remove meat from pan immediately.
Repeat with remaining meat, a quarter at a time.
Add remaining butter to pan. Add peeled and finely chopped onion to pan,
saute gently until onion is lightly brown, add sliced mushrooms,
saute gently until mushrooms are tender. Return meat to pan with salt, pepper, water,
crumbled stock cubes and tomato paste, stir until combined.
Bring to boil, reduce heat, simmer. covered for 5 minutes.
Put sour cream and cornflour in bowl, stir until well combined.
Gradually add to meat mixture, stirring until mixture boils and thickens.
Reduce heat, simmer, uncovered for 5 minutes.
Mushroom & Blue Cheese Risotto (Serves 4)
Ingredients:
1.5L chicken stock
1/4 cup olive oil
1 finely diced onion
500g Arborio rice
1 cup dry white wine
200g mushrooms (some field mushrooms if you can get them)
110g blue cheese such as Rosenborg or a blue brie diced
Freshly ground black pepper
Method:
Bring stock to boil. Heat oil in a thick frying pan and cook onion until soft.
Add rice, stir over low heat for 2-3 minutes to toast, this helps crack the rice grain
so that it can absorb the liquid more easily.
Add wine and cook one minute. Ladle over stock to just cover rice.
Stir frequently and add more stock as rice cooks. When just about cooked, add sliced mushrooms and stir.
Remove from heat.Cover and stand 3-4 minutes. Gently fold in Blue Cheese.
Season with salt and freshly ground pepper.
I top each serving with some shaved parmesan and a lovely porcini olive oil.
Meatloaf
This is a good basic recipe for a tasty family meat loaf.
Serve with a creamy mashed potato and vegetables of your choice.
Ingredients:
500g premium mince
125g sausage meat
1x onion,diced
1x apple,grated
1 cup fresh breadcrumbs
2 eggs
salt & pepper
mixed dried herbs -1/2 tsp
Method:
Combine ingredients in large bowl,mixing well.
Place in a greased 1.2 litre loaf tin. Cover with foil and bake at 170C for 1 1/2 hours.
Take the foil off in the last few minutes of cooking to brown a little.
Salmon Cakes
These are delicious and can be eaten as a light main meal in the summer or as a lunch
served with a salad.They are super easy to make.
Ingredients:
2 cups mashed potato
60g butter
1 tbsp finely chopped onion
1x 220g (1 cup) can salmon, drained
1 tsp lemon juice
salt & freshly ground black pepper
1/4 cup flour
1 egg, beaten
1/2 cup dry breadcrumbs
oil for frying
Method:
Beat mashed potatoes with butter and onion. Remove bones and skin from salmon.
Combine with potatoes & lemon juice,season with salt & pepper. Form into six small cakes.
Dip in flour,egg and breadcrumbs. Refrigerate 30 minutes. Fry in a little oil until nicely browned.
Cassoulet
A real winter warmer and absolutely delicious
Ingredients:
330g (1½ cups) haricot beans
2 bay leaves
3 sprigs fresh thyme
4 cloves
400g piece of bacon
240g (2 medium) carrots, chopped
850g canned tomatoes
80ml (1/3 cup) tomato paste
1.5 litres (6 cups) water
1kg shoulder of lamb, boned
4 garlic beef sausages
1 tablespoon oil
1 tablespoon oil, extra
2 cloves garlic, crushed
150g (1 medium) onion, chopped
Method:
Place beans in bowl, cover with cold water, cover, stand overnight.
Tie bay leaves, thyme and cloves in piece of muslin. Drain beans, combine with bacon,
carrots, undrained crushed tomatoes, paste and water in pan; add muslin bag, simmer,
covered, about 1½ hours or until beans are tender.
Cut lamb into 3cm cubes, cut sausages into thirds.
Heat oil in pan, cook lamb in batches until browned all over,remove from pan.
Add extra oil to same pan, add garlic and onion, cook, stirring, until onion is soft.
Add sausages, cook until browned all over.
Add lamb and sausage mixture to bean mixture, remove and discard muslin bag.
Remove bacon from mixture, remove rind, cut bacon into 6 pieces, return to pan. Simmer,
covered further 30 minutes or until lamb is tender and sauce is thickened slightly.
Home Made Meatballs
Everyone loves meatballs! Try this wonderfully tasty recipe and watch them disappear.
For parmesan shavers, check out our online catalogue.
Ingredients:
1 tablespoon olive oil
600g lean beef mince
1 small grated brown onion
2 teaspoons dijon mustard
1 teaspoon turmeric
1 teaspoon mixed herbs
¼ cup Italian parsley, chopped
¼ cup breadcrumbs
½ cup grated parmesan cheese
salt and pepper
2 tablespoons olive oil
1 medium brown onion, chopped
2 cloves garlic
½ teaspoon chilli flakes
3 tins tomatoes
2 teaspoons mixed herbs
1 tablespoon balsamic vinegar
¼ cup basil leaves
parmesan for serving
Method:
Preheat oven to 180°C. In a medium bowl mix the mince, onion, mustard, turmeric, mixed herbs,
parsley, breadcrumbs, parmesan and season well. Mould into round meatballs and refrigerate until needed.
In a medium frying pan heat the oil and cook the onion, garlic and chilli flakes for 2 minutes.
Stir in the tomatoes, breaking up if necessary the herbs and balsamic vinegar.
Cook for 5-10 minutes over a medium heat. Season and stir through basil.
In non stick pan heat 1 tablespoon olive oil and fry the meat balls for 3-4 minutes until
browned on all sides. Place in an ovenproof dish and spoon over the tomato.
Bake for further 20-30 minutes coating regularly with the sauce. Serve with shaved parmesan.
Chicken Fettucine (serves 4)
For a quick and delicious meal, always a family favourite.
Ingredients:
250g fettuccine pasta
500g chicken breast fillets
30g butter
60g butter, extra
300ml carton thickened cream
1¼ cups (100g) coarsely grated fresh Parmesan cheese
1 teaspoon cracked black peppercorns
1 clove garlic, crushed
2 teaspoons dried basil leaves
Method:
Add pasta to large pan of boiling water, boil, uncovered, until just tender, drain and keep warm.
Cut chicken into thin strips. Heat butter in pan, add chicken in batches, cook, stirring,
until lightly browned and tender; drain on absorbent paper.
Heat extra butter in pan, add cream, stir until boiling.
Add chicken, cheese, peppercorns, garlic and basil, stir until heated through, serve over pasta.
Pumpkin and Pancetta Risotto
Ingredients:
40g pancetta
600mls chicken stock, hot
1 medium onion, finely chopped
500g pumpkin, cut into 1 cm cubes
3 tablespoons olive oil
200g Arborio rice
100mls dry white wine
2 tablespoons mascarpone
1 tablespoon fresh oregano, chopped
grated parmesan
sea salt and freshly ground black pepper
Method:
Preheat the oven to 180°C. Lay the pancetta onto a baking tray and cook for 10-12 minutes
or until crisp. Set aside to cool and break into small pieces.
In a large heavy-based saucepan heat the olive oil.
Add the onion and pumpkin and saute gently for 5 minutes. Stir in the rice to coat and pour in the wine.
Reduce until all liquid is absorbed.
Add the stock in 4 batches, stirring constantly and allowing all of the liquid to absorb
before adding more. When all of the stock has been absorbed add the pancetta, mascarpone,
oregano and half the parmesan. Season to taste and serve topped with the remaining parmesan.
Val's Lamb Shanks
Ingredients:
1 heaped teaspoon coriander
1 heaped teaspoon cumin
1 heaped teaspoon paprika
2 heaped teaspoons minced garlic
½ teaspoon sugar
1 cup beef stock
1 cup red wine
½ cup water
½ cup tomato sauce or 1½ tablespoons tomato paste
1 tablespoon gravy quik
1 tablespoon flour
1 tablespoon olive oil
Method:
Mix above ingredients together.
In a roasting pan place:
10 lamb shanks
4 carrots (sliced)
2 medium Onions (chopped)
50g slivered almonds
Pour liquid ingredients over lamb shanks.
Add more water if shanks are not covered.
Cover well with tin foil or roasting pan lid.
Cook slowly in oven at 140 C for 2–3 hours or until tender.
*If liquid did not thickened remove cooked shanks and thicken liquid with a little
cornflour.
Serve with mashed potatoes and vegetables.
Easy Paella
Ingredients:
500g medium uncooked prawns
1/3 cup (80ml) olive oil
500g chicken thigh fillets, chopped coarsely
300g chorizo sausage, sliced
1 large (300g) red onion, chopped
1 large (350g) red capsicum, chopped finely
3 cloves garlic, crushed
2 teaspoons Spanish paprika
1½ cups (300g) white calrose medium grain rice
pinch saffron threads
1 litre (4 cups) chicken stock
1 cup (125g) frozen peas
2 medium (380g) tomatoes, peeled, seeded, chopped
Method:
Shell and devein the prawns, leaving the tails intact.
Heat half of the oil in a 40cm wide shallow pan, add the chicken and cook
until browned. Remove the chicken. Add the chorizo to the same pan and cook
until browned. Remove the chorizo from the pan and drain on absorbent paper.
Add the onion, capsicum, garlic and paprika to the pan, cook, stirring, until soft.
Add the remaining oil, rice and saffron, stir to coat the rice in the oil.
Return the chicken and chorizo to the pan.
Stir in the stock, bring to the boil then simmer uncovered for about
12 minutes or until the rice is almost tender. Do not stir. Sprinkle the peas
and tomato over the rice and simmer uncovered for a further three minutes.
Place prawns over the rice mixture. Cover pan with foil and simmer for 5 minutes
or until the prawns are cooked through.
NOTE: If you don't have a paella pan or a large frying pan, use two smaller frying
pans, as the mixture should only be about 4cm deep. Recipe is best made just before serving.
Traditional Spanish Paella pans are available to purchase in our online catalogue.
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