Glazed Beef and white bean salad
500g scotch fillet ( I used a beef roast instead)
1/3 cup maple syrup
2 tbs olive oil
1 tsp chopped chilli (optional)
100g rocket leaves (I used baby spinach)
300g cannellini beans
2 tomatoes, chopped
1 red onion
1 tbs olive oil
1 tbs maple syrup
1 tbs lemon juice
2 cloves garlic
Place beef into shallow dish. Pour over combined syrup, oil and chilli. Sprinkle with pepper. Marinate for 15 mins turning occasionally.
Spray a hot frying pan with olive oil. Sear drained beef, turning until well browned. Transfer to baking dish. Bake in hot oven for 30 mins. Rest covered for 15 mins.
Prepare Salad. Toss together leaves, beans, tomatoes, onion. Drizzle with remaining ingredients. Slice beef toss through salad or arrange on top.
Chicken and Chick Pea Casserole
500 g Chicken Breast
1 onion, chopped
2 cloves garlic, chopped
1 tsp fresh ginger, chopped
1 tsp ground cumin
1 tsp chilli, chopped
1 can Chick peas
4 zucchini, chopped
1 can chopped tomato
2 cups hot water
1 1/2 cups cous cous ( I used a flavoured packet variety)
Heat large frying pan, spray with oil. Fry chicken until well browned. Transfer to plate. Saute Onion, garlic, ginger, cumin and chilli in the same pan until onion is tender.
Drain Chick peas. Add to pan with vegetables and 1 cup water. Bring to the boil. Reduce heat and add chicken. Simmer 30 - 40 mins. Combine remaining water with cous cous. Stand until water is absorbed, Fluff with a fork. Serve with casserole.
From memory - I couldn't find the recipe online - I learnt this one from a friends mother.
300 mls cream
1 package Jelly crystals (Jello)
What ever flavour you want to make match the yoghurt and the jelly flavours eg strawberry, blueberry, lemon etc etc
Whip cream. Fold in Yoghurt. Add crystals and mix well. Refridgerate atleast 4 hours before serving. This is really easy and really yummy!!
Popcorn kernals air popped
125g butter, chopped
1 1/2 cup brown sugar
1 tbs golden syrup or honey
Melt caramel ingredients in saucepan, bring to boil, stirring. Pour over popped popcorn. Allow to cool. EAT - mmmm this is soo good.
Pork and Almond Stirfry
300 g Pork thinly sliced
1 onion, diced
2 carrots, thinly sliced in circles
1 red capsicum (bell pepper)
Almonds (as many as you like)
Thinly slice pork. It is easier to thinly slice if meat is still a little frozen. Make sauce by placing 1/4 cup olive oil, 1/4 cup water, 2tbs soy sauce, 1/4 cup caster (white) sugar in a cup. Mix and set aside.
Heat frypan. Lightly cook almonds, set aside. Cook pork in small batches quickly to keep meat tender, set aside.
Stirfry onion, carrot, capsicum. Add sauce mix. Stir and let simmer to soften vegetables a little. Add meat and Almonds. Serve over Rice.