Organic Beef & Bean Nachos

Serves 6

what you need:

Beef & bean mix:
500g organic beef mince
1 onion, peeled & finely diced
1 clove garlic, peeled & finely grated
2 large green chilli, deseeded & finely sliced
(if you want more kick leave the seeds in, or for extra heat, use 2 small red chilli with seeds)
1 Tbs extra virgin olive oil
1 tsp cumin seeds& 1 tsp coriander seeds &1/2 tsp cloves
1 tsp paprika
2Tbs tomato paste
1 x 400g can of peeled, diced tomatoes
1 x cup of raw kidney beans, soaked & precooked for ½ hour
or 1 x400g can red kidney beans (drained)
handful flat leaf parsley, finely chopped
250ml water

To serve:

Guacamole (recipe below)
1 cup of organic mild tomato salsa (make your own or out of a jar!)
½ cup natural yoghurt
2 shallots to garnish, finely sliced
1 bag (230g) Organic corn chips

what to do:

Dry fry cumin seeds, coriander seeds & cloves in fry pan, med heat 2-3 minutes, tossing frequently. Remove the spices and grind them up in a mortar & pestle or spice grinder.
Return fry pan to heat, warm oil, add onion, garlic & chilli cook for 2-3 minutes on med heat, stirring constantly. Add the ground spices & paprika to pan, cook for a further 2 minutes.
Add beef mince, turn to a high heat, cook until browned, add tomato paste, cook a further 2 minutes, stirring constantly. Then add diced tomatoes, kidney beans, parsley & 250ml water.
Simmer for ½ hour on low heat, stirring occasionally.

GUACAMOLE

what you need:

2 avocado
½ small Spanish onion, finely chopped
1 large tomato, deseeded, finely chopped
1 lemon juiced
Pinch of sea salt &ground black pepper (as desired)

what to do:

Cut  avocado in half, remove seed, remove flesh from skins.
Combine avocado flesh with lemon juice in a bowl and mash with a fork, until smooth.
Add finely diced onion & tomato.Season with salt & pepper.

To assemble nachos:
You can do this two ways...either as one big platter to share or in individual bowls.
On your plate/bowl or platter, start with a bed of corn chips,layer the beef& bean mix over corn chips, then the guacamole, salsa, natural yoghurt & shallots.

©Jane Grover 


Organic Beef & Vegetable Rolls 

Makes 48

what you need:

600g organic beef mince
1 small onion peeled and finely diced
1 cup raw carrot finely grated
1 cup raw zucchini finely grated
½ cup raw potato peeled and finely grated
1 clove of garlic peeled and finely grated
handful of fresh parsley & basil finely chopped
2 organic eggs
3 Tbs tomato ketchup
1 tsp paprika
½ cup rice crumbs
Freshly ground black pepper
4 sheets of ready made puff pastry (either Pampas Puff or Careme All Butter Puff)
¼ cup organic milk for glazing

what you do:

In a large bowl combine beef mince, onion, carrot, zucchini, potato, garlic, fresh herbs,
2 eggs, ketchup & paprika, mix well
mix in rice crumbs & ground black pepper to taste
To make the sausage rolls, cut pastry sheets in half
measure the beef mix out into 8 x 180g batches
roll each batch of beef mix with wet hands into a long sausage
place in the centre of the piece of pastry
fold the edges of the pastry to meet each other,
place the pastry covered sausage roll on a baking paper on a baking tray
(with the seam of pastry concealed on the underneath side)
brush the finished rolls with milk to glaze
bake in a hot oven 4 lengths per baking tray for 15 – 20mins
(turning the tray around half way through)
once golden brown remove from oven
Cut the lengths into 6 – 8 pieces with a serrated knife
serve hot with tomato sauce/ketchup or a spicy chutney
enjoy

©Jane Grover 


Tandoori Lamb & Chick Pea Curry served with Brown Rice 

Serves 6 - 8
Preferable to marinate overnight / Cooking Time 1hr

what you need:

1 kg Diced lamb
1 heaped Tbs Tandoori Paste (Pataks/Sharwoods)
2 heaped Tbs Natural yoghurt
1 tsp ground tumeric
1 tsp paprika
Combine ingredients, mix well / Marinate (overnight is preferable)

2 Tbs Olive Oil
1 onion diced
2 cloves garlic crushed
2 large tomatoes diced
1 can of 400ml peeled tomatoes crushed
1 can of 400ml Chick Peas
1 can 400ml Coconut Milk/Cream
1 cup of fresh green peas shelled or green beans (can use frozen)
Fresh parsley

what to do:

Peel & dice onion, crush garlic
In a pot add olive oil, onion & garlic cook until transparent
Add marinated diced lamb, cook to colour, stirring consistently
Add fresh diced tomatoes, simmer 15mins, lid on
Drain can of chick peas
(or using fresh, soak overnight cook 1 hr to soften prior.)
Add can of diced tomatoes, chick peas, coconut cream stir in
 & simmer for 1/2hr
Add fresh beans or peas cooking a further 5 mins with lid on.
Serve with brown rice.
Sprinkle with fresh chopped parsley or coriander

 

©Jane Grover 2008  janeCooks Autumn Harvest Cooking Class 2010


Chicken in Lime, Coriander & Coconut Marinade 

a friend bought chicken in this marinade to a bbq at our place over 10yrs ago now she shared the marinade with me & I’ve been using it ever since.
You can also use this marinade for lamb or seafood such as white fish, calamari, prawns

Serves 10

what you need:

1 kg organic or free range chicken breast or thigh pieces.
1 lime, juiced
2 cloves garlic, crushed or finely grated
Small piece fresh ginger, peeled & finely grated
½ bunch coriander, including stalks & root, roughly chopped
(keep a handful of coriander leaves for garnish)
1 x 400ml tin Coconut milk or cream
10 bamboo skewers

what to do:

Combine all ingredients to make marinade.
Chicken can be cut into rough dice and placed on *bamboo skewers or left in whole pieces.
Marinate chicken skewers or pieces for a few hrs or preferably over night in marinade.

BBQ Chicken skewers or pieces, turning as necessary until golden brown and cooked through
Meat can be also cooked in oven, on the stove as a wet dish or pan fried.

*When using bamboo skewers soak first in cold water for 15 mins, this reduces splintering & burning ends of skewers when on bbq.
Serve on platter sprinkled with fresh coriander leaves

 

©Jane Grover 2001  janeCooks Summer BBQ Cooking Class 2010

 


Beef Sausages w/ Sweet Potato puree, braised Red Cabbage & Parsnip chips

Ingredients

  • 2 pkt Beef Sausages
  • 2kg Sweet potato
  • ½ Red cabbage
  • 1 Brown onion
  • 50g Garlic
  • 50g salted butter
  • 100mls Balsamic vinegar
  • 1 Tablespoon sugar
  • 2 Parsnips

Method

  • Peel and cut sweet potato into  smallish pieces. Place in pot and cover with water.   Bring to the boil and let simmer until soft.
  • Drain off water and mash with 50g butter and season to taste.
  • Seal sausages in fry pan and finish in oven.
  • Slice cabbage into stripes. Fine chop onions and garlic and sauté in pot. Add cabbage, sugar and balsamic vinegar. Cover with foil and simmer for 15 minutes.
  • Peel Parsnip and disregard skin. Continue peeling parsnip down to core. Should be like fine strips.
  • Quickly deep-fry until golden brown. This will only take about 10 seconds.

Place nice spoon of mash in centre of plate. Sausages on top of mash. Cabbage on top of sausages and parsnip chips onto of cabbage. Serves 4

Yummo enjoy!!!!!

©Peta Stambolis 2004


Ratatoulli

Ingredients

  • 2 green capsicum
  • 1 large eggplant
  • 1 large brown onion
  • 2 large zucchini
  • 4 tomatoes
  • 50g garlic
  • ½ bunch cont parsley
  • ½ bunch basil
  • 1 can whole peeled tomatoes
  • 1 pkt cous cous

Method

  • Prepare cous cous
    (The easiest way to prepare cous cous - Place 300g cous cous, 1 knob butter or splash of olive oil , salt/pepper into a large bowl
  • Boil the jug and pour 300mls of boiling water over the cous cous. Fluff cous cous with a folk and cover with foil for 7-10 minutes. Take foil off bowl and fluff again with a folk. Easy!!!!! No need for another pot to wash.)
  • Prepare vegetable by cutting into 1cm dice. Chop herbs, chop garlic finely.
  • In a pot sauté off the onion and garlic, add eggplant, capsicum and zucchini.
  • Add fresh tomatoes and can of whole peeled tomatoes and stir. Let simmer for 20mins or until vegetables are cooked.
  • Take off heat and stir through chopped herbs.
  • Season to taste

Serve ratatoulli on top of cous cous or with pan roasted chicken breast.

©Peta Stambolis 2004


Baked Chicken Thigh w/ Roast Sweet Potato, English Spinach w/ Tomato & Parsley Sauce

Ingredients

  • 500g Chicken Thigh Fillets – bone in
  • 700g Sweet Potato
  • 1 bunch English Spinach
  • 1 Lemon
  • 1 bunch Cont. Parsley
  • 1 jar bio-nature Napolitana Sauce

Method

  • Peel and slice sweet potato into 1cm disc.  Place on oven tray with olive oil and salt. Bake in hot oven for 25 minutes turning once at 10 minutes.
  • In a very hot pan cook chicken thighs just to colour them. Season with salt and pepper and place in oven for 15 minutes on high heat or until cooked through.
  • Chop parsley and add to the Napolitana sauce, heat in saucepan – Readjust seasoning if needed.
  • When sweet potato is golden in colour and soft in centre remove from oven.
  • Wilt spinach in a pan with olive oil and juice of 1 lemon. Season to taste.
  • Place hot napolitana sauce on bottom of the plate, then the roast sweet potato, place wilted spinach then the chicken, on top.  Drizzle w/ Extra Virgin Olive Oil & cracked pepper and serve.

N.B. Cooking the chicken with the bone in gives loads more flavour.  You can remove the bone before you serve if you like. Serves 3

©Peta Stambolis 2004


Baked Chicken Breast w/ Soft Polenta  & Oven Roast Tomatoes

Ingredients

  • 1 pkt Polenta
  • 1 litre Milk
  • 1/5  bunch Rosemary
  • 200g Sheep’s milk cheese
  • 4 Chicken Breast fillets
  • 4 Roma Tomatoes
  • Drizzle of Balsamic
  • Drizzle of Extra Virgin Olive oil

Method

  • Halve tomatoes & drizzle with Olive oil, balsamic vinegar, salt & pepper.
    Place in oven on very low heat 120 & slow roast for 1 hour.
  • In a very hot pan, seal skin side of chicken breast. Place in oven on moderate heat. For approx 20mins. While the Chicken is in the oven…………….
  • Heat milk in large saucepan, when it is about to boil, whisk in 300g Polenta.
  • Turn to low heat & continue stirring. Polenta will absorb the milk as it cooks.
  • Careful not to walk away as it will catch on the bottom of pan.
  • Grate in the sheep’s cheese & season with salt and pepper.
  • Chop rosemary very very fine and add to polenta.

To serve put a nice spoon full of Polenta in centre of plate, Cut Chicken breast in half (on an angle) Place chicken on top of polenta. Then the tomatoes on top of the chicken. Pour the pan juices from the tomatoes over the dish. Serves 4

©Peta Stambolis 2004


Coriander Chicken, Eggplant and Roast Pepper Stack

Ingredients

  • 500g Chicken Thigh Fillet
  • 1 Bunch Coriander
  • 500ml Plain Yoghurt
  • 2 Medium Eggplants
  • 1 jar Roasted  Red Peppers
  • 1 Bunch Rocket
  • 1 Brown Onion

Method

  • Slice eggplant into 2 cm disks, salt and fry lightly in hot oil until golden in colour, finish in oven until cook through. (use baking paper so eggplant doesn’t stick to tray.)
  • Clean chicken thighs by removing the skin and excess fat.
  • In a medium sized pot bring 2ltr of water to the boil with 1 brown onion, roughly chopped and the stalks of the coriander.
  • When water is boiling drop in the chicken and poached.
  • When chicken is cooked remove from water and let cool.
  • When chicken has cooled chop into very fine dice. (The easiest way to do this is by cutting fine strips and then into small dice)
  • Placed diced chicken into a bowl with 300mls yoghurt, chopped coriander leaves and salt and pepper. Combined all ingredients.
  • Peel skin off peppers and remove the seeds if any.
  • To assemble the stack – Place eggplant on plate, then the roasted pepper on top,  a few rocket leaves and then a good spoon full of the chicken, yoghurt mix. Repeat the process once more and finish with an eggplant disk on top.
  • Drizzle with olive oil and serve.

N.B. This is to be served as a cold dish

©Peta Stambolis 2004


Lamb Cutlets with a warm salad of  Snake Beans and Roasted Heritage Eggplant

Ingredients

  • 1 Pkt Lamb Cutlets.
  • 2 Eggplants
  • 1 Punnet Cherry Tomatoes
  • ¼ bunch Basil
  • 2 Tablespoon Chefs Mayo
  • 300g Nicola Potato
  • 1 Bunch Snake Beans
  • Extra Virgin Olive Oil
  • Salt/Pepper

Method

  • Peel and Par boil Potatoes, cut into inch size pieces.
  • Cut Eggplant into wedges.
  • In a baking tray roast Potatoes and Eggplant until golden brown.
  • For the last 4 minutes add halved Cherry Tomatoes to the baking tray.
  • Remove from oven and let cool a little.
  • Top and tail Snake beans and cut into 2 inch size bits. Blanch in boiling water for 4 minutes.
  • Remove from water and add to eggplant, tomato and potato mix.
  • Mix Chefs Mayo and basil leaves into mixture and season with salt/pepper.
  • In a hot Fry pan cook lamb cutlets as desired and serve with warm potato, eggplant and bean salad.

Enjoy!!!!!!

©Peta Stambolis 2004


Garlic, Lemon & Oregano Leg of Lamb

Ingredients

  • 1 Leg of Lamb
  • 1 Head Garlic
  • 2 Lemons
  • 1 bunch Oregano
  • 1 Litre Water

Method

  • This is very easy……..
  • In a large Pot place the leg of lamb, juice of 2 lemons, 1 bunch oregano
  • Peeled garlic cloves and water.
  • Bring to the boil and then simmer slowly for 3 hours.
  • Add extra water if needed, you need to have 2 inches of liquid on the bottom of the pot at all times.
  • The meat should be very tender and almost falling off the bone.
  • Serve with some roast vegetables if you like.

©Peta Stambolis 2004


Milk, Sage & Lemon Baked Chicken

Ingredients

  • 1 Whole Chicken
  • 1 Litre Milk
  • 3 Lemons
  • 1 Bunch Sage
  • 6 Cloves Garlic
  • Olive Oil

Method

  • Pre Heat Oven to 200 degrees
  • In a deep roasting pan, place chicken and season well with salt and pepper.
  • Peel skin off lemon and place lemon rind in roasting pan. Stuff the bird with the rind less lemon, sage and garlic.
  • Pour 1 litre of milk into roasting pan, drizzle chicken with olive oil.
  • Wet baking paper and cover.
  • Bake in oven at 180-200 for 90 minutes.
  • The milk and lemon will curdle and look a bit like ricotta, use this as the sauce to go with the chicken. (It tastes beautiful)
  • You could serve this with soft polenta and sautéed baby spinach.

Enjoy!!!

©Peta Stambolis 2004


Spaghetti and Meatball

Ingredients

  • Meatballs
  • 500g Beef mince
  • 1 egg
  • 150g fresh bread crumbs
  • 10g fennel seeds
  • 10g dried oregano
  • 50g finely chopped garlic
  • salt/pepper
  • 1 pkt Spaghetti
  • Napolitana sauce
  • 3kg Cooking tomatoes
  • 100g garlic
  • 2 brown onions
  • 1 tsp sugar
  • salt/pepper
  • ½ bunch basil

Method

  • Dry roast fennel seeds and crush, add mince, breadcrumbs, egg, oregano & garlic, Mix together well and shape into desired shape for meatballs
  • Blanch tomatoes in boiling water for 30 seconds, Peel off the tomato skin and chop tomato roughly.
  • In a deep pot sauté chopped onion and garlic, add tomatoes and simmer for a good 2 hours, add sugar, salt & pepper. Add some dried herbs if you like (basil, oregano sage)
    When sauce is ready, pick some fresh basil leaves and mix through sauce off heat. Put into a baking dish.
  • In a hot pan seal the meatballs with a small amount of olive oil.
  • Place meatballs on top of the nap sauce
  • Cut some bocconcini into large pieces and place on top of meatballs. Shave some fresh parmesan on top as well and bake in oven until cheese has melted and meatballs are cooked.
  • Cook spaghetti in boiling slated water until al dente.
  • Serve meatballs and sauce on top of spaghetti, add some extra parmesan if you like.

©Peta Stambolis 2004


Slow Roasted Chicken w/ Baby Onions and Sugar Snaps

Ingredients

  • 1 whole chicken (cut into 4 pieces)
  • 250g pickling onions
  • 1 head of garlic
  • 2 carrots
  • 1 celery stalk
  • 1 leek
  • 1 x 500mls Vegetable stock
  • 300g sugar snap peas

Method

  • In a large baking tray, place on stove and sauté chopped celery, leek, garlic and carrots in oil,
  • Place Chicken skin side down and cook until golden brown. Turn chicken over so skin side is up.
  • Add whole pickling onions and 500mls of vegetable stock.
  • Cover with foil and cook in a moderate oven for 45 minutes.
  • Remove foil and cook for a further 20 minutes.

Serve with stemmed Sugar snaps, soft polenta  or any vegetable of your choice and enjoy.!!

©Peta Stambolis 2004


Teriyaki Broccoli and Chicken Stir Fry

Ingredients

  • 1 head broccoli
  • 2 cloves garlic
  • 1 knob ginger
  • 2 chicken breast
  • 1 red capsicum
  • 1 bunch bok choy
  • 2 tblspn sesame oil
  • 150mls Teriyaki Sauce
  • 1 bun coriander

Method

  • In a hot wok quickly fry the garlic, ginger and small stripes of chicken in sesame oil.
  • When chicken is cooked throw in small pieces of broccoli – remember to use the stalks of the broccoli they are packed full of flavour and have excellent texture.
  • Add stripes of red capsicum, bok choi, picked coriander and teriyaki sauce.
  • Serve with rice or hokkien noodles.

If you are wanting a thicker sauce – make a wet paste of corn flour and water and slowly whisk it into the teriyaki sauce to thicken.

©Peta Stambolis 2004