Our Favourite Recipes & Cooking Suggestions
If you’re going to put time into cooking a meal make the most of it. Cooking can be relaxing but it can also be the cause of much stress and angst in busy households. Here we share a few easy favourites and below some great ways to enjoy your leftovers by transforming them into delicious meals in themselves.
1 onion, grated
½ cup breadcrumbs
1 carrot, grated, optional
1 tbl spn Kecap Manis (sweet soy)
Mix together all ingredients and form into patties, roll in extra breadcrumbs or flour and cook a few minutes both sides on a hot plate or BBQ.
500g rump steak, cut into cubes
1/4 cup olive oil
zest and juice of 2 limes
1 tbls spn rosemary, chopped
1 tbl spn oregano, chopped
salt and pepper
Soak about 12 kebab sticks in water for 1/2 an hour. Combine all ingredients and sit in fridge for an hour or overnight.
Thread onto sticks and BBQ until cooked, basting regularly with the marinade.
Serve with toasted roti bread and yoghurt.
1 chicken, chopped into 4 pieces
1 tsp sweet paprika
1 tsp coriander seeds
1 tsp dried oregano
2 cloves garlic
2 Birdseye chillies (opt)
Juice 1 lemon
2 tbl spns olive oil
1 capsicum, cubed
In a mortar and pestle, grind spices, oregano, garlic and chilli, add lemon juice and olive oil and mix to a paste. Spread paste over chicken pieces and marinade at least 1 hour in the fridge.
Heat frypan, add extra olive oil, cook chicken pieces for a few minutes each side until the skin in coloured. Transfer chicken pieces to a heat proof dish.
Fry capsicum pieces so they are covered in spices, transfer to the chicken dish. Place chicken and capsicum in moderate oven for appx 30 mins or until cooked. Serve with rice and baby spinach leaves.
Indian Beef Curry
250g beef strips
1 tbl spn rice bran or peanut oil
1 tsp coriander seeds
2 tnl spns Indian curry paste
1 tin coconut cream
1 clove garlic, chopped finely
1 birdsye chilli, chopped (optional)
1 capsicum, cubed
salt or fish sauce
Fry beef strips in rice bran oil and set aside. Fry the garlic and chilli for one minute then add the curry paste and fry lightly. When spices are aromatic add the coconut cream, capsicum and beef strips. Add salt or fish sauce. Cook gently for about 5 minutes, then serve with fresh coriander and rice.
Love your left overs!
Leftovers in the fridge can be the difference between an expensive, often unsatisfying take away dinner or a cost-cutting and delicious, home-made meal to fill hungry tummies.
CHICKEN LEFTOVERS IDEAS
Our Paddock Raised Chooks make a substantial and comforting roast dinner, but have a multitude of life options after that. Here are some of our favourites.
- Dice up left over roast chicken, add in some roast veges (the extra ones you roasted specially for work lunches), toss through some quinoa and mixed leaves. You’ve just saved $10 and a takeaway container!
- Shred left over chicken (do it while it’s still warm as it makes this job much easier) and you have a perfect topping for a baked potato topped with coleslaw and cheese
- If you don’t have much left over meat, save what little bits you can, plus all the bones and throw them in a pot to cook up for a base for a vege-loaded chicken noodle soup
BLADE ROAST LEFTOVERS
A Blade Roast done in the slow cooker and served with all the trimmings makes for a great weekend meal. After that, the meat can easily be shredded and plumped out with a can of kidney beans, a handful of spices and a tin of crushed tomatoes for a satisfying mid-week meal.
RIB/EYE FILLET LEFTOVERS
Enjoy one of one of our rib fillet steaks (or maybe even that prince of steaks…eye fillet) for dinner with a whole roast spud and tossed green salad. If you have a steak left over, try these second-time-around ideas…
- Slice it super thin once it’s cold. It’s then perfect for a light warm up in a toasted steak sandwich the next day.
- Toss steak into a piping hot broth for a work day Vietnamese beef pho. (as long as you’ve not cremated it first, it’ll still be tender and delicious second time around).
Don’t be afraid of left overs…embrace them!
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