Vegemite Meatballs

Preparation time :15 mins

Cooking time      :15 mins

Pieces                 :24

 

 

 

 

 

 

 

 

 

Forget a boring sambo... try these cute little bite size balls instead.

 

Ingredients

300g can red kidney beans, drained
1 small onion, grated
250g beef mince
310g can corn kernels, drained
1 1/2 cups Kellogg’s Corn Flake Crumbs
3 eggs
1 tblsp Vegemite
Cooking oil spray
Tomato sauce, to serve

Method

1. Place beans in a large bowl. Mash well until almost smooth. Add onion, beef, corn, 3/4 cup of the crumbs, one of the eggs and Vegemite. Using hands, mix well.

2. Roll heaped tablespoons of beef mixture into balls.

3. Place remaining beaten eggs in a small bowl. Place remaining crumbs in a separate bowl. Dip balls in egg then roll in crumbs. Place on a greased oven tray. Spray with cooking oil.

4. Cook in a very hot oven (240C) for about 15 minutes, or until browned and cooked through.

5. Serve warm or cold with sauce.

 

Notes

Make a great mini meatball roll: Split a small dinner roll, spread with butter and sandwich with two meatballs, grated carrot and corn relish. For a quick dinner, stir cooked meatballs through hot tomato pasta sauce and serve with pasta.Meatballs can be made up to two days in advance and stored, covered, in the fridge. You can also freeze for up to two months: Line a shallow tray with baking paper. Arrange balls on tray and place inthe freezer. Once frozen, pack in snap-lock bags or airtight containers. Return to freezer.

 

Beef Goulash 

Preparation time : 20 mins

Cooking time      : 1 hour 30 mins

Serves                 : 4-6

 

 

 

A favourite hungarian dish that is easy to make and delicious to taste.

Ingredients

1 1/2 tblsps olive oil
1kg beef blade steak, sliced
2 onions, halved and thinly sliced
2 large red capsicums, cut into thin strips
1 clove garlic, crushed
1 tblsp sweet paprika
2 tblsps tomato paste
400g can chopped tomatoes
1 cup beef stock
1 tblsp Dijon mustard
1 tblsp cornflour
2 tblsps water
2 tblsps chopped fresh parsley
Fettuccine and sour cream, to serve 

 

 Method

1 Heat 1 tblsp of the oil in a medium flameproof casserole dish (15-cup capacity). Add beef in three batches. Cook, stirring occasionally, until browned. Transfer to a bowl.

2 Heat remaining oil in same dish. Add onions. Cook, stirring occasionally, until soft. Add capsicums, garlic, paprika and paste. Cook, stirring, for 1 minute. Return beef to dish  with tomatoes, stock and mustard. Bring to boil. Cover with lid.

3 Cook in a moderately slow oven (160C) for about 1 hours, or until beef is tender. Remove lid. Immediately stir in blended cornflour and water. Stir in parsley.

4 Serve over fettuccine. Top with sour cream.

Notes

If you like your food spicy, add 1 heaped tsp of hot paprika powder. It gives the dish a great little kick – and warms winter nights even further!You can substitute topside or round steak for the blade steak if you wish.

Coriander Coconut Chicken Curry

Preparation time:   20 mins

Serves               :   6-8

 

Ingredients

2kg chicken thigh fillets, excess fat removed, cut into strips
2 tblsps olive oil
Salt and pepper, to taste
2 onions, chopped
2 cloves garlic, crushed
4cm piece fresh ginger, peeled, finely grated
1 tblsps mild curry powder
1 tblsp yellow mustard seeds
2 chicken stock cubes, crumbled
1/4 cup plain flour
2 x 400ml cans coconut milk
1 cup frozen peas
1/2 cup chopped fresh coriander
Steamed jasmine rice, to serve

Method

1 Place chicken in a bowl with half the oil. Season with salt and pepper. Toss to combine.

2 Heat a large non-stick frying pan over a high heat. Add chicken in four batches. Cook, turning occasionally, until browned all over. Place in the removable bowl of a 5-litre capacity slow cooker.

3 Heat remaining oil in a same frying pan. Add onions, garlic and ginger. Cook, stirring occasionally, over a low heat until onions are soft. Add powder and seeds. Stir for 30 seconds, or until fragrant. Add stock cubes. Remove from heat. Stir in blended flour and coconut milk. Pour over chicken. Cover with lid.

4 Cook on Low for 4 to 5 hours or High for 5 to 7 hours, or until chicken is tender. Add peas. Cook for 5 minutes. Stir in coriander.

5 Serve curry with rice. Garnish with coriander leaves.

 

Pumpkin Wedges With Hazelnut And Sage Sauce

A delicious twist on an old favourite

Ingredients

1.3kg butternut pumpkin
2 tblsps olive oil
Salt and pepper, to taste
50g butter, chopped
1/4 cup fresh sage leaves
1/2 cup roasted hazelnuts, chopped
1/3 cup fresh parsley leaves

Method

1 Cut pumpkin into 2cm thick wedges. Score flesh. Place in a roasting pan. Drizzle with oil. Season with salt and pepper.
2 Cook in a hot oven (200C) for about 40 minutes, or until tender.
3 Meanwhile, melt butter in a medium saucepan. Add sage and hazelnuts. Cook, turning occasionally, for about 5-6 minuter, or until foaming and golden brown.
4 Drizzle over wedges. Sprinkle with parsley leaves.