- Half a head of cauliflower, cut into bite sized florets
- 1 cup panko breadcrumbs
- 2 eggs, whisked
- 2 Tbsp honey
- 2 cloves garlic, minced
- 1 tsp bouillon or vegetable stock
- 2 tsp flour plus ¼ cup water
- 2 Tbsp soy sauce
Preheat oven to 180 C. Set whisked eggs aside in a small bowl. Set panko breadcrumbs aside in a separate bowl. Dip cauliflower pieces in the egg and then roll in the panko crumbs until fully coated and place on a baking sheet lined with baking paper. Repeat until all the cauliflower pieces are coated. Bake for 15 – 20 mins or until the coating is a golden brown and crunchy. While the cauliflower is cooking make the sauce on the stove. Add all sauce ingredients except the flour and water. Bring to a simmer and stir until completely mixed. In a jar with a lid, mix together the flour and water, put the lid on and shake until flour is completely dissolved. Add the flour mixture to the sauce. Keep stirring until the sauce reaches a low boil and cook until it thickens (about 2 minutes). Pour sauce over cauliflower and toss until completely coated. Garnish with chives or green onions if desired. Serve warm.
Bump and Baby Magazine
I make this one so often (probably once a week) that I know the recipe off by heart. It’s always a winner with the kids, and when you have fussy eaters like me you tend to stick with what works best, and this one does! This was a favourite of mine growing up, I even used to ask for it for my birthday dinner I loved it so much!
I’m all about easy dinners and this one is just that:
- 400g mince
- 1 chopped onion
- 1 tsp brown sugar
- 1 tsp dry mustard
- 1 tsp curry powder
- tin of spaghetti
- 3 – 4 medium potatoes – sliced and part cooked
- grated cheese
Brown mince & onion. Combine all dry ingredients together in a little water and mix into mince. Add spaghetti, mix well.
Place in casserole dish, cover with cooked sliced potatoes, sprinkle with grated and bake at 180 for 30 mins
I got this recipe from the latest Dish Magazine, page 110, it tasted so good! It was one of those recipes where I already had the ingredients in my pantry (minus the olives), love it when that happens. Such a simple recipe yet really REALLY tasty.
I didn’t have any olives but it still tasted so good. And instead of potatoes I used kumara and yams.. yummo.
- 12 Chicken drumsticks
- 2 onions, cut into wedges
- 500 grams of small waxy potatoes
- 1/2cup each green and black olives
- 2 tablespoons capers
- 3 cloves garlic, crushed
- 2 teaspoons dried tarragon
- 1 teaspoon each ground cumin and turmeric
- 1/2 cup white or red wine
- 1/2 cup chicken stock
- salt and pepper
Preaheat oven to 180 C fan bake.
Put chicken, onion, potatoes and olives in baking dish large enough to hold everything in a single layer.
Combine all remaining ingredients and pour over chicken, turning everything to combine well. Season with salt and pepper. Bake for 60 mins, turning everything occasionally and basting with the juices until the chicken is golden and cooked through and the potatoes are tender.
Serves 4 – 6.
Annabel Langbein’s Mexican Turkey Pie
I made my first pie and it worked out!! I’ve always been a little afraid of pastry, not sure why exactly, but I’ve always put it in the ‘too hard’ basket. Last night I was looking through an old Annabel Langbein book – A free Range Life – and my 6 year old son begged me to cook this turkey pie he saw… so I gave it my best shot, using chicken instead of turkey, and it was surprisingly easy! It felt great to show the family what I’d done, especially after telling my husband what I was going to attempt to make for dinner and him turning to the kids and saying “looks like it’s fish n chips for dinner”!
And it was delicious, thanks Annabel!
I can’t find a link to it online anywhere, so here it is:
Mexican Turkey (or Chicken) Pie
Prep 15 mins / Cook 30 mins / Serves 4
2 sheets flaky puff pastry
2 cups shredded cooked turkey or chicken
250g sour cream (I used low fat)
2 tbsp tomato relish
1 tsp ground cumin
1/2 tsp chilli flakes or cayenne pepper
2 tbsp finely chopped parsley leaves
salt and pepper to taste
1 egg lightly beaten
Preheat oven t 200C and place a baking tray in the oven to heat. Place a sheet of pastry on a sheet of baking paper and roll out until you can cut it into a 24cm circle (use a cake tin or plate as a guide). Mix turkey or chicken with sour cream, relish, cumin, chilli powder and parsley. Spread over pastry, leaving a 2cm border. Roll out the second sheet of paper a little larger than the first so you can cut it into a 25cm circle. Place over pie and use a fork to crimp the two sheets of pastry together all around the edge. Brush the top with a beaten egg and decorate with cut-outs of leftover pastry. Slide the pie and baking paper onto the heated oven tray and bake until golden and puffed (about 25-30 mins). Serve warm or at room temp.