Tag: onepan

• 

  PK’S Broccoli Filled Beef Meatloaf

  Meatloaf is a great way to make a little go a long way. I use minced beef, vegetables and cheese to hook my fussy little eaters (lamb, pork, chicken work a treat too). My wife loved it as well, mostly as it is a ‘one pan’ dish!

  The broccoli filling was supposed to stay hidden but they were too smart for me. It still worked though thanks to the grilled cheese. 🙂

  

  Steps

  1. Preparing everything
  2. Making the loaf
  3. Cooking and grilling the loaf
  4. Serving

  Ingredients

  • 500g beef mince
  • 1 Tbsp Worcestershire Sauce
  • 1 egg
  • 1 small broccoli head, chopped into bite sized pieces
  • 1/2 brown onion, diced
  • 1 cup cheddar cheese, grated
  • 1 handful of parsley, rough chopped
  • 1 garlic clove, finely diced
  • 1/4 cup breadcrumbs (panko would go a treat)
  • Cracked black peppercorns and salt to taste
  • Olive oil spray

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 mixing bowl
  • 1 non stick baking tin

  Preparing everything

  1. Beat the egg and mix in the 1 Tsbp Worcestershire sauce.
  2. Chop the broccoli into small pieces and microwave for 1 minute.
  3. Dice half of a brown onion, store the rest for another day.
  4. Grate enough cheddar cheese to get 1 cup.
  5. Roughly chop a handful of parsley and finely dice the garlic clove.
  6. Mix the above ingredients together in a bowl, sprinkling with salt and pepper as you go.

  

  Making the loaf

  1. Preheat your fan-forced oven to 180C.
  2. Put half the mince mix into the bottom of baking tin that you have sprayed with olive oil.
  3. Tamp it
  4. Layer the broccoli over this, leaving a gap right around the edges.
  5. Add a similar layer using half of the grated cheese.
  6. Top this with the rest of the mince and press down around the edges to make a bit of a seal.

  

  

  

  Cooking and grilling the loaf

  1. Pop the tin into the oven and cook for 30 minutes.
  2. Cover the mince loaf rest of the grated cheese and grill it until golden brown.

  

  

  

  Serving

  You could just serve it as is thanks to the broccoli filling but we try and use fresh greens from the garden with every meal. 🙂

  It makes for the best leftovers and  frozen lunches by the way.

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  June 27, 2018

• 

  PK’s Chicken And Pasta Soup

  Simply take a chicken frame or two (hopefully from the whole chicken you just deboned) and place in your slow cooker. Now add water until the frames are covered. Sometimes I also throw in a chicken leg or two (on the bone).

  Chop up a brown onion, several celery sticks and several carrots (I leave them pretty chunky) and add them to the slow cooker. Add salt and pepper to taste and a bay leaf.

  Let it cook overnight on low, if you have time, to really get a tasty broth going. By this stage the meat is falling off the bone. I pull the bones out at this point to make Bone Meal (a great source of slow release nitrogen) for my garden.

  Serving

  Just before serving I add 2 cups of pre-cooked pasta and a bit more water if needed.

  This soup freezes well so I keep several portions aside for the ultimate in thrifty work lunches 🙂

  

  Enjoy,

  PK

  Related Links:

  • see more soup post here
  • see more slow cooker posts here
  • see more chicken posts here

  Written by

  PK

  ·

  October 15, 2017

• 

  Cast Iron Skillet

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  This is my first ever cast iron skillet and I am immediately a fan. I won’t lie to you, it was purchased without approval on a solo trip to Kitchen Warehouse and I am still begging for forgiveness :).

  Before I used it for the first time I gave it a wash in hot water (no suds) and then gave it a light coating in olive oil. It then went into a fan-forced oven at 160C for about an hour.

  

  I used it to make Shakshuka and it cleaned up so easily. Again, hot water and a slight coating of oil before being thrown into the cupboard. This thing is indestructible!

  

  

  Enjoy,

  PK

  Related Links:

  • see more equipment posts here

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  Written by

  PK

  ·

  June 10, 2017

• 

  PK’s One Pan Cheddar, Bacon And Broccoli Pasta Bake

  I have been cooking a really tasty cheese and broccoli pasta bake dish from http://www.sixsistersstuff.com/ for years and everyone in the family loves it.

  However, recently my wife challenged me to make it using one pan. Let’s just say I am not usually economical when it comes to using plates, pans, knives etc :).

  So this uber tasty, bacon enhanced, one pan pasta bake is the result. You and your guests are going to love it and in the unlikely event there is anything left, it freezes well so your bank account will love it too.

  You will be:

  1. Getting everything ready.
  2. Cooking on the hob.
  3. Cooking in the oven.
  4. Serving.

  You will need:

  • Ingredients:
    • 500g of your favourite dried pasta (I used fusilli) –
    • 200g bacon rashers (chopped) –
    • a large brown onion (finely chopped) –
    • 1/2 cup green beans (chopped) –
    • 300g broccoli florets (chopped) –
    • 2 Tbsp salted butter or butter blend –
    • 1/4 cup white plain flour –
    • 2 cups milk (I used skim) –
    • 1 cup PK’s Slow Cooker Chicken Stock –
    • 2 cups cheddar cheese (grated) –
    • a good handful of Parmigiano-Reggiano or parmesan cheese (shaved)
    • 1/4 cup breadcrumbs
    • ground rock salt to taste
    • cracked black peppercorns to taste
    • olive oil spray
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a wooden spoon
    • a large saucepan for the dried pasta
    • a large oven dish that can also be used on the hob

  Steps:

  Getting everything ready

  1. Start cooking the 500g of dried pasta in a large pot of boiling water. I always add a slug of oil and a big dash of table salt to the pasta water. Hey, not a health blog :).
  2. Finely chop the large brown onion.
  3. Rough chop the:
     1. 200g bacon rashers.
     2. 1/2 cup green beans.
     3. 300g broccoli florets.
  4. Grate the 2 cups cheddar cheese.

  The first time I cook something I like to get everything together first:

  

  Cooking on the hob

  1. Spray a bit of oil in the oven dish, pop it over two of the hob’s burners and turn them on low.
  2. Add the 200g of chopped bacon and keep it moving around.
  3. After a few minutes add the 2 Tbsp of butter and the chopped brown onion.
  4. Keep everything moving until the butter is melted and the onion has started to soften.
  5. Add the 1/4 cup white plain flour and mix in.
  6. Add the 1 cup of chicken stock and bring to the boil. Keep cooking until the sauce has reduced a bit.
  7. Add in the:
     1. 2 cups milk
     2. 2 cups grated cheddar
     3. 1/2 cup chopped green beans
     4. 300g chopped broccoli florets
  8. Chuck in the now al dente pasta and mix everything.
  9. Sprinkle the top with the breadcrumbs and shaved Parmigiano-Reggiano.

  Everything is better with bacon:

  

  Mixing in the other ingredients.

   

  Mix in the dairy and the greens:

   

  Mix in the pasta, sprinkle the breadcrumbs, Parmigiano-Reggiano or parmesan cheese:

   

  Cooking in the oven

  1. Put the oven tray into a preheated fan-forced oven set to 190C and cook for about 20 minutes.
  2. You can optionally then use a chef’s torch or the griller to brown the cheese a bit.

  Perfection:

  

  Serving

  You don’t need anything else other than a glass of your favourite red :).

  

  Enjoy,

  PK

  Written by

  PK

  ·

  February 20, 2017