Tag: savoury bake
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PK’S Rapid Fire Cheesy Potatoes
I am calling this a rapid fire dish because it normally takes about an hour of cooking and 15 minutes to prepare. When I come home from work I often don’t have this amount of time.
So we are going to use a microwave and a hotter than normal oven to cut the cooking time to half an hour at the most. The traditional method also calls for layering the potatoes then pouring the sauce over them in batches. That takes too much time so we are dropping that too. 🙂
Steps
- Cutting and cooking the potatoes
- Making the cheesy white sauce
- Baking the potatoes
- Serving
Ingredients
- 2 cups cheddar, grated
- A handful of Parmigiano-Reggiano or parmesan
- 2 Tbsp butter
- 1/4 cup plain flour
- 2 cups milk
- 1 Tbsp fresh chives, chopped
- A dash of ground nutmeg
Equipment
- 1 chef’s knife
- 1 chopping board
- 1 bowl
- 1 wooden spoon
- 1 saucepan
- 1 oven dish
Cutting and cooking the potatoes
- Slice the potatoes into discs of about 3-5mm (too thin and the potato tends to fall apart whilst cooking).
- Microwave the potatoes for about 8 minutes on high.
- Test one, they should have just lost or about to lose that crunchy raw taste but not be fully cooked.
- Preheat your fan-forced oven to 200C.
Making the cheesy white sauce
- On your hob slowly melt the 2 Tbsp butter in the saucepan.
- Stir in the 1/4 cup plain flour, a little bit at a time.
- Slowly stir in the 2 cups of milk.
- Mix in the 2 cups grated cheddar, the chives and the sprinkle of nutmeg.
Baking the potatoes
- Spray the oven dish with a bit of spray olive oil.
- Bundle the potato slice in any old way.
- Pour the cheese sauce in and gently combine everything.
- Level the top with the wooden spoon and then cover with shaved parmigiano-reggiano.
- Cook for about 15 minutes, the potatoes should be soft and the cheese golden brown.
- You can pop it under the grill for a few minutes to crisp up the cheese.
Serving
This is the perfect side for roasts and steaks. It makes for the best leftovers. 🙂
Enjoy,
PK
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PK’s Baked Cauliflower Slice
This simple cauliflower and cheese dish is irresistible to children and adults alike. I am always looking for kid friendly meals that require little effort to make. 🙂
Let’s face it, the gooey cheese (grilled to perfection on top) is the best bit, so if you are a vegetarian you could use dairy free cheese, omit the egg and chuck in some chia seeds. It will have a slightly different texture but will be oh so yummy.
You will be:
- Precooking the cauliflower
- Mixing all the ingredients
- Baking for 10 minutes
- Serving
You will need:
- Ingredients:
- 1/2 a cauliflower, broken/cut into puffed corn sized pieces
- 1 chicken egg
- 6 sprigs of Mediterranean herbs (I used thyme and tarragon), roughly chopped
- 1/2 cup panko crumbs (breadcrumbs will work too)
- 1/4 cup aged Italian cheese (I used provolone but Parmigiano-Reggiano would rock too), finely grated
- a very generous sprinkle (or two) of Garam Masala
- spray oil
- Equipment:
- a long sharp knife
- a chopping board
- a sauce pan or steamer
- a fork or whisk
- a mixing bowl
- an oven tray
- baking paper
Precooking the cauliflower
- I used my hands to twist off the cauliflower florets (aiming for puffed wheat sized chunks) and the knife to chop up the heart.
- Lightly boil or steam the chunks (aiming for a bit of crunch).
Mixing all the ingredients
- Preheat the fan forced oven to 200C.
- Whisk the egg in a large mixing bowl.
- Mix in the:
- cauliflower
- 6 sprigs of Mediterranean herbs
- 1/2 cup panko crumbs
- 1/4 cup aged Italian cheese
- Cover an oven tray with baking paper and spray it with a bit of olive oil.
- Spread the cauliflower mix over the tray.
- Sprinkle generously with garam masala.
- Spray again with the olive oil.
Baking for 10 minutes
- Bake for 10 minutes and check the colour.
- The cheese should be melted and slightly golden.
- If you want, use the grill or a chef’s torch.
Serving
Goes great with a nice juicy steak. 🙂
Enjoy,
PK
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PK’s Potato And Bacon Tater Tots: Did Someone Say Panko?
I made these little bacon and potato tots for my young ones the other day and they demolished the lot. Not only was that a great testimonial but they are easy and fun to make too.
Hot Tips:
- Make them in multiple batches as they freeze very well.
- You can spray them sparingly with oil and bake them if you prefer.
You will be:
- Making the mash
- Making the tots
- Cooking the tots
- Serving
You will need:
- Ingredients:
- 4 cups potato and bacon mash
- 2 chicken eggs
- 1/2 cup plain white flour
- Enough panko flakes to coat the tots (bread crumbs will do but the result will not be as light and fluffy)
- herbs and spices to taste (I used some of my home-made Dried Garlic and cracked pepper)
- enough peanut oil for shallow frying
- Equipment:
- 1 chef’s knife
- 1 chopping board
- 1 potato peeler
- 1 potato masher
- 1 deep fry pan
Making the mash
- Make your mashed potato (sans any milk or butter), slice the bacon (I used short-cut bacon) and mix everything together (use your own ratios).
Making the tots
- Whisk the two chicken eggs and add to the mash.
- Add the 1/2 cup of plain white flour to the mash and gently but thoroughly mix.
- Make little round balls with the mash mix and then roll them in the panko crumbs.
- Store any surplus tots on baking paper and freeze for next time (I use a multi layered container for easy splitting and thawing of the right amount for dinner).
Cooking the tots
- Heat a shallow amount of peanut oil in a deep pan.
- Cook the tots in small batches, turning mid way, until golden brown and the drain them on paper towel or a rack.
Serving
Serve them anyway you or your young ones will eat them. Personally I like a bit of tomato sauce and sour cream. You might even like to try my Home-made Creamy Aioli.
Enjoy,
PK
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PK’s Baked Mashed Potato, Bacon and Cheese Balls
I normally have enough leftovers for at least one lunch when I cook dinner for my family. So you can imagine how good these potato balls are if I had to buy lunch at work the next day :).
Really easy to make ahead of time and sort of healthy as they are baked and not shallow fried, you and your kids will love them.
Notes:
- Make more than you think you need, they are addictive
- You could work in mashed sweet potato and or pumpkin to get vegetables into picky eaters
- They will need to set in the fridge for a bit before cooking
You will be:
- Prepping the ingredients
- Making the potato balls and rolling in breadcrumbs
- Cooking the potato balls
- Serving them up hot
You will need:
- Ingredients:
- 2 cups cooled mashed potato
- 1/2 cup finely diced vegetables (I used celery and spring onions)
- 1/4 cup of cooled finely chopped crispy bacon
- 1/2 cup of breadcrumbs
- 3/4 cup of grated cheese (I used a mix of Parmigiano-Reggiano and cheddar)
- 1 egg (beaten)
- some spray olive oil
- Equipment:
- a chopping board
- a long sharp knife
- a saucepan for the mashed potatoes
- a potato masher
- a frypan for the bacon
- a fork or whisk to beat the egg
- a mixing bowl
- several plates
- an oven tray lined with baking paper
Prepping the ingredients
- Make your mashed potatoes, aiming for 2 cups worth, and pop it in the fridge to cool.
- Fine chop the bacon to end up with 1/4 cups worth, cook to your liking and then pop them in the fridge too.
- Chop the 1/2 cup of vegetables.
- Grate the 3/4 cup of cheese.
- Beat the single egg.
- Mix the above ingredients in a mixing bowl.
- Put the 1/2 cup of bread crumbs on a plate.
Making the potato balls and rolling in breadcrumbs
- Roll small balls of the potato mix and then roll those in flour.
- Pop them onto an oven tray and then into the fridge to set for at least 15 minutes.
They look pretty yummy already:
Ready for the oven:
Cooking the potato balls
- Give the top of the balls a quick spray with spray olive oil and pop the tray into a fan-forced oven (pre-heated to 200C).
- Cook for about 20 minutes or until golden brown.
Perfection:
Firm on the outside with a lovely soft cheesy texture inside:
Serving them up hot
Perfect with some fresh vegetables, sauerkraut and some dipping sauces (tomato and sour cream mixed with fresh coriander) or in a bowl by themselves as finger food :).
Enjoy,
PK
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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:
- Getting everything ready.
- Cooking on the hob.
- Cooking in the oven.
- 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
- 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 :).
- Finely chop the large brown onion.
- Rough chop the:
- 200g bacon rashers.
- 1/2 cup green beans.
- 300g broccoli florets.
- Grate the 2 cups cheddar cheese.
The first time I cook something I like to get everything together first:
Cooking on the hob
- Spray a bit of oil in the oven dish, pop it over two of the hob’s burners and turn them on low.
- Add the 200g of chopped bacon and keep it moving around.
- After a few minutes add the 2 Tbsp of butter and the chopped brown onion.
- Keep everything moving until the butter is melted and the onion has started to soften.
- Add the 1/4 cup white plain flour and mix in.
- Add the 1 cup of chicken stock and bring to the boil. Keep cooking until the sauce has reduced a bit.
- Add in the:
- 2 cups milk
- 2 cups grated cheddar
- 1/2 cup chopped green beans
- 300g chopped broccoli florets
- Chuck in the now al dente pasta and mix everything.
- 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
- Put the oven tray into a preheated fan-forced oven set to 190C and cook for about 20 minutes.
- 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
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