Tag: simple to prepare

• 

  Welchy’s Potato and Corn Beef Fritters

  Fritters…Hash Browns…Croquettes..whichever you choose to call these one thing is for sure – they are damn delicious.

  

  My fiance loves corned beef and I prepped these ready to make him for is return last Saturday morning. It was a warm day and our nieces and nephews were bored so he called on his way home and said when he got in we were heading out (best laid plans am I right?) So I rolled them into balls, put them on a plate and shoved them into the fridge.

  Now…I assure you there is a point to my oversharing of the course of my morning and it is this – these keep incredibly well in the fridge until needed. Mine were only in the fridge for approx 6-8 hours however they would keep well overnight. All that’s needed then is to flatten them and roll into some flour, and throw in the pan to crisp! That easy.

  This is a perfect ‘Shoot I forgot to take something out for dinner’ or ‘Need something cheap and filling to make until payday/can get to the shop’ as no matter what stage of life you are in, we have all been there.

  Ingredients:

  • 1.2kg potatoes, peeled and diced
  • 340g tin of corned beef (I used hampers but you can also use actual leftover corned beef if you have any in the fridge)
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon normal or dijon mustard
  • 2 eggs, lightly beaten
  • 1 cup plain flour, for dusting
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper

  Method:

  1. Line baking tray or plate with baking paper. Place potatoes in a large saucepan, cover with water and cook until tender. Drain and set aside for 10 minutes or until cool enough to handle.
  2. Roughly mash potatoes so that they are still slightly chunky.
  3. Add corned beef (diced up if using actual leftovers or broken up if using tinned), mustard, eggs and salt and pepper. Mix until combined. Roll into balls as even as possible to ensure even cooking time. This recipe will make approx 10 large fritters or 20 smaller ones depending on how you make them.
  4. Set aside on your tray or plate for at least an hour or up to 24 hours.
  5. Lightly coat fritters in flour, squashing them into pattie shapes as you go.
  6. Heat oil and butter in a wok or frypan and once sizzling (flick a drop of water or pepper into the oil and if it bubbles it’s hot enough) add your fritters one by one. My wok fits around 5 smaller ones at a time so as not to crowd the pan and as the fritters are cold, you don’t want to add too many at the same time and reduce the heat of the oil as you’ll get a soggy result. 
  7. Cook for 3 to 4 minutes each side or until golden. Transfer to a paper towel lined plate and continue with rest of batch. If doing a lot of fritters, line a tray with baking paper again and have the oven on ‘warm’ so the fritters stay hot while you continue.
  8. Serve on a bed of spinach leaves and drizzle with chili mayo for a kick, or eat just as they are!
  9. Enjoy!

  Love Welchy.

  Here are some more potatoes and of course, Welchy posts.

  Written by

  lilwelchy

  ·

  February 5, 2020

• 

  Easy Tomato Garam Masala Eggs

  This visually stunning yet simple egg, tomato and garam masala dish (inspired by Shakshuka) is perfect for breakfast.  Don’t let the short ingredient list fool you :).

  We will be softening a good handful of tomatoes and some herbs. The finale though is cracking in an egg and letting it cook as we see fit.

  Simply

  Add a handful or two of chopped tomatoes, some chives and a garlic clove into a small pan. Sprinkle with garam masala, salt and pepper.

  

  Cook on a medium heat until the tomatoes are soft. Keep stirring and add water if need be to stop them burning.

  

  Make a well in the tomatoes and crack an egg into it.

  

  If you like your egg a bit firmer, put a plate on top of the pan for the last few minutes of cooking.

  Serving

  When the egg is cooked to your liking, scoop the whole lot into a bowl and serve hot.

  Enjoy,

  PK

  Here are some more easy to prep recipes and posts about egg: 

  Written by

  PK

  ·

  January 20, 2020

• 

  Easy Egg And Bacon Slice

  You will love this tasty and easy to prepare egg and bacon slice. Meals like this are great when you are short of time and or low on ingredients.

  Also doesn’t everyone, real men included, love a good egg slice? 🙂 

  Simply

  Whisk about 4 eggs in a bowl. Then add a generous splash of milk, a handful of chopped bacon, a handful of grated cheese and….

  those old veggies at the back of the fridge.

  Grease the right sized oven proof dish with butter and pour the egg mix in. Add some more cheese and tomatoes on top.

  

  Then cook, in a preheated oven, at 180c for about 20 minutes. I like to grill it for the last few minutes to get that golden brown look.

  

  Serving

  Why should simple food be boring? Wow your guests, or you work mates the next day, with some basil as a garnish and some spicy sauce!

  

  Enjoy,

  PK

  Here are some more easy to prep recipes and posts about egg: 

  Written by

  PK

  ·

  November 24, 2019

• 

  PK’s Slow Cooker Whole Chicken

  This mouth-watering dish is designed to be super thrifty and dead easy to boot. I managed to use some old tired veggies and to get a free-range chook on special. I am also happy to say it took longer to eat the dish than it did to prepare it.

  I simply took a whole chicken, patted it dry and stuffed it with a whole lemon. I then rubbed a very generous amount of garlic salt, celery salt, ground black pepper and parsley flakes into the skin. The bird then went into a slow cooker that already had a bed of roughly chopped onions, carrots, a whole garlic bulb and a cup of white wine.

  

  8 hours on low and the meat was moist and falling off the bone 🙂 . I was very pleased because chicken is a lean meat and can dry out in a slow cooker if you are not careful.

  

  

  Serving

  I served it with some extra steamed vegetables on a bed of white basmati rice.

  

  Enjoy,

  PK

  P.S. I have a oven variant of this recipe here.

  And here are some more chicken dishes and slow cooker recipes: 

  Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

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  Written by

  PK

  ·

  September 15, 2017

• 

  PK’s NoRecipe Butter Stuffed Skin Roast Chicken

  Wow! This method of cooking a roast chook is probably not going to get the heart foundation tick any time soon but it is off the charts tasty.

  Lot’s of recipes on the internet use this method and I am simply combining it with my favourite stuffing mix of garlic, onion, italian herbs (such as savory and thyme) and a lemon or lime.

  

  Carefully work the skin away from the meat, starting at the breasts then around the legs and under the wings, so that you can stuff butter or garlic butter into the gap. Try not to break the skin but it doesn’t matter to much if you do. Work butter into the outside of the skin too and season with pepper and salt to taste.

  

  Rough chop the onion, garlic and herbs then stuff this mix along with a lemon into the cavity.

  

  Pop the chicken into a covered oven pan and then into a fan-forced oven (preheated to 180C) for about 1.5 hours.

  

  You should cook to temperature though and not time. Based on my Urban Griller temperature fridge magnet, I check that my roast chickens have an internal temperature of 83C.

  

  You can also make your own gravy using the juices from the pan. Take the wing tips off the roast chicken and add to the pan. Throw in a bit of corn flour and whisk.

  

  Serve on a bed of mash potato and sides of steamed vegetables. The glass of red is optional :).

  

  Enjoy,

  PK

   

   

   

   

   

  Written by

  PK

  ·

  March 2, 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

• 

  PK’s Potato and Bacon Soup

  I love Potato and Bacon soup and make it in large batches primarily for a mid morning work snack. This saves me lots of money and I know I am eating healthily. The only salt is from the bacon and the salted margarine/butter blend.

  

  I add a few additional fresh ingredients to suit what is growing in my kitchen garden at the time. Below I added lots of chives as I have an excess at the moment.

  The basic idea though is that you sauté onion, bacon and potato in butter or olive oil until they are starting to soften. You then add your liquid of choice to cover everything and bring to the boil.

  Then leave it simmering until the potatoes are cooked. You can keep it chunky but I generally blend everything at this point and add a bit of milk to the portion I am not freezing.

  Hot Tip: If you are blending it and the result is too thick, add very small amounts of boiling water, stir and then taste again. I do this until I get a balance between taste and consistency.

  Below I used some of a beautifully smokey home-made chicken stock that made use of the remains of a roast chicken I did in my Weber charcoal BBQ (not my slow cooker version).

  Sweat the vegetables:

  

  Add liquid to cover, boil and then simmer until potatoes are cooked:

  

  Blend and serve:

  

  Enjoy,

  PK

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  YOU MIGHT ALSO LIKE

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  Written by

  PK

  ·

  February 7, 2017

• 

  PK’s Easy Thai Fish Cakes

  Fish cakes taste great and are an amazing way of making a little bit of fish go further. They were a staple growing up and one of the dishes, my mum cooked us, that will always stay with me :).

  

  I never use a recipe and no two batches come out the same but that is half the fun.

  Below I am doing a take on Thai fish cakes but I am just as likely to make them coated in breadcrumbs. Sometimes I keep the potatoes chunky, sometimes I mash everything well to give a smoother texture.

  I just follow two basic rules in that I use a 1:1 ratio of fish to parboiled potatoes and I like to add colour by using finely minced fresh vegetables in the mix itself. If you find the cakes fall apart during cooking, try a bit more egg in the mix next time.

  Parboil the potatoes:

  

  Mash your fish (I am using canned John West Pink Salmon):

  

  Prepare the vegetables (I am going for a Thai taste so I am using lime zest, shallots, coriander, garlic and some red capsicum for colour):

  

  Whisk an egg or two and mix everything up (I did this gently as I wanted a chunky look):

  Make small or large cakes, using your hands, as you please and then pop them in the fridge for a bit (just look at the colours, beautiful):

  

  A quick shallow fry is all that is needed:

  

  Serve with some greens and you favourite sides:

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  THAI CUISINE

  SOUTH EAST ASIAN FOOD

  MORE POTATO DISHES

  MORE NORECIPE GOODNESS

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  Written by

  PK

  ·

  January 14, 2017

• 

  KT’s Easy Mini Quiches

  Thankfully these are as easy to make as they are to eat. In our house, they have a habit of disappearing when my wife isn’t looking :).

  I didn’t even get to take a photo of the finished products cooling on the racks.

  

  You will be:

  1. Preparing the filling.
  2. Cutting and pressing puff pastry into baking tins to make the bases.
  3. Spooning the mixture to bases and cooking.

  You will need:

  • Ingredients:
    • 2 sheets of puff pastry
    • 125g cheddar cheese, grated (use your favourite hard cheese)
    • 125g ham slices, finely chopped
    • 3 Tbsp heavy cream (whipping cream)
    • 0.5 Tbsp whole grain mustard
    • 1 egg
    • ground black peppercorns to taste
    • ground rock salt to taste (I don’t use any as the cheese and bacon are salty enough)
  •   Equipment
    • a chopping board
    • a long sharp knife
    • a mixing bowl
    • 7cm diameter biscuit cutter
    • 2 shallow mini pie/bun trays (12 depressions per tray)

  Steps:

  Prepare the filling

  1. In a mixing bowl add the:
     • 125g grated cheddar cheese
     • 125g finely chopped ham
     • 3 Tbsp heavy cream
     • 0.5 Tbsp whole grain mustard
     • 1 egg
     • ground black peppercorns to taste
  2. Mix everything thoroughly but gently.

  

  Cutting and pressing puff pastry into baking tins to make the bases

  1. Lay the sheets of puff pastry out.
  2. Cut 24 circles out of them using the cookie cutter.
  3. Press the circles gently into the trays.

  

  Spooning the mixture to bases and cooking

  1. Spoon a small amount of the filling into each base.
  2. Cook for 15 minutes at 200°C in a fan forced oven.

  Serving

  Eat them hot or freeze them. Personally I like them cold and think they make a great lunch box snack.

  If they last that long :).

  Enjoy,

  PK for  KT

  Here are some more egg dishes and posts by KT:

  Written by

  PK

  ·

  November 21, 2016

• 

  PK’s Savoury Mince And Potatoes

  A favourite since childhood, this is simple food that couldn’t be easier to cook. By now you probably know that I think ‘peasant’ food is best.

  It freezes very well and what’s more, you can eat it by itself or stretch it out using rice, bread, noodles or other starchy sides. One of my favourites is savoury mince and cheddar in a toasted sandwich.

  I think this recipe has a couple of standard ingredients and then add whatever you like extra. Have fun and experiment :).

  What are the essentials?

  • beef mince
  • potatoes
  • carrot
  • onion
  • garlic
  • chicken or beef stock (try Italian Beef Stock: Brodo Di Manzo)
  • herbs like oregano, marjoram, thyme, bay leaves
  • tomatoes or tomato paste
  • pepper and salt to taste.

  I also add red wine (boil it off of course) and anything else I have in my pantry or fridge that needs using.

  Par-boil your potatoes:

  

  Prepare your vegetables:

  

  Sauté the onion in some olive oil:

  Add the mince (browning it), herbs and stock (if using red wine bring to the boil) and then simmer until it is all reduced down to your liking:

  This is the consistency I aim for:

  

  Oh so tasty tonight and for tomorrow’s lunch:

  I hope you like it,

  PK

  Written by

  PK

  ·

  November 14, 2016