Home-made DOUBLE DOWN!

The home-made double down. Nomnomnom. You can use breast or mince for this, but I’d recommend mince for a softer meal. The set up is pretty much the same as chicken burgers, with a few differences.

Breast: 

You will need:

  • 2x chicken breast
  • panko crumbs
  • flour
  • 1x egg
  • Sharp knife & chopping board
  • Frying pan with oil, salt and pepper
  • Paprika
  • Bacon
  • Mushrooms

Method:

  • Run sink with warm, soapy water
  • Add oil, salt and pepper to frying pan
  • Add flour and paprika to bowl one
  • Whisk egg in bowl two
  • Add crumbs to bowl three
  • Slice along the chicken breast, length-ways, so you get nice thinish slices
  • Dredge in flour, dip in egg, dredge in crumbs, put on plate
  • Wash hands, heat frying pan and cook for about 6 mins each side until cooked through
  • Meanwhile, in a second frying pan, add streaky bacon and sliced mushrooms, cook until crispy.
  • When chicken is done, add to plate, place bacon and mushrooms in the middle
  • Add your sauces and place second one on top.

Mince 

You will need:

  • 400g chicken mince
  • Panko crumbs
  • Flour
  • 2x eggs
  • half a cup of cheese
  • Paprika
  • 3 normal bowls
  • 1 large bowl
  • chopping board and sharp knife
  • Large frying pan with oil, salt and pepper
  • Bacon, mushrooms

Method:

  • Run sink with warm soapy water
  • In first normal sized bowl, pour flour and mix in paprika
  • Second bowl whisk one egg
  • third bowl, add crumbs
  • in Large bowl, add grated cheese, 1 cup crumbs, 1 egg and chicken mince
  • mix together and shape four patties, about 2cm thick
  • Dredge each patty in flour, dip in egg, crumb.
  • Wash hands, heap up pan
  • Cook for 6-7 mins each side until cooked through.
  • Meanwhile, in a second frying pan, add streaky bacon and sliced mushrooms, cook until crispy.
  • When chicken is done, add to plate, place bacon and mushrooms in the middle
  • Add your sauces and place second one on top.
    *Be really careful when flipping as they tend to stick more than breast*

Chicken patties 2 ways

You can either use breast or mince, both have advantages… Breast is succulent and doesn’t run the risk of sticking to the pan, but you have to cut it thin. Mince won’t taste bad overcooked but it can stick pretty badly.
Either way, served with fresh lettuce and some melted cheese on a toasted bun, these things are delicious!

Breast: 

You will need:

  • 2x chicken breast
  • panko crumbs
  • flour
  • 1x egg
  • Sharp knife & chopping board
  • Frying pan with oil, salt and pepper
  • Paprika

Method:

  • Run sink with warm, soapy water
  • Add oil, salt and pepper to frying pan
  • Add flour and paprika to bowl one
  • Whisk egg in bowl two
  • Add crumbs to bowl three
  • Slice along the chicken breast, length-ways, so you get nice thinish slices
  • Dredge in flour, dip in egg, dredge in crumbs, put on plate
  • Wash hands, heat frying pan and cook for about 6 mins each side until cooked through

Mince 

You will need:

  • 400g chicken mince
  • Panko crumbs
  • Flour
  • 2x eggs
  • half a cup of cheese
  • Paprika
  • 3 normal bowls
  • 1 large bowl
  • chopping board and sharp knife
  • Large frying pan with oil, salt and pepper

Method:

  • Run sink with warm soapy water
  • In first normal sized bowl, pour flour and mix in paprika
  • Second bowl whisk one egg
  • third bowl, add crumbs
  • in Large bowl, add grated cheese, 1 cup crumbs, 1 egg and chicken mince
  • mix together and shape four patties, about 2cm thick
  • Dredge each patty in flour, dip in egg, crumb.
  • Wash hands, heap up pan
  • Cook for 6-7 mins each side until cooked through.
    *Be really careful when flipping as they tend to stick more than breast*

For burger toppings or recipes, check out our other burger post and the vegetarian post

Lasagne

So this Lasagne includes your two sauces, too. If you haven’t got the time, don’t feel bad buying some jars. You’ll need a jar of a tomato pasta bake and a cheesey pasta bake, too.

You can use any mince for this. I prefer chicken mince but with that, you have to be vary careful not to overcook it – as it dries out quickly. Vegetarian mince works nice here, too.

Ingredients: 

  • 400g mince
  • 2x carrots diced
  • 6 button mushrooms, sliced
  • 2x handfuls of frozen peas
  • Lasagne sheets

Tomato sauce

  • Can of tomatoes
  • Tomato paste
  • Oxo cube
  • salt, pepper and oregano/thyme
  • half a cup of water
  • Dash of bbq sauce
  • Dash of mustard

Cheese sauce

  • 2 cups grated cheese (cheddar/Parmesan)
  • 400ml milk (if too thick, can add dash more when cooking)
  • 25g butter
  • 25g flour
  • salt & pepper

Method 

  • Run sink of warm, soapy water.
  • Pre-heat oven to 180 degrees and prep your sauce ingredient amounts.
  • In casserole dish, cover bottom in a layer of lasagne sheets
  • Add oil and seasoning to frying pan (don’t turn on yet)
  • Place a sauce pan on stove (don’t add anything yet)
  • Dice carrots and mushrooms. Add carrots to frying pan.
  • On medium heat, soften carrots and add mushrooms and peas when soft.
  • When soft, crumble in mince and brown it.
  • Add tomato paste, can of tomato and crumble in oxo cube. Stir around
  • Add water if needed and let simmer, with the occasional stir.
  • Add butter to saucepan and melt on low-medium heat.
  • Stir in the flour and keep stirring for 1-2 mins.
  • Take off heat and slowly pour in milk while stirring constantly until smooth
  • Return to heat for about 8 mins let simmer, but stir occasionally
  • Meanwhile, mince should be cooked. take off heat.
  • Add layer of mince over pasta sheets and place another layer of pasta on top.
  • Add another layer of mince and repeat until no more mince left.
  • When your white sauce has simmered, add cheese and stir in until melted
  • Don’t let it boil.
  • Pour cheese sauce over top of lasagne and cook for 40 mins
  • Serve with a salad or on its own – great for left overs.

Meatballs 2 ways!

Meatballs are a tasty dinner, but the initial work can be a bit off-putting. Once you get into the groove, though they are actually pretty quick to make. Plus, left over meatballs = next day subs/wraps!
The two kinds  are: Turkey/chicken and beef.  Each make about 20, size dependent.
I am working on a vegetarian pumpkin and pinenut recipe at the moment.

Turkey or chicken

Ingredients 

  • 400g turkey or chicken mince
  • 1 egg (turkey/chicken mince is super lean so you need egg to bind)
  • 1 cup bread crumbs (I use panko to save time blitzing up slices)
  • 1 cup Parmesan, grated (other cheeses work too, Parmesan is just a good combo)
  • Salt & pepper; 5 twists of a grinder.
  • 2 tbsp thyme/oregano

Beef 

Ingredients

  • 400g beef mince
  • 1 egg (optional)
  • 1 cup bread crumbs
  • 1 cup mozzarella/cheddar
  • Salt & Pepper
  • 1 tbsp paprika

Method (It’s the same for each type)

  • Grab a big bowl and a plate to put on your bench, the run a sink of warm, soapy water.
  • Place all ingredients in the bowl – meat last so you don’t contaminate everything.
  • Hand mix everything together, until all components are well blended.
  • Roll mixture into balls a bit smaller than a golf ball and put on plate.
  • Once all done, give your hands a scrub, gladwrap the plate and put them in the fridge. (15 mins – 1hr) *You probably don’t need to fridge beef, but turkey/chicken needs it to firm up*

To cook:

  • Heat up a large frying pan with oil, salt and pepper. Medium-high heat.
  • Add meatballs and brown lightly. (If it’s a bit crowded, do in batches)
  • Once browned, place balls on a new plate (not raw meat one)
  • Add a tin of dice tomatoes and work quickly with spatuala to scrape up any meat stuck to the bottom and mix into sauce.
  • Add 2tbsp tomato puree, (Optional: a dash of American mustard and bbq sauce).
  • Crumble in an Oxo cube and stir maniacally.
  • Add water if it’s a bit gloopy.
  • Boil the kettle, get a saucepan and add pasta, salt and boiling water.
  • Put on low-medium heat.
  • Add meatballs back into frying pan and let simmer for 10 mins, flip them and leave for another 10. Stir the sauce occasionally.
  • Stir pasta occasionally.
  • While you wait, grate some cheese, set the table and do the washing up.
  • Drain pasta, serve and add meatballs with sauce drizzled on top.

 

 

Chicken and Mushroom Soup

4 serves – many lunches!

A classic soup and great feel good food when you’re feeling low.

Ingredients

  • 2  large chicken breasts  (or 450g chicken if buying pre-diced chicken)
  • 450g button mushrooms
  • 2 carrots
  • 1 medium onion
  • 2 tbsp flour
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp paprika
  • salt and pepper to taste
  • 200 ml cream
  • 1L chicken stock

You will need

  • large frying pan
  • chopping board & sharp knife
  • sink with warm, soapy water for washing hands after handling raw chicken

Method (prep time: 5 mins; cook time: 25-30 mins)

  • Dice onion and carrots and slice mushrooms
  • Dice chicken (ignore if using pre-diced chicken)
  • Add oil to frying pan on medium-high heat and soften onions (5 mins)
  • Add carrots, chicken, salt & pepper and paprika and cook until chicken seals (5 mins)
  • Add mushrooms and when softened, stir in flour until well blended
  • Add stock and herbs, bring to simmer then reduce heat and cook until vegetables are soft (12 mins)
  • Stir cream and raise heat slightly, serve when piping hot and well mixed

 

Stir fries

4 servings

Another super simple meal to make in bulk. Completely versatile and cheap to create. I have added to lunches as well as you can make heaps and reheat over the next few days for lunch. I have added three recipes here (beef, chicken and vegetarian), but feel free to mix and match and use your favourite sauces or noodles!

Teriyaki Beef

Ingredients:

  • 400g beef (to save time, buy pre chopped stir free beef)
  • 250g egg noodles (or two packs instant noodles)
  • 2x courgettes and carrots, 1 capsicum, 1/2 head broccoli, handful green beans and 6 mushrooms (or frozen bag of stir fry mix)
  • 1/2 cup soy sauce
  • 2 cups water
  • 2 tbsp cornstarch
  • 4 tbsp honey
  • dash cooking oil
  • salt & pepper

You will need: 

  • one small sauce pan whisk/fork
  • large wok/frying pan & spatula
  • chopping board and sharp knife
  • sink with warm soapy water for washing hands after handling raw meat

Method: (prep time: 5-10 mins; cook time: 10-15 mins)

  • In saucepan, add soy sauce, 1 cup water and cornstarch. Whisk until smooth.
  • Slice vegetables thinly and set aside. (unless using frozen vegetables)
  • Slice beef into thin, lengthwise pieces (unless using pre chopped beef)
  • Add cooking oil to frying pan on medium heat and brown beef (2-3 mins)
  • Add vegetables and stir around
  • Add saucepan to medium heat and dissolve honey by whisking (1 min)
  • Add sauce to frying pan and mix through the vegetables and beef (30 sec)
  • Add noodles with 1 cup water and stir around until noodles are soft and vegetables are cooked. (5-7 mins)

Slightly spicy chicken

Ingredients:

  • 3 chicken breasts (to save time, buy diced chicken)
  • 250g egg noodles (or two packs instant noodles)
  • 2x courgettes and carrots, 1 capsicum, 1/2 head broccoli, handful green beans and 6 mushrooms (or frozen bag of stir fry mix)
  • 250ml chicken stock
  • 4 tbsp honey
  • small piece of fresh ginger
  • 1 tbsp soy sauce
  • 2 tbsp sweet chilli sauce (optional)

You will need:

  • grater
  • chopping board and sharp knife
  • Large frying pan and spatula
  • sink with warm, soapy water for washing hands after handling raw chicken

Method: (Prep time: 0-5 mins; cook time: 10-15 mins)

  • Chop vegetables into thin slices (ignore if using frozen vegetables)
  • Dice chicken into small chunks (ignore if using pre-diced chicken)
  • Grate ginger into small pieces
  • In frying pan heat oil on medium and add ginger and chicken until sealed (2-3 mins)
  • Add vegetables and when softened, add noodles with chicken stock and stir around
  • Stir in soy sauce, honey and sweet chilli
  • Let simmer until noodles are soft and chicken and vegetables lightly brown (10 mins)

Vegetarian

Ingredients:

  • 250g egg noodles (or two packs instant noodles)
  • 2x courgettes and carrots, 1 capsicum, 1/2 head broccoli, handful green beans and 6 mushrooms (or frozen bag of stir fry mix)
  • 1 block tofu – plain or go for ginger or sweet chilli marinated
  • 1 tbsp soy sauce
  • 1 tbsp black bean sauce (optional)
  • 1 piece fresh ginger
  • sweet chilli sauce (optional)
  • 250ml  water or vegetable stock

You will need:

  • Chopping board & sharp knife
  • Large work/frying pan & spatula
  • Grater

Method: (prep time 0-5 mins; cook time 15 mins)

  • Thinly slice vegetables (ignore if using frozen)
  • Grate ginger into thin slices
  • Chop tofu into medium chunks
  • Add frying pan with cooking oil to medium heat and add vegetables
  • Stir until browned and add tofu (5 mins)
  • Stir through soy sauce, black bean sauce and sweet chilli
  • Add noodles and water/vegetable stock
  • Let simmer until noodles are soft and vegetables are browned (10 mins)

Two Easy Paella Dishes

Serves many – at least 4, really depends on how much you put in it.

The hardest thing about Paella is deciding whether to pronounce it wrong as pie-ella and everyone know what you mean or say pie-aya and everyone stare blankly at you. Say it how you will, here are two yummy recipes – one vegetarian and one meaty.

A very filling dinner, but I have included in lunches as this is something you can make on Sunday and have and reheat for a few days as lunch. 

Meaty Paella: – because I am afraid of not cooking seafood right

Ingredients:

  • 1 box Paella rice (500g)
  • 1L chicken stock
  • 1 can tomatoes (flavoured is fine)
  • 1x capsicum (bell pepper)
  • 1/4 bag frozen peas
  • 2x chicken breasts
  • 1 pack chorizo sausages
  • 100ml red wine (optional) 
  • cumin, paprika, salt&pepper
  • 12 button mushrooms (6-8 if large)
  • dash cooking oil/butter

You will need: 

  • large frying pan & spatula
  • chopping board & sharp knife
  • sink with warm water for washing hands after handling raw meat

Method: (prep time: 5-10 minutes; cook time: 25-30 minutes)

  • Add oil/butter frying pan with some salt & pepper. Set aside
  • Thinly slice capsicum and mushrooms, set aside
  • Slice chorizo sausages into approx 1cm chunks and set aside
  • Place frying pan on medium-high heat. Dice chicken and add to pan
  • Cook chicken until sealed (approx 5 mins). Add capsicum and mushrooms
  • As they soften, add wine (if using), tomatoes and peas and stir for 30 seconds
  • Add rice, chorizo, cumin and paprika, stirring constantly, then add stock
  • Keep on medium-high heat while stirring for another 10 minutes
  • Reduce heat and let simmer for 15 minutes until most of the juice has soaked up.

If paella starts sticking to the pan, reduce heat and add a bit of water for the rice to soak up. 

Vegetarian Paella:

Ingredients:

  • 1 red capsicum (bell pepper)
  • 12 button mushrooms
  • 1/4 bag frozen peas
  • 1 can chickpeas
  • 1 can tomatoes
  • 1/4 pumpkin or butternut squash
  • 2 courgettes
  • 1 large red chilli
  • 1 box paella rice (500g)
  • 1L vegetable stock
  • paprika, cumin, salt & pepper
  • dash cooking oil/butter

You will need:

  • large frying pan & spatula
  • chopping board & sharp knife

Method: (prep time: 10 minutes; cook time: 20 minutes)

  • Add butter/oil and salt& pepper to frying pan and set aside
  • Thinly slice capsicum and courgettes; halve mushrooms and dice chilli
  • Peel pumpkin/squash and cut into thick chunks
  • Add frying pan to medium heat and add capsicum, chilli and peas
  • As they soften, add tomatoes and chickpeas and stir around
  • Add paprika, cumin, rice, courgettes and mushrooms and stir
  • Finally add vegetable stock and keep stirring for about 5 minutes
  • As the stock soaks up, reduce heat and simmer for 10-15 minutes until rice is soft

If paella starts sticking to the pan, reduce heat and add a bit of water for the rice to soak up.