Easy peasy chips!

A great side and quick to make, here are my easy as kumara or potato chips. Serves two

Kumara (sweet potato for non-Kiwis) 

  • One large orange kumara (can probably use red or white, but I haven’t tried yet)
  • Oil
  • Salt & pepper
  • Paprika
  • Sharp knife & chopping board

Method

  • Preheat oven to 180 degrees fan bake
  • Line baking tray with baking paper
  • Wash kumara
  • Chop in half, lengthways and again sideways
  • Slice 1-2cm wide chips
  • In a bowl, add oil and paprika, salt & pepper tossing the potatoes
  • Add to baking tray and bake for 35-40mins

Potato:

  • 1-2 large potatoes
  • Oil
  • Salt & pepper
  • Rosemary and thyme
  • Sharp knife and chopping board

Method

  • Preheat oven to 180 degrees, fan bake
  • Line baking tray with baking paper
  • Wash potato
  • Chop in half lengthways and again width ways
  • Slice 1-2cm wide chips
  • In a bowl, add oil and herbs, salt & pepper, tossing the potatoes
  • Add to baking tray and bake for about 40mins
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Yum yum crumbed chicken!

Crumbed chicken is a tasty treat and one of the house favourites. Serve in wraps, on its own, with a salad or chips, this is versatile. We either fry or bake these so I have included both methods below.

Cook up a big batch and you’ve got lunch sorted for a few days with wraps/sammies!

Ingredients:

  • 400g chicken breast
  • panko crumbs
  • salt, pepper and paprika
  • 2-3 eggs
  • flour
  • three bowls
  • plate
  • either oven or large frying pan
  • Oil
  • Sharp knife and chopping board
  • Sink of warm, soapy water

Frying Method:

  • Run sink of warm, soapy water
  • Add decent amount of oil to large frying pan
  • Half-fill one bowl with panko crumbs
  • Half-fill second bowl with flour, mix in salt, pepper and paprika
  • Add 2 eggs to third bowl and whisk
  • Lay out bench so you have flour bowl, egg bowl, crumb bowl, plate for production line
  • Slice chicken into 2cm thick strips
  • Dredge chicken slice in flour, dip in egg, coat in crumb and place on plate
  • Repeat for all slices and then wash hands.
  • Heat up pan on medium-high.
  • Add chicken to pan (fry in batches if too much to fit)
  • Cook for about 7 minutes, until golden brown, removing cooked ones onto a clean plate to rest, giving the remaining ones chance to brown off. (Check with fork to make sure is fully cooked)

Baking method:

  • Preheat oven to 180 degrees
  • Prepare oven tray with baking paper on it
  • Run sink of warm, soapy water
  • Half-fill one bowl with panko crumbs
  • Half-fill second bowl with flour, mix in salt, pepper and paprika
  • Add 2 eggs to third bowl and whisk
  • Lay out bench so you have flour bowl, egg bowl, crumb bowl, plate for production line
  • Slice chicken into 2cm thick strips
  • Dredge chicken slice in flour, dip in egg, coat in crumb and place on plate
  • Repeat for all slices and then wash hands.
  • Add chicken to baking tray, sprinkle with oil and place in oven for 6-8 mins, flip and cook for another 6-8 until golden brown (cut one open and check to make sure fully cooked)

Cheese sauce

Great for pastas and lasagne – simple and quick!

Ingredients

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

Method

  • 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
  • When your white sauce has simmered, add cheese and stir in until melted
  • Don’t let it boil.
  • Serve!

The most versatile sauce

I use this sauce for most things: pasta, meatballs, Shepherd’s pie, on fish… I vary it slightly but it is super tasty and very simple:

Ingredients:

  • 4 tbsp Tomato paste
  • Can of tomatoes (not needed for Shepherd’s pie) 
  • 1tbsp American mustard
  • 2tbsp BBQ sauce
  • Crumbled Oxo cube (for Shepherd’s pie, I add cube to hot water)
  • Half a cup of water if it’s getting goopy
  • Salt & Pepper to taste
  • Italian herbs/paprika
  • Dash of oil

Method:

  • Heat oil, salt, pepper & seasoning in large frying pan. (Medium heat)
  • Add tomato paste and stir rapidly
  • Add can of tomatoes (or boiling water with oxo cube) and stir 
  • Add mustard and bbq sauce and stir until well blended
  • Crumble in an Oxo cube (ignore if you already used Oxo in step 3)
  • Simmer and stir until it is a nice thick sauce, packed with flavour.

    It’s great with meatballs as the sauce picks up that gorgeous meatball flavour and gets little chunks of meatballs, too!

Jacket potatoes

Jacket potatoes or baked potatoes are an excellent accompaniment to many a meal – quiche/frittatas, chilli, leafy or non-leafy salads or just on their own. I have outlined the method below with some of our favourite fillings for ideas.

You can speed up cooking by placing potatoes in the microwave for a bit but they just do not taste as good. 

Method:

  • Preheat oven to 220 degrees, fan bake
  • Wash potatoes if necessary and rub a bit of cooking oil over each potato
  • Bake for 20 minutes then turn the heat down to 190 degrees and bake until skin is crispy and inside is soft. (45-60 mins) 
  • To test inside for softness, poke with a fork and when it easily glides through, they are done!
  • Slice a cross along the top of the potato and squeeze so the potato fluffs out a bit.
  • Add your favourite topping.

Alternatively, just cut one line down the length of the potato for a more stuffed appearance.

Au naturel: – butter, salt and pepper

  • Prepare potato as above and when cooked, add a knob of butter and salt and pepper to taste. The butter melts through the potato and it is just super yummy

Au naturel & cheese:

  • As above but with grated cheese on top.

Tuna: – filling is enough for two

Ingredients

  • 1x can tuna
  • Mayonnaise
  • 1 small tin sweet corn (optional)
  • salt & pepper
  • grated cheese (optional

Method

  • When potatoes are nearly cooked, drain tuna and flake up with a fork
  • Add mayonnaise and sweet corn and mix thoroughly
  • Add salt and pepper to taste
  • When potato is ready and open, add filling and sprinkle with cheese

Baked beans and cheese: – A classic.

Ingredients

  • 1x can baked beans
  • grated cheese
  • salt & pepper
  • Simply heat beans when potatoes are nearly cooked and then when ready, pour into potato and salt & pepper and cheese on top

Chilli:

  • This is perfect if you made nachos or burritos and have left over mix. Simply reheat and place in the potato with some grated cheese on top.

Cheese, tomato and pepperoni:

  • Slice cherry tomatoes either in half or small pieces
  • Dice pepperoni
  • Add cheese, tomatoes and pepperoni to potato

Bacon tomato and cheese:

  • Dice and crisp up bacon, slice tomatoes and grate cheese
  • Mix gently and then add to potato

Ham/bacon and mushroom:

  • Dice ham/bacon and mushrooms and then grate cheese
  • soften mushrooms in pan with bacon (if using)  and add to potato with cheese

 

 

Tasty mash

Serves 2

A tasty tater (and other things) mash with plenty of flavour and vitamins. A very complementary side dish that will have you wanting more. The same mash used in our delectable liver and mushroom recipe.

Ingredients:

  • 6 medium white potatoes
  • handful of spinach
  • 1 large carrot
  • tsp mustard
  • tbsp butter
  • salt & pepper to taste

 

You will need: 

  • deep saucepan & wooden spoon
  • chopping board and sharp knife
  • masher

Method:

  • Half fill saucepan with cold water and add sprinkling of salt.
  • Peel and chop potatoes and carrot into small chunks. (Add to pan as you chop to prevent browning)
  • Bring pan to the boil and cook through until soft. (10-15 mins)
  • Add spinach until wilted. (1 min)
  • Drain and mash with butter and a teaspoon of mustard. Season well with salt & pepper.

Simple as Guacamole

Guacamole is delicious. Perfect with burgers, nachos, as a side, in meal. We love it.

Here is our simple and quick as recipe that makes enough for multiple serves.

Ingredients:

  • 2 ripe avocados
  • 2 diced tomatoes
  • 2 tsp cumin
  • 1 tsp berbere (or paprika) spice
  • salt and pepper to taste

Method: 

  • Slice along avocado and then twist to open.
  • Scoop out flesh into a bowl and mash with a fork until smooth.
  • Dice tomatoes and remove seeds.
  • Add tomatoes to avocado and stir.
  • While stirring, add spices, salt and pepper for extra flavour.