Tag Archives: 30minutemeal

Paprika and Capsicum Venison Sausages

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I love devilled sausages, well anything that has meat and a gravy like sauce to be honest with you! But what if you want to make your own from scratch? I have made a simple yet very satisfying alternative using venison sausages, which could easily swapped for beef finished with a thick bold gravy. I served this simple dish with some sesame cumin roast pumpkin, white rice and handful of spinach.  This dinner was on the plate and ready to eat within 30 minutes of starting so it would be perfect for a week night meal!

Paprika and Capsicum Venison Sausages with Sesame Cumin Roast Pumpkin

Ingredients:
5-8 venison sausages
3 tsp. canola oil
1 onion, sliced
1 red capsicum, 3cm chunks
1 tsp. garlic
2 tsp. smoked paprika
2 tbsp. cornflour
1/4 cup. Worchester sauce
2 tbsp. brown sugar
2 tbsp. balsamic vinegar
1 cup. water or stock
salt and pepper
Roast Sesame Pumpkin
1/2 small crown pumpkin, sliced
1 tsp, cumin
1/2 tsp. coriander
2 tbsp. canola oil
2 tbsp. sesame seeds
1 tbsp. garlic, thinly sliced
salt and pepper

To serve steamed rice and 1/2 bag baby spinach

Method:

  1. Pre-heat oven 200 degress fan bake.
  2. Peel pumpkin and slice, lay out on lined roasting dish and sprinkle with cumin, coriander, sesame seeds, slat pepper and oil. Roast for 25 minutes
  3. Heat fry pan over medium heat, add oil and sliced onion sauté slightly and add sausage browning each side around 2 minutes on each.
  4.  Add capsicum, garlic and paprika stir to combine.
  5. Sprinkle with cornflour until mixed in well.
  6. Combine Worchester sauce, vinegar, brown sugar and stock in a jug.
  7. Pour into sauces stirring well to avoid lumps, lower the heat to a simmer and cook for a further 10 minutes until thick and glossy.
  8. Check your seasoning, and remove pumpkin from oven this will be tender.
  9. Serve sausages on rice with a handful of fresh baby spinach and the roast sesame pumpkin.

Serves 3-4

 

3 Ingredient Bacon and Egg Bites

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We had a decent amount of snow hit Dunedin on Sunday/Monday this week. I was stuck and home with the day off. I was playing around in the kitchen on this cold day and created this simple easy recipe for bacon and egg bites. The base recipe is 3 ingredients but you can add whatever topping to them. I made some with cherry tomatoes, some with mushrooms and then just some plain ones.

You could add chopped chives, cheese, onion, vegetables what ever you like, they are a great lunch box filler for the kids or even your own for an afternoon tea snack!

Ingredients:

6 eggs

1/2 cup bacon, chunky chop

2x puff pastry sheets

Method:

  1. Pre-heat oven to 180 degrees.
  2. Grease a 6 hole muffin tin with cooking spray. (mine was between a normal size and a texas muffin tin)
  3. Cut both pastry sheets into 4 even squares. You will have two spare, or if you have a larger muffin tray just use them up.. (these can be refrigerated or frozen and used at a later date)
  4. Place a pre-cut pastry square in each of the greased muffin holes, gently tuck pastry hole into make a rustic looking tart shell.
  5. Crack one egg in each pastry shell followed by handful of bacon pieces, salt and pepper and bake for 20-25mintues until golden brown.

Makes 6

As i said above you can add flavours to the base filling for a tasty fast snack!!

Rustic Chicken Laksa

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 Rustic Chicken Laksa has to be one of my favourite asian soups. Slightly spicy coconut broth with rice noodles and seasonal veges, finished with a wedge of lime and  bursts of fresh coriander, this one is super good and can be whipped up for dinner within 30 minutes.

Rustic Chicken Laksa

Ingredients:

1 small onion, fine dice
4 garlic cloves, fine dice
1 tsp. root ginger, finely grated
1 tbsp. peanut oil
1 230g jar thai style laksa paste
400g boneless chicken thigh, cut into strips
1 can coconut cream
1/4 tsp fish sauce
1 tbsp. palm sugar, shaved
300g rice stick noodles, cooked
1 carrot, peeled and cut into match sticks
1 head broccoli, cut into florets
1/2 pak choy, washed and chunky slice
1 lime, cut into 4 wedges
4 tbsp. fresh coriander, rough chop
4 tbsp. crispy shallots*

Method:

  1. Heat a large pot over a low to medium heat, add peanut oil and onions. Sweat for 5 minutes until translucent, add garlic and ginger cook for a further 1 minute until fragrant.
  2. Add laksa paste and cook for 2 minutes, add sliced chicken cook until chicken starts to turn white.
  3. Add coconut cream. Fill  laksa and coconut cream tin with water add to the pot. ( Fill coconut up twice, this makes sure you don’t leave any laksa paste or coconut to waste.)
  4. Add palm sugar and fish sauce simmer for 15 minutes.
  5. While your laksa is simmering, cook noodles and rinse in cold water, blanch all vegetables until just tender, drain and run under cold water to stop the cooking process.
  6. In each of the serving bowls evenly divide rice noodles and top with vegetables. ( when you add the hot laksa they will heat up.)
  7. Fill each bowl with hot laksa and chicken, sprinkle with crispy shallots and coriander plus a wedge of lime to serve.

Serves: 2-4

* Crispy Shallots can be found at any asian supermarket or in the international isle at your supermarket.

Use thick rice noodles, see back of packet for cooking instructions

Use thick rice noodles, see back of packet for cooking instruactions

Simple base ingredients to a good laksa.

Simple base ingredients to a good laksa.

Sweat onion in peanut oil, add ginger and garlic. Cook until fragrant.

Sweat onion in peanut oil, add ginger and garlic. Cook until fragrant.

Add laksa paste and cook out for 5 minutes.

Add laksa paste and cook out for 2 minutes.

Add chicken strips.

Add chicken strips.

Once the chicken has started to turn white add coconut milk.

Once the chicken has started to turn white add coconut milk.

Fill laksa jar with water add this to the pot.

Fill laksa jar with water add this to the pot.

Followed by 2 cans of water. I've used the coconut cream and laksa jars for measures, plus you don't leave any goodies behind.

Followed by 2 cans of water. I’ve used the coconut cream and laksa jars for measures, plus you don’t leave any goodies behind.

Once noodles are cooked rinse under cold water and leave to drain.

Once noodles are cooked rinse under cold water and leave to drain.

Divide evenly between serving bowls.

Divide evenly between serving bowls.

Slice the stalk end of the pok choy quiet thin.

Slice the stalk end of the pok choy quiet thin.

Slice the leaves into large slices, cooks extremely fast.

Slice the leaves into large slices, cooks extremely fast.

Divide blanched vegetables between serving bowls.

Divide blanched vegetables between serving bowls.

After laksa has simmer for 15 minutes its ready to serve.

After laksa has simmer for 15 minutes its ready to serve.

Top with chicken.

Top with chicken.

Ladle over hot laksa.

Ladle over hot laksa.

Finish with crispy shallots, coriander and lime wedge.

Finish with crispy shallots, coriander and lime wedge.

Apple Heaven- Recipe

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Complete apple heaven

Baked apple filled with a coconut and cinnamon caramelized banana served with white chocolate vanilla bean custard and French vanilla ice-cream

As asked in yesterday post Here is the recipe for Apple Heaven.

Ingredients:

3 Golden delicious apples(Granny Smiths are perfect too)
Caramel
1/2 cup coconut cream
2 heaped tbsp. soft brown sugar
1/4 tsp. ground cinnamon
1 banana, mashed
Custard
2 tbsp. custard powder
1 1/2 tbsp. vanilla bean sugar
3/4 cup milk
1/4 cup coconut cream
1/2 cup white chocolate, I used belgium white choc buttons

Method:

  1. Pre-heat oven to 180 degrees.
  2. Remove the centre core of the apple with a melon baller, make sure you don’t go right through and out the bottom of the apple.
  3. In a bowl whisk together brown sugar, cinnamon and coconut cream. Pour into the hollowed out apple and bake for 20 minutes.
  4. While your apples are baking make the custard, in a medium saucepan combine custard powder, vanilla sugar and the second measure of  coconut cream. Whisk together to form a paste and remove any lumps, whisk in remaining milk and place over a medium heat stirring constantly.
  5. Bring custard to a boil and cook for 5 minutes to thicken stir constantly so it doesnt burn , remove from heat and whisk in chocolate.
  6. After the 20 minutes is up , remove apples from oven and bast in the caramel sauce which is in your baking dish. Fill the apples with mashed banana and baste again, return to the oven for a further 10 minutes.
  7. Once apple has finished it will look like the picture below.
  8. Serve with white chocolate vanilla bean custard, french vanilla ice-cream and a drizzle of caramel.

2.Step 1

3.Apple Heaven

4.Step 4

6.Step 3

7.Step 5

8.Complete apple heaven

Serves: 3

From my home to yours

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Apple Heaven
Apple Heaven

Tonight I had a sweet tooth coming on so I decided to head to the fruit one ripe banana and 3 crispy golden delicious apples.
What next?
Well I am thinking a baked apple filled with a coconut milk and cinnamon caramel , fresh banana and served with white chocolate vanilla bean custard with French vanilla ice-cream. This is my choice of spending a night with great friends.

Step 1 Step 2 Step 3 Step 4 Step 5 IMG_0161 Apple Heaven Custard and Ice-cream Complete apple heaven

Would you like this recipe to try at home? I PROMISE you will make your guests smile.

Comment below and I will post a recipe.

Its  a simple easy dessert on the table within in 30 minutes it has a beautiful contrast of flavours from tart apple too sweet caramelized banana and a velvety smooth vanilla bean custard. You will enjoy this as much as I did I PROMISE!