Venison Rigatoni

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Pasta, their is something very comforting about sitting down to a big bowl of hearty pasta after a long day at work. Been dreaming of a having rigatoni pasta and was leaving work the other day and venison mince caught my eye and well that, was that!

I’ve used venison with a tomato base and raisins for a bit of sweetness finished with some crunchy green beans and baby spinach. My partner and I were both pretty happy with the outcome but why don’t you be the judge and make it for yourself ?

Venison Rigatoni

Ingredients:
500gm Venison mince
1/2 white onion, diced
1 tbsp. fresh garlic crushed
2 tbsp. oil
1c tin diced tomatoes
2 tbsp. tomato paste
1 continental beef stock jelly pot
1 cup. raisins
1/4 cup. red wine
1 tbsp. brown sugar
2 tbsp. Worchester sauce
500gm rigatoni pasta
salt and pepper
200gm green beans
1 1/2 cup baby spinach

Method:

  1.  Heat frypan over medium to high heat add oil, onions and garlic until brown.
  2. Add chunks of venison mince and brown pieces season well.
  3. Add raisins,  tomato paste, stock, sugar, Worchester sauce and red wine. Stir well to combine and add tin tomatoes, simmer for 30minutes over a low heat.
  4. Cook your rigatoni pasta in boiling well salted water for 11 minutes and drain keeping 1/2 cup of the cooking liquid.
  5. Blanch green beans in boiling water for 2 minutes and run under cold water to keep them nice and green.
  6. Add venison base to drained pasta with blanched green beans and baby spinach followed by the 1/2 cup of pasta water.
  7. Stir well to combine check and adjust your seasoning.

Serves:4-6

Sticky Pork and Broccoli Udon Noodles

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Sometimes you really want takeaways but it can be much cheaper making it yourself. I’m happy to say these pork udon noodles are delicious we both ended up going back for seconds and there was none left for lunches, we were not complaining though!!

Minimal amount of effort went into this dinner only 3 vegetables broccoli, capsicum and mushrooms and the udon noodles come pre-cooked they just need rinsing and added to the hot sauce. I just got my udon noodles in 200gm packets from the mad butcher they will sell these at most supermarket and Asian grocers.  The sauce base for this recipe could be used with chicken, beef or just vegetables its a very versatile mix of Asian flavours. The udon noodles soak up the sauce and are just delicious!

Sticky Pork and Broccoli Udon Noodles

Ingredients:
400gm pork mince, room temp
1 red capsicum, sliced
1 1/2 cup broccoli, small florets
3-5 button mushrooms, sliced
1 spring onion, sliced
3 tbsp. canola oil
2 tbsp. sweet soy
1 tbsp. light soy sauce
2 tsp. crushed ginger
1 tbsp. crushed garlic
1 tbsp. sweet chili sauce
1 tbsp. fresh coriander, chopped
1 tsp white sugar
1/4 tsp. fish sauce
2 cups water
2 tbsp. corn flour
400 gm. udon noodles. precooked
2 tbsp. sesame seeds to serve

Method:

  1. Heat a large fry pan on a high heat, add 2 tbsp. of oil and pork mince in spoonful’s. Brown each side 3-4 minutes until golden.
  2. In a bowl combine soy sauces, fish sauce, ginger, garlic, coriander, sweet chili and sugar together. Pour into hot fry pan over beef coasting the beef remove from fry pan into bowl and set aside. Sprinkle with corn flour and mix in well.
  3. Heat remaining oil in fry pan and add broccoli, mushrooms and capsicum sauté for few minutes until browned add 1 cup of water and let cook out until all water is evaporated and vegetables are tender.
  4. Add pork and sauce back to the fry pan. Let cook out for 2 minutes to start thickening, add last remaining cup of water and rinse udon noodles.
  5. Simmer for 5 minutes and serve with sesame seeds and chopped spring onion.

Serves: 2-4

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

 

Baked Chicken and Mushroom Risotto with Fennel

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Wanting to keep dinner pretty simple tonight and made a one dish wonder! Only had to brown a few things in a hot pan and the oven did the rest. Baked risotto rice with creamy chicken breast, mushroom, fennel, spinach and tarragon turned about to be a winner! You could serve alongside some steamed vegetables if you wanted but we kept it simple and just had the risotto bake! Could make it vegetarian and use big chunks of pumpkin for a meatless dinner.

One Dish Baked Creamy Chicken and Mushroom Risotto with Fennel

Ingredients:
250gm. button mushrooms, sliced
2 tsp. crushed garlic
1/2 brown onion, diced
1/2 fennel bulb, core removed and sliced
1 tbsp. dried tarragon
3 tbsp. oil
1/4 leek, sliced
2 cups. baby spinach
1 cup. Arborio or short grain rice
2 cup. chicken stock, warm
3/4 cup. cream
1/4 cup. white wine (optional)
Salt and Pepper
700 gm chicken breast or thigh

Method:

  1. Pre-heat oven 180 degrees fan-bake.
  2. In large oven proof dish slice mushrooms and scatter over the base followed by rice and half the spinach.
  3. Heat fry pan over high heat add half the oil, onion, garlic, tarragon and fennel with a good sprinkle of salt and pepper. Sautee until browned add leek and cook for 2 minutes then pour in wine to deglaze the pan. I also chopped about 1 tbsp. of top of the fennel and added to the fry pan.
  4. Add to baking dish followed by remaining spinach.
  5. Add remaining oil to fry pan and season your chicken I used breast, add to hot pan and brown both sides around 2-3 minutes per side,
  6. Add to baking dish with hot stock and cream.
  7. Cover and bake for 30 minutes then remove cover and bake for a further 15 minutes until rice is tender.
  8. Serve as is or with a side of steamed vegetables.

Serves: 4-5

Chicken and Black bean Quesadillas

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Change up dinner a bit with this tasty dish, Cumin and paprika seared chicken layered with hummus, cheese, spinach and red onion inside a toasty tortilla topped with avocado sour cream. Simple dinner but a tasty one for a mid night Mexican twist or a long weekend lunch treat this will be perfect to change things up.  I made 4 jumbo size quesadillas however you could use small wraps and get more if the family is bigger. I just used my frypan to toast but if you have a sandwich press they would be done in half the time.

Chicken and Black bean Quesadillas with Avocado Sour cream

Ingredients:
500gm chicken diced or sliced
2 tbsp. oil
1 tsp. garlic salt
1/2 tsp. pepper
2 tsp. paprika
2 tsp. cumin
1/2 tin diced tomatoes with oregano
1 tbsp. brown sugar
1 tin black beans in spring water, drained and rinsed
2 tbsp. coriander stalks
2 tbsp. fresh coriander leaf
2 cups cheese, grated
4 dsp. hummus, I used honey carrot
1/4 red onion, sliced
1 cup. baby spinach
1/2 avocado
125 gm sour cream
1 tbsp. sweet chili sauce
4 jumbo tortillas
Oil spray

Method:

  1. In bowl combine chicken, garlic salt, pepper, cumin, paprika. Stir to combine and allow to marinate and develop flavour for 30minutes or overnight.
  2. Heat fry pan over medium to high heat, add oil followed by chicken. Cook for 10 minutes and then turn, you want you chicken to brown nicely to develop flavour. Cook for a further 5 minutes and add the diced tomatoes and brown sugar and chopped coriander stalks, lower heat and simmer for 15 minutes stir in black beans.
  3. Remove from fry pan and allow to cool slightly.
  4. Time to assemble; Spread one dessert spoon of hummus over the wrap, sprinkle half wrap with cheese onion spinach and some fresh coriander leafs followed by 1/4 of the chicken mixture top with little more cheese. Fold over tortilla. repeat until all are ready to be cooked.
  5. Heat fry pan over medium heat and spray with oil, place folded tortillas in and cook each side for 2 minutes until toasted. If you have a sandwich press this is perfect to use.
  6. In bowl add sour cream, avocado and sweet chili sauce. Smash and stir to combine.
  7. Cut quesadillas into 3 and top with avocado sour cream, sweet chili sauce and shredded iceberg lettuce.

Serves: 4 Jumbo quesadillas

Pineapple Pork and Kumara Casserole

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Pineapple pork and kumara casserole for dinner tonight, thanks to the slow cooker for doing most of the work. Nice change to your usual beef casserole! I served mine with basmati rice however my partner had buttered toast either way this casserole  will sure please a crowd.

Pineapple Pork and Kumara Casserole

Ingredients:
500gm pork dice
1x tin pineapple chunks
2 cups orange kumara, chunky dice
1 red onion, sliced
2 cup red pepper, chunky dice
2 celery stalks, rough chop
4 garlic cloves, rough chop
1 tsp crushed ginger
1 cup vege stock
2 tbsp cider vinegar
1 tsp salt
1/2 tsp cracked pepper
2 tsbp cornflour + 2 tbsp cold water into a slurry

Method

  1. Turn slow cooker onto high and add tin of pineapple including the juice.
  2. Heat fry pan over a medium to high heat add sliced onion, peppers, ginger and garlic sauté until browned add to slow cooker with kumara as well.
  3. Season pork pieces and add 1 tbsp oil to fry pan and brown each side. do this in batches to avoid stewing.  Add to slow cooker with diced celery.
  4. Cook on high for 3 hours or low for 6 hours.
  5. After 3 hours make cornflour slurry and pour into casserole stirring well, cook out for 5 minutes and serve with chopped celery leafs.
  6. You can serve with rice or buttered toast both ways you with thoroughly enjoy.

Chicken Parmigiana, The Real Deal

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Stuck on something to impress your family or special someone well here is the dish for you. I cooked this up for my lovely flatmates on Sunday night and it sure went down a treat, lets just say it was rather quiet when this was being consumed which is a good sign right?

Crunchy crumbed chicken breast baked with tomato passata sauce, dollops of basil paste, parmesan and layers of fresh mozzarella finished in the oven until golden brown and crispy! Served up with simple spinach and garlic penne pasta. I will admit this may be on the cards again for dinner this week as it was so satisfying and tasty.

Homemade Chicken Parmigiana with Spinach and Garlic Penne

Ingredients:
150gm Breadcrumbs
2x eggs
1/2cup Flour
2 1/2tsp Garlic Salt
2tsp Cracked black pepper
4x Chicken breast, skin removed
250ml Canola oil
500ml Tomato Passata sauce or Tomato pasta sauce
80ml Tube Basil Puree or 4 tbsp fresh basil chopped
1/2cup Parmesan, finely grated
250gm Mozzarella
1tbsp Fresh parsley, roughly chopped
Spinach and Garlic Penne
50gm Baby spinach
500gm Penne Pasta
1tsp Garlic salt
1tsp Cracked black pepper

Method:

  1. Preheat oven to 180 degress.
  2. Crack eggs into a bowl and whisk together, set aside.
  3. Place flour in another bowl and add 1tsp garlic salt and 1tsp cracked black pepper, mix until seasoning is evenly mixed through.
  4. repeat same process with the bread crumbs and remaining garlic salt and cracked pepper.
  5. Firstly coat the chicken breast in flour, then into the egg mixture and finally into the seasoned bread crumbs. Set aside and repeat until all breasts are crumbed.
  6.  Heat oil in a heat based wok or fry pan over a low to medium heat until it reaches 170-180 degrees. This will take around 5 minutes or so, Be very careful at this point.
  7. Add 2x Chicken breasts to the hot oil and fry either side for 2-3 minutes until golden brown, place in oven proof dish.
  8. Pour a strip of tomato passata sauce over the crumbed chicken followed by half a tube of the basil puree or 2 tbsp fresh chopped basil. Pour the remaining sauce around the sides of the dish.
  9. Sprinkle 3/4 of the parmesan over and cut mozzarella into 12 pieces, lay 3 pieces over each chicken breast.
  10. Spoon a small dollop of tomato sauce over the top of the chicken and a teaspoon of basil puree and the remainder of the parmesan.
  11. Sprinkle with cracked pepper and bake for 40 minutes until golden brown.
  12. Boil penne in heavily salted water with 2 tbsp oil until cooked.
  13. Drain and add 1 tbsp oil to prevent it from sticking together  add spinach, 1 tsp cracked black pepper and a teaspoon of garlic salt. Mix together.
  14. Remove your chicken from the oven, sprinkle with roughly chopped parsley and serve over your spinach and garlic penne.

ENJOY!

Tender Venison Necks

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Everyone who knows me knows I absolutely love a good bargain! One of my favorite things to do is get the reduced to clear meat goes very cheap and usually still has 2 days good before it must be frozen. However these were not reduced to clear they were full price $3.86 for 5 venison necks, $5.99kg now that is awesome isn’t it?

Venison is one of my favorite meats its super high in iron and very lean! Today I was in a relaxed mood as it was my day off so i decided to put the slow cooker on. I love the thing I must say switch it on in the morning by dinner time all you have to do is thicken and make some mash. Love a simple dinner and here is a beauty one im sharing with you all!

Venison necks are a nice cheap cut of meat and they have a surprising amount of meat on them to so its a great value for money meat. You can find them at most supermarkets i picked these up from pak n save however i used to get them at countdown and sometimes new world as well. The ones here are from Canterbury from a farm called the Merchant of Venison.  If your lucky enough to have wild venison or know a hunter who could get you some give it a go with that it has a more gamer flavour and is also delicious.

Slow Braised Venison Necks with Cranberry and Pumpkin
on
Swede and Agria Mash

Ingredients

5-6 venison necks
1 tsp paprika
1 onion, fine dice
1 stalk celery, medium dice
2 cloves garlic, fine dice
2 carrots
1/2 small crown pumpkin, peeled and 3-4cm dice
1 tin diced tomatoes
400ml water
1 bay leaf
1 tbsp fresh rosemary
1/4 cup cranberries
1/4 cup brown sugar
2 tbsp balsamic vinegar
salt and pepper
2 tbsp cornflour + water for slurry
Swede and Agria Mash
1/4 swede, peeled and small 2cm dice
3 medium agria potatoes, peeled and 4cm dice
1 spring onion, finely sliced
50gm butter
1/8 cup milk
salt and pepper

Method:

  1. Turn slow cooker onto low.
  2. Season venison generously with salt, pepper and the paprika on both sides.
  3. Heat medium fry pan over a medium to high heat, add 1 tbsp oil followed by onion, celery and garlic. Saute until opaque add to slow cooker.
  4. Brown venison necks both sides add to the slow cooker with the remaining ingredients, apart from the cornflour.
  5. Cook on low for 6 hours, combine cornflour and small amount of water to make a slurry stir into venison and cook for further 10 minutes.
  6. Bring swede and potato to the boil and cook until tender. ( it is important to cut the swede smaller as it takes longer to cook than potato.)
  7. Drain, mash and stir in butter, milk, spring onion, salt and pepper. Stir well.
  8. Serve venison necks on bed of swede and agria mash with sprinkle of crumbled feta and chopped celery leaves.

Serves: 2-4

Sunday Comfort

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With snow on the forecast and and the fire going I thought nothing better than a roast, however this time I wanted to change it up a little and try a pot roast pork.
One of the local supermarkets was selling pork shoulder for a bargain $6.99 a kg how could I not partake in that bargain!!

The Italian Herb Blend by Equagold was a perfect rub for this pork shoulder! Notes of fennel and oregano went perfectly with pork and lemon brussel sprouts, it added a good sharp tasty note to this comforting dish.

Italian Rubbed Pot Roast Pork Shoulder with braised agria potatoes,red onion and a side of garlic lemon brussel sprouts

Ingredients:

Pot Roast Pork
1-1.5kg pork shoulder
3 tbsp Equagold Italian Blend
3 tbsp oil
1 tsp flaky sea salt
1/2 tsp ground cracked pepper
2 large agria potatoes, washed
1 1/2 red onion, cut into large wedges
2 garlic cloves, rough chop
2 cups vegetable stock

Garlic Lemon Brussel Sprouts
8 brussel sprouts, cut into quarters
1/8 cup water
1/2 tsp garlic powder
1 tbsp butter
1/2 lemon zest and juice
1 tbsp chopped parsley
salt and pepper to taste

Method:

  1. Pre-heat oven to 180 degress.
  2. In small bowl combine oil, salt, pepper and Italian herb seasoning, stir to combine, pour over the pork shoulder and massage in. (you could marinate overnight if you had time for extra flavour)
  3. Heat medium size fry pan, add 1 tsp oil and red onion, season and add to the bottom of casserole dish that has  a lid or you can use tin foil.
  4. Cut Agria Potatoes into Large wedges with skin on, brown slightly and add to casserole dish.
  5. Brown pork roast both sides around 3 minutes, sear in all the flavour and juices, add to the potatoes with chopped garlic and vegetable stock.
  6. Place on the lid or tin foil and bake for 2 hours.
  7. Remove pork from oven, take the fat of and shred the pork, spoon over juices from the casserole dish about 1/2 cup. (keep some juices to spoon over your finished dish.)
  8. Heat medium frypan over medium to high heat, add 1 tsp oil and brussel sprouts , brown slightly and add water. Simmer for 2 minutes, add butter,lemon zest, juice, salt and pepper. Finish with parsley.
  9. Place potatoes on your plate followed by onions, brussel sprouts and topped with the star Italian shredded pot roast pork, spoon over some casserole juices and serve!

Serves:1-4 ( 1 potato per person)

Cut onion into large wedges.

Cut onion into large wedges.

Combine oil, salt, pepper and Equagold's Italian Blend Seasoning.

Combine oil, salt, pepper and Equagold’s Italian Blend Seasoning.

Rub over pork and massage in for a minute.

Rub over pork and massage in for a minute.

Cut potatoes into large wedges. Leaving the skin on holds them together during the braise.

Cut potatoes into large wedges. Leaving the skin on holds them together during the braise.

Brown onion followed by potatoes.

Brown onion followed by potatoes.

Brown pork both sides add to casserole dish. Deglaze frypan with vegetable stock and add to casserole dish, place on lid and cook for 2 hours.

Brown pork both sides add to casserole dish. Deglaze frypan with vegetable stock and add to casserole dish, place on lid and cook for 2 hours.

Shred pork shoulder.

Shred pork shoulder.

Cut brussel sprouts into quarters.

Cut brussel sprouts into quarters.

Heat medium fry pan over medium to high heat, add 1 tso oil lightly brown sprouts, add water and simmer for 2-3 minutes.

Heat medium fry pan over medium to high heat, add 1 tso oil lightly brown sprouts, add water and simmer for 2-3 minutes.

Add salt, pepper, garlic, lemon zest, juice and butter.

Add salt, pepper, garlic, lemon zest, juice and butter.

Serve potatoes topped with onions, brussel sprouts then the star shredded pot roast pork, spoon over casserole juices and serve.

Serve potatoes topped with onions, brussel sprouts then the star shredded pot roast pork, spoon over casserole juices and serve.

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