For Grandma

Because she was the one that made it christmas.

Trident Chicken Soup

Serves 2

Ingredients:

400g chicken thigh fillet

1 leek

1/2 bunch celery

garlic clove

2 trident soup packets

Directions:

1. Heat water in a saucepan and bring to boil.

2. Slice garlic and leek and add to the boiling water.

3. Cut ends of celery and wash under running water.

Slice celery and add to pot.

4. Cut chicken up into small bits and add to the pot.

5. Add flavour satchets from trident soups (do not add the noodles yet)

You can use any of the soup flavours you like for this.

6. Bring soup to the boil, then reduce heat and simmer for 25-30mins


7. Add the noodles and simmer for a further 5 minutes.

Serve!

Spiced Lamb Cutlets with Hommus and Golden Potatoes

(AKA: Footy Food!)

Serves 2

Ingredients:

5-6 baby red rascle potatoes

6-8 lamb cutlets

2T allspice

1T cinnamon

hommus dip

oilve oil

olive oil spray

Directions:

1. Preheat oven to 200*C

2. Spray baking tray with oilve oil spray.

3. Slice potatoes (skin on) and arrange on baking tray.

4. Cook in oven for 30mins (on lower rack)

In the Meantime......

5. Combine 1/4 cup oilve oil, with cinnamon and allspice in a shallow bowl.

6. Rub lamb cutlets onto mixture to coat.

7. Heat oil in a large frying pan.

8. cook lamb cutlets on both sides drizzling left over mixture onto the cutlets while cooking

9. Arrange cutlets and potato slices on plates, add a dollop of hommus for dipping cutlets in.

Serve!

This dish can be served as finger food, no cutlery needed

Lemon Turkey & Zucchini with Fettacine

SERVES 2

Ingredients:

150g spinach fetticine pasta

1T garlic minced

250g turkey mince

1 medium zucchini

2T lemon juice

olive oil

shaved parmasen

Directions:

1. Bring a saucepan of water to the boil and cook pasta.

2. Heat oil in a frying pan and add garlic.

3. Add the turkey mince and cook till brown.

4. Peel the zucchini down to the seeds, cut strips in half or thirds (up to you).

5. Add zucchini slices to the pan and cook till soft (2-3 mins)
6. Add the lemon juice and cook for a further 5 mins.
7. Season with salt and pepper to your taste.
8. Add pasta and toss to combine

9. Spoon into bowls and serve with shaved parmasen

Vodka Pork Chops and Gnocchi

Ok this started off as a Nagella Lawson recipe but i had to change it a little to suit what i had.

Serves 2

Ingrediants:

• 2x pork chops
• Gnocchi
• Cream (extra light)
• grainy mustard
• vodka
  

First cook the pork chops in a pan (i am using 3 so i have something for lunch tomorrow at work)

Boil some water in a saucepan.

When cooked remove from heat.

When the pork is cooked, add gnocchi to boiling water

Return the pan you cooked the pork chops in to heat and pour in vodka (about 2 nips)

Use a wooden spoon to scrap all the pork juices off the bottom of the pan.

Add a tablespoon on mustard to the vodka

Stir till mix becomes thick, it shouldn't take long.

Now pour in 150ml-200ml of the cream
stir to combine all the mixture


Pour in the juices of the resting pork and stir in
Gnocchi should at this stage be ready
(gnocchi is ready when it rises to the top of the water)

Remove the gnocchi from the boiling water and toss in the vodka sauce

Serve up one chop per person and share the gnocchi

then pour some of the remaining mix over the chops

Delicious!

FYI People: This is a SOMETIMES food

Red Stained Port Pork!

Serves 2!

Ingrediants:

4x pork spare ribs

4x bunches pak choy

1/2 cup Tawny Port

1/2 cup Hoisin Sauce

1/4 cup Soy sauce

1T Garlic

1T Ginger

2t Red Food Colouring

Batsami Rice to serve

Add Port, hoisin sauce, soy sauce, garlic, ginger and red food colouring in a container.

Stir gentley to combine

Toss pork spare ribs to coat

Leave to marinade for at least an hour

Heat oil in frying pan
Add pork spare ribs and cook

While pork is cooking
Boil some water in a pot
Steam Pak Choy
( I use my colander as I don't have a steamer)

Prepare Rice.
Once everything is cooked
Plate up and serve!


How I make rice:
Add 1 cup of rice and 2 cups of water to microwave rice steamer
Heat on high for 12 minutes.
Once cooked use a medium ramikin or large glass
Stuff rice inside and fill to the top
push down with a spoon
Turn upside down on plate and remove slowly to allow rice to keep its shape.

Verjuice Chicken : Step By Step

Serves 2

Ingrediants:

4x Chicken Thigh Fillets

4x small potatoes

1x bunch asparagus

(woolies didn't have any so I am using brocolini)

Verjuice

Chopped Chives

Chicken Stock

Butter

Olive Oil

Directions:

1.

Boil a pot of water

Once boiled add potatoes and reduce to medium heat

2.

Heat oil in frying pan. Add chicken thigh fillets season with salt and pepper as desired 3.

Stir chicken stock in 1/2 cup hot water. (Or use one of the liquid stocks available) 4.

Once chicken is cooked remove from pan

and allow to rest while making the sauce

5.

At this time add the asparagus

(or brocolini) to pot with potatoes

6.

Add about 1/4 cup of verjuice to the pan the chicken was cooking in

stir and reduce by half

7.

Once reduced add 1/2 cup chicken stock

Boil till reduced again by half

8.

Remove from heat.

Add a tablespoon of butter to reduced mix

and stir to combine

9.

Add chopped chives

I guess about 2 tablespoons

mix in to sauce

Pour in any juice from rested chicken to add more flavour

10.

Bring cooked chicken out and place in pan

Turn to coat chicken on both sides

Plate the chicken

11.

Next remove pot with potatoes and asparagus from heat

Place potatoes in sauce

Cut in half and turn to coat cut side with sauce

Plate em up

12.

Next add asparagus (or brocolini) to pan

Gently push around pan to coat with sauce

then plate them up

13.

Drizzle some of the remaining sauce over plated food

Then serve!