Winter Warmers II
One Pan Chicken and Broccoli Lasagna
Chicken
2 tbsp olive oil
300g boneless, skinless chicken breast, sliced horizontally into thinner steaks
½ tsp sea salt flakes
¼ tsp freshly cracked black pepper
60 ml (¼ cup) water
Chicken Lasagna
1 small brown onion, diced
2 tbsp unsalted butter
1 tbsp freshly minced garlic
1 leek, white part only, finely sliced
30g (¼ cup) plain flour
625ml (2½ cups) chicken stock
375ml (1½ cups) thickened cream
1 tbsp Italian mixed herbs– can be substituted with dried oregano or thyme
90g broccoli florets, roughly chopped into 1 cm (½ inch) pieces
1 tsp sea salt flakes (or to taste)
¼ tsp freshly cracked black pepper
250g fresh lasagne sheets, cut into 10 cm squares
50g (½ cup) freshly grated parmesan
150g (1 cup) freshly grated mozzarella
Fresh oregano or basil leaves, to serve (optional)
Preheat the oven grill to high.
Heat olive oil in a large, deep, heavy-based pan over medium heat. Season chicken with salt and pepper and cook for 5–6 minutes, or until the chicken is just cooked, turning once halfway through. Remove and set aside and once cool enough to handle, shred the chicken using two forks.
Use water to deglaze the pan if needed, to scrape up any sticky bits from the chicken. Keeping the pan over medium heat with any pan juices, add the butter, onion and garlic. Cook, stirring, for 1–2 minutes. Add the leek and cook, stirring, for 3–4 minutes or until softened. Add the flour and cook, stirring, for 1 minute until well incorporated. Pour in the chicken stock and stir until combined. Add the thickened cream, Italian mixed herbs, broccoli, salt (if needed) and pepper. Bring to a simmer.
Using tongs, add cut lasagna squares, ensuring they are completely submerged in the sauce and evenly distributed. Reduce the heat to low, cover and simmer for 6–7 minutes, allowing the lasagna sheets to soften. Remove the lid and continue to simmer, uncovered, for 4–6 minutes until the lasagna sheets are almost cooked through and the liquid has reduced into a thick sauce. Stir often using tongs to ensure the pasta remains separate and to prevent it sticking to the bottom of the pan. The sheets may break apart a little bit, which is fine.
Add the chicken and parmesan to the pan. Stir them through carefully. Remove from the heat and sprinkle over the mozzarella cheese. Place the pan into the oven under the grill and cook for 3–5 minutes until golden brown on top.
Allow to stand for 5 minutes before serving (the longer it sits, the more the sauce will absorb into the pasta sheets). Serve with fresh oregano or basil leaves, if using.
Smothered Rissoles
Rissoles
1/2 large onion, grated
1/2 cup panko breadcrumbs
500g beef mince
1 small zucchini, grated
1 small carrot, grated
2 garlic cloves, crushed
1 large egg
1/2 tsp dried thyme (optional)
1/2 tsp oregano (optional)
1/4 tsp black pepper
3/4 tsp salt
2 tsp Worcestershire sauce
Cooking
2 tbsp olive oil, for cooking
Mushroom gravy
30g/ 2 tbsp unsalted butter
1/2 onion, sliced 5mm thick
2 garlic cloves, finely chopped
200g mushrooms, sliced 5mm
3 1/2 tbsp plain flour
2 cups beef stock
1/4 tsp salt
1/4 tsp black pepper
1 tsp Worcestershire sauce
Grate the onion and mix in the remaining rissole ingredients, using your hands to mix well. Form 12 patties and press an indent into one side. This stops the rissoles from doming as they cook.
Lightly sear the rissoles in a large pan for 1-2 minutes on each side to brown them on the outside but avoid cooking them all the way through. Cook in 2 batches and remove onto a plate.
Wipe pan with a paper towel to remove most of the black stuff. Melt butter, add onion then add mushrooms and cook about 3-4 minutes until softened. Add garlic for the last 30 seconds.
Scatter the flour across the pan (don’t dump in one place) and stir for 1 minute.
While stirring, slowly pour in half the beef stock then keep stirring until the mixed together and starts to thicken. Then pour in the rest of the stock, Worcestershire, salt and pepper and mix.
Bring to a simmer, place the rissoles in and cook for 5 minutes until the sauce thickens into a thin gravy and the rissoles finish cooking through. Stir gently to make sure the base doesn’t catch.
Aim for the gravy to be thinner than you like, because it will thicken quickly as it cools which will happen as you serve it. Serve with Mash potato and greens.
Easy Chicken Laksa
6 tbsp Laksa paste
3 cloves of garlic, finely chopped
600g chicken breast, diced
2 bulbs of pak choi
160g snow peas
1 carrot, thinly sliced
2 red chillies, 1 finely chopped, 1 thinly sliced
400 ml coconut milk
250g vermicelli noodles
Fresh coriander
100g bean sprouts
Lime wedges, to serve
1 tbsp vegetable oil
½ tsp turmeric
2 tbsp fish sauce
To a large saucepan, add the laksa paste, 1 chopped chilli, garlic, turmeric and oil. Season with salt and pepper and fry for around 3-4 minutes, or until fragrant.
Next, pour the chicken stock and chicken into the pan. Bring to a low simmer and cook for 5 minutes.
After this time, add the coconut milk, snow peas, and pak choi. Stir to combine and cook for a further 3 minutes.
Meanwhile, in a bowl, cover your vermicelli noodles in boiling water (they should cook in around 2 minutes.
Serve up a few ladles of the chicken, laksa broth & greens and add a serving of noodles. Top with beansprouts, fresh coriander, carrot, optional chilli oil, a lime wedge and some fresh chilli. Enjoy!
Pumpkin Mac ‘n’ Cheese
1 butternut pumpkin (1.2kg)
Olive oil
2 onions, finely chopped
4 cloves of garlic, finely chopped
40g unsalted butter
50g mature Cheddar cheese
50g fontina cheese
70g Parmesan cheese
100g plain flour
1.2litres milk
1 whole nutmeg, for grating
500g dried macaroni
50g bacon
150g stale sourdough bread
1/2 a bunch of fresh thyme (15g)
100g chestnuts
Preheat the oven to 180ºC.
Trim and peel pumpkin, and chop into 2cm chunks and place on a large baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 40-50 minutes or until golden and caramelised.
Melt the butter in a large, deep pan over a medium heat, add the onions and garlic and cook for 10 minutes or until soft and golden. Finely grate all the cheeses.
Reduce the heat to low and stir the flour into the onions and garlic. Whisk in the milk, a little at a time, until the sauce is smooth and glossy.
Add two-thirds of the cheese to the pan, stir until melted, then grate in a little nutmeg and season with salt and pepper. Simmer very gently for a further 5 minutes or until thickened, stirring occasionally.
Cook the macaroni in a large pan of boiling salted water for 2 minutes less than suggested on the packet instructions. Drain, reserving a mugful of the cooking water.
Finely slice the bacon. Drizzle a little olive oil into a frying pan over a medium-high heat, add the bacon and fry for 2-3 minutes or until golden and crispy.
Tear the sourdough into a food processor, with thyme leaves, half the chestnuts and all of the bacon. Blitz to fine crumbs.
Smash the cooked pumpkin up in the tray using a fork, to have different-sized chunks and some pulp. Spoon into the cheese sauce and stir well. Fold the cooked pasta through the sauce, then tip into a 30cm x 40cm baking dish. Sprinkle over the remaining cheese and the breadcrumbs, crumble over the rest of the chestnuts and drizzle with a little oil.
Bake for 30-35 minutes or until golden and bubbling. Leave to stand for 10 minutes before serving. Serve with a seasonal green salad or steamed greens.
Moqueca (Brazilian Fish Stew)
1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes
1/3 cup (80ml) lime juice
1/4 cup (60ml) olive oil
1 red onion, thinly sliced
3 garlic cloves, finely chopped
1 green capsicum, thinly sliced
1 red capsicum, thinly sliced
2 short red chillies, finely chopped
2 cups (500ml) fish stock
400g can chopped tomatoes
270ml can coconut milk
1 tbsp coconut oil
6 large green prawns, peeled (tails intact), deveined
Coriander leaves, to serve
Steamed rice, to serve
Place fish in a large ceramic dish and toss with 2 tablespoons lime juice and 1 teaspoon sea salt. Chill for 30 minutes to marinate.
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes or until softened.
Add capsicum, garlic and chilli, then cook, stirring occasionally, for a further 5 minutes or until capsicum is softened.
Stir in stock, tomatoes, coconut milk and coconut oil. Bring to the boil, then reduce heat to medium and cook for 20-25 minutes until slightly reduced.
Add prawns, fish and marinating juices, then cook for a further 8-10 minutes until the seafood is just cooked. Stir in the remaining 2 tablespoons lime juice and season to taste. Serve with coriander and rice.
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Source:
https://simplehomeedit.com/recipe/one-pan-chicken-and-broccoli-lasagne/
https://www.recipetineats.com/mushroom-gravy-smothered-rissoles
