Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “June, 2014”

Spicy Cabbage with Asian Style Pork Balls

This recipe is absolutely delicious and a great way to add more vegetables to your meals.  We love cabbage and are always looking for new ways to use it.  Savoy is my favourite with it’s lovely wrinkly leaves and half a cabbage reduces down to enough for two hungry people as a base to accompany meat or fish or chicken…

Cabbage and Pork Balls

I use a large pan so I can place the meatballs on top of the cabbage to steam.  If you don’t have a glass lid, just check every 5 or so minutes to see how they are cooking.  You can substitute chicken or beef for the meatballs – the result is still delicious…

Spicy Cabbage and Pork Balls


1 tablespoon olive oil

2 cloves garlic grated

1 large red chilli grated (I grate them frozen – it’s much easier)

3 celery stick finely chopped

2 grated carrots grated

½ head of Savoy Cabbage finely shredded

2 tablespoons soy sauce

½ teaspoon sesame oil

2 teaspoons chicken stock powder


700g lean minced pork

6 spring onions finely sliced

½ cup dried shitake mushrooms soaked and finely chopped

2 tablespoons Ketjap Manis (sweet Indonesian soy sauce)

1 tablespoon Hoi Sin sauce

1 tablespoon cornflour

Salt & pepper to season


Chinese hot chilli sauce to garnish

Chinese dried fried shallots for garnish (these are readily available in all supermarkets or asian markets)



Heat the oil in a deep wide frypan or saucepan

Fry the garlic and chilli for a few minutes then add in the celery and carrots

Fry for a few minutes on high heat then throw in the cabbage

Mix thoroughly and add in the soy sauce, chicken stock powder and sesame oil

Simmer on low with a lid on while you prepare the meatballs

In the meantime soak the dried Shitake Mushrooms in around a cup of boiling water for about 20 minutes

Squeeze the moisture out but keep the mushroom water – this can be added into the cabbage if more fluid is required

In a large bowl thoroughly mix all the ingredients together using your hands

Form into large meatballs – I got 10 decent sized balls from the mixture – you can go smaller if required…

Check your cabbage is not sticking to the bottom of the pan and add some mushroom water if required.

Gently place the pork balls on top of the cabbage mixture and put the lid on

The balls will gently steam in about 15-20 minutes

Serve piping hot with a good scoop of the spicy cabbage mixture topped with a few pork balls on top

Drizzle with Chinese Chilli Sauce and a sprinkling of dried shallots


Bon Appetit!  🙂

Delicious Ham & Pea Soup

Winter has finally arrived in Melbourne and our thoughts now turn to big steaming pots of home made soup. 

There is nothing quite like a lovely big bowl of Pea and Ham soup with some fresh crusty bread.  I add good quality pork sausages to mine which makes it a more substantial meal, and the ones I used this time had apple & cider in them so they were very tasty indeed. 

This is the simplest recipe – just bung everything in a pot and simmer away… 

Ham & Pea Soup


500g Green Split Peas

4 cloves garlic chopped

2 onions chopped

6 celery sticks chopped

6 carrots peeled and chopped

1 large ham hock trimmed of fat

2 teaspoons of chicken stock powder (I use Massel)

6 good quality pork sausages (optional)

12 cups water


Wash the split peas and pick out any that are discoloured

Put all the above ingredients except the sausages into a large heavy based pot

Bring to the boil and simmer for around 90 minutes

Check occasionally and skim off any visible scum which appears on top and stir to prevent sticking

When vegetables are soft and the meat is cooked remove the ham hock

Using a stick blender or blender, puree the soup until lovely and smooth

Strip the meat from the hock and put back into the soup

In the meantime gently poach the whole sausages in water for around 5-10 minutes

Drain and cut into diagonal slices and add to the soup

Check for seasoning adding salt to taste

Serve with crusty bread

I sprinkle a few drops of Tabasco Chipotle Sauce over the top as a garnish – it’s delicious

Bon Appetit!  🙂

Baked Chicken Parmigiana

I have been making Chicken Parmigiana like this for over 30 years.  It’s not your dry crunchy one that every other pub or club provides.  This one is tender and moist and baked in the oven.  The sauce penetrates the chicken and the whole dish is just delicious.

It’s ideal for a large gathering as the fillets can be scooped out in smaller portions because it is so tender.  With a salad, baked potatoes and some garlic bread it’s a terrific meal for a cold winters night with a big glass of red…

I use tasty grated cheese but you can use mozzarella if you love the stringy effect…  The amount of cheese is your choice too…




4 large chicken breasts

Plain flour for coating

Breadcrumbs for coating (I use Panko crumbs)

2 beaten eggs

Salt & pepper to taste

Couple of tablespoons of grated parmesan cheese for coating

Olive oil for frying fillets

I large can tinned tomatoes chopped or crushed

1 teaspoon dried oregano

Salt & Pepper to taste

1 generous cup of grated cheese –  or more – depends how cheesy you like it!



Coat the chicken fillets with the crumbs by first dusting with the flour

Dip into the beaten eggs which have been seasoned with salt & pepper

Mix together the breadcrumbs and parmesan cheese and press firmly all over the chicken

Heat a generous amount of olive oil in a non-stick frypan and fry the chicken fillets on a fairly high heat until golden brown. You don’t want to cook the chicken – just brown the outside coating…

In a large ovenproof dish layer the fillets by topping each with crushed tomatoes, a pinch of oregano and a light sprinkling of cheese I usually do layers of two or three depending on how big your chicken pieces are…

Finish off with tomato and oregano and a good sprinkling of cheese

Bake in 180c fan-forced oven for around 30-40 minutes until golden and bubbling on top and the fillets are cooked through.

Serve with garlic bread and a green salad…


Bon Appetit!  🙂

Spicy Chilli Lamb Shanks

This is a slight variation on a Jamie Oliver recipe that Simon made last week.  The sauce was unbelievably tasty and the meat could be eaten with a spoon – so very tender.  The combination of sweet raisins and apple juice, the smokiness of the paprika and the heat of the chilli resulted in the most amazing sauce.  We cooked it down at the end as it was still quite thin and it worked a treat and became beautifully thick and rich.

Served with potato and pea mash and some garlic bread – this was a real treat and we will be eating this dish a lot throughout the winter…

The left over sauce was popped in the freezer for later.   Last night Simon defrosted it and added some plump poached, sliced and pan fried good quality sausages to the mixture and served it over penne noodles – awesome!

Spicey Lamb Shanks



1 teaspoon of chilli powder

Large handful of raisins

285ml apple juice

4 lamb shanks

Olive oil

3 medium red onions finely chopped

8 garlic cloves, finely sliced

2–3 fresh red chillies of your choice, halved and deseeded

1 heaped tsp smoked paprika

A few fresh bay leaves

3–4 rosemary sprigs

1 x 400g tin tomatoes

750ml chicken stock or water

A dash of red wine vinegar



Preheat your oven to 250c

Put the raisins and apple juice in a bowl then set aside.

Put the lamb shanks in a roasting tray then rub all over with olive oil, sea salt and black pepper.

Bang them in the oven for 20 minutes and, as they’re browning, get a casserole pan that will fit the shanks quite snugly – about 24cm in diameter and 10cm deep.

Put it on a medium heat and add a lug of olive oil. Devote about 10 minutes to sweating off the onions, garlic, chilli powder, fresh chilli, smoked paprika, bay leaves and rosemary.

Once the onions have softened, put the rehydrated raisins into a food processor or Ninja, along with any leftover apple juice, then blitz until you’ve got a thicker liquid. Stir this into your onions.

Take your shanks out of the oven and turn the temperature down to 140C

Add them to the casserole pan along with your tinned tomatoes and water or stock to just cover.

Stir everything together, cover and put in the oven to slowly stew for about 2½–3 hours.

Once the meat is falling off the bone and the sauce is thick, take it out of the oven, have a taste and season with salt and pepper and a dash of vinegar

Take the meat out and if the sauce is too soupy, simmer briskly for about ½ an hour to cook down into a luscious sauce.

Put the meat back in to coat with the sauce and bring back up to temperature

Serve with mash or noodles


Bon Appetit!  🙂

Easy Beef Stroganoff

We used to love Beef Stroganoff.  This dish was considered the epitome of elegance to serve at a dinner party in the 70’s and 80’s and sadly has fallen out of favour in recent years.

Eager to experience that delicious taste again, I hunted down my old Woman’s Weekly recipe which never fails and made it the other night.  It takes only minutes to prepare and the only thing I changed is I use Swiss Brown Mushrooms as they have a delicious nutty flavour.  I highly recommend using fillet steak as it is incredibly tender and cooks very quickly.   We got six good size serves from the quantities in the recipe below…

Served with pasta bows and sprinkled with some paprika this is so yummy it’s hard to stop at just one serving.

Vegetarians can also omit the meat and stock cubes and just use a variety of mushrooms for texture and taste (include some soaked Porcini Mushrooms and use the mushroom water instead of just water) – it’s just as delicious…

Beef Stroganoff


750g (1½lb) fillet steak

125g butter

1 medium onion

500g Swiss Brown mushrooms

salt & pepper to season

2/3 cup water

2 beef stock cubes

2 tablespoons tomato paste

300ml sour cream

1 teaspoon cornflour



Carefully remove any fat or sinew from meat.

Cut meat into 5mm (¼ in) slices. Cut slices into 1cm (½ in) strips. (If meat is frozen for one hour beforehand it is easier to cut into thin slices.) Heat 60g of the butter in a large frying pan until very hot.

Add a quarter of the meat, cook very quickly until golden brown, remove meat from pan immediately.

Repeat with remaining meat, a quarter at a time. Add remaining butter to pan.

Add peeled and finely chopped onion to pan, saute gently until onion is lightly brown

Add sliced mushrooms, saute gently until mushrooms are tender.

Return meat to pan with salt, pepper, water, crumbled stock cubes and tomato paste, stir until combined.

Bring to boil, reduce heat, simmer. covered for 5 minutes. Put sour cream and cornflour in bowl, stir until well combined.

Gradually add to meat mixture, stirring until mixture boils and thickens.

Reduce heat, simmer, uncovered for 5 minutes.


Bon Appetit!  🙂

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