Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “spring onions”

Chilli Chicken with Cashews

This recipe is sensational – I got some ideas after poking around in Pinterest and I knew exactly the flavour I was after.  The combination of the sweet chilli sauce and tomato sauce provides the tang and you can adjust the heat by adding more or less dried chilli flakes.  The cornflour coating on the chicken helps thicken up the sauce and if it gets too thick a little water can be added in to thin it out.  Adding the cashews at the end gives the dish a lovely contrast in texture as they are still crunchy.

The amounts below will feed 6 people and it’s lovely with rice or roti bread…

Spicy Chicken & Cashews

Ingredients:

1 kg lbs chicken thighs trimmed of visible fat

6 Tablespoons corn flour

1 teaspoon black pepper

2 Tablespoons Olive oil

1 cup soy sauce

8 Tablespoons cider vinegar

8 Tablespoons bottled tomato sauce (or ketchup)

4 Tablespoons sweet chili sauce

4 Tablespoons brown sugar

4 garlic cloves grated

2 teaspoons fresh ginger grated

½ teaspoon dried red chillies (optional)

1 generous cup of cashews

4 spring onions sliced

Method:

Combine cornflour and pepper in snap closed plastic bag.

Cut chicken into large bite sized pieces and add to bag, shaking well to coat with cornflour

Heat oil in large pan over medium-high heat

Brown the chicken in batches until golden adding more oil if necessary

Remove chicken to a bowl while the sauce is prepared

In the same pan add a little more oil and fry the garlic and ginger

Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar and red chillies in a jug

Add to pan and bring to the boil while stirring

Toss chicken back in and coat well with the sauce

Simmer gently for around 30 minutes or until chicken is cooked through

If sauce is too thick add a little water

In the meantime dry fry the cashews in a non-stick pan

Add to the chicken prior to serving and stir through the spring onions

Serve piping hot with rice

 

Bon Appetit!   🙂

Baked Stuffed Mushrooms

We have a Hobbit like passion for mushrooms and eat loads of them.  One of my favourite ways is to stuff them full of lovely things and bake them in the oven.

Served with a salad and some garlic bread, this makes a lovely lunch or light dinner.  The flavours can be tweaked but this sort of Greek style combination works very well.

IMG_8408

IMG_8409

Ingredients:

4 large field mushrooms

8 baby roma tomatoes finely sliced

1/2 cup black olives sliced

1/2 cup feat cheese crumbled

One garlic clove grated

3 spring onions finely chopped

Olive oil

Salt & pepper to season

Method:

Remove the stalk and cut down a little way to make the mushrooms a bit deeper.

Place the mushrooms flat side down in a large casserole dish

In a bowl, mix together the tomatoes, olives, feta, garlic and spring onions.

Season to taste

With a spoon carefully fill each mushroom and pack down firmly.

Drizzle each mushroom with a little olive oil

Cover with foil and bake at 200c (fan-forced) for about 20 minutes or until mushrooms are tender and hot.

Serve with a green salad and a slice of garlic bread

 

Bon Appetit!  🙂

Quick Vegetable Triangles

We love to use up leftovers and some of our most delicious meals have been made using up bits and pieces of vegetables or pasta from a previous meal.  I freeze leftover vegetables and make bubble & squeak or fritters.  I add beef stock and Frankfurt’s to cabbage and bacon and make it into a soup.  Left over mashed potatoes transforms into Tattie Scones or fish cakes – the possibilities are endless.

These triangles are very quick and easy and you can use just about any leftover veggies in the recipe.  I had made our “Potatoes of the Night” – roasted baby potatoes with red capsicum, garlic cloves and red onion – had some left over so decided to combine them into samosa-like triangles

Don’t be afraid of Filo pastry – it’s very easy to use as long as you keep it covered with a damp tea towel to prevent it drying out.  Treat it gently and it will become your pastry of choice for wrapping up all sorts of wonderful fillings..

Slice each sheet of Filo pastry in half and lightly brush with oil

Slice each sheet of Filo pastry in half and lightly brush with oil

Place your filling at the bottom and roll up corner to corner to create a triangle

Place your filling at the bottom and roll up corner to corner to create a triangle

Golden and crunchy vegetable triangles

Golden and crunchy vegetable triangles

Ingredients:

Leftover roasted potatoes or any vegetables (about 3 cups)

Tablespoon of olive oil

2 cloves garlic, finely sliced

2 teaspoons of cumin powder

2 teaspoons of curry powder

½ cup frozen peas

I large grated carrot

3 spring onions, finely sliced

¼ cup fresh coriander, finely shredded

12 sheets of filo pastry

Olive oil to brush on filo sheets

 

Method:

Gently fry the garlic in the olive oil

Add the spices and fry until fragrant

In a bowl, mix together the leftover roasted potatoes, peas, carrot, coriander and spring onions squashing them slightly to combine

Add garlic and spice mix and combine thoroughly.

Keep the filo sheets covered with a damp towel to prevent them drying out

Take one sheet of filo and slice in half

Brush both halves lightly with some olive oil and place one half on top of the other

Place a generous amount of the filling in the corner and roll up corner to corner to make a sealed triangle

Continue until all the filling and filo sheets are used up

Brush the tops of the triangles with olive oil

Bake for 30 minutes in a preheated 200c fan-forced oven until golden and crisp

Serve with mango and chilli sauce (bottled sauce is readily available in supermarkets

 

Bon Appetit!  🙂

 

Old Fashioned Apricot Chicken

The internet has recently exploded with what I call retro food recipes…  All those daggy recipes your mum used to make in the 60’s and 70’s have had a renaissance and one of the tastiest was Apricot Chicken.  This combination of packet French onion soup and apricot nectar was on everyone’s table at one time or another in our youth.  Sadly neglected, it has made a come back!

This is my version and it is quick, easy and utterly delicious.  I make a large amount as it freezes well.  The recipe below will feed eight people.

Apricot Chicken

 

Ingredients:

12 chicken thighs (about 2 kg)

1 cup cornflour to coat the chicken pieces

Couple of tablespoons olive oil

6 spring onions chopped

1 large can apricot halves

1 large tin (800 ml) apricot nectar

2 packets of reduced-salt French Onion Soup

3 tablespoons honey

1 cup of water

Salt & pepper

Method:

Put cornflour in a large plastic bag and season with salt & pepper

Trim the thighs and cut each one in half

Put the chicken thighs in the plastic bag, seal tightly and shake to evenly coat the pieces – you may have to do this in batches…

Heat the olive oil in a large frypan and quickly sear the chicken pieces in batches until coloured

Remove and drain on paper towels

In the same pan, add the apricot nectar, French onion soup and honey and bring to a simmer stirring constantly.

When thickened add the water

Drain the apricot halves

In a large casserole dish or Dutch oven, place a layer of the chicken thighs interspersed with the apricot halves

Sprinkle some spring onions over the top

Repeat this in layers until all the chicken, apricots and spring onions are used up

Pour over the hot sauce and cover tightly with a lid

Bake in a 180c oven for 45 minutes to an hour or until the chicken is tender

Give a stir a couple of times during the cooking and add more water if sauce is too thick

Serve with steamed rice or mashed potatoes and a green vegetable

 

Bon Appetit!  🙂

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

Ingredients:

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)

 

Method:

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!  🙂

Super Quick Chicken and Sweetcorn Soup

One of our favourite soups is Chicken & Sweet Corn.  Everybody seems to love this fabulous combination of creamed corn and chicken stock.

This is a very quick version and though not technically authentic, it is delicious and filling and freezes well.  I buy a cooked roast chicken, a packet of sliced ham and some premium chicken stock already prepared.  Put it all together and you have this lovely soup in minutes…

The quantities below will give you 4-6 generous bowls depending on how greedy you are feeling…

Chicken & Sweetcorn Soup

Ingredients:

1 litre of chicken stock

3 cans of creamed Corn

1 cup of shredded cooked chicken

1 cup of shredded cooked ham

1 teaspoon of sesame oil

1 teaspoon of fish sauce

6 spring onions finely sliced plus extra couple for garnish…

2 eggs beaten

Salt & pepper to season

Method:

Heat the stock and the creamed corn until boiling

Add the shredded chicken and ham and stir to combine

Add the sesame oil and fish sauce

Bring back to the boil and simmer for a few minutes

Stir through the finely sliced spring onions

Drizzle in the egg mixture and slowly stir until the soup has thickened

Season to taste with salt & pepper if required

Serve piping hot garnished with additional finely sliced spring onions

Bon Appetit!  🙂

Noodles with Poached Ginger Chicken and Coriander-Lime Pesto

This is another one of Simon’s efforts which is light and fragrant and scumptious!  He found the pesto recipe in a Donna Hay article.  It also contains his favourite flavours which are coriander and lime.  The chicken is lightly poached and very moist and the noodles only take minutes to prepare.

Pesto freezes very well or can be stored in the fridge covered with a fine layer of oil for a few days.

Steamed Chicken with Coriander Noodles

Pesto Noodles:

  • 1 long green chilli, chopped
  • ½ cup cashew nuts, toasted
  • 4 cups coriander leaves
  • 1 clove garlic, crushed
  • 1 tablespoon lime juice
  • ½ teaspoon caster sugar
  • ½ cup olive oil
  • Sea salt and cracked black pepper
  • 250g rice noodles, cooked

Ginger poached Chicken Breasts:

  • 2 chicken breasts
  • 1 cup chicken stock
  • 1 two inch piece of fresh ginger sliced
  • 6 whole spring onions, trimmed
  • ½ cup of soy sauce
  • 2 teaspoons of sesame oil

Method:

  • Place the chilli, cashews, coriander, garlic, lime juice, sugar and olive oil in the bowl of a small food processor
  • Sprinkle with salt and pepper and process to form a coarse paste.
  • In the meantime, place the chicken breasts in a small pot and cover with the chicken stock.
  • Place the spring onions and the ginger in with the chicken and gently bring to the boil.
  • Simmer for about 8-10 minutes until the chicken is cooked.
  • Plunge the rice noodles into boiling water for about 20 seconds to soften
  • Place the pesto in a bowl with the noodles and toss to combine
  • Cut the chicken into thick slices and arrange in a shallow bowl
  • Strain the leftover stock into a bowl and mix with the soy sauce and sesame oil
  • Spoon this over the chicken and sprinkle with finely sliced spring onions to serve
  • Serve separately with the noodles on the side

Or do what we did after we took the photo – poured the chicken onto the noodles and enjoyed every mouthful!

Bon Appetit  🙂

Zucchini, Pea and Haloumi Fritters

These wonderful fritters are so easy to make and they taste divine. Just try stopping at one!
You can be fairly casual about the quantities here and can change the herbs to suit what you have. I have also used dill instead of mint.

These are delicious served with Smoked Salmon and sour cream and lemon wedges.

Zucchini, Pea & Haloumi Fritters with Smoked Salmon & Sour Cream

Ingredients:
20g butter
2 zucchini, trimmed and finely chopped
1 cup (150g) frozen peas
1/2 cup (75g) plain flour
1 egg, lightly whisked
1/3 cup (80ml) milk
250g packet of haloumi, finely chopped
3 spring onions, trimmed, thinly sliced
2 tbs finely chopped mint
Olive oil to shallow fry
additional finely sliced Spring oinions to serve
Sour Cream or Greek Yoghurt to serve
Lemon wedges, to serve

Method:
Melt the butter in a medium frying pan over high heat.
Add the zucchini and cook, stirring, for 2 minutes or until just tender.
Add the peas and cook for a further 1 minute or until heated through.
Remove from heat and set aside to cool slightly.
Place the flour in a large bowl.
Add the egg and milk and stir until well combined and smooth.
Add the zucchini mixture, haloumi, spring onions and mint and stir to combine.
Season with salt and pepper.
Heat oil in a large non-stick frying pan over medium heat.
Spoon three large sponfuls of mixture around the pan, allowing room for spreading.
Cook for 2 minutes or until fritters are golden.
Use a spatula to turn. Cook for a further 1 minute or until cooked through.
Transfer to a plate lined with paper towel. Repeat in batches with remaining mixture.
Place the fritters on serving plates.
Sprinkle with finely sliced spring onions.
Serve immediately with sour cream and lemon wedges, if desired.

Bon Appetit! 🙂

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