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Broccoli & Cauliflower with cheese sauce (serves 12)  

                                                                                               
Place in pot with approx 30 ml water. 
Boil for 5-10 mins.

Serve with cheese sauce, sprinkle with Coat & Cook.

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Cheese Sauce
1 Tbsp Butter
1 Tbsp flour
½ cup milk
¼ tsp salt
¼ cup grated cheese

Melt butter in microwave bowl. Whisk in flour, milk & salt. 
Microwave for in 30 second lots, stirring between each time, until sauce thickens. 
Stir in cheese. 

 

Fried Mushrooms (serves 12)          

                 
250g mushrooms 
2 Tbsp butter
Pinch of salt 
3 Tbsp Worcestershire sauce
1 Tbsp flour
¼ cup of milk
Slice mushrooms & fry in butter. 
Add salt & Worcestershire sauce. Cook for about 30 mins.
To make a sauce mix in the flour & milk. Stir until it thickens. 
It may be necessary to add a little more milk or flour to achieve the desired consistency.    

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Carrot & Parsnip (serves 6)                                                           

2 parsnips
4 carrots
3 of Tbsp butter

Peel the parsnips & carrots. Grate & place in a microwaveable jug. 
Add butter & a splosh of water. Cover & microwave for 10+ mins. Mash & serve. 

 

 

Roast Potato, Kumara, Carrot & Parsnip        

Potatoes
Kumara
Carrot
Parsnip 

Peel & cut the vegetables into small cubes. 
Place in lined baking dish with a little oil or butter. 
Roll in the oil until lightly coated, then sprinkle generously with Coat & Cook.
Bake for about 1 hour at 180°C turning every 15 mins.  

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Honey Glazed Ham

 

1/2 leg off ham 

5 Tbsp honey

Cut a large chunk off a leg of ham and slice thinly.

Arrange ham in a lined dish, glaze with honey, and cover with tin foil.

Bake at 180 C for 40 minutes. Remove tin foil and fan bake for 5 - 10 minutes.

 

Baked Vege Dish (serves 6)                          

             
23 potatoes
2 kumara
3 carrots
1 onion
Wedge of pumpkin
Broccoli &/or cauliflower

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Chop veges into 23cm approx cubes and precook in microwave for 810 minutes. 
Melt 23 Tbsp butter in oven dish & add veges & toss until covered. 
Make Creamy Sauce and pour over vegetables in the oven dish.
Bake at 180‘C for about ½ hour. 
Sprinkle grated cheese on top &
bake 10 mins or until cheese melts.
                                                 
Creamy sauce:
1 cup milk
1 cup cream
2 sachets chicken soup mix

Combine milk/cream with the chicken soup mix.
You can use 2 cups of either milk or cream depending on the consistency you are after. 

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Macaroni Cheese (serves 5)

2 cups macaroni
50g butter
1 large onion
3 Tbsp flour
1/2 tsp salt 
1/2 tsp chicken stock powder
2 cups milk
1 cup grated cheese
bacon (cooked & chopped)
tomatoes (sliced) 

Add macaroni to 8 cups boiling salted water. Cook until tender.
Melt butter in saucepan, add sliced onion & cook until transparent. Add flour, salt, chicken stock. Stir & add milk slowly. Stir in cheese, add drained macaroni, cooked bacon & tomato. Mix & serve.

 

Tomato, Cheese & Breadcrumbs

8 Tomatoes
7 slices bread
2 cups grated cheese 
400g bacon

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Cook & chop the bacon, set aside. Slice bread into squares. 
Layer sliced tomatoes in a large dish. Add a layer of bacon, bread, tomato then cheese. 
Place in the oven at 180°C for 50 mins.

 

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Satay Chicken Bake     180°C (serves 6)

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Sauce:

2 Tbsp cornflour

3 Tbsp red curry paste

3 Tbsp peanut butter

3 Tbsp brown sugar

¾ cup coconut cream

1 tsp grated ginger

1 tsp basil                                                                                                                                           

Mix above ingredients together to make satay sauce.

 

700g kumara

4 tomatoes

2kg packet chicken drumsticks

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Slice kumara & tomatoes thinly, & arrange in a large roasting pan.
Place chicken on top & pour satay sauce evenly over top.
Cover with tin foil & cook for 2 hours, then take off tin foil & cook for ½ hour. Serve with rice.

 

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Chicken & Pineapple Dish (serves 6)      

                                                                                                                                     

75 grams butter
1 onion
1 tsp salt
1 tsp mixed herbs
100 grams chopped bread
1 can crushed pineapple
3 pieces boneless chicken (chopped)

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Melt butter in a large saucepan, add onion, salt & mixed herbs.
Cook for approx 5 mins. Add bread, pineapple, & chopped chicken.
Put into baking dish & sprinkle with cheese. Cook at 180’C for about 30 mins.

 

Pineapple & Buttered Toast Dish

 

125g melted butter
5 slices toast bread

2 eggs 
1 can crushed pineapple
½ cup sugar
2 Tbsp flour
Pinch of salt

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Decrust toast & slice into 23 cm squares. 
Melt butter in large oven dish & toss in bread squares until well covered.
Remove bread squares from oven dish & set aside.
In a separate container beat the eggs & fold in the pineapple, sugar, flour & salt.
Pour into battered oven dish & sprinkle buttered bread squares on top.
Bake at 180?C for 35 40 mins. Serve with chicken or ham, & veges.

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Chicken & Sweet Corn Soup

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1 litre Campbell’s chicken stock

450g can creamed corn

420g can whole kernel corn (drained)

4 spring onions

1 piece boneless chicken (thinly sliced)

½ tsp chicken stock powder

1 egg (lightly beaten) 

 

Place stock, corn & spring onions in large pot. 
Bring to boil. Reduce heat to simmer & add thinly sliced chicken. Stir well & cook for 5 mins. Just before serving add beaten egg while stirring & cook for 1 min.

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Kumara & bacon soup

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3 onions
23 rasher bacon
100g butter
750g kumara
1 Tbsp curry powder
1 litre Campbell's chicken stock 
2 tsp chicken stock powder
1 tsp salt 
2 cups milk
pinch of pepper
1 Tbsp sweet chilli sauce
100g cooked, chopped, chicken

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Heat the sliced onions, chopped bacon, & butter in a saucepan until onion is translucent.
Cut kumara into 1 cm cubes, then add  to the saucepan with the curry powder, chicken stock, and salt. Cook for 10 mins. Puree & add  milk, pepper, sweet chilli sauce, & chicken.
Bring to a simmer & serve with toast & carrot sticks. 

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Pumpkin soup – a la Nana 

½ pumpkin, peeled
1 kumara,  peeled
1 tsp curry
1 Tbsp sweet chili sauce
1 tsp brown sugar
23 cups water
165g can coconut cream.
 1 tsp chicken stock, optional
salt & pepper

Cut pumpkin & kumara into chunks. Place in a saucepan, cover with water, boil until soft.
Once soft drain all but 2 cups of the water. Slice onion & microwave with the butter in 20 second bursts until translucent. Tip the onion & butter into the cooked vegetables.
Add the curry, sweet chili sauce, sugar, salt & pepper. 
Allow to cool slightly, then puree until smooth. 
Add the coconut cream 30 mins before serving, and bring to a gentle simmer.
Add water, or boil uncovered to achieved desired consistency.
Enjoy.

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Chicken Fricassee (serves 4)

400 grams thinly sliced carrots 

2 cups sliced celery

8 small chopped onions

100 grams butter

1 ½ cups water

4 Tbsp flour

4 tsp chicken stock

2 cups milk

1 whole smoked chicken

1 cup of peas

pinch of salt

 

Cook veges in butter with ¼ cup of water in a big pot for 10 mins or until tender. 
Cut chicken into small slices. Stir in flour & stock, then milk & 1 ¼ cup of water. 
Cook uncovered until sauce boils & thickens, stirring every min.
Add chopped chicken & peas, heat 2 mins longer then serve with rice or mashed potatoes. 

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Fried Rice

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2 eggs

2 cups of rice

½ packet bacon

1 packet frozen vegetables

Soy sauce

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Cook egg in fry pan, then remove & slice thinly.
Cut bacon in pieces & cook thoroughly, add rice.
Cook for 5 mins, & mix in frozen veges & a squirt or two of soy sauce. 
Add cooked egg & serve.

 

 

Roast Chicken (serves 4)

1 frozen chicken

1 onion

salt

oil

stuffing (optional)

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Thaw chicken, sprinkle salt all over & stuff with chicken stuffing. 
Place in oven bag or roasting dish with peeled onion & a little bit of oil.
Cook for about 2 hours (or until cooked through) at 180’C.

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Chicken Stuffing:
1 small onion

1 ½ oz butter

6 slices bread

½ tsp sage

water

salt & pepper

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Chop onion, cook in butter until tender. Break up bread & mix with onion & butter. 
Add sage, salt, pepper & water to moisten stuffing.

 

 

Roast Lamb, Beef, or Pork (serves 4)

  
1 rolled roast

3 onions

salt

water

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Defrost the meat

& sprinkle a generous amount of salt all over.

Place in a roasting dish with the onions. Fill the dish with about a centimeter of water.
Cover with a lid or tin foil. Cook for 34 hours checking every hour or so. 
Add more water if necessary.  

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Gravy:

meat juices (from roast)

3 Tbsp flour

2 Tbsp Bisto

1 Oxo cube

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Put meat juices into roasting dish over medium heat.
Mix flour & Bisto with water in a cup. 
Add 1 Oxo cube. Stir constantly & add more water if it gets too thick.
(Variation: Use milk instead of water to get rid of burnt flavour.

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Corned Beef & Mustard Sauce 

 
1kg corned beef

1 Tbsp golden syrup

1 Tbsp vinegar

1 small onion 

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Put beef & ingredients in crockpot. 

Cover & cook on low heat for 5 hrs. Serve with mustard sauce. 

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Mustard Sauce:
1 egg

¼ cup sugar

1 Tbsp flour

1 tsp mustard powder

pepper & salt

1 cup of corned beef liquid

 ¼ cup vinegar

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Beat egg & sugar. Add remaining ingredients. 
Microwave until mixture thickens.

 

 

Vicky’s tasty beef pie /stew

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 1kg chuck steak 
 2 onions (chopped)
 1 ½ tsp salt
 ½  ¾ cup water 
 1 oxo cube
 1 ½ cup veges
 a handful of mushrooms
 3+ Tbsp Steak sauce
 1 Tbsp Bistro
 Puff pastry 

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Put chopped steak, onions, salt & water in oven in a covered casserole dish 
at 180'C for 1 hr. Combine the oxo cube with a little water & add to casserole dish.

Cook for another hour.
Add the veges, mushrooms & sauce to taste.

Combine the bistro with a little water & stir in to the casserole dish. Cook for another hour.
Place a layer of pastry on top. Cook until pastry is golden, approx. 25 min.

Cheesy Mince Pies     200°C (serves approx 4)

1 egg

500 grams minced beef 

¼ cup tomato sauce

2 Tbsp flour

1 packet onion soup 
3 sheets prerolled pastry
1 cup grated cheese

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Preheat oven to 200’C, break egg into large bowl. Mix, put half into a cup & set aside. 
Leave the other half in large bowl & mix in mince, sauce, flour & onion soup mix. 
Place prerolled pastry on bench & slice into quarters. 
Spoon mixture on each quarter, brush edges with reserved half egg.
Fold pastry squares in half, seal edges with fork, brush with reserved egg & sprinkle with cheese. Bake for 30 mins until golden brown.

 

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Meatloaf (serves 4)    

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1 small onion (chopped finely)
700g beef mince 
1 slice bread  
1 egg
1 tsp salt
¼ tsp black pepper
4 Tbsp tomato sauce
¼ cup milk

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Microwave onion in a little butter until transparent. Add to the rest of ingredients in a large mixing bowl & combine. Place in a loaf baking dish & smooth out.

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Meatloaf Sauce:

 2/3 cup apple cider vinegar
 2/3 cup brown sugar
 1 cup tomato sauce

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 Mix together sauce ingredients & pour on sides & top. Bake for 1 ¼ hr at 180'C.

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Casserole 

Steak (cheaper cut of meat)
Onions
Hearty oxtail soup mix (maggi)
Carrots/ parsnip
Green vegetables
Kumara
Mushrooms
Potatoes (for mashing)

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Prepare steak by trimming off any fat and gristly bits. Dice into bite sized pieces.
Spray crockpot with nonstick spray. Slice onions and microwave for 23 minutes,
Then add to crockpot. A little later (15 mins?) add about ½ cup of water.
Cover and cook for ? hours. Check occasionally.
Combine a little water and 1 maggi hearty oxtail soup mix,
Add to crockpot, continue to cook for about an hour.

Boil potatoes, steam vegetables, and cook mushrooms.
Add vegetables and mushrooms to crockpot. Serve with mashed potatoes. 

(hint: after mashing potatoes, whip it  quickly with a wooden spoon for a light and smooth consistency)   

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Schnitzel

(Measurements are approximate)
 250g schnitzel

5 Tbsp flour

1 egg

1 ½ cup breadcrumbs

¼ cup oil

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Coat each piece of schnitzel in flour, dunk into beaten egg & toss into breadcrumbs.
Fry in a little oil until golden brown.

 

Mince

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Mince
Onions
carrots
vegetables
kumara
gravy mix

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Fry mince in a little oil. Add ½ tsp sugar.
Slice onions. Microwave or fry in butter. Add to mince. 
Steam or microwave carrots and green vegetables.
Reduce heat, dice kumara, place on top of mince and cover with lid.
Add gravy mix, 20 minutes before serving.
Toss in cooked vegetables, cook for 5 minutes then serve.

 

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Nana’s Chow Mein

2 medium onions
2 Tbsp butter
500g mince or chopped chicken
250g sliced bacon
2 pkts 2minutechickennoodles
2 ½ cups water
2 ½ tsp curry powder
1 ½ Tbsp soy sauce
1 Tbsp brown sugar
½ Cabbage (finely sliced)
Handful of raisins

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Soften the butter & chopped onion in the microwave. 
Brown the meat in a large saucepan with the softened onion, then toss in bacon.
Add the chicken noodles, water, curry, soy sauce, brown sugar, cabbage & raisins. 
Simmer for 25 minutes. Stir occasionally. Serve with rice or couscous.
Optional: Garnish with grated carrot & cherry tomatoes.

 

Sticky Chicken (serves 6)

3 Tbsp soy sauce
7 Tbsp apricot jam 
2 Tbsp sw. chilli sauce
2 Tbsp honey
2 Tbsp tomato sauce
700g boneless chicken 

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Combine sauce ingredients. Fry chopped chicken in a little oil until chicken juice is gone, (or roast in oven & remove extra liquid)
Add sticky apricot sauce & toss together until sauce is heated through.
Serve with rice & veges.
(The sauce is yummy glaze for chicken drumsticks & skewers. Grill, bake or BBQ)

 

Honey tea chicken

 

1 tea bag
5 Tbsp honey
5 Tbsp soy sauce
1 ½ Tbsp sweet chilli sauce
3 Tbsp ginger marmalade
700g chicken
3 Tbsp flour

Place the tea bag in a 1 cup of boiling water for 10 seconds, then throw out the tea bag.
In a large saucepan combine the honey, soy sauce, sweet chili sauce, & ginger marmalade, & brewed tea. Slice the chicken thinly & poach in the boiling liquid for 5 minutes.
Place in the oven at 180ºC for 20 minutes. 
Place a little of the liquid in a cup and combine with the flour.
Stir the flour slurry into the chicken dish, until thickened. Serve with rice & stirfry veges. 

 

 

Sweet & sour pork

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500g pork, cut into 2 cm cubes
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
1/2 cup cornflour
1/4 cup vegetable oil
3 stalks celery, cut into 1/2 inch pieces (optional)
1 onion, cut into wedges
 

Place cubed pork in a medium bowl, and season with salt, 1 tsp sugar, and 1 tsp soy sauce. Mix in the egg white. Cover, and place in the refrigerator at least 1 hour.

Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.

Coat the pork with 1/2 cup cornflour, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.

Fry the celery, and onion, in the residual oil & cook until tender. Season with salt & sugar. Remove from heat, & set aside.

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1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup tomato sauce
1 Tbsp soy sauce
1 can pineapple chunks
2 Tbsp cornflour
1/4 cup water

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In a large saucepan, mix the water, salt, sugar, apple cider vinegar, tomato sauce & soy sauce. Bring to a boil, and stir in the cooked pork, celery, onion & the pineapple chunks with juice. Return to boil, & mix in 2 tablespoons cornflour and remaining water to thicken.

Cook until well blended.

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Chunky mince bake

 

2 eggs 
1 kg mince
1/2 cup tomato saucd
4 Tbsp flour
2 pkts Ox tail soup mix
2 cups grated cheese
2 medium onions
water to prevent drying out

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Preheat over to 200'C. Break eggs into large bowl. Combine with mince, sauce, flour, soup mixes & chopped onions. Place into a casserole dish and top with cheese.

Bake for 30 minutes until well cooked. (if mixture begins to  dry out while cooking, add water) cook until mince mixture becomes slightly crunchy.

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Cowboy casserole

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500g mince or leftover chicken

1 onion diced

2 tins baked beans (rinse off the sauce)

3 beef stock cubes

3/4 cup water

1-2 tin chilli beans

1/2 Tbsp Worcestershire sauce

1/2 tsp ground cumin

1/4 tsp chilli powder

Pinch of oregano

1/2 425g tim of pureed tomatoes
 

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Heat a medium sized saucepan, add the meat and stir until browned.

Add onion and keep stirring until softens.

Dissolve the beef stock in water and add to the meat with the beans, sauce, spices, oregano and tomatoes. Simmer for 10-15 minutes, stirring regularly.

Add salt and pepper to taste. Serve with heated nacho chips and raw veges.

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