Recipe of the Month

Mango Chicken

If serving with rice - put 1 to 1 and 1/2 cups rice on to cook, when cooked leave lid on to keep rice hot.  If serving with couscous, prepare couscous when adding vegetables to the frypan.

1 x 420gm can mango slices                                   500gms chicken breast

1 or 2 teaspoons crushed garlic - optional               1 onion

1 cup coconut evaporated milk                               ½ cup water

1 teaspoon cooking oil or spray                              1 carrot

½ cup capsicum slices                                           salt to taste

1 rounded tablespoon cornflour

2 cups green vegetables e.g. broccoli, beans or frozen peas or beans

In a plastic container with a secure lid place about ½ cup of the evaporated milk, 1 or 2 teaspoons crushed garlic (to taste), pinch of salt and 1 rounded tablespoon cornflour. Place lid on securely and shake until all combined – set aside.

Peel and slice onion. Peel carrot and cut into dice (about 1cm). Wash broccoli or beans (or other green vegetables) and cut into small, bite sized, pieces or measure out 1 cup frozen peas or beans. Wash capsicum, remove seeds and white pith - cut into thin strips. Cut chicken into 1 to 1.5cms strips (remove skin and fat - wash hands!!).

Heat 1 teaspoon oil in a large frying pan, or spray base with oil, over a medium to high heat. Add onion slices and stir fry for 1 or 2 minutes – stirring with a wooden spoon.

Add chicken strips and stir fry until they have turned white (cut a piece to make sure it is white inside). Remove chicken and onions from the pan and place on a plate.

Add the diced carrot, capsicum and chopped fresh green vegetables to the frying pan along with ½ cup water, return to medium heat and bring to the boil (bubbling). When boiling, place lid on pan, lower heat and leave to simmer for 5 minutes.

Mum's Hint: If your frying pan does not have a lid you need to watch it closely to make sure it does not boil dry – top up water if necessary.

Add any frozen vegetables and the liquid from the can of mango slices. Increase heat slightly and bring to the boil, lower heat and simmer for 1 minute.

Return the chicken strips to the frying pan, stir through the vegetables. Add the milk and cornflour mixture and the balance of the evaporated milk to the pan. Stir continuously till sauce thickens.

Cut up the mango slices into bite sized pieces and add to the frying pan – stir through to mix the sauce and mango through the chicken and vegetables.

Lower heat, place lid on pan and simmer for a minute for chicken and mango to heat through. Check a piece of chicken, when hot serve on a bed of rice or couscous.

Mum's Hints: You could use chicken thigh fillets instead of breast.

You can add ½ teaspoon coconut essence to 1 cup plain evaporated milk to make coconut evaporated milk. Or use plain evaporated milk.

For a quick meal use BBQ chicken (2 cups of chopped chicken) along with 2 to 3 cups of diced frozen vegetables. Cook frozen vegetables for 5 minutes – add to frying pan after stir frying the onions. Add the chopped chicken, when warm thicken with the milk and cornflour mixture and the balance of the evaporated milk before adding the mango pieces.

 

 

 

     

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 

     

 


 

 

 

 


 



 

 



 

 



 

 



 

 



 

 



 

 


 

 

 

 

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2Lamb Casserole - Serves 4 Cooked on top of the stove

400gms lean lamb 1 x 400gm can crushed tomatoes

200gms green beans 1 carrot (large)

1 teaspoon cooking oil 1 onion

2 teaspoons crushed garlic 1 teaspoon sugar

4 heaped teaspoons beef stock powder – or 4 stock cubes (crushed)

Peel and slice onion and carrot. Wash, trim and slice beans. Cut lamb into bite sized pieces. Wash hands!

Heat oil in a large saucepan, over a medium heat. Add onion and garlic, stir with a wooden spoon for 2 minutes.

Add lamb and stock powder and cook for another 3 minutes, stirring with a wooden spoon to brown the meat all over.

Add crushed tomatoes, sugar, beans and carrot. Bring to boil then lower heat (until just bubbling) and cover with a lid. Cook for 40 minutes – stirring occasionally.

Put 1 to 1½ cups of rice on to cook – when cooked leave lid on to keep hot. See page 26.

Mum’s Hints: If you want your beans firmer and greener add them 20 minutes later.

 

 

I use Lamb Shoulder Steak – a cheaper cut than Lamb Steak, just remove the fat.

Preheat oven to 180°C and line a baking tray (18cm x 28cm) with baking paper

 

1 x 340gm can asparagus cuts 1 medium tomato

 

½ cup grated cheese 5 eggs

 

½ cup Self Raising flour salt and pepper to taste

 

Drain and discard the liquid from the asparagus. Wash and finely chop the tomato and grate the cheese.

 

 

 

Break the 5 eggs into a large mixing bowl and beat together with a whisk or fork until well mixed and looking light and creamy.

 

 

 

Add the asparagus, tomato and cheese – mix well together with a metal spoon. Season with salt and pepper to taste (start with a pinch of each).

 

 

 

Stir in ½ cup of Self Raising flour – mix well until all combined.

 

 

 

Pour into baking tray, level out with a fork and bake for 30 minutes or until golden. Leave to cool in tin for 10 minutes. Cut into squares and serve warm.

 

Mum’s Hint: If you have prepared this slice in advance (and kept it in the fridge) you can warm it in the microwave before serving – only takes a minute.

 

 

 

 

 

Quick Cheesecake

 

Lightly grease a pie plate – see page 73

 

180gms sweet plain biscuits 90gms butter

 

125gms cream cheese 1 x can sweetened condensed milk

 

juice of 2 lemons

 

Finely crush 180gms of sweet plain biscuits – use a metal chopping blade in a food processor or place biscuits in a plastic freezer bag and crush with a rolling pin.

 

Melt 90gms of butter in a large microwave safe bowl – chop up and microwave on High for 1 minute. Add crushed biscuits and stir through until biscuits are all moistened.

 

Tip the biscuit mix into the greased plate and press down to cover the bottom and sides of the plate. Place in fridge to chill.

 

In a mixing bowl, or food processor, beat together 125gms of cream cheese and 1 can of condensed milk until well combined and creamy. Stir in lemon juice (9 to 10 tablespoons of juice) and mix well.

 

Spoon into a chilled biscuit shell and refrigerate - when ready to serve decorate with fruit and/or cream.

 

Mum’s Hints: Better if chilled for 24 hours before serving. If wanting to serve quicker (or guarantee a good ‘set’) – dissolve 2 teaspoons of gelatine in 1 tablespoon of boiling water. Whisk together with a fork and cool slightly – then add 2 tablespoons of the cheesecake mix and mix through the gelatine. Add gelatine mix back to the bowl and stir through till completely blended. Chill for at least 2 hours before serving.

 

You can use ginger nuts, chocolate flavoured biscuits or plain sweet biscuits for base.

Quick Cheesecake

 

Lightly grease a pie plate – see page 73

 

180gms sweet plain biscuits 90gms butter

 

125gms cream cheese 1 x can sweetened condensed milk

 

juice of 2 lemons

 

Finely crush 180gms of sweet plain biscuits – use a metal chopping blade in a food processor or place biscuits in a plastic freezer bag and crush with a rolling pin.

 

Melt 90gms of butter in a large microwave safe bowl – chop up and microwave on High for 1 minute. Add crushed biscuits and stir through until biscuits are all moistened.

 

Tip the biscuit mix into the greased plate and press down to cover the bottom and sides of the plate. Place in fridge to chill.

 

In a mixing bowl, or food processor, beat together 125gms of cream cheese and 1 can of condensed milk until well combined and creamy. Stir in lemon juice (9 to 10 tablespoons of juice) and mix well.

 

Spoon into a chilled biscuit shell and refrigerate - when ready to serve decorate with fruit and/or cream.

 

Mum’s Hints: Better if chilled for 24 hours before serving. If wanting to serve quicker (or guarantee a good ‘set’) – dissolve 2 teaspoons of gelatine in 1 tablespoon of boiling water. Whisk together with a fork and cool slightly – then add 2 tablespoons of the cheesecake mix and mix through the gelatine. Add gelatine mix back to the bowl and stir through till completely blended. Chill for at least 2 hours before serving.

 

You can use ginger nuts, chocolate flavoured biscuits or plain sweet biscuits for base.

Quick Cheesecake

 

Lightly grease a pie plate – see page 73

 

180gms sweet plain biscuits 90gms butter

 

125gms cream cheese 1 x can sweetened condensed milk

 

juice of 2 lemons

 

Finely crush 180gms of sweet plain biscuits – use a metal chopping blade in a food processor or place biscuits in a plastic freezer bag and crush with a rolling pin.

 

Melt 90gms of butter in a large microwave safe bowl – chop up and microwave on High for 1 minute. Add crushed biscuits and stir through until biscuits are all moistened.

 

Tip the biscuit mix into the greased plate and press down to cover the bottom and sides of the plate. Place in fridge to chill.

 

In a mixing bowl, or food processor, beat together 125gms of cream cheese and 1 can of condensed milk until well combined and creamy. Stir in lemon juice (9 to 10 tablespoons of juice) and mix well.

 

Spoon into a chilled biscuit shell and refrigerate - when ready to serve decorate with fruit and/or cream.

 

Mum’s Hints: Better if chilled for 24 hours before serving. If wanting to serve quicker (or guarantee a good ‘set’) – dissolve 2 teaspoons of gelatine in 1 tablespoon of boiling water. Whisk together with a fork and cool slightly – then add 2 tablespoons of the cheesecake mix and mix through the gelatine. Add gelatine mix back to the bowl and stir through till completely blended. Chill for at least 2 hours before serving.

 

You can use ginger nuts, chocolate flavoured biscuits or plain sweet biscuits for base.

 

Chop up 125gms butter or margarine and place in a large mixing bowl, or food processor. Add ½ cup white sugar and beat with an electric beater, or process, until light and creamy.

 

Add 2 eggs and beat, or process, until well mixed. Add ½ teaspoon vanilla essence and ¾ cup milk – mix through.

 

Add 2 cups Self Raising flour and fold through with a metal spoon or process with two or three short bursts and finish folding in flour with a metal spoon.

 

Spoon mixture into paper cases and bake in preheated oven for 12 to 14 minutes, till firm to touch. Cool completely on wire rack.

 

Ice and decorate with hundreds and thousands, ½ glacé cherries, lollies etc. Or make up butter icing - pipe over cup cakes or spread and swirl.