Chicken, red lentil and quinoa pilaf

Serves 6

This can be made vegetarian by omitting the chicken and adding more lentils/quinoa, just make sure you have twice as much liquid to lentils/quinoa, ie 1 cup to 2 cups of broth.

Ingredients

500g  chicken thighs, 1.5cm dice

½ cup of quinoa

½ cup of red lentils (uncooked)

1 brown onion, diced

3 cloves garlic, crushed

500ml chicken broth or other broth to suit

2 carrots, small dice, about 1cm

2 tsp dried thyme

2 tsp smoked paprika- with the herbs and spices you can use whatever you have on hand, rosemary, oregano, cumin etc…

Method

In a large pan put a knob of butter and fry off your onion, garlic and chicken, until the chicken is just browned, about 3-4 minutes. Add your spices and toss through. Ten add your broth and lentils/quinoa, season with salt and pepper, heat your broth in the pan then transfer to an oven proof baking dish. Cover tightly with foil or a lid (I use another tray). Bake at 200c for 35-40 minutes, check it half way. Cook until the lentils/quinoa is tender. When done take out, uncover and dot more butter over and mix through. I served this with green Russian kale and broccoli.

Cheese stuffed meat patties with brown butter tomato sauce

Ingredients

500g mince- I have used beef

2 tbsp fresh herbs, I have used tarragon, thyme and oregano

4 x 2cm square cheese such as mozzarella, feta, gruyere etc….

Salt and pepper

Sauce

400ml tomato passata

50g butter

1 tbsp mixed dried herbs, I ran out of fresh so had to use dried, but you can use fresh just use more

Method

Mix your mince with salt, pepper and your fresh herbs, knead until sticky then form 4 patties and push your cheese in and make sure the mince is surrounding your cheese. Fry off your patties for 5 or so minutes on each side, when done take out and set aside. In the same pan put your butter, melt and cook until it browns and smells yummy and then add your mixed dried herbs, stir and then add your passata, season with salt. Heat the sauce and be sure to scrape the bottom to get all the yummy bits. If you have cream you can add a splash of it. Serve with spaghetti or other pasta, rice or just some steamed veg.

Veg and mince bake with creamy quark topping

Serves 4

You can make this vegetarian omit the mince and replace with other veg and/or legumes.

Ingredients

1 bunch silverbeet or kale, washed and chopped

2 -3 zucchinis

1 brown onion

5 cloves garlic, peeled

300g mince, you could use any mince

½ tsp ground nutmeg

450g quark or ricotta cheese

2 tbsp parmesan cheese (opt)

4 eggs

Method

Preheat oven to 180c

In a food processor blitz onion, garlic and zucchini until mostly fine with a few chunks. You can just chop up, I do this so my kids eat it. Cook zucchini mix with the silverbeet and mince with a good whack of butter, season well with salt and pepper. Cook for 5-7 minutes until liquid had evaporated. Put into to an oven proof dish. For your topping simply whisk your quark and eggs (parmesan if using) and season well with salt and pepper. Pour over your mince mix and spread evenly. Sprinkle over smoked paprika if you like.

 Bake for 15-20 minutes until bubbling and top has set. Watch the top doesn’t get burnt. Serve up with extra veg or salad.