Jamie Oliver Inspired Potato Salad

Serves 6

Get This -

1kg baby potatoes, halved or quartered
sea salt
freshly ground black pepper
olive oil
zest and juice of 1 lemon (or white wine vinegar)
extra virgin olive oil
1 tablespoon wholegrain mustard
1 teaspoon horseradish cream
1 tablespoon sour cream
1 tablespoon of capers, finely chopped
1/2 red onion, finely diced

Do This -

1. Cook the potatoes in a pan of salted boiling water for 12 to 15 minutes, or until cooked through.

2. In a large bowl, mix the lemon zest and juice with twice as much extra virgin olive oil. Add the mustard, horseradish, sour cream, capers, red onion and a pinch of salt and pepper. Mix well.

3. Drain the potatoes, leave to steam dry for a couple of minutes, then tip into the bowl of dressing and toss to coat. Leave for 5 minutes.

Julie Goodwin's Cheesy Tuna Pies

Just for a change - photo by ME!

Serves 4

Prep time - 10 minutes
Cooking time - 25 minutes

Get This -

1 x 375g packet macaroni
50g butter
1 medium carrot, diced small

1 brown onion, diced

1 cup frozen baby peas

1 tin corn kernels

1/4 cup plain flour

1 1/2 cups milk

2 tablespoons Dijon mustard

1 cup grated tasty cheese

425g tin tuna in brine, drained

1/4 teaspoon salt

1/4 teaspoon ground white pepper

1 cup fresh bread crumbs

Olive oil spray

Do This -

1. Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forced).
2. In a large pot of rapidly boiling, salted water, cook the pasta to packet directions. Drain.
3. In a large pot over medium heat, melt the butter and add the carrot and onion. Saute gently until the carrots are soft. Add the peas and corn.
4. Sprinkle in the flour and stir to coat all the vegetables well.
5. Pour in 1/2 cup milk and stir until it is all incorporated and starting to form a thick, doughy sauce. Add another half a cup and repeat. Add the last of the milk and cook for a minute more, stirring.
6. Toss in the mustard and cheese and stir until the cheese has melted. Add the tuna; break up any huge lumps but don't stir too much after this or the tuna will disintegrate and become mushy. Taste and season with salt and pepper.
7. Stir the pasta gently through and divide between 4 ramekins or small pie dishes. Sprinkle breadcrumbs over the top and give a little spray of olive oil.
8. Bake for 15 minutes or until the top is golden brown and crunchy.

Devilled Sausages

As you know, I do not like using packet mixes or bottled bases. Who knows what's in those things!
So here's an easy recipe for devilled sausages...no packet required!

Serves 4

Get This -

• 500g beef or pork sausages
• 1 tablespoon olive oil
• 125ml water
• 2 onions, finely sliced
• 1 tablespoon soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon mustard
• ¼ tsp cayenne pepper (or to taste)
• 1 x 400g can diced tomatoes
• 1 tablespoon brown sugar
• fresh parsley

Do This -

1. Heat oil in pan and brown sausages until cooked.
2. Remove sausages and chop into chunks.
3. Fry onions in the same pan until soft.
4. Combine all other ingredients with the water to make a sauce. Add to sausages and onions and stir until sauce begins to boil then reduce heat to a simmer. Stir occasionally and cook for at least 10 mins, but the longer the better. I like at least an hour.
5. Garnish with chopped fresh parsley or your favourite herb. Serve with mashed potato or sweet potato, or on a bed of steamed rice with vegetables.

This recipe is from http://allrecipes.co.uk/ with a few tweaks.

Sausage Pasta Bake

Or as my husband likes to call this dish, bubble & squeak.

This is what I do with left over sausages from dinner the night before...

• Chop 2 or 3 left over sausages into bite size pieces and fry with some onion & bacon
• Cook enough pasta to feed the number you need
• Throw a handful of red lentils into the pasta while it's cooking
• Combine sausage mixture, cooked pasta and lentils, a can of tomatoes, some fresh or dried herbs, salt & pepper, a tablespoon of dijon mustard and 2 tablespoons of sour cream into a baking dish.
• Sprinkle with a small amount of grated cheese
• Bake in a moderate oven until golden and bubbly

Not my photo, but it does look a lot like this.

Chicken and Mushroom Pasta Bake

And another chicken pasta bake......



Serves 4

Get This -

350g short pasta
1 teaspoon oil
2 teaspoons butter
1 barbecued chicken (including stuffing)
1 medium brown onion, chopped
2 spring onions, finely sliced
200g button mushrooms, sliced
300mL cream
1 tablespoon Dijon mustard
salt and pepper
1 cup grated tasty cheese

Do This -

1. Preheat oven to 180°C. Cook pasta in a large pan of boiling salted water until tender, drain and place in an 8cup ovenproof dish.
2. Heat oil and butter in large frying pan. Saute onion and mushroom until soft. 
3. Add white parts of spring onions (save green parts for garnish) and chopped stuffing and cook for another couple of minutes.  
   
4. Shred the chicken breasts from the barbecued chicken (remove the skin) and add to the pan.  Mix and season well with salt and pepper.
   
5. Mix cream and mustard in a separate bowl or jug.
   
6. Add everything to the baking dish and stir through. Sprinkle with cheese. Bake in moderate oven for about 20 minutes or until heated through and golden brown.
7. Serve with green spring onions sprinkled on top.
   

Cheesy Beef Rissoles

Makes about 12

Get This -

250g beef mince
1 small carrot, grated
1/2 cup parmesan, grated
1 egg
1 tablespoon tomato/barbecue/sweet chilli sauce
1 tablespoon mustard
1 slice of bread, crusts removed and broken into tiny pieces
25g fetta, crumbled
salt & pepper


Do This -

• Place everything in a mixing bowl and get your hands stuck in mixing until well combined.
• Roll into small rissoles and shallow fry or barbecue until browned all over and cooked through.

Too easy! ;)