Thai Beef and Sweet Potato Curry

Not too hot or spicy so all the family will enjoy this curry. Cost per serve: $3.08 (as at 2014)

Photo  Beef and Lamb NZ

Prep time: 20 mins
Cooking time: low 5-6 hours, high 3-4½ hours

Serves: 8

Ingredients 

1-1.5kg lean beef for casseroling
1 tsp each salt and ground black pepper
2 onions, peeled and diced
3 Tbsp Thai-style red curry paste
2 tsp minced garlic
2 medium, orange-fleshed kumara, peeled and diced
400g can coconut milk
1½ cups beef stock
1-1½ cups frozen peas
2 Tbsp chopped fresh coriander

Method

1. Cut the beef into 2-2.5cm pieces and season with salt and pepper. Brown the meat in a dash of oil in a hot frying pan; this is best done in 2-3 batches. With the last batch of meat, add the onions and curry paste and cook until fragrant.
2. Put the beef mixture into the slow cooker with the garlic, kumara, coconut milk and stock, and cover with the lid.
3. Cook on low for 5-6 hours or on high for 3-4 hours. Stir in the peas and coriander, re-cover and continue cooking on high for a further 15-20 minutes.
4. Serve in bowls garnished with shredded coconut and accompany with steamed rice and prawn crackers.

Savvy Tip
There’s lots of curry sauce with this recipe. If you’d like a thicker curry, use only 1 cup stock when cooking in the slow cooker.
To cook in the oven, simmer at 160°C for 1½-2 hours with 1½ cups of stock.

Source:  Beef and Lamb NZ

Slow-cooked pulled chipotle beef

This is a easy tasty recipe, you can use any other cheaper cut of meat, such as blade, chuck, shin etc. Serve with pasta, mashed potato, tacos or burritos.

Ingredients
800g - 1 kg Beef, lean brisket
330 ml Beer, dark
1 cup Beef stock, good quality
¼ cup Chipotle sauce
1 Tbsp Soy sauce
1 Tbsp Brown sugar
1 Onion, peeled and chopped
1 Cinnamon stick
1 Dried chilli, optional

Directions
Heat oven to 160C.

Cut brisket into large 5cm pieces. Place in a heavy-based casserole dish with a tight-fitting lid and add beer, beef stock, chipotle sauce, soy sauce, brown sugar, onion, cinnamon stick and dried chilli (if using). There should be just enough liquid to cover the meat. Cover with a lid and cook in oven for 3-4 hours or until the meat is soft and shreds easily. Note: if your lid does not fit tightly, cover dish with tinfoil before placing the lid on top – this will help to create a seal. Check on the meat after about 2 hours — if it is looking a little dry, top it up with a little more stock and beer.

Once cooked, remove beef from the dish and place on a chopping board. Pour the liquid into a saucepan and boil for about 5 minutes to reduce a little. Meanwhile, use two forks to shred the meat, pulling the long fibres away from each other.

Mix shredded meat with the reduced liquid — the meat will soak up the sauce.
Turn this basic recipe into the following tasty meals

Pulled Chipotle beef tortillas with apple slaw (see bite.co.nz for recipe), or 

Pulled Chipotle beef and chickpea fettuccine (see bite.co.nz for recipe), 




Source:  Bite.co.nz Nadia Lim

Pastry - Short Crust

This is a super easy pastry recipe, that always turns out really well. A  great way to turn left over beef stew (that the kids weren't so keen on) into to a meal that the whole family loves, as well as making the leftovers go further.

Ingredients
3/4 cup (110g) plain flour
75g cold butter
1 tablespoon finely grated parmesan cheese 
1/4 teaspoon sweet paprika
1 egg yolk
3-4 teaspoon iced water, approx

Method
In a food processor or thermomix, process the flour, butter, parmesan and paprika until it resembles large breadcrumbs.
Add the egg yolk, and while the motor is running, add enough iced water until the mixture just comes together.
Knead the pastry on a lightly floured surface until it is smooth. Wrap in clingfilm, and place it in the fridge for 30 minutes.
Roll and use as required, bake 180 C until golden.

Savvy Tip
# Don't have parmesan, works just as well with edam cheese.

Cocktail Meatballs with Chutney

This is one of those recipes that is sure to please, great to whip up if you are asked to bring a plate of nibbles or for a potluck dinner (just make the balls a bit bigger).  I made these and various other nibbles last Friday for a Midwinter Christmas function and they were everyone's favourite.

Ingredients

Meatballs
500 g topside mince
1/2 cup fresh breadcrumbs
1/4 cup milk
1/2 cup coconut
1 small onion (finely chopped)
1 egg
2 teaspoons Worcester sauce
1/2 teaspoon salt
1/8 teaspoon pepper

Chutney Sauce
1/2 cup tomato chutney or sauce
1/3 cup plum jam
2 tablespoons orange juice
2 teaspoons mustard
salt and pepper to taste

Method
Meatballs
Preheat oven to 180 C.
Mix all ingredients together.
Shape into little balls around (2.5cm)
Place on oven tray and bake in preheated oven for 20 to 25 minutes, turning once.

Chutney Sauce
Mix all ingredients in a large pot, heat to just boiling.
Turn to low and add meatballs, heat through.
Serve meatballs with toothpicks.

Savvy Tips

# when shaping meatballs use wet hands.

# make meatballs a couple of days ahead and keep in fridge or make and freeze until you need them.

# to reheat - use a slow cooker, add meatballs pour over sauce and heat for approx. 1 hour before serving.

Persimmon's

Savvy eating in Season

Persimmons are not something I used to use, but one of my daughters loves them and Dad has a tree. Here are some recipes you may like to try.

History: Persimmons are the fruit of deciduous trees that originated in China where there are more than 200 varieties. They have been grown in New Zealand since 1873.

Persimmon Facts: Persimmons can be eaten fresh or cooked.

Available: May to June

Storing: In the home, persimmons are unlike many fruit, as they keep longer if they are at room temperature. Room temperature is in the range of 15°C to 25°C. In warmer climates therefore, rooms with air conditioning are ideal to keep your persimmons in top condition. 
Persimmons kept in a fridge will go soft more quickly than if left at room temperature.

Spicy Persimmon Chutney
This recipe sounds great and it would be good to have a few jars in the store cupboard or to give away.

Ingredients

½ cup apple cider vinegar 
1 onion, chopped
1 Granny Smith apple, peeled, cored and chopped
3/4 cup sugar
1/4 cup lemon juice
1 red chili, seeded and sliced
1 tablespoon minced fresh ginger root
1 tablespoon lemon zest
1 teaspoon ground coriander seed
1/8 teaspoon ground cloves
4 persimmons, peeled and chopped

Method
In a large saucepan combine the vinegar, onion, apple, sugar, lemon juice, chili, ginger, lemon zest, coriander and cloves

Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes
Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes
Remove from the heat and let cool completely
Spoon into jars

Persimmon Salad With Blue Cheese
Looking for something different in the salad line, try this recipe.

Preparation: 5 minutes


Ingredients
12 cups salad greens of your choice
2 persimmons, peeled and cut into chunks
100g blue cheese
Walnuts
Reduced balsamic vinegar

Method
On a large platter assemble the salad; greens, persimmons, blue cheese and walnuts
Drizzle with the balsamic vinegar

Sweet Persimmons with smooked Salmon Salad

Ingredients
2 sweet persimmons
250g (9oz) sliced smoked salmon
Assorted lettuce leaves

Dressing: 
2 tablespoons white wine vinegar
1/2 teaspoon prepared mustard
2 tablespoons olive oil

Method
Peel and thinly slice the persimmon.
Arrange in a fan shape on four serving plates.
Form smoked salmon in rosettes and add to plate with assorted lettuce leaves.

Whisk vinegar and mustard together then slowly add the oil.
Sprinkle over the salmon just before serving.

Serves 4 as a starter.

Sweet Persimmon Sundae

Ingredients

8 scoops vanilla ice cream or gelato
3 sweet NZ persimmons
1 tablespoon lemon juice
Sugar (optional)
Garnishes

Method
Prepare scoops of ice cream and place back in freezer until very solid.
Meanwhile peel two persimmon and cut in chunks.
Puree with lemon juice in food processor until smooth.
Sweeten to taste if desired.
Cut remaining persimmon into small dice.
Place ice cream in four serving dishes top with diced persimmon then the puree.

Garnish as required.
Serves 4.

Enjoy!
Treena x

Recipes and photos from 5+ A Day and NZ Persimmons website

Chickpea Casserole

So simple and so hearty, this Chickpea Casserole is the perfect winter comfort food. 

Its a healthy little casserole thats lick-the-bowl delicious, quick to prepare and easy on the budget. Packed full of flavour and a great way to get your daily intake of vegetables.
This is one of those dishes where you can literally use up what's in the fridge. 

It is so versatile, try different combinations of vegetables that are in season to truly nourish your body. I first stumbled across this recipe when dining at my good friend Sonia's house, she is one of the first people who influenced me and showed me that vegetarian food is delicious (it was a few years ago!). This version is as close to the original that I can recall, whenever I make this recipe I always think of her (and our hilarious attempts at playing tennis!). 

I love the way that (for me) food provokes memories and 

transports (me) to another time and place - Trish

• Take 1 can of Chickpeas (drain) place these in the bottom of a casserole dish. 
• Saute 1 onion and 1-2 cloves of garlic in approx 1 Tablespoon of Olive Oil.
• Then take 1/2 of a 800g can of chopped tomatoes and layer over the chickpeas.
• Next layer is the onions and garlic. 
• Next layer 2 cups of other vegetables (I used red pepper, roasted pumpkin and spinach)
• Then the other 1/2 of the canned tomatoes.
• Make sure to add some fresh herbs in the layers 
• (I used sage and basil) dried herbs is fine too.
• Top with 1/2 cup of unsweetened greek yoghurt (you could use sour cream) mixed with 1 egg.
• Sprinkle with crumbed feta cheese

Bake 170 degree celcius for approx 30 minutes or until brown on top and vegetable are cooked through.

How often do you eat "Meatfree"? 

Enjoy!
Trish and Treena x

Pizza in a Pan

This is quick and easy way to make a pizza

-Easy for the kids to make after school.
-Quick dinner or lunch
-Great way to use up leftovers
 
Put a few leftovers on Lebanese bread, and voila! Frying pan pizza! So easy to make.



On this pizza

Tomatoes in a can pureed together with a some pesto thrown in for the sauce. Grated cheese, roasted pumpkin, leftover chicken, mixed herbs. Serve with spinach leaves.

How
Spread the base with tomato sauce, sprinkle on cheese, place pumpkin, chicken on top. Sprinkle with Italian herbs. Carefully place in fry pan, put lid on (use a large pot lid if you don't have one for your fry pan) Cook on low until the base is crispy and cheese melted.

Savvy tip
We love to use this brand, available from Pak n Save - no additives or preservatives.

Butter Chicken - a Savvy makeover for a healthy family friendly dinner

The reason this recipe is titled "Family Style" is due to the fact it was developed for large busy families that can't just pop up to the local "Indian Takeaways" .

Its a simple recipe that we've based it around canned foods to keep preparation time minimal.The goal was to create a recipe that was child friendly too, most children tend to love butter chicken. This version isn't authentic, but saying that it does satisfy and have that comforting appeal of the takeaway version.

MAMA'S "FAMILY STYLE" BUTTER CHICKEN
Serves 6


400g Chicken (boneless/skinless thighs or breasts)

A splash of Olive Oil

1 Onion finely diced
1 Clove of Garlic
1 tsp of Fresh Ginger

1 Can of Coconut Milk
1 Can of Chopped Tomatoes
1 Can of Chickpeas (optional)

1 teaspoon ground Cumin
1 teaspoon ground Coriander

1 teaspoon Chilli Powder (optional - leave out if feeding little ones)

1/2 teaspoon of Cinnamon

Chop Chicken into cubes and saute in a hot saucepan in alittle Olive oil until just browned - remove from pan and set aside.

Saute the onion in a splash of Olive oil on a medium heat until soft and clear.

Add in Garlic and Ginger and saute for 30 seconds.

Add in Cumin, Corriander and Chilli Powder (Optional) saute 20 seconds

Then add in the canned Tomatoes, Coconut Milk and Chickpeas and stir through.

Simmer gently for approx. 20 Minutes.

Serve over Brown Basmati Rice.

Savvy Tips

# Add the chicken into your pan in small batches, if you dump it all in at once you'll reduce the pan heat too quickly and your chicken won't brown and will overcook.

#  Stir through 1/2 cup of Unsweetened Greek Yoghurt prior to serving this adds a lovely creaminess and sprinkle with fresh coriander finely chopped.

# Add in sliced carrots or potatoes to the dish prior to simmering to boost the nutrition value of this meal (if your children are fussy grate in the vegetables).

# Grab out a bag of frozen green beans add them in and stir through 5 minutes prior to finishing cooking.

# Make it meat free, simply omit the chicken and add in lots of delicious veggies - Pumpkin works well, the chickpeas can will be the main protein source.

# Try stirring in a handful of baby spinach at the end of cooking also for a leafy green nutrition boost!

Nutritional Snapshot

# Chickpeas are a excellent source of Protein, making them a good meatless addition to your diet.  Also a high in fibre, including soluble fibre which can help to lower cholesterol.  A good source of minerals such as iron, copper, zinc, and magnesium. 

 *Nuritional information sourced from the internet

Grilled Snapper with Potatoes

For those of you that enjoy fishing - this is one of our family's favourite recipes. 

Grilled Snapper with Potatoes

INGREDIENTS
2 tsp dried, oregano or 2 tbsp oregano, chopped
2 tbsp parsley, chopped
1 tbsp lemon zest, finely grated
2 garlic cloves, sliced
1/4 cup olive oil
3 potatoes, thinly sliced
250 g cherry tomatoes
4 snapper fillets

INSTRUCTIONS
1. Preheat oven to 200°C. Place oregano, parsley, lemon zest, garlic, and olive oil in a large bowl; season with sea salt and freshly ground black pepper; whisk to combine, and transfer 1/2 the mixture to a small bowl.
2. Add potatoes to the large bowl and toss to combine. Spread potatoes onto a large, oiled baking tray and bake for 30 minutes, or until golden. Remove tray from oven and switch oven to grill setting.
3. Place snapper and tomatoes on top of potatoes, spoon over remaining herb oil, and grill for 6-8 minutes. Serve with fresh green salad and lemon wedges.

Enjoy !

Treena and Trish x

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Recipe from Mindfood Magazine

Tandoori Chicken with Mango & Mint Salsa and Baby Spinach

Tandoori Paste is basically a mix of curry spices and yoghurt. 

For our dinner the other night my husband the chef whipped a quick Tandoori Paste with unsweetened greek yoghurt, Garam Masala and some homemade tomato sauce (this had garlic and ginger already in it). 

Below is a basic Tandoori paste recipe we have used previously. 

Basic Tandoori Paste Recipe

1/2 cup unsweetened yoghurt

1 tsp Garam Marsala

1 clove Garlic (crushed)

1 tsp Fresh Ginger (crushed)

Chilli (optional)

1/2 Lemon juiced

Salt and Pepper to season

Mix and rub onto chicken or fish. Leave to marinate for at least 1 hour to allow the flavours to absorb into the chicken. 

We keep ours very mild as we wanted our almost 3 year old to try it too. 

Don't be surprised by the fact that doesn't turn out bright orange, we choose not to add food colouring as in other recipes.

Garam Masala is an aromatic spice blend containing cardamom, cloves, cinnamon, cumin, coriander, nutmeg, caraway, mace and more.

Heres another recipe that is simple if you don't have Garam Masala.

http://australian.food.com/recipe/easy-tandoori-marinade-220044

Mango and Mint Salsa

1 Mango cut into small pieces 

1/2 Red onion finally chopped

2-3 springs of fresh mint finely chopped

Juice of 1 lemon

Olive Oil

Salt and Pepper

A mix of chopped capsicum - we like to use all the colours!

Combine all ingredients in a bowl. 

Tandoori Chicken with Mango and Mint Salsa on Baby Spinach

Cook chicken until crispy on the outside and cooked through. We cooked our chicken drums for 35 mins at 175 Degrees Celsius or you can BBQ.

Place a good handful of baby spinach on a plate, top with salsa and use some of the juices as the dressing. Top with Chicken. Enjoy.

Savvy Tips

# The salsa is also great with fresh chilli added to taste

# Salsa great with fresh fish 

# Soaking onion in ice water tames the bite and mellows out the flavor.

# Onions making you cry? Try this ... Peel and chop off the ends, then soak in water before chopping. 

# Double, Triple recipe for larger quantities

# Make the Tandoori Paste spicy by adding fresh or dried chilli

# The flavour in spices comes out with heating. You can if you have time, saute the spice in alittle olive oil and cool before mixing with yoghurt

Easy Crockpot Chicken

No need to buy packet sauces to make chicken casserole.

I had not used this recipe in a while, forgot how easy it was.  I had most of the ingredients in the pantry, except tomato paste so just used my homemade tomato sauce and no one but me likes mushrooms so left that step out. I served it with crispy roast potatoes and a large spinach salad.

Ingredients

6 large chicken pieces    

4 Tbsp flour                 

1 tsp paprika               

1 tsp salt

1 Tbsp soy sauce

2 Tbsp tomato paste or tomato sauce

2 tsp worcestérshire sauce

½ cup hot water  

100 g mushrooms, sliced - optional

400 g courgettes sliced 1 cm thick

1 Tbsp fresh marjoram, chopped

Cooking Instructions

1. Pat chicken pieces dry.

2. Combine flour, paprika and salt and coat the chicken pieces with this mixture. Place chicken pieces in the crockpot.

3. Arrange the courgette slices on top of the chicken in the crockpot.

4. Combine the worcestershire sauce, soy sauce, tomato paste and hot water in a small bowl and mix well. Pour this over the chicken and courgettes.

5. Cover with the lid and cook on low/auto for 5-7 hours.

6. If using mushrooms -Turn control to high, add mushrooms and gently stir the casserole to distribute all the ingredients evenly. Cover with the lid and cook on high for 15-20 minutes.

7. Sprinkle with the chopped marjoram and serve.

Easy Pizza Dough

Greek yogurt + self raising flour = pizza dough

Awhile ago I stumbled across this really simple pizza dough. I'm not sure exactly where I first saw it. But it did take me along time to try it, I'm glad I finally did. 

Its awesome - so simple and quick.

2 Ingredients

1 Cup Self-raising flour
1/2 Cup Unsweetened Greek Yoghurt

Mix to form a ball. Turn out onto a floured board and knead for approx. 5 mins.
Roll into pizza shape and top with your favourite pizza toppings.

It is so simple even the kids can do it. No waiting! Great for "cooking on the fly".

Enjoy
Trish x