Mongolian beef

Talk about an explosion of flavour in your mouth! The recipe asks for 1 cup of light Soy sauce. Make sure you use light, as the light is less salty.

- vegetable oil

- 1 teaspoon ginger

- 2 tablespoons garlic

- 1 cup light soy sauce 

- 1 cup water

- 4/3 cup brown sugar

- 1 kg steak, sliced

- 1/2 cup cornflour

- 6 shallots, green part only

1. Heat the vegetable oil and add the garlic and ginger. Cook for 2 minutes. Add the Soy sauce and water. 

2. Stir in the sugar and bring to the boil for 3 minutes. Remove and set aside.

3. Coat the meat in the cornflour, shake off the excess, and let sit for 10 minutes. 

4. Sauté the meat for 2 minutes.

5. Add the ginger and garlic sauce from step 1 and add the shallots. 

Sweet and sour meatballs

This recipe didn't ask for any salt, and as you use a packet of French onion soup (which is normally quite salty), I didn't. However, test your meatballs. You might need some salt. I did. 

- 1 kg mince

- 1 packet French onion soup

- 425g can pineapple pieces, drained, juice reserved

- 1 small capsicum, chopped

- 1 carrot, chopped

- 1/2 cup peas

- 1 Apple, peeled and sliced thin

- 1 teaspoon mustard powder

- 1 tablespoon cornflour 

- 1 tablespoon vinegar

1. Mix the mince and soup mixture together. Roll into small balls and fry until brown. Remove to a casserole dish. 

2. To the same pan, add the pineapple, capsicum, carrot, peas, and apple. Pour over the pineapple juice (which is made up to 1 1/2 cups with water). Cook for a few minutes until tender.

3. Mix the mustard and cornflour into a thin paste with the vinegar. Stir through mixture. 

4. Add to the meatballs and heat through at 180 degrees Celsius for 30 minutes. 

Busy day casserole

If you're short of time but still want a delicious meal, then this is the one for you. I started by putting my pasta on to cook while I prepared the rest of the recipe, and the whole meal took me no more than 20 minutes.

- 250g mince

- 125g bacon

- 1/2 onion

- 250g pasta

- 210g can creamed corn

- 1/4 cup grated tasty cheese

- salt and pepper

- 210g can tomato soup

- 1/2 tablespoon curry powder

1. Prepare the pasta according to the packet. 

2. Brown the mince, onion, and bacon together 

3. Mix the rest of the ingredients together in a jug.

4. Add the cooked pasta to the mince mixture and add the sauce mixture from the jug. 

Syrian chicken

The first time I made this recipe was over 10 years ago. I copied it from a cooking show I watched and was amazed how easy it was, considering how many different ingredients there was. If you like a nice rich taste, then this is the way to go. I used to use a tin of diced tomatoes, but I decided to try it with fresh tomato like the recipe said, I think I prefer it with the fresh tomato. 

- 2 teaspoons salt

- 2 teaspoons cumin

- 2 teaspoons cinnamon

- 1 teaspoon pepper

- 1 teaspoon turmeric

- 3 chicken single breasts, chopped

- 5 cloves garlic, crushed

- 2 small red chillies, chopped

- 5 tomatoes, diced

- 1/2 teaspoon cumin seeds

- 1 lemon, juiced and zested

- 2 tablespoons honey

- 2 tablespoons vegetable stock powder

1. In a bag, mix the salt, cumin, cinnamon, pepper and turmeric. Add the chopped chicken and coat well. 

2. Heat some oil and cook the chicken. Remove and set aside. Cook the onion, garlic and chilli. Add the tomatoes and cumin seeds and cook for another 2 minutes.

3. Return the chicken to the pan with the lemon juice and zest, honey, and stock and enough water to just cover the chicken. 

4. Cover, simmer for 10 minutes, uncover, and cook for another 10-15 minutes.

 

Easy chicken stir fry

While this recipe is nice and easy, it also bursts with flavour.

- 1 tablespoon cornflour (divided)

- 2 cloves garlic

- 1 small red chilli, chopped

- 1 teaspoon sesame oil 

- 3 tablespoons light soy sauce

- 500g chicken, diced

- 1 tablespoon peanut oil

- 1 onion, chopped

- 115g baby corn

- 425g baby bok Choy

- 2 tablespoons oyster sauce

- 3 tablespoons chicken stock

1. In a bowl, mix 1/2 the cornflour with the garlic, chilli, sesame oil, and 2 tablespoons of the soy sauce. Cost the chicken in this mixture and leave it for 10 minutes. 

2. In a pan, heat the peanut oil. Cook the onion and chicken, add the corn, then add the bok Choy and cook until it wilts. 

3. Combine the rest of the soy sauce and cornflour with the oyster sauce and chicken stock. Add it to the pan and cook for another 1-2 minutes. 

Veal tortellini with creamy mushroom sauce

- 500g veal tortellini 

- 3 tablespoons oil

- 600g mushrooms, sliced

- 2 cloves garlic

- 1/2 cup white wine

- 300ml double cream

- 3 tablespoons parsley

1. Cook the tortellini according to the packet.

2. Heat the oil and cook the mushrooms for 5 minutes until soft. Add the garlic. 

3. Add the wine and simmer 5 minutes until it reduced by half. 

4. Add the cream and parsley and simmer for 3-5 minutes until it thickens slightly. Season well. 

Meatloaf

I was a little worried this recipe wasn't going to be as nice as the other meatloaf one I've done, as there didn't seem to be much in it. But wow, it has full flavour; and talk about easy!

- 1/2 kg mince

- 3/4 cups oats

- 1 onion, chopped

- 1/2 cup ketchup

- 1 egg, lightly beaten

- 1 tablespoon worcestshire sauce

- 2 cloves garlic, crushed

- 1/2 teaspoon salt

- 1/4 teaspoon pepper

SAUCE:

- 1/4 cup ketchup 

- 1/4 teaspoon mustard powder

- 2 tablespoons brown sugar

1. Preheat your oven to 175 degrees Celsius. Mix all the ingredients together except the 3 sauce ingredients. Press into an oiled loaf tin. 

2. Mix the sauce ingredients together and spread on top of the meat mixture. Bake for 50-55 minutes and let it stand for 5 minutes before slicing.