Tag Archives: student

Stuffed chicken with goat’s cheese and spinach

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Stuffing meat is a somewhat controversial subject.

I’m an American so I really have no problem with it. You’ll notice that most meat stuffed dishes originated in the US of A. I originally thought Chicken Cordon Bleu came from France (sorry Kahina) but it turns out, it’s an American creation. First referenced in the NY Times in 1967.

Other countries seem to be okay with stuffing their meat, however apparently Belgium is not one of those places. One of my Belgian friends recently told me she had never eaten stuffed chicken until she came to Australia.

One of my favourite pubs in the Rocks actually serves stuffed burgers, which are pretty awesome. The most awesome part, they’re stuffed with more meat.

One comes with a beef burger stuffed with pork and is possibly even topped with bacon, the other is beef stuffed with chorizo and mozzarella. A cannibalistic explosion of happiness.

While I do like stuffed meat occasionally, and this stuffed chicken is pretty damn good, I don’t think I could ever go so far as these atrocities.

Anyone remember the HIMYM episode where Ted makes a tur-turkey-key.

And did you know that stuffing a duck inside a chicken inside a turkey is a real thing? Oh Paula Deen. Only in America.

You can rest assured that this meal will cause you way less traumatisation than three different types of birds shoved inside each other. It’s a simple stuffed chicken with goat’s cheese and spinach dish, it takes a little bit of time (around 40 minutes) but it’s very simple and extremely tasty. Plus it’s a great leftover food for tomorrow’s lunch.

Stuffed chicken with goat’s cheese and spinach

Serves 4

Takes about 40 minutes

Ingredients:

4 chicken breasts, boneless and skinless
2 cups of spinach, chopped
½ cup goat’s cheese, softened
Olive oil
Salt
Pepper
1 clove of garlic, minced
Some kind of Italian or Mediterranean seasoning, I just used Gourmet Garden’s Parsley and Garlic mix
400g couscous

Preheat the oven to 190 degrees Celsius.

Mix together the spinach, goat’s cheese, minced garlic and salt and pepper. With a paring knife slice a pocket into the side of each chicken breast. Stuff the goat’s cheese and spinach mixture into each chicken breast. Drizzle some olive oil on the top, season with salt and add the seasoning.

Heat a large skillet on high heat for 5 minutes. Add the chicken breasts and cook for 3-4 minutes or until golden on the bottom. Turn over and cook for another 2 to 3 minutes.

Transfer to a baking dish and put the chicken breasts in the oven until they are cooked through, about 15 minutes. While the chicken is in the oven make the couscous according to the package directions. When the chicken is cooked let sit for a few minutes and then plate with the couscous.

 

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Spinach, chicken and pecorino risoni

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Working in a bar/restaurant means nights with late hours, dinner at odd times and much less time to cook. Sometimes I’ll be super organized and cook something for lunch and bring extras to have after my shift, other times I’ll grab one of the $5 special meals on my way to work and eat before I start. And other times there may be a sneaky trip to Maccas or Pie Face.

One of the other challenges with working in hospitality is that when I do get a chance to cook, sometimes I go a little bit overboard. Sunday night dinners at Ciarans parent’s house tend to be one of those times. In the past I’ve made chicken schnitzel with mash and creamy jaeger sauce, meaty lasagna, beer braised chicken, a lot of heavy meals. So this time I was gently instructed, no red meat and no cream. Which actually wasn’t too much of a challenge. Delicious dinners definitely don’t need a bunch of cream or butter to taste great. I remembered this dish from a small dinner party my mum held ages ago and spent a while tracking down the recipe. It’s simple, fresh and keeps well for leftovers. The tomatoes may not keep as well, but they’re a fancy little accompaniment for a nice sit down dinner.

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Chicken, spinach and pecorino risoni

Serves 4

200g cooked warm risoni

400g shredded bbq chicken

1/2 cup finely grated percorino (also known as romano)

50g shredded baby spinach

1/2 cup basil leaves

2 tablespoons lemon juice

2 tablespoons olive oil

2 cloves of crushed garlic

Cook risoni and set aside in a warm pan. Shred a store bought bbq chicken. Add the chicken, pecorino, spinach and basil to the risoni. In a separate bowl combine the lemon juice, oil and garlic and toss through the pasta. Serve warm.

Recipe from Donna Hay Magazine

Tomatoes roasted with pesto

2 to 2 1/2 pounds large red tomatoes

3 tablespoons good olive oil

2 teaspoons dried oregano

kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup pesto (store bought or home made)

1/2 cup freshly grated parmesan cheese

Preheat oven to 220 degrees Celsius.

Core the tomatoes and then slice them across (not through the stem) arrange on a sheet pan.  Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt and the pepper.

Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with the pesto, and sprinkle with the parmesan cheese.  Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the parmesan cheese is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.

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Spicy pork and mushroom noodles

Pasta is a great and easy option for weeknight dinners but that doesn’t mean it is always the best option. It’s easy to make a bit too much and it’s also very tempting to put creamy sauces or heaps of cheese on. So if you’re looking for a weeknight meal that’s easy, cheap and healthy it’s great to have some hokkien noodles in the cupboard. They’re super easy when you want a quick dinner- you don’t even have to cook them and they’re pre-packaged so you can keep track of portions and nutrition info. This is one of my favourite stir fry dishes to make with the noodles. It’s pretty versatile and you can use pork or turkey mince- whatever you have on hand. When you’re cooking the meat with the mushrooms and sauce it will seem like there is a bit too much liquid but once you simmer for a couple minutes and add the hokkien noodles they will soak up the sauce. Hokkien noodles are available at most grocery stores and at Costco you can often get a big box for just a couple dollars.

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Adapted from this recipe
Serves 4

2 tablespoons dark sesame oil, divided
4 servings of hokkien noodles
1 bunch green onions, trimmed and cut into 1-inch pieces
12 ounces lean ground pork
8 oz. sliced mushrooms
1/2 cup chopped onion
1/4 teaspoon kosher salt
3 large garlic cloves, minced
2 teaspoons cornstarch
2 cups chicken stock
3 tablespoons lower-sodium soy sauce
1 tablespoon sriracha
4 lime wedges

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat.

Add pork to pan; sauté for 2 minutes, stirring to crumble. Add mushrooms and saute 2 more min or until brown. Add the green onions.

Stir in chopped onion, and salt; sauté 3 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Stir in cornstarch. Gradually add stock; bring to a boil. Stir in soy sauce and sriracha; cook for 1 minute, stirring frequently. Add the hokkien noodles and stir to combine. (Some hokkien noodles will need to be softened in boiling water- check the instructions on the package). Divide the noodles and and pork mixture among four shallow bowls. Serve with lime wedges.

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Red Velvet Cheesecake brownies

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For my dad’s 50th birthday last year I made a giant red velvet cheesecake. It was amazing, delicious, huge and difficult. I promised Ciaran I would make him one as well seeing as he missed out during the birthday celebrations. But still, that cake is so daunting and time-consuming that I still haven’t made good on my offer. I will still do it one day, I did promise. But for now, I figured some red velvet cheesecake brownies would tide him over. They’re done in under an hour and are super tasty. I brought them with me to a weeknight barbecue and the entire batch was gone by the end of the night, so I’d say they’re pretty popular.

Red Velvet Cheesecake Brownies
From 
Baking Bites

1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt

8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Preheat oven to 350F/ 180C. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.

Makes 16 large brownies or 24 smaller brownies

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Seared tuna with greens and coconut rice

Jamie Oliver is a maniac in the kitchen. Probably out of the kitchen as well  based on his Instagram posts. I’ve often shied away from Jamie Oliver recipes simply due to the amount of ingredients he uses. Even in his new book 15 Minute Meals he’s got about two pages at the beginning of the book with a pretty extensive list of things you should have in your pantry. Things like kaffir lime leaves and plenty of herbs and spices I’m not very familiar with. Despite his flair for throwing in everything but the kitchen sink, he does come up with some good simple recipes every once in a while and I really think this is one of them. While it is a 15 minute meal in Jamie’s world, it was more of a 40 minute meal in our world, with two people cooking, but I think now that we’ve gotten the hang of it we could make it much more quickly. The jiggy greens (his words, not mine) and rice are brilliant ideas as well and we’ve made those side dishes since to accompany things like dumplings. All you have to do with the rice is take a 270ml can of coconut milk, pour that into a pot, then fill the empty can with boiling water, add that to the pot and then fill the can again with basmati rice and add that to the pot. Then bring to a boil and simmer for 10 minutes, it’s been perfect every time and it’s really quite tasty. The tuna is a bit more temperamental because it doesn’t need to cook for long. If you find yourself thinking about whether it has been on for too long, it’s already done, it’s just a quick sear and you’re good to go. While this may be more of a weekend dinner due to all the steps, it is definitely worth a try. So go on, get stuck in!

Enjoy,

Allie

Seared Tuna with Greens and Coconut Rice

Recipe from Jamie Oliver’s 15 minute meals

serves 4

Ingredients

400g fresh tuna fillet (ask for these at your local seafood shop)

2 tblsp sesame seeds

1 tsp green tea powder (simply take a tea bag of green tea, rip it open and use one teaspoon of that powder)

Salt and pepper

½ tsp vegetable oil

Greens:

Small bunch of mini asparagus

Small bunch of broccolini (tenderstem broccoli)

1 tsp crushed garlic

½ tsp sesame oil

1 tblsp oyster sauce

Rice:

270g tin of reduced fat coconut milk

Basmati rice to fill an empty 270g tin

Boiling water to fill an empty 270g tin

Pinch of salt

Method:

1. For the rice: Place the coconut milk, rice, boiling water and salt into a medium saucepan over medium-high heat. Bring to the boil, then reduce heat to a simmer, cover and cook for about 10 minutes, until the liquid is absorbed. Remove from the heat.

2. For the greens: Finely slice the asparagus and broccolini (in a food processor or using a knife – just make the pieces very small). Heat the oil in a frying pan over medium-high heat, add the vegetables and garlic and stir for 1 minute, until the vegetables have softened slightly. Add the oyster sauce and stir to combine. Spoon the vegetables into a serving bowl.

3. For the tuna: Cut the tuna into logs about 4cm (1½ inch) in diameter. Mix the sesame seeds, green tea, salt and pepper on a board, then roll the tuna logs in the mixture until all sides of the tuna are coated. Heat the oil in the frying pan over high heat, then add the tuna and cook for 30 seconds on each side, until barely cooked on the outside and still raw on the inside. Remove from the heat and cut the tuna into 1cm (1/2 inch) slices.

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Scrambled egg muffins

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Some people are morning people. I am not one of them.

My morning routine takes about an hour and if it starts before 10am, I’m usually not in a good mood during it. And that long routine doesn’t even include making breakfast.

Another one of my resolutions is to start eating breakfast. I’m one of those people who will just grab the $5 coffee and croissant deal from the cafe downstairs while running to work, one of those people who eats some Cheez-its out of the box for breakfast because pouring cereal and milk is way too much work, one of those people that thinks cold pizza in the morning can most times be better than hot pizza (but not in Australia, sorry guys but pizza here kind of sucks), one of those people who constantly seems to have expired milk in the fridge…you get what I mean.

So breakfast is always a struggle. Though I still think Cheez-its or Goldfish make a great breakfast. Alas, I have tried to stop eating cheese flavoured crackers for brekkie and make sure I eat a suitable breakfast food at a suitable breakfast hour instead. And since I’m constantly running out the door in the morning, I wanted something I could make in advance and eat for a few days. Enter the scrambled egg muffin, a genius of good ingredients, portable size and awesome-ness! I realize making scrambled eggs takes all of fifteen minutes but then you have to wash and sit down and use a fork and it’s all just a massive process in my world. So I decided to take all of that and put it in the shape of a muffin and make lots so I could eat them ALL WEEK. Genius? Why, yes I think so.

Scrambled egg muffins
Makes 10
6 eggs
1/2 onion, diced
2 pieces streaky bacon, diced
1 cup spinach, chopped
1 cup mushrooms, chopped
1/2 cup reduced-fat tasty cheese
Salt, pepper and olive oil

Preheat your oven to about 170C. Chop the onion, bacon, spinach and mushrooms to have them ready. Saute the bacon and onion in a frying pan with a teaspoon of oil on medium high heat. After two minutes add the mushrooms. Saute until the bacon is a bit crispy and the onion and mushrooms are soft. Turn off the heat and let it sit for a few minutes so it doesn’t cook the egg right away. In a big bowl scramble the eggs together. Throw in the onion, bacon, spinach, mushrooms and cheese. In a muffin tin coated with cooking spray or with little muffin cups (like the ones in the picture). Spoon the mixture evenly between the muffin cups. Put them in the oven for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Enjoy!

These are quite small so I usually had two per morning but I think Ciaran could have had three per morning so it’s up to you. This is adapted from a recipe where the muffins were 133 calories each and this version just has more vegetables so the calorie count shouldn’t be too far off that.

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And that’s how I enjoy my morning.

Enjoy!

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Red Velvet cake

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When I think of velvet I think of fancy fat kings sitting on thrones in giant castles in England. They’re usually wearing capes or manly dresses (as manly as fancy men in the 18th century were). These garments are made of velvet, and the velvet is usually purple. Or dark green.

I don’t know why velvet conjures up that specific image in my head. It’s just what happens.

But I don’t think red.

And usually I don’t think baked goods.

So that chef in that fancy hotel that came up with red velvet cake was apparently on a whole other wavelength.

But luckily for him, he was a genius.

The Hummingbird Bakery Cookbook is both of our go-to when we’re in the mood for these devilish, discolored delights. That is, in cupcake form.

But when one little cupcake just isn’t enough, and you need a whopper of red velvety joy you can use this recipe. It’s super moist and super tasty.

Enjoy!

Red Velvet Cake
From Let Them Eat Cake and Ice Cream

Who adapted it from Bakerella

Ingredients:

For the cake:

2 eggs
1 cup buttermilk
1 ½ cups vegetable oil
1 teaspoon vanilla
1 tablespoon apple cider vinegar
60 ml red liquid food colouring
2 ½ cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cocoa

For the frosting:

500g cream cheese, at room temperature
1 cup butter, room temperature
1 teaspoon vanilla
4 cups confectioners’ sugar

Preheat the oven to 175C fan-forced. Spray two cake pans with non-stick cooking spray and set aside.

In a large bowl, gently whisk together eggs, buttermilk, oil, vinegar, vanilla and food colouring until combined.

In the bowl of a stand mixer, mix together flour, sugar, baking soda, salt, baking powder and cocoa until combined. Add wet ingredients and mix on medium speed for one minute. Pour batter into prepared pans, and thump on the counter a couple of times to release air pockets.

Bake for about 30 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool completely before frosting.

Make the frosting:

Sift sugar and set aside.

Beat the cream cheese and butter on high until creamy. Add vanilla.

Add the sugar in batches. Scrape down the sides in between each addition.

Frost away.

 

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