Tag: easy recipes

FOOD

Ham and Three Cheese Pasta Bake – Local Produce Recipes

by PakMag Contributor

Ham and Three Cheese Pasta Bake 

RECIPE – Michelle Bell-Turner, Mungalli Creek Dairy

Ingredients

250g penne pasta

125g ham, diced

2 cups Mungalli Creek Bio-Dynamic, Organic Milk

60g butter

40g flour (all purpose)

175g Mungalli Creek Fetta Cheese

125g Mungalli Creek Quark

125g Mungalli Creek Ricotta

½ tsp salt

¼ tsp black pepper

Method

Preheat the oven to 180°C. Have a greased baking dish ready.

Bring a large pot of salted water to boil. Add the pasta and cook for 8 to 10 minutes or until done, then drain.

In another pot over medium heat, melt the butter. Stir in the flour and pepper and cook until smooth.

Slowly add in the milk, then bring to a boil. Reduce heat and let the sauce simmer.

Add all of the cheese and ham. Stir frequently until sauce reaches desired thickness.

Combine pasta and sauce into one pot, stirring well. Pour into the baking dish. Bake in the oven for 25 minutes or until the top is slightly crispy.

Visit Mungalli Creek Dairy for more delicious products, including milk, milk drinks such as ice coffee, yoghurts, cheese and more. 

You can check out our other local produce recipe for the month here. 

 

FOOD

Chicken and Wild Rice Soup – Local Produce Recipes

by PakMag Contributor

Chicken and Wild Rice Soup

RECIPE – Lenard’s Chicken

Ingredients

500g Lenard’s Skinless Chicken Breast

6 cups chicken stock

1 cup wild rice

2 large carrots, peeled and chopped

1 medium yellow onion, peeled and chopped

½ tsp rosemary

½ tsp thyme

2 garlic cloves, minced

Salt and pepper to taste

Parsley

2 cups milk

½ cup flour (all purpose)

5 Tbsp butter

Method

Place chicken breast (whole), chicken stock, carrots, onion, wild rice, rosemary, thyme and garlic into the slow cooker. Cover and cook for 4 hours on the high setting, or 8 hours on the low setting.

When there are 30 minutes of cooking time left, remove the chicken. Shred it with two forks, then add it back into the slow cooker. In a saucepan on medium heat, melt the butter. Add the flour and let it cook for a minute before slowly adding in the milk. Stir continuously until there are no lumps.

Add the mixture to the slow cooker, stirring to combine. Add additional milk or water if you would prefer a thinner consistency. Season with salt and pepper. Garnish with parsley.

Meet the Local Owners: Visit Lenard’s Chicken in Redlynch and say hello to local owner Allison, or head on down to Lenard’s Chicken in Raintrees and speak to local owner Suria.

Lenard’s Redlynch, Shop T32 Redlynch Central Shopping Centre, 20 Larsen Road, Redlynch Q 4870

Lenard’s Raintrees, Shop T2 Raintrees Shopping Centre, Alfred Street, Manunda Q 4870

You can check out our other local produce recipe for the month here. 

FOOD

Winter Recipes: Beef Goulash

by Anna Booysen

This is another hearty meal that began with humble cowherds in Hungary and eventually become loved by many. It doesn’t require much preparation and can be left in the slow cooker for hours to get flavoursome, tender beef.

INGREDIENTS

1 Tbsp oil

One onion, finely chopped

1 garlic clove, crushed

1kg beef, cut into cubes

2 Tbsp paprika

1 ½ cups beef stock

1 red capsicum, cut into small chunks

400g diced tomatoes

2 bay leaves

2 Tbsp tomato paste

2 potatoes, cut into chunks

2 Tbsp sour cream

Fresh parsley

METHOD

Heat oil in a pan over medium heat, adding onion and garlic. Cook for five minutes or until browned, then add diced beef and do the same.

Add tomato paste, diced tomatoes, and paprika. Stir while cooking for two minutes, making sure to coat the beef.

Pour into slow cooker. Add capsicum, potatoes, stock and bay leaves. Cook on low for 7 – 8 hours or on high for 3 – 4 hours.

Season to taste, then stir in sour cream before serving. Serve on noodles, mash potato or have on it’s own. Garnish with parsley.

 

 

FOOD

Winter Recipes: Jacket Potatoes

by Anna Booysen

These are simple, baked potatoes that can be stuffed with different ingredients for a delicious meal. Often sold in the mid-19th Century on the streets of England, they take little time to make and yet taste so good.

INGREDIENTS

½ cup grated cheese

4 large potatoes

¾ cup sour cream

150g bacon

1 ½ Tbsp chives, chopped

Fresh parsley

METHOD

Line a baking tray with baking paper and preheat oven to 200C fan forced. Pierce potatoes with a fork multiple times in different places then place on the tray. Drizzle lightly with oil and season with salt.

Bake for roughly one hour or until tender.

While potatoes are baking, dice the bacon. Heat oil in a pan over medium-high heat and cook the bacon.

Once potatoes are done and have cooled down, slice open the top of them to create a space to put the rest of the ingredients.

Spoon in 2 or 3 tablespoons of sour cream, adding bacon and cheese. Sprinkle chopped chives and/or parsley leaves over each potato.

 

 

FOOD

Winter Recipes: Beef and Mushroom Stroganoff

by Anna Booysen

First made in Russia in the 1800’s, stroganoff is now cooked in many countries but in a variety of ways. This Beef and Mushroom Stroganoff recipe is a tasty stew that you can choose to serve with rice, potatoes or something else. 

INGREDIENTS

1kg beef, cut into thin pieces

1 ½ Tbsp oil

50g butter

½ onion, sliced thinly (roughly 1 – 2cm)

2 cups beef stock

4 Tbsp Dijon mustard

3 Tbsp plain flour

1 ¾ cups sliced mushrooms

3 garlic cloves, minced

350ml sour cream

4 Tbsp tomato paste

Fresh coriander or parsley

METHOD

Coat beef with flour, salt and pepper. Place half of the butter and oil in a pan over medium heat, cooking beef until it is browned. Transfer to slow cooker as it’s prepared.

Add the rest of the oil and butter to the pan, reduced to medium heat. Then add onion and cook for five minutes or until browned. Add flour and garlic, cooking for one more minute. Transfer to the slow cooker along with the beef.

Combine stock, tomato paste and mustard in a bowl. Stir until mixed together completely, then pour over the beef and vegetables in the slow cooker.

Stir to mix ingredients, then cook on low for 8 hours or high 4 hours. Add mushrooms when there are 30 minutes of cooking time left.

When done, stir in sour cream and leave for another couple of minutes. Serve with pasta, rice or potatoes, garnishing with coriander or parsley.

 

You can find more PakMag recipes here. 

 

 

 

FOOD

Winter Recipes: Chicken Cacciatore

by Anna Booysen

This meal was made by Italian hunters, using whatever game they had caught or one of their own chickens. The family will love this recipe because it’s tasty, filling and it’s easy for you to make it in the slow cooker. 

INGREDIENTS

2 Tbsp oil

1 onion, chopped

1kg chicken thigh cutlets, cut into small chunks

400g chopped tomatoes

3 Tbsp tomato paste

1 capsicum (optional)

2 garlic cloves, minced

1 cup chicken stock

2 Carrots, diced

1 tsp oregano

1 tsp rosemary

Fresh parsley

METHOD

In a pan over medium heat, add the oil onion and garlic, and cook until clear. Then add the chicken in small batches and cook for 2 – 5 minutes or golden all over.

Place chicken in slow cooker then add all other ingredients aside from parsley, stirring to combine.

Cook on high heat for 4 hours or low heat for 8 hours, stirring occasionally.

You can serve with mashed potatoes, pasta, bread or rice, adding parsley on top.