Burgundy Beef serves 4-5
4 small white onions 3 rashes bacon
oil for frying 500g diced beef (topside) salt and pepper to taste 1 cup red wine
1 cup fresh mushrooms 21/2 tbsp plain flour
1 cup water 2 cloves garlic
1 stick celery fine dice 1/2 capsicum fine dice
1 bay leaf pinch thyme
Fine dice onions and bacon, fry with the celery and capsicum until onions soft. Remove and brown meat in pan, You may need to add a little more oil. Add salt and pepper, garlic, mushrooms, wine, bacon, onion, celery, capsicum, bay leaf and water.
Cover and simmer for about 1 hour (until meat is tender). Remove ingredients with slotted spoon and add flour mixed to smooth paste with some cold water. Cook this stirring constantly until sauce has thickened. Return contents to pot warm and serve.
Alternatively you can use some packet gravy mix instead of the flour to thicken the sauce (because its easy haha). A desert spoon of tomatoe paste added before the gravy adds to the flavour and help thicken as well.
4 small white onions 3 rashes bacon
oil for frying 500g diced beef (topside) salt and pepper to taste 1 cup red wine
1 cup fresh mushrooms 21/2 tbsp plain flour
1 cup water 2 cloves garlic
1 stick celery fine dice 1/2 capsicum fine dice
1 bay leaf pinch thyme
Fine dice onions and bacon, fry with the celery and capsicum until onions soft. Remove and brown meat in pan, You may need to add a little more oil. Add salt and pepper, garlic, mushrooms, wine, bacon, onion, celery, capsicum, bay leaf and water.
Cover and simmer for about 1 hour (until meat is tender). Remove ingredients with slotted spoon and add flour mixed to smooth paste with some cold water. Cook this stirring constantly until sauce has thickened. Return contents to pot warm and serve.
Alternatively you can use some packet gravy mix instead of the flour to thicken the sauce (because its easy haha). A desert spoon of tomatoe paste added before the gravy adds to the flavour and help thicken as well.
Kitchen Prayer
Bless my little kitchen Lord,
I love it's every nook,
and bless me as I do my work
wash pots and pans and cook
May the meals that I prepare,
be seasoned from above.
With Thy blessing and Thy grace
Bust most of all - Thy love.
As we partake of earthly food,
the table You have spread,
we''l not forget to thank Thee, Lord
For all our daily bread
So bless my little kitchen, Lord,
and all those who enter in-
May they find naught but joy
and peace and happiness therein.
Bless my little kitchen Lord,
I love it's every nook,
and bless me as I do my work
wash pots and pans and cook
May the meals that I prepare,
be seasoned from above.
With Thy blessing and Thy grace
Bust most of all - Thy love.
As we partake of earthly food,
the table You have spread,
we''l not forget to thank Thee, Lord
For all our daily bread
So bless my little kitchen, Lord,
and all those who enter in-
May they find naught but joy
and peace and happiness therein.
Quick Quiche - Impossible pie Savory
Christmas left-over recipe to use up the Ham
I don't like making pastry so I have found this recipe very handy, quick and easy.
4 Eggs 1 cup milk
1 cup evaporated milk 1 cup chopped ham
or chicken
1/2 packet scone mix 1 small onion diced
Salt and pepper 1 tbsp butter melt
Pinch oregano - used powdered type
(You can add more ingredients like pineapple, or capsicum, spring onions, corn, chicken, mushrooms, olives etc.)
Preheat oven to 180 c. Place all ingredients into mixing bowl - mix well. Pour mixture into greased flan or pie dish - (I sometimes use my corning ware flat casserole dish). Cook for approx. 30 mins, until mixture is firm and set.
Christmas left-over recipe to use up the Ham
I don't like making pastry so I have found this recipe very handy, quick and easy.
4 Eggs 1 cup milk
1 cup evaporated milk 1 cup chopped ham
or chicken
1/2 packet scone mix 1 small onion diced
Salt and pepper 1 tbsp butter melt
Pinch oregano - used powdered type
(You can add more ingredients like pineapple, or capsicum, spring onions, corn, chicken, mushrooms, olives etc.)
Preheat oven to 180 c. Place all ingredients into mixing bowl - mix well. Pour mixture into greased flan or pie dish - (I sometimes use my corning ware flat casserole dish). Cook for approx. 30 mins, until mixture is firm and set.
Quick and easy steak and mushroom braise.
400-500g steak (skirt, gravy beef etc diced)
1 sm-med. onion 1 clove garlic (crushed)
4-6 med mushrooms 1 large stick celery
1/2 capsicum 1/4 cup red wine
1 cup water 1/2 tsp paprika
1 bay leaf 1/4 tsp oregano
oil for frying chilli powder optional
Dice onions, celery, capsicum and slice mushrooms. Cook steak until brown and sealed on one side turn pieces of steak over and whilst that side is frying chuck on top the diced celery, onion, capsicum and mushrooms. When steak has browned nicely on other stir in the ingredients on top. Add garlic, paprika and oregeno. Braise mixture until onion has gone semi-tranlucent and slightly brown.
Pour glass of wine, sip it whilst adding the 1/4 cup to the pan. Inhale the aroma as the wine hits the pan!! Remember to only use wine that is good enough to drink. The better the red the better the dish.
(I like to use a nice cab merlot for this recipe but any red wine will do). Now add 1 cup water and turn down heat. Let this mixture cook for 45 mins. Remember to check the pan regularly and if moisture has gone add a little more water or wine if you have not yet finished the bottle.
When meat is tender, and this will depend on the cut used it is time to finish off the dish (no not the bottle ,but if you have finished it crack open another).
To finish this off I just cheat and use packet gravy mix because it is quick and easy. You want about 200mls of gravy so you may need to add a little more water. Just make gravy according to packet directions. Add to dish stir on med heat until thickened. Let dish rest for about 5 mins before serving this allows the meat to relax and become more tender and give you time to find another bottle. I usually serve this with mashed potoatoe.
400-500g steak (skirt, gravy beef etc diced)
1 sm-med. onion 1 clove garlic (crushed)
4-6 med mushrooms 1 large stick celery
1/2 capsicum 1/4 cup red wine
1 cup water 1/2 tsp paprika
1 bay leaf 1/4 tsp oregano
oil for frying chilli powder optional
Dice onions, celery, capsicum and slice mushrooms. Cook steak until brown and sealed on one side turn pieces of steak over and whilst that side is frying chuck on top the diced celery, onion, capsicum and mushrooms. When steak has browned nicely on other stir in the ingredients on top. Add garlic, paprika and oregeno. Braise mixture until onion has gone semi-tranlucent and slightly brown.
Pour glass of wine, sip it whilst adding the 1/4 cup to the pan. Inhale the aroma as the wine hits the pan!! Remember to only use wine that is good enough to drink. The better the red the better the dish.
(I like to use a nice cab merlot for this recipe but any red wine will do). Now add 1 cup water and turn down heat. Let this mixture cook for 45 mins. Remember to check the pan regularly and if moisture has gone add a little more water or wine if you have not yet finished the bottle.
When meat is tender, and this will depend on the cut used it is time to finish off the dish (no not the bottle ,but if you have finished it crack open another).
To finish this off I just cheat and use packet gravy mix because it is quick and easy. You want about 200mls of gravy so you may need to add a little more water. Just make gravy according to packet directions. Add to dish stir on med heat until thickened. Let dish rest for about 5 mins before serving this allows the meat to relax and become more tender and give you time to find another bottle. I usually serve this with mashed potoatoe.
| Rule of Thumb for cooking steak Makes cooking steak easy. |
| This is a general guidline as the quality and thickness of steak can change it a little. Hold out your left hand (if right handed). With fingers loosely outstreached feel the fleshy part of your thumb. It should be quite supple, push in easy and spring back - well that is very rare. Next put your thumb and index finger together at the tips, now feel that fleshy bit of your thumb, firmer but with some spring back (that is medium rare). Looking for medium well that is middle finger and thumb tips together, feel base. Finally put your thumb tip together with the ring finger and you have medium-well. Anything after that in my opinion is "dead and overcooked" You should always check the firmness of meat before you start to cook to give you a reference point. Thicker steak is a little harder to guage. Another tip for cooking steak is to only turn it once in the cooking process, unless you want 'dead' well done meat you will have to turn that twice. Why only once, well each time you turn the steak you break the seal between meat and pan, this caused the meat to loose its juices and it gets tougher and drier each time. Check back soon for some more cooking meat tips. |
| Packet Pasta Meals - Make a side-dish into a maincourse. |
| This recipe usually can be made for less than $5.00 for a family of four. Note that I only ever buy the packet pasta when it is on special for about $1.00. This usually come on special every 5 to 6 weeks in my area. Packet pasta 'spruced up', I make a meal out of Continental Creamy Carbonara. 200grams of bacon (buy it on special I usually pay $7 kg then split it up and freeze in 4 lots) get four meals out of it. 2 sticks of celery, 1 capsicum red or green (what ever is cheapest) 2 med mushrooms 1 med onion 1 garlic clove 2 packs Continental Creamy Bacon Carbonara Chop all ingredients fairly small and fry until lightly golden. Add some crushed garlic and fry 1min more. Then add the packet pasta. If you happen to have a bottle of white wine open add 1 tablespoon. Cook according to packet instructions remember to double the liquid if you are using 2 packs. I estimate the cost of this meal to be about $5.00 that is only $1.25 per head. |
| Cabbage Rolls |
| 500g mince beef 1 clove garlic crushed 8 cabbage leaves 1 small onion chopped 25 grams butter 1 tspn parsley fine chp juice of 1 lemon 1/3 cup rice 1 egg 1 can tomato soup 1/2 can water 1 stick celery fine chp 1 tspn vinegar (not spiced vinegar) Long chives or toothpicks Combine mince, rice garlic salt and pepper to taste and egg. Mix well. Boil cabbage leaves until tender or steam them. About 6-10 mins depending how fresh the cabbage is. Drain leaves put some mixture onto each leave and roll up, tucking edges in as you go. Tie around with chives or fasten with toothpicks. Place in saucepan, or oven casserole dish. In a saucepan saute onion, celery in the butter until onion is transparent. Add can tomato soup, toss in parsley and lemon juice. Mix well and then pour this mixture over your cabbage rolls until they are just covered. You can either cook them on the stove top at a slow simmer for 2 hours or put in the oven 180 c For 90 mins. Put lid on saucepan or casserole dish to prevent evaporation. This recipe is not so quick but still fairly easy. |
| Chicken Breast - Scalopine - Serves four |
| 2 lg breasts 2 tbspns olive oil 1/2 cup plain flour 1/2 tspn salt black pepper to taste 2 cloves garlic 1/3 cup parsley 1/2 cup chicken stock 30 grams butter This is very quick and easy to make Crush garlic and chop parsley fine. Cut each breast in two. Mix flour, salt and pepper in a bag and then toss breasts into bag to coat with flour mix. Heat pan, add oil and brown breasts for about 2 mins each side, until juices run clear. Take breasts out of the pan . Add butter, garlic, lemon and parsley. Cook 1 min then add hot chicken stock. Bring it to the boil and allow it to thicken return breasts to pan and let it regain heat. Serve. |
Outback Jack
Quick and Easy to Cook Maincourse recipes
(Home) (Outback kitchen) (Outback Colours Art) (Outback Christians) (Outback Kids) (Dessert recipes)
(Bush Tucker) (Outback Stories) (Don't give up) (Kids colour in) (Things Kids Say) (Australian Animals) (Soup secrets)
(Come taste the Outack at Flinders Bush Festival Quorn)
(Bush Tucker) (Outback Stories) (Don't give up) (Kids colour in) (Things Kids Say) (Australian Animals) (Soup secrets)
(Come taste the Outack at Flinders Bush Festival Quorn)
Most of these recipes are fairly quick and easy and if you are wondering why I keep saying quick and easy think - keyword stuffing, think meta tags think page rank. Not so quick or easy. LOL
Ham or Chicken Rissotto
This is a great recipe to use up the christmas ham or roast fowl and even praws - we never have prawns left over though.
1 Pkt Chicken noodle soup
1 cup diced cooked meat 3 cups water
1 stick celery 1 cup frozen peas or beans etc.
1 small onion diced 1 cup rice (i use basmati)
saute the celery and onion in a little oil (1 tbspn) until onion is translucent. Add 1 desert spoon more oil and then put in the rice. Saute for about 2mins stirring constantly. Add the packet soup mix and 3 cups of water. Bring to boil and simmer for about 8 mins. Add the frozen peas and meat. Cook for approx another 7 mins or until all the water is absorbed by the rice.
I have found that it pays to not use a very wide based pan for rissotto as you need the water to cover the rice well and if the base is too wide this wont occur. This feeds a family of four. If you want it to go further add more rice. I usually work on 2 1/2 cups of water for every cup of rice I add extra.
This is a great recipe to use up the christmas ham or roast fowl and even praws - we never have prawns left over though.
1 Pkt Chicken noodle soup
1 cup diced cooked meat 3 cups water
1 stick celery 1 cup frozen peas or beans etc.
1 small onion diced 1 cup rice (i use basmati)
saute the celery and onion in a little oil (1 tbspn) until onion is translucent. Add 1 desert spoon more oil and then put in the rice. Saute for about 2mins stirring constantly. Add the packet soup mix and 3 cups of water. Bring to boil and simmer for about 8 mins. Add the frozen peas and meat. Cook for approx another 7 mins or until all the water is absorbed by the rice.
I have found that it pays to not use a very wide based pan for rissotto as you need the water to cover the rice well and if the base is too wide this wont occur. This feeds a family of four. If you want it to go further add more rice. I usually work on 2 1/2 cups of water for every cup of rice I add extra.
Add some Aussie spice to your cooking. Click on above image.