8/11 - PIE FISH

11 MEALS PROJECT 8/11

PIE FISH

Oven 200C
Peel, boil and mash	4-5 potatoes (depend on size of pie) 1 kumera (optional)
Boil, cool, peel and halve	3 eggs
Chop and fry	1 onion 1-2 cloves crushed garlic
Put onion and garlic in oven proof dish with	1 large tin drained smoked fish (tuna) 1/2 cup frozen peas 1/2 preserved lemon rind, finely chopped
Chop and add	2 carrots
Make a white sauce and add to fish mixture
Arrange egg halves on top
Cover with mashed potato, and sprinkle with	handful grated cheese.
Baked for 40 mins, or until golden on top.

7/11 Baked Risotto

11 MEAL PROJECT - 7/11

BAKED RISOTTO

Oven. 180 C.
In a large oven proof dish, mix	1.5 cup risotto rice (arborio) 4.5 cup chicken stock
Cover tightly in foil and bake 40 mins.
For kids fry then chop up	1 sausage (freeze flow em in freezer) 0.5 cup frozen peas/blueberries.
For adults cube and bake	1 kumera
Chop and crispy fry	100g bacon 1 handful fresh sage in a lump of butter
Uncover rice (check liquid absorped), mix in	1 cup grated parmesan/edam 40g butter
Mix in sausage and vege-berries for kids. Mix in kumera, bacon and sage for adults.
Brilliant recipe for the highly experimental nights - my risotto has ranged from ‘chorizo, halloumi and grilled red pepper’ to ‘cheese’. Great for adult lunch box. Serves 2+2+

5/11 Pasta Carbonara

11 MEALS PROJECT - 5/11

FLASH AS PASTA CARBONARA

In heaps of boiling salted water, cook	2/3 packet pasta (my kids like any small shapes and they work well as small pieces get well coated in sauce. DG says its due to increased surface area. Flash fact!)
Finely chop and fry	250g streaky bacon. (I am really tight with bacon so this is probably exaggerating. A little bit of happy pig goes a long way, you know what I’m saying?)
In a bowl whip up	3 egg yolks equal amount cream good grating of Parmesan/other cheese salt and pepper
When pasta cooked, immediately drain and mix into egg mixture. Add bacon and another good grating of cheese. If pasta hot enough it will cook the egg and coat the pasta as you mix it. I know, its flash.
Serve with more cheese, S and P, and some	Random greenies.
Serves 2 plus 2. Sadly, hardly ever any left overs but DG gets to buy a pie for lunch.

4/11 - Dans Creamy Chicken

11 MEALS PROJECT - 4/11

Dan’s Creamy Chicken

Oven 200C
In an oven proof dish mix	1 tin Condensed Mushroom Soup 300mls Cream
Sprinkle	Paprika
over each of	6-8 Chicken legs
Bury the legs in the creamy mixture and bake for 1 hour. Turn legs half way. Serve with mash and beans.

3/11 - Red Wine Excuse Casserole

11 MEALS PROJECT - 3/11

RED WINE EXCUSE CASSEROLE

My excuse to open a bottle of red at cooking time. One glass for me, one glass for the casserole...
I use 1kg packs of meat and it does a couple of meals.

Oven. 180C
Into whatever size pieces you fancy, chop	500g - 1kg braising/blade casserole steak
Cover with flour by tossing in shopping bag with	1/2 cup of flour
In a heavy based casserole pot, brown small batches of the meat at a time and set aside.
Chop and fry	1 Onion 1-2 cloves crushed garlic
Return meat into the pan along with the onions and deglaze pan with	1 glass of red wine
Add	3-4 cups beef stock (cover the meat) 1 tin chopped tomatoes 1 bay leaf
Chop and add	3-4 potatoes 1-2 carrots (kumera, pumpkin, whatever vege you have) S&P
Cover and put in oven for 1 1/2 hours. Serve with green vege.

2/11 Pumpkin Soup and Scout Bread

11 MEAL PROJECT - 2/11

RORY’S SCOUT BREAD

Oven. 200C
In a big bowl mix	3 cup flour 3 tsp baking powder 1 tsp salt
Pour in one of Dads favourite	330ml can/stubbie of beer
Rinse out the bottle with water and add to mix. (Brings it to about 400mls total liquid).
Mix well. Tip into greased loaf tin.
Grate and sprinkle over	1/2 cup cheese (Optional)
Bake for 50-60 mins. Yummy hot. Toasts well. Doesn’t work with stout or low alcohol beer (what use is low alcohol beer to a scout? Gotta be prepared!)

(Under 6 YRS) PUMPKIN SOUP

If I go to the trouble of chopping up any pumpkin I do the whole thing, then roast the pieces with skin on. We eat what we need that night, and the rest I leave in the oven.The next day (theoretically) when I open the oven and discover it again, I easily peel the skin off and throw together this soup. Butternuts are easiest as they only need to be halved and the garlic/oil floated in the middle. Life is too short and fingers too precious to peel pumpkin raw.

Halve, de-seed, and roast	1 Butternut Pumpkin 1 clove crushed Garlic Glug Olive Oil
Chop and fry	1 onion 1-2 cloves of crushed garlic (Optional !) 3 rashers of Bacon
Peel and add	Cooked pumpkin 5 cups chicken stock/water mixed with pkt soup S&P Dash of Sweet chlli Sauce (Optional)
Boil and mash pumpkin. To serve, add	1/2 cup cheese (Anything, but Gruyere for No.1 flavour)

(Over 6YRS) THAI PUMPKIN SOUP

As with recipe above but instead of stock add	2 cups water 1 400ml tin Coconut milk 1-2 fresh/dried chillis, or Sweet Chilli Sauce 1tbsp Lemongrass, minced 1tbsp Fish Sauce S&P
Serve with	Fresh Coriander

1/11 Claire CHicken Lentil One Pot

11 MEAL PROJECT - 1/11

CLAIRE’S CHICKEN AND PUY LENTIL ONE POT WONDERFULNESS

Oven. 180C
Chop and gently fry	1 Onion 1 or 2 Cloves of Garlic 1 Fennel Bulb (Optional)
In large casserole pot add	1/4 cup Currants 1/2 cup Lentils
Wash, pat dry and trim excess fat off	1 whole chicken (Optional - stuffed with 1 lemon)
Place chicken on top of Lentil Mixture, pour in	1/2 cup chicken stock or water
Cook uncovered for 1 1/4 hours.
For extra deliciousness, stir in chopped	Fennel Top 2 tbsp Cream S&P
Carve chicken and serve on bed of Lentils.