Sunday, June 12, 2011

Lamb, walnut and pineapple casserole

It may sound a bit weird, but this is a delicious recipe!

I found in the Herald Sun's Tuesday food supplement a couple of weeks ago and thought I'd give it a try....and since then I've made it again.

The recipe calls for lamb, but I've also made this with beef and it was just as good

I'm not a fan of sweet and sour dishes but this isn't too sweet, even though it contains pineapple juice.

Here's the recipe.

Lamb, Walnuts & Pineapple Casserole

This quantity serves 4

Preheat oven to around 180

1.2 kgs diced lamb
2 tblsp flour
2 tblsp oil
3 garlic cloves, peeled and crushed
1 chopped onion
2 cups pineapple juice
2 teaspoons curry powder
small tin of tomato paste
4 tblsp soy sauce
2 tblsp vinegar
2 tblsp brown sugar
3/4 cup walnuts

Toss meat in flour and fry in oil till browned a little.

Remove to casserole dish then fry the garlic till just cooked and add all other ingredients (except walnuts) and bring to the boil for a minute

Pour over the meat and cook in the oven for around 2 hours for lamb.Best to check it after an hour to see how it's going

When cooked, add the walnuts and serve with buttered noodles.

For a change, you can use beef, pork or chicken...but you may need to adjust the cooking time for chicken and pork. It's all trial and error really....


Saturday, June 4, 2011

Pizza to go...

I'm not a big lover of pizza...or pasta for that matter. I eat it and I enjoy it, but I'm really more a meat and potatoes sort of girl

But, I've started making pizza at home on a Friday night...and I've even been making my own pizza dough.

Last night we tried a seafood was delish!

Seafood pizza
I considered buying a pizza cooker/oven thingy, but thought I'd try it first in my oven, and it worked out just fine.

All in pizza, with fresh basil and bocconcini

The dough recipe I use is by Karen Martini. I have "tweaked" it a little though because when I used her measurements I ended up with a dough soup.

Here's my amended recipe for the dough

2 cups Strong Flour
1/2 cup Semolina
1 cup tepid water
50 ml Olive Oil
7½ g Yeast (1 sachet)
10 g Salt

Put the dough hook on your mixer and into the mixer bowl add all the dry ingredients. In a jug put the tepid water, oil and yeast and whisk it for a few seconds
With mixer on low and dough hook attached, add the wet ingredients all at once and then raise speed to high.

Mix until you have a silky smooth dough; about 10 minutes. ... Spray another large bowl with oil and put the dough into it. Place a tea towel over the top and leave to prove for as long as you can - overnight is ideal but I do mine in the morning and it's plenty of time for that evening. I punch it down once after about 3 hours, then just let it sit until I'm ready to use it.

The All-In pizza includes just about everything I had in the onion, a jar of marinated capsicum, bocconcini, tomato base, fresh basil, sliced mushrooms, sun dried tomatoes and olives.

The Seafood pizza had a tomato base, as well as bocconcini and sliced mushrooms and some marinara mix I picked up at the local fishmonger

Seafood pizza
Hope you like it...MONT sure did