Thai potato and salmon rosti

 Finally got around to using that delicious looking Gourmet Garden Thai seasoning which I turned in to delicious rosti. The kids wanted more but we all ate the lot! Luckily all the ingredients were what I usually have in the pantry anyway so I'm sure we will have it again.

Ingredients:
4 medium potatoes
a generous pinch of salt
1 tblsp fish sauce
1 tblsp plain flour
2 tblsp Gourmet Garden Thai seasoning
415g can of pink salmon
Vegetable oil for shallow frying

Grate the potatoes coarsely into a large bowl, stir in the salt and squeeze out excess moisture. Stir in sauce, seasoning, flour and salmon. Shape mixture into around 12 patties, place on a tray, cover and put in the fridge for around half an hour.

Heat the vegetable oil in a large frying pan, cook rosti in batches until browned and heated through.

Serve with some rice or a sweet chilli sauce.

4 cheese lasagne

 I think everyone must have a lasagne recipe they use and I have one too but decided with adding the Gourmet Garden herbs that I would try a different cheese sauce too as my kids can't get enough of cheese! This one wouldn't be so great for those with lactose problems though!! Also, I have no idea how all the cookbooks make their sliced lasagne look so neat and perfect, mine looks like I hacked at it. Need that tea towel at the end to clean around the dish before I present it to you all.

 4 cheese lasagne
1 finely diced onion
2 tsp Gourmet Garden Garlic
500g lean beef mince
2 cans of crushed tomatoes
1/2 cup tomato paste
1/2 tsp white sugar
3 tblsp Gourmet Garden Basil
Any other vegetables you like to smuggle in to pasta (I used carrot this time and usually do zucchini too)
500g tub of ricotta cheese
1 cup of grated parmesan cheese
1 cup of grated mozzarella cheese
pinch of nutmeg
4 eggs
200g of lasagne sheets
1 cup pizza cheese

Heat a splash of olive oil in a large saucepan, cook the onion and garlic until the onion softens. Add mince, cook, stirring until mince changes colour. Add your extra vegetables (carrot, zucchini etc). Add the undrained tomatoes, paste and sugar. Cook, stirring, until sauce thickens. Remove from heat and stir in the basil.

Preheat the oven to 180oc

(my daughter did this step)
Beat ricotta, parmesan, mozzarella and nutmeg in a medium bowl with a spoon or electric mixer until well combined. Add eggs, one at a time, beating until just combined between additions.

Place a third of the lasagne sheets in a shallow 2.5L baking dish. Top with half the meat sauce and half the cheese mixture. Top with another third of the lasagne sheets, remaining meat sauce, remaining lasagne sheets then the last of the cheese mixture. Top with pizza cheese.

Bake, uncovered, for around 40-45 minutes or until cheese browns lightly. Stand for a few minutes before serving.

This made enough for all 5 of us with more than half leftover. Even better the next day reheated and freezes well.

Moroccan Lamb party pies and Fondant potatoes

 Yum, yum, yum! I have to stop taking the photos with my iPhone as they just don't do the food justice! This one was a big hit with the kids and my daughter insisted on taking pies for school lunch today as well. I have a party pie maker and my usual pies are just leftover bolognaise so it was nice to spice things up a bit and also to change the usual mashed potatoes for something a little more fancy.

Moroccan Lamb Party pies (makes about 24 in a normal pie tin but I got 31 out of it)
Oil
1 small brown onion finely chopped
1 tsp Gourmet Garden Garlic
400g lamb mince
2 tsp ground cumin
1 tin of undrained crushed tomatoes
1/4 cup of roasted pinenuts
2 tblsp finely chopped raisins
1 tblsp of Gourmet Garden coriander
3 sheets of shortcrust pastry
1 egg beaten lightly
3 sheets of puff pastry

Heat a little oil in a frying pan, cook onion and garlic, stirring, until onion softens. Add lamb and cook stirring until the lamb changes colour. Add cumin, cook, stirring until fragrant. Add tomatoes and bring to the boil. Reduce heat, simmer uncovered for about 5 minutes or until it thickens slightly. Stir in the nuts, raisins and coriander and then let it cool.

If you are doing it in the oven preheat the oven to 200oc. Grease 2 12 hole deep flat based patty pans.

This bit is the same for the party pie machine or oven cooking. Cut 24 7cm rounds from the shortcrust pastry and press them into the pan holes. Brush edges with a little egg. Spoon around 2 tblsp of lamb mixture into each case.

Cut 24 6cm rounds of puff pastry and top the pies with the puff pastry lids. Press firmly around the edges to seal. Brush a little egg over the lids.

In the oven bake for about 20 minutes or until browned lightly. In the machine it takes about 10 minutes.

Fondant Potatoes
About 5 large potatoes
750ml chicken stock
50-75g of butter
2 tblsp Gourmet Garden Garlic
1 tblsp Gourmet Garden Thyme
Salt and Pepper

Peel the potatoes and cut into chunks around 2-3cm thick. Place in a pan with the stock and bring to the boil (it's fine to use water instead of stock or just a stock cube). Turn down the heat and simmer for around 10-12 minutes until tender but firm enough that they don't break up. Drain well.

Head the butter in a pan until it starts to foam. Add the potatoes with the garlic and thyme. Cook for 4-5 minutes then turn them over and cook for a further 3 or 4 minutes until the potatoes are a golden colour. Take the potatoes out and season with salt and pepper and serve.


Both very simple to do and perfect for a cold night! Our leftover party pies have been frozen to reheat for a birthday party this weekend.

Enjoy!

Prawns and warm mushroom salad

After my BLATsil lunch we went for a lighter dinner and with a bit of prep ahead of time when it was time to cook it was very quick.

Prawns with garlic, chilli and lemongrass (above)

Ingredients
12 large prawns, peeled and deveined (tails left on)
1 tblsp Gourmet Garden garlic
1 tsp Gourmet Garden Hot Chilli
1 tblsp Gourmet Garden lemon grass
1 tsp minced ginger
4-6 tblsp olive oil

My daughter did all of the prep work for me so a great one to get the kids involved in

In a bowl mix the garlic, chilli, lemongrass and ginger. Gradually add in the olive oil until you have a paste. Season with salt and pepper. Place the prawns in the bowl and make sure they are all well covered in the marinade. Place in the fridge to marinate for a few hours.

Cook the prawns on a hot bbq or pan for 4-6 minutes until they turn pink.

Warm mushroom salad (below)

Ingredients
320g field mushrooms
1 tsp Gourmet Garden Thyme
1 tsp Gourmet Garden garlic
50ml olive oil
salt and pepper
1 handful of rocket
half an avocado

Red wine vinegarette
30ml red wine vinegar
1 tsp seeded mustard
1 tblsp dijon mustard
salt and pepper
60ml Olive oil

Toss the mushrooms in the thyme, garlic and olive oil. Season to taste then leave in the fridge to marinate for at least an hour (can be done the night before).

Make the vinegarette by whisking together the vinegar and mustards and season with salt and pepper. Keep whisking as you slowly add in the olive oil until combined.

Cook the mushrooms on a hot BBQ or pan (can be done at the same time as the prawns in the previous recipe) around 2 minutes on each side.

Arrange the mushrooms, rocket and sliced avocado on a plate and drizzle with vinegarette and serve. (the vinegarette is quite strong so only use a little on the kids serve)

Great recipes for a bbq with friends and family and really easy ones for the kids to be involved in making.

BLATsil

My first recipe! I made this yummy lunch. So, so good and easy!

Ingredients:
1 sliced tomato
1 avocado
1 slice of bacon
1 handful of baby spinach (or lettuce)
mayonaise
Gourmet Garden Basil
Crusty bread roll/baguette

Fry or grill your bacon until crispy.
Slice open your roll and on one place mayonaise and a small dollop of basil, spread evenly.
On the other side of the roll spread some avocado.
Layer your spinach/lettuce, tomato and bacon in the sandwich and enjoy!
(serves 1)

I found the basil gave it a really refreshing taste and the girls ate all of theirs up too!

Gourmet Garden Blog Off/Cook off!

I am not much of a cook. I love to cook, I own a MILLION recipe books and have appliances piling up in my cupboard but with a dodgy oven that has a growing hole in the bottom and small bench space in my kitchen it just isn't inviting for me to spend my time in there.

Luckily I got the chance to be involved in a Blog off/Cook off thanks to Gourmet Garden!

From Monday the 14th through to the 20th May I will be sharing daily what I whip up, the recipes and possibly photos of disasters and you can all tell me what I did wrong.

I look forward to adding some extra flavours to our meals that the kids aren't used to, I don't often cook with coriander or hot chillies so I hope they all go down well! Hopefully I can also come up with something that you can add to your repertoire for the family!