Tuesday Chicken & Veggie Burgers

Tonight’s dinner was chicken forequarters roasted in the oven on tray at 220C for an hour, with veggie burgers and Heinz English Recipe Baked beans. Veggie burgers were made from leftover vegetables from  a roast dinner we had couple weeks ago and have been stored in the freezer until now.

Wednesday Chicken Pies

I used the left over pulled pressure cooker BBQ chicken for this recipe and l added to the chicken mixture a cup of mixed diced frozen vegetables and a cup of corn kernels and peas.

Pastry Recipe

• 450 g plain flour
• 2 teaspoon baking powder
• 1 teaspoon salt
• 125 g unsalted butter
• 2 egg yolks
• 125 ml cold water

Preparation and Cooking Method

Mix pastry ingredients together until dough forms and then place in plastic wrap in fridge for at least an hour before using to make the Chicken pies.

I use a kitchen gadget to cut out the pastry rounds for the pies and place the pastry round inside the gadget and then add a couple of tablespoons of the chicken vegetable mix and brush egg wash around the pastry round edges to help seal it, then l fold the gadget over and press the handle to form a shell shape paste, which l brush with egg wash and place on baking tray covered with baking paper.

Place finished pies on trays into hot 180 C oven, l bake the chicken and vegetable pies for 30 minutes and remove them to cool on a rack, this leaves about 10 to 15 minutes cooking time left when they are re-heated in the oven at a later date when they are to be eaten.

Pastry makes between 9 and 12 serves depending on the size of your pie moulds.

Monday Buttermilk Pancakes for Breakfast

Kathy is having a long weekend off from work having taken Friday and Monday off, as l had some left over Buttermilk from making the scones that had to be used, l decided to treat her with Buttermilk pancakes for her morning breakfast to go with her cappuccino.

The Los Angeles Times, 11-21-1999

Recipe from Tom Mannion, chef at the Lake Arrowhead Country Club

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 eggs
• 2 tablespoons oil
• 2 ½ cups buttermilk
• Each of 14 pancakes: 113 calories; 284 mg sodium; 32 mg cholesterol; 3 grams fat; 17 grams carbohydrates; 4 grams protein; 0.05 gram fibre.

Preparation and Cooking Method

1. Mix together flour, baking powder, baking soda, salt and sugar in bowl. Beat eggs and add to dry ingredients, along with oil and buttermilk. Blend well.
2. Spoon 1/3 cup batter for each pancake onto lightly greased griddle set over medium-low heat. Cook pancakes 3 to 4 minutes per side until light brown.
3. This recipe yields 12 to 14 (6-inch) pancakes.

Saturday Curried Pasties

Decided to use the leftover beef curry from Friday dinner in making pasties for Saturday dinner

pastie pastry

• 250 grams self-raising flour;
• teaspoon baking powder;
• pinch salt;
• 100 grams unsalted butter;
• water to mix the flour mixture into dough mix;
• left over curry for mixture fillings.

After making the pastry dough wrap in plastic wrap and put in fridge for 30 minutes, remove and roll out, l use my kitchen gadget for making the pastry rounds, place the curry mix in as the filling, close the kitchen gadget and crimp and hey presto a pastie  ready for baking in 220 C hot oven for 20 to 30 minutes.

Put pasties on baking tray on sheet of baking paper and brush lightly with egg mixture to make sure you have nice brown looking pasties.

Tuesday Ham and Vegetable Burger & Eggs

Dinner tonight was ham and vegetable hash burgers with eggs, l used the leftover ham and vegetable sauce from last night Angel Hair pasta meal and added them to some freshly made potato mash to form the ham and vegetable hash burgers, formed in some muffin and egg moulds. Then after a couple of hours chilling in the fridge, l fried them in a pan and fried some eggs to top them.

Quick and easy to make, using what we have in the fridge, reducing our food waste.

Wednesday Chicken Wings & Hash

Been a rainy day in Perth, apparently the rest of the week is going to be showery, cold and wet, so we are starting to get into soup and stew weather, however l thought tonight would have chicken wings and hash for dinner, with gravy.

Wings were cooked for 50 minutes in our bench top turbo oven, the vegetables were boiled and then mashed together to form the hash and the gravy was made from the water that the vegetables were cooked in.

• 7 chicken wings
• 6 potatoes to be mashed
• 1/2 cup corn kernels
• 1/2 cup green peas
• 1/2 cup green beans
• 3 carrots
• leftover roasted pumpkin pieces
• 1 cup gravy

Thursday choice of leftovers with dumplings for dinner

We had leftover chicken soup and roast pork and vegetables from meals earlier in the week, so l decided to offer them as dinner tonight with the addition of dumplings to replace the potato mash as a side dish for the pork and as extra in the soup.

• dumplings mix  1 cup self raising flour, pinch salt and water, add to warm soup and simmer for 15 minutes with pot lid on

Friday night left overs

Had left overs for Friday night dinner, my option was Spaghetti Bolognese l had made earlier in the week with some garlic bread utilising an old french stick and kitten had the remaining Japanese chicken curry