Crispy potato topped lamb and and bean pie - and mandoline fears

Have you ever had an appliance or even tool that gives you the hee-bee-gee-bees?  For me, that is the mandoline.  My mother had an orange one in the eighties and I remember vividly her slicing her finger nearly half off with it and the blood - oh the blood.  I remember it being in the kitchen, but not being used.  Almost like an example of extreme caution: kitchens can be dangerous.

It was something like this:

When I saw the recipe for 'Crispy Potato topped lamb and lentil pie' in this month's Super Food Ideas I wanted to try it, and my food processor slicer has broken, and as much as the thought of slicing potatoes that thin seemed like good remedial therapy - I knew I had to face my fears.  I needed to buy that mandolin.   Many foodie friends of mine rave about theirs - and their fingers are still attached to the hands right?  I really should stop being a baby?  They must have moved on a bit with the technology right?

I thought about all the other things I could use it for.  Potato bake, batons, cheese.  Right-o.  I was ready to invest.   So I got myself a zyliss one.  It's pretty good actually, and no need to touch what your slicing, the guide you hold takes it all the way down to nothing.

Lastly, I need to disclose that this is NOT exactly the recipe at Superfood ideas - I adapted based on ingredients :)

Ingredients:

• 800g lamb mince (I minced 1.2kg of forequarter chops!)
• 2 medium brown onions, diced
• 2 tb oil
• 2 x 400g diced tomatoes
• 1 tin cannellini beans
• 1 1/2 tsp dried herbs - or whatever you like from the garden (I used thyme, rosemary and parsley)
• 1 beef stock cube
• 1 large carrot, diced
• 10 fresh beans, chopped
• 1/2 cup frozen peas
• 2 tb tomato paste
• 800g new potatoes, washed and sliced thinly

Method:
In a frypan or large saucepan heat the oil and add the brown onion and fry until transparent.  Add the lamb, bit by bit and brown also.

Whilst it is browning, chop up your herbs, I love having fresh herbs in the garden, and chopping them up and taking in their perfume makes me feel quite virtous!

Add the herbs, then the vegetables - fry off for about 3-4 minutes then add the beans - the whole tin including the water and then the beef cube and diced tomato.  Simmer for about another 5 or so minutes.

Then you can get using the mandoline!  See how the potato just fits in the top... that means I can hold the edges and away from those scary blades. It will work it's way down until there's no more potato... no pushing with fingers at all!

 And look how pretty they are... I didn't even bother peeling them...

 By now your lamb is all beautiful and stew like - so turn on your oven to 200 degrees c

Take the lamb off the stoves and transfer into an oven-proof dish.  Layer your potatoes how you wish.. I think this looks pretty don't you?  Cover with aluminium foil and bake in the oven for 40 minutes.

Then take off the foil and cook for a further 20 minutes - I like my potato nice and crispy - but you might not so just bake it until it's golden brown on top.

Serve!   In the words of Dora: Delizioso!

Do you have a fear of the mandoline or any other kitchen/house appliance?

Announcement of 2 winners of Super Food Ideas subscriptions!

I love this little competition because a)  I get to see you cooking and b) because I get to give away Super Food Ideas Subscriptions!   Pretty good huh?

This competition is ongoing so I want to see what you're cooking -it's SO easy - I know you guys are cooking the stuff anyways - just take a pic of you either making it or the end result and put it on the facebook wall to be in the running! (more specific info here)  I take entries from the previous 2 months to pick a winner so with each time you post on the wall you get a go two months in a row at winning!  You can also enter as many times as you like!

So without any further ado here are our winners

Sarah White with Pork Ribs Deluxe (perfect for summer)

And Dawn Tester Stan who baked Banana cupcakes with honey cream frosting

Congratulations ladies - please email me with your addresses and I'll get your subscriptions organised!

SFI Roadtest December 2010 Issue - Cheaty no bake cheesecake slice

This really couldn't get much easier unless you bought it, but let me give you a piece of sage advice I learned from making this.  Don't bother with the icing unless it's not humid.  I made the icing and chilled it within an inch of its life - and it ended up sliding off the slice.   Straight down the sink.  Don't let that dishearten you though - as my playgroup mums will tell you - it doesn't need it anyways - it's DELICIOUS on its own.

In fact, some mums (who shall remain nameless aren't you lucky...!) had second and even third helpings.  This slice would be fabulous for a barbeque or any kind of celebration.

You don't need to be juicing and zesting 50 gadzillion lemons either - just one.  The lemony taste sensation comes from the cheaty part - the lemon jelly mix.  You could make this with any jelly mix you like to make  a flavoured cheesecake.  Give it a go!

Serves 15

Ingredients:

250g plain sweet biscuits (I used Arnotts nice biscuits)

125g butter, melted

1 packet lemon jelly crystals

500g cream cheese

2 teaspoons finely zested lemon rind

1/3 cup thickened cream

2 cups icing sugar

2 tb lemon juice

2 tb dessicated coconut

Method:

Grease lamington or deep baking tray and line with baking paper.

In a food processor or just in a plastic bag, crush biscuits until fine crumbs.  Add melted butter and mix well.  Press into bottom of your tray and then place in the refrigerator for a minimum of 30 minutes.

Winners of SFI Subscription AND Lovely Little Parties giveaway!

Aaaahhh.  How happy am I that is Friday?  REALLY happy.  I have a good friend arriving today from Brisbane and although we'll be working together the majority of the weekend it won't feel like it!

So, loved the entries for Super Food Ideas this month!    Even though we have one winner this month, you can enter any time as there will be another winner next month!  In other good news, your entries will be valid for 2 months of competition too.  So even if you didn't win this time - you have entries in for next month!

So without any further ado - winner of a 3 month subscription is....


Marcia Coventry who made these quickie chocolate brownies!

The Lovely Little Parties winner is .....

DV!

Plus don't forget - everyone wins because if you enter 'frills' in the check out at their store you get 10% off - only until Sunday!
Now, come back at lunchtime, I've got a frugal fast food recipe for you!

Winners, please email me your postal addresses!

Road test SFI November 2010: Oven baked risotto with chicken and chorizo

Happy Monday all!  How was your weekend?

Ours was a bit busy - but happy to get some things ticked off the ever-growing list.  Eloise has been wanting a more 'grown up room' for a while so hubby and I went out to Ikea last Friday and circled it twice getting her a new desk, bookshelf and duvet cover etc.  Saturday I went in search of matching curtains and hubby did the flat-pack stuff (we all know how hopeless I am with that!) and by last night it was done!  I have yet to re-paint some furniture and put up the new decals I ordered but she was chuffed.  My girl went to bed a happy girl on Saturday night!

Yesterday I made this - it was so easy and yummy - from this months' Superfood Ideas - Kim, the food editor does a section called 'Feed my family!' where she makes a meal for a real family.   It's quite delicious, but be warned, it makes a lot!    Hubby is allergic to capsicum so I have omitted, and I cheated a little bit with some of the instructions (you need to buy the issue to see the differences people!) but it turned out a treat, and the girls loved it - hubby is taking left-overs for lunch today and I've got another couple of lunches stashed away in the freezer.

Works out quite cheap too - about $10 for the whole meal I reckon!

Ingredients:

pinch of saffron (or cheat like I did and use a tiny amount of imitation saffron)

2 litres low salt (that is important!) chicken stock (8 cups)

1.2kg chicken drumsticks

2 tsp paprika (I didn't use this as my chorizo had a lot of paprika in them, but it's up to you)

2 onions, diced

2 chorizo sausages 

3 cloves garlic, finely diced

3 cups arborio rice 

1 cup frozen peas, cooked

2 tomatoes, diced

2 sprigs continental parsley, roughly chopped

Method:

Preheat oven to 200 degrees c

Put a bit of water (say a couple of tablespooons) in the bottom of a microwave proof bowl and pop in the microwave on high for about 40 seconds, then put the saffron in the bottom.   Let to sit for a minute or two.  and then top up with chicken stock.  Set aside.

Brown your chicken legs, if you want to add extra paprika, add 1 tablespoon to the chicken now.  Take the chicken legs out when done, set aside.

Brown your onion, add garlic and the chorizo and then the last tsp of paprika.   Add the arborio rice and about 1 cup of your stock and allow to simmer for a minute.

Add your chicken back with the rest of the stock and place a lid or cover with aluminium foil tightly.

Bake for 45-55 minutes until your rice has mostly absorbed the liquid.   Have your peas, tomato and parsley on standby.

Add in your peas, stir through.  Then sprinkle over your tomato and parsley - serve!

How good does that look?

Don't forget!  You can win a Superfood Ideas subscription merely by taking a photo of a recipe you found on Frills in the Hills and posting them on Facebook using these instructions!  This months' entries finish on Friday!!

See you this afternoon for the newest addition to the Frills in the Hills Christmas stocking - a discount AND a giveaway - everyone wins!!

Road test SFI October 2010: Spinach and cheese muffins

Every month I'm going to road test a recipe from the latest issue of Super Food Ideas (don't forget you can win a subscription every month!) and this month was a pretty tough choice.   I have earmarked several recipes but this one was a great one I think for either lunchorders or even a snack in the school holidays.

The reason I've chosen this one is because I think this is really a recipe a 8+ year old might be able to make on their own... or maybe you could help the little ones.  It takes nearly no time and no fancy equipment is required.

They are lovely and moist, a little sweet and altogether pretty tasty!


Ingredients:
1 cup self raising flour
1/2 tsp baking powder
1 tb caster sugar
1/2 cup (packed) baby spinach
1/4 cup basil leaves
1/4 cup finely grated Parmesan cheese
1/2 cup buttermilk
1 egg
1/4 cup extra-light olive oil


Method
Preheat oven to 200 degrees c

Sift flour, baking powder and sugar into a mixing bowl.  Cut up with a pair of scissors or with a knife the spinach and basil into thin strips, place into mixing bowl with flour, and add finely grated Parmesan cheese.  Mix together with a spoon and make a well in the centre.

In a jug or bowl mix well together buttermilk, egg and oil.

Pour a little of the mixture into the flour and mix together, gradually adding the rest of the liquid mixture until all mixed together.

When mixed together (should only take a minute or so) spoon into greased mini muffin tray (of 24)

Or, I poured them into large cupcake/muffin cases (made 6)

 

Bake for 12 minutes (15-17 if baking in larger cases like I did) until cooked through (use the skewer method to test).  Leave to cool in tray for 5 minutes before turning out and cooling completely.

These can be frozen in cling-wrap, then foil for up to 1 month. Best eaten on day defrosted.

Some other recipes I have earmarked from this issue are:

• Pink flower cookies (page 14)
• Lamb, parsley and chickpea salad (page 32)
• Vanilla macarons (page 55)
• Low fat banana and raspberry bread (page 77)