Chicken & Veggie Balls are a huge hit with my kiddos, and so many of my readers on Facebook have made these for their cherubs, and they have gone down a treat too.
I have been making these since Miss 12 was a toddler, and they are a real winner!
They are quick and easy, totally delicious and you can add or omit anything you please.
Great for dinner with steamed veg or pasta for the kids, a great sandwich alternative for the lunch box, and I enjoy them heated and served with a garden salad for a quick and easy lunch or dinner.
500g chicken mince
1 large carrot grated
1 zucchini grated (squeeze out the liquid).
150g corn kernels
1 teaspoon of Vegeta vegetable stock
1 spring onion finely sliced
1/2 cup of Panko breadcrumbs
Pepper to season
Optional – Grated cheese is lovely in these too, as are things like mushrooms, capsicum, celery etc, just add what you and your kids love.
•Mix all ingredients in a large bowl to thoroughly combine.
•Roll into small bite size balls and pan fry in a drizzle of olive oil on low-medium heat for a few minutes until sealed and golden.
•Pop the chicken balls in a baking dish, cover with foil and bake for 15 minutes at 180c or until cooked through.
You can freeze these after cooking too, so great to have a stash for easy dinner nights. If the kids aren’t real fussed on what we are having for dinner, I simply defrost a few for them and they are happy.
Camembert Chicken is another family favourite and perfect for Autumn & winter dinners.
2 large chicken breasts
100g triple smoked ham
Camembert cheese 125g
2 eggs whisked
1/2 cup of flour
1 cup of Panko
1/4 cup of olive oil
Pre-heat your oven to 180c fan forced. Slice your chicken breast lengthways, and using a rolling pin or meat tenderiser, whack it out until its really thin.
Add a slice of triple smoked ham and a thick slice of Camembert to one side and fold the chicken over.
Carefully dip the chicken into the flour (dust off any excess), then into the egg and then into the panko, ensuring it’s well coated.
In a frypan in little olive oil, cook the chicken for 2-3 minutes each side, and when golden place on a baking paper lined tray.
Bake for 15-20 minutes and serve with mash and steamed veggies.
I’ve also made a large roulade style and served it sliced, just secure with toothpicks and bake for an extra ten minutes.
Fried dough is delicious! This is my take/recipe on Macedonian fried dough. No proving, no yeast, 2 minutes in the food processor and good to go.
Its soft, fluffy and delicious, and I’m serving it with my favourite store bought ajvar and sliced tomatoes. The only thing missing from this plate is a mountain of feta cheese as I forgot to buy it.
1 cup of plain flour
1 cup of self-raising flour
2 tablespoons of cold butter
1 teaspoon of salt
1/2 cup of warm water.
Vegetable oil for frying
(Extra handful of flour for rolling the dough).
Add the flour, butter and salt to a food processor and blitz for one minute. Turn the processor on again adding the water 1 tablespoon at a time. Blitz for approximately one minute after all water is added. It will form a ball and should be soft and only slightly sticky.
On a lightly floured surface, roll small balls of the dough to around 1/2 centimetre thickness using a rolling pin.
Heat a cup or two of vegetable oil in a small frypan (enough to deep fry) and carefully place two dough discs into the oil. They will bubble and puff slightly, so just lift the edges with a spatula and flip when golden brown (they only take around 30 seconds each side), just keep an eye on them.
Drain on paper towel and serve with ajvar, salad and cheese. Sliced red onion and cold meat would be fab with these too.
Sausage & vegetable Casserole, quick, easy, budget friendly, and scrumptious on a cold winters night!
I’ve made this many times using forequarter chops instead of sausages too, it’s super versatile. Serve with mash, rice or pasta.
Ingredients – serves 6
8-10 thin beef sausages
1 large brown onion sliced
2 large carrots peeled and thinly sliced
8 button mushrooms quartered
1 cup of frozen peas
1 can of Heinz Big red tomato soup
1 teaspoon of Vegeta
1 teaspoon of crushed garlic
3 tablespoons of Greens gravy granules
4 tablespoons of honey
Pepper to season
In a large fry pan cook the sausages, remove from the pan and cut each sausage into four. Return sausages to the pan with the onion, garlic and Vegeta and cook for two minutes on high. Add the carrots, mushrooms and soup and then fill the soup can twice with water adding to the pan. Add the honey, gravy and season with pepper and cook on medium heat stirring often for 10 minutes. Add the frozen peas, cook for another 5 minutes, and if it thickens too much just add a little more water. Serve with mash or rice etc, and if you have any leftovers, enjoy on toast the following day or add to pastry to create delicious little parcels.
Wonton Quiche Cups are quick and easy, perfect for parties, dinner served with a salad, or the school lunch box.
We made a few with ham and cheese and the others with salami, sun-dried tomato, spring onion & cheese. Add or omit anything you please and get creative using your favourite flavour combos.
Store bought wonton wrappers
3 slices of ham diced
1 sliced spring onion
1/2 cup of grated tasty cheese
4 tablespoons of milk
* If you’re using salami just add a thin slice, no need to dice.
Spray a cupcake tray with coking oil and place one wonton wrapper in each section.
Add the ham or salami, spring onions, tomatoes etc and top with a little grated cheese.
Whisk the eggs and milk together and using a jug, pour the mixture between the 12 quiche cups.
Bake at 200c fan forced for 15 minutes.