Innholdsfortegnelse for 2310 i Better Homes & Gardens Specials

Do you like the feeling of having dinner in the bag? Me too. I am not ashamed to admit that I love having a well-stocked freezer. I have a chest freezer in the garage and, on the nights when I don’t feel like cooking, it’s great to know that I can open it up and go ‘shopping’ for dinner. Of course, my downfall is that I don’t always label things – thinking to myself ‘of course, I’ll remember that’s chicken chilli,’ as I ladle it into a container or bag. So, sometimes dinner is a surprise, but that’s a small price to pay for having done the hard work weeks ago. Working on this special meal planning issue has inspired me to up my game by adding DIY sauces and…

SHREDDED PORK ROAST BASE RECIPE Preparation time 25 minsRoast 3 hours at 160°CMakes 12 servings (1⁄2 cup each) 1 Tbsp ground coriander1 Tbsp ground cumin2 tsp onion powder2 cloves garlic, minced1 tsp salt1 tsp cayenne pepper½ tsp black pepper1.5kg boneless pork shoulder roast or beef chuck pot roast, trimmed2 to 3 Tbsp vegetable oil1 large onion, cut into thin wedges500ml beef stock STEP 1 Preheat oven to 140°C fan-forced (160°C conventional). In a small bowl combine first seven ingredients (through black pepper). Sprinkle mixture over meat; rub in with your fingers. STEP 2 In an 8L oven-proof Dutch oven, heat 1 Tbsp of the oil over medium. Add onion; cook until golden, stirring occasionally. Remove onion. In same Dutch oven, heat remaining 1 to 2 Tbsp oil over medium-high. Add…

For Tracy Benjamin, a disorganised fridge can throw the whole week off course. “If I don’t organise all those bags of vegies, I’ll never want to cook,” says Tracy, a photographer who chronicles her life in the kitchen on her food blog, Shutterbean. So most Sundays, once the breakfast dishes have been cleared, the coffee has been consumed, and her husband and son have gone off to golf or soccer practice, Tracy sets aside a few hours in her kitchen to act, essentially, as her own sous chef. While she works with a few dinners in mind (a big salad, a pasta dish), her meal-prep strategy is more about preparing building blocks for the week than a precise menu. The goal is to have enough components to pull together any…

TRIPLE-OLIVE TAPENADE Start to finish 20 minutes 11⁄2 cups pitted green olives11⁄2 cups pitted Kalamata olives½ cup pitted black olives⅓ cup olive oil2 Tbsp capers, drained2 Tbsp balsamic vinegar1 Tbsp Dijon mustard2 anchovy fillets (optional)2 cloves garlic, minced1 Tbsp snipped fresh basil, thyme, oregano, parsley, and/or rosemary STEP 1 In a food processor or blender combine first nine ingredients (through garlic). Cover and pulse until finely chopped. Stir in fresh herb(s). Serve with pasta, meat, poultry, crackers, or crostini. Makes 3 cups. KEEP ON HAND Store in an airtight container in fridge up to 1 week or freeze up to 1 month (thaw in fridge). Let stand at room temp 30 minutes before serving. CHIMICHURRI SAUCE Preparationtime 15 minutesChill 2 hours 11⁄4 cups packed fresh flat-leaf parsley leaves¼ cup olive…

[STRATEGY] PREP WORKS Taking just an hour or two to chop, slice, or roast can save a lot of stress in the week ahead—and help you eat a whole lot better. * WASH AND PREP fresh produce so it’s ready to use. Wash and dry salad greens and store in an airtight container. Give fresh herbs a quick rinse and place in a jar covered with a plastic bag. Rinse and dry green vegies, such as asparagus, broccoli, and snap peas. (Avoid washing berries until just before using.) * CHOP OR SLICE capsicum, onions, and mushrooms for the week; refrigerate them in separate containers. Use them in stir-fries, salads, and fajitas. Or sauté them all together, throw an egg on top, and dinner is done. * ROAST SOME VEGETABLES such…

HOW IT WORKS PREP Fill resealable bags or airtight containers with ingredients on a Sunday. Pop them in the fridge for up to 4 days. + SLOW COOKING When you need an easy dinner during the week, pull the meal kit out in the morning, add it to your slow cooker, and let dinner simmer while you’re out and about. HONEY-CHIPOTLE CHICKEN Preparation time 15 minutesChill up to 3 daysSlow cook 6 hours (low) 6 bone-in chicken thighs, skin removed350g peeled Dutch carrots, trimmed1 cup onion wedges2 canned chipotle chillies in adobo sauce, chopped2 Tbsp honey2 cloves garlic, minced1 tsp salt½ tsp black pepper¼ cup chicken stock2 cups hot cooked grain, such as quinoa, rice, or brown rice Hot honey or honey to serve (optional) STEP 1 Place chicken in…

GREEK LEMON MARINADE Preparation time 15 minsFreeze up to 3 monthsThaw 24 hours 3 lemons¼ cup Greek golden peppers, drained and sliced (available at Coles)1 Tbsp Greek golden pepper brine from jar2 Tbsp vegetable oil or olive oil3 cloves garlic, minced2 tsp dried dill½ tsp salt¼ tsp black pepper STEP 1 Remove 4 tsp zest and squeeze 6 Tbsp juice from two of the lemons. Slice remaining lemon. For marinade, in a small bowl combine lemon zest and juice, golden peppers and brine, and remaining five ingredients. STEP 2 To use, place 1 to 1.5kg desired poultry or meat in a resealable plastic freezer bag. Add marinade and lemon slices. Seal bag; turn to coat poultry or meat. Lay flat in a shallow baking pan and freeze up to 3…

FREEZER BREAKFAST SANDWICHES Preparation time 15 minsCooking time 8 minutesFreeze up to 1 monthMakes 6 sandwiches 8 eggs⅓ cup milk1 Tbsp snipped fresh chives1 Tbsp Dijon mustard2 Tbsp chopped fresh basil½ tsp salt½ tsp black pepper6 English muffins, split and toasted6 slices bacon, crisp- cooked6 slices cheddar cheese Baby spinach leaves (optional) STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Line a 32 x 22cm baking pan with foil, extending over pan edges; coat with cooking spray. In a bowl whisk together eggs, milk, chives, mustard, basil, salt, and black pepper. Pour mixture into pan and bake 8 to 10 minutes or until set. STEP 2 Using foil, lift out egg mixture; cut into six rectangles and cut each into two or three pieces. Layer pieces between English muffins…

BALSAMIC BBQ SIMMER SAUCE Preparation time 15 mins 3 cups (750ml) tomato passata11⁄2 cups apple cider½ cup balsamic vinegar½ cup molasses¼ cup honey1 Tbsp onion powder1 Tbsp Mexican chilli powder2 tsp garlic powder1 tsp black pepper STEP 1 In a large bowl, whisk together all of the ingredients. Divide mixture into three 13⁄4 cup portions and place in airtight containers. Refrigerate up to 3 days or freeze up to 2 months. To use frozen portions, thaw in refrigerator overnight. Makes about 5 cups. BALSAMIC BBQ BEEF Trim fat from a 1kg boneless beef chuck pot roast. Place meat in a 31/2 or 4L slow cooker, cutting to fit if necessary. Add 1 portion Balsamic BBQ Simmer Sauce. Cover; cook on low 8 to 10 hours or high 4 to 5…

CHORIZO-BLACK BEAN SOUP Preparation time 25 minsFreeze up to 3 monthsThaw 24 hoursCooking time 10 mins 500g uncooked chorizo sausage, casings removed if present2 fresh jalapeño chillies, seeded and chopped (tip, p. 60)2 cups chopped onions4 cloves garlic, minced1 tsp ground cumin½ tsp salt½ tsp black pepper2 x 400g cans black beans, rinsed and drained2 x 400g cans diced tomatoes, undrained1 x 400g can corn, drained2 x 1L cartons salt-reduced chicken stock½ cup chopped fresh coriander STEP 1 In a 5 to 6L Dutch oven cook chorizo, jalapeño chillies, onions, and garlic over medium until chorizo is browned. Drain off fat. Stir in cumin, salt, and black pepper; cook and stir 1 minute more. Remove from heat. Stir in beans, tomatoes, and corn. STEP 2 Divide chorizo mixture between two…

HOW IT WORKS MAKE AND FREEZE portioned bags of meatballs for future meals. + MAKE AND FREEZE dinner meal kits to go with each bag of meatballs. = THAW ONE BAG of meatballs and one meal kit overnight. Slow-cook, then enjoy! FREEZER MEATBALLS Preparation time 15 minsBake 15 mins at 200°CFreeze up to 3 months 2 eggs, lightly beaten1 cup finely chopped onions½ cup fine, dry breadcrumbs2 tsp dried oregano, crushed½ tsp garlic salt½ tsp black pepper1kg extra-lean beef mince STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Line two 25x38cm baking pans with foil or baking paper. In an extra-large bowl combine first six ingredients (through pepper). Add mince; mix well. Shape into meatballs, using 2-3 tsp mixture for each meatball (tip, above). Place in prepared pans. Bake…