Pittwater Life April 2023 Issue

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Food Life with Janelle Bloom Food Life Recipes: janellebloom.com.au; FB: facebook.com/culinaryinbloom Insta: instagram.com/janellegbloom/ Looking for great meals on a budget? Peek in the pantry... There are many reasons to keep a well-stocked pantry. You can save time, money, and a whole lot of stress when you keep some basic pantry staples such as rice, pasta, canned tomatoes, stock cubes, Mexican seasoning and tuna. It’s great for the budget too (and aren’t we all on a budget nowadays). There is no point having the pantry well-stocked if you don’t have a list of repertoire recipes you can put together using basic ingredients. Here is five of my go-to pantry recipes to get you started. Tuna, pea & caramelized onion patties Makes 12 longer if time permits. 4. Heat the oil in a large frying pan over medium-high heat. Cook patties, in batches, for 4 -5 minutes each side or until golden. Remove to a tray keep warm in the oven while cooking the remaining patties. Serve warm or at room temperature with, spinach, tartare and lemon wedges. Ham, cheese & corn pasta bake Serves 4 (as main) 400g penne pasta 1 tbs olive oil 4 green onions, chopped 1 garlic clove, crushed 250g shaved ham, chopped 2 rindless bacon rashers, chopped 1x 490g jar creamy pasta sauce 2 tbs tomato paste 300g can corn kernels, drained ¼ cup fresh basil, chopped 1 cup grated 4-cheese blend onions and garlic. Cook, stirring, for 1-2 minutes or until softened slightly. Add the ham and bacon and cook, stirring often, for 3-5 minutes or until light golden. Remove from the heat. 3. In a bowl, mix the pasta sauce and tomato paste together. Add the pasta, bacon mixture, corn, basil and half the cheese. Mix well. Season with pepper. 4. Spoon the mixture into a greased baking dish. Sprinkle with the remaining cheese. Place onto a tray and bake for 20 minutes or until sauce is bubbling around the edges and the top golden. Serve. Mexican crunch wrap Makes 8 2 tbs olive oil, plus extra to serve 1 small onion, finely grated 600g beef mince 35g pkt taco seasoning 400g can chopped tomatoes 8 large flour tortillas 8 small flour tortillas 1 cup sour cream 2 cups shredded baby spinach leaves or iceberg lettuce 2 cups grated mozzarella olive oil cooking spray or until the onions are soft. 1. Preheat the oven to 180°C Remove the lid, increase fan forced. Cook the pasta in heat to medium high. Add a large saucepan of salted the maple syrup, cook 5-8 boiling water following the minutes until the onions are packet directions, until al sticky and light golden. Set 2 tbs olive oil dente. Drain. aside to cool. 2 brown onions, halved, thinly 2. Meanwhile, heat the oil in 2. Meanwhile, place potatoes in sliced a large frying pan over a large saucepan. Cover medium heat. Add the green 2 garlic cloves, crushed with cold water, season well 1 tbs maple syrup with salt. Bring to the boil 700g unwashed potatoes, over high heat. Boil for 10 peeled, chopped minutes or until the potatoes 425g can tuna in oil, drained are tender. Drain well. Return ¼ cup frozen peas to the hot saucepan, roughly ½ cup flat-leaf parsley, chopped mash. Set aside to cool 1 lemon, rind finely grated completely. ½ cup plain flour 3. Tip the tuna into a large 1 egg, lightly beaten bowl, flake with a fork. Add 1 cup panko breadcrumbs the peas, parsley, lemon vegetable oil, for shallow frying rind, potato and onions. spinach leaves, tartare sauce Add the flour and egg. and lemon wedges, to serve Season. Mix until well combined. Using 1/3 cup of 1. Heat the oil in a frying pan mixture per patty, shape into over low heat. Add the rounds then flatten slightly. onion and garlic, cover Place onto a tray, coat both with a lid and cook, stirring sides in breadcrumbs. occasionally for 15 minutes Refrigerate for 30 minutes or 66 APRIL 2023 The Local Voice Since 1991
For more recipes go to janellebloom.com.au 250g mushrooms, thinly sliced 1 small brown onion, finely chopped 114g can Massaman curry paste 1 chicken stock cube ½ cup warm water 400ml can coconut cream 1 tbs each fish sauce, lime juice and brown sugar, optional cooked jasmine rice, to serve diced tomato, red onion and chopped coriander, to serve 1 lime, halved 1. Heat the oil in a large nonstick frying pan over medium heat. Add the onion, cook until soft. Increase the heat to high, add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes. Add the taco seasoning, cook, stirring 2 minutes until the mince starts to colour. Add the tomatoes, bring to the boil. Boiling gently until the mixture is thick. Remove from heat. Cool for 10 minutes. 2. Place the flour tortillas on a plate, cover with damp paper towel. Microwave for 20 seconds, so they separate easily. 3. Lay one large tortilla on a chopping board. Spoon about ¼ cup mince mixture in the centre of the tortilla. Top with a dollop sour cream, spinach or iceberg then sprinkle with the cheese (when cooking the cheese melts and hold the crunch wrap together). Place the small tortilla on top of the cheese. Take one edge of the large tortilla and fold this edge up to the centre of the fillings. Take the next edge and fold to it the centre of the filling, keep repeating this folding as tight as possible, as you work your way around the tortilla. Repeat with remaining The Local Voice Since 1991 ingredients (see Janelle’s Tip). 4. Wipe the frying pan with paper towel, heat over medium heat. Spray both sides of each crunch wrap with oil. Place folded side down, cook for 3-4 minutes, until golden, turn and cook further 3 minutes. Remove to a tray and keep warm in the oven while cooking the remaining crunch wraps. 5. Combine the tomato, onion and coriander, squeeze over the lime juice, drizzle with olive oil and serve with crunch wraps. 6. These are also delicious serve with sour cream, guacamole and spicy sriracha sauce. Janelle’s Tip: You can wrap each in foil to hold them together while assembling the remaining crunch wraps. Chicken with Massaman mushroom sauce Serves 4 3 tbs peanut or vegetable oil 4 chicken breast fillets 1. Heat 1 tablespoon oil in a medium non-stick frying pan over medium-high heat. Add the chicken breast. Cook 1-2 minutes on each side or until browned. Remove to a plate. 2. Add another tablespoon oil, add the mushrooms, cook 2-3 minutes until light golden. Remove to a bowl. 3. Reduce the heat to medium, add remaining oil with the onion, cook, stirring until soft. Add the curry paste, cook stirring about 2-3 minutes or until aromatic. 4. Crumble in the stock cube, add the water and coconut cream. Bring to a simmer, simmer for 5 minutes. Add the chicken and mushrooms to the sauce, adding any juices from the plate and bowl. 5. Cook, turning the chicken once, for 10 minutes or until the chicken is cooked through. 6. Combine the fish sauce, lime juice and sugar and stir into the sauce. Serve over rice. APRIL 2023 67 Food Life
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The Local Voice Since 1991 APRIL 20
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