Charlie's Kitchen

Live. Love. Laugh. Cook.

[charlie-cooks]

Fruit Mince Pies

Fruit mince: 100 grams sultanas 100 grams raisons 100 grams currants 50 grams mixed peel 1 cup brown sugar 1 cup marmalade ½ cup port wine mixed spice to taste

Mix all ingredients and leave in the fridge for a few days or until it is needed, stirring occasionally. When it is ready to be used blend it in a food processor until it is just finely cut but not smooth.

Pastry: 400 g plain flour a pinch salt 2 eggs 120 g sugar 230 g chilled salted butter, cubed

Add the flour, sugar, salt and butter into a food processor. Blend for 30 seconds then add the eggs one by one. Shape the dough into a ball and wrap it in plastic film. Allow to rest for at least 30 minutes in the refrigerator so that the starch in the flour can thoroughly absorb all the ingredients. Roll dough out to the desired thickness. Cut into shapes and blind bake for about 7 minutes, let cool then brush over some raspberry jam before filling and topping the pies. Return to the oven for another 8 - 10 minutes or until just gold brown.

[charlie-cooks]

Sausage rolls

800 grams beef sausage mince 1 onion, finely chopped 1 clove garlic, crushed 1 medium carrot, grated 1 medium zucchini, grated 1 cup (65g) fresh breadcrumbs 3 tablespoons chopped parsley 2 eggs Salt & freshly ground pepper 4 sheets frozen puff pastry, semi thawed 1 tablespoon (10g) sesame seeds

Preheat oven to 200°C. Line 2 baking trays with baking paper. Mix mince, onion, garlic, carrot, zucchini, breadcrumbs and parsley. Beat 1 egg and add to mince mixture. Add seasoning. Divide into 8 equal portions. Cut pastry sheets in half. Place a mince portion down the centre of pastry. Beat remaining egg and brush edges. Roll up to enclose filling, and cut into 6 pieces. Place on trays, seam side down. Brush with egg and sprinkle with sesame seeds. Bake for 20 mins, reduce heat to 180°C, and cook for 10 minutes until golden.

[charlie-cooks]

Chicken Pies

This recipe made around 20 pies in the Kmart pie maker which is about 2/3 the size of a normal shop bought pie. A great snack size and can be frozen.

1 Litre chicken stock 1kg chicken thigh fillets - chopped 1kg frozen mixed vegetables 1 cup grated cheddar cheese Fresh herbs 80 grams butter 1/3 cup plain flour 500 ml milk Salt and pepper 2 packets frozen shortcrust pastry sheets

Gentry simmer the chicken in the stock until it is just cooked then add in the vegetables. Meanwhile make a basic white sauce by melting the butter, stir through the flour and cook for around 2 minutes before slowly adding the milk and stir until it starts to thicken. Add the sauce into the chicken mix let it cook until it has thickened. Stir through the grated cheese, herbs and season to taste. Cut out the pastry sheets, fill and cook the pies for around 15 minutes or until the pastry is golden brown.

[charlie-cooks]

Chicken Parma

Chicken breast fillet

Plain flour

Egg

Milk

Paprika

Salt & pepper

Panko bread crumbs

Neapolitan sauce

Shredded ham

Grated cheese

Pound the chicken breast until it is even and flat.

Coat the chicken in a mix of flour, paprika, salt & pepper.Next, coat the chicken in a lightly beaten egg with a splash of milk then coat it in breadcrumbs.

Shallow fry the chicken in a frying pan turning once until it is browned all over.

Drain on some paper towel then place on an oven tray. 

Spoon over a layer of Neapolitan sauce, then cover with shredded ham and finally grated cheese.

Place in a moderate oven for about 10 minutes or until the cheese has melted and browned.

[charlie-cooks]

Farmhouse Potato Salad

I do many different versions of potato salad depending on what I have on hand at home but this is my favourite.

New white potatoes - washed the cut into large chunks. Sweet potato - peeled and cut into large chunks. Bacon - diced and fried until crispy Celery - thinly sliced Spring onions - sliced Fresh herbs from the garden - parsley, thyme etc Shop bought potato salad dressing.

Boil the potatoes in salted water until just tender. Drain and cool before added the bacon, celery, onions, herbs and dressing ... gently toss until all combined.

[charlie-cooks]

Tangy Rice Salad

Another easy salad I keep in the fridge for a quick meal.

Jasmine rice - boiled until tender red capsicum - diced yellow capsicum - diced peas - thawed from frozen corn - thawed from frozen Spring onions - sliced Shop bought french dressing

[charlie-cooks]

Country coleslaw

A basic economical coleslaw that is always in our fridge over summer for a quick and easy meal.

Cabbage (shredded) Carrot (grated) Red onion (finely sliced) Spring onions (sliced) Shop bought coleslaw dressing

[charlie-cooks]

Old-fashioned jelly slice

This is always on the table at any family gathering and devoured very quickly!Base: 1 packet crushed Marie biscuits, 180 grams melted butter. Lemon Layer: 400gram tin of sweetened condensed milk, ½ cup of lemon juice, 2 teaspoons gelatine, 3/4 cup boiling water. Jelly Layer: 1 packet jelly crystals (any flavour) 1 teaspoon gelatine, 2 cups boiling water.Mix melted butter and crushed biscuits together and press into a greased slice tin (25cm x 18cm). Chill while you prepare the filling.

Dissolve the gelatine into the boiling water, then mix in the condensed milk and lemon juice. Spread evenly over the base and return to the fridge to set. Dissolve the gelatine and jelly crystals into the boiling water and mix well. Leave to cool and partially set but still liquid. When cool carefully pour it over the filling and return to fridge until set. Cut into squares to serve. Once served this needs to be eaten quickly or the jelly will melt, especially in warm weather.

[charlie-cooks]

White Sandwich Bread with Bran

Makes 2 loaves

1 cup warm water

2 teaspoons sugar

4 teaspoons yeast

5 cups bread flour

1 cup oat bran

2 tablespoons bread improver

2 tablespoons sugar

2 teaspoons salt

1 cup milk

4 tablespoon olive oil

2 eggs

Dissolve 2 teaspoons of sugar into 1 cup of warm water and stir in 4 teaspoons of yeast. Rest for about 8 minutes until it is foamy.

In a large mixing bowl of a stand mixer sift in flour, bread improver, sugar & salt. Add in the bran and mix well. With the paddle beater add in the yeast mixture, milk, olive oil and eggs. Mix until the dough starts to come together then switch to the dough hook and knead on low speed for approximately 15 minutes until the dough is smooth and elastic.

Turn out and knead into a round ball and place in an oiled bowl. Let it rest in a warm spot until doubled in size - about an hour. 

Knock it down and turn out onto a floured surface and divide the dough into 2 even pieces. Knead and roll each piece out into a rectangle shape, then roll it up and place in a bread tin. 

Let it rest again for about 40 minutes, then bake in a moderate oven for around 30 minutes or until it sounds hollow when tapped on the top.

[charlie-cooks]

Banana Bread

3/4 cup plain flour 3/4 cup wholemeal plain flour 1/2 cup ground almonds 1 teaspoon cinnamon 2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 2/3 cup caster sugar 2 eggs, lightly beaten 1/4 teaspoon vanilla extract 125g butter, melted 2 tablespoons milk 2 bananas, peeled and mashed

Preheat the oven to 150°C and grease a 19 x 9cm loaf tin. Place flours, almonds, baking powder, bicarb and caster sugar into the bowl of a mixer. Mix on low speed for about 1 minute, to combine. Add eggs, vanilla and melted butter. Beat on medium speed for 3 minutes. On low speed mix in milk and bananas. Pour into the prepared tin and bake for 1 hour, or until a skewer inserted in the centre comes out cleanly. Cool in the tin.

[charlie-cooks]

Apple, Rhubarb & Berry Crumble

I was looking for something to make with rhubarb from our garden ... this was perfect, served with vanilla ice cream.

Peel, core and slice 4 large Granny Smith apples and place in a large saucepan with 3 tablespoons of lemon juice, half a cup of sugar and a teaspoon of cinnamon. 

Cook on the stovetop for 5 minutes then add a bunch of rhubarb chopped into 4cm pieces and cook for another 5 minutes. 

Add a cup of frozen mixed berries and stir through. Place into an ovenproof dish and prepare the crumble. 

In a large bowl rub 80 grams of butter into half a cup of plain flour. Mix in half a cup of brown sugar, 2 cups of muesli and 1 cup of shredded coconut then sprinkle it all over the fruit.

Bake in a moderate oven for about 45 minutes or until golden brown and the juices are bubbling through.

[charlie-cooks]

Blueberry and banana bread

Blueberries were on special at Coles ... who can resist!

2 1/4 cups (335g) self-raising flour

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2/3 cup (150g) caster sugar

3/4 cup (185ml) milk

1/2 cup (125ml) vegetable oil

2 eggs

1 teaspoon vanilla extract

2 ripe bananas, mashed

125g punnet blueberries

Blueberries, extra, to serve

Honey, to serve

Butter, softened, to serve

Preheat oven to 180C.

Grease and line an 11cm x 21cm loaf pan with baking paper.

Combine flour, bicarbonate of soda, cinnamon, nutmeg and sugar in a large bowl.

Whisk milk, oil, eggs, vanilla and banana in a medium bowl.

Add wet ingredients to dry ingredients and stir to combine.

Fold in blueberries.

Pour into prepared pan.

Smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean.

Cool in pan for 10 mins.

Turn out onto a wire rack to cool.

Serve with extra blueberries, honey and butter.

[charlie-cooks]

Blueberry muffins

2 1/4 cups self-raising flour 90g butter, chopped 3/4 cup firmly packed brown sugar 125g fresh blueberries 1 cup milk 2 eggs, lightly beaten

Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan. Sift flour into a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar. Make a well in centre of flour mixture. Add blueberries, milk and egg. Gently stir until just combined. Spoon mixture into prepared holes. Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

[charlie-cooks]

Chicken Teriyaki

Ingredients

1/4 cup soy sauce

1/3 cup freshly squeezed orange juice from 1 1/2 medium or 1 large oranges

3 Tbsp honey

1 tsp finely grated fresh ginger

1 tsp sesame oil

1 1/2 to 2 lbs about 6-7 medium boneless skinless chicken thighs, trimmed of fat

1 Tbsp oil I use light olive oil

1 1/2 Tbsp unsalted butter

Green onion and sesame seeds for garnish optional

Instructions

In a large bowl, whisk together all marinade ingredients: 1/4 cup soy sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.

Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.

Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).

Remove pan from heat and transfer chicken to a bowl.

Pour reserved marinade into the pan, add 1 1/2 Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.

[charlie-cooks]

chicken Paprika

In a large bowl mix together one quarter cup of plain flour, one tablespoon of sweet paprika and a pinch of salt and pepper.

Add in 8 skinless chicken drumsticks and toss through the flour mixture until they are evenly coated.

Heat some butter in a large fry pan and gently fry the chicken until they are evenly browned all over - this may need to be done in batches.

Remove the chicken and wipe out the pan and in a good splash of olive oil.

Toss in two finely sliced brown onions and two cloves of crushed garlic.

Gently fry until the onion is soft and golden brown.

Stir through one tablespoon of sugar and one more good pinch of sweet paprika and cook for about two minutes.

Now add in two 400g cans of diced tomatoes, half cup water and 1 or 2 bay leaves - stir through thoroughly.

Place the chicken drumsticks back into the pan and bring to the boil before reducing the heat and let simmer with the lid on for about an hour or until the chicken is cooked through.

About twenty minutes before you’re ready to serve take off the lid and stir through about 200 ml of sour cream, some fresh chopped parsely and little more seasoning if you need to.

Serve over mashed potato … or whatever you want really!

[charlie-cooks]

Shortcrust Pastry

I was wondering if making my own shortcrust pastry was worth the effort when you can buy a packet for a few dollars at the supermarket but it was so much better ... and without all the additives, just plain flour (800grams) , butter (400 grams) and ice water - made 20 pies (Kmart pie maker) with 1 kilo of beef mince, 2 onions and some gravy. Just blitz the flour and butter in a food processor to breadcrumb stage (about 20 seconds) then slowly add ice water until a loose dough forms, press it into a disc and rest in fridge for at least 30 mins before rolling and cutting. I pre-cut (diced) and freeze my butter overnight so it’s as cold as possible. I also did it in two batches of 400 grams plain flour and 200 grams of butter.

[charlie-cooks]

Zucchini Slice

INGREDIENTS 4 bacon rashers, finely chopped 1 brown onion, finely chopped 2 zucchinis, coarsely grated 1 cup pumpkin, coarsely grated 2 cups frozen mixed vegetables, just thawed 1 cup (120g) coarsely grated cheddar 1 cup (150g) self-raising flour 1/2 cup flat-leaf parsley, coarsely chopped 4 Coles Australian Free Range Eggs, lightly whisked 1/4 cup (60ml) milk 2 tablespoons olive oil

METHOD Preheat oven to 180C. Grease a 20cm x 30cm lamington pan and line the base and 2 long sides with baking paper. Heat a medium frying pan over medium heat. Add the bacon and onion and cook, stirring, for 5 mins or until onion softens. Transfer to a bowl. Add the zucchini, pumpkin, mixed vegetables, cheddar, flour and parsley to the bacon mixture and stir to combine. Add the egg, milk and oil and stir to combine. Season with salt & papper Spoon into the prepared pan and smooth the surface. Bake for 40 mins or until firm to the touch. Set aside to cool. Cut into pieces.