Category: Main

Quick and Easy Fajitas

Shared by the Family of Gethin Davies (Class of 2017)

Ingredients (Serves 2-3):
– 2 steaks or chicken breasts
– 1 onion
– 1 bell pepper
– 4 mushrooms
– 1 teaspoon of cooking oil for frying
– shop bought flour tortillas
– 1 tablespoon of cajun spice
– juice of 1 lime or lemon

Directions:
1. Cut the chicken or steak into bite-sized pieces.
2. Cut the pepper and onion into similar sized slices.
3. Cut the mushrooms into quarters.
4. Heat the oil in a frying pan.
5. Add the meat (either chicken or steak) and brown for about 10 minutes.
6. Add the peppers, onions and mushrooms continue stirring until well mixed.
7. Add the cajun spice and stir well.
8. Add 100 ml of water and simmer for another 10-15 min stirring occasionally.
9. Add the lemon or lime juice and cook for another few minutes.
10. Heat the flour tortillas as per packet instructions.
11. Before serving check the meat is cooked through (as cooking time varies dependent on size of pieces).
12. Serve with salsa, sour cream and grated cheese.

SPANISH POTATO OMELETTE

Shared by the Family of Monica Perezagua Sanchez-Beato (Class of 2017)

Ingredients (4-5 portions):

– 4 medium potatoes
– 1 onion
– 5 eggs
– ½ tbsp olive oil
– salt to taste

Directions:

1. Peel the potatoes and cut them in thin slices. Chop the onion in small pieces.
2. In a medium frying pan heat the olive oil and cook potatoes and onion together slowly until soft.
3. In a bowl, beat the eggs, add the fried potatoes draining the oil and mix together.
4. Remove the oil from pan.
5. Heat the pan again and put the mixture in it. Once cooked on one side, turn and cook the other side. Don’t overcook!

Classic Nicoise Salad

Shared by the Family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)

Total time: 55 min
Active time: 45 min
Level: Easy

Ingredients (makes 4 servings)

– 1 pound red-skinned potatoes, sliced 1/3 inch thick
– Kosher salt
– 2 tablespoons dry white wine
– 10 ounces haricots verts or thin green beans, trimmed
– 4 large eggs
– 1/4 cup white wine vinegar
– 1/2 shallot, minced (about 2 tablespoons)
– 2 tablespoons dijon mustard
– 1 tablespoon chopped fresh thyme
– freshly ground pepper
– 3/4 cup extra-virgin olive oil
– 8 cherry tomatoes or small cocktail tomatoes, halved or quartered
– 1 head Boston lettuce, leaves separated
– 6 radishes, trimmed and quartered
– 2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
– 1/2 cup nicoise olives

Directions:

1. Put potatoes in a medium saucepan, cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
2. Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
3. Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
4. Make the dressing: whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
5. Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss.
6. Quarter the hard-cooked eggs.
7. Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-boiled eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

Oyakodon (Japanese chicken and egg rice bowl)

Submitted by the family of Emily vonBorstel (Class of 2017)

A popular Japanese dish, both in restaurants and homes, oyakodon is a quick and healthy comfort food. By cooking the egg for a very short time, you can achieve the much sought-after egg texture called “toro-toro” (liquidy, runny).

Ingredients (serves 2):

– 150 ml dashi stock
– 2 tablespoon mirin
– 1 1/2 tablespoons soy sauce
– 1 teaspoon sugar
– a pinch of salt
– 1/2 large onion, thinly sliced
– 120 g skinless chicken breasts (or chicken thighs), cut into thin, bite-sized pieces
– 4 eggs
– Cooked rice
– Sprigs of mitsuba, a Japanese herb, cut into 3cm pieces

Other suggested toppings: pickled ginger threads (“beni-shoga”), chopped green onions, nori flakes

Directions:

1. Combine stock, mirin, soy sauce, sugar, salt, onion in a saucepan. Bring to a boil.
2. Add chicken to the sauce, and cook over medium heat for about 4 minutes or until the chicken pieces are cooked. Remove from heat.
3. From this step, you will cook one serving at a time.Beat 2 eggs with fork/chopsticks in a bowl, until the whites and yolks are roughly incorporated.
4. Transfer half of the chicken mixture and sauce into a small nonstick skillet. Bring to a boil, then bring the heat down to medium.
5. Gently pour half of the beaten egg evenly over the chicken. When the edges are cooked, add the rest of the beaten egg, cover immediately, and cook for 30 seconds, just until parts of the egg on the surface remain slightly runny. Remove from heat.
6. Serve rice in a bowl. Gently slide the chicken-egg mixture off the edge of the skillet to cover the rice. Garnish with mitsuba and other desired toppings.
7. Repeat 3) to 6) for the next bowl.

Irish Stew

Shared by the family of Seafra Meenan (Class of 2017)

Total Time: 60 min
Prep: 20 min
Cook:40 min
Plus 2 hours 30 mins to make the stock
Serves: 8 to 10

Ingredients

– 3 middle necks of lamb (ABOUT 1.8KG/4LB). You need to end up with about 950g of pure meat (can use beef also)
– 650g flowery potatoes such as King Edwards
– 650g waxy potatoes such as Desiree
– 1kg carrots
– 2 onions
– ½ TSPN fresh thyme leaves
– chopped fresh chives and parsley to garnish

FOR STOCK:
– bones from the lamb if using lamb
– 1 large carrot quartered
– 1 onion quartered
– ½ celery stick quartered
– 1 bay leaf
– 1 large sprig of thyme
– a generous sprig of parsley
– 6 black peppercorns lightly crushed

Directions

1. Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 1⁄4 pints water. Bring to the boil and simmer uncovered for 2 hours.
2. Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/21⁄4 pints. (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)
3. Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
4. Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
5. Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
6. Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don’t stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

Wicked Bean Burrito

Recipe by chef Jamie Oliver, edited and shared by Dragon Dining



Makes 4

Ingredients
– 1 onion
– 1 red pepper
– 60 g Cheddar cheese
– Olive oil
– 1 clove of garlic
– 1 teaspoon chilli powder
– 1 teaspoon tomato purée
– 400 g tin of plum tomatoes
– 400 g tin of red kidney beans
– 4 large flour tortillas
– 2 large handfuls of mixed salad leaves

Method
1. Wash and slice peppers, heat a little oil in a pan and fry the peppers off until soft and translucent, remove from pan and allow to cool.
2. Wash and slice onions and garlic, heat a little oil in a pan and fry off until soft and translucent. Add chilli powder, tomato puree, plum tomatoes and kidney beans. Bring to the boil and simmer for 5 minutes.
3. Prepare the elements of cheese, avocado, tomatoes, sour cream / yoghurt.
4. Check bean sauce for seasoning, remove from heat and mash half of the mix.
5. Spread mixture on burritos followed by all of the other elements, roll up and place on a tray. Bake in moderate oven (170oC) for 3-5 minutes.
6. Serve with salad.

Four Quick Meals

Shared by the family of Natasha Jones (Class of 2015)

These are meals that I don’t have a name for, or photos, but they are quick, easy and delicious, and so have earned a place in my Recipe Book!

Quick Meal 1 – Curry Chicken
Mix 2 small chopped onions 2 tbsp butter, turmeric, 2 tsp curry powder (or to taste). Microwave on high for 3 minutes. Add 500g sliced chicken breast, 1 cup chicken stock and cook on medium high 10 minutes.
Add 1 tbsp cornflour and cook on high for 3 minutes. Serve with steamed rice.

Quick Meal 2 – Chicken Casserole
Separate meat and bones from a BBQ chicken. Put meat in a casserole dish. Top with sliced onion and broccoli. Mix a can of cream of chicken soup with a carton of sour cream and curry. Pour over chicken and veggies. Bake at 350°F/ 180°C for 20 minutes. Sprinkle cheese on top and bake for another 10 minutes.

Quick Meal 3 – Potatoes and Veggies Omelette
Brown chopped onions in a frying pan. Peel and grate 2 potatoes and add to the onions. Cook until soft. Add other veggies of choice – chopped carrot, broccoli, beans, corn, capsicum, peas etc., cook for 2 minutes and take off heat. Beat together 3 eggs, ½ cup milk, and 1 cup grated cheese. Add mixture to the frying pan with veggies and cook like an omelette. When bottom is set, flip over or put the frying pan under a grill(Be careful if the frying pan handle is plastic!). Cook for 3 minutes or until dish is cooked. Serve sliced. Can be eaten cold for lunch next day!

Quick Meal 4 – Rice and Tuna Casserole
Mix together 2 cups cooked rice, 1 can “Cream of…”soup (chicken, mushroom etc.), 1 chopped onion, small tin of evaporated milk, 425 g tin of tuna, and grated cheese. Put the mixture in microwaveable casserole dish. Microwave for 10 minutes on high. Melt butter and mix with breadcrumbs or crushed cornflakes. Top casserole, and cook in microwave on medium for 10 minutes.

Cheesy Chicken Pancakes

Shared by the family of Natasha Jones (Class of 2015)

Cheesy Chicken Pancakes

Ingredients (makes 8 pancakes):
For pancakes:
– 1 cup plain flour
– 1 ¼ cup milk
– 2 eggs
– a knob of butter
For filling:
– 20 g butter
– 1 small brown onion, finely diced
– 2 tbsp plain flour
– ¾ cup cream
– ½ cup stock
– 1 ½ cups cooked shredded chicken (poach the chicken, and use the stock)
– 2 tbsp parsley, finely chopped
– 1/3 cup grated Parmesan cheese

Method:
1. Sift the flour and salt together in a bowl, and make a well in the centre. Break in the egg and beat with a wooden spoon, then gradually beat in the milk, drawing in the flour from the sides to make a smooth batter.
2. Spear a knob of butter with a knife to use to grease the frypan. Rub the hot frypan with a little butter, then ladle a little batter, enough to thinly coat the frypan. Cook 1-2 mins, then flip and cook the second side. Transfer to a warm plate.
3. Melt butter in a frying pan and fry onion until soft. Add flour and cook for 1 minute. Reduce heat to low and gradually stir in combined cream and stock. Bring to a simmer, add chicken and cook 5 minutes until thickened. Remove from heat, add parsley and cool for 5 mins.
4. Pre-heat grill on medium high. Fill each pancake with ¼ cup filling, and roll up to enclose. Place in a greased ovenproof dish. Top with cheese. Grill 5 mins until cheese is melty and golden. Sprinkle with extra parsley and serve.

The Potato Thing

Shared by the family of Kianu Taylor (Class of 2015)

Ingredients:
– 1/3 cup margarine
– 1 cup chopped onions
– 1 32 oz bag frozen Southern-style hashbrowns
– 5 eggs
– 1 cup (or more) chopped ham (or hot dogs)
– 1 cup shredded sharp cheese

Method:
1. Saute onions in margarine, add potatoes and cover pan, stirring often
until brown.
2. Add salt and pepper as desired.
3. Beat eggs and pour evenly over potatoes.
4. Cover with ham and shredded cheese.
5. Cook until eggs are done. Top with ketchup or salsa.

Taco Soup

Shared by the family of Kianu Taylor (Class of 2015)

Ingredients:
– 1 can kidney beans
– 1 can whole kernel corn
– 1 can diced tomatoes
– 1 can tomato sauce
– 1,5 pounds hamburger
– 1 chopped onion
– 1 package taco seasoning
– 1 small container of sour cream
– Cheddar cheese
– 1 small bag of taco chips

Method:
Brown hamburger and chopped onion. Add remaining ingredients (do not drain cans) and bring to boil. Serve topped with sour cream, grated cheese, and taco chips.