Tuesday, 8 November 2011

Chicken & Spinach Lasagne

I've never made chicken lasagne, or eaten it which is quite surprising; so I thought I would make one for dinner. I didn't follow a recipe, I just put in what I thought might taste nice. I didn't have lasagne sheets so I just layered a spiral one. I wasn't planning on putting evaporated milk in the chicken mixture but I'm so glad that I did, so creamy and delish!

Chicken Lasagne
Serves 6

400g pasta (or normally I would use 10 lasagne sheets)
2 medium chicken breasts, diced (I poached mine)
1 tsp olive oil
2 cloves garlic
400g tin chopped tomatoes
1 large onion, finely diced
10 button mushrooms, diced
1/2 C light evaporated milk
2 C fresh spinach leaves
Cheese sauce:
1 tbsp margarine or butter
1 tbsp flour
1 C milk
1/2 tsp mustard
salt & pepper
1/2 C cheese

Preheat the oven to 180 degrees Celsius on fan bake. Heat a medium frypan with the oil and sweat down the onions with the garlic half way then add the mushrooms and cook.

Then to the frypan add the chopped tomatoes, cooked chicken and evaporated milk and simmer for a few minutes. Season to taste.

To make the cheese sauce, melt the butter in a small saucepan then add the flour to make a roux. Slowly stir in small portions of the milk with a whisk to remove any lumps and to get a thick sauce, add the mustard and season. Then remove off the heat and add 1/4 C of the cheese which will melt into the sauce.

In a medium/ large oven dish spread half of the chicken mixture in the dish then cover with the half of the fresh spinach and top with a layer of pasta sheets, then repeat until all of the chicken mixture is used. Top with the cheese sauce and sprinkle with the remaining cheese. Cover with tin foil and bake for 40 minutes or until the pasta sheets have cooked. Remove the tin foil and brown the top for about 10 minutes.

Sunday, 6 November 2011

Potato Topped Meatloaf & BBQ Glaze

Mmmmmmmmmmm. These are delicious. The meatloaf is moist and flavoursome, the bbq glaze adds a nice flavour combination with  the beef mince and also means you don't need any extra sauces to dip it in because it's just so nice the way it is! Sorry for the poor photo, I only took like two and I was rushing because I wanted to eat it! I don't know where I got this recipe from, I just kind of chucked anything I wanted in it.

I ♥ Potato Ricers. They. Are. Amazing.

Potato Topped Meatloaf & BBQ Glaze
Makes 6 texas muffin tin size meatloafs or meatloaves?? haha

500g premium mince
1 large onion, finely diced
1 clove of garlic, crushed
1 tbsp parsley, chopped
1 tsp wholegrain mustard
1 tbsp sweet chilli sauce (I put a bit more in because I love it haha)
1 egg
1/4 - 1/2 C breadcrumbs (just to bind)
1/2 tsp beef stock powder
salt & pepper

BBQ Glaze:
3 tbsp BBQ sauce (I used a smokey one and it was delish!)
1 tsp brown sugar
1/2 tsp garlic powder
3/4 tsp mustard

Mix together in a small bowl.

Mashed Potato:
3 large potatoes, boiled
1 tsp margarine
A few splashes of milk to get quite a smooth consistency
Salt & Pepper to taste.

Mash with a potato ricer to get an amazing lump free mash.

Preheat the oven to 180 degrees celsius, fan bake.

Line a 6 hole texas muffin tin with baking paper which has been cut into small squares to fit each hole.

In a large bowl, mix all of the meatloaf ingredients together so it combines well, if not add a bit more breadcrumbs. Divide the mixture evenly and press firmly in to the muffin tin. Bake for about 15 minutes.

After 15 minutes, slightly cut one open to see if is nearly cooked. If so, brush the glaze over each meatloaf and use up all of the sauce then put back into the oven for another 10 minutes.

After 10 minutes, take out the meatloafs and pipe on the mashed potato and put back in the oven to grill. ( I didn't grill mine much because I couldn't be bothered but it would be very nice!)

Done. Serve with some steamed veges and you're sorted :)
Oh, and btw. I will ProPoint it soon! I just wasn't in the mood to do it today, oops.