Serves 4 INGREDIENTS 8 loin chops or shoulder chops 1 large onion, sliced 2 small carrots, sliced (did not use it tonight – forgot to add this) 300ml chicken stock (used 1½ chicken cubes mixed with ± 300ml boiling water) 2 heaped spoons of flour Fresh Basil Dried Bay leaves 2 large potatoes thinly sliced
METHOD Slice onions (thin) and place half of it in bottom of casserole dish Top with chops Spice as per your own specifications (we used a bit of barbeque spice, salt, fresh ground coriander, touch of fresh ground pepper) Dot with fresh basil and bay leaves Add remaining onions on top Thinly slice potatoes and arrange in between the meat with a thin layer on top of the onion, meat and herbs. Mix chicken stock and flour (use a whisk to ensure a smooth texture) and pour over layered ingredients Preheat the oven to 350°F and bake for ±90 minutes. Meat should be tender and juice thickened.
Instructions Cut up all ingredients, and mix well. Spoon in casserole or as I did this time, in smaller containers to freeze and will bake as needed. Bake uncovered, at 350F for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.
Ingredients 500g bag frozen spinach 8 medium potatoes 2 cups grated Cheddar cheese ¾ cup crumbled bacon pieces 12 slices inside round for rouladen ½-1 cup barbecue sauce 1 tbsp dried onion flakes salt pepper
Preparation Drain the spinach well and season with salt and ground black pepper Boil potatoes until tender (add some garlic to the water for extra flavor), about 15-20 minutes. Drain well Cut potatoes into smaller chunks (I did not mash it), then stir in cheese, bacon, and add salt, pepper and dried onion flakes. Unroll Rouladen and spread some spinach direct onto the meat, then add the potato mix and spread out over the length of the meat. Leave some space at the top and bottom end open to make it easier to roll. Roll up and place some toothpicks in to hold it together. Place into a baking pan covered with some olive oil to prevent sticking. Cover with barbecue source – I used a brush to paint it over the top and sides. Place in preheated oven @ 400 Degrees F and bake for 30-45 minutes till done and browned.
Lemon Yogurt Sauce: 1-1/2 cups (375 mL) Balkan-style plain yogurt 1/3 cup (75 mL) thinly sliced green onions 1 tbsp (15 mL) lemon juice 1 pinch salt 1 pinch pepper In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1-1/2 cups (375 mL) water to boil. Reduce heat; simmer, covered, for 15 minutes. Drain in fine sieve; let cool completely in sieve. Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop. Lemon Yogurt Sauce: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator. In large bowl, whisk together eggs, Parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper–lined tray. Refrigerate for 1 hour. In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden, about 8 minutes. Keep warm on baking sheet in 200°F (100°C) oven. Repeat with remaining oil and cakes. Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds. Tip: Most quinoa you find in the grocery store has been washed and processed before packaging to remove the saponin, the soapy and bitter resin that can remain after harvesting. But because different manufacturers have different processes, it’s never a bad idea to give it a rinse yourself before you cook it to ensure you’ve gotten rid of that bitter taste
Source: Irene Ferguson (Photo is mine — made these for dinner. They are delicious!) TRIED AND TESTED
(Gluten and Grain Free) Yield: 3 rolls Serves: 2 Ingredients: ½ head cauliflower 1 Tbsp apple cider vinegar ¼ tsp sea salt or sea seasonings ½ tsp dulse flakes ½ tsp coconut sugar or liquid sweetener 3 nori sheets
Method: Break the cauliflower into florets. Steam for 6 minutes. In a food processor, process the steamed cauliflower until it is rice-sized pieces. Transfer the ‘rice’ to a glass or wooden bowl. Add the apple cider vinegar, salt, dulse flakes and coconut sugar, while fluffing and separating the ‘rice’ with a spoon. Set aside to cool for 15 – 20 minutes – this is important, otherwise the dampness of the cauliflower will tear the nori sheets and you’ll have a big sloppy mess on your hands. If you can make the cauliflower rice a few hours ahead of time that’s perfect. On a bamboo sushi roller, lay a sheet of nori shiny side down. Add ½ cup – 1 cup ‘rice’ to the center of the nori sheet, spread it out leaving about 1 inch on the top and bottom of the sheet with no rice. Press the rice down firmly. Add the vegetables, starting with laying the lettuce leaves on the rice, then adding sliced vegetables. Slightly wet the 1 inch edge of the nori sheet that is farthest from you with damp fingers. Pick up the edge closest to you and tightly but gently roll away from you, letting the wet nori edge stick to the roll, then let it sit for a minute or so to “stick”. Use a wet, sharp knife to slice into pieces.