Family Mess Hall - whole food meals dinners recipes

Cauliflower, bean and carrot bechamel bake Here is a lusciously creamy cauliflower, bean and carrot side dish to roast or bbq meats. It's more delicate in flavour and lighter in calories than classic cauliflower cheese due to the complete omission of cheese. The result is a gently sweet and creamy steamed vegetable bake that sits perfectly beside heavily spiced, salted (eg corned beef) or marinated meats. Ingredients: 2 carrots (sliced) 1/2 large head of cauliflower (cut into florets) 200 grams green beans (topped and tailed then halved) 500 mL whole milk 50 grams butter 50 grams all purpose flour ((2 tbsp and a bit)) 1/2 tsp nutmeg or mustard powder Method: 1. Preheat oven to 180C / 350F. Make the bechamel (white) sauce Melt the butter in a saucepan and then whisk in flour to make a roux (thickening paste).  Continue to whisk and cook for a minute. At a medium high heat, add the milk to the roux and whisk until the sauce has thickened. This may take ten minutes o...

Apricot, coconut and pecan oatmeal A thick, warm, creamy bowl of oatmeal porridge is a soothing and nourishing way to start your day. Vegan friendly and sugar free.  Ingredients: 1 1/2 cup oats 3 cups water 1 cup coconut milk 3 dried dates chopped 1/2 dried apricots finely chopped 1/2 cup chopped pecans 1/4 tsp nutmeg 1/2 tsp salt Method: Place all ingredients except pecans in a pot and bring to the boil on the stove over medium high heat. Reduce heat to a low simmer and continue cooking for 30 minutes total or until your oatmeal porridge is thick and the fruit and broken down. Serve with chopped pecans and an extra splash of coconut milk or dairy cream.

Kimchi pancake Ingredients: 1 1/2 cup all purpose flour 1/2 cup potato / corn starch 1 eggs 1/2 cup water 1/2 cup kimchi juice 1 tsp salt 1 tbsp sesame oil 1 cup kimchi (chopped) 1 spring onion (scallion) (finely chopped) Method: In a bowl, mix all dry and liquid ingredients together.  Stir in chopped kimchi. Add 1 tbsp of vegetable oil to a hot fry pan and ladel in a cup of batter.  Swirl your pan to help the batter spread out into a thin layer.   Fry for 3-5 minutes and then turn when golden and crisp.  Continue cooking on the other side until golden.  Allow to drain on a rack to help the jijimi remain crispy. Serve immediately in rectangular slices or whole, topped with a fried egg.

Shiitake, chard and leek egg tart Ingredients: Short crust pastry (pate brisee) 250 grams butter 2 1/2 cups all purpose flour 1 tsp salt 1/4 cup cold water Quiche filling 1 cup chard ((finely shredded)) 1/2 leek ( (thinly sliced)) 5 dried shiitake mushrooms ((rehydrated then finely chopped)) 1 tbsp soy sauce 2 tbsp shiitake mushroom soaking liquid 3 tbsp fresh coriander ((chopped)) 2 tsp Japanese dashi stock granules 8 large eggs ((whisked)) 3 tbsp grated parmesan cheese 1/4 cup cream 2 tbsp all purpose flour Method: Make the pastry In a bowl, rub the cold butter into the flour until is resemble fine breadcrumbs.  Add salt. Add water and mix to form a soft dough.  Wrap / cover and refrigerate while you prepare the filling. Make the quiche Chop your vegetables and set aside. Whisk eggs in a bowl with mushroom stock, dashi granules, soy sauce, parmesan cheese, flour and cream.   Line an oven safe dish (diameter 30cm / 12 inches) with baking paper.  Roll out the sh...

Mex-tinged chicken schnitzel rice bake Ingredients:  Chicken schnitzel 2 skinless chicken breasts 1 1/2 cups breadcrumbs 3/4 cup flour 2 eggs (beaten) 1/2 tsp each of ground cumin, coriander and paprika (chilli powder to taste is optional) 1/2 tsp salt Mexican spiced tomato sauce 1 tin crushed tomatoes 1 tsp garlic (minced) 1 tsp each of ground cumin, coriander and paprika 1 tsp cocoa powder 1 tsp sugar Rice and vegetable mixture 3-6 cups cooked rice (cold or hot) (adjust this amount to suit your own rice to vegetable ratio) 1/4 cup fresh coriander (chopped) 1 onion (chopped) 1 green capsicum (chopped) (Option: dice or slivers) 1 tin black or red beans (drained and rinsed) 1 tin corn kernals (or 1 cup fresh from the cob) Optional toppings 1-2 cups grated cheese (Adjust the amount of cheese to your liking) 1 cup sour cream or plain yoghurt 1/4 cup fresh coriander (chopped) tabasco sauce (to increase the the chilli factor) Method: Preheat your oven to 180 degrees C / 350 degrees F. M...

Pork broth congee Ingredients: 1 kg pork ribs 3 litres water 1 cup rice 4 tbsp chopped scallions 1 tsp salt 4 tsp fried shallots (optional) 4 tsp fresh ginger (finely julienned) (optional) 4 tbsp roasted peanuts (optional) Method: Fill water large stock pot three quarters full with boiling water.  Boil the pork ribs in the pot for 30 minutes.  Ensure the ribs are covered with water. Add rice to the pot and stir.  Simmer for 1 hour 30 minutes uncovered.  Check the pot every thirty minutes. Stir the rice and ensure the pot doesn't simmer dry.   When the rice has broken down, the broth has reduced and congee has thickened to a porridge-like consistency, it is ready to serve.  

Chinese bbq pork ribs recipe Ingredients: 1 1/2 kg pork ribs 2 star anise 3 tbsp raw / brown sugar 1/4 cup hoisin sauce 1/4 cup oyster sauce 4 tbsp Worcestershire sauce 3 tbsp korean bibimbap sauce (or 1 tsp gochujang) 1 tbsp sesame oil 1 tbsp sesame seeds 1 tbsp minced garlic 1 tsp chinese five spice Method: Boil water and two star anise in a large stock pot.  Add ribs to the pot and boil on medium heat for 30 minutes. Ensure ribs are covered with water. Reserve pork stock for pork congee or other recipe. Combine all other ingredients in a bowl to make the sauce. Transfer ribs to a lined baking tray and baste generously with two thirds of the sauce.  Save remaining third for basting ribs when grilling. Marinate ribs overnight or for at least three hours. Preheat oven grill to 200 degrees C / 395 degrees F.  Grill ribs for 30 minutes. Regularly baste ribs with leftover sauce and turn to avoid burning.  Ribs will be slightly charred and meat should be softened and fal...

Korean bibimbap - vegetarian rice bowl Ingredients: steamed rice for four people 1 cup zucchini (julienned) 1 cup red capsicum (julienned) 1 cup butternut pumpkin (julienned) 2 cups shredded silverbeet or spinach 5 dried shiitake mushrooms 4 eggs Korean bibimbap sauce ((store bought ok)) sesame oil salt 1-2 tbsp kimchi per person (optional) Homemade bibimbap sauce (less spicy to be child friendly) 1 tbsp gochujang ((add up to three tablespoons as you prefer)) 1/2 tbsp sesame oil 1 tsp sugar 2 tbsp hot water 1 tsp minced garlic 1 tsp rice or apple cider vinegar 1 tsp sesame seeds Method: Prepare steamed rice as per packet instructions. In a fry pan, separately stir fry batches of vegetables in a tsp of sesame oil until fragrant and wilted.  Season each batch with a little salt to taste. Serve rice in large bowls.  Place cooked vegetables in little piles on top of the rice keeping each vegetable separate from the other. Fry eggs in oil keeping yolks running. Top rice and vegetab...

Peanut butter, cranberry and oatmeal cookies Ingredients: 3/4 cup butter (softened) 1 cup brown sugar 1 cup peanut butter 2 eggs 1 1/2 cups flour 2 cups oats 1 tsp baking powder 1/2 tsp salt 1 cups dried cranberries Method: Preheat oven to 180 degrees C / 350 degrees F In a mixing bowl, cream together butter, brown sugar and peanut butter until light and fluffy. Beat in one egg at a time until combined. Fold through dry ingredients to create a soft dough.  Roll dough into golf ball sized ball and place onto lined baking trays.  Press balls gently to flatten. Bake for 20 - 25 minutes until golden.  Cool completely on cools racks before storing in airtight containers.  

Chive, cream cheese and spinach muffins Ingredients: 100 grams spinach or chard 200 mL milk 1/4 cup olive oil 1 3/4 cups self raising flour 2/3 cups grated cheese 1 egg 130g spring onion and chive cream cheese wheel ((diced into 1cm cubes)) 6 grape or cherry tomatoes Pre heat oven to 180 degrees C / 350 degrees F Blend milk and spinach until spinach is well chopped and combined with milk. Pour into  mixing bowl and add oil, egg, flour and grated cheese.  Fold to combine. Gently fold through cubes of cream cheese. Try to keep cream cheese in tact. Divide into greased muffin tray and top with half a tomato, cut side up. Bake for 20 - 25 minutes. Cool completely before storing in an airtight container in the refrigerator.

One pot ricecooker chicken, shiitake and lup cheong rice recipe Ingredients: Chicken marinade 500 grams boned chicken thigh fillet ((chopped into bite sized pieces)) 1 tbsp soya sauce 1 tbsp corn flour 1 tbsp shaoxing rice wine 1 tsp ginger (minced) 1 tsp garlic (minced) 1/2 tsp sugar One pot ricecooker chicken, shiitake and lap cheong rice 3 cups rice 5 dried shiitake mushrooms ((soaked in 1 cup boiling water)) 3 lup cheong (Chinese cured sausages) (thinly sliced at a diagonal angle) Sauce (for pouring over once rice is cooked) 2 tbsp soya sauce 1 tbsp shaoxing rice wine 1 tsp sugar 1/2 tsp garlic (minced) 1/2 tsp ginger (minced) 1 tsp sesame oil 1 spring onion ((finely chopped)) Method: Combine marinade ingredients together in a bowl and stir through chicken.  Allow to marinate for minimum 15 minutes. In the ricecooker bowl, place three cups of rinsed and drained rice.  Fill bowl with mushroom soaking liquid and water until the water level is 2cm above the top ...

Roast sweet potato and black bean quesadillas These vegetarian sweet potato and black bean quesadillas are inspired by the flavours of Mexican cuisine.  Each bite hums with the aroma of cumin, coriander, cheese and lime.  Skip the side of greek yoghurt and opt for vegan cheese to make these vegan friendly..  If you're gluten free, simply substitute wheat tortillas with corn tortillas for an easy fix. Ingredients: Mexican spiced black beans 1 onion ( (chopped)) 2 tsp garlic ( (minced)) 1 tin black beans ((400g)) 1/2 tin crushed tomatoes ((200g)) 1 tsp ground cumin 1 tsp paprika 1 tsp ground coriander seed 1/2 tsp chilli powder or cayenne pepper Roasted sweet potato and black bean quesadillas 1 sweet potato (halved lengthways) 1 tsp ground cumin 1/2 tsp ground coriander 1 tbsp olive oil 1 spring onion (finely chopped) 1 green capsicum (finely diced) 1 cup grated cheese 200 grams corn kernels ((tinned or fresh)) 1 packet wheat / corn tortillas ((12 pieces)) 1 cup gree...

Ants Climbing Trees - Spicy szechuan noodles with beef and green beans Ingredients: Stir fry 1 large handful green beans ((topped, tailed and halved)) 400 grams ground beef mince 1 tsp soy sauce 1/2 tsp sesame oil 2 spring onions (chopped) 1 tsp minced ginger 1 tsp minced garlic 1 tsp chinese chilli bean paste (toban jian) 1 handful dried shiitake mushrooms ((rehydrated and finely chopped)) 1 package chinese bean thread / glass noodles Sauce 1 tbsp soy sauce 1 tbsp shaoxing rice wine 1 tsp sugar 1 tsp sesame oil 250 ml chicken stock Method: Soak noodle in water for 10 minutes. Heat 1 tbsp oil in a pan.  Add green beans and shallow fry until wrinkly.   Add all other stir fry ingredients and cook until the beef is well browned. Add drained noodles and sauce ingredients to the pan and continue to stir fry until the noodles have softened and the sauce has reduced and thickened.  Add salt to taste. Serve with rice and other chinese side dishes. 

Mini lunchbox pumpkin frittata Ingredients: 1 tsp olive oil 6 eggs 1 tbsp plain flour 1 cup pumpkin or butternut squash ((<1cm cubes)) 3 tbsp grated parmesan cheese 2 tbsp chopped parsley (or other fresh herb) Method: Preheat oven to 180 degrees C / 350 degrees F.  Grease your silicone muffin tray with 1 tsp of olive oil. Dice pumpkin into cubes (<1cm). Divide diced pumpkin into 12 muffin cups and season with salt and pepper. Roast for 20 min in the oven. Whisk eggs with plain flour and 2 tbsp water until combined.  Remove muffin tray from the oven and evenly pour egg mixture into muffin cups. Top with parsley and parmesan cheese. Return tray to the oven. Bake mini frittata for approximately 10 more minutes or until the egg is puffed and set.

Caprese Salad Ingredients: 6 roma tomatoes (sliced) 1 punnet grape tomatoes (halved) 200 grams baby bocconcini cheese (halved) 1-2 tbsp balsamic vinegar (thick and sticky variety) 2 tbsp extra virgin olive oil 1/2 bunch fresh basil (leave torn) Method: Cover the base of a serving platter in sliced roma tomatoes. Dot with grape tomatoes and halved bocconcini. Drizzle with vinegar and olive oil. Season with salt and cracked black pepper and top with torn basil.   Serve at room temperature.  

Blackberry and blueberry pie recipe Ingredients: Pie crust 250 grams butter 2 1/2 cups plain flour 1 tsp salt 1 tbsp sugar 1/4 cup water Pie filling 2 cups frozen blackberries 2 cup frozen blueberries 1 tsp cinnamon zest of 1/2 an orange 3 tbsp brown sugar 2 tbsp apple cider vinegar / lemon juice 2 tbsp plain flour Assembling the pie 1 tsp raw sugar 50 grams butter Method: Pie crust In a bowl, rub cold butter into flour until is resembles fine breadcrumbs.  Add salt and sugar. Add water and mix to create a soft dough.  Place in an airtight container and chill in the refrigerator for 20 minutes. Pie filling Combine apple pie filling ingredients in a bowl and allow berries to defrost until the crust is prepared.   Assemble the pie Remove the pie crust dough from the refrigerator and divide it into two pieces - one (2/3 of dough) in size and one (1/3 of dough). On a floured surface, roll our large piece of dough until it is the right size for your pie dish.  I use ...

Superfood blueberry and zucchini bread Ingredients: 2/3 cup light olive oil 4 eggs 2 cups grated zucchini ((approx one large)) 1 cup brown sugar 1 tsp salt 1 tsp ground cinnamon 1 cup wholewheat flour 2 cups self raising flour 3 tsp baking powder 1 cup dried or frozen blueberries ((frozen will result in a more moist loaf)) 1/2 cup almonds ((slivered)) 3 tbsp oat ((optional topping)) Method: Preheat oven to 180 degrees C / 350 degrees F. Mix together wet ingredients in a bowl until well combined. Fold through dry ingredients. Transfer batter to large lined loaf tin. Sprinkle with oats (optional). Bake for 45 - 50 minutes or until an inserted skewer comes out clean.

Cheat's no-cook tiramisu  I love the bittersweetness of tiramisu, the lightness of the cream layers and the soft, sponginess of the coffee soaked savoiardi.  It's definitely comfort food.  This version is kid-friendly and doesn't contain alcohol.  However, you're welcome to add a shot (or two) of Italian masala wine (as is traditional), sweet dessert wine or brandy to the coffee at the soaking stage. Ingredients: 500 g large packet of savoiardi ((Italian sponge finger biscuits)) 1 cup double strength black coffee 250 g marscapone 600 mL thickened cream ((whipped)) 300 mL store bought custard 2 tbsp sugar 1 tsp vanilla extract 100 grams dark chocolate Method: In a mixing bowl, combine mascarpone, 300mL whipped cream and custard. In a large serving bowl, make a single flat layer of savoiardi biscuits.  Sprinkle 1/3 cup coffee evenly over the biscuits. Pour over 1/2 of the mascarpone mixture and spread to cover the surface evenly.   Grate over a fine...

Beef Sausage Wellington Ingredients: 3 sheets frozen puff pastry 500 grams "Aussie beef" gluten free sausage meat ((or uncased beef sausages)) 75 gram chicken liver pate 300 grams sliced mushrooms 2 large silverbeet leaves ((shredded without stalks)) 1 beaten egg Method: Pre-heat your oven to 200 degrees C / 390 degree F. Lay out three sheets of pastry on lined baking sheets. Spread a line of pate down each sheet of puff pastry about one third from the edge of the pastry. Divide your package of sausage meat into three equal amounts and lay a log of sausage meat on the pastry, just off centre. (See photos) In a hot pan, fry sliced mushrooms and shredded silverbeet (swiss chard) in a little oil and with a clove of minced garlic.  Top your sausage meat with the vegtables. Sausage meat is already seasoned so don't add any further salt.  Firmly roll up the filling in the pastry to make a thick log being careful not to squeeze the ingredients out the ends. Cut eac...

Mini lunchbox macaroni cheese Ingredients: 250 grams elbow macaroni 1/2 cup grated parmesan cheese 1/2 cup chopped bacon (optional: for non-vegetarians) 1/2 cup chopped parsley 1 tsp dried oregano 1 cup cooked mashed pumpkin (other leftover vegetables can be used) 1 tsp olive oil 1 cup thick bechamel (white) sauce (see below) 3 eggs (whisked) 1/2 cup grated cheddar / tasty cheese 1/2 cup panko crumbs (optional) Beschamel sauce 1 cup milk 1 tbsp butter 1 tbsp all purpose flour Method: Make a bechamel sauce In a small pot, melt butter then whisk in flour to make a roux (paste).  Whisk and cook over medium heat for 1 minute.  Add milk and continue to whisk until the sauce has thickened. Make mini lunchbox macaroni cheese Par boil your pasta until 80% cooked.  I do this in my microwave pasta container.  Pour boiling water over pasta and microwave on high uncovered for 9 minutes. Stir half way through.  Rinse and drain pasta to help it cool faster. Stir parmesan chee...

Spaghetti puttanesca  Ingredients: Method: