Family Mess Hall - whole food meals dinners recipes

The ultimate family lasagne This ultimate, classic family lasagne will feed the masses.  It includes unexpected superfoods such as olive oil, leafy greens and tomatoes.  Classic bechamel add creaminess and eight type of vegetables make it nutrient dense. Make the tomato beef sauce Ingredients: 2 onions ((chopped)) 4 cloves garlic ((chopped)) 1 large carrot ((finely diced)) 1 red capsicum (bell pepper) ((finely diced)) 1 kg ground beef mince 2 cups mushrooms ((sliced) optional) 1 medium eggplant ((diced)) 1 stalk celery ((chopped)) 1/2 cup white or red wine 1 bottle tomato passata 1 tin crushed tomatoes 1 tsp each of dried oregano and basil ((use fresh if available)) 1 bay leaves 10 pork chipolata or spicy italian sausage (optional) ((cooked and sliced)) 1 tsp each of sugar, salt and ground pepper Method: Heat a large saucepan to medium high heat.  In a little oil, cook the onions, capsicum and carrots until they have softened.  Add the ground beef and brown well...

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. 

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...

Essentially, hambagu rice is a rissole on rice or perhaps a Salisbury steak. What makes it special is the extra attention given to the healthy selection sides.  The tangy sauce is store-bought - either Okonomi sauce or the sweet Tonkatsu sauce.  In a pinch, you could mix together bbq sauce, tomato sauce, worcestershire sauce, soya sauce and thin it with a little water to taste. Hamburger Rice (Japanese Hambagu Rice) Recipe Ingredients: Method: Make your 'hambagu' 1. Combine 400g of ground beef, 1/4 cup of breadcrumbs, one egg, a splash of soya sauce, a splash of worcestershire sauce and season to your liking with salt and pepper. Form into small round patties and pan fry in a little oil. Steam your pumpkin 1. In a heatproof dish, place pumpkin chopped into chunky pieces.  Add 1/4 cup of water, a good splash of soya sauce, a teaspoon of sugar or a tablespoon of mirin, 1.5 teaspoons of dashi or mushroom stock granules. 2.  Mix to coat the pumpkin in the liquid. 3. Cove...

Ingredients: 2 eggplants 2 zucchinis 1 cup long grain rice 1 tin crushed tomatoes 0.5 tsp allspice 0.5 tsp cumin 0.5 tsp dried oregano 2 tblsp chopped parsley 1 small onion (finely diced) 1 tsp crushed garlic 2 tblsp olive oil 250g ground beef (or other ground meat) salt and pepper to taste 0.5 cup vegetable stock Method: 1. Preheat oven to 180C.  Slice vegetables in half, lengthways.   2. Scoop out the centres of the vegetable to create a shallow well and place in baking dish.  Chop the excess vegetable and place in bowl. 3. Add onions, garlic, spices, herbs, ground meat, rice, salt and pepper to chopped eggplant and zucchini.  Mix until ingredients are evenly distributed throughout. 4. Drizzle olive oil over vegetables. 5. Loosly stuff vegetables with filling. 6. Pour over combined crushed tomatoes and stock. 7. Drizzle with a little extra olive oil and cover dish with foil. 8. Bake for 45 minutes or until vegetables and filling are cooked through.