Family Mess Hall - whole food meals dinners recipes

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 ...

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...