Family Mess Hall - whole food meals dinners recipes

Toad in a hold Hop over to merry old England to enjoy a spot of Toad in a Hole today. Dress up your pork chipolatas in crispy popover batter and onion gravy. Make the yorkshire pudding / popover batter Ingredients: 1 cup all purpose flour 1 cup milk 4 eggs 1/2 tsp salt 1/2 tsp dried thyme 12 tsp oil / animal fat ((eg lard or beef fat)) 600 grams pork chipolata sausages ((one package usually contains 680g - 16 sausages)) Make the onion gravy Ingredients: 1 tbsp butter 1 onion ((finely sliced)) 2 tbsp all purpose flour 1/2 cup red or white wine 1.5 cups stock ((beef or chicken)) 1/2 tsp dried or fresh thyme 1 tsp dijon mustard Method: Melt the butter in a small saucepan and heat to medium high heat then add onions and cook until soft. Add the flour to make a roux (thickening paste).  Stir and continue to cook for a minute then deglaze with wine while whisking vigorously.  Add the stock, thyme and mustard.   Continue simmering and whisking for five minutes to ...

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...

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...