We're right into cooking delicious meals with lean beef and lamb - it's a great way to balance our diet and prepare the body for a tough training week. One of my favourites is this yummy Cannelloni meal!
250 g beef mince
1 onion, finely chopped
1 clove garlic, crushed
400 g can diced tomatoes
1 tbsp dried oregano
1 tbsp dried lemon thyme
250 g ricotta or cottage cheese
½ cup grated Parmesan
handful fresh basil leaves, finely chopped
2 large fresh lasagne
sheets, cut into 6 even pieces
Preheat oven to 180 °C.
2 tbsp butter
1 tbsp flour
1 cup milk
½ cup grated Parmesan
Fry onion in a good splash of olive oil until soft and transparent. Add mince and brown well, ensuring that you break up any large pieces. Add garlic, tomatoes and dried herbs and stir well. Remove from heat and leave to cool.
Mix ricotta with the first measure of Parmesan and half of the fresh basil. Season with salt and pepper, then combine with cooled mince mixture. Oil a baking dish and take a few spoonfuls of mixture to dot around the baking dish.
Take a sheet of pasta and dot spoonfuls of the mixture along one edge, and roll over to form a loose tube shape. Place tube in the baking dish and repeat until all pasta sheets are used and baking dish is full.
If you have leftover mixture, keep it warm and use to line your plates when serving up, or if you’d rather not, simply spoon over the cannelloni in the baking dish. Brush cannelloni with olive oil and bake for 10–15 minutes until golden.
While baking cannelloni, make a light cheese sauce. In a pan melt butter, then stir in flour to make a paste. Add milk and stir with a whisk until well combined. Add cheese and stir over a gentle heat until sauce is thickened and smooth. If you’d like to thin the sauce a little, simply add a little more milk and stir until combined.
Serve cannelloni on individual plates, drizzled with cheese sauce and garnished with remaining fresh basil.
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This recipe has been borrowed from Georgina Earl (Evers-Swindell) who is well known in the Cambridge rowing circles as being amazing in the kitchen. I have tried this out (my first ever attempt at Christmas Cake) and love the recipe! ...So thanks Georgina!
Christmas Fruit Cake
285g brown sugar
5 eggs (separated)
340g plain flour
1.35kg approx mixed fruit
½ cup milk
¼ teaspoon B.S (dissolved in milk)
Mixed fruit – weight and variety of fruit not important.
115g dried apricots (chopped)
155g pitted prunes (chopped)
55g each of cherries and peel.
Prepare mixed fruit in a bowl and mix in a couple of table spoons of brandy. Cover and leave over night.
Next day line bottom and sides of 24cm tin with double baking paper.
Cream butter and sugar. Add beaten egg yolks followed by flour, fruit, milk and B.S and lastly the stiffly beaten egg whites.
Leave in prepared tin over night – important!
Pre-heat oven to 125ºC – place tin on several thicknesses of newspaper in oven plus strips tied around the outside of the tin while cooking.
Bake for four hours and leave a further two hours with the oven turned off.
Gently pour about three table spoons of brandy over the top as soon as it comes out of the oven.
Once completely cooled take out of tin (but not baking paper), cover in tin foil, then wrap in news paper and plastic bag and store somewhere cool until Christmas. YUM!
While we've been on tour we haven't had to cook a single meal...but we have sampled a lot of local cuisine and the Belgium food was very popular amongst the team. Soo - thanks to Olivia Rope again for sending me this recipe of a tasty Belgium dish... Olivia is currently living in Brussels and this comes with her recommendation!
1¼ kg stewing beef , cut into 4cm cubes
400ml Trappist ale (BELGIAN beer!) such as Leffe or Chimay, or other dark ale
3 garlic cloves , lightly crushed
2 bay leaves
3 tbsp plain flour , seasoned with salt and pepper
2-3 tbsp olive oil
250g diced pancetta
2 carrots , sliced
2 onions , sliced
1 leek , sliced
1 tbsp tomato purée
350ml beef stock
1 bouquet garni (a small bunch of thyme , parsley stalks, a bay leaf and about 6 peppercorns tied in muslin)
a handful of parsley , chopped
Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.
Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don't worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown - this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.
Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.
Its been a while since we have added any new recipes to our website... due to some recent demands I have two recipes to share. This chicken recipe is from our tour manager Jan Taylor, who has some expertise in catering from years of helping feed hungry rowers. This pie is one of our favourites from Jan's repertoir and is really simple and tasty! The second recipe is a slice which is an Erin Tolhurst (former NZ rower) special and is making its way onto our website due to a request from Rach Goudie, 2008 NZ women's eight coxwain, who is currently living in Hong Kong and running out of ideas to feed former NZ Rower George Bridgewater!
Jan Taylors Chicken Dish
For a large tinfoil dish (serves 20)
3 chickens roasted - stuffed's ok
Cool and take the chicken off the bone and place in an oven proof dish.
Use the juice to make plenty of sloppy gravy, and pour over chicken meat (it should be sloppy as the topping will soak up quite a lot of the gravy).
Cover the chicken and gravy with a stuffing mix that consists of breadcrumbs, plenty of mixed herbs, garlic salt, parsley, a bit of butter, and diced onion.
Bake uncovered until warmed through and browned on top. Freezes well!
Erins Hazelnut Slice
2 x Packets of Wine Biscuits
4 Tbsp Golden Syrup
1 x Can Condensed Milk
1 x Block Hazelnut Chocolate
100g Extra Cooking Chocolate
1. Blend both packets of biscuits in a food processor until they resemble fine crumbs. Set aside.
2. Place condensed milk, butter and golden syrup in a pot and melt together at a low heat, mixing it continually. Do not boil. The mixture should slightly thicken in the process.
3. In a large bowl, combine the condensed milk mixture to the biscuits. Press mixture into a slice tin (roughly 30cm by 20cm in size). Refrigerate to cool.
4. While base is cooling, melt the chocolate together. This can either be done on low heat on a stovetop or at 50% power in the microwave.
5. Spread the chocolate over the base and set aside to cool and then you can cut into squares.
N.B. There is nothing healthy about this recipe, but it definitely satisfies a sweet craving!
This delicious Chicken Pie was cooked for my flat by Grant Calder, who was the Commercial Director for the 2010 Rowing World Champs. He cooked it once for us in the lead up to World Champs, and it was soo good we forced him into repeating the meal last week! Such a yum pie...Ill add some photos to our gallery so you can see what it comes out like!...and reading through the recipe it sounds as though Grant might also have some biscuit recipes he is yet to share!
Grants Ultimate Chicken Pie
3 sheets of puff pastry
2 chicken breasts
4 rashers of bacon
1 tblsp oil
good pinch of cumin
1 tblsp of chopped fresh herbs, chives, parsley,spring onion
1 bunch of spinach
3 cooked potatoes
1 – 1 ½ cups of grated cheese
beaten egg to glaze over pastry
PREHEAT OVEN TO 200c (with tray extra tray in oven read thru recipe)
- Line base of tin with pastry, pressing sides and base together firmly.
- Fry bacon, mushrooms, add cumin and fresh herbs, set aside.
- Cook chicken slightly, do not cook right through (as it will make it dry) set aside.
- Steam spinach just until it wilts.
- Cut potatoes 1cm thick and layer on botton of tin, then add bacon and mushroom mixture, add CHICKEN then spinach, then sprinkle cheese and season with salt and pepper, repeat the layers one more time then top with pastry, brush over egg.
- Place pie on hot baking tray, this is another tray I usually use to cook biscuits, it helps to cook the bottom of pie as well. SO wire rack tray, and then biscuit tray, and place pie on top.
- Cook for 40-45minutes, until golden brown.
Our wednesday morning athlete meetings at Rowing NZ now involve a bake off! Last week athletes were judged on their slice making ability, but this week was the muffin challenge, and this appears to have been a challenge for some as Matt Trott and I were the only two to put in entries, or perhaps this is just a reflection of busy schedules leading up to Worlds. We haven't heard of the results yet but I would say Trotty was the clear winner surprising everyone with some very tasty Banana, Cinnamon, and White Chocolate Muffins. My entry was Savory Muffins...here's the recipe.
1 cup flour
1 tsp baking powder
1 tsp salt
1 cup milk
1 tbsp wholegrain mustard
1 cup grated cheese
Your choice of ingredients:
feta, sundried tomatos, bacon, spinach, mushrooms... (this is what I used)
- mix dry ingredients together (including the cheese)
- mix milk, egg, mustard together
- add milk mix to the dry ingredients
- mix all together (be careful not to overmix)
- bake in oven at 200 degrees C for 20-30 min
Juliette's recent cake addition has sparked a request for a muffin recipe from one of the coaches of the Men's Eight, Dave Thompson. He has promised to test this recipe out and give us his seal of approval, so lets hope this one can impress the muffin critic!
Apple and CInnamon Oat Bran Muffins for Dave T
1/2 cup oat bran
1 cup wholemeal flour
1/4 cup ground flaxseeds
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1 egg, beaten
4 tbs canola oil
1 apple, shredded
1/3 cup apple sauce
1/4 cup sugar
1/4 cup chopped pecans
Preheat oven to 175°C.
In a large bowl, whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon and nutmeg.
In a separate bowl, whisk together egg and oil until smooth. Stir in shredded apple, apple sauce and sugar. Combine mixtures and fold in pecans.
Spoon batter into paper-lined muffin cups. If desired, sprinkle oats over muffin tops. Bake for 22 to 25 minutes or until tops spring back when lightly pressed. Cool on a wire rack.
Good luck Dave!!
I have been getting into my baking recently which is a new thing for me! This is such an easy recipe and the cake is great still warm with some icecream...
Berry and White Chocolate Cake
1 cup of caster sugar
1 teaspoon vanilla essence
1 3/4 cups self-raising flour, sifted
1 cup of frozen berrries
1 cup of white chocolate bits
Grease 20cm baking tin and line it with baking paper. Preheat the oven to 180 degrees.
Beat the eggs and sugar together until thick. Add the cream and vanilla essence and mix well. Add the sifted flour and fold in until the mixture is smooth. Fold in the berries and chocolate bits.
Pour the mixture into the tin and cook for 50 minutes. Allow the cake to cool in the tin, then turn it out and dust with icing sugar.
Juliette and I always look forward to the Bircher Muesli when we go to Lucerne each year. Here is a version of the recipe to make at home. This recipe also makes its easy to experiment depending on your personal preferences.
Before going to bed, assemble in a bowl:
2/3 cup whole grain rolled oats
1-2 T sunflower seeds
2 T cashew nuts
2 T chopped dates or raisins
2 T dried coconut
1 tsp cinnamon
Juice of 1/2 lemon
Add aprrox 1 cup of water, just enough to cover everything.
In the morning add fresh fruit, chopped or grated:
- grated apple
- diced manga
- diced papaya
Serve the muesli topped with natural yoghurt, and a drizzle of honey if your after some sweetness.
This recipe became a flat favourite during my Otago Uni days, and has been kindly lent to me by Teresa and Liv Rope!
It makes a really big slice and better cooked ahead as slices better then.
Approx. 3 courgettes, 3 big kumara, 1 carrot, all grated.
5 cloves garlic, chopped.
(Optional some chopped bacon)...
1 cup grated cheese.
1 cup flour
Salt and cracked pepper.
Mix 1 cup of oil with 5 eggs and mix into dry ingredients.
Cook in big shallow dish top with a sliced tomatoe and more cheese optional at least 45 mins.
Cook at least 45 mins.
This recipe is one that was given to me by a friend, (and cooking inspiration) Ruth Hatton. It's simple to make and looks great as the different types of peppers make it a colourful dish - it tastes pretty good too!!
Yummy Prawn Curry
Cut up and fry (in a tablespoon of oil) 1 onion, 1 red pepper, 1 green pepper and 1 yellow pepper. Add a dessert spoon of Thai red curry paste.
When the onions and peppers are soft, add a tin of coconut milk and bring up to a gentle boil. Turn the heat down so the sauce is simmering gently and add 250gms (approx) of prawns (they can be frozen or fresh, but they must be good quality ie. big fat juicy ones). When the prawns are cooked stir in a large bunch of chopped coriander and then serve with rice, noodles or pasta (sometimes I put the noodles into the mix and do it as a one pot dish).
We have an overload of eggs in our house at the moment so I'm planning on making Salmon Quiche over the weekend! I have to thank my Mum for this recipe - Im currently claiming it but it was definitely a Mum original!
Line quiche dish with flakey or puff pastry
- 1 large chopped onion
- 1 drained can of salmon
- 1 large cup tasty grated cheese
Evenly distribute these 3 ingredients into the pastry lined quiche dish.
Mix in a Bowl:
- 5-6 eggs
- 2 Tbsp flour (heaped)
- 1 1/2 cups milk
- 1 tsp dry mustard
- salt and pepper
Beat together and make sure the flour is mixed, but not over beaten.
Pour over and cook for 40min to 1 hour depending on oven. You will be able to tell when it is cooked!