Tag: beans

Tutorwood Cooks – Creamy Chicken and Bacon Stroganoff

Today’s feature is another family favourite and, it also falls into the quick and easy after-work category. With plump juicy chicken pieces, the smoky flavour of the bacon and plenty of mushrooms and beans, the tartness of the sour cream and lemon juice this dish, to me, is one of the best comfort food dishes ever. This dish also works exceptionally well with either beef strips, beef mince, pork, pork mince or even chicken mince.

 

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The Raw Ingredients

Tonight we’ll be having the dish with spiral pasta, but it works equally well over rice or the Glorious mashed potatoes, I featured earlier this week. Another great idea is to make the dish without adding the chicken or beans and use it as a sauce over a beautiful piece of steak.

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Chicken and Bacon with Garlic Scapes – Ready to cook

To me, this dish shines as it’s a prime example of how with a straightforward recipe base, you can create a whole range of different meals.

Now; let’s get cooking:

Ingredients

Chicken Breast                              1 kg chopped

Bacon                                              250 gram

Brown Onion                                 1 sliced

Red Chilli                                        1 sliced

Garlic Scapes                                  6 to 8 or 4 cloves of garlic smashed

Mushrooms                                    300 gram sliced

Continental French Onion

soup mix                                          1 pack

Green Beans                                     250 gram sliced, (either fresh or frozen)

Worcestershire sauce                     1 tablespoon

HP Steak Sauce.                               1 tablespoon

Paprika                                              1 tsp

Cream of Mushroom Soup             2 x 250ml can

Mayonnaise                                       1/2 cup

Sour Cream                                        1 small tub

Lemon juice                                       3 tablespoon

Salt                                                       1/2 teaspoon

Black Pepper                                      1/2 teaspoon

Directions

1. Pan fry chicken bacon and onion garlic and chilli in a large skillet until no longer pink. Drain Oil.

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Pan-frying the onion and chilli

2. Add all other ingredients to skillet and simmer on low for 15 to 20 minutes, stirring occasionally

3. Stir through sour cream before serving

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Ready to add the sour cream

4. Serve over pasta, rice or mashed potato

I hope you enjoy this meal and feel free to drop me an email to let me know what you thought and how you made it your own.

Have fun and cook on !!!

Cheers

Bryan

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Tutorwood Cooks – Simple Tuna Mornay

Today’s recipe is one I’ve been making on and off for a couple of months now. I discovered the base recipe on taste .com and have tweaked it slightly whenever I’ve made it over the past few weeks. Featured here is the most current version which the family seems to enjoy.

With heaps of veggies, tuna and rice it falls into the achievable after work category as you can get this from the bench to the table in just under 45 minutes.

Notes:

I always use tuna in spring water when I cook, as I find the dish is a little too oily for my liking when I’made it with tuna in olive oil. You can steam rice for this recipe or, you can cheat like I do and use a packet big pack of microwave basmati rice from the supermarket. I feel they taste the same, and you can’t beat the convenience.

Let’s get into it.

INGREDIENTS

Olive Oil;                            1 tablespoon

Brown Onion;                   1 large, finely chopped

Garlic;                                 2 or 3 cloves, smashed

Celery;                                 2 sticks finely chopped

Carrot;                                1 large, finely chopped

Zucchini;                            2 finely sliced,

Green Beans;                      200g top and tailed

Butter;                                 2 tablespoons

Olive Oil;                             2 tablespoons

Flour;                                  2 tablespoons

Milk;                                    2 cups,  ( 500ml)

Tuna;                                   2 x 425g cans, drained and flaked

Parmesan;                          1/2 cup grated.

Rice;                                     1 x 250g pack streamed microwave basmati rice.

Spinach leaves;                 1 x 180g pack fresh leaves

Method;

  1. Preheat oven to 190C fan-forced and lightly spray a 2L (8-cup) ovenproof baking dish with oil.

2. Heat the oil in a large skillet over medium heat, then add the onion, celery and carrot, stirring, for 5 minutes or until softened. Add the zucchini and beans and cook, stirring, for 2 minutes or until just tender. Transfer the vegetables to a bowl.

3. Return the pan to medium heat and heat the butter until melted. Add the flour and stir until well combined. Slowly start adding the milk, stirring, until well combined and smooth. Bring to the boil, reduce heat to low and simmer, stirring regularly, until the sauce thickens. Stir in the vegetables, tuna and half the parmesan. Season with black pepper to taste

4. Spread the rice over base of the baking dish. Top with the spinach, then the tuna mixture. Sprinkle with the remaining parmesan. Bake for 20 minutes or until golden and bubbling. Set aside for 5 minutes before serving.

Its time put this one to bed and, I hope you enjoy it as much as we all do. Don’t forget to play with the flavours and to make the recipe your own.

Have fun and cook on!

Cheers,

Bryan

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