Jackeroo Pie, a meal sure to get eaten

03/11/2013 by Leave a Comment

jackeroo pieOK here is a meal that everyone will looove. So much so that I wanted to share the recipe with you 🙂  It’s out of one of my favorite cook books “Matt Prestons 100 Best Recipe’s”  called Jackeroo Pie. It’s made with Lamb mince. If you use beef mince it turns into cottage pie. It was eaten up pretty quick tonight, here is the recipe…

Ingredience

  • 3 tablespoons Olive Oil
  • 500g lamb mince
  • 1 large onion
  • 6 spring onions, finely sliced – white and greens separated
  • 150g (1 cup) frozen peas
  • 2 tablespoons tomato ketchup
  • 1 teaspoon Whorcesterhire Sauce
  • 2 teaspoon Vegemite
  • 500ml (2 cups) chicken stock
  • salt and pepper to taste
  • 1 1/2 cups of cooked mashed potato
  • 1/2 cup of grated parmesan cheese
  • Butter as much as you think it needs

Preheat oven to 180c

Heat 2 tablespoons of oil in a heavy-based pot over a medium heat. Turn up the heat and add the lamb mince and cook, breaking up any lumps with a wooden spoon, until brown. Stir in vegemite. Remove mince from pot and set aside in a separate bowl.

Lower the heat a little, add the remaining olive oil to the same pot and add the onion and spring onion whites. Cook for 3-4 minutes until softened. Mix in the peas, tomato ketchup, Worcestershire sauce and thoroughly stir through.

Return the lamb mince to the pot and mix through onion and peas, add stock, season with salt and pepper.

Mix the green chopped spring onions through the warm mashed potatos.

Place the lamb mince into a pie dish. There will be more juice from the pot than is needed. Scoop out the bulk of the pie contents and use as much juice as you feel is necessary for the dish. The rest of the stock can be discarded.

Spread the mash potato over the top of the pie and sprinkle the Parmesan cheese over the top of the mash.

Place into oven for 20 minutes or until cheese is golden brown.

Remove from the oven and enjoy 🙂

 

Filed Under: Dinner, Meals

The secret to getting around a fussy eater

05/03/2013 by Leave a Comment

Matt Prestons chicken schnitzel and coleslawIf your kids are anything like mine and i think most are, they are fussy eaters.

Until recently i threw out a lot of everything I cooked for my daughter, mostly, when I was trying to introduce her to different foods.  She was stubborn when it came to trying something new, which I find strange because I am not a fussy eater nor is her mother?  AND then I got Matt Preston’s “100 BEST RECIPES” for Christmas.

I cooked Jackeroo pie and Chicken Schnitzel and Coleslaw and she asked for more on both occasions.  I believe the secret to getting around a fussy eater is to involve the kids in the cooking process. I was so impressed with the change in her eating habits that I contacted Matt and told him about it.

Matt sent the following message to all our dads online friends:

Few things give me more joy than cooking with kids. Few things also take longer to clean up but there’s no doubt that this is one way round the fussy eater in the family. What they’ve cooked, they tend to eat!

Matt Preston

matt-preston-s-best-100-recipes

 

 

Here is the recipe she likes the best so far…

 

 

 

Chicken Schnitzel and Coleslaw

  • 2 large chicken fillets (cut in half length ways)
  • 160g or 2 cups of fresh breadcrumbs
  • 40g 1/3 cup of finely grated parmesan
  • zest of a lemon
  • 1/4 cup of finely chopped parsley
  • freshly grounded black pepper
  • 1 egg, beaten
  • 125ml 1/2 cup of milk
  • plain flour for dusting
  • olive oil for frying pan
  • 2 lemons cut into wedges to serve

Coleslaw

  • 1/4 of a savoy cabbage
  • 1 carrot shredded
  • 1/2 red onion, thinly sliced
  • 235g 1 cup good quality mayonnaise
  • 1/2 bunch parsley leaves, washed and dried
  • 40g 1/4 cup currents

To prepare the schnitzels, beat the chicken until flat between two pieces of plastic wrap. Mix the breadcrumbs with the parmesan, lemon zest, parsley and pepper. In another bowl, whisk together the egg and milk. Dust the chicken with flour, dip it in the egg wash and coat with the breadcrumb mix. Place in the fridge for 30 minutes to allow the breadcrumbs to set.

Meanwhile, to make the coleslaw, mix the cabbage, carrot and red onion in a medium bowl with enough mayonnaise to bind. Set aside for 20-30 minutes to soften.

Heat the oil in a shallow pan and cook schnitzels for 4-5 minutes on each side to golden. Drain well on paper towel. Keep your schnitzels warm while you cook all the fillets.

Toss the the coleslaw with the parsley and currants, pile onto plates with the schnitzels and serve.

Let us know how you go, You, your kids and guests will love them! We even play the “Masterchef” game and score the dish on – taste and plating up appearance 🙂 On this dish I got a 10 for taste and a 7.5 for appearance! I obviously have some work to do?

Filed Under: Dinner, Kids Health, Meals, Parenting

Dads Cafe Breakfast Menu

25/02/2013 by 2 Comments

This is what breakfast looked like at our house this morning. Every now and then using an A4 piece of paper I draw up a menu similar to the ones we get in a cafe and we all get to order what we would like to eat. It’s a bit of fun as kids love to role play games and you can pretend you are a waiter. I just include on the menu what is available in the fridge and pantry at the time.

dads cafe menu

Filed Under: Breakfast, Children, Dinner, Fathering, Kids Activities, Kids Activities, Lunch, Meals, Parenting

The Super Dad’s guide to a healthy kids birthday party

20/02/2013 by 2 Comments

The Super Dad’s Guide To A Healthy Kids Birthday Party

 

 

 

 

 

 

 

Kids birthday parties can sometimes end with belly aches, nausea and sugar lows that are not much fun for anyone involved. Try to avoid sending home the neighborhood children with these symptoms by following our healthy party tips!

Don’t bring all of the food out at once

Lollies and kids go hand in hand and they will always choose an unhealthy food option over a healthy one any day. When you throw a party, put out a range of nutritious food platters that are healthy and filling and once you think the children are sufficiently full, you can offer the lollies and treats.

Smart drink choices

Water is the healthiest drink choice for everybody but when attending a party, the kids want something a little more tasty. Instead of juice, soft drink and cordial which are full of sugar, make them some slushies and smoothies using real fruit. You could even decorate the cups with a pineapple wedge or a strawberry for an extra special touch.

What to serve

It takes very little effort to provide tasty food that is both healthy and filling. A platter of sandwiches with a variety of fillings such as chicken and mayonnaise, egg and lettuce and ham and cheese are likely to satisfy everyones tastebuds. If you were thinking of doing hot food, mini pizzas with ham, cheese and pineapple are sure to please. Fruit sticks are a fun way to serve fruit. Thread watermelon, rockmelon, kiwi fruit and pineapple onto popsicle sticks. Add a marshmallow to each one as a surprise treat. For a final healthy treat idea, jelly cups with real fruit not only looks delicious but I’m sure your guests will think they taste great too.

Going natural

Where you can, go natural! Even though naturally flavoured lollies and chips still have a high sugar and fat content, you will be eliminating artificial colouring and flavouring which a lot of children have allergic reactions to and it can also affect their behaviour. The great thing about choosing these products is that they are usually free of preservatives too.

Swap the lolly bag for a treat bag

Instead of giving the kids lollies to take home, swap them for special treats. Bubbles, balloons, pencils, rubbers, stickers, toy cars, costume jewellery and temporary tattoos all make great treat bag ideas.

Have an sporty party

The choices for active parties these days are endless. You can have gymnastics parties, soccer parties, ten pin bowling parties and the any of your favourite sports team as theme. So even if the kids have had some sugary food during the party, they will well and truly burn it off before they go home.

At your next kid’s birthday party, try a few of the above ideas and see what a difference it makes. The only other important thing to remember is to send your party invitations out in time for the birthday bash.

Guest written by Mike Cutcliffe

Mike prides himself as a ‘super dad’ being a stay-at-home father of 3 boys while running his home-based IT business. He has recently held a 10th birthday party for his son and got everyone to dress as their favourite sports stars.

Filed Under: Fathering, Kids Activities, Meals, Parenting, Parties, Some Fun

A Banana Smoothie Idea

04/08/2012 by Leave a Comment

A banana smoothie ideaA smoothie that the kids will love, you can be creative by purchasing some decorative glasses and making it look like a smoothie you would get from a resort. Kids always appreciate the effort.
A deliciously healthy way to start the day, this smoothie is full of bananas, honey, with just a hint of cinnamon that makes it more-ish. It’s breakfast in a glass and a great way to have a meal on the run or an after school snack.

 

 

banana-smoothie

 

 

 

 

Serves 2

  • 1 Banana – best if they are ripe
  • 1 tablespoon of honey
  • 1 teaspoon of cinnamon
  • 2 cups of milk
  • 2 scoops of ice-cream
  • 2 ice cubes
  • 2 decorative glasses
  • straws

Go crazy and blend it all together and enjoy!

 

Filed Under: Breakfast, Dads Health, Kids Health, Meals, Snacks, Video

A Chicken Risotto the kids will love

28/07/2012 by Leave a Comment

You wont get any arguments from the kids with this chicken risotto, great tasting meal for everyone.  Best of all it can saved for a few days in the fridge so you have ready made meals at your disposal to heat up when needed.

Ingredients

Serves 6

  • 2 teaspoons of butter or margarine
  • 1 onion chopped and diced
  • 1 garlic clove crushed and diced
  • 2 cups of raw arborio rice
  • 3 cups of salt reduced chicken stock (Campbells)
  • 2 cubes of chicken stock powder
  • 3 cups of water
  • 2 chicken fillet breasts trimmed and cut into bite size pieces
  • 1/3 cup pf white wine
  • 3 tablespoons of grated parmesan cheese
  • 310g of corn kernels
  • 1 cup of frozen peas
  • Pepper for taste

Cook in a non-stick saucepan.
Melt butter in pan, cook onion and garlic for approx 2 minutes.
Add Rice and stir onion and garlic through for about 3 minutes.
Add 2 cups of the Campbells chicken stock and the 2 chicken stock powder cubes.
Bring to a boil then reduce to a simmer, stir frequently.
Once liquid has been absorbed, Add in diced chicken pieces.
Add 1 cup of  Campbells chicken stock, ! cup of water and 1/3 cup of white wine.
Stir continuously on simmer
Once liquid has been adsorbed add in final 2 cups of water.
Add in Corn kernels and frozen peas.
Add in 3 tablespoons of grated Parmesan
Stirring continuously once liquid is adsorbed rice should be cooked.

NOTE: Risotto when cooked should have a moist consistency.

 

Filed Under: Dinner, Meals, Video

Chicken and Leek Casserole

22/07/2012 by Leave a Comment

Dads Online VideoA great meal to cook for you and the kids.  I always get asked for seconds,  so I hope you experience the same.

Ingredients

  • 1/4 cup of plain flour
  • 8 chicken thighs, trimmed
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1 Leek, washed and halved
  • 4 rashes of bacon chopped
  • 2 garlic cloves, crushed and chopped
  • 2 cups of chicken stock
  • 1/2 cup of white wine
  • 100g of green beans, trimmed and halved
  • 100g of mushrooms

Preheat oven to 180C. Place flour in a large plastic bag (freezer type), add some salt and pepper to season.  Add chicken and shake to coat with flour. Remove the chicken from bag and shake off any excess flour back into bag.  Continue until all chicken is coated.

Heat butter and oil in a fry pan over a medium heat. Cook chicken in batches for 3-4 minutes or until golden brown.
Remove and keep on a plate.

Add leek, garlic and bacon to the pan and cook until Leek is tender – stirring occasionally.

Transfer to a oven proof casserole dish and add chicken and 2 cups of chicken stock – cover and bring to the boil and then remove from heat.

Place into oven for 35 minutes on 180C.

Remove from oven, add mushrooms, beans and 1/5 cup pf white wine – cook for a further 15 minutes.

Prepare your rice and plate up.

Once cooled, this dish can be kept in the fridge, then separate your meal servings, heat up and eaten over the next 2- 3 days.

 

 

 

Filed Under: Dinner, Meals, Video

Party Sausage Rolls

04/06/2012 by Leave a Comment

Grab the kids to help you in the kitchen and make these yummy sausage rolls.
There is nothing better than cooking with kids, its so much fun 🙂

Makes 24

Ingredients
500g sausage mince
2 tablespoons tomato sauce
2 tablespoons barbecue sauce
3/4 cup fresh breadcrumbs
2 teaspoons mustard powder
1 small brown onion, grated
1 medium carrot, peeled, grated
3 sheets frozen puff pastry, partially thawed
Tomato sauce, to serve

Method
Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper.

Combine mince, tomato sauce, barbecue sauce, breadcrumbs, mustard powder, onion and carrot in a bowl.

Cut each pastry sheet in half. Shape 1/2 cup mince mixture into a sausage shape. Place along 1 long side of 1 pastry half.
Roll up pastry to enclose filling.
Using fingertips, pinch pastry to seal.
Cut into quarters. Place, seam side down, on 1 prepared tray, 5mm apart. Repeat with remaining mince mixture and pastry.

Bake for 35 minutes or until golden and cooked through. Serve with tomato sauce.

Enjoy!

Filed Under: Fathering, Lunch, Parenting, Parties, Snacks

Fruit and Honey Yoghurt

03/06/2012 by 1 Comment

This is a winner for both adults and children, Summer or winter favorite. There are so many different styles of yoghurt on the shelf, just choose the one you and your kids like and enjoy.

 

Ingredients
strawberries, hulled and quartered
bananas, peeled, sliced
watermelon, chopped
apple, chopped
light plain Greek-style yoghurt
1 tablespoon honey
3 tablespoons of toasted muesli

Method
Combine strawberries, banana, orange and apple in a bowl.
Combine yoghurt and honey in a separate bowl.
Spoon fruit salad into bowls. Top with yoghurt mixture and toasted muesli.
Bowl up and watch it disappear.

Enjoy! The kids will love it.

Filed Under: Breakfast, Meals, Snacks

Banana Smoothie

03/06/2012 by Leave a Comment

Banana smoothies are a great tasting drink and can help provide the necessary energy to kick start the day. This is a Dad 101 recipe that you need to be good at 🙂 Awesome for a snack anytime or breakfast…

Ingredients (serves 2)
2 ripe chopped bananas
2 cup skim milk
3-4 scoops vanilla ice-cream
2 teaspoons honey (optional)
1/2 teaspoon of cinnamon
1 decorative or long glass
1 long wooden skewer

Method
Place bananas, milk, vanilla ice-cream, honey and cinnamon in a blender or food processor and blend until smooth.  Cut a few pieces of the banana and slide along the skewer and place in glass for decoration.  Serve immediately.

Enjoy,  Kids love this breakfast drink.

Filed Under: Breakfast, Lunch, Meals, Snacks

Boiled Egg Soldiers

03/06/2012 by Leave a Comment

Who remembers these? They are still a great way to serve up an egg for breakfast. Have fun 🙂

Ingredients (serves 1)
1 free-range egg
1 slice of buttered toast, crusts removed, cut into fingers

Method
Place the egg in a saucepan and add enough cold water to cover.  Place over a high heat on the stove-top.  Bring to the boil, then reduce heat to medium.

Simmer the egg for 3 minutes for soft-boiled; 4 minutes for a set white and creamy yolk; and 5 minutes for a perfectly set egg.

Serve in an egg cup, cut the top of the egg and use the toast fingers to dip into the yolk.

Enjoy! The kids may love them as a breakfast.

Filed Under: Breakfast, Meals

Tuna Pasta

29/05/2012 by Leave a Comment

Tuna Pasta dishes are generally loved by all for dinner or lunch. Once when my daughter was younger she didn’t want to eat it because it was fish so I told her it was chicken and she nearly licked the bowl clean 🙂

Ingredients (serves 4)
400g, 4 handfulls of shell or spiral pasta
olive oil
1 onion, sliced
2 tablespoons tomato paste
300ml cream
1/3 cup fresh herbs eg. parsley, chives, basil and thyme
2 x 190g can tuna in oil
1 cup (120g) grated tasty cheese

Method
Preheat oven to 190°C.

Cook the pasta in a large saucepan of salted boiling water following packet instructions or until al dente – soft. Drain and return to pan.

Meanwhile, heat a little oil in a deep non-stick frying pan over medium heat. Add the onion and cook for 4 minutes or until softened. Add the tomato paste and cream and stir until combined. Stir through the pasta, chopped herbs and tuna and season with salt and cracked black pepper.

Transfer the mixture to a large ovenproof dish or 4 individual ovenproof dishes and sprinkle with cheese.

Bake for 15 minutes or until golden on top. Let it rest for 5 minutes, then serve with a simple salad.

Enjoy!

Filed Under: Dinner, Lunch, Meals