Marrow stuffed with Spanish beef and rice

Over our Christmas break my zucchini plant went bazerk. I can home to find 12 massive oversized zucchini, known as marrow. Marrow is one of those vegetables that our parents generation know well. Dad raves about them, but like most things, would just boil it till it's soft. Previously I'd boiled them with kumara and a big dollop of butter to make a light and tasty mash. This time I wanted to get a bit more creative - I asked around and heard loads of legends of amazing stuffed marrows that someone's Aunt or Grandmother used to make. Google searches came up with some interesting responses, some recipes showed promise and provided the inspiration for this one, but trust me, some were plain weird. 

This made enough to feed four hungry people, but it could also easily serve 6, or even 8-10 with a side dish. 
If you're short on cooking time you could steam, or par boil the hollowed out marrow before filling and baking. If you pre-boil, then I would recommend leaving the water out of the roasting dish.


Ingredients  

• 2 medium sized marrow, cut lengthways and seeds scooped out
• 1 cup long grain white rice, cooked according to packet directions
• 1 tbsp oil
• 500 g beef mince
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 tbsp cumin seeds
• 1 tbsp dried oregano
• 2 tbsp smoked paprika
• 1 capsicum, diced
• 1 cup tomato puree
• 1/2 cup water or beef stock
• salt and pepper to taste
• 1 cup of grated cheese

Place the cut marrow into a large deep roasting pan. Optional: Lightly rub the hollows with a small amount of salt. Preheat your oven to 200 degrees Celsius. 

In a saucepan heat the oil and gently saute the onion. Once softened add the mince, garlic, cumin seeds, oregano and paprika. Cook stirring occasionally to break up the mince. When the mince is cooked add the capsicum, tomato, water or stock and reduce heat to a low simmer. Allow the liquid to reduce before tasting and adding a little salt and pepper. 

Once seasoned, leave to cool for 5-10 minutes, then stir through the cooked rice. Press this mixture into the hollowed out marrow halves, then top with the grated cheese. 

Pour some water into the roasting pan so that it goes half way up the sides of the marrow halves, then place into the hot oven. Bake for 30 - 40 minutes until the marrow flesh is soft and the filling is hot. I served these as they are, generous marrow halves on a plate, with a douse of chilli sauce on the side. However you could tart it up a bit with a green salad. 

Cheat's Lasagne

Okay, so I'll admit this from the start, if you're a purist - this isn't exactly lasagne, but if you're lazy like me and want the meat, pasta, cheese combo baked into something that you can serve (and freeze if you want) easily, then this is your jam! When I say easy, I mean EASY. Traditional lasagne takes time to prep and lots of pots and pans - you have to cook the meat sauce, cook the pasta and make a white sauce before assembling and baking again. This cheat lasagne however, simply mix, layer, and leave for 5 or 6 hours then devour! Yes, there is absolutely NO pre-cooking required. And to make it even easier, mix everything in the food processor! You can thank me later. 

Ingredients (serves 6):

• 1 onion
• 2 cloves garlic
• 1 large carrot
• 1 zucchini
• 1 cup of beef stock
• 1/2 cup tomato paste
• 400 g tin of tomatoes 
• 500 g beef mince 
• 2 tbsp dried oregano
• 1 tbsp cracked pepper
• 1 tsp salt 
• 250 g dried lasagne or pasta shapes (spiral would also work well) 
• 4 tsp cornflour
• 1 1/2 cup milk 
• 2 eggs
• salt & pepper to taste
• 1 1/2 cup grated tasty cheese 

Preheat the slow cooker by turning it on high, and oiling the dish. (Alternatively you could bake it in the oven on 120 degrees Celsius for 5 hours.  

In the food processor, chop onion, garlic, carrot and zucchini till well minced. Add the stock, tomato paste, tinned tomatoes, mince, oregano, salt and pepper and mix till well combined. 

Layer the mince with the dried pasta into the slow cooker dish. Use 1/4 of your mince mixture first, spreading evenly, then 1/2 of the dried pasta. Top with another quarter of the mince mixture, then the other half of the dried pasta. Finally put the remaining half of the mince mixture over the top. 

Scatter the grated cheese over top. Next mix your cornflour with a little of the milk till smooth, then mix in the remaining milk and eggs. Season with salt and pepper and beat well. Pour this over the top of the grated cheese. Turn your slow cooker onto low, cover and leave for 4-6 hours till cooked through and beginning to brown on top. Every slow cooker is different - in mine, it is done perfectly after 5 hours, so keep an eye on yours the first time to get the perfect cooking time. 

Slice and serve with garlic bread and either salad or steamed vegetables. 

Family Mince and Cheese Pie

 It might nearly be spring, but the weather is still pretty wet and cold, so comforting warming food is just what we need. I got the inspiration for this recipe when a friend of mine was telling me about the steak and ale pie she was making; I of course didn't have any steak in the fridge, but decided to make a pie using the things I already had on hand. I always keep a block of puff pastry in the freezer (ideal for whipping up mini quiches like these B&E Mini Pies for a picnic lunch or unexpected guests), and usually a packet of mince too. 

I wanted this to be really hearty, packed with meat and flavour and not like one of those 'disappointment  pies' you've probably picked up from a pie warmer, where the pastry is dense and there is more gravy than meat. I kept the cheese on the light side too, just enough for a flavour kick without overwhelming which is already a (let's be honest) indulgent meal. I used water and stock cubes, however if you wanted more of that ale flavour, just sub the water for beer, and dissolve the stock cubes straight in the pan. The mince mixture freezes well, as would the cooked pies. You could also use Texas muffin pans to make individual pies, I did consider doing this, but for me, cooking should be easy, and if I'm frank, I couldn't be faffed mucking around with rolling out loads of mini pie cases. 

Ingredients (serves 4-6):

• 500 grams premium beef mince
• 1 tbsp dried thyme
• pinch chilli flakes
• 1 tsp ground black pepper
• 2 bay leaves
• 1 onion
• 2 carrots
• 2 cloves garlic 
• 2 beef stock cubes 
• 300 ml boiling water
• 2 tbsp flour 
• 2 tbsp BBQ sauce 
• 300 grams puff pastry, thawed
• 100 grams of tasty cheese, sliced roughly 

In a large saucepan brown mince on a medium to low heat. I don't add any oil, instead let the moisture from the meat do it's thing. Use a wooden spoon to break up any clumps. 

Peel onions, carrots, and garlic and use a food processor to chop finely. This helps it meld into the sauce. Add this to the browned meat, along with thyme, chilli flakes, pepper, and bay leaves. Reduce heat to low, and cook stirring for another few minutes. 

Mix the beef stock cubes with the boiling water. Sprinkle the flour over the mince and stir in, then add the stock and BBQ sauce. Let simmer for another 5-10 minutes till the liquid has reduced and thickened. 

Set aside to cool completely. This part can be done a day ahead if you wish. 

Oil a pie dish, and preheat your oven to 190 degrees celsius. Roll two thirds of your pastry to fit the pie dishes base and sides. Remove the bay leaves from the mince mixture and fill it into the pie dish. Crumble the slices of cheese over the mince. Roll the remaining pastry to fit the top of the pie dish. Crimp the edges together with your fingers to seal the pie. Prick the top to allow steam to escape. 

Bake for 25 minutes till golden and the filling is hot. 

Allow to cool for 5 minutes before slicing and serving.  

Spinach and Cheese Cobb Loaf

This hot cheese dip is a  must have at any social gathering. I've been making this for years, and it's always a crowd pleaser, yet so simplistic and easy to make. It's ideal for taking along for a pre BBQ snack, or a late night belly filler after a few drinks. But one of the best bits is there's no 'plate' to have to remember to take home as the bread loaf triples as the plate, and baking dish. 

There's plenty of variations of this recipe out there, but my one is the one my mother taught me, and I find it the perfect balance of flavour, cheesiness, and creaminess without being too rich. 

Ingredients 

• 1 large round or oval loaf of unsliced white bread - traditionally you'll find a round 'Cobb' Loaf, but a farmhouse loaf, will also do. Don't bother with ciabatta as the holes make it unsuitable for hollowing out and then dunking into the dip. A day or two old bread is also fine. 
• 1 x 32g Maggi Onion Soup Mix 
• 1 x 250 gram tub of sour cream
• 2 cups of grated tasty cheese
• 250 grams of frozen spinach, defrosted and squeezed of excess moisture
• tin foil 

Use a bread knife to carefully slice the top, or a 'lid' off of the loaf of bread. Set aside. Leaving a 2cm border around the edge of the bread, hollow out the middle of the loaf. Reserve this bread for dipping later. 

In a large bowl, combine the Maggi Onion Soup Mix, sour cream, grated cheese, and spinach. Mix with a large spoon till well combined. 

Spoon and spread the filling into the hollowed out bread. Place the lid back on and wrap the entire loaf tightly in foil. 

At this point you can set it aside in the fridge for up to 24 hours if necessary. You need to bake it for an hour before serving. 

Preheat oven to 180•C. Place the foil wrapped filled loaf into the hot oven for 45 minutes. After 45 minutes, open up the foil and add any excess bread which was hollowed out to the oven. Bake for a further 8-10 minutes. 

Remove from the oven and take off the lid. Break the lid into chunks for dipping and serve alongside the other pieces of bread. Serve immediately. You can serve with crackers and vegetable sticks also if you like. 

TP's Hawaiian Chicken Burgers

As a lover of the BK [Burger King] Hawaiian Chicken burger, who's actively trying to 'be healthy' and avoid fast food, this was the perfect home made indulgence. 

The man of the house, who shall be known as TP, created these delicious mouth watering temptations on a whim, but they will be on household repeat for sure. 

Burger

• 2 - 3 large free range chicken breasts (500 grams) 
• 3/4 c flour
• 1 tsp cayenne pepper 
• 1 tsp chilli flakes
• 1 tsp mixed herbs
• 1 tsp turmeric
• oil for cooking - rice bran works well as it has a high heat temperature
• 6 rashers of rindless free range bacon 
• Can of pineapple rings, drained 
• 6 pack of burger buns, sliced

Preheat oven to 220•C and line a baking tray with baking paper. Arrange 6 rashers of bacon on tray, and bake for 15 - 20 mins till at your preferred crispiness. * You can also bake the chips while the bacon is cooking.

Place the chicken between two pieces of cling film and pound with a rolling pin to flatten out.

Remove cling film and pat dry with paper towels. Cut into 6 roughly equally sized pieces.
Combine flour, cayenne, chilli flakes, mixed herbs and turmeric in a bowl. Coat each chicken piece liberally in this mix.

Heat 1/2cm of cooking oil in a frying pan. Fry the chicken for 3-4 minutes per side, till cooked through. You should be able to fit three pieces of chicken in the pan at the same time. Once the chicken is cooked, reduce heat to low and arrange the pineapple rings in the same pan, turning once.

I also like to flick the oven onto grill for a few minutes at the end of cooking, to toast the buns - cut side up - just be careful that they don't burn.

Slaw 

• 1/2 green cabbage, finely shredded
• 4 carrots, peeled and grated
• 1/3 cup whole egg mayonnaise - I go for full fat, but low sugar variety. 
• 2 pineapple rings, finely chopped

Mix all ingredients using two large spoons to incorporate the mayonnaise well. This does take a little time, so be patient. Taste and season with a little salt if required.

To serve: 

• Sweet Chilli sauce - optional - for the burgers
• Sliced tomatoes
• Thick cut oven roasted potato chips. We bought Pam's thick cut, which are just potato and canola oil, no added flavourings or salt. * Bake while the bacon is cooking
• Tomato Sauce - for the chips 

To assemble 

Smear a little chilli sauce on the bottom half of the burger bun, and smear some mayo on the top half. Layer on top of the chilli sauce, cheese, followed by chicken, bacon, pineapple, tomato and a large spoonful of slaw on top. Top with the bun lid and serve alongside extra slaw, chunky fries and tomato sauce.