Autumn recipes featured at Goalgetters workshop
I love Autumn. The crisp air cooling us down in the evenings and putting spark in our step in the mornings. I also love Autumn vegetables. There is something about warm colourful vegetables that warms the cockles of my heart. Ok, enough of my love affair with veggies! This blog is about sharing recipes from a food demonstration and health talk hosted at the amazing Carmen Bolton's local gym - Goalgetters.com.au. I hope these recipes put you at ease in the kitchen, with simple ingredient lists I hope you can fall in love with cooking the way I have and no longer see it as a chore but as a therapeutic escape. If this sounds like a laughable concept why not try the re-program. This a totally individualised nutrition plan as well as private cooking lessons to enable your cooking skills to be something your proud of and which can bring great enjoyment and health benefits too.
Tombet (serves 4)
1 red onion
2 red capsicums (put half of one capsicum aside for sauce)
1 yellow capsicum
6 ripe tomatoes
2T Fresh oregano (put some sprigs aside for garnish)
2T Olive oil
2 cloves garlic
1.Cut eggplant, onion and capsicum into large squares. Place in a large baking tray. Coat in 1T olive oil and season with salt and pepper. Place in oven at 180 degrees Celsius.
2. Peel and slice potatoes into 1cm thick slices. Par-boil for 14 minutes.
3. Lightly fry quartered tomatoes, garlic and ½ red capsicum in 1T olive oil. Season with salt and pepper.
4. Blend tomato mixture with oregano.
5. Lay potato slices on top of roast vegetables (they should have been in the oven for approximately 20 minutes by now). Pour tomato mixture on top. Bake for another 20 minutes. Serve with chopped oregano.
Arroz Con Pollo
4T olive oil
6 chicken thighs (skin on, boneless), halved.
1 red onion, chopped
2 cloves garlic, crushed
1 chorizo sausage, sliced
115g ham or gammon, diced
1 red capsicum, chopped
1 yellow capsicum, chopped
1 generous cup of rice (paella is best), washed and drained.
1 cup of homemade tomato sauce (see tombet recipe) or 1 can of tomatoes or two fresh tomatoes sliced.
½ cup sherry
3 cups chicken stock
1t dried oregano
1 bay leaf
15 green olives
Fresh flat leaf parsley, chopped
Season chicken pieces with paprika and salt. Fry gently until nicely brown all over, then reserve on a plate.
Add the onion and garlic to the pan and fry gently until beginning to soften. Add the chorizo and ham or gammon and stirfry. Add the capsicums. Cook until they begin to soften.
Sprinkle in the rice and cook, stirring for 1-2 minutes. Add the tomatoes, sherry, chicken stock and dried herbs. Season to taste. Arrange the chicken pieces deep in the mixture and tuck in the bay leaf.
Cover and cook over a very low heat for 30-40 minutes, until the chicken and rice are done. Stir, then serve garnished with chopped parsley and green olives