Cooking bolognaise sauce in the slow cooker has become one of my new favourite recipes.  It is so easy and as with most slow cooker recipes, it’s a case of set and forget for the day.  What I also really like is that there is no messing around with softening onions, browning mince and watching the pot while regularly stirring.  No messing around – just throw all the ingredients into the slow cooker, turn it on and get on with your day.  Of course, it is also useful to make a double batch and freeze some for another night.

The recipe below is extremely flexible and fits in a 3 litre slow cooker.  Throw in whatever you would normally use for you favourite bolognaise recipe – just don’t add too much liquid as there won’t be the evaporation you would normally get on the stove top.

Slow Cooker Bolognaise Sauce

Ingredients

1kg lean minced meat (I use kangaroo or lean beef)

2 small onions, finely chopped

2 cloves garlic, crushed

1 x 425g can peeled tomatoes

1 jar pasta sauce

2 tablespoons tomato paste

1/2 cup beef stock

1 1/2 tablespoons fresh oregano, chopped

1 tablespoon fresh basil, chopped

1 bay leaf

Seasoning to taste

Method

Put everything into the slow cooker and stir well to combine.  Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.  Serve with pasta of choice, sprinkled with parmesan cheese.

The Klutzy Cook Notes

• The quantity in this recipe is enough for 2 meals for my family of 2 adults, 3 kids (all with generous servings).
• This recipe is for a 3 litre slow cooker.  Adjust quantities to suit ensuring slow cooker is around 3/4 full for best results.
• If there is too much liquid towards the end of cooking time, remove the lid, turn cooker to HIGH and allow some liquid to boil off for up to an hour.  This will thicken the sauce.
• Dried herbs can be subsituted for fresh.

Be warned, you may never cook bolognaise sauce the ‘old way’ ever again.  If you have any questions or comments, please leave them below.  Plus, tell your friends on Facebook (click the icon below) so they can try it too!

While not the most beautiful looking, fritters are definitely one of those good old-fashioned foods that most people enjoy.  I roll out this fritters recipe regularly and what is great is that it can be used to create sweet or savoury fritters.  It is a kitchen basic, but an important one in my repertoire.

Where this recipe is most used in our household is for creating a second meal out of leftover roast (or corned) meats.  Often during the week we’ll have a roast meal of some description and then a couple of nights later, use the remaining meat to make another dinner of fritters.  Using the meat this way makes it a little easier for meal planning and also allows the opportunity to buy a larger cut of meat, which is often cheaper, and be confident it will all be used.

The picture shows corned beef fritters, which we devour with a good dollop of tomato sauce.  Savoury fritters are also great served with a selection of chutneys and relishes.

Fritters Recipe

1/2 cup plain flour

1/2 cup self-raising flour

1/4 teaspoon salt

1 egg, well beaten

1 cup milk

Method

Sift the flours and salt into a bowl.  Add the egg followed by the milk and beat until smooth.  This can be done with a wooden spoon (and strong arm).  Stand for one hour if time permits.

For Meat Fritters

Cut leftover meat into cubes and add to the batter along with a handful of chopped parsley.  Over medium heat, cover the base of frying pan with oil and allow it to heat up.  Add a tablespoons of prepared batter to the oil and cook for a few minutes on each side, or until golden brown.  Drain cooked fritters on paper and repeat with remaining batter mix.

For Banana Fritters

Peel bananas and cut into slices.  Stir through the batter.  Over medium heat, cover the base of frying pan with oil and allow it to heat up.  Add the banana slices to the oil and cook for a few minutes on each side, or until golden brown.  Drain cooked fritters on paper and sprinkle with a bit of sugar.  Repeat with any remaining banana slices.  Serve immediately (with some ice cream).

For Apple Fritters

Peel, core and slice the apples into rings.  Over medium heat, cover the base of frying pan with oil and allow it to heat up.  Dip the apple slices into the batter and place straight into the frying pan.  Cook for a few minutes on each side, or until golden brown.  Drain cooked fritters on paper and sprinkle with a bit of sugar.  Repeat with any remaining apple slices.  Serve immediately (with some ice cream).

The Klutzy Cook Notes

• Try and have the egg and milk at room temperature before preparing the batter.
• One way to beat the mixture is to place it into a round airtight container (I use a Tupperware one) and seal it tightly.  Then just shake it around for a few minutes.  This usually gets everything well combined and removes all the lumps.
• Ensure the oil is nice and hot before adding the batter, otherwise it tends to soak up more oil and the fritters will be greasy.

What types of fritters do you enjoy?  Any suggestions on other sweet or savoury ingredients to add?  Please let us know below.

Who doesn’t love meatballs?  They are just one of those feel good meals that nobody complains about.  You know that conversation you have with the kids around 5pm every evening (time may vary depending on your family routine) that goes something like this…

Kid:  ”What’s for dinner Mum”

Mum:  ” One of your favourites, it’s {Insert dinner item here} ”

Kid:  ”OOOhhhhhh, I hate {Insert dinner item here}”

Mum:  ”Well last time I made it you loved it.  Remember?”

Kid:  ”Did I?”

Mum:  ”Of course you did.  It’s delicious.  Now go and play/read/annoy your brother.”

Well, when the dinner item is Spaghetti and Meatballs, no complaints.  The conversation stops after line 2 and off they go content in the knowledge that they will love dinner.

Now, most of us have made meatballs and then fried them up in a little (or lot) of oil.  Sometimes they can be baked.  However, here’s a new option for you – cooking them in the slow cooker.  It’s so easy and you avoid all that frying business.  Done in the slow cooker, the meatballs need 4 hours to cook and then you can serve them over some spaghetti with a side salad.

Of course, if you don’t have a slow cooker, or would prefer to prepare this dish on the stove top or oven, you could do that too.  A little more liquid may be required as the sauce evaporates, so allow for this.  Either way, this Spaghetti and Meatballs Recipe will be a hit with the family,

Spaghetti and Meatballs Recipe

Recipe adapted from “Slow Cooker: The Slow Cooker Recipes You Must Have” by Jane Price

1 onion, finely chopped

1/2 cup pine nuts, roughly chopped

2 garlic cloves, crushed

1 handful flat-leaf parsley, roughly chopped

2/3 cup fresh breadcrumbs

25g parmesan cheese, freshly grated

grated zest of one large lemon

1 egg

500g minced beef

700g tomato passata (pureed tomatoes)

1/2 cup red wine

375g spaghetti

Method

Combine all the ingredients, except the tomatoes and wine, in a large bowl.  Mix together well – the best way is to use your hands.  Take a small quantity of mixture at a time and roll into small balls – about the size of walnuts.  Put onto a plate or tray, cover and refrigerate for 20 minutes.

Place the meatballs in the slow cooker and pour over the passata and wine.  Season to taste and cook on HIGH for 4 hours.  Towards the end of cooking time, prepare the spaghetti according to the packet directions.

Divide the spaghetti between serving plates and spoon the meatballs over the top.

Serves 4-6

The Klutzy Cook Notes

• The meatballs and sauce can be prepared in the oven or on the stove top.  More liquid will be required and reduce cooking time.
• Pork mince can also be used.
• Add whatever herbs and spices you would like to flavour the meatballs and give different variations of the meal.

If you have any comments or questions about this recipe, please leave them below.

A meal that involves only one pan is always a winner in my books – particularly if it also happens to taste great.  Whether it be in a slow cooker, frying pan or roasting pan, just piling all the ingredients in and letting them cook away (with an occasional stir), is going to save time.  Not to mention washing up!

This Roast Pork Steak Recipe is the perfect one pan meal.  Although initially I thought it may turn out a bit bland, thankfully I was very wrong.  The flavours were fantastic with the thyme and feta really setting it alight.  So next time you’re looking for a quick, simple one pan meal, give this one a go.  You won’t be disappointed.

Roast Pork Steak Recipe with Potatoes and Feta

1 large onion, roughly chopped

500g potatoes, sliced 5mm thick

2 tablespoons olive oil, plus extra to drizzle

850g pork leg steaks

250g punnet cherry tomatoes, halved

1 teaspoon thyme leaves (approximately 5 sprigs)

100ml dry white wine

100g feta, crumbled

Method

Preheat the oven the 220C.

Place the onion, potato and half the oil in the bottom of a roasting pan and bake for 30-40 minutes.  By this stage the potatoes will be starting to brown slightly.

While the potatoes are cooking, heat the remaining oil over medium heat in a frying pan.  Cook the pork for a few minutes on each side until lightly browned.  Set aside.

Scatter the thyme and tomatoes over the top of the potatoes and then lay the pork across the top.  Pour the wine and stock over the layers and return the pan to the oven.   Cook for a further 12-15 minutes so that the pork and potatoes are cooked.

Remove the pan from the oven, drizzle over a bit of extra olive oil and sprinkle the feta over the top.  Serve.

Serves 6.

Recipe adapted from Delicious.

The Klutzy Cook Notes

The pork leg steaks could be replaced with other cuts eg pork loin steaks.

What are your favourite One Pan Meals?  Please let us know below.

Kangaroo, particularly in minced form, is a regular on our menu.  For many Aussies, the thought of eating our national emblem is a bit daunting, but the reality is that kangaroo is a lean, iron rich, protein source.  I use it wherever possible instead of beef mince and this Kangaroo Chow Mein is an example.  It is also great in spaghetti bolognaise, hamburgers and tacos.

Another big bonus with kangaroo meat is the price – it is generally half the price of top quality lean mince.  So for me, it ticks all the right boxes.

This Kangaroo Chow Mein has great flavours and if you’d prefer, or can’t access kangaroo mince, it can of course be made with beef mince.

Kangaroo Chow Mein

Ingredients

1 tablespoon vegetable oil

1 medium brown onion, chopped

2 garlic cloves, crushed

500g kangaroo mince

1 carrot, peeled, halved, thinly sliced

1 tablespoon plain flour

1 cup beef stock

350g packet fresh chow mein noodles

1 bunch pak choy, trimmed and shredded

½ cup frozen peas

2 tablespoons soy sauce

¼ cup oyster sauce

Method

Heat oil in wok or frying pan over medium-high heat.  Add onion and garlic and cook stirring for a few minutes until onion has softened

Add mince and cook about 8-10 minutes.  Using a spoon or spatula, break it up during cooking to ensure it is cooked through and browned.

Add carrot.  Cook stirring until it starts to soften.  Add flour and stir well through the mince mixture for 1 minute.  Stir in stock and bring to the boil.  Reduce heat to low and simmer for 5 minutes, stirring occasionally, or until sauce thickens slightly.

Meanwhile, prepare the noodles by placing in a heatproof bowl and covering with boiling water.  Loosen noodles gently with a fork and set aside for 5 minutes or until tender.  Drain.

Add pak choy, peas, sauces to mince mixture.  Cook while stirring until the pak choy is just wilted and the peas are tender.  Toss through noodles and combine well.  Serve.

Serves 4

Recipe adapted from Super Food Ideas, September 2010.

The Klutzy Cook Notes

Any Asian greens can be used in the recipe instead of pak choy.

Do you have any kangaroo recipes to share?  I’d love to hear about them, so please add them below.

Happy New Year! It’s been a while since I last posted but that doesn’t mean I haven’t been cooking. On the contrary there’s been plenty of culinary delights being prepared and so lot’s of new recipes to share.

The Christmas/New Year break whizzed past and it has been an exciting time for us. Not just because of all the seasonal festivities, but we’ve sold a business, bought a caravan (we’re off travelling in about 6 weeks) and are in the throes of buying a new car (we now need a REALLY big one to tow the van). Plus, with school holidays in full swing there has been lots of playing, crafting, movie watching, swimming and visiting going on. It has truly been a great start to the year.

Anyway, on to the Quick Beef Goulash recipe. This is a great speedy recipe that I’ve made many times and is always well received. It has all the traditional goulash flavours but can be made in minutes. Don’t forget the dollop of sour cream to top it off – yum!

Quick Beef Goulash

Recipe from Super Food Ideas

Quick Beef Goulash

Ingredients

1 ½ tablespoons olive oil
500g rump steak, cut into strips
1 brown onion, thinly sliced
200g button mushrooms, thickly sliced
1 tablespoon ground paprika
400g can condensed tomato soup
400g can diced tomatoes
Parsley, chopped, to serve
Sour cream, to serve

Method

Heat 2 teaspoons of oil in frying pan over high heat. Add half of the rump and cook quickly, stir frying, for 3 minutes or until well browned. Set aside and repeat with remaining meat.

Reduce heat to medium and heat remaining oil. Add onions and mushrooms. Cook until tender – about 5 minutes, and then add paprika. Cook stirring for 1 minute.

Add soup and tomatoes, stir well and bring to the boil. Reduce heat to a simmer. Return beef and juices to the pan. Simmer for 3 minutes or until heated through. Season to taste.

Serve over steamed rice (I used brown rice), sprinkle with parsley and add a dollop of sour cream.

Today I’m going to share my oldest and favourite stir fry recipe – Sweet Pork Stir Fry.  The original recipe came from a magazine a long time ago now and has been cooked and adapted many times over.  The recipe below is where it has settled.

The pork is marinated in Hoisin Sauce, a sweet, salty and spicy thick sauce which imparts a barbecue like flavor to the pork.  A second ‘stir fry sauce’ is added with the vegetables to give the final dish a wonderfully tasty coating.

One word of warning, I find when cooking pork (or any other meat) that has been marinated in hoisin sauce, a black coating may occur in the wok.  Be sure to remove this with a spatula before starting to cook the vegetables or you will end up with black flecks all through the dish.  While this doesn’t alter the taste, the look and texture of the final result is not as nice.

Sweet Pork Stir Fry

Pork Stir Fry

Ingredients

500g pork meat, cut into strips
1/3 cup Hoisin sauce
1 tablespoon peanut oil
1 red onion, cut into wedges
1 clove garlic, crushed
5 cups chopped stir fry vegetables (see note)
400g pack hokkien noodles
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons sweet chilli sauce

Method

Combine the pork and hoisin in a glass or ceramic bowl and marinate for 3 hours, covered in the refrigerator.

Prepare noodles according to packet directions and set aside.

Add 1 teaspoon of oil to wok and heat.  Stir fry 1/3 of the marinated pork in the wok until browned well.  Repeat with remaining two batches of pork.

Add remaining oil to pan, then throw in the onion.  Stir fry for 1 minute.  Add any ‘hard’ vegetables, soy sauce, oyster sauce, sweet chilli sauce and the garlic and stir fry for a minute.  Add remaining ‘soft’ vegetables and stir fry for a further minute.

Return the pork to the pan along with the noodles.  Stir fry everything together and combine well.   Cook long enough to heat the pork and noodles through.  Serve.

The Klutzy Cook Notes

• I prefer to use pork fillet for this recipe, but have also used lean pork leg steak.
• The key with any stir fry is to have everything prepared beforehand.  That way the dish can be cooked quickly and the crisp, fresh texture that makes stir fries so wonderful is maintained.  You don’t want anything ‘stewing ‘ in the wok while you’re preparing ingredients. Cut up meats and vegetables, have sauces measured out and noodles prepared.
• Use whatever vegetables are seasonal and readily available.  Great vegetables to use are – broccoli, carrot, wombok (Chinese cabbage), bok choy, corn and capsicum.   Separate them into ‘hard’ (carrot, broccoli etc) and soft (leafy vegetables, capsicum) before cooking to make it easier.
• The hokkien noodles can be replaced with whatever noodles you prefer, including rice noodles.  Alternatively, omit the noodles altogether and serve the dish with rice.  Just as delicious!

Some other stir fry recipes you might like:

Minced Beef Stir Fry with Noodles

Easy Turkey Stir Fry

If you have any questions or comments about this recipe, please feel free to leave them below.

Stir fry is a regular in our house, as you can probably tell from my menu plans.  I’m always on the lookout for new versions and ingredients to try (see Easy Turkey Stir Fry), so when I saw a recipe using beef mince rather than beef strips, I knew it was something I had to try.

When cooking this Beef Stir Fry recipe, I used beef mince because it was what I had in the fridge.  These days, I rarely use beef mince, preferring kangaroo mince instead.  The kangaroo mince is a fantastic substitute and has many benefits – lower price, very low in fat (only 1%) and high in iron (great for tired, lethargic Mums).

The texture and flavor of this dish is great – a nice crunch from the carrot with the wonderful flavors of garlic and ginger.  In fact, Mitch (eldest son) declared while eating the meal that he loves ginger so much he wants me to include it in everything!  I had to explain that there are some recipes where ginger would taste downright awful, but I’d do my best.  There is no disputing his love of ginger though as Nanna’s Ginger Biscuits have always been his favourite.

Minced Beef Stir Fry with Noodles

Adapted from Good Taste

Minced Beef Stir Fry with Noodles

Ingredients

375g packet flat rice noodles
1/3 cup chicken stock
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
¼ cup oyster sauce
1 garlic clove, crushed
1 teaspoon finely grated fresh ginger
1 tablespoon peanut oil
500g beef mince
1 small head of broccoli, thick stems removed and cut into florets
1 small capsicum, deseeded and thinly sliced
1 large carrot, peeled, halved crossways, cut into matchsticks
2 large shallots, trimmed, thinly sliced

Method

Prepare the noodles.  Cover with boiling water and allow them to soak for 5-10 minutes.  Use a fork to loosen the noodles and separate.  Drain, rinse with cold water and set aside.

Combine stock, sauces, garlic and ginger in mix together.

Heat half the oil in a wok over high heat.  Add the mince and stir fry until it turns brown, about 5 minutes.  Remove from wok and set aside.  Add remaining oil and add the broccoli, capsicum and carrot.  Stir fry for 2 minutes.  Add the stock mixture, mince, noodles and shallots to the wok.  Stir fry for another 2 minutes until well combined and heated through.

The Klutzy Cook Notes

• Experiment with different minces (kangaroo, chicken, pork), sauces (hoisin, black bean, plum) and vegetable combinations.
• Add a dash of Chinese five spice for some extra flavor.

Any flavour suggestions for this dish?  Please feel free to leave any comments or suggestions below.

Slow Cooker Lamb Shanks are the ultimate in comfort food.  The meat just falls of the bone and tastes sooooo good.  It’s sometimes hard to believe that something that is relatively inexpensive in the meat department, and looks pretty unappetizing, can taste this good.  Ah, the beauty of the slow cooker.

What I love about this recipe is that there is no need to brown the shanks first.  So this is literally one of those recipes that you throw on in the morning and when you come home at night, dinner is ready.  Just cook up some potato mash or other accompaniment and your done.  Not only that, the smell of the lamb, red wine and honey is absolutely divine.

Slow Cooker Lamb Shanks

Slow Cooker Lamb Shanks

Ingredients

4 large lamb shanks, or 8 smaller ones
1 large onion, sliced
2 cloves garlic, sliced
1 tablespoon fresh oregano, chopped
2 cups tomato pureed tomatoes
250ml chicken stock
250ml red wine
¼ cup honey

Method

As I said, this one is easy – put everything into the slow cooker, ensure the lamb shanks are coated in mixture.  Cook on low for 8 hours.  Serve with rice, vegetables or mashed potato.

The Klutzy Cook Notes

• Any type of lamb shank can be used.  French trimmed lamb shanks are less fatty, but you can also buy the normal shanks (usually cheaper) and trim any excess fat and sinew off.
• Dried oregano can be used instead of fresh.
• For the pureed tomatoes use tomato passata or puree up a couple of tins of tomatoes.

Enjoy