Chipolata Hotpot

Chipolata Hotpot

Serves 4

1 tbs olive oil

500g beef chipolatas, halved

2 onions, thinly sliced

3 tomatoes, diced

1 green capsicum, chopped

3 garlic cloves, crushed

420g can diced tomatoes

1 cup water

Heat the oil in a large saucepan over medium-high heat. Add the sausage and onion and cook, stirring often, for 5 minutes or until the sausage and onion starts to brown. Add the diced tomato, capsicum and garlic and cook, stirring for 2 minutes. Add the canned tomato and water, cover and bring to the boil. Uncover and cook for 5 minutes, or until the mixture thickens.

Meatball Soup

Meatball Soup

Serves 4

500g beef mince

1 red onion, grated

2 garlic cloves, crushed

1/2 cup breadcrumbs

1/3 cup basil leaves, chopped

1/3 cup grated parmesan

1 egg, lightly beaten

720g bottle of tomato pasta sauce

4 cups chicken stock

2 cups water

1/2 cup risoni

2 zucchinis, diced

150g green beans, trimmed and cut into thirds

Combine the mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a bowl. Season with salt and pepper. Mix well, then roll tablespoonfuls of the mixture into balls and place on a plate.

Pour the tomato sauce, chicken stock and water into a large saucepan and bring to the boil. Skim the froth from the surface, add the meatballs and return to the boil. Reduce the heat to medium-low and simmer for 10 minutes. Add the risoni and cook for 5 minutes. Add the zucchini and beans, and cook until the vegetables and risoni are tender.

Lamb Korma Curry

Lamb Korma Curry

Serves 4

2 tbs vegetable oil

1kg lamb leg roast, cut into 3cm cubes

1 large onion, finely chopped

420g jar tikka masala simmer sauce

120g natural yoghurt

80g baby spinach

Heat 2 tsp of oil in a large saucepan over high heat, add a third of the lmab and cook until browned. Transfer to a plate and then repeat in 2 batches.

Reduce the heat to medium add remaining oil and onion to the saucepan and cook until the onion is soft. Return the lamb and juices to the pan, stir in the simmer sauce and yoghurt and bring to the boil. Simmer the curry, uncovered for 45 minutes.

Stir through the baby spinach leaves and cook until wilted. Serve with rice and pappadums.

Chorizo and Eggplant Risoni

Chorizo and Eggplant Risoni

Serves 4

1 tbs olive oil

200g chorizo sausage, quartered and thickly sliced

1 onion, chopped

1 large eggplant, diced

1/3 cup white wine

1 1/2 cups risoni

420g can diced tomatoes

3 cups chicken stock

50g baby spinach

parmesan, grated

Heat the oil in a large saucepan over medium heat. Add the chorizo, onion and eggplant and cook until the eggplant is soft. Add the wine and bring to the boil. Stir in the risoni, tomato and stock, season with salt and pepper and cook, stirring often until the risoni is al dente and most of the liquid is absorbed. Add the spinach and stir to combine. Serve with grated parmesan.