Category Archives: Rectangular Baker

Meatball Traybake

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This is another super simple, and cost conscious recipe adapted from The Sainsbury’s magazine.  I don’t know whether I have raved about this publication before but if I have I’m going to again.  If you are in the UK and you like food then I rate this magazine over all other offerings.  As the mag was originally launched by Delia all recipes are triple checked and I have NEVER found a fault with any of them.  In fact, it has been known for me to host a dinner party and make 3 completely new recipes straight out of the magazine! It hasn’t failed me yet!!!If you are outside of the UK – you can get a subscription… and it’s worth it in my humble opinion.

Anyway, back to the recipe.  This is a fabulous Rectangular Baker – one pot recipe ( and you know how much I love those!).  If you don’t have one of those you could use a Deep Covered Baker or even a Deep Dish Baker.  The ingredient list may seem a little longer than some of my normal recipes but most of them are things that I already have in the house – so I don’t feel it is heavy on the shopping list.

Ingredients

1.25kg potatoes
2 tbsp olive oil
1x 500g Carton Passata
1 Chicken Stock Cube or melt, dissolved in 200ml of boiling water
150g slightly stale Bread (the original recipe states white but I rarely eat white – so whatever you have in your house works)
150ml Milk
1 x 500g 20% fat Beef Mince
1 Egg beaten (medium is suggested but I only seem to buy large so…!)
1 small Onion, chopped finely with Food Chopper
2 Garlic Cloves, crushed
1 tsp Smoked paprika
1 Lemon
1/2 pack of cut coriander
100g Green Beans, top and tailed, cut in half

Method

  • Preheat the oven to 200C, Fan 180, Gas 6.  Wedge the potatoes, using the Veggie Wedger, and put into the Rectangular baker.  Add 1tbsp oil and toss the potatoes to coat them.  Add the pasta and stock.  Stir.  Bake in the oven for 35-40 minutes.
  • Whilst the potatoes are baking, make the meatballs.  I use either my Food Chopper or Microplane grater to make the breadcrumbs.  If you want to make your food processor dirty then, by all means use that instead!  Add the breadcrumbs and milk to a Classic Batter Bowl (CBB).  Leave to soak for 5 minutes; add the beef, beaten egg, chopped onion, crushed garlic and paprika.  Use the Microplane Zester to zest the lemon and add to the CBB.  Pick the leaves from the coriander stalks, roughly chop them and keep to one side.  Finely chop the coriander stalks and add to the CBB.  Season the mix and get your hands in there!!  (I often ask one of my kids to help me to make these. This is their favourite activity – getting their hands well and truly involved in making tea!!)  Roll 28 or so walnut-sized meatballs and put on a plate.
  • Take the potatoes out.  Stir.  Add the meatballs.  Cook for another 20 minutes.
  • Blanch the green beans for 2-3 minutes, until just tender.  For me, that means popping into a Micro-Cooker with a tiny splash of water and giving them a 2 minute blast.  If you don’t have a Micro- Cooker, then just add the beans to boiling water for  the necessary time and then drain well.
  • When the meatballs have had their 20 minutes, add the green beans to the baker and bake for a further 10 minutes.  By this time the potatoes will be tender and the meatballs goldenand cooked through.
  • Drizzle over the remaining 1tbsp oil, scatter over the coriander leaves you kept from earlier.  Take the baker to the table and serve along with quarters of the lemon from earlier.

 

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Filed under Batter Bowl, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Eggs, Family Cooking, Food Chopper, Garlic, Garlic Press, Microplane Grater, Other, Pepper, Potatoes, Rectangular Baker, Tea

Jo Murphy’s Sweet and Sour Chicken

This is a slightly different version of a sweet and sour “Chuck & Bung”.  I really like the warmth from the chilli and using the pineapple juice makes this a really juicy family meal.  Try it – you will love it!

Ingredients

4 Skinless Chicken Breasts
2 Medium Onions
2 Peppers (any Colour)
225g can Water Chestnuts, Drained.
3 Cloves Garlic
1 Small piece of fresh Ginger
Freshly Ground Pepper
640g of Tinned pineapple in Juice
4 Tbsp Corn Flour
260ml water
4Tbsp Dark Soy Sauce
4Tbsp White Wine Vinegar
4Tbsp Soft Light Brown Sugar
4Tbsp Tomato Ketchup
1 Tsp Dried Chilli Flakes
Small Bag Basmati Rice

Method

  • Put oven on to 200C/ 180 fan/ Gas 6.
  • Chop the chicken into bite size pieces using Forged Cutlery Knife on the Cutting Board. Add to the Rectangular Baker.
  • Using a knife, peel the onions and cut into quarters. Finely chop using Food Chopper. Add to the Rectangular Baker.
  • Using a knife, cut the peppers into 3cm pieces. Add to the Rectangular Baker.
  • Open water chestnuts using Smooth Edge Can Opener and drain using Stainless Colander. Slice water chestnuts horizontally using the Knife. Add to the Rectangular Baker
  • Crush the garlic directly into the baker using the Garlic Press.
  • Grate the ginger directly into the baker using the Microplane Fine Grater
  • Add freshly ground pepper using Grinder.
  • Open Pineapple tin using Smooth Edge Can Opener. Drain the pineapple using Stainless Colander pouring juice into Easy Read Measuring Cup.
  • Using large Adjustable Measuring Spoon add 4 tbsp of corn flour to Classic Batter Bowl. Add 3 tbsp of pineapple juice and mix to a paste using Mini Mix ‘N Scraper.
  • Add the remaining juice to the Batter Bowl, and add the water using the same measuring cup
  • Using Mini Easy Read Measuring Cup and both Adjustable Measuring Spoons add all remaining ingredients (except for rice) into the Batter Bowl.
  • Add the sauce to the baker. Mix together using Small Mix ‘N Scraper.
  • Place in oven for 30 mins – until bubbling nicely.
  • Boil full Kettle. Using Large Easy Read Measuring Cup add 2 cups of rice and 4 cups of boiling water to Rice Cooker Plus. Place in Microwave for 15 mins or until all the water is absorbed.

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Filed under Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Ginger, Microplane Grater, Pineapple, Rectangular Baker, Rice, Rice Cooker, Stoneware