A winter warmer comfort food.

Chicken and Bacon Casserole

Ingredients

• 1 kg chicken breasts
• 1/3 cup plain flour
• 250 g bacon rashers diced
• 1 cup thickened cream
• 1 cup water
• 1 tsp chicken seasoning
• 4 shallots chopped

• Method

  • STEP 1Preheat oven to 180C and lightly spray an ovenproof dish.
  • STEP 2Coat chicken in flour, shaking away excess. Reserve the unused flour.
  • STEP 3Heat the oil in a non stick pan, add the chicken and cook until well browned. Remove the chicken from the pan and place in a single layer in the pre-prepared dish.
  • STEP 4Using the same pan, add the bacon and cook for 2 minutes.
  • STEP 5Reduce heat to low, add the reserved flour and stir for 1 minute. Remove pan from the heat and gradually add the cream, water and seasoning, stirring until smooth.
  • STEP 6Return pan to the heat and continue to stir until the sauce boils and thickens slightly. Remove pan from the heat, and pour the bacon sauce over the chicken.
  • STEP 7Bake for 40 minutes.
  • STEP 8Garnish with chopped shallots.

  • Notes

    Use chicken breast fillets or tenderloins.
    I serve this with either mashed potato, rice or hokkein noodles and stir fry vegetables.

Delicious, easy recipe for a winter warmer.

Chicken and Bacon Casserole

Ingredients

• 1 kg chicken breast fillet diced
• 100 g bacon rashers roughly chopped
• 3 potato large thickly sliced
• 2 carrot sliced
• 50 g French onion soup mix
• 1 tbs fresh mixed herbs
• 1/3 cup water
• 1/4 cup light cooking cream

• Equipment

  • 1 slow cooker

  • Method

    • STEP 1Layer potatoes and carrots on the bottom of slow cooker.
    • STEP 2Add chicken and bacon on top.
    • STEP 3Mix soup and herbs together with water.
    • STEP 4Add to slow cooker. Cook on high for 4 hours, or low for 6-8 hours.
    • STEP 5Stir through cream 10 minutes before serving.

    • Notes

      Serve with steamed broccoli or beans. May require extra water, depending on slow cooker. Brown chicken and bacon before adding to the slow cooker if you prefer. You can also use chicken thigh fillets

A really yummy and creamy carbonara.

Chicken and Bacon Carbonara

Ingredients

• 500 g chicken cubed
• 4 bacon rashers sliced
• 1 onion diced
• 1 egg whisked
• 4 mushrooms sliced large
• 500 mls cream
• 2 tbs sour cream
• 1 tsp garlic heaped
• 1 cup cheese grated
• 300 g pasta

• Method

  • STEP 1Cook pasta and put aside. In a frypan add oil and chicken and fry until cooked.
  • STEP 2Add bacon, onion, mushrooms and garlic and cook a further 3 minutes.
  • STEP 3Add cream and sour cream and simmer for 10 minutes. While stirring add whisked egg and grated cheese.
  • STEP 4Continue stirring until all cheese is melted through. Add cooked pasta and toss until mixed well.

  • Notes

    The flavour develops a lot more if allowed time to simmer slowly once all the ingredients have been added.

A great way to use leftover risotto and great for school and work lunches.

Chicken and Bacon Arancini

Ingredients

• 2 chicken breast fillet diced
• 2 bacon rashers diced
• 2 cup arborio rice
• 8 cup chicken stock (liquid)
• 1 onion chopped large
• 2 cloves garlic
• 1 yellow capsicum
• 1 cup frozen peas and corn
• 1/2 cup white wine optional
• 1 cup plain flour
• 1 cup parmesan cheese
• 2 tbs parsley
• 1/2 tsp salt and pepper

Coating

• 3 cup cornflakes ground
• 1 cup dried breadcrumbs
• 1 cup plain flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp parsley
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 egg whisked
• 1/2 tsp salt and pepper

• Method

  • STEP 1Seal chicken in batches and set aside.
  • STEP 2Fry onions, bacon and garlic until slightly caramelised.
  • STEP 3Add rice and capsicum and fry for 1 minute, then add white wine and cook off for 1 minute.
  • STEP 4Add stock one ladle at a time and stir gently until absorbed, repeat.
  • STEP 5When rice is almost cooked add chicken, peas and corn and heat through.
  • STEP 6Remove from heat and add cheese, parsley and flour.
  • STEP 7Season to taste.
  • STEP 8Allow to cool, then refrigerate.
  • STEP 9Combine breadcrumbs and cornflakes and season.
  • STEP 10Shape risotto into balls.
  • STEP 11Roll in flour, then egg and then crumbs.
  • STEP 12Spray with oil and bake at 180C until golden, or shallow fry or deep fry.
  • STEP 13Drain on paper towel before serving.

  • Notes

    Serve with your favourite vegetables or a salad. Vegetables may be used instead of chicken and bacon. Use yellow, red or orange capsicum and Parmesan cheese or cheddar.

This banana bread is delicious and is a great treat for the lunch box.

Rich Banana Bread

Ingredients

• 125 g butter melted
• 1 cup white sugar
• 2 egg
• 1 tsp vanilla extract
• 1 1/2 cup plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 1/2 cup sour cream
• 1/2 cup walnuts chopped optional
• 2 banana medium mashed

• Equipment

  • 1 loaf pan

  • Method

    • STEP 1Preheat oven to 175C and grease a 22 cm x 12 cm loaf pan.
    • STEP 2In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla. Mix well.
    • STEP 3Combine the flour, baking soda and salt and stir into the butter mixture until smooth.
    • STEP 4Fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
    • STEP 5Bake for 60 minutes, or until a toothpick inserted into the centre of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Baked Pasta with Feta and Pumpkin

Try this delicious meal of baked pasta with feta and pumpkin. It's a real crowd pleaser.

Ingredients

• 500 g pumpkin peeled chopped
• 3 bacon rashers rindless chopped
• 6 garlic cloves unpeeled
• 2 tbs oil
• 400 g rigatoni pasta
• 100 g feta crumbled
• 1/2 cup parsley chopped fresh
• 1/2 cup mozzarella grated

• Method

  • STEP 1Preheat oven to 190C or 170C fan forced.
  • STEP 2Place pumpkin, bacon, garlic and half of the oil in a baking pan. Toss to coat.
  • STEP 3Cook for 30-40 minutes, until pumpkin is tender. Squeeze garlic from skin.
  • STEP 4Meanwhile cook pasta in a large saucepan of boiling, salted water according to packet directions.
  • STEP 5Drain, reserving 1 cup of cooking liquid.
  • STEP 6Combine pasta, pumpkin, bacon, garlic flesh, feta, parsley and remaining oil in a 10 cup ovenproof dish.
  • STEP 7Pour over reserved liquid and top with mozzarella.
  • STEP 8Bake for 25 minutes or until golden.

Feta and Corn Fritters

Corn fritters with a twist. The feta melts slightly and gives them a bit of a gooey yummy texture on the inside, while crispy on the outside

Ingredients

• 3/4 cup plain flour
• 3 spring onions thinly sliced
• 1 tsp baking powder
• 150 g feta crumbled
• 440 g cream-style canned corn
• 1 egg lightly beaten
• 1 pinch seasoning *to taste

• Method

  • STEP 1Combine all ingredients and mix well.
  • STEP 2Shallow fry in oil.