Pork schnitzel with German potato salad

Pork schnitzel with German potato salad
Ingredients

600g to 1 kg desiree or sebago potatoes, washed peeled and cut into 1 cm slices.
200g green beans, trimmed
1 large red onion, thinly sliced
80ml (1/4 cup) cider vinegar
1 tab raw sugar
3 tabs roughly chopped flat-leaf parsley
4 pork loin steaks crumbed.
4 eggs

Dressing
1/4 cup whole-egg mayonnaise
Some milk to thin
1 tablespoon honey
1 tablespoon wholegrain mustard
½ tsp salt

Method
All 4 items below can be cooked at the same time.
1, Boil 4 eggs for 12 min shell, set aside.
2  Steam potato slices.
To make salad, place potatoes in a steamer of boiling water with tsp
salt. Steam 15 minutes or until tender. Add beans to top of steamer.
and cook for a further 3 minutes or until beans are tender. Cool a bit
and add to large dish..
3, Fry in electric frypan on about 4 to 5 pork snitzels
4, Cook onion for 8 minutes, stirring occasionally, or until soft. Add
vinegar and sugar, bring to the boil, then cook until very soft and
clear.
Making salad, Add potatoes, beans and chopped parsley to large bowl
and pour over dressing.  Mix carefully so that potatoes stay whole.
.
Serve schnitzel with onions on top and side dressing of potato salad..

Italian Sausage, Tomato, Mixed Leaves & Potato Salad

This is an adaption of another recipe, but this one is more what we usually have in the cupboard.  


Italian sausage tomato mixed leaves and potato salad

Preparation Time  10 minutes
Cooking Time  20 minutes
Ingredients (serves 4)
* 650g baby coliban (chat) potatoes
* 375g (about 8) Peppercorn Extra Lean Sausage Italian Style
* Olive oil spray
* 1 x 200g punnet grape tomatoes, halved.
* ¼ cup sour cream
* 1 tbs wholegrain mustard
* 1 tbs white vinegar
* 1 tsp honey
* 1 garlic clove, chopped finely
* 4 celery sticks, ends trimmed, thinly sliced
* 60g (1/3 cup) stuffed green olives
* 100g mixed salad leaves
Method
1. Cut the potatoes into size for salad and steam. Put in large heatproof bowl.
2. Meanwhile, heat a frying pan on med-low,  cook sausages and slice about 1 cm thick, when partially cooked. Cook, turning occasionally, for 12 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
3. Place tomatoes in pan on med-low, season with salt and pepper. Cook, turning occasionally, for 2 minutes or until tender.
4. Whisk together the sour cream, mustard, lemon juice, honey and garlic in a small bowl.
5. Roughly chop the salad put into bowl with sliced celery and olives.  Add the sausages and  tomatoes, gently toss to combine. Pour over the dressing and toss to coat. Serve.

Adapted from:  Italian Sausage, Spinach, Tomato & Potato Salad

Butter Chicken Wraps

Butter Chicken Wraps

Serves 4, prep time 15 mins
Cooking time 20 mins

Ingredients
500g chicken mince
1X25g Butter Chicken pkt (we used Maggi but originally the recipe is from another brand) 
Plain flour to thicken.
1 pkt (8) Chapatti flat bread (maybe flour tortilla)
½ lettuce, shredded
1 cucumber finely chopped
2 tomatoes finely chopped
1 cup grated cheese
1 cup natural yoghurt

Method
1:  Heat oil in a frypan on medium heat.  Add chicken mince and cook breaking lumps up with a spoon.Cook until golden.

2:  Add 1 tsp salt and Butter Chicken pkt, mix and cook for about 5 mins.  Add enough water to make a wet paste and then add enough flour to thicken.  Chicken needs to look like it has a thick gravy.

3:  Place Chapatti on plate and top with lettuce, chicken, cucumber, tomato, cheese and yoghurt.

4:  Roll up chapatti.

From Coles magazine.  

Bear Brand Spicy Sausage Casserole

Spicy Sausage Casserole

Serves 4

Preparation and cooking time  30 mins

Ingredients

6 spicy sausages

1 rasher bacon, chopped

1 onion, chopped

1 clove garlic, crushed

400g can whole tomatoes, roughly chopped

300g can red kidney beans, drained

1 tbsp tomato paste

¼ cup chopped parsley

30g butter

1 tbsp plain flour

1 cup evaporated milk

¼ tsp dry mustard

1/3 cup grated tasty cheese

1 tbsp tasty cheese, extra

Method

1, Fry sausages in large fry pan until cooked, remove from pan, slice sausages diagonally, drain fat from pan.

2, Add bacon to pan, fry one minute, add onion and garlic, cook 2 min.  Add tomatoes, kidney beans, tomato paste, parsley and cooked sausages to pan.  Stir until mixture comes to boil.  Remove from heat, place in casserole dish.

3, Melt butter in small pan, add flour gradually, stir in evaporated milk.

4, Stir over medium heat until sauce boils, simmer 1 minute.  Add mustard and cheese, pour over sausage mixture, sprinkle with extra cheese, place under grill 3-5 mins until brown.

Bigos Recipe for Rookwurst

Pulled from another place where I wrote this, I found I bought a rookwurst and couldn't remember what I made with it.


Bigos

This is a quick recipe. Take a cup of shredded cabbage and start slowly sautéing, when it is soft and cooked (about 10 minutes) add a 3/4 of a cup of sauerkraut. Cut into small chunks your rookwurst and also add to the pan. Turn the heat up, Cook for about 10 minutes, stir so not to burn the cabbage, add a couple of spoons of tomato sauce or ketchup, salt 7 pepper to taste, cook another 3-5 minutes.. Taste better on a cold day. Just like, we are having today. This is an extremely simplified recipe of Polish Bigos/Bigus.

P.S. Some mashed potato on a side is an added bonus.

From: www.discusscooking.com

A favourite at our house.

Warm Cottage Salad using Pork Sausages

This recipe was on my other blog.  The blog has spam redirection at the moment, but I found my recipes somewhere else.  When it gets fixed I can check, but I'm sure it is the same. 

Warm Cottage Salad (Sausage)

6 Country Style Pork Sausages
500g Tiny (chat ) Potatoes
300g Green beans , halved
100g Grape Tomatoes
150g baby spinach or rocket leaves
8 green olives
50g fetta cheese

Dressing
1/2 cup quality Mayonnaise
2 tsp Lemon Juice
1 tsp Garlic Crushed
2 Tblsp warm water

Place Country style pork sausages in a shallow frying pan and cover with cold water. Simmer gently for 4 minutes . Drain and cool slice into thick diagonal slices.

Place potatoes in the base of a steamer and cover with cold water , bring to the boil covered and boil for 5 minutes . Reduce heat and place the beans in the top half of the steamer for further 4 minutes.
Remove the pan from the heat and set the beans aside , potatoes should remain in the water covered for a further 5 minutes.

Heat a large frying or griddle pan over a high heat and brown the sliced sausages well 2-3 minutes.

Place the Spinach ,tomaotes, beans , crumbled fetta and olives into a large serving bowl and toss well.

Divide the salad evenly onto serving plates. Arrange the drained baby potatoes and the browned sausages slices over the salad.

Whisk together the dressing ingredients and drizzle over the salad just prior to serving.

Originally from the Australian Pork site.  

Polish Sausage Salad

I found this recipe on my original blog.

Polish Sausage Salad
6 large potatoes
6 eggs, hard boiled and peeled
2 slices thick 1/2 inch double smoked ham, optional
1 cup garlic chives or
(garlic & red onion chopped finely)
1 tablespoon mild mustard
8 polski or gerki (gherkins)
5 tablespoons mayonnaise
2 teaspoons salt
cracked pepper (optional)
1 (KR?) Polish Sausage or 2 sticks export polish sausage chopped
1 green spring onion chopped
Mix onion, mustard, mayonnaise, garlic, set aside.
Serves 6.
Adapted from goodrecipes.

Chorizo/Kransky Hotpot with Braised Cabbage & Potatoes

Chorizo Hot Pot with Braised Cabbage

Serves about 6

Ingredients
Potatoes
Sauce
Oil
1 onion sliced
3 rashers of bacon chopped
500g or 6 chorizo (skinned type)
½ cup white wine
2 tsp chicken powder
400g chopped tomatoes
2 X 400g borlotti beans drained

Braised Cabbage
Oil
2 cloves garlic sliced thin
1 small red onion halved and sliced
½ green cabbage sliced
3 tsp chicken pwder

Method
Need large saucepan, large frypan and pot for potatoes.
1 :-Start by peeling the Potatoes and put on to cook.

2 :-Heat up frypan and cook chorizo’s slice about 1.5 cm thick and continue cooking, add bacon and when cooked a reasonable amount add the onions.

3:-When cooked well add the wine and allow alcohol to boil off.
(start cooking braised cabbage about now by beginning with sautéing onion and then garlic)

4 :-Back to sauce: add tomatoes, chicken powder and beans and cook for about 20 mins or more.
Braised cabbage pot

5 :-When the onion and garlic are cooked add chopped cabbage with a drizzle of oil and fry with the onions on med-low heat , stirring to ensure even cooking.

6 :-During cooking add chicken powder, continue stirring until well cooked.

Serve on plate separately braised cabbage, sauce and mashed potatoes.

Adapted from here. Too good a recipe to lose.

Cabana/Kabana Recipes

I think I have been spelling cabana wrong on my blog. I have a picture from my Christmas hamper club, very small, but I think it is spelt Cabana. I am expecting some in a hamper and working out my menu. Kabanos?

So far on my blog I have recipes for cabana:

Versatile Paella
Macaroni Cheese with Kabana
Curry & Kabana Sausage Rolls
Kabana Cassolet
Kabana Fritters

Google is pulling up lots more recipes, which I'm sure everyone can find themselves. But for my menu planning I am going to post some below. Kabana is cheaper than Kransky I think.

Chilli, Kabana & Pumpkin Soup
Don Kabana Paella
Don Pappardelle with Chilli & Cheese Kabana (uses rocket, yum)
Polish Kabanos Soup
Kabanos & Lentil Casserole (excellent recipe for adapting!)
Fennel Seed Sauerkraut with Kabanos, Spring Onions & Sour Cream (video) this is getting exciting!
Chickpea & Kabanos Soup (uses eggplant which I don't like that much, another adaption coming!)
Creamy Kabana Pasta
Leek & Kabanos Frittata

If you are feeling generous with the meat
Gumbo Styled Chicken
One Pot Chicken & Kabana (uses beans, kidney etc.)
Kabana, Bean & Silverbeet Soup (sounds like a chorizo one on the taste site)


Put all your favourite stuff out there on your blog, seriously all my favourite stuff is getting more on the net, than when it was only me blathering about it. Coincidence maybe, true. If you have something that is little known, share. Same with kranskys, whatever you like that isn't popular put it out there.

We starting using cabana in meals because of a recipe from the McCormicks site in Australia for a lemon paella. They have since changed the meat in this recipe. I must post it, it was originally in a magazine, the page I still have. It is a family favourite.

I have found the original. I have linked back to this recipe but the page changes. So will post recipe and link this time.

Spanish Lemon Paella

Ingredients

• 100 g Kabana ( 1 stick ), sliced or 100g chorizo sausage, sliced
• 1 1/2 cups arborio rice
• 1.2L liquid (stock or water)
• 1 1/4 tbsp Lemon and Pepper Seasoning
• 2 tsp Turmeric
• 1 cup roast chicken
• 1 cup mixed seafood
• 2 medium, ripe tomatoes, diced
• 4 spring onions, sliced

Method

1. Fry the sausage and rice in a large, non stick pan for 3 minutes.
2. Add the liquid, one cup at a time, stirring so that the rice absorbs it all.
3. Just prior to adding the last cup of liquid, add the seasonings and roast chicken. Cook for 3 – 4 minutes, to absorb all the liquid.
4. Stir through the remaining ingredients, then remove from the heat. Serve with a squeeze of lemon juice and a handful of fresh parsley if desired.

From here: McCormicks Spanish Lemon Paella

Our modification is using canned prawns. There may be some others. I noticed they have both meats on the recipe now, fantastic. I love the cabana version, and they spell it my way lol.

Pictured is kabanos from Flickr Creative Commons, click to go there.

Beef Sausage Minestrone Soup

This is adapted from a chorizo recipe. We accidently used them up and had just normal sausages that you throw on the Barbie. This is probably the best minestrone I have had. Some in the end put me off minestrone. There is something about it. Maybe it is the tomato paste. This one doesn't need it. My husband used sumac, a favourite spice of mine. None of this spice combination makes you notice the spices, but at the same time it doesn't taste like boring carrot and celery. Make sense? I don't think it needed parmesan.

Sausage Minestrone

Ingredients (serves 6)
* 2 tablespoons olive oil
* 2 med- large brown onion, diced
* ½ tsp sumac
* ½ tsp oregano
* 1 ½ tsp hot paprika
* 1 tsp salt
* 4 garlic cloves, chopped
* 1 tsp chopped dried chilli
* 8 sausages, chopped
* 2 large carrot, peeled, diced
* 3 sticks celery, diced
* 400g can diced tomatoes
* 6 cups water
* 6 tsp chicken stock powder
* 1 1/4 cups dried small pasta shapes, such as spirali , ricini, broken penne (I suggest macaroni)
* 1/2 cup frozen peas
* 400g can cannellini beans, rinsed, drained
* 1/4 cup flat-leaf parsley leaves, chopped
* grated parmesan cheese and crusty bread, to serve

Method
1. Heat oil in a large saucepan over medium-high heat. Cook sausages, when nearly fully cooked, slice thinly and then put back into pan. Add spices and continue to cook.

2. Add onion, when nearly cooked then add carrots, celery and garlic. Cook, stirring often, until well cooked. Add stock powder.

3. Stir in tomatoes and water (boiling) Bring to the boil. Add pasta and simmer, uncovered, for 10 to 15 minutes or until pasta is just tender. If peas frozen can add soon.

4. Stir in peas, beans and parsley. Simmer for 7 minutes or until beans are warmed through. Season with salt and pepper.

5. Ladle soup into warmed bowls. Sprinkle with parmesan. Serve with crusty bread.

Chorizo & Silverbeet, Carrot & Potato Soup

We had this tonight. The original didn't have carrots or silverbeet stalks and was one of the few recipes we could use at times. I am so glad my husband found a way to modify it. It has gone from just bearable to really nice.

Chorizo and Vegetable soup

Ingredients (serves 6)
* 1 tbs olive oil
* 1 onion, roughly chopped
* 4 garlic cloves, chopped
* 3 or 4 carrots qtrd and chopped
* 4 chorizo sausages, sliced
* 4 tsp chicken stock powder
* 1.5L water
* 800g potatoes, peeled, cut into 2cm chunks
* 1 bunch silverbeet, trimmed, leaves sliced and stalks chopped finely
* Crusty bread, to serve

Method
1. Heat oil in a large saucepan on medium high heat. Cook chorizo until cooked, then slice and put back into saucepan.
2. Add onion cook till soft, add garlic potatoes, carrots and cook for about 10 mins.
3. Add stock powder and 1 tsp salt.
4. Then add boiling water (from jug). Add silver beet stalks, cook 5 mins.
5. Add chopped leaves and cook until wilted, 3 or 4 mins.
6. Serve with crusty bread or buttered toast.

Frankfurter Recipe

This recipe I invented. My husband did the hard work of making it work. It was a combination of three recipes, the first one being a frankfurter paella recipe. It is a variation of our usual paella as well because we copied those spices and the method which is actually the way my husband's Mum used to do fried rice. That method has been helped along with the canned tomatoes making it easier to eat. Without the extra meat the roasted red capsicums from the jar really makes it. We think it is versative because you have have the cooked chicken it in and/or canned prawns or leave them out. Our usual recipe has those. Our recipe varies from the McCormick one on the link because originally the McCormick one had kabana, my husband uses his Mum's method, and I have found it easier to use canned prawns or crab. If I am at the supermarket and want to make this I just buy the cooked chicken, a can of seafood, some fresh tomatoes and some shallots. The one below is more a pantry staple dish. I try to keep frankfurters as emergency food in a box for such things in case of blackouts. Which is why my husband brought it out, I needed extra food and he found the box.

Versatile Paella

Ingredients (serves 6)
* water
* 1 brown onion, finely chopped
* 3 large garlic clove, thinly chopped
* 150g green beans, topped, cut into 3.5cm pieces (stir fried)
* 3 cup arborio rice or long grain
* 1 x 400g can diced Italian tomatoes
* 2 tbs lemon pepper.
* 1 tsp tumeric
* 4 tsp chicken stock powder
* 80g bought roasted red capsicum in jar, cut into 2cm X 4 mm strips
* 1 green capsicum
* 1 can of frankfurters or we think we would actually prefer kabana like we usually use
* Oil, salt & pepper

Method
1, Turn electric frypan on high and put rice in, add oil until all grains coated with oil.

2, Place large frypan on stove on med – high heat and place chopped beans on with 1 – 2 tabs oil.

3, Fry beans until nearly cooked, then add onion and a bit later the garlic and chopped capsicum.

4, When nearly all the grains of rice have changed colour (turn down heat) add boiled water about a cupful at a time.

5, After a while add lemon pepper, stock powder, turmeric and cooked beans, onion etc into cooking rice.

6, Cut frankfurters into thinish slices and fry on stove frypan.

7, Pour tomato juice on rice and cut tomatoes into chunks, add sliced roasted capsicum and fried frankfurters to cooked rice.

8, If rice too wet leave lid off, stir rice to help dry out.

9, Serve.

Minced Lamb Recipe

As you know I love buying minced lamb when I can. Then I sometimes get upset with my recipes I think. So I found this one today in one of my seldom used cookbooks these days. Smart Food by the AWW, p 27.

Bucantini with Moroccan Lamb Sauce

2 teaspoons olive oil
1 small brown onion (80g), chopped finely
2 cloves garlic, crushed
500g minced lamb
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cinnamon
2 tablespoons tomato paste
2 x 415g cans crushed tomatoes
1 large zucchini (150g), chopped coarsely
2 tablespoons finely chopped fresh mint
375g bucatini pasta

Heat oil in large saucepan, cook onion and garlic, stirring, until onion softens. Add mince, cook, stirring until changed in colour. Add spices, cook, stirring until fragrant.

Stir in paste, undrained tomatoes and zucchini, bring to the boil. Reduce heat, simmer, uncovered about 15 minutes or until sauce thickens slightly. Stir in mint.

Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Serve pasta topped with sauce.


I don't usually like cinnamon, but because it is a AWW recipe I will see how it goes, I expect it is nice.

Ham Steak Recipe

This is good for one of the hampers from Chrisco, Hamper King or Castle. I know I have ended up with ham steaks and hash browns before.

Grilled Ham Steaks with Corn & Gherkin Salad

DIY Idea Toss baby rocket or spinach leaves into salad.
Try adding frozen peas (thawed) and finely chopped clery to salad.
Serves 4.

4 frozen hash browns
1 tablespoon vegetable oil
4 ham steaks
1 lebanese cucumber, finely chopped
420g can corn kernels, drained
6 gerkins, finely chopped
1 medium red capsicum, finely chopped
1/2 cup grated tasty cheese
2 tablespoons chopped flat-leaf parsley
1/3 cup egg mayonnaise

Preheat oven to 220 degrees Celcius or 200 fan forced. Line a baking tray with baking paper. Place hash browns in a single layer, on prepared tray. Bake for 12-15 minutes or until brown, turning over halfwaythrough cooking.

Meanwhile, heat oil a large frying pan over moderate heat. Add ham, cook for 2-3 minutes each side or until golden.

Combine cucumber, corn, gherkin, capsicum, cheese and parsley in a large bowl. Add mayonnaise, stir until combined. Season with salt and pepper. Place ham on serving plates. Serve topped with salad and hash brown.

From recipes+ December 2010

Lamb Mince Recipes

I have lamb mince because it was cheap.

Stir-fried Lamb, Vegetables & Noodles
Chinese Cabbage & Lamb Stir-fry

Recipe for Italian Sausages

This is for normal Italian sausages, if you buy hotter ones, I suggest making chilli out of it, unless you like really hot things. This reicpe is a family favourite from AWW Italian Cookbook no.2

Fettuccine with Italian Sausage and Olives

500g fettuccine pasta
500g Italian-style sausages
2 tablespoons olive oil
150g mushrooms, sliced
2 cloves garlic, crushed
100g large green olives, seeded, sliced
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
300ml cream

Add pasta to large pan of boiling water, boil, uncovered, until just tender, drain well. Cook sausages in dry pan over medium heat, turning regularly, about 10 minutes or until browned and cooked through; drain on absorbent paper. Cut sausages into 1cm slices.

Heat oil in pan, add mushrooms and garlic, cook, stirring, about 2 minutes or until mushrooms are soft. Stir in sausages, olives, rind, juice, parsley and cream, simmer, stirring occasionally, about 10 minutes or until reduced by one-third. Stir in pasta, cook, stirring, 3 minutes or until pasta is heated through. Serves 4.

A low fat recipe:

Pea & Sausage Risotto

Pork Sausage Recipes

Hofbrau House - Lunch, originally uploaded by VirtualErn.

In the past I was collecting these pork sausage recipes. Recently I have pork chipolatas from Coles, but not pork sausages as I haven't been driving to the shop I used to go to. But if I start doing that again, since then some new recipes have been published on the web. I will put the ones that look vaguely interesting to me, then when I try them I'll have to let you know my favourites.

Asparagus, Pork & Potato Omelets
Spinach & Pork Sausage Risotto
Pork Meatballs in Creamy Mushroom Sauce

Pork Chipolata Recipe

Red Curry Sausages

2 tablespoons vegetable or peanut oil
12 pork chipolatas
1 small brown onion, halved, thinly sliced
1/3 cup bought red curry paste
400ml can coconut milk
350g kumara, cut into 2cm pieces
150g beans, trimmed, halved crosswise
coriander leaves and steamed jasmine rice, to serve

Heat half the oil in a large frying pan over moderate heat. Add chipolatas: cook and turn for 5-8 minutes or until browned and cooked. Remove sausages from pan; slice thickly diagonally.

Add remining oil to pan. Add onion; cook and stir for 3 minutes or until soft. Add curry paste; cook and stir for 1 minute or until fragrant.

Stir in coconut milk, 1/2 cup water and kumara. Simmer, covered, for 8-10 minutes or until kumara is just tender. Return sausages to pan with beans; cook for 5 mnutes or until beans are tender. Spoon into serving bowls; sprinkle with coriander. Serve with rice.

From: recipes+ magazine July 2010

Pork Mince Recipe

Ginger Pork Stir-fry

Serves 4

1 1/2 tablespoons peanut oil
1 stalk lemongrass, outer leaves removed, base very finely chopped
3cm piece ginger, peeled, grated (we cheat with both of these and use a jar in the fridge)
2 garlic cloves, crushed
400g pork mince
150g snow peas, sliced in half diagonally
125g baby corn, sliced in half diagonally
120g button mushrooms, sliced
1 red capsicum, deseeded, sliced
450g packet hokkien noodles, separated
1/4 cup ketcap manis
1 tablespoon soy sauce
12 cup coriander leaves

Heat a wok over high heat until hot. Add 3 teaspoon oil, lemongrass, ginger, garlic and mince. Stir-fry for 3 to 4 minutes or until mince is bornwed. Transfer to a plate. Add remaining oil to wok. Add vegetables. Stir-fry for 4 to 5 minutes or until just tender. Add noodles. Stir-fry for 1 to 2 minutes. Add mince mixture, ketcap manis and soy. Stir-fry for 1 minute. Stir in coriander. Serve.

Chicken Mince Recipes

Photo Source

We haven't made much with chicken mince lately, and have our favourite recipe for chicken mince that I have posted on my main blog here, a long time ago lol (2008). I have been looking through my old foodie magazines, my husband put them in a box, just foodie magazines, and I look through one a day when the sun streams through my window during this record cold winter.

I found a page with various minces (ground meat) including another of my favourites, pork mince. The pork mince one hasn't been published on the Taste site so I will type it up, and try it when I got shopping normally again, maybe in a month or so.

Chicken Paella

Edited to say that on Wednesday night after I posted this, we had a BBQ chicken and tabouli mix as per my menu plan. However we didn't have olive oil (usually it is always there in the cupboard) to make up the tabouli. So I happened to find this recipe (was not related to this post or memory of finding it at all, because I didn't remember lol).

Anyway, the recipe is lovely. We usually make a paella from the McCormick's site. This was just as nice, and the saffron didn't bother us. I vaguely remember Gillian McKeith saying, perhaps on Ready Steady Cook, that basmati rice is easy to digest? Anyway, that is what I found, this paella is very soft and nice. We will be making it again, with double the paprika.

In case I have missed any other great chicken mince recipes I am doing a search. Previously when we first started using chicken mince, we made chicken balls and chicken lasagne. The other recipe is a pasta recipe, creamy. So to find something different and practical, more practical than the balls.

Easy Chicken Chow Mein

Something to go with packets of tabouli mix:

Moroccan Chicken Rissoles

Creamy Chicken & Spinach Bake features pumpkin and crushed potato chips

My reference point (though vague without the thought of actually eating it at this stage) is what would I like to cook if I had chicken mince

Chicken Tacos

Thai Chicken Broth

Chicken, Bacon & Spinach Spaghetti Bolognaise

Chicken, Fennel & Lemon Fettuccine

Fried Rice with Chicken features plum sauce

Chicken Nachos

Chicken Tacos

Chicken Chilli Con Carne