Meatilicious bake

I love different meats together – it just seems to add to the taste and make it more exciting! {not always – and not with all meats… Still – just try it out sometime, there are lots of options here!)

For tonight’s bake I layered strips of bacon, tenderised and flattened chicken breast, pork roast meat, mozzarella cheese and more bacon.

I seasoned the chicken breast with freshly ground sea salt and olive oil then layered on the pork roast meat. {This I had leftover from a roast I made a week ago – and froze the leftovers – it also had an apple & sage stuffing.} I added freshly ground fennel seeds,another layer of chicken breast, then thick slices of mozzarella cheese and more bacon.

{You could use any cooked pork meat, a leftover roast or even some pork chops…}

Bake at 180C for 45 minutes – this is just enough time to ensure the chicken is cooked properly but is still juicy.

I served this with a sundried tomato & goats cheese salad. {Mixed lettuce leaves, diced cucumber, sundried tomatoes, goats cheese and a drizzle of olive oil.}

I prefer salads with less but more ‘punchy’ ingredients – like they say, less is more!  And forget elaborate salad dressings – you want to taste the salad, right?! My current favourite dressings are vinegars and olive oil – perhaps with a splash of fresh minneola juice {now in season} and honey to bring out the flavours of the salad. And nuts – yum, I love nuts in salad! Raisins are great too!

Ok, before I get too carried away – here’s a pic of my meatilicious bake and my youngest, ‘helping’ me in the kitchen today…

Enjoy! X


Caveman Bake & Corn Salad

So you might be wondering, ‘what the heck is a caveman bake?!’…

It’s my version of a bobotie-inspired, meaty type of tart slash bake – and here it is:

You will need:

500g venison mince (you can use beef too)

footlong piece of cabanossi

3 eggs

half a cup of milk

salt & pepper to taste

1 punnet of pattipans (cut into quarters)

6/7 mushrooms (cut into quarters)

6 cherry tomatoes or 2 whole regular tomatoes

peppadew spice

1/2 a tsp of cumin

1/2 a tsp of cayenne pepper

1/2 a tsp of paprika

Woolworths fried onion sprinkles

olive oil

Start by heating olive oil in a skillet and cooking the pattipans, sprinkle with peppadew spice. Cook until al dente, you don’t want soggy pattipans – so gross!  Set cooked pattipans aside and use the same skillet to cook the mushrooms.  Same story, sprinkle with peppadew spice and add tomatoes and another glug of olive oil.  Set aside cooked mushrooms & tomatoes. In same skillet, cook the mince.  Add peppadew spice, cumin, cayenne pepper, cabanossi and paprika. Cook the mince until just done, you don’t want dry mince!  Next, layer all your ingredients in a baking dish:  mince and cabanossi at the bottom, then sprinkle with the fried onion sprinkles, next layer is the mushrooms & tomatoes and finally the pattipans. Pour egg and milk mixture (season with salt) over entire dish and place 3 bay leaves on top.  Bake at 180C for 30 minutes until set.

Caveman Bake

To make the corn salad, grill whole corn until cooked and golden.  Cut corn off the cob and toss with cherry tomatoes, sweet basil and mixed salad leaves. Serve with olive oil and a splash of balsamic vinegar.

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Oh yum – I LOVE eating! What would life be without food?! To finish off our delicious meal, we had some ‘homemade’ peanut butter ice cream.  Now I say homemade, because, yes I made it at home, but not from scratch… {yes yes… I NEED an ice cream maker!}

Anyways, so I just mixed plain vanilla ice cream with smooth peanut butter and golden syrup. Yummy yum yum!

Watch this space – soon I will be dazzling with my own homemade (proper homemade!) ice creams..!

Enjoy! X