Resources from the Drop-in program
We'll be posting useful resources from our structured drop-in activities here.
We're starting off by making the recipes from Monday's cooking sessions available. So, if you missed cooking at Twenty10, or if you want to remake the recipe you learnt - here's where you can find it
We're keeping only our most recent recipes on the website.If you made something a month ago and the recipe's not there anymore, or you'd like to find out what else has been made in the past, contact rebecca@twenty10.org.au
Recipes for Monday 20th September
Sausage and Pumpkin Curry
Ingredients
1 tablespoon vegetable oil
8 thick beef sausages
1 large red onion, chopped
700g butternut pumpkin, peeled, cut into 2cm pieces
500g sebago potatoes, peeled, cut into 2cm pieces
2 medium zucchini, halved lengthways, thickly sliced
1/3 cup rogan josh curry paste
2 cups beef stock
2 tablespoons chopped fresh coriander leaves
steamed basmati rice, plain yoghurt and
fresh coriander leaves, to serve
Method
- Heat 2 teaspoons oil in a large deep frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a plate.
- Add remaining oil to pan. Cook onion, pumpkin, potato and zucchini, stirring, for 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add stock. Bring to a simmer.
- Meanwhile, thickly slice sausages. Add to pan. Simmer, covered, for 20 minutes or until pumpkin is tender. Remove from heat. Stir in chopped coriander. Serve with rice, yoghurt and coriander leaves.
Recipes for Monday 13th September
Shepherd's Pie
Ingredients
1 tbs olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
500g lamb mince
2 tbs plain flour
500ml (2 cups) beef stock
1 dried bay leaf
1 tbs Worcestershire sauce
1 tbs tomato paste
Salt & freshly ground black pepper
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted butter, to brush
Method
- Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
- Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.
- Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
- Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter.
- Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately
Stuffed Capsicum
Ingredients
0.45kg ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 red or green capsicum
2 cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Recipes for Monday 6th September
Baked Moroccan Chicken
Ingredients
1/4 cup apricot jam
1 1/2 tablespoons Moroccan seasoning
1 garlic clove, crushed
1 tablespoon olive oil
500g chicken thigh fillets, trimmed, cut into 3cm pieces
2 cups long-grain rice, rinsed
1 brown onion, thinly sliced
1 large tomato, roughly chopped
1/2 cup frozen peas
2 1/4 cups salt-reduced chicken stock
1 lemon, juiced
steamed green beans, to serve
Method
Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.
Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.
Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.
Baked Greek Style Omelette
Ingredients
1/4 cup (50g) long-grain rice
1/3 cup (80ml) olive oil
3 leeks (white part only), thinly sliced
3 zucchini, coarsely grated
2 garlic cloves, crushed
1/4 cup chopped mint
2 tbs chopped dill
8 eggs, beaten
150g marinated feta cheese, drained, crumbled
Sliced red onion and tomato, to serve
Method
Preheat the oven to 180°C. Grease a 1-litre round ovenproof dish.
Cook rice in boiling, salted water for 8 minutes. Drain and refresh. Heat 2 tablespoons of oil in a saucepan, add leek and cook over low heat for 7-8 minutes or until softened.
Add zucchini and garlic, cook for 1-2 minutes, then add rice with mint, dill, eggs and feta. Season. Mix, then pour into dish and bake for 30 minutes or until golden and set.
Toss onion and tomato in remaining oil and place on top of omelette. Serve with a green salad.
