The beauty about this recipe is that you can add in as many vegetables as you like, given that they are in season. Maggie's version contains pumpkin, brie, tomato, kale and basil, and to top it off, a little bit of hommus or pesto. So many wonderful benefits of this Frittata; the eggs and cheese are great for protein, the sundried tomatoes contain caretenoid antioxidants (which can reduce the risk of cataracts and age related macular generation) and not to forgetting kale - packed with antioxidants which help to starve off free radical damage in the body- closely linked to ageing and disease.
This recipe makes 1 large gastro tray (approximately 80 portions)
- ½ small butternut pumpkin, 1 cm dice
- Drizzle Extra Virgin Olive Oil
- Salt and pepper
- 500g kale
- 1 punnet cherry tomatoes
- ½ bunch sage, finely chopped
- ½ bunch basil, finely chopped
- 4 tablespoons semi dried tomatoes
- 4 carrots
- 28 eggs
- 2 tablespoons tomato paste
- 1 cup grated cheddar cheese
- 200g brie- chopped into small pieces
- 100g hommus/pesto to pipe on top of each piece when serving
Cut and drizzle the pumpkin with Extra Virgin Olive Oil, then season and roast at 200C for 15 minutes, or until tender and golden.
Bring a pot of salted water to the boil, trim stems off kale and blanch for about 3 minutes and refresh in iced water. Squeeze out excess liquid and chop into small pieces.
Half the cherry tomatoes and sprinkle generously (about 1 teaspoon) with salt leave in a sieve to drain. In the meantime, cut the herbs, semi dried tomatoes and grate the carrot. Whisk together the eggs and tomato paste and skim any foam.
Combine the pumpkin, herbs, carrot, kale, cheddar, tomatoes and seasoning in a large bowl and spread evenly over the base of a lined gastro tray.
Carefully pour over the egg mix; it should just cover the mix. Sprinkle with diced brie and bake at 170C for 20 minutes- or until set with nice golden colour on top. Rest and cool before cutting.
Top with pesto or hommus.
Preparation: 10 minutes
Cooking: 1 hour 30 minutes
- 1kg nicola potatoes (or Dutch creams or desiree), peeled
- 3 cups (750ml) chicken stock
- 2 bay leaves
- 60g unsalted butter, chopped
- 1/4 cup (60ml) Extra Virgin Olive Oil
- 2 tspn fresh thyme leaves, chopped
- 1/4 cup loosely packed flat-leaf parsley, chopped
- 1 tbsp lemon juice
Preheat a fan forced oven to 180 C.
Cut the potatoes into halves or quarters, depending on how large they are.
Place in a small, deep baking or casserole dish so that they all fit snugly, but will be submerged by the stock.
Add the stock, bay leaves, butter and oil, along with a pinch or two of sea salt. Bake potatoes, uncovered, for 1 hour and 30 minutes or until tender. Gently baste with the cooking liquid every now and again.
When the potatoes are tender, remove from the oven, sprinkle with thyme, parsley and lemon juice and serve.
- 1 kg fresh apricots
- 3 tbsp brown sugar
Preheat a fan forced oven to 220C.
Cut apricots in half and remove the stone.
Place the apricots cut side facing up on a lined baking tray.
Sprinkle the brown sugar over the apricots, then place them into the preheated oven and bake for 15 mins, or until slightly golden brown and soften.
Serve with runny custard.
The lamb shoulder can be cooked in an oven bag overnight while everyone is sleeping. The oven will need little cleaning because of the oven bag and the lamb will have such a soft mouthfeel that it's like butter and easier to digest.
Serves 6-8 with accompaniments
- 1.8kg lamb shoulder, bone in
- 60ml Extra Virgin Olive Oil
- 5 sprigs rosemary, stripped and chopped
- sea salt and freshly cracked pepper
- 1 large to extra large oven bag
Preheat oven to 110C.
Remove the lamb from the fridge and place into a large bowl or tray. Set aside to come to room temperature.
Rub the shoulder with olive oil, rosemary, sea salt and cracked pepper, then place into the oven bag, then pop on to a baking tray.
Place into the preheated oven and cook for 8 to 9 hours, depending on the breed of lamb and the oven, or until the lamb starts to come away from the bone.
Remove from the oven and allow to rest in the bag for 30 minutes. Drain juices off into a jug then skim off any fat. Carve lamb and place on to a serving platter. Serve with pureed spinach, creamy polenta and some of the juices.
Note: If your oven bag breaks, cover the baking tray with a double layer of foil and crimp around the edges to seal and continue to bake. This will keep in the moisture for the remaining cooking time.
This is a lovely twist on the commercial chicken pie. With plenty of flavour and a lovely texture, this will be a favourite. The chicken and vegetables are a good source of protein and energy which is important for nutritional health in older adults.
Preparation: 20 minutes
Cooking: 45 minutes (cooking pie filling) + 30 minutes to bake.
- 100ml Extra Virgin Olive Oil
- 20g rosemary
- 1.5kg chicken thigh fillets, 20mm diced, skin on
- 40g salt
- ¼ cup white wine
- 1.6 L chicken stock
- 500g carrots, 12mm diced and steamed
- 300g parsnip, 12mm diced and steamed
- 200g celery, 10mm diced
- 50g pie gel, thickener
- Freshly cracked black pepper to season
- 60gm flat leaf parsley, roughly chopped
- 360g Sour Cream Pastry (see below)
Sour Cream Pastry
- 125ml sour cream
- 250g plain flour
- 200g unsalted butter, chilled
Place the Extra Virgin Olive Oil and rosemary into a large pot over a high heat. Allow the oil to heat up and to allow the rosemary to infuse the oil. Once the oil is hot, remove the rosemary and discard.
Meanwhile, sprinkle over half the amount of salt and rub into the chicken. Brown off the chicken in batches, so that the pan is not over crowded. Allow to seal / brown for 2 to 3 minutes, then remove and place onto a tray to rest. Repeat this until all the chicken has been browned off.
Place the celery into the pot and sauté off for 3 to 4 minutes, then deglaze with the white wine and allow to cook for a further 2 to 3 minutes. This will help to remove all the flavour from the bottom of the pot.
Add in the chicken stock and bring to the boil. In a small bowl, mix 100ml of water with the pie gel and combine well, then pour this mixture into the pot to thicken the chicken stock and season with the remaining salt and black pepper.
Turn the heat down to low and allow the mixture to gently cook for 3 to 4 minutes.
Turn off the heat and stir through the carrots, parsnip, parsley and sealed off chicken. Place the mixture into a clean container and place into the fridge to cool.
Pre-heat a fan forced oven to 220C. To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.
Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.
Wrap the dough in plastic film and refrigerate for 20 minutes. Roll the chilled pastry out until 3 mm thick.
Once the chicken and vegetable mixture has cooled, place this into a large pie dish and place the pastry on the top.
Place this back into the fridge for 20 more minutes so that the pastry is completely chilled.
Place the pie into the pre-heated oven and cook for 20 to 30 minutes. Divide in portions and serve.
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