Posts Tagged ‘pasta


Cheesy Chicken & Sweetcorn Pattys

Robbie is going through an “I love anything with sweetcorn in it” phase, so, finding a can in the cupboard earlier and seeing what else I had around the house, I made these, and they were great! The kids devoured them, and there’s LOADS for me and Ian later, in fact the recipe would probably serve up to 8 depending on how hungry you are! You could halve the amounts very easily. It’s a very quick, easy meal. You can leave the chicken out if you’re a veggie, and you can change the ingredients about depending on what you have in your cupboard- I would think bell peppers, mushrooms, bacon, broccoli, or even a well drained can of tuna instead of chicken would all work very well with this recipe. 🙂

Feeds the Five Thousand-

8oz self raising flour
1 small can sweetcorn, drained well
1 tsp baking powder
1/2 tsp mustard powder
4 oz cheddar cheese, grated
1 small bunch scallions (spring onions), sliced lengthways and then chopped
1 fat clove garlic, very finely chopped
5 oz cooked chicken breast, finely chopped
1/4 tsp celery salt (you could season more, but it’s mainly a kids recipe, so adjust if you’re making for grown ups! Pepper would be good)
2 eggs
10 fl oz milk
good sized knob butter
1 tbsp olive oil

1. Mix all ingredients very well in a bowl (as I say, this recipe is REALLY hard)
2. Leave in the fridge for an hour or two as this will thicken up the batter- not essential but will help the pattys hold together.
3. Melt butter and oil in a non stick pan. Drop spoonfuls of mixture onto surface and flatten slightly.
4. Cook over a medium heat for 3 minutes or so on each side, until golden and cooked through.

I served these with homemade macaroni cheese, and it went down a storm, but I’d think it would be great with mashed potato or champ too.



Spaghetti & Meatballs

I made this for the kids dinner tonight. It’s pretty quick and easy, and not too bad nutritionally, especially as the meatballs are grilled. The recipe should serve 6.

For the Meatballs-

700g lean beef mince
1/2 medium onion, finely chopped
1 large clove garlic, finely chopped
2 eggs
1 tbsp tomato puree (ketchup would do)
about 50g mature cheddar cheese, grated (monteray jack, or mexicana would be good alternatives)
1-2 tsp mixed herbs
1 red chilli, finely chopped, if liked

For the Sauce-

700g jar passata
1tbsp olive oil
1/2 medium onion, finely chopped
1-2 cloves garlic, finely chopped, depending on taste
1-2 tsp mixed herbs- fresh herbs would be delicious if you have a herb garden!
A splash of red wine
1 tbsp tomato puree
salt and black pepper to taste

1. To make the meatballs, throw all the ingredients in a large bowl and mix well- you could use a spoon but I find clean hands the best option for this job!
2. Take a dessertspoon sized amount of the mix in your hands, kneading briefly before rolling between your palms to make a ball approx. 2 inches in diameter.
3. Place the meatballs on a hot preheated grill. Cook for approx 8-10 minutes, turning when the top becomes browned. If you need to, reserve the first ones off the grill on a plate whilst the rest cook!
4. To make the sauce, gently saute the onion and garlic in a large heavy based pan with the olive oil for around 5 mins, until softened and translucent.
5. Add all the other ingredients, and simmer gently for around 10 minutes. Because the passata is already thickened, you shouldn’t need to cook it for any longer than this.
6. Carefully add the meatballs to the sauce and gently stir in. You can simmer if you like for a few minutes.
7. Serve over spaghetti or other pasta of your choice. You can serve with freshly grated cheese, garlic bread, a nice salad and, most importantly, a big glass of red wine. 🙂

The meatball mixture will also make pretty nice burgers, if you prefer. Enjoy!


Site Visitors


July 2018
« Mar    

Blog Stats

  • 84,673 hits

Contact Me

copingwithchaosblog AT gmail DOT com