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Comfort Food From The Heart – a collection of family favourites

May 24, 2024 at 12:27 PM

Get ready to tantalise your taste buds because we’re about to serve up a delectable array of recipes for you to download directly from our website.

As part of our 70-year Celebrations, we’ve been on a culinary quest to gather the most beloved family recipes from many cultures.

These dishes aren’t just food; they’re time machines to your fondest childhood memories.

Passed down through generations, these culinary gems bring people together with tried-and-true flavours that have captured the hearts and appetites of many. Thank you to our clients, residents and team members for sharing your delicious recipes.

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Corn Chowder by Julie Goodwin

June 5, 2024 at 9:43 AM

Sweet corn is beautiful at the moment. This is a hearty, filling soup which is great for lunch but would also make a satisfying main meal at night- just serve with some toasted sourdough.

 

 

Serves 6:   Prep time 10 minutes: Cooking time: 30 minutes


1 tablespoon olive oil

4 rashers bacon, rind removed, cut into thin strips

1 brown onion, chopped

4 medium Sebago potatoes (around 700g), peeled and diced into 1cm pieces

1 litre of chicken stock

1 x 400 g tin corn kernels

½ cup cream

Salt and finely ground white pepper

1 shallot (green onion) finely sliced

 

Method: 


Heat the oil in a large pot over medium high heat and sauté the bacon until light golden brown.

Remove from the pot. Add the onion and sauté for 2 minutes or until starting top soften. Add the potatoes, chicken stock and one cup of water and bring to the boil. Boil for 10 minutes or until the potato is completely tender. Remove the pot from the heat and add half the corn kernels.

Using a handheld stick mixer (immersion blender), puree the soup until smooth. Add the cream, then taste and season. Add almost all the bacon and remaining corn kernels, reserving a few to garnish. Serve topped with a few corn kernels, bacon, and shallots.

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Easy Chicken Curry by Julie Goodwin

June 5, 2024 at 9:41 AM
This is as easy as it gets. 

Curry Powder quality can be varied according to your taste. And it tastes even better reheated the next day!

 

 

Serves 4: Prep time 5 minutes: Cooking time 15 minutes
Ingredients

1 tablespoon peanut or vegetable oil

1kg chicken thigh fillets, cut into thirds

1 large brown onion, chopped

3 cloves garlic, crushed

3 tablespoons curry powder

2 tablespoons tomato paste

2 tablespoons brown sugar

1 ½ cups natural, Greek style yoghurt

Salt, to taste

 

Method

Heat oil in a chef’s pan or large frying pan over medium heat. Brown chicken pieces and remove from pan. 

Place onions and garlic in pan and sauté for 1-2 minutes until softened. Add curry powder and stir for a further minute. Add sugar, tomato paste and most of the yoghurt, then return chicken to the pan.

Reduce heat and simmer for 10 minutes uncovered or until the chicken is cooked through. Taste and season with salt and add more sugar if required.

Serve with steamed Basmati rice.

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Vegetarian Frittata by Julie Goodwin

June 5, 2024 at 9:38 AM

I love that this dish can be varied depending on what’s in the fridge, or in season. It’s a great way to use zucchini when there is an overabundance in the vege patch, and its also very nice with fresh corn kernels. It can just as easily be made into a non-vegetarian dish with the addition of some sauteed chorizo or bacon. It’s a lovely simple brunch dish with some crusty bread and salad. 

Serves 4 / Prep and Cooking Time 20 minutes
Ingredients


1 tablespoon olive oil

1 red onion, diced (not a fine dice about 1cm)

½ red capsicum, diced into 1cm pieces

6 asparagus spears, cut into 2cm lengths

12 cherry tomatoes halved

6 eggs

3 tablespoons cream

½ cup grated tasty cheese

Handful of rocket leaves to serve

 

Method:


In a 26 cm frypan, heat olive oil over medium high heat and add capsicum and onion. Stir until beginning to soften. Add asparagus pieces.

Whisk together eggs and cream and stir in tasty cheese. Season with salt and ground white pepper.

Add cherry tomatoes to the pan. Pour the egg mixture over and lower the heat. Stir only for a moment to evenly distribute the vegetables around the base of the pan.

Cook Over the low heat until the egg is setting and golden brown on the bottom. This should take around 5 minutes (you can check this by carefully lifting and edge with a good silicone spatula)

When the frittata has mostly set, release it from the pan with a spatula and invert on to a plate. Using a second plate, invert it again, then put the pan over the top and return it to the pan so it is now upside down to finish cooking. 

Cut into wedges and serve straight away, sprinkled with a handful of rocket leaves dressed with lemon juice and olive oil.

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