julie goodwin – The Interiors Addict

Foodie Friday: Julie Goodwin’s nasi goreng

This recipe is taken from the Kids In the Kitchen ebook from Westinghouse and Australia’s favourite home cook and mum, Julie Goodwin. Download it free for 11 more recipes.

Ingredients

1 tablespoon peanut oil
2 cups of jasmine rice
2 chicken thigh fillets
2 garlic cloves
1 brown onion
2 teaspoons shrimp paste
½ cup light soy sauce
½ cup brown sugar
1 Lebanese cucumber
1 ripe tomato
3 shallots
1 long red chilli
4 eggs
2 tablespoons hot chilli sauce
¼ cup crispy fried shallots
¼ cup roasted salted peanuts

Method

1. Put the chef pan over a high heat with half the oil in it. Put the rice in the rice cooker with 3 cups of water and put the lid on. Microwave on high for 18 minutes.

2. Cut the chicken thighs into strips, about 8 pieces each. Place the chicken in the pan.

3. Peel the garlic and peel and quarter the onion. Place in the mini food processor and blitz until finely chopped. Add to the chicken in the pan and stir for a minute or until starting to soften. Add shrimp paste and stir through, cooking for a further minute. When the chicken is cooked through, turn off heat.

4. In a bowl, combine the soy sauce and the brown sugar. Slice the Lebanese cucumber finely on the diagonal. Slice the tomato. Peel the shallots and slice. Slice the long red chilli.

5. Heat the frypan over a medium-high heat and add the remaining oil. Fry the eggs sunny side up.

6. Turn the chef pan back on and pour in half the soy sauce mixture and the chilli sauce. When the rice is cooked, tip it into the pan and stir to mix thoroughly.

7. Divide the rice among 4 plates and top with equal amounts of crispy shallots, shallots, chilli and peanuts. Place the egg on the top of each plate and put the cucumber and tomato beside the rice. Serve with remaining sweetened soy sauce.

Kids in the kitchen can:

Measure the ingredients
Peel the garlic
Blitz ingredients in the food processor
Combine soy sauce and brown sugar mixture
Older kids (10+) may also slice the tomato and cucumber.

Foodie Friday: Homemade sausage rolls and tomato sauce

This recipe comes from the Kids in the Kitchen recipe booklet from Westinghouse and Australia’s favourite home cook and mum, Julie Goodwin. Download it for free.

Ingredients

400 grams beef mince
1 egg
2 sprigs parsley
1 piece bacon
½ cup breadcrumbs
2 shallots
1 tsp mustard powder
1 small carrot
1 zucchini
Salt and pepper
1 tbsp. tomato sauce

Pastry:

1 ¼ cups plain flour
125 grams butter
½ t salt
4 tbsp. iced water
1 tbsp. extra milk

Homemade tomato sauce:

500grams good quality vine ripened tomatoes (must be super ripe) or good quality tinned tomatoes
¼ cup red wine vinegar
3 tbsp. brown sugar
Pinch of salt and pepper
¼ tsp Worcestershire sauce
1 small brown onion
1 tbsp. olive oil

Method

Sausage rolls:

1. Pre-heat oven to 200C. Line a biscuit tray with baking paper

2. Place butter and flour into a bowl. Rub the mixture in between your index finger and thumb until the mixture resembles breadcrumbs. Add a pinch of salt and pepper

3. Add the salt and half the iced water, mix to combine. Add a little bit of water at a time until the pastry forms a ball

4. Knead the dough on the bench a few times, until it looks smooth. Roll to 1cm flat, wrap in plastic and place into the fridge

5. Using the finest side of the grater, grate the carrot. Grate the zucchini into a strainer, then push out all of the excess liquid. Dry on paper towel

6. Place zucchini and carrot into a bowl

7. Whisk the egg

8. Finely dice the shallots, parsley and bacon

9. Add all ingredients into a large bowl and mix to combine

10. Remove pastry from the fridge. Lightly flour a rolling pin, pastry roll to ½ cm thick with a rolling pin. Trim the edges to be a rectangle. Cut rectangle into 6×6 cm squares

11. Divide filling evenly onto each piece of pastry. Place filling on one edge and roll

12. Place onto baking tray, brush with milk and bake for 20minutes or until golden

Homemade tomato sauce:

1. Remove stem from the tomato mark an X in the bottom of the tomato with a sharp knife. Fill a large bowl with boiling water. Place the tomatoes in the bowl. Place a round cake tin with a little water on top to keep the tomatoes in the bowl. Allow to sit for 5 minutes.

2. Drain the tomatoes and rub the skin off

3. Finely chop the onion

4. Place olive oil into a small non-stick saucepan and put onto a low heat. Slowly sweat and caramelise the onions (this may take up to 20 minutes)

5. Whilst onions are cooking, finely dice the tomatoes

6. Once the onions are cooked, place all remaining ingredients into the saucepan and bring to the simmer. Allow to simmer for 20-25 minutes until the mixture is nice and thick

7. Using a stick blender, blend until smooth. Strain mixture using a sieve and set aside to cool

Kids in the kitchen can:

1. Measure the ingredients

2. Rub the flour and the butter together

3. Roll out the dough

4. Grate the vegetables

5. Pick the parsley leaves from the stalks

6. Roll the sausage rolls

7. Brush the sausage rolls with milk.