I am hesistant to name this a “hash” until I learnt the word was derived from the French verb “to chop”.
Hash to me sounds American, but chop I did, and therefore, I suppose, hash I ate.
-4 medium potatoes
-1 red capsicum
-2 medium zucchinis
-2 spring onion
-Small handful basil
-1 tbsp sugar
-1 tbsp smoked paprika
-1 tbsp bbq sauce
-1 tbsp Vegetable oil
-salt & pepper
-2 eggs (optional)
1. Chop up first four ingredients into roughly 1-1.5 cm cubes.
2. Chop up spring onions into about 1cm lengths. Finely chop some of the green end to garnish and set aside.
3. Finely chop basil.
4. Heat up vegetable oil in pan over medium-high heat. Add in potatoes, spring onions and sugar, and cook for 4 minutes. Tip- Try not to stir too often – let them sit still for a couple of minutes to get some colour before stirring.
5. Add in zucchini, capsicum and eggplant and heat.
6. Stir in smoked paprika, cayenne and bbq sauce and cook until zucchini and eggplant have cooked and slightly softened.
7. Toss in basil and season generously.
8. (Optional). Crack some eggs in a hot pan until just cooked – sunny side up works well. Season and plonk on top of veg. Sprinkle over a little basil for style.
Yeahhhh a little naughty, but hey – every now and then is okay! Plus cheese = calcium. As does cream….. Mmmmmm 🙂
-1.5 cups cream
-2/3 cup milk
-3 big handfuls of grated cheddar
-3 handfuls freshly grated parmesan
-2 big handfuls sun-dried toms sliced (squeeze out most of the oil)
-1 handful dry crackers crushed (I used Coles cracked pepper water crackers)
-salt and pepper (a generous pinch or two)
-3 tsp smoked paprika and a dash more to sprinkle on top
-1 handful finely chopped parsley
-1 cup cooked peas
-400-500g pasta (macaroni makes sense!)
1. Make pasta as per usual. (Boil in salted water until al dente). Drain, quick rinse in luke-warm water, set aside. Crank the oven nice and hot (about 200 C).
2. Boil cream and milk briefly, then remove from heat. Add in majority of both cheeses (leave some to sprinkle on top). Stir until melted and magical.
3. Add in salt, pepper and smoked paprika. Stir.
4. Add pasta to cheesey goodness and stir. Taste test. Season again to taste if necessary.
5. Tip pasta into oven-proof dish. Scatter sun-dried toms and peas and gently stir/poke at it so some toms and peas mix in and some stay on top.
6. Sprinkle with remaining cheese, crumbled crackers, parsley and then some extra smoked paprika. I also placed three sun-dried toms on top to decorate.
7. Whack in oven until hot and until crunchy cheesey top is lightly browned. (15 mins give or take).
8. Take out of oven and let it sit for 5 mins before serving. (This allows the sauce to solidify slightly).
Mmmmmmm smells delicious and tastes even better. Enjoy! !
I think the last time I made a Vietnamese salad prior to this occasion was in year 7. I remember a school project where I was assigned the country Vietnam.
I made a poster and everyone had to bring in a food from their assigned country to share. I chose a vermicelli noodle salad, I think with beef if I recall correctly.
The current salad was meat-free (as I’m now a veggo). I used this recipe as my guide.
Unfortunately my husband dislikes coriander/cilantro and, to some degree, mint, so I substituted basil (which I had bought fresh and since frozen). (I grew up with a backyard overgrown with coriander and l♡ve it!!)
Had much trouble finely slicing/shredding the veg, even with my newly purchased vietnamese chef-endorsed shredder…. I then tried my julienne slicer and sent a carrot flying acrossthe kitchen….
I also added some finely sliced bok choy – yum!
Made it in a large dish and then served it into individual bowls. I added the dressing at the last minute. I put in one tiny chilli (de-seeded) and it gave a real buzz – love my chilli!
Plenty of flavour and super fresh. Looking forward to further Vietnamese meals.
Leftovers tonight! Yes! 🙂