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Showing posts from May, 2010

Chicken & Leek Pasta

I have made a delicious chicken & leek pie many times over the years, and it's a true winner. But for some reason Ms C has a 'thing' about pastry. She just won't eat it! I've served it countless times and she just won't touch it. And sometimes that includes anything that is attached to the offending pastry as well!

So, to make this approachable for Ms C, I decided to make it in to a pasta dish. Spiralli this time, to hold the sauce. I also added zucchini for a little hidden veg.

Malt vinegar.... a bit of an experiment. I'd just discovered it was MODERATE in amines and I wondered about using it for a little flavour in place of a wine.

1 kilo chicken thigh fillet, chopped into smallish piecessalt
1 1/2 leeks, quartered and finely sliced
2-3 inner stalks celery, finely sliced
1 zucchini*, peeled and finely grated
garlicmalt vinegar1 tab butter
2 tabs flour1-2 cups milkMethod:

Sautee leek, garlic and celery and remove from panSautee chicken…

Lamb and barley stew.

This is the inspiration for this recipe:

My sister loves recipes, food, taste and sometimes she reads a recipe and thinks "Hey! Frillypants could do this one!!" Sister made it for my Failsafer when she went for a sleepover. I tend to stick to the recipe, with the necessary FS amendments (eg spring onions for onions; Canola oil) but last night I 'beefed' it up a little with some potato. It became a little Irish Stew-ish I suppose. I'm thinking that Failsafe eating is easier in Winter with the nourishing one-pot stews and so on.


750g - 1 kilo diced lamb100g pearl barley (or buckwheat for gluten-free)1 tsp salt
2 litres cold water (2.5 if you want it more brothy) (or homemade vege stock)
2 leeks, finely quartered and sliced2-3 Spring onions2 carrots finely diced1 swede, finely diced200g savoy cabbage, finely shredded1 tab parsley leaves, finely chopped
In a large, heavy pot, combine lamb…

Roast Beef with 'Bashed Neeps'.

Well! The great thing about Failsafe is that it barely touches the good old fashioned roast. Yummo!! Tonight we had beef. I just put a little oil on all sides and rubbed on some sea salt.

The vegies I did were potato, pumpkin and parsnip in the oven; Swede made into 'Bashed Neeps'; broccoli for the non-failsafers; green beans and carrot.