Real Fast Food

I won't make my cooking group today (sigh) cos the back is giving me grief again, but this was the menu (which will be ably cooked by my colleagues)

Menu:
Pumpkin and Broccoli Risotto
Corn Fritters and a Garden Salad
Chicken with Creamy Mushroom Sauce
Mini Meat Pasties
Pasta with Tomato and Basil Sauce

All of these recipes are for 4 people

Pumpkin and Broccoli Risotto
400g butternut pumpkin, peeled, deseeded, chopped into 1 cm squares
2 1/2 tablespoons olive oil
3 cups vegetable stock
1 brown onion, finely chopped
2 garlic cloves, crushed or 2 t minced garlic
1 1/2 cups arborio rice
300g broccoli, trimmed, cut into florets
1/4 cup thickened cream
50g parmesan cheese, grated
Parsley

Microwave pumpkin until tender.
Meanwhile, bring stock and 3 cups cold water to the boil in a saucepan over high heat. Reduce heat to medium-low. Cover and simmer.
Heat remaining oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is soft.
Add rice and cook, stirring, for 1 minute. Add simmering stock, 1 cup at a time. Stir with a wooden spoon until all liquid is absorbed. Repeat with remaining stock, adding broccoli and pumpkin with last cupful. Rice should be tender and creamy.
Cook, stirring, until broccoli is tender. Remove saucepan from heat. Stir in cream, parmesan and parsley. Season with salt and freshly ground black pepper. Spoon risotto into bowls.

Corn Fritters and a Garden Salad
2/3 C self raising flour
1 egg, lightly beaten
2/3 C water
4 C corn
1/2 onion, finely diced or minced
Salt and pepper to taste
Oil spray

Mix the flour, egg and water to form a batter. Whisk thoroughly and set aside for 10 minutes.
Add corn, onions and season to taste. Cook about 1/3 C patties on medium heat for about 5 minutes each side or until golden brown.
Serve with a garden salad (using whatever we have on hand).

Chicken with Creamy Mushroom Sauce
8 chicken thighs, bone in
1 medium onions, finely diced
1 t minced garlic
1 T oil
2 C mushrooms, thickly sliced
1 C cream

Place chicken pieces on baking tray and place in preheated over at 180 C. Cook for about 30 minutes, or until done, turning periodically.
Meanwhile, in a fry pan, saute onions for 3 minutes. Add garlic and continue to cook until onion is translucent. Add mushrooms and cook for about 4 minutes. Add cream and heat through.
Pour over chicken just before serving, or, for a lighter option, serve it in a jug with the chicken so people can add their own :-)

Mini Meat Pasties
1 kg beef mince
1 sachet tomato paste
1 grated medium onion, or 1 medium onion very finely diced
2 carrots, very finely diced, or grated
1 1/2 C peas
Short crust pastry sheets

Mix ingredients together. Cut softened pastry into 4 even squares. Place about 1 - 2 T of the mixture in the centre of the squares. Fold over into a triangle shape. Seal edges. Place on a lined baking sheet. Repeat for the rest of the ingredients.Brush the tops with a little milk. Cook in a 200 C oven for 20 minutes or until golden.

Pasta with Tomato and Basil Sauce
1 bag pasta or spagetti
2 tablespoons olive oil
1 large onion, finely chopped
3 t crushed garlic
1 kg chopped tomatoes
1 teaspoon caster sugar
3/4 cup fresh basil leaves (from the garden, down the side)
Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan.
Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes, or until tender. Add tomatoes, sugar, and salt and pepper. Stir until well combined. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes.
Shred 1/2 cup of basil leaves. Stir into sauce. Add sauce to pasta. Cook, stirring, over low heat for 2 to 3 minutes, or until heated through. Spoon into bowls. Top with remaining basil leaves and freshly ground black pepper. Serve immediately.