BBQ Man is a supremely capable Dad, but I thought I’d help out a little by cooking and freezing some meals for when I’m away in Melbourne. Otherwise I don’t think a single piece of vegetable will be eaten by BBQ Man or Little Miss over the 7 days that I’m away. So I did a cookout on the weekend, and made  beef and vegetable goulash pie, lamb and spinach pasta bake, Tex Mex bake (vegetarian, muahaha!) and soy sauce chicken with rice, (which hopefully BBQ Man will slice up some cucumber to eat with).

To make beef and vegetable goulash pie, fry 500g beef mince and a cup each of chopped pumpkin, carrot and peas with an onion. Add 2 heaped tablespoons of paprika and 1/2 cup water. Season well with salt and pepper. Place in a baking dish and top with either a sheet of puff pastry or mash potato, and bake.

I topped mine with mash potato, and added a touch of whimsy which I’m pretty sure the Little Miss would like.

I sprinkled paprika into a heart-shaped pancake/egg ring…


Have a great week ahead and I’ll see you back here on Thursday.


I wish I could say I lovingly shopped for this spicy stew of chickpeas and chorizo sausages, and that I made it to ward off the early Autumn chill. Because that would sound nice and romantic, wouldn’t it? But the sad truth is, I didn’t have time to make what I’d planned to make for dinner, and I felt like something tart and spicy… and then it suddenly hit me that I have all the necessary ingredients for this dish. And it wouldn’t (and didn’t) take much time to make.

I had a vague recollection of having read this recipe somewhere, and basically threw it all together and hoped for the best. It turned out quite well, and I think I’ll really enjoy it for lunch today. (OH MY GOODNESS! BBQ Man had some for breakfast! Is there any left???)

I served it with buttery polenta – although what I really wanted was the dense, chewy bread that we used to have at a Spanish restaurant in Adelaide. Next time I’ll actually plan to make this dish and will have good bread and olive oil to serve alongside it.


josashimi’s chickpea and chorizo stew

Serves 4-6


3 chorizo sausages

400 g canned chickpeas

1 medium red capsicum, cut to bite size pieces

2 medium zucchini, sliced into coins

1 small onion, finely chopped

2-4 garlic cloves, finely chopped

1/2 cup red wine

800g canned, diced tomatoes

2 tbs Spanish smoked paprika

1 tbs dried thyme


Heat oil in pan, fry onions for 2-3 minutes, then add garlic and stir

Add red wine, capsicum and chorizo, cook until the capsicum softens and the chorizo browns

Add zucchini, stir for 2-3 minutes, then add tomatoes, paprika and thyme, simmer for another 5 minutes

Serve with crusty bread

This is Jamie Oliver’s take on this stew. His is a more complex version.

PS. BBQ Man tells me there’s ‘A little bit left’ …