I have decided to move the blog to Wordpress because it is easier to catagorise recipes. If you are looking for a specific recipe and can't find it here please look at the new Wordpress Blog. Thanks

Dec 30, 2007

Steak Fillet on Portobello mushrooms with Goats Cheese

This is a lovely recipe, but it won't be for everybody the sauce is quite beefy with a bit of a tang my husband loves this, but feel free to pair it with your favourite sauce or just serve it plain, there are loads of flavour just with meat mushrooms and spinach.





Ingredients


4 Steaks, fillet (or any cut you prefer.)

Sauce

1 Cup dry red wine
2 Teaspoons beef stock powder (I use quite a dense flavoured stock, so adjust accordingly.)
2 Tablespoons balsamic vinegar
2 Teaspoons Worcestershire sauce
2 Teaspoons Dijon mustard
11/2-2 Teaspoons cornflour
pepper to taste
4 Tablespoons cream

Mushrooms

4 Large portobello mushrooms (If you can only get smaller ones, I do 2-3 per person.)
3 Cloves garlic, unpeeled
1 Jar (190g) Roasted red peppers in oil, drained
4 Slices soft goats cheese, thickly sliced (or enough to place one slice on each mushroom.)
Olive oil, to drizzle over mushrooms

Spinach

600g Baby Spinach
30-40g Butter
2 Cloves garlic, crushed


Method

1. Season steaks on each side, set to one side.

Sauce

1. Heat wine, stock, vinegar, sauce and mustard in a saucepan, Mix a little water with cornflour and add to sauce stir until mixture thickens, add pepper and cream, keep warm over a low heat, stirring from time to time.

Mushrooms

1. Lightly oil an ovenproof baking dish place mushrooms in dish in a single layer, place a garlic clove at each end of dish and one in the middle.

2. Bake in 180c oven, until tender about 15 Min's, top each mushroom with red pepper and place goats cheese on top, return to oven for about 5 Min's or until goats cheese starts to melt.

Spinach

1. Melt butter in a pan add garlic cook for 1 minute, add spinach and cook until spinach wilts stirring occasionally.

Steaks

1. Grill, BBQ or pan fry steaks until desired doneness.


To serve: Place a mound of spinach in the centre of each plate top with mushroom and place steak on top drizzle with sauce.


All photo's taken by me unless otherwise stated.

Beef Burgers

I know it is not the time of year for BBQing but I had my niece over last night and she loves her hamburgers, so I made beef and chicken burgers.






Ingredients


850g Mince meat
1 Onion, finely chopped
3 Cloves garlic, crushed
50ml Tomato puree
11/2 Tablespoons Italian mixed herbs
1 Tablespoon parsley
60ml Tomato Ketchup
3 Teaspoons Dijon mustard
1 Cup Parmesan cheese
1 Large egg (or 2 medium eggs)
3/4 Cup Panko flakes (Japanese breadcrumbs available at most Asian grocery stores, regular are fine but you probably need to use a little less.)


Method

1. Mix all the ingredients in a large bowl until thoroughly combined.

2. Shape into patties, it will make 6 large burgers and about 8 smaller ones.

3. Heat a small amount of oil in a pan and cook until well browned on each side and meat is cooked through.


Serve on buns with your favourite condiments.


All photo's taken by me unless otherwise stated.

Dec 28, 2007

Spinach Pesto and Goats Cheese Stuffed Chicken with a Lemon Mustard Sauce

Here is a very yummy stuffed chicken breast recipe, packed with flavour served with a delicious accompanying sauce. I love doing stuffed chicken breasts as there are so many different combinations you can try and I have to say there are not many I have tried that don't work.


Ingredients

4 Large chicken breasts
200g Baby spinach
300g Soft goats cheese, all rind removed
8 Teaspoons basil pesto (I use about 2 teaspoons per breast, or enough to cover breast completely.)
4 Sun dried Tomatoes, in oil, drained
8 Slices prosciutto


Lemon Mustard Sauce

1 Cup Milk
1 Teaspoon Chicken stock powder
11/2 Teaspoons cornflour
3 Teaspoons Dijon mustard
2 Tablespoons lemon juice
2 Tablespoons dry white wine
1 Tablespoon parsley, finely chopped
2 Tablespoons Cream
Pinch cayenne
Pepper to taste


Method

1. Pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.)

2. Boil spinach until tender, drain and squeeze out all excess water. In a bowl combine spinach with goats cheese until well mixed.

4. Spread 2 teaspoons pesto over the inside of each breast to cover completely. Spread spinach mix down the centre of each breast lengthwise. Cut each tomato into 4 slices and place slices on top of spinach to run the length of breast. (1 Tomato per breast.)

5. Fold breast over to cover filling and wrap 2 slices of prosciutto around each breast to secure.

6. Lightly oil the bottom of a baking dish and place breasts inside. Bake breast in pre-heated oven 180c for 45-50 Min's or until chicken is cooked through. (cooking times will vary according to the thickness of breast.)


For The Sauce

1. Heat milk and chicken stock in a saucepan, mix cornflour with a little water, add to milk stir until mixture thickens slightly.

2. Add Dijon, lemon juice and wine stir to combine, Add cream, cayenne, parsley and pepper to taste. Heat sauce over medium heat until sauce has thickened.

Note: You can leave sauce over a low heat, stirring from time to time, while chicken finishes cooking.

To serve: Slice chicken in half, plate and drizzle with sauce.

All photo's taken by me unless otherwise stated.

Sheila's Best Salmon

Here is another Zaar members recipe, again I haven't posted one for awhile so I thought it was about time, that and being just after Christams, it is nice not to have to think of what your going to do for dinner.

I thought this was very good, I served mine over wild rice with mushrooms, so I did make a sauce to go with it. If you are serving with rice, it is nice to have a sauce to pair with it, but the topping goes great with the salmon if serving by itself, and would not need anything to accompany it. If you enjoy this recipe and would like to read all the reviews or see more photo's please click here.


Ingredients

3 Tablespoons butter, melted
1 Onion, sliced
1 1/2 lbs Salmon fillets
1/2 Cup mayonnaise
1/4 Cup freshly grated parmesan cheese
1 Teaspoon worcestershire sauce
1/2 Teaspoon paprika
1/2 Teaspoon salt (I didn't use salt.)
2 Tablespoons lemon juice
Oregano (I sprinkled with dill instead of oregano.)
Parsley


Method

1. Pour butter in a 9"x13" pan.

2. (I use parchment paper to line a metal pan or a'Pammed' Pyrex dish.) Arrange onion evenly in bottom of dish.

3. (I usually put hard butter and onions in the pan together and place in preheated oven to melt the butter. Just don't forget to watch it!) Place salmon in a single layer on top of onions.

4. Combine mayo, cheese, worcestershire sauce, paprika and salt

6. Spread over top of salmon.

7. Sprinkle with oregano and parsley.

8. Bake at 350 degrees for approx 35 minute depending on thickness of salmon.


All photo's taken by me unless otherwise stated.

Dec 26, 2007

Roast Duck with a Honey Soy Basting Sauce

Here is the recipe for the duck I did, I baste the bird all the way through cooking and then I heat the basting sauce and mix some cornflour in, to thicken and serve on the side as a sauce. Because of the Asian flavours unless serving this as a dish by itself, if you are making it along with other meats, I use a separate side plate, as the sauce does not mix well with a normal gravy.

I made two birds for Christmas and you will see from the picture that it was not an enormous amount of meat, so remember this when cooking it, as to how many ducks you will need for the amount of people feeding. This is wonderful tasting duck and it always the first meat to go when I make it and with rave reviews.


Ingredients

2kg Duck (mine were smaller than this,hence 2, I think this should be about right for 4 people.)

Honey Soy Basting Sauce

4 Tablespoons Dijon Mustard
4 Tablespoons soy sauce
4 Tablespoons honey
4 Cloves garlic, crushed
4 Tablespoons dry white wine
1/3 Cup Olive oil
1-2 Teaspoons cornflour

Note: I never measure this exactly, I think this should be about right, but do adjust for taste if I am a little off.


Method

1. Wash duck under cold water and remove any missed feathers.

2. Combine all the basting ingredients and boil over a high heat for about 2 minutes. Keep sauce warm while basting, stirring occasionally.

3. Place in a roasting dish brush with basting sauce. Bake in a slow oven (130c) for about three hours, bast several times while cooking. (I like to do this slow to stop the skin from burning.)

4. Turn the oven up to 170-180 and continue to roast for a further 30-45 Min's until skin is browned and crisp and duck is cooked through.

5. As the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. (I say 1-2 teaspoons of cornflour, the amount will depend on how much of the sauce has been used during cooking and how much it has reduced by.)

Serve Duck with basting sauce.


All photo's taken by me unless otherwise stated.

Moist Roast Turkey with a Port Gravy

I hope you all had a Merry Christmas, had a great time with family and are full to brimming. I had a wonderful Christmas with family and friends, ate way to much as you do. Played loads of games, bought my hubby a professional poker set for Chrimbo so finished the night off with poker and black jack, a Christmas filled with loads of laughs with kids having a wonderful time and big smiles on faces.

I made 2 roast ducks, roast leg of lamb and a roast turkey for Christmas dinner. I have posted a recipe already for roast lamb so I thought I would post one for turkey and one for duck. I know you probably can't think of food now, but I thought I would post these for next year or other special occasions throughout the year. I only bought a 2.5kg turkey as I was doing other meats, so you will have to adjust cooking times if roasting a bigger bird. I stuffed mine with a fois gras fig stuffing, MMmmm, it was delicious but you can stuff yours with your favourite stuffing.


Ingredients

2.5kg Turkey
1/2 Cup chicken stock
2/3 Cup Port
2 Tablespoons brown sugar
3/4 Teaspoons cornflour


Method

1. Discard giblets if inserted, rinse turkey under cold water inside and out, pat dry. Spoon seasoning or stuffing into cavity and tie legs together with kitchen string.

2. In an oven proof baking dish pour in chicken stock and half the port. Place turkey upside down in dish, cover dish tightly with foil, bake in a slow oven (130c) 4hrs.

3. Remove foil place turkey right way up, combine remaining port with sugar, brush over turkey. Roast uncovered 180-190c for a further 45 Min's or until turkey is browned and cooked through.

4. Remove turkey from dish cover with foil to keep warm. Strain juices into a pan, to remove any bits of meat and fat. Heat over a medium heat, mix a little water with cornflour, pour into sauce, stir until mixture boils and thickens.

Serve turkey with port gravy.


All photo's taken by me unless otherwise stated.

Dec 24, 2007

Susan's Duck Breast with Fig and Port Sauce

This will be the last post I make for a few days as it is the Christmas holidays, so check back towards the end of the week for more great recipes. I hope you all enjoy my site, I appreciate all the visits and comments and I wish you all a Merry Christmas.

I made this last night, I thought I would make my last post before Christmas, a Zaar members recipe, as I haven't tried one in awhile. I served mine with wild rice mushroom timbales and it went really well with the duck and sauce. I thought this one was lovely, the sauce was exceptional and a perfect meal before a huge feast at Christmas. If you want to see more by this chief please click here.



Ingredients

2 Large duck breast halves
1 Tablespoon olive oil
1/2 Teaspoon fresh thyme, minced
1/2 Teaspoon garlic powder
1/4 Teaspoon paprika
salt & pepper
1 Cup beef stock or beef broth
1 Cup chicken stock or chicken broth
3 Tablespoons butter
1 Large shallot, minced
1/2 Cup port wine
4 Tablespoons fig preserves
1 Tablespoon flour (I just use cornflour instead of flour.)


Method

1. Preheat oven to 400°F.

2. In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.

3. While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.

4. In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.

5. Turn duck over and let cook 2 minutes.

6. Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5 minutes.

7. Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.

8. Add shallot and cook until tender.

9. Add port wine and bring to a boil. Reduce by half.

10. Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.

11. Add fig preserves. Stir until completely melted and combined into sauce.

12. In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).

13. Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.

14. Cut duck breast, into 1/2 inch slices, angled, against the grain.

15. On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.

16. Serve immediately. Bon Appetit.


All photo's taken by me unless otherwise stated.

Chili and Honey Steak

Here is a really quick marinade for steak that tastes great with little fuss. I served my steak over wasabi, pesto mashed potato with asparagus topped with egg and honeyed breadcrumbs on the side.

I know wasabi and pesto sounds like a weired combination but it actually goes really well together and makes for wonderful flavoured mash.


Ingredients

4 Steak fillets, 250g each (or whatever cut you prefer.)
2 Cloves garlic, crushed
2 Tablespoons lime juice
1 Tablespoon olive oil
1 Tablespoon white wine vinegar
2 1/2 Teaspoons chili flakes
3 Tablespoons honey


Method


1. Combine all ingredients in a bowl or storage container, add steaks, marinade for several hours.

2. BBQ, Grill or cook steaks on oiled grill plate until desired doneness. (my steaks were about 11/2 inches thick and it is about 5-6 minutes aside for medium rare.) I baste the the steaks twice during cooking with marinade.


Serve with vegetable and mashed potato.


All photo's taken by me unless otherwise stated.

Dec 23, 2007

Spinach and Boursin stuffed chicken with Alfredo Sauce

This is not a recipe for you, if you are on a diet, I made this one up a while ago and it is very rich, full of flavours, but not exactly the lowest fat content in the world. I served mine with mashed parsnip and vegetables, but it also good over pasta which I have done as well.


Ingredients

4 Chicken breasts
300g Spinach
1 Cup mushrooms, chopped
1 Clove Garlic, crushed
6 Bacon rashers, chopped
100g Boursin brand, garlic and herb cheese

For the Sauce

2 Cups cream
2 Teaspoons garlic and parsley powder (if you don't have this mixed powder, just garlic powder is fine.)
50g Butter
100g Cream cheese
1 Cup Parmesan cheese
White pepper to taste


Method

1. With a meat mallet pound chicken until it is about the same thickness all over.

2. Heat a little oil in a pan, add mushrooms and garlic, and cook until mushrooms are soft. In a small pan cook bacon until browned.

3. In a large Saucepan bring some water to the boil, add spinach and cook until spinach wilts, drain, rinse under cold water, squeeze out any excess liquid.

4. In a bowl combine spinach, mushrooms, bacon and boursin, mix until it is well combined. ( there should be enough heat left from mushrooms, to soften cheese, to mix evenly, if not just zap it for 20-30 seconds in the microwave, to make it easy to combine.)

5. Dived mixture evenly between 4 breasts, Laying it on one half of the breast roll the other half over the top to cover and secure with tooth picks.

6. Lightly oil the bottom of a baking dish, place chicken in, drizzle a little more oil over the top of each breast, bake in a pre-heated oven 180c, for about 40-50 Min's or until chicken is cooked. (cooking times will vary depending on the thickness of the breast.


For the Sauce

1. In a sauce pan add cream, butter and garlic powder, heat through making sure butter has melted, add Parmesan cheese, cream cheese and pepper to taste.

2. Simmer on a low heat 15-20 Min's, This allows the cheese to be well and truly melted and really brings out the taste, the longer you simmer the sauce for, the more tasty it will be, just remember to stir from time to time.


To serve cut chicken in half place on plate and pour sauce over. Alternatively slice chicken into pieces place on top of pasta and pour sauce over. MMmmmmm


All photo's taken by me unless otherwise stated.

Dec 22, 2007

Sundried Tomato, Avocado and Prawn Topped Salmon with a Champagne Sauce

This is a wonderful elegant recipe, great for dinner parties and the good thing is there is not a lot of effort in preparation.








Ingredients


4 Salmon Fillets

Liquid for Salmon

1 Onion, chopped
1 Teaspoon dill, dried
1/2 Teaspoon tarragon, dried
5 Peppercorns
2 Cups water
3/4 Cup dry white wine

Topping

1 Avocado
150g Prawns, shelled and deveined
6 Sun dried tomatoes in oil, drained, finely chopped

Sauce


250ml Milk
1 Teaspoon vegetables stock granules
2 Tablespoons lemon juice
1/2 Teaspoon fish stock granules
1/2 Cup champagne
2 Teaspoons cornflour


Method

1. In a large pan combine all stock ingredients, simmer for about 15 minutes, then add the salmon cook salmon for about 10 Min's or until salmon flakes easily, turning salmon once during cooking.

For the Sauce

1. Heat milk and both stocks in a sauce pan, add a little water to cornflour, pour half of the cornflour into milk, stir until slightly thickened.

2. Add lemon juice, and pour champagne slowly into milk (it will fizz.) Add the rest of the cornflour and stir until sauce has thickened.

For the Topping


1. Combine all ingredients in a bowl, just before serving, heat in the microwave for 1 minute to warm and place on top of salmon.

To serve place topping ingredients on top of salmon and pour sauce over, I served mine on a bed of spinach with wild rice.


All photo's taken by me unless otherwise stated.

Dec 21, 2007

Tasty Lamb Shanks

I made this a couple of nights ago, it was very good. The sauces and spices used in this recipe go really well together, it makes for a delicious lamb shank recipe, a little different, from the more traditional beefy, veg lamb shanks. If you want to see more reviews or photo's of this recipe click here.


Ingredients

2 Tablespoons plain flour
1/2 Teaspoon Chinese five spice powder
4 Lamb shanks
2 Tablespoons olive oil
1 Onion, finely chopped
4 Cloves garlic, crushed
1 Teaspoon chili flakes
1 Liter beef stock
2 Tablespoons red wine vinegar
2 Tablespoons oyster sauce
1 Tablespoon soy sauce
1 Teaspoon hoisin sauce
1 Teaspoon szechwan pepper, crushed
2 Star anise
1 Cinnamon stick
2 Teaspoons cornflour

Method

1. Preheat oven to 180C (350F).

2. Combine flour and 5 spice powder in bag.

3. Toss shanks in the seasoned flour.

4. Heat oil over stove to medium heat in oven proof casserole dish.

5. Brown shanks in oil on all sides.

6. Transfer to plate and set aside.

7. Add onion, garlic and chili to the same oven proof casserole dish and cook until onion softens.

8. Add stock, vinegar, sauces, spices and lamb, bring to boil.

9. Cover and place in oven for 1 1/2 hours.

10. Remove from oven and strain sauce into saucepan.

11. Combine cornflour with a little cold water.

12. Stir into the sauce and bring to boil.

13. Cook until thickened.

14. Poor over shanks.

15. This is nice served on wasabi mashed potatoes.

I Served mine on a bed of bok choy, topped with wasabi mashed potato and placed the shank on top of that.


All photo's taken by me unless otherwise stated.

Dec 19, 2007

Coconut Seafood Curry

I have made this a few times and I think all the flavours work together really well and it is very yummy fish curry recipe. The great thing with this recipe is you can use whatever you have on hand, I have listed ingredients below but feel free to change any of them for your favourite seafood, you can make it different every time, trying different combo's.


Ingredients

300-350g Firm white fish, cut into pieces (I used halibut, but cod, perch, bass any are fine.)
8 Scallops (allows for 2 per person.)
12 Calamari Rings (allows for 3 per person.)
12-16 Prawns, shelled, deveined (3-4 per person I buy medium to largish size prawns.)
11/2 Tablespoons olive oil
1 Onion, finely chopped
3 Cloves garlic, crushed
2 Teaspoons ginger, grated
3/4 Teaspoon turmeric, ground
11/2 Teaspoons cumin, ground
11/2 Teaspoons coriander, ground
1 Teaspoon mustard seeds
1 Cinnamon stick
11/2 Teaspoons Sambal oelek (I heap my spoonfuls, but adjust for desired taste.)
400ml Coconut cream (I use Kara brand I really like the flavour.)
1 Teaspoon sugar
50ml Pineapple juice


Method

1. Heat oil in a large pan, add onion, garlic and ginger, cook until onion softens.

2. Stir in spices, mustard seeds, cinnamon stick and sambal oelek, stir until fragrant.

3. Add coconut cream, stir until well combined.

NOTE: The kara brand is quite a thick coconut cream, if my sauce thickens up to much I add a little extra light cream or milk. I haven't mentioned, adding cornflour to thicken for this reason, but I also know some brands can be quite watery, so you may want to thicken some more, if this is the case.

4.Add sugar and juice, stir until mixed.

5. Add all the seafood and cook covered about 5-10 Min's or until seafood is cooked through. Cooking times will vary according to what seafood you choose to use in this, so I can't give you an exact time.


I served mine over sweet potato mash, but it is also good over rice as well.


All photo's taken by me unless otherwise stated.

Dec 18, 2007

Melt In Your Mouth Pork Tenderloin

I know I posted a zaar recipe yesterday but I am real busy today with a load of meetings, so even though I have a few recipes in hand to post, I will post another zaar member recipe today.

Saves time for me as I don't have to type in the recipe just a quick copy paste job and if the recipe I have tried is awesome why not give someone else's recipe some love.

Tried this one yesterday, yummy, both me and my husband enjoyed this, aromas that waft through the house while cooking, very appealing to the nose. If you would like to read more reviews on this recipe or see more recipes by this chef click here. Will post another of mine tomorrow, a yummy fish curry.


Ingredients

4 lbs pork tenderloins (I only made 2lbs of pork, but I did follow marinade and gravy amounts exactly, I knew there would be too much sauce but didn't want to detract from any of the flavours.)

Marinade

3 to 12 hours
1/2 Cup pineapple juice
1/4 Cup soy sauce
3 Scallions (stems only finely chopped)
3/4 Cup dry white wine

Gravy for roasted pork

1 Package knorr demi-glace
1/2 Cup sweet and sour plum sauce
1 Tablespoon honey
2 Tablespoons cornstarch
1/2 Cup water


Method

1. Place pork in marinade, turning often to make sure meat is completely exposed to the mixture.

2. Place meat and marinade into roasting pan in a 475 degree oven for 15 minutes.

3. Lower temperature to 325 degrees and cover with aluminum foil.

4. Cook for 3 hours.(because I was only cooking 2lbs of pork tenderloin I did reduce cooking time.)

5. Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving.

6. For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan.

7. Heat on stove top, on medium heat and stir until it thickens.

8. It's ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!


I served mine over stir fried vegetables as suggested very good.

All photo's taken by me unless otherwise stated.

Sheila's Peppered Lamb Chops

I haven't posted a recipe from a zaar member in awhile and I have tried a few, so I thought I would do one today. I made this a few nights ago and I have to say the chops were delicious. I was concerned with using soy sauce with lamb chops as soy is so strong and I thought it might over power the lamb, but all the flavours worked well and the end result wonderful. I served mine over creamy polenta with buttery, garlic, spinach with mushrooms, red pepper and bacon Yum. If you want to read all the reviews for this recipe or see more photo's click here


Ingredients

4 Lamb loin chops
2 Tablespoons soy sauce
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
2 Teaspoons crushed peppercorns
1 Teaspoon Dijon mustard
1/4 Teaspoon thyme
1 Clove garlic, minced



Method

1. Combine all ingredients and marinate at least 1/2 hour.

2. Broil or grill to desired doneness.


Serves 2


All photo's taken by me unless otherwise stated.

Dec 17, 2007

Fish with Mushroom Prosciutto Sauce and Asparagus with Lemon Herbed Spirals

I wouldn't usually do prosciutto, mushrooms and cream with fish, I would have thought it to be very strong a flavour for fish, that and I tend to do lighter sauces for fish. The first time I tried this recipe ( I can't remember where I saw it, but is has been changed several times over the years.) I couldn't believe how well it went together, my hubby thinks the sauce has a wonderful flavour, and paired with the pasta I think it works well.


Ingredients

2 Tablespoons olive oil
1 Teaspoon paprika
1 Teaspoon cracked black peppercorns
4 Firm fish fillets (I used halibut.)

Mushroom Prosciutto Sauce

1 Tablespoon olive oil
100g Prosciutto, thinly sliced (about 6 Slices)
1 Clove Garlic, crushed
1/2 Medium onion, diced
25-30g Butter
200g Mushrooms, sliced thinly (I used combination of Swiss brown and button.)
100ml Dry white wine
1/2-3/4 Teaspoon vegetable stock granules
11/2 Cups cream
pepper to taste


Method

1. Combine oil, paprika and peppercorns in a bowl, brush fish with oil mixture. Cook fish in pan until tender and flakes, serve with sauce and lemon herbed spirals.

Note: Fish only takes 8-10 Min's to cook so make sure you are close on the sauce and spirals so it all comes out ready to serve together (Pasta can be made first if desired and just reheated in microwave.)

Mushroom Prosciutto Sauce

1. Heat oil in a pan, cook prosciutto, onion and garlic until prosciutto is slightly browned.

2. Add mushrooms, cook until soft, add wine and stock, bring to the boil, add the cream and simmer for about 5 Min's until sauce thickens slightly.


Asparagus with Lemon Herbed Spirals


200g Pasta Spirals
1 Bunch Asparagus (allowing 4-5 spears per person.)
2 Tablespoons olive oil
1 Clove garlic, crushed
1/2 Medium onion, diced
11/2 Tablespoons lemon juice
1 Tablespoon fresh thyme leaves


Method

1. Add pasta to a pan of boiling water, boil uncovered until just tender, drain.

2. Cut asparagus spears about 5cm in length, Heat oil in a pan, add onion and garlic, cook stirring until onion is soft.

3. Add asparagus and juice, cook until tender. Add the thyme leaves and pasta, stir until heated through.


To Serve: Place fish on plate top with sauce and serve with pasta spirals on the side.


All photo's taken by me unless otherwise stated.

Dec 16, 2007

Parmesan Crusted Chicken on Eggplant Sun-Dried Tomato and Mozzarella with a Minted Pea Risotto

This is a wonderful dish full of flavour, the combination of the eggplant, sun-dried tomato and mozzarella, go really well with the crispy coated chicken.







Ingredients


4 Chicken Breasts
3 Tablespoons olive oil
11/2 Teaspoons seeded mustard
2 Cloves garlic
11-2 Tablespoons Basil, finely chopped
11/2 Tablespoons Parsley, finely chopped
3/4 Cup grated Parmesan cheese
11/2 Cups panko flakes (These are Japanese breadcrumbs available at most Asian stores and even some regular grocery stores, I highly recommend them, so much lighter than regular breadcrumbs, and give a wonderful crispy coating to anything, can use regular breadcrumbs, I'm not sure if you will have to change the amount as I have only made this with panko flakes.)
2 Small eggplants
12 Sun Dried Tomatoes in oil, drained
8 Slices Mozzarella (about 1cm thickness)


Minted Pea Risotto

1 Tablespoon olive oil
1 Leek, chopped
1 Clove Garlic, crushed
15g Butter
3/4 Cup risotto rice
70ml Dry white wine
2 Teaspoons chicken stock granules
21/2 Cups water
1 Cup frozen peas
11/2 Tablespoons mint, finely chopped


Method

1. Combine oil, mustard, garlic and herbs in a large bowl or storage container, add chicken, mix well, cover and refrigerate a couple of hours.

2. Combine cheese and panko flakes in a bowl, remove chicken from the fridge and press crumb mixture firmly onto chicken, place on a wire wrack in baking dish.

3. Cut eggplant length ways, about 1cm thick slices you will need 4 slices, Brush with olive oil on both sides place on wire rack in baking dish, bake chicken and eggplant in 190c oven for about 25-30 minutes.

4. Remove eggplant from oven leaving chicken, top each eggplant slice with 3 sun dried tomatoes and top with 2 mozzarella slices, return to oven and cook for a further 10 minutes or until chicken is browned, and cooked through, and vegetables are tender and cheese has melted slightly.

Place eggplant on plate top with chicken and serve risotto on the side.


Minted Green Pea Risotto

1. Heat oil in a pan, add leek and garlic cook until leek is soft, add butter, stir to melt, add rice and stir to coat in butter.

2. Add the wine, cook until almost all the liquid has been absorbed.

3. Pour in water and stock, cook covered for about 15 Min's.

4. Add peas and mint, cook for a further 5 Min's, uncovered, stirring occasionally until all the liquid has absorbed. (or cook according to packet directions, mine is 20 minute cooking risotto.)

Serve with chicken.


All photo's taken by me unless otherwise stated.

Dec 15, 2007

Marinated Bison/Buffalo Steaks with a Peppercorn Sauce

I adore bison, it so low in fat and good for you and has a wonderful taste. This recipe has a wonderful tangy taste from the marinade mixed in with the pepper that comes through from the sauce. I served mine over buttery mushrooms and topped the steaks with asparagus wrapped in bacon.


Ingredients

4 Bison steak fillet (could use a less expensive cut.)

Marinade

1 330ml bottle brown beer
1/2 cup (packed) dark brown sugar
5 tablespoons lime juice, fresh
1 red onion, coarsely chopped
6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 tablespoons whole grain mustard
2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1/2 teaspoon Tabasco brand pepper sauce

For the Sauce

1/2 cup white wine
2 shallots, finely chopped
1 tablespoons coarse ground black pepper (Makes the sauce very peppery, add less if you want.)
21/2 Cups water
1 Teaspoon chicken stock granules
1 Teaspoon beef stock granules
1 Heaped teaspoon cornflour
1/2 cup whipping cream


Method

1. Mix beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl or storage container to blend. Place steaks in marinade. Cover and refrigerate overnight.

2. Bring white wine, chopped shallot and crushed peppercorns to boil in a pan, simmer until mixture is reduced by half, about 5 minutes.

3.Add water, both the stocks and simmer until reduced to 11/2 Cups, mix a little water with the cornflour and pour into sauce, stir until mixture thickens, add cream stir to combine.

4. Remove steaks from marinade either BBQ or grill steaks until desired doneness. About 4 minutes a side for medium rare, If grilling move the wrack further away from the heat than you would have it for steak and if BBQ'ing make sure heat is lower than what you would have it for a steak. Cooking times will also be less for bison than steak. Bison meat has little or no fat and should be cooked no longer than necessary or it will toughen up.

If you want to serve it over mushrooms, here are the amounts you will need.

500-600g Mushrooms, Chopped (A mixture Swiss brown, oyster, shiitake, button etc.. whatever is available.)
2 Tablespoons Butter
1 Clove garlic, crushed
11/2 Tablespoons fresh parsley, finely chopped.

In a pan, melt butter, add garlic and mushrooms cook until soft and browned, stir in parsley.

To serve place several spoonfuls of mushrooms on plate top with steak, I also topped mine with asparagus spears, and drizzle sauce over.


All photo's taken by me unless otherwise stated.

Dec 14, 2007

Fish Florentine with Roasted Mint Baby New Potatoes

Florentine is just the expression given to a dish paired with spinach, so you can have steak Florentine or chicken. I have listed this as fish Florentine rather than stating a particular kind, as I usually make this with sole, but I have made it with cod, and this time I made it with perch. The sauce I think works well with most kinds of firm white fish so take your pick and make your favourite.

Ingredients

800g Frozen spinach
OR
1-1.2kg Fresh spinach
4 Fish fillets (a firm white fish sole, bass, cod etc.)
1 Cup mushrooms, sliced thinly
1 Small brown onion, chopped finely
2 Cloves garlic, crushed
1 Tablespoon butter
1 Tablespoon olive oil

Sauce

11/2 Cups milk
1 Teaspoon Paprika
pinch nutmeg
pinch cayenne
2 Teaspoons cornflour
1/2 Cup Gruyere, grated
3 Tablespoons Parmesan
2-3 Tablespoons Parmesan (extra to sprinkle over the top.)

Poaching Liquid

3/4 Cup dry white wine
1 Tablespoon fresh parsley, chopped finely
1 Teaspoon dried tarragon


Potatoes

500g Baby new potatoes
8 Cloves garlic
3 Tablespoons olive oil
20g Fresh mint, chopped finely


Method

You will want get the potatoes on first as these take the longest.

Potatoes

1. In a medium bowl mix potatoes with oil and season with salt and pepper. Place in roasting pan with garlic cloves and cook in 200c oven for 30-40 Min's.

Serve potatoes and garlic on the side and sprinkle with mint.

For the Fish

1. In a saucepan bring some water to a boil and add spinach, for fresh cook until just wilted, for frozen cook until thawed, drain, let it cool and then squeeze excess liquid out.

2. In a pan combine oil and butter and heat, add onions and cook until soft, add mushrooms and garlic, cook until mushrooms are slightly browned and soft set to one side.

For the Sauce

1. Heat milk in a pan, add cayenne, nutmeg and paprika. When milk is almost boiling mix a little water with cornflour and pour into milk, stirring until mixture thickens.

2. Add the cheeses, reserving the few tablespoons of Parmesan for the top, stir until melted.

Poaching fish

1. In a large pan mix wine with herbs, add fish and poach for about 8 Min's until fish flakes but is not falling apart.

Assembly

1. Mix mushroom and onion mixture into spinach, spoon into the bottom of a casserole dish covering the bottom.

2. Lay fish fillets on top of the spinach, Pour the sauce over fillets, sprinkle with remaining Parmesan cheese.

3. Grill until browned on top and bubbling.

While I am grilling fish I put my potatoes over low heat on stove top to keep warm.


All photo's taken by me unless otherwise stated.

Crock Pot Spicy Peanut Chicken

Made this a couple of nights ago, again another recipe from Zaar. It has a really long cooking time, but it was great because you just throw all the ingredients in a forget about it. Very simple to do, flavours were wonderful and end result was enjoyed by all round my table, I served this over basmati rice. To view chef's page click here

Ingredients

1-1 1/2 lb Boneless skinless chicken thighs
or Boneless skinless chicken breasts, cut into pieces
1(28 ounce) Can diced tomatoes with juice
1 Cup chicken stock
1/4 Cup peanut butter (I like all natural chunky)
1/3 Cup diced onions
1 Garlic clove (minced)
1 Teaspoon cumin
1/4 Teaspoon cinnamon
1/4 Teaspoon crushed red pepper flakes (or more if desired!)
1 Teaspoon salt (I left salt out.)
1/4 Teaspoon pepper
2 Teaspoons white sugar (optional, but recommended if using natural peanut butter)

Method

1. Put all ingredients except the chicken into a slow cooker. Stir to combine.

2. Add the chicken. Cook on low until liquid has thickened and chicken is cooked (approximately 5 hours depending upon size of chicken pieces - I always use a meat thermometer to be sure).


All Photo's taken by me unless otherwise stated.

Dec 13, 2007

Spatchcocks with a Herb Butter and Sage and Bacon Sauce

Spatchcocks are just baby chickens usually weighing between 450-600g a bird, they have great flavour, although a little fiddly when eating. I love this recipe I think it so full of flavour.



Ingredients


4 Spatchcocks (about 500g each.)
60g Butter
2 Cloves Garlic, crushed
2 Tablespoons parsley, finely chopped
2 Tablespoons basil, finely chopped
8 Sprigs fresh thyme
4 Slices prosciutto
2 Tablespoons olive oil
2 Tablespoons lemon juice

Sage and Bacon Sauce

1 Red onion, finely chopped
3 cloves garlic, crushed
2 teaspoons seeded mustard
2 tablespoons fresh sage, finely chopped
1Teaspoon Chicken stock granules
1 tablespoon virgin olive oil
1/3 cup cream (can be lite cream)
1 cup water
1/2 cup dry white wine
4 bacon rashers, chopped


Method

1. Combine butter, garlic and herbs in a bowl.

2. Loosen the skin of the spatchcock by sliding fingers between skin and meat at neck joint, divide butter evenly between spatchcocks, and spread as evenly as possible under the skin. (don't worry if it is a little lumpy, it melts once in the oven which helps it to disperse. I know this step can be a little tricky since I have made this several times, but it is worth it.)

3. Place 2 thyme sprigs inside the cavity and tie legs together with kitchen string. Wrap a slice of prosciutto around each spatchcock and place in a baking dish.

4. Drizzle combined oil and juice over spatchcocks and roast in a preheated oven 180c for 45-50 Min's or until cooked through.

Serve spatchcocks with bacon and sage sauce.


For the Sauce

1. Heat oil in pan, add onion, garlic and bacon. Cook, stirring until onion is soft and bacon lightly browned.

2. Add water, stock, wine and mustard.

3. Bring to boil, simmer, uncovered for 5 minutes or until reduced to 1 cup.

4. Stir in cream and sage

5. Serve sauce over spatchcocks.

I served mine with stuffing balls and asparagus.

For photo purposes I didn't pour sauce over.


All photo's taken by me unless otherwise stated.

Spicy Prawns

This is another recipezaar members recipe, I really enjoyed this one. I loved the spiciness, I marinated my prawns overnight and the flavour was wonderful. I did up the Sambal Oelek to 1 Teaspoon, but I just wanted extra kick, The whole family enjoyed this one. If you want read reviews or see more recipes by this chef click here. This is the second recipe I have made by this chef and both were really good, the sesame crusted lamb chops I posted a couple of weeks ago was the other.




Ingredients


1 kg medium prawns, uncooked
2 Teaspoons peanut oil

Marinade


2 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Teaspoons lemongrass, finely chopped
1/2 Teaspoon cumin
1/2 Teaspoon ground coriander
4 Teaspoons teriyaki sauce
2 Teaspoons honey
4 Spring onions, chopped
1/2 Teaspoon sambal oelek


Method

1. Shell and devein the prawns, leaving the tails intact.

2. Combine the prawns and the marinade in bowl.

3. Cover and refrigerate for several hours or over night.

4. Heat oil in large non-stick pan and cook the prawns until they are tender.

5. Serve at once over rice or noodles, with a green vegetable.

6. MARINADE:Combine all ingredients in a bowl and mix well.


I served mine over noodles with vegetables.



All photo's taken by me unless otherwise stated.

Dec 12, 2007

Apricot Lamb with Spiced Couscous

I made two recipezaar members recipes, both were good, but I especially enjoyed this couscous recipe, I am a big fan of couscous and this had great flavour with the added spices. The lamb was great also, I mixed half OJ with apricot nectar, which worked really well. I usually give a link here back to their pages, but as I am posting two recipes, I will put the link under each recipe, so if you do want to read reviews or other recipes by individual chefs, just click those links below.



Apricot Lamb


Ingredients
1 1/2 Cups chopped onions
2 Tablespoons olive oil
1 (3lb) Boneless lamb shoulder, cubed (I used fillets sliced thinly)
1 Teaspoon cumin
1 Teaspoon cinnamon
1 Teaspoon coriander
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/2 Cup dried apricots, sliced
1/3 Cup orange juice
1 Tablespoon ground almonds
1/2 Teaspoon orange zest
1 1/4 Cups chicken broth
1 Tablespoon toasted sesame seeds



Method

1. In lg skillet, saute onion in oil for 1 minute.

2. Add lamb, and the spices.

3. Cook and stir for 5 minutes.

4. Add apricots, orange juice, almonds, and orange zest.

5. Put into a 3 quart baking dish.

6. Stir in broth.

7. Cover and bake at 350* for 1-1/2 hours.

8. Sprinkle with sesame seeds.

Serve with spiced couscous.

Click Here to view this recipe



Spiced Couscous

Ingredients

1/4 Cup butter (I did half butter half olive oil.)
1/4 Teaspoon cinnamon, ground
1/4 Teaspoon cardamom, ground
1/8 Teaspoon cloves, ground
2 1/4 Cups chicken stock
1/2 Cup currants
1 1/2 Cups couscous
2 Tablespoons butter
1/2 Teaspoon salt
1/4 Cup cashews or pistachios


Method

1. Toast and chop cashews or pistachios.

2. Melt 1/4 c butter in medium saucepan over low heat.

3. Add spices and cook 2 minutes, stirring occasionally.

4. Add stock and currants.

5. Can be prepared 4 hours ahead, bring to boil.

6. Mix in couscous and 2 tbsps.

7. butter.

8. Cover and remove from heat.

9. Let stand 5 minutes.

10. Fluff with fork; season with salt.

11. Transfer couscous to bowl, add nuts and toss well.


To serve spoon couscous into bowl on a plate, leave middle of plate hollow and spoon apricot lamb into this.

Click Here to view this recipe.



All photo's taken by me unless otherwise stated.

Dec 11, 2007

Hoisin Chicken Balls

This is one of my sisters favourites, made this as one of the dishes for my sisters birthday the other night, she absolutely loves these. This is a great party food, or a Sunday snack food when your chilling out watching your team play. It is also a good recipe, as this can be made ahead of time and just reheated in the microwave before serving.




Ingredients


1kg Chicken mince
2 Cups breadcrumbs (I use Japanese panko flakes, since finding these a couple of years ago I have never gone back, I think they are great, but regular breadcrumbs are fine.)
2 Cloves garlic,crushed
1 Small brown onion, finely chopped
80ml Hoisin sauce
1 Tablespoon soy sauce
2 Teaspoons ginger, finely grated
1/2 teaspoon sesame oil
1/2 teaspoon five spice powder
1 Egg
3 Tablespoons peanut oil


Dipping Sauce

1/2 Cup sweet chili sauce
2 Tablespoons white wine vinegar
2 Tablespoons coriander, finely chopped


Method

1. Preheat oven to 180c.

2. Combine chicken, breadcrumbs, onion, garlic, hoisin and soy sauces, ginger, sesame oil, five spice and egg in a bowl. Shape into balls, by rolling mixture between your hands.

3. Heat the oil in a large frying pan, cook chicken balls in batches, until browned all over (shake pan from time to time, to keep the round shape.)

4. Transfer chicken balls to an oven proof dish, bake in the oven for 15-20 minutes or until cooked through, serve with dipping sauce.


Dipping sauce

1. Combine all the ingredients in a bowl, mix well and pour into a serving bowl.



All photo's taken by me unless otherwise stated.

Thai Red Curry Crab Cakes with a chilli Dipping Sauce

Here is another of the dishes I made for my sisters birthday over the weekend, thank goodness three of them had already been posted or I would have had so many to catch up on. As it was her night, except for the ostrich with a truffle sauce (made for my brother.) all the recipes were geared for her.

Although I said yesterday she did try oysters for the first time and loved them and this was her first time trying Ostrich and she loved that too. The recipe I am about to post after this one for hoisin chicken balls she absolutely loves as well.


Ingredients

350g Crab meat (I use flesh I love the taste and prefer it but can would be fine.)
550g Uncooked prawns, shelled, deveined
11/2-2 Tablespoons Thai red curry (I use Thai kitchen brand.)
3 Green onions, chopped coarsely
2 Tablespoons fresh coriander, finely chopped
2 Teaspoons lemon grass, finely chopped
1 egg
2 Tablespoons peanut oil


Chili dipping sauce

2 Tablespoon lime juice
2 Teaspoons fish sauce
2 Teaspoons sugar
1/2 Cup sweet chili sauce (I use Thai kitchen brand again.)



Method

1. Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).

2. Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.

Serve crab cakes with dipping sauce.


For the dipping sauce

1. Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.


All photo's taken by me unless otherwise stated.

Dec 10, 2007

Spiced Carrot Dip

This is a quick easy dip that is healthy and light, it is a great recipe to put out, prior to a meal, for guests to pick at or as something to snack on. I made this on the weekend as I had my family over for my sisters birthday. I have also made this along with other dips when I have had 20-30 people over for a party, as something to snack on, while I am getting together the main affair.




Ingredients



4 Medium carrots, peeled and chopped coarsely
1 Tablespoon of olive oil
2 Cloves Garlic, crushed
3/4 Teaspoon ground cumin
3/4 Teaspoon ground coriander
1/2 Teaspoon ground turmeric
150g Greek yogurt
2 Tablespoons fresh coriander, chopped finely


Method

1. Boil or microwave carrots until soft, drain

2. Heat oil in a frying pan cook garlic and spices until fragrant.

3. Blend or process carrot, spices, yogurt and coriander until smooth.

Refrigerate until needed.

Serve with either homemade dippers or store bought.


All photo's taken by me unless otherwise stated.