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

Oct 31, 2007

Caribbean Curried Prawns in Pinapple


We went to St. Lucia for our honeymoon I had been to the Caribbean before but never to St. Lucia. I loved all the fresh fish we ate, we found this great little restaurant one night recommended by a local, wow!! the food was so good. When we got back I experimented with loads of the different dishes that we had tried, to come up with similar tasting recipes. Things like crab backs, stuffed red snapper and my husbands favourite callaloo soup. Here is a curried prawn recipe I have made a few times.




Ingredients

olive oil
850g uncooked prawns (shelled and de-veined)
juice of 1 lime
1 onion, chopped finely
2 Tomatoes, skinned and chopped
2 Tablespoons curry powder (I use 1 tablespoons normal curry powder and 1 tablespoon hot curry powder because I like a bit of a kick so adjust for your personal taste.)
1 Teaspoon fish stock
1 Tablespoon fresh chives, chopped
2 Pineapples
300ml water
250 ml coconut milk
1 Teaspoon cornflour
Chopped chives (extra for garnish)


Method

1. Place shelled, de-veined prawns in a bowl and squeeze lime juice over them, set to one side.

2. Heat about 2 tablespoons of olive oil in a pan add onion and chopped chives, cook over medium heat until onions are soft. Add tomatoes and curry powder and continue cooking for a few minutes, stirring constantly.

3. Add fish stock powder, water, coconut milk and prawns simmer over low heat for 15-20 Min's. Add a little water to the cornflour mix and pour into prawn mixture, stir until mixture thickens.

4. Plunge the pineapples into boiling water for 3 minutes, drain. Cut them in half lengthways and hollow out flesh, as you are removing flesh there will be juice from the pineapple lying at the bottom. Add the juice from one pineapple to curry mixture.

5. Cut the flesh of the pineapple discarding hard core, add soft pineapple chunks from 1 pineapple to curry. (depending on size of pineapple you may want to add both if they are quite small.)

6. Heat curry through and spoon curry mixture back into hollowed-out-pineapples sprinkle with chopped chives. Serve with rice.

All photo's taken by me unless otherwise stated,

Oct 30, 2007

Marianted Steak with Spiced Honeyed Vegetables and Rice Timbales


I love steak and we do eat fillet of beef quite often, as I mentioned in previous posts we live in Geneva near the French border. There is a store over there where I can pick up this cut of meat very cheap, so I am really lucky. I usually make it plain or with a sauce on the side, having a good cut of meat means you don't have to do much to it. I found this marinade for steak on the recipezaar site, you would normally do this for tougher cuts of meat to tenderise, but I thought I would try this anyway. Wow it was delicious, the flavour that came from the meat from sitting in the marinade over night was outstanding. I can see how this would be great for cheaper cuts of beef, the flavour is awesome and it would tenderise meat from all the marinating time, meaning you can enjoy a great steak for a reasonable price. If you enjoy this recipe and would like to see more photo's or other recipes by this chef please click http://www.recipezaar.com/66648.


Ingredients for the marinade

1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar (or white)
1 teaspoon mustard
1 tablespoon soy sauce
pepper


Spiced Honeyed Vegetables

40g Butter
2 Medium carrots, Sliced into strips
150g Snow peas (sugar snap)
150-200g Beansprouts
1 Small red pepper, thinly sliced
1 Teaspoon grated fresh ginger
11/2 Tablespoons light Soy sauce
11/2 Tablespoons Worcestershire sauce
1 Tablespoon Honey
1 Tablespoon water

For the rice timbales you can find the recipe for them on a previous post, crispy skinned duck magret with Asian sauce.

I made just 2 steaks for me and my hubby but the marinade is fine for 4. All the other recipes, Veg and rice timbales I have written ingredients for 4 people.

Method

1. Mix all marinade ingredients together and place steaks into Storage container or freezer bag, preferably overnight.

2. Cook steaks on the BBQ or under the grill until desired doneness.


For the Vegetables

1. Melt butter in a pan add pepper stir fry a couple of minutes, add carrot, ginger, soy, Worcestershire sauce and water stir fry until carrots are just tender.

2. Add the honey, snow peas and bean sprouts stir fry a few minutes and serve immediately.

To serve place vegetables on plate, top with steaks and rice timbales on the side.

All photo's taken by me unless otherwise stated.

Oct 29, 2007

Tandoori Lamb Kebabs with Raita and Couscous

I made this as kebabs with couscous to keep it lighter than serving as a curry with rice. If you prefer that or your not a lover of couscous the marinade recipe can be used in this way, just reserve the marinade to cook with the lamb pieces as the sauce and serve over rice topped with raita.


Ingredients

800g-1kg Lamb fillets (depending on appetites my hubby and son will eat 3 to 4 kebabs each where as I'm happy with 2)
3 Tablespoons Tandoori paste (I use Rajah brand)
150g Natural yogurt pot
1 Tablespoon lemon juice


Raita

300g Natural yogurt
1 Medium cucumber (120g), Seeded and chopped
11/2 Tablespoons fresh mint, finely chopped
1 Teaspoon mint sauce

Couscous

2x100g Sachet quick cook couscous ( The brand I buy come in 100g individual sachets for 4 servings it is between 150g-200g )
1 Teaspoon vegetable stock powder
1 small red pepper, finely chopped
1/2 small yellow pepper, finely chopped
1 small red onion, finely chopped
3 Green onions, thinly sliced
2 Tablespoons fresh mint, finely chopped
3 Tablespoons fresh parsley, finely chopped
1 Tablespoon white wine vinegar
2 Tablespoons lemon juice
3 Tablespoons olive oil


Method

1. Chop lamb into about 1 inch cubes, combine paste, yogurt and lemon juice, add lamb and marinate several hours or overnight.

2. Either thread lamb on metal skewers or if using wooden skewers make sure they are soaked for 20-30 Min's in water to prevent burning during cooking.

3. Cook lamb on BBQ or grill 4-6 inches from heat until cooked as desired. (approx 5-10 Min's a side, medium rare-medium well)


Raita

1. In a medium size bowl combine yogurt, cucumber, mint and mint sauce mix well and refrigerate until needed.


Couscous

1. If using quick cooking sachets I add 1 teaspoon of chicken stock powder to the water, bring to boil and add the sachets for a couple of minutes. Remove from pan and add couscous to a large bowl and fluff. If using another type of couscous prepare according to packet.

2. Add both peppers, red and green onions, mint and parsley combine well.

3. Combine vinegar, lemon juice and olive oil in screw top jar shake well. Pour over couscous and mix well.

To serve place couscous on plate top with kebab and drizzle with raita.

4-5 servings

All photo's taken by me unless otherwise stated.

Oct 28, 2007

Sour Cream Paprika Pork


I am not the greatest lover of pork, I have eaten it several times but mostly at other peoples houses. It is not something I would readily go out and buy except for ribs (I do adore ribs).

A couple of years ago I called my husband at work to ask him to stop on his way home and get some steak (fillet Mignon) he came home with pork. His excuse "It said fillet mignon on it", anyway I wasn't about to not eat it, so I made it with this sour cream paprika sauce and it was delicious.


Ingredients

Olive oil
2 Pork fillet (Also known as pork tenderloin just like steak, this is the fillet mignon of pork, it is more expensive than other cuts but has hardley any fat and is very yummy, buy 2 fillets 450-480g each fillet.)
flour

For the Paprika Sauce

Olive oil
30g-40g Butter
1 Small onion, finely chopped
3 cloves garlic, Crushed
150-200g Mushrooms, sliced (I use swiss brown but button mushrooms are fine)
1 Dessertspoon Worcestershire sauce
3 Teaspoons tomato paste
11/2 Teaspoons paprika
1 Teaspoon chicken stock, concentrated (powder, cube or paste.. Mine is quite dense so you may have to adjust for taste depending on what you use.)
180ml sour cream
2 Teaspoons lemon juice
1/4 cup water


Method

1. Slice pork diagonally (allow 3-4 slices per person) and beat with a meat mallet to flatten slightly.

2. Heat some olive oil in a pan. Dust pork with flour and shake away any excess flour. Place pork in pan and cook until browned on both sides and tender.


For the Sauce

1. Heat about a Tablespoon of olive oil in a pan, add onion and garlic and cook until soft. Add the butter to the pan along with the sliced mushrooms cook until mushrooms are tender.

2. Add Worcestershire sauce, tomato paste, paprika, water, chicken stock and lemon juice. Simmer for a few minutes and pour in sour cream stir until heated through.

To serve place sliced pork on plate and pour sauce over. I served mine with cauliflower mash and garlic butter vegetables.
4 Servings

All photo's taken by me unless otherwise stated.

Oct 27, 2007

Tuna Patties/Burgers Japanese style

I have already posted a salmon pattie recipe so I thought I would move on to Tuna. I buy Ahi tuna, which is most commonly used in raw Japanese fish dishes such as sashimi. Ahi refers to two species, bigeye tuna and yellowfin tuna. With yellowfin being most common, it has nice red pigmentation to skin, it is more perishable than bigeye and looses its red pigmentation quicker. So when buying look for a good bright red colour for freshness.


Ingredients

olive oil
850g Ahi tuna (see description above)
2 Tablespoons mayonnaise
11/2 Tablespoons Dijon mustard
4 green onions, chopped
11/2 Teaspoon fresh ginger, grated
2 Cloves garlic, crushed
1 Tablespoon Japanese soy sauce
1 Tablespoon lemon juice
1 Tablespoon rice wine vinegar
2 Tablespoon fresh coriander, Finely chopped
3/4 Cup panko flakes (Japanese breadcrumbs I found these a few years ago and have never gone back to regular breadcrumbs, they give such a lovely crispness to patties. Panko is available in most Asian grocery stores. If you can't get it regular breadcrumbs are fine.)


For the wasabi mayonnaise

2 Teaspoons wasabi powder
1 Tablespoon Dijon mustard
4 Tablespoons mayonnaise


Method

1. Cut tuna into chunks place tuna, mayo, mustard, vinegar and lemon juice into a food processor or blender and pulse until ingredients are just combined. Add onion, soy sauce, ginger and garlic and pulse again to combine.

2. Add coriander and panko (note: save enough flakes to coat the outside of patties for frying.) Mix these ingredients until combined.

3. Shape into patties it will make 8 medium patties (2 per person) or 6 Large burgers if you want to serve them this way in buns. Place patties on tray and put in fridge to chill for 15-20 Min's.

4. Heat oil in pan (you may need 2) Or you can grill on BBQ. Add patties to pan and cook on each side about 4-5 Min's. The patties should have a nice golden brown outside and be medium rare inside. If you over cook tuna it becomes very dry.

For the wasabi mayonnaise

1. Mix a little water with the wasabi powder to form a paste add mustard and mayo and mix well place in refrigerator for about 30 Min's to allow flavours to infuse.

To serve place atop salad greens and serve the wasabi mayonnaise on the side.

All photo's taken by me unless otherwise stated.

Balsamic-Glazed Scallops

I made this recipe last night as starter. It is another recipe from a recipezaar member. I bought the more expensive St. Jacques scallops which I love. I have to say it was extremely tasty and made for a light starter, but I have made other sauces that I prefer more with scallops. That is absolutely no criticism to the chef it is just my preference.

I did take the advice of one of the members that had reviewed this recipe and used orange infused olive oil and aged balsamic vinegar. It makes the dish a little more expensive but judging by the flavour It was well worth it.

The ingredients listed below are for 4 main meal servings, as a starter I allowed for 3-4 scallops per person St. Jacques are quite large though. I also used fresh marjoram I just prefer fresh herbs. If you liked this recipe and want to see more photo's of it or more recipes by this chef click http://www.recipezaar.com/184668.



Ingredients

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 lbs sea scallops
2 tablespoons olive oil
1/3 cup balsamic vinegar
3 tablespoons honey
1 teaspoon dried marjoram or oregano



1.Combine flour, 1/2 teaspoon salt, and pepper in a pieplate; dredge scallops in flour mixture.

2.Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Remove scallops from skillet; set aside.

3.Add 1/3 cup vinegar, honey, and marjoram to skillet; bring to boil. Reduce heat to medium, and cook 3 minutes. Add scallops, and cook 2 minutes or until thoroughly heated. Serve over rice.


All photo's taken by me unless otherwise stated.

Oct 26, 2007

Chicken Avocado and Mushroom Vol-au-Vents

Vol-au-vents are pastry cases that can be filled with just about any filling you want. They come in various sizes from large cases for meals to quite small cases for canapes.


They are very good, although a little naughty because of the pastry. Here is a recipe I came up with a few years ago and it works really well and is also delicious.


Ingredients

Olive oil
4 Seasoned chicken breasts ( I sprinkle both sides of the breasts with garlic, paprika and parsley)
1 Onion, chopped finely
1 Clove garlic, crushed
250g Mushrooms, sliced
1 Avocado, chopped
4 large vol-au-vent cases (about 13cm in diameter)

For the sauce

1 Cup milk
11/2 Teaspoons concentrated chicken stock (powder, cubes, paste etc.. My stock is quite dense so adjust quantity for taste with what you use.)
2 Teaspoons cornflour
1/2 Cup dry white wine
1 Teaspoon Dijon mustard
1/2 Cup light cream
1 Tablespoon fresh thyme leaves
Pinch cayenne


Method

Note: I could not get large vol-au-vent cases and used medium ones, they are just too small you can't fit enough filling in so there is too much pastry. For photo purposes I didn't overfill, but if this size is all you can get I suggest over stuffing and pouring extra filling and sauce over the top when dishing out. It doesn't look as pretty but you get a good ratio of filling to pastry and it still tastes delicious. The quantity of filling is for large cases and works well, but is to much for such small cases (hence over stuff). I used 2 cases for myself but gave 3 to my hubby.

1. Heat oil in a pan and add onion and garlic, cook until onion softens, add mushrooms and cook until soft. Set aside.

2. Wipe pan clean and add some more oil add seasoned breasts and cook both sides until cooked through. Remove and chop chicken into chunks. Set to one side.

3. Pour milk in a pan with stock and heat. Add a little water to cornflour mix and pour half of the liquid into the milk, stir until mixture thickens slightly.

4. Add wine, Dijon mustard, cayenne and cream stir to combine, add the rest of the cornflour and stir until mixture thickens. Return mushrooms, onion and chicken to cream mixture, add the thyme and stir. Keep hot until serving.

5. Place vol-au-vent cases on an oven tray. Bake in a moderate oven about 5 Min's or until heated through.

To serve place cases on plate and spoon filling into them. I served mine with honeyed carrots and buttery garlic spinach.

All photo's taken by me unless other wise stated.

Oct 25, 2007

Seared Duck Breast Halves With Balsamic Cherry Reduction

Here is another recipe that I got from a recipezaar member for duck breast. (If you enjoyed this and would like to see other recipes by this chef click http://www.recipezaar.com/93324 ) It was quite good, I gave a review of 4 out of 5 stars. I live close to France and magret of duck is really cheap so I eat duck about once a week. You can imagine how many of my own and other peoples recipes for duck I have tried. So my review on this just reflected that I personally think there are far better sauces that I have enjoyed with duck, both with whole duck and duck breasts. Having said that it was very easy to prepare, I bought magret of duck, skin on, my husband and I love the crispy skin of a duck. On the whole we both enjoyed it, I served mine with marinated, roasted asparagus and mashed parsnip.

Ingredients

4 boneless skinless duck breast halves
3 teaspoons extra virgin olive oil, divided
salt, to taste
1/2 cup white wine
2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)

Marinade
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
1/2 cup chicken stock
1 1/2 tablespoons fresh sage, chopped
1-2 garlic clove, peeled and minced
1/2 teaspoon onion powder
fresh ground pepper, to taste


Method

1. To prepare marinade, whisk balsamic vinegar through pepper together until combined.

2. Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.

3. Remove duck from marinade; reserve marinade.

4. Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.

5. Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.

6. Add the duck breast halves and cook 3 minutes on each side, or until golden brown.

7. Remove to platter and keep warm.

8. Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.

9. Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.

10. Taste and adjust for seasoning if needed.

11. Pour reduction (sauce) over duck and serve at once.


To serve slice duck breast arrange on plate. I served mine with marinated, roasted asparagus and mashed parsnip.

All photo's taken by me unless otherwise stated.

Oct 23, 2007

Avocado, Sun-Dried Tomato and Mozzerella Stuffed Chicken Breast with Mustard Sauce

Here's another delicious stuffed chicken recipe.










Ingredients

4 Whole chicken breasts
1 Avocado, Sliced
8 Sun-Dried tomatoes (in olive oil)
150g Mozzarella cheese
8 Slices prosciutto ham (These are to wrap around the breast. I always say 8 slices to allow for 2 per breast. Last night I couldn't get my usual brand and when I opened the package the width per slice was much smaller than my usual and I had to use three.)


For The Sauce

1 Cup milk
1 Teaspoon concentrated chicken stock (powder, cube, paste etc.. My stock is quite dense, so you may have to adjust for taste depending on what stock you use.)
125ml Dry white wine
11/2 Teaspoons cornflour
2 Teaspoons Worcestershire sauce
3 Teaspoons Dijon mustard
3/4 Teaspoon brown sugar
1/2 cup cream
1 Tablespoon fresh parsley, chopped finely


Method

1. Pound chicken with a meat mallet to flatten slightly (about 1/2 inch thickness)

2. Place 2-3 slices of the avocado onto each breast (You will have avocado left over I use this for my salad I serve on the side), remove tomatoes from oil and slice thinly ( 2 Tomatoes per breast) lay slices on top of avocado, finally top with sliced mozzarella. (quarter of cheese per breast). Fold breast over to cover, Wrap two slices of Prosciutto around each breast.

3. Pre-heat oven to 180c. Lightly oil an oven proof dish, place chicken breasts in dish and cook for 35-40 minutes or until cooked through.


Sauce

1. Heat milk in a medium saucepan add chicken stock. Mix a little water with cornflour and add half the cornflour to milk. Stir until sauce thickens slightly.

2. Add the wine, Worcestershire sauce stir, whisk in mustard until blended.

3. Finally add the sugar, cream and remaining cornflour stir until sauce boils and thickens, add the parsley, stir and serve with chicken.

To serve: Place chicken on a plate, pour the sauce over and serve with salad on the side.


All photo's taken by me unless otherwise stated.

Oct 22, 2007

Hoisin Salmon Fillets with Stir Fry Vegetables

Here is a very easy but delicious and healthy salmon recipe. Makes a great mid week meal when you want no fuss and something on the table in 30 Min's.









Ingredients

4 Salmon fillets
2 Teaspoons fresh ginger, grated
4 Cloves garlic, sliced thinly
1 Cup hoisin sauce (I use blue dragon brand please note: that some brands can be very thick and overpowering so adjust for this, if you can get the blue dragon brand, I would recommend it as it is the best I've found out of all the other brands I've tried.)
4-5 Green onions, chopped
3 Sprigs fresh parsley


Vegetable Stir Fry

1 small onion, sliced
1 red pepper, sliced thinly
1 large carrot, sliced into strips
100g snow peas
150g bean sprouts
2 tablespoons soy sauce
1 tablespoon sherry
2 tablespoons water
1/2 teaspoon chicken stock, concentrated (powder, cube, paste)
2 teaspoons sugar


Method

1. I like to be able to eat the garlic once fish is cooked. As fish cooking time is short it does not cook. So I lightly fry sliced garlic on both sides to take the bite out of it. I then place it on fish fillets, I allow one garlic clove for each fillet. If you don't want to eat the garlic and just use for flavour, place sliced garlic directly onto fillets but discard once fish is cooked.

2. Add ginger to fillets about a 1/4 teaspoon each fillet. Pour hoisin sauce over and sprinkle with chopped onions. Place the sprigs of parsley on top.

3. Bake in pre-heated oven for 15-20 Min's (depending on thickness of fillet, mine were quite thick, but if they are thin it could be as quick as 10 Min's)cook until fish flakes easily. Discard parsley sprigs


For the stir fry

1. Heat some olive oil in a large fry pan or wok. Add onion and cook until onion softens.

2. Add the carrot, pepper, soy sauce, sherry, water, chicken stock and sugar, stir fry 2-3 Min's. Add snow peas and sprouts and stir fry until vegetables are just tender.

To serve place fillet on plate drizzle with hoisin sauce from pan and serve with stir fry veg on the side.


The great thing with a stir fry is you can use just about any vegetables you have in your fridge. I have listed the above veg but you can use whatever you want, this just happened to be what I had and wanted to use up.

All photo's taken by me unless otherwise stated.

Oct 21, 2007

Brined Roast Pheasant " Outdoor Wisconsin" Style



It is gaming season and I saw that the local farmer was selling pheasant, pigeon, quail and other wild birds so I thought I would buy a pheasant.

I have never cooked pheasant before, but my husband loves it so I went onto recipzarr to see if I could find a recipe I liked, and I found this one.(To see this other recipes by this chef click http://www.recipezaar.com/107369).

It turned out really good the aroma in the house from the brine was gorgeous. The pheasant was tender and moist, it did however loose some of the real gamey taste, which I prefer but my husband loves the gamey taste. He did however agree the bird was very tender and moist and had a lovely flavour.


The brine
8 cups water
1/2 cup kosher salt
1 cup brown sugar
1/4 cup real maple syrup
1 onion, chopped
3 cloves garlic, smashed (the recipe says "several" garlic cloves; I tend to use about 3)
1 pinch ground cloves
1/2 lemon, juice of (I do use it) (optional)
1 dash cayenne pepper (optional)
1 (2 lb) whole pheasants
2 tablespoons butter



Method

1. Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour.

2. Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper (if using).

3.Add pheasant, cover and refrigerate overnight.

4. The next day, preheat oven to 350 degrees F.

5.Place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin. (I also stuffed the solids from brine into the bird cavity)

6.Rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though.

7.Baste frequently!

8. And if you like, to keep the breast meat moist, you can cover it with bacon strips as well. (I did this)


I served it on a platter dish with roasted thyme and garlic potatoes, roast pumpkin and garlic buttered vegetables.

I reserved the pan juices, added about a cup of the brine, a little chicken stock and thickened it up with cornflour for the gravy it was delicious.

All photo's taken by me unless otherwise stated.

Oct 20, 2007

Thai Lamb Patties with chili sauce

These can be served as a starter or a main course. I served them last night as one of 3 dishes for my family, it also makes great party food. As I was only making this for 3 people I only made 5 patties, I have adjusted the recipe below for what I think should make 8 patties. Enjoy!!!!



Ingredients

olive oil
500g lamb mince
3-4 green onions, chopped finely (depends on the size of the onions the one's I get from the grocery store are quite long and fat, where as the ones from my local Asian store are very thin and short and I tend to use 7-8 of those, so adjust accordingly.)
2 cloves garlic, crushed
2 tablespoons red curry paste
1 tablespoon lime juice
2 tablespoons fresh coriander, chopped
50ml coconut milk
1 cup panko flakes (Japanese breadcrumbs available at most Asian grocery stores. I prefer them ever since I found them a couple of years ago I've never used anything else, but regular breadcrumbs are fine.)


Chili sauce

2 tablespoons water
1 tablespoon white wine vinegar
3 teaspoons soy sauce
1 teaspoon sugar
21/2 tablespoons sweet chili sauce


Method

1. Combine mince, onion, garlic, paste, lime juice, coriander, coconut milk and breadcrumbs in a bowl. (If using panko i reserve just enough flakes to pat on outside of patties just before cooking.) mix well until all ingredients are combined.

2. With damp hands shape mixture into patties, refrigerate for about 10 Min's or until patties are firm. Heat about 2 tablespoons olive oil in a large frying pan, (if using panko this is where I add remaining flakes to the outside of patties) shallow-fry patties until browned on both sides and cooked through.

Serve with chili sauce.

Chili sauce

1. Combine all the chili sauce ingredients in a small saucepan and stir over heat until sugar dissolves, pour into small serving bowl and serve.


All photo's taken by me unless otherwise stated.

Oct 19, 2007

Braised Steak with Buttery Mushrooms

This is another easy recipe to do, it is another great one for winter. The best thing about this recipe is, it is one of those recipes you can make for 4 people or 10, all the ingredients just get thrown in together and cooked.






Ingredients

Olive oil
1kg Rolled beef topside
1 Onion, sliced
4 Cloves garlic, crushed
4 Sprigs fresh thyme
2 sprigs fresh oregano
2 Bay leaves
1/2 Cup dry red wine
11/2 Cups water
1 Teaspoon beef stock (concentrated, I use quite a dense paste, so you may want to use more if using powder, just adjust for taste.)
1/4 Cup dry red wine, extra
21/2 Teaspoons cornflour



Mixed Buttery mushrooms
500-600g mixed mushrooms (Whatever is in season Swiss brown, button, shitake, oyster, chanterelles etc..)
70g Butter
1 Tablespoons fresh thyme, finely chopped
1 Tablespoons fresh parsley, finely chopped



Method

1. Heat a couple of tablespoons of olive oil in a pan, add beef and cook, turning until browned all over. Remove beef from pan and set aside, wipe pan clean add about a tablespoon more of oil, add onions and garlic and cooked until onions are soft.

2. Add herbs, red wine, water and stock, stir, return beef to pan cook covered, turning beef once for two hours or until beef is tender.

3. Discard herbs, strain liquid into sauce pan, keep onions to one side. Turn heat up to medium high, add extra wine, mix a little water to cornflour and pour into sauce. Stir until sauce boils and thickens.


Buttery Mushrooms

I cut the mushrooms in different ways for presentation at the end. For example Button mushrooms-halved, Swiss brown quartered, Shitake-sliced, oyster-halved, chanterelles-chopped. So adjust for what you can buy at the time.

1. Heat butter in a pan, add mushrooms, stir until tender, stir in herbs.

To serve slice beef and place on serving platter with mushrooms and reserved onions.

I made this just for 2 and I bought a half a kilo of beef we are quite piggy with steak. This recipe will serve 4-5 depending on appetites. I also bought beef fillet as it is not expensive where I live, so the photo does look different, as it is thinner round than rolled topside.

All photo's taken by me unless otherwise stated.

Oct 18, 2007

Not Your Mama's Fish N' Chips (Halibut)

Today I am posting another recipe I got from a recipezarr member, if you have seen my post for Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa, this recipe is from the same person. I was looking for a quick easy mid week meal to prepare I couldn't believe something so simple could taste so delicious. I served mine with door stop fries and I did buy tartar sauce to go on the side but ended up not opening it as it was great just as it was. If you enjoyed this recipe or the Jamaica Jerk recipe click http://www.recipezaar.com/194011 for more photo's of this recipe or to view other recipes by this chef.



Ingredients

1-2 lb halibut
4 cups sour cream and onion potato chips, crushed
1/2 cup butter, melted (if using alternate method, see below) or 2 eggs (if using alternate method, see below)
pepper


Method

1.Preheat oven to 375 degrees.

2.Rinse halibut and pat dry with paper towels.

3.Cut fish into large cubes or thick fingers.

4.Add pepper to melted butter, to taste.

5.Dip fish pieces into butter and then coat with crushed potato chips.

6.Place on ungreased baking stone or cookie sheet.

7.Bake in 375 degree oven for 20 minutes or until fish is flaky and opaque. Do not over cook.

Alternate method:
If you are watching your fat intake, use beaten eggs in place of the butter.
Serve hot plain or with tartar sauce.
**These make great appetizers when cut into smaller pieces.

All photo's taken by me unless otherwise stated.

Oct 17, 2007

Red Thai Beef Curry

Here is a yummy red Thai curry recipe, it is also good made with lamb. I used Thai Kitchen brand, red curry paste. I do have a recipe for making your own from scratch which is great, and you can store the paste for up to 4 weeks in the fridge. As I didn't have any on hand I used a store bought one to save time and I have to say Thai Kitchen does do a good paste.



Ingredients

1Kg chuck or rump steak, chopped (I am blessed because were I live the expensive cut, beef fillet is so cheap, so I make all my beef recipes with this, chuck steak is economical, but very tough and fatty, it is used when slow cooked like braising, which should be fine in this recipe.)
2 Tablespoons peanut oil
1 Brown onion, sliced
3 cloves garlic
2 Teaspoons ginger
2 Teaspoons lemongrass, sliced thinly
2 Tablespoons red curry paste
1/2 Teaspoon Beef stock, concentrate (cube, powder, paste etc..)
1/2 Cup water
3/4 cup coconut milk
1 Teaspoon fish sauce
1 Tablespoon lime juice
200ml Coconut cream
1 Teaspoon sugar
1/4 cup fresh coriander, Chopped



Method

1. Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.

2. Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk.

3. Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.

4. Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.

Serve with Thai fragrant rice such as Jasmine.

All photo's taken by me unless otherwise stated.

Oct 16, 2007

Creamy Fish Topped with Mussels and Prawns


Here's another yummy fish recipe.










Ingredients

olive oil
4 firm white fish fillets (I used cod but any white fish is fine,sea bass, orange roughy, hake etc.. Just note there are two categories for white fish, thick fillets and thin and cooking times will vary accordingly)
125g Mussel meat
120g Peeled, cooked prawns
3 clove garlic, crushed
4 green onions
1 Cup milk
1 Teaspoon fish stock powder
1/2 Teaspoon vegetable stock powder
2 Teaspoons cornflour
11/2 tablespoons lemon juice
1/2 cup dry white wine
135ml Sour cream
1/2 cup cream
1 Teaspoon Dijon mustard
1 Tablespoon Gruyere cheese
1 Tablespoon Parmesan cheese
1/2 teaspoon dill
pepper to taste
1 Medium carrot, chopped
100g Green beans, trimmed


Method

Note make the sauce first and leave on heat as the fish fillets cooking time are very quick.

1. In a fry pan heat a little oil and cook garlic slightly, you don't want to burn it, add the green onion and cook for about 30 seconds to 1 minute.

2. Boil, steam or microwave carrots and beans until tender, set to one side.

3. Heat milk in pan, add both the stocks. Blend cornflour with a little water and add half the mixture stir until sauce thickens slightly.

4. Add sour cream, lemon juice, white wine, cream and mustard stir until thoroughly
combined.

5. Add cheeses and stir until melted, add garlic onion mixture and dill. If the consistency of the sauce is not to runny like a broth, don't add the remaining cornflour. If it needs to be thickened up a little more to make it more of a sauce, this is where you add remaining cornflour. I add a little at a time until desired consistency. ( I don't know why but sometimes I need all of the cornflour and other times what I add in the beginning is enough.)

6. Add the carrots, beans, mussel meat, and prawns. Leave over low heat while you cook the fish, stir sauce occasionally.

7. Pour a little oil in a pan and heat. Pat fish on both sides lightly with flour, place fillet in pan (pan should be hot enough that fish sizzles when added, turn heat down to a medium high heat immediately) Cook, without moving fish, until edges of fillets are opaque and bottoms are golden brown, 3 to 4 minutes.

8. Turn the heat up on the sauce, so it is nice and hot when served. Turn fish over and cook again without moving fish, 3-4 minutes. This is for thick fillets, for thin it will only be 2-3 minutes a side.

To serve place a mound of mash potato in a large bowl, place fillet on top and pour sauce over.


All photo's taken by me unless otherwise stated.

Oct 15, 2007

Chicken Casserole

Here's another great winter warmer, I posted a recipe for beef stew about a week ago so I thought I would do one for chicken. It is another of those simple recipes that once everything is in the pot you can just leave, to finish cooking and there isn't loads of time taken in preparation and fuss. Plus my son and hubby love this one so I thought I would share it.




Ingredients

Olive oil
5 Whole skinless chicken breasts (approx 150g-175g a breast)
2 leeks, sliced
4 Cloves garlic, crushed
200g Button mushrooms, some halved and some quartered (I use brown button mushrooms as I prefer them but regular are fine.)
1/2 Cup dry white wine
1 Cup water
3 Teaspoons Dijon mustard
11/4 Teaspoon chicken stock ( concentrated, I use a very dense chicken stock paste so if using powder you may need to add a little more.)
2 medium carrots
100g sugar snap peas
1 Tablespoon fresh thyme leaves
1 Tablespoon fresh parsley, finely chopped
1 Cup of cream
2 Teaspoons cornflour
pepper to taste


Method

I have written above to chop the button mushrooms both halved and quartered. This is because they vary in size, in that if they are a little bigger I tend to quarter them and for the smaller ones just halve them. If they are really small I just throw them in whole. So adjust for what you have, if all are really small don't bother cutting them.

1. Cut chicken into approximately 1 inch pieces. Heat a small amount of olive oil in a pan and cook chicken in batches until browned all over. Remove and set to one side and wipe pan clean

2. Pour about 2 tablespoons more of olive oil to pan and add the sliced leeks, cook for 2-3 Min's and then add the garlic, cook for a minute more (I do it this way so I do not burn the garlic.) Now add the mushrooms cook for a further 2-3 Min's.

3. I have a large, deep, fry pan that has a lid so I cook it all in the same pan, if you don't you will want to transfer the leek and mushroom mixture to a large saucepan before continuing.

4. Add the white wine, water, mustard, chicken stock, thyme and parsley, stir. Return chicken and cover, let it simmer for 20 Min's or until chicken is cooked through.

5. Boil or microwave carrots and sugar snap peas until tender.

6. Add cream to chicken, mix a little water with cornflour and add. Add the carrots and sugar snap and stir over heat until mixture boils and thickens.

Serve with either boiled new potatoes, mash or rice.

Also the beauty with a casserole is that there are no hard fast rules, so add whatever vegetables you want. Either your favourite or what you have on hand. This is also a great way to use up leftover roast chicken or turkey and it tastes great.


All photo's taken by me unless otherwise stated.

Oct 14, 2007

Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa

Up until now I have always posted my own recipes but have newly become a recipezarr member and thought I would try some other peoples recipes.

We have a tradition in a house where about once a week we do what is called meat on the stone. It is a large stone heated in the oven and placed over burners. It is a nice novelty, you cut up several uncooked meats and cook them together at the table.

My husband and I had this in a restaurant one night, they served steak. We thought it was great so I started to look for where I could get these from. I found my first in Spain and then I bought my second in Switzerland. The one I got in Switzerland is electric, so the stone is heated over electric hot plates. They both work equally as well, but the electric does take less time to heat up.

Anyway we had this the other night and I thought I would try something different. I found this recipe on the recipezarr sight, posted by another member (To see more photo's of this recipe taken by the member or to view other recipes she has done click http://www.recipezaar.com/234657). It worked really well and tasted great now I know that you won't have the stones like me but you can cook on the BBQ , or grill in oven 4-6 inches from heat.

I know this sound like a big recipe but it is quite simple to do.


50 min 30 min prep

servings US Metric

Ingredients
2 lbs shrimp, deveined with shells on
1 lime, for garnish
fresh thyme sprigs, for garnish

ALTERNATE VERSIONS (in place of the shrimp)
3 lbs boneless pork shoulder or 2-3 lbs boneless chicken breasts or chicken thighs
2-3 lbs assorted fresh vegetables or fruit (sweet potato, pineapple, mushrooms, onion, red or green peppers, papaya, etc.)

MARINADE
1/4 cup fresh thyme or 2 teaspoons dried thyme
1 teaspoon dried parsley
2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
6 fresh garlic cloves, minced or 1 teaspoon garlic powder
1/4 teaspoon ground nutmeg
2 teaspoons sugar
3 tablespoons snipped fresh chives
1/4 cup mild molasses
1/2 cup brown sugar corn syrup (can use dark if you can't find the brown sugar)
1/4 cup olive oil
1 lime, juice of
1-4 seeded and minced hot peppers (scotch bonnet, habanero or jalapeno can be used, more or less depending upon your level of desired hotness)




Method


Combine marinade ingredients and mix well.

1.Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container.
(I used a gallon size zip-loc bag.).

2.Add marinade; coat evenly and refrigerate.

3.Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.

Oil and pre-heat grill to medium low heat.

FOR SHRIMP AND/OR VEGGIES: (See below for other options).

1.Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes.

2.Place on grill and cook over medium low heat until pink and cooked through, about 8-10 minutes, turning once or twice for even cooking. Cooking times may vary depending on your grill.
Veggies may take a bit longer depending upon the varieties you use.

SERVING SUGGESTIONS:.
Serve with mango-papaya salsa. (See instructions below).
Garnish with fresh lime and thyme if desired.
Goes nicely served on a bed of rice.


Mango Papaya Salsa









1 bunch fresh cilantro (1/2 cup)
1 cup diced papayas
1 cup diced mangoes
1 cup diced red bell peppers
1 cup diced avocados (optional)
1/4 cup diced onions (red or sweet vidalias work well)
2 tablespoons freshly squeezed lime juice

Preparation

1. Pinch the leaves off the cilantro stems and chop.

2.Place in a small non-metal bowl with the remaining salsa ingredients.
Mix thoroughly with a spoon.

COOKING DIRECTIONS IF USING CHICKEN OR PORK:.

If using chicken:.

1.Remove from marinade and place on grill over medium low heat.
Grill chicken 8 minutes on each side, or until juices run clear.

If using pork:.

1. Remove from marinade and place on grill over indirect heat.
Cover and cook for 1 hour, turning occasionally.

2.Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness.

Let meat rest 20-30 minutes before carving to allow juices to redistribute.
SERVE WITH SALSA AS INDICATED ABOVE FOR SHRIMP.

All photo's taken by me unless otherwise stated.

Oct 13, 2007

Szechuan Chicken Skewers with Singapore Slaw

This is another one of those recipes that apart from the marinating time is quick and simple to make. It is also healthy and very low in fat but very flavourful as all the ingredients have such distinct tastes, but when combined work oh so well together. That is why there is so much refrigeration time to allow for these flavours to really infuse together.



Ingredients

1kg Chicken breasts, cut into 1 inch pieces
Marinade
3 Tablespoons hoisin sauce (I use Blue Dragon brand, you can buy hoisin in most supermarkets or Asian grocery stores.)
2 Teaspoons ketchup
2 cloves garlic
2 Teaspoons soy sauce
11/2 Teaspoon Chinese chili sauce
1 Tablespoon rice wine vinegar
2 Tablespoons sherry
11/2 Teaspoon sesame oil


1. In a large bowl, storage container or Ziploc bag combine all the marinade ingredients, add chicken and refrigerate for several hours or overnight.

2. Thread chicken onto water soaked wooden skewers or metal skewers. Reserve marinade

3. To cook, either grill on BBQ or under the grill about 4-6 inches from heat for 8-10 Min's a side or until chicken is cooked through . Baste several times with reserved marinade.



Singapore Slaw

2 Cups green cabbage, sliced thinly
2 Cups red cabbage, sliced thinly
1 Cup carrots, shredded
1 Small red pepper, sliced thinly
3 Tablespoons lime juice
2 Teaspoons sugar
3 Tablespoons soy sauce
11/2 Teaspoons Chinese chili sauce with garlic
3/4 Tablespoon curry powder
21/2 Tablespoons honey


1. Combine lime juice, sugar, soy sauce, chili sauce, curry powder and honey in a jar, shake to combine. Place jar in fridge for several hours or overnight.

2. Combine both cabbages, carrots and peppers in a large bowl. Pour dressing over and toss. You may not need to use all the dressing (don't drown it)


To serve, place slaw on a plate and top with skewers.

All photo's taken by me unless otherwise stated

Oct 12, 2007

Tuna/swordfish Steaks with Thai dressing

I have listed both tuna and swordfish steaks, as both fish work really well with this recipe. This is so quick to make with absolutely no effort but tastes great. It is a very light, healthy meal, so great if your counting calories or carbs.




Ingredients

4 tuna or 4 swordfish steaks ( swordfish steaks can be huge so you may want to buy 2 and cut in half if they are of a generous size.)
1/2 Cup sweet chili sauce
1/3 Cup lime juice
1 Tablespoon fish sauce
2 Teaspoons lemongrass, finely chopped
1/3 Cup fresh mint, finely chopped
2 Tablespoons fresh coriander, finely chopped
1 Teaspoon grated fresh ginger



Method

1. Heat an oiled pan, add fish and cook 3-4 Min's a side, or until cooked as desired. Tuna steaks are better pink in the middle and not overcooked, as they tend to become dry and quite tough.

2. Combine all the other ingredients in a jar and shake until mixed.
Note. you can adjust sweet chili and lime juice amounts e.g. more or less of each depending on your taste.

To serve place fish on plate drizzle with sauce and serve with salad greens on the side.

Now how quick and easy is that.

All photo's taken by me unless other wise stated.

Oct 11, 2007

Marinated Duck Breast with Mango Salsa

Here's another great duck breast recipe that is easy to do and is a very light meal. Again I used duck magret, as I said before I live near France so this is quite inexpensive to buy. Magret is quite pricey so you can buy any duck breast just make sure they are of a reasonable size.


Ingredients

4 Duck Breasts
11/2 Tablespoons fresh lemon grass. chopped
3 Tablespoons lemon juice
3 cloves garlic
2 Tablespoons oil
pepper to taste


Mango Salsa

1 Small red onion
1 Tablespoon fresh coriander, chopped
1 large mango or 1x425g can mango, chopped
11/2 Tablespoons lemon juice
1 Tablespoon sweet chili sauce (some brands can be very sweet, you may want to combine chili sauce with sweet chili so it is not to sweet.)
1 Teaspoon fresh ginger, grated
3/4 Teaspoon sugar

1. Combine all the marinade ingredients in a large bowl, mix well, add duck and combine, marinade for several hours or overnight.

2. For the mango salsa combine all the ingredients in a bowl and mix well, cover and refrigerate an hour or two before serving.

3. Heat an unoiled pan. Prick duck skin all over, add duck skin side down to pan, cook until browned and crisp. (you will have to drain the fat several times while cooking as there is a lot of fat in the skin of a duck.) Spread about a teaspoon of marinade onto the meat of the breast then place on a wire rack skin side up. Bake in pre heated oven 180c 20-25 Min's or until cooked as desired. I turn the grill on for the last couple of minutes of cooking to really crisp up the skin.

Serve duck with mango salsa and green salad.


Green salad with balsamic dressing













4 Bacon rashers, cut into strips
mixed salad leaves enough for 4 (radicchio, rocket, iceberg etc..)
watercress for the top
2 slices bread
Butter
Dried parsley,basil and garlic powder (to sprinkle on bread)

Balsamic Dressing

50ml Balsamic vinegar
2 Dessertspoons lemon juice
11/2 Tablespoons honey

1. Cook bacon in a pan until browned and crisp. drain on absorbent paper

2. Remove crusts from bread. Butter one side sprinkle with garlic powder, parsley and basil fry in pan until browned and crisp do the same to the other side, repeat with remaining slice of bread, cut both slices into cubes.

3. Combine lettuce leaves, homemade crouton's, bacon (reserving enough bacon to throw a few pieces on the top for presentation) in a bowl. Top with watercress. Drizzle with dressing or serve dressing on the side.

4 For the dressing combine all the ingredients in a jar and shake well.


All photo's taken by me unless otherwise stated

Oct 10, 2007

Creamy Mussel Soup starter followed by Fresh salmon patties/burgers

I love mussels and they are so easy to do even if your not the best cook in the world. All you have to do is throw them in boiling water and wine and pretty much what ever other ingredients you like and yum, yum. You don't have to worry about cooking time as a mussel opens its shell to expose the meat when they are done. I also love salmon and as the days are getting cooler, I thought I'd take these last few mild days we have left before winter, to fix a more light summery meal. That and fresh salmon is quite expensive in Switzerland, I usually buy mine across the border in France but it was on special the other day so I thought I'd get some.



Creamy mussel soup starter with fried garlic bread














olive oil
800g-1kg Mussels (I find mussels very light and with the fact they don't all open I tend to buy a kilo for 4)
1 medium onion, finely chopped
4 bacon rashers, chopped
2-3 cloves garlic, crushed (depending on your taste)
1/2 Cup dry white wine
2 Tablespoons lemon juice
11/2 Cups water
1 Teaspoon fish stock
1 Teaspoon vegetable stock
300ml Cream (can use light)
2 tablespoons fresh basil, chopped
2 egg yolks


Method

1. Scrub mussels and remove hairy beards from them. Heat a small amount of olive oil in a fry pan, add onion and garlic and cook until onion is soft. In a small pan cook bacon until browned then drain on absorbent paper.

2. In a large saucepan add enough water that will cover mussels and bring water to boil. Add mussels to pan, cover and cook for a few minutes or until mussels open. drain and discard any mussels that do not open. (I cook mussels in a separate pan so that any sand or grit that has not been washed off does not end up in my soup). Remove shells completely from some of the mussels, remove half the shell from others and leave some complete. This is for presentation and ease of eating.

3. Wash saucepan and return to medium heat combine wine, lemon juice, water, both stocks, and onion garlic mixture, bring liquid to boil then reduce heat to a simmer, add cream and bacon. Remove pan from heat. In a bowl lightly beat egg yolks and add a few tablespoons of soup mixture to egg and mix, then add to soup, return pan to a low heat add mussels and basil and stir until heated through.

Serve with a mixture of soft cut french loaf and fried french loaf

For fried

Cut a french loaf into slices, crush a couple of cloves of garlic and mix with butter. Spread garlic butter on both sides of bread and fry until golden brown on both sides.



Salmon Patties/Burgers













750g Salmon fillets, skin removed
1 onion, finely chopped
2 small celery sticks
3 Tablespoons corn
31/2 Tablespoons mayonnaise
1 Tablespoon lemon juice
11/2 Tablespoons Worcestershire sauce
11/2 Teaspoons paprika
5 Dashes of Tabasco
1 Tablespoon fresh dill, chopped
1 Tablespoon fresh parsley, chopped
1 egg
11/2 Cups Panko flakes (Japanese breadcrumbs, can use regular crumbs, i love panko as it makes things more crispy than regular.)


Herbed yogurt sauce

300ml Natural yogurt
11/2 Tablespoons fresh mint, chopped
1 Teaspoon parsley, chopped
1 Teaspoon fresh tarragon, chopped
1 Tablespoon lemon juice
1 Teaspoon lemon zest


Method

1. In a large pan bring salted water to boil (enough to submerge salmon in). Turn heat down to medium and boil for about 8-10 Min's, don't worry if it's not totally cooked as you will be frying patties later.

2. In a large bowl flake salmon, add all the other ingredients except egg and panko. Mix to combine try not to over mix. Add egg and if using panko flakes add 1 cup and reserve 1/2 cup for coating the outside of the patties. If using regular breadcrumbs you can add the whole 11/2 cups now.

3. Shape into patties makes about 8 smaller patties (2 per person) if serving by themselves with sauce and salad and 6 large burgers if doing in burger buns. If making with panko just lightly coat the outside of each Pattie with some of the reserved panko flakes.

4. Heat some oil in a fry pan and cook each side until golden brown and crisp about 4-5 Min's a side.


Yogurt sauce

1. Combine all the ingredients. I like to make this an hour or two ahead of time to allow the herbs infuse the yogurt.


Serve patties atop salad greens and drizzle yogurt sauce.

All photo's taken by me unless otherwise stated

Oct 9, 2007

Crab stuffed Chicken with Hollandaise Sauce














Ingredients

olive oil
4 Chicken Breasts
2 Small celery sticks, diced
2 Cloves garlic, crushed
190g can crab or 120g fresh crab meat, flaked
4 Tablespoons dry white wine
2 Tablespoons Worcestershire sauce
11/2 Tablespoons butter
2 Tablespoons water
1/3 Cup Paxo sage and onion stuffing mix (or herb stuffing mix)
1/4 Teaspoon chicken stock powder
1 Teaspoon paprika


Hollandaise sauce

1 Packet hollandaise sauce mix
1/4 Cup white wine
2 Tablespoon lemon juice
3/4 Cup Gruyere cheese
milk (make up the rest of the liquid needed with milk)


Method

1. Pour about 2 tablespoons of olive oil in a pan, add onion, celery and garlic, cook until onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing mix, chicken stock and paprika. Stir to combine, stuffing mix should have fluffed up a bit. Don't worry if some of the breadcrumbs still feel hard, as it finishes softening during cooking time in the oven.

2. Pound chicken with a meat mallet to flatten about 1/4 inch. Divide stuffing mixture evenly among chicken breasts. Wrap fillet over stuffing and secure with tooth picks. Place in a lightly oiled oven dish and drizzle a little butter over breasts. Bake for 45-55 Min's on 180c depending on oven.


Hollandaise

1. Pour mix into saucepan, add wine, lemon juice and milk (whatever the amount says on the back of the pack remember to deduct some milk for the wine and lemon juice.) whisk to mix. Stir over heat until mixture thickens add Gruyere and stir until melted.

Note: If you want to make fresh hollandaise you can I used a packet for ease and quickness. I have a recipe for hollandaise under Stuffed Fish Rolls With Asparagus Hollandaise just minus the asparagus and you have your basic hollandaise sauce.

To serve place chicken on plate, pour sauce over and serve with either salad or vegetable. I served mine with asparagus.

All photo's taken by me unless otherwise stated.

Oct 8, 2007

Mushroom Stuffed Lamb fillets

I love a good leg of lamb there is nothing better on a cold winters day. I also enjoy stuffed lamb which you usually associate with legs, de-boned, stuffed and rolled. However there is only 3 in our family and while I do make roast leg of lamb, sometimes I don't want to be eating leftover lamb for days, or I just want to make it for myself and my husband. So I came up with this adaptation so you can enjoy stuffed lamb in a smaller quantity. The recipe below is just for 2 if you want to make it for 4 just double the ingredients.


Ingredients

2 Whole Lamb fillets
11/2 Tablespoons of olive oil
1 Tablespoon butter
2 Garlic cloves, crushed
1 Tablespoon onion, finely chopped
3 Tablespoons wild mushrooms, chopped (whatever is in season black, chantrelles, brown etc..)
11/2 Tablespoon Worcestershire sauce
11/2 Teaspoon thyme
1 Teaspoon rosemary
1 Teaspoon parsley
Pepper to taste
11/2 tablespoon double cream
1/4 cup breadcrumbs
50g veal mince (you could use lamb mince also)
1 egg yolk



Method

1. Add oil and butter to a fry pan heat until butter melts. Add onion and garlic and cook until onions are soft.

2. Add mushrooms and Worcestershire sauce, stir until mushroom are soft, throw in the thyme, parsley and rosemary and mix well. Add cream, breadcrumbs and pepper to taste combine and remove from heat.

3. Place mixture in a separate bowl and add egg and veal mince stirring until well combined.

4. Take a meat mallet and pound lamb fillets to flatten slightly. Spread stuffing mixture all over the lamb fillet, take the second fillet and place on top secure well with toothpicks.

5. Place in an ovenproof dish and bake in pre heated oven 190c for 25-35 Min's (cook time depending on whether you like your meat rarer or more well done.) Remove from oven and rest for 5 Min's, slice in two.


Serve on a bed of greens topped with red wine gravy. Since we are in October and this is the time, because of Halloween we can get pumpkins. I served pumpkin mash on the side but you can serve with any veg mash or potato.

All pictures taken by me unless otherwise stated.

Oct 6, 2007

Sesame Crusted Tuna with Japanese Dipping Sauce

I went to the store the other day and the Tuna just looked so fresh and good, so I thought I would buy some. I ate at a restaurant last year and had a really good sesame crusted Tuna with a dipping sauce, I have experimented since then to try and make something similar. I'm sure it is not exactly the same but it tastes great and is a really light healthy meal.



Ingredients

olive oil
4 Tuna steaks
Sesame seeds (I haven't listed quantity as it will vary for size of steaks, but enough to cover one side of tuna)
1 sachet miso paste (18g)
3 Tablespoons mirin
3 Tablespoons sake
2 Tablespoons sugar
2 Tablespoons rice vinegar
2 Teaspoons Japanese soy sauce
1/4 Teaspoon wasabi


Method

1. Cover one side of tuna completely with sesame seeds and place steaks back in fridge.

2. Combine all the other ingredients in a saucepan heat until blended and sugar has dissolved. Leave on low heat to keep warm.

3. Heat some olive oil in a fry pan, place Tuna sesame seed side down cook for 4 Min's turn over and cook on the other side for a further 4 Min's. Tuna should be pink in the middle so vary cooking time for how thick the cut is. You can cook it all the way through if preferred, but the tuna will be a lot drier and tough.

Serve tuna on plate with dipping sauce in separate small serving bowls.

I served mine with spinach topped with a roasted sesame seed dressing.

Photo's posted by me unless otherwise stated.

Oct 5, 2007

Creamy Tarragon Chicken with Celeriac Mash

This is a dish that is so easy to make and tastes great. It was one of those nights thinking, What am I going to cook for dinner? and seeing what was in the fridge and throwing all the ingredients together and it worked really well. Having said that, don't think I had celeriac on hand that night I don't think I served anything else with it.

What is celeriac? some of you may be wondering if you have not seen or heard of it. Celeriac or basically celery root, may appear to most people to be just an ugly, uninteresting, knobbly root but celeriac has inner beauty. The flesh - crispy when raw, silky smooth when cooked - has a delicate taste which suggests the flavours of celery and parsley with a slight nuttiness. It has nutritional benefits as well it contains vitamins and minerals some of them are vitamin C, potassium, and phosphorus.


TIPS for buying and preparing celeriac

BUYING

Choose medium-sized celeriac that are firm and free from soft spots or damage. Allow for around 1/4 of the weight to be discarded during preparation.

PREPARING

Trim leaves (if present) and root end. Scrub well and cut off the skin quite thickly to remove any brown bits and the root channels in the base. Drop cut pieces in water with a squeeze of lemon juice to prevent discolouration.


Ingredients

Olive oil
4 Chicken breasts
1 medium onion, finely chopped
2 carrots, chopped
2 sticks celery, chopped
150g spinach, washed and cut down
11/2 Teaspoons chicken stock
4 Cloves garlic, crushed
1/2 Cup dry white wine
2 Tablespoons lemon juice
1 Cup of water
1 Cup cream
11/2 tablespoons double cream
2 Teaspoons cornflour
1 Teaspoon Dijon mustard
2 Tablespoons tarragon, finely chopped
3 Tablespoons Parmesan cheese


For the mash

11/2kg Celeriac
20g Butter
1/2 Teaspoon chicken stock
1/2 Cup Parmesan cheese
1/4 Cup cream


Method for chicken

1. Heat a small amount of oil in a large fry pan add onion, garlic and celery cook until soft. Add water, wine, stock powder and lemon juice stir until heated. Mix a little water with the cornflour and add stir until mixture thickens.

I add the cornflour at this point, before the cream, so the cream does not curdle from all the acidity of the lemon juice and wine. So the mixture will be quite thick, this is fine as it balances out when the cream is added.

2. Add both creams and Dijon stir to combine. Boil or microwave chopped carrot until tender. Add spinach to cream mixture and stir until soft, add the carrots and the tarragon and stir until heated through. Serve immediately

3. For the chicken breasts heat an oiled pan add chicken and cook until browned on both sides and cooked through. This can be cooking while your making the Tarragon sauce so everything is ready to go at the same time.



For the Celeriac Mash

1. Peel (making sure all tough brown grainy outer skin has been removed) and chop celeriac into cubes place in a saucepan covered with water, add some lemon juice to the water this helps to stop the browning of the vegetable. Cook until tender and drain.

2. Place celeriac in a large bowl add butter, chicken stock and cream blend until smooth with no lumps. (you can do this in a blender if preferred, I have a handheld bar mix) Add Parmesan in 2 lots blending as you add. If the cheese doesn't melt all the way through you can finish off in the microwave. Cream can be adjusted if the mixture seems a little thick just add a touch more cream. The end result should have a smooth creamy consistency that similar to creamy mash potato.


To serve place a few spoonfuls of the creamy vegetable, tarragon mixture onto a plate, place chicken on top, pour a little more sauce over the top and sprinkle with Parmesan cheese. Place mash to the side, I like to pipe my mash out of a bag with a nice piping head in three small mounds,not necessary it just looks nicer.


Photo's taken by me unless otherwise stated

Oct 4, 2007

Rich Beef Stew

Well it's coming into winter again time to put the BBQ away and start making hot soups and stews. When the temperature starts to drop outside your mind automatically stops thinking about fish and chicken with salad, you want good wholesome hearty winter warmers. This time of year you don't mind the stove or oven being on for hours. This is the time when you can do slow roasted meals, or pot roasts, so I have decided to post a rich, hearty beef stew recipe to start warming things back up again.


Ingredients

1kg Chuck steak
1/4 Cup brandy
11/2 Cups dry red wine
5 Sprigs thyme, fresh
4 Bay leaves
4 Cloves garlic, crushed
2 Tablespoons olive oil
30g Butter
4 cups beef stock
3 Tablespoons tomato paste
5 Small brown onions
200g Button mushrooms, Quartered
2 Carrots, peeled, chopped
6 bacon rashers, chopped
2 Tablespoons fresh parsley, chopped
2 teaspoons cornflour
bisto instant gravy granules (optional)


Method

1. Cut steak into approximately 3cm pieces. Combine wine, brandy, garlic, bay leaves and thyme in a bowl or storage container add steak, cover and refrigerate several hours or overnight.

2. Drain the steak reserving the marinade for later use. Heat oil in a fry pan and cook steak in batches until browned. In an ovenproof dish add steak, reserved marinade, stock and tomato paste. Cook covered either in a slow oven or very low stove top setting for 21/2 hours.

3. Melt butter in another pan add onions, cook until lightly browned, remove onions from pan and add chopped mushrooms cook for few minutes and remove. Wipe pan to remove any left over butter then add bacon, cook until browned and crisp, drain on absorbent paper.

4. Add onions, mushrooms and bacon to the steak mixture and cook for a further 30 minutes still covered. Boil or microwave carrots until just tender, drain and add to stew.

5. If cooking in the oven remove and place on stove top. Add a little water to the cornflour and pour into stew, stir until mixture thickens. At this point I add bisto to thicken it up all the way and it adds even more flavour. If your not using this you will need to use more cornflour for the thickness of the stew. Also taste test it, as if not using bisto you may want to add a little more beef stock powder to mixture.

To serve I either heap spoonfuls on a bed of mash potato or I serve it with baby new potatoes.


All photo's taken by me unless otherwise stated.