Spinach & Feta Stuffed Chicken Breast

This will be the last recipe, I will be posting from a recipezaar member, for a few days, I will be posting a few of my own over the next few days. I made this one a couple of nights ago and it was delicious. I made a couple of changes that had been suggested by other people who had reviewed it. The chicken was moist, tender and full of flavour, I will definitely make this one again. If you enjoyed this recipe and would like to see more recipes by this chef or would like to read the reviews written for this recipe please click here.

Ingredients

4 chicken breasts
1 tablespoon instant minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese (I also added chopped sun dried tomato, it went really well with the spinach and feta.)
2 cups seasoned bread crumbs (I used panko flakes, Japanese breadcrumbs, and just seasoned them, since finding these a few years ago I will never go back to regular, I love them.)
1/2 cup butter (melted)


Method



1. Preheat oven to 350.

2. Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).

3. Cook spinach in garlic and oil on top of stove until done.

4. Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!).

5. Distribute spinach mixture onto each chicken breast. I topped spinach with chopped sun dried tomato here. (You may have some leftover).

6. Wrap chicken around mixture (kinda like a taco) and secure with a toothpick.

7. Roll each breast in bread crumbs until well coated.

8. Place in glass baking dish and pour butter over them.

9. Cook for 30 minutes and serve.

NOTE: I usually have spinach mixture left over and just serve it as a side dish. It's so good that people always want more!


I served mine with creamy, mushroom herbed, polenta. I did make a white wine, lemon, mustard sauce to go with the chicken, I did this more for my son as he likes sauces with everything. The chicken was packed with flavour and very moist the sauced really was not needed.


All photo's taken by me unless otherwise stated.

Salmon Soup

OK so I know I posted a recipezaar members recipe yesterday, but I have made a few recipes from their site over the last few days so I will be posting those . I will post some more of my own over the weekend. Today I am post a salmon soup recipe, it is so simple to make, has hardly any ingredients, but is full of flavour. This makes a great lunch or serve as a light starter or a light evening meal. If you enjoyed this recipe and would like to see more recipes by this chef or read more reviews on this recipe click here.


Ingredients

5 cups chicken broth
1 lb fresh salmon, thinly sliced
1 yellow onion, thinly sliced (I used a leek instead of onion and it was great, I also added 2 cloves crushed garlic, which I sauteed with the leek.)
11/2 tablespoons olive oil
1 bunch fresh spinach, julienned
1/4 teaspoon cayenne pepper
salt


Method



1. Saute onion in olive oil until caramelized.

2. Add chicken broth and bring to a boil.

3. Add sliced salmon and let it simmer for 10 minutes.

4. Add pepper, stir and check if you need to add salt. It will depend in the kind of broth you use.

5. Stir in spinach. Turn of the heat. Serve.

6. After you serve you can sprinkle some Parmesan cheese on top and a home made big crouton. (slice of bread sauteed in extra virgin olive oil with a touch of garlic powder).


All photo's taken by me unless otherwise stated.

Sesame Lamb Chops

I have been posting quite a few of my own recipes lately so I thought I would try a couple more recipes off of recipezaar to give some more reviews. I made this one last night with spinach and a roasted sesame dressing. It was very good, my husband and I both enjoyed it, it went really well with the spinach and although the sesame sauce was meant for the spinach it complimented the chops really well. If you enjoy this recipe and would like to see more by this chef or would like to read all the reviews on this recipe click here.

Ingredients

8 lamb, rib, chops-trimmed, of, fat, if, necessary (I used french trimmed)
salt and pepper
Flour to coat chops
1 egg
1 teaspoon Dijon mustard
3 tablespoons fine dried breadcrumbs (I used panko flakes, Japanese breadcrumbs, since finding these I have never gone back to regular, they are fantastic.)
3 tablespoons sesame seeds
30g butter
1 tablespoon vegetable oil



Method


1. In bowl, beat the eggs, mustard, salt and pepper together.

2. On another plate, mix the breadcrumbs and sesame seeds.

3. Place the flour on a third plate.

4. Coat each chop with flour, shaking off any excess.

5. Dip in the egg and mustard mixture and then coat with the breadcrumbs, pressing on firmly.

6. Refrigerate for 15 minutes.

7. Heat the butter and oil in a frying pan and cook the chops over medium heat until crispy and golden and cooked to taste, about 5 minutes on each side.


All photo's taken by me unless otherwise stated.

Poached Salmon with a Mustard-Dill Sauce

Here is a light delicious salmon recipe, I made this dish last night as hot salmon and sauce. But it is a very versatile dish and in summer can be served chilled, both the salmon and the sauce.

If chilling the salmon, I recommend leaving the fish in the poaching liquid, in the fridge for a few hours, to really allow the flavours to infuse the salmon. I served mine with wild rice and minted vegetables, but it goes well over linguine with a green salad on the side.


Ingredients

4 Salmon Fillets

Poaching liquid

3 Cups water
11/2 Tablespoons lemon juice
1/2 Cup dry white wine
8 Sprigs of fresh dill
3 Bay leaves
1 Teaspoon mustard seeds
12 Black peppercorns

Sauce Ingredients

3 Tablespoons Dijon mustard
11/2 Tablespoons white wine vinegar
11/2 Tablespoons brown sugar
2 Teaspoons Worcestershire sauce
21/2-3 Tablespoons chopped fresh dill
1/2 Cup sour cream
3 Tablespoons poaching liquid



Method

1. In a large pan, add water, wine, lemon juice, mustard seeds, peppercorns, bay leaves and dill, bring to a boil, reduce heat, cover and simmer for 10 Min's.

2. Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 Min's.


For the Sauce

1. In a pan combine mustard, vinegar, sugar, Worcestershire, dill and sour cream, stir over medium heat until hot, when fish is cooked add the 3 tablespoons of liquid from poached fish. Heat through and serve over fish.


To serve: Place fish on plate and top with sauce, garnish with dill.


All photo's taken by me unless otherwise stated.

Mongolian Lamb Casserole with Couscous

This is a delicious dish that apart from the cooking time is really easy to throw together and is not time consuming. The lamb is lovely and tender and the sauce has a wonderful flavour and the best part is once it's cooking you can just sit and relax, so you can enjoy guests company or just chill and watch some television, until its done.



Ingredients

1 Kg Lamb fillets or 1 kg leg of lamb, boned
3 Tablespoons olive oil
11/2 Tablespoons brown sugar
3 Tablespoon light soy sauce
1 Cup black bean sauce (I use Amoy brand)
4 Cloves garlic, crushed
2 Medium onions, sliced thickly
1 Teaspoon chicken stock powder
1 Tablespoon sherry
1 Cup water
2 Teaspoons sweet chili sauce (I use Thai kitchen brand)
1/2 Teaspoon five spice powder
11/2-2 Teaspoons cornflour
6 Green onions, sliced

Couscous
2x125 Packets quick cooking couscous
2 Teaspoons Vegetable stock


Method

1. Cut lamb into strips. Heat 2 tablespoons of olive oil in a large pan, add lamb in batches and cook until browned. Remove lamb and set to one side, heat the remaining tablespoon of oil and add onion and garlic, cook until onion softens.

2. Return lamb to pan along with sugar, soy sauce, black bean sauce, stock, water, sherry, sweet chili sauce and 5 spice powder.

3. Simmer, covered, about 50 Min's or until lamb is tender.

4. Blend a little water with cornflour, add 3 green onions, stir, add cornflour and stir until mixture boils and thickens.

5. Serve with couscous and top with remaining sliced green onions.


Couscous

1. Heat water in a pan and add vegetable stock to water, add sachets of couscous and leave about 2 Min's until soft.

2. Remove sachet cut open and pour into bowl fluff with a fork and serve.

3. Or prepare couscous according to your packet directions, just add vegetable stock to water, as this gives added flavour to couscous.



All photo's taken by me unless otherwise stated.

Fillet of Beef with Redcurrant Sauce

Here is a dish that is elegant tastes great and guests would think it must have taken you hours to prepare, when in reality it is very simple and hardly any effort, with the end result tasting great.

Ingredients

olive oil
800g piece beef eye fillet

Redcurrant sauce

30g Butter
1 onion, finely chopped
3 Cloves garlic, crushed
200g Sliced mushrooms
1/2 Cup dry red wine
2 Teaspoonfuls green peppercorns
1/2 Teaspoon beef stock powder (I use quite a dense stock so adjust for what you use and personal taste.)
21/2 Tablespoons redcurrant jelly
11/2 Tablespoons port
25g Butter extra



Method

1. Tie beef several times, at different intervals with kitchen string so it maintains shape during cooking.

2. Heat oil in a pan add beef, cook over medium high heat until well browned all over.

3. Remove and transfer to oven dish, bake uncovered in moderately hot oven (190-200c approx) for 20 Min's for medium rare or until desired doneness.

Redcurrant Sauce

1. Heat butter in pan add onion and garlic, cook a couple of Min's, add mushrooms and cook until onions and mushrooms are soft.

2. Add peppercorns and wine, simmer uncovered, 2-3 minutes.

3. Add jelly, stock powder and port stir until jelly has dissolved, simmer for a further 4 Min's or until mixture has thickened slightly.

4. Whisk in extra butter over a low heat.

Serve immediately.



Salad with Berry Dressing

150g Baby spinach leaves
100g Mixed lettuce leaves
50g Snow peas, chopped
30g Watercress

Dressing

1 Cup strawberries
2-3 Teaspoons balsamic vinegar
2 Teaspoons olive oil
3/4 Teaspoon redcurrant jelly


Method

1. Combine spinach, lettuce leaves and peas, top with watercress and drizzle with dressing.

2. Dressing: blend or process all ingredients until smooth, strain and serve.


Parsnip mash recipe : You can find this under alternative mash recipes, same recipe except for putting it in pastry shells.

To serve: Either leave beef whole and serve on serving platter with a little of the sauce with parsnip mash in pastry shells, and bowl of salad.
Or slice beef and place on individual serving plates topped with sauce, with 2 parsnip shells per person. Place Salad bowl on table drizzle a little dressing over and serve the rest in a jug.


All photo's taken by me unless otherwise stated.

Strawberry Glazed Cheesecake

I haven't posted any sweet recipes yet and since I was baking all day the other day for my sons school fete, I thought I would post my cheesecake recipe. I will be posting more sweet recipes as I start baking getting ready for Christmas. My family and I are not the biggest sweet tooth's in the world so I don't cook that many cakes and goodies. I usually go mad around Christmas time, we always end up with way to many cakes, cookies and pies and also for birthdays.

Ingredients

11/2 Cups digestive biscuit crumbs
2 Teaspoons sugar
11/2 Tablespoons butter, melted
11/2 Tablespoons strawberry jam, melted
500g Cream cheese (can be a mix of non fat, light or full fat whatever way you want to split it up if you want to watch the fat content.)
1 can (397g) sweetened condensed milk (whatever you can buy close to that weight in your country that just happens to be what weight they sell here.)
3 Egg whites
1 Egg
11/2 Tablespoons lemon
1 Punnet fresh strawberries
3/4-1 Cup strawberry jam melted



Method


1. Preheat oven to 170c. Coat a 9 inch springform pan with butter or nonstick spray.

2. In a medium bowl mix Crumbs, sugar, melted butter and the 11/2 Tablespoons of jam, Press crumb mixture into the bottom of the pan.

3. In a large bowl use an electric mixer to beat the cream cheese together until light and fluffy, add milk, egg whites, egg and lemon juice mix until smooth. Pour mixture into pan.

4. Place the pan inside a larger one filed with approximately 1 inch of water.

5. Bake cake until edges and top are slightly browned and it nearly set when you insert a skewer into the centre of it, about 55-60 min-s.

6. Remove cake from oven and allow to cool for 30 minutes then refrigerate overnight.

7. The next day arrange strawberries on the top of chilled cheesecake, brush strawberries with melted jam and refrigerate again until set.

Cheesecake is best served chilled not cold to allow all the subtle flavours to come through, it is best to remove cheesecake from fridge, 15-30 Min's before serving.

Now it is ready to serve yum, yum. Enjoy, cheesecake will keep several days in the fridge, not that it ever lasts that long in our house.


All photo's taken by me unless otherwise stated.

Stuffed Snapper with Orange and Lime

This recipe can be made with snapper fillets rolled up or baked whole snapper. I have made it both ways, I made it with fillets last night. The stuffing amount will work with a whole snapper. It will vary when using individual fillets, depending on the size of the fillet you buy. I made the stuffing for 4 fillets of about 300g each fillet, because sometimes all you can buy are huge fillets, I buy 2, stuff and roll them and then just chop in half to serve.

Ingredients

4 Fillets Snapper
or
1 Whole Snapper (approx weight 1.5kg)
2 Tablespoons butter
120g Prawns, chopped
3/4 Cup mushrooms, chopped (I say 3/4 but I go just over 3/4 cup)
3-4 Green onions, sliced thinly
1 Celery stick, diced
1 Tablespoon tarragon, finely chopped
1 Tablespoon basil, finely chopped
1 Tablespoon thyme, finely chopped
3 Slices fresh pineapple, core removed, diced (If baking whole fish use a couple of slices xtra to place on top for presentation.)
1 Lime, juice of
1 Orange, zest of
1/2 Orange, juice of
1 Teaspoon cornflour
180ml Whipping cream
11/2 Tablespoons sherry
1/2 Teaspoon fish stock powder
pepper to taste


Method

1. Melt the butter in a pan and saute mushrooms and celery a few minutes until softened. Add prawns, onions, herbs and pineapple saute a couple of minutes more.

2. If baking whole fish cut a slit lengthwise down the centre of the fish starting and ending 2 inches from each end, be careful not to cut all the way through, creating a pocket. Stuff sauteed mixture into snapper, reserving 11/2 Tablespoons. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min's at 180c, or until fish is cooked through


3. If using fillets, reserve 11/2 tablespoons of stuffing, divide remainder of mixture equally, down the centre of each fillet, top to bottom , Roll each fillet up and secure with tooth picks. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min's at 180c, or until fish is cooked through.

4. Mince the reserved stuffing and set to one side.

5. Mix cornflour with a little water. Heat sherry, pepper and zest in a pan add a very small amount of cornflour to slightly thicken, add cream, stock and minced stuffing.

6. When snapper is cooked, remove fish and keep warm. Pour pan liquid into sauce add cornflour and stir until sauce boils and thickens.

To serve: If whole snapper, place fish on serving plate top with a couple of slices of pineapple drizzle a little sauce over and keep the rest in gravy jug.

If individual fillets place on plate and pour sauce over I served mine with wild rice and buttery carrots and sugar snap peas.

All photo's taken by me unless otherwise stated.

Oriental Chicken Breast

I Have a few recipes to post and I hope to get caught up over the weekend. My son has his school fete on this weekend so yesterday I was busy baking cakes all day and had no time for anything else. I am going to post a recipe by a recipezaar member that I made a few nights ago it was very good. I had some left over fried rice (You can find the recipe for that under marinated pork tenderloin with fried rice.) I had chicken breasts in the freezer, so I looked for a recipe to go with them, I have my own but wanted to try something new.

This was a quick, easy no fuss mid week meal that was delicious it got thumbs up all round the table. My son wanted me to give it a 5 star rating on my review, but I only gave it 4, as I reserve 5 for outstanding recipes. But it is very good, one where you would usually have the ingredients on hand and is on the table in minutes. If you like the recipe below and would like to see other recipes by this chef please click here.


Ingredients

4 Boneless skinless chicken breast halves
2 Tablespoons butter
1 Cup teriyaki sauce
1/2 Cup water
1/2 Cup orange marmalade
1/2 Teaspoon minced garlic (I used 1 teaspoon)
1/2 Tablespoon sugar



Method


1. In a large skillet, brown chicken on both sides in butter.

2. Combine the teriyaki sauce, water, marmalade, and garlic in a bowl; pour over chicken.

3. Bring to a boil.

4. Reduce heat; cover and simmer for 10-15 minutes or until the juices run clear on the chicken.


All photo's taken by me unless otherwise stated.

Hebed-Crumbed Crispy Chicken with Saffron cream sauce

Here is a great dish that is not to time consuming, but one that can be made for 2 people or up the ingredients for 10. I will say now and repeat below as I do not want anyone to miss this, cook chicken until crisp and serve sauce on the side otherwise chicken will go soggy. I have poured sauce over for presentation and photo purposes. Everyone else that I served, I served it on a plate, with sauce in gravy jug, so that it could be poured to one side, on the plate or alternatively it can be served in individual dipping bowls. It is a great accompaniment with the chicken but as I have said, the chicken comes out so lovely and crisp, you want that crispness to be enjoyed throughout the whole meal.

Ingredients

Olive oil
4 Chicken breasts
plain flour
4 Medium eggs, beaten lightly
13/4-2 Cups Panko flakes (Japanese breadcrumbs I have never gone back to regular breadcrumbs after finding these, I love them, You can get them at most Asian grocery stores, but regular breadcrumbs are fine if you can't find these, but do try they're the best.)
2 Tablespoons fresh chives, chopped
11/2 Tablespoons parsley, finely chopped
1 Tablespoon tarragon, finely chopped
1 Teaspoon garlic powder

Saffron Cream Sauce

15g Butter
1/2 Small onion, finely chopped
1 Clove garlic, crushed
pinch saffron powder
1 Teaspoon chicken bouillon granules
80ml Dry white wine
160ml Cream
90ml Milk
1 Teaspoon cornflour
1 Small tomato, peeled, seeded and diced


Method

1. Pound each chicken breast so that they are approximately all the same thickness.

2. In a medium bowl combine breadcrumbs, chives, parsley, garlic and tarragon.

3. Toss chicken in flour to coat, shake off any excess and dip into eggs and then into breadcrumb/herb mixture, coat well. Repeat with remaining breasts cover and refrigerate about 20-30 Min's.

4. Heat a couple of tablespoons olive oil in a large pan (Note: you may have to add extra during cooking as the breadcrumb mixture absorbs quite a lot.) Add chicken and cook until browned and crisp on both sides and cooked all the way through.

5. It is hard to give an exact time per side as breasts vary in thickness, therefore cooking times will vary. If you think that the chicken is not cooked all the way through, but the outside will get too crispy if left on, just turn the heat down and continue cooking until done turning chicken occasionally.


Cream Sauce

1. Heat butter in a pan, add onion and garlic, cook until soft

2. Add wine and saffron, simmer uncovered a few minutes to reduce slightly

3. Add stock, milk, cream, add a little water to cornflour mix and add to sauce. Stir until mixture boils and thickens, stir in tomato.

To serve. Place chicken on plate with the sauce in a gravy jug or individual dipping bowls. As stated above you do not want to pour sauce directly over chicken just on the plate to one side, as the outside of chicken will go soggy, and you want to be able to enjoy the crunchy coating throughout the entire meal.

I served this with garlic buttered spinach and mash, but it also pairs well with rice.

All photo's taken by me unless otherwise stated.

Baked Salsa Chicken Breast

I will be posting 2 recipes today, as I made one from recipezaar member, for my son and his friends last night and then something different for me and my husband. This recipe is one of those that is a great quick and easy mid week meal, absolutely nothing to it but tastes great. The other thing I liked about this recipe, is that it is one of those meals that you usually have these ingredients on hand. If you liked this recipe and would like to see more recipes by this chef or would like to read all the reviews written on this recipe click here.

Ingredients

4 boneless skinless chicken breast halves
1 (16 ounce) jar salsa (mild, medium or HOT)
3 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard


Method


1. Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.

2. Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.

3. Serve with rice or buttered noodles.

I served mine with saffron rice.

All photo's taken by me unless otherwise stated.

Marinated Oriental Pork Tenderloin with Fried Rice

I have only posted 1 of my own pork recipes, to tell you the truth, it has never been my favourite meat. Hence I haven't made to many, but since trying a few zaar recipes and seeing how good it can be and how versatile it is, I thought I would experiment some more on my own. I made this last night and my hubby and I thought it was delicious I marinated the pork over night and then cut it into thin strips and served over fried rice. Yum Yum



Ingredients

Marinade
2x500g Pork Tenderloins
3 Tablespoons light soy sauce
2 Tablespoons sherry
60ml Hoisin sauce (I use blue dragon brand I find this great others can be thick and overpowering.)
4 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Teaspoons sesame oil
3 Tablespoons Honey
1/4 Teaspoon five spice powder
50ml Teriyaki sauce


Fried Rice

11/2-2 Cups cooked rice (preferably cooked the day before and refrigerated overnight to allow rice to dry completely.)
4 Medium eggs, lightly beaten
2 Tablespoon oil
1 Large carrot, diced
1 Red pepper, diced
2 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Teaspoons sesame oil
100g Fresh shiitake mushrooms, stems removed and thinly sliced
5 Green onions, finely sliced
100g Snow peas, sliced
60g baby corn, chopped
1/4 Cup frozen peas
2-3 Tablespoons soy sauce
1 Tablespoon sugar


Method

1. Combine all marinade ingredients mix well and add pork, marinade several hours or as I said above preferably overnight.

2. Remove pork from marinade, reserve marinade, Place pork on wire rack in oven dish. Bake uncovered in 180c oven 11/2 hours or until cooked through. Brush occasionally with reserved marinade and turn over once during cooking.

3. Serve pork over fried rice. The pork has a good flavour and is moist and tender, I prefer mine plain over rice but my hubby spoons a couple of spoonfuls of left over liquid from roasting pan over his. So feel free to serve as you prefer.


For the Rice

1. Heat half the oil in a wok or large frying pan, add eggs, cook stirring until creamy, remove to plate for later.

2. Heat the other half of the oil and sesame oil in same pan, add carrot and pepper stir fry a couple of minutes, add garlic and ginger, stir fry for 1 minute more.

3. Add soy sauce, mushrooms, corn and frozen peas stir fry a few Min's until veg are just tender, add snow peas, onion and sugar stir fry about a minute. Finally return egg along with rice and stir fry until heated through.

Place Rice in bowls lay sliced pork over the top and serve immediately.

4-5 Servings

All photo's taken by me unless otherwise stated.

Marinated Steaks with Asparagus Topped with Garlic Breadcrumbs and Egg

Here is a wonderful steak marinade, Tastes great and is super easy to do. I top steaks with a large mushroom and caramelised onion. On the side fresh asparagus topped with garlic breadcrumbs and chopped eggs.

Ingredients

4 Beef fillets, 200-300g each
Marinade
1/2 Cup dry red wine
1 Tablespoon balsamic vinegar
1 Dessertspoon Worcestershire sauce
3 Cloves garlic, crushed
2 Tablespoons basil, finely chopped

For the Mushrooms
4 Large flat mushrooms
11/2 Tablespoons olive oil
1 Teaspoon garlic powder (approximate amount enough to sprinkle over mushrooms.)
1 Teaspoon lemon pepper seasoning (Again approximate amount.)

Onions
20g Butter
5-6 Small red onions, sliced thinly
50ml Red wine vinegar
2-3 Tablespoons brown sugar

Asparagus

50g butter
500g Asparagus, ends trimmed
2 Cloves garlic, crushed
2 Tablespoons honey
1/2 Cup breadcrumbs
2 Hard boiled eggs, chopped finely
2 Tablespoons parsley, finely chopped


Method

1. Combine all the marinade ingredients, add steaks cover and refrigerate several hours or overnight. Preferably overnight turning occasionally.

2. Preheat oven to 200c

3. Place mushrooms in baking dish drizzle with oil, sprinkle with garlic and lemon pepper. Bake, uncovered for about 25 Min's or until tender.

4. Melt the butter in a pan and cook onion until soft and browned slightly. Cook stirring occasionally about 20 Min's or until onions are browned and mixture has thickened.

5. Cook the steaks on the BBQ, Under the grill of in a large pan until desired doneness. Depending on thickness cooking time will vary, generally, sear each steak 1-2 min's a side, then cook for a further 4-5 min's a side for medium rare.

To serve: Top each steak with a mushroom and a little caramelised onion with asparagus on the side.


Method for the Asparagus

1. Melt half the butter and honey in a pan, add garlic and breadcrumbs, cook stirring until breadcrumbs are crisp.

2. Boil, Steam or microwave asparagus until just tender, drain.

3. Serve asparagus drizzled with remaining melted butter and honey, scatter breadcrumb mixture, chopped egg and parsley over the top.


All photo's taken by me unless otherwise stated.

Tomato Sesame crusted Lamb Racks

I realized I had posted a few lamb recipes but only 1 lamb rack recipe, so I figured it was about time I posted another.

Ingredients

4 Racks of lamb (3-4 cutlets each)
1 Teaspoon sesame oil
2 Tablespoons soy sauce
2 Tablespoons sesame seeds
1 Small onion, grated
2 Tablespoons tomato paste
2 Tablespoons peanut butter
2 Tablespoons sugar



Method

1. Trim any excess fat from lamb racks.

2. Combine all the other ingredients in a bowl, spread mixture evenly over lamb racks.

3. Place lamb racks on wire rack in baking dish. Bake in pre-heated oven 190c for 20 Min's, cover racks with greased foil and bake for a further 10 Min's or until tender.

Note: I only cover to prevent the sesame crust from burning, so if it looks fine you do not need to cover.


All photo's taken by me unless otherwise stated.

Orange Glazed Roast Bison/Buffalo with Roasted Garlic Brussel Sprouts

Since we live near France and they are very big on their wild game from birds to meats, I buy a lot of different kind of meat as it is not to overpriced and it is something you can afford to do once a week during gaming season. Obviously the bison I buy is shipped in from Canada, we don't see buffalo wandering over the mountains here and my jaw would hit the floor if I ever did.

We are lucky though because every thing else is farmed locally. I will try just about anything once although the French have me beat, Horse is a very common meat, just like beef and lamb, and I have to say I just can't bring myself to try it. I know it's quite a hypocritical thing to say as I don't mind eating chicken or beef or lamb which are cute when there young, but the thought of killing a horse and cutting it up for food just seems wrong.

Ingredients

600g Bison round roast (I was only cooking for 2 you will need 1.4-1.8kg for 4-6 people.)
All other ingredients listed are for 4-6 people.
1 Tablespoon butter
2 Tablespoons shallots, finely chopped
1/2 Cup orange juice
1/2 Cup marmalade (Generous Half cup)
1/2 Cup Balsamic vinegar
2 Tablespoons Sugar
1 Teaspoon ground black pepper
1 Teaspoon thyme

For the gravy

2/3 Cup red wine
1/4 Cup Madeira
1/2 Teaspoon beef stock granules (my stock is quite dense so you may have to adjust amount depending on what you use.)
11/2 Tablespoons Bisto gravy granules


Roast Garlic Brussel Sprouts with Pancetta

Olive oil
500g Brussel sprouts
3 cloves garlic, crushed
6 Slices pancetta, chopped (discard any bits which are predominately fat)


Method

1. Melt butter in a pan, add shallots and cook until soft and browned. Add orange juice, marmalade, vinegar, pepper, sugar and thyme.

2. Bring to boil then reduce heat and simmer about 25-30 Min's stirring occasionally, to thicken and reduce liquid amount. Remove from heat and set to one side, this is going to be the glaze for the meat. You can make this ahead of time if preferred and store in fridge until needed.

3. Heat a small amount of oil in a pan sear buffalo roast on both sides, transfer to a roasting tin and add half cup of water. I like to roast my meat in a very slow oven for a few hours and then turn it up to slow-moderately slow. Buffalo is very lean and to have perfect tender buffalo it should be cooked low and slow.

4. I begin brushing roast with glaze about an hour into cooking and continue to brush with glaze every 20 Min's or so until cooked.

5. As a general guide line it should be about 125 Fahrenheit for rare and about 138 Fahrenheit for medium-rare when meat thermometer is inserted. You should also let the roast rest about 15 Min's before carving.

6. If you are someone who can only eat well done meat then I would suggest finding a crock pot roast recipe where the meat is cooked all day and just falls apart and you don't have to worry about overcooking. Buffalo steaks or roasts, should never be cooked well done you will get the same result as with any other meat you overcook, it will have the same palatability as an old boot.

7. While roast is resting, Place roasting pan over burners on stove leaving all the juices in pan, there should be quite a bit of liquid from water and glaze, leave this as it gives the gravy a lovely flavour. Add both the wines and beef stock stir over heat for a couple of minutes to deglaze, scrape up any brown bits. Add bisto granules and stir until mixture boils and thickens.


For the Sprouts

1. Leave any small sprouts whole and halve the medium ones, place in oven dish drizzle olive oil all over them and add crushed garlic mix to combine sprouts, oil and garlic. Place chopped pancetta over top of sprouts dividing equally.

2. Bake in 200c oven for about 20-25 Min's until sprouts are browned on edges and tender. Add a few tablespoons of water and mix scraping up any brown bits, serve immediately.

To serve: Carve roast, place a few slices of meat on each plate top with gravy and serve with sprouts and sweet potato mash on the side.

All photo's taken by me unless otherwise stated.

Japanese Crispy Chicken

Yet another recipe by a recipezaar member. I will be making some more of my own over the next few days, but as I have said before I like trying other peoples recipes and being able to give a review on recipezaar, especially when I enjoy them, it is nice to be able to share them again with others.

I made this tonight and thought it was quite good, it would make for a great starter or a main meal, always nice when a recipe is versatile. I did a couple of things extra which I will note below in the recipe, but otherwise followed the ingredients exactly.

My son is not a great fan of chicken still on the bone and he even asked for seconds, that is saying something. I will make again but I am keen to see how this works with chicken breasts next time. If you enjoyed this recipe and would like to see more by this chef or read more reviews on this recipe click here.

Ingredients

Marinade

3 tablespoons sake
3 tablespoons balsamic vinegar
2 tablespoons sugar
3 tablespoons soy sauce
1 clove garlic, chopped
1 tablespoon vegetable oil

Chicken

4 bone-in chicken thighs, skin on
salt and pepper, for taste
1/2 cup cornstarch
oil, to deep fry


Method

1. Marinade, mix all the ingredients together.


Chicken

1. Trim off all the yellow fat from the chicken.

2. Prick it all over with a fork.

3. Rub the salt and pepper into the chicken.

4. Marinate the chicken for about 30 minutes. (I marinated mine for the day the flavour was gorgeous.)

5. Heat the oil for deep frying in a wok or deep pan.

6. Dry the chicken with the kitchen paper.

7. Coat the chicken with the corn starch.

8. Shake off any extra corn starch.

9. Deep fry until nice and golden colour and cooked through.

10. We can tell by how it feels, but you might check it with a skewer and see that no red juices are running.

11. I reserved the marinade, boiled it and added some corn flour to thicken slightly and used as a dipping sauce it was delicious.


All photo's taken by me unless otherwise stated.

Herb-Roasted Pork Tenderloin

Here is another recipe from a recipezaar member, a delicious pork tenderloin. It was very tasty, I did strain and reserve the marinade, added a couple of tablespoons of wine, brought to the boil and added some cornflour to thicken. A couple of other people had suggested this in their reviews, my son loved it, I have to say I thought it was better as is, it had loads of flavour from being marinated and was very moist and tender. If you like this recipe and would like to view more from this chef or see all reviews given to this dish click here.


Ingredients

1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
2 (1 1/2 lb) packages pork tenderloins


Method


1. Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.

2. Prick pork with a fork, and place in marinade, turning to coat.

3. Cover dish, or seal bag; Chill 2 hours.

4. Remove from marinade, discarding marinade.

5. Place pork on a rack in a roasting pan.

6. Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.

All photo's taken by me unless otherwise stated.

Stuffed Fish Rolls With Asparagus Hollandaise Sauce

Here is another yummy fish recipe that does not require loads of preparation time, but looks and tastes great.








Ingredients

8 thin white fish fillets (I use sole)
250 g baby asparagus, chopped
10 slices bacon, rashers chopped
1 1/2 cups of grated Gruyere
20 g butter

Sauce Ingredients

2 tablespoons white wine
1 tablespoon lemon juice
250 g asparagus, chopped
125 g melted butter
4 egg yolks
1 pinch cayenne


Method

1. Cook bacon in frying pan until crisp, drain on absorbent paper. Combine asparagus, bacon and grated cheese in a bowl.

2. Press spoonfuls of mixture onto the fish and roll up, secure with toothpicks.

3. Place fish on oiled ovenproof dish in a single layer and brush with melted butter. Bake fish at 180c for 20 Min's or until cooked through.


For the Sauce

1. Boil or microwave asparagus until tender.

2. Place egg yolks, wine, lemon juice and cayenne in a blender, blend until smooth about 10 seconds.

3. Slowly pour in hot butter, blend until thickened.

4. Add hot asparagus and blend until smooth, serve immediately.

5. Hollandaise should be served warm not hot.


To serve place two fish rolls per plate top with sauce.


All photo's taken by me unless otherwise stated.

Chilli Chicken with Basil and Coconut Cream

Here is a quick and easy Thai dish that is very good without to much preparation time. I usually make this as one of the dishes I make when I do a Thai night, of course with the ingredients cut way back, as I make this with two or three other dishes to accompany it. I think I have gotten close to what would be the right amount for 4 people as one main dish.

Ingredients

2 Tablespoons peanut oil
4 large chicken breasts, 800-900g in weight, sliced thickly
1 onion, finely chopped
2 Cloves garlic, crushed
3 Thai red chillies,finely chopped (I add about half the seeds to chicken mixture my family does not like spicy food although I do, This dish is not supposed to be super spicy but feel free to adjust for your personal taste.)
11/2 Tablespoons fish sauce (sounds like a lot I know, I usually use only 1-2Teaspoons in most recipes but trust me this works here.)
1/2 Teaspoon chilli powder
11/2 Teaspoons sugar
300ml coconut cream (I use kara brand I really like this one as it is way more creamier than other brands.)
100ml coconut milk (this is only extra if serving over jasmine rice. I don't think there will be enough liquid with just the coconut cream, as it is quite a lot thicker than coconut milk.)
1 Cup fresh basil, finely shredded
1 Tablespoon fresh coriander, finely chopped

Method

1. Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.

2. Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.

3. Add basil and coriander toss until hot, serve immediately.

To serve: Serve over jasmine rice garnish with coriander leaf.


All photo's taken by me unless otherwise stated.

Baked Whole Fish with Tahini sauce and Tempura Vegetables

Here is a recipe for baked whole fish, some people are nervous of cooking fish whole and tend to stick more to fillets instead.

I have cooked whole fish of varies sizes from large salmon that would feed between 10-15 people to individual small fish. It is very easy and the fish comes out beautifully tender and moist and flakes easily away from the bone.

Feel free to make with fillets if you prefer, just note that the cooking time will be less. I usually make this recipe with snapper but I couldn't get any yesterday so I bought Sea Bream instead.




Ingredients

4 Small whole snapper or sea bream
OR
2 Medium whole snapper or sea bream
Per Pan
I use 2 pans for the cooking, I put the same amount of ingredients listed below per pan.
1/3 Cup lime juice
1/2 Cup dry white wine
1/2 Cup water
1 Tablespoon lemongrass, fresh chopped finely
1/4 Cup fresh coriander, chopped coarsely
1/4 Cup parsley, chopped coarsely


Tahini Sauce

3/4 Cup Tahini paste
3/4 Cup water
2 Cloves garlic, crushed
11/2 Tablespoons lime juice
11/2 Teaspoons soy sauce
2 Tablespoons fresh coriander, finely chopped
2 Tablespoons fresh parsley, finely chopped
3/4 Teaspoons sugar


Method

1. Combine lime juice, wine, water, lemongrass, coriander and parsley in a bowl. Place fish in baking dish and pour mixture over, repeating for second pan.

2. Cover with foil and bake at 190c for 25-30 Min's until fish are tender and cooked through.

Tahini Sauce

1. Blend or Process Tahini ingredients until just combined about a minute.

2. Transfer to a pan and heat until sauce thickens and is heated through.

To Serve pull skin back from one side of fish and using a fork pull fish meat off from top to bottom. You will find it flakes off real easy and you shouldn't end up with many bones in fish meat. Repeat to the other side, place fish meat neatly on plate and pour tahini sauce over. Serve with tempura vegetables with dipping sauce recipe below.


Tempura Batter

1 egg, beaten lightly
1 Cup plain flour
1 Cup cornflour
2 Cups iced soda water


Vegetables

You can use just about any mix of vegetables, below is just a suggestion. This is also the same way to make seafood tempura you can also make this as a starter with a mixture of seafood and vegetables.

1 Carrot, slice pieces off with a vegetable peeler
1 small red capsicum, seeded cut into squares
1 onion, cut into wedges
8 shiitake mushrooms, stems removed and halved
8-10 baby asparagus
2 sheets toasted seaweed (yaki-nori)
1 small sweet potato, sliced thinly
20g dried wheat noodles, cut in half for decoration

Dipping sauce

1 Cup primary dashi (you can usually buy this instant from most Asian grocery stores and just prepare according to packet directions. If not see recipe for it below.)
1/3 Cup light soy sauce
1/3 Cup mirin
3 Teaspoons fresh ginger, grated
11/2 Teaspoon sugar


Method

1. Cut seaweed into 5cm squares, halve the sheet and cut into 2cm-wide strips. Brush strips with water and wrap tightly around noodles in the middle, reserve noodle bunches

2. Mix all the ingredients for the batter together, this should not be a smooth batter, but should have a few lumps of flour in it. It is best made just before beginning to deep fry. Always make with iced or chilled water and never leave batter to sit for to long before using.

3. Heat oil to moderately hot 170c in wok or deep pan. Dust chopped vegetables, except seaweed squares, lightly in flour. Dip seaweed squares and other ingredients into batter, drain excess batter, deep fry ingredients, in batches until golden. Drain on absorbent paper. Only fry small amounts at a time to allow for oil to come back to correct temperature before next batch is added.

4 Finally deep fry noodle bunches and serve as a garnish.

5. Combine all sauce ingredients stir to mix.

6. Serve tempura immediately with individual bowls of dipping sauce.

Recipe for Dashi

If you can't get instant dashi here is a recipe for primary dashi. The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma.

15g dried kelp (konbu)
1 litre cold water
15g large smoked dried bonito flakes (katsuobushi)

1. Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place kelp in a large saucepan with water, cook uncovered, about 10 Min's or until just about to come to a boil.

2. Remove kelp, bring liquid to boil and add another 1/4 cup cold water along with bonito flakes, return just to a boil, remove from heat immediately.

3. Strain dashi through a muslin-lined sieve into another pan.


All photo's taken by me unless otherwise stated.

Ostrich Fillet Steaks with Cafe De Paris Butter

This sounds like a lot of work but it is very easy and tastes great over grilled meats. I put this on beef, bison, lamb it is delicious without overpowering the natural flavour of the meat. Cafe De Paris butter can be stored in the freezer for months (not that it lasts that long in our house) so don't worry about the recipe amount.

I made this last night as I was out of cafe de paris butter and I was only cooking 2 ostrich steaks. It is great because once you've made it, you have it on hand any time your grilling meat and want something quick to go with it. I would say as an estimate it would be enough for 8-10 steaks depending on cut, by that I mean you will use more for a big T-bone than a fillet medallion.

4 Ostrich steaks, 175-200g each

For the Butter

500g soft unsalted butter
30g tomato ketchup
1 Tablespoon Dijon mustard
1 Tablespoon capers
2 Shallots, Chopped
20g curly leaf parsley, chopped
20g chives, chopped
1 Teaspoon dill
1/2 Teaspoon marjoram
5 tarragon leaves
Pinch of ground dried rosemary
1 clove garlic, chopped
4 anchovy fillets, chopped
1 Tablespoon of brandy
1 Tablespoon Madeira
3/4 Teaspoon Worcestershire sauce
1/2 Teaspoon paprika
1/2 Teaspoon mild curry powder
Pinch of cayenne pepper
1/2 Teaspoon ground white pepper
Zest of half a lemon
Zest of half an orange
Juice of 1 lemon
1 Teaspoon sea salt


Method

1. Remove butter from refrigerator 30 minutes before using.

2. Beat butter until very soft and aerated. Combine all remaining ingredients (except the butter) in food processor and process until well pureed.

3. Add Puree to butter and combine well.

4. Either on baking paper or cling film, roll butter into a log about 4-5cm in diameter, twist the ends to seal, if using baking paper I use rubber bands to make sure butter holds shape.

5. Place in freezer until set, remove cut into slices and place on top of meat, either leave it like this, as the heat from the meat will melt it. I like to place my meat under the grill and melt butter over until slightly coloured.

Remember

If your not going to be using the butter all at once you will want to make a few logs so you can freeze separately and take out as needed. Remove from freezer a couple of hours before needed and transfer to fridge. That way the butter will readily melt under the grill.

For the Ostrich

1. Season steaks lightly with salt and pepper. Add steaks to a hot pan and sear each side. Either finish cooking in pan or under grill 4-5 Min's a side for medium rare/ medium or until cooked as desired.

Note: Ostrich meat should not be overcooked as it is very lean meat and will become quite tough.

2. Remove from oven or pan and allow to rest 5 Min's. Slice steaks into about 5-6 slices each steak place in oven proof pan, place a slice of butter on top and grill about 4 inches from heat until butter has melted.


To serve arrange ostrich on plate pour butter over. I served this dish with fresh vegetables with hollandaise sauce and individual baked potato dauphinoise.

All photo's taken by me unless otherwise stated.

Moist Cheddar-Garlic Baked Chicken Breast

This is another recipe from a recipezaar member I have not posted that many so I thought I would try 2 in a row, so I could review them on the site.

This was delicious I made as stated but I used panko flakes (Japanese breadcrumbs) I never use anything else since finding these a couple of years ago.

They are light and flaky and give such a lovely crisp to the outside of anything be it a patty or a piece of fish or meat I find them just brilliant!!! I also used Gruyere cheese instead of cheddar but that was just due to preference. If you enjoy this recipe or want to see all the wonderful reviews this got or more photo's of this recipe please click here

Ingredients

1/3 cup butter, melted
2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
1 teaspoon garlic powder (can use more)
1/2 teaspoon seasoning salt (or to taste, or use white salt)
1/2 cup seasoned dry bread crumbs (can use 3/4 cup)(I used Panko flakes Japanese breadcrumbs)
1/2 cup finely grated cheddar cheese (I used gruyere)
4 tablespoons grated parmesan cheese
black pepper
4 boneless skinless chicken breasts
grated cheddar cheese, for top (use any amount desired, can use mozzarella cheese)


Method



1. Set oven to 350 degrees.

2. Butter an 11 x 7-inch pan (for 4 breasts, use a larger pan for more breasts).

3. In a bowl, combine butter, fresh garlic, garlic powder and salt.

4. In another bowl, combine breadcrumbs, cheddar and Parmesan cheese and pepper. (Most people who reviewed this recipe found that there was not quite enough mixture as did I. I would recommend upping the amounts of cheeses and breadcrumbs.)

5. Dip chicken in butter mixture; then in crumb mixture.

6. Place in prepared pan and bake uncovered for 30-35 minutes or until juices run clear (or bake covered for 15 minutes and uncover for the remainder of the cooking time).
7. Top with shredded cheese the last 5 minutes of cooking (this is only optional).

8. Delicious!


I served this with zucchini fries with pesto mayonnaise and buttered carrots and corn.

I think next time I make this, I will try making a lemon dipping sauce, although I have to say it doesn't need anything it is great as is. The lovely flavour from the garlic and cheese that comes through is gorgeous.

All photo's taken by me unless otherwise stated.

Thai Mussels with Jasmine Rice

This is a yummy fragrant Thai dish that can be served by itself or with jasmine rice. If serving as is I would probably up the mussels to 3kg as mussels are very light and not all will open.

Ingredients

11/2 Cups jasmine rice
peanut oil
2kg Small black mussels
3 Tablespoons green curry paste (I use Thai kitchen brand.)
11/2 Cups water
1 Teaspoon fish stock granules
1 Teaspoon Vegetable stock granules
2 Teaspoons fish sauce
21/2 Teaspoons brown sugar
800ml Coconut milk
200ml Coconut cream
1/4 Cup fresh coriander, finely chopped
4-5 Green onions, sliced
1 Tablespoon lime juice


Method

1. Boil rice until tender.

2. Scrub mussels and remove beards, fill a large saucepan with water, enough to cover mussels, bring to the boil and add mussels reduce heat. Simmer covered until mussels open, drain and discard any that have not opened.

3. In another large saucepan add a small amount of peanut oil and paste and cook until fragrant. Add water, both stocks, sauce and sugar, bring to a boil.

4. Add coconut milk and coconut cream, reduce heat to a simmer, Add cooked mussels to broth and cook until heated through. Add coriander, onions and lime juice stir, serve immediately.

To serve divide jasmine rice among 4 serving bowls and top with mussels, spoon broth over, garnish with coriander leaves.

All photo's taken by me unless otherwise stated.

Portobello Smothered Pork Tenderloin Stuffed with Parmesan Broccoli

Here is another pork recipe by a recipezaar member that I tried last night. My hubby found it delicious, I thought it could have done with a little more liquid left after cooking to pour over pork.

The overall flavour was very good and it all worked really well together the pork came out very tender. I will definitely be making again but I think next time I will add a little more wine and perhaps some water.

I also only cooked at 190c instead of 200c and for less time, this is because I had a pork tenderloin of far less weight as it was only for 2. I served mine with twice baked parsnip mash and apricot glazed carrots. If you enjoyed this recipe or would like to see other recipes by this chef click http://www.recipezaar.com/32187


Ingredients

1 1/2-2 1/2 lbs pork tenderloins, butterflied
2 lbs portabella mushrooms, sliced
1 tablespoon butter or olive oil
1/2 cup white wine
1/4 cup fresh cilantro leaves, chopped
2 cloves garlic, smashed,divided
salt and pepper
1/2 lb broccoli florets, chopped
1/4 lb Parmesan cheese, shaved about 1/8 inch thick
2 teaspoons butter or olive oil



Method

1. Lay out butterflied pork tenderloin, inside up. Cover one half of tenderloin with one layer of shaved Parmesan, overlapped.

2. Spread chopped broccoli over cheese and sprinkle with one smashed clove garlic.

3. Dot with butter or sprinkle over olive oil.

4. Sprinkle with salt and pepper to taste.

5. Cover all with another layer of shaved Parmesan.

6. Fold unfilled half over filled half and tie together a couple of times around the middle and once length wise, with kitchen string.

7. In a large fry pan, at medium hot heat, sear on all sides, set aside, in roaster.

Sauce

1. Add butter or oil to fry pan, scrape up bits and saute mushroom slices until lightly browned, about 5 minutes.

2. Add wine, cilantro, remaining smashed garlic and salt and pepper to taste.

3. Reduce heat and simmer about 5 minutes until slightly thickened.

4. Pour a quarter of the sauce over the roast.

5. Preheat oven to 400f degrees, cook roast uncovered for about 45 minutes.

6. Pour remaining mushroom sauce over roast and return to oven for 10 to 15 minutes.

7. Remove tenderloin to platter, let stand for 10 minutes, then carve into half inch slices and spoon all mushroom sauce from roaster over roast slices.

Garnish with sprigs of cilantro.

All photo's taken by me unless otherwise stated.

Oysters kilpatrick

I love Oysters although I am not so keen on them natural, I enjoy oysters mornay, oysters Rockefeller and kilpatrick.

I am posting a recipe for oysters kilpatrick as I made these last night as a starter they are very quick and easy and they taste great. A great starter as they are not as time consuming as oysters mornay.

Ingredients

2 Dozen oysters, half shell (I can only buy whole oysters where I am and this takes a bit of time opening them. If you have to open oysters it is important to use an oyster knife.)
4-5 Tablespoons Worcestershire sauce
250g Bacon, chopped
Rock salt


Method

1. Cook bacon in pan until crisp, drain on absorbent paper.

2. Pour rock salt into a couple of oven proof dishes arrange oysters on top. (the salt helps to keep them in place as the shells are so uneven.)

3. Divide bacon between each oyster and pour Worcestershire sauce into each oyster bake in oven 180c for 5 Min's until heated through serve immediately.

Serves 4 as a stater

All photo's taken by me unless otherwise stated.

Stuffed Ostrich Fillet with Truffle Sauce

I love ostrich meat as do the rest of my family especially my son. I usually just grill it plain with cafe de paris butter which I will post at a latter date. I love it this way because it allows the lovely flavour of the meat to come through but I thought I would try something different last night. Ostrich meat is similar to beef in cooking times and what goes well with it, I thought I would try black truffles as I make this with beef and it is great. It was very yummy here is the recipe.


Ingredients

Olive oil
Butter
4 Ostrich Fillets
11/2 Tablespoons onion, finely chopped
2 Cloves garlic, crushed
80g Mushrooms, chopped into pieces (about a cup)
4 Bacon rashers, chopped
1 Teaspoon tomato paste
11/2 Tablespoons parsley, finely chopped
2 Teaspoons cream
4 Large leek slices
pepper to taste


For the Sauce
1/2 Cup Madeira
1/2 Cup water
1 Teaspoon Beef stock granules (I use quite a dense stock so you may have to adjust according to what you use.)
1 Teaspoon cornflour
2 Tablespoons black truffles, finely chopped (you can't always get fresh all year round where I live, so I buy dried and they work just as well, when fresh is not possible.)
pepper to taste


Method

1. Cook chopped bacon in a small pan until browned, drain on absorbent paper.

2. Heat butter in a pan (approx 20g-30g) add onion and garlic, cook until onion softens, add mushrooms cook again until mushrooms are soft. Add paste, bacon, cream pepper and parsley stir to combine and then remove from heat.

3. Take fillets and slice from one side, almost all the way through to the other side, without going through, open up. Divide stuffing equally among fillets on one half fold other half over the top and wrap with a wide leek slice, secure with kitchen string.

4. Heat a small amount of olive oil in a pan sear wrapped steaks a minute on each side. Remove place in baking dish. Cook in pre-heated oven 180c for 15-20 Min's for medium rare-medium or until desired doneness.(Cooking time will vary depending on the thickness of the steak.)


For the Sauce

1. Heat Madeira, water and stock in pan, mix a small amount of water to cornflour and add, Stir until mixture boils and thickens, add truffles and pepper to taste stir and serve immediately.


To serve Place ostrich on plate pour truffle sauce over I served this with broccoli mash and vegetables.

All photo's taken by me unless otherwise stated.