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

Apr 30, 2008

Japanese-Style Marinated Duck Breast

This takes a little longer to make than some of the recipes I have been posting lately but it is well worth the effort. It has a wonderful flavour and smells great while cooking.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.


Ingredients

4 Duck breasts, skin on

Marinade

1/2 Cup chicken stock
1/2 Cup Sake
1/2 Cup mirin
1/2 Cup soy sauce
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Tablespoons teriyaki sauce
1/2 Cup brown sugar

Vegetables

Olive oil
150g Carrot, cut into match sticks
250g Red cabbage, sliced thinly
400g Chinese cabbage, sliced thinly
4 Green onions, sliced thinly
1 Red chili, sliced thinly (add as many or few seeds as you want depending on taste.)
250g Bean sprouts
1 18g Sachet miso paste
2 Tablespoons mirin
2 Tablespoons sake
1 Tablespoon white sugar
1/4 Cup rice vinegar
1 Teaspoon soy sauce

Method

1. Combine all marinade ingredients in a large bowl or storage container, cover, refrigerate several hours or overnight.

2. Pre-heat oven to 180c.

4. Remove duck breasts from marinade, reserve marinade.

5. Cook duck breasts skin side down in a large fry pan until skin is browned and crispy and fat is rendered from skin.

6. In an oven proof dish pour enough of the reserved marinade, so that the liquid will come about half way up each breast, discard the rest. Place duck breasts flesh side down in marinade and cook in oven for 20-25 Min's.

7. Remove duck beasts and allow to rest for 5 Min's, slice thickly.

8. If desired which I do. Skim off any excess fat from the surface of liquid, place pan over stove and mix a little water with some cornflour, add this to the marinade and thicken, serve as extra sauce with duck.

For the Vegetables


1. Combine miso, mirin, sake, sugar, vinegar and soy sauce in a saucepan and heat over a medium heat to dissolve sugar, remove from heat and set to one side.

2. Heat some oil in a wok or large frying pan, add all the vegetables and chili except the green onion, stir-fry 4-5 Min's until veg are just tender, you want them to still have a nice crunch.

3. Add dressing and onion and stir until heated through.

To Serve: Place a mound of the veg on a plate and top with sliced duck, drizzle with extra sauce and serve the rest on the side.

All photos taken by me unless otherwise stated.

Apr 29, 2008

Stuffed Chicken Breasts

I made a zaar members recipe for our meal last night as we are getting close to the end of the month, thought I would get in another recipe before May. This was excellent I changed it slightly by adding some cornflour to the sauce to thicken it slightly, as I found it a little thin. I also wrapped pancetta around the breasts so the filling did not come out. I made the same amount of stuffing for 4 breasts and I was only making for 2, so my breasts were very overstuffed, so it was my fault. The chef who's recipe I copied this from served his with smashed potatoes I served mine with kumara and zucchini fritters. If you would like to see original with smashed potato recipe included or more recipes by this chef please click here.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.


Ingredients


2 Cups cooked chopped and drained fresh spinach
12 Fresh basil leaf, chiffonaded
1/4 Cup fresh parsley, chopped
1 Cup ricotta cheese
1/2 Cup Gorgonzola
6 Slices pancetta, chopped
Salt & freshly ground black pepper
2 Large egg

Sauce

1 Cup dry white wine
1 Cup homemade chicken stock
2 Tablespoons Dijon mustard
1 Lemon, juice and zest of
Salt & freshly ground black pepper
Chopped fresh parsley leaves, for garnish
1 Lemon, sliced,for garnish

Chicken

4 (8 ounce) Boneless skinless chicken breast halves
Kosher salt
Fresh ground black pepper
3-4 Tablespoons vegetable oil

Method


For the Stuffing

1. Saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl.

2. Add the spinach, ricotta, Gorgonzola, basil, parsley and mix well.

3. Season with salt and pepper.

4. Add the eggs, mix well, and set aside.

Make the Chicken

1. Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet or rolling pin.

2. Divide the stuffing between the breasts, mounding it along the center of each.

3. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package.

4. Secure each flap with a toothpick.

5. Season the chicken all over with salt and pepper, to taste.

6. Heat 2 tbsp oil in a large skillet over medium heat.

7. Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side.

8. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more

9. Transfer to a platter, tent with foil and keep warm in oven.

For the Sauce


1. Pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.

2. Add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste

3. Bring to a boil and simmer until thickened, 5-8 minutes, I used some cornflour to thicken as I found it a little thin.

To Serve: Arrange chicken on a plate drizzle with sauce, I served mine with zucchini and kumara fritters.

All photos taken by me unless otherwise stated.

Apr 28, 2008

Stuffed Veal Loin

This is a little more time consuming than the recipes I have been posting lately but it is well worth the effort. It would be one to make for a special occasion or a dinner party to impress.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.

Ingredients

800g Veal loin
2 Medium yellow peppers, roasted
150g Boursin herb and garlic cheese, at room temperature
150g Soft goats cheese, at room temperature
20 Baby spinach leaves
12 Basil leaves
Seasoning, Pepper, salt and garlic
4 Large sun-dried tomatoes, drained
6 Slices bacon
Olive oil

Sauce

Olive oil
2 Shallots, chopped finely
11/2 Cups water
11/2 Teaspoons chicken stock granules
2 Tablespoons lemon juice
2 Tablespoons capers
2 Tablespoons fresh parsley, finely chopped
1/4 Cup butter, 40-50g approx
Reserved cheese mixture
Pepper to taste
2 Teaspoons cornflour

Method


1. Roast peppers in 200c oven, flesh side down, until skin blisters and blackens. Allow to cool peel skin off and slice into thin strips, set to one side.

2. Stir the boursin and goats cheese until well combined, set to one side.

3. Slice veal down the middle, length ways, being careful not to cut all the way through. Open out and with a meat mallet pound until is of equal thickness and a rough rectangle shape. Season with pepper, salt and garlic powder

4. Place spinach leaves down the centre of the veal to form about a 2 inch wide strip, lay peppers on top of spinach, arrange sun-dried tomatoes on pepper.

5. Set aside about 1/4 cup of cheese mixture for the sauce. Spoon remaining cheese mixture in an even log over the tomatoes, finally arrange basil leaves on the top of the cheese.

6. Fold veal over filling,and roll up, secure by tying kitchen string at several intervals down the length, also wrap the string once lengthwise around the veal to secure ends.

7.Cover ends of veal with aluminum foil to enclose filling completely. Cover veal and reserved cheese separately and chill for at least 6 hours. This can prepared a day ahead of time.

8. Melt the butter and olive oil in a large fryimg pan over medium high heat. Remove foil from ends of veal, keep to put back on. Brown veal on all sides, turning frequently, about 10 Min's. Remove from pan, replace foil on ends and drape bacon across the veal and tuck ends under.

9. Place veal in a roasting pan and roast in pre-heated oven 180c-190c depending on oven temps for 50 Min's, Remove and transfer to a chopping board and allow to rest 10 Min's before slicing.

Sauce

1. Heat a small amount of oil in a pan and add shallots, cook until shallots soften.

2. Add water and stock granules, bring to the boil, reduce to a simmer, for a few minutes.

3. Whisk in lemon juice, capers and parsley, over a low heat gradually whisk in butter and reserved cheese mixture.

4. Season with pepper.

5. Mix a little water with cornflour, add to sauce, turn the heat up slightly and cook, stirring, until mixture thickens.

To Serve: Remove foil, bacon and string from veal, slice into even slices, arrange on a plate and drizzle sauce over. I served mine with dilled carrots. So serve with your favourite veg and mash if desired.

I served this for three and it was perfect but I did not serve any starchy carbs with, so it may work for 4, but I would suggest upping veal to 1kg for 4.

All photos taken by me unless otherwise stated.

Apr 27, 2008

Pork and Prawn Stir-Fry

This recipe should actually have noodles in it, but my hubby and I are both watching our carb intake at the moment, so I omitted them and added some more meat and bean sprouts. I suppose this is more of a Pad Thai dish, if you decide to add noodles, I would cut the meat back to about 200g, only about 150g on the bean sprouts and about 200g on the prawns, as what I have listed below would be just too much if adding noodles.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.

Ingredients


2 Tablespoon peanut oil
350g Pork mince
300g Medium uncooked prawns, shelled ( I bought Jumbo Green Prawns as they were on special.)
3 Cloves garlic, crushed
1 Tablespoon fresh ginger, grated
1 Red chili, chopped finely (add as many or few of the seeds as you like according to your taste.)
3 Eggs, beaten lightly
2 Teaspoons soy sauce
1 Tablespoon tomato sauce
30ml Chili garlic sauce
30 Sweet chili sauce
50ml fish sauce
3 Tablespoons brown sugar
2 Green onions, sliced thinly
300g Bean sprouts
2 Tablespoons coriander, chopped finely

Method

1. In a saucepan combine, sauces and sugar, cook, stirring until sugar dissolves.

2. Heat the oil in a wok or large frying pan, stir-fry pork, garlic and ginger until pork is browned and almost cooked.

3. Add prawns and chili, cook until prawns turn pink, add the egg, stir-fry until just set.

4. Add onions, sprouts and coriander, cook until sprouts are just tender and it is heated through.

Serves 4

All photos taken by me unless otherwise stated.

Apr 26, 2008

Chopping and Cheese Boards

I am very excited about these boards I am introducing, my mother and I have been using these for years but I am just now starting this as a business and my official website should be finished in about a week to 10 days. Being Australian makes me proud to introduce something, handcrafted in Australia, by a solely run family business. Where they have prided themselves of not only being Eco friendly, but concentrating there time on producing some of the most beautifully handcrafted chopping and cheese boards you will ever see, with every attention payed to detail and quality

As a chef and someone who has catered, hygiene in the kitchen is of up most importance to me as well as having a quality product that is durable. I am using all my kitchen products often and have tested quite a few different chopping boards over the years and have found most wear out quite quickly. Plastic is not only a non-renewable resource but marks easily and if like me you use a lot of fresh produce like herbs and chillies you end up with shades of green and red as the food impregnates itself into the grain.

Also unlike other wooden chopping boards that are joined in several places, these boards come from one piece of timber so over time the board does not come apart like other wooden boards. Here are two that are not made from camphor laurel one is 8 months old and one is 15 months old not only are both split, but you can start see some of the discolouration from food. I do recognise there are boards out there that have been injected with anti-bacterial properties, but there is no guarantee that over time and repeated chopping it will break down as it is not a naturally occurring property throughout the wood.

I am aware that these boards carry a far heftier price tag than boards made from other materials. Unlike other boards these chopping board will probably last you until you take your last earth side breath.


These boards unlike others, have a naturally occurring anti-bacterial/microbial properties, which makes it one of the most effective food preparation surfaces as it inhibits bacterial growth.

I am also one for Eco friendly and doing what we can to make sure what we buy is coming from a sustainable source. This wood is made from the camphor laurel tree; this species is an invasive woody weed capable of aggressively replacing native trees along watercourses and on soil types which formerly supported rain forests. The infestation and spread of Camphor Laurel is aided by birds dispersing the seed and its spread is particularly prevalent in disturbed landscapes, thereby contributing to soil erosion and the demise of native Flora and Fauna.

Camphor Laurel has long been recognized as a serious environmental weed species in Australia, and control programs advocate integrated removal and replacement with native trees. Salvaging of Camphor Laurel provides a good source of ethically acceptable timber.

Whilst the photos I am posting give you an idea of the beauty of these boards nothing can do them justice like seeing them and feeling them first hand.


Portuguese Prawn and Chorizo

I am posting this recipe today, it is simple, quick, easy and light. You could add more to it to make it a more substantial meal, but my hubby was going away on business and prefers a light meal before he goes away. I am about to start posting more on the boards, so please check in from time to time I am so excited about these boards and once you read what I have to say, I can only hope you share the same enthusiasm.

You can check out some of my boards on my natures cutting boards page, these are just sample pictures and the ones on my official website are in much more detail and on a better back ground. This is just to give you an idea and as soon as my site is done I will be posting the address here so keep checking in.

Ingredients

Olive oil
500g uncooked medium king prawns, shelled
2 Chorizo sausages, sliced thinly (300g in weight)
1 Large red onion, sliced finely (about 300g in weight)
2 Medium red capsicums, sliced finely (about 400g in weight)
2 Teaspoons paprika
1 Teaspoon tomato paste
1/2 Lemon, juice of
250g Asparagus, thin stemmed, trimmed
1 Green onion, sliced thinly
2 Tablespoons parsley, finely chopped
3 Tablespoons olive oil
2 Teaspoons honey
1 Teaspoon lemon juice
3 tablespoons red wine vinegar
1-2 Teaspoons sugar, depending on taste

Method

1. Combine the 3 tablespoons olive oil, red wine vinegar, honey and lemon juice in a screw top jar, shake well to combine.

2. In a wok or large fry pan heat a small amount of oil, cook chorizo until paprika oil starts to release from the sausage. Add onion to pan and cook for a couple of Min's.

3. Add prawns, half the dressing, tomato paste, lemon juice and paprika cook until prawns are pink.

4. Add asparagus, green onion, sugar and parsley, cook until asparagus is just tender and it is heated through.

Makes for a light meal for 4 or to make it more substantial serve with green salad and crusty bread.

It is a very versatile dish in the sense you can use up what ever veg you have in your fridge add as much or as little as you like.

All photos taken by me unless otherwise stated.

Apr 24, 2008

Green Curry Chicken Meatballs

This is another recipe by a zaar member, I have not made many this month so I thought I best make some before we are in May. I still have a few of my own recipes in hand so I will try and get round to posting a few over the weekend. I have been so busy lately setting up my new business that I have not had as much time to devote to this. But once my website is up and running I will have loads more time.

You can check out some of my boards on my natures cutting boards page, these are just sample pictures and the ones on my official website are in much more detail and on a better back ground. This is just to give you an idea and as soon as my site is done I will be posting the address here so keep checking in.

This recipe was really easy to make, makes for a great party food and tastes wonderful, if you want to see the original recipe or see other recipes by this chef please click here.

Ingredients

500g Ground chicken
1 Small onion, grated
1/4 Cup green curry paste (Aussies, I like Valcom)
2 Tablespoons chopped fresh coriander
1 Egg, beaten
1/3 Cup dried breadcrumb
Salt and pepper
Vegetable oil (for deep frying)

Method

1. In a large bowl, mix all ingredients except oil together using your (clean) hands.

2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.

3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.

4. Cook chicken balls 4-5 minutes or until golden and cooked through.

5. Drain on kitchen paper.

6. Allow the oil to come back to temperature before continuing with another batch.

I served mine with a homemade chili dipping sauce.

All photos taken by me unless otherwise stated.

Apr 23, 2008

Sumac Oregano Crusted Lamb Fillets

This is a quick recipe to make and can be on the table in 30 minutes. I served mine over couscous Tabbouleh and it went very well with this, I buy quick cooking couscous tastes great and is done in a minute.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished. I am getting close to finishing the site just getting it translated in different languages.

Ingredients

4 Lamb fillets (mine were 200g each)
11/2 Tablespoons sumac
11/2 Tablespoons dried oregano
2 Cups Panko Flakes (Japanese breadcrumbs, regular are fine but you will use less.)
1/4 Cup flour
1 Large egg, mixed with 1 tablespoon water
1/4 Cup olive oil

Method

1. Combine sumac, oregano and flakes in a shallow bowl or a plate.

2. Beat egg with water in another bowl.

3. Place flour in shallow bowl or plate.

4. Coat each fillet in flour, then dip into egg mixture and finally coat in spice mixture.

5. Heat oil in a large frying pan and cook lamb until browned on both sides and cooked as desired.

6. Leave to stand 5 Min's, then slice thickly.

I served mine over couscous tabbouleh which was delicious.

All photos taken by me unless otherwise stated

Apr 22, 2008

Crab Stuffed Crumbed Chicken

I have not tried a recipezaar members recipe in awhile so I thought I would make one last night. This was excellent, like the chef who made it, I used fresh crab meat in mine so I can not comment on how it would taste with canned or imitation. I also made a hollandaise sauce to go with but it was so not needed, I thought it might be a little dry, hence the sauce, but the chicken was moist and tender and it was a great crunchy coating. I did use panko flakes (Japanese breadcrumbs) instead of regular I just prefer them they always come out nice and crisp. If you want to view the original recipe or want to see other recipes by this chef please click here.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients


3/4 Cup crabmeat
1/3 Cup cream cheese, softened
1 Green onion, very finely sliced
1 Teaspoon lemon juice
1 Teaspoon Worcestershire sauce
1/2 Lemon, zest of
Salt & freshly ground black pepper
2 Skinless chicken breast fillet
1/4 Cup flour, seasoned with Salt and pepper
1 Egg, whisked with 1 tablespoon water
3/4 Cup breadcrumbs (I used Panko Flakes, Japanese breadcrumbs)
3 Tablespoons oil

Method

1. Mix together first 7 ingredients. Refrigerated about 20 minutes to firm up the mixture.

2. Cut a slit in longest side of chicken fillet, lay open and fill with half the mixture,.

3. Press edges together to seal.

4. Careful coat each side of breast in seasoned flour, shake excess off.

5. Dip into egg, then into the crumbs, pressing gently to coat.

6. Refrigerate 30 minutes.

7. Heat oven to 200c.

8. Pour oil into a shallow pan. Place the chicken breast in serving side down, coat in oil and turn over.

9. Bake 20-25 minutes or until cooked through but still juicy.

I serve mine on a bed of spinach with mashed baby carrots.

All photos taken by me unless otherwise stated.

Apr 21, 2008

Tomato Mustard Crusted Beef

This is a wonderful recipe, especially if you have guests, as it is not time consuming yet is something a little more special. You can have this one on the table in about 40 Min's and most of that is the baking time so you can socialize and not be banished to the kitchen.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

2 Cloves Garlic, crushed
1/2 Cup chicken stock
1kg Piece beef fillet, halved horizontally
1/3 Cup grain mustard
1/2 Cup semi-dried tomatoes, drained, chopped finely
1 Cup panko flakes (Japanese breadcrumbs)
30g Butter, melted
10g Butter softened
11/2 Teaspoon cornflour
1 Tablespoon balsamic vinegar
100ml Water

Method

1. Preheat oven to 200c

2. Combine mustard, tomatoes, flakes and melted butter in a bowl, press mixture over beef.

3. In an oven proof dish pour stock and garlic and place beef in pan. Cook uncovered in the oven about 25 Min's for medium rare or until cooked as desired.

4. Remove beef from pan and keep warm.

5. Add softened butter, water and balsamic vinegar to pan juices, mix a little water with cornflour add to pan, stir over heat until mixture boils and thickens. Season with pepper.

To Serve: Place beef on plate and drizzle with sauce, I served mine with roasted baby fennel and parsnip mash.

All photos taken by me unless otherwise stated.

Apr 20, 2008

Chicken Tomato and Feta Patties on a Spinach Salad

This is really quick to make, tastes great and if like me you are only making these for yourself and hubby, they make great leftovers for the next day, as my son and I found out. You will see from the photo I shaped into quite large patties, I don't usually do this I just wanted this for photo purposes. I make three patties per person and as you can see, if you made them this size, it would just be too much. Also it makes for a shorter cooking time if shaped smaller.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

800g Chicken mince
3 Tablespoons drained semi-dried tomatoes, chopped coarsely
1 Teaspoon garlic powder
1 Egg
1/2 Cup breadcrumbs
200g Fetta cheese, crumbled, divided use
1 Red onion, finely sliced
250g Baby spinach leaves
4 Tablespoons olive oil
4 Tablespoons balsamic vinegar
1/2 Teaspoon garlic powder
1 Teaspoon sugar
2 Teaspoons mild french mustard


Method


1. Combine chicken, tomato, egg, breadcrumbs and half the cheese, mix well, shape into 12 patties.

2. Cook patties in a large oiled frying pan, Cook until browned and cooked through, about 10-15 Min's depending on how big you made your patties.

3. Combine spinach, onion and remaining cheese in a large bowl.

4. Combine oil, vinegar, garlic, sugar and mustard in a screw top jar and shake well.

5. Pour a small amount of dressing into spinach salad toss to coat. Serve the remaining dressing on the side.

To Serve: Spoon spinach salad onto plates top with patties and drizzle with more dressing.

All photos taken by me unless otherwise stated.

Apr 19, 2008

Malaysian Fish Curry

Sorry to my regular readers I have had some annoying problems with my Internet lately, hopefully all is well now and I will get back on track. I have a few recipes in hand now, as I have not been able to post them so I guess that is good.

Well today I am posting a yummy fish curry recipe it tastes wonderful and is quite a quick recipe to make, on the table in around 45 Min's. It is lovely served with steamed jasmine rice but if you are like myself and my hubby, who are trying to keep your carb intake low, especially at night, I served ours with some cauliflower.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

Spice Paste

3 Shallots, quartered
50g Piece galangal, quartered
1/2 Teaspoon ground turmeric
1 Teaspoon fennel seeds
1 Teaspoon ground coriander
1/4 Cup madras curry paste
2 Tablespoons lime juice
2 Cloves garlic, quartered
2 Red thai chillies, quartered
2 Teaspoons sugar


Fish


2 Tablespoons oil
250ml Coconut Milk
400ml Coconut Cream
4 White fish fillets, I used halibut but any is fine
16 Medium green prawns, I allow for 4 per person
2 Tablespoons desiccated coconut
4 Fresh kaffir lime leaves, sliced thinly (optional)

Method

1. Blend or process all the spice ingredients to form a smooth paste

2. Heat half the oil in a large frying pan, cook paste stirring over a medium heat until fragrant, add coconut milk and cream, bring to the boil, reduce to a simmer and simmer about 15 Minutes until curry sauce thickens slightly.

3. Heat remaining oil in a large frying pan, cook prawns and fish, about 10 minutes or until cooked as desired, times will vary depending on thickness of fillet.

To serve: Pour some curry sauce into a bowl, arrange fish and prawns on top, drizzle some more sauce over the top of the fish, sprinkle with coconut and lime leaves.

Serve with Jasmine rice or for lower carb version cauliflower.

All photos taken by me unless otherwise stated.

Apr 16, 2008

Stir-Fried Pork in Plum and Soy Sauce

I made this the other night and this is another great quick and easy mid week meal to make, as it can be on the table in about 30 Min's. My hubby and I have been watching our carb intake at the moment and are trying not to eat starchy carbs in the evening, so I served as is, but it would pair well with steamed Jasmine rice.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

2 Tablespoons peanut oil, divided use
600g Pork fillet, sliced in thin strips
1 Brown onion, sliced thickly
3 Cloves garlic crushed
1 Teaspoon fresh grated ginger
1 Small red pepper, sliced
1 Small yellow pepper,sliced
200g Asparagus, trimmed
100g Sugar snap peas, trimmed
200g Bean sprouts
2 Tablespoons light soy sauce
1/2 Cup plum sauce, I use sharwood's plum sauce with a hint of ginger
1 tablespoon hoi sin, I use blue dragon brand


Method

1. Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side.

2. Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute.

3. Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften.

4. Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch.

To Serve: Either serve as is for low carb or serve over jasmine rice.

All photos taken by me unless otherwise stated.

Apr 15, 2008

Chicken Wrapped in Prosciutto with Herb Caper Sauce

This is another quick and easy meal to throw together and another that can be on the table in 30-40 Min's. I served mine over sliced potato crisps but it also goes well with pasta or you favourite vegetables. I have listed 2 Tablespoons of capers, so don't look at the photo and think it looks like there is about 2 tablespoons on that one bit of chicken I did that for photo purposes only.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

4 Chicken breasts
4 Slices prosciutto
30g Butter
4 Green onions, sliced thinly
2 Cloves garlic, crushed
1/2 Mushrooms, sliced thinly
1 Cup chicken stock
1/2 Cup dry white wine
1 Tablespoon lemon juice
2 Tablespoon tarragon, finely chopped
1 Tablespoon chives, snipped
1 Tablespoon basil, finely chopped
2 Tablespoons parsley, finely chopped
2 Tablespoons capers, rinsed
2 Teaspoons cornflour
Pepper to taste


Method


1. Wrap a slice of prosciutto around each chicken breast. Cook chicken in an oiled large frying pan until cooked through.

2. Meanwhile make sauce. Melt butter in a pan add onion, mushrooms and garlic, cook stirring until tender.

3. Add stock, wine, lemon juice and herbs simmer 5 Min's, add capers and season with pepper. Mix a little water with cornflour and add, stir until mixture boils and thickens.

To serve: Arrange chicken on a plate drizzle with sauce, serve extra sauce on the side.

All photos taken by me unless otherwise stated.

Apr 14, 2008

Veal and Asparagus with Basil Mayo

This meal is quick to make and very light and healthy, makes for a great summertime dinner that you can have on the table in 30 Min's, so a great after work recipe. I used veal scallops and did 4 per person, about 200g in weight for each person. I know this cut can be quite expensive so feel free to make this with veal cutlets of similar weight, taste just as good but kinder on the wallet. I used the scallops, as hubby had just come home from a business trip and wanted a light meal as he is never to hungry after a long flight, but I also wanted something a little more special hence the cut.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

800g Veal Scallops (or schnitzels whichever way you say it.)
16 Basil leaves
16 Slices prosciutto
650-700g Asparagus spears, trimmed (thin stalked)
1 Tablespoon olive oil

Basil Mayonnaise

1/2 Cup mayonnaise
21/2 Tablespoons fresh basil, finely chopped
1 Tablespoon lemon juice

Method

1. Top each scallop with a basil leaf and wrap prosciutto around each.

2. Heat oil in a large frying pan, cook veal about 3-4 Minutes a side or until cooked through

3. Boil, steam or microwave asparagus until tender.

Basil Mayonnaise

1. Combine mayo and lemon juice in a bowl, mix well, stir in chopped basil.

To Serve: Arrange asparagus on a plate top with veal and dollop mayo on each.

All photos taken by me unless otherwise

Apr 13, 2008

Prawn and Scallops in Lemon Cream Sauce

Again I made this while hubby was away as he does not like scallops, but you can make with just the prawns or throw other seafood into the mix. It is another really quick and easy meal to make, hardly any effort but yummy to taste. You will see below that I have written the quantities I make, on the seafood, so adjust amounts if you want more.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

450-500g Uncooked king prawns (I allow 5 per person depending on the size of prawns.)
600g Scallops, no roe (I allow for 4 per person.)
1 Tablespoon olive oil
3 Cloves garlic, crushed
500g Asparagus, thin stemmed
200g Sugar snap peas, trimmed
3 Teaspoons lemon juice
4 Tablespoon dry white wine
1 Cup cream
1 Teaspoon fish stock granules
2 Tablespoons fresh parsley, finely chopped
1 Tablespoon dill




Method


1. Combine prawns, scallops, oil and garlic in a bowl.

2. Cook seafood on a heated oiled grill plate or BBQ or pan fry until changed in colour. Remove and cover to keep warm.

3. Boil, steam or microwave asparagus and peas until just tender, drain and cover to keep warm.

4. Add juice and wine to a pan bring to the boil, reduce heat, add stock, cream, dill, and 1 tablespoon parsley (Reserve remainder for garnish.) Bring to the boil again, add seafood, simmer uncovered until hot.

To Serve: Arrange vegetables on a plate top with seafood and sprinkle with remaining parsley. Garnish with lemon slices and dill if desired.

All photos taken by me unless otherwise stated.

Apr 12, 2008

Mozzarella Topped Chicken with Roasted Tomato and Basil Sauce

This is a super easy weeknight meal, very few ingredients, but is quite lovely, I think sometimes simple is great. Makes for an easy meal to make and kind on the wallet but very satisfying. I served mine with pasta, it would also pair well with gnocchi or rice.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.


Ingredients

500g Cherry Tomatoes
5 Cloves garlic, unpeeled (large ones)
2 Tablespoons olive oil
4 Chicken breasts
1/4 Cup fresh basil, chopped between coarse and fine
60ml Cream
200g Mozzarella, sliced into 4 slices

Method

1. Preheat oven 200c

2. Combine tomatoes, garlic and oil in an ovenproof baking dish. Roast uncovered, about 20 Min's or until tomatoes soften. When garlic is cool enough to handle squeeze out flesh.

3. Cook chicken in a pan, until nicely browned and cooked through.

4. When chicken is close to being finished, blend or process garlic and all but 12 tomatoes until smooth.

5. Place in a medium saucepan with basil and cream and cook stirring over a low heat, until heated through. Keep sauce warm on stove.

6. Top each breast with a slice of mozzarella and place under grill until cheese melts.

To Serve: Place chicken on a plate top with sauce and garnish with tomatoes (3 per plate) and basil leaves if desired. I served mine with tri colour pasta.

All photos taken by me unless otherwise stated.

Apr 11, 2008

Tuna Curry

OK so I am posting a bunch of seafood dishes in a row. I had planned to post a chicken recipe tonight as I have two in hand but I have been so busy, so I will post a zaar members recipe, it was gorgeous, and easier to post as I just have to copy paste the recipe. This one was so quick to prepare and on the table in no time at all and absolutely delicious.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

1 Teaspoon turmeric
1 Cup water
1lb Tuna, in 2 inch cubes
Sea salt
1 Tablespoon coconut oil or vegetable oil
3 Cloves garlic, chopped
2 Teaspoons chopped ginger
1 Teaspoon black mustard seeds
2 Tomato, sliced
2 Shallot, thinly sliced
2 Long green chilies, sliced in half and seeded
1 Cup coconut milk


Method


1. In a medium saucepan mix turmeric in 1 cup water.

2. Add tuna, and season with salt.

3. Place over medium-low heat, and bring to a simmer.

4. Cook for 2 minutes, turning tuna cubes once.

5. Remove from heat.

6. Place a large sauté pan over medium heat, and add oil.

7. When it shimmers, add garlic, ginger and mustard seeds.

8. Cook for 2 minutes.

9. Add tomatoes, shallots and chilies; cook for 1 minute.

10. Add tuna, about 1/3 cup of its cooking water, coconut milk, tamarind and salt to taste.

11. Stir to dissolve tamarind.

12. Simmer, covered, until sauce has blended and thickened slightly, 8 to 10 minutes.

I served mine over coconut chili rice.

All photos taken by me unless otherwise stated.

Apr 10, 2008

Chilli Seafood Stir-Fry

I came up with this the other night and really enjoyed it. My hubby is out of town on business at the moment and he is not the biggest fan of scallops. Whereas I love them so I try to make things he doesn't like as much as me, so I can enjoy it guilt free, knowing he is not loving it as much as me.

This is a great quick recipe to make and it tastes awesome or at least I think so. Feel free to change and add whatever seafood you love in this recipe. I made this just for me, I had 5 prawns and 4 scallops so I took the weight of each and multiplied it by 4 and rounded either up or down so it should be quite close on weight. I think the rest should work out fine for 4 people.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

500g Uncooked medium king prawns (I bought mine already peeled)
600g Scallops, no roe
1/2 Teaspoon black pepper
1/2 Teaspoon five-spice powder
2 Red thai chillies, chopped finely (add as many or as little seeds as you want I use nearly all of them as I love spice.)
2 Cloves garlic, crushed
11/2 Teaspoons ginger
2 Tablespoons peanut oil
1 Small red pepper
1 Small yellow pepper
120g Bean sprouts
12 Baby asparagus spears
150g Sugar snap peas
2-3 Tablespoons light soy sauce
1-2 Teaspoons sugar (depending on personal taste
2 Tablespoons fresh chives, chopped finely
1-2 Teaspoons sugar (depending on taste)

Method

1. Combine seafood, pepper, five-spice, chilli, garlic and ginger in a bowl.

2. Heat half the oil in a wok, stir-fry seafood in batches, until cooked, remove.

3. Heat remaining oil in wok, stir-fry peppers until tender, add sprouts, asparagus and peas to wok, stir-fry 1 minute.

4. Return seafood to wok with soy sauce and sugar, stir-fry until hot and veg are just tender (should have a nice crunch to them)Stir in 1 tablespoon of chopped chives, save the rest to sprinkle over dishes.

Please Note: Cooking times will be longer if not using a wok, wok's get very hot so cook much quicker than regular frying pans.

To Serve: Arrange spoonfuls of veg on plate top with seafood.

All photos taken by me unless otherwise stated.