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May 31, 2008

Florentine Pork Medallions

I made this a few nights ago from a zaar member's recipe, they had entered a competition where you had to come up with recipes only using certain listed ingredients. I thought this was an excellent recipe I altered a couple of things as I didn't have to stick the ingredients. My pork loin was very lean so I added 1/2 teaspoon beef stock granules to the sauce as I did not get enough juice from the meat. I also used 4 tablespoons of grated Gruyere and Parmesan, added half to the sauce and saved the other 2 to sprinkle over the top. A great recipe that is very easy to make if you want to read other reviews or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.



Ingredients


1lb Pork tenderloin
2-3 Tablespoons all-purpose flour
1 Cup dry white wine
1 Cup milk
2-3 Tablespoons chopped sun-dried tomato
1/2 Cup frozen chopped spinach, thawed and drained
2-3 Tablespoons grated asiago cheese (I did 4 Tablespoons Parmesan/Gruyere mix.)
Sea salt, to taste
Fresh ground pepper, to taste

Method

1. Preheat oven to 325 degrees.

2. Place tenderloin in baking dish sprayed with non-stick spray.

3. Season with salt and pepper to taste.

4. Bake 35-40 minutes or until desired doneness.

5. When pork is done, remove from pan and keep warm.

6. Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan. I had a very lean pork loin and only got about 1 tablespoon so I added 1/2 teaspoon beef stock granules.

7. Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.

8. Slowly whisk in white wine; stir until smooth.

9. Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.

10. Gradually stir in milk; bring to a simmer.

11. Cook over medium heat until smooth and thick, stirring constantly.

12. Add chopped sun-dried tomatoes and spinach.

13. Continue cooking until completely heated through. Mixture will be somewhat thick.

14. Slice pork tenderloin into medallions, approximately 1/4-1/2 inch thickness.

15. Arrange pork medallions on serving plate, top with spinach-tomato mixture.

16. Season with salt and pepper, if desired.

17. Sprinkle asiago cheese over the top and serve hot!

I served over celeriac mash.

All photos taken by me unless otherwise stated.

May 30, 2008

Beef Fillet Steaks with Pepper Thyme Sauce

I decided to have a treat the other night and buy some nice thick fillet steaks as we have not had a good steak in awhile. With all the food prices going up so dramatically this one-two time a week enjoyed cut of beef has now become one-two time a month affair, here's hoping food prices come down again soon. This is a simple recipe that pairs well with steak and does not require lots of effort, feel free to serve this with a cheaper cut of beef or with your favourite cut.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


Ingredients

1 Tablespoon olive oil
4 Steak fillets
1 Celery stalk, finely chopped
2 Cloves garlic, crushed
1 Brown onion, chopped finely
1/2 Cup dry white wine
1 Teaspoon beef stock granules
300ml Double cream
1 Teaspoon ground mixed peppercorns, or more if you like
1 Tablespoon fresh thyme leaves


Method

1. Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.

If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min's, on a higher heat setting.

2. Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.

3. Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min's or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.

I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.

All photos taken by me unless otherwise stated.

May 29, 2008

Mustard Stuffed Chicken

This is the post, for the second Zaar members recipe I made last night, I served this with Roasted Parmesan Asparagus which was perfect. This was so yummy with the cheesy mustard filling I did not make with the cheese stated instead I used two types of Gruyere, a stronger and a milder one, as this is what I had on hand and I thought it had a wonderful flavour. I also made a lemon mustard sauce to accompany, whilst this was a nice touch the chicken was perfectly moist and tasty as is. To see more photos and reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.




Ingredients

(I used 2 types of Gruyere 1 string 1 milder instead of mozzarella and cheddar.)
125g Ball mozzarella cheese, torn into small pieces
50g Strong cheddar cheese, grated
1 Tablespoon coarse grain mustard
4 Boneless skinless chicken breast
8 Slices smoked streaky bacon, rashers

Method

1. Heat oven to 200C/fan 180C/gas 6.

2. Mix the cheeses and mustard together.

3. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.

4. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 minutes.

5. Tip:If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.

I served mine over celeriac mash with roasted Parmesan asparagus on the side.

All Photos taken by me unless otherwise stated.

Roasted Asparagus with Parmesan

I made two Zaar member recipes last night one as a main and one as a side dish both were very good and paired well together, I will post as two separate posts. The first one was the side dish I made to go with a stuffed mustard cheesy chicken. I love asparagus and this is a super simple, quick recipe that tastes good and still leaves the asparagus with that nice crunch which I like. If you would like to read more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


Ingredients

1 1/2lbs Asparagus
1 tablespoon olive oil
Coarse salt
Ground pepper
1/4 Cup Parmesan cheese, finely grated

Method

1. Preheat oven to 450 degrees F.

2. Trim and/or peel tough ends from asparagus.

3. On a rimmed baking sheet, toss asparagus with olive oil.

4. Season with salt and pepper.

5. Arrange asparagus in an even layer on the baking sheet.

6. Sprinkle with Parmesan cheese.

7. Roast in the oven until asparagus is tender and cheese has melted, about 10 to 15 minutes.

8. Serve immediately.

All photos taken by me unless otherwise stated.

Questions about this recipe?

May 28, 2008

Thai-Style Chicken Soup

This is a wonderful quick and easy soup that has some wonderful flavours and smells delicious while cooking. It makes for a wonderful lunch or serve as a dinner with some bread or you could add noodles to make it more substantial. It sounds like a lot of ingredients but they all come together with ease and in all it only takes about 30-35 Min's to get on the table.



If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


Ingredients

2 Tablespoons peanut oil
500g Chicken fillet, sliced thinly
1 Medium leek (350g), sliced thinly
3 Cloves garlic, crushed
1 Teaspoon mild curry powder
1 Teaspoon ground cumin
1 Teaspoon ground coriander
4 Cups chicken stock
1 Stem fresh lemon grass, halved
500ml Coconut milk
2 Teaspoons sambal oelek
1 Tablespoon cornflour
1 Tablespoon water
1 Teaspoon fish sauce
1 Red capsicum (200g), sliced thinly
4 Green onions
1 Lime, juice of
1 Tablespoon fresh coriander, chopped finely


Method


1. Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.

2. In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.

3. Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.

4. Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min's.

5. Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.

6. Just before serving stir in capsicum, onion, juice and coriander.

Serve soup hot by itself or with bread.

Serves 4-6
4 dinner portions 8 lunch portions

May 27, 2008

Prawn and Salmon Stir Fry with Lemon Grass and Mint

I have really been enjoying stir fry's lately, they really are great and are so easy to do without a lot of fuss. You can have a fantastic tasting meal on the table in about 30 Min's that is not only healthy but tastes wonderful and because your not slaving over the stove for hours, you get to sit down and enjoy your meal. This is one I made the other night as I fancied some fish. I have been cooking a lot of chicken lately, as with all the food price hikes, it is just too expensive to eat all the variety I used to cook and I fancied a change. It was definitely worth it I really enjoyed this one as did my hubby.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.



Ingredients


700g Salmon fillets, skinned and cut into cubes
400g Green prawns (I buy them already shelled you may want to up the weight if you are buying them with shell on.)
21/2 Tablespoons fresh mint
2 Tablespoons fresh lemon grass, finely chopped (2 Teaspoons if you use a paste)
3-4 Cloves garlic, crushed
1 Teaspoon grated lemon rind
1 Lemon, juice of
2 Teaspoons sambal oelek
3 Tablespoons peanut oil, divided use
1 Medium carrot, slice carrot into ribbons using a vegetable peeler (about 150g)
100g Snow peas, sliced into thin strips
200g Bean sprouts
1 Tablespoon fresh coriander, finely chopped
2 Tablespoons rice vinegar
2 Teaspoon brown sugar
1 Teaspoon soy sauce

Method

1. Combine Prawns and salmon in a large bowl with mint, lemon grass, garlic, rind, juice and sambal, cover, refrigerate 10 Min's.

2. In a screw top jar add vinegar, sugar, soy sauce and 2 tablespoons peanut oil, shake well.

3. Heat 1 Tablespoon peanut oil in a wok add prawns and cook for a couple Min's, stirring, add Salmon and stir fry 3 Min's more. Remove from pan.

4. Add a touch more oil and add carrot and snow peas stir-fry 1 Minute, stirring continuously, Return prawn mixture along with bean sprouts, coriander and combine oil, vinegar, sugar and soy, stir, cover a couple of minutes until vegetables are just tender and fish is cooked through.

To Serve: Serve on individual serving plates. Serves 4

I served as is, if you serve this with rice or noodles I would probably lower weight amounts of fish and slightly adjust on veg.

All photos taken by me unless otherwise stated.

May 26, 2008

Thai Style Chicken Stir Fry

This came out of having some vegetables I wanted to use up before they needed throwing out. It is super simple and easy to make without having a huge prep time. Although if you don't cook a lot of Asian style food like me, then a lot of people would not always have some of these ingredients on hand all the time. I love Chinese, Japanese, Indonesian, Malaysian etc.. So I have herbs and spices sitting in my cupboard that most people would have never heard of. The ingredients in this though are very common and with Asian becoming more popular to cook at home now days, rather getting a take out. The ingredients listed below are available at just about all regular supermarkets now.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.



Ingredients


1kg Chicken breasts, sliced thinly
2 Teaspoons fresh ginger, grated
3 Cloves garlic, crushed
2-3 Tablespoons peanut oil
4 Green onions, sliced thinly
200g Bean sprouts
500g Baby bok choy, chopped coarsely
1 Medium red pepper, sliced thinly (about250g)
3 Tablespoons lime juice
100ml Sweet chili sauce
1 Tablespoon fish sauce
11/2 Tablespoons sugar
2 Tablespoons Soy sauce
1/2 Teaspoon sambal oelek, or more if you like
2 Tablespoons fresh coriander, finely chopped
11/2 Tablespoons fresh mint, finely chopped

Method

Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.

1. Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.

2. Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.

3. Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.

4. Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.

To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.

Serves 4

All photos taken by me unless otherwise stated.

May 25, 2008

Gerry's Sauced Hamburgers

I made this to go with some burgers I had the other night the sauce is excellent and makes a nice change to the usual mustard and ketchup that we usually top our burgers with. It is really quick and easy to make and just an all round good edition to the good old fashioned beef burger. Feel free to buy store bought or make your own if you would like to make my recipe for burgers click here. We like our burgers quite meaty so I always make my own. If you would like to read other reviews or see other photos from the sauce recipe click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.




Ingredients


12 hamburger patty (purchased patties or your favorite recipe made up into 12 patties.)
12 hamburger bun

Sauce

1 1/4 cups catsup
1/2 cup water
1/4 cup brown sugar
2 tablespoons worcestershire sauce
1/2 teaspoon dry mustard

Method

1. Pan fry or grill the hamburger patties.

2. Drain patties on paper towel.

3. Put prepared patties in a casserole dish or a roaster.

4. Prepare Sauce (I usually double the recipe to have extra on hand) In a medium pot add the sauce ingredients and blend smooth with a whisk.

5. Cook gently over medium heat, stirring until heated through.

6. Pour over the prepared patties.

7. At this point you may cover and refridgerate until ready to heat for your meal.

8. If preparing this at mealtime, place in a 300 degree ovan for 25 minutes or until nicely heated through.

9. I like serving marinated onions, sliced tomatoes, pickles and all the extras that make for a loaded burger.

All photos taken by me unless otherwise stated.

May 23, 2008

Shrimp/Prawns with Sweet Corn Sauce

I made this delicious dish for dinner last night it was so good and had a wonderful combination of sweet and spice to it. It is yet another zaar member recipe, I have to get back to making some more of my own, but I have saved so many good recipes and I have been really enjoying making them. I did add some snow peas to this as I had some to use up it is a very versatile dish in that you could through left over veg, like capsicum, bean sprouts green beans etc.. all would pair well. I also added red chili instead of jalapeno as I could not get one at the store that day and it was still wonderful.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.



Ingredients


1-2lb Shrimp, peeled and deveined (depending on how "saucy" you want the end result to be, I have also used cubed, boneless chicken.)
Garam masala, for dusting (or any spice combination you prefer)
1 Lemon, juice of
2 Tablespoons butter
1 Onion, chopped
2 Garlic clove, crushed
2-4 Tablespoons tomato paste
1/2 Teaspoon dried thyme
1/2 Teaspoon cinnamon
1 Tablespoon chopped fresh cilantro (I used dried)
1/2 Jalapeno, chopped (or other hot pepper)
6-10 Ounces corn (frozen or canned, I used more than the 6 oz called for in the original recipe)
1 1/4 Cups coconut milk

Method

1. Sprinkle the shrimp with garam masala (or spices of choice) and lemon juice and let marinate in the refrigerator for about an hour. (When I made this with chicken, I used a cajun mix rather than the garam masala).

2. Melt the butter in a pan and fry onion and garlic for about 5 minutes, till slightly softened.

3. Add the shrimp and cook for a few minutes, stirring occasionally till cooked through and pink.

4. Transfer the shrimp, onions and garlic to a bowl, leaving some of the buttery liquid in the pan.

5. Add the tomato paste and cook over low heat, stirring.

6. Add the thyme, cinnamon and cilantro and jalapeno to the pan and stir well. (Keep warm over low heat).

7. Blend the corn (reserving about 1 T) in a blender or food processor with the coconut milk.

8. Add to the pan and simmer till reduced.

9. Add the shrimp and reserved corn and simmer for about 5 minutes.

10. Season to taste with salt and pepper.

All photos taken by me unless otherwise stated.

May 22, 2008

Pork Aux Champignons (French Pork With Mushrooms)

This was another recipe I made from a zaar member for the swap I am in this month. I was so concerned with the cooking time for this recipe without adding liquid, but by cooking the meat slow all the juices run out and this is sufficient liquid to cook the pork with a tender outcome. I loved the sauce it was really good and paired excellently with the pork. I served mine with kumara zucchini fritters with was yummy. If you want to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

800g Pork tenderloin (2 tenderloins, ea weighing 400 gm)
Olive oil (for frying)
Salt & freshly ground black pepper
500g Button mushroom
2 Garlic clove (minced)
1 Bay leaf
2 Whole cloves
3 Shallot (med size)
8 Baby onion (use cocktail, pearl or sml boiler size onions ~ your choice)
1 Small fresh thyme sprig
250 ml Cream
(I added some cornflour to thicken sauce up a bit as I prefer this.)

Method

1. Cut pork tenderloins into 1-in thick medallions. Heat a little olive oil in a lrg non-stick skillet or frying pan & brown the meat on all sides. Season to taste pref w/salt & pepper. (I left mine whole and carved before serving.)

2. Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.

3. Peel the shallots & baby onions. Slice the shallots & add them to the frying pan w/the whole baby onions & sprig of thyme. Cover & cook for 1 hr over a gentle heat.

4. Remove bay leaf, cloves & thyme sprig. Add cream & bring to a gentle boil, stirring constantly to thicken the sauce. Season to taste pref & serve immediately.

I served mine with kumara and zucchini fritters.

All photos taken by me unless otherwise stated.

May 21, 2008

Saffron Scented Fruity Yellow Rice

This is another zaar members recipe another one made for this months recipe swap I made this go with my Sesame Chili and Parsley Crusted Lamb fillets and it was the perfect side dish. The saffron gives it a wonderful colour, the flavour is really nice without being overpowering and I love cardamom pods. It is lovely side dish and would pair well with most types of stews, casseroles, curries & tagines.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.



Ingredients


3 Cups basmati rice, rinsed
3 Cups water, to the rice cooker level
1 Pinch powdered saffron or 1 saffron strand
2 Tablespoons fruit chutney
2-4 Cardamom pod, split & use seeds
Salt
Pepper
1 Ounce butter
2-4 Sprigs fresh coriander (optional)

Method

Important Note:
This is a recipe for a standard Rice Cooker - please adjust the fluids if cooking in a pan the conventional way.

2. Put 3 cups 0f rinsed Basmati rice into your rice cooker - using the cup provided.

3. Fill up with water to the 3 cup level in the rice cooker.

4. Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water.

5. Using the special non-stick spatula or spoon, gently mix it all together.

6. Turn the rice cooker on to the Cook cycle.(This can be kept warm when the cooking cycle has finished for up to 2 hours.).

7. When ready to serve, add the butter & gently mix through.

8. Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro.

9. You can also sprinkle some toasted flaked almonds on top if you wish.

I served this topped with my sesame chili and parsley crusted lamb fillet and it was wonderful.

All photos taken by me unless otherwise stated.

Sesame Chili and Parsley Crusted Lamb Fillet

This is another really quick recipe to make with the end resulting in a lovely tender lamb fillet. I cooked this in a frying pan but this could also be cooked on the BBQ. I do not like my lamb overcooked and like it pink in the centre. I cook mine about 5-8 Min's a side depending on the thickness. I then cover it and let it stand for a further 5 Min's, this additional standing time cooks the lamb just the way I like, but cook as you prefer.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


Ingredients


4 Lamb fillets (about 200g each)
3/4 Cup sesame seeds
1 Teaspoon dried chili flakes
3 Tablespoons fresh parsley, chopped finely
3 Tablespoons olive oil


Method


1. Combine sesame seeds, chili flakes and parsley in a bowl.

2. Combine lamb fillets in a large bowl with the oil.

3. Place lamb one at a time in sesame seed mixture and coat each fillet all over.

4. Cook either on a lightly oiled grill plate, fry pan, or on the BBQ until browned on both sides and cooked as desired. Cover and stand 5 Min's then slice thickly.

I served mine over fruity saffron rice, but it also goes well with a crisp green salad topped with tomatoes and bocconcini.

All photos taken by me unless otherwise stated.

May 20, 2008

Salt and Sichuan Pepper Tuna with Wasabi Mayonnaise

This is a wonderful recipe that is so quick and easy to prepare and is great either on the grill, if it is BBQ weather or just done in the frying pan as I cooked it the other night. Depending on how you like your tuna cooked it is on the table in about 15-20 Min's. I like my tuna pink in the middle as tuna should be undercooked, otherwise it gets quite tough.



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Ingredients


2 Teaspoons sea salt
2 Teaspoons Sichuan (szechuan) pepper
60-80ml olive oil (depending on the size of your steaks Mine were huge)
4 Tuna steaks
1/2 Cup mayonnaise
2 Teaspoons wasabi powder (mixed with a small amount of water to form a paste)
1 Tablespoon fresh coriander, finely chopped
1 Teaspoon lemon juice

Method

1. Using mortar and pestle or pepper grinder, grind salt and pepper until fine.

2. Combine pepper mixture with oil and fish in a large bowl cover stand 5 Min's.

3. Meanwhile combine mayonnaise, wasabi, coriander and juice in a bowl.

4. Heat a large frying pan, add fish, cook about 2-3 Min's aside, for pink centre, or until cooked as desired, or BBQ steaks.

Serve tuna with wasabi mayonnaise. I served mine atop Japanese style vegetables.

All photos taken by me unless otherwise stated.

Chicken with Garlic Cream

This is another zaar recipe I tried during my May recipe swap. This was very tasty and super quick and easy to prepare which I think we all love. I did add about a 1/4 cup of dry white wine and some more garlic cloves just my personal preference. I also found the sauce to be a little thin so I thickened it up with a little cornflour at the end. I found it to be a very flavoursome sauce for such few ingredients and sometimes I think simple actually works better than over complicating a recipe. If you would like to read more reviews or see more photos of this recipe click here.

f you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.







Ingredients

4 Chicken fillet, pounded
2 Garlic clove, crushed
1 Tablespoon grainy mustard
300 ml Thickened cream
1 Cup chicken stock
2 Tablespoons parsley, chopped


Method

1. Cook fillets until brown, place in an ovenproof dish covered with foil and transfer to the oven to keep warm.

2. In the same pan the chicken was cooked in, add garlic and stir over heat until fragrant

3. Stir in the mustard, cream and stock

4. Bring to the boil and simmer uncovered for approx 10 minutes until sauce reduces and thickens.

5. Stir in chopped parsley.

Serve fillets topped with garlic cream sauce and your choice of vegetables.

I served mine with spinach and rice and zucchini patties.

All photos taken by me unless otherwise stated.

May 19, 2008

Baked Chicken Breast Supreme

I found this one on zaar and made it last night it was very good although I will say it definitely needed something to go with as a dipping sauce. It is supposed to be served as is and whilst the coating was crispy and the chicken super tender My family and I prefered it with the accompanied garlic mayonnaise, I made.I only did this on the back of some of the other reviews which had said it was great but next time they would serve it with a salsa or somthing to dip. I also used four large chicken breasts and cut them up like chicken tenders this made the cooking time less. I did use panko flakes (Japanese breadcrumbs) as they crisp up really well and I much prefer them to regular breadcrumbs both in taste and texure. If you want to read more reviews or see more photos on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.






Ingredients


1/2 Cup sour cream or plain yogurt
1/4 Cup lemon juice
1/2 Teaspoon Worcestershire sauce
1/2 Teaspoon celery seed
1/2 Teaspoon paprika
2-3 Cloves fresh minced garlic (or more if desired)
1/2 Teaspoon salt (optional)
Black pepper
4 Boneless skinless chicken breasts
2 Cups fine dry breadcrumb (make sure to only use DRY breadcrumbs)
1 Teaspoon seasoning salt (optional)


Method

1. In a very large bowl, combine the first 8 ingredients; mix well.

2. wash and pat the chicken breasts dry with a paper towel.

3. Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture).

4. Cover, and refrigerate overnight in the refrigerator (not more than 24 hours).

5. Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt (if using).

6. Arrange on a foil-lined greased baking sheet (don't overcrowd the pieces).

7. Bake, uncovered in a PREHEATED 400 degree oven, for 40 minutes, or until the juices run clear-- DELICIOUS!

8. Note: make sure that the oven is properly preheated to 400 degrees, and is very hot, this will make for a crisp coating and a moist chicken breast, remember-- DRY breadcrumbs only!

I served mine with nice big mixed salad and garlic mayonnaise to dip the chicken into.

All photos taken by me unless otherwise stated.

May 18, 2008

Pan-Fried Pork Fillet Pear Chips and Mashed Kumara and Carrot

This is a wonderful tasting dish it is a little more time consuming because of frying the pear slices, but the end result is well worth it. The entire meal can still be on the table in 40-45 Min's, so it not that huge of a recipe either. My hubby really enjoys this one and you will be surprised how tender the pork comes out cooking on the stove in this manner, as I usually marinate and roast pork or have a basting sauce.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.



Ingredients


800g Pork fillet
2 Red chilies, finely chopped (add as few or as many seeds as you like)
1 Cup pear juice
2 Tablespoons balsamic vinegar
1 Teaspoon chicken stock granules
2 Teaspoons cornflour
Pepper to taste
2 Medium pears
1/4 Cup vegetable oil

Kumara and Carrot Mash

750g Kumara, roughly chopped (sweet potato)
200g Carrots, roughly chopped
40g Butter
3 Tablespoons cream
1 Tablespoons fresh sage, finely chopped or 1 Teaspoon dried
Pepper to taste

Method


1. Make pear chips first, slice pears with v-slicer or mandoline

2. Heat 1/4 cup vegetable oil in a large frying pan, shallow fry pear slices, in batches, until crisp, drain on absorbent paper

Pork


1. While kumara and carrot are cooking, heat a small amount of olive oil in a large frying pan add pork fillet and brown on all sides.

2. Turn heat down, cook covered an extra 15-20 Min's or until cooked as desired. (remember pork will keep cooking whilst standing)

3. Remove pork and wrap in foil to keep warm.

4. In the same pan add chili, pear juice and vinegar,bring to the boil, add stock reduce heat to a simmer.

5. Mix a little water with cornflour, add to sauce and stir until mixture thickens, serve with pork.

Kumara and Carrot Mash

1. Before you start the pork heat some water in a pan add chopped kumara and carrot boil until tender, drain.

2. Add kumara, carrot, butter and cream to a large bowl and mash until smooth, stir in sage and pepper.

3. Mash can be reheated in a microwave so this could be made ahead of time if desired.

To Serve: Slice pork thickly place atop pear chips and serve mash on the side.

All photos taken by me unless otherwise stated.

May 17, 2008

Tandoori Chicken Legs with Coconut Rice

This is a very simple recipe which tastes great and smells wonderful while cooking as you get the spicy smell from the tandoori and the sweet smell from the coconut rice. It does not take long to prepare you can either toss chicken in yogurt and tandoori paste and get cooking or if you want to infuse marinate for a few hours. So it is a great after work fast meal or throw it all in zip lock bag in the morning before you leave and just pop it in the oven when you get in.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping and cheese boards. My official site is finally finished and live so to see my full collection please click here.



Ingredients


8-12 Drumsticks (depending on whether you want to serve 2 or 3 per person.)
1/2 Cup tandoori paste
1/2 Cup yogurt
1 3/4 Cups white long grain rice
1 1/4 Cups water
400ml coconut cream
2 Tablespoons fresh coriander, chopped roughly
3 Green onions, sliced thinly

Method


1. Preheat oven to 200c

2. Either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate.

3. Place chicken in a large baking dish, cook uncovered, about 25-30 Min's or until cooked through, baste occasionally.

4. While chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 Min's or until rice is tender, stir occasionally to prevent sticking.

5. Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min's.

To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire.

All photos taken by me unless otherwise stated.

May 16, 2008

Lamb Racks with Mustard Maple Glaze and Roasted Vegetables

This is a super simple meal just throw it all in a roasting pan and roast until done, so it is a wonderful no fuss meal. Depending on how thick you cut the vegetables, if you cut into thicker chunks you will have to par boil or they will not be cooked when the lamb is done. Make sure to keep them in about the 2cm cube size and it can all go in together and will all come out cooked beautifully.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping and cheese boards. My official site is finally finished and live so to see my full collection please click here.



Ingredients


4 x 4 French trimmed lamb cutlet racks
2 Cloves garlic, sliced thinly
2 Medium parsnips (500g), cut into 2cm cubes
2 Medium kumara (500g), cut into 2cm cubes
1/2 Cup fresh parsley, roughly chopped

Mustard Maple Glaze

50g butter
80ml Maple Syrup
2 Tablespoons wholegrain mustard

Method

1. Preheat oven to 200c

Make mustard maple glaze

1. Combine all ingredients in a saucepan, cook, stirring, until slightly thickened

Lamb

1. Make slits in the lamb, press garlic slices into slits, brush glaze over lamb racks. You will use about 2 tablespoons for this.

2. Combine remaining glaze with parsnip and kumara in a bowl.

3. Place vegetables in a baking dish top with lamb racks, roast, uncovered, about 20-25 Min's or until vegetables are tender and lamb is cooked as desired.

4. Stir parsley into vegetables; serve with lamb.


All photos taken by me unless otherwise stated.