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Sep 28, 2008

Crusty Savoury Veal Casserole

It has started cooling down quite a bit here so the days of lighter meals with salads is drawing to an end. It is really to soon as far as I am concerned I feel like I have not even had a proper summer yet as we had one of the coldest on record here, boo hoo!! I made this the other night as a more hearty and warming meal as we had, had a few cold days and with the heating not turned back on in the house yet it was a little chilly. This made for a perfect meal and it was nice to have the oven on for a bit, my son was especially grateful with this one when he got home. He had just played a football match and it had started late and bless him he was absolutely frozen when he came in.

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

125g Butter, softened
1 Egg
200ml Sour cream
1 Teaspoon Herbs de province
1 Cup self raising flour


Topping

1 Cup cornflakes, roughly crushed
1 Cup gruyere, grated
Filling

Olive oil
1 Onion, chopped finely
1 Stick celery, chopped finely
2 Cloves garlic, crushed
1 Carrot, diced
200g Mushrooms, sliced thinly
5 Bacon rashers, chopped, and just cooked, not crisped
500g Veal, chopped into cubes
400g Can chopped tomatoes
50ml Dry white wine
50ml Water
2 Tablespoons parsley, chopped finely
3 Tablespoons bisto gravy
Salt and pepper to taste

Method

1. Combine butter, sour cream and egg in a bowl, mix until well combined, add sifted flour and herbs mix well.

2. Spoon mixture into a lightly greased casserole dish, work mixture up to cover sides and base of dish with a spoon.

3. Spoon in filling, cover, bake in a moderate oven (180 degrees Celsius) for 40 Min's or until crust is golden.

4. Sprinkle combined crushed cornflakes and cheese over the top of the casserole, bake uncovered a further 10 Min's until top is a nice golden brown.
Filling

1. Heat a little olive oil in a non stick pan, cook veal until well browned, remove and set to one side.

2. Wipe pan add a little extra oil, add onion, garlic and mushrooms and cook until onion and mushrooms soften, add carrot and celery, stir to combine.

3. Add bacon, wine, water, tomatoes, parsley, gravy granules and return veal, simmer gently, covered, for about 5 Min's. Season with salt and pepper and add to casserole dish.

Serve immediately, just a note if you have leftovers it does reheat well the next day.

All photos taken by me unless otherwise stated.

Sep 27, 2008

Grilled Salmon With Horseradish Sauce

I love salmon and I love horseradish so for me you could not get a more winning combination. I upped the amount of horseradish listed to give it a real kick as we are such big fans. I wanted to serve this over spinach but the local grocery store had sold out, so I just served it over salad greens with a wild rice, vegetable side dish. It was a lovely light delicious dinner, if you want to read more 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, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Marinade

3 Tablespoons oil
1 Tablespoon prepared white horseradish (I used 2 just preference.)
1 Tablespoon soy sauce
1 Garlic clove, minced
Salt & pepper
6 Salmon fillets (about 6 oz each)

Sauce


3/4 Cup sour cream
1/2 Cup mayonnaise
2 Tablespoons prepared white horseradish (I used about 3)
2 Tablespoons chopped basil
1 Tablespoon lemon juice
1 Teaspoon soy sauce

Method


1. Spray the grill with cooking spray.

2. Heat grill to medium-hi.

3. Mix sauce ingredients, season with salt & pepper to taste and refrigerate.

4. Mix marinade ingredients, brush on both sides of salmon.

5. Grill about 5 minutes per side.

Serve topped with sauce.

All photos taken by me unless otherwise stated.

Sep 26, 2008

Crock Pot Lamb Shanks

This is the last recipe I made this month for the swap I am in and it was very good. I will say a couple of things to point out, use a light blond beer, I made with a strong brown and it is way to overpowering. I also made some caramelized red onion as a topper for the shanks, which went really well with it. The recipe was a great fall off the bone lamb shank recipe, I did add some bisto gravy granules at the end, to thicken into a sauce and because I used such a strong beer, I wanted to adjust the flavour. I served mine over mashed potato and I also crushed some of the cloves of garlic into the sauce for added garlic flavour. It was excellent and one I will be making again, if you want to see the original 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

1kg Lamb shank (4 medium shanks)
1 Tablespoon olive oil
Pepper to taste
2 Medium brown onions, sliced (I only used 1 as I made caramelized red onion to top lamb shanks.)
12 Garlic cloves, peeled (I crushed 4 of them)
200g Mushrooms, coarsely sliced
1 Cup beer (Use a blond mild beer)
1 Cup of water (I added this as my shanks were huge and there was not enough liquid with just the beer.)
1 Tablespoon worcestershire sauce
2 Teaspoons beef stock powder
400g Crushed tomatoes
1 Teaspoon dried oregano
1 Teaspoon dried basil
1 Teaspoon dried thyme
1 Bay leaf, broken into quarters (I added 2)
I added 4-5 tablespoons of bisto gravy granules to thicken at the end and to add a bit more flavour.

Method

1. Heat oil in pan over medium to high heat and brown lamb shanks on all sides.

2. Season lamb shanks with pepper.

3. Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.

4. Place mushrooms and garlic cloves over the top.

5. Mix beer, water, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.

6. Pour mixture over the top of lamb shanks.

7. Cook in crock pot on low for 6-8 hours depending on your crock pot.

8. Remove bay leaves. I removed the shanks and added the bisto at this stage, stirred to heat and thicken.

9. Serve with vegetables and juices poured over the top of the shanks.

I also cooked the entire thing in a pot on the stove over a low heat as I do not have a crock pot. I did cook the onions, crushed garlic and mushrooms to the pan and browned slightly before adding the lamb and pouring the sauce over, covered and cooked for about 4 hours.

I served mine over mash.

All photos taken by me unless otherwise stated.

Sep 25, 2008

Steak Fillet with Mushroom and Red Wine Sauce

This is a super simple steak recipe that tastes wonderful and is company worthy without a lot of effort. I had some left over pumpkin I wanted to use up when I made this so I served over pumpkin mash, you can serve over regular mash or with your favourite vegetable. As you are pairing this sauce with a good cut of bee,f I like to use a really good full bodied wine and then you can just use the rest to drink with dinner.

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 Steak fillets (250-300g a piece we like ours thick)
Olive oil
30g Butter
1 Red onion, sliced thinly
250-300g Wild mushrooms, chopped
2 Cloves garlic, crushed
2 Tablespoons parsley, chopped finely
1 Tablespoon fresh thyme leaves
175ml Dry red wine
50ml Water
3 Tablespoons balsamic vinegar
11/2 Teaspoons beef stock granules or 1 beef stock cube
1 Teaspoon seeded mustard
3 Tablespoons cream
11/2 Teaspoons cornflour
Pepper to taste

Method


1. Melt butter in a pan, add onion, mushrooms and garlic, cook stirring until mushrooms and onion are soft, stir in herbs, add wine, water, vinegar and stock, set over a low heat to simmer gently.

2. While sauce is simmering cook steaks, heat some olive oil in a pan, add steaks, cook beef until browned on both sides and cooked as desired, remove and set to one side to rest meat.

3. While steaks are resting finish sauce. Turn heat back up, add mustard, pepper and cream to mushroom, wine mix, blend a little water with the cornflour and add to sauce, stir until mixture boils and thickens.

To Serve: Place spoonfuls of mash on a plate (whatever mash you decide to make with this.) Place steaks on top, drizzle mushrooms and sauce over, garnish with a thyme sprig if desired.

All photos taken by me unless otherwise stated.

Sep 24, 2008

Japanese Crumbed Pork with Dipping Sauce

I made this as part of an Asian night so I only made 4 small pork pieces, so it is a little bit of a guess on ingredients for 4 Pork steaks of about 200-250g a piece. I served as is because of making several dishes but it usually served with shredded cabbage which I have listed below, but you pair it with whatever you wish. The dipping sauce is very easy to make or you can purchase Tonkatsu at most Asian grocery stores, it is a rich, fruity barbecue sauce. In fact this whole dish is a very cook and easy recipe to put together, with prep time being about 15 Min's and cooking time being around 15 Min's.



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Note: As stated above I made as part of an Asian night so I did not serve with cabbage.

Ingredients

4 Pork steaks (600-800g)
1/4 Cup plain flour
2 Eggs, beaten lightly
2 Teaspoons water
2 Cups Panko flakes (Japanese breadcrumbs)
6 Cups (400g) finely shredded cabbage
Vegetable oil, for deep frying
1 Lemon cut into wedges
3 Teaspoons Japanese mustard

Tonkatsu Sauce

2 Tablespoons Japanese Worcestershire sauce
1/3 Cup tomato sauce
1 Teaspoon Japanese soy sauce
2 Tablespooons sake
1 Teaspoon Japanese mustard


Method

1. Pound pork gently with a meat mallet. Toss in flour, shake off excess.

2. Dip pork in combined egg and water, then dip into panko flakes and coat each side.

3. Soak cabbage in iced water for 5 minutes to crisp, drain.

4. Heat enough oil to cover pork in a saucepan or deep fryer, add pork and cook, until golden brown each side, about 6-8 minutes, repeat with remaining pork steaks. Skim oil occasionally during cooking to remove any crumbs.

5. Drain pork on absorbent paper and cut diagonally into 2 cm slices.

To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce.

All photos taken by me unless otherwise stated.

Sep 23, 2008

Everything Chicken Tenders

This is one of the last recipes I will be making for the swap I am in this month, I have a few more saved to make and I will probably make a couple more and then save the rest until next month, so I can post some more of my own. This is another easy recipe to put together and all the spices and seeds go really well together and pair great with the dipping sauce. I did cut back just a little on the pepper and salt, but that was just personal preference. I also just cooked mine in a fry pan and this worked fine too. If you want to view more photos or 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

3 Tablespoons instant minced onion
3 Tablespoons garlic flakes
3 Tablespoons poppy seeds
3 Tablespoons sesame seeds
2 Tablespoons black pepper
2 Tablespoons coarse salt or sea salt
24 Ounces chicken tenders (I just used breasts and sliced them)
Extra-virgin olive oil, for drizzling (EVOO)
Wood skewers, soaked in water for 10 to 15 minutes
8 Ounces cream cheese, softened
12 Ounces sour cream
6 Scallions, chopped
(I added a teaspoon of lemon pepper seasoning to my cream cheese mix)

Method

1. Preheat the oven to 375°F.

2. Place the minced onion, garlic flakes, poppy seeds, sesame seeds, black pepper and coarse salt on a plate and mix it all together.

3. Coat the chicken tenders with some EVOO, giving them a toss to make sure they are completely covered.

4. Place skewers through each chicken tender lengthwise.

5. Dip each skewer of chicken into the seed mixture and turn to coat.

6. Continue until all the chicken have been coated then transfer skewers to a nonstick baking sheet and place in the oven for 20-25 minutes, turning them over about mid-way through the time.

Dipping sauce

1. In a bowl, combine the softened cream cheese and sour cream.

2. Stir in the chopped scallions and season with a little salt and pepper, to taste.

3. Remove the chicken tenders from the oven and serve with the scallion-cream cheese dipping sauce.

I served mine over a salad and the dipping sauce on the side.

All photos taken by me unless otherwise stated.

Sep 22, 2008

Mozzarella Veal Medallions with a Creamy Tomato Sauce

This is a really quick recipe to put together, I served mine over celeriac mash but it would also be good over wild rice or regular mashed potato. Here in Switzerland they sell veal in packs of 4 small medallions and I do 4 per person, if your veal medallions are large, I would cut them in half, as it will be too much meat. To make it easier to cook I would probably leave the medallions whole and cut in half once cooked.

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

Ingredients

8 Veal medallions
200g Mozzarella cheese, sliced
1 Red onion, chopped finely
3 Cloves garlic, crushed
500g Small vine tomatoes
1 Tablespoon Tomato paste
1 Teaspoon sugar
11/2 Teaspoons chicken stock granules
100ml Water
50ml Dry white wine
3 Tablespoons mint, chopped finely
4 Tablespoons cream
Pepper to taste
2 Teaspoons cornflour

Method


1. Pound veal medallions with a meat mallet until of equal thickness, place sliced mozzarella on top of the medallion and top with another medallion, repeat with remaining 6 medallions.

2. Heat some oil in a pan, add medallions, cook medallions until browned on both sides and cooked as desired. I cook mine about 3-4 Min's a side but they were thin and small.

Sauce


1. Add a little oil to a pan, add onion and garlic, cook until onion softens, add tomatoes, paste, sugar, stock, water and wine, cook about 5 Minutes, until tomatoes soften.

2. Blend or process until smooth, add cream, pepper to taste and mint, mix a little water with the cornflour, add and stir until sauce thickens slightly.

To Serve: Serve over mash or rice and pour sauce over.

Serves 2

All photos taken by me unless otherwise stated.

Sep 20, 2008

BBQ Chicken Quesadillas

I love quesadillas and this is a quick different take on the more traditional Mexican quesadillas. I make quesadillas at least twice a month as my son loves Mexican so I usually do a Mexican night with nachos, quesadillas, gaucamole, sour cream, sasla, basically the lot. Although it is always yummy and we all enjoy it, I prefer to make everything from scratch so by the time i've cooked up the chicken, onion, beef, peppers and all the spices and cheeses you add it takes a good while in preparation and cooking. This recipe is simplistic with few ingredients and much quicker, although I don't make this one all the time as you can not beat traditional Mexican, with all the yummy flavours.

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

Ingredients


Note: I use the larger flour tortillas and a whole chicken makes 4 quesadillas, it would make a lot more if using the smaller about 8 inch tortillas. The ingredients listed below are for large tortillas and I only made 2 when I made these, that is why there is the choice of the ingredients for 2 or 4. So take your pick for serving size desired or for appetites, as my son would eat 2 large ones by himself if I let him.

4-8 flour tortillas (depending on serving size you want)
1 Whole BBQ chicken, shredded (half a chicken makes 2 large quesadillas.)
5-10 Slices cooked bacon, chopped
1-2 Red onions, finely chopped
2-4 Cups cheddar cheese, shredded
3/4-11/2 Cups barbecue sauce (Or to personal taste)
Salsa, to serve
Sour cream, to serve

Method

1. Heat a little oil in a pan, add onion, cook until soft, remove, add chopped bacon and cook until browned.

2. In large fry pan, heat some more oil, add flour tortilla and brown, flip and brown the other side.

3. Place tortilla on a pizza tray, spread BBQ sauce over arrange onions, bacon and chicken over, sprinkle cheese to cover, place under the grill and cook 1-2 Minutes, until cheese is melted.

4. While cheese is grilling, take another tortilla, add to pan and brown, flip and brown the other side, remove pizza tray from oven and top with browned tortilla, cut into four slices.

5. Repeat procedure with remaining 2 or 6 flour tortillas depending on the amount you are making.

Serve with salsa and sour cream if desired.

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

Sep 19, 2008

Moroccan Chicken Breasts

I did make this from a zaar member for the swap I am in this month but I changed quite a things in the ingredients which I have listed below, I will give a link back to the original. It was super easy to make with a wonderful end result an we loved the flavours that came through in the finished dish. The original recipe called for rice or couscous I served with couscous as I think it pairs way better with these flavours than rice. If you want to view the original recipe please click here. I am the first person to make and review this one so unfortunately there are not more photos or reviews attached to this recipe. I will say before tweaking to our taste I made as to see the taste of the meal as is and it is very good, I just preferred the extra spice.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter 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 Boneless skinless chicken breasts
1 Onion, chopped
1/2 lb Butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/4 Teaspoon ground cinnamon
1 Teaspoon ground cumin
3/4 Teaspoon garlic powder
1/2 Teaspoon turmeric
1/8 teaspoon saffron thread
1 Cup low sodium chicken broth
80g Kumquats, quartered lengthwise, seeded
150g Red currents
1 Tablespoon honey
2 Tablespoons hot mango chutney
2 Tablespoons fresh cilantro, chopped
4 Cups cooked rice or couscous (I made with couscous.)

Note: I cook my couscous in vegetable broth to give added flavour it comes out really good.

Method


1. In large heavy skilled, heat olive oil over medium-high heat.

2. Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.

3. Transfer chicken to plate.

4. Add a little more olive oil to the pan, add onions, cook a couple of minutes, add squash and cook stirring a couple of minutes more.

5. Add cinnamon, cumin, turmeric, garlic and saffron & stir until fragrant, about 30 seconds.

6. Add chicken stock and bring to boil, scrapping up browned bits.

7. Add chicken with any drippings from the plate, kumquats and honey to pan.

8. Simmer until chicken is cooked through, turning occasionally, about 30 minutes.

9. Add chutney, turn up the heat and cook stirring until liquid thickens to a sauce consistency.

10. Stir in coriander.

To serve: Mound couscous on a plate, place sliced chicken on top, spoon some squash and kumquats around and sprinkle with red currents. Pour sauce over chicken and around the outside of the couscous.

All photos taken by me unless otherwise stated.

Sep 18, 2008

Stir Fried Pork with Bok Choy and Noodles

Here is another quick and easy stir-fry recipe that tastes great. I usually make this with bok choy you will see from the photo that I used Gai Lan as my local Asian grocery store was out of bok choy, so I subbed it with the gai lan. It was still very good and worked just as well it is just we really love bok choy in my family, again as with most stir fries vegetable ingredients can be played around with, either to suit personal tastes or to use up vegetables in the fridge.

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

Ingredients

600g Pork fillet, sliced thinly
1/4 Cup oyster sauce
3 Tablespoons light soy sauce
3 Tablespoons sherry
2 Tablespoons rice wine vinegar
3 Tablespoons hoisin sauce (I use blue dragon brand.)
1 Tablespoon brown sugar
3 Cloves garlic, crushed
1 Star anise, crushed
1/2 Teaspoon five spice powder
2 Teaspoons sesame oil
1 Tablespoon peanut oil
400g Baby bok choy (See note above)
1 Red Pepper, sliced thinly
100g Snow peas, trimmed
200g Bean sprouts
2 Red chilies, sliced thinly
4 Green onions, sliced thinly
300g Fresh noodles

Method

1. Heat peanut oil in a wok, add pork in batches, brown and cook as desired, remove set to one side.

2. Heat sesame oil in wok, add garlic, pepper and chilies stir-fry about 1 minute.

3. Return pork to wok, add all the sauces, sherry, sugar, star anise, vinegar and 5 spice powder, stir to combine.

4, Add remaining vegetables and stir-fry until veg are just tender, add noodles and stir-fry to heat through.

Serves 4

All photos taken by me unless otherwise stated.

Sep 17, 2008

Chicken Enchiladas

This is a great chicken enchilada recipe I found this one the other day, I had made BBQ chicken quesadillas the day before and still had some BBQ chicken to use up and of course all the salsa, sour cream etc.. as well. I found this one and thought I would try it and I have to say it was very good. I served over Mexican style rice I did not have any jalapeno pepper so just subbed a regular green chili, I also did not top with diced tomato as I did not have any I just topped with some salsa and sour cream. The original recipe was for a low fat version using lower fat sour cream and cheese I did not make with these as low fat, if you want to see more photos or 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, platter boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 3/4 Cups sour cream
2 Small green onions, chopped
1/3 Cup minced fresh coriander
1 Tablespoon minced fresh jalapeno pepper
1 Teaspoon ground cumin (or to taste)
1 Tablespoon oil
1 Whole BBQ chicken
1 Tablespoon fresh minced garlic (or to suit taste)
8 (6 inch) flour tortillas
2 Cups shredded cheddar cheese
1 1/2 Cups bottled chunky salsa (medium or hot)

Method


1. Set oven to 350 degrees.

2. Lightly oil a baking dish.

3. Shred chicken from bones

4. In a pan heat the oil, add green onions, garlic, jalapeno peppers, cook until onion softens.

5. Add chicken sour cream, cumin, coriander and about 4 tablespoons salsa or to your liking, stir to combine.

6. Divide the chicken mixture among the 8 tortillas, placing it down the center of the tortillas.

7. Roll them up, and place them seam-side down in the baking dish.

8. Sprinkle with the grated cheese.

9. Bake for 15-20 minutes, or until hot and bubbly.

10. Remove from the oven, top with extra salsa and sour cream.

All photos taken by me unless otherwise stated.

Sep 16, 2008

Outback Steakhouse Grilled Shrimp on the Barbie

This is a wonderful prawn/shrimp recipe and would make not only a great appetizer but also a great finger party food. This is another recipe I chose to make for the swap I am in this month, the recipe called for 6 large shrimp to make as an appetizer, as medium prawns were on special at the moment I bought half a kilo and served it as an appetizer for us to pick at. I cooked them in a fry pan and found this worked fine, I added all the seasoning for the prawns to a large bowl and then just tossed them thoroughly to cote them all. The seasoning is so good, they could be served as is, I did make the remoulade sauce that went with it and this was really good as well. If you want to see more photos or read more reviews please click here.

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

The recipe below is listed as a serving for 1, the remoulade sauce makes enough for much more. I just adjusted seasonings for our personal taste and for the amount of prawns I had.

Ingredients

Remoulade Sauce

1/2 Cup mayonnaise
1 Tablespoon stone ground mustard
2 Teaspoons milk
1 1/4 Teaspoons prepared horseradish
1 Teaspoon minced celery
1 Teaspoon minced white onion
1 Teaspoon minced green bell pepper
1/4 Teaspoon minced fresh parsley
1/4 Teaspoon white vinegar
1/4 Teaspoon paprika
1/8 Teaspoon ground black pepper
1/8 Teaspoon ground cayenne pepper
1 Pinch salt

Shrimp seasoning

1/2 Teaspoon salt
1/4 Teaspoon garlic powder
1/4 Teaspoon onion powder
1/4 Teaspoon ground black pepper
1/4 Teaspoon chili powder
1/4 Teaspoon granulated sugar
1/8 Teaspoon cayenne pepper
1 Dash ground allspice
6 Large shrimp, thawed if frozen (I used half a kilo of medium shrimp.)
Fresh lemon juice
1 Tablespoon butter, melted
Minced fresh parsley

Method

1. Preheat your grill to high heat.

2. Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.

3. Prepare the shrimp seasoning by mixing the spices together in a small bowl.

4. Remove the shell from the shrimp. Keep the last segment of the shell and the tail. Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they are "spooning" each other.

5. Squeeze some fresh lemon juice over the cuddling shrimp.

6. Brush melted butter generously over the top of the shrimp.

7. Sprinkle a bit of the seasoning on next. Don't use a heavy coating of seasoning.

8. Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter of the other side of the shrimp followed by another light sprinkle of seasoning.

9. After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2-3 minutes, or until browned on the other side.

10. Remove the shrimp from the grill and slide them off the skewers onto a plate. Sprinkle with a pinch of fresh parsley. Serve with remoulade sauce.


All photos taken by me unless otherwise stated.

Sep 15, 2008

Baked Seasoned Salmon

This is a super simple salmon recipe that tastes great and takes no time at all to make. It is another lower in carb meal than others I have posted. I served over stir-fried vegetables in a miso rice vinegar and sake sauce, but you could serve it with your favourite side. The fish comes out wonderfully tender and moist. This is a great after work fast meal or if you don't feel like fussing and it is extremely healthy.

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 Salmon fillets (about 200g each)
1 Tablespoon cider vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon lemon juice
1 Teaspoon Dijon mustard
Black pepper to taste
2 Tablespoons butter, melted
1/2 Teaspoon paprika
1 Teaspoon fresh parsley, finely chopped

Method

1. Preheat oven to 180 degrees C.

2. Arrange fillets in a shallow baking dish.

3. Mix together the remaining ingredients, pour mixture over the fish.

4. Bake 15-20 minutes or until fish is cooked through. Cooking time will depend on salmon weight and thickness.

Sprinkle with extra fresh parsley if desired.

All photos taken by me unless otherwise stated.

Sep 14, 2008

Teriyaki Tuna With Wasabi Mayonnaise and Pickled Ginger

This is wonderful quick and easy recipe to make, it makes for a great after work fast meal and also it is healthy and full of flavour. It is a lower in carbs than most recipes which is always a bonus in our house. It is another I snagged in the swap I am in this month and one that was very much enjoyed by all and one that will definitely be making repeat performances in our house. If you want to view the original recipe please click here. The only change I made to this recipe was to add black and regular sesame seeds to the top of the tuna, I think it added to the flavour and gives a nice colour to the top. I served mine over veg and it was delicious.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter 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 teriyaki marinade
1/2 Teaspoon Chinese five spice powder
1 Tablespoon grated fresh ginger
3 Tuna steaks, each cut into 4 strips (I did 2 Tuna steaks and cooked and served whole.)
2 Tablespoons peanut oil
1/4 Cup mayonnaise
1 Teaspoon wasabi paste (I added more but just personal preference.)
2 Tablespoons pickled ginger
I also added 1 tablespoon each regular and black sesame seeds to coat tops of tuna, I found this to be a lovely addition.

Method


1. Mix the teriyaki marinade, five spice powder and ginger.

2. Place tuna slices into a non-metallic dish.

3. Pour over the marinade.

4. Cover with plastic wrap and leave to marinade for 10 minutes, after marinating I removed steaks and added seeds.

5. In a large non-stick pan (or use your barbecue) heat the oil.

6. Fry the tuna over fairly high heat for 1-2 minutes each side. If using sesame seeds fry sesame seed side down first so seeds adhere to tuna. (or until cooked to how you like them).

7. Mix together the mayonnaise and wasabi paste.

8. Serve the tuna with some of the wasabi mayonnaise and place some pickled ginger on top.

Very yummy with plain, boiled rice and stir-fried chinese greens. I served mine over mixed stir-fried vegetables.

All photos taken by me unless otherwise stated.