Marinated Seafood Skewers with a Dipping Sauce

Another experiment and I think another success, to me this was a wonderful combination of flavours and the fish was gorgeous. I used Tuna, Salmon and Prawns but feel free to experiment with other fish, just remember you need quite thick fish for skewers. I served mine over stir-fry vegetables which not only went really well but made for a very yummy, healthy, light dinner enjoyed by us all. The ingredients listed below was enough to make 6 skewers I allowed for 2 per person so if you have bigger eaters you will have to adjust amounts to make more. The marinade will be plenty even if you buy more seafood.

Ingredients

Marinade

3 Cloves garlic, crushed
3 Tablespoons soy sauce
1 Teaspoon fish sauce
2 Teaspoons sesame oil
2 Teaspoons grated fresh ginger
1 Tablespoon ketjap Manis
2 Teaspoons sweet chili sauce
2 Tablespoons lime juice
2 Teaspoons lemon grass, finely chopped
3 Green onions, sliced thinly

Fish

6 Long wooden skewers, soaked in water for at least 30 min's prior to using
12 Green prawns, peeled
320g Tuna steak, cut in large cubes (allow for 2 cubes per skewer.)
340g Salmon fillet, cut into large cubes (allow for 2 cubes per skewer.)

Dipping Sauce

2 Teaspoons soy sauce
3 Teaspoons white wine vinegar
1 Teaspoon fish sauce
1/2 Cup water
100g Sugar
50ml Lime juice
Zest of 1 small lime
3 Tablespoons sweet chili sauce
11/2-2 Tablespoons coriander, finely chopped


Method

1. Combine all the marinade ingredients in a large bowl or storage container, add chopped fish and prawns, refrigerate for several hours.

2. Thread fish onto skewers alternating, tuna, salmon, prawn etc.. reserve marinade.

3. In summer these would be great done on the BBQ, as it is winter I did them under the grill about 6 inches from the heat. Cook for about 8-10 Min's or until done, turning once and basting with reserved marinade during cooking.

Dipping Sauce

1. In a saucepan add water and sugar and cook over a medium high heat until the sugar dissolves.

2. Turn the heat down, add soy, vinegar, fish sauce, lime juice, zest, sweet chili sauce, stir to combine, remove from heat, stir in coriander and serve in individual dipping bowls.

I served mine over stir-fry vegetables, I did a mix of bean sprouts, snow peas, shredded carrot and red pepper.

Serves 3

All photo's taken by me unless otherwise stated.

Simple Scallops with a Dipping Sauce

I made this last night as a stater, to go with a marinated fish recipe, as the main course. (I will post that one probably tomorrow.) It was a lovely recipe very simple to make, I did wonder how the dipping sauce would work with that much fish sauce in it, as I find fish sauce can be very overpowering, well it didn't overpower, it was wonderful. It really complimented the scallops, if you would like to read reviews or look at the wonderful photographs of this dish please click here.


Ingredients

Scallops

olive oil flavored cooking spray
12 Scallops
2 Tablespoons cilantro leaves, for garnish (leaves only)
1 Teaspoon sesame seeds

Dipping Sauce

2 Tablespoons fish sauce
1 Tablespoon lemon juice
1 Teaspoon sesame oil
1 Tablespoon brown sugar
2 Teaspoons red onions, finely diced
2 Teaspoons cucumbers, finely diced
2 Teaspoons carrots, finely diced
1 Teaspoon jalapeno peppers, fresh and finely diced (optional)


Method

1. Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.

2. Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.

3. Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.

4. Serve with dipping sauce.

Serves 4 as a starter (3 scallops per person.)

All photo's taken by me unless otherwise stated.

Caribbean stuffed pork with Orange Sweet Potatoes and Plantains

This was definitely a huge experiment I had no idea how this would turn out or if the flavours would work and it turned out great. I have a caribbean cook book that we brought in St. Lucia on our honeymoon, I got the sweet potato recipe from this and I have made plantains for years they make a wonderful snack, and keep in an air tight jar for quite long periods of time. The pork was an experiment and my hubby and myself thought it was wonderful. The pork came out so tender and moist, one of the most tender pork recipes I have made.


Ingredients

650g Pork tenderloin (This was the weight of my pork and served 3 nicely, if you wanted to serve this for 4 either up the weight of the tenderloin or buy 2 smaller ones.)


Stuffing

1 Onion, finely chopped
30-35g Butter
3/4 Cup breadcrumbs
1 Tablespoon basil, shredded finely
1 Tablespoon thyme leaves
2 Tablespoons parsley, finely chopped
2 Tablespoons rum
1 Medium mango, chopped
Salt and pepper to taste

Mango Sauce

1 (425g) Can mango, in juice
4 Cloves garlic, crushed
1 Small onion, finely chopped
1 Teaspoon fresh ginger, grated
1/2 Cup white wine vinegar
4-5 Teaspoons pineapple mango jam (if you can get just mango that is fine I couldn't and this worked great.)
1 Tablespoon sugar
1 Teaspoon sesame oil
1 Teaspoon hot pepper paste (I used Harissa I know this is more african,b ut it is what was in my cupboard, Whatever you habanero etc... just a good hot paste.)
3 Tablespoons pork juices

Orange-Baked Sweet Potatoes

4-5 Large sweet potatoes, peeled and chopped (about 1KG for 4 servings.)
5 Large oranges
3 Tablespoons cream
25g Butter
1 Tablespoon sugar
2 Tablespoons orange juice
1 Teaspoon orange zest
1 Tablespoon dark rum
pinch of cinnamon
Salt and pepper to taste


Plantain Chips

3 Large Plantains (will make to many for the dinner, but I always make extra as they make a great snack.)
Salt to taste
Oil for frying


Method

1. Cut the pork down the centre making sure not to go all the way through (basically butterflying.) Pound pork with a meat mallet until same thickness all over. Season with salt and pepper on both sides.

2. In a frying pan melt butter, add onions, cook until soft, add herbs, breadcrumbs, rum, chopped mango and salt and pepper to taste, stir to combines.

3. Spoon stuffing down on half of pork remembering to leave enough of an edge so when you fold, the other half over, it will cover the stuffing completely.

4. Fold the other half of the pork over and secure with kitchen string at 11/2-2 inch intervals. In a lightly oiled roasting pan, place pork and bake in a pre-heated oven 180c for about 1 hr (cooking time may be longer if your meat weight is more and I'm not sure if it will be less if you do 2 smaller loins, just check towards the end of cooking time regularly, to see if it is cooked through.)

5. Baste meat several times during cooking with reserved juice, I even poured a little over the pork when I started, so the pork juices combined with this made for some great juices I could use for sauce later. (don't pour too much though and make sure it is natural juice and not syrup as it will burn and also forms a glaze on the pork because of the high sugar content.)


Mango Sauce

1. Drain the mango reserving the juice, blend or process mango until smooth, pour into saucepan, leave on a low heat.

2. Heat a little olive oil in a pan, add onion and garlic cook until onion is soft and garlic has just started to brown, add to mango, turn up the heat to medium.

3. Add the rest of the ingredients and stir until jam has melted and sugar dissolved, that's it easy peasy sauce is done. This can just be left over a very low heat to keep warm. When the pork is cooked just add the 3 Tablespoon of juices and stir to combine. If sauce is not quite hot enough, turn the heat up at this time and heat for a couple of minutes until hot. Serve over pork.


Orange-Baked Sweet Potatoes

1. Peel sweet potatoes and chop into pieces (just like you would regular potatoes that you were going to mash.) Place in a pan cover with water and boil until tender then drain.

2. While potatoes are cooking, slice the tops off of 4 oranges and scoop out the flesh be careful not to break the shells. Cut the peel from the tops into thin strips to use as garnish later. Squeeze the juice from the pulp (there will be more juice than you need but I squeeze it all and drink the rest, there is nothing like fresh orange juice.) and grate a teaspoon of rind from the fifth orange.

3. Mash the sweet potato until smooth (I use a bar mix) Add butter, cream, sugar, rum, orange juice and cinnamon, whisk to combine or bar mix away whatever is easier (Hint: Bar Mix, Bar Mix) Mix in grated rind and season with salt and pepper.

4. Spoon mashed potato mixture into the orange shells. Place on a baking tray and bake in a pre-heated oven at 180c (perfect already at that temp from pork.) Bake for 15-20 Min's, until you have golden brown top. Garnish with the reserved strips of orange peel and serve.


Plantain Chips

1. Peel plantains and thinly slice them into rounds.

2. Heat the oil in a deep frying pan and fry plantains until crispy and golden.

3. Drain on absorbent papper and season with salt.

Oh so easy and oh so delicious, just remember you need some for dinner, so don't sneak to many while cooking :)

To Serve: Arrange pork slices on plate pour sauce over the top. Arrange plantain chips and place orange shell on top of them.

Bon Appetit

All photo's taken by me unless otherwise stated.

Coq Au Vin with a Difference

This is a take on the original coq au vin, I think this dish as is, is wonderful, but this is just a different way of preparing it, that adds that something a little bit special for a romantic evening in. I have only changed a few things but I think it adds such a wonderful flavour, so enjoy.

I made this for 2 so if you want to make it for a dinner party just adjust amounts accordingly. You will not have to adjust sauce ingredients much as the ingredients listed below would easily be enough for 3 and if you wanted to make it for 4 add more mushrooms, one more slice of bacon, extra stock and liquid.

Ingredients

2 Chicken breasts (of a good size.)
1 Tablespoon truffle oil
21/2 Tablespoons shallots, finely chopped
7 Cloves garlic, crushed
2 Slices bacon, chopped finely
30-35g Butter
200g Mixed mushrooms, chopped (chantrelles, button, Swiss brown, pieds etc.. whatever is in season, chopped and sliced in different ways.)
11/2 Cups dry red wine
1 Tablespoon tomato paste
4 Sprigs rosemary
3 Bay leaves
3 Teaspoons chicken stock
11/2 Cups water
2 Teaspoons grain mustard
Pepper to taste
3 Teaspoons cornflour
2 Tablespoons Cream
11/2-2 Tablespoons chives
truffle oil (extra)


Method

1. In a pan heat some olive oil, add chicken breasts and cook to brown both sides, about 3-4 min's a side. (You want a nice colour on the outside.) Remove and set to one side.

2. Heat truffle oil in a pan, add shallots, garlic and bacon, cook until it all starts to brown. Add butter, melt, add mushrooms cook until mushrooms start to brown.

3. Add tomato paste, again until it starts to brown slightly, add wine, rosemary and bay leaves, simmer until wine has reduced by half 15-20 Min's.

4. Add chicken stock and water, stir until stock has dissolved, add mustard and pepper to taste, stir to combine.

5. Return chicken to pan and simmer for 20-30 Min's until chicken is cooked through. (Do not turn chicken rather cover with lid for a little of the cooking time. If you turn you will end up with a very red breast from the wine and it is not that attractive.) Remove chicken from pan once cooked and keep warm.

6. Mix cornflour with a little water add to sauce a little at time, (you may not need all of it depending on how much the liquid has reduced by.) Add until mixture thickens.

7. Stir in cream and chopped chives. Serve sauce over chicken and drizzle extra truffle oil over the top.

I served mine over creamy polenta but serve over regular mash or wild rice whatever you like.

To Serve: Place a mound of polenta in the centre of the plate, slice the chicken into slices arrange on top of the polenta pour sauce over the top, drizzle with truffle oil. Garnish with chives.

All photo's taken by me unless otherwise stated.

Beef Stroganoff in the Mellinkoff Manner

This is another recipe by a zarr member, I have never made a beef stroganoff recipe before so I don't know how much this one differs from a more traditional one, but I thought this was yummy.

It is a very easy recipe to make, I did add a couple of garlic cloves to mine and I also cheated by just adding all the ingredients except the sour cream and then just thickened with cornflour. Both myself and my hubby thought this was very enjoyable and I will definitely be making it again. If you like this recipe or would like to read other reviews or view other photo's of this recipe please click here.

Ingredients

3/4lb Mushrooms, sliced
1 Small onion, finely chopped
3 Tablespoons butter
Salt and pepper
1/2 Cup sherry wine
3/4 Teaspoon paprika
2 Cups sour cream
2-4 Tablespoons lemon juice
2 Tablespoons butter
2 Tablespoons flour
1/2 Cup beef stock
2 1/2lbs beef tenderloin or New York strip steaks or sirloin
1 Tablespoon oil (may need more)
1/4 Cup sherry wine
1 1/4 Tablespoons tomato paste
(As I stated above I also added a couple of cloves of garlic to mine.)

Method

1. Saute mushrooms and onion in the 3 T butter and add salt and pepper. Cook 3 minutes and add the 1/2 C Sherry wine and stir. Slowly mix in the sour cream using a wire whisk and add the paprika, and lemon juice. Set aside.

2. In a small saucepan, melt the 2 T butter with 2 T flour. Add the beef stock over low heat and stir until sauce is very thick. Add this into the sour cream mixture.

3. Cut the meat into slices 2" by 1/4" and then season with some salt and pepper. Sear them quickly in the 1 T oil until browned on both sides and remove from the pan. Don't do too many slices at a time (it won't sizzle). Continue with remaining meat slices and remove from pan. Drain fat from the skillet and add 1/4 C sherry wine to the pan and deglaze.

4. Stir in tomato paste, sour cream mixture, and meat. Taste and add more salt, lemon juice or paprika as needed.

5. Serve over egg noodles.

Serves 6

All photo's taken by me unless otherwise stated.

Rich Caramel Cheesecake

Here is another competition entry, this one comes from Vanessa in Canada. I have to say this cheesecake was super rich, very fattening and naughty, but oh so delicious.

I had a little trouble with this one, nothing major, my toffee did not work so you will see from the decoration I could not use it. Also the caramel worked very well, but I found that it really didn't swirl through the cheesecake. As I said very minor things that did not affect the flavour.

We all thoroughly enjoyed it, although we will be doing some exercise today to burn off those extra calories. I will be posting the winner within the first week of February just in case I get any last minute entries. I will be able to make those recipes over the first few days of February, good luck and thanks for entering.

Crust

4 Tablespoons melted butter

1 1/2 Cup digestive biscuit crumbs

Caramel

1 Cup sugar

1/4 Cup water

1/2 Cup whipping cream

Crunchy Toffee Pieces

1 Cup sugar

200g Butter

Cheesecake

4 Packages (8 oz. each) cream cheese, softened

1 Cup packed brown sugar

1/2 Cup granulated sugar

1 Tablespoon vanilla

1/4 Teaspoon salt

4 Large eggs, at room temperature

Method

For the crust

1. Combine butter and crumbs, mixing well with a fork.

2. Press into the bottom of a 10-inch springform pan.


For the caramel

1. Combine sugar and water in a saucepan over medium-high heat. Stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3 1/2 minutes after
mixture comes to a boil.

2. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid
spatters. Set aside.


For the crunchy toffee

1. Combine the sugar and butter in a saucepan over a medium-high heat. Stir to combine and let it come to the boil for approx. 15-20.

2.Pull of heat and let it stand for another 5 Min's to cool slightly. Pour into
a flat dish and put it I the freezer to harden.

3. When hard break into pieces with a mallet. Set aside for final decoration of the cooled cheesecake.

For the cheesecake

1. Beat cream cheese and both sugars at medium speed of an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest
speed of mixer just until incorporated.

2. Pour two-thirds of batter over crust. Beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.

3. Bake at 175 C. (I did this at 180c.) for about 50 minutes, or until edges are firm but middle still wiggles. Remove from oven and cool. Chill. Decorate with crunchy toffee pieces just before serving.


All photo's taken by me unless otherwise stated.

Soy-Braised Spiced Lamb Shanks with Asian Greens

I made this the other night it was an experiment, it turned out really great. I will say with all the ingredients it could have been quite a salty dish depending on what brands you buy. I did use low sodium soy sauce and I will list the brands below on the other sauces. If you can't get these brands just taste what you have and change amounts listed, so no one flavour becomes the dominating flavour of the dish.

It was a wonderful dish the lamb was juicy and tender and I had to hold it together when I was dishing up, to stop it from falling off the bone altogether.

Ingredients

2-3 Large lamb shanks or 4-6 french trimmed (I allow 1 large per person and 2 french trimmed per person.)
1-2 Tablespoons green curry paste (I use Thai kitchen brand.)
1 Onion, finely chopped
1 Tablespoon peanut oil
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
75ml Low sodium soy sauce
21/2 Cups water
1/2 Cup Chinese rice wine
1/2 Teaspoon Chinese 5 spice
3 Tablespoons Hoisin (I use blue dragon brand.)
1 Tablespoon oyster sauce
11/2 Teaspoons chicken stock powder
2 Star anise
1 Cinnamon stick
1 Tablespoon brown sugar
6-7 Teaspoons cornflour


Asian Greens

1/2 Cup chicken stock
40ml Oyster sauce
1 Teaspoon sesame oil
1 Teaspoon sugar
800g Baby bok choy, trimmed
500g Gai lan, trimmed
12 shiitake mushrooms, sliced thinly
3 Asian string beans, chopped 2-3 inches in length

This should be the right amount for 3 people.

I only made enough veg for myself and my hubby, but I did do 3 shanks as we love them and I can't get them all the time where I live, so when I can we tend to be a bit piggy. If you want to do it for 4 people the sauce should be plenty to cook 4 shanks in and just up the veg a bit.


Method

1. Spread curry paste over the surface of the lamb, Heat some olive oil in large pan, add shanks and turn to brown them all over. Remove and set to one side.

2. In a large saucepan with lid or crock pot, heat the peanut oil, add onion cook for a few minutes, add garlic and ginger and cook until onion is soft.

3. Add soy, water, wine, spice, hoisin, oyster sauce, stock, cinnamon and star anise, stir to combine. Return lamb to pan and turn the heat down (I have an electric stove top and leave my temperature on 2 1/2.) Place lid on pan and cook lamb for 21/2 to 3 hours, turning a few times during cooking, cook until lamb is done and falling off the bone.

4. Remove lamb from pan and wrap in foil to keep warm, discard cinnamon stick and star anise.

5. Add sugar, turn the heat back up, mix a little water with cornflour and add to sauce, stir until mixture boils and thickens.


Asian Greens

1. Combine stock, sauce, sugar and oil in a wok or pan, bring mixture to the boil.

2. Turn the heat down slightly, add beans, mushrooms and gai lan, cook for a few minutes, add bok choy, cook until leafy greens are just wilted, mushrooms soft and beans are just tender.

To Serve: Place greens on a plate top with shanks and pour some sauce from lamb over.

All photo's taken by me unless otherwise stated.

Japanese Style Fish

I have more recipes I can post but I am trying a few zaar members recipes over the next couple of days so I thought I would post one now so I don't end up with too many posted in a row. This recipe was superb, I absolutely loved this one, I served mine with tempura vegetables which I have posted before but I will list the recipe again below. I will also be posting the last of the competitions entries over the weekend or maybe the beginning of the week. There are a couple of days left so don't think you have run out of time as long as you post it by the 31st I will make it and you will be included. Good luck to everyone that has entered.

Ingredients

4 Firm white fish fillets, about 180 g each
2 Tablespoons oil
Cornstarch, for dusting fish

1 Small onion, finely julienned
1 Small carrot, cut into matchstick sized pieces
3/4 Cup dashi, made up to the directions on your packet (would be "OK") or chicken stock (would be "OK")
1 Tablespoon sugar
1 Tablespoon sake
2 1/2 Tablespoons soy sauce
2 Teaspoons cornstarch, mixed with
1/2 Cup water
2 Tablespoons finely sliced green onions


Method

1. Dust the dish in the cornstarch, shaking off any excess.

2. Heat the oil in a large heavy based frypan, and cook your fish fillets until done.

3. We used very thick fillets last night, and it took about 10 minutes.

4. When the fish is done, remove to a warm plate, increase the heat in the pan and add the carrot and onion.

5. Cook for a couple of minutes, before adding the dashi, sugar, sake and soy.

6.Cook this mix for another 2 minutes, then add the cornflour/water mix to the pan along with the veg mix and cook until this has thickened-about another 2 minutes.

7. Serve this sauce over the fish fillets, and garnish with a little sliced green onion.


I served mine with tempura vegatebles with a dipping sauce.


Tempura Batter

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

Vegetables

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

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

Dipping sauce

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

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

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

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

5. Combine all sauce ingredients stir to mix.

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


Recipe for Dashi

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

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

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

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

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

All photo's taken by me unless otherwise stated.

Duck Magret with a Bluberry Port Sauce

I decided to try another new way to prepare a duck breast with a new sauce, both my hubby and I enjoyed this. I thought it turned out really well with sauce really complimenting the duck. I did adjust the ingredients several times but I think I have written the right quantities for 2 people.

Ingredients

2 Duck breasts (I live near France so I buy magret they are larger than regular breasts so choose ones of a nice size.)
1 Garlic clove, bruised
1 Tablespoon thyme leaves
Zest of half of an orange

Blueberry Port Sauce

1 Cup port
1 Tablespoon redcurrant jelly
150g Blueberries
11/2 Teaspoon Dijon mustard
1/2 Teaspoon cornflour

Spinach

1 Tablespoon olive oil
1 Red onion, finely chopped
1 Clove garlic, crushed
30g Butter
300g Baby spinach leaves


Rosti Style Potatoes

2 Medium potatoes, coarsely grated
1 Onion, finely chopped
1 Clove garlic, crushed
25-30g Butter


Method

Duck Breast

1. Place the duck breast in a container with the garlic, orange zest and thyme. Cover the container and place it in a refrigerator, leave it to infuse for a few hours.

2. Cook duck breast skin side down over medium/high heat to render fat and crisp skin. This will take 8-10 Min's, you will have to drain fat periodically as a lot of fat will fill the pan, just be careful. as it is very hot.

3. Transfer duck to an oven proof dish, place on a wire rack and cook in 180c oven for 20-25 Min's, this will leave it nice and pink in the middle. I turn the oven, to grill, for the last few Min's to really crisp up the skin, but take your pick I like it this way.

Blueberry Sauce

1. Heat port, half the berries and redcurrant jelly in a pan. Heat to a medium/high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency.

2. Add a little water to cornflour and add to sauce to thicken slightly, add Dijon mustard and whisk to dissolve.

3. Remove from heat and stir in remaining berries and serve immediately.

Spinach

1. Heat oil in a large pan add onion and garlic, cook until onion softens.

2. Melt butter in same pan, add spinach and cook until spinach is soft.

Rosti Style Potatoes

1. Heat butter in a pan, add onion and garlic and cook until soft, using an absorbent cloth squeeze any excess liquid from potatoes and add to pan, cook until potato is sticky. Remove mixture from pan.

2. Using egg rings place mixture inside and cook until browned and crisp on both sides.

3. Alternatively I did this last night as I was on a hurry, but it does not make for the best presentation. Just leave potato in pan and stir cooking until crisp, it is a little quicker but potato is in bits rather than a nice shaped ring.

To Serve: Pour a little sauce on plate, place sliced duck breast on top of sauce, serve spinach and rosti on the side.

All photo's taken by me unless otherwise stated.

Sea Perch on a Bed of Risotto with a Morel Sauce

I made this last night to experiment with some different flavours, it worked really well, but it was full of flavours and very creamy, so not for the faint hearted or those who are on a diet.

Ingredients

Olive oil
2 Sea Perch fillets (If they are large 1 and cut it in half)

Risotto

1 Tablespoon olive oil
20g Butter
1 Leek, sliced
2 Cloves garlic, crushed
6 Swiss brown mushrooms, chopped into small pieces
15g Butter (extra)
1/2 Cup Risotto rice
2 Cups water
50ml Dry white wine
1 Teaspoon chicken stock powder
2 Teaspoons white truffle oil
1/2 Cup frozen peas

Sauce

1 Tablespoon olive oil
1 Teaspoon white truffle oil
1 Tablespoon shallots, finely chopped
1/2 Cup dry white wine
1 Teaspoon chicken stock powder
1 Cup cream
21/2 Tablespoons Morels, finely chopped
Pepper to taste
1 Teaspoon cornflour (heaped)


Method

Risotto

1. Heat the oil in a pan add leek and garlic, cook until leek softens, add butter and mushrooms, cook until mushrooms soften. Remove to a bowl and set to one side.

2. Melt the extra butter in a pan add risotto and stir to coat risotto in butter. Add water, wine, chicken stock and truffle oil, simmer over a low heat until risotto is soft and all the liquid has been absorbed.

3. In the last few minutes of cooking add peas and return leek, mushroom mixture back to pan, stir until peas are soft and it is heated through.


Sauce

1. Heat oil and truffle oil in a pan, add shallots and cook until translucent, add wine and stock and bring to the boil.

2. Turn down the heat add the cream half a cup at a time, stirring to combine after each addition.

3. Add the chopped morels and pepper to taste. Mix a small amount of water to cornflour and add to sauce, stir until mixture thickens.


Sea Perch

1. Heat a small amount of olive oil in a large pan, add fish fillets and cook until done, cooking time will depend on how thick the fillets are, for thinner fillets about 6-8 minutes and for thicker fillets 10-12.

To Serve: Spoon risotto onto a plate top with fish fillets and drizzle sauce over.

All photo's taken by me unless otherwise stated.

Chocolate Orange Tart

This is another competition entry and I think this one is real special as it is my youngest entry so far. This one comes from Leah who is 9 years old and lives in Australia. Thank you so much for entering Leah and your cake was yummy, I love your photo too.

Ingredients

Candied Orange peel
1 orange
1/4 cup sugar
2 tablespoons water


Cooked pie crust
Store bought Pie crust is fine (you can make your own if you like)


Filling
1 cup cornflakes
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (Milk chocolate can be used)
1 tablespoon Grand Marnier or other orange liqueur


Method

For candied orange peel

1. Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain.

2. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes.

3. Using a fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)

For filling

1. Toss cornflakes, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then cornflake mixture over bottom of prepared crust.

2. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust.

3.Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)

Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.

All photo's taken by me unless otherwise stated. Except in this case as I have included the picture of Leah.

Ostrich Steaks with Prawns and a Roasted Garlic Sauce

I thought I would have a go at another new invention, I think this turned out really well and everyone enjoyed it. The steaks were thick and juicy and the sauce was awesome and went really well with the Ostrich and Prawns. I served on a bed of mushrooms and made asparagus wrapped in bacon and topped with prawns.

Ingredients

4 Ostrich Steaks (250-300g each steak)
8 Jumbo prawns

Sauce

1 Small red onion, chopped finely
1/2 Cup dry white wine
1 Teaspoon chicken stock Powder
15-20 Cloves garlic
1 Cup cream
1/2 Teaspoon cornflour
Pepper to taste


Mushrooms

500-600g Mushrooms, Chopped (A mixture Swiss brown, oyster, shiitake, button etc.. whatever is available.)
2 Tablespoons Butter
1 Clove garlic, crushed
2 Tablespoons dry white wine
11/2 Tablespoons fresh thyme leaves
11/2 Tablespoons fresh parsley, finely chopped


Method

Roast Garlic

1. Place cloves of garlic in a roasting pan, still in skin and roast in 200c oven until browned and soft. (about 10-15 Min's)

2. Remove and set aside to cool.

Mushrooms

1. In a pan, melt butter, add garlic and mushrooms cook a few minutes to brown mushrooms, add wine and cook until liquid has evaporated, stir in parsley and thyme.

Mushrooms can be made ahead and reheated in the microwave.

Sauce

1. Heat a small amount of oil in pan, add onion and cook until soft. Add wine and stock, stir to dissolve stock.

2. Squeeze each garlic clove into sauce, they will be the consistency of a puree. (I prefer to do this, but I think you can buy already prepared roast garlic puree, not sure if it tastes the same.)

3. Add cream and pepper, just before serving mix a little water with cornflour and add to sauce. This is only meant to thicken slightly it is not supposed to be a really thick sauce.

Serve over Ostrich


Ostrich Steaks

1. BBQ, Grill or pan fry steaks until desired doneness, ostrich is a very lean meat and toughens when overcooked. It is better cooked medium rare, but if you prefer your meat a little more done do not cook more than absolutely necessary as it will be like eating leather.

2. While the steaks are cooking heat some oil in a separate pan and cook prawns until pink and cooked through.

To serve: Spoon mushrooms onto plate to form a base, place steaks on top and then top with prawns and drizzle with sauce.

I topped mine with asparagus spears as well, if you want to make these they are very easy.

I buy baby asparagus and use 5 spears per roll, wrap these with a piece of bacon and place in an oven proof dish drizzle with olive oil, add a couple of garlic cloves to pan and cook in 180c oven until bacon is cooked and asparagus tender, about 10-15 Min's.


Al photo's taken by me unless otherwise stated.

Hoisin and Bourbon-Glazed Pork Tenderloin

I made this a couple of nights ago it was absolutely delicious, I served it over vegetable fried rice, both myself and my hubby thoroughly enjoyed it. It is another recipe by a zaar member and if you would like to read all the reviews click here. I did make it slightly differently than stated, I did not butterfly and cooked whole in the oven, it is not the time of year to be grilling, but I will try it this way when summer comes around again it was still scrummy.

Ingredients

1/3 Cup hoisin sauce (available in the Asian food section)
2 Tablespoons seasoned rice vinegar
2 Tablespoons bourbon
2 Tablespoons maple syrup
1 1/2 Teaspoons grated peeled fresh ginger
1 1/2 Teaspoons fresh lime juice
1/2 Teaspoon chili paste with garlic (available in the Asian food section)
1 Clove garlic, minced
2 (1lb) Pork tenderloins
1/2 Teaspoon salt
1/2 Teaspoon fresh ground black pepper
Cooking spray


Method

1. Prepare grill- (great to use soaked hickory wood chips if you have them).

2. Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.

3. Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.

4. Open halves, laying pork flat.

5. Sprinkle pork with salt and pepper.

6. If using wood chips, place on coals just before cooking meat.

7. Place pork on grill that has been sprayed with cooking spray.

8. Cook 5 minutes.

9. Turn and baste top of pork with hoisin mixture; cook 5 minutes.

10. Turn and baste top of pork.

11. Cook another five minutes.

12. Check temperature with an instant read thermometer.

13. If 155 degrees remove and let rest for five minutes.

14. If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.

15. Do not overcook- it should be moist.

I cooked mine in the oven as a whole tenderloin rather than butterflying, I served it over vegetable fried rice it was delicious.


All Photo's taken by me unless otherwise stated.

Chicken Osacar with a Hollindaise Sauce

Here is my version of Chicken Oscar, I know there are many different recipes that usually only slightly vary in ingredients, whether it be what seafood is used, to the sauce it is served with. There is a restaurant in Australia that serves Mortan Bay Bugs (they come from the crayfish family.) with theirs with a mushroom sauce.

I have also been to restaurants in London, where the meat is veal. Which ever way you choose to make it and no matter what your choice of ingredients are, it is still a very yummy dish that always goes down well with guests.

I made this the other night when my sister came over with her daughter, there were 5 of us, but I have adjusted the ingredients below with what I believe will work for 4 people.

Ingredients

4 Chicken Breasts
250g Lump crab meat
8 Medium Prawns
8 Asparagus spears
1/4 Cup dry white wine
1/4 Cup water
1/2 Teaspoon chicken stock


Hollindaise

This is a very simple way to make hollandaise.

225g Butter
3 Large egg yolks
2 Tablespoons hot water
1 Tablespoon lemon juice
1 Tablespoon white wine
1/4 Teaspoon cayenne pepper


Method

1. Heat some olive oil in a pan, add chicken breasts and brown both sides to give a good colour.

2. Add wine, water and stock, cover and simmer until chicken is cooked through.

3. While the chicken is simmering, heat some more oil in another pan and cook prawns until pink and cooked through.

4. Boil, steam or microwave asparagus until tender.

5. Just berfore serving heat crab meat in microwave (I always use fresh crab meat so I am not sure how this will taste with canned.)

To serve: Place breast on plate top with crab meat, arrange 2 prawns on top and finally top with asparagus, drizzle hollandaise over.


For The Hollandaise

1. Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.

2. In a small mixing bowl, whisk together the egg yolks.

3. Whilst continuing to whisk, add the lemon juice, wine and cayenne pepper to the beaten egg yolks.

4. Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.

5. Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.

6. Serve immediately or keep warm for up to 30 minutes before serving.


All photo's taken by me unless otherwise stated.

Bourbon Steak

Here is another zaar members recipe, a great marinade for steak, my husband and I both thoroughly enjoyed this and the steaks came out juicy, tender and full of flavour. This recipe had other reviews posted, to read all of them click here.

Ingredients

1 1/2lbs Steak (any cut you prefer) (I used fillet.)
1/4 Cup bourbon
1 Teaspoon sugar
2 Tablespoons soya sauce
2 Tablespoons water
1 Clove garlic, crushed (I used 2 cloves.)


Method

1. Mix all the ingredients in a large bowl.

2. Place steaks in the bowl covered in plastic wrap.

3. Marinate the steaks for over 4 hours or overnight.

4. The next morning or after 4 hrs, whichever, oil the grill.

5. This is done to prevent sticking.

6. Make sure the coals are hot.

7. Grill on BBQ to desired doneness. (I just did mine under the grill.)


I served mine with broccoli mash and vegetables.

All photo's taken by me unless otherwise stated.

Grilled Fish with Salsa and Avocado Sauce

This is a very simple dish it is more of a summer dish, but I thought I would post it as I fancied something a little lighter the other night and made this. It is extremely healthy low in fat and carbohydrates, yet has loads of flavour. I just serve this with salad on the side.

Ingredients

4 Firm white fish fillets (I used cod, but I have also made this with halibut which is yummy.)
Olive oil

Salsa

1 Medium red pepper
1 Medium green pepper
31/2 Tablespoons can corn kernels, drained
1 Red onion, finely chopped
11/2 Tablespoons fresh coriander, finely chopped
1 Tablespoon white wine vinegar
60ml sweet chili sauce

Avocado Sauce

1 Large avocado
2 Tablespoons lime juice
1 Teaspoon garlic powder
3 Tablespoons Mayonnaise
Pinch cayenne (I do quite a generous pinch)
3/4 Teaspoon sugar



Salsa

1. Quarter peppers and remove seeds and membranes. Grill pepper, skin side up, until skin blisters and blackens. Peel skin away and chop finely. Combine pepper and remaining ingredients in a bowl, mix well, refrigerate until needed.

Avocado Sauce

1. Mash avocado in a bowl with lime juice until quite smooth, add garlic, mayo, cayenne and sugar and mix, until well combined. Again refrigerate until needed.

Fish

1. Brush fish with olive oil, BBQ, Grill or pan fry fish until tender and cooked through. Cooking time will vary according to the thickness of the fish, but it will be no longer than 6-10 minutes.


To serve: Arrange fish on a plate spoon salsa over the top serve avocado sauce on the side. I also serve a nice green salad with this dish, very light and yummy.

All photo's taken by me unless otherwise stated.

Zurich Veal with Smashed Potatoes

I made a whole dish the other night by two zaar members. I did not make the veal exactly as stated, as the recipe did call for veal and pork and for it to be cut into strips. I live in Switzerland and I have seen a dish like this, it is usually served over rosti, which is great. I had some veal scalappine slices of meat to use and since I knew the sauce would work with them I made this as a sauce to top meat. It was really delicious and myself and my husband thoroughly enjoyed it, I served it with another members recipe of smashed potatoes which were awesome. I will list the links to view these recipes or to see more reviews or photo's, under each persons recipe.

Ingredients

1/2 lb Veal, cut into strips (I had thin veal steaks which I used.)
1/2 lb pork, cut into strips (I did not use pork.)
3 Cups sliced mushrooms
3 Tablespoons oil
Salt and pepper
2 Tablespoons butter
2 Tablespoons chopped shallots
1/2 Cup white wine
1/2 Cup chicken broth
1 Tablespoon chives
1 Tablespoon parsley
1 Tablespoon tarragon
2 Cups sour cream


Method

1. saute veal and pork in oil, set aside.

2. saute mushrooms, until brown, add to veal.

3. heat butter in skillet, add shallots.

4. add wine, reduce to almost gone, add chicken broth and meat drippings.

5. cook down by 1/3, add spices and sour cream.

6. add meat and mushrooms back to pan to heat through.

7. serve with noodles.


I served mine with smashed potato recipe listed below it was delicious.

To link to this recipe click here.


Smashed Potatoes

Ingredients

16 Small potatoes, washed
1 Tablespoon olive oil, more if desired
1 Tablespoon caraway seeds or cumin or fennel seeds (example)
1 Tablespoon thyme or rosemary, chopped (example)
Salt and pepper, to taste


Method

1. Preheat oven to 250°C.

2. Don't peel the potatoes but bring them to the boil in a pot of salted water.

3. Boil until tender.

4. Drain and transfer to a lightly greased baking tray.

5. Use a potato masher to squash each potato flat, until it is twice its original diameter.

6. Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.

7. Bake the potatoes for 20-25 minutes until crisp and golden.

These were great to read more reviews click here.

To serve: Place steak on plate top with sauce and serve potatoes on the side.

Delicious!!!

All photo's taken by me unless otherwise stated.

Medallions of Veal with Wasabi Herb Butter

This is a very simple meal to put together and it tastes great, all the flavours go really well together. The butter has to be made ahead of time as you have to soften to make and then you want it to harden up again, so just bear this in mind when preparing.

Ingredients

12 Veal Medallions (I allow for 3 per person.)
1 3/4 Tablespoons French mustard
1 1/2 Tablespoons thyme leaves
1 1/2 Tablespoons olive oil


Wasabi Herb Butter

150g Soft butter
1 Teaspoon Wasabi powder or paste (I use powder but I make it up before adding, to make sure all powder is dissolved.)
2 Tablespoons fresh chives, chopped
1 Tablespoon thyme leaves


Method

1. Combine mustard and thyme leaves in a bowl and add medallions, toss to coat medallions.

2. Add oil to a pan and heat, add veal and cook until browned on both sides and tender. You can grill if preferred. Top hot medallions with slices of butter, if they are not hot enough to melt butter, you can just pop them under the grill for a minute or so.


For The Butter

1. Combine all the ingredients in a bowl, mix well. Spoon butter mixture onto foil, roll up firmly in a log shape, refrigerate until firm.


I served mine with spicy leek and mushrooms and sweet potato curls.

The potato curls are really easy to make, taste great and add wonderful colour to a dish. All you do is peel strips with a vegetable peeler, and then deep fry in batches, until they curl and are crisp.

They also make a great snack, you can make these on there own, season after and you have slightly different tasting homemade chips.


All photo's taken by me unless otherwise stated.

Steak with a Japanese Style Mustard Dipping Sauce

Very simple, easy and quick recipe to put together that is packed full of flavour. I served mine with spinach drizzled with a roasted sesame seed dressing.


Ingredients

4 Steak Fillet (250-300g each)

Sauce

2 Tablespoons soy sauce
2 Tablespoons white vinegar
1 Tablespoon Dijon mustard
3/4 Teaspoon wasabi (I use powdered wasabi which I prefer, but I prepare it before adding, I don't add in powdered form.)
1 Tablespoon mayonnaise
2 Tablespoons sour cream


Method


1. In a bowl combine soy sauce, vinegar, mustard and wasabi.

2. Whisk in mayonnaise and sour cream. Place in the fridge for at least 30 minutes, the longer it is left the more the flavour comes through.

3. Grill, BBQ or pan fry steaks until desired doneness, slice steaks into thin slices and serve with dipping sauce.

To Serve: Arrange slices of steak on plate, serve dipping sauce along side, with a side of spinach with sesame dressing.

Bon Appetit


All photo's taken by me unless otherwise stated

Champagne Chicken with Avocado and King Prawns

Here is the first competition entry I have made, I will be posting more over the next couple of weeks so keep checking for your recipe entry. This was very good, a chicken breast served with a champagne sauce topped with avocado and king prawns. I served mine over wild rice with herbs and it was delicious. So thanks very much Danielle Amour for entering and for a great recipe.


Ingredients

2 Skinless breasts of chicken
1 Avocado
6 King prawns

The sauce
1 Onion, finely chopped
2 Cloves garlic, crushed
1/4 cup of chives
1 Tablespoon olive oil
1 Cup champagne
1 Chicken stock cube
1 Cup cream (Use just over 1 Cup.)
11/2 Teaspoons cornstarch (to thicken)


Method

1. Heat oil in a pan, add chicken, cook on a med heat until browned on both sides, and just a little pink in the middle. Set to one side.

2. In the same frying add a little more oil, add onion and garlic, cook until onion is transparent.

3. Add champagne, chives, and stock cube, stirring well to combine all ingredients. Let it come to a simmer, mix a little water with the cornflour and add some of the cornflour (you don't want to add it all as the cream has not been added yet and it will get too thick.) Stir until sauce has thickened slightly.

4. Add the cream, Return chicken breasts to the sauce. Cut the Avocado in half and fan each half. Place the fanned avocado on top of the chicken and the Prawns on top of the avocado, and let it simmer with a lid on a low heat, stirring occasionally, until the chicken is completely cooked.

5. I do not add remaining cornflour until the end as sometimes it will thicken completely while simmering. If you do need to add the extra cornflour remove chicken to warmed serving plate, add the rest of the cornflour, and stir until thickened this will only take a minute or so.


All photo's taken by me unless otherwise stated.

Goats Cheese and Mushroom Stuffed Chicken Breast with a Morel Sauce

Another experiment that was absolutely wonderful, both myself and hubby loved this. I love it when as a cook you go completely off the wall wondering whether a recipe will come together in the end and for me this did. I have made so many that are experiments but you kinda know the ingredients will work, I wasn't sure with this one but it was lovely.

Ingredients

Olive oil
2 Chicken breasts

Stuffing

1/2-3/4 Cup chopped Swiss brown mushrooms ( I used just over 1/2 a cup.)
250g soft goats cheese, rind removed
2 Tablespoons butter
1/2 Tablespoon fresh thyme leaves
1/2 Tablespoon fresh parsley, chopped finely

Sauce

1 Tablespoon butter
1 Shallot, finely chopped
1/2 Cup dry white wine
1/2 Cup water
1/2 Cup cream
11/2 Teaspoons cornflour
2-2/12 Tablespoons Morels ( I used dried as I couldn't get fresh so you will have to adjust amount for fresh.)
Pepper to taste

Method

1. Heat butter in pan, add mushrooms and cook until tender and liquid has evaporated, add thyme and parsley stir to combine.

2. Take chicken breast and using a meat mallet flatten until almost equal thickness all over, Lay three slices of goats cheese over each breast, top with mushroom mixture and fold other half of chicken over to cover. Tie at close intervals with kitchen string.

3. Heat a small amount of olive oil in a pan and brown chicken breasts on both sides.

4. Transfer chicken to a lightly oiled oven proof dish and bake in preheated oven 180c for 30-35 Min's or until chicken is cooked through.


For The Sauce

1. Melt butter in a pan, add shallot and cook until softened.

2. Add wine, water and pepper to taste and bring to a boil, turn heat down to a simmer, mix a little water with the cornflour and pour into sauce, stir until sauce has thickened. (don't worry if it seems to thick as you still have the cream to add.)

3. Add cream and chopped morels and stir until heated through serve over chicken.


To Serve: I sliced chicken into thick slices and served over potato crisps topped with sauce.

All photo's taken by me unless otherwise stated.

Fillet Steak With Thyme & Garlic Crust

This is a zaar members recipe, I have made a couple this week, both were wonderful, but I thought I would start with this one. The combination of the crunchy topping on the steak and the wonderful flavours that came through from the garlic and mustard in every mouthful made for a really enjoyable meal. I served mine on a bed of mash topped with spinach and mushrooms and placed the steak on top, it was very delicious. If you would like to read all the reviews and see other photo's of this recipe please click here.

Ingredients

2 Tablespoons salted butter, melted
2 Garlic cloves, crushed
2 Tablespoons fresh thyme, chopped
2 Slices white bread, fresh (I use the equivalent by chopping up a french stick)
1 Tablespoon olive oil
2 x 200-250g Beef steak fillets
Fresh ground black pepper
Dijon mustard


Method

1. Heat the oven to 220 degrees Celsius.

2. Pulse the bread in a food processor until the crumbs are coarse (you don't want them really fine).

3. Put the melted butter into a small bowl, and add the garlic, thyme and fresh breadcrumbs. Stir until well combined.

4. Heat a fry pan onto high heat & add the olive oil. The pan should be smoking.

5. While the pan is heating, trim any excess fat and silver skin from the steaks, and grind black pepper to taste over the steaks.

6. Using tongs (and watch for spatters) put the steaks into the pan and quickly sear on all sides.

7. Remove to an oven tray and spread with Dijon Mustard to taste.

8. Pile the crumb mixture on top in an even layer, and put into the oven until cooked to your liking (I like this rare, so about 15 minutes or so at most for me is fine). Ensure that the crumb doesn't burn (but it should be golden).

9. Rest for 5-10 minutes in a warm place.


All Photo's taken by me unless otherwise stated.