Tandoori White Fish with Green Chilli Rice

This is a very simple, quick and easy recipe to make, you can have it on the table in about 35-40 Min's and that time is only because, of the longer cooking time for the rice. It tastes very good, I serve mine with a yogurt sauce, which I will list ingredients below, but you can serve as is or with whatever is your preference.

Ingredients

2 Tablespoons Tandoori paste
400ml Coconut milk (divided use)
4 White fish fillets
1 Tablespoon olive oil
2 Carrots cut into matchsticks
1 Medium red onion, sliced thinly

Green Chilli Rice

1 Cup Jasmine rice
150ml Water
2 Long green chillies, sliced thinly
1 Teaspoon grated lemon rind

Yogurt Sauce

3/4 Cup Greek style yogurt
1/4 Teaspoon Cumin
1/2 Medium Cumber, chopped finely
2 Tablespoons fresh mint, chopped finely
1/2 Teaspoon mint sauce

Method

1. Combine paste with 80ml of the coconut milk (reserve remaining 320ml for the rice.) Place fish fillets in paste and leave in the fridge while making the rice.

2. Rinse rice under cold water until water runs clear. Combine rice, water, chilli, rind and remaining coconut milk in a saucepan, bring to the boil, reduce to a simmer and cook covered about 15-20 Min's stirring occasionally, until rice is tender.

3. While the rice is cooking, heat the oil in a large frying pan add onion and carrot, cook stirring a couple of minutes.

4. Place fish fillets on top of vegetables, cook covered about 10 Min's uncover and cook a couple Min's more or until fish is cooked through. (cooking time will vary depending on thickness of fish fillets.)

Yogurt Sauce

1. Combine all the ingredients in a bowl and mix well.

To serve: Spoon some vegetables onto a plate top with fish and drizzle with yogurt sauce if desired. Serve the rice on the side.

All photos taken by me unless otherwise stated.

Uncle Bill's Salmon Marinated in Maple Syrup and Soy Sauce

This was another zaar members recipe that I tried the other night it was delicious. I served this with herbed wild rice and on a bed of spinach, it went really well together. I had my sister and her daughter over for dinner and they are both salmon lovers and thought it was very yummy. It was a big thumbs up from the whole family. If you want to read other reviews or view more photos of this recipe please click here.

Ingredients

1/3 Cup soy sauce
1/2 Cup pure maple syrup
1/4 Cup freshly squeezed orange juice or frozen orange juice
1 Tablespoon freshly squeezed lime juice
2 Large garlic cloves, minced
1 Teaspoon minced fresh ginger root
12 Ounces salmon fillets, skin on
4 Tablespoons butter
2 Tablespoons extra virgin olive oil
1 Teaspoon dried dill weed


Method

1. In a mixing bowl, combine soy sauce, maple syrup, orange juice, lime juice, garlic and ginger; mix well.

2. Place salmon fillets in a casserole dish that is large enough for the fillets, skin side down.

3. Pour the marinating mixture over the salmon and coat well. Turn salmon fillets with the flesh side down, cover with plastic wrap and let marinate in refrigerator from 1 to 3 hours or overnight.

4.To speed up the marinate time, prick holes in the salmon with a fork and marinate for 1 hour.

5. Preheat oven to 400°F.

6. Heat butter and oil in a frying pan on medium-high heat.Place marinated filets flesh side down into the hot pan and sear for 2 minutes or until lightly browned on the flesh side.

7. Using an oven proof casserole dish, transfer the salmon and place into the dish, skin side down. Pour the pan juices and the marinate over the salmon. Sprinkle salmon with dried dill weed.

8. Bake in preheated 400 F oven for 5 to 7 minutes or until fish flakes easily with a fork.The salmon should be firm, but not dry; do not overcook.

9. Serve with Apple Chutney spooned over the top if desired or use any favorite sauce of your choice. This recipe can be doubled without any problems.


All photos taken by me unless otherwise stated.

Chicken Cutlet Parmesan With Tomato Sauce

I have not made a recipezaar members recipe for awhile so I thought I would make one the other night . This recipe was a very easy dish to prepare and tasted great, if you would like to see the original recipe or others by this chef please click here. I served mine over spaghetti, I also just spooned the sauce over each breast topped with 2 slices of mozzarella and baked in the oven, so they came out as individual chicken pieces. I also mixed some of the tomato sauce in with the pasta and added extra Parmesan cheese.

Ingredients

3/4 Cup seasoned bread crumbs
1/4 Cup Parmesan cheese, grated
1 Egg, beaten
4 Chicken breast halves, pounded to 1/4 inch thickness(boneless and skinless)
2 Tablespoons olive oil
4 Slices mozzarella cheese(or enough to cover the casserole)
2 Tablespoons olive oil
1 Medium onion, chopped
1 Garlic clove, crushed
28 Ounces Italian-style stewed tomatoes, drained
2 Tablespoons tomato paste
1 Bay leaf
1/2 Teaspoon sugar
1/4 Teaspoon dried oregano


Method

1. Prepare the sauce first.

2. Heat oil over medium heat in a medium-sized saucepan.

3. Add onion and garlic to the saucepan and cook about 3 minutes, until soft.

4. Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.

5. While the sauce is reducing, prepare the chicken breasts.

6. Preheat oven to 350 degrees.

7. Combine bread crumbs and Parmesan cheese in a plate.

8. Place egg in shallow bowl.

9. Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.

10. Heat oil over medium heat in a large frying pan,

11. Add coated chicken breasts.

12. Cook until lightly browned, about 5 minutes per side.

13. Arrange chicken breasts in a single layer in an oven proof baking dish.

14. Pour tomato sauce over chicken.

15. Top with mozzarella cheese.

16. Bake until cheese is melted and bubbly, approximately 15 minutes.


All photos taken by me unless otherwise stated.

Prosciutto Wrapped Lamb with a Minted Pea Sauce

This is a very tasty easy meal to throw together. I served mine over sweet potato and zucchini rosti, but you can serve it with potato done your favourite way and vegetables.

Ingredients

8 Slices prosciutto
4 Lamb Fillets
1 Tablespoon olive oil
25g Butter
1 Large shallot
3 Cloves garlic, crushed
2 Bacon rashers, sliced thinly
100ml Dry white wine
1 Teaspoon chicken stock
50ml Water
1/2 Cup frozen peas
100ml Cream
2 Tablespoons fresh mint, finley chopped
11/2 Teaspoons cornflour

Method

1. Wrap 2 slices of prosciutto around each lamb fillet. Heat the oil in a large fry pan, cook lamb until cooked as desired. Cover, stand 5 Minutes, then slice into slices.

2. Meanwhile melt the butter in a pan, add onion, garlic and bacon, cook until onion softens.

3. Stir in wine, bring to the boil, reduce heat to a simmer, simmer a couple of minutes, stir in stock and peas, bring to a boil again until peas are soft, turn down heat, add cream, mix a little water with the cornflour add to sauce and stir until mixture thickens.

4. Blend or process mixture until smooth, stir in mint. Serve lamb with minted pea sauce.

All photos taken by me unless otherwise stated.

Nobu's Sashimi Salad

I found this one on the web, it is actually a recipe that world famous restaurateur Nobu serves at his restaurants. I love this recipe the flavours are awesome and it so fresh and light. Vary with the salad used, I just used some greens, radish and carrot this time but seaweed mixed in with the greens is also yummy. It is a very versatile recipe that can be played around with us far the salad goes, just buy whatever is fresh and in season and is your favourite.


Ingredients

Sea salt
Ground black pepper
7 Ounces fresh tuna fillets(sushi or sashimi grade)
2 Ounces mesclun or baby greens
3/4 Cup finely chopped onions
2 Tablespoons rice vinegar
2 Teaspoons water
1/2 Teaspoon granulated sugar
1 Pinch sea salt
1/4 Teaspoon mustard powder
1/4 Teaspoon ground black pepper
4 Teaspoons grapeseed oil
4 Teaspoons sesame oil
3 Tablespoons soy sauce

Method

Preheat a grill or broiler or lightly oiled cast iron pan.

2. Season the fish with a little sea salt and black pepper.

3. Briefly sear the tuna until its surface turns white.

4. Plunge the fillet into iced water to stop it from cooking any further.

5. Shake off the excess water.

6. When sliced, the center of the tuna should be very pink with the edges seared white.

7. For the dressing, combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.

8. Stir until the salt and mustard have dissolved.

9. Add the grapeseed and sesame oils and soy sauce.

10. Mix well.

11. Pour 1/4 to 1/2 cup of the onion dressing into a serving dish.

12. Arrange the salad greens into the center of the dish.

13. Cut the tuna into thin slices.

14. Place the tuna around the salad greens.

15. Drizzle with a bit of the dressing and serve cold.

16. Garnish with carrot curls, sliced green onions, white radish strings, or a bit of seaweed for an added twist.

Enjoy!!!!


All photos taken by me unless otherwise stated.

Creamy Horseradish Chicken Breast

I usually serve the chicken breast over spinach, but as I have only just got back into town and all the shops were closed for Easter Monday, I had to use what I had on hand. It worked out well as I had some carrots and broccoli I wanted to use up, so I served them as the vegetable and served the chicken over rice.

Ingredients

1-2 Tablespoons olive oil
4 Chicken breasts
2 Cloves garlic
3 Green onions, sliced thinly
2 Tablespoons dry white wine
160ml Cream
2 Tablespoons prepared horseradish
2 Teaspoons lemon juice
1 Teaspoon Dijon mustard
1 Tablespoon fresh dill, Finley chopped or 1 Teaspoon dried dill


Method

1. Heat oil in a pan, add chicken breasts brown on both sides and cook until almost cooked through, leave over low heat to finish cooking while you make the sauce, turn the breasts occasionally.

2. Heat a small amount of oil in a saucepan. Add onion and garlic cook until onion is soft and garlic has browned slightly. (do not burn)

3. De glaze pan with wine, add cream bring to the boil, turn heat down and simmer for a couple of minutes, add horseradish, juice, mustard and dill, stir over heat until well combined and heated through.

Arrange chicken on plate and pour sauce over.

It is lovely served over spinach as I mentioned earlier, or serve with your favourite vegetable and rice or potato.

Serves 4

All photos taken by me unless otherwise stated.

Japanese Beef and Vegetable Rolls

Hey, all those who read my site and check in regularly, I am back from my business trip so start looking for regular posts again. I am still a little jet lagged so they may not be everyday for the next few days but I will get back on schedule soon.

I had a great trip to Australia although way to rushed and well to far away to go for just 9 days. I will be posting, over the next few days, some photos of some product's I bought back with me.

I found some awesome natural chopping boards and cheese boards that I will be adding for sale to my site.

It is too hard to describe the quality and to explain all the benefits of these boards, but I can say as a chef I absolutely fell in love with the beauty, the quality and the natural hygiene benefits of these boards.

It will be easier for you to understand once I post the photos and explain in detail just how wonderful these boards are, so check back over the next few days for a full post about these boards. I am really excited about them and can not wait to share and hear all your feedback.

Ingredients

1 Large carrot
12 Baby asparagus spears
4 Green onions
12 Thin slices of beef fillet
1 Tablespoon oil (I use olive oil but vegetable would be fine.)
80ml Mirin or sweet rice wine
60ml Japanese soy sauce
3 Tablespoons sake
1 Tablespoon sugar
2 Tablespoons cornflour



Method

1. Using a vegetable peeler slice carrot into thin strips, lengthways. Cut strips to fit beef slices.

2. Lay beef slices flat sift about 1 tablespoon of cornflour over the top. Lay 2 pieces each of carrot and onion and top with an asparagus spear, roll up beef and secure with kitchen string or toothpicks. Dust rolls with remaining cornflour.

3. Heat the oil in a pan, add rolls, cook until browned all over. Remove rolls from pan, wipe oil from pan with absorbent paper.

4. Return rolls to pan, add combined mirin, sake, soy sauce and sugar, bring to the boil. Reduce heat to a simmer and simmer rolls, stirring occasionally, until cooked through. If you prefer a thicker sauce remove rolls from pan and bring mixture to the boil to thicken or add just a small amount of cornflour mixed with water to thicken the sauce. Return rolls to pan to coat with sauce.

5. Remove rolls from pan, cool 2 minutes. Remove and discard toothpicks, cut rolls in half, arrange on a serving plate and pour remaining sauce over.



Serves 4

I usually serve sushi to start, so for 4 you may want to serve an appetizer before or perhaps some steamed rice to accompany, it just depends on appetites.

These rolls can also be made with pork fillet instead of beef if preferred.

All photos taken by me unless otherwise stated.

Poached Salmon with a Dill Caper Cream Sauce

I am leaving tomorrow for Australia for a couple of weeks on business so all my regular viewers don't worry I haven't stopped with the recipes I just won't be able to make and post new recipes while I am away. I will be back at it as soon as I return which is the 25th of March so look for posts again from the 26th or 27th depending on how tired I am.

I am quite sad since starting this blog I have barely missed a day, I love cooking and posting new recipes for people to try.

My last post before leaving is again from a zaar member, I made this because I have been talking to this chef for awhile and she wanted me to try this one, that and I love eating light meals before travelling. I served mine with a dill caper cream instead of the suggested cucumber sauce, just my personal preference I will post the recipe for the dill sauce after the main recipe. I thought this was a lovely way of doing salmon it allows for the wonderful flavour of the fish to come through, it is a very natural way of cooking. If you would like to view this recipe or see others by this chef please click here.

Ingredients

2 Carrots, cut into 1/4 inch slices
1 Leek, trimmed, washed, and cut into 1/4 inch slices
1 Lemon, cut into 1/4 inch slices
4 Sprigs fresh thyme
10 Sprigs flat leaf parsley
1 Bay leaf
1/2 Teaspoon whole black peppercorns
1/2 Teaspoon whole coriander seeds
2 Tablespoons coarse salt
2 Cups dry white wine
4 Salmon fillets or steaks


Method

1. Combine all ingredients except salmon in a saucepan large enough to hold the salmon steaks.

2. Add water to make liquid 1 1/2 to 2 inches deep.

3. Let stand 1/2 hour to blend flavors in the liquid.

4. Bring liquid to a boil and reduce heat to a very slow simmer.

5. Add salmon and cover.

6. Cook very slowly until fish is firm, usually 6 to 8 minutes, careful not to overcook.

7. Garnish with your favorite cucumber sauce.

8.Serve over rice.


Dill Caper Cream Sauce

1/2 Cup sour cream
1 Tablespoon dill, finely chopped
1 Small red onion, finely chopped
2 Teaspoon capers, roughly chopped
1 Teaspoon Worcestershire sauce
2 Teaspoons french mustard


Method

1. Combine all ingredients in a bowl.

To serve: I served mine over spinach topped with dill sauce and wild rice with herbs on the side.

All Photos taken by me unless otherwise stated.

Chicken Breasts with Curried Mango Sauce

This is a great quick recipe that tastes great, I made this the other night again one from a zaar member and really enjoyed it. I served mine over wilted spinach with a side of basmati rice. If you would like to view this recipe or others by this chef please click here.

Ingredients

4 Chicken breast fillets
1 Tablespoon oil
30g Butter
4 Spring onions, chopped
2 Cloves garlic, crushed
1 Tablespoon curry powder
1(170g)Can mango pulp
1/3 Cup sour cream
1 Tablespoon grainy mustard
1/2 Cup low-fat chicken broth
Freshly groundblack pepper, to taste


Method

1. Trim chicken of excess fat and sinew.

2. Head oil and butter in pan; add chicken fillets.

3. Cook over medium heat for 4 minutes on each side or until lightly browned and cooked through.

4. Remove from pan, cover with aluminium foil.

5. Keep warm.

6. Add spring onions, garlic and curry powder to pan juices; stir over medium heat for 1 minute.

7. Add mango, sour cream, mustard and stock to pan.

8. Bring to boil, reduce heat; simmer 3 minutes until heated through, stirring occasionally.

9. Season, pour over chicken and serve.

All photos taken by me unless otherwise stated.

Smoked Salmon Pasta

This is another recipe from a zaar member this is a real quick easy meal to make and tastes good too. I used tri colour tagliatelle to make this and used extra Parmesan cheese as I love Parmesan I also sprinkled extra over the top. If you want to see this recipe or others by this chef please click here.

Ingredients

1/4 Cup olive oil
1 Cup mushrooms, sliced
2 Shallots, sliced thinly
1 Garlic clove, minced
1 Pinch cayenne
1/3lb Smoked salmon, cut into 2-inch pieces
1/4 Cup white wine
1 Cup heavy cream
2 Tablespoons lemon juice
1 Tablespoon lemon zest, grated
3 Tablespoons capers, drained
1 Teaspoon parsley
1 lb Linguine or spaghetti
1/2 Cup Parmesan cheese, freshly grated
Salt and pepper


Method

1. Cook Pasta as directed. Drain.

2. Meanwhile, in a large skillet, heat oil. Add mushrooms, shallots, garlic and cayenne. Saute until veggies are tender.

3. Add white wine and bring to boil. Add cream and bring to boil. Let simmer for 3minutes.

4. Add lemon juice, lemon zest and salmon. Bring to boil and let simmer 1 to 2 minutes.

5. Add capers, parsley, salt and pepper. Mix well.

6. Pour salmon mixture onto hot drained pasta. Toss to mix. Add Parmesan and toss well. Let set for 2 minutes as pasta will absorb any extra liquid.

All photos taken by me unless otherwise stated.

Cheeseburger Pasta

This is a great quick and easy recipe to throw together it makes a great mid week meal and the kids love it, it is also very inexpensive and becuase there is not much work to do. You can make it when you get home from work wothout the fuss. All in all it takes about 30 minutes from start to finish with this one .

Ingredients

500g Ground beef
1 Medium onion, finely chopped
1 Can Tomato Soup (400g)
11/2 Cups water
1 Teaspoon garlic powder
1 Teaspoon dried parsley
1 Teaspoon dried oregano
1 Cup packed cheddar cheese
1/2 Cup gruyere
Extra gruyere and parmesan grated to top
3 Cups uncooked medium pasta shells

Method

1. Bring some water to boil in a large pan, add a little olive oil and cook pasta al dente, you do not want it to be to soft as there is extra cooking in the oven.

2. Brown beef in a pan, remove and wipe pan clean, heat a small amount of oil in pan add onion cook until onion softens.

3. Retuen beef to pan with soup, water, garlic, parsley, oregano and cheeses stir to combine and continuing stirring until all the cheese has melted. Stir in pasta.

4. Transfer mixture to an oven proof dish, sprinkle with parmesan and gruyere cheese. Bake in a 180°c oven until top browns about 8 Min's.

All photos taken by me unless otherwise stated.

Key Largo Key Lime Pie

This is my final recipe I made for the swap on Recipezaar, it was very good. I did make with a little more cream cheese than stated as I wanted to just decorate the top with the whiped cream not spread it across the top. I did keep the rest of the ingredient amounts the same, we all thought it was delicious.

Ingredients

Crust

1/2 Cup unsalted butter
1 1/2 Cups graham cracker crumbs

Filling

8 Ounces cream cheese, softened to room temperature
1(14ounce)can sweetened condensed milk
1/2 Cup key lime juice
1/2 Teaspoon vanilla

Topping

1 Cup heavy whipping cream
1 Tablespoon sugar
1 Teaspoon vanilla

Method

1. To make crust, preheat oven to 350 degrees. Melt butter and cool slightly. In medium bowl, combine butter and crumbs. With your fingers, press crust into a 9-inch pie plate. Bake 5 minutes. Set on rack to cool.

2. To make filling, beat cream cheese in bowl of electric mixer until very creamy. Slowly add condensed milk in a steady stream, beating until well-incorporated and scraping sides of bowl several times. Add lime juice and vanilla, mixing well. Pour mixture into pie shell. Cover with plastic wrap and refrigerate at least 5 hours.

3. Just before serving, whip cream with sugar and vanilla until stiff peaks form. Spread whipped cream over filling. Let pie sit for 30 minutes at room temperature before serving. Pie can be kept in refrigerator for up to 3 days.


All Photos taken by me unless otherwise stated.

Chilli Coconut Chicken Curry

I came up with this the other night it was very good, my son thought it was a bit too spicy, but my hubby who is not into anything that has to much spice loved it, so I guess make your choice. I made just with Kumara as the side instead of rice but feel free to mess around with recipe.

Ingredients

Olive oil
1kg Chicken breasts, sliced into strips
2 Medium onions, sliced
3 Cloves garlic, crushed
1 Tablespoon chopped fresh lemon grass
2 Teaspoons red chili flakes
1 Teaspoon ground coriander
1 Teaspoon cumin seeds
1 Teaspoon turmeric
2 Teaspoons fish sauce
1 Teaspoon chicken stock
250ml Coconut Milk
200ml Coconut cream
11/2-2 Tablespoons fresh coriander, chopped finely
120g Bean sprouts

Baked Kumara (sweet potato)

800g Kumara
2 Tablespoons olive oil
11/2 Teaspoons cumin seeds


Method

1. Cook chicken in batches until browned all over, remove and set to one side, wipe pan.

2. Add onions and garlic, cook until onion is soft, add lemon grass, chili, ground coriander, juice, seeds, turmeric and sauce, cook a couple of minutes until fragrant.

3. Return chicken chicken to pan with stock, sugar, milk and coconut cream, cook covered about 15-20 Min's until chicken is cooked through, remove lid about 5 Min's before the end, add bean sprouts and fresh coriander, cook remaining time without lid served with baked kumara.

Baked Kumara

1. Peel kumara and cut in half, then slice halves into strips.

2. Combine kumara, oil and seeds in a bowl. Transfer mixture to a baking dish.

3. Bake, uncovered, in a hot oven 10 Min's (200c) Turn heat down to moderate (180c)for a further 15 Min's of until kumara is tender.


To Serve: Place spoonfuls of chicken on a plate and serve kumara on the side.

You can also serve with brown rice if desired, we try to limit our carbs so the kumara is plenty for us.

All photos taken by me unless otherwise stated.

Lamb Chops With Red Wine and Rosemary Sauce

Here is a recipe I made the other night, from a zaar member. It was not for a swap I just liked the sound of it and it was very good, both myself and my hubby enjoyed this. I made mine with racks of lamb as this is what I had on hand, I cooked them in the oven as a rack for about 25 min's at 190c. I then sliced them for presentation purposes and served over spinach with wild rice on the side. If you want to view more of this chef's recipes please click here.

Ingredients

8 Lamb chops, fat trimmed
Fresh ground pepper
1/2 Teaspoon garlic powder
2 Tablespoons olive oil
2 Garlic cloves, minced
1 Large shallot, finely chopped
3/4 Cup dry red wine
1 Teaspoon fresh rosemary, minced
1 Tablespoon fresh parsley, chopped
3/4 Cup chicken brothor chicken stock
1 Teaspoon butter
1 Teaspoon flour
2 Teaspoons Dijon mustard
3 Tablespoons heavy cream


Method

1. Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.

2. Add the oil to the skillet. Add chops to the pan cook 4 minutes.

3. Turn chops over and cook 3 minutes longer.

4. Remove chops from the skillet and set aside in a warm place.

5. Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.

6. Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.

7. Simmer over high heat until syrupy. That will take about 3 minutes.

8. Add the chicken broth and continue to simmer until sauce is reduced by about half.

9. Combine butter and flour in a cup (beurre manie).

10. Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.

11. Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.

12. Remove sauce from heat.

13. Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.

14. Serve Immediately.

Cajun Fish with Pineapple Salsa and Wilted Spinach Salad

This is a lovely healthy light recipe, the salad recipe was another one I tried from a zaar member for the swap I am doing, the fish is mine. I will post a link to the salad recipe underneath it, so you can go and see the wonderful photos that the chef, of this recipe took, they are gorgeous. You can use any firm white fish fillets for this recipe, also as a variation which I have done before, you can marinate different sea foods like prawns, white fish and scallops in the marinade and the skewer them and cook on the BBQ and serve salsa on the side.

Ingredients

1-1.2Kg Firm white fish fillets (I allow for 250g-300g per person depending on appetites.)

Marinade

2 Tablespoons Worcestershire sauce
2 Teaspoons paprika
11/2 Teaspoons ground black pepper
11/2 Tablespoons Dijon mustard
1 Teaspoon onion powder
5/6 Dashes of Tabasco
1/4 Teaspoon cayenne
5 Cloves garlic, crushed
50ml Lemon juice
1/2 Cup beer

Pineapple Salsa

250g Fresh pineapple, chopped finely (I buy already cut and cored pineapple, it comes in 6 slices, there is about 2 tablespoons of juice in the bottom and I add this to the salsa.)
1 Small red pepper, finely chopped
1/2 Medium yellow pepper, finely chopped
1 Small red onion, finely chopped
2-3 Tablespoons fresh mint, finely chopped (I buy my herbs in 25g bunches.)
1 Tablespoon coriander, finely chopped

Method

1. Combine all the marinade ingredients in a bowl or storage container, mix well, add fish and marinate several hours or overnight.

2. Remove fish from marinade, discard marinade, grill, BBQ or pan fry fish until cooked. Cooking times will vary depending on thickness of fillet, mine were very thin and it took me about 5-6 Min's. For very thick fillets about 10-12 Min's.

Pineapple Salsa

1. Combine all ingredients in a bowl and mix well.


Wilted Spinach Salad With Roasted Kumara (Sweet Potato)

Ingredients

Roasted Kumara

2 Sweet potatoes (kumara)
Salt
Pepper
2 Tablespoons olive oil

Salad

130g Baby spinach
2 Oranges
6 Nasturtium petals (optional)

Dressing

2 Teaspoons coarse grain mustard
1/2 Lemon (zest and juice)
Salt
Pepper
1/4 Cup olive oil
3 Tablespoons dill weed

Method

1. Peel and cut the kumara into bite sized cubes.

2. Toss in 2 tablespoons of olive oil and season with salt and pepper.

3. Bake in the oven for 15 minutes at 200C/400°F.

4. Mix the mustard, lemon juice, and zest for the dressing.

5. Add the olive oil a tablespoon at a time, whisking between each spoonful.

6. Add finely chopped dill.

7. Season to taste with salt and pepper.

8. Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.

9. Put the spinach is a large bowl.

10. Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.

11. Add the dressing and orange segments and toss through.

12. Serve slightly warm on a large plate and decorate with nasturtium flowers.

If you want to see more photos or other recipes by this chef please click here.

Serves 4

All photos taken by me unless otherwise stated

Crab Stuffed Ostrich/Beef Fillet with a Peppercorn Sauce

I went to fish market a couple of weeks back to buy some king crab legs and oysters to make oysters kilpatrick to start followed by crab stuffed ostrich. This is what I had on hand, but this recipe would also work great with beef. Anyway I did not realise how much meat would come from just two legs, and I ended up making crab topped oysters instead of kilpatrick and still had enough to make creamy crab pasta for the kids and still had loads left for the ostrich. Check out the size of them.

Huge Crab Legs


















O.K. so you can see, I got a lot of crab from these puppies, I am going to have to guess the amount of crab I used for the stuffing. The total weight of the legs with shell on was 880 grams, and after removing meat I was able to make three different things, so I did get quite a lot. This is a very elegant and quite expensive meal so it is one for a dinner party or special occasion.

Ingredients

1x800g Ostrich Fillet, or beef if making with that
Olive oil
5 Pancetta rashers

Stuffing

2 Tablespoons olive oil
3 Green onions, sliced thinly
3 Garlic cloves crushed
1 Celery stick, chopped finely
1 Teaspoon Cajun seasoning
4 Tablespoons water
1 Teaspoon fish stock granules
350-400g Lump fresh crab meat (I am guessing on weight so please adjust.)
3-4 Tablespoons breadcrumbs
1 Tablespoon parsley, finely chopped

Sauce

2 Tablespoons whisky
200g mushrooms, stems removed, sliced thinly
1 Tablespoon butter
1 Clove garlic, crushed
1 Tablespoon lemon juice
1 Teaspoon Worcestershire sauce
1 Teaspoon beef stock granules
2 Tablespoons whisky, extra
11/2 Teaspoons cracked black peppercorns
1 Teaspoon Dijon mustard
250ml Cream
11/2 Tablespoons fresh tarragon, chopped finely
11/2 Teaspoons cornflour


Method

1. Heat oil in a pan add onions, garlic and celery cook a few minutes to soften celery and onion, add stock, seasoning, water, breadcrumbs, parsley and crab meat stir to combine, remove from heat.

2. Slice the ostrich or beef down the centre lengthwise being careful not to cut all the way through. Open out and using a meat mallet flatten, unti,l more or less of equal thickness.

3. Spread crab stuffing down one half of meat, fold the other half over and secure with kitchen string at close intervals to form a roll shape. Heat some olive oil in a pan sear meat on all sides.

4. Remove and transfer to a lightly oiled ovenproof dish lay the 5 slices of pancetta over the top and cook in pre-heated oven 180ºC for about 35-40 Min's for medium rare to medium.

Allow to rest before carving.


Sauce

1. De glaze the same pan you seared the meat in with 2 tablespoons whisky, add butter to the pan and melt, add mushroom and garlic and cook until tender.

2. Add lemon juice, Worcestershire sauce, pepper, stock, Dijon, extra whisky, stir to combine.

3. Mix a little water with cornflour add a little to sauce and stir to thicken slightly. Pour in cream and turn heat up a little add remaining cornflour stir until mixture thickens and stir in tarragon. Serve with meat.

I served mine over spinach cooked in a little butter and garlic with some chopped red pepper and topped with asparagus bacon wrapped bundles.

To Serve: Slice Ostrich or beef into slices and arrange on a plate pour sauce over top with asparagus bundles if desired.

All photos taken by me unless otherwise stated.

Spinach and Salmon Timbales

These make for a great light and healthy lunch, I have had them for my dinner before and gave myself 2 rather than 1. They are very easy to make and are very low in fat.


Ingredients

1 Bunch English Spinach, washed (about 1kg)

Filling

250g Canned salmon, drained
120g ricotta cheese
2 Tablespoons chopped chives
2 Tablespoons fresh parsley, finely chopped
1 Egg lightly beaten
Pepper to taste


Method

1. Boil, steam or microwave spinach until just tender, drain and allow to cool

2. Select largest spinach leaves, and line four lightly greased ramekins of about 1 cup capacity. Make sure and leave some of the leaves overhanging the top to fold over and encase cheese mixture.

For the Filling

1. Squeeze as much liquid as possible from remaining spinach and chop finely.

2. Blend or Process salmon, ricotta, chives, parsley and egg. Mix in chopped spinach and season with pepper.

3. Spoon mixture into prepared ramekins. Fold spinach leaves over the top.

4. Bake at 180c for 30 Min's or until set.

All photos taken by me unless otherwise stated.

Pineapple Citrus Salmon

This is another recipe from the swap I am doing at the moment, absolutely wonderful, we really enjoyed this. I cook salmon often and this was a lovely change from the other ways I have prepared in the past. I served mine with wild rice cooked in stock and then stirred in some fresh herbs delicious. If you want to read the original recipe or see other recipes by this chef please click here.


Ingredients

1/2 Cup pineapple juice
1 Lemon, juice and zest of , washed (reserve zest and juice, you'll need 2 Tbs. of zest and 4 Tbs. of juice)
8(6 ounce) Salmon fillets
4 Tablespoons brown sugar
2 Tablespoons chili powder
2 Teaspoons ground cumin
1 Teaspoon sea salt
1 Teaspoon ground cinnamon
2 Tablespoons unsalted butter
1/4 Cup flour


Method

1. Combine pineapple juice and 4 Tbs. lemon juice. Add in the salmon fillets, cover and leave in the refrigerator for at least 15 minutes, but no longer than 30 minutes.

2. Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment or foil and spray with cooking oil.

3. Make a rub by combining in a bowl the brown sugar, chili powder, lemon zest, cumin, sea salt, and cinnamon. Reserve a tablespoon of rub.

4. Remove the fillets from the marinade (reserve marinade and add the reserved rub) and rub all sides generously with the brown sugar rub. I usually have just enough rub to do this, but you may find you need more or less rub depending on the size of the fillets.

5. Place the salmon fillets on the prepared baking sheet and place in the preheated oven for 15 minutes or until the fish flakes nicely. After removing from oven, allow to sit for 5 minutes.

6. While the salmon is baking and resting, make the sauce. Melt butter in a saucepan and add flour, sauteing until all the mixture is well blended. Slowly whisk in the reserved marinade and rub. Allow to simmer gently until thickened. Season with salt and pepper as desired.

7. Serve with fat rice and steamed or sauteed spinach with the sauce on the side.

8. I understand that this salmon could be cooked on the grill, but I've never done this!

All photo's taken by me unless otherwise stated.

Grilled Miso Chicken

Here is my second post for the recipezaar swap, I am doing and again another I really enjoyed. I did make with chicken breasts as this is what I had on hand and then chopped into bite size pieces and skewered. I also used left over marinade added a couple of other ingredients, boiled to get rid of the impurities from the chicken and used it as a dipping sauce, yum, yum. If you want to read more reviews or see other recipes by this chef please click here.


Ingredients

2 Tablespoons soy sauce
2 Tablespoons sake
2 Tablespoons mirin
2 Tablespoons miso , preferably white miso
2 Green onions , thinly sliced
1 Teaspoon fresh grated ginger
1 Clove garlic , crushed
8 Boneless chicken thighs (take the skin off if you prefer)
1 Teaspoon sesame seeds , lightly roasted


Method

1. Mix together the soy sauce, sake, mirin, miso, onions, ginger and garlic in a shallow dish.

2. Place chicken pieces into marinade, turn to coat well and marinate for 1 hour, turning several times.

3. Preheat grill so that it is very hot.

4. This can also be broiled in the oven, turning only once halfway through the cooking time.

5. Remove the chicken from the marinade and pat dry on kitchen paper.

6. Grill the chicken until cooked through and juices run clear.

7. Sprinkle with sesame seeds, serve with steamed rice.

Serves 4

All photos taken by me unless otherwise stated.

Flat Bread Pizza

I am in a recipe swap again on recipezaar so I have been making members recipes again, I have made 3 so far. This first post is a different take on pizza, I really enjoyed this, as it is a great way to use up old vegetables. I am not the biggest pizza fan because of how junked up it makes me feel, but this is a great way to make a much lighter version than pizza dough, nice crispy crust and wonderful flavours. I added a cooked sliced up chicken breast to make a more substantial meal with protein. If you want view this recipe or see other recipes by this chef please click here.

Ingredients

1 Flat bread
2 Teaspoons pesto sauce (I used more love pesto)
50g Eggplants
50g Zucchini
20g Mushrooms
1 Pinch black pepper
60g Mozzarella cheese (I also used more cheese)



Method

1. Preheat the oven to 200°C/400°F.

2. Spread the pesto over the flat bread.

3. Thinly slice the courgette/zucchini. I use a mandoline to get thin even slices.

4. Thinly slice the eggplant. It doesn't need to be peeled or salted.

5. Thinly slice the mushroom.

6. Slice the mozzarella.

7. Spread the courgette slices evenly over the top of the bread. Add the eggplant and mushroom. Dots the slices of Mozzarella over the top of the vegetables. Add a grind of black pepper.

8. Bake until the cheese is golden and bubbled (about 10 Min's). The vegetables will cook in this time and the edges of the bread will become very crispy.

9. Serve with a green salad for a very filling meal.

Variations:

My favourite spread is a coriander and chili pesto. You can also use black olive paste (tapenade), sun dried tomato pesto or hummus. Pizza or tomato sauce is too wet.


Other toppings: red pepper, green pepper, onion (put that on top of the cheese to that it roasts), olives, capers, anchovies, salami, pepperoni, ham -- You get the picture.

Serves 1

All photos taken by me unless otherwise stated.

Cajun Prawn Skewers with Creamy Avocado Sauce

I made this the other night, as hubby was not well and I just wanted something quick and easy that tasted good and was light. This was all of that and I really enjoyed my meal, as I made this for one I have adjusted the ingredients so it would be fine for two. The avocado cream will be too much, but this will keep in the fridge for a few days, this can't be helped as you need to use a whole avocado so along with the other ingredients you end up with just over a cup.

I really liked the sauce and thought all the ingredients went well together, I made with stated ingredients and so had left overs and just used it up over the following days. I have listed ingredients so it will serve 2 people, 2 skewers each, 5 prawns to a skewer, so do adjust if you want to make more.

Ingredients

20 Large uncooked prawns
2 Tablespoons Cajun seasoning (more or less depending on how spicy you like it.)
2 Teaspoons ground cumin
1 Teaspoon dried oregano
2 Cloves garlic, crushed
50ml olive oil

Creamy Avocado Sauce

1 Large Avocado
2 Tablespoons Sour Cream
2 Tablespoon Mayonnaise
1 Teaspoon Tabasco sauce
1/2 Teaspoon Garlic powder
1 Tablespoon fresh coriander, finely chopped
1 Tablespoon lemon juice

Method

1. Peel prawns, if not already and devein.

2. In a large bowl combine all the marinade ingredients, add prawns, toss to coat thoroughly, marinade for 1hr or until needed.

3. Thread prawns onto 4 skewers (soak skewers in water for 30 Min's prior to using, to prevent burning.)

4. Cook skewers on the BBQ, under the grill or in a pan until prawns are pink and cooked through, baste a couple of times during cooking.

Serve with sauce on the side.

Creamy Avocado Sauce

1. Blend or process ingredients until well combined.

To serve: Place prawns atop some salad greens on a plate, serve avocado in separate dipping bowls on the side, and a bowl of salad.

All photos taken by me unless otherwise stated.

Thai Green Mussel Curry

This dish I made the other night just messing around with the ingredients I had in my fridge, except the mussels, which I bought that day, while I was out as they were on special. This would serve 2-3 as a main meal, depending on appetites, without rice. My hubby and I try to eat low carb as often as we can so I did not serve ours with rice. I would say if serving over steamed Jasmine rice it would be adequate for 4 as you would have the added starch to fill you up, as we all know how light mussels are.



Ingredients

2 Tablespoons of peanut oil
1.5kg Mussels, beards removed and scrubbed well
2 Small white onions, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons lemon grass, Jar (1 Tablespoon chopped fresh, but finely chopped)
2 Teaspoons fresh ginger, grated
3 Tablespoons green curry paste
600ml coconut cream
2 Tablespoons lemon juice
1 Tablespoon thick tamarind concentrate
2 Teaspoons fish sauce
11/2 Cups water
2 Tablespoons fresh coriander, chopped coarsely
125g Snow peas
150g Bean sprouts
4 Green onions, sliced thinly


Method

1. In a large saucepan boil some water, pour mussels in and boil until mussels open, drain and discard any that haven't opened. Set to one side, wash out pan.

2. Using the same large saucepan pan, Add the oil,onions, garlic, ginger and lemongrass, cook, stirring until onion is soft. Add the paste, cook, stirring until fragrant.

3. Add the rest of the ingredients, down to and including the water. Bring to a boil then turn down the heat to a simmer, leave to simmer about 5-10 Min's, to allow the flavours to come through.

4. While the sauce is simmering, remove meat from about half of the mussels, this makes for ease of eating and presentation, otherwise your eating a bowl full of shells.

5. Return remaining mussels and mussel meat to pan along with the vegetables and coriander, reserving the green onions for garnish, cook stirring until sprouts are just wilted and mussels are heated through.

To serve: Pour spoonfuls of curry into serving bowls and sprinkle with green onions. if you want carbs serve over steamed jasmine rice.

All photo's taken by me unless otherwise stated.