Spicy Apricot Ribs

I made these as part of several dishes I was doing, so I only did 10 ribs, but the sauce would be enough if you were making 1-1.5 kg of spareribs. It is a super easy recipe to make and the end result is wonderful. I always par boil my ribs as this is the way get tender ribs every time.

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

Ingredients

10 Pork spareribs (see note above on quantity)
1/2 Cup apricot jam
2 Cloves garlic, crushed
50ml White wine vinegar
2 Tablespoons water
2 Tablespoons sweet chili sauce (I buy mine from my Asian supermarket so it has more kick to it than the ones that you can buy at a regular supermarket.)
1 Teaspoon fresh ginger, grated
2 Teaspoons soy sauce
2 Teaspoons cornflour

Method

1. Bring some water, seasoned with pepper, Chinese five spice and beef stock, to a boil in a large saucepan, add ribs, simmer about 40 Min's or until you can pull meat from bone. (Time will depend on how many ribs you are making this can take up to 90 Min's if you are making are large quantity.)

2. In a saucepan combine all sauce ingredients, except soy and cornflour, heat until apricot jam is well combined, mix soy and cornflour, add to sauce, stir until mixture thickens slightly.

3. Place ribs in an oven proof dish and pour sauce over, coat ribs well and bake in a moderate oven (180c) for about 30-40 Min's longer if you have more ribs. Remove and stir to coat in sauce real well.

Serve with extra dipping sauce if desired.

All photos taken by me unless otherwise stated.

Asian Style Stuffed Pork Loin

This was an experiment that turned out really well, I had a pork loin I wanted to use up and wanted to create something a little bit different than how I usually stuff my pork loins. I had most of these ingredients on hand and had to use a lot up, so this is what I decided to do with them. I think it turned out very well with the pork being tender and juicy and the sauce poured over at the end was a nice touch. I served mine over stir-fried vegetables, but you could also serve this with noodles or steamed rice.

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

Ingredients

500g Pork Tenderloin
1/4 Teaspoon salt
1/4 Teaspoon 5 spice powder

Stuffing

1 celery stick, halved and chopped finely
1 Large shallot, chopped finely
3 Cloves garlic, crushed
30g Butter
1 Teaspoon dried sage
6 Dried apricots, chopped finely
1/2 Cup bread crumbs
1/2 Teaspoon chicken stock
50ml Boiling water

Sauce

2 Tablespoons soy sauce
1 Teaspoon fresh ginger, grated
50ml Orange juice
50ml Honey
1 Tablespoon hoisin sauce

Finishing sauce once pork is cooked

3 Tablespoons extra hoisin sauce
100ml Water
1 Teaspoon cornflour

Method

1. Cut pork loin through the center length ways being careful not cut all the way through. Open out using a meat mallet pound pork until of equal thickness.

Stuffing

1. Melt butter in a pan, add celery, shallot and garlic, cook until onion softens, add apricots, sage, breadcrumbs, mix to combine, add stock to boiling water to dissolve, pour into bread crumb mix and stir to thoroughly combine.

2. Spoon stuffing over one half of the pork and press mixture down, fold the other half over the top, secure with kitchen at regular intervals, place in an oven proof dish.

3. Cook in a pre-heated oven at 180 degrees Celsius for about 40 Min's.

4.In a saucepan combine sauce ingredients and stir until honey mixes, during the last 20 Min's of the pork's cooking time pour the sauce over loin.

5. Remove loin and wrap in foil to keep warm, pour juices from pad into a saucepan, add the extra hoisin and water, bring to the boil, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve over pork.

To Serve: Slice pork thickly and serve over stir-fried veg, drizzle with sauce.

Serves 2-3 depending on appetites.

All photos taken by me unless otherwise stated.

Individual Lamb Wellington Parcels With a Madeira Sauce

This is a different take on my more extravagant beef wellington, an elegant meal that is far more cost effective and it looks and tastes wonderful. Were I have put the pate feel free to use proper fois gras which is what I use in my beef wellington, but of course that is triple the price of getting chicken or duck liver pate. I also bought morel mushrooms to go in the sauce these are a more expensive mushroom but no where near the cost of black truffles, which I use in my wellington recipe. I could not get fresh when I made this so I bought a 20g dried packet and used about half as it was just for two, I yielded around 11/2-2 Tablespoons of chopped morels (didn't measure exact.)

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

Ingredients

2 Lamb fillets
90g Chantrelle mushrooms, finely chopped
4 Swiss brown mushrooms, finely chopped
25g Butter
2 Green onions, sliced finely
1 Tablespoon fresh chives, chopped
1 Tablespoon fresh parsley, finely chopped
1 Tablespoon fresh thyme leaves
1 Tablespoon double cream
salt and pepper to taste
50g Pate (chicken or duck liver, I used duck)
1 Sheet puff pastry
2 Pancakes, large enough to cover fillets

Sauce

1/2 Cup Madeira
1 Teaspoon beef stock
1 Teaspoon Cornflour
10g Dried Morels, soaked in water and chopped (see note above)

Method

1. Melt butter in a pan add mushrooms, cook until soft, add onion, cooking stirring until onion softens, add herbs, cream and salt and pepper, cook until liquid has evapourated., set to one side.

2. Lightly flour a surface and roll out puff pastry, cut in half so you have 2 seperate sheets, enough to cover both fillets completely, depending on the size of your fillets, you will either use all or have a little left over. I usually make some jam tarts if this is the case.

3. Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate.

4. Take a pancake and place it on top of the mushroom mixture, carefully turn it over laying it, pancake, mushroom side down onto the pastry, fold up the other part of the pancake to cover underside of lamb, fold remaining pastry over the pancake to form a little parcel, brush joining ends of pastry with milk or eggs to seal. Decorate top of pastry if desired.

5. Place lamb parcels on a lightly oiled baking tray and bake in pre-heated oven of 200 degrees Celsius for 30-40 Min's or until pastry is browned and risen.

Sauce

1. Bring Madeira and stock to the boil, mix a little water with the cornflour add to sauce and stir until it thickens slightly, add morels and stir to combine.

To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.

All photos taken by me unless otherwise stated.

Beef and Beer Pies

This is a great recipe to either make as a whole pie or make as individual pies, you can make with pastry cases or just add meat and top with pastry. I find a good stout beer works best with this recipe, over a light or blond beer, so if you use that it will taste different. I make mine with just the pastry top as we like to watch our carb intakes and it just makes it a bit less, if you just do a top, so you get to enjoy a little naughtiness with a little less guilt. If you choose to make fully enclosed pies, pastry top and bottom, allow mixture to cool before spooning into pastry otherwise it will become soggy.

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

Ingredients

2 Small onions, diced
100g bacon, chopped (about 10 slices)
600g premium beef mince
1 Teaspoon garlic powder
200g mushrooms, sliced
50ml Dry red wine
1/2 cups beer, a good stout
2 Tablespoon Worcestershire sauce
2 Tablespoons Bisto instant gravy granules
1 tablespoon parsley, chopped
puff pastry

Method

1. Preheat oven to 200.C.

2. Saute onion and bacon until onion softens & bacon is cooked.

3. Add mushrooms to pan and cook until soft, add mince, cook until browned, add garlic stir cooking 1 minute.

4. Add wine and beer, simmer for about 5 Min's.

5. Add Worcestershire sauce, bisto and parsley.

7. Spoon mixture into individual pie dishes, cover with pastry, (brush with egg or milk if you like) and bake about 20 min's or until pastry is cooked and browned.

Serve as is or with mash and peas as I did.

All photos taken by me unless otherwise stated.

Spicy Baked Chicken Breasts

This has got to be one of the most simplest yet most tender chicken recipe I have made in a long time. I have had this one saved to make for a while now and I just round to it last night it was so good. The flavour from the sauce was wonderful and the chicken was just so moist and tender, I really enjoyed it, my hubby didn't stop raving as well. If you would like to see other photos or more reviews of this recipe please click here. I served mine over some leftover celeriac mash I had and steamed Asian greens and it was perfect.

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

Ingredients

4 Skinless chicken breasts, fillets

Sauce

1 Tablespoon olive oil
1 Small onion, finely chopped
2 Garlic cloves, crushed
1/2 Teaspoon red chili pepper flakes (I added more)
2/3 Cup chopped canned tomato
2 Tablespoons brown sugar
2 Tablespoons Dijon mustard
1 Tablespoon soy sauce
1 Teaspoon Worcestershire sauce (My Addition)

Method

Sauce

1. Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.

2. Add the remaining sauce ingredients and bring to the boil.

3. Reduce the heat to low and simmer, stirring occasionally for 8 minutes.

Chicken
1. Preheat oven to 220c.

2. Line a baking tray with foil and spray it with cooking spray.

3.Place the chicken on prepared baking tray. Brush with half the sauce.

4. Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.

I made the same sauce amounts for 2 breasts and served the rest on the side to pore over, if your a sauce lover like my family you will love this.

All photos taken by me unless otherwise stated.

Outback Steakhouse Gold Coast Coconut Shrimp

I found this on recipezaar I had been looking for coconut shrimp recipe with a marmalade dipping sauce I have my own recipe but wanted to try something new. It was wonderful I loved the crispy coconut covered shrimp with the dipping sauce it was really good. I only made four Jumbo, Jumbo Shrimp, so cut back a bit on the ingredients. I served this as part of a huge seafood platter with lobster thermidor, king crab legs, prawns, fried fish and blackenend salmon. I was only serving three of us and we were stuffed to brimming but it was an excellent seafood platter and these were a nice addition.

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

Ingredients

Batter

8 Fluid ounces flat beer
1 Cup self-rising flour
2 Cups sweetened flaked coconut, divided (one 7-ounce package)
2 Tablespoons sugar
1/2 Teaspoon salt substitute
12 Jumbo shrimp
Vegetable oil (for frying)
Paprika

Marmalade Dipping Sauce

1/2 Cup orange marmalade
2 Teaspoons stone ground mustard
1 Teaspoon prepared horseradish
1 Dash salt

Method

To Make the Dipping Sauce

1. Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.


To Make the Batter


1. Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.


2. Mix well, then cover and refrigerate for at least one hour.


To Prepare the Shrimp


1. De-vein and peel off the shell back to the tail.


2. Leave the last segment of the shell plus the tail as a handle.

3. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.

4. Use enough oil to cover the shrimp completely.

5. Pour the remainder of the coconut into a shallow bowl.

6. Be sure the shrimp are dry before battering.

7. Sprinkle each shrimp lightly with paprika before the next step.

8. Dip one shrimp at a time into the batter, coating generously.

9. Drop the battered shrimp into the coconut and roll it around so that it is well coated.

10.Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.

11. Flip the shrimp halfway through.

12. Drain on paper towels briefly before serving with marmalade sauce on the side.

All photos taken by me unless otherwise stated.

Chinese Bar

I found this on recipezaar and it sounded so good I thought I would try it, it supposed be done with chicken wings but they were sold out on Saturday when I went to get some. I have never seen that before must be chicken wing weekend here so I bought legs instead. I added a little more hoisin to the sauce that was left in the pan and served it on the side. I actually loved it with the legs, I loved the meatiness, I do like chicken wings and make them all the time, but this was really good with the legs, I will have to try it with wings next time. If you would like to read more reviews or see more photos of this recipe please click here.

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

Ingredients

2lbs Chicken wings

Barbecue Sauce

2 Tablespoons dark soy sauce
3 Tablespoons hoisin sauce
2 Large garlic cloves, peeled
1 Tablespoon fresh ginger, peeled and chopped
1 Tablespoon rice wine or dry sherry
1 Tablespoon toasted sesame oil
2 Teaspoons chili bean paste
2 Teaspoons sugar

Method

1. Preheat the oven to 475 degrees F.

2. Place the chicken wings in an oven proof baking dish.

3. Add the barbecue sauce ingredients to a blender and mix for 5 seconds.

4. Pour sauce over the chicken wings and toss to coat thoroughly.

5. Bake in the oven for 15 minutes.

6. Reduce oven temperature to 350 degrees F and bake for an additional 20 minutes.

7. Serve hot or at room temperature.

All photos taken by me unless otherwise stated.

Sun-Dried Tomato Pesto Chicken Pasta

This is a super quick tasty recipe that is the perfect after work fast meal, it is not only perfect for when your in a hurry, but I always make extra as it reheats fine the next day, if the pasta is a little dry all you have to do is add a little cream. It can all be cooked in the same pan so you save on washing up and there are no steps, in fact you don't have to cook the chicken first, remove set to one side, then cook onions etc... It is all added one ingredient after the other, which when you want something on the table with out fuss makes this a great meal.

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

Ingredients

450g Chicken, chopped into pieces
350g Spiral pasta (fusilli)
1 onion, finely chopped
3 Cloves garlic, crushed
50ml dry white wine
5 Sun-dried tomatoes, finely chopped
2 Tablespoons sun-dried tomato pesto (I do quite generous ones)
2 Teaspoons seeded mustard
180ml Double cream
100ml Reduced fat cream
1/2 Cup lightly packed Parmesan cheese
Parmesan Cheese extra, to sprinkle over pasta
Finely chopped parsley, for garnish if desired

Method

1. Bring some water to the boil, add a little olive oil, add pasta cook until just tender. (al dente)

2. In a large fry pan heat a little olive oil, add chicken cook to brown, add onion and garlic cook until onion softens.

3. Add wine, sun-dried tomatoes, pesto and mustard stir to combine.

4. Add creams and cheese, bring to the boil, turn down heat, stir to melt cheese, add cooked pasta stir until heated through.

To Serve: Place spoonfuls of pasta in bowls, sprinkle with cheese and parsley.

All photos taken by me unless otherwise stated.

Cheese and Potato Pancakes

This was the other part of the meatloaf recipe I made the other night, they were gorgeous and my son just loved them. They were so easy to do and did not take long at all and with how busy I have been lately any saving in the kitchen is a real bonus. They went so well with the meatloaf and the whole family loved this. If you want to read more reviews or see more photos og this recipe click here.

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

Ingredients

1 Small onion, shredded
3 Large potatoes, peeled, shredded
3 Tablespoons all-purpose flour
1/4 Cup olive oil, for frying
1 1/4 Cups gouda cheese, shredded

Method

1. Add thin layer of olive oil to heated skillet, just enough to cover the bottom.

2. In a bowl, combine flour, onions & potatoes, then stir in cheese.

3. Spoon piles of potato/cheese mixture into hot skillet, making 3" rounds, 1" apart.

4. Cook cakes until golden & crispy, about 4 minutes on each side.

5. Remove cooked cakes & repeat process until 12 pancakes are finished.


All photos taken by me unless otherwise stated.

Belgian Meatloaf

I made this from a zaar member last night last night and it delicious!! I also made the cheese and potato cakes from the same member and I will post this tomorrow. It is such a wonderful easy recipe to do it turns out moist and light, I served it with gravy as my men love their gravy. It was a perfect meal as My teenage son had just played his first football match with his team and they won 8-2, so a perfect meal for a champ. He loved both of the recipes and had seconds. We have a rating system out of 5 stars and this got a 5 all round. If you would like to see more photos or other reviews please click here.

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

Ingredients

1 Teaspoon unsalted butter, melted
1 Cup breadcrumbs
3/4 Cup whole milk (didn't bother with this just added few tablespoon to breadcrumbs before adding to the meat.)
3 Tablespoons unsalted butter
1 Large onion, finely chopped
5 Ounces white mushrooms, sliced
1 Garlic clove, finely chopped (I added 3)
2lbs Lean ground beef (I cut this back for 3 but made enough for left overs.)
1 Large egg (used 2 smaller ones.)
3 Tablespoons fresh parsley, finely chopped
1 Teaspoon fresh sage, finely chopped
1 Teaspoon fresh oregano, finely chopped
1 Teaspoon fresh thyme, finely chopped
1 Teaspoon salt
1 Teaspoon pepper
1 Pinch nutmeg
1 Tablespoon port wine (wonderful addition.)
1 Tablespoon cognac (wonderful addition.)
1 Sprig rosemary

Method

1. Preheat oven to 450 degrees F, & brush a meatloaf pan with 1 teaspoon melted butter. (I did 200 degrees Celsius for 40 Min's as mine was smaller.)

2. Soak bread crumbs in 3/4 cup milk.

3. In medium skillet, melt the 3 tablespoons of unsalted butter, Then add onion & saute 2 minutes.

4. Add mushrooms & saute 5 minutes.

5. Add garlic & saute 1 minute.

6. In a mixing bowl, add ground beet & egg, then squeeze bread crumbs dry & add to bowl.

7. Add onion mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, sort & cognac, & mix well.

8. Place meat mixture in prepared pan, & top with rosemary, then bake 30 minutes.

9. Reduce heat to 400 degrees F & bake another 15 minutes.

10. Remove from oven & let rest 10 minutes before serving.


I serve mine with cheese and potato pancakes which I will be posting tomorrow.

All photos taken by me unless otherwise stated.

Sticky Chicken

I found this one by chance the other night, it is a recipezaar members and it was a choice I had in the swap this month, it was so yummy and easy to dmake. I cooked the chicken solely in a pan, the reason for the finishing off in the oven is because of the honey in the marinade it will burn the outside as it caramelizes. To prevent this I browned chicken then turned the heat way down and cooked covered, it came out tender and juicy and full of flavour. I also boiled the left over marinade and thickened with cornflour and served as a suace on the side it was delicous and I am so glad a made this one. I made just 2 changes to the ingredient amounts to give me the extra needed to make a sauce and I will list these below. If you want to see the original version of this recipe please click here.

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

Ingredients

4 Skinless chicken breasts
2 Tablespoons light soy sauce
2 Tablespoons sweet chili sauce (I added 1 extra tablespoon)
2 tablespoons honey (I used 1 Tablespoon extra)
2 Garlic cloves, crushed (I added 3 cloves)
1 Teaspoon Chinese five spice powder
Olive oil flavored cooking spray (I used peanut oil in the pan, see note above.)

Method

1. Preheat oven to 200°C. (I didn't do it this way see note above.)

2. Place the chicken in a ceramic dish in a single layer.

3. In a seperate bowl, combine sauces, honey, garlic and 5 spice powder.

4. Pour over the chicken, turning to coat.

5. Cover and refrigerate for at 30-60 minutes.

6. Heat a frying pan over a high heat, and spray with olive oil. Cook the chicken in batches until golden.

7. Transfer to a baking tray, lined with baking paper, and brush with marinade.

8. Bake for 6-8 minutes until just cooked through.

9. Cover on a plate with foil and stand for 2 minutes.

10. Slice about an inch thick, and serve.

To Serve: I served mine over stir-fried veg and found it to be wonderful.

All photos taken by me unless otherwise stated.

Spicy Orange Lamb and Noodle Stir-Fry

This is a wonderfully quick and easy meal to throw together, on the table in around 30 Min's, so the perfect, quick after work meal that has a great flavour. I have mentioned in earlier posts how busy I have been lately so I have been trying to come up with recipes that taste great and that do not require too much effort. This is a great one for that, I have also made an extremely tasty pasta recipe recently that I will be posting over the next couple of days.

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

Ingredients

750g Lamb fillets, sliced thinly
2 Tablespoons peanut oil
1 Teaspoon sesame oil
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Red chillies, chopped finely adding as many or as few seeds as you like.
100ml Light soy sauce
1 Tablespoon black bean sauce
60ml Beef stock
3 Teaspoons finely grated orange rind
3 Tablespoons brown sugar
150g Snow peas, trimmed and sliced in half length ways
400g Fresh noodles

Method

1. Heat oils in a wok or large frying pan, add lamb cook until browned.

2. Add garlic, ginger and chillies stir-fry 1 Minute.

3. Add soy sauce, black bean sauce, stock, rind and sugar, stir to combine

4. Add snow peas and noodles, stir-fry until snow peas are just tender and noodles are heated through.

Serves 4

All photos taken by me unless otherwise stated.

Steak Fillet with Tarragon Cream Brandy Sauce

I bought some thick steak fillets the other night and was going to serve them with a peppered sauce and creamed spinach. I still made the creamed spinach as we have not had it in a while and I knew my hubby would like it as it is a favourite of his. I noticed I had some tarragon to use up and new I would not be making anything to use it in over the next few days, so I came with this sauce, to utilize it. The sauce turned out surprisingly well and we both enjoyed it very much instead of cooking onion in the sauce. I sliced 2 onions thinly and fried them separately and placed them on top of the steak.

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

Ingredients

4 Steak fillets (nice thick cut ones.)
2 Onions, sliced thinly
3 Tablespoons Brandy
1 Teaspoons beef stock granules
3 Teaspoons french creamy mustard
1/2 Teaspoon garlic powder
180ml Double cream
120ml Light cream
2 Teaspoons cornflour
11/4 Teaspoon pepper
1 Tablespoon fresh tarragon, chopped finely (I did a generous tablespoon it was not quite 11/2 but a little over 1.)
2 Teaspoons lemon juice

Method

1. Add sliced onion to a small pan with a little olive oil and cook until onion is soft and browned, can either be kept warm on stove or reheated in a microwave later.

Sauce

1. Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.

2. Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.

3. Add pepper, tarragon and juice stir to combine, keep sauce warm on a low heat, on the stove, stirring occasionally to prevent a skin forming over the top.

Steaks

1. Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.

I like mine medium rare so when I have thick steaks like these, I sear each side for 2 Min's and then place in the oven for 15 Min's at 180 degrees Celsius.

To Serve: Top each steak with some onion, pour sauce over and serve with whatever veg and starch you want. I served mine with creamed spinach.

All photos taken by me unless otherwise stated.

Sun-Dried Tomato Chicken Pesto Couscous Salad

This is such a quick recipe to make and has a wonderful flavour, it is the perfect after work meal as you can have it on the table in about 25-30 Min's. I love couscous and this is another way of preparing it with the sun-dried tomato pesto along with the chopped sun-dried tomatoes, adding such wonderful tastes. I top it with chicken which I also rub with sun-dried tomato pesto and I think it is a wonderful combination.

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

Ingredients

Olive oil
2 Chicken breasts
2 Tablespoons sun-dried tomato pesto
2 x 100g Sachets quick cooking couscous (this makes enough for 4 but I make this amount as I like to take the couscous to work the next day for lunch.)
700ml water
1 Teaspoon chicken stock granules
2 Teaspoons lemon rind, finely grated
2 Tablespoons lemon juice
4 Sun-dried tomatoes, chopped finely
2 Tablespoons sun-dried tomato pesto (Extra)
60g Rocket

Method

1. Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.

2. Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.

3. Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.

4. Toss rocket gently into couscous.

To Serve: place couscous on a plate top with sliced pesto chicken.

All photos taken by me unless otherwise stated.

Crab Stuffed Steak with a Bearnaise Sauce

I came up with this one the other week as I had bought some king crab legs from the supermarket as they had them not only on special but actually in stock. They were of a medium size no where near the size of the ones I bought when I made my stuffed Ostrich loin as I was only stuffing 2 steaks this time. I did fill them quite full and I bought very thick cut steaks I would guess they would have been between 250-300g a piece. I say that as I do not know the exact weight of them as silly me took them out of the pack and threw it away and forgot to look at the weight to write down as I usually do so I have it for when I post. I guess just judge from the photo as to what you would need, mine was the smaller of the 2 steaks my husbands was thicker. I also used a sachet of bearnaise sauce to make the recipe quicker, you can make your own if you prefer.

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

Ingredients

2 Steak fillets, thick ones
1 Teaspoon horseradish
4 Rashers bacon

Crab Stuffing

2 King crab legs, medium sized (read description above.)
2 Green onions, sliced thinly
1 Small celery stick, cut in half, then chopped thinly
olive oil
2 Cloves garlic, crushed
2 Teaspoons parsley
1/2 Teaspoon lemon pepper seasoning

Asparagus

20 Baby asparagus spears
4 Rashers bacon

Sauce

1 sachet bearnaise (mine was 23g sachet made up 300ml, I added 200ml of milk and made up the last 100ml of liquid from these ingredients.)
1 Teaspoon Worcestershire sauce
3 Teaspoons lemon juice
4 Tablespoons dry white wine
1 Tablespoon white wine vinegar
dash of Tabasco sauce
50ml Cream, full fat or reduced fat (I used reduced fat.)
1 Teaspoon dried tarragon
2 Teaspoons fresh parsley, finely chopped

Method

Make stuffing

1. Remove crab from legs, break meat up.

2. Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften.

3. Add parsley, pepper and crab, stir to combine, remove and set to one side.

Steaks

1. Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly.

2. Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top.

3. Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.

4. Cook steaks in a hot pan 2 Min's each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 Min's depending on how thick they are for a nice pink centre.

Sauce

1. Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken.

2. Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally.

Asparagus

1. Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon.

2. Place in an oiled oven proof dish and cook for 10 min's. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more Min's to go.

To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.

All photos taken by me unless otherwise stated.