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Nov 30, 2008

Chicken Rissoles in Mushroom Sauce

This is a rather unusual recipe as when I think of a rissole/pattie/burger you think about a bun of some sort. These are served as is and topped with a sauce as you would a chicken breast. We loved these and thought the flavour was so good. They are very easy to make, taste great and are budget friendly. I made a couple of changes to the original recipe which I have listed below. If you want to read other reviews on this recipe please click here.

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Ingredients

1kg Ground chicken
1 Cup fresh breadcrumb
1 Tablespoon dried tarragon
1 Small onion, chopped
1/4 Cup mayonnaise

Mushroom Sauce

40g Butter
3 Spring onions, finely chopped
2 Cloves garlic, crushed
300g Button mushrooms, sliced
1 Teaspoon chicken stock granules
1/2 Cup white wine
1 Cup cream

Method

1. Combine chicken, breadcrumbs, tarragon, onion & mayonnaise in a large bowl.

2. Divide mixture into 6 equal portions & shape into 1 1/2cm thick patties.

3. Heat a large fry pan & brush lightly with oil. Cook rissoles over medium heat for 8 Min"s each side, turning once only.

4. Remove from pan & keep warm while preparing sauce.

Sauce

1. Melt butter in a fry pan, add mushrooms and garlic, stir-fry over medium heat for 5 Min's or until soft and slightly browned.

2. Add spring onions and cook a couple of Min's more, add wine, stock granules and cream, reduce heat, cook until stock has dissolved and sauce has thickened slightly.

I served mine over parsnip mash topped with spinach and caramelized onion.

All photos taken by me unless otherwise stated.

Nov 29, 2008

Sirloin With Creamy Pepper Sauce

This is a wonderful recipe for steak, a very quick and easy to make with a lovely end result. I was inspired by another recipe I found, with this one, I made the other as is and it was very good, I just adjusted for our personal tastes. To see original please click here. I have listed the few ingredients I added below. I really loved the peppercorn crust that forms on the outside of the steak it not only creates another element to the dish but tastes wonderful.

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Ingredients

1kg Sirloin steaks (4 x 250 gram steaks)
3 Tablespoons black pepper (cracked)
1 Teaspoon sea salt
200ml Cup cream
90ml Sour cream
2 Tablespoons olive oil (for brushing)
11/2 Teaspoons beef stock
1 Teaspoon horseradish
1 Tablespoon brandy

Method

1. Mix pepper and salt on a plate.

2. Brush both sides of steaks with olive oil.

3. Press steaks into pepper and salt mixture (both sides).

4. Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 4 minutes per side for medium-rare or until your liking.

5. Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.

6. To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes. I also add a couple of grinds of the pepper mill as well

7. Add stock, horseradish and brandy, stir to combine and dissolve stock.

I served mine over parsnip mash with vegetables, I topped my steaks with a few mushrooms and poured the sauce over the top.

All photos taken by me unless otherwise stated.

Nov 26, 2008

Japanese Grilled Tuna

This is wonderful tuna recipe it has so gone straight up there as one of my favourites. I loved the flavour that came through and the fact that it is healthy and a light meal that you can enjoy guilt free, apart from the added sugar. I used szechuan pepper instead just regular ground black pepper for that added kick. I served mine over mashed pumpkin done Japanese style, topped with sesame spinach, topped with the tuna and drizzled with the glaze. If you would like to read more reviews on this recipe or view more photos pleas click here.

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Ingredients

1 Tablespoon sesame oil
1 Tablespoon vegetable oil
1 Tablespoon grated ginger root
1 Tablespoon cracked black pepper
4 (8 ounce) Tuna steaks, about 1-inch thick
kosher salt

Wasabi soy sauce Glaze

1/2 Cup granulated sugar
1/2 Cup water
1/2 Cup rice vinegar
1/4 Cup light soy sauce
4 Slices ginger, smashed
2 Teaspoons wasabi powder
1 Tablespoon water

Method


1. Combine oils, ginger and pepper. Brush on steaks.

2. Sprinkle with kosher salt.

3. Marinate for 30 minutes.

4. Combine sugar, water, rice vinegar, soy sauce and ginger.

5. Stir to dissolve.

6. Bring to boil on high heat and reduce until syrupy, about 15 minutes.

7. Make a paste of the wasabi powder and the water.

8. Whisk in wasabi paste.

9. The glaze should be used at room temperature.

10. Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.

11. Use either a squeeze bottle or a fork to streak glaze over fish. I just spooned over and around dish.

All photos taken by me unless otherwise stated.

Chicken Piccata

This is a wonderful chicken recipe quick and easy to prepare and it tastes gorgeous. It has just the right amount of lemon added and is a really enjoyable meal. I served ours over couscous with asparagus as there was some in the store the other day, they looked so good and were reasonably priced which makes a change. If you would like to read more reviews or see more photos of this recipe please click here.

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Ingredients

4 Boneless skinless chicken breasts
1 Egg
3 Tablespoons lemon juice, divided
1/2 Cup low sodium chicken broth
1/2 Cup all-purpose flour
1/4 Teaspoon garlic powder
1/4 Teaspoon paprika (I also added cayenne pepper)
1/4 Cup unsalted butter
1 Tablespoon fresh parsley, chopped

Method

1. Pound chicken breasts between sheets of wax paper until about 1/4" thick.

2. Whisk egg with 1 tablespoon lemon juice & set aside.

3. Combine remaining lemon juice with chicken stock, & set aside.

4. In large bowl whisk together flour, garlic powder & paprika.

5. In large skillet, melt butter.

6. Dip chicken into egg mixture & then coat well with flour mixture.

7. Place chicken in skillet & cook over medium-high heat about 1 minute on each side.

8. Pour chicken stock mixture over chicken.

9. Reduce heat to medium-low, then cover & cook 10-15 minutes or until chicken is very tender.

10. Transfer chicken to serving plates.

11. Stir sauce that is still in skillet, & spoon over each chicken breast.

12. Sprinkle breasts with parsley, & garnish with lemon slices just before serving.

All photos taken by me unless otherwise stated

Nov 24, 2008

Spicy Beef Satay With Peanut Sauce

This is a wonderful quick recipe to make with a great outcome. As beef prices are quite high at the moment I made with a mix of beef and chicken although it could be made with all chicken if desired. I changed only a couple of things which I will list below. I served ours over stir-fried veg with egg noodles and it was delicious. If you would like to read more reviews or view more photos please click here.

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Ingredients

750 g rump steak (I did a mix of steak and chicken or you could use all chicken)

Marinade

1/3 cup soy sauce
1/4 cup peanut oil
1 small onion, finely chopped (I used a medium onion, cut into wedges then threaded them in between the meat pieces.)
2 garlic cloves, crushed
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon lemon juice

Satay Sauce

1/3 cup crunchy peanut butter
400 ml coconut milk
1 tablespoon brown sugar
1/3 teaspoon chili flakes ( Added more)
I also added some sweet chili sauce to mine
1/2 cup fresh coriander (the leaf chopped)

Method

1. Finely chop onion and crush garlic.

2. Finely slice rump into thin strips, place in a non-reactive dish.

3. Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.

4. For satay sauce put peanut butter, coconut milk, sugar and chilli in a small saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander.

5. Assemble beef satay by threading one or two strips onto pre-soaked wooden skewers, reserve marinade.

6. Preheat a char grill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.

Serve skewers with satay sauce, serve with vegetables, noodles or rice.

All photos taken by me unless otherwise stated.

Nov 23, 2008

Ginger and Lemon Pork and Chicken

This is one the best tasting Ginger and Lemon Pork and Chicken I have tasted, this recipe could also be made with all chicken as you can read from other reviews by clicking here. The sauce is so good my only downer was I should have doubled as it is excellent and it would have been nice to have some extra to go with my egg fried rice I accompanied this with. I will be making this one often and it has gone down in my favourites.

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Ingredients

500g Boneless skinless chicken breasts
500g Pork fillets
4 Tablespoons peanut oil (more may be needed)
4 Ounces green ginger
4 Tablespoons balsamic vinegar
1 Teaspoon sugar
1 Spring onion (scallion, finely sliced)

Marinade


4 Teaspoons cornflour (cornstarch)
4 Teaspoons peanut oil
2 Teaspoons soy sauce

Lemon Sauce
1/2 Cup lemon juice
2 Cups chicken stock (make with stock cubes if desired)
2 Teaspoons ginger (grated)
2 Tablespoons honey
2 Tablespoons sugar
2 Tablespoons cornflour
2 Tablespoons water, extra

Method


1. Cut pork and chicken into strips.

2. Have 2 bowls ready and put half the cornflour, peanut oil and soy sauce in each bowl and mix well, place chicken strips in one and pork strips in the other, leave to marinate for 30 minutes.

3. Peel and finely slice green ginger and mix with the balsamic vinegar and sugar and let marinate.

4. Mix grated ginger, mix with lemon juice, stock, honey and sugar in a jug. Mix cornflour and extra water together.

5. Put 2 tablespoons of oil in hot wok and stir fry pork (this will need to be done in 2 or 3 batches), once cooked put to one side and keep warm).

6. Put the other 2 tablespoons of oil in hot wok and stir fry chicken (this will need to be done in 2 or 3 batches), once cooked put together with the pork and keep warm.

7. With the wok on a medium heat put in the lemon sauce, sliced ginger and the balsamic vinegar mix. Combine cornflour and extra water together and stir into the lemon sauce and bring to the boil and let thicken.

8. Stir in cooked pork and chicken and let warm through.

9. Garnish with spring onion.

Serve over rice or noodles or stir fried vegetables.

Serves 4-6 depending on appetites.

All photos taken by me unless otherwise stated.

Nov 22, 2008

Lemon Herb Veal Stew (Crock Pot)

This is a wonderful winter recipe, you can't go wrong with a nice heart warming stew and this one is delicious. I did brown my meat first to give it colour as it makes for a more appealing end result. I also did not want to add potato or serve over rice or pasta so to make it more substantial I added carrots, parsnip, snow peas and pumpkin. If you want to read more reviews of this recipe please click here.

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Ingredients

1 Leek, thinly sliced (white and pale green parts only)
3 Garlic cloves, pressed
4 Bacon rashers, chopped finely (my add)
1 Tablespoon dried tarragon
1/2 Teaspoon lemon zest
1/2 Teaspoon dried thyme
1/2 Teaspoon white pepper
1/4 Teaspoon dried sage
2 1/2-3lbs Veal, trimmed of fat, cubed
1/3 Cup all-purpose flour
3/4 Cup dry white wine
1/4 Cup lemon juice
1 Tablespoon cornstarch (I thickened with chicken gravy granules for added flavour.)
1/4 Cup whipping cream
Salt and pepper to taste

Method


1. Brown veal in batches, in a pan and set to one side, Add a little oil to same pan cook leek, garlic and bacon, until leek is soft.

2. In a 3 quart or larger slow cooker, combine leek, garlic, bacon, tarragon, lemon zest, thyme, white pepper and sage.

3. Pour in wine and lemon juice, add veal.

4. Cover and cook on low until veal is very tender when pierced (7-8 hours).

5. In a small bowl, mix cornstarch and cream. Blend into stew. (I added the cream here and then added chicken gravy gtanules.)

6. Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).

7. Season to taste with salt and pepper.

All photos taken by me unless otherwise stated.

Nov 20, 2008

Provencal Roast Lamb Stuffed With Figs, Goat's Cheese and Walnut

This is a wonderful stuffing for lamb I made this the other night with lamb fillets. I sliced them very carefully down the centre being careful not to go all the way through, I opened them out and pounded with a meat mallet. I then placed the stuffing on one side and rolled up and secured with kitchen string just as you would a boned leg. I was only making for 2, hence the lamb fillets and I have been testing recipes for the Christmas table, this one is going on my list it was superb. I served mine over parsnip mash and fresh vegetables with a homemade gravy. If you would like to read more reviews of this recipe please click here.

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Ingredients

4lbs Leg of lamb (boned weight)
Salt and pepper
Kitchen string

For the stuffing

1/2 Tablespoon olive oil
1/2 Large onion, finely chopped
2 3/4 Ounces walnut pieces
2 1/4 Ounces breadcrumbs
5 1/2 Ounces goat's cheese
8 Fresh figs, quartered
3 Sprigs thyme, leaves only
1 Egg, beaten

Method


1. Preheat the oven to 400 degrees F.

2. Trim the lamb of excess fat. Open it out flat and season the inside with salt and pepper.

3. Heat oil in a pan, and cook the onion until soft. Toast the walnuts in a dry pan until just turning brown. Break the goat's cheese into little nuggets.

4. Gently mix all the stuffing ingredients together, bind with the egg and season with salt and pepper. Spread the stuffing on the opened piece of lamb. Roll it up and tie at intervals with string.

5. Season the outside of the lamb with salt and pepper and roast in the oven for 15 minutes.

6. Turn the heat down to 375 degrees F, and cook for another hour, then serve- the lamb will be pink.

All photos taken by me unless otherwise stated.
This is a super, easy, quick recipe that tastes great and would make a great finger food as well as a main served with salad. I made mine with panko flakes as I could not get soda crackers here. I also added a little more plum sauce to the ketchup just to suit our tastes. If you want to read more reviews on this one please click here.

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Ingredients

FOR FINGERS

1/2 cups soda crackers, finely crushed (I used panko flakes)
1/3 cup mayonnaise
4 boneless skinless chicken breasts

FOR DIPPING SAUCE

6 tablespoons ketchup
6 tablespoons plum sauce
2 teaspoons soy sauce

Method

1. Preheat oven to 400°F & grease a rimmed baking sheet well.

2. Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.

3. Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.

4. Add chicken strips to mayo & turn to coat all over.

5. Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.

6. Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.

7. Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.

8. While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.

Either serve as a main with a salad and dipping sauce on the side or Place in center of serving platter, & when fingers are baked, arrange them around the bowl.

All photos taken by me unless otherwise stated.

Nov 18, 2008

Beer Marinade

I made this marinade the other night to go with 2 steak fillet's. I know this is not a cut of meat that you would usually marinade but I have had this recipe saved for ages and thought I would try it. It was a great marinade that would work well with other meats I think, I will look forward to trying this again with a different cut of beef as well. It is very simple and really imparts a nice flavour into the meat. I served our steaks with corn on the cob and topped the steaks with fried mushrooms and onions and a horseradish sauce. If you would like to view the original recipe please click here although I did not change anything in the recipe ingredients.

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Ingredients

3/4 cup beer
2 tablespoons brown sugar
1 teaspoon mustard powder
1 tablespoon honey
cracked pepper to taste

Method

1. Combine all ingredients in a small saucepan, bring to the boil, reduce heat & simmer 10 mins uncovered. Allow to cool.

2. Marinate meat in beer mixture for at least 1-2 hours turning occasionally.

All photos taken by me unless otherwise stated.

Honey Glazed Stuffed Pork with Gravy

This is a wonderful pork recipe that I came up with the other night, that we really enjoyed. I just cooked it for 3 so feel free to adjust amounts if making for more. It is definitely a company worthy dish and would make a great holiday addition to the table. As different meat to add to the menu, we usually have turkey, lamb and duck at Christmas but this could work nicely as well.

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Ingredients

800g Pork tenderloin
Salt and Pepper to taste
1/2 Cup finely chopped pitted prunes
1/2 Cup finely chopped dried apricots
11/2 Tablespoons finely chopped sage
4-5 Tablespoons herb stuffing mix
10 Pancetta rashers
70ml Honey
2 Tablespoons red wine vinegar
1 Teaspoon garlic powder or 2 Cloves, crushed
2 Cups water
2 Teaspoons chicken stock granules
5 Tablespoons pan juices
3 Tablespoons bisto chicken gravy granules

Method

1. Cut pork loin down the middle length ways making sure not to cut all the way through, pound with a meat mallet, until approx, equal thickness, season pork with salt and pepper.

2. Combine prunes, apricots and sage in a bowl, add some water to the stuffing mix to soften, add to fruit and mix well. Spread stuffing mix down the centre of the pork, secure with kitchen ring at intervals. Wrap pancetta rashers around pork.

3. Combine honey, garlic and vinegar in a heat proof bowl, microwave about 30 seconds to soften honey and combine.

4. Cook in a preheated oven 200 degrees Celsius for about 20 Min's, remove brush about half the honey mixture over pork, return to oven and roast for a further 20-25 Minutes or until pork is cooked through and pancetta has browned, bast occasionally with remaining honey mix.

5. Remove from oven and rest while you make the gravy.

6. In a saucepan add water, stock, pan juices and bring to the boil, add gravy granules and stir until mixture thickens. You can also thicken with cornflour we just love the added flavour that the granules give.

All photos taken by me unless otherwise stated.

Nov 16, 2008

Garlic Steak With Horseradish Sauce by Bobby Flay

This is a wonderful steak recipe I loved the garlic infused oil and the horseradish sauce was so good. I love horseradish and you can't beat pairing it with steak. I had 2 steak fillets instead of sirloin and they were utterly delicious and we loved the sauce. I had left overs which I saved and we used the next day on ham sandwiches and the rest in the evening paired with an entrecĂ´te and it was so good. If you would like to see more photos or read more reviews on this recipe please click here.

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Ingredients

4 (4 ounce) Sirloin steaks (I used fillet, just use your favourite cut)
1/4 Cup olive oil
3 Garlic cloves
1 Cup light sour cream
6 Tablespoons prepared horseradish, drained
1/4 Cup finely chopped fresh chives
3/4 Teaspoon kosher salt, divided
1/2 Teaspoon fresh ground black pepper, divided

Method


1. Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.

2. Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.

3. Prepare grill.

4. Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.

5. Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 tea­spoon pepper.

6. Place steaks on the grill, and cook over high heat for 4–5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5–6 minutes or until internal temperature reaches at least 145° (medium-rare).

7. Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.

I served mine with chips and corn on the cob.

All photos taken by me unless otherwise stated.

Nov 15, 2008

Beef and Mushrooms in Red Wine Sauce

This is a great hearty, warming stew ideal for the coming winter months. When the weather starts to get cold I love nothing more than stews and casseroles whether beef, chicken or fish they make great comfort food. I came up with this recipe a few weeks ago and have just got round to posting. The meat was tender it just dissolved in your mouth. I served mine with broccoli florets as we are trying to eat lower carb in the evening but this would pair well with creamy polenta or mash potato if you wanted to add some more carbs to it. This recipe works out at about approx 9g carb per serving 68g protein, 31g total fat of which 11g is saturated.

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Ingredients

10 Bacon rashers, chopped finely
1 Tablespoon olive oil
1kg Gravy beef, diced into 2cm pieces
1 Cup red wine
2 Tablespoons tomato paste
2 Cups water
2 Teaspoons beef stock granules
3 Cloves garlic, crushed
6 Sprigs fresh thyme
1 Tablespoon butter
250g Shallots, peeled
400g Mushrooms, chopped
4 Tablespoons bisto gravy granules
20g Parsley, finely chopped
600g Broccoli, cut into florets

Method

1. Cook bacon in a large heavy based saucepan, stirring, until browned, drain on absorbent paper.

2. Add oil to a large fry pan, add beef in batches, cooking until browned all over, add beef to saucepan, wipe fry pan clean for later use.

3. Add wine, paste, water, stock, garlic and thyme sprigs to saucepan, bring to the boil, reduce heat, simmer covered for about 21/2-3 hours or until beef is tender.

4. Meanwhile, melt butter in the fry pan add shallots, cook until browned and starting to soften, add mushrooms, cook, stirring about 7-8 minutes until mushrooms are soft, remove from heat.

5. Add gravy granules to beef mixture stir until sauce thickens slightly (I use the gravy granules to thicken and to add extra beefy flavour, can thicken with cornflour, but may want to adjust stock amount.)

6. Stir in parsley and add shallot mushroom mix to the stew, leave on a low heat.

7. Meanwhile boil, steam or microwave broccoli until just tender.

Serve stew accompanied with broccoli.

All photos taken by me unless otherwise stated.

Nov 14, 2008

Applebee's Honey Pepper Sauce for Salmon(Copycat)

This is a wonderful salmon recipe that we really enjoyed. We are not big on sauces that are too sweet so I made this as directed and then just added some extra garlic and cayenne to give it that added kick. It was very easy to make, healthy and had loads of flavour. To see more photos of this recipe or read more reviews please click here. I poured the sauce over my fillets rather than serving as a dipping sauce on the side.

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Ingredients

3/4 Cup honey
1/3 Cup soy sauce
1/4 Cup dark brown sugar, packed
1/4 Cup pineapple juice
1 Lemon, juice of
2 Tablespoons apple cider vinegar
2 Teaspoons olive oil
1 Teaspoon ground black pepper
1/4 Teaspoon cayenne pepper
1/2 Teaspoon paprika
1/4 Teaspoon garlic powder
4 (8 ounce) Salmon fillets (skin removed)

Method


Sauce

1. Combine all ingredients in a medium saucepan over medium low heat. Stir occasionally until sauce begins to boil, then lower heat to simmer and cook uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over.

Salmon

1. Preheat barbecue grill to medium heat, or turn on broiler. Rub each salmon filet with olive oil, then lightly sprinkle salt and pepper over top.

3. Grill(or broil) the salmon for 4-7 minutes per side or until done.

Serve salmon with a small cup of the honey pepper sauce on the side. Enjoy!

All photos taken by me unless otherwise stated.

Nov 12, 2008

This is a super quick, easy to throw together mid week meal, that is also budget friendly. I usually make this topped with potato but tried a new recipe which turned out really well and is much lighter than potato topped. I added some chopped dill as I had some I wanted to use up, I also added some garlic which I cooked with the onion and celery. I also topped with panko flakes instead of regular breadcrumbs as I love the way these crisp up. If you want to view the original recipe please click here.

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Ingredients

1 Large onion, chopped fine
2 Cloves garlic, crushed
2 1/2 Tablespoons butter or margarine
3 Tablespoons plain flour
400ml Milk
150g Cheddar cheese, grated
50g Tasty cheese, grated (I used a mix of swiss mountain cheeses.)
2 (425 g) Cans tuna in water
1 1/2 Cups corn kernels
1 Cup peas
1/2 Cup celery, thinly sliced
2 Tablespoons chopped fresh parsley
2 Tablespoons lemon juice
1/2 Teaspoon curry powder
Salt and pepper to taste
2 Cups breadcrumbs (I used panko flakes)
1 Tablespoon butter, melted
11/2 Tablespoons dill (My addition)
spring onion, to serve

Method


1. Melt butter in a medium pan and fry the onion until tender. (I added the garlic here and also cooked off the celery instead of adding in step 5.)

2. Remove pan from heat and stir in the flour, then return to low heat for a few minutes.

3. Remove pan from heat once again and gradually stir in the milk, return the pan to the heat and stir until it becomes a white sauce and thickens.

4. Add the cheese's and stir until its melted.

5. Place tuna in a casserole dish and mix in corn, peas, celery, parsley, lemon juice and curry powder. Stir ingredients until combined and then season to taste.

6. Mix breadcrumbs with melted butter (I make fresh breadcrums in the processor and add the butter to make it easier). and top the mornay with breadcrumbs.

7. Place into 200c oven and heat for 10-15 minutes or until heated through and breadcrumbs are lightly browned.

All photos taken by me unless otherwise stated.

Nov 11, 2008

Chicken and Mushrooms in a Cream Sauce

This is a wonderful chicken recipe, I made this the other night with chicken breasts instead of a whole chicken it can be made with either or you could even use chicken thighs. I just adjusted the cooking time for the fact that breasts cook quicker and you do not want to over cook as they will dry out. The sauce is wonderful and has such a delicate flavour that is truly delicious. As I am the first person to make and review this recipe there are no other reviews or photos of this yet but to view the original please click here.

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Ingredients

1 1/2kg Chicken (I used chicken breast)
1/2 Lemon, juice of
2 Tablespoons butter
2 Garlic cloves, crushed
75ml Sweet sherry
230g Mushrooms, sliced

Bechamel Sauce

11/2 Tablespoons butter
2 Tablespoons flour
3/4 Cup milk
1/4 Cup cream
1 Carrot
1 Slice onion (I used half a small onion)
1 Teaspoon thyme (I threw in about 3-4 sprigs)
1 Teaspoon parsley (I threw in a couple of sprigs)
1 Bay leaf (I used 2)

Method


1. Cut the chicken into portions and coat with the lemon juice, rubbing in well.

2. Melt the butter in a heavy bottomed saucepan and brown the chicken.

3. Add the sherry and garlic.

4. Cover with a lid and cook on low heat for about an hour.

5. Just before serving add the mushrooms and cook for another 5 minutes.

6. Remove to a serving dish and keep warm, retain the cooking liquid.

Bechamel Sauce

1. Pour milk into a saucepan

2. Add carrot and slice of onion,thyme,parsley and bay leaf to milk.

3. Bring to the boil in a small saucepan and remove from stove top.

4. Replace the lid and allow to steep for at least half an hour.

5. Strain through a sieve and discard vegetables and herbs.

5. Melt the butter, add the flour and mix, then add the milk to make the bechamel sauce, season to taste with salt & pepper.

5. Add the bechamel sauce to the chicken cooking liquid and simmer for 2 minutes.

6. Add the cream and pour this delicious sauce over the chicken and serve.

I served mine over parsnip mash and fresh vegetables.

All photos taken by me unless otherwise stated.