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Dec 24, 2008

Lemon-Glazed Pork Chops

This recipe was supposed to be made with pork chops but as I had a tenderloin I wanted to use up I made it this way instead. I seasoned the loin with the lemon pepper seasoning and then cooked it at 180 degrees Celsius and I used the glaze to bast for the last 20 Minutes. The pork came out beautifully moist and tender and the flavour was wonderful. I also poured the remaining glaze with the pan juices over the pork before serving. I served ours over wild rice with a few veggies thrown in. If you would like to read more reviews on this recipe please click here.

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Ingredients

THE CHOPS

(As stated above I used a pork loin instead as that is what I had to use up, I adjusted other ingredients accordingly.)

2 Pork chops
1/4 Teaspoon lemon pepper, to taste
1 Lemon, sliced thin

THE GLAZE

2 Tablespoons honey mustard
1 Teaspoon lemon zest, minced
2 Tablespoons lemon juice
1 Cup brown sugar, firmly packed

Method

1. Preheat broiler.

FOR THE GLAZE

1. In a small mixing bowl, whisk together the 4 glaze ingredients, then set aside.

FOR THE CHOPS

1. Place chops on broiler rack or pan 3 to 4 inches from heat, & broil about 4 to 5 minutes or until well browned.

2. Remove from broiler & season with lemon pepper, then turn chops over & broil another 4 to 5 minutes.

3. Remove from broiler & spoon half the lemon glaze over each chop (reserving half of the glaze), then top with each with a thin slice or two of lemon.

4. Return to broiler & broil a final 3 to 4 minutes or until glaze bubbles & browns slightly.

All photos taken by me unless otherwise stated.

Salmon for Everyone!

This is a wonderful salmon recipe to make, it is super simple, healthy and tastes fantastic, what more could you ask for. I also added some chopped sun-dried tomatoes on the top of mine instead of fresh and it was a great addition paired with the feta and bacon. I served my fillets as is, what with Christmas around the corner I have been trying to eat a little lighter to make up for the overindulgence we all get into around holiday time. It would be go well on top of a salad or fresh vegetables but you could serve it with rice or potato if you prefer. If you would like to read other reviews of this recipe or see more photos please click here.

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

Ingredients

2 Salmon fillets (skin on one side or completely off, it's up to you)
2 Tablespoons ranch dip (you can substitute ranch dressing or french onion dip)
1 Tablespoon cooked bacon, crumbles (more to taste)
1 1/2 Tablespoons crumbled feta (regular or fat free both work)
Salt and pepper to taste

Method

1. Wash your fish in cold water and dry completely with paper towels. Sprinkle top with salt and pepper. Let it sit out for about 30 minutes to come to room temperature for even cooking.

2. If cooking under the broiler:.

3. Preheat your broiler on High.

4. Line a cookie sheet with aluminum foil. If your fish has skin on one side, just place the fish (skin side down) on the foil in the middle of the pan. If your fish has no skin, coat foil with a little cooking oil spray before placing your fish on the foil.

5. Slather your dip all over the top and sides of the fish. Use more if necessary to make sure it is completely coated.

6. Place fish under the broiler for approximately 13 minutes, remove from oven, sprinkle on the bacon and cheese an return to oven for another 2-5 minutes until cooked (depending on thickness of salmon).

To cook on the grill

1. Preheat grill to 425-500 degrees (at least 10 minutes to get cooking surface hot).

2. Cut a piece of aluminum foil approximately 2-3 times the size of your fish. If your fish has skin on one side, just place the fish (skin side down) in the middle of a piece of foil. If your fish has no skin, coat foil with a little cooking oil spray before placing your fish on the foil.

3. Slather your dip all over the top and sides of the fish. Use more if necessary to make sure it is completely coated.

4. Sprinkle on the bacon and cheese.

5. Fold up the 4 sides of the foil to make a small "tray" for the fish to cook in (it will collect any juices that are released).

6. Grill fish for 15-20 minutes until done (depends on the thickness of your fish).

All photos taken by me unless otherwise stated.

Dec 23, 2008

Country Club Hamburgers

These are the best burgers I have ever made I love the cheesy filling in the middle it really is delicious. My hubby and son could not stop raving about these and I am so glad I found this recipe and tried it as it is a real winner. I served ours with french fries but you can pair it with whatever you like. If you would like to view the original recipe please click here.

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

Ingredients

2lbs Lean ground beef
6 Ounces cream cheese, softened
2 Tablespoons blue cheese, crumbled
2 Tablespoons onions, minced
2 Teaspoons horseradish
2 Teaspoons mustard, prepared
12 Slices bacon, thinly sliced
Salt, to taste
Pepper, to taste
6 Large mushrooms, scored and stemed
2 Tablespoons butter
6 Buns, toasted

Method


1. Divide beef into 12 patties;flatten to 1/2 inch thick.

2. Cream cheeses together.

3 .Stir in onion,horseradish and mustard.

4. Top 6 of the patties with cheese mixture leaving 1/2 inch margin for sealing.

5. Cover with remaining patties sealing edges well.

6. Wrap edges with bacon using 2 pieces per patty and secure with toothpicks.

7. Place patties on a preheated gas grill with flame set on medium-low.

8. Broil,turning once until desired doneness (about 10-15 minutes for well done.).

9. Season to taste.

10. While burgers are cooking,lightly brown mushrooms in butter.

To Serve: Place each burger on a bun and top with a mushroom -- enjoy!

All photos taken by me unless otherwise stated.

Chicken Bacon Kabobs

This is great very easy recipe for chicken the marinade gives a lovely flavour to the chicken and it turns out wonderfully moist and tender. I served ours over mixed salad greens and it made for a wonderful meal. This would also be a great one to cook on the BBQ when the weather warms up a bit. I marinated mine in the morning to make that night. If you would like to read more reviews or see more photos of this recipe please click here.

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Ingredients

1/2 Cup soy sauce
1/4 Cup balsamic vinegar
4 Tablespoons honey
1 Fresh garlic clove, chopped
1 Tablespoon fresh ginger, minced
2 Tablespoons scallions, chopped
1/2 Cup canola oil
4 Skinless boneless chicken breast halves, cut into chunks
1/2lb Bacon, cut in half
2 Cups fresh pineapple, cut in chunks
1(8 ounce) Package mushrooms, cleaned
1 Green pepper, cut in 2 inch pieces
1 Red pepper, cut in 2 inch pieces
Wooden skewers, soaked in water

Method

1. In a large bowl, mix the soy sauce, vinegar, honey, garlic, ginger, scallions and canola oil. Take 1/4 cup of marinade (to be used for basting) and set aside.

2. Place chicken into the marinade and stir to coat. Cover and marinate in the refrigerator at least 1 hour. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate chicken with mushrooms, peppers and pineapple chunks.

3. Lightly oil the grill grate. Arrange skewers on the heated grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

All photos taken by me unless otherwise stated.

Dec 21, 2008

Pan Seared Salmon on Potato Cake and Wilted Spinach With Dijon Sauce

I made this one last night and it was a wonderful meal a truly company worthy dish with hardly any effort. The potato cakes are great but need to be cooked for a good while to make sure they are cooked all the way through. I loved the sauce that went with and I warmed this on the stove before adding to the plate. If you would like to see more photos of this recipe please click here.

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Ingredients

Salmon


2 Salmon fillets
1-2 Teaspoon blackening seasoning, mix
Olive oil

2 Potato Cakes

4 Cups coarsley grated potatoes
2 Eggs, beaten
1/4 Cup self raising flour
1/4 Cup sour cream
6 Teaspoons grainy mustard
1 Tablespoon chopped fresh chives
Salt
Fresh ground pepper
2 Tablespoons olive oil

Sauce

1/3 Cup fat free sour cream
2 Tablespoons mayonnaise
1 Teaspoon prepared horseradish
1 Teaspoon Worcestershire sauce
1 Teaspoon Dijon mustard
1/2 Teaspoon lemon juice
1 Dash Tabasco sauce

Spinach

3-4 Cups fresh baby spinach
Olive oil
Salt
1 Dash red wine vinegar



Method


1. Combine sauce ingredients in a pan, whisk and set aside, just before you are ready to dish warm ingredients on the stove.

2. Prepare potato cakes by combining all the ingredients in a bowl shape into cakes,

3. Cook in heavy large skillet using a scant amount of olive oil, until browned and cooked through. Set aside and keep warm.

4. Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 3-5 Minutes per side (depending on thickness). Remove and keep warm.

5. Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.

To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.

All photos taken by me unless otherwise stated.

Dec 19, 2008

Satay Beef Patties

These patties are so quick and easy to make, with a great end result. I served ours as a main over Bok Choy but these would make great finger food for a party. I bought a store bought satay sauce to go with ours but I much prefer homemade, I bought store bought for ease of time, but if you have a favourite brand then serve with that or make your own. If you would like to view the original recipe click here.

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

Ingredients

500g Ground beef
1 Onion, chopped
1 Teaspoon sambal oelek
1/2 Cup dry breadcrumbs
1 Egg yolk (I used 2)
1/4 Cup crunchy peanut butter
Oil (for frying) (I used peanut oil)

Method

1. Combine all ingredients except oil, in a bowl, mix well.

2. Divide mixture into 8 portions, shape each portion into a patty.

3. Shallow-fry the patties inhot oil until well browned all over and cooked through, drain on paper towels.

Serve hot patties with satay sauce.

All photos taken by me unless otherwise stated.

Dec 18, 2008

Raspberry-Chili Tuna on Greens

I had my sister over last night and made this and we all agreed the flavours were wonderful and it made for a light meal that was quick and easy to prepare with an outstanding end result. I added extra salad ingredients like feta cheese, avocado and some fresh raspberries, I also used a mixed bag of salad greens just our personal preference. The marinade makes for a lovely salad dressing that works really well with this dish, I did add a little olive oil to the marinade before drizzling as a dressing. If you would like to view the original recipe please click here.

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Ingredients

6 Tablespoons seedless raspberry preserves
1/4 Cup balsamic vinegar
2 Teaspoons Thai sweet chili sauce (I did tablespoons just personal preference.)
4 Teaspoons minced fresh basil (may substitute 1/2 tsp dried)
1/2 Teaspoon salt
1/4 Teaspoon pepper
4 Tuna steaks (6 ounces each)
10 Ounces torn romaine lettuce (I used a mixed bag of salad greens)
1/2 Cup shredded carrot
1/2 Cup thinly sliced cucumber

As stated above I also added avocado, feta, sun-dried tomatoes and fresh rasberries so feel free to play around with salad ingredients.

Method

1. In a small bowl, combine the first six ingredients.

2. Pour 1/4 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 30-60 minutes, turning occasionally.

3. Cover and refrigerate remaining marinade to use as salad dressing, I added a little olive oil to the marinade here to make for more of a dressing consistency.

4. Coat grill rack with cooking spray before starting the grill.

5. Drain and discard marinade. Grill tuna, covered, over medium-hot heat for 4-5 minutes on each side or until fish flakes easily with a fork.

6 In a large bowl, combine the romaine, carrot and cucumber; drizzle with reserved marinade and toss to coat. Divide among four plates.

To Serve: Top each salad with sliced, grilled tuna.

All photos taken by me unless otherwise stated.

Dec 17, 2008

Sour Cream Fish Fillets

This is another quick recipe to put together with a lovely end result, the mushroom, sour cream topping with the crispy breadcrumbs is very moreish and goes perfectly with the fish. I served ours over sweet potato mash with broccoli, cauliflower in a mustard lemon sauce. I also used panko flakes instead of regular breadcrumbs as that is what I had on hand and also added some garlic to the onion and mushroom mix when I cooked it. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly 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 Firm white fish fillets (I cut ours in half
250g Fresh mushrooms, sliced
1 Onion, chopped finely
2 Cloves garlic, crushed
1 Tablespoon butter
Salt and pepper to taste
1 Cup sour cream
5 Tablespoons parmesan cheese, grated
4 Tablespoons dry breadcrumbs, or enough to cover fillets (I used panko flakes)
Parsley for garnish

Method


1. If fish fillets are large, cut into serving pieces.

2. Pat fish dry.

3. Arrange in ungreased 12 x 7&1/2in baking dish.

4. Cook and stir mushrooms, onion and garlic in butter until mushrooms are golden, about 5 minutes.

5. Spoon mushrooms mixture over fish; sprinkle with salt and pepper.

6. Mix sour cream and cheese.

7. Spread over mushroom mixture.

8. Sprinkle with bread crumbs.

9. Bake uncovered at 180 degrees Celsius until fish flakes easily with fork, 25 to 30 minutes.

Sprinkle with parsley and serve.

All photos taken by me unless otherwise stated.

Broccoli and Cauliflower in Mustard Sauce

A very quick and tasty side dish that would go well with a lot of main dishes. I served ours with a white fish main, which I will be posting and it went really well. The combined butter, lemon and mustard work together really well and because it is so quick to put together it makes a great side as there is no fuss.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly 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 Tablespoons unsalted butter, softened
2 Tablespoons Dijon mustard
1 Tablespoon lemon juice
1 Bunch broccoli, stems removed and separated into florets
1 Small cauliflower, separated into florets
Salt and pepper
Parsley for garnish
Paprika for garnish

Method

1. Blend butter, mustard and lemon juice together.

2. Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper.

3. Add mustard butter, toss to coat well

4. Sprinkle with parsley and paprika.

Serve immediately

All photos taken by me unless otherwise stated.

Dec 16, 2008

Baked Thai Chicken Cakes

I made this recipe last night as a main meal and served it accompanied by noodles but this would be an excellent finger food for a party, which I will be trying next. The mixture itself seems quite runny and you will have to keep your hands wet to shape the patties, but resist the temptation to add any breadcrumbs as they come out so moist and delicious this way. I served them with a sweet chili dipping sauce which goes very well but they are also full of flavour and fantastic by themselves. I did not change a single thing with this one but if you would like to view the original post please click here.

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

Ingredients

500g Ground chicken
3 Stalks lemongrass, white part only chopped finely
2 Garlic cloves, crushed
4 Spring onions, finely chopped
3 Tablespoons lime juice
3/4 Cup coriander leaves, loosely packed
2 Tablespoons sweet chili sauce
1 Tablespoon fish sauce
1 Egg
125ml Coconut milk

Method

1. Process chicken, lemon grass, garlic, spring onion, lime juice, coriander, egg and coconut milk.

2. Process till fine but not smooth.

3. Spoon into greased patty tins.

4. Bake 15 minutes, 200 C or till cooked. Or Fry in pan, until browned on both sides and cooked through, which I did and gives them a nice colour.

I served mine over noodles as a main dish but they also make a great finger food for parties or as an appetiser.

All photos taken by me unless otherwise stated.

Dec 15, 2008

Honey Spiced Duck

This is quite a quick and easy duck breast recipe to put together, it does need to be marinated, but only for 1-2 hours and the rest of the recipe is really easy. I served ours over stir-fried vegetables but it would also be nice with some fried rice as well. I reserve the marinade and boil it, then add a little extra honey and pour it over the duck at the end.

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Ingredients

2 Duck breasts
50 ml honey
50 ml sherry wine vinegar
50 ml soy sauce
1 Teaspoon freshly grated ginger
3 Cloves garlic, crushed
1/4 Teaspoon cinnamon
1/2 Teaspoon Chinese five spice powder
Freshly ground black pepper
8 Spring onions

Method

1. Score the duck breast skin in a criss-cross fashion.

2. Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.

3. Coat the duck in this marinade in a shallow bowl.

4. Cover and leave for 1-2 hours.

5. Set the oven to 180 Degrees Celsius.

6. Remove duck and reserve marinade. Cook duck skin side down in a fry pan until browned, carefully pour off fat several times during cooking.

7. Place the duck, skin side up, on a wire rack in a roasting tin

8. Cook for 20 minutes or until cooked as desired. (20 Minutes will be pink inside)

9. Put the marinade and a couple of tablespoons of roasting juices in a small saucepan, add about 2 tablespoons extra honey, bring to the boil, add spring onions, simmer gently for 2 minutes.

Serve over vegetables or rice and spoon sauce over.

All photos taken by me unless otherwise stated.

Dec 14, 2008

Chilli Plum Beef

This is a great recipe with lots of flavour and is quite simple to put together with a great end result. I serve mine with vegetables added to the meat to the meat, which I cook in with the meat and sauce. You can add what you like I tend to use up any that I have on hand, I also serve mine over egg fried rice which we really enjoy but you can serve yours with plain boiled rice or serve over noodles take your pick.

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

Ingredients

1kg Rump steak
2/3 Cup plum sauce
1/4 Cup Hoi Sin (I use blue dragon brand)
2 Tablespoon low sodium soy sauce
3 Garlic cloves, crushed
11/2 Teaspoon fresh ginger, grated
1 Fresh red chili, finely chopped
2 Teaspoons sugar
2 Tablespoons dry sherry
3 Tablespoons Chinese rice wine
2 Tablespoons oil, peanut oil
3 Teaspoons cornflour
50ml Water
1 Teaspoon beef stock granules

Method

1. Trim beef, slice thinly.

2. Combine beef, sauces, garlic, ginger, chilli, sugar, sherry and wine in a large bowl or storage container. Cover, marinate for 3 hours or overnight.

3. Drain beef and reserve marinade.

4. Heat a little oil in a wok, add beef in batches, stir-fry until browned.

5. Remove from wok as each batch is cooked. Repeat with remaining oil and beef.

6. Return beef to wok with reserved marinade, blended cornflour and water and stock, Stir until mixture boils and thickens.

Serve over rice or noodles.

All photos taken by me unless otherwise stated.

Dec 11, 2008

Barbecued Chicken Breasts

This is a super quick, simple and easy recipe to throw together with a fantastic end result that the whole family will love. I will look forward to trying this on the BBQ in summer, but for now had to settle for cooking it inside, as it is only -4 degrees a little too chilly for cooking outside I think. I served mine over mash with a mix of fresh vegetables and it was delicious. The sauce is a mix of sweet and tangy with a hint of spice from the horseradish which is yummo. If you would like to read more reviews on this recipe pr view more photos please click here.

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

Ingredients

4 Boneless chicken breasts

Sauce

1/4 Cup ketchup
3 Tablespoons cider vinegar
1 Tablespoon prepared horseradish
2 Tablespoons brown sugar (firmly packed)
1 Garlic clove (minced)
1/8 Teaspoon thyme
1/4 Teaspoon black pepper

Method

Sauce

1. In a small saucepan combine ketchup, cider vinegar, horseradish, brown sugar, minced garlic, thyme and black pepper; whisk together to mix ingredients.

2. Bring to a boil over medium/low heat. Cook about five minutes until thickened. Remove from heat.

Chicken


1. Brush chicken breasts with sauce (both sides) and place in foil lined pan.

2. Broil or grill basting with remaining sauce until no longer pink in centre. Allow to stand five minutes before serving.

I served mine over mash with fresh vegetables.

All photos taken by me unless otherwise stated.

Dec 10, 2008

Lemon Chicken With Honey and Saffron, Elegant and Good!

This is another fabo recipe I have tried recently, the sauce is really good and gives such a wonderful flavour to the chicken. I made ours with chicken breasts as that is what I had on hand and just cut back on the cooking time to compensate. It truly was a lovely meal, I served ours over couscous with vegetables and it was a perfect match. If you would like to view more photos of this recipe of read more reviews please click here.

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

Ingredients

1 (4lb) Broiler-fryer chickens
Coarse salt (kosher or sea)
1/2 Teaspoon ground cumin
1/2 Teaspoon ground ginger
1/2 Teaspoon ground coriander
1/2 Cup fresh lemon juice
6 Teaspoons light honey, such as orange flower
1 Pinch saffron, pulverized in a mortar and steeped in 1 tablespoon very hot water
1 Large onion, quartered and thinly sliced
1 Tablespoon olive oil
2 Tablespoons lightly toasted sesame seeds (see Note)

Method


1. Quarter chicken, removing backbone. Rinse, pat dry and trim off excess fat.

2. Place chicken in an earthenware cazuela that will hold it in one layer, or in an enamel or glass baking dish. Rub chicken all over with salt, cumin, ginger and coriander. Let stand for 15 minutes.

3. Place lemon juice, 5 teaspoons honey and saffron in a small bowl and whisk to mix. Pour mixture over chicken. Prick chicken all over with tines of a fork, cover it with plastic wrap, and refrigerate for 2 to 6 hours, turning several times. Let chicken come to room temperature before cooking.

4. Preheat oven to 400 degrees.

5. Transfer chicken to a bowl, then scatter onion in cazuela. Place chicken on top of onion and brush it with remaining 1 teaspoon honey and olive oil.

6. Bake chicken for 20 minutes. Reduce oven temperature to 350 degrees and continue baking chicken until it is cooked through, 30 to 40 minutes longer. (To avoid overcooking the breast halves, remove them after 30 minutes.).

7. Stir in sesame seeds, return breast halves to cazuela and bake for 5 minutes longer. Serve chicken straight from the cazuela.

All photos taken by me unless otherwise stated.

Dec 9, 2008

Chicken Paprika (Crock Pot)

I made this the other night and it was delicious. I could not get cream of mushroom and garlic soup, so added some crushed garlic cloves to the soup and also sprinkled some garlic powder on the outside of the breasts along with the paprika. I served our over thick noodle pasta and fresh asparagus and it went so well. The sauce was very good and complimented the chicken, the paprika flavour was lovely with a real subtle spice you could pick up. If you would like to read more reviews or view more photos of this recipe please click here.

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

Ingredients


1 Large onion, peeled and quartered
8 Ounces fresh mushrooms, sliced
2lbs Boneless skinless chicken thighs, rinsed and patted dry (I used breasts)
salt and pepper
1 1/3 Tablespoons Hungarian paprika, divided
1(103/4 ounce) Can condensed condensed cream of mushroom & garlic soup
1/2 Cup sour cream

Method

1. In a 5 quart slow cooker, combine onions and mushrooms.

2. Season chicken thighs with salt, pepper and one tsp paprika.

3. Place in slow cooker on top of the vegetables.

4. In a small bowl, stir together the cream of mushroom soup and remaining 1 tablespoon of paprika; pour over chicken.

5. Cover and cook on LOW setting for 3 1/2 - 4 1/2 hours.

6. Remove chicken from slow cooker and keep warm.

7. Strain and de-fat cooking liquid.

8. Stir sour cream into liquid and serve hot over chicken.

All photos taken by me unless otherwise stated.

Dec 7, 2008

Paupiettes De Porc - French Stuffed Pork Fillet Parcels

I made this the other night and it was excellent. A true dinner party meal without the fuss and no one would be none the wiser as it tastes wonderful. You can prepare the pork rolls earlier so you can just put it all in a pan and leave it to cook so you do not miss out on socialising with guests. If you would like to see more photos of this or read more reviews please click here. This can also be made with veal or turkey escalopes but the sauce remains the same.

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

8 Pork escalopes or thin pork steaks
Salt and pepper
400g Good quality pork sausage
1/2 Onion, peeled and very finely diced
1 Teaspoon fresh mixed herbs or 1/4 teaspoon dried herbs
1 Teaspoon olive oil
4 Shallots, peeled and finely diced
2 Tablespoons plain flour
2 Tablespoons sun-dried tomato paste
750ml Medium sweet white wine
500g Fresh mushrooms, cleaned and thinly sliced
1 Teaspoon dried orange peel or grated fresh orange zest

Bouquet Garni

Bay leaf
Parsley
Thyme
Sage leaf
Kitchen string

Method

1. Flatten the pork escalopes or pork steaks with the flat of a large knife. Salt and pepper generously.

2. Mix the finely diced onion with the sausage meat and add the herbs - mixing well with your hands. Season with black pepper.

3. Place a spoonful of the seasoned sausage meat on each pork escalope one-third of the way down the scallop. Roll the escalope around the sausage meat, tucking the meat around the stuffing until well rolled. Taking about two feet of string, place the bundle in the middle of the string, and tie; turn one-quarter turn and tie again; turn again and tie again. When you have a neatly tied packet of pork and stuffing, clip off any excess string and proceed to tie up the rest of the pork escalopes.

4. Place pork parcels in a single layer in a hot, deep sauté pan with olive oil. Brown on all sides and remove from the pan.

5. Sauté the chopped shallots in the oil left in the pan. Stir until they start to colour, then add the flour and the tomato paste. Continue to cook and stir until the mixture starts to colour then add nearly the whole bottle of wine, reserving a glass for yourself if you wish!

6. Place the pork paupiettes back in the pan with the bouquet garni and the sauce, cover, and simmer slowly for forty-five to sixty minutes.

7. Add the sliced mushrooms and orange zest to the sauce and cook uncovered for another fifteen minutes. Serve 2 paupiettes per person with plenty of sauce and with a selection of seasonal vegetables, gratin potatoes, rice or pasta.

To freeze: Place them in a plastic container with greaseproof paper in between them, or in a ziplock bag. Freeze for up to 3 months.

I served mine with potato dauphinoise or you could serve with seasonal vegetables or rice or pasta.

All photos taken by me unless otherwise stated.