Archive for October, 2007

We went to St. Lucia for our honeymoon I had been to the Caribbean before but never to St. Lucia. I loved all the fresh fish we ate, we found this great little restaurant one night recommended by a local, wow!! the food was so good. When we got back I experimented with loads of the different dishes that we had tried, to come up with similar tasting recipes. Things like crab backs, stuffed red snapper and my husbands favourite callaloo soup. Here is a curried prawn recipe I have made a few times.


olive oil
850g uncooked prawns (shelled and de-veined)
juice of 1 lime
1 onion, chopped finely
2 Tomatoes, skinned and chopped
2 Tablespoons curry powder (I use 1 tablespoons normal curry powder and 1 tablespoon hot curry powder because I like a bit of a kick so adjust for your personal taste.)
1 Teaspoon fish stock
1 Tablespoon fresh chives, chopped
2 Pineapples
300ml water
250 ml coconut milk
1 Teaspoon cornflour
Chopped chives (extra for garnish)


1. Place shelled, de-veined prawns in a bowl and squeeze lime juice over them, set to one side.

2. Heat about 2 tablespoons of olive oil in a pan add onion and chopped chives, cook over medium heat until onions are soft. Add tomatoes and curry powder and continue cooking for a few minutes, stirring constantly.

3. Add fish stock powder, water, coconut milk and prawns simmer over low heat for 15-20 Min’s. Add a little water to the cornflour mix and pour into prawn mixture, stir until mixture thickens.

4. Plunge the pineapples into boiling water for 3 minutes, drain. Cut them in half lengthways and hollow out flesh, as you are removing flesh there will be juice from the pineapple lying at the bottom. Add the juice from one pineapple to curry mixture.

5. Cut the flesh of the pineapple discarding hard core, add soft pineapple chunks from 1 pineapple to curry. (depending on size of pineapple you may want to add both if they are quite small.)

6. Heat curry through and spoon curry mixture back into hollowed-out-pineapples sprinkle with chopped chives. Serve with rice.

All photo’s taken by me unless otherwise stated,

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I love steak and we do eat fillet of beef quite often, as I mentioned in previous posts we live in Geneva near the French border. There is a store over there where I can pick up this cut of meat very cheap, so I am really lucky. I usually make it plain or with a sauce on the side, having a good cut of meat means you don’t have to do much to it. I found this marinade for steak on the recipezaar site, you would normally do this for tougher cuts of meat to tenderise, but I thought I would try this anyway. Wow it was delicious, the flavour that came from the meat from sitting in the marinade over night was outstanding. I can see how this would be great for cheaper cuts of beef, the flavour is awesome and it would tenderise meat from all the marinating time, meaning you can enjoy a great steak for a reasonable price. If you enjoy this recipe and would like to see more photo’s or other recipes by this chef please click http://www.recipezaar.com/66648.


Ingredients for the marinade

1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar (or white)
1 teaspoon mustard
1 tablespoon soy sauce

Spiced Honeyed Vegetables

40g Butter
2 Medium carrots, Sliced into strips
150g Snow peas (sugar snap)
150-200g Beansprouts
1 Small red pepper, thinly sliced
1 Teaspoon grated fresh ginger
11/2 Tablespoons light Soy sauce
11/2 Tablespoons Worcestershire sauce
1 Tablespoon Honey
1 Tablespoon water

For the rice timbales you can find the recipe for them on a previous post, crispy skinned duck magret with Asian sauce.

I made just 2 steaks for me and my hubby but the marinade is fine for 4. All the other recipes, Veg and rice timbales I have written ingredients for 4 people.


1. Mix all marinade ingredients together and place steaks into Storage container or freezer bag, preferably overnight.

2. Cook steaks on the BBQ or under the grill until desired doneness.

For the Vegetables

1. Melt butter in a pan add pepper stir fry a couple of minutes, add carrot, ginger, soy, Worcestershire sauce and water stir fry until carrots are just tender.

2. Add the honey, snow peas and bean sprouts stir fry a few minutes and serve immediately.

To serve place vegetables on plate, top with steaks and rice timbales on the side.

All photo’s taken by me unless otherwise stated.

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I made this as kebabs with couscous to keep it lighter than serving as a curry with rice. If you prefer that or your not a lover of couscous the marinade recipe can be used in this way, just reserve the marinade to cook with the lamb pieces as the sauce and serve over rice topped with raita.



800g-1kg Lamb fillets (depending on appetites my hubby and son will eat 3 to 4 kebabs each where as I’m happy with 2)
3 Tablespoons Tandoori paste (I use Rajah brand)
150g Natural yogurt pot
1 Tablespoon lemon juice


300g Natural yogurt
1 Medium cucumber (120g), Seeded and chopped
11/2 Tablespoons fresh mint, finely chopped
1 Teaspoon mint sauce


2x100g Sachet quick cook couscous ( The brand I buy come in 100g individual sachets for 4 servings it is between 150g-200g )
1 Teaspoon vegetable stock powder
1 small red pepper, finely chopped
1/2 small yellow pepper, finely chopped
1 small red onion, finely chopped
3 Green onions, thinly sliced
2 Tablespoons fresh mint, finely chopped
3 Tablespoons fresh parsley, finely chopped
1 Tablespoon white wine vinegar
2 Tablespoons lemon juice
3 Tablespoons olive oil


1. Chop lamb into about 1 inch cubes, combine paste, yogurt and lemon juice, add lamb and marinate several hours or overnight.

2. Either thread lamb on metal skewers or if using wooden skewers make sure they are soaked for 20-30 Min’s in water to prevent burning during cooking.

3. Cook lamb on BBQ or grill 4-6 inches from heat until cooked as desired. (approx 5-10 Min’s a side, medium rare-medium well)


1. In a medium size bowl combine yogurt, cucumber, mint and mint sauce mix well and refrigerate until needed.


1. If using quick cooking sachets I add 1 teaspoon of chicken stock powder to the water, bring to boil and add the sachets for a couple of minutes. Remove from pan and add couscous to a large bowl and fluff. If using another type of couscous prepare according to packet.

2. Add both peppers, red and green onions, mint and parsley combine well.

3. Combine vinegar, lemon juice and olive oil in screw top jar shake well. Pour over couscous and mix well.

To serve place couscous on plate top with kebab and drizzle with raita.

4-5 servings

All photo’s taken by me unless otherwise stated.

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I am not the greatest lover of pork, I have eaten it several times but mostly at other peoples houses. It is not something I would readily go out and buy except for ribs (I do adore ribs).

A couple of years ago I called my husband at work to ask him to stop on his way home and get some steak (fillet Mignon) he came home with pork. His excuse “It said fillet mignon on it”, anyway I wasn’t about to not eat it, so I made it with this sour cream paprika sauce and it was delicious.

Ingredients Olive oil
900g-1kg Pork fillet (Also known as pork tenderloin just like steak, this is the fillet mignon of pork, it is more expensive than other cuts but has hardley any fat and is very yummy, buy 2 fillets 450-480g each fillet.)

For the Paprika Sauce

Olive oil
30g-40g Butter
1 Small onion, finely chopped
3 cloves garlic, Crushed
150-200g Mushrooms, sliced (I use swiss brown but button mushrooms are fine)
1 Dessertspoon Worcestershire sauce
3 Teaspoons tomato paste
11/2 Teaspoons paprika
1 Teaspoon chicken stock, concentrated (powder, cube or paste.. Mine is quite dense so you may have to adjust for taste depending on what you use.)
180ml sour cream
2 Teaspoons lemon juice
1/4 cup water


1. Slice pork diagonally (allow 3-4 slices per person) and beat with a meat mallet to flatten slightly.

2. Heat some olive oil in a pan. Dust pork with flour and shake away any excess flour. Place pork in pan and cook until browned on both sides and tender.

For the Sauce

1. Heat about a Tablespoon of olive oil in a pan, add onion and garlic and cook until soft. Add the butter to the pan along with the sliced mushrooms cook until mushrooms are tender.

2. Add Worcestershire sauce, tomato paste, paprika, water, chicken stock and lemon juice. Simmer for a few minutes and pour in sour cream stir until heated through.

To serve place sliced pork on plate and pour sauce over. I served mine with cauliflower mash and garlic butter vegetables.

4 servings

All photo’s taken by me unless otherwise stated.

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I have already posted a salmon pattie recipe so I thought I would move on to Tuna. I buy Ahi tuna, which is most commonly used in raw Japanese fish dishes such as sashimi. Ahi refers to two species, bigeye tuna and yellowfin tuna. With yellowfin being most common, it has nice red pigmentation to skin, it is more perishable than bigeye and looses its red pigmentation quicker. So when buying look for a good bright red colour for freshness.


olive oil
850g Ahi tuna (see description above)
2 Tablespoons mayonnaise
11/2 Tablespoons Dijon mustard
4 green onions, chopped
11/2 Teaspoon fresh ginger, grated
2 Cloves garlic, crushed
1 Tablespoon Japanese soy sauce
1 Tablespoon lemon juice
1 Tablespoon rice wine vinegar
2 Tablespoon fresh coriander, Finely chopped
3/4 Cup panko flakes (Japanese breadcrumbs I found these a few years ago and have never gone back to regular breadcrumbs, they give such a lovely crispness to patties. Panko is available in most Asian grocery stores. If you can’t get it regular breadcrumbs are fine.)

For the wasabi mayonnaise

2 Teaspoons wasabi powder
1 Tablespoon Dijon mustard
4 Tablespoons mayonnaise


1. Cut tuna into chunks place tuna, mayo, mustard, vinegar and lemon juice into a food processor or blender and pulse until ingredients are just combined. Add onion, soy sauce, ginger and garlic and pulse again to combine.

2. Add coriander and panko (note: save enough flakes to coat the outside of patties for frying.) Mix these ingredients until combined.

3. Shape into patties it will make 8 medium patties (2 per person) or 6 Large burgers if you want to serve them this way in buns. Place patties on tray and put in fridge to chill for 15-20 Min’s.

4. Heat oil in pan (you may need 2) Or you can grill on BBQ. Add patties to pan and cook on each side about 4-5 Min’s. The patties should have a nice golden brown outside and be medium rare inside. If you over cook tuna it becomes very dry.

For the wasabi mayonnaise

1. Mix a little water with the wasabi powder to form a paste add mustard and mayo and mix well place in refrigerator for about 30 Min’s to allow flavours to infuse.

To serve place atop salad greens and serve the wasabi mayonnaise on the side.

All photo’s taken by me unless otherwise stated.

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I made this recipe last night as starter. It is another recipe from a recipezaar member. I bought the more expensive St. Jacques scallops which I love. I have to say it was extremely tasty and made for a light starter, but I have made other sauces that I prefer more with scallops. That is absolutely no criticism to the chef it is just my preference.I did take the advice of one of the members that had reviewed this recipe and used orange infused olive oil and aged balsamic vinegar. It makes the dish a little more expensive but judging by the flavour It was well worth it.

The ingredients listed below are for 4 main meal servings, as a starter I allowed for 3-4 scallops per person St. Jacques are quite large though. I also used fresh marjoram I just prefer fresh herbs. If you liked this recipe and want to see more photo’s of it or more recipes by this chef click http://www.recipezaar.com/184668.


2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 lbs sea scallops
2 tablespoons olive oil
1/3 cup balsamic vinegar
3 tablespoons honey
1 teaspoon dried marjoram or oregano

1.Combine flour, 1/2 teaspoon salt, and pepper in a pieplate; dredge scallops in flour mixture.

2.Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Remove scallops from skillet; set aside.

3.Add 1/3 cup vinegar, honey, and marjoram to skillet; bring to boil. Reduce heat to medium, and cook 3 minutes. Add scallops, and cook 2 minutes or until thoroughly heated. Serve over rice.

All photo’s taken by me unless otherwise stated.

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Vol-au-vents are pastry cases that can be filled with just about any filling you want. They come in various sizes from large cases for meals to quite small cases for canapes.

They are very good, although a little naughty because of the pastry. Here is a recipe I came up with a few years ago and it works really well and is also delicious.


Ingredients Olive oil
4 Seasoned chicken breasts ( I sprinkle both sides of the breasts with garlic, paprika and parsley)
1 Onion, chopped finely
1 Clove garlic, crushed
250g Mushrooms, sliced
1 Avocado, chopped
4 large vol-au-vent cases (about 13cm in diameter)

For the sauce

1 Cup milk
11/2 Teaspoons concentrated chicken stock (powder, cubes, paste etc.. My stock is quite dense so adjust quantity for taste with what you use.)
2 Teaspoons cornflour
1/2 Cup dry white wine
1 Teaspoon Dijon mustard
1/2 Cup light cream
1 Tablespoon fresh thyme leaves
Pinch cayenne


Note: I could not get large vol-au-vent cases and used medium ones, they are just too small you can’t fit enough filling in so there is too much pastry. For photo purposes I didn’t overfill, but if this size is all you can get I suggest over stuffing and pouring extra filling and sauce over the top when dishing out. It doesn’t look as pretty but you get a good ratio of filling to pastry and it still tastes delicious. The quantity of filling is for large cases and works well, but is to much for such small cases (hence over stuff). I used 2 cases for myself but gave 3 to my hubby.

1. Heat oil in a pan and add onion and garlic, cook until onion softens, add mushrooms and cook until soft. Set aside.

2. Wipe pan clean and add some more oil add seasoned breasts and cook both sides until cooked through. Remove and chop chicken into chunks. Set to one side.

3. Pour milk in a pan with stock and heat. Add a little water to cornflour mix and pour half of the liquid into the milk, stir until mixture thickens slightly.

4. Add wine, Dijon mustard, cayenne and cream stir to combine, add the rest of the cornflour and stir until mixture thickens. Return mushrooms, onion and chicken to cream mixture, add the thyme and stir. Keep hot until serving.

5. Place vol-au-vent cases on an oven tray. Bake in a moderate oven about 5 Min’s or until heated through.

To serve place cases on plate and spoon filling into them. I served mine with honeyed carrots and buttery garlic spinach.

4 Servings

All photo’s taken by me unless other wise stated.

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