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Archive for November, 2007

This will be the last recipe, I will be posting from a recipezaar member, for a few days, I will be posting a few of my own over the next few days. I made this one a couple of nights ago and it was delicious. I made a couple of changes that had been suggested by other people who had reviewed it. The chicken was moist, tender and full of flavour, I will definitely make this one again. If you enjoyed this recipe and would like to see more recipes by this chef or would like to read the reviews written for this recipe please click here.

Ingredients

4 chicken breasts
1 tablespoon instant minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese (I also added chopped sun dried tomato, it went really well with the spinach and feta.)
2 cups seasoned bread crumbs (I used panko flakes, Japanese breadcrumbs, and just seasoned them, since finding these a few years ago I will never go back to regular, I love them.)
1/2 cup butter (melted)

Method

1. Preheat oven to 350.

2. Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).

3. Cook spinach in garlic and oil on top of stove until done.

4. Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!).

5. Distribute spinach mixture onto each chicken breast. I topped spinach with chopped sun dried tomato here. (You may have some leftover).

6. Wrap chicken around mixture (kinda like a taco) and secure with a toothpick.

7. Roll each breast in bread crumbs until well coated.

8. Place in glass baking dish and pour butter over them.

9. Cook for 30 minutes and serve.

NOTE: I usually have spinach mixture left over and just serve it as a side dish. It’s so good that people always want more!

I served mine with creamy, mushroom herbed, polenta. I did make a white wine, lemon, mustard sauce to go with the chicken, I did this more for my son as he likes sauces with everything. The chicken was packed with flavour and very moist the sauced really was not needed.

All photo’s taken by me unless otherwise stated.

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This will be the last recipe, I will be posting from a recipezaar member, for a few days, I will be posting a few of my own over the next few days. I made this one a couple of nights ago and it was delicious. I made a couple of changes that had been suggested by other people who had reviewed it. The chicken was moist, tender and full of flavour, I will definitely make this one again. If you enjoyed this recipe and would like to see more recipes by this chef or would like to read the reviews written for this recipe please click here.

Ingredients

4 chicken breasts
1 tablespoon instant minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese (I also added chopped sun dried tomato, it went really well with the spinach and feta.)
2 cups seasoned bread crumbs (I used panko flakes, Japanese breadcrumbs, and just seasoned them, since finding these a few years ago I will never go back to regular, I love them.)
1/2 cup butter (melted)

Method

1. Preheat oven to 350.

2. Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).

3. Cook spinach in garlic and oil on top of stove until done.

4. Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!).

5. Distribute spinach mixture onto each chicken breast. I topped spinach with chopped sun dried tomato here. (You may have some leftover).

6. Wrap chicken around mixture (kinda like a taco) and secure with a toothpick.

7. Roll each breast in bread crumbs until well coated.

8. Place in glass baking dish and pour butter over them.

9. Cook for 30 minutes and serve.

NOTE: I usually have spinach mixture left over and just serve it as a side dish. It’s so good that people always want more!

I served mine with creamy, mushroom herbed, polenta. I did make a white wine, lemon, mustard sauce to go with the chicken, I did this more for my son as he likes sauces with everything. The chicken was packed with flavour and very moist the sauced really was not needed.

All photo’s taken by me unless otherwise stated.

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Salmon Soup

OK so I know I posted a recipezaar members recipe yesterday, but I have made a few recipes from their site over the last few days so I will be posting those . I will post some more of my own over the weekend. Today I am post a salmon soup recipe, it is so simple to make, has hardly any ingredients, but is full of flavour. This makes a great lunch or serve as a light starter or a light evening meal. If you enjoyed this recipe and would like to see more recipes by this chef or read more reviews on this recipe click here.

Ingredients

5 cups chicken broth
1 lb fresh salmon, thinly sliced
1 yellow onion, thinly sliced (I used a leek instead of onion and it was great, I also added 2 cloves crushed garlic, which I sauteed with the leek.)
11/2 tablespoons olive oil
1 bunch fresh spinach, julienned
1/4 teaspoon cayenne pepper
salt

Method

1. Saute onion in olive oil until caramelized.

2. Add chicken broth and bring to a boil.

3. Add sliced salmon and let it simmer for 10 minutes.

4. Add pepper, stir and check if you need to add salt. It will depend in the kind of broth you use.

5. Stir in spinach. Turn of the heat. Serve.

6. After you serve you can sprinkle some Parmesan cheese on top and a home made big crouton. (slice of bread sauteed in extra virgin olive oil with a touch of garlic powder).

All photo’s taken by me unless otherwise stated.

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Sesame Lamb Chops

I have been posting quite a few of my own recipes lately so I thought I would try a couple more recipes off of recipezaar to give some more reviews. I made this one last night with spinach and a roasted sesame dressing. It was very good, my husband and I both enjoyed it, it went really well with the spinach and although the sesame sauce was meant for the spinach it complimented the chops really well. If you enjoy this recipe and would like to see more by this chef or would like to read all the reviews on this recipe click here.

Ingredients

8 lamb, rib, chops-trimmed, of, fat, if, necessary (I used french trimmed)
salt and pepper
Flour to coat chops
1 egg
1 teaspoon Dijon mustard
3 tablespoons fine dried breadcrumbs (I used panko flakes, Japanese breadcrumbs, since finding these I have never gone back to regular, they are fantastic.)
3 tablespoons sesame seeds
30g butter
1 tablespoon vegetable oil


Method

1. In bowl, beat the eggs, mustard, salt and pepper together.

2. On another plate, mix the breadcrumbs and sesame seeds.

3. Place the flour on a third plate.

4. Coat each chop with flour, shaking off any excess.

5. Dip in the egg and mustard mixture and then coat with the breadcrumbs, pressing on firmly.

6. Refrigerate for 15 minutes.

7. Heat the butter and oil in a frying pan and cook the chops over medium heat until crispy and golden and cooked to taste, about 5 minutes on each side.

All photo’s taken by me unless otherwise stated.

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Here is a light delicious salmon recipe, I made this dish last night as hot salmon and sauce. But it is a very versatile dish and in summer can be served chilled, both the salmon and the sauce.

If chilling the salmon, I recommend leaving the fish in the poaching liquid, in the fridge for a few hours, to really allow the flavours to infuse the salmon. I served mine with wild rice and minted vegetables, but it goes well over linguine with a green salad on the side.


Ingredients

4 Salmon Fillets

Poaching liquid

3 Cups water
11/2 Tablespoons lemon juice
1/2 Cup dry white wine
8 Sprigs of fresh dill
3 Bay leaves
1 Teaspoon mustard seeds
12 Black peppercorns

Sauce Ingredients

3 Tablespoons Dijon mustard
11/2 Tablespoons white wine vinegar
11/2 Tablespoons brown sugar
2 Teaspoons Worcestershire sauce
21/2-3 Tablespoons chopped fresh dill
1/2 Cup sour cream
3 Tablespoons poaching liquid


Method

1. In a large pan, add water, wine, lemon juice, mustard seeds, peppercorns, bay leaves and dill, bring to a boil, reduce heat, cover and simmer for 10 Min’s.

2. Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 Min’s.

For the Sauce

1. In a pan combine mustard, vinegar, sugar, Worcestershire, dill and sour cream, stir over medium heat until hot, when fish is cooked add the 3 tablespoons of liquid from poached fish. Heat through and serve over fish.

To serve: Place fish on plate and top with sauce, garnish with dill.

All photo’s taken by me unless otherwise stated.

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This is a delicious dish that apart from the cooking time is really easy to throw together and is not time consuming. The lamb is lovely and tender and the sauce has a wonderful flavour and the best part is once it’s cooking you can just sit and relax, so you can enjoy guests company or just chill and watch some television, until its done.


Ingredients

1 Kg Lamb fillets or 1 kg leg of lamb, boned
3 Tablespoons olive oil
11/2 Tablespoons brown sugar
3 Tablespoon light soy sauce
1 Cup black bean sauce (I use Amoy brand)
4 Cloves garlic, crushed
2 Medium onions, sliced thickly
1 Teaspoon chicken stock powder
1 Tablespoon sherry
1 Cup water
2 Teaspoons sweet chili sauce (I use Thai kitchen brand)
1/2 Teaspoon five spice powder
11/2-2 Teaspoons cornflour
6 Green onions, sliced

Couscous
2×125 Packets quick cooking couscous
2 Teaspoons Vegetable stock

Method

1. Cut lamb into strips. Heat 2 tablespoons of olive oil in a large pan, add lamb in batches and cook until browned. Remove lamb and set to one side, heat the remaining tablespoon of oil and add onion and garlic, cook until onion softens.

2. Return lamb to pan along with sugar, soy sauce, black bean sauce, stock, water, sherry, sweet chili sauce and 5 spice powder.

3. Simmer, covered, about 50 Min’s or until lamb is tender.

4. Blend a little water with cornflour, add 3 green onions, stir, add cornflour and stir until mixture boils and thickens.

5. Serve with couscous and top with remaining sliced green onions.

Couscous

1. Heat water in a pan and add vegetable stock to water, add sachets of couscous and leave about 2 Min’s until soft.

2. Remove sachet cut open and pour into bowl fluff with a fork and serve.

3. Or prepare couscous according to your packet directions, just add vegetable stock to water, as this gives added flavour to couscous.

All photo’s taken by me unless otherwise stated.

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Here is a dish that is elegant tastes great and guests would think it must have taken you hours to prepare, when in reality it is very simple and hardly any effort, with the end result tasting great.

                                                                                                                                                                     Ingredients

olive oil
800g piece beef eye fillet

Redcurrant sauce

30g Butter
1 onion, finely chopped
3 Cloves garlic, crushed
200g Sliced mushrooms
1/2 Cup dry red wine
2 Teaspoonfuls green peppercorns
1/2 Teaspoon beef stock powder (I use quite a dense stock so adjust for what you use and personal taste.)
21/2 Tablespoons redcurrant jelly
11/2 Tablespoons port
25g Butter extra

Method

1. Tie beef several times, at different intervals with kitchen string so it maintains shape during cooking.

2. Heat oil in a pan add beef, cook over medium high heat until well browned all over.

3. Remove and transfer to oven dish, bake uncovered in moderately hot oven (190-200c approx) for 20 Min’s for medium rare or until desired doneness.

Redcurrant Sauce

1. Heat butter in pan add onion and garlic, cook a couple of Min’s, add mushrooms and cook until onions and mushrooms are soft.

2. Add peppercorns and wine, simmer uncovered, 2-3 minutes.

3. Add jelly, stock powder and port stir until jelly has dissolved, simmer for a further 4 Min’s or until mixture has thickened slightly.

4. Whisk in extra butter over a low heat.

Serve immediately.

Salad with Berry Dressing

150g Baby spinach leaves
100g Mixed lettuce leaves
50g Snow peas, chopped
30g Watercress

Dressing

1 Cup strawberries
2-3 Teaspoons balsamic vinegar
2 Teaspoons olive oil
3/4 Teaspoon redcurrant jelly

Method

1. Combine spinach, lettuce leaves and peas, top with watercress and drizzle with dressing.

2. Dressing: blend or process all ingredients until smooth, strain and serve.

Parsnip mash recipe : You can find this under alternative mash recipes, same recipe except for putting it in pastry shells.

To serve: Either leave beef whole and serve on serving platter with a little of the sauce with parsnip mash in pastry shells, and bowl of salad.
Or slice beef and place on individual serving plates topped with sauce, with 2 parsnip shells per person. Place Salad bowl on table drizzle a little dressing over and serve the rest in a jug.

All photo’s taken by me unless otherwise stated.

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