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Archive for April, 2008

This takes a little longer to make than some of the recipes I have been posting lately but it is well worth the effort. It has a wonderful flavour and smells great while cooking.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.

Ingredients

4 Duck breasts, skin on

Marinade

1/2 Cup chicken stock
1/2 Cup Sake
1/2 Cup mirin
1/2 Cup soy sauce
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Tablespoons teriyaki sauce
1/2 Cup brown sugar

Vegetables

Olive oil
150g Carrot, cut into match sticks
250g Red cabbage, sliced thinly
400g Chinese cabbage, sliced thinly
4 Green onions, sliced thinly
1 Red chili, sliced thinly (add as many or few seeds as you want depending on taste.)
250g Bean sprouts
1 18g Sachet miso paste
2 Tablespoons mirin
2 Tablespoons sake
1 Tablespoon white sugar
1/4 Cup rice vinegar
1 Teaspoon soy sauce

Method

1. Combine all marinade ingredients in a large bowl or storage container, cover, refrigerate several hours or overnight.

2. Pre-heat oven to 180c.

4. Remove duck breasts from marinade, reserve marinade.

5. Cook duck breasts skin side down in a large fry pan until skin is browned and crispy and fat is rendered from skin.

6. In an oven proof dish pour enough of the reserved marinade, so that the liquid will come about half way up each breast, discard the rest. Place duck breasts flesh side down in marinade and cook in oven for 20-25 Min’s.

7. Remove duck beasts and allow to rest for 5 Min’s, slice thickly.

8. If desired which I do. Skim off any excess fat from the surface of liquid, place pan over stove and mix a little water with some cornflour, add this to the marinade and thicken, serve as extra sauce with duck.

For the Vegetables

1. Combine miso, mirin, sake, sugar, vinegar and soy sauce in a saucepan and heat over a medium heat to dissolve sugar, remove from heat and set to one side.

2. Heat some oil in a wok or large frying pan, add all the vegetables and chili except the green onion, stir-fry 4-5 Min’s until veg are just tender, you want them to still have a nice crunch.

3. Add dressing and onion and stir until heated through.

To Serve: Place a mound of the veg on a plate and top with sliced duck, drizzle with extra sauce and serve the rest on the side.

All photos taken by me unless otherwise stated.

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I made a zaar members recipe for our meal last night as we are getting close to the end of the month, thought I would get in another recipe before May. This was excellent I changed it slightly by adding some cornflour to the sauce to thicken it slightly, as I found it a little thin. I also wrapped pancetta around the breasts so the filling did not come out. I made the same amount of stuffing for 4 breasts and I was only making for 2, so my breasts were very overstuffed, so it was my fault. The chef who’s recipe I copied this from served his with smashed potatoes I served mine with kumara and zucchini fritters. If you would like to see original with smashed potato recipe included or more recipes by this chef please click here.
If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.


Ingredients

2 Cups cooked chopped and drained fresh spinach
12 Fresh basil leaf, chiffonaded
1/4 Cup fresh parsley, chopped
1 Cup ricotta cheese
1/2 Cup Gorgonzola
6 Slices pancetta, chopped
Salt & freshly ground black pepper
2 Large egg

Sauce

1 Cup dry white wine
1 Cup homemade chicken stock
2 Tablespoons Dijon mustard
1 Lemon, juice and zest of
Salt & freshly ground black pepper
Chopped fresh parsley leaves, for garnish
1 Lemon, sliced,for garnish

Chicken

4 (8 ounce) Boneless skinless chicken breast halves
Kosher salt
Fresh ground black pepper
3-4 Tablespoons vegetable oil

Method

For the Stuffing

1. Saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl.

2. Add the spinach, ricotta, Gorgonzola, basil, parsley and mix well.

3. Season with salt and pepper.

4. Add the eggs, mix well, and set aside.

Make the Chicken

1. Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet or rolling pin.

2. Divide the stuffing between the breasts, mounding it along the center of each.

3. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package.

4. Secure each flap with a toothpick.

5. Season the chicken all over with salt and pepper, to taste.

6. Heat 2 tbsp oil in a large skillet over medium heat.

7. Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side.

8. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more

9. Transfer to a platter, tent with foil and keep warm in oven.

For the Sauce

1. Pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.

2. Add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste

3. Bring to a boil and simmer until thickened, 5-8 minutes, I used some cornflour to thicken as I found it a little thin.

To Serve: Arrange chicken on a plate drizzle with sauce, I served mine with zucchini and kumara fritters.

All photos taken by me unless otherwise stated.

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This is a little more time consuming than the recipes I have been posting lately but it is well worth the effort. It would be one to make for a special occasion or a dinner party to impress.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.

Ingredients

800g Veal loin
2 Medium yellow peppers, roasted
150g Boursin herb and garlic cheese, at room temperature
150g Soft goats cheese, at room temperature
20 Baby spinach leaves
12 Basil leaves
Seasoning, Pepper, salt and garlic
4 Large sun-dried tomatoes, drained
6 Slices bacon
Olive oil

Sauce

Olive oil
2 Shallots, chopped finely
11/2 Cups water
11/2 Teaspoons chicken stock granules
2 Tablespoons lemon juice
2 Tablespoons capers
2 Tablespoons fresh parsley, finely chopped
1/4 Cup butter, 40-50g approx
Reserved cheese mixture
Pepper to taste
2 Teaspoons cornflour

Method

1. Roast peppers in 200c oven, flesh side down, until skin blisters and blackens. Allow to cool peel skin off and slice into thin strips, set to one side.

2. Stir the boursin and goats cheese until well combined, set to one side.

3. Slice veal down the middle, length ways, being careful not to cut all the way through. Open out and with a meat mallet pound until is of equal thickness and a rough rectangle shape. Season with pepper, salt and garlic powder

4. Place spinach leaves down the centre of the veal to form about a 2 inch wide strip, lay peppers on top of spinach, arrange sun-dried tomatoes on pepper.

5. Set aside about 1/4 cup of cheese mixture for the sauce. Spoon remaining cheese mixture in an even log over the tomatoes, finally arrange basil leaves on the top of the cheese.

6. Fold veal over filling,and roll up, secure by tying kitchen string at several intervals down the length, also wrap the string once lengthwise around the veal to secure ends.

7.Cover ends of veal with aluminum foil to enclose filling completely. Cover veal and reserved cheese separately and chill for at least 6 hours. This can prepared a day ahead of time.

8. Melt the butter and olive oil in a large fryimg pan over medium high heat. Remove foil from ends of veal, keep to put back on. Brown veal on all sides, turning frequently, about 10 Min’s. Remove from pan, replace foil on ends and drape bacon across the veal and tuck ends under.

9. Place veal in a roasting pan and roast in pre-heated oven 180c-190c depending on oven temps for 50 Min’s, Remove and transfer to a chopping board and allow to rest 10 Min’s before slicing.

Sauce

1. Heat a small amount of oil in a pan and add shallots, cook until shallots soften.

2. Add water and stock granules, bring to the boil, reduce to a simmer, for a few minutes.

3. Whisk in lemon juice, capers and parsley, over a low heat gradually whisk in butter and reserved cheese mixture.

4. Season with pepper.

5. Mix a little water with cornflour, add to sauce, turn the heat up slightly and cook, stirring, until mixture thickens.

To Serve: Remove foil, bacon and string from veal, slice into even slices, arrange on a plate and drizzle sauce over. I served mine with dilled carrots. So serve with your favourite veg and mash if desired.

I served this for three and it was perfect but I did not serve any starchy carbs with, so it may work for 4, but I would suggest upping veal to 1kg for 4.

All photos taken by me unless otherwise stated.

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This recipe should actually have noodles in it, but my hubby and I are both watching our carb intake at the moment, so I omitted them and added some more meat and bean sprouts. I suppose this is more of a Pad Thai dish, if you decide to add noodles, I would cut the meat back to about 200g, only about 150g on the bean sprouts and about 200g on the prawns, as what I have listed below would be just too much if adding noodles.
If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.


Ingredients

2 Tablespoon peanut oil
350g Pork mince
300g Medium uncooked prawns, shelled ( I bought Jumbo Green Prawns as they were on special.)
3 Cloves garlic, crushed
1 Tablespoon fresh ginger, grated
1 Red chili, chopped finely (add as many or few of the seeds as you like according to your taste.)
3 Eggs, beaten lightly
2 Teaspoons soy sauce
1 Tablespoon tomato sauce
30ml Chili garlic sauce
30 Sweet chili sauce
50ml fish sauce
3 Tablespoons brown sugar
2 Green onions, sliced thinly
300g Bean sprouts
2 Tablespoons coriander, chopped finely

Method

1. In a saucepan combine, sauces and sugar, cook, stirring until sugar dissolves.

2. Heat the oil in a wok or large frying pan, stir-fry pork, garlic and ginger until pork is browned and almost cooked.

3. Add prawns and chili, cook until prawns turn pink, add the egg, stir-fry until just set.

4. Add onions, sprouts and coriander, cook until sprouts are just tender and it is heated through.

Serves 4

All photos taken by me unless otherwise stated.

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I am very excited about these boards I am introducing, my mother and I have been using these for years but I am just now starting this as a business and my official website should be finished in about a week to 10 days. Being Australian makes me proud to introduce something, handcrafted in Australia, by a solely run family business. Where they have prided themselves of not only being Eco friendly, but concentrating there time on producing some of the most beautifully handcrafted chopping and cheese boards you will ever see, with every attention payed to detail and quality

As a chef and someone who has catered, hygiene in the kitchen is of up most importance to me as well as having a quality product that is durable. I am using all my kitchen products often and have tested quite a few different chopping boards over the years and have found most wear out quite quickly. Plastic is not only a non-renewable resource but marks easily and if like me you use a lot of fresh produce like herbs and chillies you end up with shades of green and red as the food impregnates itself into the grain.

Also unlike other wooden chopping boards that are joined in several places, these boards come from one piece of timber so over time the board does not come apart like other wooden boards. Here are two that are not made from camphor laurel one is 8 months old and one is 15 months old not only are both split, but you can start see some of the discolouration from food. I do recognise there are boards out there that have been injected with anti-bacterial properties, but there is no guarantee that over time and repeated chopping it will break down as it is not a naturally occurring property throughout the wood.

I am aware that these boards carry a far heftier price tag than boards made from other materials. Unlike other boards these chopping board will probably last you until you take your last earth side breath.

These boards unlike others, have a naturally occurring anti-bacterial/microbial properties, which makes it one of the most effective food preparation surfaces as it inhibits bacterial growth.

I am also one for Eco friendly and doing what we can to make sure what we buy is coming from a sustainable source. This wood is made from the camphor laurel tree; this species is an invasive woody weed capable of aggressively replacing native trees along watercourses and on soil types which formerly supported rain forests. The infestation and spread of Camphor Laurel is aided by birds dispersing the seed and its spread is particularly prevalent in disturbed landscapes, thereby contributing to soil erosion and the demise of native Flora and Fauna.

Camphor Laurel has long been recognized as a serious environmental weed species in Australia, and control programs advocate integrated removal and replacement with native trees. Salvaging of Camphor Laurel provides a good source of ethically acceptable timber.

Whilst the photos I am posting give you an idea of the beauty of these boards nothing can do them justice like seeing them and feeling them first hand.
My Official Web Address: Click Here.

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I am posting this recipe today, it is simple, quick, easy and light. You could add more to it to make it a more substantial meal, but my hubby was going away on business and prefers a light meal before he goes away. I am about to start posting more on the boards, so please check in from time to time I am so excited about these boards and once you read what I have to say, I can only hope you share the same enthusiasm.You can check out some of my boards on my natures cutting boards page, these are just sample pictures and the ones on my official website are in much more detail and on a better back ground. This is just to give you an idea and as soon as my site is done I will be posting the address here so keep checking in.

Ingredients

Olive oil
500g uncooked medium king prawns, shelled
2 Chorizo sausages, sliced thinly (300g in weight)
1 Large red onion, sliced finely (about 300g in weight)
2 Medium red capsicums, sliced finely (about 400g in weight)
2 Teaspoons paprika
1 Teaspoon tomato paste
1/2 Lemon, juice of
250g Asparagus, thin stemmed, trimmed
1 Green onion, sliced thinly
2 Tablespoons parsley, finely chopped
3 Tablespoons olive oil
2 Teaspoons honey
1 Teaspoon lemon juice
3 tablespoons red wine vinegar
1-2 Teaspoons sugar, depending on taste

Method

1. Combine the 3 tablespoons olive oil, red wine vinegar, honey and lemon juice in a screw top jar, shake well to combine.

2. In a wok or large fry pan heat a small amount of oil, cook chorizo until paprika oil starts to release from the sausage. Add onion to pan and cook for a couple of Min’s.

3. Add prawns, half the dressing, tomato paste, lemon juice and paprika cook until prawns are pink.

4. Add asparagus, green onion, sugar and parsley, cook until asparagus is just tender and it is heated through.

Makes for a light meal for 4 or to make it more substantial serve with green salad and crusty bread.

It is a very versatile dish in the sense you can use up what ever veg you have in your fridge add as much or as little as you like.

All photos taken by me unless otherwise stated.

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This is another recipe by a zaar member, I have not made many this month so I thought I best make some before we are in May. I still have a few of my own recipes in hand so I will try and get round to posting a few over the weekend. I have been so busy lately setting up my new business that I have not had as much time to devote to this. But once my website is up and running I will have loads more time.

You can check out some of my boards on my natures cutting boards page, these are just sample pictures and the ones on my official website are in much more detail and on a better back ground. This is just to give you an idea and as soon as my site is done I will be posting the address here so keep checking in.

This recipe was really easy to make, makes for a great party food and tastes wonderful, if you want to see the original recipe or see other recipes by this chef please click here.

Ingredients

500g Ground chicken
1 Small onion, grated
1/4 Cup green curry paste (Aussies, I like Valcom)
2 Tablespoons chopped fresh coriander
1 Egg, beaten
1/3 Cup dried breadcrumb
Salt and pepper
Vegetable oil (for deep frying)

Method

1. In a large bowl, mix all ingredients except oil together using your (clean) hands.

2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.

3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.

4. Cook chicken balls 4-5 minutes or until golden and cooked through.

5. Drain on kitchen paper.

6. Allow the oil to come back to temperature before continuing with another batch.

I served mine with a homemade chili dipping sauce.

All photos taken by me unless otherwise stated.

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