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Archive for July, 2008

I made this the other night from a recipezaar member it was nothing to do with the swap I have been in but it sounded so good I thought I would try it. I am so glad I did, it was excellent. I did not make this with pork chops as they did not look the best when I went to buy them, so I bought pork fillet steaks instead. I also cooked mine under the grill as I did not get home in time to fire up the BBQ as I had hoped. I would recommend this one, we all thought it was very good and the glaze complimented the pork so well. I served mine over celeriac mash and it was really good.

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.

Method

1 Cup apricot jam
3 Tablespoons cider vinegar
1 Tablespoon soy sauce
1 Teaspoon soy sauce
2 Teaspoons fresh ginger, grated
2 Garlic cloves, minced
1/4 Teaspoon cayenne pepper
4 (2 lb) Pork chops, 1-inch thick
Salt and pepper, to taste

Ingredients

1. Preheat grill to med-hot fire.

2. In a small pan, combine the jam and vinegar. Over a low heat, cook until jam melts. Stir the mixture constantly.

3. Add the soy sauce, ginger, garlic, cayenne pepper. Remove from heat, and set the glaze aside.

4. Trim pork chops. Lightly brush chops with oil.

5. Add pepper.

6. Place chops on a well-oiled grill.

7. Brush glaze on one side of chops, flip over chops, and cook 2-3 minutes.

8. Brush glaze on the other side, flip the chops over, and cook 2-3 more minutes on that side.

9. Cut center to check for doneness. You want a light pink blush near the bone.

10. Use remaining glaze on chops at the table.

All photos taken by me unless otherwise stated.

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This is a wonderfully easy recipe to do and it is full of flavour and tastes great. I served the kebabs over salad but they can be served as part of a BBQ as one of several dishes being cooked and this dish also goes very well accompanied by a greek salad. They can also be cooked under the grill instead of on the BBQ so these make a perfect after work meal. I used 450g Piece of pork loin and I placed three pieces of meat on each skewer and got 3 skewers per person for the three of us, I think if you upped the weight by 100g it should work out for 4 people with 3 skewers each. This is perfect when served with an accompaniment such as salad or rice, if seving as is you would definitely want to up the weight of the pork fillet and bacon slices to make more skewers.

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

9 Skewers (Medium sized)
450g Pork Loin, cut into 2cm pieces (should have 27 pieces)
10 Slices pancetta, some will need to be halved and some will have to be cut into three, depending on how big the piece of pork is that the pancetta will be wrapped around.)
1 Red Capsicum (250g), cut into 18 Pieces
1/3 Cup olive oil
3 Cloves garlic
1 Tablespoon finely chopped fresh rosemary

Method

1. Place oil, garlic, and rosemary in a bowl mix, add pork pieces toss to coat, marinade 15 Minutes.(I usauly leave pork while I chop capsicum and pancetta.)

2. Wrap pancetta around each pork piece thread onto skewer, then thread a slice of capsicum, then wrapped pork, capsicum, and finally last wrapped pork piece. Repeat with remaining skewers.

3. Cook on a heated grill plate or BBQ or cook under the grill, brushing with the little remaining oil garlic mix, until cooked through.

Serves 3 See note above for 4 servings.

All photos taken by me unless otherwise stated.

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This is a recipe I made for the swap I am in this month it was not from a member of my group, but a member from another group. I only tried rabbit for the first time last year and I really enjoyed it and have been experimenting with new ways to make it ever since. I came across this one and thought it sounded really good, I made a few changes to the ingredients listed below, just to suit our personal taste but if you want to view the original recipe click Here. I also bought rabbit fillet pieces as they were on special for half price instead of a whole rabbit, I served ours over wild rice and we all thought it was really good.

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

1 Rabbit, cut into 6
60g Flour
Salt & freshly ground black pepper
30g Butter
2 Tablespoons olive oil
10 Small onions, peeled but a little root still attached (I just thinly sliced a brown onion)
2 Slices bacon, diced (I had 5 sliced of pancetta to use up so I did that instead.)
1 Cup dry white wine
1/2 Cup water
1 Tablespoon tomato paste
1 Sprig thyme
1 Bay leaf
1 Garlic clove, crushed (I added 2)
500g Button mushrooms
Extra butter
Extra oil
2 Tablespoons chopped fresh parsley
3/4 Teaspoon chicken stock granules
2 Tablespoons Cream

Method

1. Lightly coat the rabbit pieces in seasoned flour.

2. Heat the butter and oil and fry the rabbit pieces until golden brown.

3. Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.

4. Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bay leaf, garlic and season with extra black pepper.

5. Return the rabbit to the pan.

6. Cover the pan and simmer about 1 hour or until the rabbit is tender.

7. Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.

8. Add to the rabbit for the last few minutes of cooking.

9. Remove the thyme and bay leaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.

All photos taken by me unless otherwise stated.

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If you like veal, mushrooms and goats cheese, you will love this recipe all the flavours that come through are wonderful and the goats cheese on top really finishes this off in my opinion. It was sort of an experiment the other night and I think it turned out gorgeous. I served mine with celeriac mash and spinach with bacon, onion and red pepper, so just serve with your favourite side.

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 Small veal scallops (about 400g)
6 Large flat brown mushrooms
150g Goats cheese, sliced into 6 slices
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon fresh rosemary leaves, chopped finely
2 Cloves garlic, crushed
4 Teaspoons Balsamic vinegar, Extra
1/2 Teaspoon beef stock granules
3 Teaspoons sugar

Method

1. Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes.

2. Remove stems from mushrooms and cook in a little butter until tender, set to one side.

3. Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. I leave them a little under cooked as they are going under the grill to melt cheese at the end, this prevents overcooking. Remove veal to an oven proof dish

4. In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm.

5. Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese.

To Serve: Serve atop your favourite mash and drizzle sauce over.

All photos taken by me unless otherwise stated.

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This recipe is super simple, tastes wonderful is a low carb meal and only takes 30 minutes to make. I love fish and salmon is no exception, it has been on special at the moment which makes it an even better buy when you want a fish dinner. I have included the ingredients below of the vegetables I served this with for two so either serve it this way or it is also good with rice or noodles if you want to add some more carbs. The sauce would be enough to drizzle over 4 average size salmon fillets, mine were large. If you wanted to have enough liquid for 4 to go with rice or noodles and wanted the extra liquid. I think the sauce ingredients would would work fine doubled, I would not add too much more ginger though and the chili amount is fine as is.

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

2 Salmon fillets
2 Tablespoon peanut oil, divided use
1 Clove garlic, crushed (up this to 2 if you do not accompany with the veg.)
3 Tablespoons orange marmalade (not thick cut)
3 Tablespoons kejap manis (please use this and not soy it is sweeter)
2 Red chilies, finely chopped (add as many or few seeds according to personal taste)
2 Teaspoons grated fresh ginger
3 Tablespoons rice wine vinegar
2 Teaspoons sugar

Vegetables

1 Clove garlic, crushed
1 Red pepper, sliced thinly
250g Asian mixed vegetables, fresh (My pack came with carrot, cabbage, snow peas and broccoli.)
60g Baby asparagus spears
120g Bean Sprouts

Method

1. Add a little peanut oil to a pan, about 1/2 Tablespoon, add chili, ginger and garlic, cook for a minute, add marmalade, manis, vinegar and sugar, stir to heat through.

2. Add another half tablespoon oil to another pan, cook fish skin side down first, to crisp skin, turn and cook salmon until pink, and flakes easily and is cooked as desired.

3. Heat remaining tablespoon of peanut oil in a wok add pepper and garlic, stir fry 1 minute, turn heat down, add Asian veg pack, asparagus and bean sprouts, stir fry until veg are tender.

Note: If wok is too hot veg will burn, make sure it has cooled down a bit add a little soy and water if you need some liquid, but keep it very minimal.

To Serve: Place vegetables on a plate top with salmon and drizzle with sauce.

All photos taken buy me unless otherwise stated.

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This is a wonderful recipe that can be prepared in not too much time, most of the time is the long cooking time to get the yummy crusty top on this casserole. I make this with whole BBQ chicken that you can get from your supermarket, but the other night when I had planned to do this, they had sold out, so I had to buy chicken breasts instead. It was a real pain as I was late coming home from work anyway and then I had to cook the chicken. I also could not get a can of cream of chicken soup so I had to buy a knorr sachet and make the chicken soup as well so you can imagine the time this added to an already late dinner. Oh well it was really good and tasty in the end and we all enjoyed it even if it was late. I usually have left overs when I make this as there are only 3 of us. I just store the leftover in the fridge and then I reheat in the oven so you still have the crusty top.

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

1 BBQ Chicken
2 Tablespoons butter
1 Onion, diced
1 Stick celery, diced
3 Cloves garlic, crushed
1 Large shallot, diced
4 Bacon rashers, chopped
100g Mushrooms, sliced thinly
1 Can cream chicken soup (500ml) (I used a 570ml knorr sachet as this is all I could get.)
180ml Sour cream
2 Fresh ears corn cob (550g) (divided use)
1 Cup firmly packed gruyere cheese

Cheese Batter

1 Cup self raising flour
2 Eggs
1/2 Cup milk
1 Cup firmly packed gruyere cheese
1 Ear corn (from the 2 listed above.)
2 Tablespoons parsley
3 Tablespoons panko flakes

Method

1. Remove chicken from bones, chop meat roughly. Cut the cor kernels from one ear of corn.

2. Melt 1 tablespoon of butter in a pan add onion, celery, garlic and shallot, cook, until onion is almost soft, add extra tablespoon butter, add sliced mushrooms and cook until mushrooms soften.

3. In a small pan cook bacon until crisp, drain on absorbent paper.

4. In a large pan combine, soup, sour cream, onion and mushroom mixture, bacon, corn and chicken, stir until heated through, add cheese and stir until cheese is melted.

5. Transfer ingredients to a casserole dish, spread cheese batter over the top of the casserole, sprinkle with panko flakes, bake in a moderate oven 40-45 Min’s until you have a nice brown crunchy top.

Cheese Batter

1. In a bowl combine flour, eggs, milk and combine (I use a bar mix for this)

2. Remove corn kernels from the second ear of corn

3.. Stir in cheese, corn and parsley until well combined.

4. Spread this over the top of casserole and sprinkle panko flakes over the top.

To Serve: Spoon casserole into a bowl and garnish with extra chopped parsley if desired.

All photos taken by me unless otherwise stated.

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This recipe tastes wonderful and can be made as a main meal and served with a side salad or you could make small chicken bites for a buffet style meal or for parties. It can be made using whole breasts beaten with a meat mallet or like I did chopped into tender size pieces. I serve these with a homemade garlic mayonnaise as a dip on the side, I use about 1/2 a cup of mayo with a teaspoon of garlic powder a couple of teaspoons of lemon juice and some grated lemon rind and it goes quite well with the chicken. Apart from the marinating time you can have these ready in about 35 Min’s. I served this for three people but just do an extra breast for four the marinade will still be enough for the extra breast.

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

3 Chicken breasts, chopped into pieces
1/2 Cup sour cream
2 Teaspoons Worcestershire sauce
2 Teaspoons Lemon juice
1 Teaspoon lemon rind
1 Tablespoon fresh parsley, finely chopped
1 Tablespoon fresh chives, chopped
3 Cloves garlic, crushed
3 Tablespoons oil
1 Tablespoon butter
11/2 Cups panko flakes (depending on how big your beasts are it will be 1-11/2 Cups required.)

Method

1. Combine sour cream, sauce, juice, rind, parsley, chives, garlic in a bowl or storage container, add chicken and toss to coat chicken completely, cover and refrigerate for several hours or overnight.

2. Remove chicken pieces from marinade and dip each coated piece of chicken in panko flakes, press flake into chicken to coat thoroughly.

3. Melt butter in a pan, add oil and heat until hot but not smoking, add pieces of chicken and cook in a single layer, until browned, crisp and cooked through.

To Serve: Serve chicken with garlic mayonnaise and a side salad.

All photos taken by me unless otherwise stated.

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