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Archive for August, 2008

I made these as part of several dishes I was doing, so I only did 10 ribs, but the sauce would be enough if you were making 1-1.5 kg of spareribs. It is a super easy recipe to make and the end result is wonderful. I always par boil my ribs as this is the way get tender ribs every time.

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

10 Pork spareribs (see note above on quantity)
1/2 Cup apricot jam
2 Cloves garlic, crushed
50ml White wine vinegar
2 Tablespoons water
2 Tablespoons sweet chili sauce (I buy mine from my Asian supermarket so it has more kick to it than the ones that you can buy at a regular supermarket.)
1 Teaspoon fresh ginger, grated
2 Teaspoons soy sauce
2 Teaspoons cornflour

Method

1. Bring some water, seasoned with pepper, Chinese five spice and beef stock, to a boil in a large saucepan, add ribs, simmer about 40 Min’s or until you can pull meat from bone. (Time will depend on how many ribs you are making this can take up to 90 Min’s if you are making are large quantity.)

2. In a saucepan combine all sauce ingredients, except soy and cornflour, heat until apricot jam is well combined, mix soy and cornflour, add to sauce, stir until mixture thickens slightly.

3. Place ribs in an oven proof dish and pour sauce over, coat ribs well and bake in a moderate oven (180c) for about 30-40 Min’s longer if you have more ribs. Remove and stir to coat in sauce real well.

Serve with extra dipping sauce if desired.

All photos taken by me unless otherwise stated.

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This was an experiment that turned out really well, I had a pork loin I wanted to use up and wanted to create something a little bit different than how I usually stuff my pork loins. I had most of these ingredients on hand and had to use a lot up, so this is what I decided to do with them. I think it turned out very well with the pork being tender and juicy and the sauce poured over at the end was a nice touch. I served mine over stir-fried vegetables, but you could also serve this with noodles or steamed rice.

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

500g Pork Tenderloin
1/4 Teaspoon salt
1/4 Teaspoon 5 spice powder

Stuffing

1 celery stick, halved and chopped finely
1 Large shallot, chopped finely
3 Cloves garlic, crushed
30g Butter
1 Teaspoon dried sage
6 Dried apricots, chopped finely
1/2 Cup bread crumbs
1/2 Teaspoon chicken stock
50ml Boiling water

Sauce

2 Tablespoons soy sauce
1 Teaspoon fresh ginger, grated
50ml Orange juice
50ml Honey
1 Tablespoon hoisin sauce

Finishing sauce once pork is cooked

3 Tablespoons extra hoisin sauce
100ml Water
1 Teaspoon cornflour

Method

1. Cut pork loin through the center length ways being careful not cut all the way through. Open out using a meat mallet pound pork until of equal thickness.

Stuffing

1. Melt butter in a pan, add celery, shallot and garlic, cook until onion softens, add apricots, sage, breadcrumbs, mix to combine, add stock to boiling water to dissolve, pour into bread crumb mix and stir to thoroughly combine.

2. Spoon stuffing over one half of the pork and press mixture down, fold the other half over the top, secure with kitchen at regular intervals, place in an oven proof dish.

3. Cook in a pre-heated oven at 180 degrees Celsius for about 40 Min’s.

4.In a saucepan combine sauce ingredients and stir until honey mixes, during the last 20 Min’s of the pork’s cooking time pour the sauce over loin.

5. Remove loin and wrap in foil to keep warm, pour juices from pad into a saucepan, add the extra hoisin and water, bring to the boil, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve over pork.

To Serve: Slice pork thickly and serve over stir-fried veg, drizzle with sauce.

Serves 2-3 depending on appetites.

All photos taken by me unless otherwise stated.

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This is a different take on my more extravagant beef wellington, an elegant meal that is far more cost effective and it looks and tastes wonderful. Were I have put the pate feel free to use proper fois gras which is what I use in my beef wellington, but of course that is triple the price of getting chicken or duck liver pate. I also bought morel mushrooms to go in the sauce these are a more expensive mushroom but no where near the cost of black truffles, which I use in my wellington recipe. I could not get fresh when I made this so I bought a 20g dried packet and used about half as it was just for two, I yielded around 11/2-2 Tablespoons of chopped morels (didn’t measure exact.)

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 Lamb fillets
90g Chantrelle mushrooms, finely chopped
4 Swiss brown mushrooms, finely chopped
25g Butter
2 Green onions, sliced finely
1 Tablespoon fresh chives, chopped
1 Tablespoon fresh parsley, finely chopped
1 Tablespoon fresh thyme leaves
1 Tablespoon double cream
salt and pepper to taste
50g Pate (chicken or duck liver, I used duck)
1 Sheet puff pastry
2 Pancakes, large enough to cover fillets

Sauce

1/2 Cup Madeira
1 Teaspoon beef stock
1 Teaspoon Cornflour
10g Dried Morels, soaked in water and chopped (see note above)

Method

1. Melt butter in a pan add mushrooms, cook until soft, add onion, cooking stirring until onion softens, add herbs, cream and salt and pepper, cook until liquid has evapourated., set to one side.

2. Lightly flour a surface and roll out puff pastry, cut in half so you have 2 seperate sheets, enough to cover both fillets completely, depending on the size of your fillets, you will either use all or have a little left over. I usually make some jam tarts if this is the case.

3. Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate.

4. Take a pancake and place it on top of the mushroom mixture, carefully turn it over laying it, pancake, mushroom side down onto the pastry, fold up the other part of the pancake to cover underside of lamb, fold remaining pastry over the pancake to form a little parcel, brush joining ends of pastry with milk or eggs to seal. Decorate top of pastry if desired.

5. Place lamb parcels on a lightly oiled baking tray and bake in pre-heated oven of 200 degrees Celsius for 30-40 Min’s or until pastry is browned and risen.

Sauce

1. Bring Madeira and stock to the boil, mix a little water with the cornflour add to sauce and stir until it thickens slightly, add morels and stir to combine.

To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.

All photos taken by me unless otherwise stated.

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This is a great recipe to either make as a whole pie or make as individual pies, you can make with pastry cases or just add meat and top with pastry. I find a good stout beer works best with this recipe, over a light or blond beer, so if you use that it will taste different. I make mine with just the pastry top as we like to watch our carb intakes and it just makes it a bit less, if you just do a top, so you get to enjoy a little naughtiness with a little less guilt. If you choose to make fully enclosed pies, pastry top and bottom, allow mixture to cool before spooning into pastry otherwise it will become soggy.

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 Small onions, diced
100g bacon, chopped (about 10 slices)
600g premium beef mince
1 Teaspoon garlic powder
200g mushrooms, sliced
50ml Dry red wine
1/2 cups beer, a good stout
2 Tablespoon Worcestershire sauce
2 Tablespoons Bisto instant gravy granules
1 tablespoon parsley, chopped
puff pastry

Method

1. Preheat oven to 200.C.

2. Saute onion and bacon until onion softens & bacon is cooked.

3. Add mushrooms to pan and cook until soft, add mince, cook until browned, add garlic stir cooking 1 minute.

4. Add wine and beer, simmer for about 5 Min’s.

5. Add Worcestershire sauce, bisto and parsley.

7. Spoon mixture into individual pie dishes, cover with pastry, (brush with egg or milk if you like) and bake about 20 min’s or until pastry is cooked and browned.

Serve as is or with mash and peas as I did.

All photos taken by me unless otherwise stated.

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This has got to be one of the most simplest yet most tender chicken recipe I have made in a long time. I have had this one saved to make for a while now and I just round to it last night it was so good. The flavour from the sauce was wonderful and the chicken was just so moist and tender, I really enjoyed it, my hubby didn’t stop raving as well. If you would like to see other photos or more reviews of this recipe please click here. I served mine over some leftover celeriac mash I had and steamed Asian greens and it was perfect.

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

4 Skinless chicken breasts, fillets

Sauce

1 Tablespoon olive oil
1 Small onion, finely chopped
2 Garlic cloves, crushed
1/2 Teaspoon red chili pepper flakes (I added more)
2/3 Cup chopped canned tomato
2 Tablespoons brown sugar
2 Tablespoons Dijon mustard
1 Tablespoon soy sauce
1 Teaspoon Worcestershire sauce (My Addition)

Method

Sauce

1. Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.

2. Add the remaining sauce ingredients and bring to the boil.

3. Reduce the heat to low and simmer, stirring occasionally for 8 minutes.

Chicken

1. Preheat oven to 220c.

2. Line a baking tray with foil and spray it with cooking spray.

3.Place the chicken on prepared baking tray. Brush with half the sauce.

4. Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.

I made the same sauce amounts for 2 breasts and served the rest on the side to pore over, if your a sauce lover like my family you will love this.

All photos taken by me unless otherwise stated.

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I found this on recipezaar I had been looking for coconut shrimp recipe with a marmalade dipping sauce I have my own recipe but wanted to try something new. It was wonderful I loved the crispy coconut covered shrimp with the dipping sauce it was really good. I only made four Jumbo, Jumbo Shrimp, so cut back a bit on the ingredients. I served this as part of a huge seafood platter with lobster thermidor, king crab legs, prawns, fried fish and blackenend salmon. I was only serving three of us and we were stuffed to brimming but it was an excellent seafood platter and these were a nice addition.

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

Batter

8 Fluid ounces flat beer
1 Cup self-rising flour
2 Cups sweetened flaked coconut, divided (one 7-ounce package)
2 Tablespoons sugar
1/2 Teaspoon salt substitute
12 Jumbo shrimp
Vegetable oil (for frying)
Paprika

Marmalade Dipping Sauce

1/2 Cup orange marmalade
2 Teaspoons stone ground mustard
1 Teaspoon prepared horseradish
1 Dash salt

Method

To Make the Dipping Sauce

1. Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.


To Make the Batter

1. Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.

2. Mix well, then cover and refrigerate for at least one hour.

To Prepare the Shrimp

1. De-vein and peel off the shell back to the tail.

2. Leave the last segment of the shell plus the tail as a handle.

3. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.

4. Use enough oil to cover the shrimp completely.

5. Pour the remainder of the coconut into a shallow bowl.

6. Be sure the shrimp are dry before battering.

7. Sprinkle each shrimp lightly with paprika before the next step.

8. Dip one shrimp at a time into the batter, coating generously.

9. Drop the battered shrimp into the coconut and roll it around so that it is well coated.

10.Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.

11. Flip the shrimp halfway through.

12. Drain on paper towels briefly before serving with marmalade sauce on the side.

All photos taken by me unless otherwise stated.

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I found this on recipezaar and it sounded so good I thought I would try it, it supposed be done with chicken wings but they were sold out on Saturday when I went to get some. I have never seen that before must be chicken wing weekend here so I bought legs instead. I added a little more hoisin to the sauce that was left in the pan and served it on the side. I actually loved it with the legs, I loved the meatiness, I do like chicken wings and make them all the time, but this was really good with the legs, I will have to try it with wings next time. If you would like to read more reviews or see more photos of this recipe please click here.

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

2lbs Chicken wings

Barbecue Sauce

2 Tablespoons dark soy sauce
3 Tablespoons hoisin sauce
2 Large garlic cloves, peeled
1 Tablespoon fresh ginger, peeled and chopped
1 Tablespoon rice wine or dry sherry
1 Tablespoon toasted sesame oil
2 Teaspoons chili bean paste
2 Teaspoons sugar

Method

1. Preheat the oven to 475 degrees F.

2. Place the chicken wings in an oven proof baking dish.

3. Add the barbecue sauce ingredients to a blender and mix for 5 seconds.

4. Pour sauce over the chicken wings and toss to coat thoroughly.

5. Bake in the oven for 15 minutes.

6. Reduce oven temperature to 350 degrees F and bake for an additional 20 minutes.

7. Serve hot or at room temperature.

All photos taken by me unless otherwise stated.

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