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Archive for September, 2008

It has started cooling down quite a bit here so the days of lighter meals with salads is drawing to an end. It is really to soon as far as I am concerned I feel like I have not even had a proper summer yet as we had one of the coldest on record here, boo hoo!! I made this the other night as a more hearty and warming meal as we had, had a few cold days and with the heating not turned back on in the house yet it was a little chilly. This made for a perfect meal and it was nice to have the oven on for a bit, my son was especially grateful with this one when he got home. He had just played a football match and it had started late and bless him he was absolutely frozen when he came in.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

125g Butter, softened
1 Egg
200ml Sour cream
1 Teaspoon Herbs de province
1 Cup self raising flour

Topping

1 Cup cornflakes, roughly crushed
1 Cup gruyere, grated
Filling

Olive oil
1 Onion, chopped finely
1 Stick celery, chopped finely
2 Cloves garlic, crushed
1 Carrot, diced
200g Mushrooms, sliced thinly
5 Bacon rashers, chopped, and just cooked, not crisped
500g Veal, chopped into cubes
400g Can chopped tomatoes
50ml Dry white wine
50ml Water
2 Tablespoons parsley, chopped finely
3 Tablespoons bisto gravy
Salt and pepper to taste

Method

1. Combine butter, sour cream and egg in a bowl, mix until well combined, add sifted flour and herbs mix well.

2. Spoon mixture into a lightly greased casserole dish, work mixture up to cover sides and base of dish with a spoon.

3. Spoon in filling, cover, bake in a moderate oven (180 degrees Celsius) for 40 Min’s or until crust is golden.

4. Sprinkle combined crushed cornflakes and cheese over the top of the casserole, bake uncovered a further 10 Min’s until top is a nice golden brown.
Filling

1. Heat a little olive oil in a non stick pan, cook veal until well browned, remove and set to one side.

2. Wipe pan add a little extra oil, add onion, garlic and mushrooms and cook until onion and mushrooms soften, add carrot and celery, stir to combine.

3. Add bacon, wine, water, tomatoes, parsley, gravy granules and return veal, simmer gently, covered, for about 5 Min’s. Season with salt and pepper and add to casserole dish.

Serve immediately, just a note if you have leftovers it does reheat well the next day.

All photos taken by me unless otherwise stated.

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I love salmon and I love horseradish so for me you could not get a more winning combination. I upped the amount of horseradish listed to give it a real kick as we are such big fans. I wanted to serve this over spinach but the local grocery store had sold out, so I just served it over salad greens with a wild rice, vegetable side dish. It was a lovely light delicious dinner, if you want to read more reviews or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Marinade

3 Tablespoons oil
1 Tablespoon prepared white horseradish (I used 2 just preference.)
1 Tablespoon soy sauce
1 Garlic clove, minced
Salt & pepper
6 Salmon fillets (about 6 oz each)

Sauce

3/4 Cup sour cream
1/2 Cup mayonnaise
2 Tablespoons prepared white horseradish (I used about 3)
2 Tablespoons chopped basil
1 Tablespoon lemon juice
1 Teaspoon soy sauce

Method

1. Spray the grill with cooking spray.

2. Heat grill to medium-hi.

3. Mix sauce ingredients, season with salt & pepper to taste and refrigerate.

4. Mix marinade ingredients, brush on both sides of salmon.

5. Grill about 5 minutes per side.

Serve topped with sauce.

All photos taken by me unless otherwise stated.

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This is the last recipe I made this month for the swap I am in and it was very good. I will say a couple of things to point out, use a light blond beer, I made with a strong brown and it is way to overpowering. I also made some caramelized red onion as a topper for the shanks, which went really well with it. The recipe was a great fall off the bone lamb shank recipe, I did add some bisto gravy granules at the end, to thicken into a sauce and because I used such a strong beer, I wanted to adjust the flavour. I served mine over mashed potato and I also crushed some of the cloves of garlic into the sauce for added garlic flavour. It was excellent and one I will be making again, if you want to see the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1kg Lamb shank (4 medium shanks)
1 Tablespoon olive oil
Pepper to taste
2 Medium brown onions, sliced (I only used 1 as I made caramelized red onion to top lamb shanks.)
12 Garlic cloves, peeled (I crushed 4 of them)
200g Mushrooms, coarsely sliced
1 Cup beer (Use a blond mild beer)
1 Cup of water (I added this as my shanks were huge and there was not enough liquid with just the beer.)
1 Tablespoon worcestershire sauce
2 Teaspoons beef stock powder
400g Crushed tomatoes
1 Teaspoon dried oregano
1 Teaspoon dried basil
1 Teaspoon dried thyme
1 Bay leaf, broken into quarters (I added 2)
I added 4-5 tablespoons of bisto gravy granules to thicken at the end and to add a bit more flavour.

Method

1. Heat oil in pan over medium to high heat and brown lamb shanks on all sides.

2. Season lamb shanks with pepper.

3. Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.

4. Place mushrooms and garlic cloves over the top.

5. Mix beer, water, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.

6. Pour mixture over the top of lamb shanks.

7. Cook in crock pot on low for 6-8 hours depending on your crock pot.

8. Remove bay leaves. I removed the shanks and added the bisto at this stage, stirred to heat and thicken.

9. Serve with vegetables and juices poured over the top of the shanks.

I also cooked the entire thing in a pot on the stove over a low heat as I do not have a crock pot. I did cook the onions, crushed garlic and mushrooms to the pan and browned slightly before adding the lamb and pouring the sauce over, covered and cooked for about 4 hours.

I served mine over mash.

All photos taken by me unless otherwise stated.

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This is a super simple steak recipe that tastes wonderful and is company worthy without a lot of effort. I had some left over pumpkin I wanted to use up when I made this so I served over pumpkin mash, you can serve over regular mash or with your favourite vegetable. As you are pairing this sauce with a good cut of bee,f I like to use a really good full bodied wine and then you can just use the rest to drink with dinner.

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 Steak fillets (250-300g a piece we like ours thick)
Olive oil
30g Butter
1 Red onion, sliced thinly
250-300g Wild mushrooms, chopped
2 Cloves garlic, crushed
2 Tablespoons parsley, chopped finely
1 Tablespoon fresh thyme leaves
175ml Dry red wine
50ml Water
3 Tablespoons balsamic vinegar
11/2 Teaspoons beef stock granules or 1 beef stock cube
1 Teaspoon seeded mustard
3 Tablespoons cream
11/2 Teaspoons cornflour
Pepper to taste

Method

1. Melt butter in a pan, add onion, mushrooms and garlic, cook stirring until mushrooms and onion are soft, stir in herbs, add wine, water, vinegar and stock, set over a low heat to simmer gently.

2. While sauce is simmering cook steaks, heat some olive oil in a pan, add steaks, cook beef until browned on both sides and cooked as desired, remove and set to one side to rest meat.

3. While steaks are resting finish sauce. Turn heat back up, add mustard, pepper and cream to mushroom, wine mix, blend a little water with the cornflour and add to sauce, stir until mixture boils and thickens.

To Serve: Place spoonfuls of mash on a plate (whatever mash you decide to make with this.) Place steaks on top, drizzle mushrooms and sauce over, garnish with a thyme sprig if desired.

All photos taken by me unless otherwise stated.

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I made this as part of an Asian night so I only made 4 small pork pieces, so it is a little bit of a guess on ingredients for 4 Pork steaks of about 200-250g a piece. I served as is because of making several dishes but it usually served with shredded cabbage which I have listed below, but you pair it with whatever you wish. The dipping sauce is very easy to make or you can purchase Tonkatsu at most Asian grocery stores, it is a rich, fruity barbecue sauce. In fact this whole dish is a very cook and easy recipe to put together, with prep time being about 15 Min’s and cooking time being around 15 Min’s.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Note: As stated above I made as part of an Asian night so I did not serve with cabbage.

Ingredients

4 Pork steaks (600-800g)
1/4 Cup plain flour
2 Eggs, beaten lightly
2 Teaspoons water
2 Cups Panko flakes (Japanese breadcrumbs)
6 Cups (400g) finely shredded cabbage
Vegetable oil, for deep frying
1 Lemon cut into wedges
3 Teaspoons Japanese mustard

Tonkatsu Sauce

2 Tablespoons Japanese Worcestershire sauce
1/3 Cup tomato sauce
1 Teaspoon Japanese soy sauce
2 Tablespooons sake
1 Teaspoon Japanese mustard

Method

1. Pound pork gently with a meat mallet. Toss in flour, shake off excess.

2. Dip pork in combined egg and water, then dip into panko flakes and coat each side.

3. Soak cabbage in iced water for 5 minutes to crisp, drain.

4. Heat enough oil to cover pork in a saucepan or deep fryer, add pork and cook, until golden brown each side, about 6-8 minutes, repeat with remaining pork steaks. Skim oil occasionally during cooking to remove any crumbs.

5. Drain pork on absorbent paper and cut diagonally into 2 cm slices.

To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce.

All photos taken by me unless otherwise stated.

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This is one of the last recipes I will be making for the swap I am in this month, I have a few more saved to make and I will probably make a couple more and then save the rest until next month, so I can post some more of my own. This is another easy recipe to put together and all the spices and seeds go really well together and pair great with the dipping sauce. I did cut back just a little on the pepper and salt, but that was just personal preference. I also just cooked mine in a fry pan and this worked fine too. If you want to view more photos or read more reviews on 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

3 Tablespoons instant minced onion
3 Tablespoons garlic flakes
3 Tablespoons poppy seeds
3 Tablespoons sesame seeds
2 Tablespoons black pepper
2 Tablespoons coarse salt or sea salt
24 Ounces chicken tenders (I just used breasts and sliced them)
Extra-virgin olive oil, for drizzling (EVOO)
Wood skewers, soaked in water for 10 to 15 minutes
8 Ounces cream cheese, softened
12 Ounces sour cream
6 Scallions, chopped
(I added a teaspoon of lemon pepper seasoning to my cream cheese mix)

Method

1. Preheat the oven to 375°F.

2. Place the minced onion, garlic flakes, poppy seeds, sesame seeds, black pepper and coarse salt on a plate and mix it all together.

3. Coat the chicken tenders with some EVOO, giving them a toss to make sure they are completely covered.

4. Place skewers through each chicken tender lengthwise.

5. Dip each skewer of chicken into the seed mixture and turn to coat.

6. Continue until all the chicken have been coated then transfer skewers to a nonstick baking sheet and place in the oven for 20-25 minutes, turning them over about mid-way through the time.

Dipping sauce

1. In a bowl, combine the softened cream cheese and sour cream.

2. Stir in the chopped scallions and season with a little salt and pepper, to taste.

3. Remove the chicken tenders from the oven and serve with the scallion-cream cheese dipping sauce.

I served mine over a salad and the dipping sauce on the side.

All photos taken by me unless otherwise stated.

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This is a really quick recipe to put together, I served mine over celeriac mash but it would also be good over wild rice or regular mashed potato. Here in Switzerland they sell veal in packs of 4 small medallions and I do 4 per person, if your veal medallions are large, I would cut them in half, as it will be too much meat. To make it easier to cook I would probably leave the medallions whole and cut in half once cooked.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 Veal medallions
200g Mozzarella cheese, sliced
1 Red onion, chopped finely
3 Cloves garlic, crushed
500g Small vine tomatoes
1 Tablespoon Tomato paste
1 Teaspoon sugar
11/2 Teaspoons chicken stock granules
100ml Water
50ml Dry white wine
3 Tablespoons mint, chopped finely
4 Tablespoons cream
Pepper to taste
2 Teaspoons cornflour

Method

1. Pound veal medallions with a meat mallet until of equal thickness, place sliced mozzarella on top of the medallion and top with another medallion, repeat with remaining 6 medallions.

2. Heat some oil in a pan, add medallions, cook medallions until browned on both sides and cooked as desired. I cook mine about 3-4 Min’s a side but they were thin and small.

Sauce

1. Add a little oil to a pan, add onion and garlic, cook until onion softens, add tomatoes, paste, sugar, stock, water and wine, cook about 5 Minutes, until tomatoes soften.

2. Blend or process until smooth, add cream, pepper to taste and mint, mix a little water with the cornflour, add and stir until sauce thickens slightly.

To Serve: Serve over mash or rice and pour sauce over.

Serves 2

All photos taken by me unless otherwise stated.

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