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Archive for October, 2008

This is a very nice pork recipe simple and the flavours all work really well. I have listed some changes to the original to make it easy to understand but if you would like to view the original recipe please click here. I am the first person to make this one so there are no other reviews or photos of this one.I know it is Halloween so I hope all you kids and big kids have a wonderful safe evening. I wanted to post some great treat ideas for the kids but I have been so busy I did not get round to it, BOO HOO. Hopefully next year. Anyway have a good one to all my regular readers.

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

Ingredients

2 Green apples, cored and diced
2 Leeks, white and tender green parts, thinly sliced
3 Tablespoons olive oil
1/4 cup Apple cider vinegar
1 Tablespoon honey
1/2 Teaspoon ground cumin
1/2 Teaspoon ground coriander
Salt and pepper
1 (4 lb) pork loin roast, butterflied, debonded
12 slices pancetta, thinly sliced

Method

1. Saute the apples and leeks into in the oil over high heat until softened, about 3 minutes.

2. Add the vinegar, honey, cumin and corianger and simmer until the vinegar has evaporated.

3. Season to taste with the salt and pepper.

4. Allow the mixture to cool slightly.

5. Preheat oven to 450°F.

6. Spread the mixture in the center of the pork loin, roll to close and tie with kitchen string.

7. Liberally season the outside of the pork loin, Place pancetta slices around the outside of the pork, slightly overlapping them.

8. Roast in a baking pan for 10 minutes and then lower the heat to 325°F.

9. Cook for about 25 minutes per pound.

Note: I made a light gravy to go with this dish and I think it goes really well with it.

All photos taken by me unless otherwise stated.

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I made this to go with the Kibrisli Kofte / Köfte – Turkish Cypriot Fried Meatballs I made the other night and it paired very well. It is a very versatile couscous recipe and could be paired with a lot of different dishes. It super simple to make without lots of fuss which is always a bonus in my books. This one has been reviewed several times if you want to read more reviews on this one or view more photos please click here.

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

Ingredients

30g Butter
1 Onion, finely sliced
1-2 Garlic cloves, crushed
1 Cup couscous
2 Cups chicken stock
2 Tablespoons fresh coriander or parsley, chopped (I do a mix of both.)
Salt and pepper to taste

Method

1.Heat butter in sauce pan (which has a lid).

2. Add chopped onions, stir and allow to cook until soft.

3. Stir in crushed garlic.

4. Add couscous, stir.

5. Add chicken stock, stir and bring to boil.

6. Remove off heat, cover and allow to stand for 5 minutes.

7. Stir in coriander or parsley.

8. Add salt and pepper to taste.

All photos taken by me unless otherwise stated.

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This is a wonderful recipe I made this as a main meal but it would make a great finger party food. You will see from the photo that I shaped mine slightly larger as I was making for a main meal and it saved a little on time. I made mine with chicken and would prefer them this way rather than with beef, which is more traditional. I served mine over couscous and serve with a mint, cucumber, yogurt dipping sauce and it was absolutely gorgeous. If you would like read more reviews or view more photos 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

1kg Ground chicken or minced chicken or minced beef or ground beef
1 1/2kg Potatoes, peeled and finely grated
1 Onion, finely chopped
1 Egg, whisked (optional)
150g Flat leaf parsley, finely chopped
3 Teaspoons ground cinnamon
3 Teaspoons dried mint, grounded
1 1/8 Teaspoons salt
1 Teaspoon ground black pepper, to taste
Vegetable oil, for frying

Method

1. Peel and finely grate potatoes, place them in a bowl and sprinkle 1/8 teaspoon salt, set aside.

2. In a separate large bowl, place ground/minced chicken or beef, onion, parsley, egg, cinnamon, mint, salt and black pepper.

3. Potatoes have excess liquids and with this recipe you need to remove all the excess liquids. In a large strainer, kneed all liquids out of the grated potatoes with only leaving the potatoes flesh.

4. Then add the potato with the rest of the ingredients and mix them together. If the mixture is a little sticky you may need to add more potatoes.

5. With your hand mold the kofte into a small long patty about 5cm x 2cm (2 inch x 1/2 inch) then place them on a tray, repeat this until all the mixture is finish. When placing the kofte’s on a tray do not allow them to touch each other as they may stick together.

6. Heat oil in a frying pan or deep fryer add kofte one by one in the pan without touching each other. Flip them over once they are brown and then let the other side brown. Remove onto serving platter, then repeat this step until all kofte’s are finished, then serve.

Could be served as finger food, entree or a main dish with Turkish Cacik (yogurt, mint sauce) and garden salad.

All photos taken by me unless otherwise stated.

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This is a wonderful duck recipe I love the sauce and I think it is perfect served over the couscous. The recipe sounds big and like a lot of work but it a very easy recipe to make with wonderful end results. A definite company worthy dish that will be enjoyed by all, well if you love dick that is. This is zaar recipe no one has reviewed this yet so there are no other photos and I have listed the recipe as it was listed as for once I did not play with it or add anything else to it. I will still however list the link to this so if you do want to view the original please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, 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

Spiced Balsamic Reduction

1 cup balsamic vinegar
2 tablespoons brown sugar
2 star anise
1 garlic clove, lightly smashed
1 hot red chile, split

Duck

4 duck breasts, skin scored in diamonds
salt and pepper
2 tablespoons oil
8 plums, canned

Couscous

1 cup couscous
1 1/2 cups chicken stock, boiling
2 tablespoons butter

Method

Spiced Balsamic Vinegar

1. Combine vinegar, sugar, garlic, chilli and star anise in a small saucepan stir over low heat for 4 minutes or until sugar has dissolved.

2. Bring to a boil. Reduce heat to medium. Simmer for 5 minutes or until reduced by one-third and slightly thickened. Remove the flavourings and discard. Set aside.

Duck

1. Season the duck breasts well with salt and pepper.

2. Heat the oil in a frying pan over medium high heat and place the duck breasts in skin-side down. Cook 6-10 minutes until crispy, then turn over and cook a further 4-8 or until done to your liking (depending on thickness).

It’s normal to serve duck breast cooked medium to rare. Rest for 5 minutes before serving

3. While the duck is resting, pour the boiling stock over the couscous and set aside covered for 5 minutes. Stir the butter through with a fork fluffing up well.

4. Place the plums in the reduction and reheat gently.

5. Slice duck breasts and serve them and the plums over couscous.

All photos taken by me unless otherwise stated.

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I found this on Zaar on one of my regular chefs posts and I enjoy making a lot of her recipes so wanted to try this one. It was a throw together meal for her so her suggestion was to play around with spices ect.. which I did. I did not adjust too much as the beauty of this dish is its simplicity with also being a wonderfully flavoured dish. I felt you had to add the capers to make this a traditional Veal piccata (Lemon Veal) This is an Italian dish which I have eaten several times in restaurants, I just never made at home and I have to say at home is best because you can adjust flavours to suit your taste. I have listed the things I added in the ingrediants below but if you want to read more reviews of this and see the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly 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

2 tablespoons olive oil
2 tablespoons butter
8 veal scallopini (mine were small so I made more so don’t be fooled by the photo)
flour, mixed with salt & pepper (I added about 1/2 teaspoon cayenne pepper)
1 cup chicken broth (I didn’t have this so I used 1 cup water with about 2 teaspoons chicken stock granules.)
1 lemon, juiced
4 Tablespoons dry white wine
1 Tablespoon chopped capers
2 tablespoons butter
1 lemon, sliced for garnish
fresh parsley (to garnish)

Method

1. Mix flour with salt and pepper to taste and cayenne.

2. Dredge veal in flour.

3. In a large skillet heat oil and butter, add scallops to skillet, in batches, cook 2 mins, flip and cook 2 minutes more.

4. Remove to ovenproof plate and place in preheated oven to keep warm.

5. Meanwhile add water, wine and stock to pan, reduce approx half.

6. Squeeze the juice of 1 lemon into broth, reduce until thickened slightly, about 5 Min’s add butter a bit at a time and whisk into sauce to thicken, add chopped capers.

To Serve: I served mine over fresh vegetables cooked in butter and garlic, topped with veal scallops, drizzled with sauce around dish and a little over the top. I served the rest of the sauce in jug on the table.

All photos taken by me unless otherwise stated.

Serves 4

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I made this to go with an apricot chicken recipe I was trying, this was excellent I did make with fresh ears of corn and just chopped the corn kernels off before cooking. I loved the buttery, crunch taste, of the corn, it was so moreish, then again my whole family love fresh corn. I can not comment on how this would turn out with frozen, only to say it would be tasty, but I think fresh is always best. If you want to read more reviews or view more photos please click Here.

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

Ingredients

3 tablespoons butter ( I used a little more.)
1 cup mushroom, sliced (I did about 220g)
1/4 cup green onion, choppped
10 ounces frozen corn, thawed and drained ( I used 4 large ears of corn and chopped kernels from them.)
1/4 teaspoon salt
1/8 teaspoon pepper

Method

1. Melt butter in a large pan.

2.Add mushrooms and cook uncovered over medium heat stirring occasionally until tender and slightly browned.

3.Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.

As I used fresh corn I cooked for about 10 Min’s and I added the green onions about 4 Min’s before the end of cooking.

All photos taken by me unless otherwise stated.

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I have several apricot chicken recipes saved that I love, I came across this one the other day, it is not mine but the ingredients sounded good so I thought I would give it a go. It was a super simple easy recipe to make and the end result was very nice indeed, I did boil the left over marinade and served it over the top as extra sauce it was very yummy. If you want to see more photos or read more reviews on this one please click here.

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

Ingredients

1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 cup onion, minced
1 tablespoon parsley, chopped
1/8 teaspoon oregano
4 boneless skinless chicken breast halves

I also added some rice wine vinegar and just added a little more of the preserves to compensate as I love the flavour this gives.

Method

1. In a flat glass or china dish or a mixing bowl, combine fruit spread, soy sauce, lemon juice, onion, parsley, and oregano; set aside 1/4 cup of mixture for basting sauce.

2. Add chicken breasts to remaining mixture and turn several times, coating well.

3. Refrigerate at least 5 hours or overnight; turn pieces several times during refrigeration.

4. Remove from marinade and place in a single layer in a baking pan.

5. Bake, uncovered, in a 375°F oven 30-45 min’s or until chicken is tender and lightly browned. (cooking time will vary for chicken wieght.)

6. Brush with reserved sauce several times during cooking.

7. Brush remaining reserved sauce on chicken just before serving.

I actually boiled reserved marinade and served it as a sauce to pour over the top.

All photos taken by me unless otherwise stated.

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