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Archive for November, 2008

This is a rather unusual recipe as when I think of a rissole/pattie/burger you think about a bun of some sort. These are served as is and topped with a sauce as you would a chicken breast. We loved these and thought the flavour was so good. They are very easy to make, taste great and are budget friendly. I made a couple of changes to the original recipe which I have listed below. If you want to read other reviews on this 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

1kg Ground chicken
1 Cup fresh breadcrumb
1 Tablespoon dried tarragon
1 Small onion, chopped
1/4 Cup mayonnaise

Mushroom Sauce

40g Butter
3 Spring onions, finely chopped
2 Cloves garlic, crushed
300g Button mushrooms, sliced
1 Teaspoon chicken stock granules
1/2 Cup white wine
1 Cup cream

Method

1. Combine chicken, breadcrumbs, tarragon, onion & mayonnaise in a large bowl.

2. Divide mixture into 6 equal portions & shape into 1 1/2cm thick patties.

3. Heat a large fry pan & brush lightly with oil. Cook rissoles over medium heat for 8 Min”s each side, turning once only.

4. Remove from pan & keep warm while preparing sauce.

Sauce

1. Melt butter in a fry pan, add mushrooms and garlic, stir-fry over medium heat for 5 Min’s or until soft and slightly browned.

2. Add spring onions and cook a couple of Min’s more, add wine, stock granules and cream, reduce heat, cook until stock has dissolved and sauce has thickened slightly.

I served mine over parsnip mash topped with spinach and caramelized onion.

All photos taken by me unless otherwise stated.

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This is a wonderful recipe for steak, a very quick and easy to make with a lovely end result. I was inspired by another recipe I found, with this one, I made the other as is and it was very good, I just adjusted for our personal tastes. To see original please click here. I have listed the few ingredients I added below. I really loved the peppercorn crust that forms on the outside of the steak it not only creates another element to the dish but tastes wonderful.

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

1kg Sirloin steaks (4 x 250 gram steaks)
3 Tablespoons black pepper (cracked)
1 Teaspoon sea salt
200ml Cup cream
90ml Sour cream
2 Tablespoons olive oil (for brushing)
11/2 Teaspoons beef stock
1 Teaspoon horseradish
1 Tablespoon brandy

Method

1. Mix pepper and salt on a plate.

2. Brush both sides of steaks with olive oil.

3. Press steaks into pepper and salt mixture (both sides).

4. Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 4 minutes per side for medium-rare or until your liking.

5. Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.

6. To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes. I also add a couple of grinds of the pepper mill as well

7. Add stock, horseradish and brandy, stir to combine and dissolve stock.

I served mine over parsnip mash with vegetables, I topped my steaks with a few mushrooms and poured the sauce over the top.

All photos taken by me unless otherwise stated.

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This is wonderful tuna recipe it has so gone straight up there as one of my favourites. I loved the flavour that came through and the fact that it is healthy and a light meal that you can enjoy guilt free, apart from the added sugar. I used szechuan pepper instead just regular ground black pepper for that added kick. I served mine over mashed pumpkin done Japanese style, topped with sesame spinach, topped with the tuna and drizzled with the glaze. If you would like to read more reviews on this recipe or view more photos pleas click here.

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

1 Tablespoon sesame oil
1 Tablespoon vegetable oil
1 Tablespoon grated ginger root
1 Tablespoon cracked black pepper
4 (8 ounce) Tuna steaks, about 1-inch thick
kosher salt

Wasabi soy sauce Glaze

1/2 Cup granulated sugar
1/2 Cup water
1/2 Cup rice vinegar
1/4 Cup light soy sauce
4 Slices ginger, smashed
2 Teaspoons wasabi powder
1 Tablespoon water

Method

1. Combine oils, ginger and pepper. Brush on steaks.

2. Sprinkle with kosher salt.

3. Marinate for 30 minutes.

4. Combine sugar, water, rice vinegar, soy sauce and ginger.

5. Stir to dissolve.

6. Bring to boil on high heat and reduce until syrupy, about 15 minutes.

7. Make a paste of the wasabi powder and the water.

8. Whisk in wasabi paste.

9. The glaze should be used at room temperature.

10. Grill tuna 2 minutes per side with lid closed for very rare – 3 to 4 minutes per side for medium-rare.

11. Use either a squeeze bottle or a fork to streak glaze over fish. I just spooned over and around dish.

All photos taken by me unless otherwise stated.

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This is a wonderful chicken recipe quick and easy to prepare and it tastes gorgeous. It has just the right amount of lemon added and is a really enjoyable meal. I served ours over couscous with asparagus as there was some in the store the other day, they looked so good and were reasonably priced which makes a change. 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, 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

4 Boneless skinless chicken breasts
1 Egg
3 Tablespoons lemon juice, divided
1/2 Cup low sodium chicken broth
1/2 Cup all-purpose flour
1/4 Teaspoon garlic powder
1/4 Teaspoon paprika (I also added cayenne pepper)
1/4 Cup unsalted butter
1 Tablespoon fresh parsley, chopped

Method

1. Pound chicken breasts between sheets of wax paper until about 1/4″ thick.

2. Whisk egg with 1 tablespoon lemon juice & set aside.

3. Combine remaining lemon juice with chicken stock, & set aside.

4. In large bowl whisk together flour, garlic powder & paprika.

5. In large skillet, melt butter.

6. Dip chicken into egg mixture & then coat well with flour mixture.

7. Place chicken in skillet & cook over medium-high heat about 1 minute on each side.

8. Pour chicken stock mixture over chicken.

9. Reduce heat to medium-low, then cover & cook 10-15 minutes or until chicken is very tender.

10. Transfer chicken to serving plates.

11. Stir sauce that is still in skillet, & spoon over each chicken breast.

12. Sprinkle breasts with parsley, & garnish with lemon slices just before serving.

All photos taken by me unless otherwise stated

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This is a wonderful quick recipe to make with a great outcome. As beef prices are quite high at the moment I made with a mix of beef and chicken although it could be made with all chicken if desired. I changed only a couple of things which I will list below. I served ours over stir-fried veg with egg noodles and it was delicious. If you would like to 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

750 g rump steak (I did a mix of steak and chicken or you could use all chicken)

Marinade

1/3 cup soy sauce
1/4 cup peanut oil
1 small onion, finely chopped (I used a medium onion, cut into wedges then threaded them in between the meat pieces.)
2 garlic cloves, crushed
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon lemon juice

Satay Sauce

1/3 cup crunchy peanut butter (I used smooth, personal taste)
400 ml coconut milk
1 tablespoon brown sugar
1/3 teaspoon chili flakes ( Added more)
I also added some sweet chili sauce to mine
1/2 cup fresh coriander (the leaf chopped)

Method

1. Finely chop onion and crush garlic.

2. Finely slice rump into thin strips, place in a non-reactive dish.

3. Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.

4. For satay sauce put peanut butter, coconut milk, sugar and chilli in a small saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander.

5. Assemble beef satay by threading one or two strips onto pre-soaked wooden skewers, reserve marinade.

6. Preheat a char grill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.

Serve skewers with satay sauce, serve with vegetables, noodles or rice.

All photos taken by me unless otherwise stated.

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This is one the best tasting Ginger and Lemon Pork and Chicken I have tasted, this recipe could also be made with all chicken as you can read from other reviews by clicking here. The sauce is so good my only downer was I should have doubled as it is excellent and it would have been nice to have some extra to go with my egg fried rice I accompanied this with. I will be making this one often and it has gone down in my favourites.

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

500g Boneless skinless chicken breasts
500g Pork fillets
4 Tablespoons peanut oil (more may be needed)
4 Ounces green ginger
4 Tablespoons balsamic vinegar
1 Teaspoon sugar
1 Spring onion (scallion, finely sliced)

Marinade

4 Teaspoons cornflour (cornstarch)
4 Teaspoons peanut oil
2 Teaspoons soy sauce

Lemon Sauce
1/2 Cup lemon juice
2 Cups chicken stock (make with stock cubes if desired)
2 Teaspoons ginger (grated)
2 Tablespoons honey
2 Tablespoons sugar
2 Tablespoons cornflour
2 Tablespoons water, extra

Method

1. Cut pork and chicken into strips.

2. Have 2 bowls ready and put half the cornflour, peanut oil and soy sauce in each bowl and mix well, place chicken strips in one and pork strips in the other, leave to marinate for 30 minutes.

3. Peel and finely slice green ginger and mix with the balsamic vinegar and sugar and let marinate.

4. Mix grated ginger, mix with lemon juice, stock, honey and sugar in a jug. Mix cornflour and extra water together.

5. Put 2 tablespoons of oil in hot wok and stir fry pork (this will need to be done in 2 or 3 batches), once cooked put to one side and keep warm).

6. Put the other 2 tablespoons of oil in hot wok and stir fry chicken (this will need to be done in 2 or 3 batches), once cooked put together with the pork and keep warm.

7. With the wok on a medium heat put in the lemon sauce, sliced ginger and the balsamic vinegar mix. Combine cornflour and extra water together and stir into the lemon sauce and bring to the boil and let thicken.

8. Stir in cooked pork and chicken and let warm through.

9. Garnish with spring onion.

Serve over rice or noodles or stir fried vegetables.

Serves 4-6 depending on appetites.

All photos taken by me unless otherwise stated.

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This is a wonderful winter recipe, you can’t go wrong with a nice heart warming stew and this one is delicious. I did brown my meat first to give it colour as it makes for a more appealing end result. I also did not want to add potato or serve over rice or pasta so to make it more substantial I added carrots, parsnip, snow peas and pumpkin. If you want to read more reviews of this recipe 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 Leek, thinly sliced (white and pale green parts only)
3 Garlic cloves, pressed
4 Bacon rashers, chopped finely (my add)
1 Tablespoon dried tarragon
1/2 Teaspoon lemon zest
1/2 Teaspoon dried thyme
1/2 Teaspoon white pepper
1/4 Teaspoon dried sage
2 1/2-3lbs Veal, trimmed of fat, cubed
1/3 Cup all-purpose flour
3/4 Cup dry white wine
1/4 Cup lemon juice
1 Tablespoon cornstarch (I thickened with chicken gravy granules for added flavour.)
1/4 Cup whipping cream
Salt and pepper to taste

Method

1. Brown veal in batches, in a pan and set to one side, Add a little oil to same pan cook leek, garlic and bacon, until leek is soft.

2. In a 3 quart or larger slow cooker, combine leek, garlic, bacon, tarragon, lemon zest, thyme, white pepper and sage.

3. Pour in wine and lemon juice, add veal.

4. Cover and cook on low until veal is very tender when pierced (7-8 hours).

5. In a small bowl, mix cornstarch and cream. Blend into stew. (I added the cream here and then added chicken gravy gtanules.)

6. Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).

7. Season to taste with salt and pepper.

All photos taken by me unless otherwise stated.

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