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Archive for January, 2009

This is just a very simple yet delicious way to serve salmon, it takes no time at all to prepare and is very healthy. I served ours over stir fried vegetables with wasabi mashed potato ans it was excellent. I use sichuan pepper when I salt and pepper my fish but we love that and it is our preference regular would be fine too. This recipe would also work well with tuna but remember to cook less as tuna needs to be cooked quite rare to remain tender and moist. If you would like to read other reviews of this recipe please 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

400g Salmon steaks (I used salmon fillet with the skin on)
1 Tablespoon oil
Salt and pepper (I use sichuan pepper, our preference)
1 Teaspoon soy sauce
1 Tablespoon lemon juice
1 Teaspoon wasabi paste (or to taste, I use way more, we love it)
3 Tablespoons mayonnaise

Method

1. Preheat oven to 200c degrees. I don’t bother with this I prefer to cook mine in a hot pan as I like to crisp up the skin on the salmon, so take your pick. In a pan depending on thickness of fillets I cook for 4-6 Min’s a side.

2. Cut salmon into 2 steaks.

3. Rub salmon steak with oil, and season with salt and pepper.

4. Place skin side down on a baking sheet and cook in pre-heated oven about 10 minutes or until done to your liking-I like mine quite rare.

5. Meanwhile, mix the remaining ingredients together for a sauce and serve alongside the cooked salmon steak.

Serve salmon with stir fried vegetables and top with wasabi mayonnaise.

All photos taken by me unless otherwise stated.

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This is a very easy yet tasty way to prepare pork tenderloin, you can serve this hot or cold and any leftovers are great chopped up in a sandwich the next day with a little BBQ sauce. I served ours over vegetable fried rice for very flavoursome dinner. It is also a very low carb recipe so if you served it with just veg instead of rice it is about 6g carbohydrates per serving.

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 Pork fillet

Marinade

2 Cloves garlic, minced
3 Slices ginger, 6 mm thick
1 Teaspoon sugar
Good pinch pepper
1 Teaspoon sesame oil
1 Tablespoon black bean sauce
1 Tablespoon hoisin sauce
1 Tablespoon shaoxing wine (Chinese rice wine)
1 Tablespoon light soy sauce
1/4 Teaspoon five-spice powder
1 Pinch of chinese red food coloring (I leave this out)
2 Teaspoons dark soy sauce

Glaze

1 Tablespoon oil
2 Tablespoon golden syrup
2 Teaspoons light soy sauce

Method

1. Mix all the marinade ingredients together in a dish, add the pork and marinate for at least 2 hours, turning occasionally.

2. Heat the oven to 180c.

3. Place the pork on a rack in the middle of the oven.

4. Place a pan with 6mm of water on the bottom rack in the oven and roast for 30 minutes.

5. Allow to rest for 10 minutes.

6. For the glaze, heat oil in saucepan over moderate heat, stir in golden syrup and soy sauce.

Spoon glaze over meat just before serving.

All photos taken by me unless otherwise stated.

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This is the last recipe I am posting from the ones I made for the party I had on the weekend. This was one of my son’s favourites but then again he loves peanut butter and I made my own peanut satay sauce to accompany this dish and he ate more than anyone. Again this is a very easy dish to prepare and is not time consuming, the only thing I did differently in this recipe was to brown the chicken balls first before finishing them off in the oven, just to give them some colour on the outside. If you would like to view other photos of this recipe and 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

500g Ground chicken
2 Spring onions, finely chopped
1/2 Teaspoon ginger, finely grated
1 Garlic clove, finely chopped
2 Tablespoons chili sauce
1 Tablespoon soy sauce
2 Tablespoons crunchy peanut butter
3/4 Cup breadcrumbs
2 Tablespoons parsley, chopped

Method

1. Combine all ingredients in a large bowl a mix together well.

2. Roll into bite size balls.

3. Place in a shallow baking dish and bake at 200C for 20 minutes. (I browned in a pan first for colour.)

Serve with either a homemade or store bought Satay Sauce.

All photos taken by me unless otherwise stated.

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This is also one of the recipes I made for my Asian night, again this is an excellent recipe and the chili, lime, mayonnaise goes exceptionally well with these little gems. All the recipes I made that night were very easy to prepare and did not take long to make. The biggest time consumer was getting all the veg and herbs chopped ready to make each recipe. I chose to do that all first along with making all the dipping sauces to save myself time. I will admit though I had help this time from my hubby helping to crush garlic and to wash up all my messy dishes as I like to do that as I go along so that saved a lot of time for me. If you would like to view 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, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

600g White fish fillets, roughly chopped
2 Red chilies, finely chopped
2 Garlic cloves, crushed
2 Tablespoons smooth light peanut butter
2 Tablespoons finely chopped coriander
1 Tablespoon fish sauce
1 Small red onion, finely chopped
1/2 Cup mayonnaise
1/4 Cup coriander, roughly chopped
2 Tablespoons sweet chili sauce
1 Tablespoon grated lime rind
1 Teaspoon lime juice
Plain flour, for rolling
Oil, for shallow frying

Method

1. To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.

2. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.

3. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.

4. Heat the oil in a large frying pan over medium heat.

5. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.

Serve with the Chilli and Lime Mayonnaise.

All photos taken by me unless otherwise stated.

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I had a party over the weekend and made several dishes I am posting them separately so please keep posted for the other recipes you can see in the photo. They were all excellent and went down a real treat with the guests. I made the three you see on the platter along with some dips, sushi, salad and spring rolls. It was a perfect Asian feast that we all loved. I will be looking forward to making these again soon. If you would like to read more reviews on this recipe or see 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

500g Ground chicken
125g Philadelphia Cream cheese, softened
1 Cup breadcrumbs
1 Medium carrot, grated
1 Medium red onion, finely chopped
2 Tablespoons sweet chili sauce
1 Tablespoon green curry paste
4 Sheets frozen puff pastry
1 Egg, beaten
2 Tablespoons sesame seeds, for sprinkling
Sweet chili sauce, extra, for serving

Method

1. Combine mince, cream cheese, breadcrumbs, carrot, onion, chilli sauce, and curry paste in a medium bowl and mix well.

2. Cut each pastry sheet in half. Spoon 4 tablespoons of mince mixture along one long edge of each pastry sheet. Brush the opposite edge with egg and fold pastry over to enclose filling. Lightly press edges together to seal. Brush with egg and sprinkle with sesame seeds.

3. Trim each end and cut into rolls. Place rolls on greased baking trays.

4. Bake at 200°C for 20 minutes or until mince is cooked and pastry is crisp and golden.

Serve hot with extra sweet chili sauce.

All photos taken by me unless otherwise stated.

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I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.

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 Lamb shanks
2 Tablespoons olive oil, divided use
1 Onion, chopped finely
5 Cloves garlic, crushed
1 Tablespoon cumin
2 Teaspoons ground coriander
2 Teaspoons cinnamon
3/4 Teaspoon cayenne pepper
1 Teaspoon grated fresh ginger
1/2 Cup white wine
4 Cups water
4 Teaspoons chicken stock granules
1 Tablespoon tomato paste
4 Tablespoons honey
2 Tablespoons hot mango chutney
10 Dried apricots, chopped finely
11/2 Tablespoons cornflour

Method

1. Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.

2. Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.

3. Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.

4. Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.

5. About 10 Min’s before the end of cooking, add apricots, stir to combine.

6. Remove shanks and cover with foil to keep warm.

7. Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.

I served ours over couscous and poured the sauce around the dish.

All photos taken by me unless otherwise stated.

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This is a wonderful salmon recipe it has a great end result and the caramelised onion brings a wonderful flavour to the dish. It is not hard to make or too time consuming, the main time is spent caramelising the onion and reducing it down. I served ours with seasoned potato chips and asparagus for a great tasting healthy meal.

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 Medium onions, sliced thinly
4 Salmon fillets
Salt & pepper, to season
2 Tablespoons olive oil, divided use
6-7 Tablespoons fig preserves
1/2 Cup white wine
1/2 Cup water
1 Teaspoon chicken stock granules
3 Tablespoon balsamic vinegar
1 Tablespoon honey
1 Tablespoon fresh rosemary, chopped finely
Fresh parsley and a sprig rosemary, to garnish (optional)

Method

1. Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min’s, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.

2. Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.

3. Season with salt and pepper and add rosemary, stir to combine.

For the Salmon

1. Season salmon fillets on both sides with salt and pepper.

2. Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.

3. As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.

Serve fish topped with onion and your favourite side dish.

All photos taken by me unless otherwise stated.

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