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Archive for March, 2009

This is a truly delicious lamb shank recipe the flavour of the sauce is yummo and the meat is so tender when cooked. I just cooked ours on the stove top on a low heat for about 3 hours and they really were just falling off the bone. I served ours over courgette mash with spinach as vegetable and it was a really good meal. If you would like to view more photos of this recipe or read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly 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 Lamb shanks (the butchers here cut the bone through but leave the meat attached)
2 Slices bacon
1 Ounce butter
1 Onion
1 Ounce plain flour
1 (5 ounce) Can tomato paste
1 1/2 Cups stock
1 Teaspoon salt
1 Tablespoon worcestershire sauce
1 Tablespoon brown sugar
1/2 Cup vinegar
1 Teaspoon dry mustard

Method

1. Wipe the lamb shanks with a damp cloth.

2. Remove the rind from the bacon and chop.

3. Heat the butter in a flameproof casserole, add the onion and bacon and saute until golden brown, remove from the casserole.

4. Roll the lamb shanks in flour and brown evenly all over in remaining fat in casserole. Return the onion and bacon to the casserole, add the remaining ingredients and bring to a boil.

5. Cover the casserole and cook in a moderate to slow oven for about 2 hours or until the shanks are tender. (I just did mine on the stove top on a low heat for about 3 hours.)

Serve with creamy mashed potatoes and a green vegetable.

All photos taken by me unless otherwise stated.

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I served this sauce with prosciutto wrapped lamb but it would also be good over pasta. It is super simple to make and takes no time at all to whip up. If you would like to read more 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, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Cup basil leaves, firmly packed
2 Cloves garlic, crushed
50g Pine nuts, toasted (I do this in a dry pan over a medium heat, tossing until they are golden)
3 Teaspoons olive oil
1/4 Cup grated Parmesan cheese
250ml Heavy cream

Method

1. Process the basil, garlic, nuts, oil and parmesan until smooth.

2. Combine the basil mixture and cream in a pan, and simmer uncovered for 3 minutes.

All photos taken by me unless otherwise stated.

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This is a very easy recipe to make and is definitely company worthy and makes for an elegant dish. We love salmon on our house and I am always looking for new ways to prepare it. I used Chivas Regal whiskey as this is what was in the cupboard but I have also made this with Crown Royal which I love, but I am sure this would also work well with any other whiskey. I served ours over wild rice with mushrooms and broccoli. I also topped it with some green beans and prawns to make for a pretty presentation.
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 Salmon fillets
Salt and Pepper to season
1 tablespoon olive oil
1 Tablespoon butter
3 Cloves garlic, crushed
1/2 onion, finely chopped
1 Teaspoon creamy fremch mustard
1 Teaspoon brown sugar
2 Tablespoons raspberry vinegar
1/2 Cup whiskey
1 Teaspoon vegetable stock granules
1/2 Cup orange juice
1/2 Cup heavy cream
1-2 Teaspoons cornflour (depending on how thick you want your sauce.)

Method

1. Season salmon fillets with salt and pepper.

2. In a pan, heat oil, add fillets skin side down, cook both sides until browned and cooked through. Approx 3-6 Min’s a side depending on thickness. Mine were quite thick I cooked mine 5 a side.

While fillets are cooking make sauce.

Sauce

1. Melt butter in another pan, add garlic and onion, cook until onion softens, add mustard and brown sugar. Cook for a few seconds.

2. Add vinegar and whiskey, cook for a couple of minutes, add stock granules and orange juice, stir to combine.

3. Add cream, mix a little water with the cornflour and add to sauce, stir until heated through and sauce thickens.

To serve: Place salmon on plate and drizzle sauce over sprinkle with parsley if desired.

All photos taken by me unless otherwise stated.

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This is a super simple recipe that has a wonderful end result. We really enjoy this one in our family and I love it because it takes me no time in the kitchen to prepare. I serve it over couscous with some sliced red pepper and snow peas for a healthy light meal.

If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, 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
3-4 Chicken Breasts (I make the sauce below for three of us but it would stretch to 4 we like things more saucy)
Lemon Pepper seasoning

Sauce

Olive oil
1 Teaspoon fresh ginger, grated
2 Red chilies, finely chopped (add as few or as many seeds as you like.)
1 Teaspoon finely grated lemon rind
1/2 Cup water
1/2 Cup dry white wine
100ml Lemon juice
2 teaspoons instant chicken bouillon granules
2 Tablespoons honey
1-2 Tablespoon brown sugar (depending on personal taste)
1 Teaspoon soy sauce
2-3 Teaspoons cornflour

Sauce yields about 1 cup

Method

1. Heat some olive oil in a pan, sprinkle both sides of chicken breasts with lemon pepper seasoning, add to pan, cook both sides until browned and cooked through, approx 20-25 Min’s.

Sauce

1. Heat some olive oil in a saucepan, add ginger, chilies and rind, saute for 1 minute.

2. Add water, wine, lemon juice, stock granules, honey and sugar, stir until sugar dissolves.

3. Add soy, mix a little water with the cornflour add to sauce, stir until mixture boils and thickens.

To Serve: Slice chicken breasts and serve over rice or couscous or with veg and pour sauce over.

All photos taken by me unless otherwise stated.

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This is so simple to make and oh so yummy. I can not get cream of chicken soup here in a can so I buy a packet mix and then make up with half milk and half cream which works perfectly. I actually think I prefer this to a can as I am not big on can soups. I also leave my breasts whole this is just the way I prefer but you could chop them into pieces. I served ours over parsnip mash with fresh veg but it would also be lovely over rice or more traditional potato mash, so take your pick.

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 Can condensed cream of chicken soup or packet made up with half skim milk and half low fat cream instead of water. (I prefer this way)
1 1/2 Tablespoons coarse grain mustard
2 Tablespoons honey
1/2 cup cream (You only need this if making with a can of soup)
1 tablespoon oil
500 g diced chicken breast fillets (I leave mine whole and slice thickly to serve.)
Chopped chives, to garnish (optional)

Method

1. In a bowl combine the soup, mustard, honey and cream. If using a packet soup make up in a saucepan using milk and cream like stated above, I like to use slightly less liquid than stated on the packet to make for a thicker sauce like consistency, add mustard and honey, stir to combine.

2. Heat the oil in a frying pan and add the chicken and cook for 5-8 min’s or until golden brown.

3. Reduce heat to medium, add soup mixture and simmer for 10-20 min’s (depending on whether or breasts are left whole or chopped into pieces) stir occasionally until sauce is hot and chicken is cooked through.

4. When cooked immediately serve the chicken over rice or with steamed vegetables or mashed potatoes.

Garnish with chopped chives if desired.

All photo’s taken by me unless otherwise stated.

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This is not really a pie in the traditional sense of the term as it is only topped with pastry rather than being encased in it. We have been trying to watch our carbs but my hubby loves his meat pie so this way he can enjoy it without total guilt. Both my hubby and my son love this one and feel free to make it as a pie if you want. You will have to cook the pastry shell off first though as it is not cooked long in the oven as I cook the meat on the stove to make it tender.

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

Olive oil
1 Onion, chopped finely
180g Mushrooms, sliced thinly
450g Beef steak, cubed
1 Small carrot, diced
1 Teaspoon garlic powder
1/2 Cup corn kernels
1 Cup Guinness (or other dark stout)
3/4 Cup peas
1 Tablespoon tomato paste
1 Tablespoon tomato sauce
2 Teaspoons Worcestershire sauce
1 Teaspoon dried thyme
1 Cup water
2 Teaspoons beef stock granules
1 Tablespoon cornflour mixed with a little water
1 Egg, slightly beaten
1 Sheet puff pastry

Method

1. Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.

2.In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.

3. Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min’s, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.

4. Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.

5. Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.

6. Place pies in oven and bake for approx 20 Min’s until pastry top is browned.

Serve immediately

All photos taken by me unless otherwise stated.

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This is a very quick pasta dish to make that tastes great and makes for a great mid week meal. My son and hubby love this dish, as do I because I can have it on the table in about 20-30 Minutes, which for me is great, when you get in late and do not want to fuss in the kitchen all night.

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

500g Fresh tortellini (I used spinach and ricotta)
1 Tablespoon olive oil
1 Small onion, finely chopped
3 cloves garlic, crushed
50ml White wine
100ml Cream
150g Ricotta
1/2 Cup Gruyere
2 Tablespoons chopped chives
1 Tablespoon parsley, finely chopped
Pepper to taste

Method

1. Boil some salted water add tortellini, cook until just soft (al dente), drain.

2. Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.

3. Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a littl water or extra cream.

Serve immediately sprinkle with extra chives and grated Parmesan if desired.

All photos taken by me unless otherwise stated.

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