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Archive for April, 2009

We love duck in my family and this is just another quick recipe to make with duck. I served ours over stir-fried vegetables with noddles, it would also be good over rice as well. I have listed it below just for 2 as that is what I served it for, but the sauce amount would probably stretch to 3 or 4 depending on what it was served with and how much sauce you prefer.

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

2 Duck Breasts
100ml Hoisin sauce
100ml Water
1/4 Teaspoon five spice
2 Star anise
2 Tablespoon honey
2 Tablespoons ketjap manis (sweet soy sauce)
1/2 Teaspoon chili flakes
11/2 Tablespoons chinese rice wine (I use Shao Xing)
1 Tablespoon sweet chili sauce

Method

1. Cook duck breast skin side down in a pan to render fat and crisp up skin, drain carefully from time to time. Cook about 8-10 Min’s.

2. Pre-heat oven to 180 degrees Celsius, place duck, breast side down, on wire rack in a baking dish. Cook for about 20-25 Min’s further in oven depending on size of breasts. (This will give you a pink center.)

Note: I turn the grill on for the last few Min’s of cooking to really crisp up the skin.

3. While duck is cooking make sauce. Blend all sauce ingredients in a pan and heat until hot.

Serve duck over vegetables and noodles as I did or with rice, drizzle with sauce.

All photos taken by me unless otherwise stated.

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This is a great curry recipe and one that I will be making again for sure. I have never used duck in a curry before and this was a wonderful way to prepare it. I did ours with whole duck breasts, which I cooked skin side down first to render the fat and then finished them off breast side down in the sauce and they were cooked perfectly. I sliced the breasts and served over rice topped with the wonderful curry sauce. I am the first person to review this recipe and I have not made any changes to the original recipe but to view 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 Tablespoon vegetable oil
70g Red curry paste
400ml Coconut cream
180ml Water
70g Pineapple, diced (I used half of a medium pineapple)
5 Grapes (preferably black, and large if possible)(I added extra)
2 cherry tomatoes, cut in half (I added a few more)
2 kaffir lime leaves
250g roasted duck breasts, sliced (I cooked 1 whole breast each)
1/2 tablespoon fish sauce
1 tablespoon sugar
1 chili, sliced
5g fresh basil

Method

1. Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.

2. Stir fry until an aroma develops, and then lower the heat.

3. Add coconut cream and 180 ml of water.

4. Bring to the boil.

5. Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.

6. Add fish sauce and sugar.

7. Simmer until cooked through.

8. Garnish with chilli and fresh basil.

Serve over basmati rice.

All photos taken by me unless otherwise stated.

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I made these the other night as I had some salmon to use up and served them over salad it made for a delicious meal. I also made a sour cream herb sauce to accompany them using up some fresh herbs on my fridge. I cooked these on the stove top in a pan but they would also work on the BBQ just as well. You could also serve them in burger buns with some lettuce tomato and avocado.

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

800g Fresh salmon
1/2 Cup celery, chopped finely
2 Tablespoons fresh parsley, chopped finely
1 Tablespoon fresh dill, chopped finely
1 Teaspoon paprika
1 Teaspoon garlic powder
1 Tablespoon liquid garlic seasoning
Good pinch cayenne pepper
3 Green onions, chopped finely
3 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon rice vinegar
1/2 Cup corn kernels
1 Large egg
1/2-3/4 Cup breadcrumbs

Herb Sauce

100ml Sour Cream
1 Tablespoon lemon juice
1 Tablespoon fresh dill, finely chopped
1 Tablespoon fresh parsley, finely chopped
1 Teaspoon dried tarragon
1/2 Teaspoon garlic powder
1 Teaspoon mint sauce
Pepper to taste

Method

1. Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.

2. Remove skin from salmon and break up into chunks into a large mixing bowl.

3. Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.

4. Mix all sauce ingredients and again place in the fridge until ready to use.

5. Heat some oil in a large fry pan, cook patties either side until nicely browned.

To Serve: Either serve over salad as I did or serve in burger buns.

All photos taken by me unless otherwise stated.

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This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.

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

4 x 12.5 cm Vol-auVent cases (read note above with regards to the ones used in the photo.)
Olive oil
700g Chicken breasts, cut into chunks
3 Cloves garlic, crushed
300g Mushrooms, sliced thinly
1 leek, sliced thinly
1 Packets cream of chicken soup (The one I buy makes up 1 liter)
2 Cups milk
1 cup chicken stock or vegetable stock
1 Teaspoon dried tarragon
1 Avocado, chopped

Method

1. Pre-heat oven to 180 degrees Celsius.

2. Heat oil in a pan cook chicken in batches until browned, remove and set to one side.

3. Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.

4. In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.)

5. Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.

6. Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min’s until hot.

I served our with honeyed carrots and buttered spinach.

All photos taken by me unless otherwise stated.

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I really will get round to posting some more of my own recipes soon, it has been so hectic here lately with the Easter and the holidays and I have just not come up for air to go through my growing number of photos for my dishes. I made this one a few weeks ago and it was really delicious I served it over salad with an avocado and I really enjoyed it. It was not one of my group members recipes but just a tag of someone’s who was playing the game. This was his original recipe and I thought it was quite inventive and worked really well together, I hope you enjoy it as much as we did. I did make this with a salmon fillet rather than a salmon steak but that is just my personal preference. I also added a pinch of sugar to the sauce as I find that always takes the edge off of the tomatoes and herbs. To view more photos of this recipe or to 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

2 Salmon steaks (I used fillets)
1 Tablespoon extra virgin olive oil
2 Garlic cloves
1 Cup fresh strawberries
1/4 Cup crushed tomatoes
4 Teaspoons malt vinegar
4 Teaspoons reduced-sodium soy sauce
1/4 Teaspoon oregano
1/2 Teaspoon basil
1 Teaspoon chili flakes
Pinch sugar
1/4 Teaspoon ground black pepper
4 Sprigs parsley, chopped

Method

1. Crush strawberries in a mortar & pestle. Don’t go overboard because the sauce looks nicer with a thick texture.

2. Mix all ingredients except salmon, oil and garlic well in a bowl and place in refrigerator (can be done ahead of time).

3. Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side.

4. Place garlic and olive oil in a saucepan and place over medium heat.

5. Lightly saute garlic for five minutes, add the sauce mix to saucepan.

6. Cook for 10 minutes, stirring occasionally. Don’t let the sauce boil hard, just simmer.

Once the fish is cooked plate up and pour over the sauce. I served ours over a salad with avocado garnished with extra strawberries.

All photos taken by me unless otherwise stated.

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I have been doing lots of cooking lately, what with Easter and the holiday’s. I have made several more of my own recipes but as I have had family in town I have not had the time to go through all the photos yet to post them. I will hopefully get around to doing this over the weekend and be able to post them next week. until them I give you another recipe made from one of my team mates for the swap I am in this month. This is an absolutely fabulous carrot cake recipe it is truly one of the most moist carrot cakes I have made. My whole family just kept raving about it from the flavour to how moist it was, to asking for the recipe and also please make it again soon. 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 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 Cups flour
2 Teaspoons baking powder
1 1/2 Teaspoons baking soda
1 Teaspoon cinnamon
1 Teaspoon salt
2 Cups sugar (I added less just personal preference)
3/4 Cup vegetable oil
3/4 Cup applesauce
4 Eggs
2 Cups carrots, grated
1 (8 ounce) Can crushed pineapple (I drained mine)
1 Cup walnuts, chopped

Method

1. Preheat oven to 350 degrees.

2. Combine dry ingredients.

3. Add other ingredients.

4. Put in 9 x 13 cake pan or a little larger. (The cake pan will be very full.) Bake 30-40 minutes.

5. Frost with cream cheese frosting.

All photos taken by me unless otherwise stated.

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This is one of the best seasoning mixes I have tried for Prawns/Shrimp all my family loved this one and can not wait to make it again, but next time I will try cooking them on the BBQ. I served ours as a main over a salad which was delicious but as the chef who’s recipe I made said it is great as an appetizer or a main course. 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 boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 1/2 tablespoons sweet smoked paprika
1 tablespoon dried ancho chile powder
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 garlic cloves, coarsely chopped
2 lbs large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tablespoons unsalted butter
4 scallions, thinly sliced

Method

1. In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic.

2. Add the shrimp and toss to coat in the spices.

3. Heat 1/4 cup of the oil in 2 large skillets until shimmering.

4. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.

5. Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.

All photos taken by me unless otherwise stated.

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