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This is a lovely recipe it is easy to make and the sauce goes so well with the steaks. I have not cooked steaks a lot recently as they have put the price of fillet up so much at the grocery store. I found some the other day that was still the same price as usual so I thought I would have a treat. They were so good I did buy a big chunk of fillet, so I could cut it into really thick steaks as I love them. I served mine over spinach and cauliflower mash and it was just right, you can find a recipe for cauliflower puree under alternative mash recipes, that I served with trout.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese board



Ingredients

4 Beef fillet steaks (I am guessing mine were about 250g a piece so whatever weight you prefer, just note that cooking times will vary according to thickness of steak.)
2 Teaspoons cracked black pepper
Olive oil
6 Shallots, sliced thinly
2 Cloves garlic, crushed
80ml Bourbon
60ml Water
1-11/2 Teaspoons beef stock granules (depending on brand you use)
3 Teaspoons french mustard (not quite as strong as a Dijon)
300ml Cream
1-2 Teaspoons cornflour (depending on how thick you like your sauce)

Method

1. Rub beef all over with pepper.

2. Heat some olive oil in a pan, sear beef a couple of minutes on each side, cook for a further 5 Min’s a side. If cooking an average size steak this will be a medium rare-medium. Cook less for thinner steaks. If your steaks are really thick like mine I cooked in the oven an additional 15 Min’s for medium rare. Just judge cooking time according to your personal taste and how you like your meat done.

Sauce

1. Heat a little more olive oil in a pan and cook shallots and garlic, stirring, until shallots soften.

2. Add bourbon, stir, add water, stock, mustard, cream, bring to the boil. Reduce heat, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve sauce over steak.

All photos taken by me unless otherwise stated.

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This is super simple, quick and easy recipe to make yet it tastes great, is low is carbs and high in protein. I love fish but have not made trout often, I always thought I just didn’t like it. That is until my hubby made a mistake one day and purchased smoked trout instead of the smoked salmon I had asked for. When I tasted it I could not believe how close to smoked salmon it was just a bit saltier and a little stronger in taste. I figured if smoked trout was not dissimilar, then surely fresh would be the same and it was. I still prefer salmon as trout is a more bonier fish, so you get a lot of small bones left in, but not so much that it is annoying.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.

Ingredients

Note: You will see from the photo how big my trout fillets were. If yours are small then please halve the spice rub mixture as it will be too much.

2 Teaspoons ground cumin
2 Teaspoons fennel seeds
1 Teaspoon sweet paprika
2 Cloves garlic, quartered
1 Teaspoon finely grated lemon rind
1 Tablespoon olive oil
4 Trout fillets
1Kg Cauliflower, chopped coarsely
40g Butter
60ml Cream
1 Teaspoon vegetable stock granules
40g Butter,extra
1 Tablespoon lemon juice
salt and pepper to taste

Method

1. Boil, steam or microwave cauliflower, until tender, drain.

2. Blend or process cauliflower with butter, vegetable stock and cream, until smooth, season with salt and pepper. I make this first as this can be reheated in the microwave before serving.

3. Dry fry spices in a small frying pan, stirring, until fragrant.

4. Either grind spices, garlic and rind in a mortar with pestle until crushed. I started out this way then got impatient, and blended them, so really take your pick, I just wanted to go quicker.

5. Combine the tablespoon of oil with the spice mixture, rub mixture over fish.

6. Cook fish in a large oiled pan, until cooked through.

7. While fish is cooking, melt the extra butter in a saucepan, stir over a low heat, about 3 Min’s or until browned slightly, remove from heat and stir in juice.

To Serve: Mound cauliflower puree on a plate top with trout and drizzle with browned butter.

All photos taken by me unless otherwise stated.

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This was definitely a huge experiment I had no idea how this would turn out or if the flavours would work and it turned out great. I have a Caribbean cook book that we brought in St. Lucia on our honeymoon, I got the sweet potato recipe from this and I have made plantains for years they make a wonderful snack, and keep in an air tight jar for quite long periods of time. The pork was an experiment and my hubby and myself thought it was wonderful. The pork came out so tender and moist one of the most tender pork recipes I have made.


Ingredients

650g Pork tenderloin (This was the weight of my pork and served 3 nicely, if you wanted to serve this for 4 either up the weight of the tenderloin or buy 2 smaller ones.)

Stuffing

1 Onion, finely chopped
30-35g Butter
3/4 Cup breadcrumbs
1 Tablespoon basil, shredded finely
1 Tablespoon thyme leaves
2 Tablespoons parsley, finely chopped
2 Tablespoons rum
1 Medium mango, chopped
Salt and pepper to taste

Mango Sauce

1 (425g) Can mango, in juice
4 Cloves garlic, crushed
1 Small onion, finely chopped
1 Teaspoon fresh ginger, grated
1/2 Cup white wine vinegar
4-5 Teaspoons pineapple mango jam (if you can get just mango that is fine I couldn’t and this worked great.)
1 Tablespoon sugar
1 Teaspoon sesame oil
1 Teaspoon hot pepper paste (I used Harissa I know this is more African, but it is what was in my cupboard, Whatever you have is fine habanero etc… just a good hot paste.)
3 Tablespoons pork juices

Orange-Baked Sweet Potatoes

4-5 Large sweet potatoes, peeled and chopped (about 1KG for 4 servings.)
5 Large oranges
3 Tablespoons cream
25g Butter
1 Tablespoon sugar
2 Tablespoons orange juice
1 Teaspoon orange zest
1 Tablespoon dark rum
pinch of cinnamon
Salt and pepper to taste


Plantain Chips

3 Large Plantains (will make to many for the dinner, but I always make extra as they make a great snack.)
Salt to taste
Oil for frying

Method

1. Cut the pork down the centre making sure not to go all the way through (basically butterflying.) Pound pork with a meat mallet until same thickness all over. Season with salt and pepper on both sides.

2. In a frying pan melt butter, add onions, cook until soft, add herbs, breadcrumbs, rum, chopped mango and salt and pepper to taste, stir to combines.

3. Spoon stuffing down on half of pork remembering to leave enough of an edge so when you fold, the other half over, it will cover the stuffing completely.

4. Fold the other half of the pork over and secure with kitchen string at 11/2-2 inch intervals. In a lightly oiled roasting pan, place pork and bake in a pre-heated oven 180c for about 1 hr (cooking time may be longer if your meat weight is more and I’m not sure if it will be less if you do 2 smaller loins, just check towards the end of cooking time regularly, to see if it is cooked through.)

5. Baste meat several times during cooking with reserved juice, I even poured a little over the pork when I started, so the pork juices combined with this made for some great juices I could use for sauce later. (don’t pour too much though and make sure it is natural juice and not syrup as it burns and also forms a glaze on the pork because of the high sugar content.)

Mango Sauce

1. Drain the mango reserving the juice, blend or process mango until smooth, pour into saucepan, leave on a low heat.

2. Heat a little olive oil in a pan, add onion and garlic cook until onion is soft and garlic has just started to brown, add to mango, turn up the heat to medium.

3. Add the rest of the ingredients and stir until jam has melted and sugar dissolved, that’s it easy peasy sauce is done. This can just be left over a very low heat to keep warm. When the pork is cooked just add the 3 Tablespoon of juices and stir to combine. If sauce is not quite hot enough, turn the heat up at this time and heat for a couple of minutes until hot. Serve over pork.

Orange-Baked Sweet Potatoes

1. Peel sweet potatoes and chop into pieces (just like you would regular potatoes that you were going to mash.) Place in a pan cover with water and boil until tender then drain.

2. While potatoes are cooking, slice the tops off of 4 oranges and scoop out the flesh be careful not to break the shells. Cut the peel from the tops into thin strips to use as garnish later. Squeeze the juice from th pulp (there will be more juice than you need but I squeeze it all and drink the rest, there is nothing like fresh orange juice.) and grate a teaspoon of rind from the fifth orange.

3. Mash the sweet potato until smooth (I use a bar mix) Add butter, cream, sugar, rum, orange juice and cinnamon, whisk to combine or bar mix away whatever is easier (Hint: Bar Mix, Bar Mix) Mix in grated rind and season with salt and pepper.

4. Spoon mashed potato mixture into the orange shells. Place on a baking tray and bake in a pre-heated oven at 180c (perfect already at that temp from pork.) Bake for 15-20 Min’s, until you have golden brown top. Garnish with the reserved strips of orange peel and serve.


Plantain Chips

1. Peel plantains and thinly slice them into rounds.

2. Heat the oil in a deep frying pan and fry plantains until crispy and golden.

3. Drain on absorbent paper and season with salt.

Oh so easy and oh so delicious, just remember you need some for dinner, so don’t sneak to many while cooking 🙂

To Serve: Arrange pork slices on plate pour sauce over the top. Arrange plantain chips and place orange shell on top of them.

Bon Appetit

All photo’s taken by me unless otherwise stated.

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This is a dish that is so easy to make and tastes great. It was one of those nights thinking, What am I going to cook for dinner? and seeing what was in the fridge and throwing all the ingredients together and it worked really well. Having said that, don’t think I had celeriac on hand that night I don’t think I served anything else with it.

What is celeriac? some of you may be wondering if you have not seen or heard of it. Celeriac or basically celery root, may appear to most people to be just an ugly, uninteresting, knobbly root but celeriac has inner beauty. The flesh – crispy when raw, silky smooth when cooked – has a delicate taste which suggests the flavours of celery and parsley with a slight nuttiness. It has nutritional benefits as well it contains vitamins and minerals some of them are vitamin C, potassium, and phosphorus.

TIPS for buying and preparing celeriac

BUYING

Choose medium-sized celeriac that are firm and free from soft spots or damage. Allow for around 1/4 of the weight to be discarded during preparation.

PREPARING

Trim leaves (if present) and root end. Scrub well and cut off the skin quite thickly to remove any brown bits and the root channels in the base. Drop cut pieces in water with a squeeze of lemon juice to prevent discolouration.

Ingredients

Olive oil
4 Chicken breasts
1 medium onion, finely chopped
2 carrots, chopped
2 sticks celery, chopped
150g spinach, washed and cut down
11/2 Teaspoons chicken stock
4 Cloves garlic, crushed
1/2 Cup white wine
2 Tablespoons lemon juice
1 Cup of water
1 Cup cream
11/2 tablespoons double cream
2 Teaspoons cornflour
1 Teaspoon Dijon mustard
2 Tablespoons tarragon, finely chopped
3 Tablespoons Parmesan cheese

For the mash

11/2kg Celeriac
20g Butter
1/2 Teaspoon chicken stock
1/2 Cup Parmesan cheese
1/4 Cup cream

Method for chicken

1. Heat a small amount of oil in a large fry pan add onion, garlic and celery cook until soft. Add water, wine, stock powder and lemon juice stir until heated. Mix a little water with the cornflour and add stir until mixture thickens.

I add the cornflour at this point, before the cream, so the cream does not curdle from all the acidity of the lemon juice and wine. So the mixture will be quite thick, this is fine as it balances out when the cream is added.

2. Add both creams and Dijon stir to combine. Boil or microwave chopped carrot until tender. Add spinach to cream mixture and stir until soft, add the carrots and the tarragon and stir until heated through. Serve immediately

3. For the chicken breasts heat an oiled pan add chicken and cook until browned on both sides and cooked through. This can be cooking while your making the Tarragon sauce so everything is ready to go at the same time.

For the Celeriac Mash

1. Peel (making sure all tough brown grainy outer skin has been removed) and chop celeriac into cubes place in a saucepan covered with water, add some lemon juice to the water this helps to stop the browning of the vegetable. Cook until tender and drain.

2. Place celeriac in a large bowl add butter, chicken stock and cream blend until smooth with no lumps. (you can do this in a blender if preferred, I have a handheld bar mix) Add Parmesan in 2 lots blending as you add. If the cheese doesn’t melt all the way through you can finish off in the microwave. Cream can be adjusted if the mixture seems a little thick just add a touch more cream. The end result should have a smooth creamy consistency that similar to creamy mash potato.

To serve place a few spoonfuls of the creamy vegetable, tarragon mixture onto a plate, place chicken on top, pour a little more sauce over the top and sprinkle with Parmesan cheese. Place mash to the side, I like to pipe my mash out of a bag with a nice piping head in three small mounds,not necessary it just looks nicer.

Photo’s taken by me unless otherwise stated

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Ever have one of those days where you’ve finished work late or your just plain tired and your thinking what on earth am I going to do for dinner. I have many recipes which I consider my last minute meal recipes, recipes that do not need much forethought or preparation, but are scrummy. Here is just one of them that is so quick and simple but the results are delicious.

 

Chicken Marsala

4 Chicken Breasts
2 Tablespoons of olive oil
1 Brown onion, chopped finely
250-300g Button or brown mushrooms, sliced finely (depends on how much you like mushrooms and how much mushroom Marsala sauce you want on your chicken)
1/2 Cup Marsala
1 Cup of water
11/2 Teaspoons of chicken stock
1/4 Teaspoon of beef stock
11/2 Teaspoons of cornflour
11/2 Tablespoons of fresh chives chopped

Heat oil in a large frying pan add onion to pan and stir until soft, add the mushrooms and stir for a few minutes. At the same time in another frying pan be cooking the chicken this just has to be turned a couple of times during the cooking process and cooked until done.

2.Add Marsala wine, water and stock powder to mushrooms and bring to the boil then turn down the heat to medium. Stir a little water into the cornflour and to mixture to thicken slightly.

3 Serve chicken over soft polenta pour some sauce over the chicken and top with chives.

Soft Creamy Polenta

375g of quick cooking polenta (I buy one that is 2min cook time)
750ml of water
11/2 chicken stock powder
120g grated Parmesan cheese
120g mascarpone
60g butter
2 Tablespoons of cream

1. Bring the water and the stock to the boil in a pan. Add the polenta slowly whisking all the time while adding. When all the polenta has been added turn down the heat and stir continuously with wooden spoon until mixture is thick.

2. Add the mascarpone, Parmesan and butter stir until cheese has melted. Add the cream and salt and pepper to taste serve immediately with chicken.

Photo’s taken by me unless otherwise stated

Reviews……

If nothing else, this gets 5 stars for the ease of putting together a good meal with a great presentation. But it is flavorful too! The mushroom sauce melds perfectly with the cheesy, creamy polenta and the chicken. The only change I made was to substitute boneless, skinless chicken thighs because that is what I had on hand. Thank you Flying Chef for a quick meal that I would gladly serve to guests. Recipezarr member review

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My husband was the one who told me I should think about starting a blog. I love cooking and experimenting with food and I thought I could share some of these recipes. I have only just started, so keep checking in for new posts and I will also start uploading pictures for the recipes, as I make them. I started trying different veg as mash to lower the carbs in our meals as opposed to potato. The carbs vary and some are higher than others. It also creates great alternatives to always having boring mash all the time. One of my son’s favourites is celeriac mash (celery root). Here are some I’ve tried.                                                                                                                                

Broccoli Mash

1kg Broccoli
4 cups chicken stock
2 cloves crushed garlic (I love garlic so I add more cloves)
1 tsp chicken stock powder
1/2 cup cream
knob of butter

1. Cut 12 flowerettes from Broccoli and save. chop the remaining broccoli with stems add to pan with stock and garlic, simmer covered, stirring occasionally, until broccoli is tender. Drain reserving a few tablespoons of liquid.
2. Blend or process chopped broccoli with reserved liquid and stock powder until smooth. Meanwhile boil or steam the remaining flowerettes until just tender. Return puree to pan add cream and butter and stir until heated through.
3. Serve topped with flowerettes.

Serves 4

Parsnip mash

6-7 good sized parsnips
20g butter
1/4 cup cream
3 tsp mild dijon mustard
milk for cooking

1. Peel and chop parsnips into small chunks. I tend to take a little of the core off as this is a little more bitter than the rest of the veg but it is not necessary. Put chopped parsnip in pan and cover with milk cook simmering until tender then drain.
2. Blend or process parsnip adding butter, mustard and cream until smooth. I have listed 1/4 cup of cream this can vary depending on size of parsnip used, so add more or less as needed. Also depending on what brand of mustard you use will depened on the quantaty you use. I buy a really good brand from france and it has a good flavour without being overpoweriing. Some dijons can be quite strong so if the brand you buy is strong I would recommend using less as this will overpower the yummy natural flavour of the parsnip.

Serves 4 large servings or 6 medium servings

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