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I made this one last night and it was a wonderful meal a truly company worthy dish with hardly any effort. The potato cakes are great but need to be cooked for a good while to make sure they are cooked all the way through. I loved the sauce that went with and I warmed this on the stove before adding to the plate. If you would like to 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

Salmon

2 Salmon fillets
1-2 Teaspoon blackening seasoning, mix
Olive oil

2 Potato Cakes

4 Cups coarsley grated potatoes
2 Eggs, beaten
1/4 Cup self raising flour
1/4 Cup sour cream
6 Teaspoons grainy mustard
1 Tablespoon chopped fresh chives
Salt
Fresh ground pepper
2 Tablespoons olive oil

Sauce

1/3 Cup fat free sour cream
2 Tablespoons mayonnaise
1 Teaspoon prepared horseradish
1 Teaspoon Worcestershire sauce
1 Teaspoon Dijon mustard
1/2 Teaspoon lemon juice
1 Dash Tabasco sauce

Spinach

3-4 Cups fresh baby spinach
Olive oil
Salt
1 Dash red wine vinegar


Method

1. Combine sauce ingredients in a pan, whisk and set aside, just before you are ready to dish warm ingredients on the stove.

2. Prepare potato cakes by combining all the ingredients in a bowl shape into cakes,

3. Cook in heavy large skillet using a scant amount of olive oil, until browned and cooked through. Set aside and keep warm.

4. Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 3-5 Minutes per side (depending on thickness). Remove and keep warm.

5. Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.

To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.

All photos taken by me unless otherwise stated.

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This was the other part of the meatloaf recipe I made the other night, they were gorgeous and my son just loved them. They were so easy to do and did not take long at all and with how busy I have been lately any saving in the kitchen is a real bonus. They went so well with the meatloaf and the whole family loved this. If you want to read more reviews or see more photos og this recipe 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

1 Small onion, shredded
3 Large potatoes, peeled, shredded
3 Tablespoons all-purpose flour
1/4 Cup olive oil, for frying
1 1/4 Cups gouda cheese, shredded

Method

1. Add thin layer of olive oil to heated skillet, just enough to cover the bottom.

2. In a bowl, combine flour, onions & potatoes, then stir in cheese.

3. Spoon piles of potato/cheese mixture into hot skillet, making 3″ rounds, 1″ apart.

4. Cook cakes until golden & crispy, about 4 minutes on each side.

5. Remove cooked cakes & repeat process until 12 pancakes are finished.

All photos taken by me unless otherwise stated.

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This is a wonderful dish when you have a crowd of people over, it makes a great dish, if making several like a buffet style meal or it also is a great appetizer to present while you are finishing up on the main affair. I prefer to serve it like this as they are really the best, eaten straight away, whilst crunchy and hot. It also gives your guests something to pick at, while they are chatting amongst themselves before a meal. These are also great to make as a snack, to sit and munch on, on a lazy Sunday afternoon whilst watching your favourite team play (don’t forget your cold beer). I love the dip that goes with these and I feel it compliments all the flavour in the fritters very well. These are also excellent for vegetarian guests even the most strictest ones. I have had guests that can not even eat egg, these work really well as you just use egg substitute instead, I have been asked on more than one occasion for the recipe for these, so I hope you enjoy.

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

1 Large eggplant or 2 medium (about 600g), peeled, chopped
1 Cup breadcrumbs
3/4 Cup fresh coriander, roughly chopped
1/2 Cup sultanas, chopped
1/2 Cup natural yogurt
1 Tablespoon tomato paste
3 Cloves garlic, crushed
11/2 Teaspoons ground cumin
11/2 Teaspoons paprika
1 Teaspoon ground cardamom
1/2 Teaspoon ground ginger
1/2 Teaspoon cayenne pepper
1/2 Cup plain flour
2 Eggs lightly beaten
Vegetable oil for deep frying

Yogurt Dip

1 Cup natural yogurt
2 Tablespoons fresh mint, finely chopped
2 Tablespoons fresh coriander, finely chopped
1 Teaspoon grated fresh ginger
1 Clove garlic, crushed

Method

Yogurt Dip

1. Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.

Fritters

1. Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.

2. Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.

3. Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.

Serve fritters on serving plate accompanied with yogurt dip.

All photos taken by me unless otherwise stated.

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This is a very quick and easy recipe to throw together and it tastes great, you can play around with the ingredients to add your favourite seafood. The longest part of this whole thing is grating the potatoes for the rosti. It was a trial recipe and both my hubby and I enjoyed this.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

650g Whit fish fillets, chopped coarsely
250g Medium cooked prawns, shelled,deveined
30g Butter
260ml Sour cream
2 Tablespoon dry white wine
1 Tablespoon lemon juice
1 Teaspoon fish stock granules
1 Teaspoon vegetable stock powder
1/4 Cup fresh dill, chopped finely
1/2 Cup frozen peas

Caper Rosti Topping

500g Potatoes, peeled and grated coarsely
2 Tablespoons baby capers
30g Butter, melted

Method

Caper Rosti Topping

1. Squeeze excess moisture from potatoes, combine with capers and butter in a bowl.

Seafood

1. Heat butter in a large frying pan, cook fish in batches, for about 3 Min’s. return fish to pan with prawns, sour cream, fish stock, vegetable stock, wine, lemon juice and dill, cook stirring occasionally, for 4-5 Min’s or until fish is cooked through.

2. Preheat grill. Spread seafood mixture into a shallow ovenproof dish, top with caper rosti mixture. Grill about 10 Min’s or until topping is tender and a nice golden brown.

To Serve: Serve in bowls and garnish with a slice of lemon and dill.

All photos taken by me unless otherwise stated.

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The stuffed chicken recipe is a recipe I got from a recipezaar member and it was absolutely delicious. It made for a lovely presented plate, and got rave views by all. If you would like to see more photo’s or read more reviews of this recipe click here.

The second recipe the rice and zucchini patties, are one of my recipes. They are very good and easy to throw together, just make sure the pan is heated quite hot before adding as if it is too cool, it makes it harder to handle them and when it comes to flipping they will tend to want to break up.

Ingredients

Stuffed Chicken

4 Boneless skinless chicken breast halves (pounded flat to 1/4-inch thickness with a mallet)
1 (4 ounce) Package boursin cheese, with herbs, cut into 4 chunks
1/2 Cup walnuts, very finely chopped (approximately)
4 Leaves fresh spinach (or several leaves of baby spinach)
1/2 Teaspoon salt, to taste
1/2 Teaspoon pepper, to taste

Rasberry Sauce

1/2 Cup dry white wine
1/4 Cup red wine vinegar and oil salad dressing (homemade or purchased)
1/4 Cup seedless raspberry jam
Fresh raspberries, garnish (optional)
Fresh herbs, garnish (optional)

Zucchini Rice Patties

3/4 Cup uncooked brown rice, should make 11/2 cups cooked
2 Medium zucchini, coarsely grated
1 Onion, finely chopped
2 Tablespoons parsley, finely chopped
2-3 Eggs, lightly beaten (I say 2-3 depending on the weight of eggs.)
11/2 Cups panko flakes (Japanese breadcrumbs, you may have to adjust amount if using regular as they are of different texture.)
130g Creamed corn
1/4 Cup olive oil

Method

Chicken

1. Preheat oven to 350 F and have a baking pan greased and ready to go.

2. If you haven’t already pounded your chicken breast halves, do so now- they need to be 1/4″ thin.

3. Bring a small saucepan of water to a boil.

4. Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds each leaf or they will get soggy- they should still be mostly raw. (I used baby spinach and didn’t bother with step just placed leaves on breast.)

5. Pat dry and set aside on a plate.

6. Pour finely chopped nuts into a small bowl and roll each chunk of boursin cheese in the nuts to coat and set aside (discard extra nuts that don’t stick to cheese).

7. Lay pounded chicken breasts on top of a sheet of wax paper on your counter and season both sides of each breast half with some of the salt& pepper (to taste).

8. Set 1 well dried blanched spinach leaf on top of each piece of chicken, trimming with kitchen shears if needed so the spinach doesn’t extend over the edge of the chicken piece.

9. Next,place a nut coated cheese chunk on top of each chicken piece in the center.

10. Fold chicken ends up over the cheese to make a bundle, securing with toothpicks if needed.

11. Set chicken rolls in a greased baking pan and cover with foil (season with more salt& pepper to taste).

12. Bake in a preheated 350F oven for 30 minutes or until chicken is tender and cooked all the way through.

Raspberry Sauce

1. Meanwhile,combine wine,dressing,and jam in a small skillet.

2. Cook over medium-high heat until reduced by half (this may take several minutes- be patient and don’t be tempted to raise the heat to quicken the process).

3. If the sauce is ready before the chicken, simply remove from burner and reheat slightly before pouring over the cooked chicken.

Zucchini Rice Patties

1. Combine rice, zucchini, onion, parsley, egg, panko flakes and corn in a large bowl, stir with a wooden spoon to mix well.

2. Shape into patties (I usually get about 14 patties from this.)

3. Heat oil in a large frying pan, once quite hot, but not smoking, add patties in batches and cook until browned on both sides and heated through. Drain on absorbent paper. I served mine with a dollop of corn relish and cream. Recipe follows.

To Serve: Place salad some salad greens on a plate, arrange patties on this and top with relish if desired. Cut chicken into slices, drizzle sauce over and garnish with fresh berries and herbs if desired.


Corn Relish and Cream

I think this relish is quite delicious and goes great with the patties, I can’t get corn relish where I am so I make my own. I am not sure how using a jar of store bought will adjust the taste, (as this is what I have listed below for the recipe.) but I am sure it will still taste great.

Ingredients

250g Jar corn relish
11/4 Cups sour cream
2 Tablespoons chives, chopped finely
Few drops tabasco sauce

Method

1. Combine all ingredients in a bowl. That’s it easy peasy, This makes about 2 cups.

All photos taken by me unless otherwise stated.

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My veal scallops were huge, in fact I have never bought scallops of veal this big before, I made one per person. I have made this before with small veal scallops and I made three per person, I used about 1-2 teaspoons of stuffing for each slice and made them as little bundles, so either way will work fine. You will see from the photograph just how large it was I was able to cut each veal scallop into four pieces. Maybe where you are in the world this will not seem strange to you, this may be standard size, but where I am I usually get small scallops of veal, not that I am complaining it was delicious and took me half the time because I wasn’t rolling up 12 little rolls, just 4 huge ones.

Ingredients

4 Large veal scallops or 12 small, which is how I usually make it (3 per person.)

Olive oil
2 Shallots, finely chopped
3 Cloves garlic, crushed
30-40g Butter
250g Mushrooms, 1 Cup finely chopped mushrooms for the stuffing (Save the remaining mushrooms for the sauce.)
2 Teaspoons rosemary, finely chopped
1 Tablespoon thyme leaves
4 Sage leaves, finely chopped
3 Bacon rashers, chopped
1/2 Cup herbed stuffing mix (I use paxo sage and onion.)
100ml Hot water
knob of butter (extra)
1/2 Teaspoon vegetable stock
130g Veal mince
1 Large egg, lightly beaten
2-3 Tablespoons Parmesan cheese
8-16 Slices prosciutto (8 if slices are thick, 2 per scallop, 16 if thin, 4 per scallop. If using small veal scallops I do 3 scallop rolls per person so 12 slices prosciutto 1 per roll.)

Sauce

10-12 mushrooms, sliced thinly (the remainder of mushrooms from the 250g.)
1-2 Tablespoons olive oil
1/2 Cup dry white wine
1/2 Cup water
1 Teaspoon chicken stock granules
50ml Thick double cream
50ml Light cream
Pepper to taste
3 Tablespoons chicken instant gravy granules (I use bisto brand.)

Carrot Rosti

1/2 Cup sour cream (light is fine)
1 1/2 Teaspoons cumin
1 Tablespoon dill, finely chopped
5 Medium carrot, coarsely grated (about 600g in weight)
2 Eggs, lightly beaten (you may only need 1, mine were of a small weight.)
1 Egg white, lightly beaten
1/3 Cup plain flour, 50g

Method

1. Add a little olive oil to a pan, add shallots and garlic, cook until onion softens. Add butter and melt, add mushrooms, cook and stir until liquid has evaporated.

2. Meanwhile in a small pan cook chopped bacon, until browned.

3. Add herbs and bacon to mushroom mix and stir to combine, remove from heat.

4. Boil some water, add a knob of butter and veg stock to a measuring jug, pour 100ml of hot water into jug, stir until butter has melted and stock has dissolved. Add this liquid to the stuffing, mix to combine, finally add this to the mushroom mix.

5. Add the veal mince to the pan and stir to combine, add the egg and Parmesan cheese, again stir to combine.

6. Season veal scallops with salt and pepper, spread stuffing over veal, leaving just a small border around the edge. Roll scallop up and wrap prosciutto slices around the veal to secure. If you have any stuffing left over I just cook that separate.

7. Heat a small amount of oil in a pan add rolls to brown both sides. Transfer to a lightly oiled ovenproof dish, drizzle a little oil over veal rolls and bake at 180ÂșC for 30-40Min’s or until done. Check regularly towards the end of cooking as you do not want to over cook and toughen it up.

Sauce

1. While pork is cooking make the sauce, add the oil to a pan along with the sliced mushrooms. Cook until mushrooms are browned and soft, add wine and water, simmer a few minutes to reduce slightly.

2. Add chicken stock and stir to dissolve, add thick double cream first and stir until it well combined, add light cream, season with pepper, finally add gravy granules and stir to thicken, serve over veal.

Carrot Rosti

1. Combine sour cream, cumin and dill in a small bowl, refrigerate until needed.

2. Combine carrot, egg, egg white and flour in a large bowl, Cook serving spoon size rosti’s in an oiled pan until browned on both sides and cooked through. Drain on absorbent paper.

Note:I say serving spoon size as you want it bigger than a tablespoon, they should be large in diameter but quite flat, you will get the idea from the picture.

3. Serve with sour cream mixture.

To Serve: Either arrange little rolls on a plate and pour sauce over or slice into thin slices if you have used larger scallops like me and again pour sauce over. Place some salad greens on plate top with carrot rosti’s and dollop with sour cream mix.

All photo’s taken by me unless otherwise stated.

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This dish came together by accident and it was absolutely delicious, I have been experimenting again lately combining new ingredients and flavours.Some of them have been ok, but not a wow, and some have surprised me and my hubby has just raved through the entire meal. This dish is really good, Tuna is always yummy and it is such a healthy meal.

The Kumara (sweet potato) fritters were oh so yummy, the recipe below makes between 16 and 20 fritters depending on how big you dollop the mixture into the pan. It is the right amount if your making this for 6 but I was only making this for 4 so I had fritters left over, instead of throwing them out, I saved them and they were still great the next day. As they were already cooked I just heated a pan first, then added them and just cooked for a few minutes to re-warm it made for a great lunch.

Ingredients

4 Tuna steaks
80ml Olive oil
3 Teaspoons ginger, grated
2 Red chillies, seeded, chopped finely
2 Tablespoons lemongrass, chopped finely

Wasabi Drizzle

1 Cup dry white wine
3 Tablespoons brown sugar
80ml Cider vinegar
1 Tablespoon wasabi, I used powder (I say 1 as I did 11/2 and it was a bit to much for my hubby, I thought it was great so just adjust for personal taste, if I had my way I probably would have added 2 but my hubby can’t handle too much spice.)
180g Sour Cream

Kumara Ginger Fritters

1 Tablespoon olive oil
1 Onion, chopped finely
1 Medium zucchini, coarsely grated
2 Teaspoons ginger, grated
2 Teaspoons sweet chili sauce
2 Medium sized kumara (approx 400g), coarsely grated
1 Tablespoon coriander, finely chopped
2 Eggs, lightly beaten
3 Tablespoons flour
2 Tablespoons sesame seeds
oil for deep frying

Chili coriander yogurt
180g Natural yogurt
11/2 tablespoons coriander, finely chopped
3 Teaspoons sweet chili sauce


Method

1. In a large bowl combine oil, ginger, chili and lemongrass, add tuna. Cover and refrigerate at least 30 Min’s or until required.

2. Drain tuna over a small bowl, reserve marinade.

3. Either BBQ tuna or as it is winter where I am, I placed tuna on a wire rack in an oven proof dish and cooked under the grill about 4 inches from the heat, for about 3-4 Min’s a side.

Wasabi Drizzle

1. Combine wine, sugar and vinegar in a pan, heat until liquid just comes to the boil, turn down and simmer, uncovered, until reduced by half, cool slightly, stir in wasabi and sour cream.

Kumara Ginger Fritters

1. Heat oil in a pan, add onion, zucchini and ginger, cook until onion softens, stir in chili sauce.

2. Combine onion mixture, kumara, coriander, egg, flour and seeds in a large bowl

3. Heat oil for frying, add mixture in 1 tablespoon lots to oil, cook until browned on both sides and cooked through, drain on absorbent paper.

Chili Coriander Yogurt

1. Combine all the ingredients in a bowl, mix well.

To Serve: Place tuna on a plate and drizzle with wasabi sauce, arrange some salad greens on the plate top with fritters and dollop yogurt on the top of each fritter. I served 3 fritters per person but serve as many as you like.

All photo’s taken by me unless otherwise stated.

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