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ImageA quick and easy meal to throw together. For the sweet chilli sauce I use a brand that is quite spicy so it gives it a nice kick. You may want to adjust the amount listed if your brand is more on the sweet side. You can also use your favourite sweet chilli brand and just add some sriracha or other spicy chilli to make it more spicy if you like more spice than sweet like me. I served mine over stir fried vegetables for a lower carb meal, but it would also be great with vegetable noodles or fried rice.

 

 

 

 

 

 

Ingredients

4 chicken breasts
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1 teaspoon paprika
4 slices prosciutto
2 mangoes, peeled and sliced into thick slices
olive oil

Mango Sauce

1 mango, peeled and choppedImage
2 garlic cloves, crushed
2 tablespoons honey
3 tablespoons sweet chili sauce (read my intro for tips)

Directions

 

1. Place chicken between sheets of greaseproof paper and pound lightly with a meat mallet to flatten until close to equal thickness.

2. Combine black pepper, cumin and paprika in a small bowl.

3. Sprinkle mix over chicken.

4. Layer prosciutto and mango slices on chicken and roll up, secure with toothpicks.

5. Heat a little olive oil in a pan brown chicken on both sides.

6. Place breasts in an oven proof dish and finish in a 180 degree C oven for about 25 Min’s or until chicken is cooked through.

Mango Sauce

1. Place all the sauce ingredients into a small saucepan and cook, stirring, 4-5 Min’s or until sauce has thickened slightly.

2. Remove and blend or process sauce to make a smooth puree like mixture.

Serve chicken breasts drizzled with sauce. Enjoy!!

Très Délicieux

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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This is a very quick and easy recipe to use up any vegetables that is tasty too. If you would like to read more reviews on this one or see more photos please click here. You will see from my photo that I used broccoli and cauliflower in this as well as a leek instead of onion. I served this to go with a pork loin I was cooking, I also added extra mustard just our preference.

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 Tablespoon oil
1 Onion, thinly sliced
1 Carrot, cut into thin coins
1/4 Small cabbage, shredded finely
2 Stalks celery, sliced thinly
1/2 Red bell pepper, cut into thin strips
1/2 Cup cream
1 Teaspoon Dijon mustard
Fresh ground black pepper
Salt
1/4 Cup parmesan cheese

Method

1. Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.

2. Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

All photos taken by me unless otherwise stated.

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This is a wonderful chicken recipe with a truly delicious sauce. I cooked this with spatchcocks (baby chickens) to cut down on cooking time and to also make it easier to handle. I could not get curry leaves so I used curry paste instead I will list amounts and any changes below. I also grilled chicken under the grill to brown as other reviewers had stated the chickens stuck even though they had oiled their grills. To read other reviews of this recipe or to see other photos please click here. I served ours with Thai vegetable rice for a great tasting meal.

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 1/2kg Whole chickens (I used spatchcocks cut in half)
1 Large onion, roughly chopped
3 Garlic cloves
3 Fresh red chilies or 1 1/2 teaspoons sambal oelek (I used the sambal oelek)
2 Teaspoons ginger, grated
2 Teaspoons lemongrass, chopped finely
1/2 Teaspoon ground turmeric
1 Teaspoon ground black pepper
2 Teaspoons ground coriander
1/2 Teaspoon salt
2 Tablespoons curry paste (I used Thai red curry)
2 Fresh kaffir lime leaves (optional) or lemon leaves (optional)
3 Cups light coconut milk

Method

1. Split chicken and spread out flat. I used baby chickens you may want to cut whole chickens into small pieces for ease of handling and to lower cooking times.

2. Put onion, garlic, chilies, ginger and lemongrass into a container of electric blender with 2 or 3 tablespoons of the coconut milk and blend to a smooth paste.

3. Add turmeric, pepper, coriander and salt and a spoonful more milk if necessary and blend again for a few seconds.

4. Spread some of this spice paste over the chicken inside and out and let it marinate for 1/2 hour or longer.

5. Put the remaining spice mixture in a wok or large pan with the curry paste, leaves and the coconut milk (wash out blender container with some of the coconut milk) and bring slowly to simmering point, stirring constantly.

6. Lower the chicken into this gravy and continue simmering, stirring and ladling the gravy over the chicken occasionally. Turn chicken after 10 minutes and continue cooking until chicken is done.

7. Lift chicken from pan and grill over coals or under a preheated griller, a good distance away from the heat source, until chicken is touched with brown. I did mine under a grill.

8. In the meantime continue simmering gravy, stirring occasionally, until it is thick.

When chicken has been grilled, transfer to a serving plate and spoon a little of the gravy over. Serve the rest of the gravy separately.

All photos taken by me unless otherwise stated.

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This is a great recipe with lots of flavour and is quite simple to put together with a great end result. I serve mine with vegetables added to the meat to the meat, which I cook in with the meat and sauce. You can add what you like I tend to use up any that I have on hand, I also serve mine over egg fried rice which we really enjoy but you can serve yours with plain boiled rice or serve over noodles take your pick.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

1kg Rump steak
2/3 Cup plum sauce
1/4 Cup Hoi Sin (I use blue dragon brand)
2 Tablespoon low sodium soy sauce
3 Garlic cloves, crushed
11/2 Teaspoon fresh ginger, grated
1 Fresh red chili, finely chopped
2 Teaspoons sugar
2 Tablespoons dry sherry
3 Tablespoons Chinese rice wine
2 Tablespoons oil, peanut oil
3 Teaspoons cornflour
50ml Water
1 Teaspoon beef stock granules

Method

1. Trim beef, slice thinly.

2. Combine beef, sauces, garlic, ginger, chilli, sugar, sherry and wine in a large bowl or storage container. Cover, marinate for 3 hours or overnight.

3. Drain beef and reserve marinade.

4. Heat a little oil in a wok, add beef in batches, stir-fry until browned.

5. Remove from wok as each batch is cooked. Repeat with remaining oil and beef.

6. Return beef to wok with reserved marinade, blended cornflour and water and stock, Stir until mixture boils and thickens.

Serve over rice or noodles.

All photos taken by me unless otherwise stated.

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This is a great quick pie recipe, I just bought a whole BBQ chicken and removed the meat. I only had puff pastry in the fridge so I used that instead of filo pastry, I also added chopped bacon rashers, sliced mushrooms and some crushed garlic cloves to the spring onion and cooked it all off before adding. It turned out excellent with a wonderful flavour and hardly any fuss always a bonus. If you want to read more reviews 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

60 g butter
2-3 spring onions (finely chopped)
2 Cloves garlic, crushed
5 Bacon rashers, chopped finely
150g Sliced mushrooms
1/3 cup plain flour (50 grams)
1 cup milk (180ml)
1 cup chicken stock (250ml)
4 cups chicken meat (cooked and shredded or diced – 400 grams)
2 1/2 cups frozen mixed vegetables (350 grams)I used peas and corn.
1/4 cup parsley (fresh loosely packed and then coarsely chopped)
4 sheets filo pastry (I used puff pastry)
cooking spray

Method

1. Preheat oven to 220 degree celcius (200 for fan forced ovens).

2. Mix milk and stock together.

3. Melt butter in large saucepan, cook spring onion (or leek if using could need 1 to 2 minutes), stirring until softened. I added bacon, mushrooms and garlic to this stage and cooked them all together.

4. Add flour, cook, stirring until mixture bubbles and thickens.

5. Take off the heat and gradually whisk in milk and stock mix until smooth. Return to heat and continuously mix until mixture boils and thickens.

6. Add chicken, vegetables and parsley, stir until heated through.

7. Spoon chicken pie filling into a shallow 1.5 litre (6 cup) ovenproof dish.

8. Place one sheet of pastry over filling; spray with cooking oil spray. Repeat this process with remaining pastry sheets, overlapping pastry around dish. Roll and fold pastry inwards towards centre around edge of dish (forming a roll around the edge). Spray top of pastry with cooking oil spray.

9. Bake uncovered, in hot oven for 10 minutes. I baked longer as I used puff pastry.

All photos taken by me unless otherwise stated.

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A quick post

I have family in town at the moment until next week so my posts will be quite infrequent, but keep checking in as I will post when I have time and will get back to posting frequently next week.

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