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Posts Tagged ‘Apricot’

I tagged this recipe to make as it sounded really yummy but I did not have any pork cutlets on hand so I made this with a pork loin which was delicious. I spread the jam over the loin and then topped it with the crumb mixture, placed it in an oven proof dish and poured the chicken stock in pan. I baked it for about 35 Min’s at 180 degrees C and it came out beautifully moist and tender. I loved the combination of the apricot jam with the crunchy topping for the pork and will look forward to trying this again with cutlets. To view original recipes please click here. I have made a few recipes by this chef and I have enjoyed them all so give it go.

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

2 Teaspoons olive oil
4 Pork cutlets, trimmed
1/4 Cup apricot jam
2/3 Cup fresh multigrain breadcrumbs
1/4 Cup fresh flat leaf parsley, chopped
1/2 Cup reduced-salt chicken stock
4 Corn, cobettes (85g each, steamed)

Method

1. Preheat oven to 190°C Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.

2. Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.

3. Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden.

To Serve: Drizzle dish juices over and serve with corn.

All photos taken by me unless otherwise stated.

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We love lamb shanks in our house and I am always looking for new ways to prepare them. We loved this recipe it had a great flavour combination with just the right amount of spiciness coming through without taking away from the yummy natural flavour of the lamb. I just simmered our shanks on the stove top on a low heat rather than doing them in the oven. I served ours over couscous and it was a truly delicious meal. If you would like to read more reviews on this recipe or see more photos 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

3 Tablespoons olive oil
1kg Lamb shanks
1/4 Cup plain flour (seasoned)
2 Onions, sliced
1 Large green capsicum, cored & sliced
1 Fennel bulb, sliced
1 Tablespoon fresh ginger, grated
3 Garlic cloves, crushed
1 Teaspoon ground coriander
1 Teaspoon ground cumin
500ml Chicken stock
1 Pinch saffron thread
2 Teaspoons sambal oelek
1 1/2 Teaspoons honey
Freshly ground salt & pepper, to taste
1 Cup dried apricot, chopped
parsley, to serve

Method

1. Preheat oven to 150°C.

2. In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.

3. Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.

4. Add ginger, garlic, coriander and cumin, and mix well.

5. Add stock, saffron, sambal, honey, seasonings and apricots.

6. Return lamb to pot, stir, cover.

7. Place in oven for about 1 1/2 – 2 hours or until cooked to your liking.

Serve with couscous, rice or mashed potato and sprinkled with fresh parsley.

All photos taken by me unless otherwise stated.

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This is a fab tuna recipe the chipotle sauce works great with this with just the right amount of sweet meets spicy. I love tuna and this recipe is another one that is a little different than the usual way you see tuna prepared with a great tasting end result. I made some avocado salsa to go with this and topped with a couple of prawns as they were on special. I also served it with sliced mango and red pepper for a refreshing, delicious healthy meal. You could also serve this with rice if you wanted to add more carbs. To view more photos and read more reviews 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 boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

3/4 Cup apricot jam
2 Tablespoons chipotle chili sauce
1 Tablespoon cilantro, chopped
2 Tablespoons honey
1 Medium lime, juice of
2 Tablespoons olive oil
6 (8 ounce) Tuna steaks (quality cut and very fresh)
2 Limes, cut into wedges
Salt and pepper, to taste
1/2 Teaspoon oil

Method

1. Combine first six ingredients and heat on stove top just until warm.

2. Generously Sprinkle tuna steaks with salt and pepper.

3. Sear tuna in non stick skillet with a small amount of oil until rare. This takes a very short time.

4. Slice tuna steaks and serve over salad or rice. Drizzle sauce over tuna. Serve with lime wedges.

All photos taken by me unless otherwise stated.

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I have several apricot chicken recipes saved that I love, I came across this one the other day, it is not mine but the ingredients sounded good so I thought I would give it a go. It was a super simple easy recipe to make and the end result was very nice indeed, I did boil the left over marinade and served it over the top as extra sauce it was very yummy. If you want to see more photos or read more reviews on this one 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

1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 cup onion, minced
1 tablespoon parsley, chopped
1/8 teaspoon oregano
4 boneless skinless chicken breast halves

I also added some rice wine vinegar and just added a little more of the preserves to compensate as I love the flavour this gives.

Method

1. In a flat glass or china dish or a mixing bowl, combine fruit spread, soy sauce, lemon juice, onion, parsley, and oregano; set aside 1/4 cup of mixture for basting sauce.

2. Add chicken breasts to remaining mixture and turn several times, coating well.

3. Refrigerate at least 5 hours or overnight; turn pieces several times during refrigeration.

4. Remove from marinade and place in a single layer in a baking pan.

5. Bake, uncovered, in a 375°F oven 30-45 min’s or until chicken is tender and lightly browned. (cooking time will vary for chicken wieght.)

6. Brush with reserved sauce several times during cooking.

7. Brush remaining reserved sauce on chicken just before serving.

I actually boiled reserved marinade and served it as a sauce to pour over the top.

All photos taken by me unless otherwise stated.

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This is a wonderful easy recipe to make it tastes wonderful and we really enjoyed it. I had to make several changes from the original recipe listed as I could not get certain ingredients listed, so I adapted for what would be similar, so the end result would turn out how it was meant to. I made this for part of the recipe swap I am in If you want to view the original recipe please click here. I was the first person to review this one so there are no more pictures or reviews. I have listed the changes I made below.

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

3 slices bacon, streaky bacon, chopped finely
1 Small onion, chopped finely
8 Small veal medallions, pounded
Seasoned flour, for dusting
1 Tablespoons oil
1 Can apricots, in natural juice
1 Tablespoon apricot jam
1 Packet onion sauce mix
2 Teaspoons Worcestershire sauce
120g Mushrooms, sliced
1 tablespoon butter
1 Sachet wild rice, for 2 people
2 Tablespoons chopped fresh chives
2 Teaspoons vegetable stock granuels

Method

1. Preheat oven to 180°C.

2. Saute bacon and onion in a pan until onion is tender.

3. Spoon a little onto each piece of veal. Roll up and secure with a toothpick.

4. Dust in flour, shaking off excess. Brown all over in hot oil. Transfer to an ovenproof dish.

5 Blend apricots until smooth, add jam combine well, add soup mix and sauce and pour over rolls.

6 Bake, uncovered for 20-30 Min’s or until cooked. Add a little water if the sauce gets to thick.

7. Add some water to a pan enough to cover rice sachet, add vegetable stock, bring to the boil, add rice sachet and cook until tender. Remove sachet drain, cut open pour rice into a bowl.

8. Saute mushrooms in butter until tender, add to rice along with chopped chives.

To serve: Place rice on plates, top with veal rolls and pour sauce over.

All photos taken by me unless otherwise stated.

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I made these as part of several dishes I was doing, so I only did 10 ribs, but the sauce would be enough if you were making 1-1.5 kg of spareribs. It is a super easy recipe to make and the end result is wonderful. I always par boil my ribs as this is the way get tender ribs every time.

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

10 Pork spareribs (see note above on quantity)
1/2 Cup apricot jam
2 Cloves garlic, crushed
50ml White wine vinegar
2 Tablespoons water
2 Tablespoons sweet chili sauce (I buy mine from my Asian supermarket so it has more kick to it than the ones that you can buy at a regular supermarket.)
1 Teaspoon fresh ginger, grated
2 Teaspoons soy sauce
2 Teaspoons cornflour

Method

1. Bring some water, seasoned with pepper, Chinese five spice and beef stock, to a boil in a large saucepan, add ribs, simmer about 40 Min’s or until you can pull meat from bone. (Time will depend on how many ribs you are making this can take up to 90 Min’s if you are making are large quantity.)

2. In a saucepan combine all sauce ingredients, except soy and cornflour, heat until apricot jam is well combined, mix soy and cornflour, add to sauce, stir until mixture thickens slightly.

3. Place ribs in an oven proof dish and pour sauce over, coat ribs well and bake in a moderate oven (180c) for about 30-40 Min’s longer if you have more ribs. Remove and stir to coat in sauce real well.

Serve with extra dipping sauce if desired.

All photos taken by me unless otherwise stated.

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This was an experiment that turned out really well, I had a pork loin I wanted to use up and wanted to create something a little bit different than how I usually stuff my pork loins. I had most of these ingredients on hand and had to use a lot up, so this is what I decided to do with them. I think it turned out very well with the pork being tender and juicy and the sauce poured over at the end was a nice touch. I served mine over stir-fried vegetables, but you could also serve this with noodles or steamed rice.

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

500g Pork Tenderloin
1/4 Teaspoon salt
1/4 Teaspoon 5 spice powder

Stuffing

1 celery stick, halved and chopped finely
1 Large shallot, chopped finely
3 Cloves garlic, crushed
30g Butter
1 Teaspoon dried sage
6 Dried apricots, chopped finely
1/2 Cup bread crumbs
1/2 Teaspoon chicken stock
50ml Boiling water

Sauce

2 Tablespoons soy sauce
1 Teaspoon fresh ginger, grated
50ml Orange juice
50ml Honey
1 Tablespoon hoisin sauce

Finishing sauce once pork is cooked

3 Tablespoons extra hoisin sauce
100ml Water
1 Teaspoon cornflour

Method

1. Cut pork loin through the center length ways being careful not cut all the way through. Open out using a meat mallet pound pork until of equal thickness.

Stuffing

1. Melt butter in a pan, add celery, shallot and garlic, cook until onion softens, add apricots, sage, breadcrumbs, mix to combine, add stock to boiling water to dissolve, pour into bread crumb mix and stir to thoroughly combine.

2. Spoon stuffing over one half of the pork and press mixture down, fold the other half over the top, secure with kitchen at regular intervals, place in an oven proof dish.

3. Cook in a pre-heated oven at 180 degrees Celsius for about 40 Min’s.

4.In a saucepan combine sauce ingredients and stir until honey mixes, during the last 20 Min’s of the pork’s cooking time pour the sauce over loin.

5. Remove loin and wrap in foil to keep warm, pour juices from pad into a saucepan, add the extra hoisin and water, bring to the boil, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve over pork.

To Serve: Slice pork thickly and serve over stir-fried veg, drizzle with sauce.

Serves 2-3 depending on appetites.

All photos taken by me unless otherwise stated.

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