Feeds:
Posts
Comments

Posts Tagged ‘asparagus’

I tagged this recipe to make and I am so glad I did the maple dijon dressing is awesome and we really enjoyed the whole dish. I love salmon and asparagus so for us this was a great combination. I am the first person to review this recipe but I did not change a thing to what is listed below apart from throwing in some avocado as well. To view the original please click here.

If you have been keeping up with the progress of my beautiful 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

Maple-Dijon Dressing

1/3 Cup maple-flavored syrup
2 Tablespoons Dijon mustard
1 Tablespoon olive oil

Salad

1 lb Salmon fillet (1/2 inch thick)
1 lb Fresh asparagus spear
4 Cups baby greens
1 Cup shredded carrot (about 1 1/2 medium)
1 Hard-cooked egg, cut into 8 wedges
Fresh ground black pepper

Method

1. Heat gas or charcoal grill.

2. In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.

3. Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).

4. When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.

5. Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.

All photos taken by me unless otherwise stated.

Advertisements

Read Full Post »

I came up with this one the other week as I had bought some king crab legs from the supermarket as they had them not only on special but actually in stock. They were of a medium size no where near the size of the ones I bought when I made my stuffed Ostrich loin as I was only stuffing 2 steaks this time. I did fill them quite full and I bought very thick cut steaks I would guess they would have been between 250-300g a piece. I say that as I do not know the exact weight of them as silly me took them out of the pack and threw it away and forgot to look at the weight to write down as I usually do so I have it for when I post. I guess just judge from the photo as to what you would need, mine was the smaller of the 2 steaks my husbands was thicker. I also used a sachet of bearnaise sauce to make the recipe quicker, you can make your own if you prefer.

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

2 Steak fillets, thick ones
1 Teaspoon horseradish
4 Rashers bacon

Crab Stuffing

2 King crab legs, medium sized (read description above.)
2 Green onions, sliced thinly
1 Small celery stick, cut in half, then chopped thinly
olive oil
2 Cloves garlic, crushed
2 Teaspoons parsley
1/2 Teaspoon lemon pepper seasoning

Asparagus

20 Baby asparagus spears
4 Rashers bacon

Sauce

1 sachet bearnaise (mine was 23g sachet made up 300ml, I added 200ml of milk and made up the last 100ml of liquid from these ingredients.)
1 Teaspoon Worcestershire sauce
3 Teaspoons lemon juice
4 Tablespoons dry white wine
1 Tablespoon white wine vinegar
dash of Tabasco sauce
50ml Cream, full fat or reduced fat (I used reduced fat.)
1 Teaspoon dried tarragon
2 Teaspoons fresh parsley, finely chopped

Method

Make stuffing

1. Remove crab from legs, break meat up.

2. Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften.

3. Add parsley, pepper and crab, stir to combine, remove and set to one side.

Steaks

1. Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly.

2. Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top.

3. Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.

4. Cook steaks in a hot pan 2 Min’s each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 Min’s depending on how thick they are for a nice pink centre.

Sauce

1. Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken.

2. Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally.

Asparagus

1. Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon.

2. Place in an oiled oven proof dish and cook for 10 min’s. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more Min’s to go.

To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.

All photos taken by me unless otherwise stated.

Read Full Post »

I made two Zaar member recipes last night one as a main and one as a side dish both were very good and paired well together, I will post as two separate posts. The first one was the side dish I made to go with a stuffed mustard cheesy chicken. I love asparagus and this is a super simple, quick recipe that tastes good and still leaves the asparagus with that nice crunch which I like. If you would like to read more reviews of this recipe please 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 1/2lbs Asparagus
1 tablespoon olive oil
Coarse salt
Ground pepper
1/4 Cup Parmesan cheese, finely grated

Method

1. Preheat oven to 450 degrees F.

2. Trim and/or peel tough ends from asparagus.

3. On a rimmed baking sheet, toss asparagus with olive oil.

4. Season with salt and pepper.

5. Arrange asparagus in an even layer on the baking sheet.

6. Sprinkle with Parmesan cheese.

7. Roast in the oven until asparagus is tender and cheese has melted, about 10 to 15 minutes.

8. Serve immediately.

All photos taken by me unless otherwise stated.

Questions about this recipe?

Read Full Post »

This is another recipe I made for the recipe swap I am doing at the moment. It was very good and tasted great. I did cook it on the stove top though, the cooking times listed sounded way to long to me. I cooked the chicken for about 20 Min’s in a large pan in the sauce, with lid on, added the prawns and cooked for a further 8 Min’s, lastly added asparagus and cooked a further 4 Min’s. I found this to be perfect and the asparagus still had a crunch to it which I like. I still browned the chicken first as the recipe stated, made the sauce part then returned chicken to pan. If you want to see other recipes by this chef please click here.

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

2 Tablespoons butter
1 Tablespoon vegetable oil
4 Boneless chicken breast
1 Large onion (chopped)
1 Garlic clove (crushed)
1 1/2 Tablespoons flour
1/4 Teaspoon cayenne
1/2 Teaspoon paprika
1 Teaspoon fresh dill (or 1/2 t dried dill weed)
2 Cups chicken stock
Salt, white pepper
2 Tablespoons Madeira wine
1 Large bay leaf
8 Ounces shrimp (peeled & deveined)
8 Ounces asparagus (blanched, or 11 oz canned asparagus spears, drained)
1/4 Cup cream


Method

1. Brown chicken in oil and butter and remove pieces to a baking dish.

2. Add onion to skillet. When transparent add garlic and cook 1 minute.

3. Add next 4 ingredients and stir 1-2 minutes. Add stock gradually to keep smooth. Salt and pepper to taste.

4. Add paprika and bay leaf and pour over chicken.

5. Cover and cook in preheated 375ºF oven 40 minutes.

6. Add shrimp and asparagus and cook covered, for an additional 20 minutes.

7. Remove bay leaf. Stir in cream and adjust seasoning before serving.

All photos taken by me unless otherwise stated.

Read Full Post »

This meal is quick to make and very light and healthy, makes for a great summertime dinner that you can have on the table in 30 Min’s, so a great after work recipe. I used veal scallops and did 4 per person, about 200g in weight for each person. I know this cut can be quite expensive so feel free to make this with veal cutlets of similar weight, taste just as good but kinder on the wallet. I used the scallops, as hubby had just come home from a business trip and wanted a light meal as he is never to hungry after a long flight, but I also wanted something a little more special hence the cut.

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

800g Veal Scallops (or schnitzels whichever way you say it.)
16 Basil leaves
16 Slices prosciutto
650-700g Asparagus spears, trimmed (thin stalked)
1 Tablespoon olive oil

Basil Mayonnaise

1/2 Cup mayonnaise
21/2 Tablespoons fresh basil, finely chopped
1 Tablespoon lemon juice

Method

1. Top each scallop with a basil leaf and wrap prosciutto around each.

2. Heat oil in a large frying pan, cook veal about 3-4 Minutes a side or until cooked through

3. Boil, steam or microwave asparagus until tender.

Basil Mayonnaise

1. Combine mayo and lemon juice in a bowl, mix well, stir in chopped basil.

To Serve: Arrange asparagus on a plate top with veal and dollop mayo on each.

All photos taken by me unless otherwise

Read Full Post »

This is the recipe I made to go with the duck breast with the fig sauce I made the other night both by the same recipezaar chef. It was a lovely way to serve asparagus very light, and refreshing and makes a wonderful side dish. If you want to read more reviews or see more photos of this recipe please click here.

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

1lb Asparagus, trimmed ( I prefer thick stalked, cut cooking time down by 3-4 Min’s for thin stalked.)
3 Tablespoons olive oil
Salt and pepper, to taste
2 Lemon, juice and zest of
1 1/2 Tablespoons chopped dill
3 Tablespoons olive oil
1/2 Teaspoon honey

Method

1. Preheat oven to 425 degrees F.

2. In a shallow dish, toss the asparagus, olive oil and salt and pepper together.

3. Lay the asparagus in one level layer.

4. Place in oven and roast, uncovered for approximately 10 minutes, or until the asparagus is just tender.

5. Transfer to a serving plate.

6. Whisk the lemon juice, lemon zest, dill, olive oil and honey together in a small bowl.

7. Top the asparagus with some of the dressing and keep the rest on the side.

All photos taken by me unless otherwise stated.

Read Full Post »

Hey, all those who read my site and check in regularly, I am back from my business trip so start looking for regular posts again. I am still a little jet lagged so they may not be everyday for the next few days but I will get back on schedule soon.I had a great trip to Australia although way to rushed and well to far away to go for just 9 days. I will be posting, over the next few days, some photos of some product’s I bought back with me.I found some awesome natural chopping boards and cheese boards that I will be adding for sale to my site.

It is too hard to describe the quality and to explain all the benefits of these boards, but I can say as a chef I absolutely fell in love with the beauty, the quality and the natural hygiene benefits of these boards.

It will be easier for you to understand once I post the photos and explain in detail just how wonderful these boards are, so check back over the next few days for a full post about these boards. I am really excited about them and can not wait to share and hear all your feedback.

Ingredients

1 Large carrot
12 Baby asparagus spears
4 Green onions
12 Thin slices of beef fillet
1 Tablespoon oil (I use olive oil but vegetable would be fine.)
80ml Mirin or sweet rice wine
60ml Japanese soy sauce
3 Tablespoons sake
1 Tablespoon sugar
2 Tablespoons cornflour

Method

1. Using a vegetable peeler slice carrot into thin strips, lengthways. Cut strips to fit beef slices.

2. Lay beef slices flat sift about 1 tablespoon of cornflour over the top. Lay 2 pieces each of carrot and onion and top with an asparagus spear, roll up beef and secure with kitchen string or toothpicks. Dust rolls with remaining cornflour.

3. Heat the oil in a pan, add rolls, cook until browned all over. Remove rolls from pan, wipe oil from pan with absorbent paper.

4. Return rolls to pan, add combined mirin, sake, soy sauce and sugar, bring to the boil. Reduce heat to a simmer and simmer rolls, stirring occasionally, until cooked through. If you prefer a thicker sauce remove rolls from pan and bring mixture to the boil to thicken or add just a small amount of cornflour mixed with water to thicken the sauce. Return rolls to pan to coat with sauce.

5. Remove rolls from pan, cool 2 minutes. Remove and discard toothpicks, cut rolls in half, arrange on a serving plate and pour remaining sauce over.

Serves 4

I usually serve sushi to start, so for 4 you may want to serve an appetizer before or perhaps some steamed rice to accompany, it just depends on appetites.

These rolls can also be made with pork fillet instead of beef if preferred.

All photos taken by me unless otherwise stated.

Read Full Post »

Older Posts »