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This is a great recipe for steaks, although a combination I never would have thought of, but everything works so well from the spice rub to the avocado sauce. This is another of my team mates recipes I chose to try for the swap I am in this month and I am so glad I did as we thoroughly enjoyed it. I made ours with two very thick cut steak fillets and served over mixed vegetables with roast potatoes for a truly delicious meal.To read more reviews on this recipe or to view more photos please click here. While your there be sure to check out some of her other fantastic recipes, I have made several now and never been disappointed.

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

2 (12 ounce) Rib eye steaks or top sirloin steaks, cut 1 1/4 to 1 1/2 inches thick
1 Tablespoon brown sugar
1 Teaspoon chili powder
1/2 Teaspoon garlic salt
1/2 Teaspoon black pepper
8 Ounces fresh tomatillos, husked and quartered
1/4 Cup water
2 Ounces cream cheese
1 Avocado, halved,seeded,peeled,and cut up
1/4 Cup sliced green onion
1/2 Teaspoon salt
10-12 Green onions, trimmed to 6 inch lengths
4-6 Jalapeno peppers
1 Large tomato, chopped (Optional)

Method

1. Trim fat from around the edges of beef rib-eye steaks.

2. In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper.

3. Pat onto both sides of the steaks.

4. Let steaks stand at room temperature for 30 minutes.

5. Meanwhile for sauce, in a small saucepan combine the quartered tomatillos and water, bring to boiling; reduce heat.

6. Cover and simmer for 5 to 7 minutes or until soft.

7. Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.

8. In a food processor bowl or blender container combine the tomatillo mixture, the avocado, sliced green onions, and salt, cover and process or blend until sauce mixture is smooth. Store n fridge until ready to use.

10. Prepare charcoal grill or preheat gas grill.

11. Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness, turning halfway through.

12. Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.

13. If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes or untiil soft and lightly charred, turning occasionally.

Serve with sauce, grilled jalapenos, and green onions and chopped tomato is desired.

All photos taken by me unless otherwise stated.

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This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.

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

4 x 12.5 cm Vol-auVent cases (read note above with regards to the ones used in the photo.)
Olive oil
700g Chicken breasts, cut into chunks
3 Cloves garlic, crushed
300g Mushrooms, sliced thinly
1 leek, sliced thinly
1 Packets cream of chicken soup (The one I buy makes up 1 liter)
2 Cups milk
1 cup chicken stock or vegetable stock
1 Teaspoon dried tarragon
1 Avocado, chopped

Method

1. Pre-heat oven to 180 degrees Celsius.

2. Heat oil in a pan cook chicken in batches until browned, remove and set to one side.

3. Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.

4. In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.)

5. Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.

6. Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min’s until hot.

I served our with honeyed carrots and buttered spinach.

All photos taken by me unless otherwise stated.

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I made this the other night, as hubby was not well and I just wanted something quick and easy that tasted good and was light. This was all of that and I really enjoyed my meal, as I made this for one I have adjusted the ingredients so it would be fine for two. The avocado cream will be too much, but this will keep in the fridge for a few days, this can’t be helped as you need to use a whole avocado so along with the other ingredients you end up with just over a cup.I really liked the sauce and thought all the ingredients went well together, I made with stated ingredients and so had left overs and just used it up over the following days. I have listed ingredients so it will serve 2 people, 2 skewers each, 5 prawns to a skewer, so do adjust if you want to make more.

Ingredients

20 Large uncooked prawns
2 Tablespoons Cajun seasoning (more or less depending on how spicy you like it.)
2 Teaspoons ground cumin
1 Teaspoon dried oregano
2 Cloves garlic, crushed
50ml olive oil

Creamy Avocado Sauce

1 Large Avocado
2 Tablespoons Sour Cream
2 Tablespoon Mayonnaise
1 Teaspoon Tabasco sauce
1/2 Teaspoon Garlic powder
1 Tablespoon fresh coriander, finely chopped
1 Tablespoon lemon juice

Method

1. Peel prawns, if not already and devein.

2. In a large bowl combine all the marinade ingredients, add prawns, toss to coat thoroughly, marinade for 1hr or until needed.

3. Thread prawns onto 4 skewers (soak skewers in water for 30 Min’s prior to using, to prevent burning.)

4. Cook skewers on the BBQ, under the grill or in a pan until prawns are pink and cooked through, baste a couple of times during cooking.

Serve with sauce on the side.

Creamy Avocado Sauce

1. Blend or process ingredients until well combined.

To serve: Place prawns atop some salad greens on a plate, serve avocado in separate dipping bowls on the side, and a bowl of salad.

All photos taken by me unless otherwise stated.

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Here is the first competition entry I have made, I will be posting more over the next couple of weeks so keep checking for your recipe entry. This was very good, a chicken breast served with a champagne sauce topped with avocado and king prawns. I served mine over wild rice with herbs and it was delicious. So thanks very much Danielle Amour for entering and for a great recipe.

Ingredients

2 Skinless breasts of chicken
1 Avocado
6 King prawns

The sauce
1 Onion, finely chopped
2 Cloves garlic, crushed
1/4 cup of chives
1 Tablespoon olive oil
1 Cup champagne
1 Chicken stock cube
1 Cup cream (Use just over 1 Cup.)
11/2 Teaspoons cornstarch (to thicken)

Method

1. Heat oil in a pan, add chicken, cook on a med heat until browned on both sides, and just a little pink in the middle. Set to one side.

2. In the same frying add a little more oil, add onion and garlic, cook until onion is transparent.

3. Add champagne, chives, and stock cube, stirring well to combine all ingredients. Let it come to a simmer, mix a little water with the cornflour and add some of the cornflour (you don’t want to add it all as the cream has not been added yet and it will get too thick.) Stir until sauce has thickened slightly.

4. Add the cream, Return chicken breasts to the sauce. Cut the Avocado in half and fan each half. Place the fanned avocado on top of the chicken and the Prawns on top of the avocado, and let it simmer with a lid on a low heat, stirring occasionally, until the chicken is completely cooked.

5. I do not add remaining cornflour until the end as sometimes it will thicken completely while simmering. If you do need to add the extra cornflour remove chicken to warmed serving plate, add the rest of the cornflour, and stir until thickened this will only take a minute or so.

All photo’s taken by me unless otherwise stated.

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Happy New Year to everybody, I haven’t posted anything for a couple of days as I was cooking up a storm at my mum’s for new years eve, followed by New Years day at the snow. It was a great time and the kids had so much fun especially my little niece who went crazy tobogganing, she is not used the the snow coming from Australia. Speaking of my niece, I am going to post the other recipe I made when she spent the night at mine last weekend, which was the chicken burger.
Be sure to check out my competions page that I have just started this year, I thought it would be fun to do a monthly competition with a different prize each month.

Ingredients

800g Minced chicken
3 Bacon rashers, finely chopped
1/2 Cup Parmesan cheese
3 Green onions, finely chopped
1 large egg (or 2 medium eggs.)
1/2 Cup panko flakes (Japanese breadcrumbs available at most Asian grocery stores, if you can’t get them regular are fine.)
Focaccia bread (or burger buns, whatever your preference.)

Avocado Cream

1 Avocado, chopped
125g Cream Cheese
1 Tablespoon lemon juice

Method

1. Combine chicken, bacon, cheese, green onion, egg and breadcrumbs well in a bowl. Shape into 4 patties.

2. Heat a small amount of oil in a pan, add patties and cook until browned on both sides and chicken is cooked all the way through.

Avocado Cream

1. Allow cream cheese to sit at room temperature for awhile, to allow it to soften more, so it is easier to mix.

2. Combine avocado, cheese and lemon juice in a bowl with a fork until all the ingredients are well combined.

To serve: Place burger on focaccia or bun and top with avocado cream. You can also top it with any other veg or condiments you like such as tomatoes, sprouts or lettuce.

All photo’s taken by me unless otherwise stated.

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This is a wonderful elegant recipe, great for dinner parties and the good thing is there is not a lot of effort in preparation.

Ingredients

4 Salmon Fillets

Liquid for Salmon

1 Onion, chopped
1 Teaspoon dill, dried
1/2 Teaspoon tarragon, dried
5 Peppercorns
2 Cups water
3/4 Cup dry white wine

Topping

1 Avocado
150g Prawns, shelled and deveined
6 Sun dried tomatoes in oil, drained, finely chopped

Sauce

250ml Milk
1 Teaspoon vegetables stock granules
2 Tablespoons lemon juice
1/2 Teaspoon fish stock granules
1/2 Cup champagne
2 Teaspoons cornflour

Method

1. In a large pan combine all stock ingredients, simmer for about 15 minutes, then add the salmon cook salmon for about 10 Min’s or until salmon flakes easily, turning salmon once during cooking.

For the Sauce

1. Heat milk and both stocks in a sauce pan, add a little water to cornflour, pour half of the cornflour into milk, stir until slightly thickened.

2. Add lemon juice, and pour champagne slowly into milk (it will fizz.) Add the rest of the cornflour and stir until sauce has thickened.

For the Topping

1. Combine all ingredients in a bowl, just before serving, heat in the microwave for 1 minute to warm and place on top of salmon.

To serve place topping ingredients on top of salmon and pour sauce over, I served mine on a bed of spinach with wild rice.

All photo’s taken by me unless otherwise stated.

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Vol-au-vents are pastry cases that can be filled with just about any filling you want. They come in various sizes from large cases for meals to quite small cases for canapes.

They are very good, although a little naughty because of the pastry. Here is a recipe I came up with a few years ago and it works really well and is also delicious.

 

Ingredients Olive oil
4 Seasoned chicken breasts ( I sprinkle both sides of the breasts with garlic, paprika and parsley)
1 Onion, chopped finely
1 Clove garlic, crushed
250g Mushrooms, sliced
1 Avocado, chopped
4 large vol-au-vent cases (about 13cm in diameter)

For the sauce

1 Cup milk
11/2 Teaspoons concentrated chicken stock (powder, cubes, paste etc.. My stock is quite dense so adjust quantity for taste with what you use.)
2 Teaspoons cornflour
1/2 Cup dry white wine
1 Teaspoon Dijon mustard
1/2 Cup light cream
1 Tablespoon fresh thyme leaves
Pinch cayenne

Method

Note: I could not get large vol-au-vent cases and used medium ones, they are just too small you can’t fit enough filling in so there is too much pastry. For photo purposes I didn’t overfill, but if this size is all you can get I suggest over stuffing and pouring extra filling and sauce over the top when dishing out. It doesn’t look as pretty but you get a good ratio of filling to pastry and it still tastes delicious. The quantity of filling is for large cases and works well, but is to much for such small cases (hence over stuff). I used 2 cases for myself but gave 3 to my hubby.

1. Heat oil in a pan and add onion and garlic, cook until onion softens, add mushrooms and cook until soft. Set aside.

2. Wipe pan clean and add some more oil add seasoned breasts and cook both sides until cooked through. Remove and chop chicken into chunks. Set to one side.

3. Pour milk in a pan with stock and heat. Add a little water to cornflour mix and pour half of the liquid into the milk, stir until mixture thickens slightly.

4. Add wine, Dijon mustard, cayenne and cream stir to combine, add the rest of the cornflour and stir until mixture thickens. Return mushrooms, onion and chicken to cream mixture, add the thyme and stir. Keep hot until serving.

5. Place vol-au-vent cases on an oven tray. Bake in a moderate oven about 5 Min’s or until heated through.

To serve place cases on plate and spoon filling into them. I served mine with honeyed carrots and buttery garlic spinach.

4 Servings

All photo’s taken by me unless other wise stated.

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