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Posts Tagged ‘fillets’

I made these the other night as I had some salmon to use up and served them over salad it made for a delicious meal. I also made a sour cream herb sauce to accompany them using up some fresh herbs on my fridge. I cooked these on the stove top in a pan but they would also work on the BBQ just as well. You could also serve them in burger buns with some lettuce tomato and avocado.

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

800g Fresh salmon
1/2 Cup celery, chopped finely
2 Tablespoons fresh parsley, chopped finely
1 Tablespoon fresh dill, chopped finely
1 Teaspoon paprika
1 Teaspoon garlic powder
1 Tablespoon liquid garlic seasoning
Good pinch cayenne pepper
3 Green onions, chopped finely
3 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon rice vinegar
1/2 Cup corn kernels
1 Large egg
1/2-3/4 Cup breadcrumbs

Herb Sauce

100ml Sour Cream
1 Tablespoon lemon juice
1 Tablespoon fresh dill, finely chopped
1 Tablespoon fresh parsley, finely chopped
1 Teaspoon dried tarragon
1/2 Teaspoon garlic powder
1 Teaspoon mint sauce
Pepper to taste

Method

1. Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.

2. Remove skin from salmon and break up into chunks into a large mixing bowl.

3. Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.

4. Mix all sauce ingredients and again place in the fridge until ready to use.

5. Heat some oil in a large fry pan, cook patties either side until nicely browned.

To Serve: Either serve over salad as I did or serve in burger buns.

All photos taken by me unless otherwise stated.

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This is a super simple salmon recipe that has wonderful end results. I served ours over salad for a delicious light meal but feel free to serve with rice or vegetables or whatever your favourite side is. I had to use frozen blackberries as I could not get fresh, these work ok but fresh is best if you can.

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

4 Salmon fillets
1 Red onion, chopped finely
2 Tablespoons olive oil
4 Tablespoons sugar sugar
2 Tablespoons blackberry jam
2 Cups blackberries
4 Tablespoons raspberry vinegar
2 tablespoon minced fresh parsley
Salt and pepper

Method

1. Heat 1 tablespoon of the olive oil in a saucepan add onion cook, stirring for a couple of Min’s, add sugar, stir until it becomes a syrupy mixute.

2. Add the blackberry jam and raspberry vinegar and stir to combine ingredients, add berries stir gently being careful not to break up the berries. Leave saucepan on a very low heat to keep warm.

3. Place a nonstick skillet large enough to hold the salmon fillets without crowding over medium heat, add the remaining 1 tablespoon olive oil and heat

4. While oil is heating, sprinkle salmon fillets with parsley, salt and pepper.

5. Add the salmon fillets and cook 3 to 5 minutes. Turn and cook 3 to 5 minutes more or until fish flakes easily, cooking times will vary according to thickness of fillets.

To serve: Transfer the salmon fillets to individual plates and spoon compote over the top of the fish.

All photos taken by me unless otherwise stated.

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This is another quick recipe to put together with a lovely end result, the mushroom, sour cream topping with the crispy breadcrumbs is very moreish and goes perfectly with the fish. I served ours over sweet potato mash with broccoli, cauliflower in a mustard lemon sauce. I also used panko flakes instead of regular breadcrumbs as that is what I had on hand and also added some garlic to the onion and mushroom mix when I cooked it. If you would like to read more reviews on 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 and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Firm white fish fillets (I cut ours in half
250g Fresh mushrooms, sliced
1 Onion, chopped finely
2 Cloves garlic, crushed
1 Tablespoon butter
Salt and pepper to taste
1 Cup sour cream
5 Tablespoons parmesan cheese, grated
4 Tablespoons dry breadcrumbs, or enough to cover fillets (I used panko flakes)
Parsley for garnish

Method

1. If fish fillets are large, cut into serving pieces.

2. Pat fish dry.

3. Arrange in ungreased 12 x 7&1/2in baking dish.

4. Cook and stir mushrooms, onion and garlic in butter until mushrooms are golden, about 5 minutes.

5. Spoon mushrooms mixture over fish; sprinkle with salt and pepper.

6. Mix sour cream and cheese.

7. Spread over mushroom mixture.

8. Sprinkle with bread crumbs.

9. Bake uncovered at 180 degrees Celsius until fish flakes easily with fork, 25 to 30 minutes.

Sprinkle with parsley and serve.

All photos taken by me unless otherwise stated.

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This is a very quick and easy meal to put together, it is healthy, tastes great and also makes for a reasonably light meal. I always make more pumpkin as i like to make pumpkin soup the next day, although this time I did try a new recipe for the pumpkin which I really enjoyed I will be posting that one over the next few days. You will see from the photo I accidentally over cooked the lamb I got side tracked I much prefer my lamb quite pink in the middle.

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

Olive oil
Ground cumin
700g Butternut squash, cut into cubes
1 Tablespoon olive oil, extra
4 Lamb fillets
2-4 Teaspoons pesto sauce per fillet (Depending on the size of them.)
290g Jar mixed grilled vegetables, drained, eggplant, peppers etc… (160g net)
1 Tablespoon pesto sauce, extra
200g Baby spinach leaves
8 Fresh basil leaves
1 Tablespoon lemon juice

Method

1. Place pumpkin pieces in a bowl drizzle with olive oil and sprinkle with cumin and stir to combine.

2. Either cook pumpkin on stove top, covered, over a medium heat in a fry pan or roast in the oven until tender, about 30 Min’s.

3. Rub 2-4 teaspoons of pesto over lamb fillets and cook until browned in both sides and done as desired. Rest and slice into strips.

4 Mix 1 tablespoon pesto with the drained grilled vegetables.

5. Toss spinach in the lemon juice.

To Serve: Divide spinach among plates top with pumpkin, sliced lamb and grilled vegetables and garnish with basil leaves.

All photos taken by me unless otherwise stated.

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Here is another quick and easy stir-fry recipe that tastes great. I usually make this with bok choy you will see from the photo that I used Gai Lan as my local Asian grocery store was out of bok choy, so I subbed it with the gai lan. It was still very good and worked just as well it is just we really love bok choy in my family, again as with most stir fries vegetable ingredients can be played around with, either to suit personal tastes or to use up vegetables in the fridge.

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

600g Pork fillet, sliced thinly
1/4 Cup oyster sauce
3 Tablespoons light soy sauce
3 Tablespoons sherry
2 Tablespoons rice wine vinegar
3 Tablespoons hoisin sauce (I use blue dragon brand.)
1 Tablespoon brown sugar
3 Cloves garlic, crushed
1 Star anise, crushed
1/2 Teaspoon five spice powder
2 Teaspoons sesame oil
1 Tablespoon peanut oil
400g Baby bok choy (See note above)
1 Red Pepper, sliced thinly
100g Snow peas, trimmed
200g Bean sprouts
2 Red chilies, sliced thinly
4 Green onions, sliced thinly
300g Fresh noodles

Method

1. Heat peanut oil in a wok, add pork in batches, brown and cook as desired, remove set to one side.

2. Heat sesame oil in wok, add garlic, pepper and chilies stir-fry about 1 minute.

3. Return pork to wok, add all the sauces, sherry, sugar, star anise, vinegar and 5 spice powder, stir to combine.

4, Add remaining vegetables and stir-fry until veg are just tender, add noodles and stir-fry to heat through.

Serves 4

All photos taken by me unless otherwise stated.

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I made this the other night as an experiment it was so good, very rich and full of flavour, I am sure it is not to everyones taste, but my self and my husband loved it. You will see from the photo we were rather piggy and our steaks were huge, I think they were about 300g each, it was aged Argentinian beef. The fillets were so juicy and tender and bursting with flavour, becuase of the size I did have to cook for about 20-25 Min’s for medium rare.

Ingredients

4 Steak fillets (200-250g each I was a little piggy on the weight as you can see from the photo.)
160g Fois gras pate (40g cut round slices to top each steak.)

Sauce

Olive oil
1 Shallot, chopped finely
1 Cup Madeira wine
2 Teaspoons beef stock granules (Mine is quite hearty, so adjust for taste with the brand you use.)
1/2 Cup water
2 Teaspoons French mustard
3 Tablespoons morels, chopped finely
1-2 Teaspoons cornflour


Potatoes Au Gratin Dauphinois

1Kg Potatoes, sliced into thin slices
2 Cups milk
2 Cloves garlic, smashed
11/2 Cups Gruyere cheese
1 Cup thick double cream
1 Cup light cream
25g butter
Pepper to taste

Method

1. Cook steaks on a BBQ or under the grill or in a pan until desired doneness, my steaks were huge so mine took about 20-25 Min’s and that was for medium rare.


Sauce

1. Add a small amount of olive oil to a pan, add shallots and cook until tender, add madeira, water and beef stock, simmer for a few minutes.

2. Add mustard and stir to combine, mix a little water with the cornflour and add to the sauce to thicken, lastly add chopped morels, serve over steak.


Potatoes Au Gratin Dauphinois

1. Preheat oven to 180ºC (360ºF).

2. Put the potatoes in a pan and cover with milk. Add one of the smashed garlic cloves, cover and bring to the boil, turn heat down and simmer uncovered about 10 min’s, until potatoes are just tender.

3. Mix the 2 creams together until well combined.

4. Rub a ovenproof dish with garlic and grease it well with butter. Transfer half of the potatoes in the gratin dish. Add half the cheese, cream and pepper to layer. Put the second half of the potatoes and pour the other half of th cream over, top with remaining cheese.

5. Put the dish in the oven and cook for 1 hour. Gratin Dauphinois is ready when the top is gold and brown.

This makes 6 servings

To Serve: I served mine on a bed of spinach with garlic, mushrooms and bacon. Place steak on plate top with pate and pour sauce over, serve dauphinois on the side.

All photo’s taken by me unless otherwise stated.

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I love a good leg of lamb there is nothing better on a cold winters day. I also enjoy stuffed lamb which you usually associate with legs, de-boned, stuffed and rolled. However there is only 3 in our family and while I do make roast leg of lamb, sometimes I don’t want to be eating leftover lamb for days, or I just want to make it for myself and my husband. So I came up with this adaptation so you can enjoy stuffed lamb in a smaller quantity. The recipe below is just for 2 if you want to make it for 4 just double the ingredients.

Ingredients

2 Whole Lamb fillets
11/2 Tablespoons of olive oil
1 Tablespoon butter
2 Garlic cloves, crushed
1 Tablespoon onion, finely chopped
3 Tablespoons wild mushrooms, chopped (whatever is in season black, chantrelles, brown etc..)
11/2 Tablespoon Worcestershire sauce
11/2 Teaspoon thyme
1 Teaspoon rosemary
1 Teaspoon parsley
Pepper to taste
11/2 tablespoon double cream
1/4 cup breadcrumbs
50g veal mince (you could use lamb mince also)
1 egg yolk

Method

1. Add oil and butter to a fry pan heat until butter melts. Add onion and garlic and cook until onions are soft.

2. Add mushrooms and Worcestershire sauce, stir until mushroom are soft, throw in the thyme, parsley and rosemary and mix well. Add cream, breadcrumbs and pepper to taste combine and remove from heat.

3. Place mixture in a separate bowl and add egg and veal mince stirring until well combined.

4. Take a meat mallet and pound lamb fillets to flatten slightly. Spread stuffing mixture all over the lamb fillet, take the second fillet and place on top secure well with toothpicks.

5. Place in an ovenproof dish and bake in pre heated oven 190c for 25-35 Min’s (cook time depending on whether you like your meat rarer or more well done.) Remove from oven and rest for 5 Min’s, slice in two.

Serve on a bed of greens topped with red wine gravy. Since we are in October and this is the time, because of Halloween we can get pumpkins. I served pumpkin mash on the side but you can serve with any veg mash or potato.

All pictures taken by me unless otherwise stated.

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