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Posts Tagged ‘Mezzaluna Boards’

This is a very easy steak recipe to make and it is good for anything from a Sunday BBQ, to a dinner party. We love the butter that goes with these steaks and it so easy to prepare and makes for something a little different from the usual Cafe De Paris butter that is more expected. Don’t get me wrong I absolutely love Cafe De Paris butter and it is possibly my favourite of all butters to make, but this one tastes great and is not so labour intensive. I marinated our steaks in the morning before work and then cooked them in the evening, but they could easily be done the night before and this would be much better if cooking for a lunchtime BBQ the next day, to allow enough marinating time.

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 Beef fillets or your favourite cut

Marinade

1 Small onion, sliced
2 Bay leaves
4 Cloves garlic, roughly chopped
11/2 Teaspoons black peppercorns
1 Teaspoon dried thyme
1 Cup red wine

Butter

100g Butter, softened to room temperature
1/2 Stick celery, finely chopped
2 Green onions, chopped finely
1 Teaspoon capers, chopped
1 Tablespoon horseradish (I did quite a generous one)
1 Teaspoon sugar

Method

Butter

1. Combine all butter ingredients in a bowl, make sure you mix well.

2. Spoon butter into some foil, roll butter to form a log shape, twist ends of foil so you have what looks like a mini Christmas cracker.

3. Refrigerate until firm.

Steaks

1. Combine all marinade ingredients in a large bowl, add steaks, cover and refrigerate several hours or overnight.

2. Remove steaks, discard marinade, grill, BBQ or pan fry steaks until cooked as desired. Allow steaks to rest before serving.

Note: I slice the butter and place it on top of steaks while they are resting on a board so they are still hot enough to start to melt the butter.

Serve steaks topped with a slice of butter and mash or roasted potatoes and fresh vegetables.

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I came up with this one the other night just experimenting with ingredients and both my hubby and I really enjoyed it. It is easy to throw together and then you just leave it to cook on the stove. I served ours of mashed potato but you can serve it with whatever you like.

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

Oilve oil
4 Lamb shanks
2 Medium red onions, sliced thinly
250g Mushrooms, sliced thinly
6 Cloves garlic, crushed
1 Cup red wine
1/2 Cup port
1 Tablespoon balsamic vinegar
11/2 Cups water
1 Teaspoon dried rosemary
1 Teaspoon dried thyme
8 Sun-dried tomatoes, roughly chopped
2-3 Teaspoons beef stock granules (depending on brand and personal taste)
1 Teaspoon dijon mustard
2-3 Tablespoons cornflour
Parsley

Method

1. Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.

2. Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.

3. In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.

4. Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.

5. Remove shanks and cover with foil to keep warm.

6. Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.)

To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.

All photos taken by me unless otherwise stated.

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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 was a recipe I tagged in a game that I am involved in on Recipezaar, I shall place a link below. The original recipe did call for chicken breasts with skin on and bone in, as I can not get those here I made with spatchcocks (baby chickens). I used 2 tablespoons of butter and 4 cloves of garlic for 2 chickens. It was way piggy, but when it came time to cut into the birds they just oozed garlic butter which was awesome. The chicken was beautifully moist and tender and the garlic flavour was gorgeous with every bite. This is such a super simple easy recipe to make and it tastes fabulous. To read more reviews of this recipe or to view 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 and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Chicken breast halves (with skin on)
4 Teaspoons butter
2 Garlic cloves (crushed, in garlic press or minced)
Paprika

Method

1. Preheat oven to 180 degree Celsius.

2. Mix butter and garlic together.

3. Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat.

4. Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don’t need baking paper if using breasts on the bone).

5. Repeat steps 3 and 4 with other 3 breasts.

6. Put in the oven and bake for 30 minutes (35 to 40 if on the bone).

All photos taken by me unless otherwise stated.

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This is a really easy way to prepare steak for something a little bit different, with hardly any effort. I used beef fillet cut in this recipe, but rib-eye or sirloin could be used instead. The relish can also be made a day ahead of time, stored in the fridge and reheated just before serving. I have listed the amounts for the veg I chose to serve with this but feel free to serve with what you want.

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

Olive oil
3 Beef fillet steaks (see note above)
2 Red capsicums, quartered, seeds and membranes removed
1 Large onion, sliced thinly
4 Cloves garlic, crushed
2 Red chilies, finely chopped (I leave a few seeds in.)
50ml Balsamic vinegar
3 Tablespoons brown sugar
2 Corn cobs, trimmed and chopped coarsley
300g Red potatoes, halved and quartered, depending on size
100g Snow peas
150g Asparagus spears
2 Tablespoons chopped fresh parsley

Method

1. Roast capsicum skin side up, under grill, until skin blisters and blackens. Stand for 5 min’s to cool, peel away skin and slice thinly.

2. Heat a little olive oil in a pan, cook onion and garlic, stirring until soft.

3. Add chillies, vinegar, sugar and capsicum, cook, stirring about 8 Min’s.

4. Meanwhile cook steaks, on an oiled grill plate, or grill or BBQ, until browned on both sides and cooked as desired.

5. Boil, steam or microwave vegetables, until just tender.

6. You can either do the same with potato and just boil or do as I did, which was to only par boil them, drain, sprinkle with paprika and garlic powder and finally roast in pre-heated oven of 180 degrees celsius, until browned and crisp, so take your pick.

To Serve: Place vegetables on plate, place steaks on veg and top each steak with capsicum relish, sprinkle with parsley.

All photos taken by me unless otherwise stated.

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I chose this recipe as a second one to make for one of my team mates in our monthly recipes swaps. This is a super easy dip to make and it has a wonderful end result. I made this on the weekend for a BBQ were I was having 30 people over. It got rave reviews and lots of requests for the recipe. I made it the night before to allow all the flavours to come through and served it with bread, chips and lots of veggies to dip in it. I am the first one to review this and the only change I made was not to add water chestnuts as I did not have any and am not a big fan. To view the original 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

10 Ounces frozen chopped spinach, thawed
1 1/2 Cups sour cream
1 cup mayonnaise
1 7/8 Ounces Knorr vegetable soup mix
Water chestnut, canned, drained and chopped
3 Green onions, chopped
1 Loaf bread, round

Method

1. Squeeze spinach until dry.

2. In medium bowl stir in spinach, sour cream, mayo, soup mix, chestnuts and onion.

3. Cover and refrigerate at least 2 hours.

4. Hollow out bread and put dip in center.

Serve with bread, chips and veggies to dip.

All photos taken by me unless otherwise stated.

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I have never made home made chocolates before and I found this recipe from one of my team mates in the recipe swap I’m in this month. It immediately caught my eye as it is good for people who can not take a lot of dairy as my brother, so I thought I would try it. Well my whole family love ginger and this has an absolutely wonderful gingery kick to it. I used very expensive swiss chocolate for both mixing with the ginger and also for coating, so they were extra gourmet and totally indulgent. To read more reviews on this recipe please click here. I will say when processing the ginger mix, do not over process, I did and thought they would have been much better with some more small ginger chunks in them.

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

250g Ginger biscuits
400g Crystallized ginger
100g Chocolate (I used creamy milk chocolate)
300g Chocolate, for coating. (I used dark chocolate)

Method

1. Pulverize the biscuits in your food processor until fine crumbs.

2. Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.

3. Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.

4. Spread on a tray and refrigerate until you can easily roll it into small balls.

5. Put the balls on baking paper, and return to fridge overnight.

6. Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.

All photos taken by me unless otherwise stated.

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