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This is a wonderfully quick and easy meal to throw together, on the table in around 30 Min’s, so the perfect, quick after work meal that has a great flavour. I have mentioned in earlier posts how busy I have been lately so I have been trying to come up with recipes that taste great and that do not require too much effort. This is a great one for that, I have also made an extremely tasty pasta recipe recently that I will be posting over the next couple of days.

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

750g Lamb fillets, sliced thinly
2 Tablespoons peanut oil
1 Teaspoon sesame oil
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Red chillies, chopped finely adding as many or as few seeds as you like.
100ml Light soy sauce
1 Tablespoon black bean sauce
60ml Beef stock
3 Teaspoons finely grated orange rind
3 Tablespoons brown sugar
150g Snow peas, trimmed and sliced in half length ways
400g Fresh noodles

Method

1. Heat oils in a wok or large frying pan, add lamb cook until browned.

2. Add garlic, ginger and chillies stir-fry 1 Minute.

3. Add soy sauce, black bean sauce, stock, rind and sugar, stir to combine

4. Add snow peas and noodles, stir-fry until snow peas are just tender and noodles are heated through.

Serves 4

All photos taken by me unless otherwise stated.

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This recipe is super simple, tastes wonderful is a low carb meal and only takes 30 minutes to make. I love fish and salmon is no exception, it has been on special at the moment which makes it an even better buy when you want a fish dinner. I have included the ingredients below of the vegetables I served this with for two so either serve it this way or it is also good with rice or noodles if you want to add some more carbs. The sauce would be enough to drizzle over 4 average size salmon fillets, mine were large. If you wanted to have enough liquid for 4 to go with rice or noodles and wanted the extra liquid. I think the sauce ingredients would would work fine doubled, I would not add too much more ginger though and the chili amount is fine as is.

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 Salmon fillets
2 Tablespoon peanut oil, divided use
1 Clove garlic, crushed (up this to 2 if you do not accompany with the veg.)
3 Tablespoons orange marmalade (not thick cut)
3 Tablespoons kejap manis (please use this and not soy it is sweeter)
2 Red chilies, finely chopped (add as many or few seeds according to personal taste)
2 Teaspoons grated fresh ginger
3 Tablespoons rice wine vinegar
2 Teaspoons sugar

Vegetables

1 Clove garlic, crushed
1 Red pepper, sliced thinly
250g Asian mixed vegetables, fresh (My pack came with carrot, cabbage, snow peas and broccoli.)
60g Baby asparagus spears
120g Bean Sprouts

Method

1. Add a little peanut oil to a pan, about 1/2 Tablespoon, add chili, ginger and garlic, cook for a minute, add marmalade, manis, vinegar and sugar, stir to heat through.

2. Add another half tablespoon oil to another pan, cook fish skin side down first, to crisp skin, turn and cook salmon until pink, and flakes easily and is cooked as desired.

3. Heat remaining tablespoon of peanut oil in a wok add pepper and garlic, stir fry 1 minute, turn heat down, add Asian veg pack, asparagus and bean sprouts, stir fry until veg are tender.

Note: If wok is too hot veg will burn, make sure it has cooled down a bit add a little soy and water if you need some liquid, but keep it very minimal.

To Serve: Place vegetables on a plate top with salmon and drizzle with sauce.

All photos taken buy me unless otherwise stated.

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This was definitely a huge experiment I had no idea how this would turn out or if the flavours would work and it turned out great. I have a Caribbean cook book that we brought in St. Lucia on our honeymoon, I got the sweet potato recipe from this and I have made plantains for years they make a wonderful snack, and keep in an air tight jar for quite long periods of time. The pork was an experiment and my hubby and myself thought it was wonderful. The pork came out so tender and moist one of the most tender pork recipes I have made.


Ingredients

650g Pork tenderloin (This was the weight of my pork and served 3 nicely, if you wanted to serve this for 4 either up the weight of the tenderloin or buy 2 smaller ones.)

Stuffing

1 Onion, finely chopped
30-35g Butter
3/4 Cup breadcrumbs
1 Tablespoon basil, shredded finely
1 Tablespoon thyme leaves
2 Tablespoons parsley, finely chopped
2 Tablespoons rum
1 Medium mango, chopped
Salt and pepper to taste

Mango Sauce

1 (425g) Can mango, in juice
4 Cloves garlic, crushed
1 Small onion, finely chopped
1 Teaspoon fresh ginger, grated
1/2 Cup white wine vinegar
4-5 Teaspoons pineapple mango jam (if you can get just mango that is fine I couldn’t and this worked great.)
1 Tablespoon sugar
1 Teaspoon sesame oil
1 Teaspoon hot pepper paste (I used Harissa I know this is more African, but it is what was in my cupboard, Whatever you have is fine habanero etc… just a good hot paste.)
3 Tablespoons pork juices

Orange-Baked Sweet Potatoes

4-5 Large sweet potatoes, peeled and chopped (about 1KG for 4 servings.)
5 Large oranges
3 Tablespoons cream
25g Butter
1 Tablespoon sugar
2 Tablespoons orange juice
1 Teaspoon orange zest
1 Tablespoon dark rum
pinch of cinnamon
Salt and pepper to taste


Plantain Chips

3 Large Plantains (will make to many for the dinner, but I always make extra as they make a great snack.)
Salt to taste
Oil for frying

Method

1. Cut the pork down the centre making sure not to go all the way through (basically butterflying.) Pound pork with a meat mallet until same thickness all over. Season with salt and pepper on both sides.

2. In a frying pan melt butter, add onions, cook until soft, add herbs, breadcrumbs, rum, chopped mango and salt and pepper to taste, stir to combines.

3. Spoon stuffing down on half of pork remembering to leave enough of an edge so when you fold, the other half over, it will cover the stuffing completely.

4. Fold the other half of the pork over and secure with kitchen string at 11/2-2 inch intervals. In a lightly oiled roasting pan, place pork and bake in a pre-heated oven 180c for about 1 hr (cooking time may be longer if your meat weight is more and I’m not sure if it will be less if you do 2 smaller loins, just check towards the end of cooking time regularly, to see if it is cooked through.)

5. Baste meat several times during cooking with reserved juice, I even poured a little over the pork when I started, so the pork juices combined with this made for some great juices I could use for sauce later. (don’t pour too much though and make sure it is natural juice and not syrup as it burns and also forms a glaze on the pork because of the high sugar content.)

Mango Sauce

1. Drain the mango reserving the juice, blend or process mango until smooth, pour into saucepan, leave on a low heat.

2. Heat a little olive oil in a pan, add onion and garlic cook until onion is soft and garlic has just started to brown, add to mango, turn up the heat to medium.

3. Add the rest of the ingredients and stir until jam has melted and sugar dissolved, that’s it easy peasy sauce is done. This can just be left over a very low heat to keep warm. When the pork is cooked just add the 3 Tablespoon of juices and stir to combine. If sauce is not quite hot enough, turn the heat up at this time and heat for a couple of minutes until hot. Serve over pork.

Orange-Baked Sweet Potatoes

1. Peel sweet potatoes and chop into pieces (just like you would regular potatoes that you were going to mash.) Place in a pan cover with water and boil until tender then drain.

2. While potatoes are cooking, slice the tops off of 4 oranges and scoop out the flesh be careful not to break the shells. Cut the peel from the tops into thin strips to use as garnish later. Squeeze the juice from th pulp (there will be more juice than you need but I squeeze it all and drink the rest, there is nothing like fresh orange juice.) and grate a teaspoon of rind from the fifth orange.

3. Mash the sweet potato until smooth (I use a bar mix) Add butter, cream, sugar, rum, orange juice and cinnamon, whisk to combine or bar mix away whatever is easier (Hint: Bar Mix, Bar Mix) Mix in grated rind and season with salt and pepper.

4. Spoon mashed potato mixture into the orange shells. Place on a baking tray and bake in a pre-heated oven at 180c (perfect already at that temp from pork.) Bake for 15-20 Min’s, until you have golden brown top. Garnish with the reserved strips of orange peel and serve.


Plantain Chips

1. Peel plantains and thinly slice them into rounds.

2. Heat the oil in a deep frying pan and fry plantains until crispy and golden.

3. Drain on absorbent paper and season with salt.

Oh so easy and oh so delicious, just remember you need some for dinner, so don’t sneak to many while cooking 🙂

To Serve: Arrange pork slices on plate pour sauce over the top. Arrange plantain chips and place orange shell on top of them.

Bon Appetit

All photo’s taken by me unless otherwise stated.

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This is another competition entry and I think this one is real special as it is my youngest entry so far. This one comes from Leah who is 9 years old and lives in Australia. Thank you so much for entering Leah and your cake was yummy, I love your photo too.

Ingredients

Candied Orange peel

1 orange
1/4 cup sugar
2 tablespoons water


Cooked pie crust

Store bought Pie crust is fine (you can make your own if you like)


Filling

1 cup cornflakes
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (Milk chocolate can be used)
1 tablespoon Grand Marnier or other orange liqueur


Method

For candied orange peel

1. Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain.

2. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes.

3. Using a fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)

For filling

1. Toss cornflakes, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then cornflake mixture over bottom of prepared crust.

2. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust.

3.Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)

Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.

All photo’s taken by me unless otherwise stated. Except in this case as I have included the picture of Leah.

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This recipe can be made with snapper fillets rolled up or baked whole snapper. I have made it both ways, I made it with fillets last night. The stuffing amount will work with a whole snapper. It will vary when using individual fillets, depending on the size of the fillet you buy. I made the stuffing for 4 fillets of about 300g each fillet, because sometimes all you can buy are huge fillets, I buy 2, stuff and roll them and then just chop in half to serve.

Ingredients

4 Fillets Snapper
or
1 Whole Snapper (approx weight 1.5kg)
2 Tablespoons butter
120g Prawns, chopped
3/4 Cup mushrooms, chopped (I say 3/4 but I go just over 3/4 cup)
3-4 Green onions, sliced thinly
1 Celery stick, diced
1 Tablespoon tarragon, finely chopped
1 Tablespoon basil, finely chopped
1 Tablespoon thyme, finely chopped
3 Slices fresh pineapple, core removed, diced (If baking whole fish use a couple of slices xtra to place on top for presentation.)
1 Lime, juice of
1 Orange, zest of
1/2 Orange, juice of
1 Teaspoon cornflour
180ml Whipping cream
11/2 Tablespoons sherry
1/2 Teaspoon fish stock powder
pepper to taste

Method

1. Melt the butter in a pan and saute mushrooms and celery a few minutes until softened. Add prawns, onions, herbs and pineapple saute a couple of minutes more.

2. If baking whole fish cut a slit lengthwise down the centre of the fish starting and ending 2 inches from each end, be careful not to cut all the way through, creating a pocket. Stuff sauteed mixture into snapper, reserving 11/2 Tablespoons. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min’s at 180c, or until fish is cooked through

3. If using fillets, reserve 11/2 tablespoons of stuffing, divide remainder of mixture equally, down the centre of each fillet, top to bottom , Roll each fillet up and secure with tooth picks. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min’s at 180c, or until fish is cooked through.

4. Mince the reserved stuffing and set to one side.

5. Mix cornflour with a little water. Heat sherry, pepper and zest in a pan add a very small amount of cornflour to slightly thicken, add cream, stock and minced stuffing.

6. When snapper is cooked, remove fish and keep warm. Pour pan liquid into sauce add cornflour and stir until sauce boils and thickens.

To serve: If whole snapper, place fish on serving plate top with a couple of slices of pineapple drizzle a little sauce over and keep the rest in gravy jug.

If individual fillets place on plate and pour sauce over I served mine with wild rice and buttery carrots and sugar snap peas.

All photo’s taken by me unless otherwise stated.

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