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Posts Tagged ‘roasted’

This is a super simple pork recipe that is totally delicious and it is also healthy and low in carb’s too. I served ours with french fries because I knew my son would prefer that, but just serving as is with some vegetables for a lower carb version. I use greek yogurt for the sauce and like to add some garlic liquid seasoning to it for added zing. The combination of the garlic pork with the tarragon sauce is really tasty and I know for us we really enjoy it and it is also a no fuss meal to make for me. If you would like to see more photos of this recipe or read more reviews please click here.

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

500g Pork tenderloin
3 Garlic cloves, peeled and sliced
Salt and Pepper to season
Paprika
1/2 Cup plain fat-free yogurt
1 Tablespoon Dijon mustard
1 1/2 Teaspoons dried tarragon leaves (I used 2 tablespoons of fresh my preference)
2 Teaspoons extra virgin olive oil

Method

1. Preheat oven to 425 degrees F.

2. Place pork on a baking sheet. Cut 1/2-inch slits in pork and place garlic slices in each slit I do 2 to each slit.

3. Season with salt, pepper and paprika.

4. Bake 22-24 minutes or until just barely pink in the center.

5. When pork is cooked, place on cutting board and let stand 3 minutes before thinly slicing on the diagonal.

6. Just before pork is done, combine remaining ingredients except oil in a small saucepan. Cook 2-3 minutes over medium heat or until just heated through. Do not bring mixture to a boil.

7. Remove from heat, stir in oil. ( I used some of the pan drippings for this instead for added flavour.

All photos taken by me unless otherwise stated.

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Here are the recipes for the two sides I served with my Spicy ostrich roast these were both recipes I tried for the recipe swap I am in and both were really good. I have made both twice and they have been enjoyed by all on each occasion. Ti view more photos and reviews of the pumpkin recipe click here. For the Cabbage recipe 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.

Spicy Roast Pumpkin

Ingredients

2lbs Fresh pumpkin, peeled & seeded
2 Tablespoons olive oil
1/2 Teaspoon salt
1 Teaspoon fresh ground black pepper
1 Teaspoon ground cumin or cumin seed (I have made it both ways and they are both good)

Method

1. Pre-heat oven to 200 C or 400°F.

2. Quarter and then carefully peel and seed the pumpkin.

3. Cut into chunky 2″ cubes.

4. Place pumpkin into a large & sturdy roasting tray.

5. Add the olive oil, salt, pepper & cumin – mix well, making sure that all the pumpkin pieces are coated in olive oil.

6. Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.

Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this – as well as pasta dishes too.


Rosy Garlic Sauteed Cabbage

Ingredients

2 Teaspoons canola oil
12 Garlic cloves, peeled
1/2 Cup chicken broth or vegetable broth, plus
2 Tablespoons chicken broth or vegetable broth
1 Head green cabbage, chopped (about 1 to 1 1/2 pounds)
1/4 Teaspoon paprika
Fresh ground pepper

Method

1. In a large nonstick skillet, heat the oil over medium heat.

2. Add the garlic and saute for 3 minutes, stirring constantly. Pour in 1/2 cup of chicken broth; stir, cover, and cook for 15 minutes. Remove the cover and cook until all liquid has evaporated, stirring constantly as the last few tablespoons of liquid evaporates.

3. Stir in the cabbage; sprinkle with the remaining chicken broth, paprika, and pepper to taste.

4. Cook for 3-5 minutes longer, or until cabbage is wilted, stirring constantly.

Move to a serving bowl and serve immediately. Enjoy!

All photos taken by me unless otherwise stated.

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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?

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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.

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Here is another recipe from a recipezaar member, a delicious pork tenderloin. It was very tasty, I did strain and reserve the marinade, added a couple of tablespoons of wine, brought to the boil and added some cornflour to thicken. A couple of other people had suggested this in their reviews, my son loved it, I have to say I thought it was better as is, it had loads of flavour from being marinated and was very moist and tender. If you like this recipe and would like to view more from this chef or see all reviews given to this dish click here.

Ingredients

1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
2 (1 1/2 lb) packages pork tenderloins

Method

1. Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.

2. Prick pork with a fork, and place in marinade, turning to coat.

3. Cover dish, or seal bag; Chill 2 hours.

4. Remove from marinade, discarding marinade.

5. Place pork on a rack in a roasting pan.

6. Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.

All photo’s taken by me unless otherwise stated.

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