Feeds:
Posts
Comments

Posts Tagged ‘sun-dried tomato’

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.

Advertisements

Read Full Post »

This was an experiment I did for Easter this year and it turned out very well. I bought the lamb already off the bone and cut it myself before stuffing. But you can ask your butcher to do this for you,he will even cut it ready for stuffing and rolling to make it easier. I made 2 stuffed pork loins as well to serve 10 of us, my lamb was 1.1kg in weight I think it would serve 4-6 people if not making with other meats, along with sides. Just so you know the way I cut my lamb I will explain this here. Mine was already looking like a mini log, I turned it over so it was skin side down on my chopping board. I cut the lamb down the center, leaving about a half inch of meat uncut. I then cut through each half, cutting through the center of each, again not going all the way through. Then I opened it out and pounded it with a meat mallet to even out thickness before spreading stuffing over and rolling back up before securing with kitchen string.

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

1.1kg Leg lamb, de-boned and sliced open ready to stuff
1/2 Packet sage and onion stuffing mix, made up
1 Shallot, chopped finely
5 Cloves garlic, 3 crushed, 2 sliced thinly
1 Tablespoon rosemary, chopped finely
8 Sun-dried tomatoes, chopped finely
Sage, Rosemary, Thyme, garlic powder and paprika (For sprinkling over top of lamb)

Method

1. Pre-heat oven to 180 degrees Celsius.

2. Open out lamb leg, I pounded with a meat mallet to even out thickness. (Read note above about cutting leg for stuffing.)

3. Heat a little oil in a pan, add crushed garlic, and shallot and cook until shallot has softened.

4. In a bowl combine stuffing mix, garlic/shallot mix, rosemary and tomatoes, spread stuffing evenly over lamb, carefully roll lamb up to form a log roll, secure with kitchen string.

5. Slice slits into top of lamb at intervals, push sliced garlic into slits, sprinkle top with listed herbs.

6. Place in an ovenproof dish and roast for about 1hr 30-45 Min’s or until cooked as desired.

Let meat stand before slicing.

All photos taken by me unless otherwise stated.

Read Full Post »

I made this last night with a few changes which I have listed below. It is a very rich quite fattening dish but it is well worth every bite, although you will be in the gym for twice as long the next day, lol. It is very easy to make although I could not get any breasts with skin on so I made with skinless chicken breasts, stuffed them and secured with prosciutto. I also made a couple of changes to the sauce just to suite our preference. If you want to view the original recipe 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

Note: Ingredients listed below are if you stuffing whole, skinless breasts, if just placing stuffing under skin of breast. Ingredient amounts should be a little over half of amounts listed.

4 Chicken breast halves (bone-in, skin-on)(I could not get skinless read not above)
200g Cream cheese, softened
4 Green onions, sliced thin
230g Raw shrimp, cleaned and coarsely chopped
1 Teaspoon Worcestershire sauce
1/2 Teaspoon Tabasco sauce (or to your taste)
8-16 Prosciutto slices (You will need 8, 2 per breast if they are larger sliced, if thinner 4 per breast.)
1 Tablespoon olive oil
1 Shallot, minced fine
1/3 Cup dry white wine
4 Sun-dried tomatoes, drained, chopped finely
1 Teaspoon chicken stock granules
11/2 Teaspoosn Dijon mustard
180ml Cup heavy cream
1 Teaspoon cornflour
Salt and pepper

Method

1. Soften the cream cheese slightly. Mix green onions, shrimp, Worcestershire and Tabasco into the cream cheese. Divide into 4 equal portions.

Skin On

1. Gently loosen skin at one end of each breast piece, making sure to keep as much skin intact on the long sides as possible.

2. Push one portion of shrimp mixture under skin of each breast piece. Carefully smooth the mixture down the length of the chicken as evenly as you can.

Skinless Breasts

1. Open breast out and beat with a meat mallet, until of equal thickness.

2. Divide stuffing between breast placing down one half, fold other half over and wrap prosciutto slices around chicken to secure.

3. Bake the chicken at 350 degrees for 35-40 minutes, or until chicken tests done. I put mine on a rimmed cookie sheet, you could also use a 9X13 baking dish.

4. Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown.

5. Add the wine to the shallots and simmer 4 Minutes, add chopped tomato, stock granules and Dijon mustard, stir until well combined.

6. Add cream, stir, add a little water to the cornflour and add to sauce, stir until mixture thickens slightly, season with salt and pepper.

Serve chicken drizzled with sauce.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a super quick tasty recipe that is the perfect after work fast meal, it is not only perfect for when your in a hurry, but I always make extra as it reheats fine the next day, if the pasta is a little dry all you have to do is add a little cream. It can all be cooked in the same pan so you save on washing up and there are no steps, in fact you don’t have to cook the chicken first, remove set to one side, then cook onions etc… It is all added one ingredient after the other, which when you want something on the table with out fuss makes this a great meal.

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

450g Chicken, chopped into pieces
350g Spiral pasta (fusilli)
1 onion, finely chopped
3 Cloves garlic, crushed
50ml dry white wine
5 Sun-dried tomatoes, finely chopped
2 Tablespoons sun-dried tomato pesto (I do quite generous ones)
2 Teaspoons seeded mustard
180ml Double cream
100ml Reduced fat cream
1/2 Cup lightly packed Parmesan cheese
Parmesan Cheese extra, to sprinkle over pasta
Finely chopped parsley, for garnish if desired

Method

1. Bring some water to the boil, add a little olive oil, add pasta cook until just tender. (al dente)

2. In a large fry pan heat a little olive oil, add chicken cook to brown, add onion and garlic cook until onion softens.

3. Add wine, sun-dried tomatoes, pesto and mustard stir to combine.

4. Add creams and cheese, bring to the boil, turn down heat, stir to melt cheese, add cooked pasta stir until heated through.

To Serve: Place spoonfuls of pasta in bowls, sprinkle with cheese and parsley.

All photos taken by me unless otherwise stated.

Read Full Post »

This is such a quick recipe to make and has a wonderful flavour, it is the perfect after work meal as you can have it on the table in about 25-30 Min’s. I love couscous and this is another way of preparing it with the sun-dried tomato pesto along with the chopped sun-dried tomatoes, adding such wonderful tastes. I top it with chicken which I also rub with sun-dried tomato pesto and I think it is a wonderful combination.

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

Olive oil
2 Chicken breasts
2 Tablespoons sun-dried tomato pesto
2 x 100g Sachets quick cooking couscous (this makes enough for 4 but I make this amount as I like to take the couscous to work the next day for lunch.)
700ml water
1 Teaspoon chicken stock granules
2 Teaspoons lemon rind, finely grated
2 Tablespoons lemon juice
4 Sun-dried tomatoes, chopped finely
2 Tablespoons sun-dried tomato pesto (Extra)
60g Rocket

Method

1. Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.

2. Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.

3. Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.

4. Toss rocket gently into couscous.

To Serve: place couscous on a plate top with sliced pesto chicken.

All photos taken by me unless otherwise stated.

Read Full Post »

I had some good sized chicken breasts to use up and it is so hot here at the moment you can’t think of making heavy meals. I decided to do something quick and easy and something that could be done on the BBQ so I did not heat up the house anymore than it already was. It was very tasty and enjoyed by all, from the photo I know the chicken looks burnt but that was just the pesto on the outside and it had a wonderful flavour while still retaining moisture to make it tender.

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 Chicken Breasts
3 Tablespoons basil pesto sauce (will need less if breasts are small)
200-250g Romaine lettuce leaves
1/2 Avocado, flesh removed and chopped
4 Bacon rashers, chopped
2 Eggs
4 Sun-dried tomatoes, chopped
100g Goats cheese, sliced
1 Small red onion, sliced thinly
6 Slices cucumber, halved

Method

1. Coat breasts in pesto, cook on the BBQ or under grill or pan fry until cooked through.

2. While chicken is cooking cook bacon, until crisp, drain on absorbent paper.

3. Hard boil eggs, peel, chop into pieces.

4. Divide lettuces leaves between 2 plates, arrange, tomato, goats cheese, cucumber, avocado, bacon, eggs and onion on top of lettuce.

5. Slice chicken thickly and lay on top of salad. Serve with either homemade dressing or store bought. I like to make a creamy balsamic dressing to go with this salad.

Serves 2

all photos taken by me unless otherwise stated.

Read Full Post »

This is one of the best pasta dishes I have tried in ages!! I had some ingredients in my fridge that I wanted to use up and I stumbled across this recipe from a zaar member, who I had made recipes from before and enjoyed, so I knew I had to try it. It was so good my son could not keep from going on and on at how much he loved it. I made everything as stated except I browned whole breasts and added them at the cream stage to finish cooking through, sliced thickly and served over the top, just thought it made for a prettier presentation. If you want to read more reviews from 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 Tablespoon oil
1 Onion, diced fine
2 Garlic cloves, crushed
1 Small chorizo sausage, skinned, chopped
200g Skinless chicken thighs, fillets diced into bite sized pieces (I used whole breasts)
1/2 Cup dry white wine
1/2 Cup water
1 Teaspoon chicken stock powder
200ml Light cream
1 Teaspoon coarse grain mustard, heaped
1/4 Cup semi sun-dried tomato, chopped, I used smoked ones
1/4 Cup grated Parmesan cheese
Cracked black pepper to taste
10 Basil leaves, shredded

Method

1. Heat the oil and cook the onion, garlic and chorizo about 5 minutes or until onion is softened.

2 .Add the diced chicken and cook a further 5 minutes or until all changed colour.

3. Pour in the wine and allow to cook off for about a minute, then add the water and stock powder and cook for a couple more minutes until it reduces a little.

4. Pour in the cream and cook on a low heat for about 10 minutes until the chicken is well cooked and tender and the sauce is creamy.

5. Just before serving add the mustard, tomatoes, cheese black pepper to taste and the basil leaves.

6. Serve over your favourite pasta, garnish with tomatoes if desired

All photos taken by me unless otherwise stated.

Read Full Post »

Older Posts »