Tuesday, March 31, 2009

Lamb and Kumara Stew




Brown 2 lamb chops per person remove

remove

Fry two sliced Spanish onions
4 sliced garlic cloves
1 sliced chilli
2cm of fresh garlic sliced

Then add

5 diced tomatoes (or 400ml can)
1 large kumara peeled and cut into pieces
1 tbs soy sauce
1 tbs honey
1 cinnamon stick
1 tbs ras el hanout

Cover all with water and oven bake at 180 c for 2 hours

Serve on cous cous or rice

Monday, March 30, 2009

Lamb and Fetta casserole















This is quick to get ready and cook slowly in the oven.

Brown 1 kilo diced lamb

Soften
1 diced onion
1 sliced red chilli
3 garlic cloves

Add all the above to a casserole dish
With
400mls white wine
700mls passata
2 bay leaves
1/2 cup kalamata olives

Cook for 2 hours on 180c

Serve with crumbled feta on top and crusty bread

Tuesday, March 24, 2009

Kitchen Confidential


There is at least one book that defines many. This is that one. Anthony wrote this many years ago and he really captures the idea that working in a kitchen is real work. its tough, its hard and if you want your boss to give you a kiss at the end of your shift it ain't happening. In fact he painted a workplace like any other, depressing, hard and in the end soul crushing.

But it didn't crush him he emerged stronger and better and a TV star. Don't get me wrong this is a great guy who is fun and inspirational but he does not do the business any favours.

The book is fun it looks at all of the ins and outs of the business of serving people food. In these times of celebrity chefs a book like this brings us all back to earth.

If you have ever liked watching the celebrity chefs mouth off then this is the book for you, it tells all from a point of knowing.

Most of all though the attitude of the writer is what sells the book, he does not care what people say or think he just acts as he sees fit.

Love the book love what he has done since.

Do yourself a favour and read this one.

Monday, March 23, 2009

Gnocchi Bake

This is a simple tasty meal that takes only minutes.

Take a pack of preprepared Gnocchi, from any supermarket.

Preheat oven to 180c

Cook some bacon pieces

Boil the gnocchi and place in a baking dish

Cover with the bacon

Grate a generous quantity of Parmesan over the top

Crumble your favourite Blue cheese over the top

Bake until golden and serve


If this is not enough meat for you, it can always be coupled with some sausages or other meat.

Its quick and easy and anyone can cook it.

Wednesday, March 18, 2009

Pork Stew


This is a simple recipe for a quick and easy stew that is great for an easy midweek meal. If you don't like chilli don't add it.


Brown 400gms diced pork and set aside



Saute

2 sliced Spanish onions
2 sliced cloves of garlic
1 sliced chilli (more if you want it hot)
1 roughly diced red pepper
400 gms baby potatoes

Then return the meat to the pot
and add

400 gms diced tinned toms
500mls chicken stock and 200mls of water

Simmer for 35 minutes and add a generous amount of frozen baby beans

Serve with crusty bread

Monday, March 16, 2009

Coq au Van


Chicken cooked in wine is not really anywhere near as fancy sounding but i had a small leftover half chicken and it was a cooler night so i thought I would give it a try.

Break the chicken into smaller pieces, making sure to leave the skin on.

Brown the chicken in olive oil and butter until golden, set aside

Cook three rashes of diced bacon, three roughly chopped onions

Combine all ingredients into a casserole dish

Add:
150mls Chicken stock
300mls white wine
4 crushed garlic cloves
2 bay leaves
300 gms diced mushroom

Cook for 3 hours at 180c

Serve with crusty bread or rice if you want it to go further

Smoked Salmon Tarts


This is a simple summer dish that will do as a main or as entree depending, takes little time and is very nice.

Start with some frozen puff pastry and shape some rounds larger for a main smaller for an entree.

Bake in the oven until they rise.

Then top with:

A sprinkle of dukkah
Ricotta cheese
Smoked salmon
Slices of spanish onion
Capers
Black pepper
A squeeze of lemon
A spoon of no fat Greek yogurt

Sunday, March 8, 2009

Numbing and Hot Chicken


This is a great dish from Fuchia Dunlop's book Revolutionary Chinese Cookbook. I will write a review of her books in a later entry but this recipe is a winner.

400 gms diced chicken thigh fillets
1 red pepper chopped finely
1 finely diced red chilli
3 spring onions finely chopped
1 tsp ground Sichuan pepper
1 tsp sesame oil


Marinade for Chicken
1tbsp Shaoxing wine
1tbsp Light soy
1/4 tbsp Dark soy
potato or corn flour 1tbsp in water


Sauce:
1tbsp Light soy
1tbsp Clear rice vinegar
3 tbsp water
1/4 tbsp potato or corn flour



marinade the chicken whilst preparing the vege
Cook chicken in a hot wok until golden and remove
Cook vege and re add chicken and sauce

Serve on white rice

Pork Ribs


Many people think pork ribs are a fatty meat but if cooked right the fat is cooked out and the meat is to die for.

I find 1 rack of ribs serves two
marinate the ribs in

2tbs light soy sauce
1tbs Hoisin sauce
175 gms honey
1/2 tsp five spice
1tbs white wine vinegar
1 diced red chilli (remove seeds if you dont like some heat)
1tbs Ketchup
1 tbs sweet sherry
Marinate ribs overnight and cook at 180c for 1.5 hours wrapped in foil over water cut into individual portions to serve

I serve this with a mash potato made from my favourite potatoes with two diced granny smith apples thrown in and creamed with a no fat greek yogurt and wilted greens

Thursday, March 5, 2009

Tandoori Kangaroo Fillet





A little while ago a couple of friends said that I always cooked everything from scratch and that they just didn't have the time, This took no time and was all prepared from jars.

Kangaroo Fillet or lamb, beef, pork whatever you choose

Marinate overnight in a mixture of yogurt and tandoori, mix 50/50 and seal in the fridge

Now simply cook in 180c oven for 40mins

Serve on a bed of rice basmarti is best and I add some Indian condiments and sides all precooked and prepared from the supermarket

Monday, March 2, 2009

Spaghetti Bolognese


Any resemblance between this dish and any authentic Italian recipe is a miracle that no one can credit. this is of course the sauce to serve with pasta.

Finely dice 2 brown onions
1 half of celery finely diced
2 carrots finely diced

Lightly fry in olive oil

Then add three diced garlic cloves

add and brown
500gms Veal mince
500gms Pork mince

Add and reduce
2 tins diced tomatoes
1 large jar of passata
3 cups red wine
2tbsp worstershire sauce
salt and pepper

Sunday, March 1, 2009

Swordfish and Vegetables


This is a simple evening meal, quick and relies on the taste of the swordfish to carry it off.


2 spring onions sliced
1 small aubergine diced
lemon myrtle olive oil
1 large handful of baby spinach leaves
1 cup of chicken stock

2 pieces of swordfish

Fry the spring onions and aubergine in the olive oil than add the stock and reduce at the last minute wilt the baby spinach leaves in the pan and serve

At the same time cook the fish in a separate pan, do this with two minutes to go.

Serve with rice and lemon juice or fresh bread

A quick chicken dish

This is not really a recipe just a quick way to liven up some chicken. I was not going to put it up but the boss insisted.

I use chicken maryland for this but a breast fillet would work as well.

Mix a tablespoon of soft goats cheese with a teaspoon of sliced chives and a pinch of black pepper and chilli.

Slice a pocket into the chicken and stuff with the mixture

Brown the chicken on the stove top and then place in the oven at 180c for 40 minutes

Serve with your choice of baked vege or rice

Wayne's Chilli


While much of this is my own recipe the original idea came from my American friends Cathy and Jeff.

3 Sliced onions
3 crushed garlic cloves
500gms mince beef
500gms veal and pork mince
500gms diced beef
400 gms of chopped okra
2 tins of diced tomatoes
400gms red kidney beans
200gms sliced jalapenos
2tsp chilli powder
2tbsp ketchup
2tbps Worcestershire sauce
2 cups red wine
1ltr beef stock

Cook the onions in some oil until softened
Add the garlic and meat and brown
Add the beef stock and everything else
Bring to the boil and simmer gently for 3 hours

Then i would recommend storing it in the fridge for a couple of days, the flavours really pick up. If you don't like the heat add less chilli if you do like it add some more. This recipe will serve 12 people when served with rice, salsa etc