Saute 1 diced onion
200gms of sliced shitake mushrooms
Flour and brown 500gms of Diced beef and kidney
1 diced carrot
Add 500gms of beef stock
2tbs of HP sauce
2tsp Vegemite
1 bouquet garni
200mls red wine
Simmer for 2 hours thicken with gravy flour
Cover with ready made puff pastry and brown in oven
Saturday, May 21, 2011
Eggplant Curry
Take large eggplant and cut it into 2cm pieces
Spray with olive oil and oven bake until browned
Saute
1 sliced onion
200gms of sliced beans
Season with
1tbs Garam Masala
2tsp mustard seeds
4 sliced cloves of garlic
2tsp grated ginger
100gms tamarind paste
Add in the eggplant and one tin drained chick peas
Serve with basmarti rice
Salmon Parcel
Pan fry one deboned salmon fillet
Place cooked fish on a sheet of puff pastry
Top with a mixture of
Chopped parsly
1 hard boiled egg
1 tsp of capers
1tbs of horseradish cream
Season well
Wrap pastry around fish and brown in 180c oven
Wednesday, May 18, 2011
Houmas
Sorry just saw this it looks amazing, can't wait to try.
Please check the pictures, truly a stunner.
http://www.kitchenist.com/cooking/sauce/a-new-favourite-butterbean-and-almond-hummus/3320
Please check the pictures, truly a stunner.
http://www.kitchenist.com/cooking/sauce/a-new-favourite-butterbean-and-almond-hummus/3320
- Butterbean and Almond Hummus
- makes approx 1 1/2 cups
- For the hummus:
1 x 4oog can butter beans, rinsed and drained
2 Tbs. almond butter
1 small garlic clove, minced
juice of half a lemon
1/4 cup olive oil
1/4 tsp. sea salt
For the toppings:
small handful pine nuts, lightly toasted
1 Tbs. very finely chopped parsley
1 Tbs. olive oil
pinch sea salt
paprika (regular or smoked), for sprinkling - 1. Combine all ingredients for the hummus in a glass measuring jug and purée using an immersion blender. Conversely, you could blitz them together in a food processor. Taste, and adjust the lemon juice, salt and/or olive oil to your liking.Note: If your hummus seems very dry, you could add a splash of water, too.
2. Spread the hummus on a platter or in a shallow bowl, ready for the toppings. Sprinkle over the pine nuts first, then mix the parsley, olive oil and salt together in a small cup, to form a dressing. Drizzle or dollop this over the hummus, then finish by sprinkling some paprika on top. Serve with pita bread, sourdough or something else dippable.
Vegetarian Moussaka
Saute
2 finely diced onions
1/2 bunch of diced celery
2 finely diced carrots
2 cloves of sliced garlic
Add after vege have cooked for 20 mins
1 can crushed toms
2 cups of vegetable stock
2 tbs tomato puree
4 tbs ketchup
300gms red lentils
Cook until lentils are soft and liquid reduces
Meanwhile grill two eggplants cut into slices
Cover a layer of eggplant with a layer of the lentils, repeat
Top with a cheese sauce and grated mozzarella
Oven bake 180c for 45 mins
Saturday, May 14, 2011
Spicy Chicken Cannelloni
Please use fresh lasagne sheets, it makes the whole process so easy.
Saute
1 diced onion
1 sliced red chilli
500gms chicken mince (I always use free range for the welfare of the animals)
Sprinkle liberally with cayenne pepper
When chicken is cooked take off the heat and stir through
200 gms ricotta and 25 gms goat cheese
Roll filling up in pasta sheets and place in a shallow baking tray
Cover with pasata and any leftover filling
Sprinkle with mozzarella cheese
Oven bake until cheese browns
Vegetarian Cannelloni
For those who have not heard this tip before, cannelloni are way easier to make if you buy fresh lasagne sheets rather than the dry tubes.
Sauté
1 diced onion
100gms diced artichoke hearts (marinated and cooked)
50 gms diced mushroom
When soft take off the heat and mix in 100gms ricotta and 25 gms goat cheese
Roll up pasta sheets with filling inside and lay out in a hallow baking dish
Cover with pasata and sprinkle mozzarella on the top
Oven bake until cheese is ready (much quicker than with dry pasta)
Quick Goulash
Brown 1 large sliced onion
Brown 500gms cubed beef
Add 2tbs hot paprika
400gm can crushed tomatoes
2tbs tomato sauce
100gms sliced mushrooms
Simmer until beef is cooked through
Serve with rice and sour cream, garnish with parsley.
Broccoli and Haloumi
Blanch 200gms of broccoli florets, set aside
Saute
1 sliced onion
1 sliced red chilli
Then add
1tsp each of
cumin seed
mustard seed
sesame seed
grated garlic
grated ginger
When fragrant combine with broccoli and brown haloumi
serve with basmarti rice
Sunday, May 8, 2011
Libby's Pumpkin Pie
Ok firstly for anyone from the US this is obvious. For those of us in Australia Pumpkin Pie always sounds a little odd. This is certainly not my original recipe it comes straight form the can of Libby's Pumpkin, please check their website for more info.
http://www.nestleusa.com/pubourbrands/BrandDetails.aspx?lbid=4F59F118-DE4B-421B-997D-11A0CFF39BC2
Combine 3 teaspoons of pumpkin spice mix I used Mckormacks, but any brand will do. The can explains how to make your own.
With 1.5 cups of sugar
Four large eggs
Mix in the pumpkin
Add 2 cans of condensed milk
Stir till well combined
Pour into a pre prepared pie shell
Oven bake for 15mins at 220c
Then for 40 mins at 160 c
Very nice with whipped cream and ice cream.
Be warned though it makes a lot of filling.
For Australians I purchased the pumpkin and seasoning from here:
http://www.usafoods.com.au/p887/canned-goods/libbys-pumpkin--/
Eggplant Stir Fry
Slice 1 large onion
2 red chillies and 2 spring onions
chop 1 eggplant into bit sized pieces
Cook in the wok with a little oil
When softened add
2tbs dark soy
2tbs Shao Xiang Wine
1 tsp white vinegar
Toss in some baby spinach leaf just before serving (approx. one handful per person)
Serve on rice and dress with cashews
Chicken Curry
A quick and easy midweek meal.
Sauté
1 sliced onion
1 red chilli
2 sliced garlic cloves
Then add
1tbs ground coriander
1tbs ground cumin
1 tbs smoked paprika
2tsp crushed garlic
Stir until fragrant and add chicken pieces (I used a selection of skin on pieces with bones)
When browned add
1ltr chicken stock
Simmer for 45 mins and add a handful of desiccated coconut or coconut milk
Serve on a bed of rice and dress with cashews and coriander
Sunday, May 1, 2011
Lentil Zucchini Gratin
Take 175 gms red lentils and simmer in 1 cup milk 1 cup water for 30 mins
Saute 1 sliced onion
combine and puree Add lemon juice and soy sauce
Blend to a puree
meanwhile saute mushrooms and sliced zucchini in olive oil
Place mushrooms and lentils in a baking dish cover with puree
Top with breadcrumbs and grated cheese
Oven bake at 180c for 40 mins
Steak Grillades
Yes I am using up leftovers and this is a modified recipe i found online for leftover steak.
Firstly cut the steak into thin strips
Saute in olive oil a sliced onion
One sliced chilli
Add two sliced garlic cloves
A liberal sprinkling of Cajun seasoning (any store bought one will do)
Then add 2 cups of beef stock
1 cup of wine
A dash (or more) of tabasco and generous helping of Worcestershire sauce
To this add the steak strips and simmer for around and hour
Serve on rice
My Chicken Pot Pie
This is a recipe for using up leftover roast chicken.
Firstly strip chicken from the bone and cut into small pieces.
In 100gms of butter
Slice the white section of a leek and saute
Add finely sliced mixed mushrooms (I used swiss brown and oyster mushrooms)
Stir in 1/3 cup of flour, stir until flour starts to change colour (you are making a roux)
Then add 1 small tin (185gms) low fat condensed milk
Three cups of low salt chicken stock
Simmer until it reduces by half and add in chicken
Place ingredients in a pie dish
Top with grated cheese (I left this out of the pie pictured)
Cover with puff pastry and bake until golden
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