Food from the last 2 nights:
Risotto with Chicken, Spinach & Asparagus
Serves 4
8 cups chicken stock
1/3 cup white wine (optional)
2 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
2 cups arborio rice
2 tbsp lemon zest
2 chicken breast fillets, trimmed
oil, for brushing
sea salt & cracked black pepper
1 bunch asparagus, trimmed, halved (lengthwise) & cut into 4 cm lengths
75g baby spinach
1/2 cup torn basil leaves
shaved parmesan cheese, to serve
Heat stock & wine in a saucepan over low heat. Cover & bring to slow simmer.
Heat large saucepan over medium heat.
Add oil, onion & garlic & cook for 3 minutes or until soft.
Add rice & lemon zest & cook, stirring, for 2 minutes or until grains are translucent.
Add hot stock, 1 cup at a time, stirring until each cup is absorbed & rice is al dente (25-30 minutes).
While risotto is cooking, brush chicken with oil & sprinkle with salt & pepper.
Cook in non-stick frying pan over medium heat for 5 minutes on each side or until cooked through.
Set aside, then slice.
When risotto is al dente, add asparagus, spinach, basil, pepper & sliced chicken.
Stir until spinach is wilted.
To serve, divide between bowls & top with cheese.
Trout with Green Beans & Dill Dressing
I served this with mashed potato as well, but you can have potato in other forms, or whatever you want, really!
Serves 4
200g green beans, trimmed
2 tsp lemon juice
2 tsp olive oil
2 tsp chopped dill
sea salt & cracked black pepper
2 tsp olive oil, extra
4 rainbow trout fillets, pin boned, with skin on
Blanch beans in large saucepan of boiling water (~2 minutes), then plunge into iced water.
Drain & toss with lemon juice, oil, dill, salt & pepper. Set aside.
Heat extra oil in non-stick frying pan over medium heat.
Sprinkle trout with salt & pepper.
Cook, skin side down, for 3 minutes or until golden & crisp.
Turn & cook for 2 minutes.
Serve trout on beans with lemon wedges, if desired.
Nashi with Lime & Ginger
Serves 4
1 cup sugar
4 cups water
5cm piece ginger, shredded
3 tbsp lime juice
rind of 1 lime, cut into thin strips
4 nashi
Place sugar, water, ginger, lime juice & rind in saucepan & stir over low heat until sugar has dissolved.
Increase heat & allow mixture to simmer for 5 minutes.
Peel & halve nashi, & brush with extra lime juice to prevent browning.
Place nashi in bowl & pour over syrup.
Refrigerate for 2 hours, stirring occasionally.
Serve with syrup & a scoop of toasted coconut ice cream.
Honey Biscuits with Mixed Berries
Serves 6-8
1/4 cup caster sugar
2 tbsp honey
1/2 cup flour
1 egg white
45g butter, melted
filling
3/4 cup thick cream
2 tbsp pure icing sugar, sifted
2 tsp grated lime rind
500-600g mixed berries
Preheat oven to 180ºC.
To make biscuits, place sugar honey, flour, egg white & butter in bowl & stir until smooth.
Drop teaspoonfuls of mixture onto greased baking trays & bake for 8-10 minutes or until biscuits are a dark golden colour.
Cool biscuits on wire racks until they are crisp.
To make filling, mis together cream, icing sugar & rind.
To serve, place biscuit on plate & top with dollop of cream mixture & berries.
Top with another biscuit & sprinkle with extra icing sugar.
Friday, January 23, 2004
Monday, January 19, 2004
Chicken & Lime Stir-Fry
Serves 4
1/4 cup lime juice
1/4 cup sweet chilli sauce
1 1/2 tbsp fish sauce
3 chicken breasts, trimmed & thinly sliced
200g rice vermicelli noodles
1 tbsp peanut oil
4 green onions, sliced
1 bunch (300g) baby bok choy, leaves separated
Combine the lime juice, chilli sauce & fish sauce in a non-metallic bowl.
Add chicken breasts, toss well to coat, cover & place in fridge for 15 minutes to marinate.
Place noodles in heatproof bowl, cover with boiling water & stand for 6 minutes. Drain & set aside.
Heat oil in wok over high heat.
Cook chicken, in batches, until golden.
Return all chicken to wok, add green onion & bok choy & cook for a further 3 minutes or until bok choy is wilted.
Stir through noodles, tossing to coat & serve immediately.
Serves 4
1/4 cup lime juice
1/4 cup sweet chilli sauce
1 1/2 tbsp fish sauce
3 chicken breasts, trimmed & thinly sliced
200g rice vermicelli noodles
1 tbsp peanut oil
4 green onions, sliced
1 bunch (300g) baby bok choy, leaves separated
Combine the lime juice, chilli sauce & fish sauce in a non-metallic bowl.
Add chicken breasts, toss well to coat, cover & place in fridge for 15 minutes to marinate.
Place noodles in heatproof bowl, cover with boiling water & stand for 6 minutes. Drain & set aside.
Heat oil in wok over high heat.
Cook chicken, in batches, until golden.
Return all chicken to wok, add green onion & bok choy & cook for a further 3 minutes or until bok choy is wilted.
Stir through noodles, tossing to coat & serve immediately.
Sunday, December 21, 2003
Packs a Punch
This version uses tropical fruit, but you can substitute any fruit you want.
Warning: Like most punches, this is more alcoholic than it tastes.
Serves 10-15
block of ice
3 starfruit, sliced
3 mangoes, sliced
1 red papaya, chopped
250ml apple & guava juice
1L pinapple juice
2 cinnamon sticks
750ml ginger ale
2 x 750ml bottles champagne/sparkling wine
fresh mint leaves
Place ice in a large bowl, add fruit, juices, cinnamon sticks & ginger ale.
Leave to chill in fridge for 30 minutes.
Add champagne & mint leaves & serve immediately.
This version uses tropical fruit, but you can substitute any fruit you want.
Warning: Like most punches, this is more alcoholic than it tastes.
Serves 10-15
block of ice
3 starfruit, sliced
3 mangoes, sliced
1 red papaya, chopped
250ml apple & guava juice
1L pinapple juice
2 cinnamon sticks
750ml ginger ale
2 x 750ml bottles champagne/sparkling wine
fresh mint leaves
Place ice in a large bowl, add fruit, juices, cinnamon sticks & ginger ale.
Leave to chill in fridge for 30 minutes.
Add champagne & mint leaves & serve immediately.
Sunday, December 14, 2003
Summer Fruit with Vanilla Dessert Wine Syrup
I've made the express version (ie no cooling time) of this the last two nights for friends - it is delicious!
Serves 4
4 peaches
1 1/2 cups (180g) strawberries, hulled
1/2 cup (60g) blueberries
vanilla dessert wine syrup
1 1/2 cups dessert wine
1/2 cup sugar
1 vanilla bean, split & seeds scraped
To make syrup, place wine, sugar & vanilla in saucepan over low heat, stirring until sugar is dissolved.
Increase heat & boil for 12-15 minutes or until thick & syrupy.
Set aside to cool completely.
Place peaches in simmering water for 1-2 minutes.
Remove peaches with a slotted spoon & place in bowl of iced water.
Allow them to cool slightly, then carefully remove skins.
To serve, place peaches, strawberries & blueberries in a bowl & pour over syrup.
I've made the express version (ie no cooling time) of this the last two nights for friends - it is delicious!
Serves 4
4 peaches
1 1/2 cups (180g) strawberries, hulled
1/2 cup (60g) blueberries
vanilla dessert wine syrup
1 1/2 cups dessert wine
1/2 cup sugar
1 vanilla bean, split & seeds scraped
To make syrup, place wine, sugar & vanilla in saucepan over low heat, stirring until sugar is dissolved.
Increase heat & boil for 12-15 minutes or until thick & syrupy.
Set aside to cool completely.
Place peaches in simmering water for 1-2 minutes.
Remove peaches with a slotted spoon & place in bowl of iced water.
Allow them to cool slightly, then carefully remove skins.
To serve, place peaches, strawberries & blueberries in a bowl & pour over syrup.
Thursday, December 11, 2003
Grown-up Fish & Chips
Serves 8
4 x 200g ocean trout fillets, skin removed
3/4 cup couscous
3/4 cup boiling water
1/2 tsp paprika
1 1/2 tbsp finely grated lemon rind
1 1/2 tbsp finely grated lime rind
sea salt & cracked black pepper
flour, for dusting
2 eggs, lightly beaten
chips
8 large kipfler potatoes, washed
vegetable oil, for frying
sea salt
Cut each trout fillet into 4 pieces lengthwise. Set aside.
Place couscous in a bowl & pour over the boiling water.
Cover & set aside for 5 minutes, then use a fork to separate the grains.
Add paprika, lemon & lime rinds, salt & pepper.
Spread couscous over a baking tray.
Dust fish fingers in flour, dip in egg & toss in couscous.
Place on a tray in the fridge for 10 minutes.
To make chips, use a vegetable peeler to peel potatoes into thin strips & lay between sheets of absorbant paper (like kitchen paper).
Heat oil in a deep saucepan over medium heat.
Cook chips in batches for 4 minutes until golden and crisp.
Sprinkle with salt, set aside & keep warm.
Fry fish fingers in batches for 3-4 minutes or until crisp & golden.
Serve with chips & tartar sauce, if you wish. Yummm!
Serves 8
4 x 200g ocean trout fillets, skin removed
3/4 cup couscous
3/4 cup boiling water
1/2 tsp paprika
1 1/2 tbsp finely grated lemon rind
1 1/2 tbsp finely grated lime rind
sea salt & cracked black pepper
flour, for dusting
2 eggs, lightly beaten
chips
8 large kipfler potatoes, washed
vegetable oil, for frying
sea salt
Cut each trout fillet into 4 pieces lengthwise. Set aside.
Place couscous in a bowl & pour over the boiling water.
Cover & set aside for 5 minutes, then use a fork to separate the grains.
Add paprika, lemon & lime rinds, salt & pepper.
Spread couscous over a baking tray.
Dust fish fingers in flour, dip in egg & toss in couscous.
Place on a tray in the fridge for 10 minutes.
To make chips, use a vegetable peeler to peel potatoes into thin strips & lay between sheets of absorbant paper (like kitchen paper).
Heat oil in a deep saucepan over medium heat.
Cook chips in batches for 4 minutes until golden and crisp.
Sprinkle with salt, set aside & keep warm.
Fry fish fingers in batches for 3-4 minutes or until crisp & golden.
Serve with chips & tartar sauce, if you wish. Yummm!
Thursday, November 27, 2003
Wednesday, November 19, 2003
Balsamic Chicken
Simple & delicious
Serves 6
6 chicken breasts
1 tbsp olive oil
2 tbsp balsamic vinegar
sea salt & cracked black pepper
3 lemons, halved
Preheat grill pan over high heat.
Brush chicken breasts lightly with oil & place in hot pan. Reduce heat to medium-high & cook for 5 minutes.
Drizzle with vinegar, sprinkle with salt & pepper & cook for a further 1 minute.
Turn chicken over & continue to cook for a further 5 minutes.
When you turn chicken, add lemons to the pan, cut side down.
Squeeze grilled lemons over balsamic chicken & serve with baked potatoes & salad.
Simple & delicious
Serves 6
6 chicken breasts
1 tbsp olive oil
2 tbsp balsamic vinegar
sea salt & cracked black pepper
3 lemons, halved
Preheat grill pan over high heat.
Brush chicken breasts lightly with oil & place in hot pan. Reduce heat to medium-high & cook for 5 minutes.
Drizzle with vinegar, sprinkle with salt & pepper & cook for a further 1 minute.
Turn chicken over & continue to cook for a further 5 minutes.
When you turn chicken, add lemons to the pan, cut side down.
Squeeze grilled lemons over balsamic chicken & serve with baked potatoes & salad.
Monday, November 17, 2003
Chilli & Lemon Hummus
This is quite lemony, so you might want to add only 1/4 cup juice to start with
Makes 2 1/2 cups
2x 400g cans chickpeas, drained & rinsed
1 long red chilli, chopped
2 cloves garlic, crushed
1/4 cup tahini
1/2 cup lemon juice
1 tbsp olive oil
2 tsp lemon rind, finely grated
1/2 tsp ground cumin
sea salt
Place all ingredients except salt in a food processor & process until combined.
Add salt to taste.
Serve with toasted Turkish bread & lemon wedges.
Herb-crusted Veal Loin
Serves 8
1 tbsp olive oil
1kg veal loin, trimmed
sea salt & cracked black pepper
1 1/2 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped chives
Preheat oven to 200ºC.
Rub oil over veal & sprinkle with salt & pepper.
Heat a non-stick frying pan over high heat. Sear veal for 4 minutes each side.
Combine mustard & lemon juice & spread over veal.
Place on baking tray lined with non-stick baking paper & bake for 10 minutes (for medium-rare) or until cooked to your liking.
Set aside for 10 minutes, then roll in combined parsley & chives.
Slice & serve warm or at room temperature with salad.
Chocolate & Frangelico Mousse
Serves 4
250g dark chocolate
1 tbsp golden syrup
3 egg whites
2 egg yolks
1/4 cup frangelico
100ml (single or pouring) cream
Put chocolate in a double-boiler (or a heatproof bowl over a pan of simmering water). Leave until chocolate has melted.
Remove & allow to cool slightly, then add golden syrup.
Stir egg yolks & frangelico into cool chocolate mixture.
Beat egg whites in a clean dry bowl until stiff peaks form.
Beat cream until soft peaks form.
Gently fold cream & egg whites into chocolate mixture with a large metal spoon or spatula.
Pour chocolate mousse into serving bowls or cups & refrigerate until firm.
Yummmmm!
This is quite lemony, so you might want to add only 1/4 cup juice to start with
Makes 2 1/2 cups
2x 400g cans chickpeas, drained & rinsed
1 long red chilli, chopped
2 cloves garlic, crushed
1/4 cup tahini
1/2 cup lemon juice
1 tbsp olive oil
2 tsp lemon rind, finely grated
1/2 tsp ground cumin
sea salt
Place all ingredients except salt in a food processor & process until combined.
Add salt to taste.
Serve with toasted Turkish bread & lemon wedges.
Herb-crusted Veal Loin
Serves 8
1 tbsp olive oil
1kg veal loin, trimmed
sea salt & cracked black pepper
1 1/2 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped chives
Preheat oven to 200ºC.
Rub oil over veal & sprinkle with salt & pepper.
Heat a non-stick frying pan over high heat. Sear veal for 4 minutes each side.
Combine mustard & lemon juice & spread over veal.
Place on baking tray lined with non-stick baking paper & bake for 10 minutes (for medium-rare) or until cooked to your liking.
Set aside for 10 minutes, then roll in combined parsley & chives.
Slice & serve warm or at room temperature with salad.
Chocolate & Frangelico Mousse
Serves 4
250g dark chocolate
1 tbsp golden syrup
3 egg whites
2 egg yolks
1/4 cup frangelico
100ml (single or pouring) cream
Put chocolate in a double-boiler (or a heatproof bowl over a pan of simmering water). Leave until chocolate has melted.
Remove & allow to cool slightly, then add golden syrup.
Stir egg yolks & frangelico into cool chocolate mixture.
Beat egg whites in a clean dry bowl until stiff peaks form.
Beat cream until soft peaks form.
Gently fold cream & egg whites into chocolate mixture with a large metal spoon or spatula.
Pour chocolate mousse into serving bowls or cups & refrigerate until firm.
Yummmmm!
Sunday, November 02, 2003
Here's some dishes I cooked for dinner tonight.
Herb Spring Vegetables with Fried Haloumi
Serves 2
1 lemon, thinly sliced
1 bunch baby carrots (100g), peeled & trimmed
1 zucchini (150g), sliced
1 bunch asparagus (200g), trimmed
30g butter, chopped
sea salt & cracked black pepper
100g haloumi cheese, sliced
Bring a large saucepan of water to the boil.
Line a bamboo steamer with non-stick baking paper.
Add the lemon, carrots, zucchini & asparagus.
Top with the butter, chives, salt & pepper.
Place the steamer over the water, cover with the lid & cook for 4 minutes or until the vegetables are just tender.
While the vegetables are cooking, place a medium non-stick frying pan over medium heat.
Add the haloumi & cook for 1 minute each side or until golden.
Serve the vegetables with the haloumi.
Ginger, Sesame & Green Onion Fish
Serves 2
2 green onions (scallions), shredded
4 slices ginger
2 x 185g firm white fish fillets, skin removed (I used barramundi)
2 gai larn (Chinese broccoli) leaves, trimmed
2 teaspoons lemon juice
1/4 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon sugar
Bring a large saucepan of water to the boil.
Place the green onion & ginger on top of the fish fillets & wrap the gai larn leaves around the middle.
Place a plate in a bamboo steamer & add the fish.
Pour over the lemon juice & oil.
Place steamer over the water, cover with the lid & cook for 5 minutes or until the fish is cooked through.
Place the soy sauce, vinegar & sugar in a small saucepan over low heat & bring to the boil.
Pour the sauce over the fish & serve with steamed rice (& vegetables - but not cheese - as cooked below, if desired).
Herb Spring Vegetables with Fried Haloumi
Serves 2
1 lemon, thinly sliced
1 bunch baby carrots (100g), peeled & trimmed
1 zucchini (150g), sliced
1 bunch asparagus (200g), trimmed
30g butter, chopped
sea salt & cracked black pepper
100g haloumi cheese, sliced
Bring a large saucepan of water to the boil.
Line a bamboo steamer with non-stick baking paper.
Add the lemon, carrots, zucchini & asparagus.
Top with the butter, chives, salt & pepper.
Place the steamer over the water, cover with the lid & cook for 4 minutes or until the vegetables are just tender.
While the vegetables are cooking, place a medium non-stick frying pan over medium heat.
Add the haloumi & cook for 1 minute each side or until golden.
Serve the vegetables with the haloumi.
Ginger, Sesame & Green Onion Fish
Serves 2
2 green onions (scallions), shredded
4 slices ginger
2 x 185g firm white fish fillets, skin removed (I used barramundi)
2 gai larn (Chinese broccoli) leaves, trimmed
2 teaspoons lemon juice
1/4 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon sugar
Bring a large saucepan of water to the boil.
Place the green onion & ginger on top of the fish fillets & wrap the gai larn leaves around the middle.
Place a plate in a bamboo steamer & add the fish.
Pour over the lemon juice & oil.
Place steamer over the water, cover with the lid & cook for 5 minutes or until the fish is cooked through.
Place the soy sauce, vinegar & sugar in a small saucepan over low heat & bring to the boil.
Pour the sauce over the fish & serve with steamed rice (& vegetables - but not cheese - as cooked below, if desired).
Potato & Lemon Chicken Salad
Something light & fresh for spring.
Serves 4
4 x 150g chicken breast fillets
3 tablespoons olive oil
4 lemon thyme sprigs
1 tablespoon lemon zest
500g boiling potatoes (new, kipfler, pink-eye, desiree, nicola or bintje)
1/2 cup whole-egg mayonnaise
1/4 cup single (pouring) cream
2 tablespoons lemon juice
sea salt & ground white pepper
1 tablespoon salted capers, rinsed
125g wild rocket (arugula)
Place chicken, oil, thyme & zest in a (non-metallic) bowl. Cover & place in fridge for 15-30 minutes.
Place potatoes in a large saucepan of salted cold water. Bring to the boil & cook for 12 minutes or until just tender when tested with a skewer. Drain. Set aside until cool enough to handle, then peel & cut in half lengthways.
Combine mayonnaise, cream, lemon juice, salt & pepper & toss through the warm potatoes.
Preheat bbq or char-grill.
Drain chicken & grill for 3-4 minutes each side or until just cooked through.
Slice chicken & serve with potatoes, capers & rocket.
Double-Chocolate Cupcakes
Perfect any time.
Makes 24
200g milk cooking chocolate
125g butter, melted
1/2 cup caster sugar
1 cup plain flour
2 eggs
white chocolate layer:
180g white cooking chocolate, melted
190g cream cheese, softened
1 egg
Preheat oven to 150ºC.
Place milk chocolate & butter in a small saucepan over medium heat for 2-3 minutes, stirring constantly or until chocolate is melted & the mixture is smooth.
Place sugar & flour in a bowl. Add eggs & cooled chocolate mixture & mix until smooth.
Divide mixture between 24 patty pans lined with paper cases.
To make white chocolate layer, process melted white chocolate, cream cheese & egg in a food processor until smooth.
Spoon mixture over milk chocolate mixture & smooth the tops.
Bake for 15-20 minutes or until cooked when tested with a skewer.
Serve warm, with a cup of hot chocolate for a triple-chocolate experience.
Blood Orange & Cinnamon Infused Vodka
2 3/4 cups (~700ml) vodka
2 blood oranges, sliced
2 cinnamon sticks
Place vodka, orange slices & cinnamon in a bottle.
Seal, then set aside in a dark place for at least 24 hours.
Serve over ice.
Something light & fresh for spring.
Serves 4
4 x 150g chicken breast fillets
3 tablespoons olive oil
4 lemon thyme sprigs
1 tablespoon lemon zest
500g boiling potatoes (new, kipfler, pink-eye, desiree, nicola or bintje)
1/2 cup whole-egg mayonnaise
1/4 cup single (pouring) cream
2 tablespoons lemon juice
sea salt & ground white pepper
1 tablespoon salted capers, rinsed
125g wild rocket (arugula)
Place chicken, oil, thyme & zest in a (non-metallic) bowl. Cover & place in fridge for 15-30 minutes.
Place potatoes in a large saucepan of salted cold water. Bring to the boil & cook for 12 minutes or until just tender when tested with a skewer. Drain. Set aside until cool enough to handle, then peel & cut in half lengthways.
Combine mayonnaise, cream, lemon juice, salt & pepper & toss through the warm potatoes.
Preheat bbq or char-grill.
Drain chicken & grill for 3-4 minutes each side or until just cooked through.
Slice chicken & serve with potatoes, capers & rocket.
Double-Chocolate Cupcakes
Perfect any time.
Makes 24
200g milk cooking chocolate
125g butter, melted
1/2 cup caster sugar
1 cup plain flour
2 eggs
white chocolate layer:
180g white cooking chocolate, melted
190g cream cheese, softened
1 egg
Preheat oven to 150ºC.
Place milk chocolate & butter in a small saucepan over medium heat for 2-3 minutes, stirring constantly or until chocolate is melted & the mixture is smooth.
Place sugar & flour in a bowl. Add eggs & cooled chocolate mixture & mix until smooth.
Divide mixture between 24 patty pans lined with paper cases.
To make white chocolate layer, process melted white chocolate, cream cheese & egg in a food processor until smooth.
Spoon mixture over milk chocolate mixture & smooth the tops.
Bake for 15-20 minutes or until cooked when tested with a skewer.
Serve warm, with a cup of hot chocolate for a triple-chocolate experience.
Blood Orange & Cinnamon Infused Vodka
2 3/4 cups (~700ml) vodka
2 blood oranges, sliced
2 cinnamon sticks
Place vodka, orange slices & cinnamon in a bottle.
Seal, then set aside in a dark place for at least 24 hours.
Serve over ice.
Subscribe to:
Posts (Atom)