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Lamb Chops With Deviled Bananas
2008-04-01 07:54:00
I am in a recipezaar swap again so be prepared for a few members recipes being posted this month. I have made 2 so far and both were really good. This one I was not sure of, the combination of flavours sounded a bit weired and I was not sure how it would pair with the lamb. It was awesome all my family loved it and I will definitely be making this again. If you want to read all the reviews for this recipe please click here. I did use french trimmed lamb chops as this is what I had on hand but it would not matter what chops you used.Ingredients6 Large lamb chops, trim the fat(or any cheap cut of lamb)MIX1 Teaspoon curry(or more if you like curry)(I used more)1 Pinch mustard1 Tablespoon Worcestershire sauce1 Tablespoon tomato sauce1 Tablespoon brown sugar4 Bananas, slicedMethod1. Brush mixture lightly on both sides of meat, and fry in a butter-oil mixture for 7 minutes each side, medium to low heat, until done.2. If it starts to stick, you can add a little water to the pan, as the cho...
More About: Lamb , Chops

Tandoori White Fish with Green Chilli Rice
2008-03-31 09:27:00
This is a very simple, quick and easy recipe to make, you can have it on the table in about 35-40 Min's and that time is only because, of the longer cooking time for the rice. It tastes very good, I serve mine with a yogurt sauce, which I will list ingredients below, but you can serve as is or with whatever is your preference.Ingredients2 Tablespoons Tandoori paste400ml Coconut milk (divided use)4 White fish fillets1 Tablespoon olive oil2 Carrots cut into matchsticks1 Medium red onion, sliced thinlyGreen Chilli Rice 1 Cup Jasmine rice150ml Water2 Long green chillies, sliced thinly1 Teaspoon grated lemon rindYogurt Sauce3/4 Cup Greek style yogurt1/4 Teaspoon Cumin1/2 Medium Cumber, chopped finely2 Tablespoons fresh mint, chopped finely1/2 Teaspoon mint sauceMethod1. Combine paste with 80ml of the coconut milk (reserve remaining 320ml for the rice.) Place fish fillets in paste and leave in the fridge while making the rice.2. Rinse rice under cold water until water runs clear. Combine ...
More About: Fish

Uncle Bill's Salmon Marinated in Maple Syrup and Soy Sauce
2008-03-30 18:54:00
This was another zaar members recipe that I tried the other night it was delicious. I served this with herbed wild rice and on a bed of spinach, it went really well together. I had my sister and her daughter over for dinner and they are both salmon lovers and thought it was very yummy. It was a big thumbs up from the whole family. If you want to read other reviews or view more photos of this recipe please click here.Ingredients1/3 Cup soy sauce1/2 Cup pure maple syrup1/4 Cup freshly squeezed orange juice or frozen orange juice1 Tablespoon freshly squeezed lime juice2 Large garlic cloves, minced1 Teaspoon minced fresh ginger root12 Ounces salmon fillets, skin on4 Tablespoons butter2 Tablespoons extra virgin olive oil1 Teaspoon dried dill weedMethod1. In a mixing bowl, combine soy sauce, maple syrup, orange juice, lime juice, garlic and ginger; mix well.2. Place salmon fillets in a casserole dish that is large enough for the fillets, skin side down.3. Pour the marinating mixture ove...
More About: Maple Syrup , Sauce , Uncle , Maple

Chicken Cutlet Parmesan With Tomato Sauce
2008-03-28 11:43:00
I have not made a recipezaar members recipe for awhile so I thought I would make one the other night . This recipe was a very easy dish to prepare and tasted great, if you would like to see the original recipe or others by this chef please click here. I served mine over spaghetti, I also just spooned the sauce over each breast topped with 2 slices of mozzarella and baked in the oven, so they came out as individual chicken pieces. I also mixed some of the tomato sauce in with the pasta and added extra Parmesan cheese.Ingredients3/4 Cup seasoned bread crumbs1/4 Cup Parmesan cheese, grated1 Egg, beaten4 Chicken breast halves, pounded to 1/4 inch thickness(boneless and skinless)2 Tablespoons olive oil4 Slices mozzarella cheese(or enough to cover the casserole)2 Tablespoons olive oil1 Medium onion, chopped1 Garlic clove, crushed28 Ounces Italian-style stewed tomatoes, drained2 Tablespoons tomato paste1 Bay leaf1/2 Teaspoon sugar1/4 Teaspoon dried oreganoMethod1. Prepare the sauce ...
More About: Tomato , Cutlet , Sauce

Prosciutto Wrapped Lamb with a Minted Pea Sauce
2008-03-27 16:09:00
This is a very tasty easy meal to throw together. I served mine over sweet potato and zucchini rosti, but you can serve it with potato done your favourite way and vegetables.Ingredients8 Slices prosciutto4 Lamb Fillets1 Tablespoon olive oil25g Butter1 Large shallot3 Cloves garlic, crushed2 Bacon rashers, sliced thinly100ml Dry white wine1 Teaspoon chicken stock50ml Water1/2 Cup frozen peas100ml Cream2 Tablespoons fresh mint, finley chopped11/2 Teaspoons cornflourMethod1. Wrap 2 slices of prosciutto around each lamb fillet. Heat the oil in a large fry pan, cook lamb until cooked as desired. Cover, stand 5 Minutes, then slice into slices.2. Meanwhile melt the butter in a pan, add onion, garlic and bacon, cook until onion softens.3. Stir in wine, bring to the boil, reduce heat to a simmer, simmer a couple of minutes, stir in stock and peas, bring to a boil again until peas are soft, turn down heat, add cream, mix a little water with the cornflour add to sauce and stir until mixture thi...
More About: Sauce , Wrapped

Nobu's Sashimi Salad
2008-03-26 08:40:00
I found this one on the web, it is actually a recipe that world famous restaurateur Nobu serves at his restaurants. I love this recipe the flavours are awesome and it so fresh and light. Vary with the salad used, I just used some greens, radish and carrot this time but seaweed mixed in with the greens is also yummy. It is a very versatile recipe that can be played around with us far the salad goes, just buy whatever is fresh and in season and is your favourite.IngredientsSea saltGround black pepper7 Ounces fresh tuna fillets(sushi or sashimi grade)2 Ounces mesclun or baby greens3/4 Cup finely chopped onions2 Tablespoons rice vinegar2 Teaspoons water1/2 Teaspoon granulated sugar1 Pinch sea salt1/4 Teaspoon mustard powder1/4 Teaspoon ground black pepper4 Teaspoons grapeseed oil4 Teaspoons sesame oil3 Tablespoons soy sauceMethodPreheat a grill or broiler or lightly oiled cast iron pan.2. Season the fish with a little sea salt and black pepper.3. Briefly sear the tuna until its surface ...
More About: Salad

Creamy Horseradish Chicken Breast
2008-03-25 10:08:00
I usually serve the chicken breast over spinach, but as I have only just got back into town and all the shops were closed for Easter Monday, I had to use what I had on hand. It worked out well as I had some carrots and broccoli I wanted to use up, so I served them as the vegetable and served the chicken over rice.Ingredients1-2 Tablespoons olive oil4 Chicken breasts2 Cloves garlic3 Green onions, sliced thinly2 Tablespoons dry white wine160ml Cream2 Tablespoons prepared horseradish2 Teaspoons lemon juice1 Teaspoon Dijon mustard1 Tablespoon fresh dill, Finley chopped or 1 Teaspoon dried dillMethod1. Heat oil in a pan, add chicken breasts brown on both sides and cook until almost cooked through, leave over low heat to finish cooking while you make the sauce, turn the breasts occasionally.2. Heat a small amount of oil in a saucepan. Add onion and garlic cook until onion is soft and garlic has browned slightly. (do not burn)3. De glaze pan with wine, add cream bring to the boil, turn hea...
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Japanese Beef and Vegetable Rolls
2008-03-24 10:18:00
Hey, all those who read my site and check in regularly, I am back from my business trip so start looking for regular posts again. I am still a little jet lagged so they may not be everyday for the next few days but I will get back on schedule soon.I had a great trip to Australia although way to rushed and well to far away to go for just 9 days. I will be posting, over the next few days, some photos of some product's I bought back with me.I found some awesome natural chopping boards and cheese boards that I will be adding for sale to my site.It is too hard to describe the quality and to explain all the benefits of these boards, but I can say as a chef I absolutely fell in love with the beauty, the quality and the natural hygiene benefits of these boards.It will be easier for you to understand once I post the photos and explain in detail just how wonderful these boards are, so check back over the next few days for a full post about these boards. I am really excited about them and can...
More About: Japanese , Vegetable , Beef

Poached Salmon with a Dill Caper Cream Sauce
2008-03-11 09:55:00
I am leaving tomorrow for Australia for a couple of weeks on business so all my regular viewers don't worry I haven't stopped with the recipes I just won't be able to make and post new recipes while I am away. I will be back at it as soon as I return which is the 25th of March so look for posts again from the 26th or 27th depending on how tired I am.I am quite sad since starting this blog I have barely missed a day, I love cooking and posting new recipes for people to try.My last post before leaving is again from a zaar member, I made this because I have been talking to this chef for awhile and she wanted me to try this one, that and I love eating light meals before travelling. I served mine with a dill caper cream instead of the suggested cucumber sauce, just my personal preference I will post the recipe for the dill sauce after the main recipe. I thought this was a lovely way of doing salmon it allows for the wonderful flavour of the fish to come through, it is a very natural w...
More About: Sauce , Cream , Dill

Chicken Breasts with Curried Mango Sauce
2008-03-10 09:30:00
This is a great quick recipe that tastes great, I made this the other night again one from a zaar member and really enjoyed it. I served mine over wilted spinach with a side of basmati rice. If you would like to view this recipe or others by this chef please click here.Ingredients4 Chicken breast fillets1 Tablespoon oil30g Butter4 Spring onions, chopped2 Cloves garlic, crushed1 Tablespoon curry powder1(170g)Can mango pulp1/3 Cup sour cream1 Tablespoon grainy mustard1/2 Cup low-fat chicken brothFreshly groundblack pepper, to tasteMethod1. Trim chicken of excess fat and sinew.2. Head oil and butter in pan; add chicken fillets.3. Cook over medium heat for 4 minutes on each side or until lightly browned and cooked through.4. Remove from pan, cover with aluminium foil.5. Keep warm.6. Add spring onions, garlic and curry powder to pan juices; stir over medium heat for 1 minute.7. Add mango, sour cream, mustard and stock to pan.8. Bring to boil, reduce heat; simmer 3 minutes until heated th...
More About: Mango , Breasts , Sauce

Smoked Salmon Pasta
2008-03-09 19:04:00
This is another recipe from a zaar member this is a real quick easy meal to make and tastes good too. I used tri colour tagliatelle to make this and used extra Parmesan cheese as I love Parmesan I also sprinkled extra over the top. If you want to see this recipe or others by this chef please click here.Ingredients1/4 Cup olive oil1 Cup mushrooms, sliced2 Shallots, sliced thinly1 Garlic clove, minced1 Pinch cayenne1/3lb Smoked salmon, cut into 2-inch pieces1/4 Cup white wine1 Cup heavy cream2 Tablespoons lemon juice1 Tablespoon lemon zest, grated3 Tablespoons capers, drained1 Teaspoon parsley1 lb Linguine or spaghetti1/2 Cup Parmesan cheese, freshly gratedSalt and pepperMethod1. Cook Pasta as directed. Drain.2. Meanwhile, in a large skillet, heat oil. Add mushrooms, shallots, garlic and cayenne. Saute until veggies are tender.3. Add white wine and bring to boil. Add cream and bring to boil. Let simmer for 3minutes.4. Add lemon juice, lemon zest and salmon. Bring to boil and let simme...

Cheeseburger Pasta
2008-03-09 13:40:00
This is a great quick and easy recipe to throw together it makes a great mid week meal and the kids love it, it is also very inexpensive and becuase there is not much work to do. You can make it when you get home from work wothout the fuss. All in all it takes about 30 minutes from start to finish with this one .Ingredients500g Ground beef1 Medium onion, finely chopped1 Can Tomato Soup (400g)11/2 Cups water1 Teaspoon garlic powder1 Teaspoon dried parsley1 Teaspoon dried oregano1 Cup packed cheddar cheese1/2 Cup gruyereExtra gruyere and parmesan grated to top3 Cups uncooked medium pasta shellsMethod1. Bring some water to boil in a large pan, add a little olive oil and cook pasta al dente, you do not want it to be to soft as there is extra cooking in the oven.2. Brown beef in a pan, remove and wipe pan clean, heat a small amount of oil in pan add onion cook until onion softens.3. Retuen beef to pan with soup, water, garlic, parsley, oregano and cheeses stir to combine and continuing s...
More About: Pasta , Cheeseburger

Key Largo Key Lime Pie
2008-03-09 12:26:00
This is my final recipe I made for the swap on Recipezaar, it was very good. I did make with a little more cream cheese than stated as I wanted to just decorate the top with the whiped cream not spread it across the top. I did keep the rest of the ingredient amounts the same, we all thought it was delicious.IngredientsCrust1/2 Cup unsalted butter1 1/2 Cups graham cracker crumbsFilling8 Ounces cream cheese, softened to room temperature1(14ounce)can sweetened condensed milk1/2 Cup key lime juice1/2 Teaspoon vanillaTopping1 Cup heavy whipping cream1 Tablespoon sugar1 Teaspoon vanillaMethod1. To make crust, preheat oven to 350 degrees. Melt butter and cool slightly. In medium bowl, combine butter and crumbs. With your fingers, press crust into a 9-inch pie plate. Bake 5 minutes. Set on rack to cool.2. To make filling, beat cream cheese in bowl of electric mixer until very creamy. Slowly add condensed milk in a steady stream, beating until well-incorporated and scraping sides of bowl sev...
More About: Lime , Key Lime

Chilli Coconut Chicken Curry
2008-03-08 21:52:00
I came up with this the other night it was very good, my son thought it was a bit too spicy, but my hubby who is not into anything that has to much spice loved it, so I guess make your choice. I made just with Kumara as the side instead of rice but feel free to mess around with recipe.IngredientsOlive oil1kg Chicken breasts, sliced into strips2 Medium onions, sliced3 Cloves garlic, crushed1 Tablespoon chopped fresh lemon grass2 Teaspoons red chili flakes1 Teaspoon ground coriander1 Teaspoon cumin seeds1 Teaspoon turmeric2 Teaspoons fish sauce1 Teaspoon chicken stock250ml Coconut Milk200ml Coconut cream11/2-2 Tablespoons fresh coriander, chopped finely120g Bean sproutsBaked Kumara (sweet potato)800g Kumara2 Tablespoons olive oil11/2 Teaspoons cumin seedsMethod1. Cook chicken in batches until browned all over, remove and set to one side, wipe pan.2. Add onions and garlic, cook until onion is soft, add lemon grass, chili, ground coriander, juice, seeds, turmeric and sauce, cook a coupl...
More About: Chilli , Curry

Lamb Chops With Red Wine and Rosemary Sauce
2008-03-07 11:40:00
Here is a recipe I made the other night, from a zaar member. It was not for a swap I just liked the sound of it and it was very good, both myself and my hubby enjoyed this. I made mine with racks of lamb as this is what I had on hand, I cooked them in the oven as a rack for about 25 min's at 190c. I then sliced them for presentation purposes and served over spinach with wild rice on the side. If you want to view more of this chef's recipes please click here. Ingredients8 Lamb chops, fat trimmedFresh ground pepper1/2 Teaspoon garlic powder2 Tablespoons olive oil2 Garlic cloves, minced1 Large shallot, finely chopped3/4 Cup dry red wine1 Teaspoon fresh rosemary, minced1 Tablespoon fresh parsley, chopped3/4 Cup chicken brothor chicken stock1 Teaspoon butter1 Teaspoon flour2 Teaspoons Dijon mustard3 Tablespoons heavy creamMethod1. Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.2. Add the oil to the skillet. Add chops to the pan cook ...
More About: Wine , Chops , Red Wine , Sauce

Cajun Fish with Pineapple Salsa and Wilted Spinach Salad
2008-03-06 10:30:00
This is a lovely healthy light recipe, the salad recipe was another one I tried from a zaar member for the swap I am doing, the fish is mine. I will post a link to the salad recipe underneath it, so you can go and see the wonderful photos that the chef, of this recipe took, they are gorgeous. You can use any firm white fish fillets for this recipe, also as a variation which I have done before, you can marinate different sea foods like prawns, white fish and scallops in the marinade and the skewer them and cook on the BBQ and serve salsa on the side.Ingredients1-1.2Kg Firm white fish fillets (I allow for 250g-300g per person depending on appetites.)Marinade2 Tablespoons Worcestershire sauce2 Teaspoons paprika11/2 Teaspoons ground black pepper11/2 Tablespoons Dijon mustard1 Teaspoon onion powder5/6 Dashes of Tabasco1/4 Teaspoon cayenne5 Cloves garlic, crushed50ml Lemon juice1/2 Cup beerPineapple Salsa 250g Fresh pineapple, chopped finely (I buy already cut and cored pineapple, it comes...
More About: Fish , Salad , Spinach

Crab Stuffed Ostrich/Beef Fillet with a Peppercorn Sauce
2008-03-05 17:39:00
I went to fish market a couple of weeks back to buy some king crab legs and oysters to make oysters kilpatrick to start followed by crab stuffed ostrich. This is what I had on hand, but this recipe would also work great with beef. Anyway I did not realise how much meat would come from just two legs, and I ended up making crab topped oysters instead of kilpatrick and still had enough to make creamy crab pasta for the kids and still had loads left for the ostrich. Check out the size of them.Huge Crab LegsO.K. so you can see, I got a lot of crab from these puppies, I am going to have to guess the amount of crab I used for the stuffing. The total weight of the legs with shell on was 880 grams, and after removing meat I was able to make three different things, so I did get quite a lot. This is a very elegant and quite expensive meal so it is one for a dinner party or special occasion.Ingredients1x800g Ostrich Fillet, or beef if making with thatOlive oil5 Pancetta rashersStuffing2 Tablesp...
More About: Beef , Sauce

Spinach and Salmon Timbales
2008-03-05 16:48:00
These make for a great light and healthy lunch, I have had them for my dinner before and gave myself 2 rather than 1. They are very easy to make and are very low in fat.Ingredients1 Bunch English Spinach , washed (about 1kg)Filling250g Canned salmon, drained120g ricotta cheese2 Tablespoons chopped chives2 Tablespoons fresh parsley, finely chopped1 Egg lightly beatenPepper to tasteMethod1. Boil, steam or microwave spinach until just tender, drain and allow to cool2. Select largest spinach leaves, and line four lightly greased ramekins of about 1 cup capacity. Make sure and leave some of the leaves overhanging the top to fold over and encase cheese mixture.For the Filling1. Squeeze as much liquid as possible from remaining spinach and chop finely.2. Blend or Process salmon, ricotta, chives, parsley and egg. Mix in chopped spinach and season with pepper.3. Spoon mixture into prepared ramekins. Fold spinach leaves over the top.4. Bake at 180c for 30 Min's or until set.All photos taken b...

Pineapple Citrus Salmon
2008-03-05 10:56:00
This is another recipe from the swap I am doing at the moment, absolutely wonderful, we really enjoyed this. I cook salmon often and this was a lovely change from the other ways I have prepared in the past. I served mine with wild rice cooked in stock and then stirred in some fresh herbs delicious. If you want to read the original recipe or see other recipes by this chef please click here.Ingredients1/2 Cup pineapple juice1 Lemon, juice and zest of , washed (reserve zest and juice, you'll need 2 Tbs. of zest and 4 Tbs. of juice)8(6 ounce) Salmon fillets4 Tablespoons brown sugar2 Tablespoons chili powder2 Teaspoons ground cumin1 Teaspoon sea salt1 Teaspoon ground cinnamon2 Tablespoons unsalted butter1/4 Cup flourMethod1. Combine pineapple juice and 4 Tbs. lemon juice. Add in the salmon fillets, cover and leave in the refrigerator for at least 15 minutes, but no longer than 30 minutes.2. Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment or foil and spray...
More About: Pineapple , Citrus

Grilled Miso Chicken
2008-03-04 19:05:00
Here is my second post for the recipezaar swap, I am doing and again another I really enjoyed. I did make with chicken breasts as this is what I had on hand and then chopped into bite size pieces and skewered. I also used left over marinade added a couple of other ingredients, boiled to get rid of the impurities from the chicken and used it as a dipping sauce, yum, yum. If you want to read more reviews or see other recipes by this chef please click here.Ingredients2 Tablespoons soy sauce2 Tablespoons sake2 Tablespoons mirin2 Tablespoons miso , preferably white miso2 Green onions , thinly sliced1 Teaspoon fresh grated ginger1 Clove garlic , crushed8 Boneless chicken thighs (take the skin off if you prefer)1 Teaspoon sesame seeds , lightly roastedMethod1. Mix together the soy sauce, sake, mirin, miso, onions, ginger and garlic in a shallow dish.2. Place chicken pieces into marinade, turn to coat well and marinate for 1 hour, turning several times.3. Preheat grill so that it is very h...
More About: Chicken , Grilled

Flat Bread Pizza
2008-03-04 18:39:00
I am in a recipe swap again on recipezaar so I have been making members recipes again, I have made 3 so far. This first post is a different take on pizza, I really enjoyed this, as it is a great way to use up old vegetables. I am not the biggest pizza fan because of how junked up it makes me feel, but this is a great way to make a much lighter version than pizza dough, nice crispy crust and wonderful flavours. I added a cooked sliced up chicken breast to make a more substantial meal with protein. If you want view this recipe or see other recipes by this chef please click here.Ingredients1 Flat bread2 Teaspoons pesto sauce (I used more love pesto)50g Eggplants50g Zucchini20g Mushrooms1 Pinch black pepper60g Mozzarella cheese (I also used more cheese)Method1. Preheat the oven to 200°C/400°F.2. Spread the pesto over the flat bread.3. Thinly slice the courgette/zucchini. I use a mandoline to get thin even slices.4. Thinly slice the eggplant. It doesn't need to be peeled or salted.5....
More About: Pizza , Bread

Cajun Prawn Skewers with Creamy Avocado Sauce
2008-03-03 10:55:00
I made this the other night, as hubby was not well and I just wanted something quick and easy that tasted good and was light. This was all of that and I really enjoyed my meal, as I made this for one I have adjusted the ingredients so it would be fine for two. The avocado cream will be too much, but this will keep in the fridge for a few days, this can't be helped as you need to use a whole avocado so along with the other ingredients you end up with just over a cup.I really liked the sauce and thought all the ingredients went well together, I made with stated ingredients and so had left overs and just used it up over the following days. I have listed ingredients so it will serve 2 people, 2 skewers each, 5 prawns to a skewer, so do adjust if you want to make more.Ingredients20 Large uncooked prawns2 Tablespoons Cajun seasoning (more or less depending on how spicy you like it.)2 Teaspoons ground cumin1 Teaspoon dried oregano2 Cloves garlic, crushed50ml olive oilCreamy Avocado Sauce 1...

Thai Green Mussel Curry
2008-03-02 09:40:00
This dish I made the other night just messing around with the ingredients I had in my fridge, except the mussels, which I bought that day, while I was out as they were on special. This would serve 2-3 as a main meal, depending on appetites, without rice. My hubby and I try to eat low carb as often as we can so I did not serve ours with rice. I would say if serving over steamed Jasmine rice it would be adequate for 4 as you would have the added starch to fill you up, as we all know how light mussels are.Ingredients2 Tablespoons of peanut oil1.5kg Mussels, beards removed and scrubbed well2 Small white onions, sliced thinly3 Cloves garlic, crushed2 Teaspoons lemon grass, Jar (1 Tablespoon chopped fresh, but finely chopped)2 Teaspoons fresh ginger, grated3 Tablespoons green curry paste600ml coconut cream2 Tablespoons lemon juice1 Tablespoon thick tamarind concentrate2 Teaspoons fish sauce11/2 Cups water2 Tablespoons fresh coriander, chopped coarsely125g Snow peas150g Bean sprouts4 Green ...
More About: Thai , Curry

Crab Topped Oysters with a Bearnaise Sauce
2008-03-01 09:56:00
I went to my fish market last weekend and bought some king crab legs, to make crab stuffed ostrich, the legs were huge and when I removed all the meat I realised there was far too much meat for just the ostrich I had. I had also bought some oysters as my niece loves them and she was coming over, I had planned on making oysters kilpatrick and mornay to start, when I realised I had so much crab I changed my mind and made crab topped oyster instead.Ingredients16 Large Oysters 1/4 Cup dry Bread CrumbsPaprikaRock SaltBéarnaise Sauce 450g Fresh lump Crab MeatEasy Béarnaise Sauce2 Large shallots, minced3 Teaspoons tarragon, chopped finely2 Teaspoons parsley, chopped finely1/4 Cup dry white winePepper to taste1 Cup hollandaise, kept warmMethod1. Scrub oyster shells and open Oysters discard top shell, drain liquid, rinse under cold running water to remove any sand or grit.2. Place oysters on a bed of rock salt (this helps to keep them stable.) in a large flat pan.3. Put 1-2 teaspoons of béa...

Thai Pork and Baby Corn Stir-Fry
2008-02-28 09:15:00
This is a great quick recipe that you can just throw together and tastes wonderful. The amounts listed below I served for 2 people but I made no rice to go with it and it was perfect amount, apart from the fact there was a little to much corn for 2, it would be fine for three. If you prefer to serve it over rice it would feed 3. If you wish to do this for 4 I would up the pork amount to 750g and keep the other ingredients the same.Ingredients2 Tablespoons peanut oil500g Pork strips (I bought pork tenderloin and sliced it into strips.)5 Tablespoons green curry paste (or adjust for your personal taste.)125g Fresh baby corn halved (It came in that size package I would lower to 90-100g for 2 people if not serving dish with rice 50-60g if doing with rice.)1 Medium red capsicum, sliced thinly200g Baby spinach leaves1/3 Cup coarsely shredded fresh basil.11/2 Tablespoons lime juice2 Teaspoons fish sauce1 Teaspoon grated ginger (fresh or jar is fine.)1 Teaspoon sugar1/2 Cup coconut milk (I ...
More About: Corn , Thai

Korean Lamb Chops
2008-02-27 11:41:00
I made this the other night, again from a zaar member it was a wonderful marinade. I had lamb racks, which I browned on the meat side and then finished off in the oven. I basted several times while cooking then sliced into individual chops. You will notice from the photo I slightly overcooked my lamb, as I was waiting for my hubby to get off the phone and I was trying to keep the lamb warm, but thanks to the marinade and basting it came out tender and was not tough. If you would like to read more reviews on this please click here.I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.Ingre...
More About: Korean , Lamb , Chops

Chicken Curry
2008-02-26 09:20:00
I usually make this recipe with beef but when I went to the store the other day they were completely out of rump steak and only had expensive cuts of meat, so I bought chicken and it tasted fine, but feel free to do this with beef as that is the way I usually make it and it tastes great. I just refused to pay those prices for beef when I was only doing a curry.IngredientsOlive oil1KG Chicken , chopped into cubes2 Medium onions, sliced thinly3 Cloves garlic, crushed2 Teaspoons fresh ginger, grated2 Tablespoons soy sauce2 Tablespoons dry white wine3/4 Teaspoon turmeric4 Cardamon pod's bruised (using a flat knife, press down on pod, with palm of hand, until pod splits.)3 Teaspoons curry powder2 Teaspoons vindaloo paste (I did quite generous teaspoons.)11/2 Cups water3-5 Tablespoons sweet mango chutney (I say 3-5 depending on personal taste as to whether you prefer more sweet or more spicy.)1 Teaspoon chicken stock2 Teaspoons cornflourMethod 1. Heat some Olive oil in a large pan, add on...
More About: Curry

Honeycomb Cheesecake
2008-02-25 17:01:00
I made this last week, it again came from a zaar member and we all loved it. It was first time for me doing a no bake cheesecake as all my recipes require baking. It tasted awesome and was lighter than my baked cheesecake recipes, but I think I will say I still much prefer baked cheesecake it is much denser in texture which I love. But the whole family even my sister who came over and tried some thought it had a really good flavour. If you would like to read all the reviews on this recipe please click here.I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.Ingredients1x250g Packet hone...
More About: Cheesecake

Moroccan Prawns with Couscous
2008-02-23 19:18:00
This is sounds like such a big recipe but if you just follow the steps it is not as daunting as it sounds and the end result is gorgeous. I made this as I have been trying to recreate a recipe I have had at a local restaurant. I know this is not exactly how they would make it but it tasted wonderful and both myself and my hubby absolutely loved this.I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.IngredientsSauce1 Cup water2 Teaspoons fish stock granules (a good flavoursome one.)1/2 Teaspoon garlic powder1 Teaspoon ground cumin1/2 Teaspoon ground coriander1/2 Teaspoon ground ginger1...
More About: Couscous , Moroccan , Prawns

Red Curry Oysters
2008-02-23 08:40:00
I made this the other night, it is another recipe from a zaar member and I loved it, it such a different way of preparing oysters apart from the more traditional kilpatrick, mornay and rockafeller. They are spicy, so if your not a spicy lover these are not for you, I love spicy food and these were a great combination and you still got the flavour of the oyster coming through.I am going to be posting a few zaar members recipes as I have made so many lately, but I also need to catch up on mine, I think, I have about 3 or 4 recipes still waiting to be posted.I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so ...
More About: Curry , Oysters