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Lamb Leg Steak with a Maple Chevre Shiitake Sauce
2008-02-22 08:56:00
I have to try and catch up I have made so many recipes lately and quite a few from recipezaar, and am getting behind on posting them all. I guess I will start with this zaar members recipe. I tried this one the other night, it was really good, I was very skeptical of how the flavours would come together, I only ended up making this as other reviews had stated it was good. Whilst I am sure it will not be for everybody I thought it was really yummy I did make this with a lamb fillet as this is what I had on hand and I also used less goats cheese as I felt the entire amount would be too overpowering. Anyway if you would like to read the other reviews of this recipe please click here.Ingredients4 (1/2lb) Lamb leg steaks10 Ounces shiitake mushrooms1 lb Chevre cheese (or other goat cheese)4 Ounces maple syrup4 Ounces capers2 Tablespoons olive oil , to saute1 Sprig rosemarySalt and pepper1/4 Cup flour1/4 Cup dry white wine (if you can't drink it don't use it)Method1. Salt and pepper lam...
More About: Steak , Sauce , Maple

Fish Patties with Two Dipping Sauces
2008-02-21 08:35:00
These can be served as an entree or a main course and also make for a lovely light lunch. They are great as a one of the dishes you prepare when doing a BBQ, they cook well on an oiled BBQ plate. I have listed two different dipping sauce below you can make both or try the one that you think you will like best or even make your own.Ingredients1 Carrot, grated1 Zucchini, grated3 Green onions, sliced thinly3 Garlic cloves, quartered1 Red chili, seeded, chopped2 Teaspoons fresh ginger, grated11/2 Tablespoons fresh coriander, chopped1 Teaspoon grated lemon rind500g White fish fillets, chopped1 Tablespoon fish sauce1 Teaspoon turmeric1 Tablespoon oyster sauce1/2 Cup panko flakes (Japanese breadcrumbs if you can't get these don't use regular just use plain flour.)40-50ml Peanut oilSweet Chili-Coriander Sauce1 Tablespoon white wine vinegar1 Teaspoon brown sugar100ml Sweet chili sauce1 Teaspoon dried basil or 1 Tablespoon fresh11/2 Tablespoons fresh coriander, finely choppedCoriander Chili...
More About: Fish , Sauces

Marinated Chicken Kebabs with a Peanut Satay Sauce
2008-02-19 08:48:00
I have been making this recipe for years and everytime I make it I get rave reviews. It really is nothing special, I think, it is just that, the falvours all come together so well and the peanut sauce is so yummy. I make my sauce with smooth peanut butter as I am not a fan of crunchy, but I think this would be fine if you prefer to have the peanut chunks in the sauce.Ingredients5 Chicken breasts (about 800g in weight.)8 Long skewersMarinade5 Tablespoons soy sauce3 Tablespoons lemon juice11/2 Tablespoons brown sugar4 Cloves garlic, crushed1 Teaspoon ground coriander1 Teaspoon ground cumin2 Teaspoons fresh ginger, gratedPepper to tastePeanut Sauce 1 Tablespoon olive oil1 Onion, finely chopped2 Cloves garlic, crushed2 Tablespoons soy sauce3 Tablespoons peanut butter1 Cup water1 Tablespoon lemon juice2 Teaspoons curry powder (I use hot curry powder.)3 Teaspoons sweet chili sauceVegetables for Skewers1 Large onion, chopped into wedges8-16 Mushrooms (depends on size if they are large chop ...

Scallops with a Miso Mustard Sauce
2008-02-18 11:50:00
I made this the other night as a starter it was very good, it is a recipezaar's member recipe. I did do the end a little differently just for presentation purposes. I placed the scallops in scallop shells, spooned sauce over and the sprinkled with cheese and melted it under the grill. I then placed some salad greens on a plate and placed the shells on that, looked great and tasted wonderful, definitely a different way to prepare scallops.Ingredients12 Sea scallopsTo taste salt and pepper1 Garlic clove , mincedAll-purpose flour , for dusting2 Tablespoons white miso or miso1 Tablespoon mirin1 Teaspoon soy sauce1 Teaspoon superfine sugar1 Bunch watercress , thick stems removed2 Tablespoons vegetable oil2 Tablespoons dry white wine1/2 Tablespoon whole grain mustard2 Tablespoons heavy cream1/4 Cup parmesan cheeseMethod1. Season scallops on both sides with salt, pepper and garlic, and lightly dust with flour. In a cup, combine miso, mirin, soy sauce, sugar and enough water (1 to 2 tables...
More About: Sauce

Five Spice Duck Breast with Bok Choy and Gai Lan
2008-02-17 08:57:00
This is a very simple recipe that is quick and easy to do and tastes wonderful. I love duck and cook it all the time, whilst I have made duck with friut sauces and Asian sauces and they are wonderful. Sometimes I think you can overcomplicate recipes and they are tasty, but they are time consuming with lots of steps and sometimes simple is the best way to go.Ingredients4 Duck breasts1-11/2 Teaspoons five spice powder (depending on the size of breasts.)2 Cloves Garlic, crushed5 Tablespoons soy sauce2 Star anise4 Bunches Gai lan2 Bok choy200ml Water1 Teaspoon chicken stock1-2 Tablespoons honey, depending on personal taste6 Green onions, sliced 2cm long11/2 Teaspoons cornflourMethod1. Cut diagonal slits in the skin being careful not to go all the way through to the flesh. (not to far apart as these will be the size of slices, you will slice the duck when finished.) Rub five spice over breasts.2. Heat a pan and add duck skin side down cook for 8-10 min's to crisp up skin and render fat....
More About: Breast , Spice

Crab Stuffed Chicken Breast with a Mustard Caper Sauce
2008-02-16 08:57:00
I made this with fresh crab meat so I am not sure what the difference in taste will be with canned, I know sometimes with the other ingredients you add to a recipe it does not make a difference if it is canned or fresh. With this one I could really taste the crab coming through so having fresh was so yummy, where as canned to me can sometimes have no flavour or a real funny flavour.Ingredients4 Chicken breasts200g Lump crab meat120g Cream cheese2 Small green onions, sliced thinly1 Tablespoon lemon juice3 Cloves garlic, crushed11/2 Tablespoons parsley3/4-1 Tablespoon dill, chopped finely1 Teaspoon tarragon, finely chopped3 Tablespoons paresan cheese, Grated8 Prosciutto slicesSauce 1/2 Cup dry white wine1/2 Cup water11/2 Tablespoons green onions, chopped finely2 Teaspoons Dijon mustard11/2 Teaspoons chicken stock granules1 Teaspoon cornflour5 Teaspoons capers1/2 Cup double cream2 Egg yolksPepper to tasteMethod1. Pound chicken breasts with a meat mallet until of equal thickness about 1/...
More About: Breast , Crab

Salmon Fillets in Pesto Sauce
2008-02-14 08:36:00
This is a really easy recipe to make it sounds like a lot of ingredients but they are just going in a blender so it does not take a really long time to prepare. This recipe could also be done on the BBQ cooking salmon as a whole rather than cutting it down into individual fillets.Ingredients4-6 Salmon fillets (This makes enough sauce for 6 servings.)3/4 Cup chopped fresh mint, packed3/4 Cup freshly grated Parmesan cheese1/2 Cup chopped fresh coriander, packed8 Cloves garlic, peeled3 Green onions, sliced1/2 Cup roughly chopped fresh basil2 Teaspoons chili sauce1/2 cup olive oil, divided use3 Tablespoons lemon juice1/2 cup white wine, divided usePepper to taste1/2 cup whipping cream1 Teaspoon chicken stockParmesan Cheese, grated (extra for topping)Method1. In a food processor, add mint, Parmesan cheese, coriander, garlic, green onions, basil, chili sauce. Carefully pour 1/4 cup olive oil in while blending thoroughly, set to one aside.2. In a large dish, combine 1/4 cup olive oil, le...
More About: Pesto , Sauce

Cheddar Bar-B-Q Chicken Breasts with Boursin Twice Baked Potatoes
2008-02-13 17:51:00
I was looking for something easy with no fuss for a meal the other night and I found these two on recipezaar. I did my baked potatoes in the oven instead of the microwave, so that took a bit of time, but I prefer them cooked this way. I topped my potatoes with a mixture of Parmesan, Gruyere cheese and topped that with breadcrumbs to brown rather than paprika and peppercorns, I then garnished with a few chopped chives.Both recipes were great and the boursin cheese made a nice change to the regular way of making twice baked potatoes. The chicken was oh so easy and tasted great for just a few ingredients thrown together. I used homemade BBQ sauce for the recipe and I cooked it in a pan on the stove rather than in the oven. I then just transfered the chicken to an ovenproof dish and topped with the rest of the ingredients and grilled for a few minutes to melt the cheese.IngredientsChicken 4 Boneless skinless chicken breastsPre-cooked bacon, stripsShredded cheddar cheeseGreen onionsBarbec...
More About: Baked , Potatoes , Breasts

Braised Lamb Fillets with a Creamy Risotto
2008-02-12 17:30:00
This is a wonderful recipe, the lamb comes out moist and juicy and the risotto is a wonderful accompaniment, that is full of flavour and lovely and creamy. It is my son's favourite risotto recipe and he always asking me to make it.IngredientsLamb Olive Oil4 Lamb Fillets (you could also use one large fillet of about 600g if that is all you can get.)1 Small leek, finely diced3 Cloves garlic, crushed1 Small carrot, finely diced300ml Water2 Teaspoons beef stock granules200ml Dry red wine25g Butter50ml Balsamic vinegar21/2 Teaspoons cornflourTruffle oil2 Tablespoons shaved parmesan (extra)Risotto 30g Butter1 Onion, finely chopped2 Cloves garlic, crushed3/4 Cup risotto rice21/2 Cups water1/2 Cup dry white wine1 Tablespoon thyme leaves11/2 Teaspoons chicken stock granules20g Parsley, finely chopped3 Tablespoons parmesan cheese11/2 Tablespoon mascarpone cheesePepper to tasteMethod1. Heat some olive oil in a large pan, add lamb fillets and sear to brown both sides.2. Add leek, carrot and garl...

Boursin Stuffed Chicken Breasts With Raspberry Sauce and Zucchini Rice Patt
2008-02-11 11:54:00
The stuffed chicken recipe is a recipe I got from a recipezaar member and it was absolutely delicious. It made for a lovely presented plate, and got rave views by all. If you would like to see more photo's or read more reviews of this recipe click here.The second recipe the rice and zucchini patties, are one of my recipes. They are very good and easy to throw together, just make sure the pan is heated quite hot before adding as if it is too cool, it makes it harder to handle them and when it comes to flipping they will tend to want to break up.IngredientsStuffed Chicken 4 Boneless skinless chicken breast halves (pounded flat to 1/4-inch thickness with a mallet)1 (4 ounce) Package boursin cheese, with herbs, cut into 4 chunks1/2 Cup walnuts, very finely chopped (approximately)4 Leaves fresh spinach (or several leaves of baby spinach)1/2 Teaspoon salt, to taste1/2 Teaspoon pepper, to tasteRasberry Sauce 1/2 Cup dry white wine1/4 Cup red wine vinegar and oil salad dressing (homemade o...
More About: Raspberry , Rice , Breasts

Stuffed Veal Scallops with a Mushroom Sauce and Carrot Rosti
2008-02-10 08:35:00
My veal scallops were huge, in fact I have never bought scallops of veal this big before, I made one per person. I have made this before with small veal scallops and I made three per person, I used about 1-2 teaspoons of stuffing for each slice and made them as little bundles, so either way will work fine. You will see from the photograph just how large it was I was able to cut each veal scallop into four pieces. Maybe where you are in the world this will not seem strange to you, this may be standard size, but where I am I usually get small scallops of veal, not that I am complaining it was delicious and took me half the time because I wasn't rolling up 12 little rolls, just 4 huge ones.Ingredients4 Large veal scallops or 12 small, which is how I usually make it (3 per person.)Olive oil2 Shallots, finely chopped3 Cloves garlic, crushed30-40g Butter250g Mushroom s, 1 Cup finely chopped mushrooms for the stuffing (Save the ramining mushrooms for the sauce.)2 Teaspoons rosemary, finely...
More About: Carrot , Sauce , Rosti

Smoked Salmon and Guacamole Bundles
2008-02-09 09:02:00
This is a very elegant starter, it makes for wonderful presentation and tastes gorgeous. I serve 2 per person as a starter but for photo purposes I arranged 3 on a plate. I also am not a big fan of salmon eggs, I don't like how big they are or the taste, so you can use salmon eggs to top, instead of my little red caviar eggs. I also know taditional guacamole is made with chopped tomato in it, but again I do not like tomatoes so I did not use them, so do please add them if you like. This takes quite some time to prepare as it is a little fiddly tying the chives around the salmon, but the final result is well worth the effort and I have always had rave reviews. Is definitately a dinner party affair.Ingredients8 Large tranches of smoked salmon2 Medium avocado's1 tablespoon lemon juice1 Tablespoon guacamole spices (where I live they sell this in a spice jar just like garlic powder, so either make your own guacamole recipe if you can't get this or I suppose if you know of a good packe...

Spicy Chili With Beans
2008-02-09 08:41:00
This is the last recipe I made for the recipe swap on recipezaar, I am not a big fan of chili, My hubby adores a good chili. He said this what quite good, he says he has had better, but still gave this 4 out of 5, it was also for me really easy to make with no effort which I love. If you want to see other recipes by this chef click here.Ingredients2lbs Mince meat2 (10 1/4 ounce) Cans chili beans2 (10 1/4 ounce) Cans corn, drained2 Tablespoons chili powder (I added more)2 Teaspoons pepper1 Teaspoon salt (optional)2 (10 1/4 ounce) Cans Rotel tomatoes1/4-1/2 Cup minced onions (I just finely chopped 1 onion.)2 Teaspoons minced garlic1 (10 1/4 ounce) Can tomato soupMethod1. Cook onion and garlic until soft, add mince meat, and brown.2. Add the rest of the ingredients.3. If you like it more saucy, add a can-or-two-full of water.4. Simmer on stove until hot/boiling, I simmered about 30 min's to make sure the meat was cooked through and to allow the flavours to caome through.5. You can als...
More About: Beans , Spicy , Chili

Juicy Thick Steaks with a Morel sauce and Potatoes Au Gratin Dauphinois
2008-02-08 10:00:00
I made this the other night as an experiment it was so good, very rich and full of flavour, I am sure it is not to everyones taste, but my self and my husband loved it. You will see from the photo we were rather piggy and our steaks were huge, I think they were about 300g each, it was aged Argentinian beef. The fillets were so juicy and tender and bursting with flavour, becuase of the size I did have to cook for about 20-25 Min's for medium rare.Ingredients4 Steak fillets (200-250g each I was a little piggy on the weight as you can see from the photo.)160g Fois gras pate (40g cut round slices to top each steak.)Sauce Olive oil1 Shallot, chopped finely1 Cup Madeira wine2 Teaspoons beef stock granules (Mine is quite hearty, so adjust for taste with the brand you use.)1/2 Cup water2 Teaspoons French mustard3 Tablespoons morels, chopped finely1-2 Teaspoons cornflourPotatoes Au Gratin Dauphinois1Kg Potatoes, sliced into thin slices2 Cups milk2 Cloves garlic, smashed11/2 Cups Gruyere chee...
More About: Steaks

Ginger Tuna with a Wasabi Drizzle and kumara Ginger Fritters
2008-02-08 07:33:00
This dish came together by accident and it was absolutley delicious, I have been experimenting again lately combining new ingredients and flavours.Some of them have been ok, but not a wow, and some have surprised me and my hubby has just raved through the entire meal. This dish is really good, Tuna is always yummy and it is such a healthy meal.The Kumara (sweet potato) fritters were oh so yummy, the recipe below makes between 16 and 20 fritters depending on how big you dollop the mixture into the pan. It is the right amount if your making this for 6 but I was only making this for 4 so I had fritters left over, instead of throwing them out, I saved them and they were still great the next day. As they were already cooked I just heated a pan first, then added them and just cooked for a few minutes to re-warm it made for a great lunch.Ingredients4 Tuna steaks80ml Olive oil3 Teaspoons ginger, grated2 Red chillies, seeded, chopped finely2 Tablespoons lemongrass, chopped finelyWasabi Drizz...
More About: Ginger

Japanese Pork and Ginger Cabbage
2008-02-07 08:43:00
This is a very simple, very quick dish to make and it tastes great, is healthy and is on the table in 35 minutes. It would even be quicker than that, but there is a ten minute marinating time.Ingredients800g Pork fillet, sliced in to thin strips (about 5cm in length.)2 Chinese cabbage (about 700g in weight.)21/2-3 Tablespoons sake3 Teaspoons sugar60ml Japanese soy sauce3-4 Teaspoons ginger, grated (add more or less ginger depending on personal taste.)2 Tablespoons olive oilMethod1. Combine sake, sugar, soy sauce and ginger in a bowl and stir until sugar dissolves.2. Add sliced pork and marinade 10 min's (do not marinate longer than 10 min's as pork will become tough.) Drain pork over a small bowl, reserve marinade.3. While pork is marinating, remove thick ribs from cabbage (the thick white stalky part in the centre.) Cut leaves into approx 4cm squares.4. Heat the oil in a wok or large frying pan, add pork stir-fry for about 5 Min's or until pork is almost cooked. Add reserved mar...
More About: Ginger , Cabbage

Tuna and Sweet Potato (Kumera) Patties
2008-02-06 18:31:00
This was another recipe I made for the recipe swap on the recipezaar site. I found these delicious as did my hubby, the combination of the sweet potato with the tuna was really delicious. I did make a herbed mayonnaise to go wuth them, it was lovely, but they are very moist so it was not necessary. If you would like to read all the reviews of this recipe please click here.Ingredients1 Medium about 300g orange sweet potato, peeled, coarsely chopped1 (425g) Can tuna in water, drained2 Eggs, lightly whisked25g Dried breadcrumbs (packaged) (I used panko flakes, Japanese breadcrumbs.)1-2 Tablespoon fresh parsley, choppedSalt & freshly ground black pepper1 Tablespoon olive oilMethod1. Steam the kumera in the mircowave until tender. 2. Drain and refresh under cold running water. Transfer to a large bowl. 3. Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper. ...
More About: Sweet , Potato , Tuna

Flathead Fillets with a Tarragon Butter
2008-02-05 16:44:00
This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt. The other night when I made these I used really small fillets of perch, so adapt the recipe for what you can get, I have also made this with small sea brim fillets, so it is versatile, just make sure they a little fillets.Ingredients12-16 Small fish fillets, flathead if you live in OZ (I say 12-16 depending on whether you want to do 3 or 4 fillets per person, I prefer 4 so take your pick.)2 Tablespoons plain flour2-4 Teaspoons garlic powder (Depending on personal taste.)2 Medium Sweet Potato (about 500g in weight.)Salt and pepper200g Baby asparagus200g Snow peas80g Melted butter11/2 Tablespoons tarragon, coarsely chopped.Method1. Peel sweet potato and cut into thick slices (about 2cm each slice). Boil steam or microwave until just ten...
More About: Butter

So Easy BBQ Chicken
2008-02-05 07:15:00
I am going to post a couple more recipes I made for the recipe swap I am doing this month on recipezaar, as I explained in an earlier post. I have signed up for this month in a recipe swap. This is were you get put into groups and you make and review other peoples recipes in your group. It is fun and it also helps to get more of your own recipes reviewed. This one I tried is unbelievabley simple yet it tastes great, it wouldn't be my favourite way of doing chicken drumsticks but for the ease of preparation and for the result you get with only 2 ingredients it is a great no brainer throw together mid week meal. To view the original recipe and to see other recipes by this chef please click here.Ingredients1 Cup Coke (diet or caffeine free is OK)10-12 Chicken legs or chicken thighs1 Cup ketchupMethod1. Combine Coke and ketchup.2. Combine Coke mix and chicken in fry pan.3. Heat for about 20-30 minutes until chicken is tested and done. If the sauce is runny, turn down the heat and cook...
More About: Easy

Crispy Cocunut Chicken with an Apricot Curry Dipping Sauce
2008-02-04 17:02:00
This is a very quick and easy recipe to do and it tastes great, hardley any preparation time, not many ingredients and you can have it on the table in about 40 Min's. My Son and Hubby love this one as do I because I don't have to put much effort into it and we all want that during the week when we are busy. The dipping sauce also goes well with prawns, having said that it would also be great if you just wanted to make chicken tenders.Ingredients4 Chicken breasts1-11/2 Cups flaked coconut (I say this as it depends on the size of the breasts.)Flour to coat chicken1/2 Teaspoon black pepper1/2 Teaspoon garlic powder2 Eggs, lightly beaten1/3 Cup butter, meltedApricot Dipping Sauce 5 Tablespoons apricot preserves2 Tablespoons Dijon mustard1 Tablespoon white wine vinegar1 Tablespoon Curry powder, I use the hot curry powderMethod1. Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.)2. Du...

Hot Passionfruit Souffle With Raspberry Cream
2008-02-04 11:26:00
I am in a recipe swap at the moment on recipezaar where you get put into groups and make and review recipes by the people in your group, so there will be a few recipe postings by zaar memmbers over the next few days. I cooked up a storm over the weekend trying and reviewing new recipes they were really good.Today I am going to post one I was really proud of, I have always had a fear when ever I see souffle in the title so I did debate whether or not to try it in case it was a disaster, but it was not only delicious but it was a complete triumph. If you want to see other recipes by this chef click here. Ingredients2 Egg yolks1/2 Cup passion fruit pulp (approx. 6 passionfruit)2 Tablespoons lemon juice120g Icing sugar6 Egg whitesCaster sugarExtra icing sugarRASPBERRY CREAM125g Frozen raspberries (I used fresh, pureed them and then pushed the puree through a sieve to remove seeds.)300ml Thickened cream1 Tablespoon sugar1 Tablespoon Grand MarnierMethod1. Place egg yolks, passionfruit pul...
More About: Raspberry , Cream

Tuna Pabucas (Patties) With Two Radish-Caper Sauce
2008-02-03 08:00:00
This a very quick and easy meal to put together, whether you add vegetables and fries and make this for a dinner or you just serve as is with a little salad on the side for a light lunch they taste great. I made this a few nights ago it is a zaar member recipe as well, I actually stumbled on this one by accident while looking for something else glad I did though it was very good. If you want to see other photo's of this recipe or other recipes by this chef click here.Ingredients1 Cup panko(dried bread crumbs)1(61/2 ounce) can tuna (drained)1 Egg (I found I needed 2)1 Tablespoon Dijon mustard1 Tablespoon minced garlic paste1/2 Teaspoon dill weed1/4 Cup finely cut scallion tops2 Tablespoons finely snipped fresh basil1 Tablespoon olive oil1/4 Cup mayonnaise1/2 Teaspoon wasabi3 Teaspoons horseradish2 Tablespoons finely snipped fresh parsley1 Teaspoon capersMethod1. Thoroughly combine mayonnaise, wasabi, horseradish, parsley, and capers in a bowl with lid.2. Place in refrigerator.3. Mix...
More About: Tuna , Sauce , Radish

Champagne Chicken with Avocado and King Prawns
2008-01-15 09:06:00
Here is the first competition entry I have made, I will be posting more over the next couple of weeks so keep checking for your recipe entry. This was very good, a chicken breast served with a champagne sauce topped with avocado and king prawns. I served mine over wild rice with herbs and it was delicious. So thanks very much Danielle Amour for entering and for a great recipe.Ingredients2 Skinless breasts of chicken1 Avocado6 King prawnsThe sauce1 Onion, finely chopped2 Cloves garlic, crushed1/4 cup of chives1 Tablespoon olive oil1 Cup champagne1 Chicken stock cube1 Cup cream (Use just over 1 Cup.)11/2 Teaspoons cornstarch (to thicken)Method1. Heat oil in a pan, add chicken, cook on a med heat until browned on both sides, and just a little pink in the middle. Set to one side.2. In the same frying add a little more oil, add onion and garlic, cook until onion is transparent.3. Add champagne, chives, and stock cube, stirring well to combine all ingredients. Let it come to a simmer, mi...
More About: Champagne , Prawns , Champ

Goats Cheese and Mushroom Stuffed Chicken Breast with a Morel Sauce
2008-01-13 21:42:00
Another experiment that was absolutely wonderful, both myself and hubby loved this. I love it when as a cook you go completely off the wall wondering whether a recipe will come together in the end and for me this did. I have made so many that are experiments but you kinda know the ingredients will work, I wasn't sure with this one but it was lovely.IngredientsOlive oil2 Chicken breastsStuffing1/2-3/4 Cup chopped Swiss brown mushrooms ( I used just over 1/2 a cup.)250g soft goats cheese, rind removed2 Tablespoons butter1/2 Tablespoon fresh thyme leaves1/2 Tablespoon fresh parsley, chopped finelySauce 1 Tablespoon butter1 Shallot, finely chopped1/2 Cup dry white wine1/2 Cup water1/2 Cup cream11/2 Teaspoons cornflour2-2/12 Tablespoons Morels ( I used dried as I couldn't get fresh so you will have to adjust amount for fresh.)Pepper to tasteMethod1. Heat butter in pan, add mushrooms and cook until tender and liquid has evaporated, add thyme and parsley stir to combine.2. Take chicken br...
More About: Cheese , Breast , Mushroom

Fillet Steak With Thyme & Garlic Crust
2008-01-13 08:12:00
This is a zaar members recipe, I have made a couple this week, both were wonderful, but I thought I would start with this one. The combination of the crunchy topping on the steak and the wonderful flavours that came through from the garlic and mustard in every mouthful made for a really enjoyable meal. I served mine on a bed of mash topped with spinach and mushrooms and placed the steak on top, it was very delicious. If you would like to read all the reviews and see other photo's of this recipe please click here.Ingredients2 Tablespoons salted butter, melted2 Garlic cloves, crushed2 Tablespoons fresh thyme, chopped2 Slices white bread, fresh (I use the equivalent by chopping up a french stick)1 Tablespoon olive oil2 x 200-250g Beef steak filletsFresh ground black pepperDijon mustardMethod1. Heat the oven to 220 degrees Celsius. 2. Pulse the bread in a food processor until the crumbs are coarse (you don't want them really fine). 3. Put the melted butter into a small bowl, and add...
More About: Steak , Crust

Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce
2008-01-11 11:12:00
This is a great pork recipe full of flavour and really delicious, it is a little fiddly to put together but well worth the end result. The only problem that occurs sometimes, not all the time, is some of the goats cheese melts out, this is no problem once I slice the pork I just put the escaped cheese into whatever slice it is missing from. The tighter you can get the kitchen string and the closer together the less this will happen.IngredientsGoats Cheese Stuffed Tenderloin1 Pork tenderloin, (550kg)Salt and pepper to taste300g Goats cheese1 Teaspoon lemon zest1 1/2 Tablespoons fresh basil, finely choppedRed Wine Balsamic Cherry Sauce1 Teaspoon chicken stock granules1 Tablespoon Cherry Preserve1 Teaspoon Cornflour1/2 Cup water1/2 Cup dry red wine1/2 Cup cherries, pitted and halved (Fresh are best when I made this the other night I could not get any fresh as they are out of season, you can use canned, but I usually make this with fresh and it is far superior.)11/2 Tablespoons balsamic...
More About: Red Wine

Marinated Chilli Lamb Over Stir-Fried Vegetables
2008-01-10 22:19:00
Goodness I have just realized I have been posting so many Asian recipes lately, I guess I must be in that kind of mood. Either that or after all that food over Christmas and the new year, I'm trying cook lighter meals, I always find Asian if made in a low carb way is so light and you don't feel so heavy. Helps to shift some of those extra pounds you put on. ( Ha, ha!!!) Well I have made a few other recipes that are not Asian so I guess I need to post some of those too. Although I say if it tastes great who cares how many nights in a row you eat Asian, curries, Beef, Chicken whatever your in the mood for enjoy it.Here is a very easy recipe to make, little effort and not much preparation or cooking time to fuss with. Oh before I post if your looking at the photo and don't see the sesame seeds on top, stupid me took the photo ate the meal and then saw the seeds still in the pan, I had forgotten to sprinkle over the top. DuhIngredientsOlive oil4 Lamb fillets1 Tablespoon toasted sesam...
More About: Vegetables , Chilli , Fried

Japanese Mum's Chicken
2008-01-10 10:16:00
I haven't made a zaar members recipe in awhile so I tried another new one last night. It was very good and oh so easy to throw together and cook. The sauce takes about 40-50 Min's to form a sticky glaze and don't concern yourself with how the drumsticks look during the beginning of cooking. They are quite unattractive but as the sauce thickens, it does coat them and give them a beautiful colour. I did also add a little more sugar than listed. There are a bunch of reviews on this recipe and photo's too, if you would like to view these click here.Ingredients8 Chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)1 Cup water1/2 Cup balsamic vinegar1/3 Cup soy sauce2 1/2 Tablespoons sugar (I probably used more like 3)1 Garlic clove, peeled and bruised (I used 2 cloves)1 Small hot chili pepper, slit open, seeds removed (I used 2 Chili peppers)Method1. Place all the ingredients in a saucepan over a high heat.2. Bring to the boil, then reduce to a simm...
More About: Japanese

Hoisin Beef Stir - Fry
2008-01-09 10:35:00
This is another of the recipes I made on my Asian night, I also made garlic, ginger, green onion chicken, which I will be posting at a later date. As I stated on my last post, because I made a few dishes my ingredients were less than listed below, I think I have guessed right on the amounts to feed 4 as a main meal.Ingredients1 Teaspoon sesame oilBlack pepper to taste6 Green onions, sliced thinly2 Red chillies, finely chopped2 Cloves garlic, crushed2 Teaspoons fresh ginger, grated80ml Chinese rice wine60ml Soy sauce800g Beef strips1 Tablespoon peanut oil1 Brown onion, sliced thinly1 Red capsicum, sliced thinly100g Fresh shiitake mushrooms, sliced thinly500g Choy sum, halved60ml Water80ml Hoisin sauce (I use blue dragon brand.)Method1. Combine sesame oil, pepper, 3 sliced green onions, chillies, garlic, ginger, half the wine and half the soy sauce in a large bowl or storage container, add beef strips and toss to coat. Marinade several hours or overnight.2. Heat peanut oil in a pan or...

Teriyaki Lamb Stir - Fry
2008-01-08 17:50:00
We often have Asian nights where I will make 3-4 different dishes I did one last weekend and this was one of the dishes I made. As I made several dishes, the amount of lamb I made was less than listed below, I think I have guessed the right amounts for 4 people as a main meal.Ingredientsolive oil800g Lamb fillets, sliced into strips2 Teaspoons sesame oil2 Cloves garlic, crushed1 Brown onion, sliced thinly2 Red chillies, seeded and finely chopped (I always add a few seeds for a bit of a kick.)100ml Teriyaki sauce80ml Sweet chili sauce500g Baby bok choy200g Broccoli floretsMethod1. Heat some olive oil in a wok or pan, stir-fry lamb in batches until browned and cooked as desired. Remove from wok and set to one side.2. Heat sesame oil in same wok or pan, stir-fry onion and garlic until onion softens add chili and stir-fry a minute more.3. Return lamb to pan with sauces and bring to boil, add broccoli, cook a couple of minutes, add bok choy and cook until broccoli is just tender and bok ...