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Spicy Apricot Chicken
2008-01-07 13:38:00
This is a delicious recipe that smells wonderful from all the herbs and spices and tastes great. The combination of the sweetness from the apricot and spiciness from the curry paste and varying spices pair really well together. It is also a very easy recipe to do as you can throw together the ingredients and then leave it to cook.Ingredients1kg Chicken breasts, cut into either cubes or thin strips840g Can apricots, reserving juice2 Red chillies, seeded and finely chopped3 Garlic cloves crushed1 Teaspoon fresh ginger, grated2 Teaspoons cumin, ground2 Teaspoons coriander, ground2 Teaspoons turmeric, ground2 Teaspoons vindaloo paste (I make mine quite generous ones, but adjust for personal taste.)1 Teaspoon grated lemon rind5 Tablespoons coconut milk1 Tablespoon olive oil2 small-medium onions, sliced thinly11/2 Tablespoons apricot preserves250g Natural yogurtMethod1. Set 6 apricots aside in a bowl, blend the rest with 175ml of reserved juice from can and all the ingredients from the ch...
More About: Spicy

Jack Daniels Glazed Salmon
2008-01-07 09:26:00
I found this recipe on the Internet awhile ago when searching for a copycat TGI's Jack Daniels sauce recipe and have made it several times since then. It goes great with chicken, shrimp, ribs and as I made it last night salmon. I changed a couple of things, but I will write the recipe as I found it and list the changes I made and you can decide how you want to make it. Every time I have made it, I cook the meat or fish with glaze and then drizzle a little extra over the top, it is oh so yummy!IngredientsSalmon or whatever meat you want to use1 Head garlic1 Teaspoon olive oil2/3 Cup water1 Cup pineapple juice1/4 Cup Kikkoman's teriyaki sauce1 Teaspoon soy sauce1 1/3 Cups dark brown sugar3 Teaspoons lemon juice3 Teaspoons minced white onions1 Teaspoon Jack Daniels Whiskey (I use 2 Tablespoons)1 Teaspoon crushed pineapple1/4 Teaspoon cayenne pepper (I use about a teaspoonMethodTo roast garlic1. Cut about 1/2” off the top of the garlic.2. Cut the roots so that the garlic will sit fl...

Herb Stuffed Pork Tenderloin with White Wine Gravy
2008-01-05 10:29:00
This recipe is a wonderful stuffed pork recipe, it is packed full of flavour and the pork comes out so juicy and tender, both my son and hubby love this one. I served mine with roasted baby new potatoes and garlic pancetta roasted brussel sprouts, delicious.Ingredients1 x 550g Pork tenderloin1 Tablespoon olive oil2 Cloves garlic, crushed1 Medium onion, finely chopped1 Tablespoon thyme leaves5 Sage leaves, finely chopped2 Tablespoons parsley, finely chopped1 Cup mushrooms, finely chopped1 Tablespoon butter11/2 Tablespoons Worcestershire sauce1 Tablespoon lemon juice2 Tablespoons cream1 egg1/2 Cup breadcrumbs12 Bacon rashers (or enough to cover pork)Sauce Ingredients1/2 Cup dry white wine1 Teaspoon chicken stock granules11/4 Teaspoon cornflour1/2 Cup water1-2 Tablespoon juices from pork11/2 Tablespoons bisto chicken gravy granulespepper to tasteMethod1. Heat oil in a pan, add onion and garlic, cook until onion softens, add butter and mushrooms cook stirring a few minutes until mushroo...
More About: Wine , White , Herb , Tender

Oriental Minced Pork in Lettuce leaves
2008-01-04 19:35:00
This is a very tasty, quick and easy recipe to throw together. I serve it in iceberg lettuce leaves as a great low carb meal, but if prefer carbs it is great served with noodles.Ingredients1 Tablespoon sesame oil1 Medium brown onion, finely chopped3 Cloves garlic, crushed350g Pork mince300g Veal mince50ml Soy sauce (low sodium works best with this but regular is fine)1/4 Cup oyster sauce1/4 Cup hoisin sauce1 Red capsicum, finely chopped300g Bean sprouts4 Green onions sliced1 Tablespoon toasted sesame seeds8 Large iceberg lettuce leavesMethod1. Heat oil in a pan or wok, stir-fry onion and garlic until onion is soft, add both minces and stir-fry until cooked through.2. Add capsicum and sauces, reduce to a simmer, cook uncovered, stirring occasionally for about 4-5 Min's.3. Add sprouts and cook until they soften slightly but are still crunchy, stir in green onions and seeds.4. Divide lettuce leaves among plates and spoon pork mixture into leaves.Tip: After removing outer dead leaves, ...
More About: Oriental , Leaves

Peppered Lamb Chops
2008-01-04 08:53:00
This is a very easy yet yummy lamb chop recipe, I used french trimmed lamb chops but any cut of chop would work just as well with this recipe. I served mine over creamy polenta topped with mushrooms and sprinkled with a few fresh chopped chives.Ingredients16 French trimmed lamb chops (Or if using a larger chop like a loin 1 chop per person, medium sized 2 per person.)2 Tablespoons french mustard1 3/4 Tablespoons black pepper1 Tablespoon Worcestershire sauce2 Tablespoons brandy1/2 Cup milk2 1/2-3 Tablespoons cream1 1/2 Tablespoons chopped chivesMethod1. Season chops with black pepper both sides about 3/4 Tablespoon (If you don't use quite 3/4 tablespoon, reserve whatever is left over for the sauce.) reserve remaining tablespoon for the sauce.2. Cook chops either under the grill, BBQ or pan fry until desired doneness.For The Sauce1. In a pan add milk, mustard, brandy, Worcestershire sauce and remaining pepper, bring to boil and then reduce to a simmer for a couple of minutes, add cre...
More About: Lamb , Chops

Duck Breast Stuffed with Ham and Sun Dried Tomato
2008-01-03 09:22:00
Here is another recipe I have made by a Zaar member, I haven't tried one in awhile and since I have done so much cooking and preparation over Christmas and the New Year, it was nice to follow someone else's recipe and not have to think about ingredients or plan ahead.The recipe itself was very good I have tried a few recipes by this member and most of hers are outstanding, however my only criticism with this, is it was a little dry. The recipe doesn't state to make a sauce with it, and I made a port wine sauce and very much felt although the flavours were delicious without the sauce it would have been too dry. Pairing it with the sauce made for a lovely duck breast meal. If you would like to see more photo's or other recipes by this chef click here.Ingredients4 Large duck breasts, skin intactThe Stuffing8 Large spinach leaves60ml olive oilSalt (I didn't use salt)Black pepper5 Slices prosciutto225g Very lean ground chicken6 Large sun-dried tomatoes, minced2 Garlic cloves, finely...
More About: Breast , Tomato , Duck

Chicken Burger with Avocado Cream
2008-01-02 09:37:00
Happy New Year to everybody, I haven't posted anything for a couple of days as I was cooking up a storm at my mum's for new years eve, followed by New Years day at the snow. It was a great time and the kids had so much fun especially my little niece who went crazy tobogganing, she is not used the the snow coming from Australia. Speaking of my niece, I am going to post the other recipe I made when she spent the night at mine last weekend, which was the chicken burger.Ingredients800g Minced chicken3 Bacon rashers, finely chopped1/2 Cup Parmesan cheese3 Green onions, finely chopped1 large egg (or 2 medium eggs.)1/2 Cup panko flakes (Japanese breadcrumbs available at most Asian grocery stores, if you can't get them regular are fine.)Focaccia bread (or burger buns, whatever your preference.)Avocado Cream 1 Avocado, chopped125g Cream Cheese1 Tablespoon lemon juiceMethod1. Combine chicken, bacon, cheese, green onion, egg and breadcrumbs well in a bowl. Shape into 4 patties.2. Heat a smal...
More About: Chicken , Burger

Steak Fillet on Portobello mushrooms with Goats Cheese
2007-12-30 17:00:00
This is a lovely recipe, but it won't be for everybody the sauce is quite beefy with a bit of a tang my husband loves this, but feel free to pair it with your favourite sauce or just serve it plain, there are loads of flavour just with meat mushrooms and spinach.Ingredients4 Steak s, fillet (or any cut you prefer.)Sauce1 Cup dry red wine2 Teaspoons beef stock powder (I use quite a dense flavoured stock, so adjust accordingly.)2 Tablespoons balsamic vinegar2 Teaspoons Worcestershire sauce2 Teaspoons Dijon mustard11/2-2 Teaspoons cornflourpepper to taste4 Tablespoons creamMushrooms 4 Large portobello mushrooms (If you can only get smaller ones, I do 2-3 per person.)3 Cloves garlic, unpeeled1 Jar (190g) Roasted red peppers in oil, drained4 Slices soft goats cheese, thickly sliced (or enough to place one slice on each mushroom.)Olive oil, to drizzle over mushroomsSpinach600g Baby Spinach30-40g Butter2 Cloves garlic, crushedMethod1. Season steaks on each side, set to one side.Sauce1. Heat...
More About: Cheese , Portobello , Goats

Beef Burgers
2007-12-30 16:11:00
I know it is not the time of year for BBQing but I had my niece over last night and she loves her hamburgers, so I made beef and chicken burgers.Ingredients850g Mince meat1 Onion, finely chopped3 Cloves garlic, crushed50ml Tomato puree11/2 Tablespoons Italian mixed herbs1 Tablespoon parsley60ml Tomato Ketchup3 Teaspoons Dijon mustard1 Cup Parmesan cheese1 Large egg (or 2 medium eggs)3/4 Cup Panko flakes (Japanese breadcrumbs available at most Asian grocery stores, regular are fine but you probably need to use a little less.)Method1. Mix all the ingredients in a large bowl until thoroughly combined.2. Shape into patties, it will make 6 large burgers and about 8 smaller ones.3. Heat a small amount of oil in a pan and cook until well browned on each side and meat is cooked through.Serve on buns with your favourite condiments.All photo's taken by me unless otherwise stated.
More About: Beef , Burgers , Urge

Spinach Pesto and Goats Cheese Stuffed Chicken with a Lemon Mustard Sauce
2007-12-28 18:29:00
Here is a very yummy stuffed chicken breast recipe, packed with flavour served with a delicious accompanying sauce. I love doing stuffed chicken breasts as there are so many different combinations you can try and I have to say there are not many I have tried that don't work.Ingredients4 Large chicken breasts200g Baby spinach300g Soft goats cheese, all rind removed8 Teaspoons basil pesto (I use about 2 teaspoons per breast, or enough to cover breast completely.)4 Sun dried Tomatoes, in oil, drained8 Slices prosciuttoLemon Mustard Sauce1 Cup Milk1 Teaspoon Chicken stock powder11/2 Teaspoons cornflour3 Teaspoons Dijon mustard2 Tablespoons lemon juice2 Tablespoons dry white wine1 Tablespoon parsley, finely chopped2 Tablespoons CreamPinch cayennePepper to tasteMethod1. Pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.)2. Boil spinach until tender, drain and squeeze out all excess water. In a bowl combine spinach with goats cheese u...
More About: Cheese , Spinach , Pesto

Sheila's Best Salmon
2007-12-28 09:29:00
Here is another Zaar members recipe, again I haven't posted one for awhile so I thought it was about time, that and being just after Christams, it is nice not to have to think of what your going to do for dinner.I thought this was very good, I served mine over wild rice with mushrooms, so I did make a sauce to go with it. If you are serving with rice, it is nice to have a sauce to pair with it, but the topping goes great with the salmon if serving by itself, and would not need anything to accompany it. If you enjoy this recipe and would like to read all the reviews or see more photo's please click here.Ingredients3 Tablespoons butter, melted1 Onion, sliced1 1/2 lbs Salmon fillets1/2 Cup mayonnaise1/4 Cup freshly grated parmesan cheese1 Teaspoon worcestershire sauce1/2 Teaspoon paprika1/2 Teaspoon salt (I didn't use salt.)2 Tablespoons lemon juiceOregano (I sprinkled with dill instead of oregano.)ParsleyMethod1. Pour butter in a 9"x13" pan. 2. (I use parchment paper to line a me...
More About: Sheila

Roast Duck with a Honey Soy Basting Sauce
2007-12-26 18:46:00
Here is the recipe for the duck I did, I baste the bird all the way through cooking and then I heat the basting sauce and mix some cornflour in, to thicken and serve on the side as a sauce. Because of the Asian flavours unless serving this as a dish by itself, if you are making it along with other meats, I use a separate side plate, as the sauce does not mix well with a normal gravy.I made two birds for Christmas and you will see from the picture that it was not an enormous amount of meat, so remember this when cooking it, as to how many ducks you will need for the amount of people feeding. This is wonderful tasting duck and it always the first meat to go when I make it and with rave reviews.Ingredients2kg Duck (mine were smaller than this,hence 2, I think this should be about right for 4 people.)Honey Soy Basting Sauce 4 Tablespoons Dijon Mustard4 Tablespoons soy sauce4 Tablespoons honey4 Cloves garlic, crushed4 Tablespoons dry white wine1/3 Cup Olive oil1-2 Teaspoons cornflourNote:...
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Moist Roast Turkey with a Port Gravy
2007-12-26 18:01:00
I hope you all had a Merry Christmas, had a great time with family and are full to brimming. I had a wonderful Christmas with family and friends, ate way to much as you do. Played loads of games, bought my hubby a professional poker set for Chrimbo so finished the night off with poker and black jack, a Christmas filled with loads of laughs with kids having a wonderful time and big smiles on faces.I made 2 roast ducks, roast leg of lamb and a roast turkey for Christmas dinner. I have posted a recipe already for roast lamb so I thought I would post one for turkey and one for duck. I know you probably can't think of food now, but I thought I would post these for next year or other special occasions throughout the year. I only bought a 2.5kg turkey as I was doing other meats, so you will have to adjust cooking times if roasting a bigger bird. I stuffed mine with a fois gras fig stuffing, MMmmm, it was delicious but you can stuff yours with your favourite stuffing.Ingredients2.5kg Turk e...
More About: Turkey , Port , Roast , Gravy

Susan's Duck Breast with Fig and Port Sauce
2007-12-24 18:21:00
This will be the last post I make for a few days as it is the Christmas holidays, so check back towards the end of the week for more great recipes. I hope you all enjoy my site, I appreciate all the visits and comments and I wish you all a Merry Christmas.I made this last night, I thought I would make my last post before Christmas, a Zaar members recipe, as I haven't tried one in awhile. I served mine with wild rice mushroom timbales and it went really well with the duck and sauce. I thought this one was lovely, the sauce was exceptional and a perfect meal before a huge feast at Christmas. If you want to see more by this chief please click here.Ingredients2 Large duck breast halves1 Tablespoon olive oil1/2 Teaspoon fresh thyme, minced1/2 Teaspoon garlic powder1/4 Teaspoon paprikasalt & pepper1 Cup beef stock or beef broth1 Cup chicken stock or chicken broth3 Tablespoons butter1 Large shallot, minced1/2 Cup port wine4 Tablespoons fig preserves1 Tablespoon flour (I just use cor...
More About: Port , Breast , Duck , Sauce

Chili and Honey Steak
2007-12-24 08:07:00
Here is a really quick marinade for steak that tastes great with little fuss. I served my steak over wasabi, pesto mashed potato with asparagus topped with egg and honeyed breadcrumbs on the side. I know wasabi and pesto sounds like a weired combination but it actually goes really well together and makes for wonderful flavoured mash.Ingredients4 Steak fillets, 250g each (or whatever cut you prefer.)2 Cloves garlic, crushed2 Tablespoons lime juice1 Tablespoon olive oil1 Tablespoon white wine vinegar2 1/2 Teaspoons chili flakes3 Tablespoons honeyMethod 1. Combine all ingredients in a bowl or storage container, add steaks, marinade for several hours.2. BBQ, Grill or cook steaks on oiled grill plate until desired doneness. (my steaks were about 11/2 inches thick and it is about 5-6 minutes aside for medium rare.) I baste the the steaks twice during cooking with marinade.Serve with vegetable and mashed potato.All photo's taken by me unless otherwise stated.
More About: Honey , Chili

Spinach and Boursin stuffed chicken with Alfredo Sauce
2007-12-23 08:04:00
This is not a recipe for you, if you are on a diet, I made this one up a while ago and it is very rich, full of flavours, but not exactly the lowest fat content in the world. I served mine with mashed parsnip and vegetables, but it also good over pasta which I have done as well.Ingredients4 Chicken breasts300g Spinach 1 Cup mushrooms, chopped1 Clove Garlic, crushed6 Bacon rashers, chopped100g Boursin brand, garlic and herb cheeseFor the Sauce 2 Cups cream2 Teaspoons garlic and parsley powder (if you don't have this mixed powder, just garlic powder is fine.)50g Butter100g Cream cheese1 Cup Parmesan cheeseWhite pepper to tasteMethod1. With a meat mallet pound chicken until it is about the same thickness all over.2. Heat a little oil in a pan, add mushrooms and garlic, and cook until mushrooms are soft. In a small pan cook bacon until browned.3. In a large Saucepan bring some water to the boil, add spinach and cook until spinach wilts, drain, rinse under cold water, squeeze out any exce...
More About: Nach

Sundried Tomato, Avocado and Prawn Topped Salmon with a Champagne Sauce
2007-12-22 10:19:00
This is a wonderful elegant recipe, great for dinner parties and the good thing is there is not a lot of effort in preparation.Ingredients4 Salmon FilletsLiquid for Salmon1 Onion, chopped1 Teaspoon dill, dried1/2 Teaspoon tarragon, dried5 Peppercorns2 Cups water3/4 Cup dry white wineTopping1 Avocado150g Prawns, shelled and deveined6 Sun dried tomatoes in oil, drained, finely choppedSauce 250ml Milk1 Teaspoon vegetables stock granules2 Tablespoons lemon juice1/2 Teaspoon fish stock granules1/2 Cup champagne2 Teaspoons cornflourMethod1. In a large pan combine all stock ingredients, simmer for about 15 minutes, then add the salmon cook salmon for about 10 Min's or until salmon flakes easily, turning salmon once during cooking.For the Sauce1. Heat milk and both stocks in a sauce pan, add a little water to cornflour, pour half of the cornflour into milk, stir until slightly thickened.2. Add lemon juice, and pour champagne slowly into milk (it will fizz.) Add the rest of the cornflour and...
More About: Champagne , Tomato , Champ

Tasty Lamb Shanks
2007-12-21 12:03:00
I made this a couple of nights ago, it was very good. The sauces and spices used in this recipe go really well together, it makes for a delicious lamb shank recipe, a little different, from the more traditional beefy, veg lamb shanks. If you want to see more reviews or photo's of this recipe click here.Ingredients2 Tablespoons plain flour1/2 Teaspoon Chinese five spice powder4 Lamb shanks2 Tablespoons olive oil1 Onion, finely chopped4 Cloves garlic, crushed1 Teaspoon chili flakes1 Liter beef stock2 Tablespoons red wine vinegar2 Tablespoons oyster sauce1 Tablespoon soy sauce1 Teaspoon hoisin sauce1 Teaspoon szechwan pepper, crushed2 Star anise1 Cinnamon stick2 Teaspoons cornflour Method1. Preheat oven to 180C (350F).2. Combine flour and 5 spice powder in bag.3. Toss shanks in the seasoned flour.4. Heat oil over stove to medium heat in oven proof casserole dish.5. Brown shanks in oil on all sides.6. Transfer to plate and set aside.7. Add onion, garlic and chili to the same oven proof...

Coconut Seafood Curry
2007-12-19 18:38:00
I have made this a few times and I think all the flavours work together really well and it is very yummy fish curry recipe. The great thing with this recipe is you can use whatever you have on hand, I have listed ingredients below but feel free to change any of them for your favourite seafood, you can make it different every time, trying different combo's.Ingredients300-350g Firm white fish, cut into pieces (I used halibut, but cod, perch, bass any are fine.)8 Scallops (allows for 2 per person.)12 Calamari Rings (allows for 3 per person.)12-16 Prawns, shelled, deveined (3-4 per person I buy medium to largish size prawns.)11/2 Tablespoons olive oil1 Onion, finely chopped3 Cloves garlic, crushed2 Teaspoons ginger, grated3/4 Teaspoon turmeric, ground11/2 Teaspoons cumin, ground11/2 Teaspoons coriander, ground1 Teaspoon mustard seeds1 Cinnamon stick11/2 Teaspoons Sambal oelek (I heap my spoonfuls, but adjust for desired taste.)400ml Coconut cream (I use Kara brand I really like the fla...
More About: Seafood , Curry

Melt In Your Mouth Pork Tenderloin
2007-12-18 22:07:00
I know I posted a zaar recipe yesterday but I am real busy today with a load of meetings, so even though I have a few recipes in hand to post, I will post another zaar member recipe today.Saves time for me as I don't have to type in the recipe just a quick copy paste job and if the recipe I have tried is awesome why not give someone else's recipe some love.Tried this one yesterday, yummy, both me and my husband enjoyed this, aromas that waft through the house while cooking, very appealing to the nose. If you would like to read more reviews on this recipe or see more recipes by this chef click here. Will post another of mine tomorrow, a yummy fish curry.Ingredients4 lbs pork tenderloins (I only made 2lbs of pork, but I did follow marinade and gravy amounts exactly, I knew there would be too much sauce but didn't want to detract from any of the flavours.)Marinade 3 to 12 hours1/2 Cup pineapple juice1/4 Cup soy sauce3 Scallions (stems only finely chopped)3/4 Cup dry white wineGravy...
More About: Pork , Mouth , Tender

Sheila's Peppered Lamb Chops
2007-12-18 08:39:00
I haven't posted a recipe from a zaar member in awhile and I have tried a few, so I thought I would do one today. I made this a few nights ago and I have to say the chops were delicious. I was concerned with using soy sauce with lamb chops as soy is so strong and I thought it might over power the lamb, but all the flavours worked well and the end result wonderful. I served mine over creamy polenta with buttery, garlic, spinach with mushrooms, red pepper and bacon Yum. If you want to read all the reviews for this recipe or see more photo's click hereIngredients4 Lamb loin chops2 Tablespoons soy sauce1 Tablespoon olive oil1 Tablespoon red wine vinegar2 Teaspoons crushed peppercorns1 Teaspoon Dijon mustard1/4 Teaspoon thyme1 Clove garlic, mincedMethod 1. Combine all ingredients and marinate at least 1/2 hour.2. Broil or grill to desired doneness.Serves 2All photo's taken by me unless otherwise stated.
More About: Chops , Sheila

Fish with Mushroom Prosciutto Sauce and Asparagus with Lemon Herbed Spirals
2007-12-17 08:27:00
I wouldn't usually do prosciutto, mushrooms and cream with fish, I would have thought it to be very strong a flavour for fish, that and I tend to do lighter sauces for fish. The first time I tried this recipe ( I can't remember where I saw it, but is has been changed several times over the years.) I couldn't believe how well it went together, my hubby thinks the sauce has a wonderful flavour, and paired with the pasta I think it works well.Ingredients2 Tablespoons olive oil1 Teaspoon paprika1 Teaspoon cracked black peppercorns4 Firm fish fillets (I used halibut.)Mushroom Prosciutto Sauce 1 Tablespoon olive oil100g Prosciutto, thinly sliced (about 6 Slices)1 Clove Garlic, crushed1/2 Medium onion, diced25-30g Butter200g Mushrooms, sliced thinly (I used combination of Swiss brown and button.)100ml Dry white wine1/2-3/4 Teaspoon vegetable stock granules11/2 Cups creampepper to tasteMethod1. Combine oil, paprika and peppercorns in a bowl, brush fish with oil mixture. Cook fish in pan u...
More About: Fish , Lemon , Asparagus

Parmesan Crusted Chicken on Eggplant Sun-Dried Tomato and Mozzarella with a
2007-12-16 09:44:00
This is a wonderful dish full of flavour, the combination of the eggplant, sun-dried tomato and mozzarella, go really well with the crispy coated chicken.Ingredients4 Chicken Breasts3 Tablespoons olive oil11/2 Teaspoons seeded mustard2 Cloves garlic11-2 Tablespoons Basil, finely chopped11/2 Tablespoons Parsley, finely chopped3/4 Cup grated Parmesan cheese11/2 Cups panko flakes (These are Japanese breadcrumbs available at most Asian stores and even some regular grocery stores, I highly recommend them, so much lighter than regular breadcrumbs, and give a wonderful crispy coating to anything, can use regular breadcrumbs, I'm not sure if you will have to change the amount as I have only made this with panko flakes.)2 Small eggplants12 Sun Dried Tomato es in oil, drained8 Slices Mozzarella (about 1cm thickness)Minted Pea Risotto1 Tablespoon olive oil1 Leek, chopped1 Clove Garlic, crushed15g Butter3/4 Cup risotto rice70ml Dry white wine2 Teaspoons chicken stock granules21/2 Cups water1 Cu...
More About: Eggplant , Armes

Marinated Bison/Buffalo Steaks with a Peppercorn Sauce
2007-12-15 07:18:00
I adore bison, it so low in fat and good for you and has a wonderful taste. This recipe has a wonderful tangy taste from the marinade mixed in with the pepper that comes through from the sauce. I served mine over buttery mushrooms and topped the steaks with asparagus wrapped in bacon.Ingredients4 Bison steak fillet (could use a less expensive cut.)Marinade1 330ml bottle brown beer1/2 cup (packed) dark brown sugar5 tablespoons lime juice, fresh1 red onion, coarsely chopped6 garlic cloves, chopped2 tablespoons Worcestershire sauce2 tablespoons whole grain mustard2 tablespoons olive oil1 tablespoon fresh ginger, grated1/2 teaspoon Tabasco brand pepper sauceFor the Sauce 1/2 cup white wine2 shallots, finely chopped1 tablespoons coarse ground black pepper (Makes the sauce very peppery, add less if you want.)21/2 Cups water1 Teaspoon chicken stock granules1 Teaspoon beef stock granules1 Heaped teaspoon cornflour1/2 cup whipping creamMethod1. Mix beer, sugar, lime juice, onion, garlic, Worc...
More About: Buffalo , Steaks

Fish Florentine with Roasted Mint Baby New Potatoes
2007-12-14 08:55:00
Florentine is just the expression given to a dish paired with spinach, so you can have steak Florentine or chicken. I have listed this as fish Florentine rather than stating a particular kind, as I usually make this with sole, but I have made it with cod, and this time I made it with perch. The sauce I think works well with most kinds of firm white fish so take your pick and make your favourite.Ingredients800g Frozen spinachOR1-1.2kg Fresh spinach4 Fish fillets (a firm white fish sole, bass, cod etc.)1 Cup mushrooms, sliced thinly1 Small brown onion, chopped finely2 Cloves garlic, crushed1 Tablespoon butter1 Tablespoon olive oilSauce11/2 Cups milk1 Teaspoon Paprikapinch nutmegpinch cayenne2 Teaspoons cornflour1/2 Cup Gruyere, grated3 Tablespoons Parmesan2-3 Tablespoons Parmesan (extra to sprinkle over the top.)Poaching Liquid3/4 Cup dry white wine1 Tablespoon fresh parsley, chopped finely1 Teaspoon dried tarragonPotatoes 500g Baby new potatoes8 Cloves garlic3 Tablespoons olive oil20g...
More About: Mint

Crock Pot Spicy Peanut Chicken
2007-12-14 08:39:00
Made this a couple of nights ago, again another recipe from Zaar. It has a really long cooking time, but it was great because you just throw all the ingredients in a forget about it. Very simple to do, flavours were wonderful and end result was enjoyed by all round my table, I served this over basmati rice. To view chef's page click hereIngredients1-1 1/2 lb Boneless skinless chicken thighsor Boneless skinless chicken breasts, cut into pieces1(28 ounce) Can diced tomatoes with juice1 Cup chicken stock1/4 Cup peanut butter (I like all natural chunky)1/3 Cup diced onions1 Garlic clove (minced)1 Teaspoon cumin1/4 Teaspoon cinnamon1/4 Teaspoon crushed red pepper flakes (or more if desired!)1 Teaspoon salt (I left salt out.)1/4 Teaspoon pepper2 Teaspoons white sugar (optional, but recommended if using natural peanut butter)Method1. Put all ingredients except the chicken into a slow cooker. Stir to combine.2. Add the chicken. Cook on low until liquid has thickened and chicken is cook...
More About: Peanut , Chicken , Spicy , Crock-Pot

Spatchcocks with a Herb Butter and Sage and Bacon Sauce
2007-12-13 09:40:00
Spatchcocks are just baby chickens usually weighing between 450-600g a bird, they have great flavour, although a little fiddly when eating. I love this recipe I think it so full of flavour.Ingredients4 Spatchcocks (about 500g each.)60g Butter 2 Cloves Garlic, crushed2 Tablespoons parsley, finely chopped2 Tablespoons basil, finely chopped8 Sprigs fresh thyme4 Slices prosciutto2 Tablespoons olive oil2 Tablespoons lemon juiceSage and Bacon Sauce 1 Red onion, finely chopped3 cloves garlic, crushed2 teaspoons seeded mustard2 tablespoons fresh sage, finely chopped1Teaspoon Chicken stock granules1 tablespoon virgin olive oil1/3 cup cream (can be lite cream)1 cup water1/2 cup dry white wine4 bacon rashers, choppedMethod1. Combine butter, garlic and herbs in a bowl.2. Loosen the skin of the spatchcock by sliding fingers between skin and meat at neck joint, divide butter evenly between spatchcocks, and spread as evenly as possible under the skin. (don't worry if it is a little lumpy, it melts ...
More About: Herb

Spicy Prawns
2007-12-13 09:27:00
This is another recipezaar members recipe, I really enjoyed this one. I loved the spiciness, I marinated my prawns overnight and the flavour was wonderful. I did up the Sambal Oelek to 1 Teaspoon, but I just wanted extra kick, The whole family enjoyed this one. If you want read reviews or see more recipes by this chef click here. This is the second recipe I have made by this chef and both were really good, the sesame crusted lamb chops I posted a couple of weeks ago was the other.Ingredients1 kg medium prawns, uncooked2 Teaspoons peanut oilMarinade2 Cloves garlic, crushed2 Teaspoons fresh ginger, grated2 Teaspoons lemongrass, finely chopped1/2 Teaspoon cumin1/2 Teaspoon ground coriander4 Teaspoons teriyaki sauce2 Teaspoons honey4 Spring onions, chopped1/2 Teaspoon sambal oelekMethod 1. Shell and devein the prawns, leaving the tails intact.2. Combine the prawns and the marinade in bowl.3. Cover and refrigerate for several hours or over night.4. Heat oil in large non-stick pan and co...
More About: Spicy , Prawns

Apricot Lamb with Spiced Couscous
2007-12-12 07:51:00
I made two recipezaar members recipes, both were good, but I especially enjoyed this couscous recipe, I am a big fan of couscous and this had great flavour with the added spices. The lamb was great also, I mixed half OJ with apricot nectar, which worked really well. I usually give a link here back to their pages, but as I am posting two recipes, I will put the link under each recipe, so if you do want to read reviews or other recipes by individual chefs, just click those links below.Apricot Lamb Ingredients1 1/2 Cups chopped onions2 Tablespoons olive oil1 (3lb) Boneless lamb shoulder, cubed (I used fillets sliced thinly)1 Teaspoon cumin1 Teaspoon cinnamon1 Teaspoon coriander1/2 Teaspoon salt1/4 Teaspoon pepper1/2 Cup dried apricots, sliced1/3 Cup orange juice1 Tablespoon ground almonds1/2 Teaspoon orange zest1 1/4 Cups chicken broth1 Tablespoon toasted sesame seedsMethod1. In lg skillet, saute onion in oil for 1 minute.2. Add lamb, and the spices.3. Cook and stir for 5 minutes.4. A...
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Hoisin Chicken Balls
2007-12-11 22:06:00
This is one of my sisters favourites, made this as one of the dishes for my sisters birthday the other night, she absolutely loves these. This is a great party food, or a Sunday snack food when your chilling out watching your team play. It is also a good recipe, as this can be made ahead of time and just reheated in the microwave before serving.Ingredients1kg Chicken mince2 Cups breadcrumbs (I use Japanese panko flakes, since finding these a couple of years ago I have never gone back, I think they are great, but regular breadcrumbs are fine.)2 Cloves garlic,crushed1 Small brown onion, finely chopped80ml Hoisin sauce1 Tablespoon soy sauce2 Teaspoons ginger, finely grated1/2 teaspoon sesame oil1/2 teaspoon five spice powder1 Egg3 Tablespoons peanut oilDipping Sauce1/2 Cup sweet chili sauce2 Tablespoons white wine vinegar2 Tablespoons coriander, finely choppedMethod1. Preheat oven to 180c.2. Combine chicken, breadcrumbs, onion, garlic, hoisin and soy sauces, ginger, sesame oil, five s...
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