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Thai Red Curry Crab Cakes with a chilli Dipping Sauce
2007-12-11 07:20:00
Here is another of the dishes I made for my sisters birthday over the weekend, thank goodness three of them had already been posted or I would have had so many to catch up on. As it was her night, except for the ostrich with a truffle sauce (made for my brother.) all the recipes were geared for her.Although I said yesterday she did try oysters for the first time and loved them and this was her first time trying Ostrich and she loved that too. The recipe I am about to post after this one for hoisin chicken balls she absolutely loves as well.Ingredients350g Crab meat (I use flesh I love the taste and prefer it but can would be fine.)550g Uncooked prawns, shelled, deveined11/2-2 Tablespoons Thai red curry (I use Thai kitchen brand.)3 Green onions, chopped coarsely2 Tablespoons fresh coriander, finely chopped2 Teaspoons lemon grass, finely chopped1 egg2 Tablespoons peanut oilChili dipping sauce2 Tablespoon lime juice2 Teaspoons fish sauce2 Teaspoons sugar1/2 Cup sweet chili sauce (I use...
More About: Chilli , Cakes , Curry

Spiced Carrot Dip
2007-12-10 15:43:00
This is a quick easy dip that is healthy and light, it is a great recipe to put out, prior to a meal, for guests to pick at or as something to snack on. I made this on the weekend as I had my family over for my sisters birthday. I have also made this along with other dips when I have had 20-30 people over for a party, as something to snack on, while I am getting together the main affair.Ingredients 4 Medium carrots, peeled and chopped coarsely1 Tablespoon of olive oil2 Cloves Garlic, crushed3/4 Teaspoon ground cumin3/4 Teaspoon ground coriander1/2 Teaspoon ground turmeric150g Greek yogurt2 Tablespoons fresh coriander, chopped finelyMethod 1. Boil or microwave carrots until soft, drain2. Heat oil in a frying pan cook garlic and spices until fragrant.3. Blend or process carrot, spices, yogurt and coriander until smooth.Refrigerate until needed.Serve with either homemade dippers or store bought.All photo's taken by me unless otherwise stated.
More About: Carrot

Oysters Mornay
2007-12-10 07:37:00
I posted a recipe for Oysters Kilpatrick a while ago, so I thought I would post one for Mornay, I have to say kilpatrick are probably my favourite, but mornay are very good. I think it just depends on personal preference and tastes.I will post a recipe for 4 as a starter, when I make oysters I like to make half kilpatrick and half mornay. It was my sisters birthday on the weekend and this in one of the dishes I did, my sis has never eaten an oyster and always proclaimed yuk. Well we managed to convince her to try a mornay one, she loved it and so decided to also try the kilpatrick, she couldn't believe she had been missing out on something so good for so long.Ingredients24 Oysters (half shell, you can buy oysters in some parts of the world on the half shell, much easier, I can't I have to buy whole, so if you have to buy whole, please make sure you use an oyster knife to open.)2 Cups Milk1 Cup grated Gruyere cheese2 Tablespoons Parmesan2 Teaspoons cornflour2 Tablespoons Parmesan ...

Steak Balmoral
2007-12-09 14:30:00
I haven't posted for a couple days as it was my sisters 25th birthday, so I was busy cooking and baking up a storm. I made several dishes some I have already posted and some I haven't, so I will be posting these over the next few days. Today, I am posting a recipezaars, member recipe, as I am tired after the late night and all the cooking. I do not want to do lots of typing today or having to think what to say. I made this recipe a few nights ago and it was really good. If you want to read all the reviews on this recipe click here.Ingredients4 Aberdeen Angus steaks (I used Argentinian steak fillet)4 Tablespoons Scotch whiskey10 Ounces heavy whipping cream5 Ounces beef stock4 Ounces sliced mushrooms1 Teaspoon coarse grain mustardsalt and pepper1 Ounce butterMethod1. Pan fry the steaks and keep them warm.2. Add the whisky to the pan and carefully set it alight.3. Add the cream, stock and mushrooms and bring to a boil. (I cooked my mushrooms in a separate pan, as I prefer them brown...
More About: Steak

Crab and Prawn Soup
2007-12-06 22:48:00
Up until now apart from my own recipes I have only posted those of recipezaar members, only because I am a member, and find it fun to try new recipes and to be able to write a review on their site. I have been looking through the blog sphere, at other peoples blogs and thought it about time I tried some of their recipes to post on my site as well.I read this one the other day and thought it sounded yummy, so I decided to make it tonight. My son thought it was delicious and that is saying something for him. I did add 1 teaspoon of vegetable stock, this was only because since moving to Switzerland I have not found a good brand of fish stock, that I can buy at the supermarket, I find them very bland. I added the fish stock as well as the vegetable stock granules, so please taste because I am sure it would be fine if you had a good hearty brand of fish stock.Very easy to make with a wonderful flavour, I did add a little more chili flakes, only personnel preference. I agree fennel is a w...
More About: Soup , Crab

Ostrich Steak with Mushroom, Vanilla sauce and Wild Rice with Asparagus Tip
2007-12-06 12:18:00
Here is a recipe I have seen on a few sites, some have all the same ingredients, some vary. I have adapted the recipe for what Ingredients I can get in my part of the world and also for personal taste. It sounds like there are a lot of ingredients, with a lot to do to make it. It is not as a big as it sounds and the end result is gorgeous, with all the flavours really coming together to create a wonderful dish.Ingredients4 Ostrich steaks (200g each approx)Seasoned Rub1 1/2 tb Pumpkin seeds (mine were salted you may want to add a little salt to rub if yours are plain.)1 Inch of cinnamon stick1/4 Teaspoon black peppercorns1/2 Teaspoon ground coriander3 Cloves garlic, quartered2 Teaspoons Sugar2 Tablespoons Dark roasted coffee, freshly groundSauce2 Tablespoons Butter, unsalted2 Tablespoons Shallots, finely chopped1 Clove garlic, crushed200g Mushroom s, sliced2 Cups water2 Teaspoons Chicken stock granuales1 vanilla bean, split1 Teaspoon cornflour1/2 Cup creamWild Rice with Asparagus 250g...
More About: Steak

Japanese Chicken and Egg on Rice
2007-12-05 11:58:00
Here is a very yummy Japanese chicken dish, it is very easy and quick recipe to do. If you can't get instant dashi, it will take a little longer to make, as you will have the boiling time for the dashi to add on.IngredientsOlive oil120g Shiitake mushrooms, stems removed, sliced1 Cup secondary dashi (see recipe below if you can't get instant.)3 Tablespoons Mirin (If using non alcoholic, this tends to be quite sweet only use 2 tablespoons.)2 Teaspoons sugar50ml Japanese soy sauce800g Chicken breasts, sliced thinly1 Leek, sliced6 large eggs or 8 medium eggs, lightly beaten11/2 Cups koshihikari rice (If you can't get koshihikari rice, white medium-grain can be used instead.)2 Tablespoons chopped chivesMethod1. Heat a small amount of oil in a pan, cook chicken in batches until browned, remove and set to one side, wipe pan clean.2. Heat about 2 tablespoons of oil in pan, add leek and mushrooms cook a few Min's until leeks soften.3. Add dashi, sauce, mirin, sugar and bring to boil, ret...
More About: Rice

Five Spice Duck Breast with Vegetable Sticks
2007-12-05 10:13:00
This is another recipe I tried from recipezaar, it was very good, although I added more ingredients for the glaze, as what is listed did not cover the bottom of my pan. You will notice, it is listed, to boil veg first, I didn't bother with this, I find the veg will cook fine, from start to finish in a wok, without being boiled first. Other than those small points it is a very tasty dish with a lovely aroma and wonderful flavours. If you enjoyed this recipe and would like to see other recipes by this chef click here.Ingredients2 ounces green beans, trimmed1/2 ounces carrots, peeled1/2 red pepper, seeded1 zucchini, trimmed2 ounces snow peas1 tablespoon sunflower oil1 small garlic clove, crushed1 teaspoon fresh gingerroot, gratedsalt & freshly ground black pepper to tasteFor the duck2 (6 ounce) duck breasts, weighing 6oz each, with skin1/2 teaspoon Chinese five spice powder1 tablespoon clear honey2 tablespoons ketjap manis (sweet soy sauce)1 tablespoon balsamic vinegar1/2 mediu...
More About: Vegetable , Breast , Duck , Spice , Tick

Caribbean Chicken in Coconut Milk
2007-12-04 09:44:00
Finally to my last post for today, or should I say what should have been number 2 but ended up being my third. This dish is a very easy dish to prepare with a yummy flavour, my husband and my son love this one.Ingredients800g-1kg Chicken breasts, sliced into strips2 Tablespoons peanut oil1 Large brown onion, finely chopped2 Cloves garlic, crushed1 Red chili, finely chopped500ml Coconut milkPinch saffron1 Teaspoon chicken stock granules2 Teaspoons sugar1 Tablespoon parsley, finely chopped, to garnish1 Tablespoon chives, finely chopped, to garnishpepper to taste350g Long grain riceMethod1. Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.2. Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.3. Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through an...
More About: Caribbean , Milk

Blueberry Gin
2007-12-04 09:32:00
Here is that drink recipe I mentioned in the last post, as I said before I don't usually experiment with drinks around Christmas. It is usually just wine and champagne served, but I thought I would play around and have some fun this year. I actually got the idea from a friend, when we lived in Spain. They had a party one night and they must have had 20-30 different flavoured bottles of vodka, everything from fruity ones to chili, even jalapeno. All of them they had made themselves by adding the flavoured ingredient, I thought it was so novel and it was interesting tasting all the different flavours, well maybe I didn't try them all, I would have been on the floor if I had. Any way this is a recipe for blueberry flavoured gin, I have not made this before so I can not vouch for how good it will turn out. I am just trying it for something different this year.Blueberry Gin1 Punnet blueberries (250g-300g)6 Tablespoons sugar1 Bottle of ginMethod1. In a large bottle pour gin, add blueber...

Sauteed Chicken Breast With Clover Honey and Chili
2007-12-04 09:04:00
I am posting two recipes today one from a zaar member and one of my own. I have been cooking a lot of late and experimenting with new dishes and flavours, so I am now getting a back log of recipes to post. I think I will have to start posting two recipes every now and then so I don't get to far behind.Especially with Christmas coming on, you start gearing up for it and do more baking and cooking. I have even been experimenting with drinks which I don't usually do. OK I lied I will post three today I just thought of a drink recipe I just made a few days ago but it needs to sit for at least 2 weeks and up 2 months. So if you wanted to try it for Chrimbo you would need to make it now so it will be ready in time.First let me post the zaar members recipe I tried a few days ago it was delicious, if you liked this recipe and would like to see more by this chef or you want to read all the reviews on this recipe click here.Ingredients1 lb boneless skinless chicken breasts, sliced thin stri...
More About: Honey , Chicken , Breast , Chili

Cajun Blackened Salmon with Pureed Peas and Door Stop Fries
2007-12-03 10:40:00
Here is a quick, easy recipe that tastes great. You can make Cajun spice by grinding your own herbs and spices, but why fuss when you can buy already blended Cajun spice, that tastes great, I use Schwartz brand and prefer this one to others I have tried.Ingredients olive oil4 Salmon Fillets (about 150g each fillet)4 Teaspoons Cajun spice (I allow for a teaspoon for each, but add more or less depending on desired spice level, I always use more than a teaspoon on mine. I love Cajun spice.)1 x 500g Frozen peas100g Buttersalt and pepper to taste (If using salted butter you won't need extra salt.)Potatoes (As many chips as you want... I looovvee big fat chips.)Method1. Peel and cut potatoes into very fat chips, heat some oil in a large frying pan and fry chips until cooked and crisp, turning constantly, to brown on all sides. Alternatively fry in a chip fryer if you have one.2. Coat salmon with Cajun seasoning, heat a small amount of oil in a pan, place salmon skin side down and fry f...
More About: Stop , Peas , Door , Fries

Grilled Marinated beef fillets with a Tangy Sauce
2007-12-02 07:36:00
Marinated steak served on a bed of mash, topped with spinach and drizzled with a tangy sauce. I served mine on parsnip mash, but you can serve steak with whatever vegetable or potato you like, mine is only a serving suggestion. You can also use beef sirloin, rib-eye or rump steak instead of beef fillet.Ingredients4 Steak fillets1/4 Cup Balsamic vinegar4-5 Tablespoons olive oil11/2 Teaspoons Dijon mustard11/2 Teaspoons Seeded mustard11/2 Teaspoons beef stock (I use quite a dense stock, so adjust for taste, with what you use.)1/2 Cup water1 Tablespoon sugar (generous)1Teaspoon cornflour100ml Sour creamPepper to tasteMethod1. Combine vinegar, oil and mustard's in storage container add steaks and marinate several hours or overnight.2. Drain beef and reserve marinade. In a medium saucepan add stock, sugar and water to reserved marinade. Heat over medium heat until sugar dissolves. Mix a little water with cornflour and add to sauce, stir until mixture thickens. Keep warm over low heat st...
More About: Beef , Sauce , Grilled , Marina , Grill

Christmas Life
2007-12-02 07:12:00
We are getting closer to Christmas so I thought I would start adding some drink ideas to my blog. I will start today with some very simple, yet delicious fruity champagne cocktails, the great thing is you can really experiment with just about any fruit, also you can mix several together. I just made mine with strawberries and raspberries, I have listed the recipe below for strawberries but it is exactly the same for raspberries. Have fun and enjoy, if you come up with a yummy combo let me know.IngredientsStrawberry Puree1Kg Fresh strawberries, chopped250g Caster sugarPer Each Glass15ml Grand Marnier8ml Grenadine30ml Strawberry pureeChampagne (to top up)1. Blend strawberries (or whatever fruit you are using.) with sugar in a blender or food processor. Makes about 1 litre. This puree will keep in the freezer for up to 3 months.2. Mix Grand Marnier, Grenadine and strawberry puree together and pour into the bottom of a champagne flute.3. Fill the glass slowly with champagne.4. Stir and ...
More About: Life

Five Spice Lamb Shanks with Tamarind and Ginger
2007-12-01 09:28:00
This is a very healthy, yet delicious recipe, it is an alternative way to do lamb shanks other than in red wine and beef stock with herbs and vegetables. It is also low in fat and carbohydrates. You can up the carbs by serving this with steamed basmati rice if desired, I just served it with bok choy and gai larn (also known as Chinese broccoli.)Description Gai LarnChinese Broccoli has smooth round stems sprouting large green leaves.It is a variety of broccoli that is similar to regular broccoli, but milder in taste and grown on a longer stalk. The stalks and leaves are often cooked separately, cooking the stalks first, until tender and the leaves until wilted. It is good in salads, steam cooked as a side dish, as an ingredient in a vegetable stir-fry, or added to other cooked dishes.Ingredients4 Lamb Shanks or 8 French trimmed lamb shanks (these are smaller in size therefore you will need 2 per person.)1 Cinnamon stick1 Teaspoon dried chilli flakes11/2 Teaspoons five spice powder2 S...
More About: Ginger , Spice , Amar

Spinach & Feta Stuffed Chicken Breast
2007-11-30 09:24:00
This will be the last recipe, I will be posting from a recipezaar member, for a few days, I will be posting a few of my own over the next few days. I made this one a couple of nights ago and it was delicious. I made a couple of changes that had been suggested by other people who had reviewed it. The chicken was moist, tender and full of flavour, I will definitely make this one again. If you enjoyed this recipe and would like to see more recipes by this chef or would like to read the reviews written for this recipe please click here.Ingredients4 chicken breasts1 tablespoon instant minced garlic2 tablespoons olive oil1 (16 ounce) bag spinach (frozen works great)1 cup feta cheese (I also added chopped sun dried tomato, it went really well with the spinach and feta.)2 cups seasoned bread crumbs (I used panko flakes, Japanese breadcrumbs, and just seasoned them, since finding these a few years ago I will never go back to regular, I love them.)1/2 cup butter (melted)Method1. Preheat oven...
More About: Chicken , Breast , Spinach , Feta , Nach

Salmon Soup
2007-11-29 09:32:00
OK so I know I posted a recipezaar members recipe yesterday, but I have made a few recipes from their site over the last few days so I will be posting those . I will post some more of my own over the weekend. Today I am post a salmon soup recipe, it is so simple to make, has hardly any ingredients, but is full of flavour. This makes a great lunch or serve as a light starter or a light evening meal. If you enjoyed this recipe and would like to see more recipes by this chef or read more reviews on this recipe click here.Ingredients5 cups chicken broth1 lb fresh salmon, thinly sliced1 yellow onion, thinly sliced (I used a leek instead of onion and it was great, I also added 2 cloves crushed garlic, which I sauteed with the leek.)11/2 tablespoons olive oil1 bunch fresh spinach, julienned1/4 teaspoon cayenne peppersaltMethod1. Saute onion in olive oil until caramelized.2. Add chicken broth and bring to a boil.3. Add sliced salmon and let it simmer for 10 minutes.4. Add pepper, stir an...
More About: Soup

Sesame Lamb Chops
2007-11-28 11:20:00
I have been posting quite a few of my own recipes lately so I thought I would try a couple more recipes off of recipezaar to give some more reviews. I made this one last night with spinach and a roasted sesame dressing. It was very good, my husband and I both enjoyed it, it went really well with the spinach and although the sesame sauce was meant for the spinach it complimented the chops really well. If you enjoy this recipe and would like to see more by this chef or would like to read all the reviews on this recipe click here. Ingredients8 lamb, rib, chops-trimmed, of, fat, if, necessary (I used french trimmed)salt and pepperFlour to coat chops1 egg1 teaspoon Dijon mustard3 tablespoons fine dried breadcrumbs (I used panko flakes, Japanese breadcrumbs, since finding these I have never gone back to regular, they are fantastic.)3 tablespoons sesame seeds30g butter1 tablespoon vegetable oilMethod1. In bowl, beat the eggs, mustard, salt and pepper together.2. On another plate, mix the b...
More About: Sesame , Lamb , Chops

Poached Salmon with a Mustard-Dill Sauce
2007-11-27 09:31:00
Here is a light delicious salmon recipe, I made this dish last night as hot salmon and sauce. But it is a very versatile dish and in summer can be served chilled, both the salmon and the sauce.If chilling the salmon, I recommend leaving the fish in the poaching liquid, in the fridge for a few hours, to really allow the flavours to infuse the salmon. I served mine with wild rice and minted vegetables, but it goes well over linguine with a green salad on the side.Ingredients4 Salmon FilletsPoaching liquid3 Cups water11/2 Tablespoons lemon juice1/2 Cup dry white wine8 Sprigs of fresh dill3 Bay leaves1 Teaspoon mustard seeds12 Black peppercornsSauce Ingredients3 Tablespoons Dijon mustard11/2 Tablespoons white wine vinegar11/2 Tablespoons brown sugar2 Teaspoons Worcestershire sauce21/2-3 Tablespoons chopped fresh dill1/2 Cup sour cream3 Tablespoons poaching liquidMethod1. In a large pan, add water, wine, lemon juice, mustard seeds, peppercorns, bay leaves and dill, bring to a boil, reduc...
More About: Dill

Mongolian Lamb Casserole with Couscous
2007-11-26 10:40:00
This is a delicious dish that apart from the cooking time is really easy to throw together and is not time consuming. The lamb is lovely and tender and the sauce has a wonderful flavour and the best part is once it's cooking you can just sit and relax, so you can enjoy guests company or just chill and watch some television, until its done.Ingredients1 Kg Lamb fillets or 1 kg leg of lamb, boned3 Tablespoons olive oil11/2 Tablespoons brown sugar3 Tablespoon light soy sauce1 Cup black bean sauce (I use Amoy brand)4 Cloves garlic, crushed2 Medium onions, sliced thickly1 Teaspoon chicken stock powder1 Tablespoon sherry1 Cup water2 Teaspoons sweet chili sauce (I use Thai kitchen brand)1/2 Teaspoon five spice powder11/2-2 Teaspoons cornflour6 Green onions, slicedCouscous 2x125 Packets quick cooking couscous2 Teaspoons Vegetable stockMethod1. Cut lamb into strips. Heat 2 tablespoons of olive oil in a large pan, add lamb in batches and cook until browned. Remove lamb and set to one side, hea...
More About: Casserole

Fillet of Beef with Redcurrant Sauce
2007-11-25 09:49:00
Here is a dish that is elegant tastes great and guests would think it must have taken you hours to prepare, when in reality it is very simple and hardly any effort, with the end result tasting great.Ingredientsolive oil800g piece beef eye filletRedcurrant sauce30g Butter1 onion, finely chopped3 Cloves garlic, crushed200g Sliced mushrooms1/2 Cup dry red wine2 Teaspoonfuls green peppercorns1/2 Teaspoon beef stock powder (I use quite a dense stock so adjust for what you use and personal taste.)21/2 Tablespoons redcurrant jelly11/2 Tablespoons port25g Butter extraMethod1. Tie beef several times, at different intervals with kitchen string so it maintains shape during cooking.2. Heat oil in a pan add beef, cook over medium high heat until well browned all over.3. Remove and transfer to oven dish, bake uncovered in moderately hot oven (190-200c approx) for 20 Min's for medium rare or until desired doneness.Redcurrant Sauce 1. Heat butter in pan add onion and garlic, cook a couple of Min's...
More About: Beef

Ostrich Fillet Steaks with Cafe De Paris Butter
2007-11-13 09:44:00
This sounds like a lot of work but it is very easy and tastes great over grilled meats. I put this on beef, bison, lamb it is delicious without overpowering the natural flavour of the meat. Cafe De Paris butter can be stored in the freezer for months (not that it lasts that long in our house) so don't worry about the recipe amount.I made this last night as I was out of cafe de paris butter and I was only cooking 2 ostrich steaks. It is great because once you've made it, you have it on hand any time your grilling meat and want something quick to go with it. I would say as an estimate it would be enough for 8-10 steaks depending on cut, by that I mean you will use more for a big T-bone than a fillet medallion.4 Ostrich steaks, 175-200g eachFor the Butter 500g soft unsalted butter30g tomato ketchup1 Tablespoon Dijon mustard1 Tablespoon capers2 Shallots, Chopped20g curly leaf parsley, chopped20g chives, chopped1 Teaspoon dill1/2 Teaspoon marjoram5 tarragon leavesPinch of ground dried r...
More About: Steaks

Moist Cheddar-Garlic Baked Chicken Breast
2007-11-12 08:31:00
This is another recipe from a recipezaar member I have not posted that many so I thought I would try 2 in a row, so I could review them on the site.This was delicious I made as stated but I used panko flakes (Japanese breadcrumbs) I never use anything else since finding these a couple of years ago.They are light and flaky and give such a lovely crisp to the outside of anything be it a patty or a piece of fish or meat I find them just brilliant!!! I also used Gruyere cheese instead of cheddar but that was just due to preference. If you enjoy this recipe or want to see all the wonderful reviews this got or more photo's of this recipe please click hereIngredients1/3 cup butter, melted2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)1 teaspoon garlic powder (can use more)1/2 teaspoon seasoning salt (or to taste, or use white salt)1/2 cup seasoned dry bread crumbs (can use 3/4 cup)(I used Panko flakes Japanese breadcrumbs)1/2 cup finely grated cheddar cheese (...
More About: Baked , Garlic , Chicken , Breast

Thai Mussels with Jasmine Rice
2007-11-11 14:40:00
This is a yummy fragrant Thai dish that can be served by itself or with jasmine rice. If serving as is I would probably up the mussels to 3kg as mussels are very light and not all will open.Ingredients 11/2 Cups jasmine ricepeanut oil2kg Small black mussels3 Tablespoons green curry paste (I use Thai kitchen brand.)11/2 Cups water1 Teaspoon fish stock granules1 Teaspoon Vegetable stock granules2 Teaspoons fish sauce21/2 Teaspoons brown sugar800ml Coconut milk200ml Coconut cream1/4 Cup fresh coriander, finely chopped4-5 Green onions, sliced1 Tablespoon lime juiceMethod1. Boil rice until tender.2. Scrub mussels and remove beards, fill a large saucepan with water, enough to cover mussels, bring to the boil and add mussels reduce heat. Simmer covered until mussels open, drain and discard any that have not opened.3. In another large saucepan add a small amount of peanut oil and paste and cook until fragrant. Add water, both stocks, sauce and sugar, bring to a boil.4. Add coconut milk and ...
More About: Rice , Jasmine

Portobello Smothered Pork Tenderloin Stuffed with Parmesan Broccoli
2007-11-11 09:16:00
Here is another pork recipe by a recipezaar member that I tried last night. My hubby found it delicious, I thought it could have done with a little more liquid left after cooking to pour over pork. The overall flavour was very good and it all worked really well together the pork came out very tender. I will definitely be making again but I think next time I will add a little more wine and perhaps some water. I also only cooked at 190c instead of 200c and for less time, this is because I had a pork tenderloin of far less weight as it was only for 2. I served mine with twice baked parsnip mash and apricot glazed carrots. If you enjoyed this recipe or would like to see other recipes by this chef click http://www.recipezaar.com/32187Ingredient s1 1/2-2 1/2 lbs pork tenderloins, butterflied 2 lbs portabella mushrooms, sliced1 tablespoon butter or olive oil1/2 cup white wine1/4 cup fresh cilantro leaves, chopped2 cloves garlic, smashed,dividedsalt and pepper1/2 lb broccoli florets, chopped...
More About: Pork , Broccoli , Portobello , Parmesan , Rocco

Oysters kilpatrick
2007-11-10 17:51:00
I love Oysters although I am not so keen on them natural, I enjoy oysters mornay, oysters Rockefeller and kilpatrick. I am posting a recipe for oysters kilpatrick as I made these last night as a starter they are very quick and easy and they taste great. A great starter as they are not as time consuming as oysters mornay.Ingredients2 Dozen oysters, half shell (I can only buy whole oysters where I am and this takes a bit of time opening them. If you have to open oysters it is important to use an oyster knife.)4-5 Tablespoons Worcestershire sauce250g Bacon, choppedRock salt Method1. Cook bacon in pan until crisp, drain on absorbent paper.2. Pour rock salt into a couple of oven proof dishes arrange oysters on top. (the salt helps to keep them in place as the shells are so uneven.)3. Divide bacon between each oyster and pour Worcestershire sauce into each oyster bake in oven 180c for 5 Min's until heated through serve immediately.Serves 4 as a staterAll photo's taken by me unless other...

Stuffed Ostrich Fillet with Truffle Sauce
2007-11-09 08:14:00
I love ostrich meat as do the rest of my family especially my son. I usually just grill it plain with cafe de paris butter which I will post at a latter date. I love it this way because it allows the lovely flavour of the meat to come through but I thought I would try something different last night. Ostrich meat is similar to beef in cooking times and what goes well with it, I thought I would try black truffles as I make this with beef and it is great. It was very yummy here is the recipe.Ingredients Olive oilButter4 Ostrich Fillets11/2 Tablespoons onion, finely chopped2 Cloves garlic, crushed80g Mushrooms, chopped into pieces (about a cup)4 Bacon rashers, chopped1 Teaspoon tomato paste11/2 Tablespoons parsley, finely chopped2 Teaspoons cream4 Large leek slicespepper to tasteFor the Sauce 1/2 Cup Madeira1/2 Cup water1 Teaspoon Beef stock granules (I use quite a dense stock so you may have to adjust according to what you use.)1 Teaspoon cornflour2 Tablespoons black truffles, finely ch...

Lamb Currry with Fragrant Rice and Raita
2007-11-08 10:21:00
This is a different way of doing a curry with great results my family really like this one especially my brother and my son.Ingredients1kg Lamb Fillets, chopped coarsley2 Tablespoons mild curry paste (I use rajah brand)2 Tablespoons hot curry paste (I use rajah brand)2 Tablespoons peanut oil4 Cardamon pods, bruised1 Teaspoon cumin powder1 Brown onion, finly chopped2 Cups white rice250ml Water1 Teaspoon chicken stock concentrate ( powder, cube, paste etc..)500ml coconut milkRaita 300g Natural yogurt5-6 green onions, sliced1 medium cucumber, seeded, sliced thinlyBruising caradamon pods simply means splitting them, do this by placing on flat surface and pressing down on them with flat side of a knife until the pod splits.1. Combine lamb with both pastes in storage container or ziploc bag, coat lamb thouroughly in paste and refrigerate several hours or overnight. (preferably overnight)2. Heat half the oil in a large saucepan, add onion and cardamon and stir until onion softens, add cumi...
More About: Rice

Duck Magret with Bok choy and Vegetable Fried Rice
2007-11-07 16:34:00
Here is another Delicious crispy skinned duck breast recipe served with hoisin plum sauce. Healthy but yummy bok choy and vegetable fried rice.Ingredients4 Magret of duck (Duck Breast skin on. Magret are more expensive but larger than normal breasts so feel free to buy less expensive breasts just make sure they are of a decent size.)For the Sauce3/4 Cup hoisin sauce (I buy blue dragon brand it is the best I have found, some brands can have a very strong flavour and be overpowering.)1/4 Cup plum sauce (I buy Sharwood's plum sauce with a hint of ginger again I really like it.)Bok Choy1 Tablespoon peanut oil8 Heads bok choy, medium in size4-5 Green onions, sliced1 Clove garlic, crushed1 Teaspoon ginger, grated11/2 Tablespoons soy sauce1 Teaspoon turmeric11/2 Teaspoons sugar11/2 Tablespoons fresh coriander, Finley choppedVegetable Fried Rice 1 Tablespoon olive oil2 Teaspoons sesame oil11/2 cups cooked white rice (Leave for about 30 Min's to make sure most of the moisture has drained.)4...
More About: Fried Rice

Pumpkin Soup
2007-11-07 11:30:00
The weather is getting colder outside and the time for lots of warming soups is upon us. Here is a one for thick pumpkin soup. Ingredients 2 Tablespoons olive oil 2 Leeks, thinly sliced2 Carrots, chopped3 Cloves garlic, crushed1.3kg Butternut pumpkin flesh, chopped3 Cups water3 Teaspoons chicken stock, concentrated (powder, cube, paste etc.)180ml creampepper to tasteMethod1. Heat the oil in a pan add leeks and garlic and cook until soft.2. Add carrots, pumpkin, stock and water and cook covered until pumpkin is soft.3. Spoon 2 cups of liquid out, (You want it to be quite thick) Blend or process soup until smooth. Add pepper to your liking.4. Serve soup in bowls pour a about 1-2 tablespoons of cream over top and serve immediately.Makes about 6-8 servings great for lunches or as a starterAll photo's taken by me unless otherwise stated.
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