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4th of July Grilled Salmon *or Chicken!*
2007-11-06 09:36:00
Here is another recipe I tried from a recipezaar member, it was absolutely delicious. I did it with salmon but will definitely be making again and will try with chicken next time. If you like this recipe or would like to see more photo's and reviews click http://www.recipezaar.com/125897.Ingredie nts2-8 salmon steaks (4-6 oz. ea., or a couple large fillets) or chicken breasts (4-6 oz. ea.)1/2 cup peanut oil4 tablespoons soy sauce4 tablespoons balsamic vinegar4 tablespoons scallions, chopped1 tablespoon brown sugar2 garlic cloves, minced1 1/2 teaspoons ground ginger1 teaspoon crushed red pepper flakes (more if you're brave or insane)1 teaspoon sesame oil1/2 teaspoon saltMethod1. Into a large zip-lock bag or storage container, make marinade out of peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Combine well, and insert fish or chicken. Seal and marinate in refrigerator 4-24 hours.2. Oil and preheat grill on medium-hig...
More About: Chicken , July , Grilled , Grill

Scallops Creme De La Creme
2007-11-06 08:52:00
This is a yummy scallop starter. I serve mine in scallop shells, which you can buy at most grocery stores. They are not expensive and it makes for great presentation.Ingredients16 St Jacques scallops180Ml Double Cream2 Tablespoons Sherry11/2 Teaspoons lemon juice1/2 Teaspoon vegetable stock powder1/2 Teaspoon garlic powder2 Teaspoons parsley, finely chopped.1/2 Cup Gruyere cheese1/3 Cup Parmesan cheese (for topping)1/4 Cup breadcrumbs (for topping)2 egg yolks, beaten1 Teaspoon cornflourpepper to tasteMethod1. Heat a small amount of oil in pan, add scallops and cook both sides until opaque. Set to one side.2. Heat cream in pan, add sherry, lemon juice, stock, garlic and Gruyere stir until cheese has melted. Mix a small amount of water to cornflour add to cream and stir until sauce has thickened.3. In a bowl beat egg yolks and add a few tablespoons of cream mixture to yolks and stir (this prevents eggs from scrambling when added to cream.) Slowly add egg to pan stirring continuously w...
More About: Creme , Allo

Roast Leg of Lamb with all the trimmings
2007-11-05 16:18:00
We love Sunday roasts there is a lot of preparation time, so it is not something I do often. I make chicken roasts, beef and duck roasts, because the weather is finally cool enough, that you don't mind having the oven on nearly all day, I decided to make a lamb roast.Ingredients For the lambolive oil1.7kg Leg lamb4 cloves garlic, sliced thinly1/2 Tablespoon Thyme leaves1/2 Tablespoon Sage, finely chopped11/2 Teaspoons Rosemary, finely chopped1 Teaspoon mint, finely chopped1 Teaspoon garlic powder extraMethodI prefer to slow roast my lamb and turn the heat up at the end, so that is the recipe I am posting, but you can cook the lamb how you like.1. Place lamb on roasting tray. Rub lamb with olive oil. Cut 3 slits across top of lamb stuff sliced garlic into them. Sprinkle thyme, sage, rosemary, mint and extra garlic powder evenly over the top of the lamb.2. Cook lamb in very slow oven 100c for 3 1/2-4 hours, turn oven up to 180c for the last 1 1/2 and cook until browned and done as de...
More About: Lamb , Roast , Trim

Asian Fish Night
2007-11-03 16:47:00
I do lots of Asian nights be it Chinese, Thai or Japanese. I vary between meat and fish, sometimes I mix both. This time I just made all fish, I like to do a few dishes for variety, instead of just one dish for a meal. I made Chinese cod, onion and ginger crab with egg sauce and braised halibut with ginger and green onion.IngredientsChinese cod 1 Large fillet of cod (big enough to cut into 4 equal pieces8 thin slices fresh ginger1 Tablespoon soy sauce1 Tablespoon hoisin sauceFor the sauce2 Green onions, cut into strips about an inch long11/2 Tablespoons soy sauce11/2 Tablespoons rice wine vinegar11/2 Tablespoons sherry1 Tablespoon hoisin extra1 Teaspoon sugar1 Teaspoon cornflourMethod1. Cut fish into 4 pieces, place fish in an oven proof baking dish or pan. Place 2 slices of ginger on each piece. Pour soy and hoisin over fish and refrigerate for 30 Min's.2. Bake fish in pre-heated oven 180c for 8-10 minutes depending on thickness of fillet.3. Remove fish pieces and arrange on a war...
More About: Fish , Night

Marinated Bison/Buffalo Steaks with Sauce
2007-11-03 09:40:00
I have never cooked bison before, but the local supermarket has been selling bison, wild boar, ostrich and many other game. I came home and asked my husband if he had tried it, he said he had had bison burgers once and said they were gorgeous. Since I was not about to mince up 2 nice looking steaks I went on line to find out how to cook it. It is pretty much the same as steak except slightly lower temperatures as it is very lean meat and you can over cook it. Anyway I cooked it last night and it was very good, I have also bought ostrich steaks, so keep checking for my post for that. I have cooked ostrich several times and I really like it.IngredientsMarina de 11/2 Tablespoons Dijon mustard1 Dessertspoon Thai fish sauce6 Sprigs fresh thyme2 Cloves garlic, crushed1 Tablespoon olive oil1/2 Cup dry white winepepper to tasteSauce Olive oil11/2 Tablespoons shallots, finely chopped1/2 Cup dry white wine11/2 Teaspoons balsamic Vinegar1 Teaspoon Chicken stock, concentrated ( powder, cube, past...
More About: Buffalo , Bison , Steaks

Stuffed Chicken Wrapped in Bacon served with gravy
2007-11-01 20:26:00
This is one of those great mid week family meal ideas. Quick easy and inexpensive.Ingredients4 Chicken breasts130g Packet of herbed stuffing mix (I use sage and onion)1 Teaspoon chicken stock (concentrated, cube, powder, paste etc..)30g Butter12 Slices baconInstant chicken gravy granuals (I Use bisto gravy granules)Method1. Pound chicken breasts with a meat mallet to flatten slightly (about 1/4 inch)2. Add chicken stock and butter to cup and pour 1/2 cup of boiled water in, to dissolve. Prepare stuffing according to pack remembering to minus the 1/2 cup of water already added.3. Divide stuffing equally among breasts fold breast over to cover and wrap 3 bacon slices around each breast to secure.4. Lightly oil a baking dish and place breast in. Bake in pre-heated oven at 180c for 35-45 Min's or until chicken is cooked through.Make gravy according to directions on the brand you use and serve.I serve mine with garlic buttered vegetables, buttery corn on the cob and chicken gravy.All ph...
More About: Wrapped , Bacon , Wrap , Serve

Soy and Bourbon Marinated Pork Tenderloin
2007-11-01 08:55:00
Here is another recipe I tried from a recipezaar member and another one I really enjoyed. I thought it wasn't going to turn out great because of the long cooking time. It looked like the pork was really drying out, I basted the loin a couple of times, but there was no need for panic because when I removed from oven and cut, it was gorgeous. The marinade gives a lovely flavour. The mustard sauce is very good and I liked it so did my hubby, he made a good point though, that the pork would be better paired with a lighter sauce there is so much flavour from the marinade, which is delicious and the mustard sauce overpowers that a bit. If you like this recipe and want to see other recipes buy this chef click http://www.recipezaar.com/253737.Ingredie nts 2-4 pork tenderloins1/4 cup soy sauce1/2 cup bourbon2 tablespoons brown sugar1/3 cup sour cream ( I used slightly more sour cream)1/3 cup mayonnaise1 tablespoon Dijon mustard (I love mustard I added an extra tablespoon)1 1/2 teaspoons red ...
More About: Pork , Bourbon , Marina , Tender

Caribbean Curried Prawns in Pinapple
2007-10-31 08:29:00
We went to St. Lucia for our honeymoon I had been to the Caribbean before but never to St. Lucia. I loved all the fresh fish we ate, we found this great little restaurant one night recommended by a local, wow!! the food was so good. When we got back I experimented with loads of the different dishes that we had tried, to come up with similar tasting recipes. Things like crab backs, stuffed red snapper and my husbands favourite callaloo soup. Here is a curried prawn recipe I have made a few times.Ingredientsolive oil850g uncooked prawns (shelled and de-veined)juice of 1 lime1 onion, chopped finely2 Tomatoes, skinned and chopped2 Tablespoons curry powder (I use 1 tablespoons normal curry powder and 1 tablespoon hot curry powder because I like a bit of a kick so adjust for your personal taste.)1 Teaspoon fish stock1 Tablespoon fresh chives, chopped2 Pineapples300ml water250 ml coconut milk1 Teaspoon cornflourChopped chives (extra for garnish)Method1. Place shelled, de-veined prawns in a...
More About: Prawns

Marianted Steak with Spiced Honeyed Vegetables and Rice Timbales
2007-10-30 09:21:00
I love steak and we do eat fillet of beef quite often, as I mentioned in previous posts we live in Geneva near the French border. There is a store over there where I can pick up this cut of meat very cheap, so I am really lucky. I usually make it plain or with a sauce on the side, having a good cut of meat means you don't have to do much to it. I found this marinade for steak on the recipezaar site, you would normally do this for tougher cuts of meat to tenderise, but I thought I would try this anyway. Wow it was delicious, the flavour that came from the meat from sitting in the marinade over night was outstanding. I can see how this would be great for cheaper cuts of beef, the flavour is awesome and it would tenderise meat from all the marinating time, meaning you can enjoy a great steak for a reasonable price. If you enjoy this recipe and would like to see more photo's or other recipes by this chef please click http://www.recipezaar.com/66648.Ingredien ts for the marinade 1 table...
More About: Vegetables , Rice , Steak , Bale , Maria

Tandoori Lamb Kebabs with Raita and Couscous
2007-10-29 09:10:00
I made this as kebabs with couscous to keep it lighter than serving as a curry with rice. If you prefer that or your not a lover of couscous the marinade recipe can be used in this way, just reserve the marinade to cook with the lamb pieces as the sauce and serve over rice topped with raita. Ingredients 800g-1kg Lamb fillets (depending on appetites my hubby and son will eat 3 to 4 kebabs each where as I'm happy with 2)3 Tablespoons Tandoori paste (I use Rajah brand)150g Natural yogurt pot1 Tablespoon lemon juiceRaita 300g Natural yogurt1 Medium cucumber (120g), Seeded and chopped11/2 Tablespoons fresh mint, finely chopped1 Teaspoon mint sauceCouscous 2x100g Sachet quick cook couscous ( The brand I buy come in 100g individual sachets for 4 servings it is between 150g-200g )1 Teaspoon vegetable stock powder1 small red pepper, finely chopped1/2 small yellow pepper, finely chopped1 small red onion, finely chopped3 Green onions, thinly sliced2 Tablespoons fresh mint, finely chopped3 Tab...

Sour Cream Paprika Pork
2007-10-28 08:56:00
I am not the greatest lover of pork, I have eaten it several times but mostly at other peoples houses. It is not something I would readily go out and buy except for ribs (I do adore ribs).A couple of years ago I called my husband at work to ask him to stop on his way home and get some steak (fillet Mignon) he came home with pork. His excuse "It said fillet mignon on it", anyway I wasn't about to not eat it, so I made it with this sour cream paprika sauce and it was delicious.Ingredients Olive oil2 Pork fillet (Also known as pork tenderloin just like steak, this is the fillet mignon of pork, it is more expensive than other cuts but has hardley any fat and is very yummy, buy 2 fillets 450-480g each fillet.)flourFor the Paprika SauceOlive oil30g-40g Butter1 Small onion, finely chopped3 cloves garlic, Crushed150-200g Mushrooms, sliced (I use swiss brown but button mushrooms are fine)1 Dessertspoon Worcestershire sauce3 Teaspoons tomato paste11/2 Teaspoons paprika1 Teaspoon chicken stoc...
More About: Cream

Tuna Patties/Burgers Japanese style
2007-10-27 11:22:00
I have already posted a salmon pattie recipe so I thought I would move on to Tuna . I buy Ahi tuna, which is most commonly used in raw Japanese fish dishes such as sashimi. Ahi refers to two species, bigeye tuna and yellowfin tuna. With yellowfin being most common, it has nice red pigmentation to skin, it is more perishable than bigeye and looses its red pigmentation quicker. So when buying look for a good bright red colour for freshness.Ingredients olive oil850g Ahi tuna (see description above)2 Tablespoons mayonnaise11/2 Tablespoons Dijon mustard4 green onions, chopped11/2 Teaspoon fresh ginger, grated2 Cloves garlic, crushed1 Tablespoon Japanese soy sauce1 Tablespoon lemon juice1 Tablespoon rice wine vinegar2 Tablespoon fresh coriander, Finely chopped3/4 Cup panko flakes (Japanese breadcrumbs I found these a few years ago and have never gone back to regular breadcrumbs, they give such a lovely crispness to patties. Panko is available in most Asian grocery stores. If you can't get...
More About: Style , Burgers , Urge

Balsamic-Glazed Scallops
2007-10-27 10:47:00
I made this recipe last night as starter. It is another recipe from a recipezaar member. I bought the more expensive St. Jacques scallops which I love. I have to say it was extremely tasty and made for a light starter, but I have made other sauces that I prefer more with scallops. That is absolutely no criticism to the chef it is just my preference. I did take the advice of one of the members that had reviewed this recipe and used orange infused olive oil and aged balsamic vinegar. It makes the dish a little more expensive but judging by the flavour It was well worth it. The ingredients listed below are for 4 main meal servings, as a starter I allowed for 3-4 scallops per person St. Jacques are quite large though. I also used fresh marjoram I just prefer fresh herbs. If you liked this recipe and want to see more photo's of it or more recipes by this chef click http://www.recipezaar.com/184668.Ingredie nts 2 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper2 lbs sea s...
More About: Balsam , Allo

Chicken Avocado and Mushroom Vol-au-Vents
2007-10-26 10:42:00
Vol-au-vents are pastry cases that can be filled with just about any filling you want. They come in various sizes from large cases for meals to quite small cases for canapes. They are very good, although a little naughty because of the pastry. Here is a recipe I came up with a few years ago and it works really well and is also delicious.Ingredients Olive oil4 Seasoned chicken breasts ( I sprinkle both sides of the breasts with garlic, paprika and parsley)1 Onion, chopped finely1 Clove garlic, crushed250g Mushroom s, sliced1 Avocado, chopped4 large vol-au-vent cases (about 13cm in diameter)For the sauce1 Cup milk11/2 Teaspoons concentrated chicken stock (powder, cubes, paste etc.. My stock is quite dense so adjust quantity for taste with what you use.)2 Teaspoons cornflour1/2 Cup dry white wine1 Teaspoon Dijon mustard1/2 Cup light cream1 Tablespoon fresh thyme leavesPinch cayenneMethodNote: I could not get large vol-au-vent cases and used medium ones, they are just too small you can'...
More About: Chicken

Seared Duck Breast Halves With Balsamic Cherry Reduction
2007-10-25 09:18:00
Here is another recipe that I got from a recipezaar member for duck breast. (If you enjoyed this and would like to see other recipes by this chef click http://www.recipezaar.com/93324 ) It was quite good, I gave a review of 4 out of 5 stars. I live close to France and magret of duck is really cheap so I eat duck about once a week. You can imagine how many of my own and other peoples recipes for duck I have tried. So my review on this just reflected that I personally think there are far better sauces that I have enjoyed with duck, both with whole duck and duck breasts. Having said that it was very easy to prepare, I bought magret of duck, skin on, my husband and I love the crispy skin of a duck. On the whole we both enjoyed it, I served mine with marinated, roasted asparagus and mashed parsnip.Ingredients4 boneless skinless duck breast halves3 teaspoons extra virgin olive oil, dividedsalt, to taste1/2 cup white wine2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)Marinade ...
More About: Breast , Cherry , Duck , Reduction , Balsam

Avocado, Sun-Dried Tomato and Mozzerella Stuffed Chicken Breast with Mustar
2007-10-23 09:36:00
Here's another delicious stuffed chicken recipe.Ingredients 4 Whole chicken breasts1 Avocado, Sliced8 Sun-Dried tomatoes (in olive oil)150g Mozzarella cheese8 Slices prosciutto ham (These are to wrap around the breast. I always say 8 slices to allow for 2 per breast. Last night I couldn't get my usual brand and when I opened the package the width per slice was much smaller than my usual and I had to use three.)For The Sauce1 Cup milk1 Teaspoon concentrated chicken stock (powder, cube, paste etc.. My stock is quite dense, so you may have to adjust for taste depending on what stock you use.)125ml Dry white wine11/2 Teaspoons cornflour2 Teaspoons Worcestershire sauce3 Teaspoons Dijon mustard3/4 Teaspoon brown sugar1/2 cup cream1 Tablespoon fresh parsley, chopped finelyMethod1. Pound chicken with a meat mallet to flatten slightly (about 1/2 inch thickness)2. Place 2-3 slices of the avocado onto each breast (You will have avocado left over I use this for my salad I serve on the side), ...
More About: Chicken , Breast , Tomato

Hoisin Salmon Fillets with Stir Fry Vegetables
2007-10-22 10:44:00
Here is a very easy but delicious and healthy salmon recipe. Makes a great mid week meal when you want no fuss and something on the table in 30 Min's.Ingredients4 Salmon fillets2 Teaspoons fresh ginger, grated4 Cloves garlic, sliced thinly1 Cup hoisin sauce (I use blue dragon brand please note: that some brands can be very thick and overpowering so adjust for this, if you can get the blue dragon brand, I would recommend it as it is the best I've found out of all the other brands I've tried.)4-5 Green onions, chopped3 Sprigs fresh parsleyVegetable Stir Fry1 small onion, sliced1 red pepper, sliced thinly1 large carrot, sliced into strips100g snow peas150g bean sprouts2 tablespoons soy sauce1 tablespoon sherry2 tablespoons water1/2 teaspoon chicken stock, concentrated (powder, cube, paste)2 teaspoons sugarMethod1. I like to be able to eat the garlic once fish is cooked. As fish cooking time is short it does not cook. So I lightly fry sliced garlic on both sides to take the bite out ...
More About: Vegetables

Brined Roast Pheasant " Outdoor Wisconsin" Style
2007-10-21 10:04:00
It is gaming season and I saw that the local farmer was selling pheasant, pigeon, quail and other wild birds so I thought I would buy a pheasant. I have never cooked pheasant before, but my husband loves it so I went onto recipzarr to see if I could find a recipe I liked, and I found this one.(To see this other recipes by this chef click http://www.recipezaar.com/107369). It turned out really good the aroma in the house from the brine was gorgeous. The pheasant was tender and moist, it did however loose some of the real gamey taste, which I prefer but my husband loves the gamey taste. He did however agree the bird was very tender and moist and had a lovely flavour.The brine 8 cups water1/2 cup kosher salt1 cup brown sugar1/4 cup real maple syrup1 onion, chopped3 cloves garlic, smashed (the recipe says "several" garlic cloves; I tend to use about 3)1 pinch ground cloves1/2 lemon, juice of (I do use it) (optional)1 dash cayenne pepper (optional)1 (2 lb) whole pheasants2 tablespoons bu...
More About: Style , Wisconsin , Outdoor , Roast

Thai Lamb Patties with chili sauce
2007-10-20 08:45:00
These can be served as a starter or a main course. I served them last night as one of 3 dishes for my family, it also makes great party food. As I was only making this for 3 people I only made 5 patties, I have adjusted the recipe below for what I think should make 8 patties. Enjoy!!!!Ingredients olive oil500g lamb mince3-4 green onions, chopped finely (depends on the size of the onions the one's I get from the grocery store are quite long and fat, where as the ones from my local Asian store are very thin and short and I tend to use 7-8 of those, so adjust accordingly.)2 cloves garlic, crushed2 tablespoons red curry paste1 tablespoon lime juice2 tablespoons fresh coriander, chopped50ml coconut milk1 cup panko flakes (Japanese breadcrumbs available at most Asian grocery stores. I prefer them ever since I found them a couple of years ago I've never used anything else, but regular breadcrumbs are fine.)Chili sauce2 tablespoons water1 tablespoon white wine vinegar3 teaspoons soy sauce...
More About: Thai , Lamb , Sauce , Hili

Braised Steak with Buttery Mushrooms
2007-10-19 08:25:00
This is another easy recipe to do, it is another great one for winter. The best thing about this recipe is, it is one of those recipes you can make for 4 people or 10, all the ingredients just get thrown in together and cooked.IngredientsOlive oil1kg Rolled beef topside1 Onion, sliced4 Cloves garlic, crushed4 Sprigs fresh thyme2 sprigs fresh oregano2 Bay leaves1/2 Cup dry red wine11/2 Cups water1 Teaspoon beef stock (concentrated, I use quite a dense paste, so you may want to use more if using powder, just adjust for taste.)1/4 Cup dry red wine, extra21/2 Teaspoons cornflourMixed Buttery mushrooms500-600g mixed mushrooms (Whatever is in season Swiss brown, button, shitake, oyster, chanterelles etc..)70g Butter1 Tablespoons fresh thyme, finely chopped1 Tablespoons fresh parsley, finely choppedMethod1. Heat a couple of tablespoons of olive oil in a pan, add beef and cook, turning until browned all over. Remove beef from pan and set aside, wipe pan clean add about a tablespoon more of ...
More About: Mushrooms , Steak

Not Your Mama's Fish N' Chips (Halibut)
2007-10-18 07:13:00
Today I am posting another recipe I got from a recipezarr member, if you have seen my post for Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa, this recipe is from the same person. I was looking for a quick easy mid week meal to prepare I couldn't believe something so simple could taste so delicious. I served mine with door stop fries and I did buy tartar sauce to go on the side but ended up not opening it as it was great just as it was. If you enjoyed this recipe or the Jamaica Jerk recipe click http://www.recipezaar.com/194011 for more photo's of this recipe or to view other recipes by this chef.Ingredients1-2 lb halibut4 cups sour cream and onion potato chips, crushed1/2 cup butter, melted (if using alternate method, see below) or 2 eggs (if using alternate method, see below)pepperMethod 1.Preheat oven to 375 degrees.2.Rinse halibut and pat dry with paper towels.3.Cut fish into large cubes or thick fingers.4.Add pepper to melted butter, to taste.5.Dip fish pieces...
More About: Fish , Chips

Red Thai Beef Curry
2007-10-17 08:20:00
Here is a yummy red Thai curry recipe, it is also good made with lamb. I used Thai Kitchen brand, red curry paste. I do have a recipe for making your own from scratch which is great, and you can store the paste for up to 4 weeks in the fridge. As I didn't have any on hand I used a store bought one to save time and I have to say Thai Kitchen does do a good paste.Ingredients1Kg chuck or rump steak, chopped (I am blessed because were I live the expensive cut, beef fillet is so cheap, so I make all my beef recipes with this, chuck steak is economical, but very tough and fatty, it is used when slow cooked like braising, which should be fine in this recipe.)2 Tablespoons peanut oil1 Brown onion, sliced3 cloves garlic2 Teaspoons ginger2 Teaspoons lemongrass, sliced thinly2 Tablespoons red curry paste1/2 Teaspoon Beef stock, concentrate (cube, powder, paste etc..)1/2 Cup water3/4 cup coconut milk1 Teaspoon fish sauce1 Tablespoon lime juice200ml Coconut cream1 Teaspoon sugar1/4 cup fresh co...
More About: Curry

Creamy Fish Topped with Mussels and Prawns
2007-10-16 09:06:00
Here's another yummy fish recipe.Ingredients olive oil4 firm white fish fillets (I used cod but any white fish is fine,sea bass, orange roughy, hake etc.. Just note there are two categories for white fish, thick fillets and thin and cooking times will vary accordingly)125g Mussel meat120g Peeled, cooked prawns3 clove garlic, crushed4 green onions1 Cup milk1 Teaspoon fish stock powder1/2 Teaspoon vegetable stock powder2 Teaspoons cornflour11/2 tablespoons lemon juice1/2 cup dry white wine135ml Sour cream1/2 cup cream1 Teaspoon Dijon mustard1 Tablespoon Gruyere cheese1 Tablespoon Parmesan cheese1/2 teaspoon dillpepper to taste1 Medium carrot, chopped100g Green beans, trimmedMethodNote make the sauce first and leave on heat as the fish fillets cooking time are very quick.1. In a fry pan heat a little oil and cook garlic slightly, you don't want to burn it, add the green onion and cook for about 30 seconds to 1 minute.2. Boil, steam or microwave carrots and beans until tender, set to ...
More About: Fish , Prawns

Chicken Casserole
2007-10-15 08:37:00
Here's another great winter warmer, I posted a recipe for beef stew about a week ago so I thought I would do one for chicken. It is another of those simple recipes that once everything is in the pot you can just leave, to finish cooking and there isn't loads of time taken in preparation and fuss. Plus my son and hubby love this one so I thought I would share it.IngredientsOlive oil5 Whole skinless chicken breasts (approx 150g-175g a breast)2 leeks, sliced4 Cloves garlic, crushed200g Button mushrooms, some halved and some quartered (I use brown button mushrooms as I prefer them but regular are fine.)1/2 Cup dry white wine1 Cup water3 Teaspoons Dijon mustard11/4 Teaspoon chicken stock ( concentrated, I use a very dense chicken stock paste so if using powder you may need to add a little more.)2 medium carrots100g sugar snap peas1 Tablespoon fresh thyme leaves1 Tablespoon fresh parsley, finely chopped1 Cup of cream2 Teaspoons cornflourpepper to tasteMethod I have written above to chop...
More About: Chicken , Casserole

Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa
2007-10-14 07:43:00
Up until now I have always posted my own recipes but have newly become a recipezarr member and thought I would try some other peoples recipes.We have a tradition in a house where about once a week we do what is called meat on the stone. It is a large stone heated in the oven and placed over burners. It is a nice novelty, you cut up several uncooked meats and cook them together at the table.My husband and I had this in a restaurant one night, they served steak. We thought it was great so I started to look for where I could get these from. I found my first in Spain and then I bought my second in Switzerland. The one I got in Switzerland is electric, so the stone is heated over electric hot plates. They both work equally as well, but the electric does take less time to heat up. Anyway we had this the other night and I thought I would try something different. I found this recipe on the recipezarr sight, posted by another member (To see more photo's of this recipe taken by the member or...
More About: Mango , Shrimp , Jerk , Make , Salsa

Szechuan Chicken Skewers with Singapore Slaw
2007-10-13 10:53:00
This is another one of those recipes that apart from the marinating time is quick and simple to make. It is also healthy and very low in fat but very flavourful as all the ingredients have such distinct tastes, but when combined work oh so well together. That is why there is so much refrigeration time to allow for these flavours to really infuse together.Ingredients1kg Chicken breasts, cut into 1 inch piecesMarinade3 Tablespoons hoisin sauce (I use Blue Dragon brand, you can buy hoisin in most supermarkets or Asian grocery stores.)2 Teaspoons ketchup2 cloves garlic2 Teaspoons soy sauce11/2 Teaspoon Chinese chili sauce1 Tablespoon rice wine vinegar2 Tablespoons sherry11/2 Teaspoon sesame oil1. In a large bowl, storage container or Ziploc bag combine all the marinade ingredients, add chicken and refrigerate for several hours or overnight.2. Thread chicken onto water soaked wooden skewers or metal skewers. Reserve marinade3. To cook, either grill on BBQ or under the grill about 4-6 inc...
More About: Singapore , Szechuan , Skew

Tuna/swordfish Steaks with Thai dressing
2007-10-12 08:59:00
I have listed both tuna and swordfish steaks, as both fish work really well with this recipe. This is so quick to make with absolutely no effort but tastes great. It is a very light, healthy meal, so great if your counting calories or carbs.Ingredients4 tuna or 4 swordfish steaks ( swordfish steaks can be huge so you may want to buy 2 and cut in half if they are of a generous size.)1/2 Cup sweet chili sauce1/3 Cup lime juice1 Tablespoon fish sauce2 Teaspoons lemongrass, finely chopped1/3 Cup fresh mint, finely chopped2 Tablespoons fresh coriander, finely chopped1 Teaspoon grated fresh gingerMethod1. Heat an oiled pan, add fish and cook 3-4 Min's a side, or until cooked as desired. Tuna steaks are better pink in the middle and not overcooked, as they tend to become dry and quite tough.2. Combine all the other ingredients in a jar and shake until mixed.Note. you can adjust sweet chili and lime juice amounts e.g. more or less of each depending on your taste.To serve place fish on plat...
More About: Thai , Steaks , Dressing

Marinated Duck Breast with Mango Salsa
2007-10-11 11:15:00
Here's another great duck breast recipe that is easy to do and is a very light meal. Again I used duck magret, as I said before I live near France so this is quite inexpensive to buy. Magret is quite pricey so you can buy any duck breast just make sure they are of a reasonable size.Ingredients 4 Duck Breast s11/2 Tablespoons fresh lemon grass. chopped3 Tablespoons lemon juice3 cloves garlic2 Tablespoons oilpepper to tasteMango Salsa 1 Small red onion1 Tablespoon fresh coriander, chopped1 large mango or 1x425g can mango, chopped11/2 Tablespoons lemon juice1 Tablespoon sweet chili sauce (some brands can be very sweet, you may want to combine chili sauce with sweet chili so it is not to sweet.)1 Teaspoon fresh ginger, grated3/4 Teaspoon sugar1. Combine all the marinade ingredients in a large bowl, mix well, add duck and combine, marinade for several hours or overnight.2. For the mango salsa combine all the ingredients in a bowl and mix well, cover and refrigerate an hour or two before s...
More About: Nate

Creamy Mussel Soup starter followed by Fresh salmon patties/burgers
2007-10-10 07:34:00
I love mussels and they are so easy to do even if your not the best cook in the world. All you have to do is throw them in boiling water and wine and pretty much what ever other ingredients you like and yum, yum. You don't have to worry about cooking time as a mussel opens its shell to expose the meat when they are done. I also love salmon and as the days are getting cooler, I thought I'd take these last few mild days we have left before winter, to fix a more light summery meal. That and fresh salmon is quite expensive in Switzerland, I usually buy mine across the border in France but it was on special the other day so I thought I'd get some.Creamy mussel soup starter with fried garlic bread olive oil800g-1kg Mussels (I find mussels very light and with the fact they don't all open I tend to buy a kilo for 4)1 medium onion, finely chopped4 bacon rashers, chopped2-3 cloves garlic, crushed (depending on your taste)1/2 Cup dry white wine2 Tablespoons lemon juice11/2 Cups water1 Teas...
More About: Soup , Fresh , Burgers , Starter , Urge

Crab stuffed Chicken with Hollandaise Sauce
2007-10-09 08:55:00
Ingredientsolive oil4 Chicken Breasts2 Small celery sticks, diced2 Cloves garlic, crushed190g can crab or 120g fresh crab meat, flaked4 Tablespoons dry white wine2 Tablespoons Worcestershire sauce11/2 Tablespoons butter2 Tablespoons water1/3 Cup Paxo sage and onion stuffing mix (or herb stuffing mix)1/4 Teaspoon chicken stock powder1 Teaspoon paprikaHollanda ise sauce1 Packet hollandaise sauce mix1/4 Cup white wine2 Tablespoon lemon juice3/4 Cup Gruyere cheesemilk (make up the rest of the liquid needed with milk)Method1. Pour about 2 tablespoons of olive oil in a pan, add onion, celery and garlic, cook until onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing mix, chicken stock and paprika. Stir to combine, stuffing mix should have fluffed up a bit. Don't worry if some of the breadcrumbs still feel hard, as it finishes softening during cooking time in the oven.2. Pound chicken with a meat mallet to flatten about 1/4 inch. Divide stuffing mixture evenly among chicken...
More About: Crab , Sauce