serves 4:
Ingredients:
1 x 400g packet flat rice noodles
1/3 cup chicken stock
1/4 cup hoi sin sauce
1 tblsp soy sauce
2 tsp brown sugar
1 garlic clove
1 tsp freshly grated ginger
1/2 tsp Chinese five spice
1 tblsp peanut oil
500g mince
1 bunch broccolini, coarsley chopped
1 small red capsicum, de-seeded and thinly sliced
1 large carrot, cut into matchsticks
1 onion diced.
Method:
1. Combine the stock, hoi-sin sauce, soy sauce, sugar, garlic, ginger and Chinese spice in a small bowl.
2. Heat wok over high. Add the oil and heat until ready, add the onions and cooked until soft. Add the mince and cook until brown.
3. Toss in the vegies and put the lid on to steam. Stir-fry for 2-3mins or until the broccolini turns bright green and tender crisp.
4. Prepare the noodles following the packet directions.
5. Add the stock mixture and cooked noodles to wok and stir-fry for another 2-3 mins or until the noodles are soft, heated through an well coated. Divide among bowls and eat.
Sunday, August 9, 2009
Fetta stuffed racks of Lamb
Serves 4:
Ingredients:
2 racks lamb ( 8 cutlets each), trimmed
100g marinated fett, crumbled
2 tblsp oil, reserved from the marinated fetta
2 tblsp chopped fresh oregano
1 tblsp balsmic vinegar
6 vine-ripened tomatoes
Method:
1. Pre-heat the oven to 220 degrees.
2. Cut 3cm deep pocket in the meat where it joins the cutlet bones. Using your fingers, insert the fetta into the pocket. Secure meat with string and place into greased roasting pan. Stand meat up, interlocking the bones.
3. Combine the oregano, vinegar and fetta oil. Brush over meat. Season with salt and pepper.
4. Arrange the tomatoes around the lamb.
5. Roast for about 1/2hr to 45mins depending on how you like your lamb cooked.
6. Allow lamb to rest for amount 10mins before carving. Serve with tomatoes.
Ingredients:
2 racks lamb ( 8 cutlets each), trimmed
100g marinated fett, crumbled
2 tblsp oil, reserved from the marinated fetta
2 tblsp chopped fresh oregano
1 tblsp balsmic vinegar
6 vine-ripened tomatoes
Method:
1. Pre-heat the oven to 220 degrees.
2. Cut 3cm deep pocket in the meat where it joins the cutlet bones. Using your fingers, insert the fetta into the pocket. Secure meat with string and place into greased roasting pan. Stand meat up, interlocking the bones.
3. Combine the oregano, vinegar and fetta oil. Brush over meat. Season with salt and pepper.
4. Arrange the tomatoes around the lamb.
5. Roast for about 1/2hr to 45mins depending on how you like your lamb cooked.
6. Allow lamb to rest for amount 10mins before carving. Serve with tomatoes.
Sunday, July 26, 2009
Chicken & broccoli casserole
Serves 6
Ingredients:
175ml cream
3-4 tsp seeded mustard
1/2 cup white wine
1 onion, chopped
1-2 broccoli bunches
mushrooms, as many as you desire
500g chicken breast
Method: Nice and easy
1. Cube the chicken and chop the onion. Brown off the chicken and onions together in pan/wok etc.
2. Add the white wine, cream and seeded mustard together.
3. Once well combined, toss in the vegetables and simmer till the sauce thickens.
4. Serve - I generally serve this with some rice but mashed spud works just as fine.
NB: If the sauce doesn't thicken, add some cornflour and stir in, wait a few mins and the sauce should thicken up.
Ingredients:
175ml cream
3-4 tsp seeded mustard
1/2 cup white wine
1 onion, chopped
1-2 broccoli bunches
mushrooms, as many as you desire
500g chicken breast
Method: Nice and easy
1. Cube the chicken and chop the onion. Brown off the chicken and onions together in pan/wok etc.
2. Add the white wine, cream and seeded mustard together.
3. Once well combined, toss in the vegetables and simmer till the sauce thickens.
4. Serve - I generally serve this with some rice but mashed spud works just as fine.
NB: If the sauce doesn't thicken, add some cornflour and stir in, wait a few mins and the sauce should thicken up.
Pork & pineapple stir-fry
Serves 6
Ingredients:
440g can Woolworths pineapple pieces in unsweetened juice
1/4 cup kecap manis
2 tsp cornflour
350g fresh singapore noodles
500g pork scotch fillet steaks
1 tblsp olive oil
1 red capsicum (diced however you desire)
1 bunch of brocolini
1 onion diced
Methods:
1. Drain the pineapple and reserve 1/3 cup of the juice. Combine the remaining juice with the kecap manis and cornflour.
2. Place the noodles into a large bowl and cover with boiling water and stand for 5mins or until noodles are seperated.
3. Cut the steaks into thin strips, heat the wok on high, add 2 tsp olive oil and add 1/3 of the pork at a time and stir-fry for 1-2mins until browned. Remove and cook remaining portions of pork.
4. Heat remaining oil in the wok, stir-fry the onion, capsicum and brocolini for 1 min, drizzle 1tblsp of water over the vegies and cover, cook for another minute.
5. Add the pineapple pieces and the sauce to the vegie mix and add the pork. Stir well until combined. Cook for another 2mins or until the sauce comes to the boil and thickens.
6. Stir through the noodles and serve.
Ingredients:
440g can Woolworths pineapple pieces in unsweetened juice
1/4 cup kecap manis
2 tsp cornflour
350g fresh singapore noodles
500g pork scotch fillet steaks
1 tblsp olive oil
1 red capsicum (diced however you desire)
1 bunch of brocolini
1 onion diced
Methods:
1. Drain the pineapple and reserve 1/3 cup of the juice. Combine the remaining juice with the kecap manis and cornflour.
2. Place the noodles into a large bowl and cover with boiling water and stand for 5mins or until noodles are seperated.
3. Cut the steaks into thin strips, heat the wok on high, add 2 tsp olive oil and add 1/3 of the pork at a time and stir-fry for 1-2mins until browned. Remove and cook remaining portions of pork.
4. Heat remaining oil in the wok, stir-fry the onion, capsicum and brocolini for 1 min, drizzle 1tblsp of water over the vegies and cover, cook for another minute.
5. Add the pineapple pieces and the sauce to the vegie mix and add the pork. Stir well until combined. Cook for another 2mins or until the sauce comes to the boil and thickens.
6. Stir through the noodles and serve.
Roast pork with mango and cucumber salsa
Serves 4:
Ingredients:
4-6 potato's
14 cup woolworths hoi sin sauce
2 tblsp brown sugar
2 garlic cloves
pork rashers
1 large frim mango, peeled and cubed (if mangoes are not in season pineapple pieces also work)
1 cucumber, chopped
2 tblsp lime juice
1 tsp castor sugar
1/4 chopped mint
sour cream to serve
Method:
1. Pierce each spud with a fork 6times. Place spuds around outer edge of microwave and cook on high for 5mins, then turnover and cook for another 5mins.
2. Pre-heat oven to 220 degrees. Combine hoi sin sauce, brown sugar and garlic in a large bowl. Add pork rashers and turn to coat. I generally leave it to marinate for about 1/2hr to 1hr in the fridge.
3. Line a baking tray with non-stick paper, arrange pork rashers along the tray and place tray on top shelf of the oven and cook for 20mins.
4. Increase oven to 250 degrees, place spuds on sheld below the rashers and cook for a further 10mins until pork is caramelised and spuds are crisp.
4. Meanwhile cut the mango and cucumber into cubes and place into a bowl. Add lime, sugar and mint, toss gently to combine.
5. Cut crosses into the top of each spud and fill with sour cream. Place pork onto plates and top withg salsa and serves with spuds.
Ingredients:
4-6 potato's
14 cup woolworths hoi sin sauce
2 tblsp brown sugar
2 garlic cloves
pork rashers
1 large frim mango, peeled and cubed (if mangoes are not in season pineapple pieces also work)
1 cucumber, chopped
2 tblsp lime juice
1 tsp castor sugar
1/4 chopped mint
sour cream to serve
Method:
1. Pierce each spud with a fork 6times. Place spuds around outer edge of microwave and cook on high for 5mins, then turnover and cook for another 5mins.
2. Pre-heat oven to 220 degrees. Combine hoi sin sauce, brown sugar and garlic in a large bowl. Add pork rashers and turn to coat. I generally leave it to marinate for about 1/2hr to 1hr in the fridge.
3. Line a baking tray with non-stick paper, arrange pork rashers along the tray and place tray on top shelf of the oven and cook for 20mins.
4. Increase oven to 250 degrees, place spuds on sheld below the rashers and cook for a further 10mins until pork is caramelised and spuds are crisp.
4. Meanwhile cut the mango and cucumber into cubes and place into a bowl. Add lime, sugar and mint, toss gently to combine.
5. Cut crosses into the top of each spud and fill with sour cream. Place pork onto plates and top withg salsa and serves with spuds.
Mexican pork cutlets with avocado salsa
Serves 4:
Ingredients:
2 tblsp taco seasoning mix
1/4 cup olive oil
4 x 230g pork cutlets
3 small tomatoes
1 cucumber
1 small avocado, chopped finely
1 tblsp lemon juice
lime wedges and mixed salad leaves
Method:
1. Combine seasoning, 2 tblsp of the oil and pork in a large bowl. Turn pork to coat.
2. Cook pork on a heated oil grill plate/bbq until till browned on both sides and just cooked through.
3. Meanwhile, combine remaining oil in a medium bowl with tomato, avocado, cucumber and juice. Season to taste with salt and pepper.
4. Serve the pork cutlets with the avocado salsa and mixed salad leaves and limes.
Ingredients:
2 tblsp taco seasoning mix
1/4 cup olive oil
4 x 230g pork cutlets
3 small tomatoes
1 cucumber
1 small avocado, chopped finely
1 tblsp lemon juice
lime wedges and mixed salad leaves
Method:
1. Combine seasoning, 2 tblsp of the oil and pork in a large bowl. Turn pork to coat.
2. Cook pork on a heated oil grill plate/bbq until till browned on both sides and just cooked through.
3. Meanwhile, combine remaining oil in a medium bowl with tomato, avocado, cucumber and juice. Season to taste with salt and pepper.
4. Serve the pork cutlets with the avocado salsa and mixed salad leaves and limes.
Mini quiches
Ingredients:
1 cup grated tasty cheese
1 onion finely chopped
3-4 rashers of bacon, chopped
1 egg
Salt and pepper
300ml plain cream
Cayenne pepper to season
Chopped parsley
5 Sheets shortcrust pastry
Method:
1. Pre-heat the oven to about 180-190 degrees and grease the mini quiche pans.
2. Really simple - mix all the ingredients together except the pastry (obviously).
3. Cut the pastry and line the quiche tray, top with quiche mix and place in oven for about 12-15 mins till nice and golden. Serve either hot or cold delicious both ways.
1 cup grated tasty cheese
1 onion finely chopped
3-4 rashers of bacon, chopped
1 egg
Salt and pepper
300ml plain cream
Cayenne pepper to season
Chopped parsley
5 Sheets shortcrust pastry
Method:
1. Pre-heat the oven to about 180-190 degrees and grease the mini quiche pans.
2. Really simple - mix all the ingredients together except the pastry (obviously).
3. Cut the pastry and line the quiche tray, top with quiche mix and place in oven for about 12-15 mins till nice and golden. Serve either hot or cold delicious both ways.
Subscribe to:
Posts (Atom)