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.
Sunday, July 26, 2009
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.
Prosciutto wrapped chicken on a bed of brocolini with roasted tomatoes and honeyed carrots.
Serves 4
Ingredients:
6 roma tomatoes, halved
3 tsp olive oil
salt and pepper
3 tblsp store-bought pesto (I use Leggo's sundried tomato pesto spread)
4 chicken breasts
8 slices of parmesan cheese
12 slices prosciutto (or how many you think is necassary)
2 brocolini bunches
3-4 carrots julienned
1- 1/2 tblsp honey
3 tsp butter
Method:
1. Prepare the carrots place into a pot and bring to the boil.
2. Pre-heat oven to 200 degrees. Place the tomatoes, cut side up in a baking dish liined with baking paper or another preferred method. Drizzle with the oil and sprinkle with salt and pepper.
3. Bake for 20mins. Spread the pesto over the chicken breasts, top with the parmesan and then wrap each chiken breast in prosciutto.
4. Place the chicken in the baking dish with the tomatoes, and bake for a further 10-15mins or until the chicken is cooked through..
5. While the chicken is cooking in the oven, cook the brocolini via preferred method. Once the carrots are cooked, melt the butter and honey together and pour over the cooked carrots. and plate up.
Ingredients:
6 roma tomatoes, halved
3 tsp olive oil
salt and pepper
3 tblsp store-bought pesto (I use Leggo's sundried tomato pesto spread)
4 chicken breasts
8 slices of parmesan cheese
12 slices prosciutto (or how many you think is necassary)
2 brocolini bunches
3-4 carrots julienned
1- 1/2 tblsp honey
3 tsp butter
Method:
1. Prepare the carrots place into a pot and bring to the boil.
2. Pre-heat oven to 200 degrees. Place the tomatoes, cut side up in a baking dish liined with baking paper or another preferred method. Drizzle with the oil and sprinkle with salt and pepper.
3. Bake for 20mins. Spread the pesto over the chicken breasts, top with the parmesan and then wrap each chiken breast in prosciutto.
4. Place the chicken in the baking dish with the tomatoes, and bake for a further 10-15mins or until the chicken is cooked through..
5. While the chicken is cooking in the oven, cook the brocolini via preferred method. Once the carrots are cooked, melt the butter and honey together and pour over the cooked carrots. and plate up.
Gnocchi with oven roasted capsicum & tomato sauce
Serves: 4
Ingredients:
3 roma tomatoes, quartered
2 red capsicums, seeds removed, cut into chunks
3 garlic cloves, unpeeled
2 tbsp olive oil
1 tbsp brown sugar
1 tbsp balsamic vinegar
500 g potato gnocchi
2 cups rocket leaves
1/2 cup (65g) crumbled feta
Method:
1. Pre-heat oven to 200 degrees
2. Toss tomato, capsicum, garlic, oil and sugar in a large roasting pan. Season and roast for 35-40 mins until the vegetables soften. Cool slighlty and squeeze garlic from the skins.
3. Whiz the tomatoes and capsicums in a food processor and add the balsamic vinegar. Process to form a thick coarse sauce.
4. Meanwhile, cook gnocchi in boiling water according to packet instructions.
5. Drain gnocchi, then toss with the sauce and most of the rocket.
6. Divide the gnocchi among bowls, season, scatter with feta and remaining rocket, then serve.
Ingredients:
3 roma tomatoes, quartered
2 red capsicums, seeds removed, cut into chunks
3 garlic cloves, unpeeled
2 tbsp olive oil
1 tbsp brown sugar
1 tbsp balsamic vinegar
500 g potato gnocchi
2 cups rocket leaves
1/2 cup (65g) crumbled feta
Method:
1. Pre-heat oven to 200 degrees
2. Toss tomato, capsicum, garlic, oil and sugar in a large roasting pan. Season and roast for 35-40 mins until the vegetables soften. Cool slighlty and squeeze garlic from the skins.
3. Whiz the tomatoes and capsicums in a food processor and add the balsamic vinegar. Process to form a thick coarse sauce.
4. Meanwhile, cook gnocchi in boiling water according to packet instructions.
5. Drain gnocchi, then toss with the sauce and most of the rocket.
6. Divide the gnocchi among bowls, season, scatter with feta and remaining rocket, then serve.
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