Hi everyone
I love salt and pepper squid. This is my favourite recipe and it has a touch of garlic too. Up to you if your not a fan of garlic leave it out.
Ingredients
1 kg squid tubes cleaned and cut into thin rings
juice of 3 lemons
1 cup of cornflour
2 tablespoons of salt
1 1/2 tablespoon of white pepper
1 clove of garlic crushed
2 teaspoons caster sugar
4 egg whites lightly beaten
oil for deep frying
Put the rings in a non metalic dish and pour lemon juice and garlic overtop. Cover and refrigerate for 15 mins. Drain and pat dry.
Preheat the oil to 180'C (350'F). Combine the cornflour, salt, white pepper and sugar in a bowl. Dip the squid rings in the egg whites and dust with the salt and pepper mixture, shaking off the excess.
Add the squid to the oil in batches and fry for 1-2 mins until golden. Drain on tissue. Serve with aioli I like flavors like lemon or cayenne or even rocket..yumm
Enjoy xx
Monday, 12 August 2013
Sunday, 11 August 2013
Little treasures
Hi everyone
I love sunny days with friends and thinking of an upcoming birthday in summer I thought Id write about some of the little morsels Ive made over the years. Having pulled a few notes together I realise that there are quite a few examples from a chicken satay skewer to salt and pepper squid. So bare with as they say in Miranda. Ill add recipes over time.
Chicken Satay Skewers - got this from a great summer cookbook. Fantastic recipe
Ingredients
12 chicken tenderloins halved lengthwise
1 garlic clove crushed
3 teaspoons fish sauce
2 teaspoons grated ginger
lime quarters to serve
Satay
2 teaspoons peanut oil
1 shallot finely chopped
2 garlic cloves crushed
25 gms or 2 teaspoons of ginger grated
2 red chillies seeded and chopped
200 mls coconut milk
125 gms peanut butter - crunchy of course
2 tablespoons brown sugar
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
2 teaspoons soy sauce
1 kaffir lime leaf
Soak 24 wooden skewers in water for an hour. Combine the chicken, garlic, fish sauce and ginger and refrigerate for an hour to let the flavours marinate the chicken.
Make the sauce by heating the oil over medium heat. Add the shallots, garlic, ginger and chill and cook for 5 mins or until golden. Add the rest of the ingredients and reduce the heat. Simmer for 10 mins or until thick.
Thread the chicken strips onto the skewers. Cook on a hot bbq for 3 to 4 mins turning while cooking.
Serve with sauce and lemon wedges.
Falafels with hummus and pita morsels
Now Ive put recipes up on my blog for falafels and hummus. You can use the good store stuff if in a hurry.
Ingredients
Enough falafel mix for 24 small round falafel patties
Hummus
1 piece of pita
Oil for deep frying
A handful of cress
cayenne pepper to serve
Heat the oil in a deep frying pan to 180'C (350 "F). Roll the falafel mix into the small balls and flatten so they are about 4 cms in diameter. Put on a tray and chill for half an hour.
Tear up the pita and deep fry for 2 mins or until crisp. Remove and drain on towel. Once cool slightly break into small pieces.
Reheat the oil and cook the falafels in batches for 3 mins. Turn and they should be dark gold in color. Remove and drain.
To assemble top each falafel with hummus a small piece of pita and a little cress. Sprinkle with cayenne and enjoy :)
xx
I love sunny days with friends and thinking of an upcoming birthday in summer I thought Id write about some of the little morsels Ive made over the years. Having pulled a few notes together I realise that there are quite a few examples from a chicken satay skewer to salt and pepper squid. So bare with as they say in Miranda. Ill add recipes over time.
Chicken Satay Skewers - got this from a great summer cookbook. Fantastic recipe
Ingredients
12 chicken tenderloins halved lengthwise
1 garlic clove crushed
3 teaspoons fish sauce
2 teaspoons grated ginger
lime quarters to serve
Satay
2 teaspoons peanut oil
1 shallot finely chopped
2 garlic cloves crushed
25 gms or 2 teaspoons of ginger grated
2 red chillies seeded and chopped
200 mls coconut milk
125 gms peanut butter - crunchy of course
2 tablespoons brown sugar
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
2 teaspoons soy sauce
1 kaffir lime leaf
Soak 24 wooden skewers in water for an hour. Combine the chicken, garlic, fish sauce and ginger and refrigerate for an hour to let the flavours marinate the chicken.
Make the sauce by heating the oil over medium heat. Add the shallots, garlic, ginger and chill and cook for 5 mins or until golden. Add the rest of the ingredients and reduce the heat. Simmer for 10 mins or until thick.
Thread the chicken strips onto the skewers. Cook on a hot bbq for 3 to 4 mins turning while cooking.
Serve with sauce and lemon wedges.
Falafels with hummus and pita morsels
Now Ive put recipes up on my blog for falafels and hummus. You can use the good store stuff if in a hurry.
Ingredients
Enough falafel mix for 24 small round falafel patties
Hummus
1 piece of pita
Oil for deep frying
A handful of cress
cayenne pepper to serve
Heat the oil in a deep frying pan to 180'C (350 "F). Roll the falafel mix into the small balls and flatten so they are about 4 cms in diameter. Put on a tray and chill for half an hour.
Tear up the pita and deep fry for 2 mins or until crisp. Remove and drain on towel. Once cool slightly break into small pieces.
Reheat the oil and cook the falafels in batches for 3 mins. Turn and they should be dark gold in color. Remove and drain.
To assemble top each falafel with hummus a small piece of pita and a little cress. Sprinkle with cayenne and enjoy :)
xx
Honey and walnut icecream
Hi everyone
Scott brought me an ice cream maker. So Im testing recipes. A favourite so far is Honey and Walnut ice cream. I thought Id share the recipe and you know Ill share others as I get them right.
Ingredients
500gm Clover Honey - the best you can buy
1/2 cup of water
6 egg whites
1 pinch of salt
1/4 teaspoon cream of tartar
2 cups of cream lightly whipped
1/2 cup walnuts roughly chopped
Put the honey and water in a pot and stir until melted then boil until darker in color - 3-5 minutes.
Beat egg whites, salt and cream of tartar until peaks form. Slowly pour in hot syrup. Beat until stiff. Chill.
Fold in cream and walnuts and place in ice cream machine and follow instructions to churn and then freeze. Alternatively if you dont have an icecream machine just freeze the mixture.
Yummy enjoy xx
Scott brought me an ice cream maker. So Im testing recipes. A favourite so far is Honey and Walnut ice cream. I thought Id share the recipe and you know Ill share others as I get them right.
Ingredients
500gm Clover Honey - the best you can buy
1/2 cup of water
6 egg whites
1 pinch of salt
1/4 teaspoon cream of tartar
2 cups of cream lightly whipped
1/2 cup walnuts roughly chopped
Put the honey and water in a pot and stir until melted then boil until darker in color - 3-5 minutes.
Beat egg whites, salt and cream of tartar until peaks form. Slowly pour in hot syrup. Beat until stiff. Chill.
Fold in cream and walnuts and place in ice cream machine and follow instructions to churn and then freeze. Alternatively if you dont have an icecream machine just freeze the mixture.
Yummy enjoy xx
A different kind of coleslaw
Hi everyone
I love coleslaws although I dont like the ones you buy in supermarkets...boring, boring.. I thought Id add one that has a real zing in it. Awesome on a warm day with bbq steak. I add whatever fresh ingredients we have in the fridge.
Ingredients
1/2 red cabbage, finely sliced
2 green apples cored and diced
1 onion finely diced
Dressing
1/4 cup salad oil
1 tablespoon lemon juice
1 tablespoon of sugar
3 tablespoons orange juice
grated zest of one orange
200 mls sour cream
Its as simple as putting all the salad ingredients in a bowl. Mix the dressing in a blender and pour over the salad and toss. Season and serve.
Enjoy xx
I love coleslaws although I dont like the ones you buy in supermarkets...boring, boring.. I thought Id add one that has a real zing in it. Awesome on a warm day with bbq steak. I add whatever fresh ingredients we have in the fridge.
Ingredients
1/2 red cabbage, finely sliced
2 green apples cored and diced
1 onion finely diced
Dressing
1/4 cup salad oil
1 tablespoon lemon juice
1 tablespoon of sugar
3 tablespoons orange juice
grated zest of one orange
200 mls sour cream
Its as simple as putting all the salad ingredients in a bowl. Mix the dressing in a blender and pour over the salad and toss. Season and serve.
Enjoy xx
Sticky rice and chicken
Hi everyone
I love going to yum cha (dim sim overseas). Instant gratification with food arriving at the table before you have even had the chance to take your coat off..love it. One of my favourites is the sticky rice wrapped in leaf. This is my version of it that I cook at home. Everyone loves it and so I make large helpings of it so feel free to cut the recipe by half if feeding a smaller group (or not wanting leftovers for lunch the next day).
Ingredients
Marinade
6 tablespoons soy sauce
2 tablespoons peanut oil
2 tablespoons sweet chilli sauce
2 tablespoons honey
1 tablespoon sherry
3 cloves of garlic crushed
10 gms grated fresh ginger
6 boneless and skinless chicken thighs
1 tablespoon soy sauce
1 teaspoon sesame oil
handful of coriander chopped
2-3 cups rice - the best is glutinous rice from asian supermarkets. But Ive used arborio and standard white rice, whatever is available.
Preheat the oven to 200 ' C.
Mix the marinade together. Place the chicken in a roasting dish that fits them nice and snuggly. Pour the marinade over the top and turn the chicken over to ensure all the meat is covered in the marinade. Put to the side and let it the marinade do its stuff for 30 mins.
Place foil over the chicken and cook for 20 minutes. Then take the foil off and cook for a further 10 mins. Turn the chicken and cook for a further 5 minutes. Take out of the oven and let it sit for 5 minutes. The shred the chicken and place back in the cooking juice.
Cook the rice. I use a rice cooker and the setting that allows for more water so that the rice is still quite moist and glutinous in texture.
Mix the chicken and the juice into the rice, folding to combine. Add the soy sauce, sesame oil and the coriander and fold again gently. World wont end if you dont have the oil and Ive been known to add 1/4 teaspoon of coriander powder when fresh coriander is out of season.
Enjoy with some asian mayonnaise. Yum xx
I love going to yum cha (dim sim overseas). Instant gratification with food arriving at the table before you have even had the chance to take your coat off..love it. One of my favourites is the sticky rice wrapped in leaf. This is my version of it that I cook at home. Everyone loves it and so I make large helpings of it so feel free to cut the recipe by half if feeding a smaller group (or not wanting leftovers for lunch the next day).
Ingredients
Marinade
6 tablespoons soy sauce
2 tablespoons peanut oil
2 tablespoons sweet chilli sauce
2 tablespoons honey
1 tablespoon sherry
3 cloves of garlic crushed
10 gms grated fresh ginger
6 boneless and skinless chicken thighs
1 tablespoon soy sauce
1 teaspoon sesame oil
handful of coriander chopped
2-3 cups rice - the best is glutinous rice from asian supermarkets. But Ive used arborio and standard white rice, whatever is available.
Preheat the oven to 200 ' C.
Mix the marinade together. Place the chicken in a roasting dish that fits them nice and snuggly. Pour the marinade over the top and turn the chicken over to ensure all the meat is covered in the marinade. Put to the side and let it the marinade do its stuff for 30 mins.
Place foil over the chicken and cook for 20 minutes. Then take the foil off and cook for a further 10 mins. Turn the chicken and cook for a further 5 minutes. Take out of the oven and let it sit for 5 minutes. The shred the chicken and place back in the cooking juice.
Cook the rice. I use a rice cooker and the setting that allows for more water so that the rice is still quite moist and glutinous in texture.
Mix the chicken and the juice into the rice, folding to combine. Add the soy sauce, sesame oil and the coriander and fold again gently. World wont end if you dont have the oil and Ive been known to add 1/4 teaspoon of coriander powder when fresh coriander is out of season.
Enjoy with some asian mayonnaise. Yum xx
Dreaming of summer
Hi everyone
I love sitting in the sun enjoying an alfresco feast of little plates of food. One of my favourites is calamari. I admit it took a while as Id been blessed like so many with the rubber tubes called squid rings at the local takeaway when I was growing up.
Heres a simple recipe I use.
Ingredients
2 squid tubes cleaned and cut into rings.
1/2 teaspoon of rock salt, crushed
25 g clarified butter
2 cloves of garlic crushed
2 spring onions diced
1 tablespoons chopped parsley
2 tablespoons grated parmesan cheese (optional)
Sprinkle the salt over the squid.
Heat the butter in a large frying pan. Add garlic, onions and parsley and cook for 30 seconds. Add squid and stir for 1-2 minutes. DONT overcook unless you like eating tires.
You can then either sprinkle the cheese over and grill for 20 to 30 seconds or just eat as is with a side of aioli (capsicum aioli yummy!)
Its as easy as that. Enjoy xx
I love sitting in the sun enjoying an alfresco feast of little plates of food. One of my favourites is calamari. I admit it took a while as Id been blessed like so many with the rubber tubes called squid rings at the local takeaway when I was growing up.
Heres a simple recipe I use.
Ingredients
2 squid tubes cleaned and cut into rings.
1/2 teaspoon of rock salt, crushed
25 g clarified butter
2 cloves of garlic crushed
2 spring onions diced
1 tablespoons chopped parsley
2 tablespoons grated parmesan cheese (optional)
Sprinkle the salt over the squid.
Heat the butter in a large frying pan. Add garlic, onions and parsley and cook for 30 seconds. Add squid and stir for 1-2 minutes. DONT overcook unless you like eating tires.
You can then either sprinkle the cheese over and grill for 20 to 30 seconds or just eat as is with a side of aioli (capsicum aioli yummy!)
Its as easy as that. Enjoy xx
An under rated piece of meat.
Hi everyone
My husband loves mutton, hogget to some. He finds it more flavoursome then lamb and is very happy when we can find it and he can enjoy a roast. Mutton is so underrated here. Its often hard to find with lamb always preferred in the shops. But I thought Id give it a plug with a recipe close to my heart - Loin of mutton with kumara and orange.
Ingredients
1 boned loin of mutton
500 gm kumara (sweet potato), peeled and chopped
1 small onion chopped
2 teaspoons butter
1 tablespoon brown sugar
zest and juice of an orange
salt and pepper
Baste - combine:
juice of one lemon
juice of one orange
25 gm melted butter
pinch of nutmeg and cinnamon
Preheat the oven to 180 'C (350 F). Boil the kumara in salted water until tender and mash. Mix together the baste.
Fry the onion in butter for a couple of minutes. Add sugar, orange juice and zest. Season. Mix into the kumara mash.
Spread the mash on the loin and roll up. Tie with strings. Bake for 30-40 minutes basting several times while cooking.
You can use the juice from the roasting pan to make a gravy by thickening with a small amount of combined cornflour and water. Carve the meat and enjoy with sides of fresh blanched beans or asparagus. Yum
Enjoy xx
My husband loves mutton, hogget to some. He finds it more flavoursome then lamb and is very happy when we can find it and he can enjoy a roast. Mutton is so underrated here. Its often hard to find with lamb always preferred in the shops. But I thought Id give it a plug with a recipe close to my heart - Loin of mutton with kumara and orange.
Ingredients
1 boned loin of mutton
500 gm kumara (sweet potato), peeled and chopped
1 small onion chopped
2 teaspoons butter
1 tablespoon brown sugar
zest and juice of an orange
salt and pepper
Baste - combine:
juice of one lemon
juice of one orange
25 gm melted butter
pinch of nutmeg and cinnamon
Preheat the oven to 180 'C (350 F). Boil the kumara in salted water until tender and mash. Mix together the baste.
Fry the onion in butter for a couple of minutes. Add sugar, orange juice and zest. Season. Mix into the kumara mash.
Spread the mash on the loin and roll up. Tie with strings. Bake for 30-40 minutes basting several times while cooking.
You can use the juice from the roasting pan to make a gravy by thickening with a small amount of combined cornflour and water. Carve the meat and enjoy with sides of fresh blanched beans or asparagus. Yum
Enjoy xx
Warm memories
Hi everyone
When I was a child we would go to the flea market on the weekend and we would always line up in front of a little caravan to get Maori fried bread with lashings of butter and golden butter..ok not great for the diet.
Its a wonderful memory but the time to go to the market now is rare and so Ive made sure to talk to some Aunties to get recipes for the bread. My favourite is one which doesnt use yeast, rather it uses soda water.
Ingredients
3 cups self raising flour
1/4 teaspoon of salt
1 1/2 cups soda water
1 1/2 to 2 litres canola oil
Heat the oil to medium heat.
Reserve one cup of the flour aside and put the rest in a bowl with the salt. Make a well in the middle and and the soda water. Gently mix.
The mixture will be wet which is fine. as you continue to mix the dough add the reserved flour a small amount at a time. Flour a bench and place the dough on it. Knead the dough until soft but you dont need to exercise those muscles in your arms too much as if you over knead it the dough will be tough.
Flatten the dough to about 2 to 3 cms thickness and cut into pieces.
Place a small piece of dough in the oil. The dough should float. If it doesnt then the oil is not hot enough. Cook until the bread is golden.
Drain and enjoy. xx
When I was a child we would go to the flea market on the weekend and we would always line up in front of a little caravan to get Maori fried bread with lashings of butter and golden butter..ok not great for the diet.
Its a wonderful memory but the time to go to the market now is rare and so Ive made sure to talk to some Aunties to get recipes for the bread. My favourite is one which doesnt use yeast, rather it uses soda water.
Ingredients
3 cups self raising flour
1/4 teaspoon of salt
1 1/2 cups soda water
1 1/2 to 2 litres canola oil
Heat the oil to medium heat.
Reserve one cup of the flour aside and put the rest in a bowl with the salt. Make a well in the middle and and the soda water. Gently mix.
The mixture will be wet which is fine. as you continue to mix the dough add the reserved flour a small amount at a time. Flour a bench and place the dough on it. Knead the dough until soft but you dont need to exercise those muscles in your arms too much as if you over knead it the dough will be tough.
Flatten the dough to about 2 to 3 cms thickness and cut into pieces.
Place a small piece of dough in the oil. The dough should float. If it doesnt then the oil is not hot enough. Cook until the bread is golden.
Drain and enjoy. xx
Thursday, 8 August 2013
Soup for a chilly night
Hi everyone
Today I felt like soup. I could have done the hard work and made it from absolute scratch or I could have gone for the canned stuff. I went for a middle ground. Spiced pumpkin, kumara, and bacon soup.
Ingredients
500 gm bag of frozen peeled pumpkin
300 gms of frozen kumara peeled
2 litres of vegetable stock or mix it up with 1 litre of vege and 1 of chicken
2 or 3 bacon pieces or if you prefer 6 slices of bacon chopped up
2 tablespoons of pre made harissa or thai green curry paste
Salt and pepper
handful of fresh coriander chopped up
So if you are using bacon slices put some oil in a large sauce pan and over medium heat cook the bacon. If you are using big pieces then skip frying it as it will slow cook with the veges.
After the bacon is fried add the stock and the veges and simmer for 30 mins. If using the pieces of bacon add the bacon to the stock with the veges and cook for an hour till the bacon is soft.
At this point, if using, take out the bacon pieces and chop into small 2cm chunks. Set aside.
Mash the veges and if the soup is still too thin, make a roux of 50 gms melted butter and 3 tablespoons plain flour in another large saucepan. The mixture should bubble but don't let it burn. Add the thin soup by the ladle full slowly and whisk to thicken and stir out any roux lumps. The soup should be lovely and thickened by the time you are finished. If you are using bacon pieces add the chunks now and stir. Add the harissa (if you want a moroccan type spice) or the thai curry paste and stir. Taste and see if you want to add more. Simmer for 5 minutes till the flour is well and truly cooked through.
Check seasoning at this point as the bacon can be salty so you don't want to add more until its all combined. If you think the soup is too thick you might want to add some coconut cream and stir through. Finally place in bowls and sprinkle over some coriander.
Enjoy xx
Today I felt like soup. I could have done the hard work and made it from absolute scratch or I could have gone for the canned stuff. I went for a middle ground. Spiced pumpkin, kumara, and bacon soup.
Ingredients
500 gm bag of frozen peeled pumpkin
300 gms of frozen kumara peeled
2 litres of vegetable stock or mix it up with 1 litre of vege and 1 of chicken
2 or 3 bacon pieces or if you prefer 6 slices of bacon chopped up
2 tablespoons of pre made harissa or thai green curry paste
Salt and pepper
handful of fresh coriander chopped up
So if you are using bacon slices put some oil in a large sauce pan and over medium heat cook the bacon. If you are using big pieces then skip frying it as it will slow cook with the veges.
After the bacon is fried add the stock and the veges and simmer for 30 mins. If using the pieces of bacon add the bacon to the stock with the veges and cook for an hour till the bacon is soft.
At this point, if using, take out the bacon pieces and chop into small 2cm chunks. Set aside.
Mash the veges and if the soup is still too thin, make a roux of 50 gms melted butter and 3 tablespoons plain flour in another large saucepan. The mixture should bubble but don't let it burn. Add the thin soup by the ladle full slowly and whisk to thicken and stir out any roux lumps. The soup should be lovely and thickened by the time you are finished. If you are using bacon pieces add the chunks now and stir. Add the harissa (if you want a moroccan type spice) or the thai curry paste and stir. Taste and see if you want to add more. Simmer for 5 minutes till the flour is well and truly cooked through.
Check seasoning at this point as the bacon can be salty so you don't want to add more until its all combined. If you think the soup is too thick you might want to add some coconut cream and stir through. Finally place in bowls and sprinkle over some coriander.
Enjoy xx
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