Hi there
Summer is coming and the weather is warning. This little salad is a great accompaniment to bbq and smoked meats.
Ingredients
4 - 5 kumara (orange is pretty) peeled and diced
a handful of nuts (Ive used macadamias, pecans or pine nuts)
a handful of coriander leaves picked off the stalks
Dressing
175 mls vege stock (I use the liquid stock you can buy from the super market not the powder ones)
3 tablespoons balsamic vinegar (white or black the main thing is use the best you can get)
3 tablespoons sunflower or canola oil
1 tablespoons honey
1 teaspoon grated ginger
1 spring onion roughly chopped
1/2 to 1 chili diced
Cook the kumara in salted water until tender. Drain and let cool slightly o the side.
Toast the nuts in a dry frying pan.
Put all the dressing ingredients in a screw top jar and shake to mix.
Toss the kumara, coriander leaves and nuts with the dressing. Season with salt to taste and then enjoy :)
Tuesday 17 November 2015
Saturday 25 July 2015
Pork belly
The other weekend I cooked a social dinner for the family. We had roast pork belly with vege and gravy. This is a play on Jamie Olivers recipe and Ive yet to find one better particularly the gravy the man is a genius with gravy!
Ingredients
1 x pork belly 1.5-2kg
1 tablespoon fennel seeds
1 tablespoon sea salt
100 mls olive oil
4 carrots and or turnips peeled and halved
3 x onions peeled and quartered
sprigs of thyme and rosemary
6 whole cloves of garlic
sea salt and pepper
1 bottle of white wine or 500mls of chicken stock
2 tablespoons of flour
Heat the oven to its highest temperature
Dry fry or roast the fennel seeds then put in a mortar with the tablespoon of seas salt and bash till the seeds are mixed with the salt. Score the skin of the pork then poor over some of the olive oil and rub into the skin. Add the fennel and salt mix and rub into the skin and cracks.
Spread the veges and herbs on the bottom of a roasting pan. Place the pork on top. This enables the hot air to circulate around the pork.
Place in the oven and cook for 15 mins till the skin starts to bubble. Then turn the temperature down to 180C. Add half the bottle of wine or stock. Cook for an hour and then add the rest of the wine (bar a couple of tablespoons) and cook for another hour and half.
Take the roast out and check that its cooked. It should come away easily and the crackling should be lovely crisp and golden. Place on a board and leave to rest.
Place the roasting dish on the stove top and heat to medium high. Add the flour and stir till thick. Add the rest of the wine or stock if too thick. Break out the masher and mash those veges up so that they further thicken the gravy. I then put it through a sieve and serve with the pork and vege sides.
Enjoy :)
Ingredients
1 x pork belly 1.5-2kg
1 tablespoon fennel seeds
1 tablespoon sea salt
100 mls olive oil
4 carrots and or turnips peeled and halved
3 x onions peeled and quartered
sprigs of thyme and rosemary
6 whole cloves of garlic
sea salt and pepper
1 bottle of white wine or 500mls of chicken stock
2 tablespoons of flour
Heat the oven to its highest temperature
Dry fry or roast the fennel seeds then put in a mortar with the tablespoon of seas salt and bash till the seeds are mixed with the salt. Score the skin of the pork then poor over some of the olive oil and rub into the skin. Add the fennel and salt mix and rub into the skin and cracks.
Spread the veges and herbs on the bottom of a roasting pan. Place the pork on top. This enables the hot air to circulate around the pork.
Place in the oven and cook for 15 mins till the skin starts to bubble. Then turn the temperature down to 180C. Add half the bottle of wine or stock. Cook for an hour and then add the rest of the wine (bar a couple of tablespoons) and cook for another hour and half.
Take the roast out and check that its cooked. It should come away easily and the crackling should be lovely crisp and golden. Place on a board and leave to rest.
Place the roasting dish on the stove top and heat to medium high. Add the flour and stir till thick. Add the rest of the wine or stock if too thick. Break out the masher and mash those veges up so that they further thicken the gravy. I then put it through a sieve and serve with the pork and vege sides.
Enjoy :)
Corn fritters fast and furious
Its been a bit miserable in our home the last couple of days with husband sick with a cold. So Ive been cooking him nice food to keep his stomach happy at least. This morning I made him corn fritters with spinach, bacon, roast tomatoes and salsa. It was very much a case of what I had in the pantry.
Ingredients
Corn fritters
150g flour
1 teaspoon baking powder
2 x eggs
1 x can of extra sweet corn kernels
1 x onion chopped
2 teaspoons coriander flakes or a handful of fresh coriander chopped
1 tablespoon sweet chili sauce
seas salt and pepper
vegetable oil
Roast tomatos
2 x large tomatos - roma or juicy heirloom if you can get it if not some vine ones would be good
sea salt and pepper
sprinkle of dried herbs - I used thyme
splash of olive oil
Salsa - I used a store bought tomato salsa today but a fresh one is great too. Add half an avocado with a splash of olive oil and salt and pepper and bacon ..yumm
Heat your oven to 180 C and halve the tomatoes. Put in a small one dish and sprinkle on salt pepper and herbs. Drizzle over the olive oil and put in the oven to cook for 20 mins.
So basically I didn't feel like chopping and mixing etc (yes was feeling slightly lazy) so I drained the corn and put 3/4 in a food processor with all the other ingredients and whizzed away till combined. I then threw in the rest of the corn.
I heated a small pan to medium high and added a tablespoon of vege oil. I put some batter in the pan to the size I wanted and cooked a couple of minutes. Make sure to check as these fritters can burn if not watching. Turn over and cook for a further couple of minutes. If your worried that the inside isn't cooked enough (but don't want to burn the outside) put in the oven with the tomatoes and let the fritter finish in the oven for 5 mins.
Cook the bacon and drain on a kitchen towel. Have the baby spinach leaves washed and drained ready to go. Fry an egg if you want to place it on top too.
Once everything is ready stack the fritters, bacon, spinach and salsa until its the height you want. Then place the egg on top if using. Place the roasted tomatoes and the avocado half on the side and season with salt and pepper.
Enjoy :)
Ingredients
Corn fritters
150g flour
1 teaspoon baking powder
2 x eggs
1 x can of extra sweet corn kernels
1 x onion chopped
2 teaspoons coriander flakes or a handful of fresh coriander chopped
1 tablespoon sweet chili sauce
seas salt and pepper
vegetable oil
Roast tomatos
2 x large tomatos - roma or juicy heirloom if you can get it if not some vine ones would be good
sea salt and pepper
sprinkle of dried herbs - I used thyme
splash of olive oil
Salsa - I used a store bought tomato salsa today but a fresh one is great too. Add half an avocado with a splash of olive oil and salt and pepper and bacon ..yumm
Heat your oven to 180 C and halve the tomatoes. Put in a small one dish and sprinkle on salt pepper and herbs. Drizzle over the olive oil and put in the oven to cook for 20 mins.
So basically I didn't feel like chopping and mixing etc (yes was feeling slightly lazy) so I drained the corn and put 3/4 in a food processor with all the other ingredients and whizzed away till combined. I then threw in the rest of the corn.
I heated a small pan to medium high and added a tablespoon of vege oil. I put some batter in the pan to the size I wanted and cooked a couple of minutes. Make sure to check as these fritters can burn if not watching. Turn over and cook for a further couple of minutes. If your worried that the inside isn't cooked enough (but don't want to burn the outside) put in the oven with the tomatoes and let the fritter finish in the oven for 5 mins.
Cook the bacon and drain on a kitchen towel. Have the baby spinach leaves washed and drained ready to go. Fry an egg if you want to place it on top too.
Once everything is ready stack the fritters, bacon, spinach and salsa until its the height you want. Then place the egg on top if using. Place the roasted tomatoes and the avocado half on the side and season with salt and pepper.
Wednesday 11 March 2015
Easy Honey Soy Chicken
Hi everyone
Another easy chicken recipe made for my mum who likes easy!
Ingredients
4 tablespoons soy
2 tablespoons olive oil
5 tablespoons honey
3 cloves of garlic finely chopped
1 teaspoon minced ginger
1 tablespoon of hoisin sauce or if you don't have it bbq sauce (optional)
4 chicken thighs or 6 legs or a mix
Put everything bar the chicken in a sealable bag or a dish and mix. Put the chicken in and let marinate in the fridge. Heat your oven to 220 degrees.
Line a roasting dish with foil (saves time on the clean up and place the chicken skin side up and marinade in. Season and then place in the oven and cook (if thighs) for 15 mins on one side and and then turn over and cook for a further 15 mins or until the juice is clear when checked with a fork or skewer. If cooking just legs cook for 10 mins each side.
Season and enjoy with some stir fry asian greens or just on their own.
Enjoy
Another easy chicken recipe made for my mum who likes easy!
Ingredients
4 tablespoons soy
2 tablespoons olive oil
5 tablespoons honey
3 cloves of garlic finely chopped
1 teaspoon minced ginger
1 tablespoon of hoisin sauce or if you don't have it bbq sauce (optional)
4 chicken thighs or 6 legs or a mix
Put everything bar the chicken in a sealable bag or a dish and mix. Put the chicken in and let marinate in the fridge. Heat your oven to 220 degrees.
Line a roasting dish with foil (saves time on the clean up and place the chicken skin side up and marinade in. Season and then place in the oven and cook (if thighs) for 15 mins on one side and and then turn over and cook for a further 15 mins or until the juice is clear when checked with a fork or skewer. If cooking just legs cook for 10 mins each side.
Season and enjoy with some stir fry asian greens or just on their own.
Enjoy
Chicken for all seasons
Hi everyone
Ive been developing a few recipes for my mother who eats a lot of chicken. This one can be cooked in a pan or in a pressure cooker.
Ingredients
4 chicken thighs
2 tbsp olive oil
a tablespoon of thyme or a few sprigs of fresh
20g butter
a cup of chicken stock
2 cloves of garlic sliced
In a frying pan or pressure cooker heat the oil to high and brown the chicken. Add the rest of the ingredients and if in a pan cover simmer for 45 mins till cooked. If using a pressure cooker cook for 25 mins. Once the chicken is cooked take it out and reduce the liquid by half. Season. When serving place the chicken on top of the onions and peas below and spoon over the reduced liquid.
I found this great accompanying dish to go with them which you may want to try.
Ingredients
30 gms butter
1 tablespoon of olive oil
1 large or 2 small onions - I like red as they are sweeter but white is fine. I cut in half and and then cut along the grain 4-5 times so they are still connected at one end
2 teaspoons of thyme or a couple of sprigs or parsley or mint which ever is to hand
2 cups of peas frozen is fine just defrost before using
half a cup of chicken stock
250 grams of baby spinach
In a pan heat heat the olive oil and butter and add the oinions. cook on medium heat until soft (don't burn). Add all the rest of the ingredients bar the spinach and cook for a further 5 mins watching that the water doesn't completely cook off. Add the spinach and stir to wilt. Season and enjoy with the chicken.
Enjoy :)
Ive been developing a few recipes for my mother who eats a lot of chicken. This one can be cooked in a pan or in a pressure cooker.
Ingredients
4 chicken thighs
2 tbsp olive oil
a tablespoon of thyme or a few sprigs of fresh
20g butter
a cup of chicken stock
2 cloves of garlic sliced
In a frying pan or pressure cooker heat the oil to high and brown the chicken. Add the rest of the ingredients and if in a pan cover simmer for 45 mins till cooked. If using a pressure cooker cook for 25 mins. Once the chicken is cooked take it out and reduce the liquid by half. Season. When serving place the chicken on top of the onions and peas below and spoon over the reduced liquid.
I found this great accompanying dish to go with them which you may want to try.
Ingredients
30 gms butter
1 tablespoon of olive oil
1 large or 2 small onions - I like red as they are sweeter but white is fine. I cut in half and and then cut along the grain 4-5 times so they are still connected at one end
2 teaspoons of thyme or a couple of sprigs or parsley or mint which ever is to hand
2 cups of peas frozen is fine just defrost before using
half a cup of chicken stock
250 grams of baby spinach
In a pan heat heat the olive oil and butter and add the oinions. cook on medium heat until soft (don't burn). Add all the rest of the ingredients bar the spinach and cook for a further 5 mins watching that the water doesn't completely cook off. Add the spinach and stir to wilt. Season and enjoy with the chicken.
Enjoy :)
Thursday 19 February 2015
Who loves potato salad?
Hi everyone
I love potato salad. My mum used to try and make one and bless her soul it was pretty awful. So I learnt to make my own based on the many recipes I have seen and tried over the years. This is a recipe I use to quickly make a side to go along with bbq meat or more recently (since husband found his smoking mojo) smoked meats. The photo below is of the salad with freshly smoked beef sausages. Give it a try Ive made it in half quantities for just us two or in full for a group.
Ingredients
I like the potatoes just washed with skin on but you can peel if you like. Boil in a large pot of salted water until tender and you can prick through with a fork (20 mins). Drain the water and allow to cool before cutting into your preferred size. Sprinkle with the vinegar. With the vinegar if you don't have apple cider then white wine or plain white will be fine.
In another bowl mix all the other ingredients together and season to taste. Add the potatoes and gently fold in the mixture. Check seasoning again and then chill in the fridge till needed.
I love potato salad. My mum used to try and make one and bless her soul it was pretty awful. So I learnt to make my own based on the many recipes I have seen and tried over the years. This is a recipe I use to quickly make a side to go along with bbq meat or more recently (since husband found his smoking mojo) smoked meats. The photo below is of the salad with freshly smoked beef sausages. Give it a try Ive made it in half quantities for just us two or in full for a group.
Ingredients
- 1 kg small potatoes - I've used perles or pulled baby red and white potatoes out of the garden
- 1 tablespoon apple cider vinegar
- 1/4 cup natural yoghurt - you can use sour cream if you want but I think the yoghurt is better
- 1/2 cup mayonnaise - get good mayo I use the Best brand. Don't use those horrible runny liquid mayo versions.
- 1 tablespoon Dijon or whole grain mustard
- 1 finely chopped onion - red onion if you can get it but white is fine. Make sure its finely diced as no one enjoys a big piece of fresh onion in their teeth
- 1 roasted capsicum diced - I always have a jar of them in the fridge that I can use or you can use fresh
- 1 or 2 finely diced gherkins
- 2 hard-boiled eggs, peeled and chopped,
- 1/2 cup fresh or frozen peas cooked - optional not everyone likes peas
- 1/2 cup chopped fresh herbs - I use parsley and chives. You could add tarragon or mint as well.
- Salt and freshly ground black pepper, to taste
I like the potatoes just washed with skin on but you can peel if you like. Boil in a large pot of salted water until tender and you can prick through with a fork (20 mins). Drain the water and allow to cool before cutting into your preferred size. Sprinkle with the vinegar. With the vinegar if you don't have apple cider then white wine or plain white will be fine.
In another bowl mix all the other ingredients together and season to taste. Add the potatoes and gently fold in the mixture. Check seasoning again and then chill in the fridge till needed.
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