Nothing like the sauce

Hi everyone

As part of our keto diet I made a side of hollandaise for his salmon bene (no bread). I was asked to share the recipe so here it is

Ingredients

150 gms of butter 
3 egg yolks
1 tablespoon lemon juice
a splash of white wine vinegar
pinch of salt

In a jug melt the butter (1 min in a microwave) and set aside while doing everything else.  Put the yolks in a blender. Add the remaining ingredients as listed. 

Put the lid on leaving the gap on the top so you can pour in the slightly cooled butter. Set to blend and after 30 seconds start to slowly dribble the butter into the blender as it continues to mix. The sauce should start to thicken as you pour. Dont pour too fast. You may want to check half way through as I like a thick hollandaise some like it thinner.

Tip: Get a good blender. Also I let the melted butter cool slightly before using as if its too hot and you pour too quickly it can curdle the yolks and no amount of butter will make the sauce thicken. If that happens just start the whole process again. There is no saving it.

Sexy side dish: Stuffed capsicums

A great dish for a party is the stuffed capsicum (pepper) for my non NZ friends. Bright and colourful add some salads or other sides and its a meal. 

Ingredients

3 capsicums
250 grams of minced beef
1 cup of sliced mushrooms
1 onion diced
2 cloves of garlic crushed
1 tablespoon of olive oil
half a can of diced tomatoes or 2 medium tomatoes diced
half a lemon
1 tsp of dried oregano
sliced mozzarella cheese (2 slices per capsicum half

Preheat your oven for 170°C

In a pan fry the onions in olive oil on a medium heat till golden. Season. Increase the heat to full add mince and garlic. Stir periodically until meat is brown. Drain half the fat into baking dish.

Add mushrooms, lemon juice, oregano and tomatoes and cook for 10-15 minutesuntil slightly dry. Taste and add more salt and pepper if need. Put aside to cool slightly

Using another pot bring water to boil. Add capsicum to pot. Let boil for five minutes. Remove caspicums and drain. Place capsicums open side up in baking dish with reserved fat

Fill capsicums with mince mixture. Top with mozzarella cheese. Bake for 30 minutes until the cheese is gooey, golden and yummy. 

Enjoy

Moroccan lamb shanks

Hi everyone. During winter I love a moroccan meal. Its warm and cosy and is a feast for the taste buds and eyes with its range of colours. 

My lamb shank tagine is a favourite here.  You can buy ras al hanout which is a moroccan seasoning in good stores and super markets. Or if you have them in your pantry you can combine spices to make a mix.

Ingredients

2 tablespoons of olive oil
4 lamb shanks
2 onions sliced
2 cloves of garlic crushed
2 tablespoons of ras al hanout
2 cups of beef or lamb stock
1/4 cup liquid honey
3/4 cup of raisins or diced pitted prunes
1/2 cup of almonds - slivers or skinned and toasted
salt and pepper

Rub the lamb shanks with half the ras al hanout. In a pan heat the oil to a high heat and sear the lamb. place in a tagine, casserole, slow cooker or pressure cooker. I then add the remaining ras al hanout, onions and garlic and the honey and coat the lamb. I then add the remaining ingredients bar the salt and pepper and depending on what you are cooking in:

a. tagine and casserole place in a preheated 180 degree oven and let cook for half an hour before reducing to 160 degrees and cooking for a further 2 1/2 hours. Turn once.

b. slow cooker place on low and leave to cook for 8 hours turning every now and then. 

c. pressure cooker cook for 45 mins and then check. The meat should fall off the bone.

Once cooked season with salt and pepper and serve with couscous and roast beets.

Leeks, wine, butter? Whats not to love?

A side dish with a difference that I use often when Im cooking a nice leg of lamb or a juicy steak. Its simple and doesnt take long and is delicious.

Ingredients

1 cup of red wine
1/2 cup of chicken stock
3 leeks, white part only, trimmed, cut in half and then halved lengthwise
100g butter
1 tablespoon of picked thyme leaves

A simple dish you simmer the wine and stock in a pot together  till reduced by half. Add all the ingredients bar a teaspoon of thyme and and some salt and pepper. Cover the pot with a lid and simmer until the leeks are soft and the liquid has reduced again. Should take 15 minutes.

Thats it place in a bowl, check the seasoning and scatter more thyme. Enjoy