My Laksa ...... a great simple recipe

Making laksa from scratch can be quite dauting.

This recipe uses a laksa paste, which I "customised"

to make a yummy laksa with a thai twist!

INGREDIENTS (Serves 4)

8 Chicken Tenderloins, poached in chicken or vegetable stock

1 Tbsp Oil

1 Salad Onion, chopped in a food processor to make a paste

230g Laksa Paste (I use Volcom)

400ml Coconut Milk (I use light)

375ml Water

1 Cup of Mushrooms, thinly sliced

1 Pkt of firm tofu, sliced

300g Green Prawns, peeled and deveined

1 Packet Rice vermicelli Noodles, cooked to packet instructions

4 Bok Choy, cut into 2cm pieces

2 Handfuls of Bean Sprouts

To Serve: (optional)

1 Lime, cut into quarters

Fried Onions

Coriander, roughly chopped

Red Chilli, roughly chopped (if you like more spice)

METHOD

Poach the chicken tenderloins in stock, and shred.

Heat the oil in a stock pot over a medium-high heat. Add the red oinon paste and fry until until slightly caramelised.

Add the laksa paste, and fry until fragrant.

Add the coconut milk and water bring to the boil.

Add the bok choy, and mushrooms boil for an additional 2 to 3 minutes.

At this point, taste the soup, and if it isn't spicy enough add the chopped red chilli.

Add the prawns and tofu, cook for a further 4 minutes.

Add the shredded chicken and stir combine.

Turn the heat off, and cover.

To Serve:

Divide noodles amongst the 4 serving bowls.

Ladle the laksa mixture over the noodles.

Top with serve immediately.

Crispy Salmon with Asian Jus

This is a very simple but delicious dish!

All the flavours work so well together;

I just love the horseradish and nutmeg in the mash,

it really compliments my asian jus. 

A great home dinner party meal to WOW your guests.



INGREDIENTS (Serves 4)

4 x 200g Salmon Fillets (I like to have the skin on)

For the Mash:
750g Sweet Potato, peeled and roughly chopped
2 Tbsps Butter
1 Tbsp Horseradish Cream
1 Tsp Nutmeg
Pepper to Taste

Asian Jus:
3 Tbsps Balsamic Vinegar
3 Tbsps Mirin (Found int he Asian section of the supermarket)

To Serve:
2 Tbsps Shallots (green part only) or Chives, finely chopped
Steamed Broccolini (optional)


METHOD

Over a high heat, half fill a medium saucepan with water and a little salt. Add the sweet potato. Cook until firm. Fork should pass through.

While the potatoes are cooking, check there are no bones in salmon fillets. Remove if necessary.

When potatoes are cooked, drain and put in a bowl, mash well with butter, horseradish, pepper & nutmeg. Cover bowl.

Season salmon skin side up with salt and pepper.

Heat a large nonstick fry pan coated with oil spray over a high heat.

Add salmon skin side down and cook for 3 minutes or until skin is crispy.

Turn the salmon over. Reduce heat to medium and cook for 8 minutes or until salmon is cooked to your liking.

For the Jus:
Add the balsamic vinegar & mirin to small frying pan. Stir over a medium heat for 30 seconds, allowing the liquid to reduce slightly.

To Serve:
Place a mound of mash onto each serving plate. Put the salmon on top and then spoon the jus over the salmon. Garnish with the finely chopped chives.

Baja Fish Soft Tacos

These tacos are a classic South Californian cuisine.

We love them!



If you haven't tried them, you simply must.

These tacos are simple, full of fresh flavours, healthy and something different!

INGREDIENTS (Serves 4)

Baja Sauce:1/4 Cup Sour Cream (I use extra light)
1/4 Cup Mayonnaise
1 Tbsp Mexican Seasoning (Old El Paso Chilli Seasoning)
1 Small Jalapeño Pepper or Green Chilli, seeded & diced
1 Tbsp Fresh Lime Juice
1/4 Cup Coriander, coarsely chopped

500g Snapper, or a firm white fish fillet, cut into 2cm pieces
1 Bottle Mexican Beer
3/4 Packet Old El Paso Chilli Seasoning (use 1 Tbsp in Baja Sauce)

2 Cups of Panko Breadcrumb

Oil Spray

12 Corn Tortillas, warmed
1 Lime, cut into wedges
2 Cups Cabbage, shredded
1/2 Red Onion, cut into strips

To Serve: (Optional)

Tomato & Avocado Salsa

METHOD

Prepare Baja Sauce: Combine all ingredients; stir well. Refrigerate until ready for use.

Place fish in a heavy-duty large plastic ziplock bag. Combine bottle of beer and seasoning in a bowl. Pour into ziplock bag with fish pieces; seal and chill 2 to 3 hours.

Preheat oven to 180 degrees C.

Drain fish, discard marinade.

Place breadcrumbs in shallow bowl. Coat fish in batches.

Place on a lined baking tray. Spray with a light coat of oil.

Cook for 10 to 15 minutes or until cooked through and golden.

To Make Up Tacos:

Place 2 to 3 pieces of fish on each tortilla.

Squeeze lime wedges over fish; top with cabbage, onion and optional salsa.

Drizzle with baja sauce and serve immediately.


Optional Tomato & Avocado Salsa
2 Tomatoes, deseeded, and diced
1 Avocado diced
1/4 Cup Coriander, finely chopped
1 Tbsp Lime Juice

Mix all ingredients together gently until well combined.



Grilled Crispy Skinned Salmon with Asparagus

This is an award winning meal, for very little effort.

For those worried about cooking salmon or ocean trout:
this method is foolproof ..... and so flavourful!

  

INGREDIENTS (Serves 2)

2 x 175g Salmon Fillets, skin on

Sea Salt and Freshly Cracked Black Pepper

3 Tbsps Butter, softened and divided

1 Tsps Lemon Zest, finely grated

2 Tbsps Lemon Juice

2 Tsps Dijon Mustard

1 Tbsp Tarragon Leaves, roughly chopped

1 Bunch of Asparagus, trimmed

Optional:

Risotto Cake, Mash Potato or Boiled Chat Potatoes, to serve with for a heartier meal.

  

METHOD

Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon.

Transfer the salmon, buttered side up, to a lined oven tray. Chill in the fridge to firm the butter, about 20 minutes.

Preheat the grill to high.

Bring to the boil and large fry pan of salted water.

Place the salmon about 10cms from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.

In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves.

Now blanch the asparagus in a pan of light salted boiling water for 2 to 3 minutes or until just tender. Drain well, and keep warm.

Divide the asparagus between 2 plates and place 1 piece of salmon on top of each asparagus bundle, spoon sauce over the salmon.

Serve immediately.

This is the best method to get crispy skin on fish ever!

San Choy Bow Noodle Platter

For a delicious taste of Asia, serve up this
Chicken San Choy Bow platter with noodles.

This platter is perfect for a casual weekend lunch
or a tasty help yourself mid week dinner!

Everytime this is served at our house, it receives RAVE reviews!

 

Best of all so simple and extremely impressive!

INGREDIENTS (Serves 4 to 5)

Bamboo skewers soaked in water for at least 20 mins

12 to 15 Chicken Tenderloins

Satay Sauce

1/2 Cup Coriander, stalks and leaves

1 Red Chilli

1 Garlic Clove

3 Tbsps Crunchy Peanut Butter

1 Tbsp Soy Sauce

2cm Piece of Ginger, finely chopped

2 Limes, zest and juice

 

Noodle Salad

250g Dried Egg Noodles

100g Unsalted Cashew Nuts

1/2 Red Onion, thinly sliced

1/2 Cup Coriander, stalks and leaves

2 Tbsp Soy Sauce

1 Lime, juice of

1 Tsp Sesame Oil

1 Tsp Fish Sauce

1 Tsp Honey

To Serve

1 Birdseye Chilli, chopped in Soy Sauce

2 Baby Cos Lettuce, washed and tailed

 

METHOD

Noodle Salad
Cook noodles according to packet directions.
Roughly chop cashew nuts.
Place a small fry pan over a medium heat. Dry fry the cashews until well roasted.
In a small lidded jar, combine soy sauce, lime juice, oil, fish sauce and honey, shake until well combined. Set aside.
Combine drained noodles, nuts, coriander and onion together in a large serving bowl.
Dress immediately before serving.

Skewers
Thread each tenderloin onto an individual skewer.
BBQ or pan fry on medium to high heat in a large fry pan for 5 minutes each side, or until cooked through to your liking.

Satay Sauce
Combine all ingredients into a food processor, whiz until well combined into a thick sauce consistency. Add 1 to 2 Tbsps of water if necessary.
Place into a small serving bowl, ready serve.

To Serve

Arrange lettuce cups, chicken skewers, lime wedges, satay sauce and chilli soy sauce on a platter.

Serve immediately with noodle salad, san choy bow style!

Smoked Salmon Omelette

This is the breakfast of Queens,

the lunch of Dames,

and the supper of Divas.

You'll struggle to find a more sophisticated omelette!

INGREDIENTS (Serves 2)

6 Eggs

2 Tbsps Trim Milk
Sea Salt & Freshly Ground Pepper
2 Tbsps Butter

60g Cream Cheese, cut into small bits

100g Thinly Sliced Smoked Salmon or Trout, cut into 1-inch long thin strips
2 Tbsps Red Onion, finely diced
2 Tsps Small Capers, drained

To Serve:

Snippets of fresh dill, for garnish

Thinly Sliced Lemon

 

METHOD

 

Preheat the grill and arrange the oven rack in the highest position.

Put the eggs, half-and-half, cream cheese, capers, red onion, salt and pepper in a bowl and whisk until frothy.

Melt the butter in the skillet over medium-high heat.

Pour in the egg mixture and let sit until the bottom starts to cook.

Using a rubber spatula, slowly push the cooked egg from 1 side of the skillet to the other, allowing the raw egg to reach the bottom and cook--this creates fluffiness and keeps the bottom from burning.

When the omelette is cooked on the bottom, but it is still runny on top, place the skillet just under the grill with the oven door open and the handle sticking out, and grill until the omelette rises and browns lightly, about 1 minute. (Alternatively, flip the omelet in the skillet and cook briefly, to finish.)

Place a plate, which is larger than the omelette pan on top of the fry pan, then flip together 180 degrees.

Scatter the sliced smoked salmon or trout over the omelette.

Serve with optional extras on a platter with a spatula and knife. Cut this up like a pizza.

Lamb, Pumpkin & Spinach Autumn Salad

Easy into the cooler months with this warm lamb salad

So why not spruce up tonight's table with these great autumn flavours.

INGREDIENTS (Serves 4)

2 Tbsps Oil

750g Butternut Pumpkin, peeled, cut into 3-5cm wedges
1 Red Onion, peeled, cut into wedges
2 Zucchini, sliced
Salt & Freshly ground pepper
2 Lamb Fillets (approx 500 to 600g) 
1 Tbsp BBQ Seasoning
100g Baby Spinach
1/4 to 1/2 Danish Feta, crumbled

Honey Soy Dressing
1/2 Cup Soy Sauce
1/4 Cup Honey
2 Tbsps Wholegrain Mustard
1 Garlic Clove, crushed

METHOD

In a small lidded jar, combine all dressing ingredients, shake until well combined. Set aside.

Preheat oven to 180°C.

Place the pumpkin, onion and zucchini in a large baking tray lined with baking paper. Toss with 1/2 the oil and season. Bake for 40 minutes.

Preheat a chargrill or large fry pan over a medium-high heat.

Sprinkle the lamb with the seasoning and drizzle with remaining oil. Cook for 2 minutes each side.

Place on a baking tray and bake in the oven for a further 5 to 7 minutes or until cooked to your liking.

Cover with foil and allow to rest before slicing.

Toss the roasted vegetables, lamb and baby spinach in a large bowl.

Divide among four plates.

Drizzle with the dressing and then sprinkle with the feta cheese.

Serve immediately.



My No Fuss Pea & Ham Soup

This is my all time favourite soup.

I always asked my Nan to make this soup for me whenever we visited,

regardless of the season! 

I believe I have captured my childhood in this no fuss recipe.

My Mum, shares my love of this classic soup,
and she thinks this version is so tasty!

Above all, this is a great satisfying meal for lunch or dinner,
and so easy to freeze in single portions!

INGREDIENTS (Serves 4)

500g Green Split Peas

1 Tbsp Oil
2 Carrots, peeled, grated
2 Sticks Celery, trimmed, finely chopped
1 Onion, finely chopped
3 Garlic Cloves, crushed
700g Ham Hock (approx) 
2L (8 cups) Cold Water or Vegetable Stock (half/half works well too)
2 Bay Leaves 
4 Thyme Sprigs, leaves removed from sprigs
Salt & Freshly Ground Black Pepper

To Serve: (Optional)
Dollop of Greek Style Yoghurt
Crusty Bread Rolls
Thinly Sliced Shallots
1 Tsp Mint, coarsely chopped


METHOD

Rinse split peas under cold running water until water runs clear. Drain.

Heat oil in a saucepan over medium heat. Add carrot, celery, onion, garlic, bay leaves and thyme leaves. Cook, stirring, for 5 minutes or until the onion softens.

Add split peas, ham hock and water or stock.

Bring to the boil over high heat.

Reduce heat to medium-low and simmer, covered, for 2 1/2 hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. (Add extra stock or water if you feel necessary)

Remove bay leaves.

Remove ham hock from pan. Remove the meat from bones. Coarsely chop meat and set aside.

Place one-third of the pea mixture in the bowl of a food processor and process until smooth.

Return to pan with ham. Repeat with remaining pea mixture, until all is processed.

Taste and season with salt and pepper. Stir over medium to high heat for 5 minutes or until hot.

Ladle soup into individual bowls and serve immediately with optional extras and crusty bread rolls.

My Thai Pad See Ew

Pad See Ew is a Thai noodle dish that is made with flat rice noodles,

also known as "river noodles".

Pad See Ew can be made with chicken, pork, seafood or beef.

This noodle dish is truly Asian comfort food at its best.

Thai river noodles make a healthy and energy-giving lunch or dinner.

INGREDIENTS (Serves 2)

1 Tbsp Sunflower Oil

2 Garlic Cloves, minced

200g Chicken Breast, strips

200g Green Prawns, shelled and deveined

2 Tbsps Light Soy Sauce

1 Tbsp Dark Soy Sauce

1 Tbsp Fish Sauce

1 Tbsp Raw Sugar

1 Bunch of Bok Choy, chopped into 1cm lengths (stems and leaves separated)

2 Eggs

200g Pad Thai Thick Rice Noodles

To Served (optional):

Chopped Chilli

METHOD

Prepare noodles according to packet instructions.

Heat your wok over a medium to high heat. Add the oil.

When the oil is hot, add the garlic and chicken and stir fry for 3 minutes.

Add the light soy, dark soy, fish sauce, sugar and stems of bok choy. Stir Fry for a further 3 minutes.

Add the prawns, and stir fry until they turn pink in colour.

Make a hole in the middle of the mixture, crack the eggs into this hole. Cook for a few minutes, then break them up using a wooden or spatula, and combine all ingredients well.

Add the noodles and bok choy leaves to the wok, and combine gently. Ensure they are well coated with sauce.

Remove from wok from heat.

Serve immediately with chopped chilli if desired.



Asian Cucumber Side Salad

This sweet and spicy Asian cucumber salad is a quick and easy side dish.

It's cool and refreshing, cucumbers are the perfect

accompaniment to curry or intensely spiced meal.

INGREDIENTS

1 Tbsp Soy Sauce
2 Tbsps Rice Vinegar
1 Tsp Sugar
1 Tsp Sesame Oil
2 Lebanese Cucumbers
1 Tbsp Chives, snipped (Coriander roots can also be used)


METHOD

In a small lidded jar, combine soy, vinegar, sugar, oil and chives. Shake until well combined.

Peel cucumbers lengthwise into thin ribbons using a vegetable peeler or mandolin.

Toss cucumber with dressing and let stand 5 minutes before serving.

Cheat's Red Curry Prawns and Scallops

This is a red curry for the time poor.

It is on your table within 20 minutes, and tastes absolutely delicious.

This is also a great curry sauce to use with fish, chicken or pork.

The cucumber side salad is a great palette refresher, truly Asian inspired.

INGREDIENTS (Serves 4)

1 Tbsp Oil

3 Tbsps Good Quality Red Curry Paste (I used Simon Johnson)

300ml Coconut Milk

200ml Water

1 Tsp Sugar (palm or raw preferred)

500g Green Prawns, peeled and deveined

500g Scallops (no roe)

250g Green Beans, topped and tailed, cut into 3cm lengths

1 Lime, juice of

2 Kaffir lime leaves, shredded

1/4 Cup, Coriander, finely chopped

To Serve:

1 Lime, quartered

Steamed Rice

Cucumber Salad

METHOD

Heat the oil in a large fry pan over a medium heat.

Add the curry paste and cook for 1 to 2 minutes, or until fragrant.

Add the coconut milk, water, kaffir lime leaves and green beans. Bring to the boil, then reduce the heat and simmer for 5 minutes. This allows the flavours to develop. Additional water can be added to adjust the taste to your liking.

Add the prawns, and simmer for a further 4 minutes, or until the prawns a nearly cooked through.

Add the scallops, along with the lime juice and coriander. Stir gently to combine. Simmer for an additional 2 to 4 minutes, or until all the seafood is cooked through.

Serve with steamed rice, a quarter of lime and the cucumber side salad.



Stir Fry Chilli Prawns

If you like a little spice with your prawns then this

chilli prawn recipe is just what you are looking for.

On the table in 20 minutes:

this recipe is a great  easy meal sure to impress any guest.

INGREDIENTS (Serves 4)

1kg Green Prawns, peeled and deveined (tails intact if possible)

2 Tbsps Cornflour

3 Tbsps Sesame Oil

1 Capsicum, julienned

1 Red Onion, thinly sliced

1 or 2 Red Birds Eye Chillies (depending on your heat preference)

2cm piece Ginger, pelled and julienned

4 Garlic Cloves, minced

3 Tbsps White Wine

5 Tbsps Soy Sauce

1 Tbsps White Sugar

2 Tbsps Tomato Sauce

To Serve:

Bed of Steamed Rice

METHOD

Place the prawns and cornflour in a large zip lock bag, shake to coat.

Heat 2 Tbsps sesame oil in a wok or large fry pan over a high heat.

Add the prawns and cook for 2 minutes, or until nearly cooked through.

Remove prawns from wok, set aside and cover.

Reduce heat to medium, add 1 Tbsp oil along with onion, capsicum, chilli, ginger and garlic. Stir fry for 2 minutes.

In a small jar lidded jar, add the soy, white wine, sugar and tomato sauce. Shake well until sugar is dissolved.

Add the prawns to the wok along with the sauce. Stir fry for a further 2 minutes.

Serve immediately on a bed of steamed rice.



Red Thai Curry Pie

This recipe gives the traditional chicken pie an interesting Thai twist.

If you enjoy Thai cuisine, you will really enjoy this recipe.

This is a great autumn meal for a casual lunch or dinner, 

served with a simple salad.

INGREDIENTS (Serves 4)

2 Tbsps Plain Flour

Sea Salt & Pepper

800g Chicken Breast, diced into 2cm cubes
1 Tbsp Light Flavoured Oil
6 Shallots, finely sliced
150g Mushrooms, sliced
100g Thai Red Curry Paste, good quality like Simon Johnson 
270ml to 350ml Can Coconut Cream Lite, adjust according to taste
1 Kaffir Lime Leaves, finely chopped 
1/2 cup Frozen Peas
1 Lime, juice of 
3 Tbsps Fresh Coriander, chopped
2 Sheets Puff Pastry, thawed
1 Egg, beaten


METHOD

Preheat the oven to 200°C.

Place the flour into a large zip-lock bag. Season with salt and pepper. Add and toss chicken pieces in the seasoned flour, then shake off excess.

Heat the oil in a large fry pan over high heat, then cook the chicken, for 5-6 minutes or until golden brown on all sides. Add the spring onions and mushrooms and cook for 1 minute.

Add the curry paste and cook, stirring, for 1 minute, then add the coconut cream, kaffir lime leaves, peas, and lime juice.

Reduce heat to low and simmer for 5 minutes, and stir in the coriander.

Lay pastry out on a work surface.

Place one of the ramekins upside down on the pastry sheets, then cut out 4 circles, 1cm larger than the rim of the dish.

Divide curry mixture between the ramekins.

Carefully lift pastry lids over top and press firmly around edges to seal well.

Brush pie tops with beaten egg. If you want to, you can use pastry trimmings to cut out leaf shapes to garnish the pies.

Place a small slit in the middle of the pastry to allow the heat to escape whilst cooking.

Bake for 20 to 30 minutes or until puffed and golden.

Serve with a simple salad.



Easy Chicken Noodle Soup

When you don't have time to make chicken soup totally from scratch,

this a wonderful, quick and easy recipe.

This chicken noodle soup will comfort your soul on these colder nights.

 And the best thing is - it will be on your table within 30 minutes.

INGREDIENTS (Serves 6)

1 Tbsp Butter

1 Onion, finely chopped                 

2 Celery Sticks, finely sliced

2 Litres of Good Quality Chicken Stock

500ml of Good Quality Vegetable Stock

1 Chicken Breast, diced into 2cm cubes

1 Carrot, thinly sliced

1/2 Tsp Dried Basil

1/2 Tsp Dried Oregano

100g Egg Noodle

Salt & Pepper to season

METHOD

In a large pot over medium heat, melt butter.

Cook onion and celery in butter until just tender, 5 minutes.

Pour in chicken and vegetable stocks.

Stir in chicken, noodles, carrots, basil, oregano.

Bring to a boil, then reduce heat and simmer 20 minutes before serving.   

      

My Simple Chicken Curry

This is a fragrant curry – not hot.

It is a simple curry, and if you prefer an extremely mild curry,

simply top it with a dollop of Greek yogurt before serving

This is a great 30 minute curry recipe. Perfect for these autumn nights.

INGREDIENTS (Serves 4)

2 Tbsps Vegetable Oil
1 Onion, finely chopped
2 Tsps Ground Cumin
2 Tsps Ground Coriander
½ Tsp Turmeric
Pinch Cayenne Pepper
2 Garlic Cloves, crushed
1 Tbsp Ginger, freshly grated
750g Boneless Chicken Breasts, cubed
1 x 400g Tin of Tomatoes, finely chopped
½ Tsp Salt
2 Tsp Brown Sugar
1 Tbsp Fresh Lime Juice
100g Baby Spinach Leaves, finely chopped
Large Handful Fresh Coriander, chopped

To Serve
Steamed Rice and Pappadums

METHOD

Heat the oil in a large heavy-based pan over a medium heat.

Add the onion and cook, stirring for 5 to 6 minutes until soft.

Add the cumin, coriander, turmeric, cayenne pepper, garlic and ginger, and cook, stirring for 2 minutes more.

Add the chicken and increase the heat to medium-high. Cook, stirring often until the chicken is browned, about 5 minutes.

Stir in the tomatoes and salt and bring to simmering point. Reduce the heat to low, cover the pan and simmer gently for 15 minutes.

Add the brown sugar, lime juice and baby spinach and stir until the spinach has just wilted.

Remove from the heat, sprinkle with the chopped coriander.

Serve with Rice and Pappadums.             

Mango & Avocado Salad

A fruity summer salad to cool you down on a hot summer's day.

It is simple, beautiful, refreshing and delicious!

Great served at your next BBQ, or a side to fish, seafood or chicken.

INGREDIENTS (Serves 4 as a side)

1/2 Red Onion, thinly sliced                           

1 Tbsp Red Wine Vinegar

1/4 Tsp Salt

2 Avocados, cut in half, stones removed, thinly sliced 

1 Mango, peeled and cut into thin wedges

2 Baby Cos, ends trimmed

2 Tbsps Whole Macadamias

For Dressing

3 Limes, juice

1 Tbsp Brown Sugar

1 Tbsp Soy Sauce

3 Tbsps Extra Virgin Olive Oil                           

METHOD

Place the red onions in a bowl with the red wine vinegar and a ¼ teaspoon of salt. Let sit and marinate whilst preparing the salad.

To make the dressing, combine the lime juice, sugar, soy and oil in a small lidded jar. Shake until well combined.



Arrange cos leaves on a serving platter. Then scatter avocado, marinated onion, mango, and macadamias on top.

 

Drizzle dressing over salad just before serving.

 

 

Chicken and Haloumi Skewer Platter

A simple recipe for a Chicken and Haloumi feast,

with a great fresh cucumber ribbon salad.

INGREDIENTS (Serves 2)

2 Chicken Breast, cut into 2 to 3cm cubes

1 Tbsp Olive Oil

2 Tbsps Lemon Juice

1/2 Tsp Paprika

2 Tbsps Fresh Continental Parsley, finely chopped

1 Block of Haloumi, cut into 2 to 3cm cubes (the same size as the chicken)

10 Medium Wood Skewers, soaked in water for at least 20 minutes

Cucumber Ribbon Salad

2 Medium Cucumbers

1/4 Red Onion, finely sliced

1 Tbsp Sesame Oil

1/2 Lime, juice of

1 Tsp Sesame Seeds

Sea Salt & Freshly Ground Pepper

To Serve

Tzatziki and Warm Turkish Bread

METHOD

Thread the haloumi and chicken onto the skewers. I used a 1 haloumi to 3 chicken ratio.

Place skewers in a dish appropriate for marinating.

Combine oil, juice paprika and parsley to make the marinade. Pour over the skewers. Ensure they are all well covered.

Cover the skewers and allow to marinade for at least 20 minutes. (8 hours at the most)

Heat a large frying pan until very hot. Spray the pan with a little oil spray to avoid sticking.

Fry the skewers in the pan until golden and cooked through. You can also BBQ them if preferred. (you may need to cook the skewers in batches, set aside cooked skewers on a covered plate in a warm oven.)

Serve on a large platter with cucumber ribbon salad, tzatziki and warm Turkish bread.

Cucumber Ribbon Salad

Trim the ends off a medium cucumber, then cut it in half crosswise and using a vegetable peeler, peel into strips.

Place oil, juice and seeds in a small lidded jar. Shake until well combined.

In a small bowl, combine cucumber ribbons and onion slices.

Dress salad just before serving, and season to taste.

Warm Turkish Bread

Use a store bought Turkish bread.

Place Turkish bread on large piece of alfoil. Large enough to cover entirely. Sprinkle bread with a little water. (I sometimes, spread the bread with some minced garlic.)

Envelope the Turkish bread with the alfoil.

Place in a warm oven for 10 minutes.

Open up alfoil parcel to expose the top of the bread. Leave in oven for a further 5 minutes to crisp a little.

Remove form oven and slice.



Mexican Chilli Chicken

This unique and delicious chicken chilli is a much-requested meal in our house.

It is a really nice change of pace from the typical beef version.

INGREDIENTS (Serves 4)

1 Tbsp Olive Oil

1 Onion, finely chopped

2  Garlic cloves, minced
600g Chicken Breast, cut into thin strips (approx 2 breasts)
1 Tsp Chili Powder
1 Tbsp Ground Cumin
2 Tsps Dried Oregano
1  Tsp Salt
3 Tbsps Jalapeño Peppers, chopped (available in Mexican food aisle)
400g Canned Finely Chopped Tomatoes
250ml Chicken Stock
400g Canned Red Kidney Beans, drained
Freshly Ground Black Pepper
1/3  Cup Coriander, chopped (optional)

Mashed Avocado
2 Avocados
1/2 Tsp Ground Cumin
1 Tbsp Lemon Juice
Sea Salt
Freshly Ground Pepper

To Serve
Steamed Rice
Natural Corn Chips


METHOD

In a large saucepan, heat the oil over moderately low heat.

Add the onion and garlic; cook until they start to soften, about 3 minutes.

Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes.

Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the stock.

Bring to a boil, reduce the heat, cover and simmer for 15 minutes.

Uncover, stir in the beans and black pepper.

Simmer until the chili is thickened to your liking, about 20 to 30 minutes longer.

Stir in the coriander.

Serve with rice, corn chips and mashed avocado.


Mashed Avocado

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

Using a fork, mash the avocado.

Add cumin and lemon juice, stir until well combined.

Season to taste.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it.

Refrigerate until ready.



Pumpkin Soup

This rich pumpkin soup is lightly spiced with cumin, coriander and nutmeg.

It is a satisfying winter dinner for the whole family, which is on the table in 30 minutes. 

Best of all any excess can be frozen.



INGREDIENTS (Serves 4)

2 Tbsps Olive Oil
1 Brown Onion, finely chopped
1 Leek, white part only, finely sliced
1 Garlic Clove, crushed
1 Tsp Ground Coriander
1 Tsp Ground Cumin
1 Tsp Nutmeg
1kg Butternut Pumpkin, peeled, diced*
1 Large Potato, peeled, diced
1L Chicken Stock
1/4 cup Light Cream

To Serve
Fresh Coriander and Sliced Baguette


METHOD

Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.

Add garlic and spices and cook, stirring, for 30 seconds.

Add pumpkin, potato and stock and bring to the boil.

Turn heat to low, cover and simmer for 30 minutes.

Allow to cool slightly, then blend in batches.

Return soup to pan, stir through cream and reheat gently.

Season and Serve.


Note:
* You will need about 1.5kg of pumpkin to yield the 1kg of peeled, deseeded pumpkin needed for this recipe.



Baked Pecan-Coconut Fish

 Coconuts, pecans,and cayenne pepper makes a

fresh and flavourful coating for this tasty baked fish.

This recipe is simple and delicious.

INGREDIENTS (Serves 4)

4 White Fish Fillets (Ling or Snapper)

¼ Cup Butter

½ Tsp Butter

¼-½ Tsp Cayenne Pepper

½ Cup Pecans, finely chopped

½ Cup Shredded Coconut

2 Tbsps Plain Breadcrumbs

Pineapple Salad

1 Tbsp White Sugar 

3 Tbsps Lime Juice

3 Tbsps Rice Wine Vinegar

1 Cup Pineapple, peeled cored diced into 2cm pieces

1 Cucumber, peeled,  halved, deseeded, thinly sliced

¹⁄₂ Salad Onion, thinly-sliced

4 Cups Rocket

1 Tbsp Sesame Seeds, toasted (optional)

METHOD

Preheat oven to 200°C

Line a baking tray with baking paper; set aside.

Combine butter, salt and cayenne pepper in a large bowl.

Add fish and stir to coat; place fish in a single layer on baking tray.

Combine pecans, coconut and bread crumbs. Press mixture firmly on top of the fish fillets.

Bake for 15 to 20 minutes or just until fish is opaque throughout.

Serve with pineapple salad and sweet potato chips.


For Salad

Arrange rocket on a serving plate, sprinkle with vinegar.

Combine pineapple, cucumber and onion together and place on top of the rocket.

Mix together the lime juice and sugar, and dress the salad.

Sprinkle with sesame seeds.


For Sweet Potato Chips

Use oven ready or make your own using the link below:

http://beccannonsrecipes.blogspot.com.au/2011/08/sweet-potato-oven-baked-chips.html



 

Thai Salad, great with chicken

Thai cuisine has a great range of salads from purely vegetarian to this classic.

Thai salads make an excellent dinner or side any time of the year.

And this Thai salad is perfect to serve with chicken.

It could be as easy as grabbing a BBQ chicken and shredding the meat.

...then tossing the meat thru the salad.

Or a great side with lemon and garlic marinated chicken breast.

INGREDIENTS (Serves 4)

Served with Lemon Garlic Chicken

Dressing

2 Tbsps Coconut Milk (I use Lite) 

1 Tbsp Fish Sauce
1 Tbsp Palm Sugar, (I used liquid, but caster sugar is a great substitute) 
1 Tsp Sweet Chilli Sauce
1 Tsp Lime Juice
2 Kaffir Lime Leaves, centre vein removed, finely sliced
 
150g Baby Salad Leaves
1/3 Cup Canned Water Chestnuts, sliced
1/2 Red Onion, finely sliced
1 Tsp Galangal, finely chopped (Ginger is a great substitute) 
1 Green Chilli, seeds removed, finely sliced
1/3 Cup Mint, coarsely chopped
1/3 Cup Coriander Leaves, coarsely chopped
50g Roasted Peanuts, roughly chopped


METHOD

For the dressing, combine all the ingredients in a lidded jar. Shake well until well combined.

Mix together in a bowl - salad leaves, water chestnuts, onion, galangal, chilli and herbs. (If using a BBQ chicken, shred and toss thru until well combined.)

Garnish with peanuts and drizzle with dressing.

Italian Shepherd's Pie

This Shepherd's Pie has a little Italian influence with

oregano, passata and parmesan potato topping.

It's one of our favourite dishes and there are never any leftovers.

INGREDIENTS (Makes 6 Individual Pies)

Potato Topping
1.2 kg Potatoes, peeled, coarsely chopped (approx 6 large) 
1 Tsp Olive Oil
1/3 Cup Parmesan, finely grated
1/3 Cup Parsley, coarsely chopped (optional)
Sea Salt
Ground Pepper

1 Brown Onion, halved, finely chopped
1 Carrot, peeled, finely chopped
1 Celery Stick, ends trimmed, finely chopped
2 Garlic Cloves, crushed
500g Pork Mince
500g Veal Mince
600g Can Tomatoes, finely chopped 
1 1/2 Cups Passata (tomato pasta sauce)
2 Tsps Dried Oregano
1 Tsp Oil


METHOD

Preheat oven to 220°C.

Potato Topping

Cook the potato in a large saucepan of salted boiling water for 10 minutes or until tender.

Drain well, reserving 1/2 cup of the cooking liquid.

Place the potato, reserved cooking liquid and extra oil in a large heatproof bowl.

Use a potato masher or fork to mash until smooth.

Add the parmesan and parsley and stir to combine.

Taste and season with salt and pepper.

Filling

Meanwhile, heat the oil in a medium saucepan over medium-high heat.

Add the onion, carrot, celery and garlic and cook, stirring, for 3 minutes or until soft.

Add the pork and veal mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince browns slightly.

Add the tomato, passata and oregano to the mince mixture. Bring to the boil.

Reduce heat to medium and simmer, stirring occasionally, for 20 to 30 minutes or until the sauce thickens slightly.


Putting It Together

Divide the mince mixture among six 375ml (1 1/2-cup) capacity ovenproof ramekins.

Top with the potato mixture.

Bake in oven for 30 minutes or until the potato mixture is golden brown.

Serve immediately.

Bibimbap

I couldn't let the Korean food boom pass by without joining in.

Bibimbap (BEE-beem-bop):

One of the most popular dishes in Korean cuisine,

bibimbap is a nutritious rice dish of

steamed rice, pre-cooked vegetables and meat.

Whilst the list of ingredients looks daunting, don't be put off by it. 

There are only 7 ingredients in essence: 

Steak, Rice, Egg, Cucumber, Spinach, Capsicum & Chilli Sauce.

 If you are wanting to try something different, this is definately your dish!

Join the Korean Food Boom!

INGREDIENTS (Serves 4)

3 Thick Steaks, eye or sirloin (approx 230g each)

Oil Spray

Steak Marinade - or 3 Tbsps Oyster Sauce could be substituted

3 Tbsps Fish Sauce

2 Tbsps Soy Sauce

2 Tsps Sugar

2 Garlic Cloves, minced

1/4 Tsp Ground Coriander

1/4 Tsp Ground Black Pepper

Pickled Cucmber

1 Lebanese Cucumber, thinly sliced

1 Tsp Caster Sugar

1 Tbsps Rice Wine Vinegar

1 Bunch of English Spinach, stems removed.

4 Eggs

3 Cups of Cooked Steamed Rice

1/2 Capsicum, deseeded and thinly sliced

Chinese Chilli Sauce

METHOD

Stir marinade ingredients together and pour over the steaks. Turn the steaks several times to ensure they are covered with the marinade. Place in the refrigerator for 15-30 minutes.

Prepare the vegetables whilst the steak is marinating.

Combine cucumber, sugar and vinegar in a small bowl, and set aside to marinate.

Boil a jug of water. (And if wanting to cook rice, start now)

Heat a large fry pan over a high heat. When hot, add oil spray and the marinated steaks and sear for 4 minutes on each side for medium-rare; or an extra 2 minutes each side for medium-well.

Transfer the steaks to a warm plate, cover loosely with foil, and leave to rest for 4 minutes.

Respray the frying pan, break in eggs and fry until the edges of the white are becoming golden and yolks are starting to set.

Pour boiled water over the spinach to wilt, then drain well.

To Serve:

Thinly slice the meat.

Divide the rice between four bowls.

Top the rice with sliced beef, pickled cucumber, spinach, capsicum, fried eggs, and sesame seeds.

Serve with Chinese chilli sauce.

Maple Salmon and Spinach

My infactuation with Salmon and Maple Syrup

has turned up again on our dinner plate.

I just love the combination!

This easy baked salmon recipe gets its sweet and tangy flavour

from four ingredients: orange juice, maple syrup, garlic and ginger.

Pair with wilted spinach for simple, elegant dinner.

INGREDIENTS (Serves 4)

1/2 Cup (125ml) Orange Juice

1/3 Cup (80ml) Maple Syrup
2 Tsp Ginger, freshly grated
1 Garlic Clove, crushed
4 x 180g Salmon Fillets, I like the skin on
Oil Spray 

Wilted Spinach
300g Baby Spinach Leaves
1 Tsp Oil
3 Garlic Cloves, thinly sliced
2 Tbsps Pine Nuts, toasted


METHOD

Preheat the oven to 200°C. Line a baking tray with baking paper.

Place orange juice, syrup, ginger and garlic in a small pan over medium heat, and bring to the boil.

Reduce the heat to medium-low and simmer for 8 minutes or until slightly reduced and syrupy.

Reserve half the maple glaze.

If using the salmon with the skin on, sear the skin in a fry pan for 2 minutes to crisp up.

Place salmon on a lined oven tray.  (If using the salmon with the skin on, place it skin side down on the tray.)

Use remaining glaze to brush over salmon fillets. Bake for 8-10 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway through cooking.

Meanwhile, heat the olive oil in a large non-stick frypan over high heat.

Add the garlic and stirfry for 2 minutes.

Add the baby spinach leaves and cook, stirring, for 2-3 minutes, until just wilted. Season to taste with sea salt and freshly ground black pepper.

To serve, divide the wilted spinach and salmon fillets among four serving plates, and drizzle salmon fillets with any remaining reserved glaze.

Pineapple Salsa

Summer Pineapple isn't just great in 

freshly squeezed juices or fruit salad -

it is an extremely tasty ingredient in this fresh savoury salsa.

This salsa is the perfect condiment for

chicken or seafood served with a bed rice or a simple salad.

INGREDIENTS

500g Fresh Pineapple, peeled, core and eyes removed, cut into 1cm cubes
1/2 Salad Onion, finely chopped
1 Long Green Chilli, deseeded, finely chopped
2 Tbsps Coriander, coarsely chopped
2 Kaffir Lime Leaves, finely chopped 

Dressing
2 Tbsps Lime Juice
2 Tbsps Rice Wine Vinegar
1 Tsp Caster Sugar

METHOD

Combine pineapple, onion, chilli, coriander and lime leaves in a bowl.

Mix together in a seperate bowl the lime juice, vinegar and sugar until well combined and sugar has dissolved.

Add the dressing to the pineapple salsa, then stir to combine. Cover and set aside until ready to serve.

Smoked Salmon & Asparagus Salad

This is a great healthy lunch salad.

The dressing is what makes this salad sensational.

The combination of maple syrup and dijon mustard,

gives a fabulous burst of flavour.

INGREDIENTS (Serves 2)

200g Smoked Salmon, cut into 3cm pieces (can be rolled ) 

1 Bunch of Asparagus

100g Cherry Tomatoes

2 Cups of Salad Greens

1/4 Salad Onion, finely sliced

1 Tbsps Pinenuts, toasted

Oil Spray

Dressing

3 Tbsps Maple Syrup

2 Tbsps Dijon Mustard

1 Tbsp Oilve Oil

METHOD

Lightly spray a frying pan or grill pan with oil spray, andplace over a medium to high heat.

Pan fry the asparagus for 4 minutes. Add the tomatoes and pan fry for another 4 minutes. Remove from heat, and allow to cool. Cut asparagus into 3cm pieces.

Dressing

In a small bowl, mix maple syrup, mustard and oil with a wire whisk until well combined.

To Serve

Arrange salad greens on a platter, then top with salmon, asparagus, tomatoes, and onion. Drizzle with dressing and sprinkle with pine nuts. Serve immediately.

For lunch on the go or at the office