Seafood Stew

This is a rich and satisfying seafood stew, which is easy and only uses one pot.

I have used fish, prawns, mussels and scallops, but baby octopus, crabmeat,

or really any other seafood will do -- just be sure to have a variety.

Great for winter nights!



INGREDIENTS  (Serves 4)
1 Tbsp Olive Oil
1 Onion, finely chopped
2 Celery Stalks, sliced
3 Garlic Cloves, crushed
1 Small Red Chilli, finely chopped
1 x 400g Can Diced Tomatoes
1 Cup Fish or Chicken Stock
1/2 Cup Dry White Wine
1 Dried Bay Leaf
1 Tbsp Sweet Paprika (Hungarian)
Pinch of Sugar
1 Large Firm White Fish Fillet, cut into 3cm chunks 
12 Medium Green Prawns, peeled and deveined 
12 Mussels in the Shell, cleaned and bearded
12 Scallops, cleaned and roe cut off  
1/2 Cup Continental Parsley, chopped 
1 Tsp Orange Zest, finely grated ( Lemon is ok too)

To Serve

Warmed Ciabatta Bread or Garlic Bread

I personally love Pane Toscano Pizza Bruschettina,
Spread with a little garlic placed into a 230 C preheated oven for 5 minutes. ( A little parmesan cheese with the garlic is great too!)




METHOD

Heat olive oil in a large heavy-based saucepan over medium-low heat. Add onion, celery, chilli and garlic. Cook for 5 minutes, until soft.

Add tomatoes, stock, wine, paprika, and bay leaf. Bring to the boil. Reduce heat to medium and simmer, partially covered, for 20 minutes. Add sugar.

Add fish to saucepan and simmer for 5 minutes. Add remaining seafood. Cover and cook for 3 minutes. Discard any unopened mussels and the bay leaf

Spoon into bowls and sprinkle with parsley and orange rind.

Serve with bread on the side.

Note: You could add boiled sliced potatoes for an even heartier stew.

American Style Pork Ribs

Succulent, spicy American-style pork ribs are a great dinner choice

with boiled chat potatoes and a bok choy and snow pea side dish.

INGREDIENTS (Serves 2 to 3)

1kg American Style Pork Ribs
2/3 Cup Tomato Paste
1/2 Cup Brown Sugar 
1/3 Cup Worchestershire Sauce
1 1/2 Tsps Chilli Powder (or cayenne pepper)
1 1/2 Tsps Hungarian Paprika (or sweet paprika) 
2 Garlic Cloves, crushed

To Serve
700g Chat Potatoes, boiled

1 Tbsp Peanut Oil

2 Garlic Cloves, finely minced

1 Tsp Ginger, grated

3 Bok Choy bundles, base cut and leaves separated

200g Snow Peas

1/2 Tsp Sesame Oil

Sesame Seeds, to sprinkle

METHOD

Cut each rack of ribs in half. Combine tomato paste, sugar, worchestershire, chilli, paprika and garlic in a large bowl. Add ribs. Toss to coat. Cover, and place in the refrigerator to marinate for a minimum of 2 hours. (Overnight is ideal)

Preheat the oven for 200 C. Line 2 large baking tray with baking paper. Arrange ribs in a single layer on baking tray, reserving any remaining marinade.

Bake for 45 minutes. Basting with reserved marinade halfway through cooking, or until glazed and tender.

Remove ribs from oven. Serve with boiled chat potatoes and the below bok choy & snow pea side dish.


For Bok Choy & Snow Pea Side Dish

Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn.

When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.

Stir-fry the mixture for about 3 minutes, until the bok choy stems are crisp-tender.

Remove from heat and place into a serving bowl.

Drizzle the sesame oil, sprinkle with sesame seeds and serve.





Smoked Trout Canape

Whether hosting a brunch or dinner, you cannot go wrong serving

these bite-size canapes with a glass of wine before the meal.

They were recently a hit at our local kindy cocktail party.

INGREDIENTS

200g Smoked Trout Fillet, boned

100g Sour Cream
Pinch of Nutmeg
2 Tsps of Horseradish Cream
1 Tbsp Dill, chopped

For Serving:

Gherkin, finely chopped in a food processor

1- 2 pkts of Mini Toast Biscuits

METHOD

Place the trout in food processor and pulse for 30 seconds

Remove half of trout from the food processor

Add sour cream, nutmeg and horseradish to the food processor

Pulse the food processor until smooth, similar to a mouse consistency

Taste to check whether you need more horseradish cream.

Take the mixture out of the processor and put it into a mixing bowl, add the dill and remaining trout.

Spoon mixture onto mini toasts with decorate with finely chopped gherkin.

Can be made up to 2 hours prior to serving.

Asian Green Side

This is a quick side dish which is full of flavour. 

It is great to serve with any Asian inspired meal.

 

INGREDIENTS (Serves 4 as a side dish)

1 Tbsp Peanut Oil or Sesame Oil 

2 Garlic Cloves, finely minced

1 Tsp Ginger, grated 

3 Bok Choy Bundles, base cut and leaves separated

200g Snow Peas
1/2 Cup Chicken Stock
2 Tbsps Oyster Sauce

Sesame Seeds, to serve

METHOD

Add the oil, garlic and ginger into a wok or large saute pan.

Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn.

When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.

Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil.

Cover and cook for 2 minute until the bok choy stems are crisp-tender.

Place is a serving dish, sprinkle with sesame seeds.

Serve Immediately.

My Beef Stroganoff

I watched my mother make beef stroganoff and

have added my own additions to this recipe.

This rich and creamy stroganoff is very filling

and makes for a very easy weeknight meal

because it's on the table in 20 minutes, 

all cooked in the one fry pan!

 

The ultimate mealtime comfort food, 

which is often requested in my household.

INGREDIENTS (Serves 4)

800g Rump Steak, trimmed and cut into thin strips
1 Tbsp Olive Oil
2 Tbsps Butter

1 Onion, finely chopped

3 Garlic Cloves, minced

500g Mushrooms, sliced

1 Tsp Dried Thyme

2 Tbsps Tomato Paste

2 Tbsps Dijon Mustard

150ml Creme Fraiche or Sour Cream

(Recipe to make own creme fraiche below)

Sea Salt

Freshly Ground Pepper

400g Fettucine

METHOD

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

Add the beef strips and brown all over. Set beef aside on a warmed plate, and cover.

Add half the butter to the same fry pan, Add the onion and garlic, saute for 5 minutes, or until tender.

Stir in the mushrooms, thyme salt and ground black pepper, and cook for a further 4 minutes.

Add the dijon mustard and tomato paste, combine well. 

At this stage, prepare fettucine according to package directions. Drain. (Feel free to toss 1 Tbsp Oil or 1 Tbsp Butter thru the fettucine once drained.)

Add the beef strips, reduce heat to medium low and let simmer for 10 minutes.

Then add the creme fraiche, stir well to combine.
               
Serve beef mixture over the fettucine.

To Make Creme Fraiche:
Just mix equal amounts of thickened cream and sour cream in a glass jar having a tight-fitting lid; screw on the lid and allow the mixture to stand at room temperature overnight. You can keep this homemade version in the refrigerator for up to a week.

Pan Fried Chicken

Thanks to Bill Granger for this chicken recipe.

It has become a real dinner staple in our house.

INGREDIENTS (Serves 2)

4 Chicken Thighs (choose with skin, for a crispy pan fried chicken)

1 Tbsp Olive Oil

Sea Salt

Freshly Ground Pepper

To Serve:

Silver Beet with Lemon, Chilli & Garlic

http://beccannonsrecipes.blogspot.com/2011/07/silver-beet-with-lemon-chilli-and.html

Parmesan Roasted Potaoes

http://beccannonsrecipes.blogspot.com/2011/07/parmesan-roast-potatoes.html

METHOD

Heat a frying pan over a medium heat.

Toss the chicken in a mixing bowl with the olive oil, salt and pepper.

Place skin side down in the frying pan.

Place another frying pan on top to squash the chicken down. (You can also place a couple of large cans in the fry pan for extra weight. It also makes the chicken extra crispy.)

Cook for 4 minutes, turn chicken and cook for a further 4 minutes.

Lift out and serve with potatoes and silver beet.





Parmesan Roast Potatoes

This is a great potato side dish. Particularly for chicken.

The parmesan dresses up the original roast potato.

INGREDIENTS

800g Potatoes, peeled and halved

2 Tsps Plain Flour

3 Tbsps Olive Oil

1/2 Cup Parmesan Cheese
Sea Salt
Freshly Ground Pepper

METHOD
Heat oven to 220C.

Place the potatoes into a sauce pan of salted water, bring to the boil and simmer for 2 mins. Drain well.

Combine grated parmesan, flour, salt and pepper in a bowl and mix well.

Toss the potatoes in the mix until evenly coated. Drizzle half of the olive oil over the potatoes and toss to combine.

Heat the remaining oil in a shallow, non-stick roasting tray on a stove top or in the oven, then carefully add the potatoes to the tray.

Turn the potatoes to coat them in the oil and roast for 30 to 40 mins, turning once.

If they feel like they are sticking to the pan, don't move them, just leave them for the full time.

Roast until golden brown and crisp, and serve straight away.

Silver Beet with Lemon, Chilli and Garlic

Native to the Mediterranean, Silver beet has an earthy flavour

and is a good source of folate, fibre and vitamins A and C.

This is a great side dish to most meat meals.

INGREDIENTS
Silver beet, trimmed
1 Tbsp Olive Oil
1 Garlic Clove, sliced thinly
1 Red Chilli, roughly chopped
1 Tsp Lemon Zest
1 Tbsp Lemon Juice
extra virgin olive oil
salt and pepper

METHOD
Bring a large pot of salted water to the boil.

Wash as much silver beet as is needed and trim the tough base of each stem.

Plunge the leaves whole into the water for 4-5 minutes.

Meanwhile, preheat a fry pan over a medium to high heat, add the olive oil, garlic, chilli and lemon zest and cook for 1 minute or until golden.

Drain the silver beet well. Either leave whole or chop.

Add the fry pan with the lemon juice and cook for a further 1 minute.

Serve hot - with salt and pepper.

Beef Stew - Even the kids will love this one!

My obsession with dumplings continues with this recipe.

They just make winter stews for me.

However, they are only optional, crusty bread is just as good!

Everybody loves this meal at our house, including my two girls, who are 3 and 18 months.

INGREDIENTS

1kg Beef (stewing beef ie chuck)

2 Tbsps Olive Oil

1 Tbsp Butter

10 Sage Leaves, torn
1 Brown Onion, diced
1/4 cup Plain Flour

2 Large Potatoes, peeled and cut in 2 cm chunks
2 Large Carrots, peeled and cut in 2cm chunks
3  Garlic Cloves, minced
1 Swede, peeled and cut in 2cm chunks

1 Large Parsnip, peeled and cut in 2cm chunks

2 Squash, trimmed and cut in 2cm chunks

2 Jerusalem Artichokes, peeled and diced (Thanks to Jamie Oliver for this ingredient!)

400ml Beef Stock
500ml Red Wine
3 Tbsps Tomato Paste
1 Tbsp Rosemary, finely chopped
1 Bay Leaf
Finely Grated Rind of 1 Lemon

Freshly Ground Pepper

Sea Salt

This stew can either be served with dumplings, or Crusty Bread.
For Dumplings
1 Cup Self Raising Flour, plus a little extra
2 Cups Suet Mix (available in the baking aisle at supermarket)
1 Tsp Table Salt
2/3 Cup Cold Water

METHOD

Preheat the oven for 160C

Remove all visible fat from beef; cut beef into 2.5 cm cubes.

Put the oil and butter into an appropriately sized casserole dish. Add the onion and sage leaves and fry for 3 or 4 minutes.

Toss the meat in a little seasoned flour, then add it to the pan with all the ingredients, and gently stir together. Bring this mixture to the boil.

Place the lid on the casserole dish, put into the preheated oven and bake for 3 hours, stirring occasionally.

Remove casserole dish from oven, and take out the bay leaf.

Serve at once with crusty bread.

If including dumplings, add the next steps: add an extra 15 minutes to cooking time.

Approximately 15 minutes before you take the stew out of the oven. (2hrs 45mins cooking)

Sift flour and salt into a large mixing bowl, stir in suet ix and combine.

Make a well in the centre, then pour in the water and mix gently by hand; add extra cold water if needed form a firm dough.

Form 2 cm balls from the dough,.

Remove the stew from the oven at 3 hours cooking time, and place it on the stove top on a low heat. 

Drop the prepared dumplings onto the surface of the bubbling stew.

Place the lid back onto the casserole dish and simmer for 10 minutes. Dumplings should be light and fluffy.

Turn off the heat and leave the casserole dish covered for a further 5 minutes.

Serve at once.



Looking for a burger with a twist? Tandoori Chicken Burger

INGREDIENTS (serves 4)

500g Chicken Tenderloins
1/3 cup Tandoori Paste
2 tbs Greek-style Natural Yoghurt
1 Tbsp Lemon Juice
Sea Salt
Freshly Ground Pepper

4 Bread Rolls

Olive Oil Spray

To Serve:

Cucumber

Coriander

Red Onion, sliced thinly

Mango Chutney (optional)

Yogurt Sauce:
150g Greek-style Natural Yoghurt

1 Tbsp Mint, finely chopped

2 Tsp Cumin, ground

1 Tbsp Lemon Juice

Sea Salt

Freshly Ground Pepper

METHOD

Place the tandoori paste, yoghurt and lemon juice in a shallow glass or ceramic dish and stir until well combined. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 10 minutes to marinate.

Preheat a fry pan or BBQ grill on medium-high.

Lightly spray both sides of the chicken with olive oil spray.

Add the chicken to the fry pan and cook for 3 to 4 minutes each side or until cooked through.

Meanwhile, to make the yoghurt sauce, put all the ingredients in a small bowl and mix until well combined.

Use a vegetable peeler to slice the cucumber length ways into thin ribbons.

Spread the yoghurt sauce evenly over the base of each bread roll. Top with the chicken, cucumber, onion and coriander leaves.

Spread the bread roll lid with mango chutney, and on top of the burger and serve.

NOTE: You could also use wraps and naan bread as a substitution for the bread rolls.

Chicken Pie

This is great chicken pie recipe, which I have adapted

from several cookbooks over the years.

It is a real winter time winner.

Especially with the kids!

INGREDIENTS
1 sheet of Puff Pastry
1 sheet of Shortcrust Pastry
1 Egg, Lightly beaten

Filling
3 Chicken breasts (1 cooked chicken, diced)
1 Cup of White Wine
2 Rashes of Bacon, diced
2 Eggs, hard boiled, and chopped
1/2 Tsp Lemon Juice
1/3 Tsp Wholegrain Mustard
Freshly Ground Pepper
1 Tbsp Parsley, finely chopped

METHOD

Preheat oven to 220C

To make the filling:

Cook 3 large chicken breast, and dice. (Or dice a whole cooked chicken)

In a mixing bowl, combine chicken, white wine, bacon, eggs, lemon juice, mustard, pepper and parsley.

Pastry :

Take the sheet of shortcrust pastry, cut out a circle to fit inside pie dish.

Without too much stretching, mould the pastry into a butter brushed pie dish.

At this point, you could choose to blind bake the shortcrust pastry for 10 minutes.

Spoon the filling into the shortcrust lined pie tin.

Place the sheet of puff pastry on top. Trim and press the edges of the pastry together.

Glaze with the egg (I also season with ground pepper) and slit the middle of the pie with a knife to allow the steam to escape.

Bake at 220C for 20 minutes, then at 190C for a further 20 minutes, until golden brown.

Prawn, Rocket & Chilli Linguine

Quick and easy to prepare and cook. This meal will be on the table in 30minutes.

The garlic and chilli flavours really work with the prawns and linguine as a dish,

and will delight even the non seafood lovers.

INGREDIENTS (Serves 2)
250g Dried Linguine (or pasta of your choice)

2 Tbsps Olive Oil

2 Tbsps Butter

3 Garlic Cloves, minced

2 Small Red Chilli, finely chopped (or 1 Large Chilli)

14 Large Green Prawns, shelled and deveined

Freshly Cracked Pepper

Sea Salt

50g Baby Rocket, washed and dried

1/4 Cup Continental Parsley, coarsely chopped

1 Lemon, juice of

Extra virgin olive oil for drizzling

METHOD
Combine the prawns, garlic and 1 tbsp of the oil in a large bowl. Cover with plastic wrap and set aside for 15 minutes to develop the flavours.

Bring saucepan of salted water to boil and cook pasta according to packet instructions. Drain and keep aside 1/4 cup of pasta water.

While the pasta is cooking, heat 1 tbsp olive oil in frying pan over medium to high heat. Add the prawns season with salt and pepper and cook for 2 minutes.

Add the chilli and cook for a further 2 minutes. When the prawns are cooked through.

Add the butter, and reduce the heat to low.

Add the pasta, parsley, rocket and drizzle over the lemon juice. Toss the pasta through the sauce until well coated.

Remove the fry pan from heat, drizzle with a little extra virgin olive oil. Season with salt and pepper.

Divide evenly among serving bowls and serve immediately.

Oven Baked Parmesan Veal Schnitzel

 This is a real winter comfort meal, which is also great for the kids.

INGREDIENTS

4 (100g each) Veal Schnitzel
1 Cup Japanese Panko Breadcrumbs
1 Cup Parmesan Cheese, grated
1/2 Cup Continental Parsley, chopped
1/4 Tsp Dried Thyme
 
1 Cup Plain Flour
2 Eggs
1/4 Cup Milk
Sea Salt
Freshly Ground Pepper
 
Olive oil spray

To Serve:
Creamy Potato Mash
http://beccannonsrecipes.blogspot.com/2011/06/creamy-mash-potato.html
Lemon wedges
Rocket (This peppery freshness cuts thru the richness of the potato mash and veal schnitzel)

METHOD

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.

Place the veal between 2 sheets of plastic wrap. Use the flat side of a meat mallet or a rolling pin to gently pound until 5mm thick.

You will need three shallow bowls:
1. Place the flour in this bowl and season with salt and pepper.
2. Combine the eggs and milk in the second shallow bowl.
3. Mix the breadcrumbs, parmesan, thyme and parsley in the thrid shallow bowl until well combined.

Coat the veal in the flour and shake off excess. Then dip the veal into the egg mixture, followed by the breadcrumb mixture, pressing firmly to coat. Continue until all the veal is coated.

Place on the lined tray. Spray with olive oil spray. Bake for 10 minutes.

Turn and spray with olive oil spray. Bake for a further 10 minutes or until light golden.

To Serve:
Divide the mash amongst the serving plates. Place the veal pieces on top. Place a handful of rocket and a lemon wedge on the side.

Other Variations:
Pork steaks or chicken thighs are great substitutions for the veal.

Warm Vietnamese Chicken Noodle Salad

A fool-proof noodle salad that always turns out perfectly.

By substituting tofu for chicken, it is a great vegetarian meal.

INGREDIENTS

8 Chicken Thighs (or 3 Chicken Breasts)
3 Garlic Cloves, minced
1 Lime, zest and juice (for salad)
2 Tbsps Fish Sauce
2 Tbsp Soy Sauce
1 Tsp Brown Sugar
1 Red Chilli, minced
1 Tbsp Olive Oil

Salad
300g Vermicelli Noodles
3 Tbsps Lime Juice
1/2 Red Chilli, minced
Freshly Ground Pepper
1 Cucumber, halved and sliced thinly
½ bunch of spring onions, sliced thinly
Large handful of fresh Coriander or Mint, leaves picked and chopped
2 Tbsps Cashew Nuts, crushed

METHOD

Mix the lime zest, garlic, fish sauce, soy sauce, sugar, and chilli together in a large mixing bowl. Pour half the marinade into a smaller container, and set aside.

Add the chicken to the remaining marinade in the mixing bowl. Cover the bowl with cling wrap, and refrigerate for at least 20 minutes.

Heat the oil in a pan over a medium to high heat and fry the chicken in two batches, for 4-5 minutes, turning, until cooked through.

While the chicken is cooking, cook the noodles according to the packet instructions, rinse then put in a large bowl.

Now add the lime juice and remaining chilli to the set aside marinade. Stir well. This the noodle salad dressing.

Add the cucumber, spring onions and coriander to the noodles, toss together. Add the dressing, and combine all ingredients well.

Place the noodle salad on a large serving dish, sprinkle with cashew nuts.

Slice the cooked chicken and position on top of the noodle salad. Serve.

Make it vegetarian: Replace the chicken with 350g firm tofu, drained, rinsed and patted dry. Cut into chunks and fry in the same way as the chicken.