Beef & Noodle Salad

The sweet chilli sauce is drizzled over seasoned beef and rice noodles,

making a sweet-spicy-tangy salad that is an

interesting, fresh alternative to more traditional salads.

 This Asian-inspired salad comes together in about 45 minutes.

For the time poor cook: pick up a packet of prepared Asian crispy

salad from the supermarket and substitute for the vegetables.

INGREDIENTS (Serves 4)

600g Piece of Beef Eye Fillet

1/4 Cup Sweet Chilli Sauce

100 g Vermicelli Noodles

1 Carrot, shredded

1 Cup Purple Cabbage, shredded   

1 Cup Wombok, shredded                           

3 Shallots, sliced diagonally

1 Tbsp Mint, leaves picked

1/2 Cup Coriander, leaves picked

Sea Salt & Pepper, to season beef fillet

Dressing 

2 Limes, juice of

3 Tbsps Soy Sauce

2 Tbsps Ginger, grated 

2 Tsps Caster Sugar

1 Tbsp Fish Sauce

                                     
Lime Wedges, to serve

Chilli Flakes, to serve (optional)

METHOD

Preheat oven to 200°C or 180°C fan.

Heat an ovenproof frying pan on high.

Season the beef fillet and cook, turning for 2-3 mins, or until seared all over.

Transfer to oven and cook for 25 mins, for medium, or until cooked to your liking.

Pour sweet chilli sauce over beef, turning to coat. Cover loosely with foil and set aside to rest for 20 mins.

Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and soak, according to packet directions. Drain.

Cut noodles into 6cm lengths.

Place noodles, carrot, wombok, purple cabbage, and shallots in a large bowl.

Mix together all the dressing ingredients in a small jar until well combined. Pour over the noodle salad. Toss to combine. Top with chilli flakes if using.

Thinly slice the beef and arrange on top of the salad.

Serve immediately with lime wedges.

                                                                                                     

                              

Fish & Prawn Pie

This fish pie is a family friendly meal, which is so tasty and so simple to make.

I love how the flavours of the white fish, salmon and prawns interweave with one another in this luxurious seafood pie topped with creamy mashed potatoes.

INGREDIENTS (Serves 4 to 5)

250g Salmon Fillets, skin off, bones removed

250g Cod Fillets, bones removed

200g Green Prawns, peeled

1.5 Cups Grated Cheese

750g Potatoes, peeled and cut into 2cm cubes
Dash of milk

1 Carrot, peeled and grated

2 Celery sticks, grated

1 Lemon, juice and zest

2 Garlic Cloves, minced

1 Tbsp Dijon Mustard or Horseradish Cream

4 Sprigs of Continental Parsley, finely chopped

Olive Oil

Sea Salt and Freshly Ground Black Pepper

Optional Ingredients

1 Red Chilli, finely sliced (optional)

50g Baby Spinach, chopped (optional)

2 Roma Tomatoes, finely chopped (optional)

2 Eggs, hard boiled and finely chopped (optional)

Add 2 to 3 Tbsps Creme Fraiche if you enjoy a creamy fish pie.

METHOD

Preheat the oven to 200°C and bring a large pan of salted water to the boil.

Once the water is to the boil, add the potatoes and cook for around 12 to 15 minutes, until soft.

In a large casserole dish, combine cheese, carrot, celery, zest, garlic, mustard, parsley and any optional ingredients.

Cut the salmon and cod into bite-size pieces and add to the casserole dish along with the prawns.

Squeeze over the juice from the zested lemon, drizzle with olive oil and add a salt and pepper to taste.

Make sure all the ingredients are combined together very well.

The potatoes should now be cooked. Drain them in a colander and return to the pan.

Add a dash of milk and season with salt and pepper.

Mash the potatoes until smooth.

Then spread the mashed potato evenly over the top of the fish mixture in the casserole dish.

Place the dish in the preheated oven for around 40 minutes, or until the potato crust is crispy and golden.

Serve immediately with a simple green salad.

My Rendang Beef Curry

Rendang is considered a "dry" curry, which means

the sauce is simmered down to a minimum.

 This causes the sauce to stick to the meat, making this dish one of the most flavorful curries I have ever eaten.

The wide variety of spices make it extremely healthy and abundant in flavour.

Don't be put off by the large list of ingredients for the paste: put them in the food processor and pulse!

Ingredients (Serves 3 to 4)

Rendang Paste
1 Salad Onion, roughly chopped
3 Garlic Cloves, peeled        
1 Tbsp Ginger, grated
3 Large Red chillies, seeds removed, roughly chopped (change according to your taste)
1 Lemongrass Stalk, white part only, roughly chopped
1 Tbsp Rice Bran Oil (or your oil of choice)
1 Tbsp Ground Cumin Seeds
1 Tbsp Ground Coriander Seeds
1 Tsp Tumeric

1 kg Beef, diced
300ml Coconut Milk (I use Lite)
1 Cinnamon Stick
2 Tsps Lime Juice
1 Tsp Brown Sugar

 Jasmine Rice and Steamed Broccolini, to serve



METHOD

Combine the onions, garlic, ginger, chillies, lemongrass, cumin, coriander and tumeric in a food processor and pulse to a paste.

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

Add the paste, stirring, for 2 minutes or until fragrant.

Add the beef and cook for 2 minutes, or until seared.

Pour in the coconut milk and 200ml water, then add the cinnamon, lime juice, sugar and salt. Stir to combine well. (Keep reserved coconut milk, just in case the curry reduces too quickly - you can add some more)

Simmer uncovered for 2 hours, stirring occasionally. The curry is ready when the liquid has reduced and thickened and the meat is tender and falling apart.

Serve the beef rendang immediately with rice and steamed greens.



Halloumi, Olive & Spinach Salad

This salad combines pan fried halloumi, spinach, olives,

 salad onion and a chive dressing to flavourful effect.

This salad is hearty enough to be a vegetarian meal.

For a more robust meal, serve with grilled garlic Turkish bread,

lamb koftas or spicy sausages, lemon wedges and tzatziki.

INGREDIENTS ( 4 as a side)

100g Baby Spinach

180g Block of Halloumi Cheese, halved horizontally

1/2 Small Red Onion, thinly sliced

1/2 Cup Pitted Kalamata Olives

Chive Dressing
3 Tbsps Olive Oil
3 Tbsps Lemon Juice
2 Tsps Chives, finely chopped

1 Red Chilli, finely chopped (optional)
Sea Salt and Freshly Ground Pepper

METHOD

In a small jar, mix together the oil, lemon juice and chives. Season the dressing with salt and pepper, and add the finely diced chilli.

Heat a grill or heavy based fry pan on a high heat. Using a spatula, transfer both cheese pieces to the pan and cook for 3 to 4 minutes. Flip both pieces, and cook the other side for a further 3 to 4 minutes.

Transfer the cheese to a cutting board, allow to cool slightly. Cut into thin strips.


To Serve:

Arrange baby spinach on a platter.

Scatter with thinly sliced salad onion and pitted olives

Next arrange the cheese strips on top.

Drizzle over the dressing.

Serve immediately.

Veal Schnitzel and Spaghetti

Veal schnitzel or Wiener schnitzel as it is known in Europe is a classic dish.

 

The veal is given a light crumb coating, then oven baked.

 

 

INGREDIENTS (Serves 4)
1 Cup Fresh Breadcrumbs
1 Cup Packet Breadcrumbs
Zest of 1 Lemon 

1 Tbsp Lemon Thyme (optional)

8  (100g each) Veal Leg Steaks
3/4 Cup Plain Flour
2 Eggs, lightly beaten
Oil Spray

3 Garlic Cloves, minced
2 Cup Passata
10 Button Mushrooms, finely chopped
1 Onion, finely chopped
50g Baby Spinach, finely chopped
400g Spaghetti

METHOD

Place veal between 2 sheets of plastic wrap. Using a meat mallet, pound until 5mm thick.

Place flour and salt and pepper in one shallow bowl. Place the lightly beaten egg in another shallow bowl.

Mix together the two types of breadcrumbs, lemon zest, and lemon thyme; place mixture in a third shallow bowl.

Lightly coat veal in flour, shaking off excess. Dip in egg mixture then breadcrumbs, pressing crumbs on with fingertips to secure. Place schnitzels on a plate. Refrigerate for 30 minutes.

Place the veal pieces on a lined oven tray. Spray lightly with spray. Bake for 7 to 10 minutes.

Turn and bake for a further 7 to 10 minutes or until light golden.


For the Spaghetti:

Cook spaghetti in a large pot of boiling salted water over high heat for 8-10 minutes or until al dente. Drain the pasta, keep warm until ready to serve.

Meanwhile for the sauce, spray a frying pan with oil spray, place over a medium heat.

Add garlic and onion and cook for 3 minute. Add mushrooms and spinach and cook for a further 4 minutes.

Add the Passata, mix the sauce until well combined and allow the sauce to simmer for 7 minutes.


To Serve:

Divide the pasta between shallow serving bowls. Spoon 3 to 4 tablespoons of sauce over the pasta.
(You can mix the sauce thru the pasta if you choose)

Cut the veal schnitzel in half  and place on top of the pasta and sauce.

Serve immediately. 

The link to the little people's Veal Schnitzel and Spahetti Recipe:

http://littlepeoplerecipes.blogspot.com/2012/01/veal-schnitzel-with-spaghetti.html



Tomato & Coriander Bruschetta

Bruschetta is one of the great ways for enjoying fresh ripe tomatoes.

The way the sweet juices soak into the toasted bread is so yummy.

This is one of the most simple recipes you can make.

And it is delicious! Great as a starter or snack.

 

INGREDIENTS (Makes 8)

12 Red Grape Tomatoes, quartered

12 Yellow Grape Tomatoes, quartered (use red or purple if not available)

3 Garlic cloves, minced

Oil Spray

1/4 Cup Olive Oil

1/4 Cup Coriander, finely chopped (Basil can be used)

1/4 Tsp Salt

1/4 Tsp Freshly Ground Pepper

1 French Baguette

Balsamic Glaze, to serve

METHOD

Preheat the grill.

In a large bowl, combine the tomatoes, garlic, olive oil, coriander, salt, and pepper. Allow the mixture to sit for 10 minutes.               

Meanwhile, cut the baguette into 1.5cm slices.

Line an oven tray with baking paper. Arrange the baguette slices in a single layer. Spray lightly with oil.

Grill for 3 to 4 minutes, until slightly brown.               

Divide the tomato mixture evenly over the baguette slices.

Drizzle balsamic glaze in a zig zag pattern over the tomato mixture.

Serve immediately.

Citrus Cajun Fish with Salsa

Enhance the fresh taste of fish with a
spicy Cajun seasoning and a flavour-filled salsa.

These simple snapper fillets are tasty,
healthy and are so easy to prepare.

INGREDIENTS (Serves 4)

4 Snapper Fillets (approx 250g each)

1 Lemon, zest and juice of

1 Lime, zest and juice of

2 to 3 Tbsps Cajun Seasoning

Salsa

1 Red Capsicum, quartered and deseeded

Oil Spray

1 Ripe Avocado, halved, stone removed, peeled, cut into 1cm cubes
2 Shallots, ends trimmed, thinly sliced
1 Tbsp Dill, finely chopped
1 Tbsp Lemon Juice
1 Tbsp Olive Oil
Sea Salt & Cracked Pepper, to season.

Mixed salad leaves, to serve


METHOD

Place fillets in a resealable bag with juice and rind of lemon and lime. Refrigerate for 30 minutes.

Meanwhile, preheat the grill. Spray both sides of the capsicum with oil spray. Cook on grill for 5 minutes each side or until tender. Set aside for 10 minutes to cool. Cut into 1cm pieces.

Combine the capsicum, avocado, shallot, dill, lemon juice and oil in a bowl. Season with salt and pepper.

Preheat grill. Remove fish from bag and season with Cajun seasoning. Gently rub the seasoning with clean fingers into the flesh of the fish. Ensure the whole fillets in well covered.

Heat a grill or heavy based fry pan on a medium to high heat.

Cook the fish for 5 to 8 minutes, turning once. Remove from grill when cooked through.

Divide the fish among serving plates, partner with some mixed salad leaves.

Top with salsa and serve immediately.

Cranberry Spinach Salad

Everytime I make this salad, everybody loves it!

It is so very different, and so very simple to make!

This salad is the perfect summer accompaniment to my pecan chicken!

INGREDIENTS (Serves 4 as a side)

150g  Baby Spinach, rinsed and dried

1 Cup Dried Cranberries

2 Tbsps Toasted Sesame Seeds

1 Tbsp Poppy Seeds

1/4 Cup White Sugar

2 Tsps Minced Onion

1/4 Tsp Paprika

1/4 Cup White Wine Vinegar

1/4 Cup Cider Vinegar

1/4 Cup Vegetable Oil

1/2 Cup Toasted Slivered Almonds (optional)

METHOD

In a large bowl, combine the spinach with the toasted almonds and cranberries.

In a small bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.

Add the dressing to the spinach mixture and toss gently to combine.

Serve immediately.               


Link to Pecan Chicken Recipe:
http://beccannonsrecipes.blogspot.com/2012/01/pecan-chicken.html

Pecan Chicken

This is a tender, juicy, tasty and crunchy recipe for chicken.

It is absolutely delicious, and so simple to make.

The perfect match for this chicken dish is my cranberry and spinach salad.

This is a great summer dinner!

INGREDIENTS (Serves 4)

4 Chicken Breasts or Chicken Breast Schnitzels

1 Cup Buttermilk

1/2 Tsp Dried Chilli Flakes (optional)

1 Cup Toasted Pecans

1 Cup Panko Japanese Breadcrumbs

2 Tbsps Lemon Zest, grated

Sea Salt & Pepper, to season

METHOD

Place each chicken breast between two pieces of cling wrap, and gently flatten with a meat mallet until the chicken is a 2cm thick. (this is not required if you have schnitzels to start with).

Marinate the chicken in buttermilk for 1 hour in the refrigerator.

(For some heat, add 1/2 tsp chilli flakes to the buttermilk)

Preheat the oven to 190 degrees Celsius.

In a food processor, pulse the pecans, breadcrumbs and lemon zest together until fine.

Transfer the breadcrumb mixture to a pasta or soup bowl.

Remove the chicken breast from the marinade, and shake off any excess.

Place the chicken in the bread mixture, and coat evenly on both sides.

Place the chicken on an oven tray lined with baking paper.

Bake the chicken for 25 to 30 minutes, turning after 15 minutes.

Season with salt and pepper.

Serve immediately. (with Cranberry and Spinach Salad)

Link to my Pecan Chicken Recipe:
http://beccannonsrecipes.blogspot.com/2012/01/cranberry-spinach-salad.html



Halloumi & Prawn Salad

The combination of the spicy garlic-chilli oil,

the sweet honey, the sour lemon prawns

and crunch of the salad onion

make this a fantastically rounded dish.

The next time I make this, I will substitute half the prawns for scallops.

This really is a terrific lunch or light summer dinner!

INGREDINTS (3 as a Main Meal)

1 Block of Halloumi Cheese, halved horizontally
3 Tbsps Garlic-Chilli Infused Olive Oil*
1 Large, Long Green Chilli (this should be more sweet than hot in flavour)
1 Tbsp Honey
100g Baby Rocket
24 Green King Prawns, peeled and deveined
1/2 Salad Onion, thinly sliced
2 Tbsp Lemon Juice
2 Tbsps Olive Oil
Sea Salt & Freshly Ground Pepper, to taste



METHOD

Place the prawns, lemon juice and plain olive oil in a dish, and toss to combine.

Cover and marinate in the refrigerator for at least 30 minutes. But no longer than 4 hours.

Place the halloumi on a plate, and drizzle over 1 Tbsp of the garlic-chilli oil. Gently rub the cheese pieces together, until they are coated in oil. Let stand while you prepare the green chilli.

Meanwhile, put the green chilli on the grill, and cook turning frequently, until well charred. Allow the chilli to cool, remove stem and seeds, and finely dice.

Heat a grill or heavy based fry pan on a high heat. Using a spatula, transfer both cheese pieces to the pan and cook for 3 to 4 minutes. Flip both pieces, and cook the other side for a further 3 to 4 minutes.

Transfer the cheese to a cutting board, allow to cool slightly. Cut into thin strips.

Return the pan to the heat and add the prawns and fry for 1-2 minutes, or until the prawns turn pink and are cooked through.

In a small jar, mix together the remaining garlic-chilli oil and honey. Mix until the honey dissolves. Season the dressing with salt and pepper, and add the finely diced green chilli.

To serve:
Place a small pile of rocket on each plate. Scatter with thinly sliced salad onion.

Next arrange the cheese strips on top of the rocket, then place the prawns on top.

Drizzle the dressing over each salad, and serve immediately.


*To Make Garlic-Chilli Oil

Ingredients
1 Head of Garlic
1 Tbsp Red Chilli Flakes
1 Cup Extra Virgin Olive Oil
1 120ml Glass Bottle with Cork or Lid

Method
Peel the garlic by breaking each clove with the side of a wide knife. You want to break the cloves, not smash them. Remove the peel and cut off the stem end of each clove.

Slice cloves in half, and drop them all into your glass bottle. Set aside.

In a sauce pan, heat olive oil until a few small bubbles start forming .
If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes.

Carefully pour warm oil into the bottle over garlic cloves. I use a heat resistant funnel. Don’t overfill.

Cork the bottle and store in the refrigerator.
Your oil will get cloudy and congeal in the fridge, but if you bring the bottle out before you start cooking and allow it to reach room temp again, it should become clear and liquid again.

Lettuce Cups

On these hot summer days there is nothing better than
the combination of crisp, cold lettuce with a warm, flavourful filling.

Lettuce cups are low-fat, very tasty, easy to make and on the table in 20 minutes.

 This lettuce cup delight, is so versatile:
it is great as a light meal, entree or cocktail finger food.

INGREDIENTS (Makes 8 Cups)

1 Tsp Peanut Oil

1 Tsp Sesame Oil

8 Iceberg Lettuce Leaves

500g Pork or Chicken Mince

1 Garlic Clove, crushed

1 Tbsp Ginger, grated

1 Birdseye Chilli, finely chopped

6 Shallots, finely chopped

225g Can Water Chestnuts, rinsed and finely chopped

100g Vermicelli Noodles

3 Tbsps Hoisin Sauce

1 Tbsp Soy Sauce

1 Tbsp Sweet Chilli Sauce

1 Tbsp Dry Sherry

2 Tbsps Peanuts, finely chopped (optional, to garnish)

METHOD

Carefully remove lettuce leaves so they remain intact. Cut them into a round dish-like shape. Place in a fridge, covered with paper towel, until required.

Place the vermicelli in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well. Use kitchen scissors to cut into 3cm lengths.

In a small bowl combine hoisin sauce, soy sauce, sweet chilli sauce and dry sherry.

Heat oils in a wok, over a medium heat.

Add garlic, ginger, chilli and shallots, stirfry for 2 minutes.

Add mince and stir until brown, and cooked through.

Add chestnuts and sauce mixture, stirring until completely combined with pork mixture. Simmer for 3 minutes until sauce thickens.

Add noodles and stir-fry until just combined.

To Serve: (Two Options)

Place lettuce cup on a plate, and divide mince mixture evenly among lettuce cups. Garnish with peanuts and serve immediately.
OR
Spoon the filling in a bowl, garnish with peanuts. Place the bowl on a platter with whole lettuce leaves on the side, and let your friends and family make their own.

NOTE:

If serving as party food, use Baby Cos Lettuce Leaves instead or Iceberg.