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.