Saturday, 28 January 2017

Scallops with Coriander

  • 300 g scallops
  • 1 green shallot, cut into 3 cm pieces
  • 3 cm piece of ginger, peeled
  • 1 cup chicken stock
  • 1 tsp cornflour
  • 2 tsp chopped fresh coriander
  • ¼ tsp fresh red chilli, seeds removed, chopped
  • 1 clove garlic, minced
  • ¼ tsp sugar
  1. Cut the shallot pieces and ginger into thin, match-stick like strips.
  2. Add shallots, ginger, coriander, chilli, garlic and sugar to a small bowl and set aside.
  3. Heat half stock in a pan and add scallops. Boil for one or two minutes.
  4. Remove pan from heat, use tongs to remove scallops from pan and arrange them on scallop shells. Place in an oven to keep warm.
  5. Add remaining stock to pan, place back on stove top bring to boil and mix in cornflour. Simmer and stir vigorously until thick.
  6. Add the bowl of remaining in ingredients and stir until mixed evenly. Simmer until warmed through. Remove from heat.
  7. Remove scallops from oven and ladle sauce over them. Serve immediately.

BBQ Tiger Prawns

  • 2 stems lemon grass, pale section only, coarsely chopped
  •  16 fresh kaffir lime leaves, coarsely chopped
  •  2 fresh red birds-eye chillies, de-seeded, finely chopped
  •  4 garlic cloves, minced
  •  4 cm-piece fresh ginger, peeled, finely chopped
  •  1/2 bunch fresh coriander, coarsely chopped
  •  160 ml (2/3 cup) olive oil
  •  2 TBSP soy sauce
  •  2 TSPs sesame oil
  •  1 kg large green tiger prawns, peeled leaving tails and heads intact, de-vein
  1. Place the lemon grass, kaffir lime leaves, chilli, garlic, ginger, coriander, olive oil, soy sauce and sesame oil in the jug of a blender and blend until finely chopped.
  2. Thread the prawns, tail-end first, onto skewers. Place in a glass or ceramic dish. Add the spice mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30+ minutes (or overnight) to develop the flavours.
  3. Preheat a barbecue on high, then reduce to low. Cook prawns on preheated plate, turning occasionally, for 4 minutes or until they change colour. Remove from heat.
  4. Serve with salad.

            Monday, 26 September 2016

            Herbed Lamb Shanks/Lamb Forequarters

            • 4 small lamb shanks or lamb forequarter pieces
            • 1 carrot, finely chopped
            • 1 cup lentils, rinsed
            • 2 celery sticks, finely chopped
            • 2 cloves of garlic, crushed
            • ½ cup red wine
            • 400 g tin chopped tomatoes with herbs
            • 2 tsp mixed herbs
            • 2 tsp chilli flakes
            • Salt & black pepper to taste
            1. Spray slow cooker with oil and set to low.
            2. Add the shanks or forequarters
            3. Place all other ingredients, except the salt & pepper, in a bowl and mix together. Pour over the meat.
            4. Cover and cook on low for 9 to 10 hours - stirring half way through.
            5. Season with salt & black pepper (Suggestion: serve with peas & mashed potato).

            Sunday, 31 July 2016

            Honey Garlic Chicken Dinner [Slow Cooker]

            • 1/2 cup honey
            • 1/2 cup GF soy sauce
            • 4 cloves garlic (finely chopped)
            • 1 teaspoon basil
            • 1 teaspoon oregano
            • 1/2 teaspoon chilli flakes
            • 1/2 teaspoon of black pepper
            • 8 x chicken thigh fillets
            • 400 gm sliced baby red potatoes
            • 400 gm baby carrots 
            • 300 gm baby green beans

            1. Place 4 chicken thighs in the slow cooker (spray with oil first)
            2. Combine honey, soy sauce, garlic, basil, oregano, chilli flakes and pepper in a jug and mix well
            3. Pour half of sauce over chicken
            4. Layer potatoes over chicken
            5. Layer carrots over potatoes
            6. Layer remaining 4 thigh fillets over carrots
            7. Top with remaining sauce
            8. Place the lid on slow cooker and cook on low for about 8 hours or on high for around 4 hours. 
            9. About 30 minutes before serving, open the slow cooker and add baby beans, re-cover and continue cooking.

            Monday, 30 May 2016

            One-Pot Chicken Dinner

            • 1 chicken breast fillet per person (minimum 3; maximum depending on the size of your slow cooker) 
            • 2 small red potatoes per person (quartered) 
            • 2 dutch/baby carrots per person (trimmed and peeled) 
            • 1/4 cup of olive oil 
            • 1/3 cup of freshly squeezed lemon juice 
            • 1 teaspoon of dried oregano 
            • 1 teaspoon of onion powder 
            • 2 teaspoons of crushed garlic 
            • 1 teaspoon of salt 
            • Freshly cracked black pepper to taste 
            1. Combine olive oil and lemon juice in a jug/
            2. Add all herbs and spices and stir to make a marinade.
            3. Place the chicken breasts into the slow cooker..
            4. Add potatoes and carrots next keeping them on separate sides of the cooker.
            5. Pour marinade over the entire dish, taking care to spread evenly..
            6. Cook for 3 hours on high or 6 hours on low.
            7. Serve with greens of your choice such a steamed broccoli.  

            Tuesday, 26 January 2016

            Lamington Fingers

            • 1 x GF golden butter cake mix--I used a Basco cake mix which required 2 eggs, 150 ml milk and 60 gm butter or margarine
            • 465 gm (3¾ cups) GF soft icing mixture
            • 55 gm (½ cup) cocoa powder
            • 150 ml boiling water
            • Packet of desiccated coconut  
            1. Bake cake as per packet directions but in a 28 cm x 18 cm x 3 cm biscuit tray
            2. When baking is completed, let stand for 5 minutes the turn out onto a rack
            3. Allow to cool for 40 minuted and the turn out onto a cutting board
            4. Cut into fingers
            5. In a bowl, whisk together the icing mixture, cocoa powder and boiling water until the consistency of cream
            6. Place a large quantity of coconut in a plate
            7. Dunk the fingers, one at a time into the chocolate icing (spear with a fork and then dunk) then roll each in the coconut until evenly covered, place on a wire rack until set.

            Saturday, 9 January 2016

            Seafood Tagine

            • 1 barramundi fillet, cut into 2 cm pieces
            • 1 squid tube, sliced
            • 250 g green prawns, shelled and de-veined
            • ½ tbsp olive oil
            • 1 tbsp crushed garlic
            • ½ lime (or lemon), juiced
            • 1 tsp ground cumin
            • ½ cup roughly chopped coriander
            • salt and pepper
            • 1 red capsicum, roasted and peeled
            • 3 tomatoes, chopped
            • 1 cup chopped celery
            • 1 tsp ground cumin
            • 2 tbsp olive oil
            • 1 red onion, sliced
            • 1 tbsp tomato paste
            • small handful of coriander leaves
            • salt and pepper
            1. Place the barramundi, squid and prawns in a container and add the marinade ingredients. Mix well, seal and marinate for 4 hours in the fridge.
            2. When ready to cook the tagine, set the oven to preheat 180°C.
            3. Using a hand-held blender combine the sauce ingredients [capsicum (including its seeds) with the tomato, celery and cumin]. 
            4. Heat the olive oil in a large frying pan over high heat and fry the red onion until soft. 
            5. Add the blended sauce to the pan and bring to a high simmer. 
            6. Stir in the tomato paste, coriander and salt and pepper to taste.
            7. Cover the base of the tagine with some of the sauce, add the seafood, then cover with the remaining sauce. 
            8. Place the tagine on the stove-top over medium heat for a few minutes to start the cooking process. 
            9. Transfer to the oven and cook for 40–45 minutes.
            Serve with couscous.