Shoulder or leg of lamb
Olive oil
6 whole garlic cloves
4 whole shallots
1 tin tomatoes
1 tsp juniper berries
1 tsp cumin seeds
1 tsp coriander seeds
10 threads saffron soaked in100ml water
Salt and pepper
Season the lamb all over with salt and pepper. Heat the oil in a large ovenproof saucepan (Dutch Oven) over a medium heat. Brown the lamb on all sides for five minutes.
Add all the remaining ingrdients, cover and cook in the oven for four to five hours. Baste the meat with juices every half hour.
Saturday, November 20, 2010
Chicken Saltimboca
2 whole chicken breasts
12 sage leaves
12 slices of Parmesan
4 slices of prosciutto
300ml Dry white wine
Bunch flat leaf parsley
Knob of butter
Salt and pepper
Toast sage in a dry pan (three per serving.) Halve whole breast fillets and flatten as much as possible. Place sage leaves and slices of Parmesan inside the flattened breast and fold in thirds. Then wrap with prosciutto to make a parcel.
Cover in flour and fry until brown (1 minute.) Remove and drain oil. Place white wine and chicken stock and continental parsley in a pan, lower heat and simmer. Return for half hour. Remove chicken and add 1 dollop of butter to thicken sauce. Pour over chicken. Don't boil once butter is added.
Serve with mashed potato
12 sage leaves
12 slices of Parmesan
4 slices of prosciutto
300ml Dry white wine
Bunch flat leaf parsley
Knob of butter
Salt and pepper
Toast sage in a dry pan (three per serving.) Halve whole breast fillets and flatten as much as possible. Place sage leaves and slices of Parmesan inside the flattened breast and fold in thirds. Then wrap with prosciutto to make a parcel.
Cover in flour and fry until brown (1 minute.) Remove and drain oil. Place white wine and chicken stock and continental parsley in a pan, lower heat and simmer. Return for half hour. Remove chicken and add 1 dollop of butter to thicken sauce. Pour over chicken. Don't boil once butter is added.
Serve with mashed potato
Wednesday, October 6, 2010
Stuffed Greek Lamb Cutlets
12 lamb cutlets
150g marinated feta chopped
parsley finely sliced
garlic minced
thyme
pitted kalamata olives about 150g chopped
Combine all of the above ingredients except the lamb.
Cut a slit along the width of the cutlet. Using your fingers, stuff a small quantity of the mixture inside the lamb. Too much and it will spill out or split the cutlet.
Brush with olive oil then season and a light coating of cumin. Bbq or grill.
Let rest and sprinkle with lemon juice.
Serve with a Greek salad or diced roasted potatoes, roasted capsicum and roasted cherry tomatoes.
150g marinated feta chopped
parsley finely sliced
garlic minced
thyme
pitted kalamata olives about 150g chopped
Combine all of the above ingredients except the lamb.
Cut a slit along the width of the cutlet. Using your fingers, stuff a small quantity of the mixture inside the lamb. Too much and it will spill out or split the cutlet.
Brush with olive oil then season and a light coating of cumin. Bbq or grill.
Let rest and sprinkle with lemon juice.
Serve with a Greek salad or diced roasted potatoes, roasted capsicum and roasted cherry tomatoes.
Baked eggs with chorizo
Sufficient chorizo to feed the crowd
1 onion
3-5 garlic cloves
two tins tomatoes or more if needed
parsley
half a dozen eggs
Either cut the sausages into bite size pieces or remove the sausages from the skin and break up.
Cook in pan and then remove but retain the fat.
Fry up the onions and garlic whilst making and drinking the first hot strong coffee of the day.
Add tomatoes and boil.
Reduce to a simmer and add the chorizo until the mixture reduces sufficiently. Season but remember the chorizo may be salty already. Add parsley too.
Either divide the mixture into the desired number of oven proof serving bowls or one big one. Crack the eggs into the bowl(s) and bake for 5-10 minutes. Serve with more coffee, the freshest crusty bread and the Sunday paper. Eat in sunlight with friends.
1 onion
3-5 garlic cloves
two tins tomatoes or more if needed
parsley
half a dozen eggs
Either cut the sausages into bite size pieces or remove the sausages from the skin and break up.
Cook in pan and then remove but retain the fat.
Fry up the onions and garlic whilst making and drinking the first hot strong coffee of the day.
Add tomatoes and boil.
Reduce to a simmer and add the chorizo until the mixture reduces sufficiently. Season but remember the chorizo may be salty already. Add parsley too.
Either divide the mixture into the desired number of oven proof serving bowls or one big one. Crack the eggs into the bowl(s) and bake for 5-10 minutes. Serve with more coffee, the freshest crusty bread and the Sunday paper. Eat in sunlight with friends.
Beef Stir fry
500g thinly sliced beef
2 teaspoons sesame oil
1 teaspoon ginger
1 teaspoon of garlic
1 onion
200g broccoli
150g snow peas
1 red capsicum
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sherry
1/2 cup cashews or almonds
Cook onions and beef first.
Add ginger, garlic and veges for two minutes.
Sir in soy and oyster sauces, sherry and nuts
Serve
2 teaspoons sesame oil
1 teaspoon ginger
1 teaspoon of garlic
1 onion
200g broccoli
150g snow peas
1 red capsicum
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sherry
1/2 cup cashews or almonds
Cook onions and beef first.
Add ginger, garlic and veges for two minutes.
Sir in soy and oyster sauces, sherry and nuts
Serve
Brushetta with goats cheese and garlic
Favourite crusty bread:
Goats cheese.
Roasted garlic
Option lettuce, prosciutto and parmesan
Toast bread under griller on one side.
Take the roasted garlic and mash together with some olive oil and a little salt.
Spread evenly on the non toasted side of the bread.
Cover the garlic and bread with goats cheese and return to the griller. Cook until very lightly browned. Serve as is or on a bed of lettuce and rolls of sliced prosciutto and shaved Parmesan for a for a full meal.
Goats cheese.
Roasted garlic
Option lettuce, prosciutto and parmesan
Toast bread under griller on one side.
Take the roasted garlic and mash together with some olive oil and a little salt.
Spread evenly on the non toasted side of the bread.
Cover the garlic and bread with goats cheese and return to the griller. Cook until very lightly browned. Serve as is or on a bed of lettuce and rolls of sliced prosciutto and shaved Parmesan for a for a full meal.
Half Cooked Chocolate Pudding
125g Butter
125g best quality chocolate
2 eggs plus two extra yolks
4 tablespoons caster sugar
2 teaspoons SR flour
Prepare four ramekins. butter and lightly flour the ramekins. Tap out extra flour then butter and flour again. Heat oven to exactly 230 degrees.
Warm chocolate until almost melted. Beat together the eggs, yolk and sugar until light and thick. Beat the still warm chocolate and pour into the eggs then quickly beat in the flour.
Pour the mixture evenly into the molds and place in the oven. Bake for 6-7 minutes. The centre will be soft but the sides set.
Invert each pudding onto a plate immediately and serve.
Serve with a Raspberry coulis and cream or a creme anglaise.
125g best quality chocolate
2 eggs plus two extra yolks
4 tablespoons caster sugar
2 teaspoons SR flour
Prepare four ramekins. butter and lightly flour the ramekins. Tap out extra flour then butter and flour again. Heat oven to exactly 230 degrees.
Warm chocolate until almost melted. Beat together the eggs, yolk and sugar until light and thick. Beat the still warm chocolate and pour into the eggs then quickly beat in the flour.
Pour the mixture evenly into the molds and place in the oven. Bake for 6-7 minutes. The centre will be soft but the sides set.
Invert each pudding onto a plate immediately and serve.
Serve with a Raspberry coulis and cream or a creme anglaise.
Beef fillet with Salsa Verde
Olive oil
1 Fillet of beef
4 Garlic cloves
zest if one lemon
1 tablespoon marjoram or oregano
bunch of flat leaf parsley
1 tablespoon capers
12 or more slices of prosciutto
salt and pepper
Butterfly the beef fillet and make notches for the stuffing.
Combine garlic, lemon, herbs, capers in a mortar and pestle with some olive oil and make into a paste. Lay the prosciutto flat onto a board and place the open beef on top. place the herb mix inside the beef and rub into the slots. Roll the meat up in the prosciutto until firmly closed. Season generously. Tie with string.
Using a baking tray and oil, brown the meat on all sides and then place the meat into a 200 degree oven for 30 -45 minutes to taste. Rest for 10 minutes.
Meanwhile make the salsa verde. Combine all ingredients in a mortar and pestle.
2 cloves garlic
3-6 anchovies
tablespoon capers
handful of parsley
handful basil
zest and juice of one lemon
oil
salt and pepper.
1 Fillet of beef
4 Garlic cloves
zest if one lemon
1 tablespoon marjoram or oregano
bunch of flat leaf parsley
1 tablespoon capers
12 or more slices of prosciutto
salt and pepper
Butterfly the beef fillet and make notches for the stuffing.
Combine garlic, lemon, herbs, capers in a mortar and pestle with some olive oil and make into a paste. Lay the prosciutto flat onto a board and place the open beef on top. place the herb mix inside the beef and rub into the slots. Roll the meat up in the prosciutto until firmly closed. Season generously. Tie with string.
Using a baking tray and oil, brown the meat on all sides and then place the meat into a 200 degree oven for 30 -45 minutes to taste. Rest for 10 minutes.
Meanwhile make the salsa verde. Combine all ingredients in a mortar and pestle.
2 cloves garlic
3-6 anchovies
tablespoon capers
handful of parsley
handful basil
zest and juice of one lemon
oil
salt and pepper.
Champagne Risotto With Oysters
120gm Butter, chopped
3 shallots, finely chopped
250ml Champagne or sparkling wine
360gm arborio rice
1 litre hot vegetable stock
24 fresh oysters
2 tbsp chopped flat leaf parsley
Make risotto as usual. When nearly cooked add oysters and their juices and mix through until warm. Or remove oysters from their shells, place empty shells under the grill until warm. Serve oysters in the warm shells on top of the rice.
3 shallots, finely chopped
250ml Champagne or sparkling wine
360gm arborio rice
1 litre hot vegetable stock
24 fresh oysters
2 tbsp chopped flat leaf parsley
Make risotto as usual. When nearly cooked add oysters and their juices and mix through until warm. Or remove oysters from their shells, place empty shells under the grill until warm. Serve oysters in the warm shells on top of the rice.
Tuesday, June 29, 2010
Tuesday, January 26, 2010
Monday, January 25, 2010
Thursday, January 21, 2010
Wednesday, January 20, 2010
Ceviche
250 grams of swordfish or other fish with a solid flesh
2 ripe tomatoes
2 ripe avocados
salt and freshly cracked pepper
Dressing
juice of two limes
1 small chilli
1/4 teaspoon fish sauce
1/4 teaspoon sesame oil
1 teaspoon capers
1 teaspoon parsley
1 clove garlic
2 teaspoons of extra virgin olive oil
Pesto
2 bunches of coriander
50 grams crushed macademia nuts
150ml macademia oil
1 tablespoon parmesan cheese
1 clove garlic
Method
Begin by making the dressing. Finely dice the tomatoes and avocado and place in a bowl.
Pan fry the fish lightly for 1 minute each side and then place in with the tomatoes and avocados.
Prepare the dressing and mix with the fish. Leave it stand as the lime juice will "cook" the fish.
In a blender combine all of the ingredients of the pesto and gradually add the oil until the consisteny is right. Keep tasting to get the balance right. The sharpness of the cheese, the coriander and the oil.
Using an egg ring or something similar, arrange the fish and dressing on a plate and place the pesto on top. Drizzle with a little macademia oil to finish.
2 ripe tomatoes
2 ripe avocados
salt and freshly cracked pepper
Dressing
juice of two limes
1 small chilli
1/4 teaspoon fish sauce
1/4 teaspoon sesame oil
1 teaspoon capers
1 teaspoon parsley
1 clove garlic
2 teaspoons of extra virgin olive oil
Pesto
2 bunches of coriander
50 grams crushed macademia nuts
150ml macademia oil
1 tablespoon parmesan cheese
1 clove garlic
Method
Begin by making the dressing. Finely dice the tomatoes and avocado and place in a bowl.
Pan fry the fish lightly for 1 minute each side and then place in with the tomatoes and avocados.
Prepare the dressing and mix with the fish. Leave it stand as the lime juice will "cook" the fish.
In a blender combine all of the ingredients of the pesto and gradually add the oil until the consisteny is right. Keep tasting to get the balance right. The sharpness of the cheese, the coriander and the oil.
Using an egg ring or something similar, arrange the fish and dressing on a plate and place the pesto on top. Drizzle with a little macademia oil to finish.
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