Orange Stuffed Chicken Marylands with 5-Spiced Carrots and Beans
Orange Stuffed Chicken Marylands with
5-Spiced Carrots and Beans
For once, I had a healthy breakfast
The texture of this was pretty interesting with the soft succulant fruit and sticky honey and the chewy turkish bread and it’s carbonised toasted edges it made of a quite satisfying meal. It just goes to show that simple fresh fruit is really worth while.
Turkish toast with banana and
strawberries, honey and mint
Snapper with Red Pepper Sauce with Been and Pumpkin Salad
Oh, and I really appologise for calling capsicum ‘red pepper’ but the name didn’t sound right otherwise.
Snapper with Red Pepper Sauce with
Been and Pumpkin Salad
Snapper with Red Pepper Sauce with Been and Pumpkin
Salad - Serves 4
2 red capsicums (peppers), sliced
½ a white onion, sliced
½ cup of white vinegar
½ cup of water
2 garlic cloves, crushed
2 teaspoons of dried oregano
500 grams of green beans, topped and tailed
250 grams of pumpkin
2 fresh tomatoes, sliced and seeded
100 grams of sun-dried tomatoes, sliced
1 tomato, sliced and seeded
2 teaspoons of sesame seeds
4 snapper fillets
Salt and Pepper
Olive Oil
Put capsicum, onion, vinegar, garlic, water a couple of the
sun-dried tomatoes and oregano in a saucepan and simmer on a very
low heat for 15 minutes or so. When the capsicum is very soft, mix
it up with a stick mixer until smooth. Keep the sauce warm until
you’re ready to serve (it makes a great pizza sauce too).
Steam the pumpkin until just tender, remove and steam the beans
until crisp. Mix in the remaining sun-dried tomatoes, sesame seeds
and a little olive oil.
Heat a grill to a medium-low temp and season the fish with salt and
pepper, drizzle with olive oil. When the grill is warm put the fish
under and grill for about 15 minutes, until the fish is firm to
touch but still moist.
Fast Tortellini Soup with Chared Sourdough
Fast Tortellini Soup with Chared
Sourdough
Fast Tortellini Soup with Chared Sourdough
- Serves 2
500g Packet of Fresh Tortellini (I used veal)
1L Box of Ready Made Beef Consommé
1 Bunch of Broccolini
2 Slices of Sourdough
1 Garlic Clove
Put the consommé into a saucepan and bring to the boil. Meanwhile,
heat a grill pan.
When the consommé is boiling, add the tortellini and return to the
boil. Drizzle the grill pan with some olive oil and place the
slices of sourdough on the grill pan. Leave until thick black lines
are formed on the bread. Turnover and repeat for the opposite side.
When you turn the bread over, rub the hot side of the bread with
half of the garlic clove.
By the time this is done the pasta should be about ready. Break up
the broccolini into bite sized pieces and toss in the
consommé.
The other side of the bread should be ready by now so take it off,
slice in half and serve two pieces per person. Divide the soup,
tortellini and broccolini between each person and serve.
Optional: If you've got larger soup bowls and want to add an extra
bit of style to this dish, place the slices of bread under a
griller/broiler topped with cheese until it's golden and bubbly.
Float in the bowl when serving.
Baked Chicken Sausage and Roast Potato
Baked Chicken Sausage and Roast
Potato
Baked Chicken Sausage and Roast
Potato
500g Chicken sausages
250g Baby (chat) potato, cut in half
250g Sweet potato, cut to the same size as the potato
Rosemary
Salt & pepper
Olive oil
Pre-heat your oven to 200ºC, place everything in a roasting pan,
toss to coat.
Bake for 30 minutes.
Prawn Curry
Steaming Hot Prawn
Curry
Prawn Curry -
Serves 4
1 teaspoon of Celery Seeds
1 teaspoon of whole Allspice
1 teaspoon of Cumin Seeds
1 teaspoon of dry Curry Powder
1 Red Chilli, finely diced
2 Garlic Cloves, finely diced
1 Onion, sliced
2 Tablespoons of Tomato Paste
2 Tomatoes, diced
Assorted Vegetables (I used carrot, golden squash and
broccoli)
300mL of Sour Cream
500g of Green Prawns
Basmati Rice
Lime Wedge (optional)
Dry roast the spices in a large frying pan or wok until fragrant
then grind in a mortar and pestle.
In the same frying pan, add a dash of oil and fry off the chili,
garlic and onion until the onion is translucent. Add the spices and
fry for a few minutes until you can smell them clearly. Add the
tomato paste, vegetables and sour cream and simmer until the
vegetables are soft.
Add the prawns and cook until pink but still tender.
Serve over basmati rice with a lime wedge on the side.
Noodle Soup for Needy People
This is probably one of her lazier recipes, and IMHO they don't belong in a serious cookbook, just those that are for table decoration and the quick flick through the pictures for inspiration type books. Mind, what did I expect for a TV Chef cookbook anyway? I guess she tries to absolve herself by saying when she makes it she throws in anything that's handy and the only key ingredients are stock, noodles and vegetables. For those that haven't made a noodle soup before, I guess following her additions of some brown sugar, soy, ginger and star-anise do make a difference in tilting the soup to an asian flavour as opposed to anything else. I took her advice and made some additions and substitutions.
Noodle Soup for Needy People - Serves
2
(note, this is what I made, not quite Nigella's)
175g of Soba Noodles (she used udon)
750mL of Chicken Stock (I used the stock I made from the roast
chicken over the weekend)
1t Soft Brown Sugar
1 Star Anise
1t Crushed Ginger
2T Soy
75g Bean Sprouts
750g Sugar Snap Peas
75g Sliced Shiitake Mushrooms
Sliced Spring Onions to Garnish (she used coriander)
Add any other vegetables or ingredients you like, I added some
carrot and some store bought fish cakes I found next to the noodles
at the supermarket.
Cook the noodles to packet instructions, set aside in serving
bowls. Bring the stock, sugar, anise, ginger and soy to a boil then
add the remaining ingredients except the garnish. Spoon the
vegetables over the noodles and top up with liquid.
Mirin-Glazed Salmon
It only took 10 minutes to make from start to finish and was damn tasty! This is definitely going in the keeper list. Okay, I did make a couple of minor changes, I added some peas to the rice (edamame would have been better but it's hard to find here) plus I was out of Mirin so I used Sake instead, but it's all rice wine right? Right?
Mirin-Glazed Salmon - Serves 4
60mL Mirin
60mL Soy Sauce
50g Brown Sugar
4x 125g pieces of Salmon
2T rice vinegar
2 Spring Onions, sliced into long strips
Jasmine Rice
Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all four pieces of the salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.
Cook the salmon in the hot dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.
Remove the salmon to whatever plate you're serving it on, add the rice vinegar to the hot pan and warm through.
Pour the dark, sweet salty glaze over the salmon and top with the spring onion strips. Serve with rice.