Saturday, March 28, 2020

Sardines in orange



Fresh sardines at Piedimonte’s? Yes please! In these days of being hunkered down at home it was great to see some sardines. And an orange (though why have them from overseas rather than Australia I don’t know), breadcrumbs and mixed peel! A meal fit for the goddesses and delicious it was.

Ingredients

500 gr sardines (filletted and spread flat)
Bread crumbs (seasoned and with Parmesan)
1 orange
1 tbs mixed peel

Mode

Preheat oven to 180c
Place the sardines in ovenproof dish in whatever layout pleases you
Sprinkle with breadcrumbs
Juice the orange
Pour over the sardines and breadcrumbs
Sprinkle on top the mixed peel
Cook at 180c for 30 minutes
Serve with crisp green salad

Saturday, March 21, 2020

Pork meatballs in tomato sauce



A week or so ago I bought some chicken mince with an idea of making meatballs in tomato sauce to freeze for eating in isolation. I made them and they were delicious. But I ate them all over a few days. Whoops.



Since then I have looked unsuccessfully for chicken mince (yes I know I could mince my own but...lazy). Finally I gave in and bought some pork mince. Delicious meatballs! I hope I manage to freeze some of these!!



Ingredients

600 gr pork mince
2 spring onions
2 cloves of garlic
2 heaped tsp chopped ginger
Half bunch coriander
Breadcrumbs 
Olive oil
Previously prepared tomato pasta sauce
Brown basmati rice separately cooked
Shaved Parmesan cheese




Mode

Bring tomato sauce to boil in large pan
Turn down heat to simmer
Place the mince in a bowl
Chop the spring onions and add
Crush the garlic and add
Add the ginger
Chop coriander roughly and add
Using your hands combine the mixture together
Place breadcrumbs on a plate
Form the meat mixture into rissoles using a dessert spoon
Roll them in breadcrumbs
Heat oil in a frying pan
Fry the rissoles in batches until they are crisp on the outside
Add to tomato sauce and similar until cooked to your taste
Serve with brown basmati rice 
Sprinkle shaved Parmesan over dish

Tuesday, February 18, 2020

Tasmanian salmon & coriander pesto pie



Another pie you might be saying? Well yes indeed and why not. Rain and hail and plummeting temperatures today invite ideas for pies. And more importantly I am in Melbourne where I have an oven. When I am travelling I rarely have access to one.

This pie is delicious: Tasmanian salmon with coriander pesto (bought but you could make your own) as well as red capsicum and spring onion encased in crisp puff pastry. It serves two people. 



Ingredients

1/2 red capsicum
1 spring onion
2 heaped dsp coriander pesto
220 gr skinless Tasmanian salmon
2 sheets frozen puff pastry
Poppy seed



Mode

Remove pastry sheets from freezer to thaw
Chop spring onion and red capsicum
Place one sheet of pastry in baking dish
Add salmon
Cover top of salmon with pesto
Arrange vegetables around salmon
Cover with second sheet of pastry
Roll edges to seal
Sprinkle with poppy seeds
Bake in 180c oven for 45 minutes




Sunday, February 9, 2020

Apple and apricot chia pudding



It was about time for some more chia pudding breakfasts. So what did I have around apart from the standard chia seeds and tahini?  I came up with some of my normal breakfast foods, namely apple with cinnamon, dried apricots and Greek style yoghurt. Delicious! 



Ingredients 


2 dessertspoons chia seeds
2 tsp tahini
1/2 apple
Cinnamon
2 dried apricots
Greek style yoghurt



Mode

Place the chia seeds in a bowl for an individual serving
Add the tahini and stir to combine well
Chop apple roughly and add
Sprinkle apple with cinnamon
Spoon on Greek style yoghurt to fill the bowl
Stir to combine, making sure the chia is not in a pocket
Top with chopped dried apricots
Place in the refrigerator overnight




Wednesday, January 29, 2020

Pomegranate chicken




One of my all time favourite ways to cook chicken wings or chicken drumettes is Alba’s great recipe with rock salt, lemon juice and garlic. I have cooked variants of it before but this morning when I saw chicken drumettes at Piedimonte’s I had in mind the traditional version. 

Alas! It was not to be. I turned the oven on to preheat and remembered I had used my last lemon that morning and had not replaced my stock. What could I use instead? I had really decided to cook my fish instead but when I opened the fridge for that I saw the pomegranate juice. Why not try that I thought? It certainly fits with the Middle Eastern taste. 

And the result?  Well I really liked it and I’ll be cooking it again.



Ingredients

900 gr chicken drumettes
2 dessertspoon rock salt
200 ml pomegranate juice
1.5 tbs of minced garlic



Mode

Preheat oven to 210c.
Arrange the chicken drumettes in a baking dish
Sprinkle with rock salt 
Roast for 30 minutes
Meanwhile measure the pomegranate juice
Add minced garlic to the pomegranate and stir thoroughly
Remove the chicken from the oven and pour the garlic and pomegranate mixture over
Return to oven and roast for another 20 minutes.




Saturday, January 11, 2020

Butter chicken



I love butter chicken and used to love buying it at an Indian place close to where I worked. These days I don’t eat it very much. But just before Christmas I saw that Simon Johnson had a new line of curry pastes and it included Butter Chicken! I bought one for me and one for a present. Yesterday I made butter chicken with mine and today I ate some for dinner. Yum yum. Μιαμ μιαμ.




Ingredients 

1 kg chicken thighs
3/4 cup Greek yoghurt
100 gr Simon Johnson Butter Chicken paste
100 gr unsalted butter
1 onion
2 cloves garlic
2 tsp chopped ginger root
100 gr tomato paste
300 gr thickened cream



Mode

Roughly chop the chicken meat and place in bowl
Mix the butter chicken paste through the yoghurt
Add yoghurt and curry paste mix to chicken
Stir to cover chicken with yoghurt mixture
Put aside to marinade for at least an hour
Melt butter in large pan capable of holding chicken
Chop onion and add to butter
Crush garlic and ginger and add to butter
Stir until tender
Add chicken and yoghurt mixture and combine
Add cream and stir
Add tomato paste and stir
Bring to the boil stirring regularly
Then reduce heat and simmer until chicken is tender
Note the dish is better the day after cooking! 



Tuesday, December 31, 2019

Tuna, coriander and vegetable pie



On this last day of the year I thought I should try to finish 2019 as I want 2020 to be, at least some of the time. So I cooked, wrote a recipe and blogged. So I guess this means that in the New Year I want to cook, write recipes and blog them. I even thought about reviewing my online presence in #blog12daysxmas. It has been a while.

I must confess I was checking my memories on Facebook this morning when I discovered that a few years ago on New Year’s Eve I celebrated by cooking a pie with tuna and coriander. Yum I thought this morning! I will do something similar this year depending on what I find when I go shopping!  This is the result.




Ingredients

2 sheets frozen puff pastry
300 gr tuna
1 spring onion
1/4 red capsicum
1/4 zucchini
1/2 bunch coriander
2 cloves garlic
2tsp minced ginger root
Poppy seed




Mode

Remove pastry from freezer to thaw in advance
Preheat oven to 180c
Place one sheet of pastry in bottom of ovenproof dish
Place tuna in dish on pastry
Chop spring onion and sprinkle over tuna
Chop red capsicum and zucchini and place in dish
Chop coriander and add
Crush garlic and ginger root and add
Place the second sheet of pastry on top and seal edges
Sprinkle poppyseeds on top of pie
Cook in oven for 45 minutes






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