All posts filed under: Recipes

Roasted Cauliflower, Orange and Baby Spinach Salad

I could just eat a bowl of this salad on it’s own, but it was also delicious with orange glazed Salmon Fillets for dinner. The various elements – the caramelisation of the fried onion mixture, bite of the chilli, crunchiness of toasted almonds and sweetness of the oranges – result in a mouth-watering fusion of flavours and textures. Prep time: 5 minutes. Cooking time: 40 minutes Ingredients: Roasted Cauliflower 1/2 Head of cauliflower 1 teaspoon cumin powder 1/2 teaspoon salt 2 tablespoons olive oil Onion Mixture 1 large brown onion, finely sliced 1-2 red chillies sliced 2 cloves garlic crushed 2-3 tablespoons olive oil Salad ingredients 2 cups baby spinach 1/2 cup almond flakes 1 orange peeled and separated into segments, seeds removed 1/4 cup coriander or mint leaves roughly chopped Salt and pepper to taste Method: 1. Pre-heat oven to 180 degrees Celsius. 2. Remove outer leaves from cauliflower. 3. Mix together olive oil, cumin powder and salt. Rub this mixture all over the cauliflower. 4. Roast cauliflower for 25-30 minutes until cooked through …

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Fabulous Flathead at Saint Peter

If you want to eat seafood and fish like never before then Saint Peter in Paddington, Sydney is the place to go. We started with a delicious range of Sydney Rock Oysters, yellowfin tuna crudo and calamari salad with a hint of chilli and moved onto brilliant, creative mains. The fish and chips are in a league of their own but my BBQ Rock Flathead with a corn salsa was the winner in my books. Finished off with old school custard tart and chocolate tart…it was one of the best meals I’ve had in Sydney in a long time! The menu changes regularly as it is driven by the best seafood available. All the more reason to go often I’d say!! Make sure you book ahead. So absorbed in eating I forgot take more pics! Thanks Saint Peter https://www.saintpeter.com.au

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Indian Green Pork Curry with beans

This curry is inspired by Lamb and Spinach – another “green” curry that is a family favourite. The mint and coriander meld with the pork and other spices to create a deliciously fragrant curry. I add green beans for additional “greenness” and serve sprinkled with shards of fresh ginger for added zing, with basmati rice and sweet mango chutney. Prep time: 20 minutes Cooking time: 1 hr 10 minutes Ingredients: 500g pork shoulder diced (with or without bones) 1/2 cup white vinegar 3 tablespoons vegetable oil 1 large onion diced 5 cloves garlic and equal amount ginger 2 fresh red chillies Handful of curry leaves 2 sticks cinnamon (preferably bark) 3 cardamom pods 3 dried red chillies 1 teaspoon panch phoran (Indian Five Spice Mix) 1 teaspoon turmeric 1 teaspoon cummin powder 1 bunch coriander 1 bunch mint 1 teaspoon salt 2-3 cups water or chicken stock Extra ginger cut into fine strips and coriander leaves for garnish Method: 1. Place pork in a bowl and pour over vinegar and 1/2 teaspoon salt, set aside …

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Victor Churchill – Haute Couture butcher in Sydney

Going to Victor Churchill’s “Haute Couture” butcher shop in Woollahra, Sydney is always inspirational and it is very difficult to leave without a delicious treat in hand. It is a total experience, being able to watch the master butchers at work and ogle the mind bogglingly array of super-delicious products. Or better still go home with some of it! Their is a special air drying room producing delicious charcuterie and their is also House smoked salmon and trout. If you are feeling really indulgent or running out of time, you can order home dining – certain cuts of meat and chicken are cooked on their rotisserie and word is that their roast potatoes are delicious. They also offer charcuterie platters. Their desserts are just as divine as the rest with mouth-watering meringue tarts and more to tempt. Today it was their Terrine de Campagne that enticed us. Here’s a taste of what you can expect. Or visit http://www.victorchurchill.com Definitely worth a visit especially if you are looking for the best quality meats and unusual cuts.

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Roast pumpkin, burnt broccoli and spinach salad

Cut pumpkin into even pieces, coat with olive oil. Add some herbs like rosemary and or thyme. Roast pumpkin until tender in 180 degrees Celsius oven, turn up to 250 degrees, add broccoli florets and grill for 8-10 minutes until broccoli starts to “burns”. Add to a bowl of baby spinach leaves and dress with salt, pepper and a swig of balsamic vinegar. Delicious with a well cooked steak or roast lamb.

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Puff pastry pot pies

This was easy as. Just cooked up a diced lamb filling with onions, tomato, garlic, white wine, pepper, mushroom, peas, spinach and herbs …then lined the little buttered ceramic pots with frozen puff pastry, filled the pots, topped with a circle of pastry, brushed with egg and popped in the 230 degrees Celsius oven for 15-20 minutes until puffy and golden. Quick and easy, perfect with salad but still warm and comforting. Reminded me of the recipe for Lamb Curry Pot Pies but simpler and …I like the puff pastry better.

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Smashed Roast potatoes with Greek Flavours

Made these smashed roast potatoes to go with a Greek Beef Stifado(stew) last night. The resulting lemony, garlicky, crispy potatoes were delicious and be great as an accompaniment any time. Thought I’d share for your enjoyment. Prep time: 5 minutes Cooking time: 35 minutes or so Ingredients: 8-10 baby potatoes 5 cloves of garlic Juice of 1/2 lemon 4 tablespoons olive oil 4-5 cups Water for boiling potatoes Salt Method: 1. Bring water to a boil with 1 teaspoon of salt in a large pot, ensuring enough water to comfortably cover potatoes. Add potatoes and garlic cloves. 2. Heat oven to 200 degrees Celsius. 3. When potatoes are tender and starting to split, drain and allow to “dry out” for 5 minutes or so 4. Seperate garlic cloves from potatoes and place in a mortar and pestle. Mash garlic cloves then add lemon juice, 1/2 teaspoon salt, 1/4 teaspoon of ground black pepper, and olive oil. Mix well together until a creamy vinaigrette is formed. 5. Cut or smash potatoes in dish and sprinkle vinaigrette …

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Twice cooked Szechuan Chicken

As a cold snap hits Sydney and winter settles in, this twice cooked Szechuan Chicken will give you just the right combination of heat and spice to warm things up. Whilst it might look frighteningly hot, the combination of Szechuan peppercorns, cayenne pepper, large sweet peppers, and dried chillies somehow combine into a delicious warm sweet spiciness rather than mouth-numbing torture! You can of course adjust the amount of heat by reducing the amount of Szechuan pepper, cayenne pepper and dried chillies you use but I would highly recommend trying this adapted recipe of mine to experience a more authentic version of the real thing. I also like using a combination of thigh fillet pieces with some small pieces of bone-in chicken such as small chicken wings but this is optional. Prep time: 30 minutes Cooking time: 35 minutes 500g skinless thigh fillets cut into pieces 2-3 small chicken wings cut into half 1 tablespoon Shaoxing cooking wine 1 tablespoon soy sauce 1/2 cup cornflour 1 teaspoon cayenne powder 1 teaspoon Szechuan peppercorns, dry roasted …

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Durban-style Lamb and Cabbage Curry

This is another favourite amongst South African Indian families. It’s a great dish for a wintry Sunday like it is here in Sydney today. The sweetness of the cabbage permeates this dish and the resulting curry is somehow more fragrant and lighter than most lamb curries. Flavouring the oil through the gentle frying of the fenugreek, cummin and nigella seeds along with the cinnamon and curry leaves provides the basis for this. The addition of fresh and dried chillies add an extra warming spicy element but by no means is this required if you prefer a milder sweeter curry. The curry sauce is thinner than usual as well so rice is the best accompaniment, and Mint and Peanut Chutney is a delicious alongside it. I suppose this is the Indian version of Norwegian Farikal or Irish Lamb and Cabbage stew. Prep time: 20 minutes Cooking time: 1 hour Ingredients: 750g lamb cut into chunks, or for best results lamb chump chops with fat removed and diced keeping bones in 1 large onion chopped 1 tomato …

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Persian inspired Lamb Shanks with paprika, saffron and rosewater

This is my version of Persian lamb shanks slow cooked in a mixture of lime juice, orange juice, rosewater, saffron, cinnamon, nutmeg, cardamom, paprika, pepper, thyme, garlic and saffron. The combination of spices and citrus permeates the lamb and the resulting dish is fragrant and delicious. Don’t be scared off by the long list of ingredients, the end result is worth the preparation and slow cooking. We had these with a spinach salad with orange segments and pomegranate seeds which complemented the flavours of the lamb perfectly. It would also go well with Caramelised Brussel Sprout, spinach and pomegranate salad. A definite new favourite winter comfort food dish! Preparation time: 1.5 hours Cooking time: 2-2.5 hours Ingredients: 4 frenched lamb shanks Powdered/ ground spices: 2 teaspoons cinnamon powder 1 teaspoon cardamom powder 1 teaspoon ground nutmeg 1 teaspoon crushed black pepper 1 teaspoon turmeric powder 2 teaspoons smoked paprika Fragrant mix: 2 teaspoons saffron threads 1 teaspoon rosewater Juice of 2 limes Zest of 2 limes Juice of half an orange Zest of 1 orange …

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Sri Lankan Chicken Curry

My friend Jennifer recently went to Sri Lanka and came back bearing gifts of Sri Lankan spices…a roasted fenugreek and mustard seed mix and a meat (Masala) spice mix. Looking for inspiration to use these spices I found a chicken curry recipe in Australian chef Peter Kuruvita’s recipe book, Serendip. This recipe is based on his with a few tweaks, it is really a 4 step process beginning with making the thickening mixture, marinating the chicken, getting the ingredients for the braising prepared and then actually cooking the curry. The result is a creamy curry with well balanced spice. Thanks Peter! Prep time: 30 minutes Cooking time: 25 minutes Ingredients 1. Thickening Mixture: 1 tablespoon long grain rice 2 tablespoons dessicated coconut 2 red chillies, chopped 1/2 teaspoon salt 3 green cardamom pods 2 cloves 2. Marinating mixture 1.5 kg chicken thigh fillets, fat removed and cut into medium size chunks 2 teaspoons cumin powder 3 teaspoons ground coriander 2 teaspoons chilli powder 1/2 teaspoon turmeric powder 1 teaspoon roasted fenugreek and mustard seed mix …

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Monkfish with dill, chilli potatoes and watercress

This is my twist on the Rick Stein classic dish of monkfish, potatoes and watercress. The addition of my favourite ingredients – chilli and garlic – plus the dill spices it up and adds delicious flavour. The texture and flavour of monkfish, which is also great in curries, works well with this combination, with a squeeze of lemon brightening up the whole dish at the end. Prep time: 5 minutes Cooking Time: 35 minutes Ingredients: 2 medium size potatoes, peeled and cubed 3 cloves garlic, finely sliced 3 whole red chillies 1/2 bunch fresh dill tough stalks removed and finely chopped 1 bunch watercress (about 4 or 5 cups when cleaned and chopped) 2 fillets of monkfish (about 500g) Olive oil Balsamic vinegar 1/2 lemon cut into half again Salt and pepper Method: 1. Pre-heat oven to 200 degrees Celsius. 2. Bring a pot of salted water to boil, add potatoes, garlic and while chillies and boil until potatoes are just cooked, about 8-10 minutes. Darin and leave to dry out. 3. Meanwhile, pat monkfish …

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Sugar plum and chilli sauce with Indian flavours

Thanks to @bellyrumbles for your Easy Chilli Plum Sauce Recipe – goo.gl/G2qhsv which I used over the weekend with some adaptions to create a delicious sugar plum chilli sauce. Now I have a heap of it to enjoy in coming weeks! My version follows… Prep time: 10 minutes Cooking time: 50 minutes Ingredients: 1kg of sugar plums chopped with seeds kept for mixture 150 g caster sugar 100g brown sugar 500ml white wine vinegar 10-12 small red chillies 1/2 finger size piece of ginger cut into pieces 10 g salt 2 star anise I tablespoon coriander seeds 1 teaspoon black peppercorns Handful of fresh curry leaves (2 large sprigs with leaves removed from stems) Method: Chop sugar plums into pieces keeping the bits with the stone. Put rest of ingredients in large heavy based non-stick pot and slowly bring to a simmer. simmer for 45-50 minutes until fruit has gone past pulpy to form a sauce Allow to cool for 10 minutes or so Strain in portions through a fine sieve to seperate sauce from …

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Indian Five Spice: Panch Phoran

Panch Phoran is an Indian whole spice blend used mostly in eastern part of India like, Odisha,West Bengal etc. It is also called as Pancha Phutana (In Odisha), pach phoran (In West Bengal), paanch phorana. Panch phoran means mixture of five spices. The spices used in panch phoran are whole seeds and each in equal […] via Panch Phoran — Food Express odisha

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Prawn Curry with Fennel Seeds

I recently went to make this traditional family curry and realised I haven’t previously posted the recipe. So here it is, a quick and delicious curry that is perfect for weeknight dinners with rice and salad or as part of a bigger Indian spread. Prep time: 10 minutes Cooking time: 25 minutes Ingredients: 500g green prawns (shelled and deveined) 2 ripe tomatoes diced finely 1 large onion diced finely 4 cloves garlic and equal amount of ginger, pounded to a paste 1/2 tspoon salt 1/2 tspoon sugar 1 teaspoon chilli powder 1 teaspoon turmeric powder 1 teaspoon fennel powder 1/2 teaspoon cummin powder 2 teaspoons tamarind concentrate 1.5-2 cups water 2 tablespoons coconut or vegetable oil 1 teaspoon fennel seeds 1 teaspoon cumin seeds Handful of fresh curry leaves(optional) 1/2 bunch corinader – stems chopped, leaves retained for garnish coriander leaves to garnish Method: Heat oil in pan over medium heat. Add fennel seeds and curry leaves and stir until fragrant, taking care not to burn. Add onions and cook gently until almost transparent. Add …

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Beef and black bean with chilli

Last night we decided on Chinese in celebration of Chinese New Year. This recipe is based on Kylie Kwong’s Braised Chicken Drumsticks with black Bean and Chilli but is much quicker made with thinly sliced beef. Of course we have all had Beef and Black Bean Sauce in Chinese restaurants but this dish is a bit different made with salted black beans and “blackened”chilli. I have added green capsicum and mushrooms for a satisfying one dish meal all cooked in the wok. Prep time: 15 minutes Cooking time: 20 minutes Ingredients 500g very thinly sliced beef (I use rump steak) 1 tablespoon light soy sauce 1 tablespoon brown sugar 1 tablespoon malt vinegar 1 teaspoon sesame oil 3 red chillies sliced in half 3 green chillies sliced in half 1 onion sliced thickly 1 green capsicum deseeded and sliced 3 large mushrooms sliced thickly 5cm piece of ginger 4 cloves garlic 1/2 bunch spring onions sliced on the diagonal 1 tablespoon chilli oil (optional) 2tablespoons salted black beans 100ml Shao Hsing wine or dry sherry …

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Asian Pork and Fennel Pot Stickers with Sweet Chilli Dipping Sauce

Originally posted on spaulyseasonalservings:
Wow these were delicious. I have always been a little scared of fiddly recipes but this wasn’t as bad as I thought it would be. I adapted Donna Hays recipe as I know she likes to keep things as simple as she can. My crimping wasn’t perfect but that didn’t matter at all, as long as there are no gaps so water gets in they are fine. I had a go at a thai dipping sauce which worked a treat and I also serves them with kecap manis which is my favourite asian sauce. The pot stickers themselves were full of flavour and well balanced. The top of the dumpling was nice and tender and the yummy crispy bottoms were amazing. Ingredients (makes 16) 16 wonton wrappers 2 tbsp of oil for frying For the filling 500g pork mince 5 spring onions chopped 1 fennel bulb, grated (squeeze out water once grated) 2 garlic cloves, minced inch piece of ginger, minced small bunch of coriander, finely chopped 1 tablespoon kecap manis…

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Lamb Xacuti – Goan curry

Cooking this recipe was inspired by the beautiful story and recipe posted by The Storyteller’s Kitchen Chicken Xacuti but I made it tonight using lamb. It was certainly very delicious and is easy to make but does involve quite a number of steps for the three seperate spice mixes involved. I didn’t have any mace so just gave it a miss but the original recipe calls for it to be included in the masala (dry spice mix). I have added extra coriander and curry leaves and was pleased with the result. I have also divided the recipe up into the different components into groups to help follow the recipe. Hope it helps! This is almost like an Indian version of Indonesian rendang except sharper tasting through the use of green chillies and lots of fresh coriander. We had a tangy cucumber, tomato, carrot and spinach salad with it and plain basmati rice. A very More-ish dish! Prep time: 35 minutes Cooking time: 60 minutes Resting time: 30 minutes Ingredients: Coriander Spice Marinade: 8 garlic cloves …

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Why is Cinnamon good for you?

Originally posted on New to Nutrition:
Cinnamon is a highly delicious spice. It has been prized for its medicinal properties for thousands of years. 10 Health Benefits of Cinnamon Cinnamon is High in a Substance with Powerful Medical Properties. Loaded with Antioxidants Has Anti-Inflammatory Properties Lowers Blood Sugar Levels Powerful Anti-Diabetic Effect May Have Beneficial Effects on Neurodegenerative Diseases May Help Lower cancer Risk Helps Fight Bacterial and Fungal Infections Protects Dental Health & Freshens Breath Naturally Benefits Skin Health Sources: Healthline, draxe ?

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