Tag Archive for: Main

Chicken & Quinoa Salad

19 Mar
March 19, 2014

Don’t you love my rice paper rolls?  I personally think my brainwork behind them was ingenious.  As you have probably figured out from the photo, sadly the rice paper rolls didn’t agree and I present to you a salad.

Lilydale sent me a gift hamper with some fresh produce, goodies for Salts Meats Cheese, and of course some lovely fat Lilydale chicken breast fillets.  My problem was that the hamper screamed quinoa salad at me, and I didn’t want to make a salad.  I wanted to stretch my imagination and come up with something a little left of centre.

Orange Salad Dressing Read more →

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Easy Baked Chicken with Feta, Pine Nuts & Honey

22 Jan
January 22, 2014

Obviously I enjoy cooking, but I really hate the pressure of having to cook every evening after work.  I want something tasty, satisfying and simple to serve the family.  This dish ticks all those boxes.

Easy Baked Chicken with Feta, Pine Nuts & HoneyIt is easily thrown together, then placed in the oven and forgotten about until it is time to eat.  This recipe gives me an extra 30 minutes to do other things while it works its magic in the oven.

To add to the simplicity of this meal, I cook up either some straight rice or a mixed grain/rice combination, and then add a few salad greens on the side.  The tomatoes break down, juices from the chicken are released and the feta melts slightly creating a delicious sauce.  If you couldn’t be bothered with the rice, some crunchy baguette wouldn’t go astray.   I like serving this dish with something that you can mop up the sauce created during cooking, the sauce is plate licking worthy. Read more →

Rude Boy Rib Sauce, Recipe to Riches

23 Oct
October 23, 2013

Episode 9 of Recipe to Riches Australia already.  The series is coming to an end, and I just worked out I am going to have to find something else to  pick on each week.  Kidding, it’s been great fun and I have loved the feedback and comments from everyone.  Even people that aren’t watching the show are weighing in on the discussions.

This week was all about Man Food.  I made sure the two resident Man Food experts watched this episode with me.  It is quite interesting what they pick up that I don’t.  Took Mac less than five seconds of watching the batch up this week to point out to me that nobody in the kitchen were wearing hair nets.  Interesting observation, as the food is being prepared in a commercial manner.

I was also informed by Josh, as I am not a man, I should wait till he got home from college to write my review.  And all three of us had a heated discussion on the differences between rissoles and meatballs.

The two recipes that received golden tickets but didn’t end up winning were Themis and his bolognaise minced meat pie and Christina and her meatballs.

Themis didn’t make it through batch up.  I was quite relieved by this as I had visions of another gristle episode if he was the winner.   Bobby’s rib sauce ended up beating Christina’s meatballs in the end.  We were a little confused whether the ribs were to be included or not with the sauce.  I suspected not and I was quite happy with this as it meant I got to choose my meat.  I really am such a fussy girl. Read more →

Ricotta & Feta Fritters

11 Oct
October 11, 2013

I have a few obsessions.  Nothing strange about that, I am sure we all do.  My obsession with props isn’t a secret.   I came clean to you all about that addiction earlier this year.  I may have mentioned another obsession of mine a while back.  I’m a rather sad compulsive recipe clipper.

I have  a display folder which has been stretched way past it’s designed capacity, filled with clipped recipes.  You know those display folders, often found rattling around the back of the stationery cupboard at work.  Plastic coil bound, about 20 clear plastic sleeves, hard plastic back and front.  They come in a variety of colours and are A4 in size.  My particular folder is green (note, not nicked from the work stationery cupboard).

These folders are slender little suckers, when new, probably about 3mm thick.  I have managed to fatten mine up to nice and chunky 13cm.  That is equivalent to around 24 copies of Gourmet Traveller stacked one on top of another.  I have estimated that this folder contains at least 2000 clipped recipes.

I won’t make you do the math, happy to do it for you.  If I was to make every recipe clipped, one a day, I would get through that folder in five and a half years minimum.  And that is only if I don’t obsessively add to it, which is bound to happen.

Decision was made last weekend, CULL! Read more →

Pan Fried Potato Gnocchi with Pine Nuts, Prosciutto & Sage

14 Sep
September 14, 2013

Todd, who is The Daring Kitchen’s AWESOME webmaster and an amazing cook, is our September Daring Cooks’ host! Todd challenged us to make light and fluffy potato Gnocchi and encouraged us to flavor the lil pillows of goodness and go wild with a sauce to top them with!

I’m prone to blond moments.  I mean seriously epic ones at times.  Being a blond, I can call them blond moments without offending  countless blonds around the Nation.

When I messaged Ms Lily about my gnocchi blond moment, venting my anger, sharing my idiocy and hoping for some sympathy.  The sympathetic reply was “I snorted out loud when I read that”.   Hmm, yah, gee, thanks GF (said with duck face pout and diva style finger waggle).

So what had I done?  More like what hadn’t I done.

I had received a lovely delivery of fresh seasonal asparagus from the Australian Asparagus Growers, and I wanted to make a dish to do those lovely spears justice.  Instantly I thought what a great idea to combine the asparagus with my Daring Cooks’ September challenge.  Gnocchi was the challenge, so why not add asparagus?  Plus, honestly, if you can kill two birds……… Read more →

BBQ Rainbow Trout wrapped in Prosciutto Recipe

01 Aug
August 1, 2013

Oh I love easy.  Remember those super easy and gloriously delicious rounds of molten brie I made for a BBQ with friends recently?  They weren’t the only easy dish I took along.

I also took two lovely whole rainbow trouts along to throw on the barbie, who needs ‘shrimp’.

rainbow trout 3

Rainbowt trout 2Again a very easy dish to prepare and perfect to take along to a BBQ, be it at somebody’s home or an outdoor affair by the beach or in the park.  The lemon placed inside the fish, along with being wrapped in prosciutto means you end up with some very moist and flavoursome fish. Read more →

Chicken Curried Meatballs

20 Jun
June 20, 2013

I am sure everyone has one of these recipes tucked away in their collection.  You know the one, not very pretty to look at, uses ingredients that you really don’t want to admit you use, but tastes awesome and is a family favourite.

My mum’s chicken curried meatballs is one of those recipes.  Except for the chicken mince that is used, it is basically a pantry meal.  So simple to make, very retro and I just love it.  This dish is one of my feel good favourites in winter.  Any leftovers are also a treat warmed up the next day for lunch.

Sharing this recipe is also a great way of getting my groove back with participation in the The Daring Kitchens’ Daring Cooks’ Challenges.  I have been a little slack and not joining in on the fun.  The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice. Read more →

Australia Day Lamb Pies with Minted Mushie Peas

25 Jan
January 25, 2013

Happy Australia Day!  What could be more Australian than lamb on Australia Day?  You could add a breakfast of Vegemite on toast.  Chug back a few VB’s on the day, even with breakfast if that’s your thing.

My mum and Mac adore lamb, Josh is quite fond of it too, even Ms Lily has a bit of a love affair going with lamb.  I have a secret, I don’t like lamb, actually like is too soft a word, I hate lamb.  I do like lambs in their living form, they are so cute as they frolic around the paddock.  Butcher one, cook it up and my love goes out the window.  I’m not too fond of Vegemite either, and detest beer.

Some would consider that I am very un-Australian for hating the big three; lamb, Vegemite and beer.  But what really makes you a dinky-di Aussie anyway?

I think I am the perfect example of what makes you an Aussie.  I was born here, so instantly have my papers in order.  My mother’s side are Irish/English and came out here when Australia was discovered/stolen/overtaken/settled (not getting into that mind thought right now) to start a new life.  My father’s side came to Australia a little later to escape the horrors of World War 2, settle and make a new life.  Unless you are native Australian, you were either born here or came here to better your life and that of your family.  Actually those we consider native Australians also came here, and we have to assume their agenda was also to better their lives. Read more →

Chicken, Leek & Mushroom Pie – Recipe

18 Jun
June 18, 2012

When I make chicken stock I do it army style, en mass, I use a large 16L pot.  My stock recipe is a very simple one.  One whole chicken, quartered, 8 chicken legs, 8 chicken wings, 3 carrots and stalks of celery (chunkily chopped) and one onion peeled and cut in halves.  I then add around 10L of water, the elephant sized pot left to simmer, simmer and simmer some more.

I end up with about 9L of stock.  Which is then frozen in 1L and 1cup (250ml) portions .  The chicken gets divided two ways.  Prime bits for us for sandwiches, frozen to be added to soup at a later date or turned in to all sorts of goodies.  The rest of the chicken is shredded up with the veggies and becomes meals for Sally.  Sally loves stock making days.  She doesn’t leave my side in the kitchen while I divvy up the chicken.  Eagerly awaiting a tasty morsel to be gently tossed for her to delicately catch in that soft labrador mouth.  She knows that dinner that night will be one of her favourites.  Sally also has a penchant for Peking duck and BBQ chicken.

It was this very large batch of chicken stock that enticed me to making these pies.  I had never made individual pies before, even though they have been on my ‘to do’ list for quite a while.  I admit, I wanted to have a go at making chunky beef pies, but with all my excess chicken meat from stock making, it seemed the perfect time to whip up some chicken pies.  It was also a miserable cold day in Sydney, perfect pie weather. Read more →

Pear & Pecan filled Chicken Parcels with Butter Sage Sauce

28 Mar
March 28, 2012

When you think of pear recipes, does your mind tend to wander towards, cakes, muffins, crumbles, poached pears?  I know mine does.  When I was contacted by Kellie from Impact Communications in regard to a competition they were holding during National Pear Month, I originally hummed and hawed about participating.  The reason for taking my time to say yes was basically due to being flat out.  I decided to participate, but I made the decision to push myself and come up with a savoury recipe using pears.

I do have one staple savoury pear recipe I whip up on the odd occasion.  Is perfect for lazy Sunday nights.   A thick slice of pane di casa toasted, topped with thinly sliced prosciutto, pan seared pears, drizzled with balsamic vinegar and them finished off with shaved parmesan cheese.  Sounds good, doesn’t it?  It is, regard that as your bonus recipe of the day.

Deciding I wasn’t going to use my good old staple recipe, I searched my brain to come up with something a little different.  Marry some flavours together that I thought would work well.  Guess what?  The recipe I developed rocks!  The filling works so well with the chicken, not over powering, and the flavours meld well together.  The addition of lemon in the butter and sage sauce adds the perfect amount of acidity to cut through the rich butter and lift the dish. Read more →

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