Tuesday, September 30, 2014

Day 269 - Vegetable Sheppard's Pie

190 g of dry lentils
1 cup vegetable stock
1 sweet potato
2 potatoes
1/4 cup milk
olive oil
1 onion chopped
2 carrots chopped
3 celery stalk chopped
1 zucchini chopped
4 tomatoes chopped
3 tbsp tomato paste
1 tsp curry powder
1 tsp cumin
1/2 tsp turmeric
2 tsp soy sauce
1/4 cup parsley
1/4 cup grated cheese
pepper and salt to taste

Boil 1 cup of water and stock and add lentils.  Cover and cook until liquid absorbed about 30 minutes
Cook potatoes until tender then mash them with the milk and season
Oven 200C
Saute onion, carrot and celery with garlic til soft
Add zucchini then tomatoe, paste, curry,cumin and turmeric and season with salt and pepper.
Stir in lentils and soy sauce.  Add parsley.
Spread the mixture over a oven proof dish or in ramkin and top with mashed potato sprinkle with cheese and bake for 20 minutes

Sunday, September 28, 2014

Day 267 - Barbecued Pork Tenderloin

Going through my pile of recipes I have pulled out of magazines I found one from Canada still. 

    2 pork tenderloins
    2 tsp (10 mL) cornstarch
    1 green_onion, finely chopped
    2 tbsp (25 mL) finely chopped fresh coriander
    1/2 cup (125 mL) orange juice
    1/4 cup (50 mL) tomato_paste
    2 tbsp (25 mL) grainy mustard
    3 cloves garlic, minced
    4 tsp (20 mL) chili_powder
    1-1/2 tsp (7 mL) granulated_sugar
    1 tsp (5 mL) each ground cumin and coriander
    1/2 tsp (2 mL) Worcestershire_sauce
    1/4 tsp (1 mL) salt


Marinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire sauce and salt. Add pork, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Remove pork from marinade, letting excess drip back into bowl. Pour marinade into small saucepan; set aside.

Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside, about 20 minutes.

Meanwhile, bring reserved marinade and 3/4 cup (175 mL) water to boil over high heat; reduce heat and simmer until reduced to 1 cup (250 mL), 7 minutes.

In small bowl, whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into marinade. Simmer until thickened and glossy, about 1 minute. Keep warm.

Transfer pork to cutting board and tent with foil; let stand for 10 minutes before slicing across the grain. Sprinkle with onion and coriander. Serve with sauce.
Additional information : Variations
Peanut Curry Barbecued Pork Tenderloin:
Peanut Curry Marinade: 2/3 cup (150 mL) coconut milk; 3 tbsp (50 mL) chunky natural peanut butter; 2 tbsp (25 mL) fish sauce; 1 tbsp (15 mL) lime juice; 2 tsp (10 mL) green or red Thai or mild Indian curry paste; 2 tsp (10 mL) grated gingerroot; 2 cloves garlic, minced; 1/2 tsp (2 mL) packed brown sugar; and pinch turmeric.

Replace coriander with chopped peanuts.

Five-Spice Barbecued Pork Tenderloin:
Five-Spice Marinade: 1/3 cup (75 mL) finely chopped onion; 1/4 cup (50 mL) sodium-reduced beef stock; 2 tbsp (25 mL) each oyster sauce and sodium-reduced soy sauce; 1 tbsp (15 mL) rice vinegar; 1 tbsp (15 mL) sesame oil; 4 cloves garlic, minced; 2 tsp (10 mL) finely grated gingerroot; and 1 tsp (5 mL) five-spice powder.

Replace coriander with 2 tsp (10 mL) sesame seeds.

Tuesday, September 23, 2014

Saturday, September 20, 2014

Day 259 - Alternative Japan

1/4 cup miso paste
tbsp chinese cooking wine
2 tsp soy sauce
600 g firm white fish fillets
2 package of ramen noodles
1 cup snow peas
1 lebanese cucumber slice
3 spring onions

1 1/2 tbsp rice wine vinegar
tbsp chinese cooking wine
2 tsp sesame oil

Wasabi Mayonnaise
2 tbsp mayonnaise
2 tsp wasabi paste

Combine miso, wine, and soy sauce.  Add fish.  Coat and marinate in fridge 2 hours
Medium high grill cook fish for 6 to 8 minutes
While cooking fish, to boiling water add peas and noodles.
Drain and put in bowl with cucumber and onions.  Add the dressing and toss.  Divide among plates and top with fish.  Wasabi mayo on the side. 


Tuesday, September 16, 2014

Day 256 - Spaghetti and Meatballs

pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten

Day 255 - Peruvian Chicken Stew

  • 2 whole chicken breasts
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 tablespoons chopped chile pepper (aji amarillo, jalapeno, or similar hot chili pepper)
  • 3 cloves garlic, minced
  • 1 large bunch of cilantro
  • 4 cups chicken stock
  • 1 medium bag frozen peas
  • 3 large carrots
  • 4 medium yellow potatoes
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish
  1. Peel the potatoes and cut each potato into 4 wedges.

  2. Peel the carrots and slice each carrot crosswise into 1/4 inch thick round slices. Set aside with the potatoes and frozen peas.

  3. Wash and dry the cilantro and remove the large pieces of stem.

  4. Place the cilantro in a blender or food processor with 1/2 cup of the chicken broth and process until smooth. Set aside.

  5. Cut each chicken breast half into 3-4 pieces. Season chicken with salt and pepper.

  6. Melt the butter and oil in a large saucepan over medium heat. Sauté chicken pieces just until lightly browned on all sides. Remove chicken to a plate and set aside.

  7. Add the chopped onion, chile pepper, and minced garlic to the saucepan and cook over medium-low heat until soft and translucent.

  8. Add the processed cilantro and the rest of the chicken stock to the saucepan. Add the carrots and potatoes, and simmer until just tender.

  9. Add the chicken pieces and the peas and simmer. Check the chicken pieces for doneness often, and remove sauceopan from heat once the chicken is just cooked through.

  10. Garnish with fresh cilantro and serve over rice.

Monday, September 15, 2014

Day 254 - Turkey Sausage Rolls

1/2 lb turkey mince
2 tbsp chopped parsley
1 egg
1/4 cup breadcrumbs
1 tbsp (I used beetroot chutney but you can use cranberry sauce)
puff pastry (2 to 3 sheets)

Oven at 200C or 400F
Place mince, parsley, egg, breadcrumbs and sauce in a bowl and using hands mix until well combined
Season with black pepper.
With one sheet of pastry spray with oil both sides and then place mixture lengthways along each piece of pastry .   Roll it like a cinnamon roll and then place on a baking tray.  Bake for 20 minutes or until pastry is golden brown.

Saturday, September 13, 2014

Day 253 - Prosciutto Wrapped Mini Frittata Muffins

To make 12 mini frittata muffins:
  • 4 tablespoons oil
  • ½ medium onion, finely diced
  • 3 cloves of garlic, minced
  • ½ pound of  mushrooms, thinly sliced
  • ½ pound frozen spinach, thawed and squeezed dry
  • 8 large eggs
  • ¼ cup milk
  • 2 tablespoons of flour 
  • 1 cup of cherry tomatoes, halved
  • 5 ounces of Prosciutto di Parma
  • Kosher salt
  • Freshly ground pepper
  • A regular 12 cup muffin tin

Preheat  the oven to 375°F and prepped my veggies.
Heat half the oil over medium heat in a large cast iron skillet and sautée the onions until soft and translucent.
Add the garlic and mushrooms and cooked them until the mushroom moisture had evaporated. Then, season the filling with salt and pepper and spoon it on a plate to cool to room temperature.
For the batter,  beat the eggs in a large bowl with milk,  flour, salt, and pepper until well-mixed. Then, Add the sautéed mushrooms and spinach and stir to combine.
Brush the remainder of the oil onto the muffin tin and line each cup with prosciutto, taking care to cover the bottom and sides completely.
Spoon in the frittata batter…
 …and top each muffin with some halved cherry tomatoes.
Cook for 20 minutes in a 180 or 350 oven. 

Friday, September 12, 2014

Day 252 - Crispy Noodle Prawns with Chilli Coriander Sauce

  • 5 cloves garlic, crushed
  • ½ cup fresh coriander leaves and stems, finely chopped
  • 1 tsp ground black pepper
  • 2 tsp fish sauce
  • 20 green prawns, peeled (leaving tails intact) and deveined
  • 100g fine Chinese egg noodles
  • 20 bamboo skewers, soaked
  • Vegetable oil for deep frying
  • ½ cup sugar
  • ¼ cup water
  • ¼ cup white vinegar
  • 2 tsp fish sauce
  • 2 Tbsp finely chopped fresh coriander
  • 1 red chilli, deseeded and finely chopped

How to Cook

Using a mortar and pestle crush garlic, coriander and pepper together into a rough paste, then stir in the fish sauce.  Marinate the prawns in the paste for 20mins.
Meanwhile, for the dressing combine sugar, water, vinegar and fish sauce in a saucepan.  Bring to a simmer and heat for about 3 minutes or until sugar dissolves.  Set aside to cool, then add coriander and chilli.
Thread prawns onto skewers. Take 6 strands of noodles and wrap around a prawn.  Repeat with remaining prawns.
Heat oil in a wok or heavy-based saucepan.  Test the oil temperature with a piece of noodle: it should turn crisp and golden in about 1 minute. Cook the prawns in batches for 2-3 minutes until the noodles are crisp and the prawns are just cooked through.
Drain on kitchen paper and sprinkle with sea salt.  Serve hot with the dipping sauce.


Day 251 - Grilled Fish with Peperonata

  • 80ml (1/3 cup) extra virgin olive oil
  • 2 small yellow capsicums, seeded, coarsely chopped
  • 2 red capsicums, seeded, coarsely chopped
  • 1 red onion, halved, cut into thin wedges
  • 250g baby roma tomatoes, halved lengthways
  • 3 garlic cloves, thinly sliced
  • 2 teaspoons red wine vinegar
  • 4 (150g each) firm white fish fillets
  • 1/4 cup fresh basil leaves
  • Method
  1. Step 1
    Heat 60ml (1/4 cup) of the oil in a large ovenproof frying pan over medium-high heat. Add the combined capsicum and onion. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10 minutes. Add the tomato and garlic and cook, stirring occasionally, for 10 minutes or until the capsicum is very tender. Stir in the vinegar.
  2. Step 2
    Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the fish. Cook the fish for 1 minute each side. Transfer to a plate.
  3. Step 3
    Preheat grill on high. Place the fish on top of the capsicum mixture. Cook under the grill for 5 minutes or until cooked through. Sprinkle with basil.

Thursday, September 11, 2014

Day 250 - Fresh Green Prawns Marinated in garlic lime juice

Fish man comes every Thursday to Parkes.  I keep forgetting to go.  So this month I am making a fish meal every Thursday to get us in the habit. 

Wednesday, September 10, 2014

Day 249 - Pork Sliders

  • 1 pound  chopped spinach
  • 1 tablespoon oil
  • 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
  • 6 reconstituted dried shiitake mushrooms, finely chopped
  • 1/4 cup coconut milk
  • 1/2 cup small-dice celery (from about 2 medium stalks)
  • 1/2 cup loosely packed fresh cilantro
  • 1 pound ground pork
  • 2 large eggs, lightly beaten
  • 1/8-1/4 cup  flour (amount varies)
  • 1 tablespoon of fish sauce
  • 1 tablespoon of soy sauce
  • 1 teaspoon kosher salt, plus more as needed
  • 1 1/2 teaspoons freshly ground black pepper, plus more as needed
  • Additional 2-4 tablespoons of oil for frying

Heat 1 tablespoon of  oil over medium heat in a large cast iron skillet and tossed in the chopped onions, spinach, and mushrooms along with some salt and pepper to taste. The veggies were sautéed until the liquid had evaporated and the onions were softened.
Next, the coconut milk, celery, and cilantro were blitzed with the hand blender
Place the ground pork in a large bowl…
…the puree…
…’shrooms, spinach,  and onions…
… flour (Be sparing with it! Too much and your burgers will be dry.)…
…fish sauce…
…soy sauce, salt, and pepper.
Use  hands to gently combine all the ingredients and form into patties
Heat 2 tablespoons of oil in a cast iron skillet over medium heat and fry the sliders in three batches. About 7 minutes. 

Tuesday, September 9, 2014

Day 248 - Vietnamese Lasanga

Vietnamese ‘lasagna’ recipe from Real Living Magazine January/February 2012
serves 4
  • 125g vermicelli noodles
  • 2 tbsp peanut or vegetable oil
  • 3 garlic cloves, minced
  • 1 tbsp freshly grated ginger (I used crushed ginger from a jar)
  • 1/2 wombok (Chinese cabbage), shredded (I used bok choy)
  • 2 carrots, peeled and finely sliced into matchsticks or grated
  • 6 spring onions, sliced
  • 3 tbsp light soy sauce
  • 1/2 bunch mint leaves
  • 1/2 cup roasted peanuts, chopped
  • 1/2 BBQ chicken, shredded (I cooked 1 large chicken breast fillet in the oven and then shredded it)
  • 4 rice paper spring roll wrappers
  • 1/2 cup sweet chili sauce
Place the noodles in a deep bowl and cover them with boiling water. Leave them to sit for 5 minutes, or until they are soft and then drain them and run them under cold water to cool them. Set the noodles aside.
Heat the oil in a wok and then add the garlic and ginger and cook them until fragrant (about a minute).
Add the carrot, wombok and most of the spring onions to the wok and cook, stirring until the vegetables have just softened (about 5 minutes).
Pour in the soy sauce, half the sweet chili and stir through the chicken then continue to cook for 2 minutes.
Turn off the heat and stir in the mint leaves then sit the mixture aside to cool a little.
Soak the rice paper sheets individually in boiling water until they soften then remove them to a tea towel. I use a plate of water to make mine.
Cut each sheet in half.
Starting with the chicken mixture, place a blob of it onto a serving platter. Top it with some noodles and one sheet of rice paper. Repeat until everything is used up finishing with rice paper.
Drizzle the remaining sweet chili sauce and spring onion, a few peanuts and some mint leaves over the top of the ‘lasagna.’

Monday, September 8, 2014

Day 247 - Barley Pies

roasted pumpkin 1 cup
olive oil
pearl barley 80g not cooked
1/4 cup basil leaves chopped
1/2 cup chargrilled eggplant finely chopped
2 eggs
1/4 cup cottage cheese
salt and pepper to taste

Cook barley and then mix all ingredients together.   Scoop into ramekins and cook for 25 minutes

My family hated this..........   It looked promising but..... nah.....

Saturday, September 6, 2014

Day 245 - Trundle Bushtucker Food

Just a small taste of some of the bushtucker we got to taste test at the Trundle Bushtucker Day today.   These are bacon wrapped potatoes.  There was crocodile, goat sausage, lamb and pork roasts, beef stew.  Lots of lots of food for the eyes to look at. 

Friday, September 5, 2014

Day 244 - Turkey, Peso and Swiis cheese Toastie

Baby spinach
bread of your choice
basil Pesto
swiss cheese
Combine all about and toast!!

Thursday, September 4, 2014

Day 243 - Lentil Stew with Sausage

Lentil Stew


    1 can lentils
    1 large onion, diced
    4 cloves garlic, minced
    1 tbsp. olive oil
    2 large carrots, coarsely chopped
    2 ribs celery, diced
    2 medium sweet potatoes, sliced
    4 bay leaves
    1/2 c wild rice
    1 tbsp miso
    1/2 tsp dried thyme
    sea salt and pepper
    Chicken or vegetable stock
1. In a large skillet, saute onion and garlic together for about 2 minutes in oil. Add remaining vegetables and bay leaves and continue to cook for 5 minutes more.  Add can of lentils Add wild rice and continue to cook 35 minutes. If stew is too thick, dilute with water or stock.
2. Mix one tablespoon of water with miso and add to the stew. Cover and simmer another 15 minutes. Season with salt and pepper and thyme. Remove from heat and serve.

I added some browned chicken sausages

Tuesday, September 2, 2014

Day 241 - Sloppy Joes


  • 1 pound ground turkey or beef
  • 1 cup ketchup
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 4 hamburger buns, split
  1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns. Yield: 4 servings.

Monday, September 1, 2014

Day 240 - Potato and Tuna Cakes

 Potato and tuna cakes

Boil 3 large peeled potatoes until just tender. Drain, mash and set aside to cool. Add flaked tuna, sliced green onion, chopped dill and 1 1/2 cups grated cheddar cheese. Season with salt and pepper. Shape into patties. Coat patties in plain flour, then dip in lightly beaten egg, then coat in breadcrumbs. Refrigerate for 30 minutes. Shallow-fry until golden. Serve with salad and lemon wedges.