Luxury Spicy Paella

Paella is a delicious marriage of seafood, meat, spices and vegetables and is arguably the best-known Spanish dish outside Spain. 

What better way to warm up than with this easy to make and fantastic family dinner that goes a long way.  What I enjoy the most is that you can make it as humble or luxurious as you like.  With the holiday season approaching, I enjoy a few special additions like Saffron and huge crab claws - not my usual throughout the year, believe me.

The three best known paella are Valencian paella, seafood paella and mixed paella, but there are several others as well.  Valencian paella is believed to be the original recipe and consists of rice, green veg, meat ... either chicken or rabbit, snails, beans and saffron, rosemary and lemon.  Seafood paella simply replaces the meat with seafood and omits the beans and green veg.  Mixed paella (my favourite)  is a free-style combination of all, which this recipe certainly is.

Luxury Spicy Paella

Serves 4

250g spicy sausage, cut into big slices
3 tbsp olive oil
4 - 5 chicken legs, large chunks off the bone

3 cloves garlic, crushed
1 large red onion, chopped
1 yellow pepper, cut into strips
1 green pepper, cut into strips
250g rice/paella rice
750ml chicken stock, home-made is best
1/2 tsp cayenne pepper
1 tsp salt
A good pinch of Saffron
10 ripe small Rosa tomatoes,halved
200g prawns, out of shell in big chunks
1 tin smoked mussels, with sauce
4 crab claws
100g frozen peas
100ml cream

Heat a big flat wide casserole dish.
Fry sausage until brown all over, remove and put aside.
Add oil and fry chicken until golden, remove and put aside.
Add garlic, onions, peppers, and fry until golden.
Stir in rice and cook until pale gold in colour.
Pour in half stock, cayenne pepper, salt, saffron and tomatoes and bring to the boil.
Add sausage, chicken, prawns, mussels and crab claws.
Cover and cook for 30 min carefully, stirring regularly adding more stock if necessary.
3 min before cooking time, remove lid, add peas and cream and stir well, adjust seasoning.
Allow to stand for 5min and serve

Pan-Fried Pepper Rump Steak

I believe that the best steaks are served at home, and this is no exception as it is super tender and has an awesome brandy and cream sauce.  

Being a South African, for us it is all about the meat - and pretty much 5 times a week of it!  It might be raining and really cold outside, but that is no excuse for a great steak tonight!  All we need to do is say goodbye to the gas BBQ charred option, and hello to a pan-fry creamy sauce one.  No problem!
 
This is one of my favourite fast-too dinners where the focus is on a great rump steak. In the British and Commonwealth English, 'rump steak' is commonly called a 'sirloin' in American English. However British 'sirloin' is called 'porterhouse' by Americans.  All very complicated, but I am sure you will figure it out.  You can also use a rib-eye if you like, just cut back on the cooking time by a minute each side.

This recipe is made for one serving of 300g - suitable for one person if you love steak as much as we do.  I served it traditionally with an oven-baked African (Sweet) potato.

Enjoy
~ Michelle ~

Pan-Fried Pepper Rump Steak

300g Rump Steak, 1/2 inch thick

2 tsp Dijon mustard
2 tsp cracked black pepper
1 tsp salt
1 Tbsp olive oil
5 Tbsp good brandy
125ml lite cream

Pre-heat the oven to 180'C.  Generously smear mustard on both sides of the steak along with salt & pepper.  Allow seasoned steak to rest and draw at room temperature for 15 min.

Heat oil in an oven proof skillet and sear steak on each side for a max of 2 - 3 min, pending how you like your it.   Add brandy a cook alcohol off for a further 1 min.  Add the cream and whirl in the pan around the steak for a few seconds.

Place the skillet in the pre heated oven and cook for a further 2 min (no longer).  Remove from the oven and cover with aluminium foil and allow to rest for 5 min.

Creamy Cauliflower Smoked Bacon Soup

Fall is here .. temps have dropped overnight and a cold wind is howling.  Dinner tonight ... hearty soup with a farm-style Country Loaf and a little salted butter - YUM!

Many of you might think cauliflower is boring and pretty tasteless.  Right?  Well not in this recipe. The volume is turned up with some smokey bacon and smoked paprika.

Here are a few interesting facts on cauliflower:

• They came into being back in the 16th century and were considered 'honourable' in the garden because of their delicacy.
• They are available in 4 colours ... white (most common), orange (high in vitamin A and found in Canada), green (available in US and Europe and is also known as broccoflower) and finally purple (which carries an antioxidant that is also found in red cabbage and red wine).
• They are good for you as they are low in fat, low in carbs but high in dietary fibre.

I have a policy when making soup ... make enough to freeze a whole lot. 

This recipe makes about 4 litres in total

RECIPE

300g smokey bacon, diced

2 large yellow onions

2 cloves garlic, minced

2 cups leeks, chopped white and green parts

2 tsp smoked paprika

1 big head of cauliflower, chopped

6 cups chicken stock (pref homemade)

Bunch of fresh thyme

2 cups cream

Salt & pepper to taste

Crisp bacon in a little oil on medium heat in a Dutch oven (pot with tight fitting lid)

Remove bacon and drain on kitchen towel

Add onions, garlic, leeks and paprika to the same pot and sweat for a few minutes in the bacon fat

Once soft, add cauliflower and turn heat up

Once cauliflower has softened add stock and thyme and bring to the boil

Lower heat and simmer for 45 min

Remove thyme stems and carefully add to a blender and whizz until smooth

Return to pot, add cream, salt & pepper and heat through

Serve with a little reserved crispy bacon on top

Green Tea Salmon

Salmon has to be one of THE most delicious and popular fresh water fish around.  Did you know it is classified as an 'oily fish' which makes it a healthy choice due to its high protein and omega 3-fatty acids - not forgetting high levels of vitamin D?

This is a really simple and easy recipe.  It is all about soft flavours that come from the green tea meeting the lovely smoky taste of the paprika.  This is a definite winner at any dinner party.

I usually work on 200g per person as the fish is rich, especially if you serve it with some oriental noodles or lemon and coconut milk rice on the side.

Suitable for 4 foodie lovers

RECIPE
400g salmon fillet, skin on
Olive oil
2 lemon green tea, tea bags
1 pinch smoked paprika (optional)
1 tsp salt
1/2 tsp pepper

Remove salmon from packing and pat dry with some kitchen  town
Cut open tea bags and mix tea with paprika, salt and pepper and mix well
Drizzle a little oil over the fish to coat
Add 1 tsp of herb mix to each fillet, flesh side and lightly rub to coat
Stand salmon at room temperature for at least 1/2 hour to draw
Pre heat oven to 180'c
Heat a skillet on the stove to hot

Add fish, meat side down and cook for 1 minute

Carefully flip and cook on the other side for 1 min

Pop into the pre heated oven and cook for a further 3 - 4 minutes - no longer!

Remove from oven, cover with aluminium foil and stand for 5 min before serving

Creamed Zucchini Soup

The weather has really turned today in the UK and I am nursing my hubby who has a little 'man flu". What better time to whip up a little hearty soup, served with a country fresh loaf to get rid of the sniffles.

Zucchini is one of those vegetables that never seems to make it to centre stage ... until now.  This soup is really great hot or cold and is low in calories approx. 15 calories per 100g,  It also has healthy levels of folate for us ladies, potassium and vitamin A. 

Zucchini or courgette, is a summer squash and in a culinary context is treated as a vegetable and is usually presented in a savoury dish or accompaniment, however botanically, it is a fruit.

The piece de resistance to this soup is the floating fresh herb crostini.  You do need to use fresh herbs and just before serving, float the crostini on top of the soup. Any herbs can be used,  I really like parsley, tarragon and chives.  

This is suitable for 4 foodie lovers

RECIPE

1 tbsp olive oil

2 red onions, finely chopped

2 cloves garlic, minced

2 zucchini, sliced

4 cups chicken stock (home-made pref.)

1/2 tsp salt

1/2 tsp paprika

1 tbsp butter

4 tbsp cream

Heat oil in a pot over high heat

Add onions, garlic and saute for 4 min

Add zucchini, stock. salt and paprika and bring to the boil

Reduce heat, cover and simmer for 25 min until zucchini is very tender

Stand for 5 minutes

Whizz in a blender until smooth

Add butter and cream and stir through

Keep warm until serving

Bread and herbs:

8 slices french bread (inch thick sliced)

Cooking spray

1 clove garlic, halved

1/2 cup fresh parsley, rough chop

1/1/2 tbsp fresh tarragon, rough chop

1/1/2 tbsp chives, chopped

2 tsp Parmesan, grated

1 tsp fresh lemon juice

Pinch salt

Pinch pepper

Preheat oven to 200'C

Place bread, single layer on a baking sheet

Coat bread with cooking spray and bake for 5 min

Rub bread with pieces of cut garlic

Mix parsley, tarragon, chives and Parmesan with 1 tsp oil, lemon juice, salt and pepper

Spread herb mix over slices of bread and float on top of each bowl of soup.  Serve immediately

Welsh Rarebit Breakfast in Bed

Here is a Sunday night 'I don't feel like cooking' option.  Ever heard of breakfast for dinner? Sounds interesting?   How about some eggs, cold cuts, cheese and some lightly toasted bread?

Gourmet Welsh Rarebit is on the room service menu for tonight.  This is an old classic form Jamie Oliver, with a few tweaks over the years.

Suitable for 2 foodie lovers

4 slices of your favourite bread, toasted
2 tbsp herb cream cheese
4 slices cold cut meat (country ham/salami/Parma ham)
2 eggs
1/2 tsp paprika (smoked is best)
1/2 tsp salt
1/2 tsp pepper
1 cup strong cheddar cheese, grated
1/2 spring onion, finely chopped
2 tsp balsamic vinegar

Pre heat broiler (aka oven grill)
Toast bread in a toaster to your liking and allow to cool
Spread 2 slices of toast on one side with cream cheese
Add cold cut meat to each slice and add another toasted bread on top to make 2 sandwiches
Place on a lightly greased baking tray
In a bowl whisk with a fork eggs, paprika, salt, pepper, cheese, spring onion and balsamic vinegar
Spoon egg mix evenly over toast
Place under broiler in the middle of the oven and bake for 5 min until golden brown
Remove from oven, garnish and serve immediately

Enjoy the last day of weekend
          ~ Michelle ~ 

Homemade Beef Burgers

Enough of the fancy food, let's get back to the good old basics, and what could be more basic than the humble REAL homemade hamburger!

What makes this a REAL homemade burger you ask?
I don't use bought beef mince or store-bought ready-made patties, as I have no idea what has been added to the mix.  I literally make my own from a solid piece of sirloin, and add a little bacon for the fatty portion.

It sounds complicated but it is so easy as I whizz everything up in a food processor - no fuss, no mess!  Two important points to remember when making the BEST homemade burgers:

1. You need to season well - think of it as an input, output system. If you don't put it in, you aren't gonna get that burst of flavour out.
2. Do not over process the meat and handle it as little as possible.  You don't want the proteins to start breaking down as they will become tough.

What you place on the buns is up to you.  I like to keep it simple.  Lettuce, onion and of course cheese (life is not life without cheese) with a little red onion chutney. 

This is suitable for 2 very hungry foodie lovers (go big or go home)

500g sirloin steak
100g bacon bits
1 egg
3 Tbsp steak sauce or HP or brown sauce
1 1/2 tsp salt
1 tsp pepper
1 1/2 tsp onion flakes
1 tsp garlic powder
1 1/2 tsp fresh thyme, chopped
1 tsp Dijon Mustard
2 big burger buns

Add everything - apart from the buns - in a food processor
PULSE 5 times, give or take until the meat is just cut up.  Do not make porridge ...
Divide mix into 2 portions and lightly tap into 2 burger rounds
Remember, don't squeeze or squash them - work lightly like you are handling cracked eggs!
Grill, BBQ or dry-fry to your liking to a medium state
Remove and wrap in foil and stand for 5 min before dressing the buns

Yum .. enjoy and remember to eatloveplaywithfood
          ~Michelle ~

Caesar Salad

Who doesn't love a good chicken salad? Although rather plain, the secret is all in the dressing with the key ingredient being the anchovy and good olive oil.

Did you know that anchovies are usually classified as an oily fish? Always use salted anchovies that are in oil rather, to get maximum flavour rather than those that are pickled in vinegar -  which is more common in Spanish dishes - and are mild in flavour.

Now talking olive oil ... you have 2 choices.  

1. Extra-Virgin Olive Oil - which comes from the virgin oil production only and is of the higher quality giving you a superior taste with some fruitiness to it.   
2. Virgin Olive Oil - comes from virgin oil production as well but with has slightly lower quantities of free acidity but also offers a good taste

Suitable for 2 foodie lovers ...

RECIPE:
6 chicken legs
Salt & pepper to taste
Olive oil
3 cloves garlic, finely chopped
1 pkt bacon, smoked
Fresh rosemary
Cos (Romaine) lettuce
Croutons (store-bought)
Parmesan, shaved

Turn oven on to 200'C

Rub chicken legs with salt, pepper and your favourite spice

Place on a baking sheet

Drizzle generously with olive oil and sprinkle with garlic

Drape bacon strips over the legs (this allows the bacon fat to drip into the legs and keeps them moist)

Place rosemary on top and drizzle again with some olive oil

Bake one shelf up from the middle for 20 min or until chicken is tender and bacon is crispy.

Pull lettuce roughly apart and place in a bowl with lots of croutons

Tear bacon strips and pieces of chicken (keep them chunky) and add on top of the salad. 

Dressing made in a bottle: 

Mix 1/2 clove minced garlic, 1/2 cup grated Parmesan, 1 tbsp natural yoghurt and 4 anchovies minced (essential) with a 3:1 ratio olive oil to fresh lemon juice in a bottle. Add lid and shake it up like you have never shaken anything before.  

Add dressing to the salad, mix through WITH YOUR HANDS to coat well 

Add shaved Parmesan on top and serve immediately

Smoked Salmon & Blank Ink Pasta

This sounds far more glamorous that what it actually is.  It is all about simple, fresh ingredients and if you don't have black ink pasta, normal pasta is just as good.  The liquorice pasta colour is a great contrast to the salmon but carries little flavour actually.  

  
250g pasta of your choice

8 Tbsp milk

2 tsp fresh dill, finely chopped

1/2 tsp Dijon mustard

200g light Philadelphia cheese

180g smoked salmon, thinly sliced

Juice of 1 lemon

Salt & pepper to taste

Splash of hot sauce / Tabasco sauce

Cook pasta as per instructions on the packet

Warm milk in a saucepan on medium heat

Add dill, mustard and cheese and stir until melted

Stir in slithers of salmon, lemon juice, salt, pepper and hot sauce to taste

Strain pasta and whilst still hot, pour sauce over and toss to coat

Serve with fresh dill and shaved Parmesan cheese

Bon appetite! and enjoy the Sunday evening movie ... wherever you are!

          ~ Michelle ~ 

Grilled Pork Loin Steaks

Boneless pork loin steaks are so simple to cook.  Quick, easy and a perfect, affordable family meal. Marinade them in a tangy, sweet and savoury mix with a hint of spice, grill them up - inside or out - and you will be the star of the evening.

Lesson one-on-one on pork ...
Pork loin is a cut of meat from the pig, created from the tissue alongside the top of the rib cage.  It is a popular meat that is usually cut into chops (bone in) or steaks (bone out) as in this recipe.  The loin can also be cured to make bacon.

Remember, the longer you marinade the steak, the better the outcome.  Also keep an eye on your cooking time as the thicker the loin, the longer the time is needed.  You do not want to overcook a thin steak.  If in doubt on pork cooking times, always check.  You do not want to eat undercooked pork - EVER! Here is a great reference guide if you need one. http://www.porkbeinspired.com/Resources/Images/2924.pdf

RECIPE:
2 cloves garlic, minced
2 Tbsp honey
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce / HP sauce
1 tsp ketchup
1/2 tsp ground ginger
1/2 tsp onion powder
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper / chilli flakes
450g pork loin steaks (off the bone)

Suitable for 2 foodie lovers ...

Mix garlic, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon and cayenne pepper in a bowl to make a marinade.
Pour half the mix into a plastic bag
Place pork chops in the bag and seal after squeezing the air out
Marinade from 4 - 8 hours, turning occasionally
Refrigerate remaining marinade
Preheat outdoor grill to medium heat and lightly oil grid (you can also use a griddle pan inside)
Remove pork from bag and shake excess marinade off
Grill chops until just done - no pink showing (meat thermometer 145'F or 63'C)
Brush with remaining marinade if necessary

Enjoy with some seasonal veg on the side

           ~ Michelle ~

Roasted Carrot & Tomato Soup

Friday night = soup-night!  Bring it on with my all-time favourite recipe ... ROASTED CARROT & TOMATO SOUP.  It is healthy, quick, easy and oh-so-delicious!  

Did you know that most carrots contain 88% water, 7% sugar, 1% protein, 1 % fibre and 0.2% fat? They contain almost zero starch and enjoy free sugars including sucrose, glucose, xylose and fructose.  Bottom line, they are good for you.

Now talking tomatoes ... I like to use plum tomatoes also known as 'processing' or 'paste' tomatoes. They are generally oval or cylindrical in shape and have significantly fewer seeds than standard round tomatoes, making them ideal for this recipe.  

Suitable for 2 foodie lovers ...

Non stick veg oil spray
1 large onion, thinly sliced
500g plum tomatoes, halved
250g carrots, peeled, cut into 1/2 inch thick rounds
1 garlic clove, UNPEELED
Salt / Pepper to taste
1 tbsp olive oil
1/2 tsp Paprika
1/2 tsp French tarragon, dried (optional)
2 cups water
3/4 cup low-fat milk
1 cup lite cream
Thyme for garnish

Spray baking sheet with oil spray
Arrange onions, tomatoes, carrots and garlic on tray and sprinkle with salt, pepper, paprika, tarragon
Drizzle with some olive oil
Roast vegetables, turning occasionally for 45 min at 200'C
Peel garlic and transfer all vegetables to a large bowl  
Add 1 cup water to the baking sheet and scrape brown grizzle off the bottom
Add grizzle, vegetables and water to a blender and whizz until smooth
Transfer to a large saucepan
Gradually add enough milk and cream to your desired consistency
Adjust seasoning

This keeps in the freezer for months - so make it count and do a big batch.  Enjoy!
          
           ~ Michelle ~

Slow Roasted Lamb Shank

A lazy Sunday afternoon calls for so slow roasted lamb shanks.  These super tender individual ones I make in a Tagine and are delicious and very easy to make.  You can use one big leg of lamb on the bone if you like, just adjust your cooking time.

Now about a Tagine ... a tajine or tagine is a historically Berber dish from North America that is named after the type of earthenware pot in which it is cooked.  A similar dish, known as tavvas, is found in the cuisine of Cyprus.  If you don't have a tajine, use a Dutch oven (a heavy pot with a tight fitting lid), it works just as well.

Suitable for 2 foodie lovers

Generally it is hard to find green masala - so make you own in a processor:
50g green chilli
30g fresh ginger
30g peeled garlic
1/2 tsp turmeric
3 Tbsp veg oil to form a masala paste)

2  x 600g lamb shanks with bone
Salt & pepper
Olive oil
1 large onion, chopped
1 cup beef stock
1 cup dry red wine
1 tin whole peeled tomatoes
Zest of 1 lemon finely grated
Bunch of rosemary
1 heaped tsp masala

Preheat oven to 180'C
Season shanks with salt and pepper
Heat oil in a Tagine or Dutch oven (heavy pot with tight fitting lid) and brown all sides
Add onions, stock, wine, tomatoes, zest, rosemary and masala and nestle between shanks
Add lid and pop into the oven for 2 hrs until tender (time depends on size of shanks)
Turn once or twice to ensure even cooking
When done remove from sauce and boil down to thicken.

Delish served with some creamy herb mash potato.  Enjoy

          ~ Michelle ~

Baked Lemon & Parsley Fishcakes

There are only so many ways you can cook fish and they all seems pretty much the same.  If I even try and use the word 'fishcake' in my house, eyes start to roll. But not anymore.  Why you ask?  Here is my take on, fishcakes that are BAKED as opposed to fried, and I don't use any potato in them.  This makes them rather attractive for the waste-line, which is where my current focus is - and they have an awesome, delicious crunch to them.

You can use any kind of firm white fish for this, I like Cod or Hake. If you don't know anything about fish or want to be a little more adventurous in your choice, here is a great site to visit to get fish-educated www.fooduniversity.com/foodu/seafood_c/resources/composition/firm_white_fish.htm

Okay, so this is rich coming from me the 'non-mayo' lover.  There are 2 reasons I smear a little light mayonnaise on the top of each fishcake.  Firstly it keeps it moist when baking and secondly, it allows the crunchy topping to stay exactly where it should be.

This recipe is suitable for 4 foodie lovers

RECIPE
500g Cod, skin removed
500ml fish stock
3 Tbsp breadcrumbs
1 Tbsp spring onions, chopped
2 Tbsp sweet chilli sauce
2 Tbsp chutney (optional)
1 Tbsp fresh coriander, chopped
1 tsp paprika
1 Tbsp lemon rind, grated
2 cloves garlic, minced
1/2 tsp salt
1 tsp pepper
3 Tbsp LIGHT mayonnaise
2 slices brown bread, stale
2 Tbsp parsley, chopped
Zest 1 lemon
Juice of 1/2 lemon

Add fish and stock to a saucepan and bring to the boil until fish is tender
Drain liquid and transfer fish to a food processor
Add breadcrumbs, spring onions, chilli sauce, chutney, coriander, paprika, rind, garlic salt & pepper and process using the pulse action
Divide the mix into 8 portions and mould with wet hands into fishcakes
Top each with mayonnaise evenly spread on one side
For the topping crunch: Mix bread, parsley, lemon zest and juice  to the processor and whizz until mixed
Add generous amounts of topping to each fishcake and pat lightly into the mayonnaise
Bake at 180'C until top is lightly brown and crispy

Enjoy ... as we will be doing shortly to end a lovely weekend.
     
             ~ Michelle ~

Potato, Pesto & Green Bean Salad

The coals are burning down beautifully for the 28-day matured rib-eye steaks that are busy marinating. I have tried all sorts of marinade ... those with beer, wine, tomato sauce and other.  The best I have come up with is really simple, as it seasons and salts at the same time.   Add 2 Tbsp soya sauce and 1 Tbsp fish sauce (yip, fish sauce, and don't drop it on the floor - you will be sorry) to a deep flat bowl.  Season with salt and pepper, mix well and  add steaks.  Marinade for min 20 min and max 2 hours at room temperature.  Turn once or twice to coat both sides.

Okay, back to what to serve on the side? I LOVE, LOVE, LOVE potato salad, but hate 'death by mayonnaise'. I did find in the store the other day a mayonnaise that claimed to be 'lighter than light', but it tasted like plastic - so not an option for me the non- mayo lover.  Mmm let's turn up the volume on flavour and keep the calories down (besides the potatoes) to an all-time low.  How about a potato, pesto & green bean salad?

POTATO, PESTO & GREEN BEAN SALAD
~ Eatloveplaywithfood.blogspot.com ~

I like to use new baby potatoes for two reasons really; - firstly to keep the delicate skin on for added flavour and secondly, when you cut them in half there is a wonderful contrast between the creamy white flesh and the rustic skin. Red potatoes or any potato variety that is recommended for making chips also works very well, just cut them into quarters to keep it bite size.
 
Use a flavoursome mushroom!  If you don't have brown chestnuts, shiitaki works just as well.  White button mushrooms are a no-go ...they are about as interesting as cardboard - tasteless and chewy.  My favourite shelf-herb at the moment is dried tarragon. French tarragon is the variety generally considered best for the kitchen, but if you don't have any, no worries, it is optional here.

This recipe is easy and suitable for 4 foodie lovers.

RECIPE
1kg baby potatoes (skin on)
250g green beans, top, tailed and cut into 1 inch lengths
1/4 cup store-bought green pesto
1 tsp salt
1/2 tsp black pepper
1 tsp dried Tarragon (optional)
1/4 cup spring onions, finely sliced
5 brown chestnut mushrooms, sliced, no stalks
2 Tbsp good olive oil
Parmesan, shaved

Steam potatoes until tender and leave to cool
Steam beans until just tender - they still need to be nutty and bright green
Toss the beans whilst still warm in a bowl with pesto
Cut the potatoes in half lengthwise and season with salt, pepper and tarragon
Add dressed green beans, spring onions, mushrooms and olive oil and toss lightly
Sprinkle with some Parmesan

I like to serve this at room temperature, but it is also awesome served warm.

Time to go and BBQ, enjoy a glass of Chardonnay and catch up with my hubby on what he's been doing all day in his office!

          ~ Michelle ~

Balti Butter Chicken

BALTI BUTTER CHICKEN
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Who doesn't love Indian Food? Needing a break from the obvious Korma ... then this one is for you. It is a mild, creamy curry, traditionally stir-cooked Balti style in a kadhai pan.  
And what in heaven's name is a kadhai you ask?
It is a type of thick, circular, deep cooking pot used in Indian, Pakistani, Bangladeshi and Nepalese cuisine, similar to a wok really, just with steeper sides.  




If you don't have a kadhai, and most if us don't ... use a wok, it works just as well. 

RECIPE 
This is suitable for 4-foodie lovers  

5 Tbsp butter 
2 Tbsp olive oil
2 medium onions, chopped
3 cloves garlic crushed
1 inch piece fresh ginger, peeled & grated
1 tsp Garam Masala
800g chicken breasts, cut into stir-fry pieces
2 Tbsp coriander powder
1 tin good whole peeled tomatoes
3/4 cup plain Greek yoghurt
50g chopped almonds (optional)
1 tsp salt
1 Tbsp sugar
2 Tbsp turmeric
1 curry leaf, finely chopped
4 Tbsp cream
2 Tbsp fresh coriander leaves, chopped
1 tsp ground cumin

Heat butter and oil in a kadhai or wok

Sauté onions, garlic, ginger and Masala together
Add chicken and coriander and stir on high heat until browned
Add tomatoes, yoghurt, almonds, salt, sugar, turmeric and curry leaf and cook on a medium heat for 20 - 25 min or until tender and sauce has thickened

Lower heat, add cream, coriander, cumin and cook for a few minutes
Serve on rice with traditional curry sides 

Greek Lamb Shish Kebabs

If you have ever been to Greece, you will know that long after the memories of the holiday, you will never forget the destination for its wonderful food.  It is all about meat, garlic, ripened tomatoes, onion and other fresh produce from the lands.  And of course everything is served with a Greek salad and tzatziki on the side.

I have been inspired today to make some Lamb Kebabs.  I had a great idea to use mint sauce as appose to fresh mint and lemon - but it would seem I left that behind in the store, so to the former we go.


WHAT YOU NEED ...
600g lamb neck, 1 inch cubed
Fresh mint for garnish

For the marinade
1/2 cup Greek yoghurt
1 shallot, grated
2 cloves garlic, crushed
Juice of 1/2 lime
1 Tbsp olive oil
3 Tbsp fresh mint, chopped
Salt & pepper to taste


WHAT TO DO ...

1. For the marinade - mix all in a large bowl and stir through well
2. Add lamb cubes and mix well
3. Cover with cling film and refrigerate for 4 hrs or overnight
4. Preheat grill to high
5. Thread lamb onto 4 - 6 wooden  skewers (pending size) soaked in water for 15 min
6. Grill for 10 - 12 min until cooked through, turn occasionally

Garnish and of course serve with tzatziki and a little Greek salad on
the side


απολαμβάνω (enjoy!)

Turkey Stuffed Potatoes

So here is a really easy whip-me-up healthy Friday dinner with all the protein and carbs. you need.  I am home alone, so really perfect when you need to cook for one.  Makes 2 portions. Here we go ...

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Turkey Stuffed Potato

2 big potatoes
350g turkey fillets
1/4 red pepper, large dice
1/4 yellow pepper, large dice
1/4 green pepper, large dice
1/2 red onion, chopped
1 clove garlic, finely chopped
1 Tbsp wholegrain mustard
1/2 cup light cream

Pre-heat oven to 180'C (370'F)
Wash potatoes, DRY and bake for 1 hour directly on the oven rack, turning once over
Meanwhile, chop turkey fillets into slithers and mix with your favourite spices
Add a little oil to a frying pan, heat and toss turkey until golden brown
Add all other ingredients and stir well
Adjust heat to a low temperature, lid on and cook for about 10 min until peppers are tender
Remove potato from the oven
Slit open and add a dollop of butter (herb or garlic butter also works well)
Load with filling and garnish

This is really wholesome and healthy as well!

Mussel Pot

Who doesn't love a huge pot of steaming mussels? I personally prefer a heavier sauce as appose to a broth stock, so here is my decadent and not-so-healthy recipe.  Suitable for 2 foodie lovers ... here we go.

Mussel Pot
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2kg fresh mussels, beards removed
1 tbsp flour
1 red onion, finely chopped
3 large clove garlic, chopped
3 celery stalks, chopped
1/2 tsp cumin
1/2 tsp paprika
2 tbsp flour
300ml chicken stock ( homemade if possible)
250ml lite cream
1tsp salt
1/2 tsp pepper
1/4 cup dry white wine


Add flour in a big mixing bowl and top up with water
Add mussels and soak for 20 min (this takes the grit out) then strain
Boil a pot of water on the stove, add mussels, cover and simmer until they have opened
Those that do not open, discard
Strain and set aside
In a second pot add olive oil, onion, garlic, celery, cumin, paprika and cook on medium until tender
Add flour and stir, then stock and cream, salt and pepper and stir until it thickens
Add wine off the heat
Remove half of the mussels out of their shells and add to sauce
Add balance of shelled mussels, and heat through, do not boil
Add chopped celery leaves for garnish and serve with some crispy baguette

Savory Chicken Crepes

This is one of those fast, fabulous end of week family dinners.  It is affordable and has many 'cheats' to it, so ideal for a Friday eve when you generally have no enthusiasm to cook. Suitable for 2 foodie lovers (double up if you need) here we go ...

Pancakes
(yields 4 thin ones or 2 fat ones)
1 egg
3/4 cup flour
3/4 milk
1/4 tsp baking powder
1/4 tsp English mustard powder
1/4 tsp tarragon
Little salt & pepper

Place all ingredients in a mixing bowl and mix until it binds with no lumps
Heat a frying pan to hot, and spray with some cooking spray
Remove pan from heat and add pancake mixture ... rolling the pan so batter becomes evenly spread
Place back on the heat and wait until bubbles form or edges start to curl
Flip over with a spatula and cook other side for a minute or so
Remove from pan and stand to cool
Repeat until batter is finished

Filling
1 roasted chicken, store bought
3 Tbsp spring onions, chopped
4 Tbsp mushrooms (flavoursome ones - not button), chopped
1/4 tsp tarragon
Pinch of paprika
Salt & pepper to taste
350g good cheese sauce, bottled and store bought
Grated cheddar cheese

Preheat oven to 180'C
With your hands, pull flesh off carcase and discard - keep in big chunks
Place in a bowl with spring onions, mushrooms, spices and 8 Tbsp cheese sauce
Mix well - consistency should be moist but not runny
Place some chicken mix (60g per pancake) in the centre of each pancake
Tightly roll up and place in oven proof dish - joins facing down
Add remaining cheese sauce on top - you might need to water down with some milk
Add grated cheese on top
Bake for 20 minutes

Enjoy with a little rocket on the side!

Rosemary Honey Sausage Kebabs

Friday night - don't feel like cooking night' kind of dinner is up for grabs. These are fun and quick and easy and great with a big portion of oven chips on the side.

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Rosemary Honey Sausage Kebabs: BBC Food

Olive oil

12 - 15 sturdy rosemary sprigs (10cm long)
12 - 15 rashers streaky bacon
40 cocktail sausages
2 tbs honey
1 tsp salt
1/2 tsp pepper
1/4 tsp Piri Piri

Heat over to 180'c
Lightly grease a large baking tray
Remove most of the leaves from each rosemary sprig, leaving a few tufts at the top
Cut each end of the sprig on the diagonal making it a sharp point
Place sausage in a bowl and toss with honey, salt, pepper and Piri Piri
Thread 2 or 3 sausage onto each skewer
Weave and secure a piece of bacon around each
Arrange skewers on baking sheet, drizzle with a little oil
Bake for 15 - 18 min turn and cook another 10 min until bacon is to your liking

Serve with a little sweet chilli sauce on the side!