Wednesday, December 10, 2014

Crumbed Lamb Leg Steak - Mint Gravy & Mash

Crumbed Lamb Leg Steaks, Mashed potato/pumpkin - pump-tate - mint gravy and and extra veg - Mm delicious!

Left Overs Curry

Left Overs Curry - all the vegetables left in crisper with left over cooked chicken done in a quick curry sauce served with jasmine rice - delicious!

Friday, November 14, 2014

Pork Loin in Milk - Italian Style

1.5 kg pork loin; Salt; 4 tablespoons butter; 3 tablespoons olive oil; 3 cups whole milk.  Can remove the rind from the loin of pork for a leaner roast or leave it on and score with a sharp knife for a crusty-topped roast with crackling fat. Season the outside of the pork with salt.  Heat the butter and oil over medium heat in a large, heavy-bottomed saucepan. Lower the pork into the pan and sear until the skin is crisp and a rich golden color, turning it every few minutes. It will take about 15 minutes to ensure all the edges are golden.  Reduce the heat slightly and add the milk to the pan or casserole very, very slowly so it doesn’t bubble up too much. Gradually bring it to a gentle simmer and partially cover the pan. Let the pork cook like this for 2 hours, or until the juices run clear when pierced with a skewer. The pork will be tender but not fall-apart tender. Transfer the pork to a cutting board and let it rest for 5 minutes, loosely covered with foil. Leave the pan with the cooking liquid on the stovetop. Skim most of the fat from the surface of the juices and discard, then whisk the remaining cooking liquid to break up the chunks of coagulated milk a little. It won’t be pretty, but that’s okay. Carve the meat and place the pork slices on a warm plate. Pour the pan sauce over the pork and serve. (If you find upon slicing the pork that you’ve undercooked it, slip the pork slices and sauce in an oven cranked to 350°F(176°C) and bake for 5 to 10 minutes, or until cooked through.)

Thursday, October 30, 2014

Healthy, Quick & Easy Satay Chicken, Veg & Rice

Had an easy, healthy and delicious meal out of packets this evening!
  1. Using Peanut satay spice mix powder from
     to marinate chicken pieces for afternoon, threaded on skewers and char grilled. 
  2. Used a packet of Birds Eye Malaysian stir fry veg and served over rice - easy as - tasty as! Also we like to have a little extra peanut sauce over the top. Looking for an easy and nutritious meal this is a good one!

Saturday, October 25, 2014

Dong Po Rou Pork - Aussie version!

Faye's Pork Belly in Slow Cooker based on a famous Chinese dish called Don Po Rou pork!

Submerge a Pork belly in slow cooker with following ingredients 300ml Semillon wine, 300ml apple juice, 1 cup tomato and 1/2 cup sauce soy sauce, 1/2 cup honey, 4 onions, 2 carrots, 6 stalks celery, 2 potatoes all chopped largish chunks, 6 peppercorns 1 tablespoon paprika, 4 cloves 1/2 a fresh ginger or minced 1 tablespoon, 1 teaspoon Chinese five spice Taste stock for balance of flavours and adjust as required (it should be pleasantly salty with a hint of sweet).

Cook in slow cooker for 6 hours on low until very tender. Remove the pork belly and vegetables and set aside to cool. In a medium saucepan heat the sauce to reduce until thick. Cut up cooled pork and veg into bite size. At this stage may put all in fridge and served next day. Remove any fat from sauce before reheating.

Heat heavy fry pan with enough of sauce to cover base. When bubbly add pork and turn to coat and brown evenly. Don't burn. When coated and glossy add all vegetable and rest of sauce and warm through. Serve on a bed of steamed rice and arrange the pork with some cubes on their side displaying their succulent layers, others with the juicy fat facing up, surrounded by vegetables and drizzled with sticky sauce. Sprinkle with shopped shallots, coriander and sesame seeds. Simple steamed Asian greens on the side.

Wednesday, October 22, 2014

South Indian Vegetable Sambar - Delicious

South Indian Vegetable Sambar - Delicious

Chopped onions, celery, carrots, pumpkin, potatoes, kumara, tomatoes, cauliflower. 
Vegetable stock or water. 
Sambar spice powder - coriander seed, cummin seed, black pepper, mustard seed, tumeric, fenugreek seed, amchur, mild chili, salt, cinnamon,curry leaves, asafoetida, flour. 

 Serve over steamed rice garnished with shallots, cherry tomatoes and cucumber. Side dishes of yoghurt / cucumber and fruits such as paw paw, mango, banana in grated coconut.


Tuesday, September 9, 2014

Slow Roasted Leg of Lamb

Heat oven 100C.  Brown leg of lamb in oil on all sides - place garlic slivers in to flesh. Season with salt and pepper, paprika, herbs or choice - eg thyme or rosemary.  Throw in vegetables of choice, 1/4 cup wine, 1/4 of stock and put in oven to bake for 7 hrs, turning twice. When cooked transfer meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasonings and serve alongside the lamb.

Wednesday, August 20, 2014

Easy Banana Ginger Muffins!

Just had these for morning tea - warm and delicious - make some - so easy!! Banana and Green Ginger Muffins - makes 12
Preparation time: 15 - 20 mins

Ingredients; ¼ cup sugar; ½ cup margarine; 4 very ripe bananas, mashed
2 eggs; ¼ cup diced crushed green ginger; 2 cups self-raising flour
Method: Preheat oven to 180°C and prepare the muffin pans with oil spray or paper liners. Blend the margarine and sugar, and beat in the eggs. Stir in the banana and ginger. Fold the flour into the mixture, until just combined. Place in the prepared pans. Bake for 20-25 minutes.
NOTE: Like all muffins these should be made quickly. Before cooking, sprinkle the tops of the muffins with equal parts of garam masala and sugar. This adds an extra tang.

Sunday, July 6, 2014

Tomato Charlotte - Ye Old English Recipe

For Tomato Charlotte:
2 pounds tomatoes, blanched, peeled, and sliced
2 teaspoons superfine sugar
2 cups coarse fresh bread crumbs
2 tablespoons chilled butter, thinly sliced

TO PREPARE CHARLOTTE: Butter an 8 by 6 inch baking dish and place 2 layers of the tomatoes in the bottom. Sprinkle with 1 teaspoon of the sugar. Season with salt and pepper and cover with half of the bread crumbs. Dot with half of the sliced butter. Repeat with the remaining tomatoes, sugar and salt and pepper. Top with the remaining bread crumbs and butter. Bake in a moderate oven for 30 minutes, or until the bread crumb topping is golden and crisp.
 Note: 2 tablespoons chopped basil can be added.  We don't but many do.

Thursday, April 24, 2014

Faye-Tucky Crispy Southern Fried Chicken

A special treat - Crispy Southern Fried Chicken.

There are many ways to cook fried chicken.  If you want juicy meat with lovely crispy coating use chicken with skin on.  It seals juices in and the coating sticks to the skin well.

I use flour, vegetable salt, any dry seasoning and herbs preferred - eg., if you like it spiced add chili powder and/or cayenne pepper, ground peppers (See 2012 version with suggested spices at Soak chicken pieces in sour milk or buttermilk overnight.  Can also use a salt and/or honey brine.

Place seasoned flour in bowl, beaten eggs, 2nd coating mixture - either flour again or breadcrumbs (your preference).  Take each chicken piece and coat with flour, dredge in egg then final coating. Allow to rest - if not ready to cook immediately can put in fridge.  When ready to cook place coated chicken pieces into the heated oil - turn when bottom side browned. When all golden brown transfer to a wire rack or onto paper towels to drain off excess oil.  Serve alone or with mashed potato, coleslaw and gravy.

  • temperature of the oil and the actual steps of frying
  • oils with a high smoke point - peanut oil is good
  • heavy pan for even heat distribution and reliable frying (cast iron is good)
  • oil should be about one inch deep in the skillet, comes about halfway up the chicken
  • oil good and hot before adding the chicken: about 350 degrees F (75 degrees C)
  • carefully lower chicken pieces into the oil skin-side down
  • fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.

More Fried Chicken Recipe Videos

Friday, April 4, 2014

Vegetable Spring Rolls

Another way to use up vegetable - especially cabbage or leafy greens - is to chop finely and add salt and pepper and stock powder or powdered spices of your choice and wrap in spring roll wrappers to fry - delicious with a dipping sauce.

Use Up Vegetables from Fridge!

I tried a mix of what was in the crisper and it turned out very tasty! 

Finely sliced cabbage and silver beat braised in a little oil with salt and pepper, lemon juice, paprika and mint. Steamed potato, kumara, carrots, chopped pickling onions and chopped celery. When cooked all added to pan to stir through and spread the flavour.

Tuesday, April 1, 2014

Stuffed Baked Coral Trout - Mouthwateringly Good!

One whole coral trout provided by a friend! Already cleaned, scaled and dried well.

Score skin and place on double thickness alfoil on a bed of partly braised onions, red peppers, celery, ginger, garlic (small amt), butter and oil, and also fill cavity. Cover in thin slices of lime; ground black pepper, a sprinkle of harissa (no too much) and white wine 1/3 cup into foil pocket.  Seal alfoil into a packet and bake in 200 degrees C oven for 25 - 30 mins. 

 Cooked when a spine pulls away without effort. Serve with hot and or cold vegetables - mash / salad - pepper, salt and lime wedges. Garnish with spring onions or fresh coriander.


Many Years Ago - When I Caught My Own!

Tuesday, March 25, 2014

Savory Meatloaf

Savory Meat Loaf

500 gm mince (can use 1/2 pork and beef)
3 slices bread soaked in milk to soften - wring out excess milk
1 tablespoon Worcestershire sauce 1 tablespoon spicy tomato sauce (more to cover)
1/2 teaspoon each oregano and thyme
1/2 teaspoon each salt and black pepper
1/2 cup tasty cheese grated fine
3 small carrots grated fine
2 eggs 

I cup slow cooked and cooled braised tomato, onion, cabbage
 (from previous meal) added for a great savory flavour 

Combine all and place in a tin lined with baking paper.  Spread enough tomato sauce to cover.  Top with baking paper and alfoil. Slow cook in a 130 degree C fan forced oven for 3 to 3 1/2 hours depending on size of meat loaf.  Remove and leave sit for 1/2 hour to settle while making gravy using pan juices.  Serve with vegetables - mash is good and some greens.  I do potato, sweet potato, carrot and onion mash.

Wednesday, March 5, 2014

Using Alagappa Chicken Curry Powder in Recipe

Our dinner this evening - Alagappa Chicken Curry Recipe
Ingredients (four people): 25gm packet Alagappa Curry Powder (coriander, anise, cumin, chilli, turmeric, pepper, cinnamon, cardamom) - available at some Asian supermarkets or online.
500gms skinless chicken thighs left whole
4oz butter and 1 tbsp oil.
2 medium onions sliced into rings.
2 medium tomatoes and two carrots sliced.
1 cloves garlic (thinly sliced) or one teaspoons of bottled garlic paste.
3 potatoes peeled and quartered.
1 litre chicken stock (stock cubes can also be used).
1 pinch of powered ginger or bottled paste.
1 pinch of powdered cinnamon.
1/4 teaspoon cardamon pods.
1 Tin Coconut Milk. (Sometimes referred to as Coconut Cream).
Salt and pepper (optional).
Squeeze of lemon juice.
1 star anise.

Melt butter and oil - fry onion to soften - add garlic, ginger, tomatoes, potatoes, carrots and fry for a few minutes. Add curry powder stirring continuously to ensure that it does not burn. Blend in two-thirds of the stock while stirring.

Bring to boil then turn to a simmer and add chicken and lemon, salt and pepper to taste. Add remainder of stock, the tin of coconut milk and cook for 45 minutes. Stir occasionally but not too vigorously otherwise potatoes may break up. I usually remove all solids with a slotted spoon and taste chicken as may need to add extra salt at this stage. Then turn up heat on sauce and allow to thicken. Turn off heat and return solids to sauce. Serve over steamed rice with tropical fruits such as mango and banana, cucumber, yoghurt, sambal, and chutney on the side.

Curry is now ready to serve and enjoy! Be sure to freeze any left-over curry for later. It 'matures' and tastes better with age!
Related Posts Plugin for WordPress, Blogger...