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Innocent Pea Salad with Evil Porky Pepita Crunch January 22, 2014

Filed under: Meat,Salads and Dressings — delishuss @ 11:54 am
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I’m not overly convinced about sweet and savoury combinations normally but I think this recipe really works. It’s great to source nice salad recipes. I know some of my nearest and dearest would not associate nice and salad in the same sentence but trust me this is great. I have taken the recipe from Matt Preston’s Fast, Fresh and Unbelievably Delicious cookbook which I got as a lovely Christmas gift (Thanks Robyn :-)).

Ingredients

1 cos lettuce, dark leaves discarded and the paler inner leaves finely shredded

360g (3 cups) frozen peas, cooked

140g (1 cup) celery, cut into pea-size dice

100g (1/2 cup) green apple, peeled and cut into pea-sized dice

Juice of 1 lemon

6 rashers streaky bacon, diced

40g butter

160g (1 cup) pepitas

100g (1/2 cup) brown sugar

Salt flakes

200g fresh ricotta, cut from a wheel at the deli counter, not in a tub

100g feta

1 bunch mint, chopped

1 bunch flat-leaf parsley, chopped

4 spring onions, cut into rings

3 tablespoons olive oil

1 tablespoon sherry vinegar

 

Method

1. Lay the shredded lettuce down the middle of a platter. Layer the peas and the celery on top. Toss the apple in the lemon juice and sprinkle over the platter.

2. Make the bacon and the pepita crunch. Fry the bacon in the butter until it’s tanned in places. Throw in the pepitas and let them start to toast. When some of the pepitas are starting to go golden at the edges, stir in the sugar and let it melt. Keep stirring and a caramel with form from the brown sugar and the rendered pork fat which will coat the pepitas and bacon. Sprinkle with come salt flakes and spread out on baking paper.

3. Now finish the salad. Crumble over the cheeses- large lumps of ricotta, smaller lumps of feta- and scatter on the herbs. Dress the salad with olive oil and a splash of sherry vinegar. Smash up the pepitas of evil and strew over the top.

Done! Serve!

 

Beef Fillet with Salsa Verde

Filed under: Favourites,Meat — delishuss @ 11:33 am
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I loved Gordon Ramsay’s Ultimate Cooking series on Lifestyle Food. I bought the app for my android phone but something happened to it and it stopped working. So, I treated myself to Gordon Ramsay’s Ultimate Home Cooking cookbook before Christmas. This recipe is taken from the book. While the recipe took longer than expected, I will explain as I go through the method, it was absolutely gorgeous.

A note from the main man: The beef should not be cooked to well-done, “it would be a travesty”.

Ingredients

Olive oil, for frying

1kg piece of beef fillet cut from the thick end

2 heads of garlic, halved horizontally

4 thyme sprigs

2 rosemary sprigs

Butter, for basting

Sea salt and freshly ground black pepper

For the Salsa Verde

5 anchovy fillets, reserve some of their oil

1 1/2 tbsp capers

2 garlic cloves, peeled and crushed

1 1/2 tbsp Dijon mustard

1 1/2 tbsp sherry or red wine vinegar

Extra virgin olive oil

Bunch of parsley, leaves only

Small bunch of mint, leaves only

Freshly ground black pepper

 

Method

1. Preheat the oven to 200 degrees Celsius/Gas 6

2. Place a heavy based ovenproof frying pan over a medium heat and add a dash of olive oil. Season the beef all over, then brown in the pan on all sides for a minute or two. Add the garlic, thyme and rosemary and roll the beef around with the herbs. Add a couple of knobs of butter and, when melted, baste the beef in it. Transfer the pan to the oven and roast for 10-12 minutes (rare) or 15-17 (medium rare). Okay, I cooked it in the oven for 15-17 minutes and it was very rare when I carved it. So I put it back in the oven sliced for another 10 minutes and it was cooked to medium to medium rare in some pieces. My recommendation is to use a meat thermometer to gauge how well the meat is cooked.

3. Meanwhile, make the salsa verde. Put the anchovies with a teaspoon of their oil, capers, garlic, a pinch of salt and half the herbs, in a mortar and pound with the pestle until a paste has formed. Stir in the mustard and vinegar. Loosen with a little oil, then stir the rest of the herbs. Mix well to your preferred consistency. Taste and adjust the seasoning as necessary.

4. Once the beef is cooked to your liking, baste it in the pan juices and transfer to a warm plate. Spoon over a couple of spoonfuls of salsa verde, cover loosely with foil and leave to rest for 10 minutes.

5. To serve, slice thickly and spoon the salsa verde alongside. I served this with potato bake and Matt Preston’s Innocent Pea Salad with Evil Porky Pepita Crunch.

Note: I’m not a big fish fan so I was worried that the anchovies could be very over-powering so I reduced the quantity to two. You couldn’t taste them in the salsa verde. I promise, non-fish lovers 😉

 

Lamb Shanks November 26, 2013

Filed under: Favourites,Meat,Soups and Stews — delishuss @ 11:27 am
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I love lamb shanks. This is my own recipe. I made them one Sunday in the slow cooker. I started the preparation around 10:00 am and then cooked them in the slow cooker until about 7:00 pm. Okay I know that’s ages but they are so succulent and tender they are really worth waiting for. I know I’m slightly biased but they were absolutely delishuss 🙂

Serves 3

Ingredients

4lamb shanks

2 carrots, cut into large batons

3 shallots, quartered

1 onion, quartered

1 bouquet garni

3 cloves of garlic, roughly chopped

3 tablespoons of pickling spice

200 ml beef stock

3/4 bottle red wine

1 oxo cube

3 tbs olive oil

Salt and pepper

 

Method

1. Heat the frying pan and add 1 tbsp. of olive oil. Sauté the vegetables for 4-5 minutes.

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2. Meanwhile, grind the pickling spice in the pestle and mortar. Remove the frying pan from the heat and pour out the vegetables onto a plate.

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3. Rub the spice mix onto the lamb shanks.

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4. Heat the remaining olive oil in the frying pan. Add 2 lamb shanks and brown, remove onto a plate. Repeat with the other 2 lamb shanks.

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5. Pour the stock into the frying pan and bring to a simmer. Add 1/4 of the wine and bring to the boil and reduce, add another 1/4 and reduce and then the final 1/4 until it’s a nice syrupy consistency.  Crumble in an oxo cube. While the gravy is simmering heat the slower cooker. I have an automatic setting on mine but if you don’t I would recommended starting it off on high for a couple of hours and then bringing the temperature down to medium or low.

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6. Transfer the vegetables, meat, bouquet garni and gravy to the slow cooker.

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7.  Cook in the slow cooker for as long as possible, 7-9 hours. The meat should fall off the bone. Serve on a bed of mash and with some steamed broccoli.

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Chicken Sausage Salad November 25, 2013

Here’s another salad idea from Weight Watchers. It’s really substantial, you don’t feel like you are going to be starving ten minutes later.  I was actually starving making it so I didn’t get a chance to take any photos. Trust me it’s really good. I was a bit hesitant about the dressing but it tasted lovely, would consider using that for other salads.  I ended up using Thai Style Turkey Sausages from Aldi for the recipe. They are great, even the in-house taste tester was impressed.

Serves 4

Ingredients

12 baby chat potatoes, quartered

2 tsp vegetable oil

6 lean sausages

1/2 bunch rocket, chopped

1/2 cup (140g) no-fat Greek-style yoghurt

2 tsp extra-virgin olive oil

1 tsp lemon juice

1 garlic clove, crushed

1 bunch watercress, sprigs picked

1 Lebanese cucumber, halved lengthways, sliced

250g cherry tomatoes, halved

 

Method

1. Place the potato in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Drain and set aside to cool.

2. Meanwhile, heat the vegetable oil in a frying pan over medium-high heat. Cook the sausages, turning, for 6-8 minutes or until browned and cooked. Slice diagonally.

3.  Using a food processor, process the rocket, yoghurt, olive oil, lemon juice and garlic until smooth. Season with salt and pepper.

4. Combine the potato, sausage, watercress, cucumber and tomato in a serving bowl. Drizzle with the rocket and yoghurt dressing and toss to coat.

 

Warm Thai Pork Meatball & Noodle Salad

This is a great recipe. It’s filling and flavoursome. Salads can be so boring but not this one. It’s from a Weight Watchers magazine. Love it.

Serves 4

Ingredients

400g lean pork mince

1 tbs Thai red curry paste

1 1/2 tbs lime juice

2 tsp brown sugar

2 garlic cloves, crushed

1 long fresh red chilli, finely chopped

200g dried rice noodles

640g pineapple, peeled, cored, cut into wedges

1 cup (80g) bean sprouts

2 celery sticks, thinly sliced diagonally

2 green shallots, thinly sliced diagonally

1 cup fresh coriander leaves

1/2 cup fresh mint leaves, torn

1 tbp sunflower or canola oil

Method

1. Combine the mine and curry paste in a medium bowl. Roll the mixture into 20 balls.

2. To make the dressing, combine the dish sauce, lime juice, sugar, garlic and chilli in a small bowl. Stir until the sugar has dissolved.

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3, Cook the noodles following the packet instructions. Drain. Cool under cold water and drain. Place the noodles in a large bowl with the pineapple, bean sprouts, celery, shallot, and three quarters of the coriander and mint.

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4. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, turning occasionally, for 8 minutes or until browned and cooked through.

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5, Add the meatballs to the salad. Drizzle with the dressing and toss to combine. Divide the salad between serving bowls and sprinkle with the remaining coriander and mint.  http://www.pinterest.com/grainiac/recipes/

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Baked Eggs with Chorizo October 13, 2013

Filed under: Breakfast,Favourites,Meat,Uncategorized — delishuss @ 7:55 am
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I woke up last weekend and had a craving for baked eggs. I didn’t have the ingredients in stock so I marched off to the supermarket and got them. By the time I had the eggs baked, I was well and truly starving so I made a bit of a brunch out of it and had the whole lot myself 😮

I made the recipe up as I went along.

I took on board the feedback from ‘binary option signals’ and have added a few photos of the process. I will aim to do that for any future posts 🙂

Serves 2

Ingredients

1 small capsicum, chopped

1 tin of tomatoes- I used one with garlic, chilli and herbs

1 onion, diced

1 clove of garlic, crushed

2 eggs

200g chorizo, sliced

Olive oil spray

1 tsp chilli flakes

1 tsp smoked paprika

75g feta cheese

Salt and pepper

2 thick slices of sour-dough bread or ciabatta

Butter for the bread

Method

1. Pre-heat the oven to 200 degrees Celsius.

2. Heat a frying pan and spray with olive oil spray. Add the onion, capsicum and chorizo and sauté to golden brown. Add in the garlic and cook for 2 more minutes.

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3. Add the tin of tomatoes, season with salt and pepper and simmer down until the sauce has thickened.

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4. Add the sauce to an oven proof dish or 2 ramekins.

5.  Crack the eggs and add on top of the sauce.

6. Crumble on the feta cheese on top of the sauce and eggs.

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7. Cook in the oven until the eggs are cooked to your taste. I overcooked one of the eggs in this dish, I like it slightly runny so that it’s oozes into the sauce.

4. While the eggs are cooking toast the bread on a griddle pan. Slather on the butter.

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5. Serve the eggs with the bread on the side for dunking into the tomato sauce and running egg, Yummy.

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Shredded Chilli Beef September 24, 2013

Filed under: Meat,Mexican — delishuss @ 10:17 am
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We often go to this Mexican restaurant in Brisbane called La Quinta. They have this awesome chilli beef. I had been meaning to give it a try for a while and I finally got around to it for a Mexican style dinner party that I was having.  I made this dish in the slow cooker. I started preparing it at about 8 o’clock in the morning and left it all day in the slow cooker. I got a big thumbs up from my guests. Personally I thought it turned out superbly if I do say so myself. I got the basis of this recipe from Taste.com.au and of course put my own spin on it. It’s very easy and straight forward to make. Definitely worth a try.

Ingredients

1.2kg beef chuck steak, cut into 10cm pieces

1 tbs olive oil

2 brown onions, finely chopped

2 garlic cloves, finely chopped

2 tsp ground cumin

1 1/2 tsp smoked paprika

1 tsp ground allspice

500ml passatta

375ml water

1 tbs finely chopped pickled jalepeno peppers

3 dried bay leaves

1 oxo cube

1 tbs cayenne pepper

1 can of red kidney beans

To serve:

Flour tortilla, warmed to serve

Steamed rice, to serve

Sliced avocado, to serve

Fresh coriander sprigs, to serve

Sour cream, to serve

Pickled Jalepenos, to serve

Fresh lime quarters

Method

1.  Season the beef with salt, pepper and cayenne pepper. Heat the oil in a large flame proof casserole dish or pan over a high heat.

2. Cook half the beef for 3 minutes on each side or until golden brown. Transfer to a plate and repeat with the remaining beef. Remove all beef from the pan.

3. Reduce the heat to medium-low for about 10 minutes until golden. Add the garlic and cook for 1 minute until aromatic.  Combine the spices in a bowl and add to the onion mixture cooking for another 1 minute or so. Add the passatta, water, jalepenos, oxo cube crumbled, and bay leaves. Bring to the boil.

4. While the flavours are marrying, switch on the slow cooker and heat. Transfer the mixture over.

5. Let the slow cooker work its magic. Leave for as long as you can, stirring occasionally.  I left it from 9am to 8pm. It sounds excessive but worth it, you’ll see.

6. One hour before serving, add the red kidney beans.

6. When you are nearly ready to serve, shred the meat in the slow cooker with a fork. It should shred away easily.

7. Serve with all the accompaniments.

 

Beef Meatballs with Orecchiette, Kale and Pine Nuts August 18, 2013

Filed under: Favourites,Meat,Pasta — delishuss @ 11:54 am
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I saw Gordon Ramsay cook (Gordon Ramsay’s Cookery Course) this along with a number of meatball recipes which I have to try and I thought it looked delicious. I was a little worried that it might be a bit bland but it’s not at all. This is one for making at the weekend when you have plenty of time to prepare it in advance. It doesn’t really take long to cook, it’s just prep time. Just a point to note about the orecchiette, it take a fair amount of cooking time, my packet took 18 minutes. The milk and breadcrumbs concept really works, it makes the meatballs moist.

I loved this recipe. I’m not sure how many people this serves but I would say 4-6 serves.

 

Ingredients

500g dried orecchiette pasta

2 garlic cloves, peeled and sliced

200g kale or cavolo nero, shredded

4 tbsp pine nuts, toasted

Freshly grated Parmesan cheese, to taste

 

For the meatballs

1 small onion, peeled and finely diced

2 garlic cloves, peeled and finely sliced

olive oil, for frying

1 tsp dried chilliflakes

500g minced beef

75g fresh breadcrumbs

3-4 tbsp milk

Sea salt and freshly ground black pepper

 

Method

1. First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two.

2. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add the seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the mince mixture into small balls about 2cm wide. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.

3.  Start cooking the pasta in boiling salted water as per the pack instructions.

4. Meanwhile, heat the large frying pan over a medium and add a little olive oil. Brown the meatballs for 6 minutes until coloured on all sides.

5. Add the garlic to the pan and cook for 2 minutes until tender, then add the kale and season. Sweat the kale over a medium heat for 5 minutes with a couple of tablespoons of the cooking water from the pasta. Taste and adjust the seasoning as necessary, then stir in the pine nuts.

6. Drain the pasta, reserving a few tablespoons of cooking water. Tip the pasta into the pan with the meatballs and stir over a medium-low heat until well mixed. Add a good handful of finely grated Parmesan, an mix well with a little cooking water to help to coat the pasta. Tate and adjust the seasoning as necessary.

7. Serve garnished with another grating od Parmesan.

I’m dying to try out the other meatball recipes. Will keep you posted if I do.

 

Jambalaya July 3, 2013

Filed under: Fish,Meat,Rice and Grains — delishuss @ 10:34 am
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I picked myself up a slow cooker. I was surprised at how popular they are here in Australia considering how warm a place it is. It’s more the convenience of it I think; you bung the food in the cooker, leave it for the day and hey presto a lovely cooked dinner waiting for you when you get home. I wasn’t really sure what the process was so I bought myself a cookbook to try out a few ideas from it (Simple & Delicious Slow Cooker)

One of the first recipes I tried out was this Jambalaya. I will be straight with you, I thought the flavour would be a bit punchier. Maybe a bay leaf or bouquet garni might work to give it a bit more flavour. Here you go.

Serves 6

Ingredients

1/2 tsp cayenne pepper

2 tsp chopped fresh thyme

350g/12 oz skinless, boneless chicken breast, diced

2 tbsp corn oil

2 onions, chopped

2 green peppers, deseeded and chopped

2 celery sticks, chopped

115g/4oz chorizo sausage, sliced

400g/12oz canned chopped tomatoes

2 tbsp tomato puree

225ml/8floz chicken stock

450g/1lb raw prawns, peeled and deveined

450g/ 1lb cooked rice

Salt and pepper

Snipped fresh chives, to garnish

 

Method

1. Mix together the cayenne pepper, 1/2 teaspoon of pepper, 1 teaspoon of salt and the thyme in a bowl. Add the chicken and toss to coat.

2. Heat the oil in a large heavy-based saucepan. Add the onions, garlic, green peppers and celery and cook over a low heat, stirring occasionally, for 5 minutes. Add the chicken and cook over a medium heat, stirring frequently, for a further 5 minutes until golden all over. Stir the ham, chorizo, tomatoes, tomato puree and stock and bring to boil.

3. Transfer the mixture to the slow cooker. Cover and cook on low for 6 hours. Add the prawns and rice, re-cover and cook on high for 30 minutes.

4. Taste and adjust the seasoning, adding salt and pepper if needed. Transfer to warmed plates, garnish with chives and serve immediately.

 

Middle Eastern Spicy Lamb Pizza October 24, 2012

Filed under: Favourites,Meat — delishuss @ 9:17 am

 

I tried this today for dinner. Yummy, I love it. It has two of some of my favourite things, bread and lamb. This one is from the Weight Watchers magazine.

I will have to admit I left the pizzas in the oven a bit too long, you kind of need to keep an eye on them. I think next time, rather than make a pizza out of them, I’ll just heat the Lebanese bread and make a wrap or kebab instead.

I served this with a mint yoghurt (natural yoghurt, chopped mint, squeeze of lemon, salt and pepper)

9 Propoints per recipe

Serves 4

Prep: 10 mins

Cooking: 20 mins

 

Ingredients

2x 80g wholemeal Lebanese bread rounds

2 tbs store-bought reduced fat hummus

400g lamb mince

2 garlic cloves

1 tbs ground cumin

1 tsp sweet paprika

1 tsp ground allspice

1 tbs lemon juice

1 tbs extra virgin olive oil

1/2 cup fresh parsley leaves

1/2 cup mint leaves

1/2 fresh coriander leaves

 

Method

1. Preheat the oven to 180 degrees celsius or 160 degrees fan assisted. Place bread on 2 baking trays. Spread evenly with hummus. Set aside.

2. lightly spray a large non-stick frying pan with oil and heat over high heat. Add mince and cook, breaking up lumps, for 3-5 minutes or until browned. Add garlic, cumin, paprika and allspice and cook, stirring, for 1 minute or until fragrant.

3. Top bread with mince mixture. Bake for 8-10 minutes or until crisp. Drizzle with lemon juice and olive oil. Serve topped with parsley, mint and coriander leaves.