I cannot remmeber who gave me this recipe but it may have been Judy a girlfriend of mine who now lives back in Melbourne. She was always turning out great dinner parties and I usually came home with the recipe as it was always good. If not Judy, then whoever it was, thanks a lot as it is a great dish.
PREPARATION:
4 chicken breasts
1 fresh mango
1 apple sliced into strips
200 g macadamia nuts
1/4 cup freshly squeezed orange juice
1/4 cup white wine - such as chardonay
1/2 carton cream
plain flour
Lightly flour the chicken breasts and gently fry in a little oil and butter over a medium heat.\ until nearly cooked through. Add the apple strips, nuts and mango flesh and gently simmer until golden brown. Drain off excess oil and add wine and orange juice and simmer a few minutes more. Add the cream and stir through. Serve with broccoli, fresh beans and potato au gratin.
Tuesday, February 5, 2008
Sunday, February 3, 2008
Green vegetable mix
A friend of mine, Margy is always coming up with easy inovative ideas to serve vegetables and this is one of those ones that you keep making over and over again. The colour and flavour of this one is great and I know you will love it.
PREPARATION:
Broad beans
green peas - fresh are best
spring onions
pancetta
butter
Cook pancetta first until crispy. Melt enough butter in a large pan for frying and then add the vegetable to this. Over a low - mod heat cook through then add the crumbled pancetta over the top and serve. This is great with pasta dishes as well as a side dish with a barbecue or any other cooked meat, chicken or fish dish. Use enough vegetables to allow for enough for each serving.
PREPARATION:
Broad beans
green peas - fresh are best
spring onions
pancetta
butter
Cook pancetta first until crispy. Melt enough butter in a large pan for frying and then add the vegetable to this. Over a low - mod heat cook through then add the crumbled pancetta over the top and serve. This is great with pasta dishes as well as a side dish with a barbecue or any other cooked meat, chicken or fish dish. Use enough vegetables to allow for enough for each serving.
Saturday, February 2, 2008
Tropical Chicken Salad
This was given to me years ago when I was in Real Estate by a girl I worked with. I often make this up when I want something light and easy on a hot summer night, sitting outdoors around the pool area. It is great to take on picnics as well. If you turn up with this at a friends place, they will love you for it.
PREPARATION:
2 cups chopped cooked chicken
4 cups chopped fresh tropical fruit (bananas, pineapple, mango's etc)
1/2 cup sliced shallots
1 1/2 cups chopped celery
Prepare and stir through and then add the dressing - as below
Dressing:
1 carton plain yoghurt ( I use greek style)
1 pkt thai chicken & coconut soup
1 tablespoon honey
PREPARATION:
2 cups chopped cooked chicken
4 cups chopped fresh tropical fruit (bananas, pineapple, mango's etc)
1/2 cup sliced shallots
1 1/2 cups chopped celery
Prepare and stir through and then add the dressing - as below
Dressing:
1 carton plain yoghurt ( I use greek style)
1 pkt thai chicken & coconut soup
1 tablespoon honey
Thursday, January 31, 2008
Cheesy Salmon Vol-au-vents
This is another one of those recipes that you try out at someones party and just have to ask for the recipe to make them yourself. I got this off a next door neighbour named Yvonne when I lived in Gelorup, a sleepy little community not far out of Bunbury. It is so simple to make and another one that when you do make it you wonder why you don't make them more often.
PREPARATION:
1 210 g tin of salmon or tuna
1 310 g tin of corn kernels
2 tablespoons lemon juice
2 spring onions sliced
250 g grated cheese
1/2 cup sour cream
6 med size vol-au-vent cases
Combine all ingredients together in a large bowl and spoon into cases. Heat in a moderate oven for approx 15 minutes. Serve hot with a nice salad on the side. You can also use the little cases and double the mixture if making for a party. Of you want a little spicier just add a dash of cayene pepper to the mixture.
PREPARATION:
1 210 g tin of salmon or tuna
1 310 g tin of corn kernels
2 tablespoons lemon juice
2 spring onions sliced
250 g grated cheese
1/2 cup sour cream
6 med size vol-au-vent cases
Combine all ingredients together in a large bowl and spoon into cases. Heat in a moderate oven for approx 15 minutes. Serve hot with a nice salad on the side. You can also use the little cases and double the mixture if making for a party. Of you want a little spicier just add a dash of cayene pepper to the mixture.
Wednesday, January 30, 2008
Savoury Muffins
I cannot remember who passed this recipe on to me but it is one that has been around for a long time with some variations. I often serve these at breakfast time, especially if I am doing a cooked breakfast with bacon and eggs etc. You can always add some chopped bacon to these for added taste.
PREPARATION:
1 cup SR flour
1 cup grated tasty cheese
1 cup milk
fresh parsley
1 small finely chopped onion or else onion flakes
sea salt and cracked pepper to taste
Mix ingredients all together and drop in spoonfuls into patty tray or small muffin trays. Bake in moderate oven until cooked through and golden brown. Serve hot, split in half with fresh butter.
PREPARATION:
1 cup SR flour
1 cup grated tasty cheese
1 cup milk
fresh parsley
1 small finely chopped onion or else onion flakes
sea salt and cracked pepper to taste
Mix ingredients all together and drop in spoonfuls into patty tray or small muffin trays. Bake in moderate oven until cooked through and golden brown. Serve hot, split in half with fresh butter.
Tuesday, January 29, 2008
Smoked Fish Mornay
This recipe was given to me by a lovely lady called Audrey Edwards. Her husband was a member of the Eaton Lions Club and it was through there that I met her. Whenever the ladies had to take something for supper or lunch, you could be sure that whatever Audrey brought along, it would be delicious. I will share some other recipes that she gave to me later on. This one is an australian favourite with a slight twist in that it has smoked fish in it instead of the usual tinned tuna or salmon. It is really delicious and fairly rich.
PREPARATION:
3 - 4 pieces of english fillet smoked fish
small tin of sweet corn kernals
1 ripe tomato
grated cheese
sea salt and cracked pepper to taste
white sauce - recipe below
Boil fish until just cooked and flake into a casserole dish. Add corn and season to taste. Pour the hot sauce over this. Slice tomato on top and then sprinkle grated cheese over this. Bake in hot oven until golden brown on top.
White Sauce:
1 1/2 - 2 tablespoons butter
2 tablespoons plain flour
600 mls full cream milk - can use hi low instead but not skim
sea salt and black pepper to taste
Melt butter in med size saucepan then add salt and pepper. Stir over a medium heat and then add the flour. If it is too thick add some more butter until easy to stir. Boil and keep stirring so as not to burn the mixture. It is just to cook the flour and when it turns a slight golden colour, while still on the heat, quickly pour about 1/2 the milk in while still stirring all the time. When that is mixed through, add the rest of the milk and continue to stir while bringing back to the boil. If you make the sauce this way, you will not get lumps in it and it is the correct way to make a good white sauce. When boiled, add about 1/2 cup of grated cheese and stir through again. Take off the heat, and pour over fish mixture.
PREPARATION:
3 - 4 pieces of english fillet smoked fish
small tin of sweet corn kernals
1 ripe tomato
grated cheese
sea salt and cracked pepper to taste
white sauce - recipe below
Boil fish until just cooked and flake into a casserole dish. Add corn and season to taste. Pour the hot sauce over this. Slice tomato on top and then sprinkle grated cheese over this. Bake in hot oven until golden brown on top.
White Sauce:
1 1/2 - 2 tablespoons butter
2 tablespoons plain flour
600 mls full cream milk - can use hi low instead but not skim
sea salt and black pepper to taste
Melt butter in med size saucepan then add salt and pepper. Stir over a medium heat and then add the flour. If it is too thick add some more butter until easy to stir. Boil and keep stirring so as not to burn the mixture. It is just to cook the flour and when it turns a slight golden colour, while still on the heat, quickly pour about 1/2 the milk in while still stirring all the time. When that is mixed through, add the rest of the milk and continue to stir while bringing back to the boil. If you make the sauce this way, you will not get lumps in it and it is the correct way to make a good white sauce. When boiled, add about 1/2 cup of grated cheese and stir through again. Take off the heat, and pour over fish mixture.
Tuna Cheese Bake
This recipe was given to me by my sister-in-law Leah about 35 years ago. This simple tuna recipe is different to normal tuna dishes due to the ricotta cheese. A great standby dish to serve in the summer. Serve it with some crunchy bread and a nice green tossed salad.
PREPARATION:
1 large tin of tuna or salmon
2 onions chopped
2 cups tasty grated cheese
4 tablespoons flour
4 eggs
1 cup milk
1 cup ricotta cheese
2 tablespoons butter
Melt butter and add the onions and cook until tender and transparent. Beat eggs together and then add the ricotta cheese. Add milk, flour and other cheese. Flake the tuna and add onion to it. Mix all the ingredients together and pour into a baking or casserole dish. Cook in the oven at 175 - 180 degrees for approx 40 minutes.
PREPARATION:
1 large tin of tuna or salmon
2 onions chopped
2 cups tasty grated cheese
4 tablespoons flour
4 eggs
1 cup milk
1 cup ricotta cheese
2 tablespoons butter
Melt butter and add the onions and cook until tender and transparent. Beat eggs together and then add the ricotta cheese. Add milk, flour and other cheese. Flake the tuna and add onion to it. Mix all the ingredients together and pour into a baking or casserole dish. Cook in the oven at 175 - 180 degrees for approx 40 minutes.
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