January 30th, 2006 by alice
Tags: Chicken, Spicy, Tangy, Yoghurt
INGREDIENTS
- 1largered onion, chopped
- 2tablespoonshoney
- 2/3cupsoy sauce
- 1/2cupcider vinegar
- 1 1/2tablespoonscajun seasoning
- 1kgchicken tenderloins
-
TANGY YOGHURT
- 1cupplain yogurt
- 1/4cuplemon juice
- 1/2teaspooncajun seasoning
- salt, to taste
DIRECTIONS
- Process the onion, honey, soy sauce, vinegar and seasonings until smooth.
- Combine mixture and chicken tenderloins in a large bowl.
- Cover and refridgerate for several hours or overnight.
- On the day of cooking prepare the yoghurt sauce by combining all of the ingredients and mixing well.
- Drain the chicken and discard the marinade.
- Cook on a heated, oiled grill plate, or on the BBQ, until cooked through.
- Serve drizzled with the Tangy Yoghurt.
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January 30th, 2006 by alice
Tags: Fillets, Fish, Ginger, Lime
INGREDIENTS
- 3teaspoonssesame oil
- 2tablespoons finely slicedfresh ginger
- 6spring onions, finely chopped
- 2clovesgarlic, crushed
- 1tablespooncaster sugar
- 1/4cuprice vinegar
- 2tablespoonsfish sauce
- 1teaspoon finely gratedlime rind
- 2tablespoonslime juice
- 6 firmwhite fish fillets
- 2kaffir lime leaves, finely shredded
- fresh herbs(I suggest cilantro)
- lime wedges(to garnish)
DIRECTIONS
- Combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
- Place fish fillets in a single layer in a large shallow dish.
- Pour the ginger mixture over the fish.
- Cover and marinate in fridge for 1 hour.
- Place eah fish fillet onto a piece of lightly oiled foil.
- Top each one with some of the ginger mixture from the dish and some lime leaves.
- Fold in the edges of the foil and enclose fish well.
- Cook the packets on a grill or BBQ for about 15 minutes or until cooked through (cooking time wil depend on the heat of your grill and thickness of fish).
- Open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
- Goes well with stir-fryed Asian vegetables and rice.
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January 30th, 2006 by alice
Tags: Ball, Fish, Salad, Thai, Warm
INGREDIENTS
- 1kg bonelesswhite fish fillets
- 1mediumonion, chopped
- 1 1/2cups choppedfresh cilantro leaves
- 1/3cupred curry paste
- 2tablespoonsfish sauce
- 2tablespoonslime juice
- 200g baby asiansalad leaves(available in packets in the vegetable section of supermarkets)
- 1largered pepper, thinly sliced
- 150gsnow peas, thinly sliced
- lime wedges, to serve
-
DRESSING
- 1/2cuplime juice
- 1/3cuppeanut oil
- 3teaspoonssesame oil
- 1 1/2tablespoonssugar
- 1 1/2tablespoonsfish sauce
DIRECTIONS
- Process the fish, onion, cilantro, curry paste, fish sauce and juice in food processor until the mixture forms a smooth paste.
- Roll level tablespoons of mixture into balls.
- You will need to cook the fish balls in batches.
- Arrange a single layer of balls in a baking paper lined bamboo steamer.
- Place steamer over a wok or large pan of boiling water.
- Cook, covered, for about 5 minutes or until balls are just cooked through.
- Repeat until all of the balls are cooked.
- Make the dressing by combining all of the ingredients in a jar and shake well, until combined.
- Arrange the salad leaves on 1 large platter or or individual serving plates.
- Top the leaves with the red pepper and snow peas.
- Place the fish balls on top, drizzle with dressing and serve with lime wedges.
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January 30th, 2006 by alice
Tags: Bites, Butternut, Pumpkin, Risotto, Sage
INGREDIENTS
- 500gbutternut pumpkin, peeled
- 1tablespoonolive oil
- 50gbutter
- 2clovesgarlic, crushed
- 1mediumonion, chopped
- 1cuparborio rice
- 500mlvegetable stock
- 1cupwater
- 2tablespoons finely choppedfresh sage leaves
- 1/4cup gratedparmesan cheese
- 1/2cupflour
- vegetable oil, for deep frying
- sour cream
- fresh herbs(to garnish)
DIRECTIONS
- Chop the pumpkin into 1cm pieces.
- Heat oil and butter in a large pan.
- Add the onion and garlic, cook until onion is soft.
- Add rice, cook, stirring for 1 minute.
- Add pumpkin, stock and water; bring to the boil.
- Simmer, uncovered, over a low heat for about 35 minutes.
- Stir occasionally.
- You want all of the liquid to absorb and mixture to become thick.
- Remove from heat and stir in sage and parmesan.
- Spread mixture out onto an oven tray to cool.
- Roll tablespoons into balls, flatten slightly.
- Coat in flour, shaking away any excess.
- Heat vegetable oil in a pan and deep fry balls, in batches, until lightly browned and crisp.
- Drain on paper towels.
- Serve bites topped with a dollop of sour cream and garnished with fresh herbs.
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January 30th, 2006 by alice
Tags: Crawfishlfredo
INGREDIENTS
- 1lbcrayfish tails, with fat(preferably La. packaged. Shrimp or a combination of both can be used. Actually the more the merrier.)
- olive oil
- 1cup shreddedcarrots
- 14ounces frozenbroccoli, pieces thawed rinsed and drained
- 1/2 choppedgreen bell pepper
- 1/2 choppedred bell pepper
- 1/2 choppedyellow bell pepper
- 1 thinly slicedzucchini
- 1 thinly slicedsquash
- 1cancorn, drained
- thinpastaor pasta or noodles, of choice
- 1 (8 ounce)can of choppedmushrooms, drained
- cajun seasoning, of choice(Tony C’s is pretty good or you could try my recipe of 60% cayenne pepper, 20% salt and 20% garlic po)
- 1quartheavy whipping cream
- 4ouncescream cheese
- 4ouncesparmesan cheese
- 8ounces of a good tasting sweetblush wine
- garlic salt
- pepperor garlic pepper seasoning
- 5cloves of pressedgarlic, to taste
- 1/2cup finely choppedgreen onions
- 1/2cup finely choppedwhite onions
- 1/8cupscallions
- 1pinchfresh parsley leaves
- 1pinchground rosemary
- 1pinchbay leaves
- cornstarch
DIRECTIONS
- Always remember a Cajun cook’s measurements are by taste and feeling of the day therefore this was a hard recipe to write down.
- All can or frozen ingredients can be substituted with fresh ingredients.
- In a pan put crawfish (leave crawfish fat in for taste or rinse and strain prior to sauteing for a whiter sauce), wine, and a couple pinches of seasoning.
- I use about 4 maybe 6 pinches of seasoning.
- Simmer on very low heat for 3 minutes.
- Take crawfish out of pan and set aside leaving wine and seasoning in pan.
- In another pan saute the onions, garlic, bell peppers, scallions, green onions, and carrots in some olive oil until onions are soft.
- About 5 minutes.
- Season while simmering with a few pinches of garlic salt, garlic pepper and a few more pinches of seasoning.
- Take the ingredients from the two pans (wine and onion pans) and pour into a large pot.
- Place on a low heat adding the zucchini, squash, corn, broccoli, cream cheese, parmesan cheese, parsley, rosemary, bay leaves and heavy cream.
- If necessary add more wine or cream to cover ingredients.
- Bring to a boil then reduce heat to low for 20 minutes.
- Stir occasionally and of course add a few more pinches of seasoning.
- While sauce is simmering add corn starch and water mixture to sauce to thicken.
- I usually mix two tbls of cornstarch with 4 oz of water in a glass, stir and slowly add to sauce avoiding clumping.
- Mix thoroughly and let heat for a few minutes before adding more until you get the consistency you want.
- One you get the consistency you want and you have heated for about 20 minutes add crawfish in and continue to stir on a low heat for 10 minutes.
- While main dish is simmering cook enough pasta for 4-6.
- Serve on a plate or in a bowl over pasta.
- Great with fresh green beans and of course garlic bread.
- Bon Appitite.
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