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Grilled Pork Sirloin With Marsala Cream Sauce and Mashed Kumara. Recipe

May 2nd, 2015 by alice  Tags: , , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. marsala cream sauce

  2. 500mlthickened cream
  3. 100mlmarsala wine
  4. 125mlapplesauceor fruit chutney
  5. 100mlbeef stock
  6. 600g mashedkumara(kumera is an orange coloured sweet potato, so do your best.)
  7. 1kgpork sirloin roast, cut into 250g steak

DIRECTIONS

  1. Boil kumera in plenty of water seasoned with salt and pepper untill soft.
  2. strain and mash with 100 ml cream.
  3. Heat a pan and brush with oil.
  4. Brown pork on both sides and remove.
  5. Place pork on an oven tray and bake at 240 deg for 15 minute.
  6. Pour stock into Pan and turn up the heat add cream and reduce by half.
  7. pour in marsala and return to boil.
  8. stir in apple sauce or chutney.
  9. reduce heat to simmer.
  10. Place mash in centre of plate and place the pork on top.
  11. Spoon the sauce over the pork, garnish with rosemary or fried shaved kumara And serve wth plenty of steamed greens.

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Strawberries Marsala Recipe

April 8th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsstrawberries, trimmed, halved if large(2 qt)
  2. 1/4cupsugar
  3. 1/4cupsweet marsala wine

DIRECTIONS

  1. Toss together strawberries, sugar, and Marsala until sugar is dissolved.
  2. Let macerate at room temperature, tossing occasionally, 30 minutes before serving- save it for a week and it tastes awesome!

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Chicken Marsala for Two Recipe

January 24th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2-3boneless skinless chicken breasts
  2. 1-2cupbutton mushrooms, sliced(i used 2)
  3. 8ouncesangel hair pasta
  4. 1/4teaspoongarlic powder
  5. 1/4teaspoonpaprika
  6. 1/4teaspoonitalian seasoning
  7. 1/4cupflour
  8. 1cupsweet marsala wine

DIRECTIONS

  1. Preheat water for the angel hair spaghetti if that’s what you will be having with this meal.
  2. You want the water ready for the angel hair at a certain point in the chicken preparation.
  3. Timing will be important to have everything come together correctly.
  4. Prepare the chicken breast(s).
  5. What you want are chicken pieces that are about a quarter inch thick.
  6. You can pound a breast down to that thickness if you wish.
  7. I prefer to use a partically thawed breast from the freezer and slice it to the proper thickness.
  8. This produces two or three slices from a typical large breast.
  9. It’s easier to slice the breast if it’s still partially frozen; it doesn’t slide around as much.
  10. Mix the dry ingredients and coat the chicken pieces.
  11. Coat them well and completely.
  12. I find the natural juice in the chicken as it further defrosts is sufficient but you can use an egg wash if you need to or want to but be aware it will change the taste.
  13. Reserve some of the coating mix to later thicken the sauce.
  14. (You might want to reserve the mix before coating to avoid contamination by raw chicken juices even though you will be cooking.
  15. When the water is heated, mushrooms sliced, and chicken coated you can start.
  16. Using medium high heat in a large skillet fry the chicken pieces for two minutes until the first side is browned.
  17. You should not need more than two minutes for this.
  18. Turn the chicken pieces over.
  19. Directly add the mushroom slices around the sides of the chicken.
  20. Cook another two minutes.
  21. After the two minutes stir the mushrooms and then add the Marsala wine.
  22. Cover and turn the heat down.
  23. Simmer for ten minutes.
  24. When you’ve got the cover on put the angel hair in the spaghetti water to cook for eight to ten minutes depending on how “done” you like your pasta.
  25. After the ten minutes your pasta is done and the Chicken Marsala is ready to finish.
  26. Drain the pasta and set aside.
  27. Uncover the chicken and stack the chicken pieces up in one side of the skillet.
  28. Slowly add the reserved coating mix, stirring constantly.
  29. This is to thicken the sauce.
  30. Add the amount you need to thicken the sauce to the degree you want.
  31. Stir constantly to minimize clumping.
  32. (Note: if you want to minimize clumping put the coating mix into a jar, add a bit of water, close and shake until a thick mixture results.
  33. Add this slowly to thicken the sauce.).
  34. Dish and serve.

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Mashed Sweet Potatoes With Marsala Recipe

December 27th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbsweet potatoes
  2. 1 1/2tablespoonsbrown sugar
  3. 1 1/2tablespoonslow-fat buttermilk
  4. 1tablespoonmarsala wine
  5. 1tablespoonbutteror margarine
  6. 1/8teaspoonsalt
  7. 1/8teaspoonblack pepper
  8. fresh thyme sprigs

DIRECTIONS

  1. Bake potatoes in a preheated 425° oven for 1 hour and 10 minutes OR until tender; cool slightly.
  2. Cut each potato in half lengthwise; scoop out the pulp into a saucepan; discard the skin.
  3. In addition to the pulp, add in the next 6 ingredients to the saucepan; mash to desired consistency.
  4. Cook over low heat for 2 minutes or until heated through.
  5. Serve warm and ganish with thyme sprigs.

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Amaretti-stuffed Peaches With Marsala Recipe

October 31st, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 6 freestonepeaches
  2. 2ouncesamaretti cookies, chopped
  3. 2teaspoons finely choppedcrystallized ginger
  4. 1/4cupsuperfine sugar
  5. 1/3cupsliced almonds
  6. 1/2cupsweet marsala wine
  7. 2ouncesbutter, chopped
  8. heavy cream, to serve
  9. vanilla ice cream, to serve (optional)

DIRECTIONS

  1. Lightly grease an ovenproof dish, and preheat oven to 350°F.
  2. Halve peaches and remove stones.
  3. Scoop out a little of the flesh from each half, chop, then place in a bowl.
  4. Add the chopped amaretti cookies, chrystallizedginger, sugar, almonds and 1-2 teaspoons marsala.
  5. Stitr with a spoon to form a slightly sticky mixture.
  6. Fill the peach cavities with the amaretti mixture, forming a mound with each.
  7. Top each half with a small piece of butter, then place the peaches into the greased dish.
  8. Pour the remaining marsala around the peaches.
  9. Cover loosely with foil, and bake in the oven for 20 to 25 minutes, basting from time to time with the masala.
  10. Check if peaches are tender, and cook a little longer if necessary.
  11. Peaches can be served warm or at room temperature with the pan juices spooned over, accompanied with a dollop of cream and a scoop of icecream if desired.

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