Tag Archives: dinner

Jamie’s coconut buns with chicken stir-fry

IMG_6662

This is another recipe from one of Jamie Oliver’s latest books 15 Minute Meals. So far none of them have been close to the fifteen minute mark but they’re quite tasty nonetheless. After the success of Jamie’s seared tuna with jiggy jiggy greens I decided to give another recipe a go. This one stood out due to the lack of complicated ingredients and I was really curious to see how these coconut buns would come out. I simply followed the recipe and made the dough in a food processor and then steamed them and surprisingly they came out looking pretty profesh if I do say so myself.

However, I wasn’t a huge fan of the taste- I did use all the coconut milk but they didn’t have a very strong coconut taste. They were a bit bland and I didn’t feel like there was enough sauce to scrape up with the buns. When I make this recipe again I think I’ll do the chicken stir fry with Jamie’s coconut rice instead and see how that goes. Overall it was a good weeknight recipe and I loved the simple flavours of the stir fry.

I used an adapted version of Jamie’s recipe that stir fries the chicken and veggies instead of steaming them.

Coconut buns with stir fried chicken and veggies
Serves 4
See the recipe here

Ingredients:

For the coconut buns:
270g tin of light coconut milk
Use the empty coconut milk can to measure out two cans worth of self-raising flour

For the chicken:
1 tsp vegetable oil
4 boneless skinless chicken thighs, thinly cut
100g mushrooms, I used shiitake and button
1 bunch of broccolini, cut into small pieces
3 tablespoons oyster sauce, plus extra to serve
2 tablespoons lightly toasted sesame seeds
Lime wedges, to serve

Directions:

1. For the coconut buns: Pour the coconut milk into a food processor. Use the empty tin to measure out the self-raising flour, you’ll want two tins worth of flour. Add the flour and 1/2 tsp of salt to the food processor and process until a dough forms. Lightly knead the dough onto a lightly floured surface, then roll out small balls of dough. I was able to make about 9 small buns. If the dough is too sticky just add some more flour to your workspace and your hands.Place the dough into large muffin cases and place, in a single layer, into a steamer basket with a lid. Put the steamer over a pot of boiling water and steam for 10 minutes.

2. For the chicken: Place a wok over high heat and add the vegetable oil. When hot, add the chicken in pieces and stir until the chicken is browned, about 3 minutes.

3. Place the broccolini in a microwave-safe container and microwave for 50 seconds.

4. Add the broccolini and mushrooms to the wok with the chicken and stir for 1 minute. Add the oyster sauce and stir until the chicken and veggies are coated and heated through.

5. Serve the chicken and vegetable stir-fry with the coconut buns. Sprinkle with sesame seeds and squeeze a bit of lime juice over the top.

 

 

Advertisements

Leave a comment

Filed under Chicken, Recipes

Pork kebabs with cold peanut-sesame noodles

IMG_6644

This ‘Asian cookout’ style meal is great for summer. The pork definitely has a kick from the sriracha but it’s also got a great sweet balance from the soy sauce and brown sugar. The noodles are really easy as well- all you have to do is cook the noodles, slice up the carrot and cilantro and the rest is the addition of the sesame-peanut sauce. They keep well and are served cold so they’re perfect for leftovers. Unfortunately I was still recovering from wisdom teeth surgery when I made this meal and it took a whole lot of restraint not to chow down on the pork kebabs. This can be a great weeknight dish if you make the noodles ahead of time- otherwise it’s a great dish to have outside on the weekend with a cold, crisp bottle of white wine.

Spicy pork kebabs
Serves 4
Recipe from: Domesticate-Me 

Ingredients:
1½ lbs pork tenderloin, sliced into ½ inch rounds
Bamboo or metal skewers (if using bamboo soak them in 20 minutes before cooking)
For the marinade:
¼ cup orange juice
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 tablespoon Sriracha sauce
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar, packed
For garnish: (optional)
2 scallions, thinly sliced
Preparing your spicy pork skewers:
-Start by mixing all the ingredients for the marinade in a small bowl. Set the marinade aside while you prepare your skewers.
-Slice your pork tenderloin into ½ inch rounds. Thread the rounds onto the skewers.
-Place the skewers in a large Ziploc bag (or a shallow baking dish) and pour the marinade over them. Refrigerate for at least an hour. The longer you can marinate, the better.
-Remove your skewers from the Ziploc bag and place them on a lightly oiled grill or grill pan. Grill for approximately 3 minutes on each side or until cooked through.
Cold peanut-sesame noodles
Serves 6
Recipe from Food Network
Ingredients:
Kosher salt
12 ounces flat Chinese egg noodles
3/4 cup strong brewed green tea
1/3 cup natural peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned)
3 tablespoons packed light brown sugar
1/4 cup roasted peanut oil
2 tablespoons toasted sesame seeds, plus more for topping
1 teaspoon chili-garlic sauce
1 teaspoon toasted sesame oil
1 1-inch piece ginger, peeled
1 small clove garlic
2 carrots, finely grated
Chopped fresh cilantro and peanuts, for topping
Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.

Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
IMG_6643

Leave a comment

Filed under Lunch, Pasta and rice, Pork, Recipes

Mussels with white wine and cream

IMG_6179

I’ve spent a lot of time around mussels. Serving them, clearing them, tasting them, seeing them be cooked, seeing them be cleaned. Obviously not in that order, but you get what I mean. Working in a Belgian Beer Cafe you see a lot of mussels. Yet, I’m not quite sick of them. I used to think they were pretty gross looking but really, who doesn’t?

I first started to appreciate them in Western Australia when my parents would buy them cold from the supermarket cooked and marinated in a simple olive oil and herb mixture. I had them again in Quebec, Canada covered in garlic and cream and bacon and thought I had died and gone to heaven. And when I started living in Sydney one of my best friends told me I just had to try out this Belgian Beer Cafe where they served blue cheese mussels. Even as a red-blooded American who loves her blue cheese, I was pretty skeptical. But I tagged along- had an amazingly rich and creamy bowl of mussels and funnily enough also landed myself a trial at the restaurant that would become a big part of my life for the next two years. So yeah, mussels and I have had a pretty emotional journey.

Though we’ve been on such great adventures together, I’ve never really cooked mussels at home before. My dad’s played around with them in the kitchen once or twice but I’ve never done it myself. A few months ago Ciaran and I found ourselves at the Taste of Sydney festival and decided to bring home a packet of Spring Bay mussels. We picked up a little recipe card at the same stand and decided to go the simple route and just follow that. It’s a great weeknight meal because it’s quick, simple and low-fuss. Just pair your dish with some fresh, crusty bread and a nice bottle of wine.

Mussels with white wine & cream (Moules mariniere)

Serves: 2 as a main or 3-4 as a starter
Recipe from Spring Bay

Ingredients

  • 1kg packet Spring Bay Mussels
  • 15g unsalted butter
  • 2 (30g) purple eschallots or ½ a red onion, very finely diced
  • 1 small clove garlic, finely chopped
  • freshly ground black pepper
  • a sprig of thyme
  • a bay leaf
  • 100ml white wine
  • 150ml thickened or whipping cream
  • ¼ cup rough chopped continental parsley

Method

  1. Heat a large heavy based pot with a tight fitting lid over a low heat.
  2. Add the butter, when it’s melted add the eschallots, garlic and some freshly ground black pepper. Cook for 2-3 minutes or until the eschallots are clear and soft.
  3. Increase the heat to high, add the thyme, bay leaf, cream and wine and cook for 3-4 minutes or until the liquid has reduced by 1/3 in volume.
  4. Open the packet of mussels and pour into a colander, give them a light rinse.
  5. Pour the mussels into the boiling wine mixture, give them a stir and then quickly put on the lid. Cook for 3 minutes or until the mussels open. Sprinkle over the parsley and serve with the cooking liquid, some crusty bread and salad.

Note

  • The mussels will open as they cook, if there are any unopened mussels, remove the open mussels from the pot with a slotted spoon and place in a serving bowl. Replace the lid and cook the rest for 1 minute longer.

IMG_6186

1 Comment

Filed under Recipes, Seafood

Vodka pasta

IMG_0021

This is my first two-way post! So you can feel free to take the fancy or the frugal option, for whatever fits your mood. The vodka pasta was made for a birthday since it’s creamy and unbelievably rich and awesome. But it does require quite a few ingredients, plus vodka. Which down under is a little pricey. So if you don’t have the time or the funds you can make a simple creamy tomato pasta. It’s all up to you…

img_0952

Vodka Pasta

Adapted from Cook Like A Champion
Who heavily adapted it from Williams-Sonoma

Serves 4 to 6

Ingredients:
4 tablespoons (1/2 stick) unsalted butter
3 garlic cloves,
minced medium yellow onion, diced
2 tablespoons tomato paste
1/2 cup vodka
1 (28 ounce) can crushed tomatoes
1 cup heavy cream
Generous pinch of red pepper flakes
1 teaspoon salt
2 tablespoons slivered fresh basil, plus additional for serving
1 pound penne pasta
1 pound sweet Italian sausage
1/2 cup finely grated Parmigiano-Reggiano cheese, plus additional for serving

Directions: Cook pasta in well salted water until al dente. Reserve 1/2 cup of cooking water, drain pasta and set aside.

Heat up a tablespoon of olive oil in frying pan, remove the casings from the sausages, break into small pieces and cook until browned on the outside and cooked through. Drain on a plate covered in paper towels and reserve for later.

While the pasta and sausages are cooking, melt the butter in a large skillet set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and continue cooking until fragrant, about a minute more. Stir in tomatoes and their juices. Bring to a simmer. Reduce heat to medium and stir in the tomato paste and vodka. Cook until most of the alcohol has evaporated, at least 5 minutes. Stir in cream, red pepper flakes and salt. Bring to a a simmer, then reduce heat to medium-low. Cook sauce until thickened, about 5 minutes. Taste and adjust seasoning as needed. Stir in basil and cheese.

Add pasta and sausage to skillet and toss to coat, adding pasta water as needed to thin the sauce. Serve topped with additional basil and Parmigiano-Reggiano.

And for the frugal option…
Serves 1

Ingredients:
1 cup  of pasta
1 tablespoon of cream cheese
1/2 cup of pasta tomato sauce
1 teaspoon of tomato paste
1/2 cup of frozen prawns, defrosted
sprinkle of parmesan
olive oil

Boil the pasta in salted water until al dente. While you’re cooking the pasta heat up a tablespoon of olive oil in a small saucepan. Put the defrosted prawns in and when they’ve cooked add the tomato sauce, cream cheese and tomato paste and stir until everything melts and becomes a nice creamy sauce.

Pour the sauce with the prawns over the pasta, mix in and sprinkle with parmesan.

img_1044

Leave a comment

Filed under Pasta and rice, Recipes

Superbowl snacks

main_18gjk2c-18gjk40

I love wings and fries as much as the next person- possibly even more. But if you are looking to make some healthier snacks for game day these are two great options. The edamame hummus is really simple- just pop the ingredients in the food processor and whip it up. The buffalo chicken rolls are a bit more tricky but they are definitely worth it. I almost suggest not making too many because they’re super tasty and if you’re aiming for a healthy treat it’s probably not best to eat like ten of them. They are great for a big group as they’re easy to eat and easy to share.

hummusandveggies_18gjk2v-18gjk44

Edamame hummus

Serves 4

Ingredients
1 cup edamame, cooked and shelled
1 tablespoon tahini (sesame seed paste)
1/8 cup water plus more if needed
1 teaspoon lemon zest
Juice of ½ a lemon
1 clove garlic, crushed
1 teaspoon olive oil

Salt and pepper to taste

In a food processor, blend soy beans, tahini, water, lemon zest, lemon juice, garlic, olive oil, salt and pepper. Add more water if necessary until the consistency is smooth. Place in a small bowl and serve with sliced vegetables such as capsicum or carrots.

untitled_1_18gjk3h-18gjk46

 

untitled_2_18gjk3n-18gjk46

Buffalo Chicken Rolls

Makes 12

Ingredients
12 spring roll wrappers (I found these in the freezer section at Coles)
1 cup cooked and shredded chicken (1 medium chicken breast)
1/2- 2/3 cup Frank’s Red Hot Sauce (I found this at my local IGA)
1 cup crumbled blue cheese
1 cup cole slaw (dry)
Small bowl of water
Nonstick cooking spray

Blue cheese dressing, for serving

Preheat oven to 200 degrees C. Lay spring roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the cole slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the centre of the spring roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

Note: To make the chicken, place 200g of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Recipe slightly adapted from Can you stay for dinner?

chickenrolls_18gjk2k-18gjk41

Leave a comment

Filed under Chicken, Recipes, Snacks

Stuffed chicken with goat’s cheese and spinach

img_2118

Stuffing meat is a somewhat controversial subject.

I’m an American so I really have no problem with it. You’ll notice that most meat stuffed dishes originated in the US of A. I originally thought Chicken Cordon Bleu came from France (sorry Kahina) but it turns out, it’s an American creation. First referenced in the NY Times in 1967.

Other countries seem to be okay with stuffing their meat, however apparently Belgium is not one of those places. One of my Belgian friends recently told me she had never eaten stuffed chicken until she came to Australia.

One of my favourite pubs in the Rocks actually serves stuffed burgers, which are pretty awesome. The most awesome part, they’re stuffed with more meat.

One comes with a beef burger stuffed with pork and is possibly even topped with bacon, the other is beef stuffed with chorizo and mozzarella. A cannibalistic explosion of happiness.

While I do like stuffed meat occasionally, and this stuffed chicken is pretty damn good, I don’t think I could ever go so far as these atrocities.

Anyone remember the HIMYM episode where Ted makes a tur-turkey-key.

And did you know that stuffing a duck inside a chicken inside a turkey is a real thing? Oh Paula Deen. Only in America.

You can rest assured that this meal will cause you way less traumatisation than three different types of birds shoved inside each other. It’s a simple stuffed chicken with goat’s cheese and spinach dish, it takes a little bit of time (around 40 minutes) but it’s very simple and extremely tasty. Plus it’s a great leftover food for tomorrow’s lunch.

Stuffed chicken with goat’s cheese and spinach

Serves 4

Takes about 40 minutes

Ingredients:

4 chicken breasts, boneless and skinless
2 cups of spinach, chopped
½ cup goat’s cheese, softened
Olive oil
Salt
Pepper
1 clove of garlic, minced
Some kind of Italian or Mediterranean seasoning, I just used Gourmet Garden’s Parsley and Garlic mix
400g couscous

Preheat the oven to 190 degrees Celsius.

Mix together the spinach, goat’s cheese, minced garlic and salt and pepper. With a paring knife slice a pocket into the side of each chicken breast. Stuff the goat’s cheese and spinach mixture into each chicken breast. Drizzle some olive oil on the top, season with salt and add the seasoning.

Heat a large skillet on high heat for 5 minutes. Add the chicken breasts and cook for 3-4 minutes or until golden on the bottom. Turn over and cook for another 2 to 3 minutes.

Transfer to a baking dish and put the chicken breasts in the oven until they are cooked through, about 15 minutes. While the chicken is in the oven make the couscous according to the package directions. When the chicken is cooked let sit for a few minutes and then plate with the couscous.

 

Leave a comment

Filed under Chicken, Recipes

Spinach, chicken and pecorino risoni

img_2399

Working in a bar/restaurant means nights with late hours, dinner at odd times and much less time to cook. Sometimes I’ll be super organized and cook something for lunch and bring extras to have after my shift, other times I’ll grab one of the $5 special meals on my way to work and eat before I start. And other times there may be a sneaky trip to Maccas or Pie Face.

One of the other challenges with working in hospitality is that when I do get a chance to cook, sometimes I go a little bit overboard. Sunday night dinners at Ciarans parent’s house tend to be one of those times. In the past I’ve made chicken schnitzel with mash and creamy jaeger sauce, meaty lasagna, beer braised chicken, a lot of heavy meals. So this time I was gently instructed, no red meat and no cream. Which actually wasn’t too much of a challenge. Delicious dinners definitely don’t need a bunch of cream or butter to taste great. I remembered this dish from a small dinner party my mum held ages ago and spent a while tracking down the recipe. It’s simple, fresh and keeps well for leftovers. The tomatoes may not keep as well, but they’re a fancy little accompaniment for a nice sit down dinner.

img_2394

Chicken, spinach and pecorino risoni

Serves 4

200g cooked warm risoni

400g shredded bbq chicken

1/2 cup finely grated percorino (also known as romano)

50g shredded baby spinach

1/2 cup basil leaves

2 tablespoons lemon juice

2 tablespoons olive oil

2 cloves of crushed garlic

Cook risoni and set aside in a warm pan. Shred a store bought bbq chicken. Add the chicken, pecorino, spinach and basil to the risoni. In a separate bowl combine the lemon juice, oil and garlic and toss through the pasta. Serve warm.

Recipe from Donna Hay Magazine

Tomatoes roasted with pesto

2 to 2 1/2 pounds large red tomatoes

3 tablespoons good olive oil

2 teaspoons dried oregano

kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup pesto (store bought or home made)

1/2 cup freshly grated parmesan cheese

Preheat oven to 220 degrees Celsius.

Core the tomatoes and then slice them across (not through the stem) arrange on a sheet pan.  Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt and the pepper.

Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with the pesto, and sprinkle with the parmesan cheese.  Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the parmesan cheese is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.

img_2396

 

Leave a comment

Filed under Chicken, Pasta and rice, Recipes