Seafood and Sorrel Ragout

Ingredients

·         12 uncooked large prawns; shelled and deveined but tails left intact

·         12 scallops

·         500 g firm white fish fillets; cut into large pieces

·         ⅓ cup corn flour

·         2 tsp. olive oil

·         ½ cup dry white wine

·         2 cups fish stock

·         1 cup cream

·         2 tbsp. chopped sorrel (if not available use young spinach leaves)

Preparation

1.       Place prawns, scallops, fish and flour in a plastic food back and toss to coat seafood mixture lightly with flour. Shake off excess flour.

2.       Heat oil in a frying pan over a medium heat and cook seafood mixture in batches for 2 minutes or until lightly brown on all sides. Remove from pan and set aside.

3.       Stir wine, stock and cream into pan and bring to simmering. Simmer, stirring frequently for 8 minutes or until sauce reduces and thickens.

4.       Return seafood to pan, add sorrel and simmer, stirring occasionally for 3 minutes longer or until heated through.

Serves 4

Woman To Woman

Engela

Braised Lamb with Peppercorns

Ingredients

·         2 tsp. olive oil

·         4 lamb shanks

·         2 onions; cut into wedges

·         1 cup red wine

·         2 cups beef stock

·         1 cup tomato puree

·         1 tbsp. canned green peppercorns; drained

·         4 potatoes; halved

·         4 carrots; halved length wise

Preparation

1.       Heat oil in an oven-proof dish over medium heat. Add shanks and onions and cook for 10 minutes or until brown; turning frequently.

2.       Remove dish from heat; stir in wine, stock, tomato puree and green peppercorn, cover and bake for I hour at 180⁰C (350⁰F); turning occasionally.

3.       Add potatoes and carrots to the meat and bake for 30 minutes longer or until meat and vegetables are tender.

4.       Serve pan juices as a sauce with meat and vegetables.

Serves 4

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Engela

Beef and Bean Stir-fry

Ingredients

·         250 g quick-cooking noodles

·         2 tsp. sesame oil

·         2 cloves garlic; crushed

·         3 tsp. grated fresh ginger

·         500 g rump steak; cut into thin strips

·         500 g green beans; trimmed and cut into 10 cm pieces

·         2 tbsp. sweet chilli sauce

·         2 tbsp. sweet soy sauce

·         1 tbsp. oyster sauce

Preparation

1.       Prepare noodles according to packaging directions.

2.       Heat oil in a frying pan over a medium heat, add garlic and ginger and stir-fry for 1 minute.

3.       Add beef and stir-fry for 3 minutes or until well browned.

4.       Add beans, chilli sauce, soy sauce and oyster sauce and stir-fry for 2 minutes longer.

5.       Drain noodles and divide between serving plate. Top with beef mixture and serve immediately.

Serves 4

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Engela

Leek and Prawn Risotto

Ingredients

·         15 g butter

·         4 leeks;  thoroughly washed and sliced

·         500 g uncooked prawns; shelled and deveined

·         500 g risotto rice

·         4 cups hot fish or vegetable stock

·         1 cup dry white wine

·         1 tbsp. canned green peppercorns; drained

Preparation

1.       Melt butter in a saucepan over a low heat; add leeks and cook for 8 minutes or until leeks are soft, golden and caramelised; stirring occasionally.

2.       Add prawns and cook for 3 minutes or until they change colour; stirring constantly. Remove prawn mixture from pan and set aside.

3.       Add rice to pan and cook over a medium heat for 4 minutes; stirring occasionally. Stir in a ¾ cup of the stock and a ¼ cup of wine and cook over medium heat; stirring constantly until the liquid is absorbed.

4.       Continue adding the remaining of the stock as described above; stirring constantly and allowing the mixture to be absorbed before adding more.

5.       Return prawn mixture to the pan, add green peppercorns and mix gently; cook for 3 minutes longer or until heated through.

Serves 4

Looking for a Light Meal? Why Not Try Grilled Chicken and Asparagus

Ingredients

·         2 tsp. crushed peppercorns

·         1 tbsp. grated lemon rind

·         1 tbsp. lemon juice

·         4 boneless chicken breasts fillets

·         2 tsp. vegetable oil

·         500 g asparagus spears; trimmed

·         250 g cherry tomatoes

Preparation

1.       Combine black peppercorns, lemon rind and lemon juice and rub over chicken pieces; set aside to marinate for 10 minutes.

2.       Heat oil in frying pan over a high heat, add chicken and cook for 3-4 minutes on each side or until cooked through.

3.       Remove chicken from pan, set aside and keep warm.

4.       Add asparagus and tomatoes to pan and cook for 4-5 minutes or until asparagus are tender, but still crisp.

5.       Serve chicken with asparagus and tomatoes.

Serves 4.

Engela

Hearty Red Bean Chilli Dish

Ingredients

·         2 tbsp. olive oil

·         2 onions; chopped

·         2 cloves garlic; crushed

·         2 fresh red chillies; chopped

·         ½ tsp. ground cumin

·         1 tsp. ground coriander

·         1 tsp. dried oregano

·         2 x 440 g canned tomatoes; un-drained and mashed

·         500 g canned red kidney beans; rinsed and drained

·         315 g canned sweet corn kernels; drained

·         4 tbsp. fresh parsley; chopped

·         6 tbsp. natural yoghurt

·         6 tbsp. grated cheese

Preparation

1.       Heat oil in a saucepan over medium heat; add onions and garlic; reduce heat to low and cook for 10-15 minutes or until onions are soft and golden. Stir occasionally. Add chillies, cumin, coriander and oregano and cook for 2-3 minutes longer – stir frequently.

2.       Stir in tomatoes and beans and bring to the boil over a medium heat and stir occasionally. Stir in sweet corn and half of the parsley and cook for 3-4 minutes.

3.       To serve, ladle into deep bowls; top each serving with a spoonful of yoghurt and sprinkle with cheese and remaining parsley.

Serves 4 

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Seafood Barbeque

Ingredients

·         ¼ cup soy sauce

·         2 tbsp. honey

·         2 tbsp. tomato sauce

·         2 tbsp. sesame seeds

·         1 tbsp. grated lemon rind

·         375 g uncooked large prawns; shelled and deveined but tails left intact

·         250 g calamari (squid) rings

·         250 g boneless fish fillets; cut into thick strips

·         4 potatoes; thinly sliced

·         4 small tomatoes; halved

·         2 tbsp. chopped fresh thyme

·         Freshly ground black pepper

·         Lemon wedges

Preparation

1.       Place soy sauce, honey, tomato sauce, sesame seeds and lemon rind in a shallow glass dish; add prawns, calamari and fish; toss to coat and set aside to marinate for 20 minutes.

2.       Sprinkle potatoes and tomatoes with thyme and black pepper to taste.

3.       Cook potatoes and tomatoes on a well-greased pre-heated hot Barbeque plate (griddle) for 10 minutes or until potatoes are crisp and tomatoes soft. Push vegetables to the side of the barbeque to keep warm.

4.       Add seafood mixture to barbeque and cook, turning frequently for 5 minutes or until cooked. As seafood cooks push it to the side to keep warm.

5.       To serve divide potatoes, tomatoes and seafood between serving plates and accompany with wedges of lemon.

Serves 4

Engela

http://freelancer-daniel.blogspot.com/