Showing posts with label fresh herbs. Show all posts
Showing posts with label fresh herbs. Show all posts

Monday, March 9, 2015

Breaded Scallops ... Herb and Pomegranate salad

I borrowed this recipe today and added my tweek to it which incidentally is what in my opinion all recipes including mine are for. Sharing them around and inspiring people to create is art in food and so very satisfying. 


Firstly flour egg and breadcrumb good quality large scallops. Into my breadcrumb I mixed a spoon full of chicken stock powder which adds a nice flavour. You could add anything you fancy but I would probably not use cheese as they will go very dark when cooked. 


Next prepare the herb salad. Again what ever you like. My choice turned out delicious and we used parsley, mint, basil, coriander and stems, chives and dill topped with Pomegranate for that touch of sweetness.
Blend together about 50ml of extra virgin olive oil a squeeze of fresh lemon and in my case I added a splosh of sweet chili sauce but if you prefer it hotter perhaps tabasco instead. Let the flavours blend while you cook the scallops adding just before serving. 


I deep fried in my small saucepan using rice oil however a vegetable oil would be just as good. I cooked 18 to serve two in batches of 3 at a time for about 2 or 3 minutes on each side. They will continue to cook from residue heat while draining.


Plate up at completion of cooking ...  adding the dressing to the tossed herb salad drizzling a little tartare sauce or try making a Herb Mayonnaise onto the tip of each scallop.


We thoroughly enjoy this light and refreshing meal. Could be served as an entree at a dinner party or a luncheon.

Friday, June 14, 2013

Potato Topped Chunky Salmon Pies

These are very simple individual pies which can be cooked and ready to serve in no time flat ... great for a breakfast to impress a light lunch with a salad or an evening meal with vegetables ... I have even eaten this for afternoon tea ... because I can!

Potato Topped Chunky Salmon Pies


  • I made four pies with a simple short crust pastry by using about 3/4 cup of plain flour about 100 grams of cold chopped butter processed into a crumb mixture and bought together into a soft dough using an egg. Purchased pastry sheets will simplify this dish even further. 
  • I have non stick, pop out bottom flan cases. I ran a fork over the pastry base of the pies and blind baked the pastry until just golden to keep them crisp ... do this first or while you prepare the filling.
  • Meanwhile put on some potatoes to cook for the mash topping ... 3 medium sized potatoes did my four pies.

The filling couldn't be simpler and can be modified as with all recipes to suit your own tastes. I have used salmon here but I intend to use barramundi and oysters next time to try and reproduce my all time favourite pie ever tasted when crossing the Nullarbor.
  • Gently soft fry some finely diced onion with a large knob of butter. Try not to get too much colour on these.
  • To make the thickened white sauce add a couple of tablespoons of plain flour and fry the flour for a minute or so to cook it through.
  • Gradually add to this enough milk, a little at a time, whisking as you go to keep it smooth until you have quite a thick sauce ... by keeping this thick your pies will hold together nicely.
  • Stir through to coat about 200-300 grams of chunky diced salmon, a large handful of a tasty cheese like a crumbled feta or maybe a blue cheese along with a hand full of fresh herbs of your choice such as parsley, chives, dill or all of these. Season carefully as some cheeses are quite salty and white pepper to suit ... you don't want to over cook at this stage as the fish will get its final cook when browning and heating to serve.
  • Turn off the heat and cool this mixture down in the fridge for a few minutes before adding to the cooled pastry bases.



  • Compile the pies and top the mash with a little grated cheese. When you are ready to serve bake in a moderate oven until golden brown and heated through.



Monday, June 25, 2012

Quinoa

Broccoli and Quinoa Patties
Broccoli and Quinoa ("Qin Wah")Fritters
You know the old saying "the best thing since sliced bread" well I just gotta say that these patties in my opinion are "better than sliced bread" ... they are simply delicious and very very good for you. 
Quinoa is a grain like crop grown primarily for its edible seeds. It is a pseuducereal rather than a true cereal or grain. It is cooked in the same way as rice and in this recipe I have used the absorption method so that the grain will retain the flavour of the liquid added to it. The nutrient composition is very good compared with common cereals.Quinoa grains contain essential amino acids and good quantities of calcium, phosphorous and iron.

Firstly wash and place 1 cup of dry quinoa into a saucepan with 2 cups of stock of your choice for extra flavouring (water can be used instead)... bring to the boil and simmer gently for 15 minutes until all the liquid has absorbed... when cooked fluff up with a fork and transfer to a large bowl and set aside to cool.
In the meantime steam a head of broccoli florets... mash with a fork and add to the mix.
Purée a tin of white beans and add them also (these will add protein and help to bind the mix and no one will even know they are added).
In a frying pan soften off a finely diced onion and the diced stems of a bunch of coriander... finely diced bacon can be added here also if you wish.
When the mix is cooled add a lightly beaten egg, a cup of mozzarella cheese, a large handful of diced fresh coriander (basil can be substituted) and salt and pepper.
Form the mixture into patties and refrigerate for about 20 minutes before shallow frying them to a golden brown... do this quickly in hot oil until heated through... serve with a tomato relish or similar to your taste.







Friday, March 9, 2012

Stuffed Peppers (Filled Capsicum)

Stuffed Peppers

Baked Stuffed Peppers
I have done a little cheating with this recipe so that it is guaranteed  not to fail. I have used cooked rice and I have grated the veggies rather than diced them and I have also very quickly blanched the peppers whole to ensure everything is evenly cooked when serving. Quick and simple with a little prep.

  • For about 6 large peppers you will want about  a cup of cooked cooled rice or couscous.
  • Fry off half an onion in a couple of tablespoons of oil and add to this a grated zucchini and the equivalent of either carrot or pumpkin or a bit of both. 
  • Then add a tin of drained crushed tomatoes reserving the juice for the baking dish.
  • Add fresh herbs of your choice I have used parsley and dill and season with salt & pepper.
  • A dash of water added if needed to make a moist but not wet mixture will also capture all the flavourings from the bottom of the pan. 
  • Blanch your whole peppers in boiling salted water for about a minute. You can leave this step out if you like a crunchier finished product.
  • Cut off the tops scrape out the seeds and fill with the mix and place them in a baking tray with the reserved tomato juice and about half cup of water.
  • Bake for about 10-15 minutes.

Friday, March 2, 2012

Mini Penne Rigate with Mushrooms (chicken liver meat addition)


Mini Penne Rigate with Mushrooms (Right)
Mini Penne Rigate with Mushrooms & Sage Butter Chicken Livers (Left) 
I don't often get the opportunity to purchase offal  here in my town so when I get the selection I jump at it. A special "treat" (in my opinion) meat addition to my serve only for tea tonight. Simply by adding one extra step I hope to show you how simple it is to adapt most vegetarian meals into meat meals and vice versa. Try not to be limited by any preconceived ideas of having to follow a recipe exactly.
  • In a large pan fry off in butter and olive oil a couple of cloves of crushed garlic and the white section of a half dozen thinly sliced spring onions. 
  • When softened toss into the flavoured butter about 4-500 grams of sliced mushrooms of your choice. Stir until softened and a little golden in colour. Then add 1/2 small tub of cream or sour cream and a glass of white wine. Bring up to the boil and then simmer gently until the sauce has reduced by about a third.
  • While doing this cook separately about 200 gms of pasta (again this is your choice I have used a mini penne rigate). 
  • To serve toss the cooked pasta, along with a handful of fresh herbs lightly chopped... today I have used coriander, rosemary (which loves mushroom) and roughly torn basil through the mushroom and sauce mix, the remainder green sliced spring onions and finally stir in about a half cup of freshly grated parmesan and heaps of black cracked pepper to taste.

  • For the meat alternative... Melt a little butter add some sage leaves and gently fry to instil the delicate sage flavour into the butter and then very quickly stir fry a hand full of chicken livers until golden on the outside but still pink on the inside. Toss these as an extra through only into the servings requiring them.

Friday, February 24, 2012

Simple filled Mushrooms

Simple filled Mushrooms
This simple meal can be thrown together and served up in a very short time... faster than take away... so very nourishing and filling... can't beat that for tonight's tea...
Filled Mushrooms with salad

  • Remove the stems of field mushrooms, chop and pan fry the stems in a little butter and olive oil with chopped sage leaves, spring onion, coriander stems and pine nuts until softened. Add a handful of fresh herbs and a sprinkle of breadcrumbs to pick up all the oils and the flavour you have created.
  • Spoon the mixture onto the mushrooms which you have placed on baking paper on a tray.
  • Add some feta or parmesan, a sprinkle of smokey paprika and a drizzle of olive oil to the top and bake until cooked through about 10 mins in a mod 180 oven.
  • Served with a simple side salad that can be prepared while the mushrooms are cooking for a complete nourishing meal in less than 30 minute meal from prep to plate.