MenuMate

2012-01-10T21:02:00.002+11:00

Lamb Ribs with lemon Coriander and Pepper Dress served with Choy Sum

Inpired by Garagistes Restaurant in Hobart Tasmania (which I highly recommend) eat this simple delicious dish with chop sticks or a fork.

Serves 4

1kg short lamb ribs
2 lemons
1 tsp ground coriander
1 tsp fresh ground pepper
Choy Sum
2 Cloves garlic finely chopped
1 Tbsp finely chopped ginger
1 tsp oyster sauce
1 tsp soy sauce
1 squeeze lime juice

Squeeze and zest the lemons, add the pepper and coriander. Divide into 2. Use half as a marinade with some salt with 2 Tsp olive oil. Mix the remainder and leave aside as a dressing for the rids.

Marinade ribs for 30 mins and either BBQ or use a grill pan and finish in the oven for 15 mins

Remove ribs and allow to rest, then dress with remaining lemon juice, zest, coriander and pepper.

Greens

Sauté gently garlic and ginger in olive oil then add choy Sum and stir fry until leaves are soft. Add oyster sauce, soy sauce and finish with a squeeze of lime juice.

Serve with Sour dough and tuck in!

Wine suggestion: Young Cab Sauv.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2011-06-02T20:29:00.004+10:00

DUCK BRAISED WITH WHITE BEANS

A tweak of a fantastic recipe from Neil Perry. Very, very easy, one pot wonder. Serve with sautéed baby spinach. Note the 4 hour cooking time.

Serves 2

2 duck legs and 2 duck wings
1 chorizo sausage chopped
400 g (14 oz) tinned whole tomatoes, puréed
1 can of cannelleni beans
4 garlic cloves peeled and left whole
1 onion, chopped roughly
1/2 cup brown sugar
2 teaspoons dijon mustard
1 ½ teaspoons ground ginger
Salt and pepper

Preheat the oven to 150ºC

Add the duck pieces, chorizo, puréed tomato, garlic, onion, sugar, mustard, ginger, salt and pepper in a heavy pan with lid. Add 1 ½ cups of water to just cover, put the lid on, and put in the oven for 3 hours.

Spoon off the excess fat, which will float on the top of the dish.

Add the white beans and stir. Remove the lid and bake for 1 more hour. A nice crust should form and the beans should be tender and the meat very soft.

Wine Recommendation: A good Pinot or bigger red if it takes your fancy.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2011-04-24T21:40:00.006+10:00

RICOTTA RAVIOLI WITH ZUCCHINI AND TOASTED BREADCRUMBS WITH AN HEIRLOOM TOMATO SALAD

This dish has a few stages but is absolutely fantastic

Serves 4

Ricotta mixture

200 g ricotta, pinch nutmeg, salt and pepper, tsp lemon zest and tsp finely chopped mint

Ravioli

300g “00” flour and 3 eggs with a tablespoon of cold water – make into a pasta dough and rest for 30 mins in the fridge in cling wrap.

Roll out in a pasta machine and use a cookie cuter to cut circles around 8-10 cm across. Spoon in a teaspoon and a half of the Ricotta mixture and seal with water making sure to remove the air so they don’t explode. Make 4-5 per person depending on size.

Zucchini “sauce”

2 Zucchini chopped into quarters length ways and finely chopped. 2 shallots, 1 clove of garlic, olive oil, Tbsp butter, salt and pepper. Sauté shallots, garlic in the olive oil and butter until soft, add the zucchini until soft.

Use a food processor to blitz 2 slices of stale bread until course breadcrumbs, shallow fry in a little olive oil until crunchy and golden brown. Remove into a bowl with some kitchen paper. Add back into the zucchini mix to reheat before serving.

Heirloom tomato salad

Various heirloom tomatoes, varied size, colour and shape. Chop roughly, dress with olive oil and balsamic vinegar, salt, pepper. Mix though Tbsp mixed herbs such as parsley, oregano, mint, thyme. Let sit at room temperate for 15 minutes or so to let the flavours develop.

To plate up

Boil ricotta for 2 mins or so in salted water and remove with a slotted spoon onto the plate. Cover with the “sauce”, some finely grated parmesan and a drizzle of olive oil. Serve with the salad as a side.

Wine suggestion: A lighter red such as Cabernet Merlot

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2011-04-20T22:06:00.004+10:00

BLUE CHEESE SOUFFLE

Not as hard as folk lore would have you believe

Serves 4

3 tablespoons unsalted butter, plus more, for greasing

2 tablespoons grated Parmesan

3 tablespoons flour

1 cup milk, hot

4 egg yolks

Salt and pepper

2 tsp dijon mustard

150G cup crumbled blue cheese

5 egg whites

Pinch cream of tartar

Preheat oven to 180 degrees C. Prepare 4 ramekins or a 1 1/2 -quart souffle dish by greasing with softened butter and coating with Parmesan.

Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, but do not allow to brown.

Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened. Remove from heat. Beat in the egg yolks one at a time. Season with salt, pepper, and the mustard.

Stir in the cheese and incorporated evenly. Chill while preparing the egg whites.

In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.

Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest.

Pour into the prepared ramekins and place on them an a baking tray (this way they will get heat from the bottom as well as the top).

Bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center jiggles slightly.

Take care not to over bake.

Serves with a beetroot or heirloom tomato salad - these will balance the creamy texture of the souffle.

Wine suggestion: A French Pinot

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2011-02-20T11:29:00.003+11:00

PORK FILLET SALTIMBOCCA WITH CREAMY MASH AND WHITE WINE JUS

Serves 2 - adapted from a recipe from my kitchen rules

350g pork fillet, trimmed

4 slices pancetta

70g feta, cut into four thin slices

4 sage leaves plus 4 for frying

butter

olive oil

2/3 cup white wine

2 dutch cream potatoes

splash of milk

dollop of cream

1/4 cup grated Parmesan cheese

Cut pork into four portions. Using a meat mallet or rolling pin, gently pound portions between two sheets of baking paper, until triple in size. Top one half of each portion with a slice of pancetta, a slice of feta and a sage leaf.

Season with pepper and fold pork in half and secure with a tooth pick to form saltimbocca.

Heat the butter and oil in a large non-stick frying pan until very hot. Add saltimbocca. Cook, until browned on both sides, but not cooked through.

To make crispy sage leaves, add the sage leaves, cook until crisp but careful not to burn them. remove leaves and pork. Rest leaves on kitchen paper for plating up.

Add wine to same frying pan. Bring to a boil and reduce a little. Return pork to pan. Simmer for 3 minutes or until pork is just cooked through. Remove from heat. Remove toothpicks from pork.

Peel and quarter potatoes, boil for 15 minutes, drain and mash or use a potaot "ricer" with cream, milk and the cheese. Season to taste.

Serve Mash topped with pork. Garnish with crispy sage leaves. Drizzle with the white wine sauce.

Serve with green beans or your favourite veg.

Wine suggestion: Chardonnay

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2011-02-05T21:02:00.010+11:00

LENTIL, PARSLEY AND TROUT SALAD

Serves 2

Fresh, easy and delicious summer meal. Recipe adapted from one originally on the River Cottage series.

1 cup dried puy (dark) lentils
1 bay leaf
½ an onion, peeled
1 garlic clove, peeled and halved
a generous bunch of flat leaf parsley, leaves only
2 trout fillets serves , seasoned, pan friend and flaked with a fork
½ a red onion, very thinly sliced

For the dressing

1 tbsp capers, drained and rinsed
2-3 anchovy fillets, drained
3 tbsp olive oil
2 tsp cider vinegar
1 tsp English mustard
1 tsp caster sugar
salt and freshly ground pepper

Boil the lentils with the onion, bay and garlic. Drain and remove the onion, bay and garlic.

Mix the lentils with the dressing and toss the parsley leaves and red onion. Top with the cooked fish and tuck in.

Wine suggestion: Chardonnay

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2010-12-14T20:22:00.005+11:00

Duck Breast with Potato Cake and Wilted Baby Spinach

Serves 2

Tweak of a recipe from Luv-a-duck

INGREDIENTS

2 duck breasts
2 large waxy potatoes, grated
2 shallots finely chopped
1/2 garlic clove finely chopped
1 tsp fresh thyme leaves
1 tsp finely chopped fresh parsley
1 tsp plain flour
Salt and pepper
1 tbsp butter
1 tbsp oil
1 bag baby spinach leaves
1 tsp olive oil

METHOD

Sear breasts in a hot pan until brown on both sides and place in a hot oven for 10 minutes. Once cooked set aside to rest in a warm place.

Squeeze grated potato to remove most of the liquid. Place in a bowl, add shallots, garlic, flour, a good pinch of salt and pepper. Heat oil and butter in a pan and add about 3 tablespoons of potato. Flaten and cook on both sides until golden and crisp. Drain all cakes on paper towel and keep warm.

Wash spinach add olive oil to pan and saute until just wilted. Keep warm.

On a warmed plate place a cake in middle, top with spinach, then another cake with more spinach. Place several slices on breast on top. The picture shows it with a red wine reduction, but it is not needed if the duck is moist and the spinach is just wilted.

Wine suggestion: Pinot Noir

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2010-11-06T19:49:00.007+11:00

POT STICKERS (GYOZA)

Great Entrée for an Asian feast!

200g pork or chicken mince
1 red chilli deseeded
Asian herbs such as coriander, Thai basil, Vietnamese mint
2 kaffir lime leaves
1 Tbsp chopped lemon grass
1/2 tsp Chinese five spice
1 Tbsp soy sauce
1 pack wonton wrappers
1/2 cup chicken stock

Sauce

2 Tbsp soy sauce
4-6 slices of red chilli
1 tsp grated ginger
1 Tbsp vinegar

Put all ingredients except the meat in a food processor and roughly chop. Add meat and pulse again until finely minced.

Place 2/3 tsp of the mince in the centre of a wonton wrapper. Wet the edges and fold over and secure by pressing a fork around the edges to seal well. Ensure they have a flat bottom.

Cover the bottom of a fry pan (with lid) with oil and fry gently for 1 minutes. Put the chicken stock in the frypan and put on the lid. Stream for an additional 5 minutes or until the wonton wrappers are cooked through. Remove carefully - use an eggflip if needed.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2010-11-06T19:16:00.005+11:00

INDIAN FLAT BREAD

Makes 8. Half can be frozen and thawed out as required.

250g plain flour (plus extra for dusting)
1/2 tsp salt
1/2 cup water
1 and 1/2 Tbsp olive oil
grated garlic and/or chopped coriander (optional)
melted butter for brushing

In a food processor blend flour, salt and herbs is using. While processor is going add liquid or do in batches if your food processor will not allow additions while processing.

Turn out and knead into a dough. Wrap in cling film and put in the fridge for 30 mins or so.

Divide into 8 and roll our on floured surface as thin as possible.

Fry in a dry pan on hot, it will blister and bubble and will get some colour.

Brush with melted butter to finish. Serve with a good curry!

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2010-09-22T09:37:00.005+10:00

CHICKEN LIVER PARFAIT

A silky smooth pate great as a starter or for a picnic lunch . Serves 4

500g chicken livers
50g butter , plus 50g for the top of the parfaits
1 large garlic clove, chopped
1 shallot , chopped
1 large sprig thyme, leaves picked , plus sprigs to top
small pinch Chinese five-spice powder
2 tbsp brandy
2 tbsp double cream
Salt and pepper
sourdough toasted, to serve

Trim the livers of any green bits (these will be bitter) or sinews.

Heat a knob of the butter in a large frying pan and gently fry the livers with the garlic, shallot, thyme and Chinese five-spice. Season very well with salt and pepper. Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle. Add the brandy towards the end to reduce a little.

Tip the livers into a food processor. Whizz to a paste, then whizz in the remaining butter and cream. Push the mixture through a sieve - this is boring, but worth it for a really smooth texture. Divide the mixture between small china or glass ramekins and smooth the surface.

Melt the final 50g butter in a pan and let the milk solids settle to the bottom. Put a sprig of thyme on top of each ramekin and a good grind of pepper and pour a little butter over each. Chill to set.

To serve, bring the parfaits up to room temperature and eat with toasted sourdough. Great with a fresh pickle like rhubarb or beetroot.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2010-09-20T16:10:00.003+10:00

LIGHTLY PICKLED CAULIFLOWER WITH DUKKA

Serves 2

Peculiar but very delicious side. Perfect with crispy skin salmon. Recipe borrowed (very heavily) from a side I had in Hobart at a great restaurant called Smolt at Salamanca.

1/4 Cauliflower broken into florets
1 cup of vinegar
6 black pepper corns
1 bay leaf
1 small dried chilli
1/2 tsb black mustard seeds
1 clove galric skin removed and crushed
1/2 cup of chunky Dukka
handful of flat leaf parsley roughly chopped
olive oil

Place all ingredients into a jar or zip lock bag for approx 1 hour. This will not pickle the cauliflower but will give the taste you after after in the finished dish.

In a wok tip the cauliflower and a little of the marinade and cover for a few minutes until the cauliflower begins to soften. Fry on high heat until it gets a but of colour and the liquid has evaporated. Tip in the Dukka and and parsley and fold in. Serve hot with a drizzle of olive oil.

Wine suggestion: Pinot Gris

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

Dukka

2010-09-17T20:54:00.003+10:00

Dukka

Delicious middle eastern nut and spice mix. Good for dipping with olive oil or for my quick pickle cauliflower side. Adjust the quantities to suit and taste as you go, you may have to adjust the proportions to suit your own taste.

3 Tbs hazel nuts or peanuts
2 Tbs coriander seeds
1 Tbs cumin seed
1/2 Tbs sesame seeds
1 tsp linseeds
1 tsp peppercorns
1/2 tsp thyme leave picked
1 tsp salt flakes such as maldon

Dry roast (fry) the spices in a wok or pan tossing regularly so that they do not burn. Crush in a mortar and pestle to a bread crumb consistency.

Serve with olive oil and crusty bread if using as a dip.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2010-09-04T21:11:00.001+10:00

SPRING IS HERE!

To celebrate spring MenuMate has had a fresh clean makeover.

Wine Recommendation: Sparkling!

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2010-07-02T21:19:00.006+10:00

PAN FRIED CHICKEN ON BABY SPINACH AND CREAMED LENTILS

Fast, Easy and delicious. And as a bonus it only uses 2 pans!

Serves 4

3-4 shallots finely diced
1 baby carrot finely diced

1 stick celery finely chopped

2 cloves garlic finely diced

4 small chicken breasts (duck is a fantastic substitute)

2 cans of lentils

3 sprigs of thyme

2-3 Tbs cream

Salt and pepper

4 large handfuls of baby spinach

Saute the carrots, shallots, celery and then garlic in a saucepan until soft. Add the thyme. Drain and rinse the lentils and add a good grind of pepper and salt. Cook on low heat until well combined and soft. Use a large spoon to mash some of the lentils. Add the cream towards the end. Remove the thyme before serving.

Season the chicken well and pan fry with a little oil and butter and finish off in the oven if needed. Let the meat rest for 5 minutes until foil.

Meanwhile use the same pan and sauté the spinach leaves until wilted.

Plate up with a heap of the creamed lentil, then the spinach then carve the breast into 3 and serve on top with the resting juices.

Wine suggestion: Aged chardonnay.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2010-03-22T06:44:00.004+11:00

VIETNAMESE CHICKEN SALAD

Just the thing for a hot evening. Quick to make, healthy and delicious.

Serves 4

400 grams chicken breast or left over roast chicken.
2 large handful of rice noodles
1-2 carrot, julienned very finely
½ iceberg lettuce shredded¼ chilli finely sliced finely
1 red onion finely sliced length ways
½ cucumber sliced finely into 'shards'
Large handful of fresh mint and same of coriander
small piece of fresh ginger very finely sliced or grated
¼ cup of peanuts (optional)
2 Tbs roasted sesame seeds
4 Tbs Lime juice
4 Tbs Soy sauce or fish sauce
3 Tbs Sweet chili sauce

Cook the noodles and rinse with cold water. Set aside to drain and cool.

Cook the chicken in simmering water for 15 minutes or cooked through and tender. Remove and allow to cool. Shred. – if using left over chicken just shred.

Mix the salad ingredients in a large bowl, add the noodles and chicken.

Mix the dressing and adjust to taste. Pour over the salad.

Add the peanut and sesame seeds at the end.

Wine Suggestion: NZ Sauv Blanc or Adelaide Hills Riesling. Alternatively have It with a light flavoured beer like Corona.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2009-08-18T21:05:00.010+10:00

MELT IN THE MIDDLE HOT CHOCOLATE FONDANT

Serves 4 indulgent (or 6 smaller)

Deliciously and actually very easy rich chocolate dessert. Recipe tweaked (improved) from a Waitrose online recipe.

125g butter, plus extra for greasing
30g plain flour (yes only 30g)
coco powder or extra flour for dusting
200g good-quality dark chocolate (Min 70% cocoa) broken up
2 eggs, plus 2 yolks (discard the extra whites or use them in another recipe)
100g dark brown sugar

Preheat the oven to 180°C.

Evenly brush individual pudding moulds or ramekins with butter. Evenly coat the buttered moulds with coco powder or flour, tapping off any excess. Transfer the prepared moulds to the freezer. This will ensure the fondants come out easily.

Place the chocolate and butter in a heatproof bowl set over a pan of simmering water, making sure the bowl does not touch the surface. Once melted, stir until smooth. Take the bowl off the pan to allow the chocolate to cool slightly.

Place the eggs and sugar in a large mixing bowl. Using an electric whisk, beat on high for 5 minutes or until thick, pale and fluffy. Adjusting this time will change the density of the fondant - experiment a little and see how you prefer it!

Fold the cooled chocolate mixture into the eggs and sugar. Sift in the flour and gently fold it in.

Divide the mixture equally between the prepared ramekins. Place the moulds in the fridge or freeze for to cool off before baking (helps ensure the middle is still liquid). You can freeze them at this point if you like and cook them later - just cover them with cling film and add 5 mins to the cooking time.

Place in the oven for 14-16 minutes (reduce time by 1-2 mins if you are making 6). Remove from the oven and set aside for 2 minutes.

Using a tea towel, invert onto plates and carefully remove the ramekins. Given the bottom a good thump will help remove them. Serve immediately with a good dollop of double cream.

Enjoy!

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2009-07-13T19:11:00.010+10:00

MINTED GREEN BEANS WITH CUMIN CRUMBS
Serves 2

Based on a recipe from some magazine I have long forgotten (apologies to original author)

This is a great side with duck breast or beef with buttery mash potatoes.

large handful of green beans trimmed and "destringed"
very large glug of olive oil
1/4 red onion finely chopped
1 tsp freshly ground cumin
1 small birdseed chilli ground (more or less if desired)
1/4 cup of rough breadcrumbs or panko (Japanese breadcrumbs)
1/4 cup of mint leaves
zest of 1/2 lemon.
3-4 Tbsp natural yogurt

Fry the onions in the oil on a gentle heat until soft. Add the spice and fry a little longer to combine and release the flavour. Add the bread crumbs and fry until crispy.

Steam the beans and toss through with the min, zest and some sea salt.

To plate up, place the bean mix in a bowl, top with the yogurt and sprinkle over the onion and crumb mix.

Enjoy

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2009-05-17T01:36:00.009+10:00

RABBIT STEW WITH WHITE WINE & THYME

Serves 2

Simple, interesting, comforting, delicious. What more do you want?

1 rabbit, prepared and in pieces
1 small onion chopped
1 stick celery chopped
1 small carrot chopped
1 clove of garlic roughly chopped
1 Tbs fresh thyme
4 rashers bacon chopped into pieces
1 cup of wine
1/2 Tbs corn flour
Crusty french stick to serve

Add a little olive oil to a heavy casserole dish and soften the onion, carrot, garlic and celery. Add the Bacon and give it all a good stir. Add the thyme.

Season rabbit well with salt and pepper and add to the pan, brown a little. Add the flour and stir again until the flour has disappeared.

In a separate small saucepan add the whine and heat until just boiling, light a match and set it alight to burn of the alcohol and reduce it a little. This will add great flavour to the dish. When the flame has gone out, add it to the pan.

Cover with extra water to just at the level of the rabbit, cover and simmer gently for 1 hour. Remove the lid and continue simmering for another 1/2 hour.

Serve with some of the pan juices and crusty bread to mop up. Yum!

Wine suggestion: Cote Du Rhone Blanc Sec

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2009-02-04T01:30:00.005+11:00

CRUMBED CHICKEN BREAST WITH FRESH TOMATO SALSA AND MOZZARELLA

Serves 2

From Gordon Ramsey's "F Word". Basically a 'light' take on chicken parmigiana.

2 chicken breasts, butterflied.

flour, egg was and breadcrumbs

small handful of cherry tomatoes halved

few torn basil leaves plus extra for garnish

1 clove garlic chopped

1 shallot chopped

1 ball mozzarella

Season chicken with salt and pepper and crumb using the flour, egg wash and bread crumbs.

Fry the chicken in a little olive oil then put on some foil on a oven tray.

Meanwhile fry the garlic and shallot until soft then add the tomatoes and basil. Place on top of the chicken and cover with slices of mozzarella cheese. Finish off in a 200c oven for 8 mins or until the mozzarella has melted.

Serve with parboiled and pan finished potatoes (a little oil and butter, salt and pepper and a few chilli flakes), and a fresh green salad.

Wine suggestion: Chardonnay

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2008-11-12T23:26:00.009+11:00

HOME MADE CHICKEN STOCK
Makes 3 litres

I cant get good quality stock at the moment, so I have delved in to the world of DIY, and its great!

Ends and skin of 3-4 brown onions
Ends of 6-8 carrots
Stalks of parsley (say 10)
Skins and ends of garlic (say 3 cloves)
2 roast (or raw chicken carcases - raw ones will give you a clearer stock)
2 stalks of celery chopped to fit in the pot
6 peppercorns (whole)
2 bay leaves
cold water to cover (about 4 litres)

You and vary with as you like/need but don't add any salt as it will be too salty if you later use it in a reduction.

Put all of the ingredients into a large pot and fill with the water. Give it a press down with a wooden spoon (I use a potato masher) to ensure it is all covered.

Gentle turn on the heat and leave covered for 1 hour, water should still be covering all of the ingredients. It will start to smell fantastic after 30 mins or so. Take the lid off and slimmer very gently for another hour or 2 (depending on how much time you have).

Turn off the heat and leave covered for 1 hour. Remove any scum or fat from the surface.

Strain through a fine strainer and pour into sealable jars or bags - about 400-500ml each is my suggestion.

Place into freezer when cooled further.

Use for risotto, sauces, soups, gravy, a splash in a stir fry etc etc etc

To make beef/Veal/lamb etc stock replace the chicken carcasses with the left over meat and do the same. You may wish to add a chopped tomato and a couple of springs of thyme to beef stock to make it a little 'beefier'

Frozen it should last at least a couple of months.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2008-10-05T05:49:00.006+11:00

MINUTE PORK STEAKS WITH BEER GLAZE

Serves 2

Nice change of flavour, doesnt come out at all 'beery'. Give it a go.

4 - minute pork steaks
8-10 baby potatoes peeled and parboiled
thyme
butter
olive oil
garlic - skin on and squashed
1 cup of belgian blond beer - try leffe blond
aspagagus or your favourite green

Melt a little butter with some olive oil in a fry pan add the thyme leaves and cook the garlic and potatoes until golden brown, discard the garlic and remove to a plate and keep warm in the oven.

Season the pork and in the same pan turn up the heat and sear the pork steak on both sides until it has a nice colour.

Turn the oven off and put the pork in the oven to rest with the door ajar.

Deglaze the pan with the beer and bring to a rapid boil and reduce to a few tablespoons of liquid. Add a small knob of butter and agitate the pan to combine the butter.

Steam or microwave the asparagus.

Plate up and serve with more of the beer - surely you didnt buy just one??.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2008-06-29T04:49:00.007+10:00

SLOW COOKED PORK BELLY ON CABBAGE WITH POTATOES

Serves 2

Classic matching of pork and cabbage, tender, tasty and great any time of year. Start it early in the day.

2 x 250g boneless pork belly, skin and top layer of fat removed rolled and tied to keep in shape
1 shallot finely sliced
1 carrot finely sliced
2 cloves of garlic roughly chopped
1 sprig of rosemary
3 sage leaves
3 sprigs of thyme plus some leaves for later
5 peppercorns
2 star anise
1 cup of white wine
2 cups of chicken stock
2 cups of chopped cabbage leaves (use the young green leaves)
1 rasher of bacon chopped
butter
1 potato peeled and cut into chunks

Season the pork and seal in a large oven proof saucepan. Remove and pour off any most of the fat. Add the shallot, carrot, herbs and garlic and sweat them until they have a little colour.

Add the peppercorns, star anise, cook for another minute then the wine, stock and return the pork. Top up with water if the pork is not covered. Place in a 140c oven for 5 hours (yep 5 hours). Check periodically during cooking to make sure it remains covered.

After 5 hours remove the pork carefully and place on a plate and keep warm in the oven.

Drain the liquid into another pan to remove the solids and reduce until down to only 1/3 cup or so of liquid. Add 1 Tbs of butter and stir rapidly to combine to create the sauce. Adjust seasoning if needed.

Meanwhile fry the bacon in a saucepan until crispy, remove. Add the cabbage and cook stirring until wilted, you may have to add a little water, it will take 10 mins or so. Return the bacon to the cabbage with a little butter and a grind of pepper.

Cook the potatoes in boiling water, drain then return to the pan with a little butter, oil oil, salt, pepper, cook on high heat agitating the pan until they get some colour. Add some picked thyme leaves at the last minute.

Plate up by placing the cabbage mixture on a plate, top with the pork (remove the string), a little sauce and place the potatoes on the side.

Wine suggestion: Pinot Noir

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2008-06-03T05:02:00.005+10:00

CRISPY DUCK BREAST WITH BABY POTATOES AND BROCOLI

Serves 2

Simple dish that is easy to prepare, and with a nice glass of wine easier to eat. You can use chicken, but the duck breast makes this dish a little sexier.

2 Barbary duck breasts,
skin on 8-10 baby potatoes, washed
2 Tbs mixed chopped herbs such as parsley, rosemary mint and thyme
Handful of beans
Olive oil
Butter

Score the skin of the duck breast in a criss-cross. Rub with a little oil and season well with salt and pepper on both sides.

Add a little oil into a non stick pan and heat to medium-high. Place the duck breasts skin side down and let them fry for a few minutes until the skin is golden brown and crispy. Turn over and turn the heat down to medium-low.

Cook until medium rare and allow to rest on a plate under foil for around 10 minutes.
Meanwhile steam the potatoes in the microwave until tender, approximately 6 minutes and add a knob of butter and the herbs and a little salt and pepper, toss to coat.

Steam the beans and add a little butter, salt and pepper.

Plate up by cutting the breast into thick slices and serve with the vegtables. Drizzle over the resting juices.

Wine suggestion: Chardonnay or Pinot Noir

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2008-03-27T13:41:00.004+11:00

MOROCCAN LAMB STEW

Serves 2

Fragrant rather than spicy stew that is dead simple and very tasty.

300g lamb fillet or back strap diced into 1 inch chunks
1 can on chopped tomatoes
1/2 cup chicken stock
2 tsp cinnamon
2 tsp paprika
1 tsp ground coriander
1 Tsp chopped fresh ginger
1/4 tsp chilli flakes
6-10 roughly chopped dried apricots
small handful of chopped mint
small handful of chopped coriander

Seal the lamb in a little oil. Add the tomatoes, stock and spices. Bring to the boil then place in the oven at 170c for 45 mins, add the apricots and contiue to cook for another 45 mins until very tender and the sauce has thickened. Stir in the mint and coriander at the end.

Serve with cous cous. Great with a vegetable tagine (see http://menumate.blogspot.com/search?q=tagine)

Wine/Beer suggestion: Coopers Pale Ale

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2008-02-22T10:57:00.005+11:00

MARINATED CHICKEN BREAST WITH ROAST VEGETABLES

Serves 2

Rustic French style dish which is simple and very tasty.

Marinated chicken

2 chicken breasts - skin on
1/4 cup olive oil
2 cloves of garlic peeled and roughly crushed
2 sprigs of rosemary
6 springs of thyme
4 bay leaves
2 'strips' of lemon peel
juice of 1/2 lemon
good grinding of salt and pepper

Vegetables

2 potatoes peeled and cut roughly into chips
2 carrots also cut like chips
2 baby leeks (white bit and first inch or two on green - total about 5 inches)
1 brown onion peeled and halved from top to bottom
handful of frozen peas

Par boil the vegtables except the peas for 5 mins until beginning to soften. Toss them in an oven tray with some melted butter, olive oil, salt and pepper and roast at 220c for 35-45 mins until golden brown. Add the peas to the oven tray in the last 5 minutes.

Marinade the chicken for 1-2 hours. In an oven proof frypan add the chicken skin down with all of its marinade until the skin is brown (3-4 minutes), turn oven and fry a little longer then add to the oven and cook for approx 12 mins (longer if they are large) until cooked through. Remove from the oven and allow to rest covered in foil for at least 5 minutes.

To serve place the vegetables on a plate, cut the chicken breast into 3 and place on top of the vegetables. Simple but effective.

You can make a light spoonful or two of gravy if you like by removing the large solids (some will be burnt) and put on the hob with a slash of wine and a little butter. Add the resting juices and spoon over or around the chicken when you serve.

Wine suggestion: Chardonnay

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2008-02-17T21:41:00.004+11:00

SPICED RUMP STEAK WITH ROSEMARY & GARLIC POTATOES

Serves 2

Delicious steak dish.

2 x 300g centre cut new york rump steak
1 Tbs ground cumin
1 Tbs ground coriander
1 tsp smoked paprika
salt & pepper
1 Tbs lemon juice plus 2 wedges of lemon
2 pink eye potatoes
6 cloves of garlic unpeeled
2 spigs of rosemary
olive oil

Marinade the steaks for 30-60 mins in the spices and lemon juice with a good drizzle of olive oil.

Peel and slice the poatoes into chunks. Parboil for 10 mins and then toss in oilive oil, salt and pepper in a small oven tray. Add the rosemary. Roast in a 220c oven for 30-40 mins until golden brown

Pan fry the steaks on a hight heat and finish in the oven with the potates for 5-10 mintues depoending on how you like your steak. Allow the steaks to rest for 10 mins under alfoil.

Cut the steak on the bias and plate up with the potaoes and a gren salad.

Wine suggestion: Penfolds 407

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2008-01-14T13:47:00.001+11:00

GAME BURGER

Serves 2

A hearty game burger, just what the doctor ordered!

the game
2 x 200g kangaroo or wallaby fillets (substitute with lamb if you like)

the sauce
store bought tomato relish

the filling
1 red onion thinly sliced and caramelised with a Tbs of balsamic vinegar and 1 tsp brown sugar

rocket

thick slices of tomato

Season well and seal the meat and finish off in the oven if need or BBQ it for a bit of extra flavour.

Lightly toast your favourite bread rolls. I love this with Turkish bread.

Mix the sauce and smear it on the bottom piece of bread.

Layer the burger as follows: meat, onion, bacon, tomato, and rocket followed by lots of pepper and a little salt. Cover the top piece of bread with a little of your favourite sauce if desired.

Serve with oven roasted potatoes.

Beer/Wine suggestion: Meadowbank Pinot Noir.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2008-01-07T15:04:00.000+11:00

THE NO MEASURE RASPBERRY CRUMBLE

Serves 2

Necessity is the mother of invention. Not having any scales or measuring cups meant that I had to hone this recipe using just tablespoons. The result is an easy to pull off perfect every time crumble that removes all of the measuring palava.

crumble mix

8 Tbsp plain flour
3 Tbsp brown sugar
2 Tbsp porridge oats
4 Tbsp room temp butter
small pinch of salt

Rub together all of the ingredients until you get a course bread like texture.

Berry filling

2 cups approx of raspberries
1/2 tsp caster sugar
1/2 tsp plain flour

Mix together and place in the bottom of your oven proof ramekins or bowls. There should be enough mixture to fill the bowls just over half way. You can use other berries such as strawberries or blackberries, adjust the caster sugar if using a slightly sweeter or more sour berry.

Cover the berries with the crumble mix. Bake in a 200c oven for 20-25 mins until golden brown.

Remove from the oven and allow to cool for a few minutes (it will be very hot). Serve with a large dollop of ice cream.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2008-01-02T20:51:00.000+11:00

PAN FRIED PORK CHOP WITH WHITE BEANS & TOMATO SALSA

Serves 2

Great pork dish with a nice contrast of textures and flavours.

2 pork chops well seasoned with olive oil, salt and pepper
1 can of cannellini beans drained and rinsed
thyme leaves
1/2 clove garlic
2 shallots fined diced
12 cherry tomatoes quartered
1 tsp finely diced chilli
1 Tbs red capsicum fined chopped
1/4 cup of mixed herb leaves torn (basil, coriander, parsley)
1 tsp red wine vinegar
4 tsp olive oil

Season pork chop with salt and pepper and pan fry to brown and place in oven at 180c for 5 mins to finish cooking. Leave to rest for 5-10 mins.

In a small saucepan gently fry half of the shallots and the garlic with the thyme in a little oil and butter until the shallot begins to soften. Add the beans and season well. Toss and turn down the heat and cover. Mash half of the beans in the pan when ready to serve.

Mix the rest of the ingredients in a small bowl to create a salsa.

Deglaze the pan with a little chicken stock and thicken with a little butter if you want a little sauce, otherwise plate up and enjoy.

Wine suggestion: Chardonnay

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-12-27T20:09:00.000+11:00

PAN FRIED SALMON WITH SOBA NOODLES & ASIAN SALSA

Serves 2

Great fresh summer dish. Quick and tasty.

2 salmon portions (skin or off is your preference)
1 portion soba noodles cooked according to packet directions
1 Tbs soy
1/2 tsp wasabi
1/2 Tbs lemon juice
1 Tbs sesame seeds

Salsa

1 chilli deseeded and finely chopped
1/4 red onion finely chopped
2 spring onions finely chopped
1 handful of coriander leaves roughly chopped
1 handful of mint leaves roughly chopped
1 tsp freshly grated ginger
1 tsp brown sugar (or palm sugar)
1 Tbs soy sauce
1 Tbs rice wine

Season the salmon with pepper and olive oil and just a little salt. Pan fry in a non stick pan and set aside.

Cook the noddles and drain. Combine the soy, wasabi and lemon juice and mix through the noodles with half the sesame seeds.

Combine all of the salsa ingredients and adjust seasoning to taste.

Plate up by topping the salmon with the salsa and accompanying the the noodles. Spoon any left over dressing over the salsa.

Wine suggestion: New Zealand Sauv Blanc

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-12-03T13:51:00.000+11:00

GOAN STYLE PORK VINDALOO

Serves 2

Make no bones about it, this is a hot curry! The flavour is different to other curries because of the vinegar and it is a lot drier. I add more liquid that the traditional version as I like a bit of sauce.

1/3 cup white vinegar
2 tsp ground cumin seeds
1 Tbsp ground coriander seed
1/2 tsp turmeric powder
1-2 tsp red chilli flakes
1 Tbs fresh ginger grated
1/4 tsp ground black peppercorn
1/4 tsp ground cinnamon
1 tsp black mustard seeds
2 cloves of garlic finely chopped
1 fresh red chilli chopped
1 onion finely chopped
1 pork fillet (approx 400g) diced
1 Tbs tomato paste
2 tsp corn flour
1/2 cup water
1/2 cup chicken stock
1 Tbs lemon juice coriander leaves, picked and roughly chopped to serve

Mix the spices with the vinegar and marinade the pork in the spice mix for 1-2 hour before cooking.

In a saucepan fry the onion in a little oil and butter until it begins to soften. Turn up heat and add the meat to seal, then the tomato paste, corn flour and stock. Simmer gently for 60 mins until tender and reduced. Add a little water as you go if it is too dry.

Allow to sit for a few minutes to cool a little.

Serve with the coriander leaves, raita, mango chutney, pappadums or naan and steamed saffron rice.

Wine/Beer suggestion: James Boag Premium Beer

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-11-30T14:19:00.000+11:00

RARE ROAST BEEF FILLET WITH ROCKET SALAD AND SOUR HORSERADISH CREAM

Serves 4

Perfect for dinner on the deck on hot summer evenings. You need to prepare this meal around 6 hours before hand. Preparation time at dinner is minimal so its ideal for when you have guests.

800g - 1kg eye fillet
2 Tbs balsamic vinegar
2 garlic cloves crushed
3 Tbs chopped mixed fresh herbs plus 3 Tbs extra (parsley, thyme, rosemary, oregano etc)
salt and black pepper
olive oil
4 handfuls of rocket, leaves torn in half
1/4 red onion cut very finely
2 small tomato cut into chunks
2 tsp capers
olive oil
1-2 Tbs lemon juice to taste
6 Tbs Sour cream
2 Tbs horseradish (to taste)
1/2 tsp paprika

Marinade the whole beef fillet in half the herbs, salt and pepper, vinegar, olive oil, and garlic for at least 2 hours.

Heat your BBQ to very hot by turning on all of the burners except one and closing the lid (you can use the oven on 250c if you have no lid on the BBQ).

Turn down the burners to med-high and place the beef on the plate that is not on and roast with the lid down for 15 mins total turning once (or a little longer for med-rare). Remove from the BBQ or oven and allow to cool.

Roll the fillet in the remaining herbs and wrap in glad wrap and place in the fridge for 1-2. Remove from the fridge 30-45 mins before serving to warm to near room temp.

Combine the salad ingredients and make a light dressing with the olive oil and lemon juice.

Combine the sour cream, paprika and horseradish to serve with the dish.

Cut the fillet into 8 thick pieces (2 each) and plate up with the salad. Place the horseradish cream in a separate dish for the table. Serve with boiled baby potatoes tossed in butter and parsley if you like.

Wine suggestion: Good quality red like Penfolds 407, 2004

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-10-29T15:45:00.001+11:00

INDIAN CHICKEN CURRY

Serves 2

The curry sauce is milder than indian beef and lamb curries, it uses different spices which gives it a unique flavour.

curry spices
2 tsp ground cumin seeds
1 tsp ground coriander seed
1 tsp turmeric powder
1/2 tsp red chilli flakes
1 cm knob of fresh ginger grated
1/4 tsp ground black peppercorn
1 tsp garam masala
2 cloves of garlic finely chopped
1 fresh green chilli deseeded and chopped

2 small chicken breasts cut into cubes
1 brown onion finely diced
1 Tbs tomato paste
200ml plain yogurt
125 ml chicken stock
small handful of green beans cut in half (optional)
100ml thickened cream
1 Tbs lemon juice
coriander leaves, picked and roughly chopped

Marinade the chicken in the spices for 1 hour before cooking.

In a deep frypan fry the onion in a little oil and butter until it begins to soften. Turn up heat and add meat to seal. Add the yogurt, tomato paste and stock.

Simmer in the frypan for 30 mins until a little reduced. Add the greens to the pan if using and simmer for a few more minutes. Add the lemon juice and adjust to taste. Stir in the cream and allow to sit for a few minutes to cool a little.

Serve with the coriander leaves, raita, mango chutney, pappadums or naan and steamed rice.

Wine/Beer suggestion: James Boag Premium Beer

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-10-22T12:08:00.001+11:00

LAMB ROGANJOSH

Serves 2

My take on this spicy indian lamb curry.

curry paste
2 Tbs whole coriander seeds
1 Tbs whole cumin seeds
2 dried small chillis
1/4 tsp black peppercorns
1/2 tsp turmeric
2 cloves of garlic crushed
1 tsp grated fresh ginger
4 cardamon pods, lightly crushed (optional)
2 1/2 Tbs lemon juice

400g diced lamb
1 Tbs black mustard seeds
1 red onion finely diced
1 Tbs plain flour
1 fresh red chilli chopped
4 mushrooms roungly chopped
2 Tbs tomato paste
500 ml beef stock
125 ml chicken stock
250 ml water
5 cherry tomatoes cut in half
1/2 tsp finely chopped ginger extra
large handful of english spincah leaves, roughly chopped

Grind spices (or use pre ground) and add lemon juice, garlic and ginger and stir to form a paste.

Fry onion and fresh chilli and black mustard seeds in oil until they beginning to soften. Turn up heat and add meat to seal. Add curry paste and stir for a minute then add flour, stir some more until combined then add mushrooms, stock, water and tomato paste.

Cook at 160c for 2.5 - 3 hours, check liquid thickness during cooking and partly remove lid if needed. 10 mins before serving add the tomatoes and extra ginger. Add spinach leaves at the end and remove from the oven and allow to cool slightly before serving.

Serve with raita, mango chutney, pappadums or naan and steamed rice.

Wine/Beer suggestion: James Boag Premium Beer

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-10-19T08:12:00.000+11:00

PORK CUTLET WITH CANELLINI BEANS & ROASTED FENNEL

Serves 2

The real star of this dish is the roasted fennel. Fennel has a sweet, almost aniseed taste that is perfect with pork.

2 thick pork loin chops approx 200g each
1 fennel tops and tail removed and cut into 1cm slices
1 can cannelloni beans
1/2 clove of garlic finely diced
1 tsb thyme leaves, picked
splash of wine to deglaze
1/4 cup chicken stock
knob of butter
olive oil

Place the fennel in a roasting tray with a little olive oil, salt and pepper and roast for approx 45 mins at 200c, turning after 20 mins. The fennel will have a golden brown almost sculptural quality about it.

In a small saucepan add a little butter and oil olive and slowly fry the garlic and thyme until the garlic begins to soften. Add the beans and season well. Allow to heat through for 5 minutes.

Season the pork and pan fry the pork in a heavy pan, finishing off in the oven if needed. Allow to rest covered in foil for 10 mins.

Deglaze the pan with the wine and allow to boil away a little. Add the stock and reduce further, then at the last minute add the remaining butter and whisk briskly to form a sauce.

Plate up ensuring that the fennel is the star.

Wine suggestion: Ingolby Chardonnay

Tip: Roast fennel has a strong and distinctive aroma so make sure the kitchen is well ventilated.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-10-03T12:06:00.000+10:00

BEEF STROGANOFF ON BUTTERED FETTUCINI

Serves 2

A re-working of a Jamie Oliver recipe. Infamous Russian dish made quick and easy.

2 x 200 g thick fillet steaks
1 tablespoon corn flour
1 tablespoon smoked paprika
3 glugs of olive oil
2 Tbs of butter
1 red onion, peeled and chopped lengthways
1 cloves garlic, peeled and chopped
1 sprigs fresh thyme leaves, leaves picked
large handful of brown mushrooms
3 tablespoons brandy (or beef stock)
150ml sour cream
good quaility dried fettucini
2 additional Tbs of butter
fresh parsely chopped
Sea salt and freshly ground black pepper

Dust the steaks with the cornflour and paprika. Heat a pan and add half the oil 1 Tbs butter. When the butter is foaming, sear the steaks in the pan - cook for 2 minutes each side and remove to a plate.

To make the sauce, add the rest of the oil and butter to the pan and gently fry the onion, garlic, thyme and mushrooms for 4 minutes. Add the brandy or stock to the pan and simmer for 3 minutes. To finish the sauce, add the sour cream. Cut the steaks into thick slices and add to the sauce. Heat through and season to taste.

Cook the fettucini as per directions and drain. Toss it a pan with the butter and some fresh parsley.

Wine suggestion: Try a Barbera (originally an Italian grape variety)

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-09-08T21:34:00.000+10:00

CRUMBED PARMESAN PORK LOIN CUTLET

Serves 2

Delicious Italian style dish. Easy and very tasty.

2 pork loin cutlets on the bone
1/2 cup cornflour in its own bowl
2 eggs scrambled in a bowl
1 cup good bread crumbs
1/4 cup of finely grated Parmesan cheese
2 large handfuls of rocket
1/4 red onion sliced finely
1 Tbsp capers
drizzle olive oil
1 Tbsp lemon juice
1 Tbsp whole egg mayo
1 tsp whole grain mustard
2 potatoes
1 splash of full cream milk
2 Tbsp butter cut into pieces

First dust the pork steaks with the cornflour, 'wash' it in the the egg mix until covered, then put in into the bowl with the bread crumbs, cheese and salt and pepper, make sure it is well covered with crumbs. Repeat with remaining cutlet.

Heat 1/2 cup of olive oil to medium heat in a late fry pan. Add the cutlets until cooked to a crispy brown. Keep warm in the oven on kitchen paper.

Toss rocket, capers and red onion. Mix the mayo, lemon juice and mustard to form a dressing. You want the dressing to be thin and a little tart, coat the leave lightly with the olive oil then dress and toss.

Mash or use potato ricer, mix in milk and butter. Season if needed.

Plate up by placing the cutlet on the plate and next to the salad. Serve with the buttery mash.

Wine suggestion: Ingolby Chardonnay

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-09-01T21:06:00.000+10:00

PERFECT ROAST LEG OF LAMB

Serves 4

Sunday lunch, Sunday dinner or mid week. The perfect leg of lamb.

1 leg of lamb around 1.5-2kg depending on the number of serves you need
4 red onions
4 potatoes, peeled and cut into chunks
1 large sweet potato cut into chunks
4 carrots topped and tailed and cut in half length ways
2 heads (not cloves) of garlic, unpeeled kept whole and cut in half top to bottom
1 bag of baby spinach
1 tsp chilli flakes
olive oil, salt and pepper
small knob of butter (say 1 large Tbs)
1 sprig of rosemary

For the gravy

1/2 cup of red wine
1/2 chicken stock
1/2 cup beef stock
gravox to thicken
1 small sprig of rosemary

Slash the top of the leg 3 or 4 times. Cut 5-6 slits into each side of the leg of lamb and stuff your finger in the open it up. Stuff a splinter of garlic and a couple of leaves of rosemary into each slit. Sprinkle with a little olive oil then grind plenty of pepper and salt over the lamb. Rub it all over the lamb (I use the roasting tray for all of this).

Boil a large saucepan of water and add the potatoes, carrots and sweet potato for around 5 minutes. Drain well.

Add the vegetables to a large roasting tray with the butter, oil and any remaining rosemary. Toss to ensure it is all covered in oil, spray with a little olive oil spray if needed.

Place the lamb on a rack over the roasting tray and place the roasting tray in a 220c oven for approx 1 hr 20 mins for medium-rare or another 10 mins or so for medium. Allow to stand for at least 10 mins under foil when it is cooked. Replace the roasting tray to the oven while the meat is resting to crisp up the vegetables if needed or turn off the oven and allow the vegetable to sit in the oven until you serve.

To make the gravy, add everything expect the gravox to a saucepan and bring to the boil. Add the gravox and turn down heat. Add any resting juices and remove the rosemary before serving in a gravy boat.

Meanwhile in a wok heat the oil and add the spinach and chilli and toss until wilted.

Carve the lamb and plate up with the vegetables (including the garlic). Great with hot english mustard.

Wine suggestion: Penfolds 407

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-08-28T20:48:00.000+10:00

SPICY CHICKEN NOODLE STIR FRY

Serves 2

Easy, tasty, quick clean up. Yum.

2 small chicken breasts sliced
2 tsp red curry paste
1/2 bunch of broccolini or small handful of sliced broccoli
1/2 red onion sliced lengthways
2 mushrooms, sliced
1 pack of fresh singapore noodles
1 red chilli sliced, seeds in
2 cloves of garlic, sliced roughly
2 Tbs soy sauce
2 Tbs oyster sauce
3 Tbs chicken stock
small handful of peanuts (optional)

In a hot wok, stir fry the chicken and curry paste in a little oil until almost cooked through. Remove.

Add the onion, broccolini, chilli and garlic with a little extra oil if needed and toss until the onion begins to soften. Add a little chicken stock to steam if needed. Add the mushrooms and rest of the ingredients and return the chicken to the wok.

Add a good grind of pepper and adjust to taste (add a little soy sauce or oyster sauce if needed).

Wine suggestion: Fairhall Down NZ Sauv Blanc

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-08-09T21:36:00.000+10:00

PAN FRIED CHICKEN BREAST WITH ROASTED LEEK ON MASH

Serves 2

A modified Donna Hay recipe suited to everyday cooking and supermarket ingredients.

2 chicken breasts

1 leek

1/2 cup of chicken stock

1 Tbs cold butter diced

4 slices of prosciutto

2 potatoes

olive oil spray

Cut the leek into a 10-15 cm piece then quarter length ways. Wrap each piece in the middle with the prosciutto. Place in an oven tray or oven proof pan with the stock and butter and a grind of pepper. I spray the leeks with olive oil to ensure they brown nicely and don't dry out. Place in a 180c oven for 20 minutes.

Add a little olive oil to a fry pan and on med heat fry the seasoned chicken for a few minutes on each side until browned.

Place the chicken on the leeks (keep the prosciutto exposed so it crisps up nicely). Cook for a further 10-15 mins or so until the chicken is cooked through and the leek had begun to brown. Ensure that the stock has reduced but not completely boiled away.

Meanwhile peel and cut your potatoes and boil for 15 mins then mash with a little cream or butter and milk.

Serve chicken cut on bias into 2-3 pieces on top of the mash. Place the leeks next to the chicken and spoon around the juices which will be delicious. Easy!

Wine suggestion: Chardonnay

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-07-29T20:42:00.000+10:00

EYE FILLET WITH HOT ENGLISH MUSTARD BUTTER ON BROCOLLINI WITH BORLOTTI BEANS

Serves 2

This is my favourite dish at the moment. The beans make a nice change to 'mash'. Easy to make, very easy to eat...

2 good eye fillets 200g each
6 storks of broccolini
2/3 can borlotti beans
2 Tbs butter
1 tsp hot English mustard
1 tsp finely chopped parsley
100ml beef stock
200 ml chicken stock
1 Tbs butter extra

To make the 'hot english mustard butter' allow butter to soften and with a spoon combine well the butter, parsley and mustard in a cup or small bowl. Spoon the mixture into some alfoil and wrap up the make a little sausage of butter. Place in the fridge to allow the butter to re-set and remove when you begin cooking (unless it is a hot day).

Season the eye fillet well with a little olive oil, salt and pepper. In a hot fry pan or BBQ, seal with meat well and then place in the oven for 10-15 minutes depending on how you like your meat. Allow to rest under alfoil for 10 mins.

Meanwhile place the beans in a small saucepan with a good grinding of salt. Allow to heat through.

To make the sauce place the stocks in a saucepan and reduce over medium heat until there is only a few tablespoon of liquid left. Add any resting juices then add the remaining butter when you are ready to serve which will thicken the sauce and give it a wonderful texture and gloss.

Steam the broccolini. Plate up by placing the broccoli on the bottom of the plate, spoon the beans onto the plate on one side, cut the fillet into two, top with a slice of the mustard butter (not too much) and finish spooning the sauce onto the plate.

Wine suggestion: Brokenwood Shiraz

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-07-23T21:49:00.000+10:00

PRAHRAN ROO WITH STIR FRIED NOODLES ON ROASTED MUSHROOMS

Serves 2

Easy game dish with asian influenced noodles.

2 kangaroo fillets 200g each
2 large portabello mushrooms
8 beans, topped and tailed and cut in half
2 spring onions, sliced roughly on bias
1 red chilli deseeded and sliced
100g hokkien noodles
1/4 tsp dried chilli
1 tsp fresh ginger, sliced finely
1/2 Tbs tomato paste
1 Tbs soy sauce
1 Tbs oyster sauce
splash of chicken stock
1/2 carrot finely cut with vegetable peeler

Season kangaroo with olive oil, salt and pepper. BBQ until medium rare and allow to rest.

Meanwhile remove stems from the mushrooms, spray (or drizzle) with a little olive oil, grate a little fresh ginger onto the mushrooms as well as salt and pepper. place into a 180c oven for 15 mins until they have softened.

In a wok stir fry the remainder of the ingredients, starting with the beans and working down the list.

To serve place the noodles on top of the mushrooms. slice the kangaroo and pour over fillet the resting juices.

Wine suggestion: Pikes Clare Valley Riesling or your favourite Pinot

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-07-23T09:51:00.000+10:00

CHICKEN PARMIGIANA

Dead easy home made Chicken Parmy, sometimes you just can't beat pub fare...

Serves 2

2 small chicken breast fillets
2 slices of chargrilled eggplant
2 tablespoons olive oil
1/2 can chopped Roma tomatoes drained
100g grated mozzarella cheese
Green salad and oven fries to serve

Preheat oven to 200°C. Place chicken into a ceramic, ovenproof dish season with olive oil, salt and pepper.

Place eggplant over chicken. Spoon over tomatoes. Top with mozzarella. Bake for 20 to 25 minutes or until cheese is golden and chicken is cooked through. Serve warm with the salad and fries.

Wine/Beer suggestion: Chardonnay or your favourite lager.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-07-15T21:27:00.001+10:00

VEAL WITH WASABI BUTTER ON BABY SPINACH

Serves 2

I recently went to Tetsuya's Restaurant in Sydney for a wonderful meal. This is a homage to one of my favourite courses (of the 14!!). I have invented the recipe based on the dish, it is easy and delicious.

2 thick veal steaks 150 - 200g each
2 medium potatoes
2 handfuls of baby spinach
250ml of veal stock or 150ml chicken stock and 100ml beef stock (both salt reduced)
2 Tbs butter
1 tsp wasabi paste
3 leaves flat parsley finely chopped

Place the room temp butter with the wasabi and parsley in a small bowl and combine with a spoon. Place in glad wrap to reconstitute in the fridge for 20 mins or so.

Meanwhile peel and slice the potatoes and cut into small chunks for roasting. Parboil them for 5 mins or so until they are almost cooked. Drain well. Place in a baking pan and spray with olive oil spray or toss in oil. Place in a 200c oven until golden brown (25-35 mins or so) then toss with some freshly ground sea salt.

Meanwhile seal the veal in a very hot oven proof pan on both sides and place in oven. Cook to medium rare. Remove and rest the meat for 10mins under foil.
Place the stock in a saucepan and reduce to only a few tablespoons, add any resting juices and while hot whisk in 1 Tbs of butter (not the wasabi butter) to leave a glaze.

Quickly fry the spinach in a wok with 1 tsp of oil until wilted.

Plate up by heaping a little spinach and slicing the veal on the bias and placing on top. Add the roasted potatoes to the dish and spoon around the glaze. Cut a piece of the wasabi butter and place on top of the veal to begin melting.

Wine suggestion: Scotchman's Hill Pinot Noir 2002.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-06-25T17:07:00.000+10:00

THAI GREEN CHICKEN AND THAI RED BEEF CURRY

Serves 3-4

Two variations on the classic Thai curry.

Green Chicken Curry

5-6 chicken thighs (600-700g)
1 red onion sliced finely lenghtways
1 Tbs Mae Ploy Green Thai Curry Paste (adjust to taste)
2 red chillies deseeded and cut on the bias (on the angle)
1 cm fresh ginger grated
1 400ml can of coconut milk
1 large portabello mushrooms, sliced
6 pieces of broccolini cut into 3 pieces each
Coriander

Heat a little oil in a wok or large saucepan. Toss in the onion and the chicken and stir fry on med-high heat until the chicken is sealed. Toss in the ginger and chilli. Cook a little longer until the chicken begins to brown a little.

Add the coconut milk and mushrooms. Cook for 5 mins on medium heat then add the snow broccolini and cook for approx 2 minute more.

Serve with steamed rice and scatter with Coriander leaves.

Red Beef Curry

600-700g steak or beef strips (cut into thin bite size pieces)
1 red onion sliced finely lenghtways
1 Tbs Mae Ploy Red Thai Curry Paste (adjust to taste)
2 green chillies deseeded and cut on the bias (on the angle)
1 cm fresh ginger grated
1 400ml can of coconut milk
1 Tbs Smooth Peanut butter (optional)
1 large portabello mushrooms, sliced
10 snow peas, topped and tailed and cut in half on bias
Coriander

Heat a little oil in a wok or large saucepan. Toss in the onion and the beef and stir fry on med-high heat until the chicken is sealed. Toss in the ginger and chilli. Cook a little longer until the chicken begins to brown a little.

Add the coconut milk and mushrooms. Add the peanut butter if using. Cook for 5 mins on medium heat then add the snow peas and cook for approx 1-2 minute more.

Serve with steamed rice and scatter with Coriander leaves.

I know its not Thai and not traditional, but I like to serve both curries with Indian papadums too. Feel free the vary the recipes to use vegetables you like and/or have in the house

Wine suggestion: Young NZ Sauv Blanc or Clare Riesling

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-06-21T22:18:00.001+10:00

CHEATERS SAUERKRAUT

Serves 4

Usually Sauerkraut takes weeks to ferment, this recipe is a cheaters version. Perfect with Bratwurst or as a side with Roast pork.

Common white cabbage

Large pinch of Salt

10 whole juniper berries

10 Black peppercorns whole

Apple Cider Vinegar

White sugar (if necessary)

Slice cabbage into fine strips and place in large saucepan.

Add the apple cider vinegar to cover about 1mm of pan bottom. Add similar amount of water.

Add generous pinch of salt and add the pepper and berries.

Place over low heat and cover with lid. Render gently until cabbage becomes tender and balance taste with sugar or a touch more apple cider vinegar.

Let it cool slightly before serving with a slotted spoon so that it is not too wet.

Beer Recommendation: Bavarian Weiss Bier

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-06-21T08:45:00.000+10:00

EASY POTATO GRATIN

Serves 4

Creamy, delicious side, perfect with lamb, beef or fish. Great as an alternative to Mash.

4 large potatoes
300 ml carton of cream
1 garlic clove, peeled and crushed
2 sprigs of fresh thyme leaves
1 tsp Dijon mustard
50g Parmesan, finely grated
pinch of paprika

Preheat the oven to 160C.

In a bowl mix together the cream, garlic, thyme, Parmesan and good grind of salt and pepper and the mustard. Use a little milk is it is too gluggy.

Peel and slice the potatoes as thin as you can. (Boil the slices gently for a few minutes to get them to start cooking if you are not able to cut then approx 2-3mm. If you are doing this drain them carefully and rinse them with cool water so that you can handle them).

Layer the bottom of a medium size oven proof dish (Pyrex is perfect) with one layer of potatoes. Spread approx 1/4 -1/3 of the creamy mixture on top and repeat until all of the potatoes are used and finish with the creamy mixture on top. Finish off with a fine sprinkle of paprika (not too much).

Place the dish in the oven for 45-60 mins until you are easily able to skewer the potatoes with a fork and the top is golden brown. (cover with foil if you need to cook it a little longer but the top is already brown).

Cut the potatoes into 4 with a knife and carefully lift out with a fish slice directly onto the plate.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-06-20T08:52:00.000+10:00

BBQ MARINADED LAMB WITH CRANBERRY GRAVY

Serves 2

Easy and very tasty lamb meal with a subtle difference.

Lamb & Marinade
2 lamb leg steaks or rump steaks
3 tbsp balsamic vinegar
1 tbsp brown sugar
1 tsp thyme leaves
1 tbsp olive oil

For the gravy
10 juniper berries, lightly crushed (optional)
2 bay leaves
250ml red wine
400ml chicken or beef stock
1 tbsp cornflour mixed with 2 tbsp cold water or gravox
3 tbsp cranberry jelly or cranberry sauce

Trim the lamb steaks of any excess fat, then arrange in a shallow dish and sprinkle over the balsamic vinegar, sugar and thyme, season with salt and pepper. Cover and marinate in the fridge for a couple of hours or overnight.

For the gravy put the juniper berries and bay leaves in a pan, pour in the wine and bubble away until reduced to half the original volume. Add the stock and cornflour or gravox and continue to simmer until thickened. Discard all the bits and pieces. Add the cranberry jelly or sauce and gently reheat.

Remove the lamb from the marinade and BBQ on high for 3-4 minutes, flip over and cook for a further 3 minutes. The lamb should be slightly pink in the middle. Remove from the BBQ and leave to rest covered in foil for a few minutes.

To serve, arrange the steaks on four warmed plates with some of the gravy poured around. Sprinkle over the extra sprigs of thyme. Put the rest of the gravy with any resting juices into a gravy boat.

Perfect with Potato gratin (coming soon) and steamed broccolini

Wine suggestion: Wynns Cabernet Shiraz

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-06-15T14:57:00.000+10:00

HONEY MUSTARD CARROTS

Serves 4

Fantasic and easy side dish.

4 medium carrots
50g butter
2 tbsp honey
1 rounded tbsp wholegrain or dijon mustard

Peel and cut the carrots into batons.

Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.

Meanwhile, put the butter and honey in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.

Pour the warm glaze over the carrots. Taste and adjust seasoning to suit.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-06-15T08:08:00.001+10:00

ROASTED PUMPKIN SOUP

Serves 4-6

My new winter favourite...

1 butternut pumpkin, deseeded, skin off and cut into large chunks
1 brown onion roughly cut
1 carrot roughly cut
1 bacon bone (or one rasher of bacon sliced) both optional
4 cloves of garlic, keep whole but peeled
1.5 litres of chicken stock
500ml water
4-6 Tbs cream
2 tsp smoked paprika

Place the pumpkin, onion and carrot and bacon bone in a heavy based oven proof pot such as a Le Crueset, toss with a little olive oil and season with salt and a little peeper. Roast in the oven at 180c for 20 minutes, add the garlic and paprika and cook for another 10-15 minutes. The vegetables and bacon bone should be getting some colour as they begin to caramelise.

Add the stock and water and continue cooking the in the oven for another 20-30 mins or so until all of the vegetables are very soft.

Remove from the oven and remove the bacon bone (you can leave the bacon pieces if using).

Using a hand held blender blend the mixture or ladle it into a full size blender and blend. Balance the seasoning if necessary.

Serve hot with 1 Tbs of cream per bowl and a good grinding of pepper.

Serve with fresh bread.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-06-14T13:04:00.000+10:00

ROAST SALMON WITH PESTO, CHERRY TOMATOES AND MOZZARELLA

Serves 2

Exceedingly easy but tasty salmon dish.

2 salmon fillets or steaks
2 Tbs basil pesto
4-6 cherry tomatoes, sliced
4-6 thin slices of mozzarella

Season the salmon well with olive oil, salt and pepper. Place the salmon on a baking tray.

Spread each piece of salmon with the pesto and top with the sliced cherry tomatoes.

Place the mozzarella on top of the tomatoes and bake in the oven for 15 -25 mins, depending on the size of the salmon pieces, until the mozzarella has turned a golden brown.

Serve with boiled potatoes and a crisp salad or asparagus

Wine suggestion: Chardonnay or Pinot Noir

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-06-12T14:38:00.000+10:00

OSSO BUCCO
Serves:4

A hearty winter dish, the meat is just so tender and the gravy is rich and tasty.

4 beef osso bucco - available from the supermarket
1 tsp coriander seeds ground
1 small dried red chili ground
tsp dried oregano
2 Tbs cornflour
1 tbsp olive oil
4 cloves of garlic, kept whole
2 large carrots, sliced roughly
1 stick celery, finely, sliced
1 large onion, finely chopped
1 tbsp fresh rosemary leaves removed
2 tbsp balsamic vinegar
750 ml red wine
1 litre beef stock
1 sachet of tomato paste
1 handful fresh flat-leaf parsley roughly chopped

Season the beef with salt and freshly ground black pepper.

Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the garlic, carrot, celery, onions the chopped rosemary and a pinch of salt and sweat them until softened. Add the spices.

Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the wine and stock. Shake the pan and return the beef to it.

Bring to the boil, put on the lid and simmer in the oven at 150 c for 3.5 - 4 hours. Make sure the dish doesn't dry out too much, add more water if the sauce is too dry before the dish is cooked. The osso bucco will sit in a thick taste sauce.

Finally, stir in a handful of roughly chopped fresh flat-leaf parsley.

Serve on mash potato or cous cous or mop up the juices with fresh bread.

Keep any left over juices as the basis of a good gravy for your next lamb or steak dish.

Wine suggestion: Penfold 407 Cab Sauv

adapted from a recipe by Jamie Oliver

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-06-04T09:30:00.000+10:00

ROAST RIB EYE OF BEEF WITH LEEK & RICH GRAVY

The perfect Sunday roast. Will serve as few as 2 people up to, well depends on how big your oven is...

Rib eye fillet on the bone, one bone per person (this will be a large serve of meat)
rib eye roast - one 'point' per person
olive oil
1 tsp dried chilli
1 Tbs finely grated fresh ginger
1 potato per person
1 small sweet potato for every 2 people
1 leek for every 4 people
1 cup of red wine
500ml of beef stock
250ml chicken stock
2 spigs of rosemary
Baby spinach to serve

Coat the meat in olive oil, chilli, ginger, salt and lots of freshly ground pepper and leave in a dish for 30 mins. Turn it over a couple of times and make sure that the meat is well covered.

Peel the potatoes, and cut into chunks. Cut the sweet potato into large chunks, cut the leek into 1 inch pieces. Toss the vegetables in olive oil and the rosemary. Add the wine and the stocks. Place in the oven at 160c for 30 mins to begin cooking them.

Remove from oven and pour the liquid into a saucepan, this will form the basis of your gravy. Begin to reduce the liquid and add some gravox if necessary to thicken. I like to spray the vegetables with a little olive oil spray at this point to ensure they are still covered with oil.

Turn the oven up to 220c and add the meat on an oven rack above the vegetables. Cook for 70 mins or to your liking. A large piece of meat will take a little longer and can be done at a slightly lower temperature (say 200c for 90-100 mins).

Remove the meat and allow to stand covered with alfoil. Cook the spinach in a hot wok for a minute or so until wilted, add a large grind of salt and pepper.

To serve cut off a large piece of meat with the bone attached and serve with the roasted vegetables, greens and gravy. Great with Hot English Mustard on the side.

Wine suggestion: Bring out a big aged Shiraz from the cellar, Penfolds St Henri Shiraz would go perfectly.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-05-28T16:30:00.000+10:00

IRISH ASIAN ITALIAN STEW WITH COUS COUS AND GREEN BEANS

Serves 2

Irish, Asian, Italian - you decide, it delicious regardless.

400g gravy steak cut into 4 large pieces
1 Tbs plain flour
1 onion sliced into large pieces lengthwise
2 baby carrots topped and tailed and sliced lengthwise (in half)
1 piece of celery sliced on bias
1 litre of beef stock (salt reduced)
500ml dry red wine
1 400g can of whole tomatoes cut roughly once in the pan
1 spring of rosemary
1 red chilli cut on bias roughly
1 tsp ground cumin
2 tsp ground coriander seed
1/2 inch piece of fresh ginger roughly grated

Coat meat with flour and then seal meat in a heavy casserole dish in a little olive oil. Remove. Add onion, carrot and celery and stir until beginning to colour, the add the spices, stir for 1 minute then add remaining ingredients.

Bring to a simmer, then place a lid on it and cook it in the oven for 3-4 hours at 160c. Displace lid a little during cooking to help thicken the sauce.

Serve in a large bowl with cous cous and green beans. Be careful removing the meat as it will be ready to fall apart.

Wine suggestion: Pepperjack Shiraz

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-05-11T19:41:00.000+10:00

PREGNANT WIFE BURGER

Serves 2

Gourmet hamburger with the lot served with homemade chips and a pickle!

400g beef mince
1 egg
small handful of breadcrumbs
1 Tbs coriander ground
1 tsp cumin ground
1 Tbs Dijon mustard
salt and pepper

Mix all of the ingredients by hand in a large bowl and shape into 2 large patties. Place on a greased oven tray and cook in a 200c oven for 20mins.

Place thick sliced cheddar cheese on top for the last 5 mins so that it melts over the patty.

Place on a toasted bun with all the trimmings or keep it simple with just a little mayo, tomato sauce, thick cut tomato and rocket.

Beer/Wine suggestion: Guinness

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-05-07T15:48:00.002+10:00

BEEF CHEEKS BRAISED IN RED WINE WITH PANCETTA, PEAS AND MASHED POTATOES

Serves 4

Good hearty cold weather meal, slow cooked the house will smell as winter should.

4 beef cheeks or 800g gravy beef cut into fist sized chunks
1 carrot diced
1 stick of celery diced
1 brown onion roughly cut up (skin on)
4 cloves of garlic kept whole but squashed (unpeeled)
4 sprigs of thyme
2 bay leaves
1 bottle of red wine
500ml beef stock
500ml chicken stock

Add all of the ingredients into a large bowl and marinade meat for 8 hours or overnight.

Remove the meat (reserving marinade) and seal in a large heavy casserole pot. Remove meat once sealed. Add drained vegetables and fry in a little oil in same pot until they begin to soften. Return the meat to the pot and the liquid. Add a little water to cover the cheeks if there is not enough liquid.

Cook in a 150c oven for 5 hours until the meat is tender and the liquid has reduced. Remove the meat carefully and strain the liquid into a saucepan and reduce further until it has a sauce consistency. Check the seasoning.

Return the meat to the sauce to heat through.

To serve plate up with mash and peas and top with the beef and a slice of pancetta cooked on a baking tray for 10 mins in a 180C oven until it is crispy. Spoon the sauce around the plate.

Wine suggestion: Wynns Coonawarra Shiraz

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-05-05T15:39:00.000+10:00

POT ROAST BEEF WITH RED WINE VINEGAR, BAY LEAVES AND GARLIC

Serves 4

Easy and very tasty roast. Results in a very different taste and sauce, give it a try.

1kg Beef Roast (from the supermarket meat section)
Salt & Pepper
Large lug of Olive Oil
10 Bay Leaves
4 Cloves Garlic (Peeled And Halved)
375ml Red Wine Vinegar

Season the beef lightly with salt, but add plenty of pepper.

Heat the oil in a large heavy-based flameproof pot.

Add the beef and brown on all sides. Turn down the heat to low and add the bay leaves, garlic and 5 tablespoons of the vinegar.

Moisten a piece of baking paper large enough to cover the pot. Push the damp paper down into the pot to rest on and cover the beef entirely.

Simmer over a low heat until the vinegar reduces by half. Add a little more vinegar and when that reduces, add some more. Continue in this way turning the beef every 10 mins or so until the beef is cooked to medium, 50–70 minutes.

The sauce should never completely reduce because you are trying to create an emulsion (a creamy mixture of the beef fat and the vinegar). Add water, if necessary.

Turn off the heat and rest for 10 minutes.

Slice the beef and serve with crispy roast potatoes and greens.

Spoon a little of the sauce over the beef and garnish with the garlic.

Wine suggestion: Evans & Tate WA Shiraz

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-05-02T09:27:00.000+10:00

PARMESAN PORK SCHNITZEL

Serves 2

Variation on the famous Wiener Schnitzel, everybody loves a good schnitzel!

2 pork steaks beaten flat (approx 150g each) cut in half to fit in a pan if necessary.
4 slices of one day old bread
1 Tbs fresh parsley
1 tsp fresh thyme leaves
good grind of black pepper
2/3 cup of grated Parmesan cheese
1 tsp grated lemon zest
plain flour
2 eggs whisked if a fork

In a blender add all of the ingredients except the flour and eggs. Blend until you have fine bread crumbs. Place bread crumb mix on a large plate or bowl.

Place flour in a bowl. Place eggs in a separate bowl.

First dust the pork steaks with the flour, 'wash' it in the the egg mix until covered, then put in into the bowl with the bread crumbs and make sure it is well covered with crumbs. Repeat with remaining steak.

Heat 1/2 cup of olive oil to medium heat in a late fry pan. Add the schnitzel in batches until cooked to a crispy brown. Keep warm in the oven on kitchen paper while you repeat with the remaining steaks if necessary.

Serve with buttery mash potatoes and steamed beans or peas and a wedge of lemon.

Wine/Beer suggestion: James Squires Amber Ale

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-04-28T09:38:00.000+10:00

NORTH AFRICAN BEEF FILLET WITH VEGETABLE TAGINE & COUS COUS

Serves 4

Interesting flavours and very different than the usual meat and 3 veg dinner. Give it a go. There are a lot of ingredients, but if you have a blended its a pretty easy dish.

4 Beef fillets 180-200g each

Chermoula Paste Marinade

1 red onion
4 peeled cloves of garlic
1/2 bunch or flat leaf parsley
1/2 bunch coriander
juice of 1 lemon
1 Tbs ground cumin
2 tsp sweet paprika
2 tsp ground turmeric
1 teaspoon ground chilli
125ml olive oil
large pinch of sea salt

Vegetable Tagine

2 Carrots cut into 2 cm long pieces
1 small to medium sweet potato, cut into 1.5cm cubes
8 shallots peeled but not sliced
1 tsp ground cinnamon
1 tsp ground ginger
1 Tbs honey
1/2 cup pitted prunes (optional)
500ml chicken stock
2 Tbs coriander leaves chopped
2 Tbs mint leaves chopped

Harissa Paste

2 re chilli, end removed
1 tsp ground cumin
1 tsp ground coriander
4 garlic cloves
1 tsp salt
1/3 cup olive oil

In a blender combine all of the ingredients for the Chermoula Paste. Marinade the beef in this paste for 1 hour.

In a clean blender bowl combine all of the ingredients for the Harissa Paste. Set aside

For the tagine fry on a low heat the shallots in a little oil until they begin the colour. Turn up the heat and add the Sweet potato and carrots until they are all lightly browned. Add the remainder of the ingredients except the herbs and all to simmer with the lid on for 15 mins, then remove the lid and simmer for appox 15 mins more until the vegetables are soft and the sauce has reduced and thickened. Stir through the coriander and mint.

BBQ or pan fry the marinaded steaks. Let rest for at least 5 mins.

Plate up by putting some tagine on a plate, place the beef on top and dollop a little harissa on the beef. Serve with cous cous.

Wine suggestion: Victorian Pinot Noir

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-04-26T08:37:00.000+10:00

STEAK ON CUBED POTATOES WITH A CARAMELISED SHALLOT AND RED WINE SAUCE

Serves 2

Medium rare steak, crispy potatoes, rich sauce,glass of red!

2 Large Potatoes peeled and cut into cubes approx 1.5cm by 1.5cm
4 whole cloves of Garlic (peeled)
100ml chicken stock
2 Good Steaks
3 Shallots, cut lengthwise into quarters
2 thick slices of mild pancetta (can use bacon) cut into large pieces
1 clove of Garlic finely sliced
200ml red wine
200ml beef stock
1Tbs Gravox to thicken

In a hot oven proof pan add a little olive oil, place the potatoes in the pan and swish about to cover with the oil. Continue stirring so that they don't stick and then add the whole garlic cloves. Add the chicken stock and boil for a little while on the stove top until most of the liquid had evaporated. Finish off in the oven at 200c for 15-20 minutes until nicely browned and crispy.

Colour the pancetta and shallots in a pan. Make sure that the shallots are soft and have started to caramelise. Add the wine and reduce by half, then add the beef sock and gravox, cook gently until reduced and keep warm.

Season the steak well with olive oil and salt and pepper. BBQ until medium rare and let rest for at least 5 mins.

Place the potatoes on each plate (use a flat spatula to remove them from the pan), add some greens, the steak and top with some of the sauce. Spoon remaining sauce on the plate. Careful not to over season at this point as the sauce will be salty from the pancetta.

Wine suggestion: Pepperjack Shiraz

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-04-22T20:45:00.000+10:00

POTATO BOULANGERE AND COURGETTES PROVENCAL

Serves 2

French style sides, great with lamb.

500ml Chicken Stock
1 sprig Thyme
1 large sprig Rosemary
1 Large Crushed Garlic Clove
1.5 Peeled And Chopped Garlic Cloves
1 large Peeled And Sliced Onion
3 Peeled And Finely Sliced Desiree Potatoes

2 large Courgettes (Cut Into 1/2 Inch Pieces)
2 tablespoons Balsamic Vinegar
250g Cherry Tomatoes
1 sprig Basil
1 sprig Coriander
Olive Oil
Salt
Pepper

For the potatoes bring the chicken stock to the boil and infuse with thyme, rosemary and crushed garlic cloves. Strain before use.

Gently sauté the onions and garlic in olive oil until softened and lightly coloured.
Rub an oven proof dish with olive oil and layer the onions followed by the potatoes, repeating until the dish is full finishing with a final layer of potato. Make sure to season each layer as you go.

Pour over the stock until it comes 2/3rds of the way up the dish. Press down on the mixture to help the liquid absorb and finally drizzle a little olive oil on top.

Bake in the oven at 200c for approximately 25 - 35 minutes or until soft and golden on top. (cover with alfoil for first 10mins if needed)

For the vegetables, sauté the courgettes and rosemary in olive oil, season and add a dash of vinegar. Add the tomatoes, basil and coriander and cook for approximately 5 minutes further seasoning with a little more oil and vinegar. Allow to cook until the vegetables have just begun to soften.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

2007-04-11T14:10:00.000+10:00

ONE PAN CHICKEN WITH ASPARAGUS, PANCETTA & OLIVES

Original recipe was from Jamie Oliver for 1, I have made a few tweaks and changed it for 2.

Ingredients:

2 x small chicken breasts, skin removed
Sea salt and freshly ground black pepper
Olive oil
4 slices smoked pancetta
6-8 x medium-sized spears asparagus, woody ends trimmed off
8-10 x cherry tomatoes,
halved 10 x Kalamata olives, squashed stone removed
Handful basil leaves
Small knob unsalted butter
Splash white wine

Slice the chicken into three 'fingers', but ensure that you keep it as one piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper and some dried herbs if you have them.

Heat a large-sized frying pan suitable for the oven, add some oil, and brown the chicken quickly on both sides. Place the pancetta on top of the chicken and the asparagus around it, then put it in the oven for 10-12 mins at 180c.

Add the tomatoes, olives, basil, and a good knob of butter in the last 5 mins . Take out of the oven and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.

Wine suggestion: Chardonnay

2007-04-06T20:41:00.000+10:00

NONNA'S PIZZETTA

Serves 2

Delicious easy lunch or light dinner.

1 sheet of puff pastry cut in quarters
100g basil pesto
small square of dodoni fetta
16-20 small cherry tomatoes
fresh basil
olive oil

Lightly oil a baking tray and lay the pastry on it. Spread pesto on the pastry, crumble over the fetta and place the cherry tomatoes whole on top.

Cook as per puff pastry instructions until golden brown. Drizzle with a little olive oil, grind over fresh pepper and scatter with torn basil leaves.

2007-03-28T20:59:00.000+10:00

CLASSIC ROAST CHICKEN

Serves 2-4

Just the thing for Sunday roast.

1.5kg free range chicken
Handful of fresh herbs (thyme leaves, parsley, chopped rosemary, sage)
2 cloves of garlic, peeled
1 lemon cut in half
knob of butter
root veg (potatoes, pumpkin, carrots)
0.5 cup of Chicken Stock
0.5 cup white wine

Slash the thighs of the chicken and allow any liquid in the cavity to drain off before preparing.

Bash garlic and herbs in a mortar and pestle with a little salt and pepper and then mix with room temp butter. Stuff most of the butter in the pocket between the breast meat and its skin - be careful not to rip it. Rub the remainder over the skin of the chicken. Stuff the lemon into the cavity.

Parboil the veg until beginning to soften. Place in the bottom of a large roasting tin. Place the chicken breast side up on a wire rack above the veg. Cook for 20mins at 210c then reduce oven and cook for a further 40mins at 180c. If the skins is looking too brown cover with alfoil.

Remove chicken from oven and remove lemon from cavity and squeeze over chicken (it will be hot) and leave to rest for 10 mins. Remove veg and deglaze tin with stock and a little white wine. Scrap tin and pour juices into a saucepan to make gravy along with any resting juices. Replace veg in cook and cook in hot oven if they need a little more crisping up.

To serve, slice away the breast meat and place on a plate with the veg and wok cooked baby spinach. Serve the gravy in a gravy boat thicken up with some chicken gravox if needed.

Wine suggestion: Chardonnay

2007-03-25T21:08:00.000+10:00

BEEF WITH CARAMELISED GARLIC AND ROSEMARY SPINACH

Serves 2

Could be called Garlic with a side of beef. Delicious dish, the roasting of the garlic gives great flavour without the garlic breath.

400g eye fillet or good quality steak
5 bay leaves
20 cloves of garlic peel and left whole
2 large handfuls of baby spinach
1 sprig of rosemary
1/2 dried chilli
2 large potatoes
splash of milk
4 large knobs of butter

Add beef, bay leaves and garlic in a dish with a large splash of olive oil. Leave for 30 minutes.

After 30 mins remove and discard the bay leaves and put garlic in a roasting tray and place in a 160c oven for 20-25 mins until golden brown.

BBQ beef fillet until cooked to medium rare. Remove and allow to rest under alfoil for at least 10 minutes.

Place a little olive oil in a large saucepan or wok and add the rosemary and crumble up the chilli. Allow to steep on low heat for a few minutes until aromatic. Add the spinach and toss until just cooked.

Boil peeled potatoes for 15mins, mash in ricer or with masher. Add milk and butter and mix through.

Plate up by slicing the beef thiny and placing next to a dollop of potato on the plate with the spinach and top with the garlic and any resting juices. Season well.

Wine suggestion: Annie Lane 2002 Cab Sauv

2007-03-20T10:05:00.000+11:00

CHARRED PORK FILLET ON COUS COUS & ROCKET SALAD

Serves 2

Easy and different pork dish. Can use lamb fillets as an alternative.

1 pork fillet approx 300-350g
Tbs ground cumin
Tbs paprika
1 large onion
2/3 cup chicken stock
2/3 cup cous cous
2 large handfuls of rocket
balsamic vinegar and olive oil to dress salad

Put the fillet in a dish with a little olive oil, the cumin, paprika and a little salt and pepper. Mix well to cover the fillet.

Slice onion into rings (doesnt have to be exact) and cook on a low heat in a fry pan with some olive oil and a little butter until very well coloured.

In an oven proof skillet seal well the fillet on high heat (it should have a lot of colour at this stage) then move to a 180c oven for approx 10-15 mins until just cooked through. Remove to rest covered in alfoil for at least 5 mins.

Dress the rocket with a little olive oil and balsamic vinegar.

Cook the cous cous in the chicken stock according to directions (usually boil liquid then take off heat and add cous cous and let stand). Add cooked onions and stir well, fluffing up the cous cous with a fork.

Plate up by putting the salad on the plate, heaping on some cous cous then slicing the pork and placing on top. Drizzle with any resting juices.

Wine suggestion: Tasmanian Pinot Nior

2007-03-13T21:42:00.002+11:00

CHINATOWN PORK ON NOODLE PANCAKE

Serves 2

Chinese style pork fillet on a noodle pancake with a fresh and spicy asian salad. Yum!

400g pork fillet
2 Tbs Hoi Sin sauce
1 tsp five spice
1 Tbs honey
2 Tbs soy sauce
1 pack thin singapore noodles
4 spring onions cut on bias
1 deseeded red chilli sliced
1/4 red onion finely sliced
2 cloves garlic sliced
2 tsp coarsely grated fresh ginger
1/4 cup peanuts
1 large handful of fresh mint leaves
handful of baby spinach leaves
1 Tbs fish sauce
1 Tbs oyster sauce
1 tsp sweet chilli sauce

Cut fillet into 4 pieces and marinade in Hoi Sin, five spice, honey and soy. Leave for 10 mins. Cook pork in 200c oven for 15-20mins. Baste half way through with the marinade. Let meat rest for 10 mins.

Cut noodles into two peices, do not seperate. Add a little oil to a fry pan with a lid and heat through on a low heat with lid on and turn over when golden brown and crispy.

Add sping onions and garlic in a hot wok and stir fry quickly until they begin the gloss. Add remaining ingredients execpt mint leaves and spinach. Add leaves at the last minute.

Plate up by placing noodle pancake on plate, top with half the salad, then the pork and the remaining salad. Drizzle over resting juices.

Wine suggestion: Young NZ Sauv Blanc

2007-03-04T20:50:00.000+11:00

ROAST PORK STUFFED WITH SPINACH, GARLIC AND SAGE

Serves 4

Variation on the classic roast. The combination of a very hot oven, followed by a slowish roast and the stuffing gives a crispy skin and succulent moist white meat.

1 rolled pork roast
root vegs (ie potato, carrot, pumpkin, shallots)
12 sage leaves
5 sprigs of fresh thyme leaves
3 cloves of garlic
large handful of baby spinach
broccoli or beans

In a mortar and pestle smash sage, garlic, thyme with a little salt pepper and olive oil.

Cut a slot in the pork roast and use your finger to create a hollow. Stuff a little of the smashed herbs into the hole then stuff it full of spinach. Rub the rest of the herbs over the skin and meat and add extra salt to the skin so it will dry out and will create crackling.

Pre heat oven to a blast furnace like 250c. Add the pork on a wire rack over a deep roasting tray and pop it into the very hot oven for 20 mins. Parboil the potatoes and carrots. Turn the oven down to 160c and add the veg to the tray. Cook for 80 mins until juices run clear. Allow meat to rest for 10mins.

Deglaze pan with white white, add some chicken stock and a jar of apple puree to make to gravy. Strain if necessary into another saucepan.

Slice the pork, add the veg and greens to a plate and serve with the gravy.

tip: cutting slice think slashes into the skin with a very sharp knife before cooking will help carving. It also helps get crispy crackling

Wine suggestion: Meadowbank Elizabeth Chardonnay

2007-02-18T20:39:00.000+11:00

BBQ VEAL CUTLET WITH OLIVE OIL MASH AND ROCKET SALAD WITH WHOLEGRAIN MUSTARD DRESSING

Serves 2

Variation on the Italian classic, Beef Tagliata.

2 veal cutlets (frenched)
2 handfuls of rocket, leaves torn in half
1 small tomato cut into chunks
1 tsp capers
1 tsp wholegrain mustard
2 Tbs whole egg mayo
1-2 Tbs lemon juice to taste
4 sprigs of fresh herbs (thyme or rosemary or oregano etc)
2 potatoes
splash of milk'
olive oil

Season cutlet well with salt, pepper and olive oil and leave to marinade with fresh herbs and 2 Tbsp olive oil for at least 10 mins.

BBQ cutlets on med-high heat with marinade to give chargrill flavour and cook to medium rare. Leave to rest in a warm place or covered with alfoil for 10 mins.

Toss rocket, capers and tomato. Dress with 1 Tbs olive oil. Mix dressing (mayo, mustard, lemon juice, pepper) and pour over and combine. You want the dressing to be thin and not too tart.

Boil potatoes in salted water until cooked through. Mash or use potato ricer, mix in milk and olive oil. Season if needed.

Plate up and drizzle any resting juices over. Serve with the mash..

Wine suggestion: Tomboy Hill Pinot Noir.

2007-02-10T20:48:00.002+11:00

BEEF MADRAS

Serves 2

Spicy indian recipe.

curry paste

2 Tbs whole coriander seeds
1 Tbs whole cumin seeds
2 dried small chillis
1/2 tsp black peppercorns
1 tsp fenugreek seeds
1/2 tsp turmeric
2 cloves of garlic crushed
2 tsp grated fresh ginger
pinch of cinnamon
2 1/2 Tbs lemon juice

300g rump steak diced
1 brown onion1 Tbs plain flour
1 fresh red chilli chopped
4 mushrooms
2 Tbs tomato paste
500 ml beef stock
150 ml water
coriander leaves roughly chopped

Grind spices and add lemon juice, garlic and ginger and stir to form a paste.

Fry onion and fresh chilli in oil until beginning to soften. Turn up heat and add meat to seal. Add curry paste and stir of a minute then add flour, stir some more until combined then add mushrooms, stock, water and tomato paste.

Cook at 160c for 2.5 - 3 hours, check liquid thickness during cooking and partly remove lid if needed. Add coriander leaves at end.

Serve with raita, mango chutney, pappadums or naan and steamed rice.

Wine suggestion: James Boag Premium Beer

2007-01-29T13:49:00.000+11:00

BEEF TAGLIATA WITH ROCKET & BUTTERY MASH

Serves 2

This is a criminally easy dish from Italy that just shouts out - "please cook me, I'm delicious"

2 thick 200g rump or porterhouse steaks1 sprig of rosemary
2 large handfuls of rocket
1/2 red onion sliced finely
1 Tbsp capers
1 Tbsp lemon juice
1 Tbsp whole egg mayo
1 tsp whole grain mustard
2 potatoes
1 splash of full cream milk
2 Tbsp butter cut into pieces

Season steak well with salt and pepper and leave to marinade with rosemary and 2 Tbsp olive oil for at least 30 mins. BBQ steaks on med-high heat to give chargrill flavour and cook to medium rare. Leave to rest in a warm place or covered with alfoil for 10 mins.

Toss rocket, capers and red onion. Mix dressing and pour over and combine. You want the dressing to be thin and not too tart, add a little olive oil ans mix well to thin if needed.

Boil potatoes in salted water until cooked through. Mash or use potato ricer, mix in milk and butter. Season if needed.

Plate up by placing the salad on the plate and carving the steak on the bias and placing on top. Drizzle any resting juices over. Serve with the buttery mash.

Wine suggestion: Brokenwood Shiraz 2002

2007-01-20T13:50:00.000+11:00

PORK FILLET WITH RHUBARB AND PANCETTA

Serves 2

Lovely pork dish with a difference. Can use apple if rhubarb is a little to courageous for you.

1 pork fillet cut in half
2 slices of pancetta
4 sticks of rhubarb
4 Tbsp of white wine
10 sage leaves
1 clove of garlic
3 potatoes
spinach
olive oil

Mash the garlic, sage and olive oil into a paste. Marinade pork for 1 hour in the paste.

Wash and slice the rhubarb into slices approx 10 cm long. Lay in bottom of oven dish with wine and left over marinade.

Wrap pork fillet with pancetta and lay on top of rhubarb. Bake 15 mins at 200c with alfoil on top, then an additional 15mins without alfoil.

Meanwhile parboil potatoes and roast in oven dish with a little oil and salt and pepper.

Saute spinach in a large fry pan or wok.

Serve pork cut on bias into 3 pieces and serve on top of rhubarb with potatoes and spinach.

Wine suggestion: Chardonnay

2007-01-17T19:18:00.000+11:00

BBQ MOROCCAN LAMB WITH CHICKPEA SALAD

serves 4

Easy and a nice change for summer.

2 tbs Moroccan spice-mix powder*
1/4 cup (60ml) extra virgin olive oil
2 frenched lamb racks, cut in half (4 chops each)
400g canned chickpeas, rinsed, drained
1/2 red onion, thinly sliced
2 tomatoes, seeds removed, chopped
1/2 cupchopped coriander leaves
1/2 cup chopped mint leaves
1/4 cup (3 tbs) tahini
1 garlic clove, crushed
1/4 cup (60ml) lemon juice, plus wedges to serve
Pita or turkish bread, to serve

Method
In a bowl, mix the spice-mix powder with 1 tablespoon of the olive oil. Brush over the lamb and set aside.

Place chickpeas, onion, tomato, coriander and mint in a bowl. In a separate bowl, whisk tahini, garlic, lemon juice and 2 tbs water until you have a loose dressing. Toss salad with dressing.

Season well the lamb. Heat the barbecue to medium-high heat and cook the lamb for 3-5 minutes each side until lightly charred, but still rare inside. Set aside to rest for 5 minutes in a warm place.

Lightly toast pita bread on the grill pan. Served the lamb sliced with the salad, grilled bread, baby and lemon wedges on the side.

* Morocccan spice-mix powder is available from supermarkets or use 1 tsp cumin powder, 1 tsp coriander powder and 1 tsp black pepper. Tahini is available from the health food aisle of your supermarket.

Wine suggestion: Meadowbank Chardonnay

2007-01-12T15:24:00.000+11:00

FILLET OF BEEF WITH MUSHROOM VINAIGRETTE

serves 4

Lovely tender fillet steak with a suprising sauce. Easy but very fancy, and an easy clean up.

1/3 cup extra virgin olive oil
2 garlic cloves, crushed
6 sprigs of thyme
800g fillet of beef
1 tbs red wine vinegar
2 tsp Dijon mustard
30g butter
2 large handfuls of mixed mushrooms (such as swiss brown, oyster, chanterelles) sliced roughly
100ml beef stock
2 tbs finely sliced chives
Watercress or other greens, to serve

Method
Mix 2 tablespoons of the oil in a dish with the garlic, thyme and black pepper. Add the beef fillet and coat in the mixture. Cover and refrigerate for 1-2 hours.

In an oven proof frypan, brown beef all over, then place beef in a 190c oven for 20-25 minutes. Remove and set aside to rest for 10 minutes.

While the meat is resting, heat butter in the frypan (remember it will be hot) over high heat, add the mushrooms and cook 2-3 minutes until just wilted. Add stock and heat through. Place remaining oil, vinegar and mustard in a bowl and whisk to combine. Season with salt and pepper. Add vinaigrette mixture to pan with mushrooms. Add half the chives and set aside.

To serve, place a thick slice of beef on each plate. Add any roasting pan juices to the mushroom vinaigrette, then spoon over the beef and garnish with chives. Serve with watercress.

Wine suggestion: Clare Valley Cab Sauv

2007-01-10T20:26:00.000+11:00

BBQ EYE FILLET WITH CREAMY LEEK & BUTTER BEANS

Serves 2

Lovely steak dish with a nice change from potatoes.

2 fillet steaks or rump approx 200g each
1 leek cleaned and finely sliced
5 sprigs of thyme, leaves picked
small handful of parsely leaves roughly chopped
1 glove of garlic crushed
125ml white wine
1 large Tbls sour cream
400g tin of butter beans
lemon juice

Sweat (on very low heat) the leek, garlic and thyme in olive oil and butter for 15-20 mins until soft and sweet. Turn up the heat and add wine and allow it to come to the boil. Add the beans and allow to simmer for 5-10 mins, mash roughly half of the beans and add the sour cream and parsely. Season to taste with salt and pepper.

Dizzle the steaks with a little olive oil and fresh pepper. BBQ steak to your liking and allow to rest.

Serve by placing the creamly leek and bean mix among the plates and place the steak (sliced on the bias if you like) on top. Squeeze a little lemon juice over the steak and dizzle with any resting juices.

Wine suggestion: Cab Sauv

2007-01-09T07:39:00.000+11:00

CHILLI MINT RACK OF LAMB WITH ASIAN SALAD AND RICE

Serves 2

Lovely lamb dish is a departure from English inspired lamb dishes and borrows its flavours from Vietnam. This is true fusion food and a fantastic (and easy) summer meal.

1 rack of lamb cut in half (4 ribs each)

Marinade

small handful chopped mint
3 Tbs sweet chilli sauce
2 Tbs fish sauce

Asian Salad

remainder of bunch on mint, leave picked and roughly chopped
small handful of coriander leaves picked
1 red chilli deseeded and finely sliced
3 spring onions finely sliced on bias (or 1/4 red onion)
Small handful of peanuts (optional)
1 Tbs grated palm sugar or large inch of brown sugar
2 Tbs lime juice
2 Tbs fish Sauce
2 Tbs Chinese cooking wine

Rub lamb with marinade and leave in the fridge for 1/2-1 hours.

Pan fry lamb for 1 min on each side then cook in 200c oven for 10-12 mins (I use an oven proof fry pan). Allow to rest for at least 5 mins covered in alfoil.

Mix all salad ingredients and adjust quantities of liquid and sugar to taste, it should have a balance between sour, sweet and salty.

Serve lamb plated up with rice and salad and drizzle over any resting juices.

Wine suggestion: Pewsey Vale Riesling

2007-01-07T07:27:00.000+11:00

SALMON STEAKS WITH PROSCIUTTO & MAYO DRESSING ON GARLIC MASH

Serves 2

Lovely summer main meal.

2 salmon steaks
4 thin slices of prosciutto

Dressing

2 Tbls Whole egg mayo
1 Tbls light sour cream
1/2 tsp dijon mustard
1/2 clove of garlic crushed
juice of half a lemon
1/4 cup chopped fresh basil

Garlic Mash

3 potatoes
8-10 cloves of garlic (do not peel)
milk

Season salmon steaks with pepper. Wrap each steak in prosciutto and tie with string. Pan fry salmon in an oven prove dish in a little olive oil on high heat to brown the prosciutto. Place in a 180c oven for approx 6-8 mins to complete cooking. Remove string.

Mix ingredients for dressing and season to taste.

Cut the potatoes and boil for 15 mins. Roast garlic in the oven for 15 mins until very soft and brown. Mash potato or use a potato ricer. Add a little milk. Squeeze garlic from peel and mix through.

Plate up by serving steak on the mash and dollop some dressing on the steak. The dressing will partially 'melt' on the hot fish. Serve with asparagus.

Wine suggestion: NZ Sav Blanc

2006-12-31T06:34:00.000+11:00

BEST EVER POTATO SALAD

Serves 4-6

This is a fantastic variation on the classic BBQ side. The roasted garlic cloves are optional but really set it apart. A great summer dish.

6 medium potatoes
3 spring onions
fresh parsley leaves picked and roughly chopped
4 thick slices of pancetta
12 cloves of garlic unpeeled
2 Tbs whole egg mayo
1 tsp hot english mustard
lemon juice

Cut the potatoes into smallish chunks (do not peel) and boil in slated water until cooked but not mushy (approx 12 minutes). Toss the garlic with olive oil and slow roast at 150c for approx 25 mins until starting to brown. Allow to cool and squeeze the cloves out of their peels. Set aside.

Cut the pancetta into thirds. In the same oven or on the BBQ cook the pancetta until crispy.

Slice the onions finely on the bias. I use mostly the green parts.

Mix the remaining ingredients well to form the dressing, add a good grind of black pepper. Taste, you may need to adjust the dressing, add more mayo or lemon juice.

Place everything in a large bowl and carefully turnover to mix. Serve with a little extra spring onion finely sliced or parsley leaves on top.

2006-12-27T21:09:00.000+11:00

LAZY CHRISTMAS LEFTOVER PASTA

Serves 2

Great fast pasta dish made from typical Christmas leftovers - created from real life leftovers...

Handful of ham off the bone (or could use bacon) sliced into smallish pieces
1/2 clove garlic
150 ml cream
2 sliced mushrooms (optional)
fresh or dried thyme
Small handful of greated cheese
Pasta (I used dried spaghetti)

In a large saucepan, fry the ham and mushrooms with the garlic and thyme on medium heat to give the ham some colour. Add cream and cheese and reduce heat to low.

Cook pasta according to directions. Drain pasta and add it to the saucepan and mix through.

Serve with finely grated Parmesan cheese and a sprig of parsely.

Wine suggestion: What ever is open...

2006-12-21T09:56:00.000+11:00

CHICKEN ROULADE (ROLLED CHICKEN) WITH MASH

Serves 2

This dish is a little cliched but very tasty all the same...

2 smallish chicken breasts
2 brown mushrooms
4 slices of a good cheese (Gruyere is perfect) but tasty is fine
2 slices of prosciutto
1 tsp dijon mustard or olive tapenade
6-8 asparagus spears
125ml of chicken stock
spash of white wine
sprig of fresh thyme
knob of butter
olive oil spray
Potatoes for mash
String suitable for cooking

Cut breast across middle to butterful (not all the way through). Season chicken with salt and pepper.

Lay 1 piece of prosciutto on working surface and lay on top 1chicken breast, cut side up. sprinkle with thyme, add mustard or tadenade, mushroom and cheese. Dont overfill with parcel.

Roll the chicken tightly so that the prosciutto is on the outside. Tie with string to secure. Reapeat with second breast.

Place on wire frame above oven tray. Add the stock and wine to the tray, this will form your 'wine gravy'. Add the asparagus to the tray and spray the asparagus and chicken parcel with oil olive.

Cook at 200c for 15-20 mins until the breasts are cooked through (cover with alfoil if the prosciutto is getting burnt at this temp). The asparagus should be cooked through and a little roasted. Cover the chicken with alfoil and allow to rest for 5 mins. Remove the pan and reduce futher if required and add butter, this will give it a sheen and add to the flavour.

Serve chicken cut on bias into 2 pieces with mashed potatoes and the asparagus. Place sauce on plate and mash if desired.

Wine suggestion: Chardonnay

2006-12-13T21:25:00.001+11:00

SPICED SLOW COOKED LAMB SHANKS

Serves:4

This is a good hearty cold weather dish, the meat will fall of the bone and the sauce is to die for!

4 shanks of lamb
sea salt
freshly ground black pepper
1 tsp coriander seeds
1 small dried red chili
tsp dried marjoram, or, oregano
1 tbsp flour
1 tbsp olive oil
4 cloves of garlic, kept whole
2 large carrots, quartered, finely, sliced
2 sticks celery, quartered, finely, sliced
2 large onion, finely chopped
1 tbsp fresh rosemary
2 tbsp balsamic vinegar
750 ml red wine
1 cup beef stock
4 anchovy, fillets
2 x 14 oz tins of plum tomatoes
1 handful fresh flat-leaf parsley, roughly, chopped

Method: Season the lamb with sea salt and freshly ground black pepper.

Smash up the coriander seeds and dried chilli and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour. Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the garlic, carrot, celery, onions the chopped rosemary and a pinch of salt and sweat them until softened.

Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the wine and allow to simmer for 2 minutes.

Add the anchovies (these really seem to intensify the lamb flavour) and then add the finned tomatoes, kept whole. Shake the pan and return the lamb to it.

Bring to the boil, put on the lid and simmer in the oven at 150 c for 3 hours, then remove the lid and cook for a further half an hour. Make sure the dish doesnt dry out too much, add more water if the sauce is too dry before the dish is cooked.

Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh flat-leaf parsley.

Serve on mash potato or cous cous.

You can replace the lamb shanks for Osso Bucco beef shin. Keep any left over juices as the basis of a good gravy for yourr next lamb or steak dish.

adapted from a recipe by Jamie Oliver

Wine suggestion: Cab Sauv

2006-12-11T18:46:00.002+11:00

BASIC BREAD RECIPE

makes 1 large loaf

1g sachet dried yeast
squeeze of honey
400-450ml tepid water
700kg breadmaking flour (I use German grain flour for a real rustic loaf)
large pinch of salt
1 tbs olive oil
some extra flour for dusting
assorted seeds mixed in are optional (oats, linseed, sunflower seed, poppyseed, sesame seeds etc)

1 Dissolve the yeast and honey in half the water and let sit in a warm place until it has a 'head'.

2 On a clean surface or in a large bowl, make a pile of the flour and salt. On a clean surface or in a large bowl, make a pile of flour and salt (and the seeds if using). Make a well in the centre, and pour in the dissolved yeast mixture and oil. With four fingers of one hand, make circular movements from the centre moving outwards, slowly bringing in more and more of the flour, until all the yeast mix is soaked up. Pour the other half of the tepid water into the centre, and gradually incorporate all the flour to make a moist dough. (Certain flours may need a little more or a little less water, so adjust the quantities.)

3 Roll, push and fold the dough over and over for five minutes, to develop the gluten and structure of the dough. If any of the dough sticks to your hands, just rub them together with a little flour. The dough should be soft but not too wet.

NOTE: You can do steps 1-3 in a good mixer with a dough hook.

4 Allow the bread to "prove" for 1 hour in a warm place - I turn the oven on the minimum (50c) then turn it off and leave the door open then place the dough in the oven and close the door (make sure it is not too warm or the yeast will die and it will not rise)

5 When the dough has doubled in size, you need to knock the air out of it by bashing it around for 20 seconds or so. Make it into a loaf shape and score the loaf with a knife and leave it to prove for a second time until it doubles in size again for another hour or so.

6 Now you want to keep all the air inside the loaf, so don't knock it. Spray or brush the top with water (this is result in a better crust) and sprinkle with more seeds if using. Gently place it in the preheat oven (220c fan forced) and don't slam the door. Bake for 25-30 minss. You can tell if your bread is cooked by tapping its bottom. If it sounds hollow, it's cooked. If not, put it back in the oven for a little longer.

Place on a rack to cool for 1 hour it will finish cooking a little so don't be tempted to cut it open for a taste - yes you will have to wait!.

recipe: adapted from jamie oliver - naked chef

2006-12-06T21:20:00.000+11:00

ONE PAN LAMB (OK 3 PANS TECHNICALLY)

Serves 2

This dish is really a mini fancy lamb roast dish, good size for 2 or double it for 4.

1 frenched rack of lamb (8 cutlets)
3 smallish potatoes
2 carrots
1 piece sweet potato
8 cloves of garlic whole
10 springs of thyme
balsamic vinegar or lemon juice
Olive oil
Red wine
Beef Stock
Gravox
6 asparagus storks or other green

Cut Lamb into two 4 cutlet pieces. Marindae in whole garlic, thyme, olive oil and a drizzle of balsamic or lemon juice, salt and pepper. Leave for 30 mins or so if possible.

Cut and boil the root vegtables until mostly cooked, I add potatoes and carrots for 10-12 mins and sweet potato for 5 mins.

In an oven proof pan/skillet add olive oil and heat, add lamb, marinade and vegtables. Cook on hob until lamb is sealed.

Add asparagus and put in 180c oven for approx 15 mins until lamb is cooked through. Remove lamb and allow to rest. Further roast vegtables if they are not browned (turn up heat if needed).

Remove vegtables from pan and keep warm in the oven. Deglaze with red wine, add beef stock and garlic cloves and gravox to form the gravy. Add any juices from resting lamb.

Cut lamb into 2 so that the pink centres are on show. Serve on gravy with vegtables.

Wine suggestion: Annies Lane Shiraz

2006-11-25T20:51:00.000+11:00

BBQ LAMB CHOPS ON GREEK SALAD

Serves 4

Lovely summery dish, easy, quick and yummo! A slight greek hint to it.

12 frenched lamb chops (ie 3 each)

bag mixed lettuces

20 kalamata olives (the unpitted taste like soap)

piece of good greek feta cubed

cubed half cucumber

12 cherry tomotates halved if large

olive oil and balsamic dressing

1 lemon

small tub natural yogurt

chopped fresh mint

ground cumin

1 crunchy fresh french stick (or another bread)

Season chops with salt and pepper and a little olive oil and BBQ on a hot grill. Allow to rest for 5.

Combine salad ingredients and toss with dressing.

Mix yogurt with large pinch of ground cumin and chopped mint and put aside. Alternatively you could use store bought tzatziki dip.

Place salad on plates, arrange chops on top and squeeze over a little lemon juice. Add a dollop of yogurt dressing over chops.

Serve with sliced buttered fresh bread.

Wine/Beer suggestion: James Boags premium and a light white wine.