All posts filed under: Dinner

Moroccan Lamb Stew - V03

Slow Cooked Moroccan Lamb Stew

Daisy has you covered with some great kids food, so here’s a delicious and super easy stew for the adults. It takes less then 20 minutes to chuck together and can be left in the slow cooker or just a big pot for 4+ hours. Perfect for those cold winter nights to come! You’ll need- 1kg of diced lamb (shoulder is a good choice) 5 tablespoons of Moroccan spice mix (4 over the lamb, 1 cooked with the onion) 1 cup of dried apricots OR dates, roughly chopped Large handful Italian parsley, diced Large handful coriander, diced 2 brown onions, grated or diced 3 garlic cloves, minced 1 tin of Watties Moroccan tomatoes 1 tin of whole or diced tomatoes in juice 2 cups of beef stock Salt and pepper Garnish- Sliced almonds More coriander Couscous- 2 cups of couscous 2 cups of chicken or beef stock 1 tablespoon olive oil 1 naval orange, sliced into segments Half a red onion, finely sliced Coriander leaves Greek yogurt to serve Begin by cutting your lamb into …

Salmon - V04

Salmon with Leek & Mushroom Risotto

Here is the second salmon risotto that I promised all you fine people. Salmon are such incredible fish and whilst we enjoy catching them we try to use every edible part of the salmon. They have to go on such an incredible journey just to breed so wasting any part would be a crime. I hope you are all keeping warm with this horrible weather! Preparation Time – 10 minutes Cooking Time – 30 minutes Serves – 4 people Ingredients 4 salmon fillets 1 ½ cups Arborio rice 1 ½ L chicken stock 12 button mushrooms 1 leek 1 onion 1 tbsp. crushed garlic 50 g butter ¼ cup Parmesan cheese Olive oil Salt & Pepper Method In a fry pan on medium heat add chopped onion, garlic and a slice of butter and cook for 2 minutes or until slightly browned. Add sliced leek and chopped mushrooms and cook for another 2-3 minutes until the mushrooms slightly brown. Remove from heat, cover and set aside. Add rice and 2 tbsp. olive oil to the …

Chicken Kumara

Chicken and Orange Kumara Chilli

This is one of my fave winter warmers and so filling. Orange kumara is a bit of an obsession in our household….so of course we’ve found yet another way to eat it Makes 4 bowls You’ll need- 2 large skinless chicken breasts (600g) 5 cups of chicken stock 2 large orange kumara, peeled and cubed 2 tablespoons of butter 1 large red chilli, diced 1 brown onion, diced 3 garlic cloves, minced Half a red capsicum, sliced Half a orange capsicum, sliced 1 teaspoon smoked paprika 1 teaspoon chilli powder Good sprinkle of flaky sea salt 1 tin of black beans, strained 1 tin of mexican tomatoes 3 tablespoons of chia seeds Small handful of chopped coriander Garnish- Crumbled goats feta Small handful of pumpkin seeds Coriander Place your chicken stock into a pot and bring to a rolling boil. Pop your chicken in and cook for 5 minutes with the lid on. Remove from the heat, and sit for 20 minutes with the lid still on to cook through. Remove from the stock (keep …

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Almond crusted pork fillet with pan-fried Jazz apples

New season Jazz apples have arrived this month on our supermarket shelves and they are just delicious. Super crunchy and sweet, they also have dense flesh which makes them great for baking or cooking. When most people think apples, it’s as a snack or in a yummy dessert but they are equally good when used in savory dishes. Now I love a classic combination and pork and apples are a match made in heaven! Hubby is on a bit of healthy diet so I decided to forgo the usual breadcrumb mixture and try something a little different with ground almonds. Serves 2 For the Pork- 4 pork fillets/schnitzels 1 cup of almonds 2 eggs whipped A handful of Italian parsley A good grind of salt and black pepper Half a lemon, zested 2 tablespoons of olive oil For the Apple’s 2 jazz apples, cored and sliced 1 tablespoon of fresh sage, finely diced 1 small brown onion Salt and Pepper 1 tablespoon of olive oil Start off by preparing your lovely apples! First cook your …

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Cheats Salmon & Cream Fraiche Ravioli

This is a great cheats option for a delicious entrée. Ravioli is one of my absolutely favorite dishes but is fairly time consuming if you make your own pasta. For this recipe I have used ready made dumpling wrappers that are super easy and effective. However if you are a whiz pasta maker by all means go for it!   Preparation Time: 15 minutes Cooking Time: 10 minutes Serves: 4 people (entrée size)   Ingredients    24 individual dumpling wrappers (Can buy at supermarket or Asian mart) 1 egg (beaten) Salmon (boned and skinned) 1/4 cup cream fraiche 3 tbsp. chopped chives 1 tsp. curry powder 1 tsp. garlic & herb salt 2 tbsp. olive oil Salt & pepper to taste   Sauce 2 cups chicken stock 2 tbsp. lemon juice 25g butter ¼ cup cream fraiche    ¼ cup chopped Italian parsley to garnish   Method    Place the salmon, cream fraiche, chives, curry powder, garlic salt, olive oil and salt and pepper into a food processor and blend until a light fluffy mousse forms.   To make the ravioli coat one side of two dumpling …

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Angus scotch fillet with blue cheese sauce and glazed vegetables

  New Zealand Angus beef is some of the best steak on the market and it’s marbled fat makes it extra delicious. And blue cheese?! You either love or hate it, but it’s a match made in heaven…. Serves 2 x2 Angus beef scotch fillet steaks For the sauce- 50g of butter 1 small brown onion, diced 1/2 a cup of cream 80g of crumbled blue cheese 3 tablespoons of Worcestershire sauce Black Pepper For the glazed vegetables- 2 beetroot 3 carrots, peeled 8 small roasting potatoes A sprig of rosemary 2 tablespoons olive oil 3 tablespoons balsamic vinegar 2 tablespoons runny honey Rock salt and black pepper A bunch of spinach or your favorite greens to serve. Preheat your oven to 180 fanbake. Cut the ends off your beetroot and wrap in foil parcels before placing in the oven for 4o minutes. Meanwhile, peel your carrots and parboil your potatoes in a pot of salted water. Remove your beetroot from the oven and open the foil parcels, allowing it to cool. Peel the skin …

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Slow Cooked Beef & Mussaman Curry

This little recipe was one I did for an Asian fusion feast a few nights back. Super easy to do and so tasty! Can chuck it in the slow cooker before work and will be ready to eat when you get home. Perfection for this chilly weather! Preparation time – 10 minutes Cooking Time – 6 1/2 hours Serves – 6 people (as a main meal) Ingredients 3 potatoes 1 onion 1kg diced casserole steak (I used Westmeat Canterbury Angus) 4 cloves garlic 3 tbsp. butter 3 heaped tbsp. peanut butter 3 tbsp. curry powder 1 can coconut cream (400mls) 3 tbsp. fish sauce 3 tbsp. brown sugar 2 cups beef stock ½ cup peanuts 1 tsp. salt Method Peel and cut potato into small chunks and add to the slow cooker along with randomly chopped onion. Heat a fry pan to medium heat and add butter, casserole steak and garlic and fry until the meat is browned on both sides. Remove from heat and add the meat to the slow cooker. Leave the meat …

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Crispy Prawn & Avocado Tacos

Izzy and I love our Mexican food! We have been twice to Mexico and it is one our our favourite places in the world. This little recipe is simple and so yummy for a lunch or light dinner. Preparation Time – 10 minutes Cooking Time – 5 minutes Serves – 4 people Ingredients 8 small soft-shelled tacos or wraps 16 prawns (shells & tails removed) ½ cup panko breadcrumbs 1-teaspoon chicken salt ½ teaspoon garlic salt 1 egg ½ iceberg lettuce 2 tomatoes ¼ red onion Sprig of spring onion 1-tablespoon balsamic vinegar 2 avocados Sauce 4 tbsp Tomato sauce 4 tbsp mayonnaise 1 tsp malt vinegar 1 tsp chilli oil or chilli sauce (if you want to add some spice) 1/4 cup of Olive Oil Salt & Pepper Method Whisk egg in a small mixing bowl. In another small bowl add the panko breadcrumbs, garlic and chicken salt and toss together. Add ¼ cup of olive oil to the bottom of a fry pan and place on medium to high heat. When oil in …