Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “October, 2013”

Garlicky Chicken and Potatoes…

Roasting chicken is an art and takes a bit of preparation.  I don’t often have the time to make a classic roast chook dinner so I cheat and use chicken thighs.  it’s quicker and easier and you can play around with the flavours.  I have used garlic, lemon and  fresh herbs for this one but you can try soy and ginger, honey and chilli – the combinations are endless…

Roast Chicken

I just throw the potatoes into the oven and then prepare the chicken and pop in at the same time.  At the end of an hour you have a delicious dish of garlicky, lemony chicken and lovely roasted potatoes.  The addition of some green beans or broccoli makes a colourful meal.  Personally I just love the chicken and potatoes in a bowl topped with a squirt of Dijonnaise (Dijon mustard and mayonnaise) on the chook…

Roast Chicken and potatoes

Ingredients:

8 whole chicken thighs

Olive oil

½ cup roughly chopped Thyme

½ cup roughly chopped Parsley

Juice of 1 lemon

2 garlic cloves, crushed

Sea salt & pepper to season

Potatoes cut into large chunks

1 large red onion, cut into wedges

Olive oil

Sprigs of Rosemary, leaves stripped

Sea salt & pepper to season

Method:

Combine the potatoes, a lug of good olive oil, red onion wedges, a crushed garlic clove and rosemary leaves in a bowl

Season with sea salt and pepper

Toss thoroughly and place in a roasting tray

Roast on 180c in a fan –forced oven for about 1 hour, shaking around occasionally

Potatoes should be crisp and brown on the outside and soft inside when pierced with a skewer

Combine the whole chicken thighs with a lug of good olive oil, a crushed garlic clove and the fresh herbs in a bowl

Squeeze over the juice of the lemon and season with sea salt and pepper

Place on a flat oven tray in a single layer and roast in at 180c fan-forced for approx. 45 minutes to I hour.

Chicken should be browned and crispy on the outside and the juices run clear when pierced with a skewer

Serve with additional green vegetables and gravy on the side…

Bon Appetit!  🙂

Lizzie’s Tuna Nachos

This isn’t strictly a recipe – more of an assembly of delicious ingredients that can be quickly thrown together when you are starved and need something hot and spicy RIGHT NOW!

Nachos are a wonderful dish.  They can be complicated and include refried beans and chili con carne or simple like the recipe below.  I sometimes add guacamole to this as well – it just depends what is available in the cupboard at the time…

It is quite a light meal if you use tuna or just corn.  I make them in individual bowls so the temptation to finish of a large plate and end up wishing you hadn’t isn’t an issue.  One small tin of corn and tuna will be enough for two bowls of nachos…

nachos

Ingredients:

Nachos (I use Mission brand)

Grated cheese

Small tin of tuna in chilli oil (I use Sirena brand)

Small tin of corn kernels

1 red onion, sliced finely

Sour cream

Taco Sauce

Hot Chipotle Sauce and parsley or coriander sprigs to decorate

Method:

To assemble place the nachos in a flat-bottomed bowl or plate vertically (you can place them flat but they look nicer standing up)

Sprinkle liberally with grated cheese

Spoon over broken up tuna

Sprinkle over corn

Add a little more cheese and spread slices of red onion over the top

Bake in a very hot oven until cheese is melted and bubbling

Top with a spoonful of sour cream and a couple of spoonfuls of taco sauce

Drizzle some hot sauce over the cream and top with parsley or coriander sprigs to serve

Note:  There are several brands of hot sauce available from the supermarket these days.  Sometimes we just use plain old Tabasco but the Chipotle Sauce give a real kick to the dish…

cholula-chipotle

Bon Appetit!  🙂

Mushroom Papardelle

Mushrooms are a wonder food!  We love them and I add them to a lot of my recipes for flavour and texture.

This is my version of a Jamie Oliver recipe for Mushroom Tagliatelle using Swiss Brown and Porcini mushrooms and wider flat pasta – Papardelle.  It is a delicious dish and the lemon zest gives it a fresh tang…

Mushroom Pasta

Ingredients:

375g pack of fresh Pappardelle (I used Latina Basil & Cracked pepper)

Olive Oil

2 knobs of butter

300 grams Swiss Brown mushrooms, thickly sliced

100 grams Porcini mushrooms, soaked and roughly chopped, reserve the water they were soaked in

1-2 fresh red chillies, deseeded and finely sliced

2 sprigs of rosemary, leaves pick and roughly chopped

150ml of single cream

100g fresh parmesan, finely grated plus extra for grating on top

Zest of l lemon

1 small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped

Extra virgin oil

Salt & freshly ground black pepper to season

Method:

In a large frying pan add a good lug of olive oil and the butter

When hot, throw in the mushrooms and toss for a few minutes or until starting to brown

Add the garlic, chilli and rosemary and cook for a couple more minutes, stirring occasionally

Add the cream and reduce to a medium heat.

Season with salt & pepper

Add a couple of tablespoons of the water the Porcini mushrooms were soaked in

In the meantime cook the pasta according to the directions saving a little of the cooking water

Tip the drained pasta into the pan of mushrooms and toss well

Add the parmesan cheese, lemon zest and parsley and mix well.

If it needs a little extra liquid add in the reserved cooking water to make it saucier

Serve with an extra grating of parmesan cheese on top and a drizzle of extra virgin oil

Bon Appetit 🙂

Prawn and Shitake Spring Rolls with Lime, Chilli and Coconut Dipping Sauce

First up – I can’t take the credit for this recipe –  I found it by chance on a website called Everyday Gourmet by Justine Schofield.

These crunchy snacks are worth the fiddling around with spring roll pastry sheets and are delicious.  I managed to get 14 good-sized spring rolls from the quantities shown below but if you could make them smaller if preferred.

The filling is fragrant and moist and I will definitely be experimenting with different flavours now that we’ve discovered just how easy they are to make.  The dipping sauce is also divine – hot and tangy from the sambal oelek and the lime juice…

Prawn Spring Rolls

Ingredients:

1 litre canola oil, for frying
1 kg bag of prawn cutlets, tails removed
1 egg white
1 spring onion, finely chopped
1 ½ tsp. ginger, finely grated
¼ cup coriander leaves, finely chopped
½ cup dried shitake mushrooms, soaked in warm water then squeezed dry and finely chopped.
1 tbs. soy sauce
½ tsp. sesame oil
14 sheets of square spring roll pastry

Dipping Sauce:
3 tbs. fresh lime juice
3 tbs. fish sauce
1 tbs. grated coconut
1 tbs. sambal oelek
1 ½ tbs. grated palm sugar

Method:

Chop the prawns into very small pieces

In a large bowl, mix the prawn, egg white, spring onions, ginger, coriander, shitake mushrooms, soy sauce and sesame oil together.

Use your hand to knead the mixture together until it come together and is slightly sticky.

Place spring roll wrapper on a flat surface with one of the points facing you.

Place approximately 2 tbs. of the mixture on the bottom third of the wrapper.

Make a neat sausage shape of the prawn mixture and fold in the point closest to you.

Now fold in both right and left points and finally roll into a tight cylinder.

Dab with some water (that has been mixed with a little flour to form a paste) and seal.

Repeat the process and place under a damp cloth until ready to deep fry.

Heat the oil in a deep pot and carefully add a small batch at a time of spring rolls.

Cook until golden brown all over.

Drain on some paper towel and serve hot with the dipping sauce.

For the Dipping Sauce:
Combine all ingredients together and mix well

Bon Appetit!  🙂

Breakfast Burritos

The age-old question – what’s for breakfast?

We conciously consume healthy cereal on weekdays which in itself is rather boring.  Come the weekend I always make a cooked breakfast and we enjoy sitting at the dining room table or in our courtyard eating something hot and scrumptious…

This recipe is dead easy – basically it’s Eggs Benedict with spinach in a tortilla – very quick and easy to make. You just put all your filling onto your soft tortilla, fold it up and put in a sandwich press.

Ingredients:

4 free range eggs

2 soft tortillas or wraps

1 packet of baby spinach

4 slices of ham

I pouch of Masterfoods Hollandaise Sauce

salt & pepper for seasoning

paprika for presentation

Method:

In a pot saute the spinach until wilted, season with salt & pepper

Drain well and set aside

Make your favourite scrambled eggs but take them off the heat before they are fully cooked as they will continue to cook in the sandwich press

Place 2 slices of ham on each tortilla

Top with a portion of spinach

Spread across your scrambled egg

Roll up like a burrito and put them in a preheated sandwich press for a few minutes until heated though and the tortilla is coloured

Heat the hollandaise sauce in the microwave according to packet instructions (about 40 seconds)

Pour over your burritos and garnish with some paprika

Bon Appetit!  🙂

Rustic Minestrone Soup

This is a recipe I found when watching Italian Food Safari.  I was so struck by how simple it looked and how tasty it sounded I made a mental note to track it down and attempt it myself.  I even had the iPad showing the video while I made the soup.  I did make a huge pot so I have amended the recipe for the quantity I made…

Ministrone

This isn’t your traditional bright red Minestrone with pasta in it.  it is a real rustic soup with so many flavours and textures it is an adventure to eat.

The trick of the parmesan cheese is so clever.  When you get to the end of your fresh piece of Parmesan cheese the rind usually gets thrown away.  Save these bits of rind from now on!  You just scrape off any wax and cut them into small cubes and put them in the soup near the end of cooking time.  They melt but not altogether so you get a wonderful chewy almost pasta like parmesan explosion when you bite into one.

Minestrone in pot

Ingredients:

1/2 cup extra virgin olive oil

2 large diced onions

8 cloves of garlic, each cut into 3-4 pieces

1 sliced celery heart (including the tender light-green leaves)

1 bunch of small dutch carrots, cut into bite sized pieces

1/2 Savoy cabbage, chopped into bite-sized pieces

1 bunch of cavolo nero, roughly chopped

1/2 cup of carnaloni Italian rice

3 200gm tins of cooked beans, I used borlotti and cannelloni

350g of peeled and diced waxy potatoes

1 bottle of good quality tomato passata

1 cup parsley, roughly chopped

Salt and pepper

60g parmesan rind, cut into 1cm cubes

Freshly grated parmesan and good quality olive oil to serve…

Method:

Heat the oil in a heavy-based saucepan and add the onion, garlic, celery heart, carrot, and cabbage.

Lightly fry the vegetables for 2–3 minutes without letting them colour.

Stir in the potato then cover the ingredients with water and add the tomato passata

Once the soup comes to the boil, add the rice and turn down to a simmer.

Add a few good pinches of salt and simmer for 20–25 minutes.

Add the cavalo nero, beans, parsley and parmesan rind and simmer for another 10 minutes or until vegetables are cooked and the rice is tender

Remove from the heat and taste for seasoning, adding extra salt if needed, and pepper.

Serve with plenty of grated parmesan and a sprinkling of good olive oil

Is even better the next day and is wonderful with crusty bread…

**Cavalo Nero is a Tuscan kale available at most supermarkets these days – you can subtitute spinach

**Carnaroli rice is a type of Arborio rice of which any kind can be used.  This one is just excellent for soups because of it’s texture

Bon Appetit!  🙂

Lizzie’s Sausage Rolls

There is nothing more delicious on this planet than a homemade sausage roll.  The best thing about them is that you know what’s in them and can choose the flavours you like best.

Over the years I have amended this recipe – I used to use sausage meat but have become increasingly wary of what is actually in it.  When my  brother jokingly told me it’s made of lips and arseholes that was enough to put me off it for life!

I now use a mixture of pork and veal from the butcher and this is very successful.  The addition of grated apple makes the mixture lovely and moist and is a trick I learnt from a microwave cooking demonstrator I worked with many years ago…

Sausage rolls

Ingredients:

1 kg pork & veal mince

1 beaten egg

1 large grated zucchini

1 large grated carrot

1 grated apple

good glug of tomato sauce

1 cup of breadcrumbs

pinch of grated nutmeg

salt & pepper to season

1 packet frozen packaged puff pastry squares

1 extra egg for glazing

sesame seeds to decorate

Method:

Mix the first nine ingredients together using your hands

Place the pastry squares on a bench top or table (I have a plastic pastry sheet – very handy)

Cut each sheet in half horizontally – this will give you two rectangles per sheet

Take out a handful of meat mixture and form into a sausage about an inch from the bottom of each rectangle

Brush along the top with beaten egg and roll the pastry up with the seam side down

Glaze the top with egg wash and sprinkle with sesame seeds

These can be cut into 3 or four individual sausage rolls depending on how big you want them

Lightly score the pastry with a knife and place on a baking tray

Bake in 200c (fanforced) oven for around 30 minutes or until gold brown

Cool on a wire tray

Variations:

Chicken mince with Thai red or green curry sauce is lovely

Lamb mince with pine nuts, sultanas and cumin for a Middle Eastern favour

Beef Mince with soy sauce and finely chopped water chestnuts

The possibilities are endless…

Bon Appetit!  🙂

Simon’s Pumpkin, Spinach and Feta Rotolo

Here’s another one from Simon – he’s cooking something new each week!

This was adapted from a Jamie Oliver recipe he spotted in a magazine.  A few tweaks of his own and this is Simon’s Pumpkin, Spinach and Feta Rotolo.

This looks spectacular as well as tasting sensational.  The possibilities are endless if you want to add or omit anything.

Persian Feta is our favourite – it has a beautiful tang is a luscious addition to any dish…

Pumpkin & Spinach Rotolo

Ingredients:

1 butternut pumpkin peeled and chopped into large pieces

1 red onion (chopped)

Olive oil

salt & pepper for seasoning

1 teaspoon dried thyme

500 g frozen spinach

1 whole nutmeg for grating

4 garlic cloves

700ml jar tomato passata

6 large fresh pasta sheets

100g Persian fetta

20g freshly grated parmesan cheese

Method:

Preheat the oven to 180c (fanforced)

Coat the pumpkin pieces with a little olive oil and roast for around 30 minutes or until tender

Heat a lug of olive oil in a large pan and add the chopped, thyme and a pinch of salt & pepper

Cook for 10 minutes stirring occasionally

Defrost the spinach according to the packet instructions, drain and cook until any liquid is evaporated

Remove from heat and season with salt, pepper & nutmeg

Mash the roasted pumpkin and also season with salt, pepper & grated nutmeg

In a separate pan gently fry the peeled and crushed garlic in a splash of oil

Pour in the passata and add a splash of water to the empty jar, swirl it around and add to the passata

Bring to the boil and simmer for just a few minutes.

Season with salt & pepper and pour into a casserole dish

Dip the pasta sheets in boiling water for around 20 seconds to soften if necessary (it depends on the brand or if you use home-made pasta) or brush with water so they don’t dry out

Evenly divide and spread the pumpkin over the sheets

Sprinkle over the cooked spinach and crumble over the feta

Roll up the sheets and cut each one into 4 chunks

Stand the chunks of rolled up pasta side by side in the tomato sauce

Finely grate over the parmesan cheese

Bake for 35 to 40 minutes until golden and crisp

Lovely with a crispy green salad…

Bon Appetit!  🙂

Noodles with Poached Ginger Chicken and Coriander-Lime Pesto

This is another one of Simon’s efforts which is light and fragrant and scumptious!  He found the pesto recipe in a Donna Hay article.  It also contains his favourite flavours which are coriander and lime.  The chicken is lightly poached and very moist and the noodles only take minutes to prepare.

Pesto freezes very well or can be stored in the fridge covered with a fine layer of oil for a few days.

Steamed Chicken with Coriander Noodles

Pesto Noodles:

  • 1 long green chilli, chopped
  • ½ cup cashew nuts, toasted
  • 4 cups coriander leaves
  • 1 clove garlic, crushed
  • 1 tablespoon lime juice
  • ½ teaspoon caster sugar
  • ½ cup olive oil
  • Sea salt and cracked black pepper
  • 250g rice noodles, cooked

Ginger poached Chicken Breasts:

  • 2 chicken breasts
  • 1 cup chicken stock
  • 1 two inch piece of fresh ginger sliced
  • 6 whole spring onions, trimmed
  • ½ cup of soy sauce
  • 2 teaspoons of sesame oil

Method:

  • Place the chilli, cashews, coriander, garlic, lime juice, sugar and olive oil in the bowl of a small food processor
  • Sprinkle with salt and pepper and process to form a coarse paste.
  • In the meantime, place the chicken breasts in a small pot and cover with the chicken stock.
  • Place the spring onions and the ginger in with the chicken and gently bring to the boil.
  • Simmer for about 8-10 minutes until the chicken is cooked.
  • Plunge the rice noodles into boiling water for about 20 seconds to soften
  • Place the pesto in a bowl with the noodles and toss to combine
  • Cut the chicken into thick slices and arrange in a shallow bowl
  • Strain the leftover stock into a bowl and mix with the soy sauce and sesame oil
  • Spoon this over the chicken and sprinkle with finely sliced spring onions to serve
  • Serve separately with the noodles on the side

Or do what we did after we took the photo – poured the chicken onto the noodles and enjoyed every mouthful!

Bon Appetit  🙂

Zucchini, Pea and Haloumi Fritters

These wonderful fritters are so easy to make and they taste divine. Just try stopping at one!
You can be fairly casual about the quantities here and can change the herbs to suit what you have. I have also used dill instead of mint.

These are delicious served with Smoked Salmon and sour cream and lemon wedges.

Zucchini, Pea & Haloumi Fritters with Smoked Salmon & Sour Cream

Ingredients:
20g butter
2 zucchini, trimmed and finely chopped
1 cup (150g) frozen peas
1/2 cup (75g) plain flour
1 egg, lightly whisked
1/3 cup (80ml) milk
250g packet of haloumi, finely chopped
3 spring onions, trimmed, thinly sliced
2 tbs finely chopped mint
Olive oil to shallow fry
additional finely sliced Spring oinions to serve
Sour Cream or Greek Yoghurt to serve
Lemon wedges, to serve

Method:
Melt the butter in a medium frying pan over high heat.
Add the zucchini and cook, stirring, for 2 minutes or until just tender.
Add the peas and cook for a further 1 minute or until heated through.
Remove from heat and set aside to cool slightly.
Place the flour in a large bowl.
Add the egg and milk and stir until well combined and smooth.
Add the zucchini mixture, haloumi, spring onions and mint and stir to combine.
Season with salt and pepper.
Heat oil in a large non-stick frying pan over medium heat.
Spoon three large sponfuls of mixture around the pan, allowing room for spreading.
Cook for 2 minutes or until fritters are golden.
Use a spatula to turn. Cook for a further 1 minute or until cooked through.
Transfer to a plate lined with paper towel. Repeat in batches with remaining mixture.
Place the fritters on serving plates.
Sprinkle with finely sliced spring onions.
Serve immediately with sour cream and lemon wedges, if desired.

Bon Appetit! 🙂

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