Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “February, 2015”

Sensational Scotch Eggs

I ended up with a dozen eggs in the fridge and after much thought about what to do with them, I remember that old-fashioned favourite – Scotch Eggs!
Scotch Eggs are a bit of a labour of love but the end result is worth all the fiddling about with eggs and breadcrumbs (who doesn’t hate the big fat fingers you get when crumbing anything).

These are terrific hot but are even better served cold and we never go on a picnic without a box of these delicious football shaped treats.  Buttered bread in one hand and a Scotch Egg in the other – heaven…

 

Scotch Eggs

Ingredients:

10 large free-range eggs, 2 beaten

800 g quality sausage meat

1 small bunch fresh chives, finely chopped

1 small bunch fresh parsley leaves picked and finely chopped

1 whole nutmeg

1 tablespoon English mustard

Salt & pepper to taste

Plain flour, for dusting

2 cups Panko Crumbs

2 litres canola oil

Method:

Gently boil 8 eggs for 3 to 4 minutes, and then transfer to a bowl of cold water. Once cooled, carefully peel them.

Beat the reaming eggs to be used for the coating

Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper.

Give it all a good mix together then divide into 8 balls.

Wet your hands and flatten the sausage balls into oval-shaped patties.

Roll peeled eggs in flour then place in the middle of the pattie.

Gently shape the meat evenly around the egg, moulding it with your wet hands.

Roll in the flour; dip into the beaten egg, followed by the breadcrumbs.

Heat the oil in a deep pan or deep fryer – I test it by dropping in some breadcrumbs – if they sizzle it’s ready

Carefully lower the eggs into the pan and cook for about 6 minutes, turning them every so often, until golden.

Remove with a slotted spoon and drain on kitchen paper

Place in an 180c oven for a few more minutes to ensure the sausage casing is cooked though

 

Bon Appetit!  🙂

Baked Chicken, Mushroom & Leek Risotto

We love risotto but I find it a labour of love to prepare.  Standing over a hot stove ladling hot chicken stock into rice while stirring constantly is not my idea of a quick meal…  This easy and quick recipe only takes 25 minutes and is absolutely delicious.  I basically threw the casserole dish into the oven and set the timer then forgot about it until the bell rang – the texture was lovely.

You can also add some light cream of milk if you prefer instead of parmesan cheese.  Another tip is I slightly warmed the casserole dish so I wasn’t tipping boiling liquid into a cold dish – always nervous it might crack…

Vegetarians can omit the chicken and add a variety of mushrooms or vegies – replace the chicken stock with vegetable stock – voila!

Chicken & Mushroom Risotto

By the way – the leftovers can be turned into delicious Risotto Balls or Arancini Balls by rolling the cold rice mixture into balls and coating with flour, egg and breadcrumbs.  Deep fry in Canola oil for the crispiest results and drain on paper towels….  If you want to be really adventurous, try poking a cube of Mozzarella cheese into the centre before sealing the ball – when you bite into it the oozy cheese runs out…  Perfecto…

Risotto Balls

Ingredients:

2 tablespoons olive oil

2 leeks thinly sliced

1 garlic clove grated

2 cups button mushrooms sliced

2 cups Arborio rice

100 ml white wine

4 cups of chicken stock

5 chicken thighs (about 500g) cut into bite sized pieces

2 tablespoons of butter

1 cup of freshly grated parmesan cheese

1 lemon zested

1 tablespoon fresh tarragon finely chopped

Seasoning to taste

Method:

Preheat oven to 180C.

Heat the oil in a medium saucepan, add leek, garlic and mushrooms, cook, stirring for 3-4 minutes.

Add rice, stir for another minute so rice is coated, then add the white wine.

Pour in the chicken stock and bring to the boil.

Season with salt & pepper to taste

Transfer to large casserole dish, cover with foil and bake for 25 minutes.

In the meantime melt one tablespoon of the butter in a pan, and cook chicken over a fairly high heat until golden and cooked through – approx. 10-15 minutes

Remove pan from heat, cover and keep warm until rice is ready

Remove risotto from oven and gently stir through lemon rind, tarragon, parmesan cheese and chicken.

Add the additional tablespoon of butter to make a lovely glossy texture

 

 

Bon Appetit!  🙂

 

Spaghetti Con Vongole

I recently joined Costco and to my delight discovered they sell packages of snap frozen fresh clams in the shell.  I adore these delicious little bivalves and always love the way the dish of pasta looks with the little shells peeking out.  After some investigating on the Internet, I realised my idea of how to cook them was the same as everyone else – keep it simple and quick.  Well it doesn’t get much quicker than this!

The wine and the natural juice that comes out of the clams created a lovely tangy sauce which the spaghetti just soaks up.  This is my very favourite recipe at the moment – I made enough for three people thinking one of us would have a quick lunch the next day but we scoffed the lot!  Both sitting at the table with olive oil and clam juice running down our chins – heaven…

The Costco clams are Westhaven Littleneck New Zealand clams and they are fabulous…

Spaghetti Con Vongole

Ingredients:

Dry spaghetti

1 good lug of olive oil

2 cloves of garlic grated

1 long red chilli finely

1/2 glass of white wine

1 package of frozen clams

Salt & pepper

Continental parsley finely chopped for garnish

Method:

Bring large pot of well salted water to the boil

When you have added the spaghetti start to cook the clams

Gently fry the olive oil, garlic and finely sliced chilli in a large non-stick pan

Gently tip in the clams and white wine and turn up the heat

Put a lid on the pan – it’s easier with a glass one so you can see the action

When the clams start to open – this can take between 2-10 minutes – turn down the heat to a simmer until the spaghetti is ready

Season to taste with salt and pepper and throw in the parsley

To serve, drain the spaghetti and gently tip the clams and all the lovely juices into the pot and toss together

Serve piping hot

 

Bon Appetit!  🙂

Pork Scaloppine Limoncello

We love Scaloppine.  The lovely thin slices of pork or veal – I have even made it with chicken – only take minutes to prepare and cook and are so light and delicious.  Having run out of fresh lemons we tried using the beautiful Italian lemon liquor Limoncello.  I usually save this for sweet pancake dishes but it goes extraordinarily well with meat.

The garlic and jalapanos give a little zing to the dish as well.  Will be definitely making this one again – it was fabulous…

Pork Scaloppini Limoncello

 

Ingredients:

Thinly sliced pork loin or pork schnitzels

Plain flour to coat the pork slices

Salt & pepper

1 tablespoon of olive oil

2 tablespoons butter

1 large glove of garlic grated

½ cup of Limoncello

2 tablespoons finely chopped jalapenos

Method:

Add the salt & pepper to plain flour and place in a snap lock bag shaking it to combine

Put each of the pork slices in and shake vigorously to ensure they are coated well

Heat the oil in a large pan and quickly brown the pork slices on both side

Remove from the pan and put aside

Add the butter and garlic to the pan and fry for a few minutes

Pour in the Limoncello and jalapenos and stir until it has thickened – the consistency should be a smooth

Gently return the pork slices to the pan and ensure they are covered on both sides with the sauce.

Add more Limoncello if the sauce is too thick

Cover and gently simmer for a few minutes until the pork is cooked though and piping hot

Serve topped with some additional chopped jalapenos

 

Bon Appetit!  🙂

 

Crispy Garlic Potatoes

Potatoes and garlic are like a marriage made in heaven.  When you add a crispy element to this pairing, it is undoubtably one of the most delicious foods on the planet!

I used Kipfler potatoes as we love the nutty flavour but you can use baby potatoes as well.  The trick when they are cooked is to gently apply pressure all over when squashing them so they don’t explode and just gently give way…  Try stopping at one when eating these – they are fantastic…  serve as a side for anything that takes your fancy or just scoff down as they are…  Enjoy!

Crispy Garlic Potatoes

 

Ingredients:

6 Kipfler Potatoes (or you can use baby potatoes)

3 tablespoons Olive Oil

3 garlic cloves grated

Parsley for garnish

Salt & Pepper to taste

Method:

Scrub the potatoes – they don’t need to be peeled – and dry with paper towels

Because they are long, cut each Kipfler in half so you have 12 even size pieces

Roast in 180c oven on baking paper until cooked through (but not really browned) and a skewer can pierce them easily

Leave to cool until they can be handled

Using a small bowl or a heavy based glass, push gently down on each potato pieces until it flattens out and the skin bursts

Lay flat back on the baking paper and either drizzle or brush over the olive oil

Sprinkle with grated garlic

Turn oven up to 230c and bake for a further 10-15 minutes or until brown and crispy

Garnish with finely chopped parsley, salt and pepper to taste

 

Bon Appetit!  🙂

Hot Sticky Thighs

This sounds like food porn but these hot, sticky, extremely delicious thighs are to die for.  Sort of like Buffalo Wings but sweet, they can be whipped up in minutes for a decadent treat.  I tend to use chicken thighs always as I find breast can dry out very quickly.

I also use American style BBQ sauce with a big squeeze of Sriracha chilli paste – you can try any combination – they are all superb…

Three large chicken thigh will give you 12 pieces…  Needless to say I made heaps – they freeze well …  Enjoy!

IMG_8611-2

Ingredients:

3 large chicken thighs (or breasts if preferred)

I egg and a tablespoon of water

1 tablespoon of water

3 tablespoons plain flour

1 cup of panko crumbs

Olive oil spray

1 ½ cups of brown sugar

½ a cup of Louisiana Hot Sauce (or your favourite brand)

½ teaspoon of garlic powder

2 tablespoons of water

Ranch Dressing to serve

Method:

Cut each thigh into 3 even size pieces and trim off any visible fat

Dust with flour

Mix beaten egg and water together

Dip the thighs in the beaten egg until coated thoroughly

Coat with Panko crumbs pressing them on firmly

Place on baking paper on a flat roasting tray and spray liberally with olive oil spray

Bake in 200c preheated oven for 15 20 minutes until chicken is browned and cooked through – you can turn them over and cook for a further 10 minutes if unsure

In the meantime, in a pot mix together the brown sugar, hot sauce, garlic powder and water

Stir over medium heat until it melts and thickens and comes to the boil

When the chicken pieces are ready, toss them in the sauce coating each pice thoroughly.

Serve with Ranch Dressing

 

Bon Appetit!  🙂

 

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