Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “September, 2015”

Easy Spaghetti Marinara

For those who think Spaghetti Marinara is a bit daunting to make this is for you…  This is the quickest way to put together this very impressive pasta dish.  With the availability of frozen prawn cutlets and scallops we always have the ingredients at hand to make a Marinara. The zest of the lemon gives this a lovely tang.   The white wine and oil make a lovely sauce and an additional ladle of pasta water gives a glossy sheen.  When the spaghetti is tossed though it soaks up the delicious juices… Always remember no seafood pasta has parmesan cheese on it!

The amount shown will feed two greedy people…

Spaghetti Marinara

Ingredients:

1 large clove of garlic grated

1 generous teaspoon of Sambal Oelek (or a long red chilli minced finely)

6 large raw prawns

6 raw scallops

Approx. 500g of firm white fish (such as Gummy Shark)

2 tablespoons of good olive oil

1 tablespoon White Wine

Grated rind of 1 lemon

Salt & pepper to taste

Finely chopped parsley

Handful of dried spaghetti

Method:

In a large pot, heat salted water until boiling briskly

Throw in spaghetti and cook until al dente

In the meantime heat a large pan and gently fry the garlic and chilli in olive oil

Cut the fish into bite sized pieces and gently fry for a few minutes or until almost cooked

Toss in the prawns & scallops and gently combine

Add the white wine and lemon rind and sauté until the seafood is cooked though

A spoonful or two of the pasta water can be added in to make the sauce glossy

Add in the fresh parsley

Drain the pasta well and add to the seafood mixture tossing gently until combined

Serve piping hot

 

Bon Appetit!  🙂

Italian Style Sausages & Vegetables

I love a good one pot meal. If I can throw everything into one big pan and come back 30 minutes later I am a happy cook indeed.  This scrumptious meal is the brainchild of my Italian friend Linda and makes a regular appearance on her dinner menu as it is so easy and can be adapted to just about any vegetables you have at hand.  The only rule is no tomatoes which I think gives it such a unique flavour. It’s not a pretty dish but it is extremely tasty…

Buy the best sausages you can afford and you will never eat them any other way… Serve with some lovely garlic bread to soak up the juices or, as Linda’s family do, stuff it into fresh bread rolls and devour immediately…

 

Sausages & VegetablesIngredients:

1 tablespoon olive oil

1 clove of garlic grated

1 brown or red onion finely chopped

4 large Italian sausages

1 red capsicum

1 yellow capsicum

2 zucchini

2 potatoes

1 punnet mushrooms

1 cup baby spinach leaves

1 tablespoon shredded fresh basil

1 tablespoon of balsamic vinegar

Salt & pepper to taste

Method:

Heat the olive oil in a large non-stick pan

Fry the onions and garlic for a few minutes until soft

In the meantime slice the raw sausages into generous bite size pieces and add to onion mixture

Peel potatoes and cut into cubes then throw in to the pan

Slice the peppers into even size pieces and add them to the pan

Cut the zucchini into generous chunks and also add to the pan

Keep frying at a fairly high heat to ensure everything is mixed thoroughly

Add in the mushrooms, spinach and basil and mix well.

Turn down the heat and put a lid on to steam the ingredients for around 30 minutes or until the potatoes are cooked

A natural sauce will have formed from the moisture in the zucchini so the heat can be turned back up to fry off the moisture and caramelise the vegetables a little.

Add in the balsamic vinegar and season to taste with plenty of salt & pepper

Serve piping hot with garlic bread

 

Bon Appetit!   🙂

Fresh Tomato Salad

This ultra quick Tomato Salad takes only minutes to prepare and is perfect as a side with any sort of meat dish.  We eat ours with Kibbeh which is a lovely contrast in flavours.  Fresh and vibrant, you can also add ingredients like chilli flakes or capers to give it a zing…

Tomato Salad

Ingredients:

4 fresh Roma Tomatoes at room temperature

2 tablespoons freshly shredded basil

2 tablespoons of crumbled Persian feta

A drizzle of balsamic vinegar

1 drizzle of good Olive Oil

Salt & cracked pepper to taste

Method:

Thickly slice the tomatoes and arrange on a platter

Drizzle over the Balsamic Vinegar and Olive Oil

Season to taste with salt and cracked black pepper

Scatter over the fresh basil and crumbled feta

 

Bon Appetit!  🙂

Middle Eastern Kibbeh

Kibbeh is a Middle Eastern dish comprised of a fragrant minced lamb and pine-nut filling encased in a crunchy dough made from Burgul wheat and lamb processed together into a dough.  These deep fried balls of deliciousness are a perfect quick lunch or dinner and when served with a fresh salad are an impressive meal indeed… A dollop of sour cream on the side – what a treat…

We have an Arancini Mould so our version was a bit bigger but took almost no time to prepare.  using the mould we got 16 balls out of 1 kilogram of minced lamb. If shaping by hand you will probably get around 25 as they will be smaller…

Kibbeh 1

Ingredients:

1 kg finely lean minced lamb

500g fine bulgur cracked wheat

1 ½ teaspoon salt

1 ½ teaspoon pepper

1 teaspoon allspice

½ teaspoon cumin

2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided

½ cups toasted pine nuts (optional)

2 tablespoons olive oil

Vegetable oil for frying

Sour cream on the side

Method:

In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing tightly through a clean tea-towel

Place into medium bowl and combine with 500 grams meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper

Combine well and place small amounts at a time in food processor until dough-like consistency

Add in a little water if mixture is too dry

In the meantime prepare Kibbeh Stuffing

In a medium frying pan, sauté the finely chopped onion in olive oil

Add pine nuts if desired

Add minced lamb and break up well with a wooden spoon or spatula to ensure the meat is crumbled

Add allspice, salt, pepper, and cumin

Once lamb is light brown, remove from heat. Allow to cool for 10 minutes

Take an egg sized amount of shell mixture and form into a ball

With your finger, poke a hole in the ball, making a space for filling

Add filling and pinch the top to seal the ball

Shape it into a point, or football shape, or leave as a ball

Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown.

Drain on paper towels and serve with a dollop of sour cream and your favourite salad

Kibbeh can be stored in the freezer for about 3 months.  Don’t fry them prior to freezing

 

Bon Appetit!   🙂

 

Nasi Goreng

Everybody loves fried rice which is exactly what Nasi Goreng translates to in Indonesian and Malay.  It is also a favourite in The Netherlands where it is even dispensed from food vending machines as piping hot Nasi Ballen.

Topped with a fried egg or strips of omelette, Nasi Goreng is a meal in itself and nothing beats a big spicy bowl on a cold night.

Dried Shrimp Paste (or Belachan) is a paste made from fermented shrimps and is available in Asian grocers.  Sriracha Chilli Sauce is a staple in our household – hot and vinegary – it is hot but not unbearable and adds a zing to everything.  Ketjap Manis is a thick, sweet Indonesian Soy Sauce and is available everywhere.  Crispy fried shallots are available in jars and packets at all Asian grocers. These are delicious sprinkled over soups and any noodle or rice dishes. Our supermarkets also stock all of these ingredients…

Nasi Goreng

Ingredients:

1 leek finely sliced

1 teaspoons sesame oil

1⁄2 teaspoon salt

8 ounces boneless skinless chicken thighs cut into 1/2 inch strips

6 ounces raw prawns, peeled

2 tablespoons vegetable oil

1 garlic clove grated

1 small knob of fresh ginger grated

1 tablespoon dried shrimp paste

½ teaspoon fresh ground black pepper

2 tablespoons Sriracha Chili Sauce

1 tablespoon Ketjap Manis

3 Spring onions finely sliced

Eggs for frying

Crispy fried shallots and coriander for garnish

Method:

Cook the rice using absorption method or boil

Spread the rice to cool or better still cook it the night before.

Have everything ready and chopped as it doesn’t take long to finish off the dish

Heat a wok or large frying pan over heat until hot.

Add oil, and wait until it is very hot and slightly smoking.

Add the leek, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.

Then add chicken and stir-fry for a further 5 minutes or until chicken is cooked

Add in the prawns and continue to fry

Add in the Sriracha Chilli Sauce

Add the rice and continue to stir-fry for a few minutes until the rice is coated and any lumps are broken up

Add the Ketjap Manis and continue to stir-fry for 2 minutes.

Add in finely sliced spring onions at the last minute

In the meantime fry one egg per serving in a separate frying pan

Turn onto large serving platter and top with fried eggs

Garnish with the crispy fried shallots and fresh coriander

Serve piping hot with some Indonesian Krupuk (shrimp crackers) on the side

 

Bon Appetit!   🙂

Mediterranean Style Lamb Salad

I love this salad as it is so quick & easy to put together.  The ingredients are very informal and anything you have in the cupboards or fridge can be added in. Chickpeas or lentils are a good addition as are roasted pumpkin or sweet potato. Try topping it with fried Haloumi cheese for a more substantial meal – the choices are limitless…  Vegetarians – just omit the lamb…

Lamb Salad

Ingredients:

Lamb fillets

Mediterranean style rub*

Baby spinach leaves

Cucumber

Sundried Tomatoes chopped

Red onion sliced thinly

Toasted pine nuts

Kalamata Olives

Persian Feta

Tzatziki dressing*

*Mediterranean Style Rub

4 tablespoons dried oregano

2 tablespoons dry mustard

2 tablespoons ground coriander

1 tablespoon dried thyme

1 tablespoon dried sage

Good pinch of salt

Mix together and rub onto fillets pressing the herbs onto the meat.

*Tzatziki Dressing:

1 cup of Greek yoghurt

1 clove of garlic chopped

½ continental cucumber seeded and chopped

1 tablespoon fresh mint

1 teaspoon olive oil

Salt & pepper to taste

Place all of the ingredients in a food processer and whiz until blended

Keep in fridge until required.

Method:

Prepare your salad on each plate using all the salad ingredients except the feta and dressing

Heat a non-stick pan and add a small amount of olive oil or spray

When very hot quickly sear your lamb fillets for a few minutes on each side depending on how rare you like them

Remove from pan and let rest for a few minutes

Slice the fillets diagonally across the grain and arrange on top of the salad

Sprinkle generously with feta and drizzle with tzatziki dressing

 

Bon Appetit!   🙂

 

Old Fashioned Curried Scallops with Rice

In the early 80’s we used to have lunch regularly at a pub near work.  The Notting Hill Hotel was famous for it’s beautiful beer garden and it’s scrumptious Curried Scallops. We felt very chic ordering this then trendy dish which presented a ring of steamed white rice surrounding a mound of tender scallops in a golden curry sauce. It was everyone’s favourite so I thought I would resurrect this much forgotten dish from the past.

Tips:  Use Keens Curry Powder – it is mild and doesn’t overpower the delicate flavour of the scallops.  The addition of the beaten egg gives the sauce a lovely glossy finish and the lemon juice gives it a lovely tang.

Curried Scallops

Ingredients:

500 g fresh scallops

50 g butter

1 red onion, finely chopped

2 tablespoons flour

2 teaspoons mild curry powder (Keens is the best)

1 ½ cups milk

½ cup mayonnaise

couple of teaspoons of lemon juice

1 egg lightly beaten

Salt and pepper to taste

Spring onions to garnish

Method:

Melt butter, add onion and cook gently until softened

Add flour and curry powder, mix well

Gradually add milk and mayonnaise, stirring continuously

Cook until sauce starts to thicken, then throw in scallops

Leave on heat until scallops are just cooked, taking care to not overcook them

Remove from heat, add egg, lemon juice and seasoning if required

If sauce is too thick add additional milk as required and mix thoroughly

Stir well, and serve hot over rice

Garnish with finely sliced spring onions

 

Bon Appetit!   🙂

 

Chicken, Leek & Camembert Pie

I was idly flicking through a trashy magazine at the hairdressers when three words leapt off the page:  Chicken.  Pie.  Camembert.

The combination of these three is a pie of such awesomeness you will make it again and again with all different flavours and combinations…  Basically it’s a pie made with a thick white sauce with layers of Camembert cheese placed under the top crust before cooking.  This melts beautifully in the filling leaving a chicken pie oozing with cheesy flavour.

It’s obviously not going to win a heart tick but it’s winner if you want to impress your guests…  If there’s too much filling for the pie – put it in the freezer and later on pop it into a Vol-Au-Vent or roll up in a pancake…  Waste nothing!

Chicken Leek & Camembert Pie 1

The finished product…

Ingredients:

Olive oil

1 kg chicken thighs trimmed of fat and cut into 2 cm pieces

120 grams butter

2 leeks thinly sliced

3 cloves of garlic grated

2 tablespoons chopped fresh thyme

4 tablespoons plain flour

1 cup of white wine

1 ½ cups milk

2 cups of frozen peas

2 tablespoons sour cream

Salt & pepper to taste

Frozen puff pastry sheets defrosted

150 grams Camembert cheese

Sesame seeds

Method:

Heat a small amount of oil in a large pan and add the diced chicken thighs

Cook until the chicken is sealed all over and remove from pan

Place butter in pan and throw in leeks, garlic and thyme

Cook gently for about 5 minutes or until leak is softened

Add in the flour and cook for about 1 minute

Take the pan off the heat and add the white wine and combine thoroughly.

Add in the milk and place back on heat stirring to ensure mixture has no lumps and is smooth

Add the chicken and juices back in along with the peas.

Season with salt & pepper to taste

If mixture is too thick add in some more milk

Simmer for around 15-20 minutes until chicken is cooked

Stir through the sour cream and set mixture aside to cool

In the meantime preheat oven to 200c fan-forced

Grease a large pie dish and line with pastry using overlapping pieces if required (follow the instructions on the pack)

Fill the pie with the cooled chicken mixture.

Lay the thinly sliced Camembert cheese over the top of the chicken filling and cover with another sheet of pastry

Pinch the outline of the pie with a fork or back of spoon to seal it and poke a couple of steam holes in the top

Baste with a beaten egg and sprinkle generously with sesame seed

Turn the oven down to 180c and bake for 35-45 minutes or until pastry is golden and cooked through

Cool the pie slightly before serving

Serve with mashed potatoes or a green salad

 

Bon Appetit!  🙂

 

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