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Cooking, Recipe and Food Blog

Archives for March 2011

Whole Baked Salmon

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A lovely Easter dish, this Salmon is a very easy to make dinner. It’s traditional to eat Fish on Good Friday as opposed to Meat, but it works just as well as a Sunday Dinner dish. Any leftovers that are usable can be stirred into scrambled eggs, or for making Fishcakes.

Baked Salmon

Serve it with a leafy Salad and New Potatoes, and some special Green Herby Mayonnaise.

To Serve 10
1tbsp Sunflower Oil
2kg Whole Salmon, gutted (from a Fish Counter)
25g Unsalted Butter, softened
3 Lemons, sliced
1 Shallot, thinly sliced
Few Sprigs Fresh Dill
2 sprigs Lemon Thyme
5tbsp White Wine
Lemon Slices and Chopped Dill, to garnish.
85g Watercress
25g Dill, stalks discarded
35g Curly Leaf Parsley, stalks discarded
150ml Mayonnaise
150g Crème Fraiche
2tbsp Lemon Juice

1. Heat the Oven to 160C, then cut a sheet of extra strong foil large enough to completely cover the Salmon in a loose envelope. Lay the Foil on a baking tray, brush with Oil. Wipe the inside and outside of the Fish, and trim the Head and Fins.
2. Spread the Butter inside the Cavity, then place the Lemon Slices, Shallot, Dill, Thyme and season well.
3. Lay the Salmon on the foil, fold up the edges to make a tray, then pour the Wine on top. Fold up the edges to create a parcel, sealing it well, but making sure there’s enough space for air to circulate.
4. Cook in the Oven for forty five to fifty five minutes, depending on the size of the fish.
5. Once cooked, remove from the Oven, but leave in the foil to cool in the parcel. Once cooled, undo the Foil, and carefully remove the Slices of Lemon, Herbs and Dill, and carefully peel of the skin.
6. Carefully place on a Serving plate, arrange some Lemon Slices around it, and sprinkle with Dill.
7. To make the Mayonnaise, add the Watercress, Dill and Parsley to a pan of Boiling Water, then bring to the boil and cook for thirty seconds. Drain, and rinse with cold water, then pat dry with Kitchen Paper. Put in a Blender or processor with Mayonnaise, Crème Fraiche and Lemon Juice, then mix well. Spoon into a serving bowl, and place on the table.

Photo Courtesy of: Laurel Fan

Lemon Drizzle Loaf

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Sweet, sticky, but not sickly, this dish is very popular at a whole host of events – ranging from Saturday and Sunday morning lie-ins, through to Family Parties and Events.

Lemon Drizzle Cake

This dish makes enough for ten slices, and it’ll keep for around two or three weeks if stored in an air-tight container, but not too well if kept out of a container.

To Serve 10
175g Self Raising Flour
1tsp Baking Powder
175g Butter
290g Caster Sugar
3 Medium Eggs
2tbsp Semi Skimmed Milk
Rind of 2 Lemons, finely grated
Juice of 2 Lemons, strained

1. Sift the Flour and the Baking Powder into a large mixing bowl, before adding the Butter, 175g of the Caster Sugar, the Eggs, Milk, Lemon Rind and Lemon Juice.
2. Mix well with a wooden spoon, and beat until smooth.
3. Line a two pound loaf tin with baking parchment or with some extra Butter, then spoon the mixture into the tin, and level off at the top.
4. Bake in an oven heated to 180C, for an hour, or until a knife inserted comes out clean, with no mixture sticking to it.
5. Turn out onto a Wire Tray to leave to cool for a bit.
6. Put the Lemon Juice and the rest of the Caster Sugar into a Saucepan, and heat gently until the Sugar has dissolved, stirring frequently. Whilst the Cake is warm, pour the mixture over the top so that it will soak into the cake.

Try using different shape loaf tins to make a different cake, and decorate with some pared Lemon Rind.

Photo Courtesy of: styro

Zucchini and Carrot Fritters

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Zucchini or courgette is one vegetable that many people use as a healthy alternative snack for kids and adults alike. Instead of indulging in ever popular high calorie potato fries, health buffs can enjoy the same delicious taste with zucchini and potato fritters but with less guilt. Here is an easy way to prepare a wonderfully low calorie snack for the whole family.

 

Ingredients:

1 lb. of zucchini, coarsely grated

3 medium sized carrots, coarsely grated

Salt and pepper to taste

1 large egg

2 scallions, finely chopped

1/2 cup all-purpose flour

1/2 cup grape seed oil or olive oil

Sour cream or plain yoghurt

 

Salt the zucchini using approximately a pinch of salt. Using a potato ricer or plain paper towels, try to remove excess moisture from the zucchini.

In a large bowl, whisk the egg. Add the zucchini, carrots, flour, scallions and 1/4 teaspoon of pepper. Mix to combine well.

In a large skillet, heat oil over medium heat. Divide the mixture into two batches to cook the fritters well. Once the skillet is hot enough, drop 2 mounds, about 2 tablespoons of the batter. After, slightly flatten the mounds using a spatula. Allow the fritters to cook for around 4-6 minutes or until it turns golden brown. Flip them over to cook the other side. You can also bake the fritters if you want a healthier dish.

Transfer the fritters to a plate lined with paper towels. Let the fritters set until the paper towel has absorbed the excess oil. Sprinkle with salt and repeat the procedure for the remaining batch.

Serve hot with sour cream or plain yogurt on the side.

 

Photo Courtesy Of:  Ned Raggett

 

Chicken Cordon Bleu

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Here is a yummy comfort food that is easy to prepare and extremely delicious. You can fry it if you wish, but it is healthier to bake it. I also put some butter slices in the rolls because it makes the chicken tastier. You can also make white sauce or mushroom sauce for it if desired.

 

Ingredients:

4 chicken breast fillet

Salt and pepper to taste

8 thin slices of ham

16 thin slices Gruyere or Swiss cheese

2 teaspoons chopped fresh parsley

1/4 cup flour

1 cup panko bread crumbs

1 teaspoon olive oil

2 eggs

2 teaspoons water

 

Preheat the oven to 375F.

Place the chicken fillets in between 2 pieces of plastic wrap. With a mallet, pound on the meat until its thickness is reduced to 1/4 of its original. Do not pound too hard because we do not want to destroy the fillets and have some holes in it.

Place 2 slices of ham and 2 slices of cheese on each fillet and roll them up. Squeeze it gently to seal the rolls or place a toothpick to seal it if needed. Repeat the process for all the fillets.

In a small bowl, combine the oil, parsley and bread crumbs. Season it with salt and pepper.

Beat the eggs and water in a separate bowl.

Place the flour on a plate and season it with salt and pepper.

Dust the chicken roll with the flour mixture, after dip it in the egg and then coat it with bread crumbs. Repeat this for the remaining roulades. Once they are coated in bread crumbs, place them on a greased baking dish or baking pan. Bake it for 20-25 minutes or until the rolls are golden brown.  Remove from the oven and let it stand for 5 minutes. Slice the rolls in half or in pinwheels before serving. Serve warm with vegetables, potatoes or rice.

 

Photo Courtesy Of: TheCulinaryGeek

 

Treacle Tart

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This sweet and sticky dessert is very fun to make, and it’s very tasty, especially when served warm with Custard or some fresh single cream – if you want, really push the boat out, and use some Vanilla Ice Cream or Clotted Cream.

Treacle Tart

It takes around an hour to make, including cooking time, but you can heat it up again after it’s been made, so you can eat it in one or two sittings if you can resist eating it all at once!

To serve 6
500g Shortcrust Pastry
Plain Flour, for dusting
400g Golden Syrup
225g Fresh White Breadcrumbs
Grated Zest of 1 Small Unwaxed Lemon
2tbsp Lemon Juice

1. Heat an oven to 200C, before rolling out the Shortcrust Pastry on a lightly floured surface, and line a twenty three centimetre flan tin.
2. Mix the Golden Syrup with the Breadcrumbs, Lemon Zest and the Lemon Juice until evenly mixed. Spoon into the Flan Tin, and evenly spread out the mixture, levelling out the top.
3. Cut the remaining Shortcrust Pastry into strips about a centimetre in width, and lay out in a lattice pattern on the top. Seal the strips to the edges of the flan, using water to dampen the edges and pressing together.
4. Bake for ten minutes at 200C, then reduce the heat to 180C, and bake for a further thirty minutes.

Photo Courtesy of: jbracken

Chicken and Vegetable Soup

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Very simple and easy to make, this dish is very warming and healthy. Serve it with fresh and crusty rolls, and use Vegetables that are as fresh as possible to make sure that they have as much flavour, taste and crunch as possible.

Chicken and Vegetable Soup

To Serve 4
100g Pearl Barley
300ml Cold Water
15g Butter
1tbsp Olive Oil
1 Leek, trimmed and finely sliced
1 Celery Stick, trimmed and sliced
2 Carrots, peeled and diced
1 Potato, diced
2 Chicken Breast fillets
1tbsp Fresh Thyme
600ml Chicken Stock

1. Bring the Cold Water to the boil with the Pearl Barley, and simmer for about ten minutes in a covered pan.
2. Melt the butter in a heavy large pan, along with the tablespoon of Olive Oil. Add the Leek and Celery, cover with a lid and heat over a low heat for five minutes, stirring occasionally.
3. Add the Carrots, Potato, Chicken Breast, Thyme and Chicken stock into the pan, then add the Pearl Barley and the water that it was boiling in. Bring to the boil, then simmer for thirty minutes.
4. Remove the Chicken from the pan, and cut into cubes, then return to the pan and re-heat thoroughly.

You can freeze this dish by chilling it first, then placing in the freezer, and it’ll keep for around a month.

Photo Courtesy of: YoAmes

Okra, Corn and Tomatoes

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A lot of people are not fond of okra because it is slimy. The secret is to slice it right before you cook it. You can also sear it in high heat to reduce the slime factor.

 

Ingredients:

5 tablespoons vegetable oil

1 celery rib, sliced thinly

1/2 onion, sliced thinly

1 jalapeño, seeded and chili

3 garlic cloves, minced

1 tablespoons tomato paste

2 tablespoons red wine vinegar

1 1/2 cups chicken or vegetable broth

1 teaspoon minced fresh rosemary

3/4 lb. fresh okra

2 cups canned corn kernels

5 plum tomatoes, diced

Salt and pepper

 

Heat the vegetable oil in a large saucepan. Sauté the onions until they are translucent. Add the garlic, corn, jalapeno and celery. Cook it for 3-5 minutes.

In a small bowl, combine the broth, vinegar and tomato paste. Mix well. Pour it in the pan of vegetables. Add the rosemary and season it with salt and pepper. Bring it to a boil.

Slice the okra and fry it in a skillet over high heat. Cook it for 2-3 minutes per side or until they are brown.  Once it is done, add it to the boiling sauce along with the tomatoes. Reduce the heat and simmer for 5 more minutes. Remove from heat and season it with salt and pepper. Serve with rice or bread.

 

Photo Courtesy Of: robanhk

 

Crispy Ginger Beef

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Here is a delicious Chinese recipe that is best eaten with fried rice and stir-fried vegetables. If you are not fond of spicy food, you can do away with the chili flakes. You can add more garlic and ginger to give the dish a tinge of spiciness.

 

Ingredients:

1 lb. sirloin steak, sliced into narrow strips

3/4 cup cornstarch

1/2 cup water

2 eggs

1 large carrot, julienned

3 green onions, chopped

1/4 cup fresh ginger, minced

5 garlic cloves, minced

Canola oil

3 tablespoons soy sauce

4 tablespoons rice vinegar

1 tablespoon sesame oil

1/2 cup sugar

1 teaspoon crushed red pepper flakes

 

In a large bowl, combine the cornstarch, water and egg. Mix well. Place the beef in the batter like mixture.

Heat a skillet or walk under medium heat. Pour one inch of canola oil. Once it is hot, fry the beef for 8-10 minutes or until it is crispy. Separate the beef using a fork if they stick together. Drain the excess oil using paper towels or place them in a strainer. Do this for the remaining meat.

In a small bowl, combine the soy sauce, rice vinegar, sesame oil and sugar. Mix well until the sugar is dissolved.

Remove the oil used for frying, but leave a tablespoon. Heat the skillet or wok. Sauté the carrots, garlic and ginger for 3-5 minutes or until the carrots are cooked.  Add the soy sauce mixture to the vegetables and bring it to a boil. Mix in the beef and simmer for 5-8 minutes or until the liquid has evaporated. Transfer to a plate and sprinkle with chili flakes. Garnish with green onions or coriander. Serve immediately with rice or noodles.

 

Photo Courtesy Of: avlxyz

 

Fish and Tomato Bake

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River Cobbler or Haddock work really well, however, any White fish will do a great job in this dish. Serve it with Potatoes and Green Beans, cooked fresh to really make the difference.

Haddock Fillet

Try using different cuts of Fish – Smoked Haddock offers a delicate treat, and different taste completely.

To Serve 4
2 Shallots or 1 Onion, chopped
1 Sweet Special Pointed Pepper, deseeded and roughly chopped
1tbsp Olive Oil
400g Can Chopped Tomatoes
1tsp Chopped Dried Oregano
2tbsp Tomato Ketchup
100g Crème Fraiche
600g River Cobbler or Haddock Fillet, or other White Fish
Potatoes and Green Beans, to serve

1. Heat an oven to 180C.
2. Cook the Shallots (or Onion) along with the Red Pepper over a medium heat for ten minutes, until soft. Add the Tomato and Oregano, then boil, uncovered for around three minutes stirring all the time.
3. Remove from the Heat, add the Ketchup and Crème Fraiche, before seasoning to taste with Salt and Pepper. Pour into an Ovenproof dish large enough to place the Fish in a single layer across the base.
4. Add the Fish, cover with a lid or with foil then cook for twenty to twenty five minutes, until soft and tender in the middle.

Serve with the Potatoes and Green Beans.

Photo Courtesy of: *Jeffery*

Extra Quick One Pan Chicken Roast

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Full of flavour, chock full of colour and tonnes of taste, this dish is superb – It takes just under 90 minutes, and serves four. What’s more, it’s healthy, and not too expensive to make!

Chicken Roast

Try serving with some different vegetables – Turnip, Potatoes, Swede, maybe even add some Bacon to add other tastes.

To Serve 4
2tbsp Olive Oil
1tbsp Clear Honey
1tsp Wholegrain Mustard
2 Large Sweet Potatoes, peeled and cut into large chunks
2 Large Carrots, halved lengthways
2 Large Parsnips, peeled and quartered lengthways
1 Large Red Onion, cut into eight wedges
1 Red Pepper, deseeded and cut into large pieces
4 Chicken Breasts, skinned

1. Heat the Oven to 200C, then mix a teaspoon of the Olive Oil with a teaspoon of the Honey and the Mustard, then set aside.
2. Add the Sweet Potatoes, Carrots and Parsnips to a large pan of boiling water. Bring back to the boil, and simmer for three minutes. Drain the pan, and put the Vegetables into a bowl, then toss in the remainder of the Oil.
3. Place the Vegetables into a large roasting tin, and bake for twenty five minutes, turning once or twice to make sure each piece is covered and cooked evenly.
4. Add the Onion and Pepper to the part-cooked Vegetables in the roasting tin, along with the rest of the Honey, and turn to coat.
5. Brush the Chicken with the dressing, then add to the roasting tin, baking for a further twenty five to thirty minutes, or until cooked through and the juices run clear.

Phoot Courtesy of: naotakem

Königsberger Klopse

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Königsberger Klopse or meatballs in white sauce is a Polish dish that is best served with potatoes and pickled beets. As I always say, adjust the taste as desired. If you want it a little sweet, you can add sugar. Chili powder or paprika can add some spicy zing as well.

 

Ingredients:

1/2 lb. ground pork

1/2 lb. ground beef

2 slices of bread

1 egg yolk

2 small onions, chopped

3 tablespoons butter or margarine

4 cups vegetable or beef broth

Salt and pepper

5 whole peppercorns

4 juniper berries (optional)

1 bay leaf

2 tablespoons flour

2 tablespoons lemon juice

1 small glass of white wine

4 tablespoons sour cream

24 capers, drained

 

In a small saucepan or skillet, melt 1 tablespoon of butter over medium heat and sauté half of the onions in butter for 3-5 minutes or until translucent.

Tear the bread into small pieces and place them in a bowl. Add the ground pork, ground beef, egg and cooked onions. Season it with salt and pepper. Mix well by hand or using a wooden spoon. Form the ground meat into balls.

In a heavy pot or Dutch oven, place 2 1/2 cups of broth, onions, peppercorns, juniper berries and bay leaf. Bring it to a boil. After, reduce the heat and carefully add the meatballs. Cook them for 10-15 minutes or until they are done. Remove the meatballs and transfer to a plate. Keep warm. You may discard the broth or use it for another dish.

Melt 2 tablespoons of butter in a saucepan. Slowly add the flour to make a roux and then incorporate 1 1/2 cups of broth. Mix well. Stir in the capers, white wine, lemon juice and sour cream. Cook for 5-10 minutes until you reach the consistency you want. Add the meatballs. Transfer to a plate and serve warm.

 

Photo Courtesy Of: diekatrin

 

Cheese Puffs

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I love cheese and anything that has it. Here is a simple cheese puffs recipe that you can serve as snacks or an appetizer. Feel free to be as creative with the filling. This is something both kids and adults will enjoy.

 

Ingredients:

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried thyme

1 pinch cayenne pepper

1 cup whole milk

1 stick butter (cut into 1/2 inch cubes)

6 large eggs (at room temperature)

1/2 cup grated Parmesan or Romano cheese

3/4 cup grated Gruyere cheese

1 ounce pepperoni, diced (optional)

2 tablespoons milk

2 tablespoons grated Parmesan cheese

 

Preheat oven to 425F.

In a large bowl, combine the flour, salt, pepper, thyme and cayenne.

Separate the egg yolk and egg white of 1 egg.

In a large saucepan over medium heat, melt the butter and pour in the milk. Bring it to a boil. Lower the heat and add the flour mixture. Mix well until it forms into a dough like mixture. Remove from heat.

Place the dough in a mixing bowl and beat it at low speed for one minute. Add an egg and an egg white. Mix it until the egg is absorbed. After, add the remaining 4 eggs one at a time. Mix until the dough is smooth.

Fold in the Gruyere, 1/2 cup of Parmesan and Pepperoni into the dough.

Place the dough in a pastry bag. Pipe it in a greased baking sheet. The dough balls should be an inch in diameter and an inch apart. You may also use a spoon or place the dough in a mold if desired. Try to keep the size of the dough uniform, so that they can bake evenly.

Beat the eggs and 2 tablespoons of milk in a small bowl to make a glaze. Brush the cheese puffs with the glaze and sprinkle them with Parmesan.

Bake the cheese puffs in the oven for 10 minutes or until they are light brown and the center is no longer runny.

Remove from the pan and let it stand for 10 minutes before serving.

 

Photo Courtesy Of: highclassjackass

 

Lime and Mint Chocolate Posset

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A light dessert, suited perfectly to follow rich, heavy dinners. Sweet enough to satisfy sugar cravings, but not over the top with flavours and too sickly.

After Eights

Use After Eights to get the best possible, but any other soft Chocolate bar with Mint Flavourings will work quite well still.

To Serve 6
405g Tin Carnation Light Condensed Milk
150ml Extra Thick Single Cream
Finely Grated Zest of 4 Unwaxed Limes
150ml Lime Juice
8 After Eight Mints, sliced into thin strips
1tbsp Fresh Mint Leaves, roughly chopped
1tsp Granulated Sugar
Few Drops of Lime Juice

1. Whisk the Condensed Milk with the Single Cream together with an electric whisk, until it is light and foamy. Add the Lime Juice and the Lime Zest, for a couple of minutes until the mixture is thicker.
2. Pour two thirds of the Lime Cream between each serving glass, then spread three quarters of the After Eight slices on top of the Lime Cream. Spread the rest of the mixture on top of the Mint Strips, and then chill for at least an hour.
3. Just before serving, mix the Mint Leaves with the Sugar, then moisten with the Lime Juice, and lightly bruise with the rear of a spoon. Sprinkle over the top, and decorate with the remaining After Eight strips.

Photo Courtesy of: *Zoha.N

Satay Pork

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Very easy to make, especially if you’re using Peanut Butter to save time. This sauce can be applied to a number of meats, but the classics are Pork and Chicken – you’ll be able to adjust the strength over time when you’ve got a bit more practice, but above all, make sure you’re going to enjoy them!

Satay Sauce

To Serve 4
420g Pork Loin Steaks
8tbsp Dark Soy Sauce
5tbsp Sweet Chilli Sauce
2tbsp Brown Sugar
2tbsp Lime Juice
2cm Piece Root Ginger, peeled and grated
2 Garlic Cloves, peeled and crushed
1tbsp Chilli Oil
175g Crunchy Peanut Butter
150ml Coconut Milk
2tbsp Chopped Fresh Coriander

1. Cut the Pork Steaks into strips about two centimetres wide. Mix six tablespoons of the Soy Sauce, three tablespoons of the Chilli Sauce, the Brown Sugar, Lime Juice, Ginger and a Garlic Clove in a non-metallic dish, then mix in the Pork Strips. Cover with Clingfilm, then leave to marinate in a refrigerator for at least two hours, stirring occasionally.
2. Put some Wooden Skewers in a tub of Cold Water to soak for two hours.
3. Cook the other Garlic Clove in the Chilli Oil over a medium heat, for a minute or two. Begin to add the remaining ingredients slowly (except for the Coriander), and stir until smooth. Make sure you don’t have any patches stuck to the base of the pan. Cook over a low heat until simmering, then remove from the heat and stir in the Coriander.
4. Thread the Pork onto the Skewers, and discard the remaining marinade. Grill for eight to ten minutes, until cooked through. Serve with the Satay Sauce in a dipping bowl and some Lime Wedges

Photo Courtesy of: Juro Tanaka

Clams in White Wine

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Clams are freshwater mussels often used in cooking soups, stews and pasta. It is low in fat but high in protein, potassium, vitamin A and iron.

Here’s a delicious recipe that brings out clam’s natural flavor. I prefer using salt and pepper to taste, although some don’t because they enjoy the natural taste.

 

Ingredients:

1 medium onion, chopped

2 small garlic cloves, sliced thin

1 tablespoon olive oil

1/2 cup dry white wine

2 dozen small hard-shelled clams, scrubbed well

1 cup fresh coriander sprigs

1/2 cup fresh flat-leafed parsley leaves

1 tablespoon unsalted butter

1 tablespoon fresh lemon juice

Salt and pepper to taste

Fresh parsley for garnish

In a deep saucepan over medium flame, heat the oil and sauté the onions until they become translucent. Add half of the garlic and fry for 3-5 minutes or until fragrant.

Place the clams, coriander and white wine in the pan and bring to a boil. Reduce the heat and simmer covered for 5-7 minutes. Once a clam opens, transfer it to a plate. If it does not open in 7 minutes, discard it. Reserve the cooking liquid without the coriander sprigs.

In a blender or food processor, blend the lemon juice, butter, remaining garlic, parsley and cooking liquid until smooth. Pour it in a saucepan and heat it over low flame for 5 minutes. Season it with salt and pepper. Add the clams and mix well. Serve on a bowl and garnish with fresh parsley.

Photo Courtesy Of: securecat


Avocado Salad with Citrus Vinaigrette Dressing

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Avocados contain more potassium than bananas. It is also rich Vitamin B, E and K. This delicious fruit also contain a mono-unsaturated fat, which is why it is used as a meat substitute by vegetarians.

Here is a summer salad recipe that contains avocadoes. The citrus vinaigrette gives the dish a refreshing taste. You can use whatever greens you like. It is also a good idea to add nuts if desired.

 

Ingredients:

2 avocadoes

1/4 cup chopped red onion

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 tablespoons grapefruit juice

2 tablespoons rice wine vinegar

1/2 teaspoon ground black pepper

1/2 teaspoon sea salt

1/4 cup olive oil

1 tablespoon honey

2 1/2 cups mixed greens

2 ounces cherry tomatoes, halved

Lemon zest

Lime zest

Grapefruit zest

2 tablespoons grated Parmesan cheese

 

 

Cut the avocadoes in half. Pit and cut them into cubes.

In a small bowl, combine the olive oil, lemon juice, lime juice and grapefruit juice, rice wine vinegar, honey, salt and pepper. Mix well.

In a salad bowl, place the greens, avocado, tomatoes and onions. Drizzle it with the citrus vinaigrette. Add the lemon, lime and grapefruit zest. Toss lightly to make sure that the greens are coated with the dressing. Sprinkle with parmesan cheese before serving.

 

Photo Courtesy Of: timsamoff

 

Minced Pork Lettuce Wraps

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I enjoy meat wrapped in lettuce. I am not sure if it is the taste or if it is the novelty of wrapping the meat before munching on it. If you are not a big fan of pork, you can use chicken or even duck meat. You can also add more vegetables or crispy noodles if you want.

 

Ingredients:

1/3 cup oyster sauce

1 tablespoon dry sherry

1 teaspoon cornstarch

1 lb. pork loin, cut into small cubes

1/2 cup chopped onion

2 cloves garlic, minced

1 carrot, chopped

1/2 teaspoon Oriental sesame oil

1 tablespoon chives, chopped

Iceberg lettuce leaves

 

In a skillet over medium flame, heat the oil and sauté the onions until it becomes translucent. Add the garlic and fry it until it is fragrant or light brown.

Dredge the pork in cornstarch and stir-fry it along with the carrots. Add the sherry and oyster sauce. Cook for another 15 minutes or until the meat is cooked and the carrots are tender. Transfer the pork on a platter and sprinkle with chives. Serve with lettuce.

 

Photo Courtesy Of: Geoff Peters 604

 

Shrimp and Pea Risotto

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Here’s a delicious recipe you can prepare for dinner at home or when you have guests. It is all about the plating. Any meal can look extremely gorgeous and delicious as well.

You can garnish this dish with lemon slices or more lemon zest to add more color. It will complement the pink shrimps and the green peas.

 

Ingredients:

3/4 lb. medium shrimps, peeled, deveined, and shells reserved

7 cups chicken stock

2 cloves garlic, minced

1 cup thawed frozen baby peas

1/4 cup chopped fresh chives

1 teaspoon finely grated fresh lemon zest

1 medium onion, finely chopped

3 tablespoons unsalted butter

1 1/3 cups Arborio rice

3/4 cup dry white wine

Salt and pepper to taste

1 tablespoon extra-virgin olive oil

 

In a large saucepan over medium flame, heat the olive oil and sauté the garlic until it is light brown. Add the lemon zest and melt the butter. Mix in the rice. Cook it for 3-5 minutes until it is coated in butter and oil. Add the wine and let it evaporate.

Pour in the stock and bring it to a boil. Season it with salt and pepper. Reduce the heat and let it simmer for 10 minutes. Mix well to make sure that the rice does not stick to the bottom of the pan. Cover and let it cook for another 5 minutes.

Add the shrimp and peas. Cover and let it simmer for another 5 minutes or until the shrimp are pink and the peas are tender.  The rice should be creamy but firm. Sprinkle with chives before serving.

 

Photo Courtesy Of: Istelleinad

 

Zucchini Alfredo Pasta

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Zucchinis are a type of summer squash and it is also known as a courgette. It is low on calories, but it is a good source of folate, magnesium, potassium and vitamin C.

It is one of my favorite vegetables. You can fry, grill or use it in stews and salads. Here is a delicious meatless recipe. If you are a die-hard meat lover, you can add some sweet ham or crunchy bacon. It also tastes good with chicken.

Ingredients:

1 (12 ounce) package spaghetti or fettucini noodles

3 tablespoons vegetable oil

2 cloves garlic, minced

4 cups shredded zucchini

1/2 cup milk

4 ounces cream cheese, cubed

salt and pepper to taste

1 cup Parmesan cheese, grated

 

In a large pot of boiling water, cook the pasta according to package instructions or until it is al dente. Drain and set aside.

In a saucepan, heat the vegetable oil over medium flame. Sauté the garlic until it is fragrant and light brown. Add the zucchini and cook for 10-15 minutes or until the vegetables are soft. Pour in the milk and stir in the cream cheese. Simmer for 15 minutes or until the cheese melts. Stir occasionally. Season it with salt and pepper.

Combine the pasta and the zucchini sauce in a bowl. You may serve it on individual plates or bowls if desired. Sprinkle with Parmesan cheese before serving.

 

Photo Courtesy Of: mary_thompson

 

Creole Catfish

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Creole cuisine originated from Louisiana in New Orleans. It is a mix of Spanish, Portuguese, French, Italian, Greek and Native American flavors. It focuses on a combination of spices to give more life to simple dishes.

Here is a quick and easy recipe that is best eaten with salad or even rice. You can also serve it with salsa, preferably mango salsa. If you are not fond of fried dishes, you can bake the fish instead.

 

Ingredients:

4 pieces catfish fillets

5 tablespoons creole seasoning

1 ounce cornflakes, crushed

Cooking oil for frying

 

In a bowl, combine the crushed cornflakes and creole seasoning.

Pat-dry the fish fillets using a paper towel. Coat it in the cornflakes and spices mixture.

In a skillet, heat some oil over medium heat. Fry the fish for 3-5 minutes on each side or when it is golden brown.  Drain the excess oil using paper towels or place the fillets in a strainer for a few minutes. Serve warm with fries or vegetables.

 

Photo Courtesy Of: arnold | inuyaki