tag:blogger.com,1999:blog-38585406802224400962023-11-16T06:45:14.692-08:00RecipesGive you some of the best recipes in townVictorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-3858540680222440096.post-16370853177847694282010-01-30T09:22:00.000-08:002010-01-30T09:22:27.777-08:00SNOW GHOST COCOA CREAM PIESNOW GHOST COCOA CREAM PIE <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tsoeUrjKacPq5qe8H5UGiR07L86iF6auA8dN5F0NDAWmLGVB9TVD4GSfgkJZ_Wp54GwuCU2dmCGCc2IPSmS3suhlXQB1tPWiVyskTwjyDPxf3O17NgeGwIGzUXrnAmWJPvf1G3wiGlS5/s1600/IMG_4707.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tsoeUrjKacPq5qe8H5UGiR07L86iF6auA8dN5F0NDAWmLGVB9TVD4GSfgkJZ_Wp54GwuCU2dmCGCc2IPSmS3suhlXQB1tPWiVyskTwjyDPxf3O17NgeGwIGzUXrnAmWJPvf1G3wiGlS5/s320/IMG_4707.JPG" /></a></div><span style="font-size: x-large;">Ingredient:</span><br />
1 (9") baked pie shell or crumb crust<br />
1/2 c. cocoa<br />
1 1/4 c. sugar<br />
1/3 c. cornstarch<br />
1/4 tsp. salt<br />
3 c. milk<br />
3 tbsp. butter<br />
1 1/2 tsp. vanilla<br />
Whipped cream<br />
<br />
Combine cocoa, sugar, salt and cornstarch in a medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring until filling boils; boil 1 minute. Remove from heat; blend in butter and vanilla. Pour into pie crust. Carefully press plastic wrap directly onto pie filling. Cool; chill 3 to 4 hours. Garnish with whipped cream.Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-41114969761642921652010-01-30T08:05:00.000-08:002010-01-30T08:05:59.260-08:00Hearty Beef Minestrone<span style="font-size: x-large;">Ingredients of Heart Beef Minestrone:</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.masterchef.com.au/images/minestrone-640x360.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://www.masterchef.com.au/images/minestrone-640x360.jpg" width="320" /></a></div>1 tbsp oil <br />
250g beef mince <br />
1 clove garlic, crushed <br />
2 rashers bacon, chopped <br />
2 tbsp no added salt tomato paste <br />
1 Litre pack Campbell’s Real Stock - Salt Reduced Beef <br />
2 sticks celery, diced <br />
2 carrots, diced <br />
2 potatoes, diced <br />
2 zucchini, diced <br />
1 cup small shell pasta <br />
400g can borlotti beans, rinsed and drained <br />
<br />
<span style="font-size: large;">Method</span><br />
Prep Time: 15 mins <br />
Cook Time: 35 mins <br />
Serves 4 <br />
1. Combine beef mince & garlic, roll into small balls. <br />
<br />
2. Heat oil in a saucepan over medium-high heat. Cook beef meatballs until browned on all sides. Add garlic & bacon, cook for 1 min. <br />
<br />
3. Add beef stock & bring to the boil. Stir in tomato paste, celery, carrots & potatoes. Cook for 5 mins. <br />
<br />
4. Add zucchini & pasta. Cook for 10 mins or until pasta is just cooked. <br />
<br />
5. Stir in borlotti beans & cook until heated through.Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-84977395404952523372010-01-28T06:43:00.000-08:002010-01-29T04:45:33.593-08:00Slow Roasted Beef<span style="font-size: x-large;">Ingredients:</span><br />
<br />
¼ cup olive oil <br />
2 lemons, juiced <br />
1 tbsp dried oregano <br />
1.2kg beef blade roast <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.masterchef.com.au/images/slow-roasted-beef-640x360.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://www.masterchef.com.au/images/slow-roasted-beef-640x360.jpg" width="320" /></a></div><br />
<span style="font-size: large;">Method:</span><br />
Serves: 6 <br />
Preparation: 5 mins <br />
Cooking: 2 hrs <br />
1. Preheat oven to 160°C or 140°C fan.to prepare for slow roasting beef<br />
<br />
2. Mix together oil, lemon juice and oregano in a large bowl. Season with salt and pepper to taste. Add beef and turn to coat. Place beef and marinade in an oven bag and use tie to seal tightly. Place in a baking pan and bake for 2 hrs, until beef falls apart. <br />
<br />
3. Pour marinade juices from oven bag into a small saucepan. Simmer for 8-10 mins, until slightly reduced. <br />
Drizzle sauce over roast and carve thickly. Serve with vegetable side dishes. What a nice beef recipe you have in your table. <br />
<br />
<span style="font-size: large;">Tips:</span> Put the beef in a clean cloth, and pound the beef for 5 minutes using wooden roller pins to make the beef more tender.<br />
<br />
Savor the taste of the meat before swallowing.. =>Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-48670656356581571912010-01-27T06:26:00.000-08:002010-01-27T06:37:01.754-08:00Filipino Chicken Adobo<span style="font-size: large;">Ingredients:</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://mwrichardson.files.wordpress.com/2008/05/chicken-adobo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://mwrichardson.files.wordpress.com/2008/05/chicken-adobo.jpg" /></a><br />
</div>1/2 kilo of Chicken, cut in medium size<br />
50 ml of soy sauce<br />
50 of vinegar<br />
pepper medium crushed<br />
4 bay-leaves<br />
half clove of garlic<br />
1 onion<br />
1 potatoes (optional) cut into 4 pcs<br />
<br />
Make 4 servings<br />
<br />
<span style="font-size: large;">Method</span><br />
<span style="font-size: large;"> </span><br />
<ul><li>Boil the chicken first for 30mins to get the chicken stock and make the chicken tender. Do not add to much water, so the stock can be concentrated in flavor.</li>
<li>After boiling the chicken, on a different frying pan, slightly fry the chicken and remove immediately.</li>
<li>Next, after frying the chicken remove some excess oil in the frying pan, and then saute the garlic, onion.</li>
<li>Next add the chicken stock, and the soy sauce and vinegar, you can add some soy sauce and vinegar, depending on your taste.</li>
<li>Then add the chickens and let it simmer for 5 minutes.</li>
<li>Next is to add the pepper and bay leaf, and let it simmer again for 5 minutes or until the water becomes thick.</li>
<li>Add to potato if it is to much salty.</li>
</ul><br />
Tip: Maybe you will find it disgusting but it is delicious indeed, you can add some chicken feet to make the much thicker and much tastier. You can also add chicken liver, and pork. Try this it is so much delicious.<br />
<br />
I will feature some Filipino dishes again next week. Thank you so much.Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-62584288926335510652010-01-26T06:29:00.000-08:002010-01-26T06:29:35.065-08:00Chicken and Mushroom Soup<span style="font-size: x-large;">Ingredients:</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://z.about.com/d/southernfood/1/0/y/p/1/chickmushsoup5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="234" src="http://z.about.com/d/southernfood/1/0/y/p/1/chickmushsoup5.jpg" width="320" /></a><br />
</div><br />
1/2 pound boneless chicken breast<br />
2 cups chicken stock<br />
1 cup fresh mushrooms, quartered<br />
4 tablespoons sesame oil<br />
2 tablespoons Sherry<br />
2 tablespoons fresh parsley, chopped<br />
Make 2 servings<br />
<br />
<span style="font-size: large;">Method: </span><br />
Thinly slice the chicken breast meat.<br />
Bring the chicken stock to a rolling boil and add the chicken and mushrooms.<br />
When the soup starts to boil again and all of the ingredients float to the top, remove from heat.<br />
Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary.Serve in individual soup bowls, and sprinkle the parsley on top.<br />
<br />
<span style="font-size: large;">Nutrition Facts: </span><br />
Per Serving: 499 Cal (62% from Fat, 35% from Protein, 4% from Carb); 41 g Protein; 33 g Tot Fat; 4g Carb; 1 g Fiber; 35 mg Calcium; 2 mg Iron; 852 mg Sodium; 96 mg Cholesterol<br />
Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-79691491486800931842010-01-25T07:10:00.000-08:002010-01-25T07:10:33.246-08:00Indian-style Curried Lamb Shanks<div class="separator" style="clear: both; text-align: center;"><a href="http://www.masterchef.com.au/images/indian-style-curried-lamb-shanks-640x360.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://www.masterchef.com.au/images/indian-style-curried-lamb-shanks-640x360.jpg" width="320" /></a><br />
</div><span style="font-size: x-large;">Ingredients:</span><br />
1 tbsp vegetable oil <br />
6 lamb shanks <br />
1 large onion, chopped <br />
½ cup Rogan Josh Curry Paste <br />
400g can diced tomatoes <br />
1 cup beef stock <br />
Coriander leaves and yogurt, to serve <br />
<br />
Make 6 servings<br />
Preparation: 10 mins <br />
Cooking: 2 hours 15 mins <br />
<br />
<span style="font-size: large;"> Method:</span><br />
<br />
1. Preheat the oven to 160°C or 140°C. Heat the oil in a 10-cup capacity flameproof casserole dish. Brown the shanks in 2 batches over high heat on stove top; set aside. Add onion to the pan and cook over medium heat for 10 mins, until very soft and brown. <br />
<br />
2. Add the curry paste and cook, stirring, for 1 min. Stir in the tomatoes and stock, and bring to the boil. Return lamb shanks to the pan, cover tightly and bake for 2 hrs in oven, until the meat is very tender. <br />
<br />
3. Top shanks with coriander and serve with yogurt.Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-40594968215988334602010-01-25T07:02:00.000-08:002010-01-25T07:02:45.070-08:00Balsamic Lamb with Spinach and Rice Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://www.masterchef.com.au/images/Balsamic-Lamb-with-Spinach-and-Rice-Salad-640x360.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://www.masterchef.com.au/images/Balsamic-Lamb-with-Spinach-and-Rice-Salad-640x360.jpg" width="320" /></a><br />
</div><span style="font-size: x-large;">Ingredients:</span><br />
1 cup (250ml) Campbell's Real Stock - Beef <br />
3 tbsp balsamic vinegar <br />
1 clove garlic, crushed <br />
1/4 tsp cracked black pepper <br />
8 lamb leg steaks <br />
<br />
<span style="font-size: large;">Spinach & Rice Salad </span><br />
1 1/2 cups (375ml) Campbell's Real Stock - Vegetable <br />
1 cup long grain rice <br />
1/2 red onion, finely sliced <br />
100g baby spinach leaves <br />
1/2 cup toasted slivered almonds <br />
2 tbsp olive oil <br />
1 tbsp fresh lemon juice <br />
freshly cracked black pepper, to taste <br />
<br />
<span style="font-size: large;">Method:</span><br />
Preparation Time: 20 minutes + 2 hours marinating <br />
Cooking Time: 25 minutes <br />
Make 4 servings<br />
1. In a jug or bowl, combine stock, balsamic vinegar, garlic and cracked black pepper. <br />
<br />
2. Place lamb into a large snap lock bag, or non-metallic bowl, pour over marinade. Marinate in the refrigerator for at least 2 hours, or overnight, turning occasionally. <br />
<br />
3. Remove lamb from marinade and cook, on a preheated BBQ, char-grill plate or frying pan, for about 2 minutes each side, or until cooked to your liking. <br />
<br />
<span style="font-size: large;">For Spinach and Rice Salad: </span><br />
<br />
1. Place stock into a medium saucepan, stir in rice. Bring to the boil, reduce heat to low. Cover and cook for 12 - 15 minutes or until rice is tender and stock absorbed. <br />
<br />
2. Place rice into a large serving bowl, stir in onion and allow to cook for 10 minutes. Add baby spinach and <br />
almonds. <br />
<br />
3. In a jug, or bowl, combine oil and lemon juice, season to taste with pepper. Pour over rice salad and toss gently to combine. Serve with lamb steaksVictorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-29840552418577461602010-01-25T06:49:00.000-08:002010-01-25T06:49:10.377-08:00Chargrilled Stuffed Squid with Green Bean, Olive and Tomato Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://www.masterchef.com.au/images/squid_640x360.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://www.masterchef.com.au/images/squid_640x360.jpg" width="320" /></a><br />
</div><span style="font-size: x-large;">Ingredients:</span><br />
2 whole squid <br />
2 anchovy fillets <br />
1 clove garlic, finely chopped <br />
2 eschallots, finely chopped <br />
1/2 cup fresh ciabatta or sourdough breadcrumbs <br />
1 tsp finely grated lemon rind, plus 1 tbs juice <br />
1-2 tbs coarsely chopped fresh flat leaf parsley <br />
¼ cup olive oil, plus extra oil to drizzle <br />
100g green beans, blanched and refreshed in cold water <br />
1 vine-ripened tomato, blanched, peeled, seeded, and diced <br />
2 tbs sherry vinegar <br />
150g marinated kalamata olives, bruised and pitted <br />
<br />
<span style="font-size: large;">Method:</span><br />
1. To clean whole squid pull the tentacles firmly to separate head from tube (try not to break the ink sac, as the ink stains), cut below the eyes and discard head and guts, push beak (mouth) out from between the tentacles, discard beak. Remove quill (see-through plastic-like feather inside hood). Wash inside well to remove any remaining gut. Cut tentacles into 1.5cm lengths. <br />
<br />
2. Heat half the olive oil in a frying pan, cook anchovy, garlic and ecshallots until soft. Add tentacles and cook <br />
until opaque and just cooked. Season to taste. <br />
<br />
3. Meanwhile, combine tomatoes, beans, olives, ½ tablespoon oil and vinegar in a bowl, season to taste.<br />
<br />
4. Combine tentacle mixture in a bowl with lemon, parsley and breadcrumbs. <br />
<br />
5. Spoon tentacle mixture into the squid hoods, leaving 1cm at the top to secure with a toothpick, drizzle with a little extra oil. Heat grillpan, cook squid, turning until golden and squid is just cooked through. Slice squid. <br />
<br />
6. Divide salad among plates and top with squid, spoon over any remaining dressing to serve.Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-12014945179463282932010-01-24T20:06:00.000-08:002010-01-24T20:06:13.309-08:00Baby Back Ribs Oriental Marinade<div class="separator" style="clear: both; text-align: center;"><a href="http://rumpkefamilycookbook.com/wp-content/uploads/baby-back-ribs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://rumpkefamilycookbook.com/wp-content/uploads/baby-back-ribs.jpg" width="252" /></a><br />
</div><div style="color: black; padding-left: 20px;"><span style="font-size: x-large;"> INGREDIENTS:</span></div><div style="color: black; padding-left: 20px;">2 garlic cloves, minced<br />
1 tbsp. grated ginger root<br />
2 tsp. chili paste<br />
3 tbsp. brown sugar<br />
1/4 c. molasses<br />
1/2 c. Hoisin sauce (available at oriental groceries)<br />
1/2 c. dark soy sauce<br />
1/2 c. red currant jelly<br />
30 sm. (3 inch long) individual pork ribs, trimmed of all fat</div><div style="color: black; padding-left: 20px;"> </div><div style="color: black; padding-left: 20px;"><span style="font-size: large;">METHOD</span></div><div style="color: black;"><ol><li>Mix together all of the marinade ingredients. Pour over the ribs in a glass container and marinate for at least 8 hours or overnight.</li>
<li>To cook ribs, preheat oven to 375 degrees. Put the ribs on a rack over a foil-lined baking sheet. Bake, turning often and basting with the remaining marinade, until the ribs are a dark golden brown, approximately 30 minutes. Serve hot or warm.</li>
</ol></div>Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com2tag:blogger.com,1999:blog-3858540680222440096.post-45850971301944307302010-01-24T06:49:00.000-08:002010-01-24T06:49:33.541-08:00Seared Scallops with Braised Pork Belly<div class="separator" style="clear: both; text-align: center;"><a href="http://www.masterchef.com.au/images/pork_scallops_640x360.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://www.masterchef.com.au/images/pork_scallops_640x360.jpg" width="320" /></a><br />
</div><span style="font-size: x-large;">Ingredients:</span><br />
1 tbs ground cinnamon<br />
1 tbs sugar<br />
2 tsp salt<br />
750g piece pork belly<br />
Snipped parsley cres, to serve<br />
Seared scallops<br />
2x11cm rounds puff pastry<br />
12 fresh scallops on shell<br />
Orange star anise sauce<br />
Olive oil<br />
6 French shallots, peeled, thinly sliced<br />
1 cinnamon stick<br />
3 star anise<br />
2 garlic cloves, thinly sliced<br />
2 tbs ouzo<br />
1 cup freshly squeezed orange juice<br />
5 sprigs coriander, finely chopped<br />
5 mint leaves, finely chopped<br />
Make 2 servings<br />
<span style="font-size: large;">Method</span><br />
1. Combine cinnamon, sugar and salt on a tray. Coat pork belly all over in the spice mixture. Wrap it tightly in<br />
many layers of plastic wrap and then seal in a snap lock bag, making sure you remove all the air. Drop the pork still in the bag into a saucepan of warm water - the water should constantly be between 90C-100C. Place a folded tea-towel onto top of the pork to weigh it down, keeping it submerged in the water, cook for 6 hours. Remove the pork from the saucepan and sandwich between two plates. Place in the fridge overnight.<br />
<br />
2. For the orange star anise sauce, pour oil into a frying pan over medium-low heat. Add shallots, cinnamon, star anise and garlic and cook for 10-15 minutes until lightly caramelized. Add ouzo and flambé to burn off the<br />
alcohol. Pour over the orange juice, and simmer 8-10 minutes until reduced by half. Remove the cinnamon stick and star anise and strain shallots, pressing as much liquid from the shallots as possible. Add 1 tbs olive oil to the sauce and set aside. Transfer the braised shallots and garlic to a bowl. Add the coriander and mint and pinch salt.<br />
<br />
3. Preheat oven 160C fan forced. Line a baking tray with baking paper. Pierce rounds of pastry all over with a fork. Place onto lined tray, top with a second sheet paper and another tray. Bake 12 minutes or until pastry is golden and crisp. Set aside to cool. Increase oven to 180C fan forced.<br />
<br />
4. Remove pork from the bag and unwrap, cut into twelve, 3cm square pieces. Heat frying pan over high heat until hot. Add pork, rind side down and cook 2 minutes. Transfer to the oven and roast 6-8 minutes until golden.<br />
<br />
5. Remove the scallops from the shell. Cut in half to form 24 thinner scallops and pat really dry with paper towel. Trace a 10cm round onto a sheet of baking paper, turn paper over so pencil mark faced down. Using circle as a guide arrange scallops slightly overlapping over the circle. Heat a little oil in a frying pan over high heat, flip the scallops into the hot pan, remove the paper and cook for 30 seconds until seared. Remove from the heat.<br />
<br />
6. Spoon caramelised shallot mixture over the top of both pastry rounds, place over the scallops. Use paper towel to wipe any excess oil from the hot pan then place your hand over the pastry round and carefully turn out scallops. Place into the centre of serving plate, pastry-side down. Arrange pork around outer edge of the plate, drizzle with orange sauce, scatter with parsley cres and serve.Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-72731245309914367832010-01-24T06:43:00.000-08:002010-01-24T06:43:59.917-08:00Malaysian Fish Curry<div class="separator" style="clear: both; text-align: center;"><a href="http://www.masterchef.com.au/images/malaysian-fish-curry-640x360.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://www.masterchef.com.au/images/malaysian-fish-curry-640x360.jpg" width="320" /></a><br />
</div><span style="font-size: x-large;">Ingredients:</span><br />
185g jar Malaysian curry paste<br />
½ cup fish stock<br />
400ml can coconut milk<br />
1 stem lemongrass, white part only, bruised<br />
½ small butternut pumpkin (600g), peeled, deseeded and cut into 2.5cm cubes<br />
1 small eggplant, cut into 1cm cubes<br />
500g firm white fish fillets (e.g. Basa), cut into 3cm pieces<br />
1 tbsp lemon juice<br />
1 tsp sugar<br />
Roti and lime pickle, to serve<br />
<span style="font-size: large;">Method</span><br />
Make 6 servings<br />
Preparation: 20 mins<br />
Cooking: 25 mins<br />
1. Combine the curry paste, stock and coconut milk in a deep wok or saucepan and bring to the boil. Add the lemongrass and pumpkin, and simmer, partially covered, over medium heat for 15 mins, until pumpkin is just tender.<br />
2. Add the eggplant and cook a further 5 mins, until it is soft. Add the fish and cook for 5 mins, until cooked<br />
through.<br />
3. Stir in the lemon juice and sugar. Serve curry with roti and lime pickle.Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-38802513153904338062010-01-24T06:40:00.000-08:002010-01-24T06:45:34.140-08:00Kingfish Skewers with Zucchini Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://www.masterchef.com.au/images/Ep47_kingfish_skewers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://www.masterchef.com.au/images/Ep47_kingfish_skewers.jpg" width="320" /></a><br />
</div><span style="font-size: x-large;">Ingredients</span>:<br />
500g piece kingfish, skin removed<br />
1 lime<br />
3 tablespoons olive oil<br />
Sea salt<br />
Zucchini and coriander salad<br />
3 tablespoons extra virgin olive oil<br />
1/2 lime, rind finely grated, juiced<br />
Sea salt<br />
6 baby zucchini, trimmed<br />
1/2 cup coriander leaves<br />
Makes 2 servings<br />
<span style="font-size: large;">Method</span><br />
1. Cut the kingfish into eight 1/2cm thick, about 10cm long pieces. Place two onto a board, one behind the other and carefully insert a skewer through the centre. Repeat with remaining fish.<br />
2. Finely grate the lime rind onto a plate, add the oil and a sprinkling of salt. Add the fish and turn to coat. Allow to marinate no longer than 5-10 minutes.<br />
3. Preheat char-grill pan over high heat until very hot. Cook the fish two at a time for 30 seconds. Turn over and cook for 10 seconds then remove to a plate.<br />
4. For the zucchini and coriander salad, combine the oil, lime rind, lime juice and salt in bottom of a bowl. Thinly slice the zucchini lengthways and add to the bowl with the coriander. Toss gently to coat then pile onto the fish to serve.Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-16852743224024888812010-01-24T05:35:00.000-08:002010-01-24T05:35:39.787-08:00Prawn Saganaki<span style="font-size: x-large;">Ingredients:</span><br />
8 green king prawns<br />
2 cloves garlic, peeled, thinly sliced<br />
1 long red chilli, thinly sliced<br />
1/4 cup chopped coriander leaves<br />
Extra virgin olive oil<br />
Sea salt<br />
4 baby yellow roma tomatoes<br />
4 small black Russian tomatoes<br />
4 baby red roma tomatoes<br />
60g feta<br />
1/4 cup chopped flat leaf parsley leaves<br />
Good for 1 serving <br />
<span style="font-size: large;">Method:</span><br />
<br />
1. Cut through the underside of the head and shell of each prawn with kitchen scissors, then use a sharp knife to butterfly the prawns open. Remove the digestive tract and wipe clean with paper towel. Place cut-side up onto a plate.<br />
<br />
2. Press garlic, chilli and coriander over the prawn meat, drizzle with olive oil and season with salt. Marinate for up to 1 hour.<br />
<br />
3. Preheat oven 250°C fan forced.<br />
<br />
4. Heat an oven-proof frying pan over high heat until hot. Add enough oil to cover the base then add prawns flesh side down. Cook for 2 minutes, gently pressing flat with a spatula until golden. Turn over and cook few more minutes. Scatter the tomatoes over the pan, season with salt and transfer to the oven. Cook for 3 minutes until tomatoes just blistered.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.masterchef.com.au/images/Ep47_prawn_saganaki.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://www.masterchef.com.au/images/Ep47_prawn_saganaki.jpg" width="320" /></a><br />
</div>5. Remove from the oven, crumble over the feta, scatter over the parsley, drizzle with olive oil and sprinkle with salt. Serve in the pan.Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-57040137741752207152010-01-24T05:27:00.000-08:002010-01-24T05:27:59.671-08:00Cheesy Chicken and Spinach Lasagna<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CDOCUME%7E1%5CAdmin%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CDOCUME%7E1%5CAdmin%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CDOCUME%7E1%5CAdmin%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link> <m:smallfrac m:val="off"> <m:dispdef> <m:lmargin m:val="0"> <m:rmargin m:val="0"> <m:defjc m:val="centerGroup"> <m:wrapindent m:val="1440"> <m:intlim m:val="subSup"> <m:narylim m:val="undOvr"> </m:narylim></m:intlim> </m:wrapindent><style>
<!--
/* Font Definitions */
@font-face
{font-family:"Cambria Math";
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:roman;
mso-font-pitch:variable;
mso-font-signature:-1610611985 1107304683 0 0 159 0;}
@font-face
{font-family:Calibri;
panose-1:2 15 5 2 2 2 4 3 2 4;
mso-font-charset:0;
mso-generic-font-family:swiss;
mso-font-pitch:variable;
mso-font-signature:-1610611985 1073750139 0 0 159 0;}
@font-face
{font-family:Times-Bold;
panose-1:0 0 0 0 0 0 0 0 0 0;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-format:other;
mso-font-pitch:auto;
mso-font-signature:3 0 0 0 1 0;}
@font-face
{font-family:Times-Roman;
panose-1:0 0 0 0 0 0 0 0 0 0;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-format:other;
mso-font-pitch:auto;
mso-font-signature:3 0 0 0 1 0;}
@font-face
{font-family:Times-Italic;
panose-1:0 0 0 0 0 0 0 0 0 0;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-format:other;
mso-font-pitch:auto;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin-top:0in;
margin-right:0in;
margin-bottom:10.0pt;
margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
.MsoPapDefault
{mso-style-type:export-only;
margin-bottom:10.0pt;
line-height:115%;}
@page Section1
{size:8.5in 11.0in;
margin:1.0in 1.0in 1.0in 1.0in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.Section1
{page:Section1;}
-->
</style> </m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CDOCUME%7E1%5CAdmin%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CDOCUME%7E1%5CAdmin%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CDOCUME%7E1%5CAdmin%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link> <m:smallfrac m:val="off"> <m:dispdef> <m:lmargin m:val="0"> <m:rmargin m:val="0"> <m:defjc m:val="centerGroup"> <m:wrapindent m:val="1440"> <m:intlim m:val="subSup"> <m:narylim m:val="undOvr"> </m:narylim></m:intlim> </m:wrapindent><style>
<!--
/* Font Definitions */
@font-face
{font-family:"Cambria Math";
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:roman;
mso-font-pitch:variable;
mso-font-signature:-1610611985 1107304683 0 0 159 0;}
@font-face
{font-family:Calibri;
panose-1:2 15 5 2 2 2 4 3 2 4;
mso-font-charset:0;
mso-generic-font-family:swiss;
mso-font-pitch:variable;
mso-font-signature:-1610611985 1073750139 0 0 159 0;}
@font-face
{font-family:Times-Bold;
panose-1:0 0 0 0 0 0 0 0 0 0;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-format:other;
mso-font-pitch:auto;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin-top:0in;
margin-right:0in;
margin-bottom:10.0pt;
margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
.MsoPapDefault
{mso-style-type:export-only;
margin-bottom:10.0pt;
line-height:115%;}
@page Section1
{size:8.5in 11.0in;
margin:1.0in 1.0in 1.0in 1.0in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.Section1
{page:Section1;}
-->
</style> </m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="font-family: Times-Bold; font-size: 18pt;">Ingredients<o:p></o:p></span></b><br />
</div> <span style="font-family: Times-Roman; font-size: 9pt;"><br />
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">1 tbsp oil<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">1 onion, finely chopped<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">2 cloves garlic, chopped<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">500g chicken mince<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">4 tbsp tomato paste<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">400g can diced tomatoes<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">500ml pack Campbell’s Real Stock - Salt Reduced Chicken<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">6 instant dried lasagne sheets<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">80g baby spinach<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">125g light cream cheese<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">1 cup grated tasty cheese<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://i.timeinc.net/recipes/i/recipes/su/05/01/lasagna-su-682512-l.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i.timeinc.net/recipes/i/recipes/su/05/01/lasagna-su-682512-l.jpg" /></a><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="font-family: Times-Bold; font-size: 13.5pt;">Method<o:p></o:p></span></b><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><i><span style="font-family: Times-Italic; font-size: 9pt;">Prep Time: </span></i><span style="font-family: Times-Roman; font-size: 9pt;">15 mins<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><i><span style="font-family: Times-Italic; font-size: 9pt;">Cooking Time: </span></i><span style="font-family: Times-Roman; font-size: 9pt;">20 mins<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><i><span style="font-family: Times-Italic; font-size: 9pt;">Good for 4 servings<o:p></o:p></span></i><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">1. Preheat oven to 180°C. Heat oil in a saucepan over high heat. Add onion & garlic, cook for 2 mins.</span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;"><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">2. Add chicken mince & cook until browned.</span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;"><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">3. Stir in tomato paste, tomatoes & stock. Bring to the boil, stirring. Reduce heat & cook for 10 mins, stirring</span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;"><o:p></o:p> occasionally.</span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;"><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">4. Spread some of the chicken sauce on the base of a 1 ½ Litre (6 cup) capacity lasagne or baking dish. Top with<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">three lasagne sheets. Continue layering with chicken sauce, baby spinach & remaining lasagne sheets, finishing<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">with chicken sauce. Top with small dollops of cream cheese then sprinkle over grated cheese. Bake for 20 mins or<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="font-family: Times-Roman; font-size: 9pt; line-height: 115%;">until golden brown.</span><br />
</div><br />
Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-63896273186484767732010-01-24T05:21:00.000-08:002010-01-24T05:28:41.635-08:00Zesty Broccoli and Tomato Pasta<span style="font-size: x-large;">Ingredients:</span><br />
1 tbsp oil<br />
2 cloves garlic, crushed<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.masterchef.com.au/images/zesty-tomato-broc-pasta-640x360.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://www.masterchef.com.au/images/zesty-tomato-broc-pasta-640x360.jpg" width="320" /></a><br />
</div>4 tomatoes, diced<br />
1 x 1 litre pack Campbell’s Real Stock - Vegetable<br />
375g penne pasta<br />
500g broccoli stems and florets cut into small pieces<br />
grated zest and juice of 1 lemon<br />
Method<br />
Prep Time: 15 minutes<br />
Cook Time: 25 minutes<br />
Good for 4 servings<br />
<br />
1. Heat oil in a medium saucepan. Add garlic and tomatoes and cook for 2 minutes.<br />
<br />
2. Add Campbell’s Real Stock and bring to the boil. Stir in pasta and cook, uncovered, for 12 – 14 minutes, stirring occasionally, or until pasta is al dente and most of stock is absorbed. Do not drain.<br />
<br />
3. Add broccoli and cook for 2 minutes or until broccoli is just tender. Stir through lemon zest and juice just before serving.Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0tag:blogger.com,1999:blog-3858540680222440096.post-17069377836769976362010-01-24T05:13:00.000-08:002010-01-24T05:13:11.311-08:00Potato Gnocchi with Sauteed Prawns in a Burnt Butter Sauce<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CDOCUME%7E1%5CAdmin%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CDOCUME%7E1%5CAdmin%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CDOCUME%7E1%5CAdmin%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link> <m:smallfrac m:val="off"> <m:dispdef> <m:lmargin m:val="0"> <m:rmargin m:val="0"> <m:defjc m:val="centerGroup"> <m:wrapindent m:val="1440"> <m:intlim m:val="subSup"> <m:narylim m:val="undOvr"> </m:narylim></m:intlim> </m:wrapindent><style>
<!--
/* Font Definitions */
@font-face
{font-family:"Cambria Math";
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:roman;
mso-font-pitch:variable;
mso-font-signature:-1610611985 1107304683 0 0 159 0;}
@font-face
{font-family:Calibri;
panose-1:2 15 5 2 2 2 4 3 2 4;
mso-font-charset:0;
mso-generic-font-family:swiss;
mso-font-pitch:variable;
mso-font-signature:-1610611985 1073750139 0 0 159 0;}
@font-face
{font-family:Times-Bold;
panose-1:0 0 0 0 0 0 0 0 0 0;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-format:other;
mso-font-pitch:auto;
mso-font-signature:3 0 0 0 1 0;}
@font-face
{font-family:Times-Roman;
panose-1:0 0 0 0 0 0 0 0 0 0;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-format:other;
mso-font-pitch:auto;
mso-font-signature:3 0 0 0 1 0;}
@font-face
{font-family:Times-Italic;
panose-1:0 0 0 0 0 0 0 0 0 0;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-format:other;
mso-font-pitch:auto;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin-top:0in;
margin-right:0in;
margin-bottom:10.0pt;
margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
.MsoPapDefault
{mso-style-type:export-only;
margin-bottom:10.0pt;
line-height:115%;}
@page Section1
{size:8.5in 11.0in;
margin:1.0in 1.0in 1.0in 1.0in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.Section1
{page:Section1;}
-->
</style><b><span style="font-family: Times-Bold; font-size: 18pt;"><o:p></o:p></span></b> </m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhFMW1AdbDb3NWbMU6Q8L5A_INDUq1yruNtcVIagzspan83SSKqFdfg7kyyyOktRzI2iZ_fgS1Yp0HfYXvP5vjyWD5JGvd0Qs0tDtsa7St-5DiwOWmW-392bMaq-qr1Enky_m3-lWHQ0Vb/s1600-h/gnocchi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhFMW1AdbDb3NWbMU6Q8L5A_INDUq1yruNtcVIagzspan83SSKqFdfg7kyyyOktRzI2iZ_fgS1Yp0HfYXvP5vjyWD5JGvd0Qs0tDtsa7St-5DiwOWmW-392bMaq-qr1Enky_m3-lWHQ0Vb/s320/gnocchi.jpg" /></a><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="font-family: Times-Bold; font-size: 18pt;">Ingredients:<o:p></o:p></span></b><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">1.5kg desiree potatoes<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">1 x 55g egg<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">2 tbs grana parmesan<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">125g plain flour<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">2 tsp sea salt<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">300g fresh prawn meat<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">60g unsalted butter<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">Salt and pepper<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">6 tsp salted baby capers, rinsed and drained<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">¼ cup finely chopped flat leaf parsley<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">Verjuice<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><i><span style="font-family: Times-Italic; font-size: 9pt;">Sage butter<o:p></o:p></span></i><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">1 bunch sage<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">200g unsalted butter<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="font-family: Times-Bold; font-size: 9pt;">Good for 6 servings<o:p></o:p></span></b><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="font-family: Times-Bold; font-size: 13.5pt;">Method</span></b><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="font-family: Times-Bold; font-size: 13.5pt;"><o:p></o:p></span></b><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">1. Place unpeeled potatoes in a large saucepan of cold water; bring to the boil. Reduce heat and simmer for 30<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">minutes or until tender. The potatoes must be neither under nor over cooked, test with a skewer - when it is easily<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">inserted, they are cooked (avoid testing too frequently otherwise they may become water logged).</span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;"><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">2. Drain potatoes into a colander, cover with a fresh tea towel and place colander over the original pot in a warm<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">place for 10 minutes to drain completely.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">3. Peel potatoes and pass through a mouli, in batches, into the original dry saucepan. Gently mix in the egg, salt<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">and parmesan. Sieve in the flour and combine with a few swift folds.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">4. Tip potato mixture onto a lightly floured bench and gently work it into a smooth homogeneous (uniform)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">mound.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">5. Using a pastry scrape, scrape down the bench, wash and dry your hands and lightly flour the surface again. Cut<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">off ¼ of the potato mix at a time and roll out into a sausage shape to a thickness of about 1½ cm. Cut each sausage<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">into 2cm pieces. Makes approx 60 pieces.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">6. Place these on a tray lined with grease proof paper, ready for cooking in salted boiling water.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">7. For the sage butter, heat the butter in a shallow frying pan. When starting to bubble, add the sage leaves and<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">cook until crisp and almost translucent. Pour through a sieve placed over a bowl. Spread the leaves on paper towel<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">to drain. Keep warm. Reserve butter.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">8. When ready to cook the gnocchi, heat 20g of unsalted butter in a wide frying pan. It should reach beurre noisette<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">(nut brown stage) before adding 100g of prawn meat. Sauté for one minute, deglaze with a dash of verjuice and<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">add 2 tsp of capers.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">9. Cook gnocchi in a large pan of boiling salted water in small batches of 20 pieces at a time. Shortly after the<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">gnocchi has risen to the surface (test to see if it is cooked) remove with a strainer, drain and add to the pan. Toss<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">the pan to coat the gnocchi in the butter. Season with salt and pepper and add 1 tbs of chopped parsley. Spoon<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">among 2 serving plates and top with fried sage leaves.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: Times-Roman; font-size: 9pt;">10. Deglaze the pan with a little of the sage butter previously saved and pour over the finished gnocchi. Repeat<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="font-family: Times-Roman; font-size: 9pt; line-height: 115%;">twice more to complete 6 serves.</span><br />
</div><br />
<br />
Victorhttp://www.blogger.com/profile/04252322222414208135noreply@blogger.com0