Archive for November, 2008

Ginger Pork

        Ginger Pork – combine 2 tablespoons grated ginger, dash of pepper, 1 teaspoon sesame oil, 1 tablespoon lemon juice  ad 1 small grated onion and use as a marinade over pork steaks. Fry or bbq.

 

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Herbed Ham Quiche

HERBED HAM QUICHE

 

200g/7oz cottage cheese

150mL/5oz evaporated milk

3 eggs

1 tblspn French mustard

185g/6oz ham

1 tblspn chives

90g/3oz cheese

 

Place cottage cheese, milk, eggs and mustard in blender and blend until smooth.

Add remaining ingredients.

Mix well and add to pastry shell.

Bake 30 mins in mod oven (180C/350F).

 

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Vegie Casserole

HIGH FIBRE VEGIE CASSEROLE

 

15g (1/2oz) butter

1 chopped onion

1 chopped carrot

1 chopped stick celery

1 ½ cups cooked rice

whole cooked chicken

130g /4oz corn

½ cup grated cheese

 

Combine butter, onion, carrot and celery in dish. Cook 5 mins on HIGH in microwave. Combine remaining ingredients, sprinkle with cheese and place under grill/broiler  until cheese is melted (or microwave on high 8 mins).

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Honey and Ginger Chilli Chicken

HONEY & GINGER CHILLI CHICKEN

 

½ CUP HONEY

1 TABLESPOON GRATED GINGER

1/3 CUP OYSTER SAUCE

½ TEASPOON SAMBAL OELEK

2 TABLESPOONS VEGE OIL

4 CHICKEN THIGHS TRIMMED

70G/3oz ROCKET

 

MIX HONEY, GINGER, OYSTER SAUCE, SAMBAL OELEK & OIL

IN A BOWL AND WHISK TO COMBINE.  POIUR OVER THE

CHICKEN PIECES AND TOSS TO COAT.

COOK THE CHICKEN ON THE BBQ FOR 5-6 MINS EACH SIDE OR UNTIL COOKED.

SERVE WITH ROCKET

CAN ALSO BE DONE WITH LAMB.

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Crispy Chicken Noodles

1 tablespoon peanut oil

1 cup (145g) cashews

3 chicken breasts, sliced thinly

150g (5oz) sugar snap peas

150g (5oz) snow peas

1 red capsicum/pepper

2 garlic cloves, crushed

1/4 cup soy sauce or kecap manis

1/4 cup fresh lime juice

2 tablespoons sweet chilli sauce

1/2 bunch of basil

100g (4oz) fried noodles

 

Heat oil in pan or wok over high heat. 

Add cashews and cook, tossing for 2-3 mins then remove.

Add chicken to the pan, cook until golden and remove.

Add sugar snap peas, snow peas and pepper/capsicum to pan and stir fry for 2-3 mins.

Add garlic and stir through, then remove

Add soy sauce, lime juice and sweet chilli sauce to pan, bring to a boil and simmer 2-3 mins or until starting to thicken.

Return all ingredients to pan, stir through and toss to heat. Add basil and noodles and serve

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Crispy Chinese Chicken

Crispy Chinese Chicken

4 chicken breasts

1 1/2 teaspoons sea salt

2 1/2 teaspoons chinese 5 spice powder

1 tablespoon vegie oil

 

Sprinkle both sides of chicken with salt and 5 spice powder.

Heat oil in a pan over high heat, add chicken and cook 4 mins each side or until cooked through.

Cut into pieces and serve

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Curry Puffs

These are a yummy appetiser, but we’ve also had them for a meal, with a salad on the side

 

 

CURRY PUFFS 

250g/8oz ground beef/mince

salt,pepper

1 tablespoon soya sauce

1 tablespoon oil

1 onion

1 tablespoon grated ginger

1 tablespoon curry powder

1 teaspoon cornflour

2 tablespoons water

1 beef stock cube

375g/12oz  puff pastry

 

Combine beef, salt, pepper and soya sauce, mix well.

Heat oil in a pan and saute finely chopped onion and ginger.

Stir in curry powder. cook 1 minute.

Add meat mixture to pan and stir until meat is brown.Drain off excess fat.

Blend cornflour with wateradd to meat mixture with crumbled stock cube.Cook a further minute.Allow to cool.

Cut pastry into squares. Put a spoonful of meat mixture onto each.Brush edges of pastry with water.Fold in half a press down firmly.

Bake in the oven (220C/450F) for about 10-15 minutes.

Serve with a dipping sauce of fruit chutney (1 cup), 1 teaspoon grated ginger and1 teaspoon soya sauce.

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