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Bourbon lamb cutlets with potato salad and kick-ass chilli sauce
Month: November 2014
Corned beef and cabbage
https://www.mccormick.com/Recipes/Main-Dishes/Corned-Beef-and-Cabbage
Pork belly, pork scratchings and spiced pumpkin
https://tenplay.com.au/channel-ten/masterchef/recipes/pork-belly-pork-scratchings-and-spiced-pumpkin
Roast figs with cinnamon and honey and pears with honey and mustard.
Pork in orange sauce (Secreto Iberico a la Naranja)
I have recreated this recipe from +June d’Arville. Original recipe attached below.
Ingredient for 2 persons
2 pork fillets
zest of ½ orange
juice of ½ orange
1 red onion
1 small garlic clove
¼ cup (60 ml) brandy
1 tbsp white wine vinegar
½ cup (120 ml) water
a handful fresh parsley, chopped
olive oil
pepper
salt
Method
Pour a little splash of olive oil in large non-stick pan and place it over high heat. As soon as the oil is hot, add the pork fillets to the pan.
Quickly sear them on both sides until browned and golden. This should only take a minute or 2. Then transfer the fillets to a clean plate and let them rest for now. Don’t discard the hot oil. Peel the red onion and the garlic clove and chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan.
Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to brown a little. Then add the orange zest. Stir again. The pour in the brandy, the white wine vinegar, the water and the orange juice.
Stir the sauce well and cover the pan then. Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Then add the freshly chopped parsley. Stir and check the seasoning. Add extra pepper, salt or white wine vinegar to taste if necessary. Then add the fried pork fillets back to the hot pan.
Cover again and leave the pork simmer in the sauce for an extra 2 to 3 minutes until warmed through again. Place the pork fillets onto warm plates and drizzle with the orange sauce. Serve immediately.
June D’Arville recipe: https://www.junedarville.com/orange-sauce-recipe.html
#helenscchinrecipes,#nomadkitchencounter,#clubfoody,#meat
Greek pasta salad
https://www.bbcgoodfood.com/recipes/2317/greek-pasta-salad
Ingredients
300g fusilli pasta spirals – or you can use farfalle (butterflies) or penne (quill tubes)
225g bag prepared fresh baby spinach
250g punnet cherry tomatoes, halved
100g black olives (we bought kalamata from the deli counter)
200g feta cheese, broken into rough chunks
3 tbsp olive oil
Method
Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
Toss in the drained pasta and spinach, and let everyone help themselves.
Note: use grated cheese instead of feta.Only spiral pasta use.
Pasta e brodo
I have recreated this recipe from masterchef series, link at the bottom.
Ingredients
200 g flour
2 egg yolks
65 ml olive oil
1 carrot, roughly chopped
½ bunch coriander, roughly chopped plus more leaves for garnish
1 lobster, tail removed and peeled, head, legs, shells reserved
180 ml white port
6 tomato
salt and pepper, to taste
Method
Place flour, yolks, 1 teaspoon oil and salt in a food processor and pulse to combine. Slowly add enough water (about ¼ cup) to make it come together. Transfer to a floured bench and knead until a smooth dough. Wrap in plastic wrap and set aside to rest.
Place 1 tablespoon olive oil in a saucepan and set over high heat. Add carrot and coriander and fry for 1-2 minutes. Add lobster head and shells and fry until orange. Add port and cook for 1 minute to cook off alcohol. Add 4 tomatoes, roughly chopped, and fry for 1 minute. Add 1.5 litres water and bring to a boil. Allow to boil until reduced, about 45 minutes. Remove from heat, strain and set aside, keeping warm.
Finely dice lobster tail meat. Place 2 tablespoons olive oil in a frypan and set over medium heat. Add chopped lobster meat, remaining 2 tomatoes, finely chopped, season and cook until lobster is cooked through. Remove from heat and set aside to cool.
Roll pasta dough through a pasta machine to the thinnest setting. Lay one sheet of dough on a floured bench. Place tablespoons of lobster filling along dough, top with another layer of dough and gently press around filling to seal. Using a 6.5 cm pastry cutter, cut out ravioli. Repeat with remaining dough and filling until 20 ravioli have been made.
Bring a large saucepan of water to a boil over high heat. Add ravioli and cook until al dente, about 3 minutes. Remove from water.
To serve place ravioli in a bowl. Add lobster broth to the bowl. Garnish with coriander leaves and season.
Note: Use freshly made and sold in supermarket pasta as I dont have pasta machine; prawns head and shells instead of lobster. Also use tawny port instead of white port with orange juice.
https://helenscchin.com/2014/11/26/pasta-e-brodo/
https://tenplay.com.au/channel-ten/masterchef/recipes/pasta-e-brodo
#helenscchinrecipes
#nomadkitchencounter
#pastalovers
Southwest shrimp and chorizo Pasta
https://www.familyfreshcooking.com/2014/07/28/southwest-shrimp-chorizo-pasta-recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients
1 pound peeled, cleaned & deveined shrimp 45 count
8 ounces Red Chili Linguine (or your favorite pasta)
8 ounces ground Chorizo Sausage
2 tablespoons Unsalted Butter
4 Cloves Garlic, diced
1 tablespoon Southwest Seasoning or Make your own
1/2 each Yellow, Red & Orange Pepper, diced = 2 cups
Olive Oil
Chopped Chives
Method
Cook pasta to package directions. Rinse & toss with olive oil.
Cook chorizo in a large saucepan until cooked through, chop it up with cooking utensil. Remove Chorizo from pan.
Leave chorizo oil in pan, melt butter. Add peppers & garlic, Saute over medium high heat until softened, slightly browned & fragrant about 5 minutes. Toss shrimp with southwest seasoning. Add shrimp to pan. Cook another 5 minutes. Add chorizo & stir. Add pasta into pan. Toss well & serve hot. Top with chives.
Serve with a 2012 Wente Morning Fog Chardonnay
Livermore Valley, San Francisco
Note: I use green fettuccine, added spring onion and dollops of homemade chilies paste as garnish
