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Showing posts sorted by relevance for query lamb. Sort by date Show all posts
I make fried rice a lot. We usually don't have it as a side dish, but as a main dish and I have always found it a great way to use up leftover cooked meats, along with any bits and bobs from the vegetable drawer that are not enough on their own, but when put together go fabulous in this!
I actually didn't use chicken today, but some turkey that I had which was on the verge of going out of date, which makes this a great dish to make after Thanksgiving or Christmas.
I love the flavour of Chinese Five Spice Powder. Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine. It is also used less commonly in other Asian and Arabic cuisines, and can be used for cocktails as well.
The spices traditionally used are Sechwan peppercorns, star anise, ground cloves, cinnamon and ground fennel seeds. On the surface they don't like much like things that would go together, but trust me when I say that together these are like umami magic! I have also seen turmeric, ginger root and cardamom used.
When I made my fried rice these days, I most often use the precooked packages of brown rice. Each pouch serves 2 people generously, and it is perfect for this use. My MIL who taught me how to make fried rice (and she learnt from a neighbour many moons ago) used Minute Rice. I have always used regular rice, and now . . . the precooked rice, and these days I use brown rice instead of white as it is more nutritious.
I grate in my carrot and any other root vegetables I am using. I like to use Swede. It works great in this. And I always use finely shredded, chopped white cabbage as I like the flavour it gives to the dish.
Can you see my every present kitchen companion in this photo? Mitzie is never far away when I am cooking, ever hopeful that I will drop something or let her taste something. I often give her carrots ends and stuff like that. She loves raw vegetables. (Never feed dogs, corn or potato or onion.)
You can use all peas or a mix of peas and corn. I like both for the extra colour they bring to the dish.
Chopped red pepper also adds colour, but you can use any colour of pepper you have. Green is nice and I have always liked to add chopped celery as well, although today I did not.
I always add some beaten egg which I scramble right in the pan, along with some soy sauce. A splash of toasted Sesame oil is also a tasty addition if you have any.
Todd always likes an extra piece of chicken with his. I cooked him a breaded chicken breast which he enjoyed along with some of my homemade Ketjap Manis drizzled on top!
Yield: 4 - 6
Five Spice Chicken Fried Rice
prep time: 15 minscook time: 15 minstotal time: 30 mins
Quick and easy to make, and delicious. I use ready cooked rice and leftover cooked chicken for this.
ingredients:
2 pouches cooked brown rice (each with 2 servings)
250g cooked chicken, cubed (2 cups)
2 tsp Chinese five spice
2 TBS sunflower oil
1 clove garlic, peeled and minced
1 red pepper, deseeded, trimmed and diced
1 small carrot, peeled and diced
150g frozen baby peas (1 cup)
(Can use a mix of corn and peas if you wish)
2 large free range eggs, beaten lightly with 2 TBS cold water
1 TBS soy sauce
3 to 4 spring onions, washed, trimmed and thinly slicedinstructions:
Toss the chicken with the five spice mix. Stir fry to
heat through in half the oil for a few minutes until fragrant. Add the
garlic and vegetables. Stir fry til cooked through and crispy tender,
about 5 minutes Push to one side. Put the oil in the clear space and
add the eggs. Scramble lightly, then mix into the vegetables along with
the rice and soy sauce. Cook, stirring, until all are heated through.
Stir through the spring onions. Serve immediately.
heat through in half the oil for a few minutes until fragrant. Add the
garlic and vegetables. Stir fry til cooked through and crispy tender,
about 5 minutes Push to one side. Put the oil in the clear space and
add the eggs. Scramble lightly, then mix into the vegetables along with
the rice and soy sauce. Cook, stirring, until all are heated through.
Stir through the spring onions. Serve immediately.
Note
- You can add some thinly sliced cabbage, diced swede, chopped broccoli
stems, etc. to the vegetable mix. Just choose what you like. You can also use the equivalent in leftover cooked turkey for this, or fresh boneless skinless chicken breast cubed. In the case of the fresh chicken chicken breast, cook it with the five spice until the juices run clear.
- You can add some thinly sliced cabbage, diced swede, chopped broccoli
stems, etc. to the vegetable mix. Just choose what you like. You can also use the equivalent in leftover cooked turkey for this, or fresh boneless skinless chicken breast cubed. In the case of the fresh chicken chicken breast, cook it with the five spice until the juices run clear.
You can also use 300g uncooked rice (1 1/2 cups) cooked in the place of the ready cooked rice.
Created using The Recipes Generator
If you are looking for a quick and easy supper dish, you can't go wrong with this. You can use leftover cooked chicken, pork, dry scrambled ground beef, lamb or turkey. Its really very adaptable! Happy Friday and Bon Appetit!
Red meat is not something we eat a lot of in our house. We eat it only very occasionally, and when we do, it is bound to be either a steak or pork chops, with the odd bit of lamb here and there, and we both enjoy a good roast or a stew now and then.
I adore steak. My husband adores pork chops. Today I decided to treat him to some tasty chops by way of this deliciously spiced dish, which is not only quick and easy, but cooks all in one pan. No fuss. No muss. Just the way I like things.
This easy recipe involves browning seasoned boneless pork loin chops on both sides. Simple enough. Once browned, you remove and set aside.
Onions and garlic are then cooked in the same pan, taking full advantage of any flavouring from the pork left in the pan, and adding a mix of herbs and seasonings and tomato puree towards the end.
Raw long grained rice is stirred in to coat and then you add a quantity of chicken stock. Those chops get nestled back into the mix, and the pan tightly covered.
This is cooked for a short time until the chops are cooked through, but still tender and moist. Loin is such a lean cut of pork, that overcooking them will definitely toughen them. Take them out and set them aside to rest while you finish cooking the rice.
You may find that you need additional stock to make sure that the rice is cooked through. Just keep testing it and if you think it is going dry, add a bit more stock.
I only ever very rarely need to add stock. Better to do it this way than to have soupy watery rice. You want the rice to be nice and dryish like in the photo.
The flavours are really spot on . . . onion, garlic . . . oregano, ground coriander, chili powder, cayenne . . . just spicy enough without it blowing your head off.
I am not overly fond of blow off your head heat. I want to taste my food thank you very much!
The rice cooks to perfection in that flavourful mix . . . you stir in some chopped dry roasted peanuts at the end and then the chops are sliced . . .
And returned to the top of the rice in a decorative manner . . . doesn't everyone do that?? I do anyways.
I made liberal use of the fresh herbs in my garden in that beautifully sweet and tangy lime and honey vinaigrette that gets spooned over top of the chops prior to serving.
I think that lime and honey vinaigrette is the star of this whole dish. All of the elements taste good in their own right, but when you spoon that vinaigrette over top, it just lifts and enhances everything beautifully!
So you get, meaty, spicy, savoury, sweet, tart, garlicky . . . all in one dish. These really are fabulous. Trust me.
No fuss, no muss, all in one dish . . . fabulously tasty . . . I am not sure what more a person could as for???
Serve with a lovely tossed salad on the side and perhaps some crusty bread. That's all she wrote . . .
*Pork Chops with Spicy Rice*
Serves 4
Did
you know if you slash the fatty edge of your pork chops, they won't
curl up when you cook them? Its true. This is delicious with
fabulously flavoured rice, tender chops, and a lovely coriander lime
dressing. All in one pan.
For the chops:
4 boneless pork loin chops, 3/4 to 1 inch thick
salt and black pepper
1 TBS oil
For the rice:
1 medium onion, peeled and finely chopped
3 cloves garlic, peeled and minced
1 TBS tomato puree (tomato paste)
1 tsp dried oregano
1 tsp mild chili powder
1/4 tsp ground coriander
pinch cayenne pepper
315g of long grain rice (1 1/2 cups)
720ml chicken stock (3 cups)
( an additional 240ml/1 cup chicken stock, as needed)
You will also need:
4 TBS coarsely chopped dry roasted peanuts
For the dressing:
2 TBS finely chopped fresh coriander leaf (Cilantro)
1 TBS finely chopped fresh parsley
1 TBS finely chopped fresh oregano
1 TBS finely chopped fresh chives
2 tsp finely grated lime zest
salt and black pepper to taste
1 TBS liquid honey
3 TBS fresh lime juice
3 TBS extra virgin olive oil
Trim your chops and slash the fat along the edge at 1 inch
intervals. Pat dry and season all over with salt and black pepper.
Heat the oil in a 12 inch skillet which has a tight fitting lid. Once
the oil is hot, brown the chops on both sides, until golden brown, 2 1/2
minutes per side. Remove to a plate.
Add the onion to the pan. Cook,
stirring occasionally, over medium heat until softened. Stir in the
garlic and cook for a further minute. Add the oregano, tomato puree,
coriander, cayenne and rice. Cook, stirring to coat the rice all over
with the spice mixture.
Add the chicken stock and bring to the boil.
Reduce to a simmer and nestle the chops down into the mix, along with
any pan juices accumulated. Cover tightly and cook for 6 to 8 minutes
on medium low heat.
Transfer the chops to a cutting board, tend with
foil and keep warm. Stir the rice to recombine. Cover tightly and
continue to cook for a further 10 to 15 minutes, until the rice is
tender, adding additional chicken stock as needed. Stir in 3 TBS of the
dry roasted peanuts. Taste and adjust seasoning as required.
To make the dressing, whisk together all of the ingredients until well combined.
I can't believe how fast the weeks are flying by. A day no sooner starts than it ends. Already we are at the weekend. I wonder what I will cook up next??? Stay tuned and Bon Appetit!
We had the Missionary Sisters over for tea last night. I love feeding the missionaries and I like to feed them something they aren't going to get anywhere else. I figure they get enough bangers and mash and roast dinners. I usually prepare them something completely different and unexpected.
This week I decided to do them a Greek meal. I have never been to Greece, but it's a place I have wanted to go since I was a young girl and saw Haley Mills in the film The Moonspinners. Sigh . . . that whetted in me an appetite to travel to Greece that has never been fulfilled. Some day . . .
You can't go wrong with a tasty Moussaka (a la Tamasin Day Lewis), a lovely Greek Salad and some Greek Tear and Share Bread. It all went down a real treat. No plates were thrown or broken. ☺
*Moussaka*
Serves 6
Printable Recipe
Inexpensive and delicious. Great party dish. Serve with a green salad and some crusty bread for sopping up all of that goodness.
Olive oil
3 aubergines, sliced 1/2 inch thick (Eggplants)
2 medium brown onions, peeled and finely chopped
2 fat cloves of garlic, peeled and minced
1 1/2 pounds minced lamb
fine sea salt and freshly ground black pepper
1 tsp ground cinnamon
1 400g tin of chopped plum tomatoes in tomato juice, undrained
(14 ounce tin)
3 TBS tomato puree (tomato paste)
60ml of white wine (1/4 cup)
2 TBS parsley
finely grated Parmesan cheese
for the Bechamel:
600 ml of full fat milk
(1 pint, or 2 1/3 cups)
1 medium brown onion, peeled and studded with a couple of cloves
1 bay leaf, broken
2 TBS unsalted butter
2 TBS plain flour
a touch of nutmeg
fine sea salt and freshly ground black pepper to taste
Preheat the oven to 180*C.350*F/ gas mark 4. Butter a deep baking dish and set aside.
Brush the aubergine slices on both sides with some olive oil. Lay them out onto a large baking sheet in a single layer, or two if necessary. Bang the trays into the oven and roast them for 10 to 15 minutes, until they are soft all the way through when pricked with the tines of a fork. Don't let them brown too much. Remove from the oven and set aside.
Heat 2 TBS olive oil in a large skillet. Add the onions and cook, without browning, until soft and a pale gold. Add the garlic and cook for several minutes before crumbli9ng in the mince. Fry the mince, scrambling and stirring until it is no longer pink and well browned. Add the cinnamon and season to taste with sale and black pepper. Stir in the tomatoes, tomato puree and parsley. Stir well, add the white wine, bring to the boil and then allow to simmer at a quick simmer, until most of the liquid had evaporated (but not all) and the meat is cooked through, about 15 minutes. Taste and adjust seasoning as necessary.
While the meat sauce is simmering, make your Bechamel. Place the milk, onion and bay leaf into a microwaveable beaker. Heat on high for about 1 1/2 minutes or until scalded. Set aside to infuse for about 10 minutes. Melt the butter in a medium saucepan. Once it begins to foam, whisk in the flour. Cook, stirring with a wooden spoon for about a minute. Strain in the infused milk and cook, stirring constantly until any lumps are stirred out and the mixture begins to bubble and thicken. Allow to simmer on a very low heat for about 10 minutes and stirring occasionally. (Keep watch on it so it doesn't catch. I use a diffuser plate under my saucepan.) Halfway through the simmering time season to taste with some salt and pepper and just a touch of nutmeg. You want the nutmeg to be subtle, not slap you in the face. You should just know that there is another flavour there without being able to recognize it.
Layer the roasted aubergine and meat sauce in a deep casserole dish, beginning and ending with the aubergine. Pour a thick layer of the bechamel over top. (You may not need it all.) Dust the top with finely grated Parmesan cheese.
Bake for 45 minutes, or until it has nicely browned on top and the meat and aubergine layers have married beautifully together. Spoon out hot from the dish to serve.
*The World's Best Greek Salad*
Serves 6 as a side salad, or 3 as a main
Printable Recipe
Delicious, refreshing and very, very tasty!! The onions are marinated several hours ahead in a portion of the dressing, so take note that you will need to start this a bit in advance.
6 TBS olive oil (Divided)
1 TBS red wine vinegar
1 1/2 TBS fresh lemon juice
2 fat cloves of garlic, peeled and minced
1 tsp dried oregano (I like to use Bart's freeze dried)
For the Salad:
1 head of Romaine lettuce, washed, dried, and torn into
bite sized pieces
1 punnet of baby plum tomatoes, quartered
(or 3 large plum tomatoes, seeded and coarsely chopped)
1 medium red onion, peeled and sliced into thin rings
1 small pepper, seeded and chopped (Green or yellow)
3/4 cup pitted kalamata olives
3/4 cup crumbled feta cheese
Between two to four hours before you want to serve the salad place 2 TBS of the olive oil, the red wine vinegar, the lemon juice, garlic and the oregano in a zip lock baggie. Add the onions and shake to combine. Place into a bowl and allow to sit and marinate until you are ready to complete the salad. (This process takes away from the sharpness of the onion and adds an incredible depth of flavour to the dressing.)
When ready to serve, place all the salad ingredients into a large bowl, except for the cheese. Remove the onions from the marinade and place them in the bowl with the other salad ingredients. Pour the marinade into a measuring cup and then whisk in the remaining 4 TBS of oil. (If you find the mixture too tart, you may add a tsp of sugar here if desired) Pour the resulting dressing over the salad and toss all together. Sprinkle with the feta cheese and serve.
1/2 quantity of basic white bread (see Plain White Bread Recipe)
80g pitted kalamata olives, coarsely chopped (1/2 cup)
Use a rolling pin to roll out the bread dough to a rectangle which is 11 inches by 16 inches in size. Mix together the olives, tomatoes, cheese, oregano and garlic. Scatter this mixture lengthwise over half of the dough, with the long side facing you. Drizzle with the olive oil. Fold the other half of the dough over top of the filling and seal the edges. Cut into 10 even strips cross wise with a sharp knife. Working with one piece at a time, roll up lengthways and place, cut side down, into a well greased 9 by 5 inch loaf tin. Push the ends in to fit and take care not to drop too much filling. Continue to pack the rolls in so that they fit snugly and scattering with any dropped pieces of filling as you go along. Press down on the surface with a damp hand to make it even. Cover with a damp towel and allow to raise in a warm draft free place for about an hour, or until the dough reaches the top edge of the tin.
Preheat the oven to 180*C/350*F/ gas mark 4. Bake the loaf for 50 minutes, or until golden all over and the bottom sounds hollow when tapped. Cool in the tin for 5 minutes before removing to a wire rack to finish cooling completely.
And for dessert . . . a lovely and light Lemon Mousse . . .
*Lemon Mousse*
Serves 4
Printable Recipe
I love lemon anything and this is a tasty version of a lemon mousse, chock full of delicious lemon flavours and light as air!
the finely grated zest of 3 lemons
1/4 cup (60ml) fresh lemon juice
3/4 cup (185g) caster sugar
4 large eggs, separated
5 1/2 ounces unsalted butter, cut into small pieces
Place the lemon zest, lemon juice, sugar and egg yolks in the top of a double boiler, over simmering water, and cook over a low heat. Stir constantly, cooking for about 10 minutes, or until the mixture coats the back of a metal spoon. Whisk in the butter, piece at a time. Remove from the heat and cool.
Whisk the egg whites in a clean and great free bowl, until stiff.
Fold half of the egg whites into the lemon mixture with a metal spoon, then fold in the remaining egg whites. Divide amongst 4 serving dishes and chill until firm. Serve with a small cake or crisp cookie on the side.
Served up with some sweet and buttery and light two bite Lemon Madeleines
*Lemon Madeleines*
Makes quite a lot
Printable Recipe
These are like tiny baby lemon sponges, each one a heavenly bite just for you!
5 large eggs
200g (7 ounces) caster sugar (generous cup)
finely grated zest of one lemon
200g (7 ounces) plain flour, sifted (about 1 1/3 cups)
1 tsp baking powder
185g (6 ounces) unsalted butter, melted and cooled ( 3/4 cup)
Icing sugar to dust
Pre-heat the oven to 200*C/400*F. Whisk the eggs and sugar together with an electric whisk until they are pale yellow in colour and fluffy. Stir in the lemon zest. Fold in the flour, baking powder and melted butter. Leave to rest for 5 minutes. Spoon the mixture into well buttered madeleine trays and bake for 8 to 9 minutes, or a little bit longer until they test done. Repeat as necessary. Cool on wire rack and dust with icing sugar before serving.
Nobody was disappointed.
Todd always likes to complain that I have too much food in the house. I do like to keep the fridge and freezer full and I have a healthy store cupboard. The last time I went to Canada without him, he made a huge dent in the store cupboard. He bragged that he didn't have to spend more than £10 a week on groceries. (I seriously doubt that, but you know men!) In any case I reckon he must have had the strangest meals, made up of whatever tinned food he could get his hands on. I dare not think of it. I can only tell you that it took me a while to build it back up again, and he broke the can opener when I was away.
I can tell you one thing, however . . . in these past couple of weeks he has come to appreciate my store cupboard in a way he never has before. I confess I am a bit worried that we won't be able to make it last. We are quite lacking in fruits and vegetables. I have tried to create an online order for some, but you can't get a delivery space at all, and there is no telling if you will even get what's on your list if you did. I have heard stories of people only getting a fraction of what they needed. I have also contacted some home delivery vegetable schemes, but again, have had no response. I am afraid we have what we have and that is that.
For the moment we do have plenty of frozen protein and I have potatoes and onions, garlic. Canned tomatoes, beans, mushy peas, corn, apples, peaches, pears, mandarins and pineapple, and I also have tinned fish, chicken and ham, as well as corned beef and some spam.
I am so very grateful for the frozen fish that we have. We have cod and salmon, haddock and squid rings. I get all of my fish from Seafresh Quality Foods, which is an online fish monger. We have always been more than happy with the service and product which we have received from them.
Their Cod Loins
are exceptional. Sustainably sourced from the cold waters of the North
Atlantic, they are meaty and sweet and beautifully white in colour.
They also have much more than fish and seafood available in their online shop. You can also buy chicken and duck, beef and lamb and an assortment of oven ready products. I love, LOVE their fish fingers!
All of the restaurants and pubs are shut down in the UK now. Even McDonalds is closed. Who would have ever thunk that such a day would come. We are having to get really inventive at home, but really that's no hardship. We have plenty of time on our hands now . . .
Today I created a quasi-Fish & Chip supper for us, using some of our precious potatoes and some Cod Loins. I have given quantities for four people but you can easily cut it down to feed two. I did.
You cut the potatoes into fingers and toss them together with some oil and Italian Garlic seasoning. Spread out on a baking sheet, they go into a hot oven while you prepare your fish.
I had thawed my fish out in the refrigerator over night. I just patted it dry with some paper towel and popped it onto another baking sheet. I created an herb, garlic and cheese mixture to spread over it and once the chips were about halfway done I popped them into the oven to cook.
The end result was perfectly cooked, tender and flavourful cod and chips that we both enjoyed immensely. I opened a small can of mushy peas to enjoy along with them. Not quite like the chippy, but probably a whole lot healthier!
Garlic Herbed Cod & Chips
Yield: 4
A quick, easy and delicious main fish dish. All you need on the side is a vegetable. In the British tradition we like mushy peas.
Ingredients:
For the chips:
- 4 medium to large red potatoes, washed and dried unpeeled
- 2 TBS oil
- 1 tsp garlic herb seasoning
For the fish:
- 4 cod loin fillets
- 4 TBS real mayonnaise
- 4 TBS freshly grated Parmesan cheese
- 1 TBS each dried flat leaf parsley and basil
- 1 clove garlic, peeled and minced
- fine sea salt and fresly ground black pepper to taste
Instructions:
How to cook Garlic Herbed Cod & Chips
- Preheat the oven to 230*C/450*F/ gas mark 7. Line two baking sheets with foil and butter the foil.
- Cut your potatoes into chips. Just cut them in the size you and your family enjoy having them. I do mine about 1/2 inch width/depth. Put the potatoes into a bowl and toss together with the oil and Italian garlic herb seasoning to coat all well. Pour onto one of the baking sheets and spread out in a single layer. Bang the baking sheet into the oven. Roast for 15 minutes.
- While the potatoes are roasting, prepare the fish. Wipe and pat dry with paper toweling. Season each fillet with some salt and pepper and place onto the other baking sheet.
- Stir together the mayonnaise, cheese, herbs and garlic, Spread a portion of this mixture evenly over the top of each fillet.
- Flip the chips and return to the oven
- Pop the tray wih the fish into the oven also. Bake for 12 to 15 minutes, or until the fish and chips are golden brown and the fish flakes easily with the tines of a fork.
- Serve hot with your favourite vegetable.
How are you coping with the restrictions we are having to live with at the moment? I am a bit worried that what I have will last, but we will see. In the meantime I think we are very blessed to have what we have.
A few things about Seafresh:
- Same Day dispatch on orders received before 1 PM.
- All packages are carefully hand packed.
- Free delivery on orders above £50, £8 on orders below that amount.
- Responsibly and sustainably sourced.
- Air Blast Frozen at source within 4 hours of being caught.
- Wide variety to choose from.
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