Juices, Soups & Veges

I Did It Again,

Refreshing Juices & Avocado

 I Played with Your Heart

Yes, That Britney Spears song…….da, da, da, da, daaaa. Don’t ask me the rest of the lyrics, the first line kept going through my head.

Why?  Well I decided to make a veggie juice for breakfast, which turned into making a soup, as well as preparing some healthy snacks for lunch & during the week.

Lemon & Lime Juice & more...

 I have a habit, where I decide to juice or cook & it escalates to 3 hrs in the kitchen cooking several different meals. Handy for cleaning out the fridge & having some meals over the next few days, but feeling a little possessed.

Today’s juice (I made two, one for Bec’s taste & a spicier one to mix for myself)

Juice 1. Pineapple wedges, kiwi fruit, green apples, celery, small slice of ginger & several mint leaves in the juicer.

Juice 2. Green apple, carrot, beetroot, big knob of ginger, knob of galangal & Parsley. I mixed a little of juice 1 into my red juice for a sweeter treat.

Juice 3. Lemon, Lime, Honey & a sprig of Mint. For this juice I used the original orange squeezer, added boiled water to the honey & mixed the ingredients together. In my jug, there’s an infuser where I added wedges of the citrus & mint.



Vegetable Soup

Roasted veggie Soup

I was ready to cut up the vegetables I put aside & decided to roast them. So it was renamed ‘Roast Vegetable Soup’

 I used all the different vegetables I had in the fridge, I was inspired by Bec’s Veal Shank casserole she’d made earlier this week. The sauce consisted of a tomato, herb with chunks of celery.

In the casserole dish went

·         1 potato

·         Some pumpkin

·         2 zucchinis

·         4 tomatoes

·         2 medium onions

       ·         3 celery sticks & leaves

·         2 large carrots

·         2 chicken & 2 beef stock cubes

·         Splash of soy sauce

·         Splash of sweet soy sauce

Pureed Roasted Vegetables

·         Sprig of basil

·         Very light sprinkle of mixed herbs

·         1 tablespoon of tomato paste

·         2 cups of water

I mixed the ingredients well, covered with a lid & put it in the oven at about 180c for 1 hour, turned the vegetables & placed back in the oven uncovered for another 30mins.

When it cooled I added some more water, wizzed it with my stick blender, tasted to see if it needed any more seasoning. I added 2 more stock cubes & brought it to the boil. When it cooled I stored it some containers for a few meals.

Avocado, Salt, Pepper & Lemon Juice

Avocado Dip

To keep the avocado fresh I scooped it out & added fresh lemon juice to it, some salt & pepper & mashed it together.

Fennel in balsamic

 I've already posted this recipe, but it’s simple. Wash & slice the fennel bulb, sprinkle it with salt, pepper, olive oil & balsamic vinegar. It’s a nice refreshing snack.

Cauliflower or Rice

   Cauliflower or Rice? 

 I decide to cook a Favourite of ours tonight! White Risotto & Rib Fillet

 Thinking about a vegetable to accompany the meal & thinking a little bit Paleo or low carb, I thought of substituting the Rice with Cauliflower. Now this wouldn't do for Steve, so my mission was to cook both & compare. 

What do you Prefer? Cauliflower or Rice

Ingredients for our recipe, I forgot to show peas here.

Step 2. Dice onion, garlic & rosemary.

 Ingredients for White Risotto
1.5 cups med grain rice
1 cup frozen peas
1 onion
5 cloves garlic
Rosemary, Salt, Pepper, Butter

Instructions:
Step 1. Add about 6 cups of water to saucepan & bring to the boil. I add 1 teaspoon of salt. Add in the Rice,  boiling for about 15 mins until tender.
Step 2. Dice onion, garlic & rosemary.
Step 3. Heat fry pan, add butter then add onion, garlic & rosemary, cooking until soft & slightly brown. Add peas to boiling rice.

Step 3. Frying the onion, garlic, rosemary.
Boiling rice & cauliflower.

 Step 4. Strain rice & return it to the pan. Then mix in the fried onions & Parmesan Cheese.

Step 4. Rice & Peas

 The Cauliflower Version is a little quicker.
Step 1. Boil water in a saucepan, 1/2 a teaspoon of salt, then add chopped stem of cauliflower, peas, then florets of cauliflower, boiling for a few minutes until tender.
Step 2. Strain the cauliflower mix, return to pot, gently stir in the cooked onion mix (step 3 of the rice recipe) & Parmesan Cheese.

Mixing in the cooked onion mix

Cauliflower & Peas

 Rib Fillet marinated in Garlic & Rosemary.
Heat a little butter in hot fry pan & then add in the steak. I sliced it thin, so brown each side & it's just about done. 'Minute Steak'

 TIP: Always read the labels.
I wondered why my food had been a little tastier & inky looking, so I checked the black jar in the photo & it turned out to be salt. It looked like Black Pepper to me! Black Cyprus Salt.

White Risotto & Rib Fillet.

Cauliflower Version

What's your preference? Cauliflower or Rice..........

I'd love to hear from you & let me know if you try the recipes. Taste as you mix & add more garlic or salt if needed. Romano Cheese will increase the flavour as well. 

Bon Appetit & Vi auguriamo una Buono Salute!

Great Australian BBQ Competition Recipe

Queenslander Bush Tucker with an Asian Twist!

aka:  Crocodile & Prawn Stir Fry with BBQ'd Macadamia Nuts

Crocodile & Prawn Stir Fry

When asked by Alastair McLeod, "Why we chose Crocodile to cook, seeing we'd only cooked it twice?"

My response was "We wanted to cook something different"! I actually thought there would be lots of whole cooked fish in the competition. I was wrong! But it was fun a doing a stir fry on the BBQ. We had a little problem with heat, which affected our finished dish.

I had a practice run cooking the Spices, Herbs, Vegetables with noodles & the Sauce & loved the flavour. 

Next we had a practice run at my home with a few friends tasting the dishes we tried.This time we cooked the crocodile. Now I'd seen a post by Brendan a chef cooking crocodile in Lemon Myrtle 3 mins each side. 

Preparing the Ingredients

we decided to sprinkle the croc with some 'bush spices' sear each side on the BBQ, take it off & rest the slab of meat until we added it back into the stir fry.  

I figured if I sliced the meat paper thin, it would keep to a tender consistency. The judges, Chef Dominique Rizzo, Alastair McLeod & Queenslander Billy Moore,  recognised this when judging. I've cooked it several times now & as long as I slice it finely, it is tender to eat, but I can't say I've mastered cooking crocodile. In saying this, it's still delicious & worth trying. The closest meat I can compare it to is Chicken. So not so scary to try afterall, & really takes your guests back when you tell them your serving crocodile. 

The Stir Fry preparation takes about 15 mins & when cooking a smaller serve for 4 people another 5-10 mins depending how you move through the steps.

Ingredients: 
400 gr piece of crocodile
20 green prawns
3 sections egg noodles (pictured)
 oyster mushrooms ( not available when I cooked this time)
Coriander, Garlic, Spring Onions, Ginger, Chili
Vegetables of choice
Bean Sprouts
Fresh Coriander,  Macadamia Nuts,                                                                                                       Hoisin Sauce, Soy Sauce, Sesame Oil.

Cooking the Noodles &
Frying the spices, Prawns & veggies.

 Step 1. Prepare vegetables (cut finely)

         2. Mix coriander, garlic, ginger, chili & spring onion 

          ( using fresh ingredients, chop & pulp with a mortar & pestle)

         3. Sprinkle croc with Bush Spice mix

         4. Use some of the crushed mixture to prawns (step 2) 

         5. Heat BBQ, add sesame oil, sear croc both sides for 1 min each side , set aside & rest.

           Add oyster mushrooms to the hotplate & brown the macadamia nuts, then set mushrooms & nuts aside.

         6. Bring water to the boil & add noodles. At this stage it all starts to come together.

         7. Add sesame oil to hotplate, add crushed herbs to plate & prawns, turning to cook,               add vegetables and stir.

          8. Add 4 tablespoons of Hoisin Sauce, a sprinkle of Soy Sauce,add the noodles

          9. I sliced the croc finely while Jeff stirred the stir fry, the croc was added, the                              macadamia nuts, sprouts & some fresh coriander.

 The photo in the heading is the larger dish I prepared at a BBQ with my very special Aunty Annegret & family. 
For serving I used those takeaway noodle boxes (that's another funny story) & chopsticks. 

There is no reason why you can't add a can of coconut milk to the last step of this recipe. 

Chicken & Mango Stir fry

Trophies 

One of the chicken dishes in the blind ingredient comp

In Front of the judges!

ENJOY COOKING!

That funny story I mentioned, was about my bargain chinese takeaway containers I purchased on holidaying in Melbourne. I couldn't help myself, marked down to 20cents for a pack of 8, I bought the lot, while shopping with my sister Heidi for a party. Well do you think I could fit them into my luggage for the flight home. They eventually made it to Brisbane by car. It made a very funny story at the time, having a goof laugh at me.Don't worry I'm always having a laugh at myself. 

Greek Lamb Rump

 Greek Lamb Rump

What your Favourite Cut of Lamb? 

How do you choose the cut of Lamb you'd like to cook? 

Rack of Lamb or Lamb Cutlets

Lamb is delicious when cooked on it's own, without marinades, salt or seasoning. The meat tends to have a mildly salt flavour of it's own.

A Rack of Lamb or the Cutlets are a sweeter milder flavour of Lamb.


Originally we stuffed the Lamb Back-strap with Feta & Spinach, when cooked the cheese melts & produces a lovely sauce dripping from the meat.

Now we stuff the Lamb Rumps with the Feta & Spinach. It's more cost effective, easier on the pocket & the Rumps provide a richer flavour, yet tender & juicy.

Lamb Back-straps - Loin of Lamb

Lamb Rumps with Feta & Spinach

We named this dish
'Greek Lamb Rump'







                                When I entered the Great Australian BBQ, Jeff & I had to come up with a Lamb Dish for the BBQ. We cooked up the different cuts Jeff with the Lamb Cutlets with Jeff's home-made marinade. They were delicious, sweet tasty & tender.
I cooked the Greek Lamb Rump & once again, the Lamb was full of flavour, meat richer in flavour compared to the cutlets.

Greek Lamb Rump

Due to the richness of the Lamb Rumps Flavour we decided to go with
the Greek Lamb Rump. Jeff & I were happy with the dish we presented, we didn't win, but we know our dish was Delicious.

My Mediterranean Cous Cous accompanied the Lamb Rump.

My Family's White Pasta!

 One of the first recipes I learnt to cook from Nonna, was White Pasta. This the name I know it by, I make a similar dish that I call White Rissot, not Rissotto, drop the o. That's how I remember hearing the word. Anyway, that's another recipe..

White Pasta?

This is a very simple, quick & tasty meal. I use fresh ingredients, (not the cheap garlic) fresh rosemary, from the garden. In Ayr Nonna & Nonno  had hedges of rosemary growing, the soil was sandy, which allows good drainage. With the additions of onions & butter, to fry these ingredients until golden brown.

Ingredients: 

                     4 cloves of good quality garlic

                     1 stem of fresh rosemary

                     1 large onion

                      butter

                      1/2 cup of  frozen peas ( I have used dried peas)

                      400gr  pasta

                      salt & pepper

                      parmesan cheese, (Romano cheese is great for more flavour)

                      extra ingredients I've added are mushroom & bacon.

Boiling the pasta& frying the onion, garlic,
 rosemary in butter +  more

 Method of Preparation.

1. Chop or crush garlic, dice onion, break off leaves of the rosemary.
2. In a large saucepan, boil water &add a teaspoon of salt. Add pasta to the boiling water, stirring until it stays separated. If using dried peas add to the pot when you add the pasta or the frozen peas can be added 5 minutes into boiling. Once the water is boiling furiously, I put on the lid & turn the stove down so the water simmers.
3. Heat a frying pan & add a good dollop of Butter, add the onion, garlic & rosemary.
4. When the onions change colour, add bacon, brown, stirring to keep ingredients from burning, you can lower the temp to allow flavours to blend & cook through. Add mushrooms & finish cooking.
5. At this stage I add a little more butter, some salt & cracked pepper to help spread flavours mix through the pasta.
6. Drain Pasta, return the pasta to saucepan,
7. Add the ingredients in the fry pan to pasta.
8. Add the Parmesan Cheese & mix through the pasta.

This recipe is easily adapted to individual tastes, you can add extra garlic & cheese. My family love this dish. My pantry usually holds all these ingredients, so I find if It doesn't seem like I have anything in the fridge, which is the kids favourite catch phrase, I can whip this up quickly.

Kerry's Fried Rice

   

This is the recipe I watched my dad cook as a child, he taught me how to cook this many years ago.

 I prepare all my vegetables, depends what I have in the fridge or pantry. A great addition to the pantry is packets of Dried peas. Not the split peas meant  for soups. Dehydrated Peas, though frozen peas are great also. I like to have can of corn in the cupboard as well. I have a supply of stock cubes, rice, soy sauce, salt, pepper & if the family likes the flavour, 5 spices. Dad didn't add stock cubes, I add them sometimes for added flavour.

 Ingredients: In this recipe I used
4 cloves chopped garlic
1 diced onion,
1/2 diced capsicum
1 grated carrot
1 chopped shallot
1 can of corn
2 cups of long grain rice
                                                      soy sauce, 2 stock cubes, salt & pepper to taste.
                                                      some vegetable oil to fry rice & a jug of boiled water.
Step #1. Prepare ingredients

Step #2. Add a little oil to pan, fry the crispier veggies first, onion, capsicum, garlic adding the other veggies in turn. I add the grated carrot & shallots at the end of cooking. Remove the veggies from pan. 

  Step #3. Add some oil to hot pan, then add in rice, stirring until lightly browned. Next step is to add some of the boiled water gradually to pan. Stir & let the rice absorb the water, adding more water as it is absorbed. I add the stock cubes, salt & soy sauce at this stage. As the rice becomes tender, I put the lid on to allow the moisture be absorbed. The rice shouldn't be soggy & have a slightly nutty texture. 

 Step #3. Mix the vegetables into the rice, topping with some of the green shallots leaves. You can also use fried onions for more flavour & texture. 

 Adding 5 spices will give a more authentic Asian Flavour. I've always used long grain rice for Fried Rice.

I find boiling long grain rice & storing for the next day, can  leave the rice very dry & not very edible. It does moisten if I use it to make a fried rice using the method of adding cooked rice into the oil, adding soy sauce, seasoning & vegetables.

I cooked some Honey Soy Chicken Drumstick in the oven to be served with the Rice.

Jaimi's my in-house Critic today!

Fried Rice is a great meal to prepare ahead of time. Great for parties, snacks, lunch boxes & tomorrow nights dinner. Hope you enjoy cooking it, using whatever you have in stock or to the families tastes.

A Fennel Snack!

My mum-in-law, Lena, put me onto this snack.

I trimmed & washed the Fennel Bulb, trimming the root off the base so the stems separate easily. Cutting the stems into strips, I squeezed a lemon, added some Olive Oil, Salt & Pepper, mixed & poured the mixture over the Fennel Strips. 

 This is Delicious & I store this in the fridge until I need a snack.

Fennel has a sweet & very mild aniseed flavour. The Aniseed flavour comes from anethole, an aromatic compound also found in anise & star anise.

Steve makes an Italian Sausage with Pork, Salt, Pepper & Fennel seeds.

Bec reckons it would be nicer with Celery! Maybe it's an acquired taste, but I Love it!