Woo Hoo, Sweet & Sour Pork!!!

EASY Sweet & Sour Pork, YUM!

(No need for Maggi!!)

Hello everyone!!! Well a long time since i put up a new recipe! I am back to business... this awsome, super tasy Sweet & Sour dish weill very easily become your next "take out" home meal! You could even use chicken if your not a pork fan! Honestly guys give it a go ... you wont regret it ;).

Pork

1/2 cup cornflour

1/3 cup plain flour

1 tsp salt

2 eggs

2 tbs (sparkling) water

500g pork (loin, shoulder.scotch), cut into 1.5cm pieces

Sauce

1 Large capsicum

1 Large carrot

1 garlic clove, crushed

Equal quantities of caster sugar & white vinegar (1/4 - 1/2 cup)

1 1/2 Tbs Tomatoe sauce

1 Tbs soy sauce

1 Tbs Sweet Chili Sauce (optional)

2 Tbs cornflour mixed with a little bit of cold water

1 can pineapple pieces in natural juice, drained

　

Directions:

To make the sauce, heat oil in a medium pot and add the capsicum, carrot and garlic then cook for a few minutes till slightly softened an coloured. Stir in the sugar, vinegar, soy sauce, tomatoe sauce and a cup of boiling water until sugar dissolves. Combine the cornflour and 2 Tbs of cold water and add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Add the pineapple and set aside.

　

Combine the cornflour, plain flour, salt, eggs and 2 tbs cold (sparkling) water. Coat half the pork in the batter. Carefully deep fry in hot oil for 3-4 minutes until golden. Repeat.

Combine pork and sauce. Serve with rice cooked by obsorbtion method.

　

Note- Before coating the pork in the batter dip mini mars bars in it and fry for dessert!

Real Thai Green Curry

Hi Everyone, so this is the easiest thai green curry recipie you will come across im sure!! You can add any vege you like to it ! Traditionally it would have the asian eggplant , long and skinny however its to hard to find so i even sometimes peel carrots into it! You can leave the chilli out for the kids or through extra in for a dinner party delight. Blend it as course of as fine as you want. ENJOY!

 

　

Ingredients-

3 by 2 cm Piece Ginger peeled & roughly chopped

2 Bunches of fresh Coriander

1-2 red chilli de-seeded

1 Clove garlic peeled

2 sprigs of lemon grass (white only) sliced

1 lime

1 can Coconut Milk

1/2 can coconut cream

Optional- substitute cream for vege stock.

Pinch of salt or dash fish sauce

500g Chicken or Beef Fillet Pieces even Fish

　

Directions-

Place coriander, garlic, ginger & Chilli into the food processor with enough milk to assist in processing (1/2 cup). Once processed to a paste put required amount into a heated pan with 1 Tbs oil. Cook for 2-3 minutes then add meat, cook for a further 2 minutes then add coconut, 1 tsp lime zest & juice of lime, milk & stock or cream. Simmer till meat cooked (7min) and serve on rice.

                                     Note- left over paste can be stored in air tight jar for 2 weeks.

White Chocolate & Passionfruit Mudcake/ Molten lava cakes.

Hi Guys! Below is a completely unique absolutely devine mud cake recipe which can also be used in ramekins to make liquid centre molten lava cakes. Give it a go you wont regret it!!!

White Chocolate and Passionfruit Pods

Ingredients-

400g White choc

200g Butter

1/2 cup Brown Sugar

4 Eggs

4 Egg Yolks

1 Cup Flour

2 tsp Vanilla extract

1 tsp Baking powder

2 TBs Passionfruit Pulp

Directions -

Melt butter, chocolate and sugar in a saucepan over a low heat until well combined, whisking as you go. Add the Vanilla and let cool for 5 min. Lightly beat eggs until semi fluffy then mix in the cooled chocolate mixture, whisking as you go as not to scramble the eggs. Sift in the flour and baking powder and mix. Pour into buttered ramekins and bake at 180 Deg.C for about 20min or until browned on top but still slightly uncooked. Rest for 10 min and serve with cream and passion fruit syrup/ pulp. Or use icing as below if cooked into cake form. If making a cake use a 20cm cake tin or pie dish and cook at 160 Deg.C for 40 min or so.

Icing- Equal amount of icing sugar, white chocolate and cream cheese and 1-2 TBS passion fruit.

Real Apricot Chicken

Hi Everyone.. So below is the yummiest easyiest Apricot Chicken, after you try this once you will realise there is noooo need to buy Maggi packets as its super easy without! Plus unfortunitly if you have a look at the ingriediants in the packets its not what you expect!

Ingredients

1 Medium Onion diced

1TBs Oil

1 1/2 Cup's Vege Stock

1 tsp mustard or crushed Mustard seeds

3/4 Tin drained apricots

1/4cup Sliced Dried Apricots

4-6 Chicken pieces or 8 drumsticks

1 1/2 TBs Apricot Jam

1/4 Cup Cream

!/4 Cup finely chopped Parlsey

Directions

Soften onions in oil then add the mustard and chicken pieces top side down. Once the chicken has browned turn it over and add the stock to de-glaze the pan. Add in the apricots and jam stir till combined. Place into a preTBs of water. Add S+P at this point and serve over rice.

Hazelnut & Chocolate Cheesecake

So guys, the recipe below is the most easiest cheesecake to make! Give it a go and write up on my blog how you went! Remember to leave it to cool in the fridge or freezer to rush it up!
(Just dont forget it in there)!


Ingredients-

Nutella or same as- 1 jar

Dark Chocolate chunks- 1/3 cup

1/2 tsp Vanilla essence

3 Eggs

1 Tub of Country Goodness spreadable cream cheese

1 Tub of creme fraiche

1/2 Packet of Super wine biscuits

35g Ground almonds

50g Melted butter

　

Directions-

Blend biscuits in food processor until fine crumbs. Add the butter and ground almonds, mix. Press firmly into a 20cm tin or pie dish. Mix 1/2 jar of nutella with the cream cheese, creme fraiche and eggs in the processor till well combined. Use a knife to cut the chocolate into pieces then add to the cream mixture. Pour the mixture over the base. Soften 1/2 jar of the nutella and drizzle over the cheesecake, swirl in with a toothpick for a marble effect. Bake in a 180 Deg.C oven for 35- 40min or until semi- cracked and wobbles slightly in the middle.

Cool for a few hours in the fridge. Serve with crushed Hazelnuts / Almonds and chocolate sprinkled over.

REAL Stroganoff

Hey Guys ,

So I am currently running a cooking class were i am teaching people how to do their favirote 'Magi' meals from scratch... as stated in my side bar "we can do better than that"! So tonight i taught my class how to make beef stroganoff, and guys it is super easy and tastier than any Magi packet! Get the ingredients listed below if you dont already have them and they will be an investment into a better future for your tummy!

Ingredients-

1 Tub Sour Cream

3/4 Cup sliced Mushrooms

1 Diced Onion

500g Sliced Beef (Schnitzel or steak)

2-3 Large Tbs Tomato paste

1 Tbs Paprika

Splash of Worcestershire sauce

Pasta or rice to serve.

Directions-

Soften onions slightly then add mushrooms and cook until soft, place in a bowl on the side. Place the sliced beef into the hot pan and when browned add the tomato paste, paprika and worcestersire, cook for a further minute. Take the pan off the heat and stir in the sour cream and mushrooms/onions, add S + P to taste.

Serve over fettuccine pasta or rice, makes about four mains.

SUPER EASY- ENJOY!

Lamb Burgers w Taziki Sauce & Spiced Kumara Chips

So the secret for the best ever tasting patties in the world is to have two different types of meat in it. I use pork for its subtle but deep flavour and moist consistency to compliment the main player in this dish - LAMB. Mmmmmm. I know it sounds a little gross but you need a little fat in your burgers because they are often on a grill and the fat drips away, therefore its OK to contain enough fat to keep it moist. However it is not good to have an excess amount of fat because your burger will loose it all durring cooking and become half its original size.

Here we go-

IngredientsBurgers-300g Premium Lamb Mince
300g Pork Mince
1 Medium red Onion
1 tsp Rosemary
1 Large carrot- grated
1-2 Eggs
3/4 Cup Fresh bread crumbs w Fresh Parsley
1/4 Cup Parmesan
Taziki sauce
1 Cup of squeezed cucumber
500g Greek/natural yogurt
1 Tbs Finely chopped fresh mint leaves.
1 1/2 Medium cloves (crushed)
S+P
Chips

Directions-Slice chips and add spices, place in oven at 190 Deg C for 30 min. Grill for last 4 min to brown. Place Minces, onion, rosemary, eggs and carrot into a bowl and mix well. set aside. Blend up the 1 day old bread with the parsley and Parmesan till fine, then add to the mince and mix well. Shape handfuls of the mixture into patties and cook on the BBQ or grill plate for about 15-20mins till cooked.
Taziki- Grate cucumber and squeeze out water then place in a new bowl. Mix in the yogurt, garlic and mint leaves and S+P . Serve on the burger made from toasted ciabatta/ Turkish bread with beetroot and crumbled feta on top (mescalin salad optional).

Note- if the yogurt has no added sugar you might want to add some sugar to taste.- 6 Kumara pealed and sliced 5mm by 5mm w paprika, chilli, mixed herbs neutral oil-

Chorizo & Eggplant Lasagna

1 Tin Chopped Tomatoes
1 Clove Garlic
1 Medium Onion
Splash Red Wine
2 Tbs Basil Paste
2 Tbs Flour
2 TBs Butter
1/3 Cup Parmesan
1/2 Cup Mozzarella
1/2 Cup Colby
Squash/ Buttercup thinly sliced
1 Eggplant Thinly Sliced
6 Chorizo sausages
500g Beef Mince
S+PDirections-Soften the onion in a little oil then add the Mince and Chorizo and brown. Add the garlic then put in a splash of red wine to de-glaze the pan and add the tomatoes. Leave pan to simmer gently for about 10-15min. In A saucepan melt the butter and add the flour and milk to make a roue, once thick add the basil and Parmesan. Leave to the side and begin layering- Meat sauce, pasta, Mozzarella and Colby, pasta, basil white sauce, pasta, courgette, pasta, meat sauce, pasta, squash, pasta, then top the last pasta sheet with white sauce and cheese's and S+P. Bake at 160oc for 40-50 min or until golden.

Stuffed chicken breasts wrapped in bacon & drizzled with maple!

Ingredients-
4 Chicken Breasts
250g Strecky bacon (beehive)
70g Pinenuts
3/4 Punet of Cream Cheese & Ricotta
Paprika
Mixed Herbs
Maple syrup
Olive oil

Directions-
Butterfly Chicken Breasts. Mix together Cream Cheese, Ricotta, pine nuts and half a tsp of Paprika and Mixed herbs (or to taste). Season and spread evenly among the four Chicken Breasts. Wrap the Bacon around the Chicken about 1-2 pieces each and Sprinkle over more Paprika and Herbs. Drizzle over the Maple Syrup and Oil, just enough to coat the Chicken- rub in. Bake 35-45 min in a 180oc pre heated oven or until clear juices run when pierced.
Enjoy!

Thai Style Summer Rolls

Week 3!-

Thai Summer rolls

Ingredients-
Rice paper rounds- International isle in supermarkets (Trident brand).
Ginger- Half an inch of grated fresh ginger root.
Mince- 500g Premium Mince
Corriander leaves- (optional garnish)
Cabbage- 1 cup sliced purple cabbage.
 Rice noodles- (vermacilli) ¼ Packet.
Carrot- 1 large pealed julianed carrot.
Garlic
Sesame oil
Soy sauce –
Sweet thai chilli sauce –
Chillis- optional-

Boil or soak rice noodles until tender (about 10min). Place sesame oil into pan with crushed garlic and chillis, add mince. Finley slice cabbage and add to the mince, cook untill mince cooked and cabbage tender. While the mince is cooking prepare the carrots jullien style, then par boil. Get your rice papers and a dish with warm water prepared, these only take 30sec to get soft so dont do them till your ready to make the rolls. Grate the ginger into the mince and add the noodles, mix.
Making rolls –
Prepare in water then layer a corriander leaf then carrot sticks, then top with the mince mixture and roll to desired size.

Dip/ sauce - mix the ingredients in blue together with a tsp of lime juice and zest.

Week 2- Time for HOMEMADE Roasted Capsicum Hummus!

Ingredients-
Chickpeas- 1 can of chickpeas
Chickpea liquid- ¼ cup liquid from the can of chickpeas
Lemon juice- 2 Ts Freshly squeezed lemon juice
Tahini paste- 1 Ts
Garlic- 1 ½ cloves smashed
1 Roasted Red Capsicum
Salt – ½ ts (to taste)
Olive oil- 2 Ts

Directions-
To roast capsicum, quickest way is to cut in half and place skin side up under the grill for 5 or so minutes untill slightly black and bubbly. Place into a glass bowl with glad wrap sealing the top for 3 min or untill ill has steamed its own skin off. Peal skin off under running water.

Drain and rince chickpeas from brine and set aside 1/4 can of brine/liquid. Squeeze the lemons and smash the garlic clove. Place all ingredients into your wizz stick contanier or food procesor. Blend untill desiered consistancy is reached. Drizzle with olive oil and a sprinkle or paprika- or serve as below.

Remember , ALWAYS TASTE AS YOU GO . Seasoning is a personal thing !

Entree idea- Scoop out cherry tomatoes and fill with hummus then top with toasted sunflower and pumpkin seeds.

Dukkah!

Hi Guys!

Wow my first post , I hope you are all as excited as i am! So for all who know me, you have probably tried my Dukkah a hundred times! Its a super favorite of mine as it tastes sooooooo good and with my recipe you would never have thought it would be so simple! Dukkah originated in Egypt and had peanuts as its main ingredient, however in the modern day food world this has all been changed. Today your Dukkahs can vary from cashews to macadamias, but all still keeping one thing in common- Cumin and/or fennel. YUM!.. well ok so Cumin and Fennel may not sound yum but trust me with the nuts and a light toasting this will be you favorite 'go to' snack in no time at all!

And no i have not forgotten half the recipe, this is how simple it is!

Ingredients1 Cup of Raw Mixed Nuts
3/4 tsp Cumin & Fennel seeds
S+P (salt and pepper)

DirectionsSmash seeds first in the Pestle and Mortar then add nuts and break them down to desired consistency. Place under the grill for 2 min or so until lightly toasted.

Serve this up with a bowl of Olive oil and chopped freshly baked bread.

Give this recipe a go and soon your kitchen will be filled with the beautiful nutty, authentic(ish) aromas within minutes!

ENJOY