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7/21/2010
Wednesday, July 21, 2010
These butters go great with meat, chicken, fish and vegetables. Great topping for goodies hot off the barbeque.
Ingredients:
½ cup butter- room temperature
½ cup mixed fresh herbs-
Parsley, thyme, mint, dill, cilantro, chives etc
Note that sage and rosemary are quite strong so use very little
½ tsp. Olive oil
½ tsp sea salt
Fresh cracked black pepper to taste- optional
Method:
Place the herbs on a cutting board and drizzle with the olive oil then sprinkle with the sea salt. Chop very finely. Place the butter in a boil and with a fork mash in the herb mixture. Mix until well incorporated. Wrap the mixture into a sheet of parchment paper and roll to form a 1 inch thick log. Place in the fridge or for long term storage place in the freezer. Should you wish to use right away, place in the freezer for a few minutes before slicing off what you need. Great topping for goodies hot off the barbeque.
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7/14/2010
Wednesday, July 14, 2010
Ingredients:
¼ Cup Sea salt
The rind of one large fresh lemon
1 Tbsp Dried savory
2 Tsp Brown sugar
¼ Tsp Cayenne
½ Tsp White pepper
Method:
Mix all the ingredients above in a bowl using your hands to rub thoroughly together. Place mixture in an air tight container and store for two days before using.
Season your meat 20 -30 minutes before cooking. Great on chicken, pork and white flesh fish.
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6/30/2010
Wednesday, June 30, 2010
Ingredients:
1 lb. of ground beef
1 lb. of ground pork
1 cup chopped onion
2 eggs
½ a baguette –soaked in water for a few minutes- then squeezed out and crumbled
May substitute with 2 cups of breadcrumbs
1 cup flour- plus some extra for coating the meatballs
1 tsp. Oregano
1 tbsp. wine vinegar
Oil for frying
Salt & pepper to taste
Method:
Add all of the ingredients except the oil in a mixing bowl and combine thoroughly. Form the meat mixture into golf ball sized meatballs and coat them in flour. Place a frying pan on medium heat and add ½ inch of oil to the pan. When heated, add the meatballs and cook until crisp and dark brown in color. These are great for picnics and as an appetizer served cold. Can be garnished with freshly chopped parsley and lemon wedges.
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6/23/2010
Wednesday, June 23, 2010
Ingredients:
4 Eggs -preferably free range
1 Beefsteak tomato – large and sliced into 4 pieces width wise
3 Cloves of fresh garlic –thinly sliced
3-4 tbsp. Extra virgin olive oil
1/2- 1/3 Cup of crumbled feta cheese
Pinch of cayenne pepper
Fresh cracked pepper to taste
Method:
On a medium heat in a 9 inch frying pan, add 1-2 tbsp. of the olive oil. Add the garlic slices and sauté until tender and slightly browned. Then add the tomato slices and season with the cayenne. Cook the tomatoes until tender and remove the skin. Place two slices of the tomato on two plates then add one more tbsp of olive oil to the pan. Crack four eggs into the pan and fry until cooked midway. Sprinkle the crumbled feta over top then turn over easy until cooked through. Place an egg onto each tomato slice and season with the fresh cracked pepper.
Drizzle the remaining olive oil over top and serve with your favourite fresh bread.
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5/19/2010
Wednesday, May 19,2010
Ingredients:
1 lb. whole spot prawns
½ lb. Fiddlehead greens- cleaned and boiled for 15 minutes
May be substituted with asparagus cut into 2 inch pieces
Cooking oil – enough for ½ inch deep in the pan
4-5 slices ginger -1/8 of an inch thick
¼ cup of thinly sliced carrot
½ cup of onion sliced thinly length-wise
5-6 cloves of garlic sliced thinly
½ cup of cornstarch
1 ½ cups of chicken stock
Chili pepper to taste
2 tbsp of water
Salt and white pepper to taste
Pinch of sugar
Cilantro for garnish
Method:
In a deep fry pan or wok add the oil and heat to medium/high. Set 2 tbsp. of cornstarch aside and use the remaining to coat the prawns. When prawns are coated, fry on each side for 1-2 minutes or until crispy. Remove the prawns and set aside. Remove all of the oil except 2 tbsp. and reduce heat to medium. Add the garlic, ginger, carrots and chili pepper and cook and stir until tender. Then add the fiddleheads, onions and prawns and increase the heat to high. Stir together for a minute then add the chicken stock and season with the salt and pepper ...
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