Chicken and Mushroom Tagine

This dish started off being named "Chicken Surprise" as I had friends for dinner on a weeknight so threw the ingredients in a pan and prayed ... had no idea how it would turn out.  But, this turned out really well and I would cook it for a dinner party.

Serves 4

Ingredients:

·         2 tbsp olive oil

·         250 ml chicken stock

·         8 x chicken thing cutlets (or could do skinless chicken lovely legs or cutlets trimmed)

·         3 tbs Moroccan spice mix

·         1 brown onion sliced

·         3 garlic cloves

·         1/3 cup sultana's or raisons

·         400g button mushrooms, sliced

·         ½  lemon thinly sliced

·         ¼ cup flaked almonds, toasted

·         Couscous, to serve

Method:

1.       Toss chicken with half the spice mix and set aside for 5 minutes.

2.       Heat a deep large frying pan over high heat until hot. Add half the oil to the hot pan and cook the chicken, in batches, for 2-3 minutes each side or until light golden. Remove to plate.

3.       Reduce heat to medium; add the remaining oil with onion, garlic and remaining spice mix, cook, stirring often for 3 minutes until onion has softened. Add the mushrooms, cook, shaking the pan occasionally for 5 minutes until mushrooms are just tender.

4.       Return the chicken to the pan, add the lemon, sultanas and 250ml of stock to pan, cover and cook over medium heat for 25-30 minutes, adding more stock if required or until chicken is cooked through.

5.       Scatter over the almonds and serve with couscous.

Review - Cafe Pavilion Abbotsford

What a great breakfast/brunch find and better still ... parking is so easy! The menu has a decent variety to it so 
whether you're a sweet breakfast person or a savoury you'll find something. I asked if I could make some changes 
to the breakfast I ordered and they were happy to oblige. The service really was very friendly and gave the 
impression that's it's family-run. Only disappointment was the banana milkshake that arrived as a caramel one, 
with massive chunks of semi blended ice cream that made it hard to get liquid up the straw but it wasn't a big deal. 
Check out the pics of what we ordered. We'll be back for sure!

Sent from my iPhone

Review - Kurtosh, Randwick

What a great find! I don't think I've seen this concept in Australia before? What I love is that you can choose exactly what you want of each dessert - no having to have standard sizes, if you want a bite sized amount - just order that. So, the 3 of us sampled 5 sweets as pictured below. This, and a chai tea was $26.00

Peanut Ganache - Nice and rich. More peanut butter than peanut.

Oreo slice - too sweet and sugary for me but the others loved it.

Peanut slice - I loved this one! Simplicity and flavorsome at its finest

Coconut mouse with Raspberry Coulis - I haven't had this elsewhere and it was delicious. Highly Recommend.

Baked Cheesecake - almost as good as mine ;)

http://www.kurtosh.com.au/

Turkey Meatballs in a Tomato Sauce

Turkey Meatballs

-          1 onion

-          ½ stalk celery (optional)

-          500g turkey mince

-          ½ cup bread crumbs

-          1 egg

-          1 ½ tsp soy sauce

-          1 ½ tsp Worsteshire Sauce

-          2 tsp tomato chutney

-          1 tsp tomato paste

-          ½ tsp salt

 

Sauce

-          300mls tomato passata

-          ½ onion

-          2 cloves garlic

-          1 tsp tomato paste

-          1 tsp stock paste

-          ½ bunch parsley

 

Method

1.       Preheat oven and baking dish to 180

2.       Place the peeled onion and celery into a mini food processor and process to very finely chopped

3.       Transfer onion/celery to a bowl, add the remainder of the turkey meatball ingredients and stir to combine. Mix well

4.       Roll into walnut size balls

5.       Add a little oil to the baking tray and add the meatballs. Add to oven and set your timer for 30 minutes

6.       In the meantime, add a little oil to a small saucepan, cook onion and garlic until soft then add the passata. Stir through the remainder of the sauce ingredients and bring to a simmer

7.       10 minutes should have passed so take the meatballs out of the oven (that should be sealed on the outside), pour over sauce and return to oven.

8.       When the timer goes to signify 30 minutes, check the meatballs. They will probably only need 10 mins more. Before returning, them to the oven turn each ball over.

The Perfect Jus

Slight disaster in the house - we have no port. A portless Jus what to do ... what to do ... 

So, here's the jus recipe ive used - it's a Masterchef recipe. Not bad!

Jus

• 1 tablespoonolive oil
• 40gbutter
• 4eschalots, finely diced
• 5garlic cloves, crushed
• 1 tablespoonthyme leaves
• 300mlred wine
• 500mlstock

Method

Heat oil in a frying pan over a medium heat, add half the butter, the eschalots, garlic and thyme leaves, sauté for 1-2 minutes until softened, add the red wine and simmer for 10-12 minutes until reduced by half then add the beef stock and simmer for a further 15-20 minutes or until reduced. Strain and return to clean saucepan, whisk in the remaining butter and remove from heat, keep warm.


Review - The Foxtrot - Crows Nest

Finally, a great small bar comes my way! Rumour has its hard to find 28 Falcon St Crows Nest and its true! So, look for an archway and you'll have no problem. Its cosy, it's not pretentious, it has great decor, and the wine selection is great and not crazily priced – what more can you ask for? The menu that offers mainly pizzas looked great too. We went there for pre-dinner drinks as we didn't know about the bar menu and got food envy when the table beside us had their pizza arrive. We didn't have a problem finding somewhere to sit for 4 people when arriving at 6:30pm on a Saturday but by 7pm I couldn't really see other seats free (in saying that there are other rooms so maybe in there). I'd say when word really gets out about this terrific bar you'll need to get in early to get a comfy seat to settle in for the night.

Turkey in Red Wine Casserole

Ingredients

·         2 turkey drumsticks (skin taken off)

·         flour

·         3 celery stalks, chopped

·         1 carrot, chopped

·         2 medium red potatoes, chopped

·         1 onion, diced

·         3 garlic cloves, crushed

·         2 handfuls of beans

·         400 gm canned chopped tomatoes

·         1 cup red wine

·         1 tbsp tomato paste

·         3 fresh bay leaves

·         1 tsp tarragon

Method

1. Preheat oven to 160C.
2. Rub flour into drumsticks then brown drumsticks in the olive oil in a large baking tray that's fine to use both stove top and in the oven
3. Remove drumsticks
4. Add onions, celery, and sauté over medium heat for 5 minutes or until soft.
5. Add garlic, carrot, potatoes  and beans
6. Add tomatoes, tomato paste, bay leaves herbs to casserole, season to taste with sea salt and freshly ground black pepper and sauté for 10 minutes.
7. Add wine and cook for another 5 minutes.
8. Add drumsticks
9. Bring to the boil. Cover and bake for 2 hours or until sauce thickens and turkey is tender.
10. When cooked, isolate turkey meat from the drumsticks, discard drumsticks and stir turkey meat back through the casserole.
11. Serve with rice

Slow-cooker chicken and chickpea curry

Ingredients (serves 4)

·       1 tablespoon olive oil

·       1kg chicken – combination of thigh fillets and skinless legs

·       1 medium brown onion, chopped

·       2 garlic cloves, crushed

·       ½ tsp ginger powder

·       1/4 cup curry paste (of your choice)

·       400g tomato passata

·       1/4 cup chicken stock

·       1/2 cup chopped roasted cashew nuts

·       400g can chickpeas, drained, rinsed

·       Steamed basmati rice to serve

Method

1.    Heat oil in slow cooker, meanwhile dry roast the nuts.

2.    Add garlic and onion to the slow cooker and allow to cook for 20 mins

3.    Add ginger and curry paste and allow to cook for 20 mins

4.    Add chicken and allow to seal across 30 mins

5.    Add tomato, chickpeas, nuts and stock.

6.    Cook for 5 hours or until chicken is tender.

7.    Serve curry with rice.

Beef and Mushroom Casserole

I don't eat red meat so I can say how this tastes - my husband was happy with it though. I actually did this in the slow cooker and would do it again as an easy winter dish for my husband but I wouldn't do it for guests as it wouldn't have a 'wow' factor.

Ingredients

• 1 tbsp oil
• 500g diced beef
• 1 onion, diced
• 2 cloves garlic, crushed
• 250g mushrooms, sliced
• 2 large carrots, diced
• 1 tsp dried mixed herbs
• 4 tbsp tomato paste
• 500ml pack Campbell’s Real Stock - Beef
• 2 tsp cornflour

Method

Prep Time: 15 mins

Cook Time: 45 mins

Serves 4

1. Heat oil in a saucepan over high heat. Cook beef, in batches, until browned. Remove set aside.
2. Add onion & garlic, cook for 2 mins. Add mushrooms & beef to pan. Cook for 3 mins until mushrooms have softened.
3. Add carrots, herbs, tomato paste & 1 ½ cups stock. Bring to the boil, stirring. Reduce heat & cook for 35 mins, stirring occasionally.
4. In a jug or bowl, combine remaining ½ cup stock with cornflour until smooth. Stir into beef mixture.
5. Bring to the boil, stirring constantly. Cook for 5 mins, stirring occasionally, until sauce has thickened. Serve with mash & steamed green beans.

Fish and Mushroom Curry

Ingredients

·         275 ml Coconut milk

·         Curry Paste of your choice (I used Massaman)

·         Vegetable stock paste

·         2 thick pieces of fish (I used salmon) cut into pieces

·         1 red capsicum, sliced

·         2 lge handfuls Baby spinach

·         400g mushrooms

·         4 shallots, finely chopped

·         Corriander

Method

1.       Heat a deep, large frying pan over high heat. Add a little oil and all the mushrooms. Cook till softened and transfer to a bowl

2.       Seal the fish on all sides

3.       Reduce heat and add the coconut milk (at most it should be lightly bubbling)

4.       Stir in curry paste to taste (I used 2 tbsp)

5.       Add vegetable paste to balance the flavour (I used 1 tbsp)

6.       After fish is almost cooked, (about 5 mins) add mushrooms, baby spinach, shallots and capsicum. Cover and check after 5 minutes. It is ready if the capsicum has softened. If not cover and cook in sets of 2 mins till the capsicum is cooked.

7.       Scatter coriander over

8.       Service with rice

Greek Fish Stew

What a great easy winter recipe!

Ingredients

2 carrots, chopped

1 medium onion, chopped

1 red potato, diced

4 celery stalks, sliced

2 garlic cloves, crushed

1 can whole tomatoes in juice

2 cups cabbage, chopped

1 cup green beans, chopped

500ml veggie or fish stock 

1 tsp sea salt

1 tsp black pepper, ground

1 zucchinis, sliced into half-moons

2 cups baby spinach leaves

200g white, skinless fish fillets, cut into 3cm pieces

1 tbsp fresh dill, chopped

2 tbsp feta, crumbled

Method

In a soup pot heat the oil then add the carrots, zucchinis, onions, potato, celery, garlic, tomatoes and stock. Sauté gently until veggies soften. Next add the cabbage, beans, stock and bring to the boil then drop to a simmer for 10 min. Now add the spinach and cook for another 10 minutes. Now add the fish and reduce the heat. Cover and simmer 3 minutes or until fish turns opaque. Lastly, sprinkle over the feta and dill.           

Source: http://www.goodchefbadchef.com.au/recipes/39

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Minestrone - Slow Cooker

Minestrone Soup

Serves 6-8

Ingredients

·         2 carrots, peeled, chopped

·         1 onion

·         1 desiree potato, peeled, chopped

·         1 zucchini

·         3 garlic cloves

·         ½ cup tomato paste

·         1 ½ cups passata (this is the difference maker!!!)

·         500ml chicken stock

·         410g can red kidney beans, rinsed, drained

·         1 tsp dried oregano

·         2 cups cooked small macaroni

·         Salt & freshly ground black pepper

·         Grated parmesan, to serve

Method

1.       Peel and dice the carrots, onion, zucchini and potato

2.       Peel and crush garlic

3.       Place in the slow cooker with the remaining ingredients, except the macaroni and parmesan, mix well.

4.       Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.

5.       Place lid on cooker and cook for 4 hours on high or 7-8 hours on low

6.       About 30 mins before the end of the cooking time heat the cooked macaroni and add to the cooker.

7.       Replace the lid and cook for a further 30 mins

8.       Add salt and pepper to taste and serve topped with grated parmesan

Risotto Marinara

Serves 4

-          600g seafood/good quality marinara mix

-          500 gm Calasparra or Arborio rice

-          1.5 litres (6 cups) good quality fish stock

-          fennel bulb, thinly sliced, fronds and trimmings reserved separately

-          60 ml (¼ cup) olive oil

-          Spanish onion, thinly sliced

-          garlic cloves, finely chopped

-          250 ml (1 cup) tomato passata

-          200 ml   dry white wine

-          200 gm mixed small tomatoes, halved

-          Finely  grated rind and juice of ½ a small lemon

-          To serve:  lemon wedges

1.       Heat oil in a large casserole over medium-high heat, add fennel bulb, onion, garlic, and sauté until tender (3-4 minutes).

2.       Add rice, stir to coat in oil, then add tomato passata, wine, tomato and 250ml stock and stir frequently until liquid is absorbed (5-6 minutes).

3.       Add enough stock to cover, stirring frequently until liquid is absorbed before adding more, until rice is al dente and liquid thickens to a brothy sauce (30-35 minutes; there may be a little stock remaining).

4.       Add seafood, stir until just cooked through (2-3 minutes), remove from heat.

5.       Stir in lemon rind and juice, scatter with reserved fennel fronds and serve hot with lemon wedges

Restaurant Review - Bistro Lilly, The Rocks

Bistro Lilly is in a great location has beautiful decor and mostly great food. I just wonder how long this restaurant will last with its current attitude that fellow eatability reviewers have also noticed. We left at 8:30pm on a Friday night and there were only two people left in the restaurant – says it all really.

We were a party of four. Yes, we had a voucher so you get what you pay for however the entrees were great and three of the four mains were great too. I had trout with sundried tomatoes that were inedible. I thought they had taken to them with a gas flame (but got more gas than flame due to the kerosene infusion) and my friend thought they would wood smoked them but burnt the wood and over smoked them. Tried to politely explain the taste to the waiter but he just snapped “that’s how they’re supposed to be”. I asked him to smell them but got an even snappier “that’s how they’re supposed to be”. I just smiled politely and said “never mind”. For the rest of the night we were treated like lepers.  When we left, we saw ourselves out. They really do not take feedback well.

 Last to mention, trying to make a booking to use our voucher was almost mission impossible. It was hard not to feel bitter about that when the busiest the restaurant got was four tables of diners. When we left, we had a 200m walk to the car. We could not help but notice every other restaurant we walked past in Kent St was packed. It is such a shame ... Bistro Lilly obviously does not realise what they could be if they practices customer service. I will say it again... we left at 8:30pm on a Friday night and there were only two people left in the restaurant – says it all.  Proof attached.

White bean soup with garlic crostini

 If you have time, you could make this soup with dried white beans instead of the canned ones; they’ll need to be soaked overnight and cooked for longer.

Serves 4

-          2 tbsp extra-virgin olive oil, plus extra for drizzling

-          Spanish onion, thinly sliced

-          garlic cloves, finely chopped, plus 1 extra clove, halved, for rubbing

-          1 tsp dried chilli flakes, or to taste

-          1.2 kg canned white beans, drained, rinsed

-          1 litre (4 cups) vegetable or chicken stock

-          fresh bay leaves

-          1½ tbsp  red wine vinegar, or to taste

-          8 thick slices sourdough bread

-          To serve:  coarsely chopped flat-leaf parsley and oregano

1.       Heat olive oil in a large saucepan over medium-high heat, add onion and garlic, stir occasionally until tender (4-5 minutes), add chilli, stir to combine. Add beans, stock and bay leaves, simmer for 15 minutes, then pulse with a hand-held blender until partially puréed. Add vinegar, season to taste and keep warm.

2.       Meanwhile, preheat a char-grill pan over high heat. Drizzle both sides of bread slices with a little olive oil, season to taste and char-grill, turning once, until toasted (1-2 minutes each side). Rub crostini with remaining garlic and place one slice in each serving bowl. Ladle over hot soup, scatter with herbs and serve with remaining crostini.

This recipe is from the May 2011 issue of Australian Gourmet Traveller.

http://www.gourmettraveller.com.au/white-bean-soup-with-garlic-crostini.htm 

Toblerone Cheesecake

Serves 6

This recipe was inspired by the cookbook – Legless.

Ingredients – Base:

-          250g chocolate biscuits (I use tiny teddies)

Ingredients - Filling

-          125ml (1/2 cup) boiling water

-          1 tablespoon gelatine

-          180g sugar

-          I tablespoon lemon juice

-          250g cream cheese

-          300ml (1 ½ cups) cream

-          1 tbsp honey

-          1/4 cup Frangelico

-          3/4 cup Bailey’s Irish Cream

-          Chocolate essence to taste

-          2 x 50g Toblerone chocolate bar

-          chocolate shavings

To make base:

-          Crush biscuits into vey fine pieces

-          Sprinkle into glasses

To make filling:

1.       Sprinkle half the gelatine quantity over half the boiling water quantity, stir until dissolved and leave to cool

2.       Place sugar and melon juice in a blender and mix lightly

3.       Add room temperate cream cheese and continue to blend

4.       Add frangelico and cream and blend until smooth and mixed well

5.       Split the mix in half

6.       Add the cooled gelatine mix to half the mix and blend.

7.       Divide the mixture (with the gelatine mix) onto the biscuit bases

8.       Refrigerate to set (90 mins)

9.       Crumble toblerone, forming a middle layer

10.   Sprinkle the remaining gelatine quantity over the remaining boiling water quantity, stir until dissolved and leave to cool

11.   Add the cooled gelatine mix to the remaining cheesecake mix.

12.   Divide the mixture into the glasses

13.   Refrigerate to set (2 hours)

14.   Sprinkle chocolate shavings on top

Casual Easter Menu - Frangelico Cheesecake

Serves 6

This recipe comes from my new cookbook – Legless. All I did differently is serve them in dessert glasses.

Ingredients – Base:

-          250g chocolate biscuits

-          125g butter

Ingredients - Filling

-          125ml (1/2 cup) boiling water

-          1 tablespoon gelatine

-          70g sugar

-          I tablespoon lemon juice

-          250g cream cheese

-          300ml (1 ½ cups) cream

-          3/4 cup Frangelico

-          Shredded Dark Chocolate to serve

To make base:

-          Crush biscuits into vey fine pieces

-          Melt butter and add to crushed biscuits, mix well and press into base

-          Refrigerate to set

To make filling:

1.       Sprinkle the gelatine over the boiling water, stir until dissolved and leave to cool

2.       Place sugar and melon juice in a blender and mix lightly

3.       Add room temperate cream cheese and continue to blend

4.       Add cooled gelatine mix, frangelico and cream and blend until smooth and mixed well

5.       Pour the mixture onto the biscuit base

6.       Refrigerate to set (allow 3 hours at least)

7.       Crumble chocolate on top

N.B

·         I also added a fine layer of strawberry jelly on top

·         Next time I will put the base through the middle, as we had to stab the glass to get it out. It stuck way too well to the bottom.