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 Posted: Thu Jul 31, 2008 12:28 pm
ROASTED NZ SCAMPI IN SOY GARLIC BUTTER
Serves 4
12 scampi
160 g unsalted butter, softened
2 tablespoons olive oil
2 cloves garlic, grated
1 tablespoon mirin
1 tablespoon soy sauce
3 tablespoons chopped flat-leaf parsley
Preheat the oven to 250 degrees C.
Halve the scampi and arrange in a baking tray. Put in the oven for about two minutes to cook through.When done, transfer the scampi onto a plate.
To make the soy butter, combine the remaining ingredients in a bowl and mix well. Pour over the scampi and serve immediately.
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Posted: Thu Jul 31, 2008 12:37 pm
Lamb Cutlets with Roasted Vegetables and Tomato Vinaigrette
Vinaigrette
75 mls extra virgin olive oil
1 clove garlic, finely chopped
Zest and juice of 1 lemon
6 ripe tomatoes, diced 2 cm
1/2 cup black olives
Salt and freshly ground black pepper
Put everything in a bowl, tasting and seasoning well with salt and pepper. Reserve for 20 minutes so that the juices of the tomatoes are drawn out by the salt.
Lamb
24 French lamb cutlets
3 cloves garlic, finely chopped
1 tablespoon dried oregano (use the wild Greek or Sicilian dried oregano if you can get it)
1 teaspoon freshly ground black pepper
4 tablespoons olive oil
Put everything in a large bowl, mix well and marinate 1 hour or overnight.
Vegetables
6 zucchini, sliced into 5 cm lengths
4 red capsicums, cored, seeded, quartered
2 carrots, peeled, thinly sliced lengthways
Olive oil, salt and freshly ground black pepper
1 eggplant, sliced into 2cm thick slices
Preheat the oven to 200°C
Place the zucchini, capsicums and carrots onto a large baking tray, toss with a little olive oil, salt and pepper and place in the oven for about 20 minutes until browned and tender. Remove and keep warm.
Meanwhile brush the eggplant slices with oil, season with salt and pepper and place in one layer on a large baking tray.
Place in the oven for about 20 minutes until well browned, turning once halfway through. Remove and keep warm.
To serve:
balsamic vinegar, basil and mint leaves for sprinkling
Panfry the lamb over high heat for about 3 minutes each side.
Don't crowd the pan, do it in batches if necessary.
Put the vegetables around the edge of a large warm serving platter.
Put the lamb in the middle.
Spoon the vinaigrette over the lamb.
Sprinkle a little balsamic over the vegetables and scatter basil and mint leaves over everything.
Serves 4-6.
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Posted: Thu Jul 31, 2008 12:39 pm
pumkin pie
Get one small/medium grey skinned pumpkin and p***k skin all over before placing in 180c oven and baking until soft and the skin is brown on top. Leave in oven to cool, when the pumpkin has cooled and the skin has wrinkled you should be able to cut off the top and scoop out the seeds and peeling the now papery skin off. Place the remaining pulp in a mixing bowl.
Add
¾ a cup of brown sugar
200 mls of cream
Half tsp nutmeg
Tsp cinnamon
Tsp ground ginger
Tsp mixed spice
3 eggs
Method
Use a stick whiz to blend until a very smooth creamy puree. Pour mix into a prebaked pie crust (sweet short pastry) and bake in a moderate over until the surface is cracked and the pie filling has become firm and moist. Serve with lashings of whipped cream!
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Posted: Thu Jul 31, 2008 12:41 pm
Celerbrity Omelettes
This recipe is a favourite breakfast treat for such celebrities as Jennifer Aniston, Brad Pitt, Sarah Michelle Gellar and Elle McPherson. It's a strange one...
What you need:
3 Egg Whites
1 tablespoon Peanut butter
1 slice of cheese
What to do:
Take the egg whites and cook them into flat omelettes.
Turn off the heat and add cheese and peanut butter
Fold, and sink your teeth in to the delicious omelettes...if you dare!
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Posted: Thu Jul 31, 2008 12:42 pm
Fudgy Banana Muffins:
INGREDIENTS:
1 1/2 cups Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup caster sugar
3/4 cup mashed banana
1 tblsp golden syrup
1 tsp vanilla essence
2 eggs
150 grams melted butter (cooled)
METHOD:
1. Sift the flour, baking powder, baking soda and caster sugar into a large bowl and make a well in the centre.
2. Beat the bananas, golden syrup, vanilla essence and eggs together. Blend into the dry ingredients, folding in the melted butter as you go.
3. Three quarters fill 36 small well greased muffin tins. Bake at 220C for 12 minutes or until muffins are cooked.
4. EAT EAT, they are really good straight from the oven.
Enjoy.
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