reciepes

Beef Stirfry


Ingredients

• 500g lean beef strips
• 600g hokkien noodles
• 1 T canola oil
• 1 clove garlic, chpd
• 1 T ginger, chpd
• 1 capsicum, sliced
• 150g fresh snowpeas
• 1 T brown sugar
• Juice of 1 lime
• 2 T sweet chilli sauce
• 200g cashews
• 200g bean sprouts

Method



Place noodles in bowl with boiling water for 3 minutes, seperate with a fork and drain. Heat oil in wok. Cook beef in batches until brown. Remove to a bowl. Stir fry garlic, ginger, capsicum and snowpeas for 5 minutes. Add brown sugar, lime juice, sweet chili sauce and cashews. Return beef and noodles, then toss through.
Serve immediately, topped with bean sprouts
Serves 6

Pistachio and Mint Koftas with Hummus Sauce



Ingredients

• 500g lean lamb mince
• 2 large onions, peeled and chopped
• 5-6 green chillies, deseeded
• 1 Tbsp minced fresh garlic
• ¼ cup roughly chopped parsley
• ¼ cup roughly chopped mint
• 1 tsp each ground allspice and cinnamon
• 1 egg
• 1 cup unsalted shelled pistachio nuts

Method



Finely chop the onions in a food processor. Pulse in the chillies, garlic, parsley, mint, allspice, cinnamon and egg, and process to make a smooth mixture. Season very well with salt and pepper.
Add the lamb and pulse to make a smooth mix. Pulse in the pistachio nuts.
Mould the mixture evenly onto the ends of metal skewers. Grill under a high heat for 10 minutes, turning regularly until brown and cooked. Alternatively, barbecue on a lightly greased hot barbecue plate, turning regularly.
Serve the lamb over slices of tomatoes, a few olives and drizzled with olive oil. Accompany with Hummus Sauce and Tomato Salsa if wished.
Hummus Sauce



Mix together a 200g pot hummus, 2-3 Tbsp lemon juice, ½ tsp finely grated lemon rind and 1-2 Tbsp freshly chopped coriander or parsley.
Tomato Salsa



Mix together 2 diced tomatoes, 10 chopped olives and a dash of olive oil and vinegar.
Serves 4

Peppered Steak with Mustard Cream



Ingredients

• 6 x 180-200g Quality Mark eye fillet, sirloin, scotch fillet, or tenderised barbecue steaks (or 6 x 250-300g T-bone steaks)
• 1-2 Tbsp oil
• 1-2 Tbsp salt
• 3 Tbsp cracked black pepper (or mixed peppercorns)
• 1 tsp garlic powder (optional)

For the Mustard Cream

• 250g sour cream
• 2 Tbsp wholegrain (or regular) prepared mustard
• 1 tsp instant powdered chicken stock
• 2 Tbsp fresh chives, chopped
• 1 tsp prepared horseradish (optional)
• 1 tsp pickled green peppercorns (optional)

Method



Combine the salt, cracked pepper and garlic powder. Oil the steaks individually and press the peppercorn mixture onto each side of the oiled steaks. Barbecue steaks over a high heat for 3-5 minutes per side (or 5-7 minutes per side for T-bones), turning once. Combine all the mustard cream ingredients, blending well. Serve each steak with a dollop of mustard cream.
Serves 6

FLAVOURS FOR BUTTERFLied LEG OF LAMB

FLAVOURS FOR BUTTERFLied LEG OF LAMB



There are two main methods you could use to impart further flavours into this very versatile piece of meat. It depends on how you're going to cook it. For example, to use a dry herb or spice rub, then grill, barbecue or fry you risk burning the flavouring ingredients left on the outside, during the searing process. Thus for this style of cooking I tend to use a wet marinade flavouring that can be drained off once its job is done.
Ingredients

• Marinade for Butterfly leg of Lamb
• 4 cups mirin
• 50ml fish sauce
• 100ml dark soy sauce
• 150g sugar
• 50 tsg minced ginger
• 50g minced garlic
• 50g minced onion
• 150ml Sake
• 50ml sweet chilli sauce

Method



Bring the marinade to the boil briefly then cool. Once cool, place the lamb in the marinade ensuring it is well coated, for a minimum of 2 hours but overnight if possible.
Remove from the marinade then grill or BBQ.
For ease of handling on the BBQ, run two or three metal skewers horizontally through the leg before cooking. BBQ the lamb over a steady to low heat, turning it every 10 minutes or so, basting if you wish. A small leg may need 30 to 35 minutes, a larger leg up to 45 to 50 minutes to cook.
Do not overcook and remember to rest the meat before slicing.

Pistachio and Mint Koftas with Hummus Sauce



Ingredients

• 500g lean lamb mince
• 2 large onions, peeled and chopped
• 5-6 green chillies, deseeded
• 1 Tbsp minced fresh garlic
• ¼ cup roughly chopped parsley
• ¼ cup roughly chopped mint
• 1 tsp each ground allspice and cinnamon
• 1 egg
• 1 cup unsalted shelled pistachio nuts

Method



Finely chop the onions in a food processor. Pulse in the chillies, garlic, parsley, mint, allspice, cinnamon and egg, and process to make a smooth mixture. Season very well with salt and pepper.
Add the lamb and pulse to make a smooth mix. Pulse in the pistachio nuts.
Mould the mixture evenly onto the ends of metal skewers. Grill under a high heat for 10 minutes, turning regularly until brown and cooked. Alternatively, barbecue on a lightly greased hot barbecue plate, turning regularly.
Serve the lamb over slices of tomatoes, a few olives and drizzled with olive oil. Accompany with Hummus Sauce and Tomato Salsa if wished.
Hummus Sauce



Mix together a 200g pot hummus, 2-3 Tbsp lemon juice, ½ tsp finely grated lemon rind and 1-2 Tbsp freshly chopped coriander or parsley.
Tomato Salsa



Mix together 2 diced tomatoes, 10 chopped olives and a dash of olive oil and vinegar.
Serves 4

Carrot Juice

Carrot Juice


Take 5 - Fresh carrots, Peel the carrots and make into small slices.
Later makes these slices well grined and add water. If you want to take raw juice consume as it is... else add sugar to taste !

Have juice and tell me the feedback !

Pizza Dough I

Pizza Dough I

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"This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach."

PREP TIME 10 Min COOK TIME 25 Min READY IN 35 Min







INGREDIENTS

• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)

DIRECTIONS

1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes

Tuna Chops with Lemon Cream Sauce Recipe


Fresh yellowfin tuna chops are dressed with an easy pan sauce of lemon cream and capers. Take care not to ruin your investment by overcooking the tuna. Have your ingredients prepared and ready to go and you can have this on the table in about 15 minutes.
INGREDIENTS:

* 2 (1-inch thick) fresh yellowfin tuna steaks
* Kosher salt
* Freshly ground black pepper
* 1 teaspoon olive oil
* 2 Tablespoons butter, divided use
* 1/8 cup fresh minced sweet onions
* 1 large clove garlic, finely minced
* 1/4 cup white wine
* 1 teaspoon fresh lemon juice, or more to taste
* 1/4 cup heavy cream
* 2 Tablespoons drained capers
* Fresh dill weed and lemon or lime wedges for garnish

PREPARATION:
Sprinkle both sides yellowfin tuna steaks with kosher salt and freshly ground pepper.

Heat a heavy skillet over high heat. Add olive oil and 1 tablespoon of the butter and swirl to coat the pan.
Sear tuna steaks until golden brown on each side, turning only once. Do not overcook tuna. Remove and keep warm.

Lower heat to medium. Add remaining tablespoon of butter to the pan along with the onions. Gently saute until onions are translucent. Add garlic and saute 1 additional minute, stirring often. Carefully pour in the white wine and lemon juice. Stir and cook until the liquid is reduced by half, about 2 to 3 minutes. Add heavy cream and return to a simmer. Cook another 3 minutes or so until thickened. Stir in drained capers.

Pour lemon cream sauce over warm tuna steaks and garnish with dill and lemon or lime to serve.

Yield: 2 servings

Yellowfin Tuna Chops with Lemon Cream Sauce Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.

Buffalo Chicken Wings


[FONT=verdana, geneva, helvetica]Buffalo Chicken Wings Recipe[/FONT] Ingredients
4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups vegetable oil
4 Tbsp butter or margarine (1/2 stick)
5 Tbsp Louisiana-brand hot sauce or Tabasco sauce
1 Tbsp white wine vinegar

Instructions
Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.
Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.
Place the chicken on a warm serving platter, pour the sauce on top, and serve.
Yield: 8 to 10 servings
Note: Buffalo Chicken Wings are traditionally served with blue cheese dressing and celery sticks.

George's New England Shore Gazpacho Soup
Gazpacho is a delicious cold Mexican soup with a New England taste to it.

Makes 6 to 8 delicious servings.

* 2 large ripe garden tomatoes, freshly picked and cored.
* 1 medium garden cucumber, freshly picked, peeled and seeded.
* 2 large fresh picked garden red bell peppers, seeded.
* 1 small fresh garden onion, peeled.
* 2 large cloves fresh garden garlic, peeled or garlic granules.
* 1/2 teaspoon dried thyme.
* 1/2 teaspoon dried dill weed.
* 1-1/2 to 2 tablespoons freshly squeezed lemon juice or red wine vinegar.
* 1/4 cup olive oil
* Several sprigs of fresh picked garden cilantro or parsley. (Garnish)
* 1 can Baby Clams, chopped with the clam juice.
* 4 cups Bloody Mary Mix
* Adjust taste with Sea Salt and fresh ground mixed colored peppercorns.

Gazpacho Soup Preparation Directions:

Please follow all proper food handling procedures.

Cut all fresh garden vegetables into quarters. Dice cucumber, red pepper and onion. Place a portion of each vegetable aside, to serve as a future garnish.

Put remaining onion, red pepper, cucumber, tomatoes, seasonings, lemon juice, olive oil and clams with the juice, into food processor or blender. Pulse machine and process carefully. Do not overprocess as gazpacho is much nicer when chunky.

Stir in the Bloody Mary Mix.

Taste and adjust the seasonings if required. Refrigerate the finished Gazpacho soup until well chilled. Gazpacho can be prepared a day ahead. Garnish with the reserved garden cucumber, red pepper and onion, as listed above. Sour cream is a classic garnish also.

* Garnish with additional sprigs of fresh garden cilantro or parsley.
* Serve with a glass of your favorite wine or chilled beverage.
* Serve to your waiting hungry guests and ENJOY...!!!

* Serving Hint: Gazpacho can be used as a casual BBQ side dish or an elegant appetizer. You may want to serve this tasty Gazpacho with some fresh Italian bread. This will help your guests soak up this delicious soup. New England recipes and eating as its BEST...!

Maria's New England Clams Appetizer

Serves 4 guests

Appetizer Ingredients:

* 18 - 24 small clams from your local fish store. Refrigerate and follow proper food handling procedures.
* 1/3 cup olive oil.
* 3 cloves fresh garlic from your vegetable garden or grocery store, finely chopped or garlic granules.
* 2 to 3 teaspoons Italian flavored bread crumbs.
* 1/3 to 1/2 cup fresh water.
* 1/3 cup dry white wine (Not Cooking Wine - has added salt).
* 2 teaspoons chopped, freshly picked garden Italian parsley or dried parsely.

Appetizer Cooking Directions:

* Soak the clams in cool water for 1 hour to release any digested sand.
* Heat olive oil in a heavy cast iron skillet or casserole and brown the garlic over low heat.
* Add clams, saut� gently over low heat until they are open.
* Mix bread crumbs with the water and add to the clams along with the white wine. Cook this mixture over low heat for 10 minutes, gently rocking the pan back and forth to thicken the delicious sauce and marinate the clams.
* Remove from heat, and serve hot to your guests.
* Garnish with a sprig of fresh garden cilantro or parsley.
* Serve with a glass of your favorite wine or chilled beverage.
* Enjoy...!!!

* Serving Hint: You may want to serve this appetizer with some fresh Italian bread. This will help your guests soak up this delicious sauce. Hmmm good...!

Mike's New England Chicken, Italian Sausage with Spaghetti and Garden Green Pepper Sauce

This very tasty meal serves 4 or more, and can be prepared in 45 minutes or less.

Recipe Ingredients:

* 1 green bell pepper, fresh picked from the garden, cut into 1/2-inch wide strips.
* 3 garlic cloves, fresh picked from the garden, minced.
* 1 onion, fresh picked from the garden, sliced thin.
* 1/2 pound of fresh mushrooms, sliced. (Optional)
* 2 tablespoons olive oil.

Refrigerate and follow proper food handling procedures:
* 1/2 pound fresh boneless, skinless, chicken breast, cut into 1/2-inch wide strips.
* 1/2 pound of your favorite sweet or HOT Italian sausage links, cut crosswise into 1/2-inch thick pieces.

* 1 can tomatoes, 14 to 16 ounce size, chopped, including the juice.
* 1/4 cup dry Italian red wine.
* 1 teaspoon dried oregano, crumbled.
* 1/2 teaspoon dried basil, crumbled.
* 1/2 teaspoon sugar.
* 1 pound fresh or dried spaghetti.
* 1/4 cup fresh heavy cream.
* Sea Salt and Fresh Ground Mixed Peppercorns to your taste.
* Freshly Grated Cheese.

Recipe Cooking Directions and Instructions:

In a large saucepan, over moderately high heat, begin to saut� the onions, minced garlic, fresh mushrooms, and the bell pepper strips in the olive oil. Keep stirring, until the vegetables begin to nicely brown.
Add the chicken, Italian sausage, can of tomatoes with the juice, red wine, oregano, basil, and the sugar.
Boil the mixture very gently, stirring occasionally, for 10 minutes.

While the mixture is boiling, in a large kettle of boiling salted water cook the spaghetti until it is al dente and then drain it well.

To the cooking tomato mixture, add the fresh cream. Adjust the taste with salt and pepper and simmer the pepper sauce for another 3 minutes, or until it is thickened slightly. Remove the finished sauce from the heat.

Divide the cooked spaghetti between 4 large dinner plates.
Spoon the delicious tasty green pepper sauce over the spaghetti and serve hot to your guests.
Garnish each plate with a sprig of fresh picked garden cilantro or parsley.
Serve with freshly grated cheese and a glass of your favorite wine or chilled beverage. Enjoy this one...!!!

Serving Hint: You may want to serve this delicious meal with some fresh baked Italian bread. This will help your guests soak up this delicious tasty sauce. Enjoy this down home New England Italian meal. Hmmm good...!

Bookmark Yankee Grocery: New England recipes and down home eating as its BEST..

Banana Fritter

Ingredients: 1.Ripe Plantains - 3 Nos 2. Refined Flour - 1/4 Kg Sugar - 2 tbs Baking soda (Optional) - Two pinch Water - 1/2 cup Salt - A pinch 3. Oil - For frying Preparation
Mix the second ingredients together with water and gently whisk for a few minutes until you have a fairly thick batter. Cut each banana vertically in desired size. The banana should be well ripened and cut fairly thin.
Dip the banana slices in the batter. When the oil in the pan get heated well, fry the bananas until it became reddish brown. Drain the excess oil. Serve the Banana Fritters with hot.
Optionally, if you want to make the fritters more fancier, it can be served by dressing with melted chocolate or any fruit sauce of your choice.