Thursday, 26 March 2009

Pecan Encrusted Salmon with Dijon Honey Glaze

This turned out really good and was easy to throw together. I used two serving size salmon fillets and if you do reduce the cooking time accordingly.
Serves 4
1 large salmon fillet
1 1/2 cups breadcrumbs
1 cup pecans, chopped
1 cup parsley, finely chopped
salt and pepper
6 tbsp. butter, melted
6 tablespoons Dijon mustard
1/4- 1/2 cup honey
5 garlic cloves, chopped
1 lemon for juice (3 Tbsp juice)
2 tbsp olive oil, drizzle and whipped in slowly
Preheat oven to 350F; Line shallow roasting pan with non-stick aluminium foil or spray with non-stick pan spray.
Combine bread crumbs, pecans, parsley and salt and pepper to taste. Set aside. Make Dijon sauce by combining butter, Dijon, honey, garlic, lemon juice and olive oil.
Press crumb mixture on top of salmon. Drizzle Dijon mixture over salmon and bread mixture.
Bake salmon 15-20 minutes in preheated oven, or until it flakes easily with a fork. Drizzle glaze over salmon again half way through cooking.
Adapted from Recipezaar

Tuesday, 24 March 2009

Rosemary Lemon chicken served with a classic white wine sauce

Serves 2
2 chicken breasts
½ lemon cut in quarters
1 tbsp butter or margarine
1 tbsp rosemary ( I used fresh as I had a pot growing) dried is fine just make sure to crush it between your fingers to release the oils
1/4c dry white wine

Preheat oven to 375F, Take a roasting pan or bowl and pour wine in the bottom of it. Add chicken breasts and dot butter over chicken. Place lemon quarters cut side down in pan. Sprinkle rosemary over chicken. Bake for 20 minutes, uncovered.

See reduction below for the sauce recipe which follows: Click on image for larger picture.

White Wine Sauce
1 oz butter
½ c onions, finely diced ( I used shallots and only ¼ c)
1 c White Wine
1 ½ oz Demi-Glace Gold *
¾ tsp dry mustard, dissolved in warm water ( I didn’t have any so I used appx ½ tsp Dijon mustard instead)
½ c Water, hot
Sat and freshly ground pepper

Saute onion in butter for 2-3 minutes or until translucent. Add white wine, bring to a boil and reduce by half. (until you have half of the liquid that you started with) Add the demi-glace gold and whisk until it’s dissolved. Add the mustard and then enough water to reach desired sauce thickness. Strain the sauce and return to the pan. Add salt and pepper to taste and stir in additional butter if desired.

I served mine with asparagus with butter and lemon.
*Demi Glace Gold can be bought at many places off the internet. OR do a google search for demi glace and you will find lots of good recipes. It’s quite involved but if you have the time it’s a wonderful thing to have around.

Monday, 23 March 2009

Grilled Aubergines (eggplant) with feta cheese and herbs

This recipe called for a handful of flat-leaf parsley and one of coriander. At the time I had neither so I left them off but I do think they would have benefitted from one of them. But, maybe not both of them in my humble opinion. I did sprinkle mine with a little dried coriander.


2 large aubergines, sliced lengthways into 1/2 cm thick slices
olive oil
1 lemon, juiced
1 garlic clove, crushed
200 grams feta cheese, crumbled
a large handful of flat-leaf parsley, finely chopped
1 large handful of coriander, finely chopped
Salt and Pepper to taste


Heat a griddle pan or frying pan until very hot. Brush the aubergine with a little oil and griddle or fry in batches until soft and cooked through. Arrange on a platter. Mix together the lemon and garlic with 5 tbsp of oilive oil and drizzle over the aubergine. Then, scatter the feta and herbs over them and salt and pepper to taste and serve. This was really a nice change of pace for us. Just remember the feta cheese is salty already so you may not need very much salt at all.

Sunday, 22 March 2009

Zucchini aka Courgettes with parmesan

2-3 medium Zucchini aka Courgettes

1/4 cup olive oil (or sunflower)

1/4 cup grated parmesan

salt and pepper to taste

Lemon juice optional

This is such a simple and fresh tasting dish. And a very good way to add another veggie to your diet. Take a zucchini or courgette as they are called in UK and wash and slice. I didn't even cut the ends off you can just discard those when you inhale these beauties !

I used a grill pan to cook these one. Heat your grill pan over a medium high heat. You want it pretty hot just not smoking. Do NOT put any oil in it.

Take your zucchini and sprinkle over a little olive oil or sunflower oil (your choice) and then toss your zucchini around in the oil to coat it. Lay your zucchini one by one in the pan in a single layer. Leave them long enough to color one side before turning them over. The key is not to turn them too soon or your grill marks won't be nice.

Right before you take them out sprinkle over with about 1/4 cup parmesan cheese. I would then taste one before you decided about adding salt (I didn't add any salt) as the parmesan is salty. Add a spritz of lemon juice if you like at the end. This is optional

Notes: I think mine would have been better if I had cut them a little thicker. And next time I will discard the outside cuts from each side. That skin does not cook up good to me. Additional note, I could eat this twice a week it's that good. And who knows this summer I just may. :0)

Swiss Chard

I tried something that was new (for me) Swiss Chard. It's really got a good flavor and a firm texture. It's much firmer than spinach or something like that. I just washed it and cut it up into small pieces, and then I simmered it in a little chicken broth for added flavor. Add a little salt and pepper to taste. I am always looking for new veggies to add to our diet. And I try to stay away from as many processed foods as we can.

Now for the good news Swiss Chard is:

Low in Saturated Fat, Cholesterol
High in Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper, Manganese, Thiamin, Folate and Zinc. Also high in Sodium.

I can't wait to use it in a good vegetable soup.

Saturday, 14 March 2009

Caramelised Pork with fresh peaches

This recipe is a simple, one-pan dish that requires very little preparation.

1 1/2 cm root ginger, peeled and grated
2 tsp Double Concentrated Italian Tomato Puree
2 tsp Soya Sauce Light
2 tbsp pure clear Honey
2 tbsp Olive Oil
4 Pork Shoulder Steaks
4 Perfectly Ripe Peaches, washed, halved, stoned and quartered.

Serves 4

NOTE: I cut this recipe in half and it worked fine for us.


To make the marinade, mix trogether the ginger, tomato puree, soy sauce, and honey and oil in a large, shallow dish. Add the pork to the marinade, coating well. Cover and chill for 2-3 hours.
(I put mine in a ziploc bag so I don't have to wash a dirty bowl)

Heat a large non-stick frying pan over moderate heat and place the marinated pork in the pan. Reduce the heat slightly and cook for 7-8 minutes on each side until thoroughly cooked, the juices run clear and there is no pink meat.

Add the peach quarters to the pan and cook, uncovered, for about 1-2 minutes on each side until just softened and slightly charred. Serve the prok and peach with white rice and a veggie of your choice. I served mine with Swiss Chard.

NOTE: When I put my pork in my pan I had it too hot. So it almost burned before it cooked and it was tough. Remember there is honey in that marinade and it will burn easy. So, I then put it in my pressure cooker and cooked it for 10 minutes and it's nice and tender.

Sunday, 8 March 2009

Crushed Potatoes with Rosemary

I love to make crushed potatoes and you can make them with any "seasoning" you want but for me rosemary just goes with potatoes. This is going to be such an easy side dish.

6 smallish potatoes, peeled
1 tsp chicken broth granules (or 1 chicken stock cube)
1 tsp rosemary, crushed
2 tbsp butter

I boiled 6 smallish potatoes in chicken broth. Just add water according to the instructions. Those potatoes just soak up all that good flavor. Then when they're done drain them and then crush with your potato masher or a fork. You don't want them creamed or smooth, just crushed up. Then add your butter and rosemary. These are so easy to make and so good. For those nights when you're in a hurry to make a side dish, sling these on.
Note: You can cook them in the microwave until done then follow the instructions from there. For added appeal I would sprinkle mine next time with paprika, I prefer smoked paprika but either is okay.
Serves 2-3

Tuesday, 3 March 2009

Been Away for a few

Hello Fellow Foodies !
I have been away for a few days. I made a visit back home to visit friends and relatives. I have lots of pictures to sort out. I miss my friends and family already and one particular little grandson! Whom I found out is going to be published in a magazine ! I can't wait to see it ! I had a wonderful time and now I am trying to recover (jet lag)and get back down to some cooking ! So I hope to be posting some good recipes soon. I know my photography isn't very good and they certainly do not do the recipes justice so you'll just have to trust me on these. I don't post a recipe unless it's really tasty and I think it is something others might like to try.