Monday, 27 July 2009

Teriyaki Salmon Wraps with Roasted Red Pepper

A few months ago we had family over and I made my Salmon Teriyaki and the recipe if you are interested is already on this blog. We had one salmon fillet left over. So this morning for our "brunch" at work we're having Teriyaki Salmon Wraps with Roasted Red Pepper. This made enough to serve 2 generously. Let's face it we might as well be generous. I cooked 6 fillets and it fed 4 people already so here are 2 more meals. This is delicious and refreshing and I will definitely make it again.

2 Flour tortillas
1 leftover teriyaki salmon fillet (see recipe on this blog)
1 1/2 tsp lemon pepper
3 tbsp cream cheese (I used Philadelphia, any brand will do)
2 whole roasted red peppers from a jar
2 large romaine lettuce leaves

Note: This needed something to lift it a little but, I didn't want to use lemon juice as it would also thin it too much. The lemon pepper worked perfectly and didn't compromise the consistency.

Take your salmon fillet and flake it in to a bowl. Add the sour cream and mix. Stir in lemon pepper and mix really well. It will seem thick but that is okay.
Spoon onto flour tortilla and spread out evenly with a knife.

Take roasted red peppers, drain, open up and remove seeds and dry really good with a paper towel on both sides. I cut mine into three pieces and laid it vertically on top of the cream cheese mixture. Making sure to stay just a little away from the edges on the sides.

I then tore my lettuce up into pieces and place it all over that randomly.

Roll up taco style and enjoy ! This is delicious.
Serves 2

Sunday, 19 July 2009

French Onion Biscuits

A friend of mine over at
posted this recipe and it is the best thing I have had in a long, long time. There is just the hint of onion that somehow just makes these taste so good. I will definitely make these over and over again. My sad wrinkly looking biscuit doesn't do this recipe the justice it deserves. You will have to take my word for it this one is worth a try. Go ahead try it and let me know how you like it.

2 cups Bisquick
1/4 c milk
1 container French onion dip (8 oz)

Preheat oven to 450 degrees F.
Mix all the ingredients together in a bowl, drop by spoonfuls onto a greased baking sheet. Cook for 12 - 14 minutes or until lightly browned.
Inhale you have my permission because, you know you will !!
Note: My container wasn't exactly 8 ozs so I topped mine up with sour cream and they were wonderful.

Pan Fried Chicken with French Style Sauce

Pan Fried chicken with French Sauce
Your choice of boneless white or dark meat chicken, thicker pieces pounded to about 1/2 inch thick. ( I used three chicken breasts and did not pound them)
Salt and pepper, to taste
1-2 tablespoons of olive oil, or a mixture of oil and softened butter.
Heat a sauté pan over medium high heat until hot, about 3-5 minutes, depending on your stove.
Lightly salt and pepper the chicken pieces on both sides.
Add the oil, and then the butter, if using. Heat until the oil shimmers.
Place the chicken pieces in the pan, “prettiest” side down, leaving at least ½ inch between pieces. Let cook, adjusting the heat to achieve a fairly robust sizzle, for about 3-4 minute. Resist the temptation to poke at or move the chicken. Just let it cook.
Watch the meat as it cooks, and you will be able to see a ring of white travel up from the edges of the chicken as it sautés. Once the ring of cooked chicken appears to have cooked about half-way, turn the chicken with tongs. If it is “stuck,” don’t force it. The meat will release naturally once it has browned.
Wait another 30 seconds or so and try again. Make sure to keep adjusting the heat. You don’t want a lot of popping, just a robust sizzle and hiss.

Remove from heat and keep warm.

1 tbsp Oil
1/2 c thinly sliced mushrooms (I used canned)
2 tsp minced shallot
1 tbsp Dijon mustard (I used whole grain)
1/2 c chicken stock
1/2 c dry white wine
salt and pepper, to taste (I left this out)
1 tbsp tarragon, thyme or marjoram
small pat of butter

Over medium-high heat, in the pan you used to cook the chicken, add the oil and saute the mushrooms until they give up their liquid and then it evaporates. Add the shallot and saute until they begin to caramelize and then add the mustard and stir.

Pour in the stock and wine, stirring and scraping the bottom of the pan. Reduce (simmer) liquid by about half.

Taste and add salt/pepper if necessary. Remove from the heat and whisk in the herbs and butter.

Adapted from a recipe by reluctant gourmet @
He has some great advice, tips and recipes, check his website out you will be glad you did.

Wednesday, 8 July 2009

Tomato, cheese and chorizo tart

click on image for larger view, this is Option 2 with the tarragon and grated fennel. It just melts in your mouth !

This was my first attempt at making a tart with puff pastry and I can tell you I am hooked on this stuff. I can't wait to experiment some more with it and try some sweet things also. I am not much of a sweet eater I prefer savoury. But if you want to try an easy one this is for you. I made two variety's with this one and much preferred the one with the shredded fennel and addition of tarragon. It just gave it another layer of flavor.

Tomato, cheese and chorizo tart

½ - ¾ cup grated gruyere cheese
Tomato slices
Chorizo sausage
2 squares puff pastry
Salt and pepper
1 tbsp olive oil

Option 2 – All the above plus:
1 tbsp tarragon, optional
1 fennel bulb, grated

Note: On one of the tarts I added the tarragon and fennel just as an experiment. I can tell you now that it was absolutely wonderful ! I will definitely do that again.

Preheat oven to 190 degrees celcius. Take your puff pastry and spread it out on a non-stick pan or one with grease proof paper on it. Take a small knife and make a cut (being careful not to cut all the way through) about an inch in from the outside. This will leave the middle part to hold our good stuff and the outer one inch will “puff up” to hold the good stuff in. To help ensure our middle part doesn’t rise prick with the tines of a fork on the middle bit.

Next, take your chorizo sausage and slice into thin rounds. Pan fry them until they are about ¾ of the way cooked being careful not to overcook them or they will go hard. I would say no more than a minute or two depending on how thick you left them. Set aside to cool. Note: Next time I will just buy the already sliced chorizo sausage.

Add gruyere cheese to puff pastry (only in the middle bit) making sure to evenly spread it around. Then top that with tomato slices and chorizo sausages alternating until it’s all covered. Season with salt and pepper to taste. Add tarragon if you like. Brush with olive oil.

Bake 15 – 20 minutes until pastry is puffed and golden brown.
Serves 2-3

Sunday, 5 July 2009

Broad bean, pecorino & lemon risotto

click on picture for larger image

I made this and we really liked the fresh taste that the hint of lemon gave this risotto, it just lifted it up. The broad beans are delicious. The broad bean has to be shelled twice but, well worth the effort. I had never made anything using broad beans before. It's a refreshing, clean tasting little bean and it works perfectly with grains. It's also a great source of protein. I have included the history and a little nutritional information because I thought it was so interesting.

A little history on the broad bean before the recipe.

The broad bean or as many know it as the faba bean has a whole host of names the fava bean, horse bean, field bean, tick bean and Windsor bean. Before the discovery of the Americas it was also the only bean known of in the old world.

Although no near ancestor has been found in the wild, remains of the broad or faba bean have been found in Neolithic sites in Israel dating back to 6800-6500 BC. It took another 3000 years to find its way north to the Mediterranean and central Europe but it remained a valuable source of protein throughout the old world until the introduction of the phaselolus bean from across the Atlantic. They were eaten by the Greeks, Egyptians, Chinese, in Northern India and in Roman times the gladiators were fed a staple diet of beans and barley to prepare them for battle.

It is popular myth that the ancient Greek mathematician Pythagoras died being pursued into a bean field. He felt unable to trample on any of the beans believing that the souls of man transformed into beans after death

Here is the broad bean after I shelled it the first time.

click on picture for larger image

The nutritional bit:
For centuries broad beans were a valuable source of protein when meat was scarce. They are high in protein (about 25% when dried) but lack some amino-acids so should be combined with a grain such as wheat, barley or rice. This is done quite naturally which is why popular dishes such as beans on toast and dhal and rice contain both a bean and a grain.

Broad beans also contain copper, niacin, folate and vitamin C. There is of course more of these nutrients, especially vitamin C, in fresh beans than dried.

It is a surprising fact that the enzyme for digesting the broad-bean is lacking in some 100 million people world-wide. This condition is known as favism is a form of haemolytic anaemia and effects mainly people of Mediterranean and Middle-Eastern descent. To confuse the Pythagoras link even further it is thought that the triangle loving ancient Greek also suffered from the condition. Rest assured, we ate this wonderful little bean with no problems.

Here it is in the pod see how each bean is attached with it's own little holder.

click on picture for larger image

Now on to the recipe !

1 lemon, zested
50g pecorino, grated (I used parmesan)
300g arborio rice
2 large knobs butter (knob = 1 tbsp)
1 glass white wine
200g cooked and double podded broad beans (see note)
1 Litre (2 cups) vegetable or chicken stock
fresh, cube or concentrate is fine
4 shallots, finely chopped
1 garlic clove, crushed

1. Cook the shallots and garlic gently in a large knob of butter until soft. Add the rice and stir until all the grains are shiny. Turn up the heat and then add the wine and bubble until absorbed.
2. Add the stock bit by bit until the rice is tender but, still has a little bite. Stir in the broad beand with the remaining butter, most of the lemon zest and half the cheese. Serve topped with the rest of the pecorino and zest.

NOTE: To double pod the broad beans, first shell the beans as usual. Then take those "beans" and boil for about 3 minutes, you will notice they turn a very light mint greenish white color. Then take them off, rinse with very cold water and let them cool enough to "peel" the outer, leather like shell off again. Inside you will find the beautiful dark lime green broad bean.

Recipe adapted from

Friday, 3 July 2009

Chicken Kebabs

We cooked out on the grill most of the weekend last weekend as it was just way to hot to heat up the oven inside. Until this heat leaves it's either cooking outside on the BBQ grill or inside in the crock pot/slow cooker. I made these kebabs and they turned out so good I thought I'd share what I did. They are sooooo easy to make. I also took our Pok Choy and threaded it on a skewer and it was nice too. Very simple and easy that's my kinda cooking !

2 boneless, skinless chicken breasts, cut into small chunks
1/2 red bell pepper cut into pieces
1/2 green bell pepper cut into pieces
1 large potato, not peeled cut into slices
2 tsp turkish seasoning
Oil to coat

I took my potato slices and put them on a paper plate and microwaved them for a couple of minutes just to let them get started cooking. Just watch them depending on how thick you cut them. You dont want them cooked to mush just the beginnings of being cooked so they are still firm enough to thread on the skewers. Take your chicken and peppers and potato and coat lightly with oil. I used sunflower oil you can use whatever kind you prefer. I then added all these into a ziploc bag and added the turkish seasoning. Zip it up and mix it around from the outside until all things are coated. You can use any seasoning you like. Cajun, Turkish, Lemon Pepper, oil and lemon zests, anything, the possibilities are endless. Let it marinate as long as you can up to a couple of hours in the refrigerator. Alternate the peppers, potatoes and chicken on the skewers and cook over the grill until done(or in the oven). It all depends on the temperature of your grill as to how long just watch them.

For the Pok Choy I just washed it, then lightly coated it with sunflower oil , sprinkled some salt on it and skewered it. It was really nice done that way.
Note: If you are using wooden skewers be sure to soak them in water first so they don't catch fire.