Tag Archives: Recipe

Stuffed Cheddar Chicken Breast With Root Vegetables

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I love this dish as the flavour, of the cheese, the salty prosciutto and the juicy chicken ,just makes my taste buds dance! I also like to serve it with crab apple jelly for that extra bit of bitter sweetness, similar to cranberry with turkey. A bit of a tip here, once you have stuffed your chicken and wrapped it in the prosciutto, then roll up in cling film tightly to make a sausage shape and put in the fridge for an hour before cooking, this will help keep the chicken in a perfect shape and hold it together during roasting.  Enjoy!  ;0)

Serves 4
Ready in 1 1/2 hours

1 small celeriac, peeled and cut into 2½ cm chunks
400g swede, peeled and cut into 2½ cm chunks
2 large potatoes, scrubbed and cut into 2½ cm chunks
2 medium parsnips, scrubbed and quartered lengthways
2 large garlic cloves, thinly sliced
2 tbsp olive oil
½ tsp cumin seeds
a few sprigs of sage
4 skinless boneless chicken breast fillets, weighing about 140g
250g chedder cheese
8 slices prosciutto

Preheat the oven to 200C/gas 6 /fan 180C. Put the celeriac, swede, potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.

Meanwhile, slice open chicken and stuff the inside with the cheddar cheese laying a couple of sage leaves on each, then wrap each chicken with a slice of prosciutto to enclose.Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. I love to serve with dish with crab apple jelly!

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Pork Chops With Mushrooms and Leeks in a Mustard Tarragon Sauce

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What a beautiful day it has been in Sydney today and walking around my local village of Rozelle was just delightful! I popped into my favourite local butcher Darling St Meats, as I had found this recipe, on The Telegraph UK site, which looked delicious for juicy pork chops! This recipe is so easy and the results are amazing.  I served this little creation with baby new potatoes and good old Brussels sprouts, drowned in butter and white pepper!! I don’t care bring on the butter!!!!! Enjoy

SERVES
4
INGREDIENTS
4 boneless pork chops
1 small onion
1 leek
140g mushrooms
1 glass white wine
150ml crème fraiche
1 heaped tsp Dijon Mustard
Salt and pepper
Small handful of chopped tarragon
METHOD
Heat a generous glug of olive oil in a wide saucepan and brown the pork steaks for a couple of minutes on each side until golden. Remove from the pan and keep to one side.
Finely slice the onion and add to the same pan with a little more oil. Fry over a medium heat for two minutes and then add the leek and mushrooms, also finely sliced. Cook gently for 10 minutes with a lid until the leek and onion are soft.
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Take the lid off the pan, turn the heat up slightly and pour in the white wine. Simmer for a couple of minutes until the liquid is syrupy. Now stir in the crème fraiche, mustard, tarragon and some salt and pepper. Simmer for two minutes before returning the pork steaks to the pan, pushing them into the sauce so they are just submerged.
Return the lid to the pan and cook for 5-10 minutes, depending on the thickness of the steaks, until they’re cooked through.
Check the seasoning again and serve.

Thanks The Telegraph UK for inspiring me for tonight dinner ;0)

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Smokey Chipotle Sausage Casserole

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As Autumn is upon us in Sydney, and even though it was 25 degrees today I still do love a hearty casserole, and to be honest all of you that follow my blog have probably got to understand this!!!! Tonight I raided the shelves at Gourmet Grocer HQ and came home with some La Morena chipotles in adobo sauce.  Even better I discovered that Vic’s Meats on the Sydney Fish Markets were open all day Easter Monday, so of course a trip to their amazing store was in order.  Having browsed their astounding selection, I eventually got to the sausage department,where they have a huge array of every sausage possible, being brought up in the UK couldn’t go past the good old british banger so tonight we are having Smokey Chipotle Sausage Casserole which I am serving with brown rice and a nice bottle of red!!! Happy Monday!!!! ;0)

Ingredients

1–2 tbsp olive oil
12 good quality pork sausages
6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths
2 medium onions, thinly sliced
2 garlic cloves, crushed
½–1 tsp hot chilli powder or smoked paprika
1 x 400g tin chopped tomatoes
300ml chicken stock
2 tbsp tomato purée
2 chipotle chilli’s in Adobo sauce
2 tbsp Adobo sauce (the sauce that the chilli’s come in )
1 tbsp Worcestershire sauce
2 tbsp maple syrup( I love Noble Handcrafted)
1 tsp dried mixed herbs
2 bay leaves
3–4 sprigs of fresh thyme
100ml red wine
1 x 400g tin mixed beans
salt and freshly ground black pepper

Method
Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside.

Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.
Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil.Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently.

Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.
Stir in the tomatoes, Chipotle chilli’s, adobo sauce, chicken stock, tomato purée, Worcestershire sauce, maple syrup and herbs.
Pour over the wine and bring to a simmer.
Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.

Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread.

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“Let Me Out” Lobster Pie

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There is nothing more comforting than a steaming fish pie and to make this dish even better, throw in some lobster !!!!   Also, I love using a mouli to make sure any lumps are removed from the spuds, but if you don’t have one then just mash away until smooth. When buying cheddar cheese I find the mass produced packaged options are very lacking in body and lose flavour when used in cooking, so if you can, head to your local cheesemonger and buy a nice bitey mature option like Pyengana or Quickes, you will get much tastier results. The great thing about fish pies is that they can be made ahead of time and reheated when needed and they also freeze perfectly.  So here is is my Cheesy Lobster Pie ! Enjoy ;0)

Preheat the oven to 200C/ 180 fan/ gas mark 6. Place the potatoes in a saucepan and cover with water. Bring to the boil and cook until tender. When cooked drain and pass through a mouli to remove any lumps then mash with a drop of milk and some of the butter. Season with salt and white pepper.

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500ml milk
250g fresh raw lobster picked from shell and cut into chunks
200g blue eye cod
1 onion
1 bay leaf
3 cloves
2 leeks, washed and chopped
50g  butter,
2 handfuls of grated cheddar cheese
1 tbsp olive oil
3 tbsp flour
salt and white pepper
100g raw green prawns
50g frozen peas
1 tbsp finely chopped parsley
1 lemon, zest only

Heat the milk in a large pan, add the blue eye cod. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Push the cloves into the same onion half and place this into the pan with the milk and fish. Bring the milk up to the boil. Reduce the heat and simmer gently for 6-7 minutes.
Meanwhile, finely chop the remaining half onion and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and the leeks for 4-5 minutes to soften, but not brown.
Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan.
Add the flour to the leeks and stir well to combine. Fry for one minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened and add a handful of the cheddar cheese
Taste the sauce for seasoning, and add more salt or pepper if necessary.
Break the fish into chunks, being careful to feel for any bones and remove any skin, then fold the fish pieces into the sauce.
Add the raw prawns, raw lobster and frozen peas to the mixture.
Place an ovenproof pie dish onto a baking tray (this will catch any of the mix that bubbles over when cooking).
Spoon the fish mixture into the bottom of the ovenproof dish. Sprinkle fresh chopped parsley and grated lemon zest over the top.
Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. scatter a handful off cheddar cheese over the top and place in the oven for 25-30 minutes, or until golden-brown and bubbling.

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Kipfler’s With Chilli Garlic Rosemary and Olives

IMG_8147Here is a great little recipe to give your spuds a bit of a kick. Here I’m using Kipflers which are perfect for roasting but you can use any of your favorites. Kipfler potatoes are small, elongated potatoes. They have yellow-brown skin and yellow flesh. Kipfler potatoes have a waxy texture, and are perfect boiled or steamed for salads and roasting. They’re available all year round.

Serves four as a side dish
500g  kipfler potatoes,
A few sprigs of fresh rosemary
1 head garlic cloves separated and peeled 1 large red chilli 100g  pitted dried black olives 1 tsp sea salt flakes Black pepper Heat the oven to 200°C/400°F/gas mark 6. Put the potatoes in a roasting-tin with the chilli oil, rosemary, olives, chilli, some sea salt and freshly milled black pepper. Mix well, then roast for 40 minutes until the potatoes are tender, Take the potatoes out of the oven and crush roughly with the back of a fork and put back into the oven for a further 15 minutes to add crunch. Remove from oven and drizzle with a little more chilli oil and salt and pepper

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Beef Brisket Burger and Truffle Blue Cheese Coleslaw

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It’s a glorious bank holiday Sunday and the clocks went forward last night,  this small event shouts that summer is here, also being 30C degrees outside helps, so today I have decided on a non traditional beef recipe that we can sit around the pool with a few bottles of beer and enjoy the warm breeze.  I Just Love Summer!!!!!!!!

Ingredients

Serves 6

2/3 cup cider vinegar
2 teaspoons ground red pepper
2 teaspoons BBQ sauce
1 1/2 pound trimmed beef brisket
2 tablespoons paprika
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon granulated sugar
1/2 teaspoon ground cloves
6 burger buns

Combine vinegar, pepper and steak sauce; reserve, cover and refrigerate 1/2 cup of mixture for “mop” sauce. Add steak to remaining mixture and marinate 6-8 hours or overnight.

In small bowl, combine paprika, onion powder, chili powder, garlic powder, sugar and cloves; set aside. Remove steak with tongs, shaking off excess marinade; pat brisket dry with paper towels; place on plate. Discard any remaining marinade.

Spread spice mixture evenly over steak, rubbing into meat. Cover with plastic wrap; refrigerate 4 hours. Remove and let stand at room temperature 30 minutes.

Soak 2-3 handfuls hickory or mesquite wood chips in water 1 hour; drain. Prepare grill for a low, long-burning fire. Place drained wood chips into smoker basket and grill brisket until well browned on both sides, about 10 minutes. Cover grill and continue cooking 10 minutes. Turn meat and baste with 1 tablespoon reserved “mop” sauce; cook 10 minutes more.

Remove meat and wrap in double layer of heavy foil, leaving an opening in top of foil. Pour remaining “mop” sauce through opening; return packet to grill, cover and continue cooking until meat is very tender, 2-2 1/2 hours, basting meat occasionally with “mop” sauce at bottom of foil packet and replenishing wood chips as needed.

Remove packet and let stand 10 minutes; cut into thin slices or, if you prefer “pulled” barbecue, flake meat into strands with fork. Divide evenly among rolls and serve.

Truffle Blue Cheese Coleslaw

Ingredients

1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 Truffle salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups crumbled Roquefort blue cheese

We have a large selection of truffle salts available  at http://www.trufflestore.com.au

Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer’s instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don’t fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don’t push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, truffle salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

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Potato Bacon Blue Cheese Bake

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Servings:6
Ingredients
1 kilo medium potatoes, sliced thickly
2 medium red onions, cut into thick wedges
300g rindless bacon slices, chopped coarsely
12 sprigs fresh thyme
3/4 cup cream
3/4 cup chicken stock
150g blue cheese, crumbled
Directions:
Preheat oven to 400°F. Oil 10-cup ovenproof dish.
Combine potato, onion and bacon in dish; top with half the thyme. Combine cream and stock in medium bowl; season, pour over potato.
Bake, uncovered, about 1 1/2 hours or until potato is tender. Serve topped with cheese and remaining thyme.

Credit http://www.foodrepublic.com/2013/09/17/potato-bacon-cheese-bake-recipe

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