Wednesday, 17 April 2013

annas crayfish salad

Wow Anna that looks devine and delicious.
Chris and I were fortunate to be out again on my sister and brother and laws boat over the last weekend at Great Barrier Island.  What an amazing place.  Diver Dean caught numerous crayfish which mean't I gave some away to Anna ( I didn't want to be greedy) and this is what she came up with her lunch yesterday.  I wish I stayed around.  I made a crayfish risotto which we had for dinner last night and I have been nibbling on it this morning and I will take the remainder for my dinner at work tonight.
Very fortunate. Yum Yum.
Shit just realised I have posted 2 crayfish recipes in a row.

Wednesday, 3 April 2013

crayfish fettuccine with herbs and lemon

This is what I had for my dinner last night at work.  Yes I ate all that crayfish for myself.  The family had fresh snapper so I didn't feel too bad.   Fish and crayfish caught out at Great barrier Island courtesy of Dean and Phillipa, Thank you.

Start by chopping about 6 cloves of garlic finely and adding it to the fry pan with sizzling herb butter and some olive oil.  Gently cook the garlic.  Turn off the pan if gets too hot.  Meanwhile cook the pasta (about 225g) or enough for 2-4 people.
Once the pasta is cooked add to the herb butter along with zest and juice of 2 lemons more chopped herbs, whatever you have (basil,chervil, tarragon, parsley) as long as it is fresh.  Use plenty.  Finish up with the cooked chopped crayfish a few shakes of chile flakes and salt and pepper and loosen up with some pasta water and olive oil.

compound butter

I decided to make this butter to use up some of the numerous herbs that are in the garden.

This is Gordon Ramseys recipe which is as follows

200g of unsalted butter at room temperature
1 tsp of parsley
1tsp of chevil
1 tsp of tarragon
salt and pepper

Mix together until all combined

Put it on some gladwrap and roll into a log and then put into the fridge ready for use.
The possibilities of herb and flavour combinations are endless but I think this one lends it self well to fish and seafood dishes.

Thursday, 28 March 2013

crunchy chicken and sticky rice with 3 sauces of awesome

This meal seems to be my kids favourite at the moment.  It is very good and I bet there isn't a kid out there who wouldn't agree.  The 3 sauces of awesome (that is what Finn calls them) bring it all together.
The 3 sauces of awesome are tarmari soy sauce, kewpie mayonaise and sweet chile sauce.  There is something about the combination of all 3 that is just deliciousness.

The chicken tenderloins are coated in rice or corn flour dipped in beaten egg then crumbed in panko and glutenfree crumbs for Finn and of course 2-3 tablespoons of sesame seeds.
The rice is of the sticky variety and the coleslaw is green and red cabbage with grated carrot.
Just have a little bit of everything in each mouthful.

Saturday, 16 March 2013

roasted carrot and beetroot salad with herb dressing

I have made this salad a few times this summer and it goes especially well with BBQ beef or lamb.

For this salad I used

Carrots - cut lengthways and roasted in the oven, you will need a lot
1beetroot - baked in the oven with foil for about an hour
goat cheese - crumbled
herbs, any will do,  I used chervil, basil, and parsley as they were in my garden
herb dressing
Just put together as much as you like

The beetroot came from my garden along with the herbs

For the dressing I used

white wine vinegar
olive oil
lots of finely chopped herbs, I used oregano, basil, chervil and parsley
Maldon salt and pepper

Give it all a good shake in a jar and pour over salad just before serving.

Thursday, 14 March 2013

soy maple glazed grilled salmon

 I have a sort of love hate relationship with salmon.  I know it is very good for you and probably one of the top ten healthiest foods but I just seem to struggle with it.  I have decided that I just need to buy it and give it a go, so today I did.

This is the quickest, simplest way to cook it.
I used equal parts tamari soy sauce and 100% maple syrup, a tablespoon of each was enough.

I grilled it in the oven for 3 lots of 3 minutes basting at each interval and it came out perfect.
This was a 200g piece.
I ate it just like that, the sweetness and salty of the glaze seems to cut through the richness just right.  A squeeze of lime juice wouldn't go a miss either.
I think some sticky rice would go nicely with it for next time.
Don't use baking paper like I did as it burnt, so I would recommend foil instead.

Monday, 11 March 2013

summer rice paper rolls

I made these rice paper rolls for my lunch today.
I had some crumbed chicken tenderloins leftover so I decided to use them along with some cucumber, red pepper, lettuce and herbs that were in the garden.

 The key to making these is to not soak the rice paper for too long in the water.  Only about 10 seconds.  They get too flimsy and difficult to work with otherwise.  It should be still hardish.  I then like to fold it in half.  Sometimes it snaps in half.  Thats ok.  It will soften up by the time you are ready to roll.
First I put the herbs down with the nice side facing outwards. Place in the middle of the rice paper.  I had coriander, mint and vietnamese basil.  Then a bit of lettuce, some chicken, cucumber and peppers some more herbs and lettuce.
Lastly pickup the end closest to you and roll over and keep it all firm and keeping rolling until all enclosed.  Traditionally summer rolls are served with peanut sauce.  I used sweet chile as I couldn't be bothered making peanut sauce, maybe another time.  This would be nice with prawns also.