Chilli Lime Chicken and Pasta

Ooo I like this recipe a lot.  It is fresh tasting, light and easy to put together.  Nice to eat on a warm summer's day...

*Taken from Women's Weekly 'Meals In Minutes', pg 54, published 1998*

Ingredients

4 (680g) chicken breast fillets

8 large cherry tomatoes

300g fresh lasagna sheets

100g baby rocket leaves, torn

1/4 cup olive oil

1 tablespoon balsamic vinegar

1 tablespoon drained capers

2 teaspoons finely grated lime rind

2 small fresh red chillies, seeded, chopped finely

Method

Cook chicken on heated oiled griddle, in batches, until browned both sides and cooked through.  Cut chicken, on the diagonal, into 1cm-thick pieces.  Cook the tomato halves, both sides, on same griddle until just soft.

Meanwhile, tear pasta into large, uneven pieces.  Cook pasta in large pan of boiling water, uncovered, until just tender; drain.

Divide pasta among serving plates; top with chicken, tomato and rocket, drizzle with combined remaining ingredients.

Serves 4

Irish Stew

This is my recipe - I think I used to have a basic recipe taken from who-knows-where and over the years I have added and omitted ingredients.  This is a recipe I must make each St Patrick's Day...

Ingredients

1 tbsp Olive Oil

1/2 kilo diced leg lamb

3 potatoes, peeled and cut into large cubes

10 baby onions, peeled and cut in half

1 sprig of rosemary

1 sprig thyme

2 tbsp HP Sauce

1 tbsp Worcester sauce

3 medium carrots, peeled and diced

220ml can of Guinness (1/2 can)

1/2 litre water

2 tbsp parsley, chopped

Cornflour to thicken

Method

In a hot cast iron saucepan, add oil and brown the lamb pieces before adding the rest of the ingredients, bar the parsley and cornflour.  Cover and cook very slowly for about 90 minutes.  Taking a little of the stock from the pot mix in some cornflour then add to the rest of the pan to thicken the stock.  Cook until all ingredients are tender and cooked through.

Serve with crusty bread (or traditional soda bread)

Hot Thai Beef Salad

A nice, quick recipe for a warm day.  Mind you, I found it quite spicy with the use of one chilli; I could only get my hands on the bird's eye ones so that might explain it!

*Taken from Margaret Fulton's 'Margaret Fulton's Kitchen' pg 158, published 2007*

Ingredients

500g rump or sirloin steak

freshly ground pepper

1/2 cup torn mint leaves

1 large red onion or 2 large spring onions, thinly sliced

2 red chillies, sliced (I used 1)

juice of 1 large lime or 1/2 lemon

2 tbs fish sauce

1 tsp sugar

a handful of mixed salad greens

1 cup cherry tomatoes

a handful of rice vermicelli

vegetable oil, for frying

2 tbs roughly chopped roasted peanuts (omitted)

1 red chilli, halved (omitted)

lime wedges for serving

Method

Season the steak with the pepper and cook on a hot ribbed griller or under a preheated grill for 5 minutes on each side or until done to taste.  Remove and leave to stand for 10 minutes.  Cut steak into very thin slices and place in a bowl with any meat juices.

Meanwhile, combine the mint leaves with the onions, chillies, lime or lemon juice, fish sauce and suger.  Stir well and add to the beef slices, tossing.  Combine with the mixed salad greens and cherry tomatoes and set aside.

Heat some vegetable oil in a wok, testing the heat with a few strands of vermicelli.  It should swell immediately of the oil is hot enough.  Fry the vermicelli, scooping out with a wire strainer as soon as they puff and turn pale golden.  Drain well on paper towels and cool, then arrange in a bowl.  

Pile the beef salad on top of the crispy noodles.  Scatter with peanuts and chilli and serve with lime wedges.

Serves 4-6

Scotch Beef Carbonnade

This was quite a hearty meal and was quite rich tasting.  It said to make the Garlic and Herb Croutons to serve with it, but I had some Garlic Focaccia and served it with that instead.  Not needed to be served with a side dish, just a bowl of this was fine.  (Though you do need bread or croutons etc.,)

*Taken from 'Hello' Magazine, Middle East edition*

Ingredients

700g lean Scotch Beef braising steak, cut into 1cm cubes

50g flour, seasoned with black pepper

1 tbs olive oil

2 onions, peeled and sliced

1 glove garlic, crushed

1 tbs tomato puree (I used tomato paste)

1 tsp English Mustard

300ml stock

1 tsp brown sugar

1 bouquet garni

Freshly ground black pepper

2 carrots, peeled and cut into chunks

2 parsnips, peeled and cut into chunks

For the garlic and herb croutons

25g butter

1-2 cloves garlic, crushed

1 tbs fresh parsley, chopped

1/2 French Stick, sliced into 8 even chunks

Method

Preheat the oven to 170C.  Toss the beef in the seasoned flour and shake off any excess.  Heat the oil in an ovenproof casserole, add the beef and cook to brown all over.  Add the onions and crushed garlic to the casserole and cook for 2-3 minutes, then add the remaining ingredients and bring to the boil.  Cover, transfer to the preheated oven and cook for 1 1/2 to 2 hours.

Just before it is ready to serve, make the croutons.  Mix the butter together with the garlic and parsley.

Lightly toast one side of the sliced bread, then spread the garlic and parsley mixture on the other side and toast until golden.

Serve the carbonnade piled into warm bowls with two croutons on the side.

Serves 4

Fragrant Chicken Curry

I'm always on the lookout for a good chicken curry recipe.  I found this tucked away in my cupboard, photocopied from some book.  (I think it might have come from a BBC 101 Recipes type book, but I am unsure which one..)  

It was super easy to make and the result was delicious.  Very tasty indeed.  Just the right amount of heat for my liking.  Instead of chicken breasts I used chicken thighs and I also halved the recipe.  I served it with poppadums and steamed jasmine rice.  It is also very low in fat (something like 4 grams)

Ingredients

3 onions, quartered

4 fat garlic cloves

5cm piece fresh root ginger, peeled & roughly chopped

3 tbs moglai (medium) curry powder

1 tsp tumeric

2 tsp paprika

2 fresh red chillies, seeded & roughly chopped

40g fresh coriander

1 chicken stock cube

6 large boneless, skinless chicken breasts, cubed

2 x 410g cans chickpeas, drained & rinsed

natural low-fat yoghurt, naan bread or poppadums to serve

Method

Tip the onions, garlic, ginger, curry powder, ground spices, chillies and half the coriander into a food processor.  Add 1 tsp salt to blend to a puree (you may need to do this in 2 batches).  Tip the mixture into a large saucepan and cook over a low heat for 10 minutes, stirring frequently.  

Crumble in the stock cube, pour in 750ml boiling water and return to the boil.  Add the chicken, stir, then lower the heat and simmer for 20 minutes or until the chicken is tender.

Chop the remaining coriander, then stir all but 2 tbs into the curry with the chickpeas.  Heat through.  Serve topped with the reserved coriander and the natural yoghurt, with naan bread or poppadums on the side.

Serves 8 

Risotto Cakes with Basil Sauce and Pancetta

It has been a while....but I'm back here....

This recipe appealed to me for one reason or another, mainly because the male member of this household isn't a big fan of risotto and I thought this was an excuse to actually make some risotto...  The result of this recipe is really nice, though it did use a lot of dishes I found, which doesn't bother me because I have an electrical appliance that washes them.  My 'cakes' didn't stay together very well - got a bit stuck on the frying pan.  Maybe after forming the cakes, put the cakes in the freezer to set for 10 minutes...

*Taken from 'COOK', a Women's Weekly publication, published 2006, page 389*

Ingredients

1/2 cup (125ml) dry white wine

1 medium brown onion, finely chopped

1 clove garlic, crushed

1 cup (200g) arborio rice

3 cups (750ml) chicken stock

2 tbs flat-leaf parsley, finely chopped

2 tbs chives, finely chopped

2 tbs Parmesan, finely grated

1 egg white, beaten lightly

4 slices pancetta (60g)

4 oak-leaf lettuce leaves

Basil Sauce

1 tsp cornflour

1 tsp water

3/4 cup (180ml) evaporated milk

2 tbs basil, finely chopped

Method

Preheat the oven to hot (220C/200C fan-forced).

Heat 2 tablespoons of the wine in a large saucepan, cook onion and garlic, stirring, about 2 minutes or until onion softens.

Add rice and remaining wine; cook, stirring, about 3 minutes or until wine reduces by half.  Stir in stock; bring to the boil.  Reduce heat; simmer, covered 15 minutes, stirring halfway through cooking.  Remove from the heat; stir in the parsley, chives and cheese. Cool 15 minutes; stir in the egg white.  Using hands, shape risotto mixture into four patties.

Place pancetta on oven tray.  Bake, uncovered, about 5 minutes or until crisp; drain on absorbent paper.  Break pancetta into pieces.

Reduce oven temperate to moderate (180C/160C fan-forced).

Cook risotto cakes in large heated lightly oiled frying pan until browned both sides.  Place cakes on oven tray; bake, uncovered, 10 minutes or until heated through.

Meanwhile, make basil sauce. 

Blend cornflour with the water in a small saucepan; stir in milk.  Stir over heat until mixture boils and thickens slightly, stir in basil.

Serve risotto cakes on lettuce leaves.  Drizzle with basil sauce; top with pancetta.

Serves 4

Fajitas

(Sorry, the photo doesn't look that appealing, but don't let this photo put you off. This is so work making!)

Oww...these were delicious. I set all the prepared ingredients in the center of the table and everyone helps themselves... I cooked the meat on the BBQ - which was quick, easy and smelt out the neighbourhood (mmm!). Instead of using beef you could easily use chicken and the result would be just as delicious. There was a lot of meat (for 4 adults) so you really didn't need quite so much)

*Taken from Murdoch Books 'Australian Family Favourites' published 2007*

Ingredients
185ml olive oil
2 tbs lime juice
4 garlic cloves, chopped
3 red chillies, chopped (I used 2)
2 tbs tequila (optional) (I omitted)
1 kg rump steak, thinly sliced into strips
1 red and yellow capsicum, thinly sliced
1 red onion, thinly sliced
8 flour tortillas
guacamole, shredded lettuce, diced tomato and sour cream, to serve

Method
Combine the oil, lime juice, garlic, chilli, tequila and some pepper. Add the meat, cover and marinate for several hours or overnight.

Drain the meat and toss with the capsicum and onion.

Just before serving, wrap the tortillas in foil and warm them in a 150C oven for about 5 minutes. (Alternatively, you could 'zap' them in the microwave) Cook the meat and vegetables in batches in a hot heavy-based frying pan until cooked. Put the tortillas on a serving plate and sit in the middle of the table with the meat, guacamole, lettuce, tomato and sour cream. Let everyone assemble their own fajita.

Serves 4

Lasagna

If you are anything like me you always say that your own mother's or Grandmother's lasagna recipe is the best. But I have found and made a recipe that did beat my mother's lasagna. It is so delicious, full of flavour, not too cheesy, not unlike something you would order at an Italian Restaurant. True. Try it...

I actually added a teaspoon of beef stock to the simmering meat sauce. I also added the tomato paste to the browning mince to intensify the flavour...

*Taken from Murdoch Books 'Australian Family Favourites', published 2007*

Ingredients
-for meat sauce-
1 tbs olive oil
750g minced meat
1 onion, finely chopped
2 celery stalks, finely chopped
400g tinned chopped tomatoes
2 tbs tomato paste
1 tsp dried mixed herbs
1-2 tsp sugar

-for the bechamel sauce-
60g butter
3 tbs plain flour
750ml (3 cups) milk

375g fresh lasagna sheets
125g (1 cup) grated cheddar cheese

Method
Preheat the oven to 180C. Heat half the oil in a large frying pan and brown the meat in batches. Remove from the pan. Add the remaining oil and cook the onion and celery until soft. Return the meat to the pan and add all other ingredients. Bring to the boil, then reduce the heat and simmer, covered, for 20 minutes.

Melt the butter in a saucepan over low heat. Stir in the flour and Cook for 1 minutes. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes.

Lightly brush a 2.5 litre (10 cup) ovenproof dish with oil. Spoon one-third of the meat sauce into the dish. Top with a single layer of the lasagna sheets, then spoon on one-third of the bechamel sauce. Repeat layering twice more, and top with the cheddar cheese.

Bake in the oven for 25 minutes, or until golden and heated through.

Serves 6

Spaghetti Bolognese

I have only ever made up my own bolognese sauce, I have never followed a 'proper' recipe. Traditional sauce for spaghetti is actually meant to take a while to 'brew' away, which I didn't realise. This recipe simmers away for 1 and a half hours. Nice. And the result was delicious. This recipe calls for red wine, which I didn't add. Instead I increased the amount of beef stock.

*Taken from Murdoch Books 'Australian Family Favourites' published 2007*

Ingredients
2 tbs olive oil
2 garlic cloves, crushed
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
500g lean minced beef
500ml (2 cups) beef stock
375ml (1 1/2 cups) red wine
850g tinned chopped tomatoes
1 tsp sugar
3 tbs finely chopped flat-leaf (Italian) parsley
500g spaghetti
grated Parmesan cheese, to serve

Method
Heat the oil in a large, deep frying pan. Add the garlic, onion, carrot and celery and stir over low heat for 5 minutes, or until the vegetables are tender.

Increase the heat, then add the beef. Stir with a wooden spoon to break up any lumps. Add the stock, wine, tomatoes, sugar and parsley. Bring to the boil, then reduce the heat and simmer for 1 1/2 hours, stirring occasionally. Season.

Just before serving, cook the spaghetti in a large saucepan of boiling, salted water until al dente. Drain and serve with the meat sauce and the Parmesan cheese.

Serves 4-6

One-Pan Sage-And-Onion Chicken and Sausage

I saw Nigella Lawson make this on her programme recently and thought it looked simple and tasty. It was. Next time I make this though I would add another onion to the pan. It was very simple to make... I served it with a green side salad and roast potatoes.

*Taken from Nigella Lawson's 'Feast', published 2004*

Ingredients
1 large onion or 2 small onions
125ml olive oil (she states not to use extra virgin but I did!)
2 tsp English Mustard
1 tbs dried sage
ground pepper
1 lemon
1 tbs Worcestershire sauce
2 kg chicken, jointed into 10 pieces
12 sausages (I used Italian sausages)
2 tbs chopped sage leaves

Method
Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, the lemon juice, the squeezed-out husks cut into eighths, and the Worcestershire sauce. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinate in the fridge overnight or for up to two days.
Preheat the oven to 220C. Allow the chicken to come to room temperature in its marinate.

Arrange the chicken pieces in a roasting tin, skin side up, with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over halfway through to colour them evenly.

Arrange the chicken and sausages on a large platter.

Serves 6

Warm Mediterranean Lamb Salad

Oh my. Now, this salad was delicious! Very restaurant quality indeed. Nice, fresh ingredients and the use of the BBQ helped make this dish into Lyndon's Top 10 Melody-cooked dishes. Loads of flavour, very lovely. Mmmm...

*Taken from Murdoch Books publication 'Australian Family Favourites'*

Ingredients

500g lamb backstraps or loin fillets

125ml olive oil

2 garlic cloves, crushed

2 tsp thyme leaves

1 tsp ground black pepper

2 small red capsicums

5 slender eggplants, thickly sliced on the diagonal

2 tbs olive tapanade

100g semi-dried (sun-blushed) tomatoes, sliced

1 Lebanese cucumber, seeded and chopped

150g green beans, trimmed and blanched

150g Nicoise or Ligurian olives

100g baby rocket leaves

dressing ingredients

2 cloves garlic, crushed

2 tbs extra virgin olive oil

1 tbs lemon juice

Method

Put the lamb in a non-metallic bowl. Combine half the oil with the garlic, thyme and pepper, then pour over the lamb and toss to coat. Set aside

Heat the grill to high. Cut the capsicums into large flat pieces, discarding the seeds and membrane. Arrange skin side up on the grill tray and grill until the skin blackens and blisters. Leave to cool in a plastic bag, then peel away the skin and cut the flesh into thirds/

Meanwhile, preheat a barbecue chargrill to high. Toss the eggplant in the remaining oil to coat, then grill for 2-3 minutes on each side, or until golden.

Cook the lamb on the hot chargrill plate for about 4 minutes on each side for medium-rare, or until done to your liking. Remove from the heat, cover with foil and leave for 5 minutes.

Thinly slice the lamb across the grain and toss in a bowl with the capsicum, eggplant, tapanade, tomato, cucumber, beans and olives. Add the rocket. Put the dressing ingredients in a screw-top jar and shake well. Pour over the lamb salad, season and toss to combine.

Serves 4

Roast Beef and Spinach Salad with Horseradish Cream

This was very nice indeed. I cooked the beef and onion on the BBQ. It was tasty and filling and made a perfect warm spring Sunday dinner for Lyndon and I. The leftovers have gone to work with Lyndon...

*Taken from the Murdoch publication 'Tossed'*

Ingredients
Horseradish cream
125g (1/2 cup) thick plain yoghurt
1 tbs creamed horseradish

2 tbs lemon juice

2 tbs cream

2 garlic cloves, crushed

a few drops Tabasco sauce, or to taste

for the salad

200g green beans, trimmed

500g rump steak

1 red onion, halved

1 tbs olive oil

100g baby English spinach leaves

50g picked watercress leaves
200g semi-dried (sun-blushed) tomatoes

Method

To make the horseradish cream, whisk all the ingredients in a small bowl, with a little black pepper to taste. Cover and chill for 15 minutes.

Bring a pot of lightly salted water to the boil, add the beans and blanch for 4 minutes, or until tender. Drain, refresh under cold water and drain again.

Meanwhile, preheat a griller or barbecue hotplate to high. Brush the steak and onion halves with the oil. Cook the steak for 2 minutes on each side, or until seared but still rare, then remove from the heat, cover with foil and leave for 5 minutes. (Cook the beef a little longer if you prefer it medium or well done.) While the steak is resting, cook the onion 2-3 minutes on each side, or until charred.

Toss the spinach, watercress, tomato and beans in a large salad bowl. Slice the beef thinly across the grain, then layer over the salad. Thinly slice the grilled onion, add to the salad and drizzle with the dressing. Season well with sea salt and freshly ground pepper and serve.

Serves 4

Irish Stew

I love a good Irish stew. If we ever go to an Irish Pub for some food, I always order the 'Irish Stew'. Always. Goes lovely with fresh bread or soda bread. This recipe is pretty hearty and can warm your 'tootsies!'

I made half this recipe and instead of lamb chops, I used diced lamb (only because the supermarket didn't have any chops out) and I also added a big, big splosh of Worcestershire Sauce, which I think is the key to any good Irish Stew recipe...

*Taken from the website 'Taste'*

Ingredients
1.25g lamb neck chops
1/2 cup plain flour
3 brown onions, sliced
1kg sebago potatoes, peeled, sliced
2 carrots, peeled, thinly sliced
2 tbs tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup flat-leaf parsley, chopped
1/4 cup mint leaves, chopped to serve

Method
Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.

Preheat oven to 130C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.

Whisk reserved flour, tomato paste and 2 tbs cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.

Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.

Serves 6

Pork Chops with Apple and Red Onion Chutney

This was quite nice (please excuse the crap photo I took of it!) and the chutney was delicious. I served this with hassleback potatoes, a recipe I will indeed post another time!) The recipe also states to use green cabbage, but I used the ordinary everyday white-type one. Is there much difference?

*Taken from Murdoch Books 'Fast Food'*

Ingredients

125 g butter

2 small red onions, sliced

2 Granny Smith apples, peeled, cored, then cut into quarters and sliced

1/4 tsp ground cloves

1/3 cup honey

4 pork loin chops (about 250g each)

2 tsp oil

1/2 tsp caraway seeds

725g green cabbage, thinly shredded

Method

To make the chutney, melt 50g of the butter in a saucepan, then add the onion, apple, cloves and honey. Simmer, covered, for about 10 minutes over low heat. Increase the heat to medium, cover and cook for another 20 minutes or until the liquid is reduced to a thick chutney. Allow to cool.

Meanwhile, season the chops well on both sides with salt and pepper. Heat the oil and 50g of the butter in a large frying pan and saute the chops over medium-high heat for 6-8 minutes on each side, or until browned and cooked through. Remove the pan from the heat, leaving the chops to rest for 2 minutes.

While the chops are cooking, melt the remaining butter in a large saucepan, add the caraway seeds and cabbage and cook, covered, over medium-low heat, tossing a few times with tongs, for about 12 minutes, or until tender.

To serve, place a port chop on each plate and serve the cabbage on the side. Top with a spoonful of chutney.

Serves 4

Incredible Baked Lamb Shanks

Incredible alright! I made these ages ago and hadn't posted the recipe so here it is. They were simply delicious and very easy to make, though they take a while to bake... I served mine with creamy mashed potato. What lovely comfort food!

*Taken from Jamie Oliver's 'Cook with Jamie'*

Ingredients

6 sprigs of fresh rosemary

150g cold butter

15 fresh sage leaves

2 sprigs of fresh thyme, leaves picked

sea salt and freshly ground pepper

4 lamb shanks, crown or French-trimmed

12 cloves of garlic, unpeeled

2 large carrots, peeled and finely sliced

1 onion, peeled and finely sliced

1 leek, washed, halved and finely sliced

olive oil

2 wineglasses of white wine

Method

Preheat oven to 200C. Pick the leaves off 2 sprigs of rosemary, whiz them with the butter, most of the sage and the thyme in a food processor and season with salt and pepper. Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards. You want to create a hole big enough to put your finger in, making a sort of pocket, Do this to all the shanks and divide the flavoured butter between them, pushing it into the pockets. This will give a wonderful flavour to the heart of the shanks.

Tear off four arm-lengths pieces of tinfoil and fold each in half to give you four A3-sized pieces of foil. Divide the garlic and veg between them, making a pile in the middle of each square. Rub the lamb shanks with olive oil and season with salt and pepper, then put one on top of each pile of veg and a sprig of rosemary and a few sage leaves on top of that. Carefully pull up the sides of the foil around the shank and pour a swig of wine into each. Gather the foil around the bone, pinching it together tightly. Any excess foil can be torn or cut off with scissors. Repeat for all 4 shanks, then place the foil parcels on a baking tray with the bones facing up. Put in the preheated oven for 2 1/2 hours or until the meat is as tender as can be.

Serves 4

Old-School Pork Chops with Apples and Sage

I made these a while back and remember they were very delicious and went well with Savoy Cabbage with Worcestershire sauce and crispy roast potatoes, which is what is suggested by Jamie. With the cabbage it was as easy as using a Savoy cabbage and frying it with some Worcestershire sauce for about 8 minutes and finishing it off with a large knob of butter after it has been removed from the heat. I need to make these again.

*Taken from Jamie Oliver's 'Cook with Jamie'*

Ingredients

4 x 250g pork chops

sea salt and freshly ground pepper

olive oil

2 good eating apples (I used Fuji) unpeeled, cored and each cut into 8 wedges

a knob of butter

a handful of fresh sage leaves

Method

Preheat oven to 200C. Lay the pork chops out on a board and using a sharp knife, cake 2cm/1 inch deep cuts all along the fatty side of them, about 1cm apart. It helps render out the fat and will also make the skin crisp. Sprinkle the chops with the salt and pepper.

Pour a glug of olive oil into a hot pan. Carefully place your chops in it and cook them for 2 to 3 minutes on each side until they are golden brown. If you need to, open out the little pieces of fat along the edge so they don't stick together.

When the chops are nearly done, lift them out of the pan and put them on to an oiled baking tray. Add the apple wedges and a knob of butter to the pan and fry until lightly golden. Lay 4 wedges of apple on top of each pork chop. Dress your sage leaves in a little olive oil and top each apple stack with them. Put the baking tray into the oven for 4-6 minutes until everything is golden.

Serves 4

Caramel Pork and Pumpkin Stir-Fry

I was a little unsure what this recipe would taste like but when I say "Oh. My." you know it must be good. It was so very delicious and if I had of served it up in Asian Takeaway Plastics then you would have sworn it was from a restaurant. Yep - it was that good. It kinda tasted like Cantonese food. I will definitely be making it again, especially because Monet liked it so much, along with her father!

The recipe calls for a pork fillet, but I used butterflied pork steaks (?). To thinly slice raw meat for Asian-type meals, what I do is partially freeze the meat as it makes cutting so much easier. Trust me on this. I didn't use my wok either. I used my ever-trusty large frying pan. I also cooked my Asian greens in my steamer I use in a saucepan, rather than the method stated here.

*Taken from the Murdoch Book 'Fast Food'*

Ingredients

1 1/4 cups jasmine rice

500g pork fillet, thinly sliced

2 cloves garlic, crushed

2-3 tbs peanut oil

300 g butternut pumpkin, cut into 2cm x 4cm pieces about 5mm thick.

1/3 cup (60g) soft brown sugar

1/4 cup (60 ml) fish sauce

1/4 cup (60 ml) rice vinegar

2 tbs chopped fresh coriander leaves

1.25 kg mixed Asian greens (bok choy, choy sum, gai larn)

Method

Bring to the boil, a large saucepan of water. Add the rice and cook for about 12 minutes, stirring occasionally. Drain.

Combine the pork with the garlic and 2 tsp of the peanut oil. Season with salt and plenty of pepper.

Heat a wok until very hot, add 1 tbs oil and swirl to coat. When just starting to smoke, stir-fry the pork in two batches for about 1 minute per batch, or until the meat changes colour. Transfer to a plate. Add the remaining oil to the wok and stir-fry the pumpkin for 4 minutes, or until tender but not falling apart. Remove and add to the pork. Keep warm.

Combine the sugar, fish sauce, rice vinegar and 1/2 cup (125ml) water in the wok and boil for about 10 minutes, or until syrupy. Return the pork and pumpkin to the wok and stir for 1 minute, or until well coated and heated through. Stir in the coriander.

Put the mixed Asian greens in a paper-lined bamboo steamer over a wok of shimmering water for 3 minutes or until wilted. Serve immediately with the stir-fry and rice.

Serves 4

Pan-roasted Pork Cutlets with Balsamic Vinegar and Thyme

This dish was surprisingly very beautiful to eat. It would also be lovely omitting the pork and adding beef steak... I served it with some steamed carrots and on a bed of garlicky, cheesy mashed potatoes, which is recommended in the recipe.

*Taken from Tobie Puttock's 'Daily Italian'*

Ingredients

2 x 200g pork cutlets

1 tbs thyme leaves

sea salt

freshly ground pepper

1 tbs olive oil

2 1/2 tbs balsamic vinegar

Method

Using a sharp knife, cut a crisscross pattern into the flesh of the pork. Mix the thyme with a pinch of salt and pepper, then massage the mixture into the grooves created by the incisions.

Heat the olive oil in a frying pan over medium heat and cook the pork for 1-3 minutes on each side, or until the flesh is nice and brown.

Splash in the vinegar, making sure to turn the pork over so that both sides get a coating. Once the vinegar has nearly evaporated, remove the pork from the pan and allow it to rest. Add 2 tablespoons of water to the pan, and give it a shake to loosen the vinegar. Arrange the cutlets on plates, and drizzle with a spoonful of the pan juices. Serve with a green salad and mash potatoes.

Serves 2

Chargrilled Chicken and Sprout Salad

The book states this is for 4 people but this served both only Lyndon and I. I guess if you had extra guests you could serve it up with something else to make it go further. It was pretty easy to prepare and was tasty too.

*Taken from 'Tossed. A Murdock Book'*

Ingredients
600g chicken breast fillets
1 tbs olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tbs lemon juice
1 cos lettuce, leaves roughly torn
50g snowpea sprouts, white ends trimmed

yoghurt and caper dressing
200g low-fat, thick plain yoghurt
2 tbs capers, rinsed, drained and chopped
4 tbs lemon juice

Method
Put the chicken breasts in a shallow, non-metallic dish. In a small bowl, mix together the oil, cumin, coriander and lemon juice. Pour the mixture all over the chicken, rubbing it in thoroughly to coat all sides. Cover and leave to marinate in the fridge for 1 hour, or up to 8 hours.

Nearer to serving time, make the yoghurt and caper dressing. Put all the ingredients om a s,a;; bowl and add a few grinds of black pepper and 1-2 tablespoons of water to thin it slightly. Whisk well and set aside.

Heat a BBQ grill or chargrill pan to medium. Add the chicken and cook for 6-8 minutes on one side, then turn over and cook for a further 4 minutes, or until cooked through. Remove from the heat and leave to cool slightly, then slice into strips.

Put the lettuce and snowpea sprouts in a serving dish and add the sliced chicken. Pour over the dressing, mix gently and serve.

Warm Roasted Potato with Spicy Sausage

We have a bit of a 'thing' here for chorizo sausage and when I spied this recipe in my new cookbook I had to make it. It was very delicious and very easy so I will definitely be making it again in the not too distant future.

*Taken from the Murdoch Book 'Tossed'*

Ingredients

800 g small waxy potatoes, unpeeled

2 tbs olive oil

1 tsp sea salt

4 small chorizo sausages (about 500 g), cut into 1 cm slices

100 g rocket, leaves trimmed and roughly torn

100 g semi-sundried tomatoes

crusty bread, to serve

seeded mustard dressing

3 tbs olive oil

1 tbs seeded mustard

2 tbs white wine vinegar

Method

Preheat the oven to 200C (400F). Scrub the potatoes and pat them dry. Put them in a roasting tin without any oil or seasoning and bake for 20 minutes, or until they start to soften. Remove from the oven and gently squash each potato using a potato masher, until the skins burst and they are slightly flattened. Lightly drizzle the oil over each potato, sprinkle with the sea salt and gently toss to coat. Roast for a further 15-20 minutes, or until crispy and golden.

Meanwhile, put a frying pan over high heat. Add the chorizo and dry-fry for about 5 minutes, or until cooked through and golden. Transfer to a serving dish with the rocket and tomatoes.

Put all the seeded mustard dressing ingredients in a small bowl. Whisk well and season lightly with salt and freshly ground black pepper.

Add the crispy potatoes to the salad, pour the dressing over and toss well. Serve hot or warm, with crusty bread.

Serves 4