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)

Chicken Peri-Peri Marinade

No photo here, just a recipe for my own reference to make a 'Nando's'-like marinate for chicken breasts.  Very tasty indeed and very much like a Nando's chicken breast when popped into a Hamburger bun with sliced iceberg lettuce and tomato...

We found this recipe via the Internet in a Yahoo discussion site.

Ingredients

1/4 cup fresh lime juice

2 tbs cider (or white wine) vinegar

1/2 tsp paprika

1/4 tsp angostura bitters

1 tsp hot pepper sauce (such as Tabasco)

1 dried hot red chili (I omitted this)

1 fresh red chili

2 cloves garlic

Chicken Breasts

Method

Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.

Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.  Do the same with the fresh pepper.  Mash the peppers with the garlic into a smooth paste using a mortar and pestle.  Add the paste to the lime mixture in the baking dish and combine.

Toss the chicken breasts in the marinade until they are completely coated.  Cover and let marinate several hours or overnight in the refrigerator.

BBQ or grill, basting regularly until cooked through.

Mini Dim Sims

In my time I have made up my own version of spring rolls, which I always enjoy. But I have never been motivated or even remotely interested for that matter, to make my own Dim Sims. I live with the Dim Sim King (Lyndon loves a good dimmie) and I thought I might take a chance and make some, after I spied a packet of Dim Sim wrappers in the fridge department of my local Coles.

Well, weren't they delicious? They were easy to make, not at all fiddly (truly) and I will probably be making them again in the very near future. And to top things off, Monet loved them and so did Lyndon!! Next time I would probably add a little chopped Chinese cabbage to make them a little more authentic. I fried half and I steamed half. Either way they took hardly anytime to cook and either way was nice.

This recipe was taken from the back of the Dim Sim wrappers pack, but I added quantities.

Ingredients
1 packet 30 dim sim wrappers
350 g mince (I used chicken)
2 spring onions, finely chopped
1 tsp soy sauce
1/2 tsp sesame oil
1 egg

Method
Mix all ingredients together until combined. Using dim sim wrappers, place a teaspoon of combined ingredients on each. Fold the ends in and roll, using a little water to make the two ends meet.

Either fry until golden, or steam until cooked through.

Enjoy with soy sauce.

Makes about 30.

Chicken & Sweetcorn Soup

I don't know where I originally got this recipe but over the years I have added and changed a few things, so I am claiming it as my own recipe now! We love this soup, especially Monet!!

Ingredients

Olive oil

1 onion, chopped finely

4 cups chicken stock

1 cooked chicken breast, chopped into small pieces (or use left over roast chicken like I usually do)

1 can creamed corn, (use either 310g or 440g tin)

1 handful frozen corn kernels

2 spring onions, finely chopped

1 handful of uncooked vermicelli pasta (optional - good for thickening)

2 eggs, lightly beaten

Method

In a saucepan, heat the olive oil and fry the onions until soft, but not brown. Add the chicken stock to the pan followed by the chicken, creamed corn, corn kernels, spring onion and pasta (if using). Bring slowly to the boil (or wait until pasta is cooked through, if using). Add the egg in one long stream, using a fork where it meets the liquid soup, to beat into the mixture. Cook for one minute. Enjoy.

Serves 4-6

Food Photos

I got some food photos I have taken, enlarged yesterday to 6x8s and I might get a few more done. I figure I will frame them and put them on a wall in my new kitchen (which we move into in 3 weeks time today!)

I got these ones enlarged...


Do you like them? Do you think there are other food photos I have on this blog worthy of blowing up and framing? Or do you think it is altogether a silly idea?

Melody's Gourmet Lamb Burgers

Unfortunately there is no photo to go along with this recipe as I actually forgot. I was too busy thinking about actually eating it than taking a photo of the finished cooked product! Uh-oh.

I made this recipe up a few years ago and they always go down well. You can add other ingredients that you like (maybe olives, capers) or delete ones that you don't like. I usually serve them in a bun (tonight's was Turkish Bread Rolls), along with fresh baby spinach leaves, cheese and either tomato relish or tomato sauce.

I don't record exact weights and measures in this particular recipe. Just add as much (or as little) as you like, or what you've got floating around in the fridge. They'll turn out fine.

Ingredients
Lamb mince (to make about 5 patties, use 500gms)
Red onion, chopped
Semi-Sun dried Tomatoes, chopped
Marinated fetta, crumbled
Pine nuts, toasted
Baby spinach leaves, shredded
Fresh basil, chopped
Garlic clove, finely chopped
Fresh Bread crumbs
Dash of extra-virgin Olive Oil

Method
Add all ingredients into a bowl and mix by hand. Divide the mixture into hand-size patties and flatten out.

Cook. (Either on the BBQ or in a frying pan with a dash of olive oil on the hot plate.)

Yes, they are that easy!! Hehe...

Thai Garlic & Ginger Beef

The Thai restaurant across the road makes a wicked version of this, so I thought I would attempt my own. To be honest with you, I just made up my own recipe, with inspiration from Jamie Oliver I guess.... Delicious and very authentic. *Melody pats herself on the back*

Ingredients
300gms round steak
1 tbs fish sauce
1 tbs lime juice
1 tbs water
1 tsp palm sugar, grated
1 tbs peanut oil
2 green chilies, de-seeded and finely sliced
4 cloves garlic, minced
2 tsp grated fresh ginger
4 spring onions, chopped
1 can bamboo shoots
2 tsp Thai spice (optional) I used McCormick's 'Lemongrass, Lime & Ginger'
Cooked rice to serve

Method
Partially freeze the steak, then slice into thin strips.

Mix together the fish sauce, lime juice, water and sugar in a small bowl. This is the sauce.

Add oil to a pre-heated wok or large frypan. Stir-fry the meat in batches until cooked through. Remove from the pan and keep warm. To the pan add chilies, garlic and ginger. Stir fry for 15 seconds, then add the spring onions and bamboo shoots. Cook for about a minute then add meat back into pan. Add the sauce and cook, whilst stirring, for about 2 minutes or until heated through.

Serve immediately with rice. Enjoy.

Serves 2