Archive for January, 2010

Tangy Honey and Mustard Chicken with Tomato and Zucchini Gratin

I got the recipe for the chicken from the latest Delicious magazine (Feb 2010).  The original recipe just used chicken thigh fillets, but I threaded mine on skewers.  The boys really enjoyed this one and have named it tomato sauce chicken.

Tangy Honey and Mustard Chicken

1 tablespoon Dijon mustard
2 teaspoons honey
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
8 x 100g chicken thigh fillets

Combine the mustard, honey, tomato paste, Worcestershire sauce and some salt and pepper in a bowl.  Add the chicken and turn to coat in the mixture.  Allow to marinate for 5 minutes.

Heat a lightly oiled chargrill pan over high heat.  Cook chicken, for 4-5 minutes each side until cooked through.

I served my chicken with celery and apple salad and tomato and zucchini gratin.  The tomato and zucchini gratin is from Bill Granger’s Holiday and is one of my favourite sides for this time of year.  We are able to get beautiful tomatoes and zucchini at the moment and this is a lovely, fresh way to use them.

Tomato and Zucchini Gratin

6 Roma tomatoes
6 zucchini
1 white onion
sea salt
freshly ground black pepper
2 garlic cloves, thinly sliced
2 teaspoons chopped fresh thyme
3 large potatoes, thinly sliced
1 tablespoon olive oil

Preheat the oven to 180c.  Lightly oil a 2 litre ovenproof dish.  Slice the tomatoes vertically, about 5mm thick.  Slice the zucchini to the same thickness and slice the onion into rounds.  layer the vegetables alternately in the dish, seasoning between the layers with salt and pepper. Scatter the top with the garlic, sprinkle with half the thyme and season again.

Arrange the potatoes, slightly overlapping, in a layer on top of the other vegetables.  Sprinkle with the remaining thyme, season again and drizzle with the oil.  Bake for 1 hour 15 minutes and then leave to stand for 10 minutes before serving.


Cauliflower Soup

I know what you are all going to say, it’s the middle of summer, what on earth are you doing making soup.  Well, I just love soup and the cauliflower at the farmers markets was so fresh and beautiful.  Anyhow soup is great for anyone trying to lose weight, a liquid meal will keep you feeling fuller for longer than a solid meal, and I definitely need to shed some kilos.  Now as you may have already guessed not only is this soup delicious but also low-fat.

My version of Cauliflower Soup

1 onion, finely chopped
2 celery sticks, finely chopped
1 cauliflower, cut into florets
1 large potato, peeled and chopped
1 tablespoon fresh thyme leaves
5 cups vegetable stock
salt and pepper to taste

Add a small amount of olive oil to your pot and over medium heat cook onion until it softens.  Add celery and cook for a further minute.

Add stock, potato, cauliflower, thyme and pepper.  Simmer for 20 minutes until cauliflower and potato and cooked. 

Allow to cool slightly, blend soup, return to heat, and add salt and pepper to taste.

Rocket and Macadamia Pesto

I found this recipe in the latest Good Taste Magazine (Jan 2010).  It’s a great recipe for a light summer dinner.

Rocket and Macadamia Pesto

2 bunches rocket, ends trimmed, coarsely chopped
1 cup fresh basil leaves
80g macadamia nuts
2 garlic cloves, coarsely chopped
185ml olive oil
60g finely grated parmesan
1 tablespoon fresh lemon juice

Process the rocket, basil, macadamias and garlic in the bowl of a food processor until finely chopped.  With the motor running, gradually add the oil in a thin, steady stream until well combined.

Transfer to a bowl.  Stir in the parmesan and lemon juice.  Taste and season with salt and pepper.

Fennel and Parmesan Biscuits

I love cheese biscuits, they have to be one of my favourite snacks, I’m always trying new recipes, just in case I come across something extra special.  Well, I think I may have found it.   Some of the problems I have come across in the past with these recipes is not enough cheese, or the cheese being over powered by another ingredient, or the biscuit is too crumbly.

For me this recipe hits all the right notes – a great cheesy flavour, good texture and the fennel just gives it that extra lift.  The recipe is from Donna Hay Magazine Aug/Sept 09

Fennel and Parmesan Biscuits

1 cup plain flour
1 tablespoon cornflour
1 1/2 cups finely grated parmesan
1 teaspoon sea salt flakes
150g cold butter, chopped
2 teaspoons fennel seeds, plus extra for sprinkling
1 tablespoon milk, plus extra, for brushing

Place the flour, cornflour, parmesan and salt in the bowl of a food processor and process until combined.  Gradually add the butter and with the motor running, process until the mixture resembles fine breadcrumbs. 

Add the fennel seeds and milk and process until a dough forms.  Turn out onto a lightly floured surface and roll out to a 15cm log.  Wrap in plastic wrap and refrigerate for 30 minutes or until firm.

Preheat oven to 180c.

Slice into 5mm rounds and place on baking trays lined with non-stick baking paper.  Brush with extra milk and sprinkle with extra fennel seeds.  Bake for 12-15 minutes or until golden.

Prawn and Saffron Tagliarini

I found this recipe in the October/November edition of Jamie Oliver’s magazine.  It’s a great summer recipe and quick and easy.

Prawn and Saffron Tagliarini

Good pinch of saffron
50g butter, cut into cubes
extra-virgin olive oil
4 shallots, finely sliced
1 garlic clove, finely sliced
16 raw king prawns, peeled and deveined
200g tagliarini

mint leaves and chopped chilli, to serve

Place saffron in a small bowl with 2-3 tablespoons of hot water.

Melt a little of your butter with some olive oil in a large frying pan and saute shallots and garlic on a medium-low heat for 10 minutes, until soft. 

Add saffron and water and cook for 2-3 minutes, then turn heat to high and add prawns.  Cook for 4-5 minutes, until done. 

Meanwhile, cook pasta according to packet instructions.  Drain and toss into prawns with remaining butter and a ladle of pasta water.  Sprinkle with mint and chilli.