Cooking and Tips

Thursday, May 22, 2014

Chicken Marsala

Carrabbas Chicken Marsala
Copycat Recipe

Serves 4

Marsala Sauce
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
8 ounces fresh mushrooms
1/4 cup dry marsala wine
1 cup chicken stock
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream

Chicken Spice
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
4 chicken breasts
olive oil

Make the Sauce: Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and mushrooms and sauté for about until vegetables are tender then add the garlic and saute another 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add black pepper. Simmer over medium high heat for 5 minutes. Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.

Make the Chicken: Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve.

Wednesday, May 21, 2014

Pineapple Chilli Jam

Last night, I commented on Lyndseys blog, Vanilla Clouds and Lemon Drops, that I wasnt sure whether I would have time to take part in her Sweet Heat challenge. And here I am with my entry for the challenge!

The deciding factor was the pineapple which I had bought two weeks ago as part of a buy one, get one free offer. We ate the first pineapple, but I was away last weekend and the second pineapple just sat there looking more and more dodgy. When I cut the skin off there were actually only a few brown bits which I cut off, but I didnt fancy eating it raw, so in a flash of inspiration I decided that I could adapt the Tomato and Chilli Jam recipe I made in September to make Pineapple and Chilli Jam.

Pineapple & Chilli Jam

1 pineapple, skin and core removed

2 medium red chillis, with their seeds

4 fat garlic cloves

1 thumb of fresh ginger root, peeled and roughly chopped

20ml Thai fish sauce

175g unrefined golden caster sugar

50ml white wine vinegar

Chop half the pineapple into small pieces and set aside. Put the rest of the pineapple with the chillies and their seeds, garlic, ginger and fish sauce in a blender and blitz to a fine puree.

Spoon the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar. Bring to the boil slowly, stirring as you go. When it comes to the boil, turn down to a simmer and add the diced pineapple. Skim off any foam that rises to the surface and cook gently for up to 1 hour, stirring from time to time, to prevent the mixture catching and burning. Scrape the sides of the pot too so that everything cooks evenly. The mixture thickens as it cooks.

When the mixture seems thick to the stir of a wooden spoon, decant it into a warm sterilised jar and seal.

Store in a larder or cool place, not in the fridge, for up to 9 months. Once opened keep in fridge.

I had a little taste and I have to say, it was really good even without any time to mature. You could feel the heat of the chilli coming through the sweetness of the pineapple and the piquancy of the vinegar and fish sauce. Im not sure what that fish sauce does exactly but it is definitely a must for chutneys and relishes.

Tuesday, May 20, 2014

SANDRAS CRUNCHY MOIST TASTIEST EGGPLANT EVER

I have made eggplant using many methods
and this version tops them all,
its like a meal in itself...

Servings: (4)
Prep: Stand time: 20 Mins. |
Fry/Bake: 35 to 40 Mins.

Posted by Sandra

INGREDIENTS

1 organic eggplant, peeled and sliced into ½” rounds
1 fresh lemon, juiced
Kosher salt
1 tablespoon olive oil
½ cup all-purpose flour
2 eggs, lightly beaten
¼ teaspoon cayenne pepper
1 cup dry italian breadcrumbs
½ teaspoon garlic powder
1 medium organic onion, sliced
2 organic tomatoes, sliced (or chopped)
1 tablespoon fresh organic basil, chopped
1 cup grated organic parmesan cheese
1 cup grated mozzarella cheese

METHOD

Brush the eggplant slices on both sides with lemon juice (to prevent oxidation), and sprinkle kosher salt (to remove bitterness) on both sides as well, and then place eggplant slices in a strainer over a bowl for 20 minutes,rinse and pat dry with paper towels.

Preheat oven to 350 degrees. Line baking sheet with foil, spray with oil, and set aside.

Heat olive oil in a large non-skillet over medium-high heat to par-fry eggplant, just until lightly seared. Place eggs in a shallow dish and slightly beat them with the cayenne pepper. Place the flour, breadcrumbs, and garlic powder in 2 separate ziploc bags. Dredge the eggplant slices first in the flour, in beaten eggs, and in breadcrumbs to coat. Fry coated eggplant slices in skillet, just until golden brown, about a minute per side (you may need to do so in batches). Season with kosher salt and ground pepper, to taste, and place on prepared baking sheet. In the same skillet add a bit more olive oil and saute the onions until translucent, and then layer them atop the slices of eggplant, topping them off with the tomatoes, basil, parmesan, and mozzarella.

Bake for 30 minutes in the preheated oven, until cheese is lightly browned, melted, and bubbly. – Enjoy!

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Tip: I like to serve this dish with warm crispy baguette slices, and a fresh garden salad!

Sunday, May 18, 2014

ROASTED BEEF ZITI serious comfort food

This is comfort food at its best!!! It is FULL of flavor, rings all of the right rich flavor bells and it reheats excellently. I make it with big pieces of trimmed chuck roast that become "fall apart" tender because its all cooked at a very low temperature in the oven for 2½ hours.

2 pounds trimmed chuck roast
1 tablespoon vegetable oil
(1) 6 ounce can of tomato paste
4 cups beef broth (not bullion cubes)
1/2 cup chopped onion
2 teaspoons dry basil
1 teaspoon dry oregano
½ teaspoon fennel seed (do not leave out)
pinch of dry red pepper flakes
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon of white sugar (do not leave out)
3 cups uncooked ziti
2 cups sliced mushrooms
Trim as much fat from the chuck steak as you can and brown it well in 1 tablespoon vegetable oil. Place the browned meat in a large oven proof pan that has a lid (or you can use foil). Saute the onions in the same frying pan until transparent. Add the tomato paste, beef broth and seasonings to the onions and heat it a little so the tomato paste completely mixes with the broth. Pour over the meat.

Put a tight fitting lid on the pan or seal it TIGHTLY with foil, and bake at 300 degrees for 2 hours. After 2 hours, remove the lid, and stir in 3 cups of UNcooked pasta and the mushrooms. Make sure the pasta and mushrooms are covered with sauce.

Put the lid back on (or cover tightly with foil) and turn the oven up to 350; bake for 30 more minutes.

NOTE:You can use any short, tube shaped noodle, but ziti works the best. NOTE: You can use ground beef, but brown it then drain it very well before baking.

NOTE: When baking the chuck roast, the low oven temperature of 300 degrees is important in order to get very tender beef.
NOTE: If you want to add cheese to this dish, I suggest Mozzarella or Jack cheese and add it AFTER everything is fully cooked, just mix in and put back in the oven for a few minutes, uncovered.

Saturday, May 17, 2014

Cinnamon Biscuit Recipe

Tasty cinnamon biscuit swirl recipe.

This recipe is very easy to make and so very quick to cook.

If you like cinnamon then this biscuit recipe will be ideal for you as they are so very delicious.

These cinnamon biscuits are crisp, crunchy with a soft centre, great as a snack or a wonderful accompaniment to have with your favourite cup of tea or coffee.

If you want a fast fresh crispy snack with a touch of aromatic cinnamon then get cooking this cinnamon biscuit recipe because they taste wonderful.

Ingredients
3 Tortilla Wraps
1 tsp Cinnamon Powder
4 Heaped tsp Low Fat Margarine
2 Tbsp Soft Brown Sugar

Getting Started on Easy cinnamon biscuits swirl recipe

In a small bowl mix together you sugar, margarine and cinnamon powder.

Place your tortillas onto a flat plate.

With the back of a spoon spread the cinnamon butter mixture onto the tortillas one by one. Save approx 1 tsp of the mixture for later.

Make sure you spread the mixture to all the edges of the tortilla.

Take the edge of the tortilla and fold it neatly.

Take the folded part of the tortilla and fold it in half again, this gives it a round shape when you roll it up instead of a flat shape.

Roll up the tortilla - repeat this process with all 3 of your tortillas.

Take the tsp of cinnamon butter mixture you put to the side and spread it all around the tortillas, this includes underneath the tortillas also.

Take a sharp knife and cut the tortillas diagonally. Some of the cinnamon butter may drip out of the tortillas, it will tastes fantastic once cooked so dont worry about it they look great.

Place all the cinnamon swirl biscuits onto a baking tray, you do not need to grease the tray as you have already spread butter all around the cinnamon biscuits.

Place into a pre-heated oven at 180C for 7 minutes.

Take the tray of cinnamon biscuits out of the oven and turn the oven tray around for the biscuits to cook evenly.

Return to the oven for another 5-7 minutes.

Take out your tray and leave the cinnamon swirl biscuits to cool on the tray.

Now your cinnamon swirl biscuit recipe is ready to eat.

Dust with powdered sugar.

Have a break and eat your cinnamon biscuit swirls with a nice cup of tea !

Enjoy Chefs Cinnamon Biscuit Recipe.

Check out some more of Chefs tasty recipes below:

Ginger cake cookies recipe

Pistacchio nut biscuits recipe

Shortbread recipe

Low fat marshmallow biscuit recipe

Smartie cookies recipe

Choc chip cookie recipe

Friday, May 16, 2014

Simple Couscous Recipe

Couscous preparation is simple and quick, but it adds an exotic element to any dish. When it comes to jazzing up couscous, you can pretty much add anything. You can make with vegetables or leave it plain. It goes well with fish, meat or salads.

Ingredients: