tag:blogger.com,1999:blog-28438553434771554682024-02-27T20:25:41.086+11:00a dash of flavourJohttp://www.blogger.com/profile/17572596180201098587noreply@blogger.comBlogger706125tag:blogger.com,1999:blog-2843855343477155468.post-10706921789815877472020-05-29T06:52:00.029+10:002021-07-23T07:16:25.383+10:00Penne Boscaiola with Chicken<p><span style="white-space: pre-wrap;">Fakeaway is always better when cooked at home.... no matter what cuisine. I am sure you will agree? </span></p><div data-draftjs-conductor-fragment="{"blocks":[{"key":"evtau","text":"Fakeaway is always better when cooked at home.... no matter what cuisine. I am sure you will agree? ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"justify"}},{"key":"69g6c","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"justify"}},{"key":"5csn9","text":"Tonight's fakeaway is actually an adaptation of a meal, Penne Boscaiola, that is always a hit here at A Dash Of Flavour's home base - to the point the recipe is always doubled so lunches can be taken the next day.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"justify"}},{"key":"4hpro","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"justify"}},{"key":"5ig6e","text":"For a very simple pasta dish this packs a punch of flavour with every mouthful. The sauce, creamy yet made from Light and Creamy Evaporated Milk laced with sweet chilli and Parmesan has a wonderful combined flavour that smothers the pasta. Along with the bacon and chicken I love the combination of the mushrooms, capsicum and baby spinach - simple but enough.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"justify"}},{"key":"1t2ss","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"5s6hc","text":"I added the chicken tonight just for some extra protein. I am sure this would also work well with tuna or even prawns should you wish to do the same. Just be warned it's very moreish and inviting - very easy to overindulge.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{},"VERSION":"8.46.0"}"><div class="jwLWP _2hXa7 Zn7O0 c1DFJ public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="91jpg-0-0" style="white-space: pre-wrap;"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="91jpg-0-0">Tonight's fakeaway is actually an adaptation of a meal, Penne Boscaiola, that is always a hit here at A Dash Of Flavour's home base - to the point the recipe is always doubled so lunches can be taken the next day.</div></div><div class="jwLWP _2hXa7 Zn7O0 c1DFJ public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="8hli2-0-0" style="white-space: pre-wrap;"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8hli2-0-0"><span data-offset-key="8hli2-0-0"><br data-text="true" /></span></div></div><div class="jwLWP _2hXa7 Zn7O0 c1DFJ public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="no0i-0-0" style="white-space: pre-wrap;"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="no0i-0-0"><span data-offset-key="no0i-0-0">For a very simple pasta dish this packs a punch of flavour with every mouthful. The sauce, creamy yet made from Light and Creamy Evaporated Milk laced with sweet chilli and Parmesan has a wonderful combined flavour that smothers the pasta. Along with the bacon and chicken I love the combination of the mushrooms, capsicum and baby spinach - simple but enough.</span></div></div><div class="jwLWP _2hXa7 Zn7O0 public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="dnur6-0-0" style="white-space: pre-wrap;"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="dnur6-0-0"><span data-offset-key="dnur6-0-0"><br data-text="true" /></span></div></div><div class="jwLWP _2hXa7 Zn7O0 public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="624vb-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="624vb-0-0" style="white-space: pre-wrap;"><span data-offset-key="624vb-0-0">I added the chicken tonight just for some extra protein. I am sure this would also work well with tuna or even prawns should you wish to do the same. Just be warned it's very moreish and inviting - very easy to overindulge.</span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="624vb-0-0" style="white-space: pre-wrap;"><span data-offset-key="624vb-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="624vb-0-0" style="white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-0J_Ng-REn6s6-WIiKOsrgHB_XWYKKBHKf9_ePaM7AIQZ9vmRSu9Ey2D-ZP9dp5mxyOYjteSCDL-OWOy3hafPq4bit-F_v1pQzw5xHyQPpAvAyfINFS_LuDtCbWukf3JmA1f3-yNX5c/s2048/IMG_9024.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1326" data-original-width="2048" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-0J_Ng-REn6s6-WIiKOsrgHB_XWYKKBHKf9_ePaM7AIQZ9vmRSu9Ey2D-ZP9dp5mxyOYjteSCDL-OWOy3hafPq4bit-F_v1pQzw5xHyQPpAvAyfINFS_LuDtCbWukf3JmA1f3-yNX5c/w640-h414/IMG_9024.jpeg" width="640" /></a></div></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="624vb-0-0" style="white-space: pre-wrap;"><span data-offset-key="624vb-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="624vb-0-0"><div style="text-align: right;"><span style="white-space: pre-wrap;"><span style="font-size: large;"><b>Penne Boscaiola with Chicken</b></span></span></div><span data-offset-key="624vb-0-0" style="white-space: pre-wrap;"><div style="text-align: right;"><b><span style="font-size: xx-small;">(Recipe adapted from WW Heavenly D’Lites Cookbook)</span></b></div></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="624vb-0-0" style="text-align: right;"><span data-offset-key="624vb-0-0" style="white-space: pre-wrap;"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="624vb-0-0"><div style="text-align: right;"><span style="white-space: pre-wrap;"><b>Serves: 6</b></span></div><span data-offset-key="624vb-0-0" style="white-space: pre-wrap;"><b><div style="text-align: right;">💚 sp per serve: 11</div><div style="text-align: right;">💙 sp per serve: 10</div><div style="text-align: right;">💜 sp per serve: 10</div></b></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="624vb-0-0" style="text-align: right;"><span data-offset-key="624vb-0-0" style="white-space: pre-wrap;"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="624vb-0-0" style="white-space: pre-wrap;"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"f1qih","text":"375 grams penne pasta or GF penne pasta (or pasta of your choice)","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"left"}},{"key":"4ptli","text":"cooking spray","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"left"}},{"key":"dh7ns","text":"1 brown onion, finely chopped","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"left"}},{"key":"5ci19","text":"3 teaspoons crushed garlic","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"left"}},{"key":"12dgt","text":"150 grams middle bacon, fat trimmed","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"left"}},{"key":"9h20p","text":"1 red capsicum, thinly sliced","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"left"}},{"key":"e50vq","text":"150 grams button mushrooms, sliced","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"left"}},{"key":"enpjf","text":"375 ml can Carnation Light and Creamy Evaporated Skim Milk","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"left"}},{"key":"3vuc8","text":"3 tablespoons sweet chilli sauce","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"left"}},{"key":"78va7","text":"150 grams baby spinach leaves","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"left"}},{"key":"9mq9d","text":"salt","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"left"}},{"key":"886p6","text":"freshly ground black pepper","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"left"}},{"key":"9j5v7","text":"80 grams finely grated Parmesan cheese","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"left"}},{"key":"bdbh5","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"126t2","text":"Cook pasta in pan of boiling water following packet instructions until just tender. Drain.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"justify"}},{"key":"947k0","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"justify"}},{"key":"fq7ds","text":"Coat a large frying pan with cooking spray. Cook the onions, garlic and bacon until onion is soft. Add capsicum and mushroom and cook for a further 2 - 3 minutes until capsicum begins to soften.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"justify"}},{"key":"ejm1t","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"justify"}},{"key":"851mf","text":"Add the milk and chilli sauce to the pan. Season with salt and freshly ground black pepper to taste. Stir through the pasta, spinach and half the Parmesan cheese until mix through well and spinach just wilted.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"justify"}},{"key":"c0rq7","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"justify"}},{"key":"56ksa","text":"Serve with remaining Parmesan cheese.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{"textAlignment":"justify"}}],"entityMap":{},"VERSION":"8.46.0"}"><div class="jwLWP _2hXa7 Zn7O0 _1idAv public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="lc1c-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="lc1c-0-0" style="text-align: right;"><span data-offset-key="lc1c-0-0">375 grams penne pasta or GF penne pasta (or pasta of your choice)</span></div></div><div class="jwLWP _2hXa7 Zn7O0 _1idAv public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="f4db3-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="f4db3-0-0" style="text-align: right;"><span data-offset-key="f4db3-0-0">cooking spray</span></div></div><div class="jwLWP _2hXa7 Zn7O0 _1idAv public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="d5ook-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="d5ook-0-0" style="text-align: right;"><span data-offset-key="d5ook-0-0">1 brown onion, finely chopped</span></div></div><div class="jwLWP _2hXa7 Zn7O0 _1idAv public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="2r41g-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="2r41g-0-0" style="text-align: right;"><span data-offset-key="2r41g-0-0">3 teaspoons crushed garlic</span></div></div><div class="jwLWP _2hXa7 Zn7O0 _1idAv public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="bbeui-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="bbeui-0-0" style="text-align: right;"><span data-offset-key="bbeui-0-0">150 grams middle bacon, fat trimmed</span></div></div><div class="jwLWP _2hXa7 Zn7O0 _1idAv public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="1uq37-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="1uq37-0-0" style="text-align: right;"><span data-offset-key="1uq37-0-0">1 red capsicum, thinly sliced</span></div></div><div class="jwLWP _2hXa7 Zn7O0 _1idAv public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="6u92h-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="6u92h-0-0" style="text-align: right;"><span data-offset-key="6u92h-0-0">150 grams button mushrooms, sliced</span></div></div><div class="jwLWP _2hXa7 Zn7O0 _1idAv public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="473ki-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="473ki-0-0" style="text-align: right;"><span data-offset-key="473ki-0-0">375 ml can Carnation Light and Creamy Evaporated Skim Milk</span></div></div><div class="jwLWP _2hXa7 Zn7O0 _1idAv public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="35fi0-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="35fi0-0-0" style="text-align: right;"><span data-offset-key="35fi0-0-0">3 tablespoons sweet chilli sauce</span></div></div><div class="jwLWP _2hXa7 Zn7O0 _1idAv public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="5toao-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="5toao-0-0" style="text-align: right;"><span data-offset-key="5toao-0-0">150 grams baby spinach leaves</span></div></div><div class="jwLWP _2hXa7 Zn7O0 _1idAv public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="34nnk-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="34nnk-0-0" style="text-align: right;"><span data-offset-key="34nnk-0-0">salt</span></div></div><div class="jwLWP _2hXa7 Zn7O0 _1idAv public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="5nvc0-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="5nvc0-0-0" style="text-align: right;"><span data-offset-key="5nvc0-0-0">freshly ground black pepper</span></div></div><div class="jwLWP _2hXa7 Zn7O0 _1idAv public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="c4ljl-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="c4ljl-0-0" style="text-align: right;"><span data-offset-key="c4ljl-0-0">80 grams finely grated Parmesan cheese</span></div></div><div class="jwLWP _2hXa7 Zn7O0 public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="6g1bf-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="6g1bf-0-0"><span data-offset-key="6g1bf-0-0"><br data-text="true" /></span></div></div><div class="jwLWP _2hXa7 Zn7O0 c1DFJ public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="76ubj-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="76ubj-0-0" style="text-align: justify;"><span data-offset-key="76ubj-0-0">Cook pasta in pan of boiling water following packet instructions until just tender. Drain.</span></div></div><div class="jwLWP _2hXa7 Zn7O0 c1DFJ public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="4bt7v-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="4bt7v-0-0" style="text-align: justify;"><span data-offset-key="4bt7v-0-0"><br data-text="true" /></span></div></div><div class="jwLWP _2hXa7 Zn7O0 c1DFJ public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="3rom-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="3rom-0-0" style="text-align: justify;"><span data-offset-key="3rom-0-0">Coat a large frying pan with cooking spray. Cook the onions, garlic and bacon until onion is soft. Add capsicum and mushroom and cook for a further 2 - 3 minutes until capsicum begins to soften.</span></div></div><div class="jwLWP _2hXa7 Zn7O0 c1DFJ public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="m37u-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="m37u-0-0" style="text-align: justify;"><span data-offset-key="m37u-0-0"><br data-text="true" /></span></div></div><div class="jwLWP _2hXa7 Zn7O0 c1DFJ public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="6m8j6-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="6m8j6-0-0" style="text-align: justify;"><span data-offset-key="6m8j6-0-0">Add the milk and chilli sauce to the pan. Season with salt and freshly ground black pepper to taste. Stir through the pasta, spinach and half the Parmesan cheese until mix through well and spinach just wilted.</span></div></div><div class="jwLWP _2hXa7 Zn7O0 c1DFJ public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="2jse-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="2jse-0-0" style="text-align: justify;"><span data-offset-key="2jse-0-0"><br data-text="true" /></span></div></div><div class="jwLWP _2hXa7 Zn7O0 c1DFJ public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="editor" data-offset-key="mr4c-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="mr4c-0-0" style="text-align: justify;"><span data-offset-key="mr4c-0-0">Serve with remaining Parmesan cheese.</span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="mr4c-0-0" style="text-align: justify;"><span data-offset-key="mr4c-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="mr4c-0-0" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuv7-FdOfiraKM5JHJlTzTWO52AJKXb04RiehUcdMhsoo1a5bOsZPLfVKtlEUvWwsJIOivrGc3VWrBENxVEBBXqCvpfk22NnoP0SBZS4V2q8KOndg2Sjgc2irGiSJhVzQVoRRrX3s50c/s2048/IMG_9030.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1515" data-original-width="2048" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuv7-FdOfiraKM5JHJlTzTWO52AJKXb04RiehUcdMhsoo1a5bOsZPLfVKtlEUvWwsJIOivrGc3VWrBENxVEBBXqCvpfk22NnoP0SBZS4V2q8KOndg2Sjgc2irGiSJhVzQVoRRrX3s50c/w640-h474/IMG_9030.jpeg" width="640" /></a></div><br /><span data-offset-key="mr4c-0-0"><a href="https://sites.google.com/site/adashofflavourprintablerecipes/penne-boscaiola-with-chicken" target="_blank"><i>(Click here for a printable version of this recipe)</i></a></span></div></div></div></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="624vb-0-0" style="text-align: justify; white-space: pre-wrap;"><span data-offset-key="624vb-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="624vb-0-0" style="white-space: pre-wrap;"><span data-offset-key="624vb-0-0"><br data-text="true" /></span></div></div></div>Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com0tag:blogger.com,1999:blog-2843855343477155468.post-22834395532962027282019-08-07T13:56:00.003+10:002019-08-07T13:56:29.496+10:00We have moved....Hello everyone,<br />
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This blog will remain active (I'm still learning the capabilities of the new site) so you can still access all the recipes.<br />
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Thanks for your support.Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com8tag:blogger.com,1999:blog-2843855343477155468.post-41078559676979182962019-06-04T21:29:00.000+10:002019-06-05T16:41:53.595+10:00Creamy Italian Chicken<br />
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Wanting something different but quick and easy considering winter has officially arrived here in Melbourne (although it's been here for a few weeks now) however I really didn't fancy a heavy dish such as a pasta or a bake but still wanted that comfort food sensation. This is how everyone feels mid week and during winter right?</div>
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I find cooking with chicken breast fillets easy for a mid week meal. They tend to cook quickly in most applications and unless overcooked are a tender juicy protein for a good dinner. So armed with a few nicely sized chicken breasts I set upon preparing a comfort food dish and knew it had to be creamy of some sort. An email had arrived, Taste were promoting 50 One-Pot Winners, so of course I had to stop and have a read... love celebration posts highlighting certain ingredients, seasons, styles of cooking, etc. I came across One Pot Italian Chicken and was intrigued with the flavours.</div>
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Pure Italian flavours of garlic, tomato and basil enveloped in a creamy sauce - aaaaahhhhh my tastebuds were in heaven just reading the recipe let alone cooking it. It sounded easy. It sounded delicious. It was now on the menu.</div>
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Everything I have just mentioned was true - quick (on the table in less than 30 minutes), easy (simple ingredients and techniques) and flavoursome (who doesn't like Italian?).</div>
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No pasta in sight tonight, instead I roasted some chat potatoes, steamed carrots and broccoli. There was a bread basket of small crusty bread rolls to sop up the creamy sauce - you know that you just have to do that when it comes to a dish with lots of sauce.</div>
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Delizioso .... </div>
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<b><span style="font-size: large;">Creamy Italian Chicken</span></b></div>
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<b><span style="font-size: xx-small;">(recipe adapted from <a href="https://www.taste.com.au/recipes/one-pot-italian-chicken-recipe/l54ci7i3">Taste.com.au</a>)</span></b></div>
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<b>Serves: 4</b></div>
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4 small chicken breasts fillets, trimmed</div>
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salt</div>
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freshly ground black pepper</div>
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2 teaspoons olive oil</div>
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20 grams reduced fat butter</div>
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2 garlic cloves, finely chopped</div>
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80 grams sun-dried tomatoes, sliced</div>
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1/3 cup dry white wine</div>
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1 cup reduced fat thickened cream</div>
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1/2 cup chicken stock</div>
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60 grams baby spinach</div>
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1 cup fresh basil leaves, torn</div>
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Season chicken with salt and pepper.</div>
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Heat the oil and butter in a large non-stick frying pan over high heat until butter is foamy. Add the seasoned chicken to the pan. Reduce heat to medium-high. Cook the chicken for 5 minutes each side to until just cooked through. Transfer to a plate. Cover with foil to keep warm.</div>
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Place the garlic in the pan. Cook, stirring, for 1 minute or until aromatic.</div>
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Add the tomatoes and stir to coat.</div>
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Add the wine and cook for 1 minute or until reduced.</div>
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Add the cream and stock. Return the chicken to the pan and simmer for 5 minutes or until liquid is reduced.</div>
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Stir through the spinach until wilted. </div>
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Season to taste and sprinkle with the basil leaves.</div>
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Serve with vegetables and crusty bread, if desired.</div>
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<a href="https://sites.google.com/site/adashofflavourprintablerecipes/creamy-italian-chicken"><i>(Click here for a printable version of this recipe)</i></a><br />
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<br />Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com3tag:blogger.com,1999:blog-2843855343477155468.post-74767452193486266052019-05-27T21:07:00.000+10:002019-06-05T12:23:17.905+10:00Korean Beef Bowl<div style="text-align: justify;">
Being a full time working mam I am always on the look out for really quick but flavoursome meals for week nights. And to be perfectly honest the least pots and pans used the better - I am sure we will all agree on that.</div>
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Tonight's recipe is courtesy of a website I came across while menu planning for this week. The site, <a href="http://www.chewoutloud.com/">Chew Out Loud</a>, is magic. Amy is very inspirational and like all of us, very busy with life's commitments. Go over and check it out.... you too will be impressed.</div>
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Like all Asian dishes the flavours are clean and the ingredients are fresh. This dish came together in minutes and was bursting with flavour. A combination of salty, sweet and spicy made boring old beef mince very enjoyable and made me want to eat a lot more than what my stomach could handle. </div>
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A good tip from <a href="http://www.chewoutloud.com/">Amy</a> is to mix the beef into the rice a little so there is no plain rice is sitting by itself at the bottom - wise words.</div>
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<span style="text-align: justify;">For such a simple dish this one ticked a lot of boxes - quick, easy and jam packed with flavour.</span><br />
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<b><span style="font-size: large;">Korean Beef Bowl</span></b></div>
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<b><span style="font-size: xx-small;">(Recipe adapted from Chew Out Loud)</span></b></div>
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<b>Serves: 4</b></div>
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1 1/2 cups rice of your choice</div>
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1/4 cup Tamari (GF, reduced sodium soy sauce)</div>
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2 tablespoons pure honey</div>
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1 tablespoon toasted dark Asian sesame oil</div>
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1 teaspoon crushed chilli flakes</div>
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3 tablespoons olive oil</div>
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1 brown onion, chopped</div>
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5 cloves garlic, chopped</div>
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500 grams extra lean ground beef </div>
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1 cup fresh bean sprouts, to garnish</div>
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1/2 bunch coriander, chopped, to garnish</div>
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2 spring onions, thinly sliced, to garnish</div>
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toasted sesame seeds, to garnish</div>
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extra crushed chilli flakes, to garnish</div>
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Cook rice as per packet directions, drain and keep warm.</div>
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In a bowl, combine tamari, honey, sesame oil and chilli flakes. Stir to combine well. Set aside.</div>
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In a wok or large frying pan, heat olive oil over medium high heat until slightly smoking. </div>
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Add onion and garlic, stirring 2-3 minutes or until aromatic and translucent. </div>
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Add ground beef and stir while breaking the beef up into small bits, about 1-2 minutes or until just browned. </div>
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Add your sauce mixture and stir to combine thoroughly with beef. Continue to cook until beef is cooked through.</div>
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Serve immediately over bowls of warm rice, gently mixing the beef into the rice a bit. Garnish as desired with bean sprouts, coriander, spring onions, sesame seed and crushed chilli flakes.</div>
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<i><a href="https://sites.google.com/site/adashofflavourprintablerecipes/korean-beef-bowl">(Click here for a printable version of this recipe)</a></i></div>
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Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com4tag:blogger.com,1999:blog-2843855343477155468.post-23131134586735678512019-05-15T22:00:00.000+10:002019-05-16T15:38:28.348+10:00Baked Spicy Chicken Tacos<div style="text-align: justify;">
I have really been wanting Mexican for some time now but didn't want the usual boring beef tacos that are normally a mid week quick fix for dinner. Then, as normal, I enlisted the help of my friend Google and came up with some fantastic ideas as always.</div>
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After deciding I would try baked tacos - the next decision was all about what filling I wanted. There are so many different flavour combinations out there. Something that everyone would eat is always the main criteria so chicken was a must. And of course, being me, I had to add those vegetables in. In this version I just used onion, corn, capsicum and black beans - I guess any vegetable would work though depending on your preferences.</div>
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This meal was so easy and perfect for a mid week dinner. To make it even easier you could always used a cooked chicken from the supermarket rather than poaching the chicken yourself. If you can save time cooking dinner during the week - go for it!</div>
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Flavours were magic - fixed my Mexican craving that's for sure. A little spicy as I used my <a href="http://adashofflavour.blogspot.com/2013/09/homemade-taco-seasoning.html">Homemade Taco Seasoning</a> rather than shop brought. However the additional cumin and garlic gave the flavours a little more depth and the lime juice added a beautiful zing.</div>
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I was pleasantly surprised at the crunchiness of the taco shells as I did expect them to sog a little and set the table with knives and forks at the ready. No need. This dinner was definitely finger food worthy and I am pleased to say completely all eaten... with lots of compliments from the family.</div>
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<b><span style="font-size: large;">Baked Spicy Chicken Tacos</span></b></div>
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<b>Serves: 6 - 8</b></div>
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4 chicken breast fillets</div>
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1 teaspoon salt</div>
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1 teaspoon ground black pepper</div>
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2 onions, diced</div>
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1 cup corn kernels</div>
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1 x 400 gram can Black Beans, rinsed and drained</div>
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1 red capsicum, finely diced</div>
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2 limes, juiced</div>
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2 teaspoons taco seasoning (or as desired)</div>
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1 teaspoon ground cumin</div>
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1/2 teaspoon garlic powder</div>
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20 Stand and Stuff (flat bottomed) taco shells</div>
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2 cups grated cheddar cheese</div>
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1½ cups shredded iceberg lettuce</div>
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2 tomatoes, diced</div>
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2 tablespoons chopped coriander</div>
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taco sauce or preferred sauce, for garnish</div>
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Trim fat off the chicken fillets and cut into 3 pieces.</div>
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Bring a medium saucepan of water to boil and add the chicken, salt and pepper. Stir to ensure that the fillets do not stick together. </div>
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Bring the water to the boil again and reduce heat to medium-low. Allow chicken to simmer for 20 minutes. After 10 minutes add the onions. Drain and set aside allowing to the chicken to cool.</div>
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In a large bowl mix together the corn, black beans, capsicum, lime juice, taco seasoning, cumin and garlic powder.</div>
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When chicken has cooled, shred using 2 forks or your preferred method.</div>
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Add chicken and onions to the bowl of vegetables. Stir to combine well.</div>
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Preheat the oven to 200 degrees Celsius. </div>
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Arrange the taco shells inside 2 large baking dishes (not too loosely or they will fall over).</div>
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Sprinkle a little cheese into the bottom of each taco shell.</div>
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Divide the chicken mixture among the taco shells and top with the remaining cheese.</div>
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Bake for 10 - 15 minutes or until tacos are warmed through and cheese is golden and melted.</div>
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Serve accompanied with lettuce, tomato and coriander. Top with taco sauce if desired.</div>
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<i><a href="https://sites.google.com/site/adashofflavourprintablerecipes/baked-spicy-chicken-tacos">(Click here for a printable version of this recipe)</a></i><br />
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</i>Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com3tag:blogger.com,1999:blog-2843855343477155468.post-78430724871428017572019-05-02T22:00:00.000+10:002019-05-03T10:10:28.973+10:00Sticky Chinese Pork and Vegetables<div style="text-align: justify;">
Fakeaway at it's finest tonight. Tender pork and crisp vegetables in a sweet yet slightly spicy sauce served on a bed of rice noodles. Quick, easy and best of all it's nicer on the hip pocket.</div>
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The key to making fakeaway Asian meals at home is to ensure that you have all the ingredients ready as once you start cooking the meal comes together very quickly.</div>
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No need to marinade the pork fillet as it's a tender meat - also it's one that cooks quickly. So a quick toss in a chinese five spice based sauce while you prep all the other ingredients is all that was needed. </div>
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We used rice noodles as they are gluten free but you can use any noodle you prefer or even rice if desired. You will need something however to help soak up the delicious sauce.</div>
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Not a fan of chilli or love chilli - adjust the quantities to suit yourselves.</div>
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A switch I did was use peanuts. The original recipe called for cashews but I had peanuts - use any nuts you like to be honest.</div>
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No doubting that this dish just rose to the top of the pork dish list of favourites. Even my mother had seconds! </div>
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<b><span style="font-size: large;">Sticky Chinese Pork and Vegetables</span></b></div>
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<b><span style="font-size: xx-small;">(Recipe adapted <a href="https://www.taste.com.au/recipes/sticky-chinese-pork-stir-fry/deb19404-4aea-4f5c-ad5e-cf7974109727">Taste.com.au</a>)</span></b></div>
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<b>Serves: 4</b></div>
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600 grams pork fillet, thinly sliced</div>
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2 tablespoons brown sugar</div>
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1 1/2 tablespoons gluten free soy sauce</div>
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1/2 teaspoon Chinese five spice</div>
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2 teaspoons fish sauce</div>
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250 gram packet dried rice stick noodles</div>
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1 1/2 tablespoons vegetable oil</div>
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1 red onion, halved, cut into thin wedges</div>
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1 tablespoon grated ginger</div>
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2 teaspoons crushed garlic</div>
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1 teaspoon crushed chilli</div>
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1 red capsicum, thinly sliced</div>
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1 carrot, halved, sliced diagonally</div>
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1 teaspoon gluten free chicken stock powder</div>
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1/4 cup water</div>
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2 teaspoons cornflour</div>
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1 bunch baby pak choy, roughly chopped</div>
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250 grams snow peas, trimmed</div>
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1/4 cup gluten free oyster sauce</div>
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1/4 cup dry roasted peanuts</div>
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1 long red chilli, sliced diagonally</div>
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Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.</div>
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Prepare rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.</div>
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Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.</div>
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Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, chilli, capsicum and carrot for 5 minutes or until just tender. </div>
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In a small jug mix stock powder, water and cornflour until combined. </div>
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Add pork, pak choy, snow peas, stock mixture and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. </div>
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Serve with rice noodles and sprinkle with peanuts and sliced chilli.</div>
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<div style="text-align: justify;">
<i><a href="https://sites.google.com/site/adashofflavourprintablerecipes/sticky-chinese-pork-and-vegetables">(Click here for a printable version of this recipe)</a></i></div>
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Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com3tag:blogger.com,1999:blog-2843855343477155468.post-307091037520939222019-04-27T19:43:00.000+10:002019-05-02T10:58:56.022+10:00Fettucine Carbonara <br />
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Delicious and rich, this pasta dish makes the ultimate occasional indulgence. I say this as it is definitely something that you wouldn't have too often for two reasons.<br />
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The first being that the flavours are so decadent and mourish that it is hard to stop at one bowl full even if you have eaten enough.<br />
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The second is that it isn't the best dish to cook if you are on a diet. I do try and lighten up a lot of the recipes that I cook but some you just have to keep it basic and stick to the original recipes. (However saying this I have made this one gluten free by swapping out the pasta).<br />
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My kids adore this dish - it is definitely a comfort meal and it's one that I go to as it is very quick and easy to prepare, cook and serve.</div>
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<span style="font-size: large;"><b>Fettucine Carbonara</b></span></div>
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<b>Serves: 4</b></div>
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400 grams gluten free fettucine, or pasta of your choice</div>
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1 tablespoons olive oil</div>
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250 grams pancetta or bacon, cut into strips</div>
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1 large brown onion, finely chopped</div>
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3 garlic cloves, crushed</div>
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300 ml pure cream</div>
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3 eggs</div>
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1 cup finely grated parmesan, plus extra to serve</div>
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1/3 cup chopped continental parsley</div>
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Boil a large saucepan full of water and cook pasta following packet directions until al dente. Drain well.</div>
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Meanwhile, heat the oil in a large frying pan over medium heat. </div>
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Add pancetta and onion. Cook for 8 minutes or until pancetta is golden. </div>
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Add the garlic and cook for a further 2 minutes.</div>
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Whisk cream and eggs in a bowl. Stir in parmesan and season with salt and pepper. </div>
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Add pancetta mixture and cream mixture to hot pasta and toss to combine. </div>
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Stir through parsley and serve immediately sprinkled with extra parmesan.<br />
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<i><a href="https://sites.google.com/site/adashofflavourprintablerecipes/fettucine-carbonara-gluten-free">(Click here for a printable version of this recipe)</a></i></div>
Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com3tag:blogger.com,1999:blog-2843855343477155468.post-27714913866774477582019-04-21T16:00:00.000+10:002019-05-02T10:56:11.993+10:00Bakewell Tart<div style="text-align: justify;">
March and April see a string of birthdays in our family. This year we were bless with our daughter turning 18 and our son turning 21 both in March. April followed up with our niece's 8th birthday, Dad/Grandad's birthday and of course, hubby turning 50! No shortage of candles in the House of Murray that's for sure. </div>
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There were several French Vanilla Cheesecakes made along with a couple of Gluten Free Devil's Food Cakes (Chocolate Mud Cakes) but for Dad/Grandad I really wanted to make something that was old school and being that we are all from British background this Bakewell Tart really hit the spot.</div>
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A Bakewell tart, as I believe it should be, has a crisp sweet shortcrust pastry base, a layer of thick jam, a generous frangipane filling and flaked almonds. But honestly, like with everything, everyone has their own versions and there are so many recipes out there to follow.</div>
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All I can say is that Dad/Grandad was very happy with his birthday Bakewell Tart (not to mention everyone else in the family). </div>
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<span style="font-size: large;"><b>Bakewell Tart</b></span></div>
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<span style="font-size: xx-small;"><b>(Recipe adapted from <a href="https://www.deliciousmagazine.co.uk/recipes/the-champion-bakewell-tart/">Delicious Magazine UK</a>)</b></span></div>
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<b>Serves: 8 - 10</b></div>
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<b>Pastry</b></div>
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200 grams plain flour, plus extra for dusting</div>
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2 tablespoons icing sugar</div>
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100 grams unsalted butter, chilled and diced</div>
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1 large free-range egg, beaten</div>
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1 tablespoon milk</div>
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<b>Filling</b></div>
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150 grams unsalted butter, at room temperature</div>
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150 grams caster sugar</div>
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3 large free-range eggs, at room temperature, beaten</div>
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150 grams ground almonds</div>
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grated zest of 1 lemon</div>
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6 tablespoons cherry or raspberry jam</div>
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2 tablespoons flaked almonds</div>
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Sift the flour, icing sugar and a pinch of salt into a large bowl. </div>
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Using your fingertips, rub in the butter until it forms fine crumbs. </div>
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Add the beaten eggs and milk and lightly bring together to form a firm dough, taking care not to handle it any more than necessary. </div>
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Shape into a disc (which will be easier to roll out later), then chill, wrapped in cling film, for 30 minutes.</div>
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Preheat the oven to 180 degrees Celsius. </div>
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Roll the pastry out on a lightly floured surface to 4mm thick. </div>
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Lift pastry, trying not to stretch and place over a 23cm fluted, loose-bottomed tart tin or a quiche/flan dish. Using your fingers gently push the pastry into the tin. Trim the excess and prick all over with a fork. Chill for 30 minutes.</div>
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Place the tin onto a baking tray. Line the pastry case with baking paper and fill with baking beans or rice.</div>
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Place tray in oven and bake for 15 minutes, then remove the beans/rice and paper.</div>
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Cook for a further 5 minutes until pale golden and dry on top.</div>
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Meanwhile beat the remaining butter and sugar together until pale and fluffy. </div>
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Beat in the eggs a little at a time, then fold in the ground almonds and lemon zest.</div>
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Spread the jam evenly across the base of the pastry case, then spoon over the sponge mixture, levelling the surface with the back of the spoon. Scatter with almonds. </div>
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Bake for 35-40 minutes until golden, well risen and just set in the centre.<br />
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Leave to cool in the tin for 5 minutes, then lift onto a wire rack and leave to cool completely, if desired (we enjoy ours still warm).</div>
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<i>Happy Birthday Dad/Grandad</i></div>
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<i><a href="https://sites.google.com/site/adashofflavourprintablerecipes/bakewell-tart">(Click here for a printable version of this recipe)</a></i></div>
<br />Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com3tag:blogger.com,1999:blog-2843855343477155468.post-73069923594678554112019-03-12T21:00:00.000+11:002019-03-13T17:29:17.443+11:00Asian Peanut Noodles with Chicken<div class="separator" style="clear: both; text-align: justify;">
News Flash - I am absolutely in love with <a href="https://www.skinnytaste.com/">Skinnytaste</a> - I won't lie. It's a web site full of skinny recipes, not to mention skinny tips, that totally makes me drool while I am reading every new recipe that is uploaded. Gina is amazing. So if you haven't been to her site, pop on over as I am sure that you will absolutely love it.</div>
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This recipe is a <a href="https://www.skinnytaste.com/">Skinnytaste</a> recipe. One I had actually had my eye on for awhile. Who am I kidding I want to cook everything from Skinny Taste.</div>
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Seriously though what could go wrong to tantalise the taste buds with chicken, noodles and vegetables enveloped in a spicy, crunchy, sweet and salty thick peanut sauce that was absolutely to die for. Whilst there was a little modification from the recipe trying to make this Gluten Free friendly I don't think I have changed it a great deal. I did omit one step as I knew my rice noodles wouldn't handle being tossed in the sauce so I just plated them up and layered the rest of the dish on top. I originally thought I would use Korean Sweet Potato Noodles but I seriously did something wrong with them and they ended up in the bin. </div>
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Overall this dish was enjoyed by all. Garnished with chopped peanuts and coriander with lime wedges to enable you to add extra flavour it was definitely a winner.</div>
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<b><span style="font-size: large;">Asian Peanut Chicken with Noodles</span></b></div>
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<b><span style="font-size: x-small;">(Recipe adapted from <a href="https://www.skinnytaste.com/asian-peanut-noodles-with-chicken/">Skinny Taste</a>)</span></b></div>
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<b>Serves: 6</b></div>
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<b>SmartPoints per Serve: 9</b></div>
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<i>For the Peanut Sauce:</i></div>
<div style="text-align: right;">
1 cup reduced sodium chicken stock</div>
<div style="text-align: right;">
5 tablespoons Mathers peanut butter</div>
<div style="text-align: right;">
1 tablespoon Sriracha chili sauce</div>
<div style="text-align: right;">
2 tablespoons honey</div>
<div style="text-align: right;">
2 tablespoons gluten free soy sauce</div>
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1 tablespoon freshly grated ginger</div>
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2 cloves garlic, minced</div>
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<i>For the chicken:</i></div>
<div style="text-align: right;">
500 grams chicken breast, cut into thin strips</div>
<div style="text-align: right;">
salt<br />
pepper</div>
<div style="text-align: right;">
1 tablespoon Sriracha chili sauce (more or less to taste)</div>
<div style="text-align: right;">
juice of 1/2 lime</div>
<div style="text-align: right;">
4 cloves garlic, crushed</div>
<div style="text-align: right;">
1 tablespoon fresh ginger, grated</div>
<div style="text-align: right;">
1 tablespoon gluten free soy sauce</div>
<div style="text-align: right;">
1/2 tablespoon sesame oil</div>
<div style="text-align: right;">
200 grams rice noodles</div>
<div style="text-align: right;">
4 spring onions, chopped</div>
<div style="text-align: right;">
1 -1/4 cups shredded carrots</div>
<div style="text-align: right;">
1- 1/4 cups cup shredded broccoli slaw</div>
<div style="text-align: right;">
1 cup bean bean sprouts</div>
<div style="text-align: right;">
2 tablespoons chopped peanuts</div>
<div style="text-align: right;">
1 lime, sliced into wedges</div>
<div style="text-align: right;">
coriander for garnish (if desired)</div>
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Combine 1 cup chicken stock, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.<br />
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Boil water for the noodles cook pasta according to package instructions.<br />
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Meanwhile season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.<br />
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Heat a large frying pan or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.<br />
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Once the noodles are cooked, drain and toss with peanut sauce (add additional chicken stock if needed to loosen the sauce).Add chicken to the noodles and toss to combine.<br />
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To the same wok add 2 cloves crushed garlic, spring onions, carrots, broccoli slaw, bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.<br />
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Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don’t push them aside!) and garnish with coriander, peanuts and lime wedges.<br />
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<u>OR (as I did):</u><br />
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Drain noodles and spread over serving platter.<br />
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Add cooked chicken to the peanut sauce and toss to combine (add additional chicken stock if needed to loosen the sauce).<br />
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To the same wok add 2 cloves crushed garlic, spring onions, carrots, broccoli slaw, bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.<br />
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Add chicken mixture to vegetables and stir well to completely combine.<br />
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Once warmed through, place chicken mixture on top of noodles. Garnish with coriander, chopped peanuts and lime wedges.<br />
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<i><a href="https://sites.google.com/site/adashofflavourprintablerecipes/asian-peanut-noodles-with-chicken">(Click here for a printable version of this recipe)</a></i><br />
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Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com2tag:blogger.com,1999:blog-2843855343477155468.post-75621964611498269492019-03-06T21:48:00.000+11:002019-03-07T10:03:29.021+11:00Singapore Chilli Lobster Tails<div style="text-align: justify;">
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Noel knows that when it comes to meat or seafood I can never, ever, walk past a bargain. Tonight was no different. Lobster tails reduced by 50% that had to be eaten asap. Shame really to have an excuse to cook and eat something that we both really enjoy.</div>
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The simplest way to cook lobster tails is to fry them in garlic butter, which has an amazing flavour but I just didn't fancy that at all. In fact, I was really wanting spice and heat. Instantly the mind wanders... mmmm chilli!</div>
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Singapore chilli sauce has hot, sour, sweet and salty flavours that many dishes of Southeast Asia are known for, not to mention the powerful kicks of garlic and ginger. It's all about the balance of the flavours. While there are many recipes for Singapore Chilli sauce I found this one to be easy to make with minimal fuss while still having a wonderful array of ingredients. You could also add lime juice for the extra level of flavour - I didn't with this dish as I wanted the delicate flavours of the lobster to remain a highlight.<br />
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Another interesting characteristic about this sauce is that it is quite thick. I love this! I love the way that it clings to the food and isn't watery. It envelopes everything in the wok and becomes part of the meal not just a sauce on the side or sitting at the bottom.<br />
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With the fact that any left over sauce will keep for about a week in the fridge you can get a second chance to have it again just to make sure you really did enjoy it... LOL!</div>
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Needless to say someone aka Noel was very happy with his dinner..........</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZe-XwtBPQ9uIP1H7tXl9ILMsPMCuaOSHZXeB6PEsi_YY4LAxjkv02Q2Dn5ccwsgIbPOeGUa9u7wk5WwdMKk7v3ZwWPKn7P3PIzmyr1HUQEmmKwTAtVCgfFzocDim9rySgCV1L1CdMWOo/s1600/IMG_9571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZe-XwtBPQ9uIP1H7tXl9ILMsPMCuaOSHZXeB6PEsi_YY4LAxjkv02Q2Dn5ccwsgIbPOeGUa9u7wk5WwdMKk7v3ZwWPKn7P3PIzmyr1HUQEmmKwTAtVCgfFzocDim9rySgCV1L1CdMWOo/s640/IMG_9571.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">Singapore Chilli Lobster Tails</span></b></div>
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<b><span style="font-size: xx-small;">(Recipe adapted from <a href="http://www.goodchefbadchef.com.au/our-recipe/singapore-style-bbq-crayfish/">Good Chef Bad Chef</a>)</span></b></div>
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<b>Serves: 2 as a main</b></div>
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<b>Smart Points per Serve: 8</b></div>
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<b>Serves: 4 as an entree</b></div>
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<b>Smart Points per Serve: 4</b></div>
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<div style="text-align: right;">
5 - 6 small lobster tails</div>
<div style="text-align: right;">
1/2 red onion, finely diced</div>
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3 garlic cloves, grated</div>
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2 small red chillies, thinly sliced, extra for garnish</div>
<div style="text-align: right;">
2 teaspoons grated ginger</div>
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1/2 cup tomato ketchup</div>
<div style="text-align: right;">
1 1/2 tablespoon kecap manis</div>
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1 1/2 tablespoons soy sauce</div>
<div style="text-align: right;">
1 tablespoon hoisin sauce</div>
<div style="text-align: right;">
2 teaspoons fish sauce</div>
<div style="text-align: right;">
1 tablespoon rice wine vinegar</div>
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1/2 cup roughly chopped coriander leaves, plus extra for garnish</div>
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1/2 cup water</div>
<div style="text-align: right;">
1 tablespoon corn flour</div>
<div style="text-align: right;">
2 teaspoons oil</div>
<div style="text-align: right;">
1 spring onion, finely sliced</div>
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<div style="text-align: justify;">
Rinse and pat dry the lobster tails. Cut in half length ways.</div>
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In a medium bowl or jug mix together the onion, garlic, chilli, ginger, ketchup, kecap manis, soy sauce, hoisin sauce, fish sauce, rice wine vinegar and coriander. Mix well. </div>
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Combine water and cornflour in a small bowl or jug. Stir into sauce, mixing well.</div>
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Heat oil in a wok over high heat.</div>
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Add the lobster tails, and toss until they start to change colour. Continue to cook, tossing, for 4 - 5 minutes.</div>
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Add sauce mixture and stir toss tails through the sauce. Cook until sauce starts to bubble and thicken. (If too thick add a little more water and bring back to the boil).</div>
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Remove from heat and serve garnished with spring onion, coriander and chilli slices.</div>
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<br /></div>
<div style="text-align: justify;">
<a href="https://sites.google.com/site/adashofflavourprintablerecipes/singapore-chilli-lobster-tails"><i>(Click here for a printable version of this recipe)</i></a></div>
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Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com3tag:blogger.com,1999:blog-2843855343477155468.post-60533304782259672692019-02-26T21:12:00.000+11:002019-02-27T09:46:23.406+11:00Butter Chicken Rice Pie<div style="text-align: justify;">
Total heaven in a casserole dish this meal was. I must admit we all love butter chicken in the Murray household so I had a feeling this would definitely be a winner winner chicken dinner!</div>
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Now we all know that Indian cooking is all about the spices and the marinating time for many of their meals, butter chicken definitely being one of those dishes. However this dish was put together in under 30 minutes and in the oven for around the same time. It definitely could not be any easier to make and the flavours were very authentic.</div>
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A rich yet not overly spicy butter chicken, with hints of cinnamon, chilli and garam marsala through the creamy tomato sauce. In all honestly you would think that it had been marinating for days and slowly cooked.</div>
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The rice topping well it made the dish! The rice laced with Saffron threads and peas provided a crunchy top yet was still soft underneath drawing up the butter chicken. It was such a treat instead of having a spoonful on the side.</div>
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Needless to say leftovers were quickly packed up in containers and labelled with individual's names for lunches tomorrow. I'm crossing fingers I get some.</div>
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<div style="text-align: right;">
<b><span style="font-size: large;">Butter Chicken Rice Pie</span></b></div>
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<b><span style="font-size: xx-small;">(recipe adapted from <a href="https://www.taste.com.au/recipes/butter-chicken-rice-pie/8e9c68ef-ba90-4382-a158-ecb953028660">Taste.com.au</a>)</span></b></div>
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<div style="text-align: right;">
<b>Serves: 6</b></div>
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<b>SmartPoints per serve: 10</b></div>
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<div style="text-align: right;">
1/2 cup Chobani low fat plain yoghurt</div>
<div style="text-align: right;">
2 tablespoons tomato paste</div>
<div style="text-align: right;">
1/2 teaspoon ground cinnamon</div>
<div style="text-align: right;">
1/2 teaspoon mild chilli powder</div>
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1 teaspoon garam masala</div>
<div style="text-align: right;">
1 kilogram chicken breast fillets, cut into 4cm pieces</div>
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1 1/2 cups basmati rice</div>
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Pinch of saffron threads</div>
<div style="text-align: right;">
3/4 cup frozen peas</div>
<div style="text-align: right;">
20 grams butter</div>
<div style="text-align: right;">
1 brown onion, chopped</div>
<div style="text-align: right;">
1 large red capsicum, chopped</div>
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2 garlic cloves, finely chopped</div>
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1 cup tomato puree</div>
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1 tablespoon brown sugar</div>
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1/2 cup thickened light cream</div>
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cooking spray</div>
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fresh coriander leaves, to serve</div>
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Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan-forced. <br />
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Combine yoghurt, tomato paste, cinnamon, chilli powder and garam masala in a bowl. Mix well.<br />
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Add chicken. Toss to coat well. Set aside.<br />
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Place rice and 2 cups water in a large heavy-based saucepan over high heat. Stir with a fork. Sprinkle with saffron. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until liquid is just absorbed and rice is almost tender. Remove from heat.<br />
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Add peas. Season. Stir with fork. Set aside.<br />
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Meanwhile, melt butter in a large, deep frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes. <br />
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Add capsicum. Cook, stirring, for 5 minutes or until onion has softened. <br />
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Add garlic. Cook, stirring, for 1 minute or until fragrant.<br />
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Add chicken and marinade to pan. Cook, stirring, for 2 minutes or until chicken just starts to change colour. <br />
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Add tomato puree and sugar. Cook, stirring until combined. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes. <br />
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Stir in cream. Season with salt and pepper. <br />
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Spoon chicken mixture into an 8 cup-capacity roasting pan. <br />
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Place rice mixture evenly over the top of the chicken.<br />
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Spray rice liberally with cooking spray. <br />
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Bake for 25 to 30 minutes or until top is golden and crunchy. <br />
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Top with coriander leaves and serve.<br />
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<i><a href="https://sites.google.com/site/adashofflavourprintablerecipes/butter-chicken-rice-pie">(Click here for a printable version of this recipe)</a></i></div>
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Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com1tag:blogger.com,1999:blog-2843855343477155468.post-61754646744948334392019-02-13T10:15:00.000+11:002019-03-05T08:02:20.502+11:00 Colin Fassnidge's Lamb Bolognese<div style="text-align: justify;">
Well I have a little obsession with <a href="https://mkr.7plus.com.au/">My Kitchen Rules (MKR)</a> and <a href="https://tenplay.com.au/channel-ten/masterchef">MasterChef</a>. Obviously people that know me would just roll their eyes into the back of their heads reading this. I especially love watching the celebrity chefs on both shows, saying this one of my favourite chefs is Colin Fassnidge.</div>
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I came across this recipe on Delicious.com awhile ago while doing my second favourite pastime - googling! I don't normally cook with lamb mince but intrigue by the complexity of the flavours but the simplicity of the ingredients. So it went on my "to cook list".</div>
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Menu planning this week, which I do every Saturday morning, I decided this would be our dinner one night. Ironically I chose Monday night. Whilst preparing dinner and watching MKR here I stood in the kitchen stiring <a href="https://www.delicious.com.au/recipes/lamb-bolognese/AtUqBRmN">Colin Fassnidge's Lamb Bolognese</a> only to be watching him on the TV!!! (Insert school girl giggle here!!)</div>
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Anyways I wasn't wrong about this dish... it was magical and such a welcome change from the good ol' spag bol my kids have grown to hate (apparently I have gone overboard in the hiding vegetables category in the normal bolognese sauce). Everyone enjoyed. The texture of the lamb mince compared to using beef was a change and the use of fresh herbs lifted the sauce to another level. A surprise ingredient was a fennel bulb which wasn't overpowering and didn't leave an aniseed taste - in fact I would say it added a little sweetness to the sauce. </div>
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The cooking process was quite simple and once the last ingredient was added all that was left was for it to simmer and thicken. While this was happening the house filled with the combination of the fresh herbs and tomatoes - you know what I mean - it's that welcoming smell of home cooked goodness!</div>
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Overall, a magic pasta sauce which will definitely please anyone and will be cooked again. Thanks Colin xx</div>
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<b><span style="font-size: large;">Colin Fassnidge's Lamb Bolognese</span></b></div>
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<b><span style="font-size: xx-small;">(Recipe adapted from <a href="https://www.delicious.com.au/recipes/lamb-bolognese/AtUqBRmN">Delicious.com</a>)</span></b></div>
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<b>Serves: 6</b></div>
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<b>SP per serve: 9</b></div>
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500 grams lamb mince</div>
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2 onions, diced</div>
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1 baby fennel, diced</div>
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3 carrots, diced</div>
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4 garlic cloves, finely chopped</div>
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¼ bunch each thyme, leaves picked and chopped</div>
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¼ bunch rosemary, leaves picked and chopped</div>
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¼ bunch sage, leaves picked and chopped</div>
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100ml white wine</div>
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2 cups sugo (or tomato passata)</div>
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2 cups chicken stock</div>
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salt</div>
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freshly ground black pepper</div>
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400 grams tagliatelle normal or Gluten Free</div>
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Grated Parmesan to serve, if desired</div>
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Place a large heavy-based pan over high heat. Add mince, and cook for 8 minutes or until excess liquid has evaporated, breaking up larger pieces with a spoon. Remove meat with a slotted spoon and set aside.</div>
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In the same pan, add onion, fennel and carrot. Cook 7 minutes, stirring regularly. Add garlic and herbs, and cook for 2 minutes or until fragrant. Return mince to the pan and combine.</div>
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Add wine and cook for 3 minutes or until slightly reduced. Add sugo and stock.</div>
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Bring to a boil, then reduce heat to medium and simmer 40 minutes or until sauce has thickened. Season with salt and pepper.</div>
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Meanwhile, cook pasta in salted boiling water according to packet instructions. Drain.</div>
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When sauce is ready, serve, and top with Parmesan, if desired.<br />
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<a href="https://sites.google.com/site/adashofflavourprintablerecipes/colin-fassnidge-s-lamb-bolognese"><i>(click here for a printable version of this recipe)</i></a></div>
Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com1tag:blogger.com,1999:blog-2843855343477155468.post-11527939909004845632019-01-31T14:09:00.000+11:002019-02-01T14:21:44.304+11:00Spicy Prawn & Scallop Fettuccine<div style="text-align: justify;">
While hubby and I are absolute self confessed foodaholics there are times (not many) that we are actually over food. This obvious happens after we have eaten too well for too long. Every now and then we fancy something plain Jane and easy. This often includes Eggs, Beans and Chips for dinner which the kids think is actually fantastic by the way.</div>
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Tonight, after eating an abundance of good food between Christmas through to Australia Day weekend (last weekend) we both fancied something simple and easy yet full of flavour. Funnily enough we both fancied seafood but didn't want anything Asian as we had just had lunch in Chinatown the previous Sunday. Plus we always seem to cook prawns and scallops with an Asian influence.</div>
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While googling recipes, my next favourite hobby after cooking, I came across an Aussie blogger and her website <a href="https://emsfoodforfriends.com.au/">Em's Food for Friends</a>. Let me tell you I am so glad that I did. A really good read, full of recipes and delicious pictures. And thats where I found a recipe for Spicy Prawn and Scallop Spaghetti. From that moment dinner was sorted although there would be a few small alterations.</div>
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I didn't cut the prawns and scallops up as I prefer them whole. I did however remove the shells of the tails of the prawns as that is a PET HATE of mine when you go to a restaurant and order a dish where you use cutlery and you have to battle prawn tail shells. I am also not a fan of the roe on scallops so I purchase scallops with the roe already removed. If you like the roe, add that in it too.</div>
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Overall this seafood laced pasta dish was magic. Starting with the simplicity of cooking all components right through to eating perfectly cooked seafood and pasta in a chilli, garlic and lemon tomato based sauce. Both hubby and I were really surprised by the dish we will now also put on our comfort food list especially when we fancy something different. We will definitely be cooking this again.</div>
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<b><span style="font-size: large;">Spicy Prawn & Scallop Fettuccine</span></b></div>
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<b><span style="font-size: xx-small;">(Recipe adapted from <a href="https://emsfoodforfriends.com.au/spicy-prawn-scallop-spaghetti/">Ems Food For Friends</a>)</span></b></div>
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<b>Serves: 4</b></div>
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<b>SmartPoints per Serve:</b></div>
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300 gram fettuccine or pasta of your choice</div>
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2 teaspoons olive oil</div>
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1 tablespoon crushed garlic</div>
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2 teaspoon of dried chilli flakes</div>
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1 lemon</div>
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1/2 cup dry white wine</div>
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400 gram tin chopped tomatoes</div>
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1/2 cup reduced fat cream</div>
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1/2 teaspoon white sugar</div>
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salt </div>
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freshly cracked pepper</div>
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600 grams raw green prawn meat, cleaned and patted dry</div>
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400 grams scallops, without roe, cleaned and patted dry</div>
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1/4 cup finely chopped flat leaf parsley</div>
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Cook your pasta according to packet instructions. When almost al dente, drain and set aside.<br />
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Heat a large fry pan and add a little olive oil. Lightly fry the garlic, lemon zest and chilli flakes for approximately 1 minute.<br />
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Pour in the lemon juice and wine.<br />
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Allow to reduce for a few minutes.<br />
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Add the tomatoes, cream and sugar, season with salt and pepper. Stir well to combine and allow to simmer.<br />
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Fold the scallops, prawns and 2 tablespoons parsley through the simmering sauce.<br />
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Bring the mixture back to a simmer.<br />
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Add the pasta to the pan.<br />
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Toss well to combine.<br />
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Place in a large serving bowl, sprinkle with remaining parsley and serve immediately.<br />
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<a href="https://sites.google.com/site/adashofflavourprintablerecipes/spicy-prawn-scallop-fettuccine"><i>(Click here for a printable version of this recipe)</i></a><br />
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<br />Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com1tag:blogger.com,1999:blog-2843855343477155468.post-82257837021440415222019-01-29T11:09:00.000+11:002019-02-01T11:29:13.672+11:00Baked Jalapeño Popper Stuffed Chicken<div style="text-align: justify;">
Welcome to 2019! Yes I am aware that it is nearly the end of January so I am a little behind. To be honest, January has been a very hard and busy month with some days being unforgiving and others allowing us to create some beautiful memories.</div>
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As many of you may know, we moved house at the end of October so the last few months of 2018 were kind of busy especially working full time and trying to unpack a house in time for Christmas. Christmas, my favourite time of the year, was held at our house this year. It was extra special with several family members arriving from interstate and staying with us.</div>
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My mam nearly didn't make it as she is battling (and kicking arse) with Breast Cancer. She was diagnosed in August and has several operations to remove the tumour, which we have been told was a success. To ensure that all the gremlins are out of her body her doctor advised that she undergo Chemotherapy more as a preventative measure rather than a treatment. The chemo sessions were fast tracked and she actually didn't know if she would get to spend Christmas in Melbourne with us. However mam underwent her first chemo on the 19th December in Brisbane and arrived in Melbourne on the 20th. She looked fantastic, she was in good spirits and somewhat good heath during her visit. The chemo didn't really hit her that hard (as you hear horror stories from other people's journeys) but her visit was only short due to having to return to Queensland for her 2nd chemo session on the 7th January.</div>
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Not only was my mam with us for Christmas and the New Year but as was my gorgeous sister Clare and niece Charlie. They live in Sydney and came down for a few weeks, spending most of the time with her's and Noel's parents, but as she does every year celebrates New Years with us. We also had the pleasure of having my Aunty Maggie, who lives in Anna Bay (near Newcastle, NSW). Aunty Maggie and I are both January babies with her birthday being on the 7th and mine being on the 8th. This special year my Aunty turned 80 and even though we haven't celebrated our birthday's together for many years - we did this year and it was beautiful to be able to do so.</div>
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Needless to say with everything going on in December and January, I have had to focus on me and my family. A little selfish but I am sure, totally understandable. Saying this the house as we know it is starting to return to some sort of normality and while I didn't stop cooking during our absence I am truly looking forward to getting back in to trying new dishes and sharing them with you all.</div>
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This said, I had been dying to try this recipe not only due to simple mention of a Jalapeño Poppers but because it's ingredients including several of my favourite foods - bacon, cheese and Jalapeños! Not to mention it being stuffed chicken dish. I love cutting into a chicken kiev or really any stuffed chicken dish and watching the fillings ooze out... mmmmmm.</div>
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Speaking of Jalapeño Poppers here a few of our favourites:</div>
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<ul>
<li><a href="http://adashofflavour.blogspot.com/2016/06/italian-sausage-and-cheese-jalapeno.html">Italian Sausage and Cheese Jalapeno Poppers</a></li>
<li><a href="http://adashofflavour.blogspot.com/2014/09/sweet-and-sour-jalapeno-poppers.html">Sweet and Sour Jalapeno Poppers</a></li>
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<span style="text-align: justify;">This dish, as mentioned, is flavoursome due to the bacon, two types of cheese and the ever popular Jalapeño. The flavours literally melted together and produced this creamy filling the tantalised the taste buds. The coating was crisp and laced with mixed herbs. I used Gluten Free rice crumbs but you could use normal bread crumbs or even Panko for extra crispiness. To get the coating to stick to the chicken a combination of lime juice and olive oil did the job perfectly.</span><br />
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Jalapeños, like all chillis, are very interesting as you never know the intensity of the heat that they will produce. Removing the seeds and the membranes does reduce the heat associated with chillis but then sometimes you just get a bloody hot chilli with or without the seeds and membrane!</div>
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Rolling up this parcel of goodness was a little fiddly. To be honest I probably put too much filling in considering a few of my chicken breast fillets were a little small. But overall not upset as I created a nice sauce also to serve on the side.</div>
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Everyone enjoyed the combination of flavours, the textures and the overall dish. Every mouthfull was creamy, smoky, and spicy laced with lime and herb crumbs. Well worth the effort - thank you <a href="https://www.skinnytaste.com/">Gina</a> for sharing this and many more "Skinny Taste" recipes.</div>
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<b><span style="font-size: large;">Baked Jalapeño Popper Stuffed Chicken</span></b></div>
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<b><span style="font-size: xx-small;">(Recipe adapted from <a href="https://www.skinnytaste.com/cheesy-jalapeno-popper-baked-stuffed/">Skinnytaste.com</a>)</span></b></div>
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<b>Serves: 4</b></div>
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<b>SmartPoints per serve: 6</b></div>
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cooking spray</div>
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100 grams center cut bacon</div>
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4 skinless chicken breast fillets</div>
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2 spring onions, finely sliced</div>
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3 jalapeños, chopped (remove seeds for milder)</div>
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85 grams reduced fat cream cheese, softened</div>
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110 grams reduced fat grated tasty cheese</div>
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1/2 cup Gluten Free rice crumbs</div>
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2 teaspoons dried mixed herbs</div>
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1 1/2 juicy limes, juiced</div>
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1 tablespoon olive oil</div>
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salt</div>
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freshly ground pepper<br />
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Preheat oven to 220 degrees Celsius.</div>
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Lightly spray a baking dish with non-stick spray.</div>
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Place one chicken fillet between two pieces of grease proof paper and using a kitchen mallet or rolling bin flatten until each is of an even thickness.</div>
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Heat a large frying pan over medium high heat. Spray with cooking spray and cook bacon until crisp. Remove from pan to cool.</div>
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Finely slice spring onions.</div>
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Finely dice jalapenos, removing seeds and membranes if you prefer a milder heat.</div>
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Place cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.</div>
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Mix well to combine.</div>
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Lay chicken fillets on a working surface and evening spread the cream cheese mixture on each fillet.</div>
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Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.</div>
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Place breadcrumbs and mixed herbs in a bowl. Mix well.</div>
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In a second bowl combine olive oil, lime juice, salt and pepper. Mix well.</div>
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Dip chicken in lime-oil mixture.</div>
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<span style="text-align: start;">Then in breadcrumbs and place seam side down on a baking dish.</span></div>
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Repeat with the remaining chicken.</div>
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When finished, lightly spray the top of the chicken with oil spray.</div>
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Bake 22-25 minutes, serve immediately.</div>
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Serve with 0 SP salad, if desired.</div>
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<i><a href="https://sites.google.com/site/adashofflavourprintablerecipes/baked-jalapeno-popper-stuffed-chicken">(Click here for a printable version of this recipe.)</a></i></div>
Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com1tag:blogger.com,1999:blog-2843855343477155468.post-55357161214941698912018-12-01T20:17:00.000+11:002018-12-03T08:17:29.380+11:00Sticky Oven Barbecue Ribs<div style="text-align: justify;">
If you really want to see 2 kilograms of ribs disappear really quickly - I suggest you cook this recipe!</div>
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Saturday night feast had us smacking our lips and licking our fingers with this Sticky Oven Barbecue Ribs recipe. And to say it beats restaurant or takeaway ribs is a total understatement. Once you cook these I am guessing that you will hesitate to even order ribs at a restaurant or as a takeaway again.</div>
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One thing I do love is preparing and cooking easy yet flavoursome food - and to be perfectly honest this recipe was very easy to prepare taking about 15 minutes in total. Slow cooked, giving me time to do other things, however devoured in minutes! </div>
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I seasoned the pork ribs with a magic combination of herbs and let them rest in the fridge for around 8 hours (you can just rub the seasoning in and cook straight away). Smelling these cook low and slow in the oven made coming into the kitchen irresistible as the aroma was very inviting. Hints of garlic, cumin and chilli filled the air - definitely couldn't wait to eat these.</div>
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The sticky barbecue sauce, added to the ribs towards the end of the cooking time, was super easy to prepare also. Add as little or as much cayenne powder to suit your palette (we added a fair bit but we like spicy) pop them back into the oven for 10 minutes and your fork free dining is ready. Slice them or serve them as full racks with or without chips, salad! So many choices.... just have serviettes or napkins on hand.</div>
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I am sure that these ribs won't last long - they didn't at ours! </div>
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<b><span style="font-size: large;">Sticky Oven Barbecue Ribs</span></b></div>
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<b><span style="font-size: xx-small;">(recipe adapted from <a href="https://cafedelites.com/oven-barbecue-ribs/">Cafe Delites</a>)</span></b></div>
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<b>Serves: 4 - 6</b></div>
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2 kilograms American Style pork ribs</div>
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2 teaspoons garlic powder</div>
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1 teaspoon onion powder</div>
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2 teaspoons paprika</div>
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2 teaspoons salt</div>
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1 teaspoon cracked black pepper</div>
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1/2 teaspoon cumin</div>
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1 teaspoon Cayenne powder or chilli</div>
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4 tablespoons olive oil</div>
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2 cups (500ml) barbecue sauce</div>
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3 tablespoons minced garlic</div>
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1 tablespoon Worcestershire sauce</div>
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1/2 - 1 tablespoon cayenne pepper (optional for heat)</div>
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1 teaspoon salt</div>
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Preheat oven to 180 degrees Celsius.</div>
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Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. </div>
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Sprinkle seasoning over ribs on both sides. Place in a glass casserole dish cover with cling film and marinate in fridge for at least 2 hours - longer if time permits.</div>
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Place on a baking sheet or tray lined with foil and baking paper. Drizzle with 2 tablespoons of olive oil. </div>
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Cover tray with foil and bake for 2 hours, turning over once during the cooking time.</div>
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Mix together remaining ingredients to make the sauce.</div>
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Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.</div>
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Increase oven temperature to 240 degrees Celsius. Return ribs to the oven, uncovered, and bake for a further 10 minutes.</div>
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Rest for 10 minutes before slicing or serving.</div>
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Enjoy....</div>
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<a href="https://sites.google.com/site/adashofflavourprintablerecipes/sticky-oven-barbecue-ribs"><i><br /></i></a></div>
<a href="https://sites.google.com/site/adashofflavourprintablerecipes/sticky-oven-barbecue-ribs"><i>(Click here for a printable version of this recipe)</i></a>Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com0tag:blogger.com,1999:blog-2843855343477155468.post-5917629942710977682018-11-18T21:36:00.000+11:002018-11-19T11:13:27.040+11:00Chilli and Tomato Mussels with Basil<div style="text-align: justify;">
Well we are still busy at the new place - to be honest it looks like an episode of hoarders however with having only been there just over 3 weeks we have made some progress. Rooms are slowly being set up, boxes are getting unpacked one by one or targeted if we desperately need something (that's if we remember which box it's in) and it is starting to feel like home. However needless to say we are all extremely exhausted and running on empty.and at times enthusiasm. This year is Christmas at our house and a few important visitors in December so we need to be consistent with our unpacking and organising. </div>
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After another big weekend Sunday's supper needed to be quick and easy. I knew it would be supper as we had gone out for a Yum Cha lunch at <a href="https://www.zomato.com/melbourne/maxim-saigon-springvale" target="_blank">Maxim Saigon</a>, Springvale, with our good friends Kelee and Dave. While out shopping Saturday morning I noticed mussels in the fish shop and with not having them for such a long time possibly due to seasonal reasons I knew exactly what we were having. I had all these big plans for them but literally I had hit the wall by the evening.</div>
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Thankfully my husband took the reigns and made supper a success. It was a magic dish - mussels with a splash of wine, laced with chilli and tomatoes with flavoursome basil tones. Noel's creation was on the table within 30 minutes and the majority of the time was spent doing preparation. If you love mussels you should definitely give this dish a try.</div>
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<div style="text-align: right;">
<b><span style="font-size: large;">Chilli and Tomato Mussels with Basil</span></b></div>
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<b><span style="font-size: xx-small;">(Recipe courtesy of Noel Murray)</span></b></div>
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<b>Serves: 4</b></div>
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<b>Smart Points per serve: 5</b></div>
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2 tablespoons extra virgin olive oil</div>
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1 brown onion, diced</div>
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2 red cayenne chillis, sliced (deseeded if preferred)</div>
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2 green cayenne chillis, sliced (deseeded if preferred) </div>
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1 tablespoon crushed garlic</div>
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6 truss tomatoes, chopped</div>
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freshly ground black pepper</div>
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1 bunch basil, stalks removed</div>
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1 cup hot water</div>
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1 teaspoon chicken stock powder</div>
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1 cup dry white wine</div>
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2 kilograms mussels, cleaned (debearded and rinsed)</div>
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Add olive oil to a large pan or wok and heat over medium heat. </div>
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Add the onion, chilli, garlic and tomatoes and cook, stirring regularly, for approximately 5 to 10 minutes or until onion has softened. Season with black pepper.</div>
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Stir through the basil and cook until starting to wilt and the mix is fragrant.</div>
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Mix together the water and chicken stock in a small jug. Add chicken stock and wine to the pan, stir and bring to a simmer.</div>
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Increase heat to high and add the mussels. Give it a quick stir and cover with a lid. Cook, shaking the pan occasionally, for 3-4 minutes until all have opened. </div>
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Remove from the heat and serve with some nice crusty bread if desired.</div>
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<a href="https://sites.google.com/site/adashofflavourprintablerecipes/tomato-and-chilli-mussels-with-basil" target="_blank"><i>(Click here for a printable version of this recipe)</i></a>Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com0tag:blogger.com,1999:blog-2843855343477155468.post-33015948489845959932018-11-04T22:17:00.000+11:002018-11-07T10:54:47.157+11:00Braised Beef Cheeks<div style="text-align: justify;">We are back.... not that we really went anywhere! More a case of being uber busy and overwhelmed with life. Jobs (both hubby and mine) have been very intense of late - mine has been all year. We have a teenager living out her last year of high school and in the midst of exams as I type and to top it all off we decided to move house.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Moving house has brought it's ups and downs. The ups being a bigger house, including an extra bedroom and a swimming pool, along with a bigger and brighter kitchen. The downs obviously being packing and moving everything given that we were at the last house for 10 years.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The kitchen is pretty much sorted however the rest of the house looks like an episode of Hoarders. Needless to say I manage to cook over the weekend which I was determined to do as I am totally over takeaways after the previous weekend.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Armed with my trusty slow cooker (well one of the four that I own) I decided some tender Braised Beef Cheeks and Garlic Mash would fit the bill nicely for an easy dinner. And I wasn't wrong at all. The beef cheek melted in your mouth not to mention the herb and chilli infused sauce married with them perfectly. I left the seeds in the chillis I used as I have not been finding them to have a high heat rating of late but you can deseed them if you wish. <span style="text-align: start;">The trick for a richer sauce is to ensure that your brown the meat well. The darker the tones on the cheeks at this stage, the richer the sauce will be.</span><br />
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</span> <span style="text-align: start;">Beef cheeks are something that you definitely need to cook low and slow - so obviously the slow cooker is perfect for this. However the original recipe was cooked on a stove top (both instructions for cooking are below).</span></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><div style="text-align: right;"><b><span style="font-size: large;">Braised Beef Cheeks</span></b></div><div style="text-align: right;"><b><span style="font-size: xx-small;">(recipe adapted from <a href="https://www.goodfood.com.au/recipes/braised-beef-cheeks-recipe-20170813-gxvfoo" target="_blank">Good Food</a>)</span></b></div><div style="text-align: right;"><b><br />
</b></div><div style="text-align: right;"><b>Serves: 4</b></div><br />
</div><div style="text-align: right;">salt</div><div style="text-align: right;">freshly ground black pepper</div><div style="text-align: right;">2 tablespoons olive oil</div><div style="text-align: right;">4 large beef cheeks</div><div style="text-align: right;">1 brown onion, diced</div><div style="text-align: right;">2 tablespoons crushed garlic</div><div style="text-align: right;">2 long red chillies, deseeded (if desired) and finely chopped</div><div style="text-align: right;">2 tins diced tomatoes</div><div style="text-align: right;">560 ml bottle red wine</div><div style="text-align: right;">½ bunch rosemary, finely chopped</div><div style="text-align: right;">½ bunch thyme, finely chopped</div><div style="text-align: right;">½ bunch parsley, finely chopped </div><div style="text-align: right;"><br />
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</div>Season the beef cheeks, both sides, with salt and pepper.<br />
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Put a large cast-iron pot or large heavy based frying pan over a high heat. Add the oil, add the beef cheeks and brown them in the pot. Remove the cheeks from the pot and place in slow cooker vessel.<br />
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To the same pot add the onion, garlic and chilli and cook until the onions are translucent.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZEl-tr4ugMM-FeyIRObDQbium_s1hSVrszIrB6X1A8_gHeg4N-_SkUizpIUuV7WwGkYP8ip-tb6WI36W4C5NU8ZEfU6V07B1zjEQ1BAP0yF5FrL-TVsIN2ZUofikiidX3mPhetk2bNc/s1600/IMG_7379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZEl-tr4ugMM-FeyIRObDQbium_s1hSVrszIrB6X1A8_gHeg4N-_SkUizpIUuV7WwGkYP8ip-tb6WI36W4C5NU8ZEfU6V07B1zjEQ1BAP0yF5FrL-TVsIN2ZUofikiidX3mPhetk2bNc/s640/IMG_7379.JPG" width="640" /></a></div><br />
Add the tomatoes, red wine, rosemary and thyme and bring to a simmer.<br />
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Add the tomato sauce to the beef cheeks, put the lid on and cook on low for 8 - 9 hours.<br />
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Serve with creamy garlic mashed potatoes and garnish with parsley.<br />
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<u>Stove top instructions:</u><br />
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Season the beef cheeks, both sides, with salt and pepper.<br />
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Put a large cast-iron pot or large heavy based frying pan over a high heat. Add the oil, add the beef cheeks and brown them in the pot. Remove the cheeks from the pot and set aside.<br />
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To the same pot add the onion, garlic and chilli and cook until the onions are translucent.<br />
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Add the tomatoes, red wine, rosemary and thyme and bring to a simmer.<br />
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Add the beef cheeks, put the lid on and simmer on the stove for 2-3 hours.<br />
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Serve with creamy garlic mashed potatoes and garnish with parsley.<br />
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<i><a href="https://sites.google.com/site/adashofflavourprintablerecipes/braised-beef-cheeks" target="_blank">(Click here for a printable version of this recipe)</a></i><br />
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</div><br />
Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com0tag:blogger.com,1999:blog-2843855343477155468.post-36647072800867137192018-08-28T20:07:00.000+10:002018-08-29T12:32:00.022+10:00French Pork Cutlets with Creamy Herb and Wine Sauce<div style="text-align: justify;">
I don't know about you but I really enjoy experimenting with pork especially what flavours compliment this tender meat. Needless to say it's not always roasted and served with apple sauce at the House of Murray.</div>
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Pork is rarely eaten in our house as a whole family due to the fact that Ms 17 does not like pork unless it's <a href="http://adashofflavour.blogspot.com/2015/03/sweet-and-sour-pork.html" target="_blank">Sweet and Sour Pork</a> and <a href="http://adashofflavour.blogspot.com/2009/07/chinese-roast-pork.html" target="_blank">Chinese Roast Pork</a> served in pancakes. Talk about being fussy and a tad demanding. Despite her dislike of pork (unless it's on her terms) I decided that it would be on our menu this week as there are 4 others in the house happy to eat it. Thanks team.</div>
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As mentioned I enjoy experimenting with flavours and if you look through our list of pork recipes you will see that so many other recipes have been tried. Some got the tick of approval others not so. What is your favourite way of serving up pork? Or even what's your favourite cut of pork? I really enjoy cutlets, medallions or fillet. I find these very tender and easy to cook.</div>
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Now did I explain that Ms 17 is fussy right? To add to her disapproval of pork being on the menu if I even consider making a sauce or marinade that has mustard, lemon, rosemary or occasionally other herbs such as tarragon or thyme it is on for young and old.... needless to say Ms 17 didn't eat dinner tonight.<br />
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When all cooked this smelled absolutely delicious. The combination of the wine and herbs all enveloped into a thick creamy sauce complimented the thyme crusted pork cutlets. Not to mention it was quick and easy with a total cooking time under 30 minutes. An absolutely tasty dish that while accompanied by a creamy sauce is still full of flavour without the guilt factor.</div>
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<b><span style="font-size: large;">French Pork Cutlets with Creamy Herb and Wine Sauce</span></b></div>
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<b>Serves: 4</b></div>
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<b>SP per Serve: 8</b></div>
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4 pork cutlets, fat trimmed</div>
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salt</div>
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freshly ground black pepper</div>
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2 tablespoons chopped fresh thyme</div>
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2 teaspoons vegetable oil</div>
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1/2 cup white wine or champagne</div>
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1 cup chicken stock</div>
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1 tablespoon chopped fresh tarragon<br />
1 tablespoon french mustard</div>
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1 cup extra light thickened cream</div>
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1 tablespoon cornflour</div>
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2 tablespoons water</div>
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Preheat oven to 180 degrees Celsius.<br />
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Season the pork chops with salt and pepper. Rub both sides of each chop with 1 tablespoon fresh thyme.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8SeI30LypeZiMoRZDqqBVu2tC0tGYmnajlm6bIhL-VF-Rfi4Gk6qc3QmRA-7b3KC5OFy47TDHZ-iYxr7EAwFqKTI73XrtBA_RgioayS-NYsje_FQPby65eqB1Zt7C8J9Lt-KXqtFybQ/s1600/IMG_6044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8SeI30LypeZiMoRZDqqBVu2tC0tGYmnajlm6bIhL-VF-Rfi4Gk6qc3QmRA-7b3KC5OFy47TDHZ-iYxr7EAwFqKTI73XrtBA_RgioayS-NYsje_FQPby65eqB1Zt7C8J9Lt-KXqtFybQ/s640/IMG_6044.JPG" width="640" /></a></div>
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Heat the vegetable oil in a skillet over medium-high heat until shimmering. Add the seasoned pork to the pan and cook for 2-3 minutes per side until browned. Remove the pork from the pan and place on a lined oven tray. Place in oven and cook for a further 10 minutes or to your liking.<br />
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Pour the wine into the pan and continue to cook for 3 minutes to reduce the liquid. Add the chicken stock, remaining thyme, tarragon, mustard and cream and cook another 3-5 minutes. Stir through combined cornflour and water and continue to stir until sauce has thicken. Remove from heat.<br />
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Remove cutlets from the oven and place on a serving tray. Drizzle with sauce if desired or place in a serving jug. Serve with crispy potatoes and steamed vegetables.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirGvS_m0h0Y7RhCa7sotRfojcSoJ5cGYI_KJdiOyhlsO-JpA20mdnVbPCRlLE_qOozh_Aa9oEqeXTtOvlWE1JRwpWi3e1MWu1EKzrRG_w-kriYBSRQOZH4eAtpwUh5JvZdJc750bXWArs/s1600/IMG_6047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirGvS_m0h0Y7RhCa7sotRfojcSoJ5cGYI_KJdiOyhlsO-JpA20mdnVbPCRlLE_qOozh_Aa9oEqeXTtOvlWE1JRwpWi3e1MWu1EKzrRG_w-kriYBSRQOZH4eAtpwUh5JvZdJc750bXWArs/s640/IMG_6047.JPG" width="640" /></a></div>
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<a href="https://sites.google.com/site/adashofflavourprintablerecipes/french-pork-cutlets-with-creamy-herb-and-wine-sauce" target="_blank"><i>(Click here for a printable version of this recipe)</i></a>Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com0tag:blogger.com,1999:blog-2843855343477155468.post-74708197177278927832018-08-20T20:01:00.000+10:002018-08-23T13:50:50.857+10:00Beef and Balsamic Ragu<div style="text-align: justify;">
The world has been throwing everything possible at me as of late and while we have still been cooking up a storm in the kitchen and eating I have had little time to do much else besides work and be a mam. I cannot believe my last post was 3 months ago... before we all know it the jolly man in the red suit will be coming down our chimneysI Yikes!!!!<br />
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Everyone knows that I love reading cookbooks, cooking magazines or basically anything with a recipe in it or even on it! Yes I have too many cookbooks, in fact the house is full and I have been banned several times from puchasing anymore! However there is nothing more enjoyable than the feel of a cookbook, flicking through the pages reading and drooling over the stunning pictures. Not to mention finding a page of a recipe you have cooked before, once or many times, which has been splashed on or scribbled on as you've adapted the recipe.<br />
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<a href="http://www.coles.com.au/" target="_blank">Coles</a> and <a href="http://www.woolworths.com.au/" target="_blank">Woolworths</a> both produce a wonderful monthly magazine that's actually free and readily available at most service counters or checkouts. While there is quite a lot of product advertising there are always lots of really good recipes inside also. Why am I promoting these magazines? Well I can take them home and technically I didn't buy them so that's a win! And secondly because I have actually cooked some wonderful and tasty dinners from each of them.<br />
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When I cook Spaghetti Bolognaise it is jam packed full of vegetables much to my kids disgust. There is always complaints about "why are there so many vegetables?" or "Can't you just make it plain?" Listening to their pleas of agony I remembered that I had seen a recipe for a Ragu (which is pretty much the same as a Bolognaise) in a recent Woolworths magazine so I decided I would test this recipe out and see if it would appease the natives.<br />
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To my surprise it was well recieved, no complaints, no facial expressions as there were no surprise vegetable finds. This nice, thick tomato based sauce laced with rosemary and a hint of the sweet yet acidic flavour of balsamic made for a very comforting meal. While one would think that it had been slow cooked for hours to achieve the consistency and develop the flavours it was literally on the table within 40 minutes.</div>
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<b><span style="font-size: large;">Beef and Balsamic Ragu</span></b></div>
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<b><span style="font-size: xx-small;">(recipe adapted from Woolworths.com.au)</span></b></div>
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<b>Serves: 4</b><br />
<b>SmartPoints Per Serve: 14</b></div>
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325 gram pasta of your choice</div>
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1 tablespoon olive oil</div>
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2 red onions, cut into thin wedges</div>
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1 tablespoon finely chopped rosemary, plus extra to garnish</div>
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2 garlic cloves, crushed</div>
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500 grams lean beef mince</div>
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1/3 cup tomato paste</div>
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400 gram can crushed tomatoes</div>
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1 cup salt-reduced chicken stock</div>
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1 tablespoon balsamic vinegar</div>
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1/2 cup finely grated parmesan</div>
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garlic bread, to serve</div>
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Cook pasta in boiling, salted water according to packet instructions. Drain and set to one side.</div>
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Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, for 10 minutes or until tender and starting to caramelise.</div>
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Add rosemary, garlic and mince. Cook for 5 minutes, stirring to break up any lumps, or until mince is browned. Add tomato paste and cook, stirring, for 2 minutes.</div>
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Add tomatoes, stock and vinegar and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 15 minutes or until sauce thickens.</div>
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Sprinkle with Parmesan and serve with garlic bread (if desired).</div>
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<i><a href="https://sites.google.com/site/adashofflavourprintablerecipes/beef-and-balsamic-ragu" target="_blank">(Click here for a printable version of this recipe)</a></i>Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com0tag:blogger.com,1999:blog-2843855343477155468.post-27164000283023319742018-05-22T21:10:00.000+10:002018-05-23T07:00:06.685+10:00Goulash Tirolese aka Tyrolean Beef Stew<div style="text-align: justify;">
I know a lot of my friends and family think I am made for menu planning. But although I look nerdy and to some a control freak there are benefits to being organised. A major benefit is that I have meals I want to try and know how long they are going to take to prepare and cook. This means that I can not only work out which meals are suitable for weeknights and which meals take a little more time. It also means that from menu planning I create a shopping list and therefore have all the ingredients needed in one shop to pull off a week of cooking. Totally win win for me... sadly totally outrageous to others.<br />
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Needless to say I love finding new recipes to try and share with our friends and family and you, the readers of my blog.</div>
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Anyway - I would like to introduce you to Gennaro Contaldo. Gennaro was born in Amalfi, Italy, and came to public attention as the chef who inspired Jamie Oliver when they worked together at Antonio Carluccio’s Neal Street restaurant. He also co-presents the BBC2 Two Greedy Italians series with Carluccio and has published several cookbooks, including the recently released Slow Cook Italian, from which he shares the following recipe for Goulash Tirolese (Tyrolean beef stew).</div>
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“This classic stew from the Trentino-Alto Adige or South Tyrol region of northern Italy is slow cooked with onions, cumin and paprika – its distinct central European flavour is influenced by neighbouring Austria,” he writes in the recipe introduction.<br />
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To read this recipe was a pleasure but I must say to cook it and stand in my kitchen just smelling the Goulash (occasionally tasting it because I had too) was an honour. I am so glad that I tried this recipe. The flavour matched the aroma that filled the house. The ease of the recipe was unbelievable especially compared to the flavour.<br />
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A very robust goulash style stew with only a few ingredients. The beef was very tender and the pieces of pancetta that laced the thick sauce were tasty and added a salty yet salty element to the dish. As we are not a polenta loving household (I am the only one that likes it) we had mashed potatoes to make ensure comfort food status was achieved.<br />
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<b><span style="font-size: large;">Goulash Tirolese aka Tyrolean Beef Stew</span></b></div>
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<b><span style="font-size: xx-small;">(Recipe sourced from <a href="https://indaily.com.au/eat-drink-explore/recipes/2015/04/27/gennaro-contaldos-tyrolean-beef-stew/">Indaily.com - Slow Cook Italian</a>)</span></b></div>
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<b>Serves: 4</b></div>
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<div style="text-align: right;">
3 tbsp extra virgin olive oil</div>
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2 large onions, sliced</div>
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100g pancetta, cubed</div>
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About 1 litre (4 cups) hot vegetable stock</div>
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1kg stewing beef, cut into chunks</div>
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2 garlic cloves, sliced</div>
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1 tsp cumin seeds, crushed</div>
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1 tsp paprika</div>
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2 sprigs thyme</div>
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freshly ground black pepper</div>
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Heat the olive oil in a large saucepan and sweat the onions on a medium heat for about 5 minutes, stirring all the time to prevent sticking, until softened. Remove and set aside.<br />
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Add the pancetta to the pan and cook on a medium heat until coloured but not burnt. Remove from the pan and set aside. </div>
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Return the onions to the pan, add about 3 tablespoons of stock and cook for a minute or so until the liquid has evaporated.<br />
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Add the beef, increase the heat and brown the meat all over.<br />
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Add 100ml (scant ½ cup) of stock, reduce the heat to low, cover with a lid and cook very gently for 30 minutes, then add another 100ml of stock and continue to cook for 30 minutes.</div>
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Stir in the garlic, cumin, paprika, thyme and pancetta.<br />
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Add 400 ml of stock, cover with a lid and cook over a low heat for a further 1 hour, gradually adding more stock and stirring from time to time to ensure the meat doesn’t stick.<br />
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Remove from the heat and serve with creamy polenta or mashed potato or crunchy bread.</div>
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<i>For a slow cooker</i></div>
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Cook the onions, pancetta and beef as above.<br />
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Once the beef is browned add 750 ml (3 cups) stock, the garlic, cumin, paprika, thyme and pancetta.<br />
Bring to the boil, stirring, then transfer to a large slow cooker pot, press the meat beneath the liquid, cover and cook on low for 8-9 hours.<br />
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<i><a href="https://sites.google.com/site/adashofflavourprintablerecipes/goulash-tirolese-aka-tyrolean-beef-stew">(Click here for a printable version of this recipe)</a></i></div>
Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com0tag:blogger.com,1999:blog-2843855343477155468.post-58442817483236199232018-05-21T20:17:00.000+10:002018-05-22T14:46:46.971+10:00Kashmiri Lamb Korma<div style="text-align: justify;">
It was a miserable day, weather wise, and I had a curry planned on the menu so it was already a win win in my books.</div>
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The curry chosen for tonight wasn't a hot and spicy dish but rather a thick creamy mild comforting one. Korma just means a mild curry. Yet, it is actually a very rich stew in which the meat, chicken or vegetables and nuts are braised in cream, yogurt or coconut milk. </div>
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Kashmir is the northernmost geographical region in Indian. It borders Pakistan, Afganistan and China, the Tibetan region. Kashmir has its own special and traditional foods influenced by the climatic conditions and customs. Rich and redolent with the flavour of the spices used –cinnamon, cardamom, cloves, saffron, etc. Kashmiri food can be the simple meal of a family, or a 36-course wedding banquet called Wazawan. The staple diet of every Kashmiri is rice, the most preferred being the dense, slightly sticky grained Kashmir variety, which is prized in the Valley. Mutton, chicken or fish are of prime importance in Kashmiri meal and everyday cooking often combines vegetable and meat in the same dish. </div>
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Once again another curry made from scratch - no jar in sight. The combination of spices was easy and not over complicated. Cooked slowly the lamb was beautiful and tender, all most melt in your mouth. Enveloped with a thick creamy sauce this recipe may not be completely authentic but with lots of spice and herbs, this delicious korma packs a punch of flavour which we all enjoyed.</div>
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<div style="text-align: right;">
<b><span style="font-size: large;">Kashmiri Lamb Korma</span></b></div>
<div style="text-align: right;">
<b><span style="font-size: xx-small;">(recipe adapted from <a href="https://www.taste.com.au/recipes/kashmiri-lamb-korma/beedf38a-8a5b-4dff-92ce-baf6f490e842">Taste.com</a>)</span></b></div>
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</b></div>
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<b>Serves: 4</b></div>
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<div style="text-align: right;">
60 grams ghee or butter</div>
<div style="text-align: right;">
3 brown onions, coarsely chopped</div>
<div style="text-align: right;">
1 teaspoon ground turmeric</div>
<div style="text-align: right;">
4 green cardamom pods, crushed</div>
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1 cinnamon stick</div>
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8 black peppercorns, crushed</div>
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6 whole cloves</div>
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1 teaspoon cumin seeds</div>
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2 garlic cloves, crushed</div>
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1 tablespoon finely grated fresh ginger</div>
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2 teaspoons coriander seeds</div>
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1 teaspoon chilli powder</div>
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1 tablespoon smoked paprika</div>
<div style="text-align: right;">
3 ripe tomatoes, chopped</div>
<div style="text-align: right;">
1 kilogram lamb shoulder, cut into 3cm pieces</div>
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2 cups water</div>
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1 cup natural yoghurt</div>
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salt</div>
<div style="text-align: right;">
freshly ground black pepper</div>
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80 grams ground almond meal</div>
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additional water if required</div>
<div style="text-align: right;">
toasted flaked almonds, to garnish</div>
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chopped coriander, to garnish</div>
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Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until lightly golden.<br />
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Add the turmeric, cardamom, cinnamon, peppercorns, cloves, cumin, garlic, ginger, coriander seeds, chilli and paprika and cook, stirring, for 1-2 minutes or until aromatic.<br />
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Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes are pulpy.<br />
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Add the lamb, stirring until completely covered with the tomato mixture. Cook for 5 minutes, stirring occasionally.<br />
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Add the water and mix well. Allow mixture to come back to a simmer.<br />
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Add the yoghurt and bring to a simmer, ensuring that you mix the yoghurt through completely. Season with salt and pepper.<br />
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Reduce heat to low and cook, covered, stirring occasionally, for 2 hours or until lamb is very tender and sauce thickens slightly. <br />
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Preheat oven to 180 degree Celsius.<br />
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Transfer to a large casserole and cook, covered in the oven for 2 hours, stirring occasionally or until lamb is very tender and sauce thickens slightly.<br />
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Add almond meal and mix through well. If too thick add a little water.<br />
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Spoon lamb into a serving bowl and sprinkle with flaked almonds.<br />
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Serve with steamed rice, if desired, and coriander.<br />
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<i><a href="https://sites.google.com/site/adashofflavourprintablerecipes/kashmiri-lamb-korma">(Click here for a printable version of this recipe).</a></i>Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com0tag:blogger.com,1999:blog-2843855343477155468.post-91290440881327865502018-05-20T22:15:00.000+10:002018-05-22T12:26:16.063+10:00"Royal Engagement" Roast Chicken aka The Perfect Roast Chicken<div style="text-align: justify;">
Well everyone in the world knows what took place yesterday ... the Royal Wedding! The wedding of Prince Harry and Meghan Markle was held in St George's Chapel at Windsor Castle in the United Kingdom. </div>
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It was a beautiful event fully televised and I thoroughly enjoyed spending most of my Saturday infront of the tv. Growing up, like most girls, there is always the dream that I would grow up and meet my Prince Charming, be swept off my feet and live life like a princess! So while I pottered around doing my usual "Princessy" things such as putting the groceries away, cleaning, cooking and menu prepping I watched on in awe (and I guess a little jealousy) an event that will change history. </div>
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Sunday, as most of you know, is family roast dinner day at the House of Murry (now seriously how regal does that sound?) and when possible I ensure that we do sit down for a roast dinner. Giving the Royal Celebrations this week I thought we would have the "Engagement Chicken" that Meghan Markle cooked for Prince Harry the night that he proposed. </div>
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In an interview from <a href="http://people.com/royals/meghan-markle-engagement-chicken-recipe-ina-garten/">People November 2017</a> it was revealed that Prince Harry got down on one knee to propose while the couple was at home making roast chicken, the origin of the dish was from famous celebrity chef and host of the Barefoot Contessa, Ina Garten — and it’s one of Meghan’s go-to recipes. Ina Garten couldn’t be more pleased that her recipe is now part of the royal couple’s love story.<br />
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This recipe has been around for quite sometime despite it's new found fame. The <a href="https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592">original recipe</a> which I followed was published on Food Network in 1999 however since gaining celebrity status it has been revamped and can be found <a href="http://people.com/food/ina-garten-jeffrey-roast-chicken-recipe-radishes/">here</a>.<br />
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The roast chicken itself is quite a plain dish when you read the recipe. It's quite simple and easy to prepare. However the decadent flavours from the thyme, lemon and garlic lacing the tender juicy meat which are cooked on a bed of roasted fennel, onions and carrots that are enveloped in the stunning chicken flavours contradict the simplicity of what you read.<br />
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Needless to say if it was good enough for Meghan's Prince would be good enough for mine and our loyal subjects?<br />
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Yes it was definitely was......</div>
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<span style="font-size: large;"><b>"Royal Engagement" Roast Chicken aka Perfect Roast Chicken</b></span></div>
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<span style="font-size: xx-small;"><b>(Recipe sourced <a href="https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592">Ina Garten: Food Network</a>)</b></span></div>
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<b>Serves: 6 - 8</b></div>
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2 kilogram roasting chicken</div>
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salt</div>
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freshly ground black pepper</div>
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1/2 large bunch fresh thyme, plus additional 20 sprigs</div>
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1 lemon, halved</div>
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1 head garlic, cut in half crosswise</div>
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2 tablespoons butter, melted</div>
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1 large yellow onion, thickly sliced</div>
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4 carrots cut into 2-inch chunks</div>
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1 bulb of fennel, tops removed, and cut into wedges</div>
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Olive oil</div>
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Preheat the oven to 220 degrees Celsius.<br />
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Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.<br />
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Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.<br />
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Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil.<br />
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Spread around the bottom of the roasting pan and place the chicken on top.<br />
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Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.<br />
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Slice the chicken onto a platter and serve it with the vegetables (or get one of your royal followers to do it for you LOL). Accompany with other vegetables as desired.<br />
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<a href="https://sites.google.com/site/adashofflavourprintablerecipes/-royal-engagement-roast-chicken-aka-the-perfect-roast-chicken"><i>(Click here for a printable version of this recipe)</i></a><br />
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Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com0tag:blogger.com,1999:blog-2843855343477155468.post-52198425964914316042018-05-07T22:51:00.000+10:002018-05-22T11:12:33.862+10:00Stir Fry Lamb Strips with Carrot, Mushrooms and Broccoli<div style="text-align: justify;">One thing we don't cook enough with is Lamb. It's one of those meats here in Australia that you can get a cheap leg or shoulder of lamb but all the other cuts are really expensive. We love lamb, especially a roast, but it's not on the menu very often. Which is s shame.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I'd recently asked our son what he fancied for dinner and he replied "a lamb stir fry would be really nice Mam - we haven't had one of those for a long time". I thought this was an interesting answer but to be honest it's nothing out of the ordinary for anyone in our family to request something outside the norm.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I came across a new butchers, <a href="https://butchersstore.com.au/">Australian Butchers Store</a>, near work (I normally buy all our meat over in Clayton) and I must say I was a little excited about this. In fact I was pretty impressed with the butchers. Having only opened recently it was my first chance to go in there and have a look around. Needless to say the ban on my buying any meat for our freezer went out the window as I came home armed with lots of bargains which included lamb strips.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Using my old friend Google I started looking for a stir fry recipe to cook using the lamb strips. this was a harder challenge than I thought. There are actually not that many Asian recipes using lamb. I finally came across a recipe that sounded really nice. I hadn't noticed what site it was on but I started reading the recipe and thought to myself this sounds pretty good. I will cook this and then I read on further only to start laughing at the serving suggestion given.... and couldn't stop laughing. </div><div style="text-align: justify;"><br />
<div style="text-align: center;"><i>Serving Suggestions</i></div><div style="text-align: center;"><i>Serve with rice or potatoes or fill a pitta bread or tortilla wrap with the stir-fry.</i></div></div><div style="text-align: justify;"><br />
To my surprise the recipe was actually on the Irish Food Board which I guess explains the potatoes?? Please if you are Irish do not take offence to this post - I thought the comment was magic. I actually cooked this recipes (although I did adapt slightly) but served ours with rice noodles. It was absolutely delicious and enjoyed by everyone.<br />
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The meat and vegetables were tender and laced with the sweetness of the hoisin sauce and traces of the Chinese five spice. It was a simple dish but bold at the same time. I would defintely suggest you give this Asian number a go.</div><br />
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<div style="text-align: right;"><b><span style="font-size: large;">Stir Fry Lamb Strips with Carrot, Mushrooms and Broccoli</span></b></div><div style="text-align: right;"><b><span style="font-size: xx-small;">(Recipe adapted from <a href="https://www.bordbia.ie/consumer/recipes/lamb/pages/lambstir-fry.aspx">Bord Bia</a>)</span></b></div><div style="text-align: right;"><b><br />
</b></div><div style="text-align: right;"><b>Serves: 6</b></div><div style="text-align: right;"><br />
</div><div style="text-align: right;">200 grams dry thick rice noodles</div><div style="text-align: right;">2 cloves garlic, chopped</div><div style="text-align: right;">1 tablespoon finely grated ginger</div><div style="text-align: right;">1/2 teaspoons Five Spice Powder</div><div style="text-align: right;">2 tablespoons soy sauce</div><div style="text-align: right;">1 tablespoon olive oil</div><div style="text-align: right;">2 tablespoons rice wine</div><div style="text-align: right;">freshly ground black pepper to taste</div><div style="text-align: right;">900 grams lean lamb strips</div><div style="text-align: right;">2 tablespoon oil</div><div style="text-align: right;">2 carrots thinly sliced</div><div style="text-align: right;">1 onion, sliced</div><div style="text-align: right;">200 grams button mushrooms, sliced</div><div style="text-align: right;">1 head of broccoli, cut into florets</div><div style="text-align: right;">4 tablespoons hoisin sauce</div><br />
<div style="text-align: justify;">Cook rice noodles as per packet instructions. Drain and set aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Combine the garlic, ginger, five spice, soy sauce, rice wine and pepper together in a medium bowl. Add in the lamb strips and mix well to combine. Allow to stand for at least 30 minutes or longer if time permits. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat half the oil in a wok or frying pan. Then add in the vegetables and cook for 2-3 minutes. Remove from the wok. Stir-fry the lamb in 2 batches. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Return the vegetables to the wok, add back in the cooked lamb and stir in the hoisin sauce. Mix well together.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Place noodles on a a large serving platter and top with lamb stir fry. Serve immediately.</div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><a href="https://sites.google.com/site/adashofflavourprintablerecipes/stir-fry-lamb-strips-with-carrot-mushrooms-and-broccoli">(Click here for a printable version of this recipe).</a></div><div style="text-align: justify;"><br />
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</div>Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com0tag:blogger.com,1999:blog-2843855343477155468.post-14153016990248011522018-05-06T22:03:00.000+10:002018-05-21T13:07:32.195+10:00Meatball Tomato and Mozzeralla Tray Bake<div style="text-align: justify;">
It's that time of year again - football season and winter. When meals need to be quick and easy due to weeknight footy training, not to mention Saturday is game day and then there is always our social life to fit in. </div>
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So it officially started this weekend for us. Two football matches on Saturday (one in Carrum Downs and the other in Hastings). Needless to say Saturday was busy until around 2pm. Saturday Night we went out for dinner with our beautiful friends, Tanya and Pete, whom we actually met through football. We were all being "restaurant Guinea Pigs" as I had chosen a restaurant that none of us had been to before.</div>
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We had some amazing flavours at the <a href="http://www.sunwah.com.au/">Sun Wah</a> last night - definitely had the taste buds jumping. Everything on the menu sounded delicious so we all settled for the "<a href="http://www.sunwah.com.au/degustation-menus/">Our Chef Degustation Menu</a>". Eight courses of amazing flavours and the presentation - wow it was magnificent. <span style="text-align: center;">This was the second time we had sat down for a Degustation feast - the first time was at <a href="http://www.tenminutesbytractor.com.au/">Ten Minutes By Tractor</a>. I have to say we really enjoyed our first experience of a <a href="http://www.tenminutesbytractor.com.au/assets/client/File/TMBT%20Summer%202017-18%20Degustation.pdf">Degustation menu</a> at the beautiful restaurant and winery in Main Ridge so needless to say I was definitely eager to see how the Chinese laid it our. Our feast at the Sun Wah was as follows:</span><br />
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<i>Amuse Bouche</i></div>
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Duck & Pork Croquette w. black truffle mayo</div>
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<i>First Course</i></div>
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Ginger pear scallops, crispy pork belly, golden pearl sago, chilli jam</div>
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<i>Second Course</i></div>
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Blue swimmer crab dumpling, Yarra Valley salmon caviar, clear consomme</div>
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Third Course</div>
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Twice cooked lamb rib, chilli jam, coriander</div>
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<i>Fourth Course</i></div>
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Hopkins River grass fed eye fillet, eggplant, snake green beans, snow peas, mushrooms. teriyaki jus</div>
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Served with Special Fried Rice</div>
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<i>Fifth Course</i></div>
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Roast Peking duck, steamed crepe, pickles, cucumber, hoi sin</div>
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<i>Sixth Course</i></div>
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48° poached salmon, black bean, soy dressing with</div>
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dry fried spicy green beans</div>
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<i>Seventh Course</i></div>
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Stuffed chicken w. minced prawns and mandarin jus</div>
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<i>Eighth Course</i></div>
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Indulgence sharing dessert platter</div>
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Followed By Coffee and Tea</div>
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and Petit Fours </div>
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Tonight's dinner truly had to be worthy of a king to match up with the food we ate last night. LOL I am only kidding - tonight's dinner needed to be the perfect homemade meal. A balanced meat and vegetable dish with lots of flavours. This is a dish I have made a few times and it always goes down a treat. Not only is it really easy, a fabulous one pot wonder, it is quick and manages to disappear.<br />
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<b><span style="font-size: large;">Meatball Tomato and Mozzeralla Tray Bake</span></b></div>
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<b><span style="font-size: xx-small;">(Recipe adpated from Weight Watchers Australia)</span></b></div>
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<b>Serves: 4</b></div>
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<b>Smart Points per serve: 9</b></div>
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500 grams lean beef mince</div>
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3 shallots, thinly sliced</div>
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2 tablespoons fresh flat-leaf parsley, coarsely chopped</div>
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2 teaspoons fresh lemon rind, finely grated</div>
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2 teaspoons dried chilli flakes</div>
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1/2 cup fresh wholegrain breadcrumbs (approx 2 slices)</div>
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1 egg</div>
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salt</div>
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freshly ground black pepper</div>
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1 medium red capsicum, chopped</div>
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2 medium zucchini, chopped</div>
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cooking spray</div>
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400 grams canned cherry tomatoes</div>
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1 tablespoon tomato paste</div>
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2 cloves garlic, crushed</div>
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1 tablespoons baby capers, rinsed, drained</div>
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100 grams bocconcini, torn</div>
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1/2 bunch fresh basil, leaves</div>
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Preheat oven to 200°C or 180°C fan-forced.<br />
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Combine mince, shallots, parsley, rind, chilli flakes, breadcrumbs and egg in a large bowl. Season with salt and pepper. Roll level tablespoons of mixture into 24 meatballs.<br />
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Place meatballs, capsicum and zucchini in a large baking dish. Lightly spray with cooking spray and bake for 15 minutes or until meatballs have browned.<br />
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Meanwhile, combine tomatoes, paste, garlic and capers in a bowl.<br />
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Add tomato mixture to meatballs and stir to combine. Top with bocconcini and bake for 15 minutes or until cheese has melted and meatballs are cooked through.<br />
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Serve sprinkled with basil.<br />
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<a href="https://sites.google.com/site/adashofflavourprintablerecipes/meatball-tomato-and-mozzeralla-tray-bake"><i>(Click here for a printable version of this recipe)</i></a>Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com0tag:blogger.com,1999:blog-2843855343477155468.post-51234686786717006212018-04-30T21:37:00.000+10:002018-05-22T10:13:36.849+10:00Pomegranate and Spinach Salad<div style="text-align: justify;">
By the end of summer I am personally sick of salad. Although I try and make salads as interesting as possible. Some of my favourite salads would have to be <a href="http://adashofflavour.blogspot.com.au/2009/11/roast-pumpkin-beetroot-and-bocconcini.html">Roast Pumpkin, Beetroot and Bocconcini Salad with Guiness Dressing</a> or <a href="http://adashofflavour.blogspot.com.au/2009/02/roast-pumpkin-salad.html">Roast Pumpkin Salad</a> and of course, the <a href="http://adashofflavour.blogspot.com.au/2009/02/crunchy-asian-salad.html">Crunchy Asian Salad</a>. However, there comes a point where I just cannot eat salad anymore.</div>
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Saying this, you are not going to believe the salad on the plate tonight. This would have to be the most jam packed flavoursome salad that only has 3 ingredients...... yep go figure. Bold spinach combined with the sweetness of thinly sliced red onion. Scattered with fresh pomegranate tendrils.</div>
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The hardest thing about making this salad is removing the tendrils from the pomegranate. The easiest way I have found is to cut the top off and make slits down the sides of the pomegranate. Then open it like a flower, turn upside down and tap with a wooden spoon. Here is an instructional <a href="https://www.youtube.com/watch?v=0uKJrb42144">video</a>. Once you have done it a few times you will have mastered the art of doing this without too much mess.</div>
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It's actually one of our daughter's favourites and takes this for lunch at school quite often. I like it drizzled with balsamic vinegar to add another element. In all seriousness you will love this. </div>
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<b><span style="font-size: large;">Pomegranate and Spinach Salad</span></b></div>
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<b>Serves: 4</b></div>
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500 grams baby spinach leaves, rinsed and patted dry</div>
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1 small red onion, thinly sliced</div>
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tendrils of 1 pomegranate</div>
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On a large platter or bowl layer the spinach and red onion. Toss together if you wish.<br />
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Sprinkle with pomegranate tendrils.<br />
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Serve immediately.<br />
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<i><a href="https://sites.google.com/site/adashofflavourprintablerecipes/pomegranate-and-spinach-salad">(Click here for a printable version of this recipe).</a></i>Johttp://www.blogger.com/profile/17572596180201098587noreply@blogger.com0