Our latest feast

Thursday, August 19, 2010

Teriyaki Steak with Onion Rings

I needed a quick dinner for tonight as I worked back late and this quick marinade for steak was the simple answer. The steak only needs to marinade for a little as 15 minutes for the flavour to be absorbed into the meat but you can marinate for longer. I used rump steak but any cut of steak would work well with this recipe.

Not only is this a simple marinade but it is very flavoursome and I am sure will go down a treat with everyone as it does in our house.

Teriyaki Steak with Onion Rings
(recipe adapted from The Backyard Barbecue Cookbook)

Serves: 4
Points per serve: 5

1/4 cup dry sherry
1/4 cup soy sauce
1 teaspoon crushed garlic
1 teaspoon grated ginger
freshly ground black pepper
4 x 200g rump steaks, all visible fat trimmed
cooking spray
2 teaspoons oil
2 large brown onions, sliced into rings

In a large bowl combine sherry, soy sauce, garlic and ginger. Season with freshly ground black pepper and mix well. Add steaks ensuring they are completely covered by the marinade. Allow to stand for at least 15 minutes.

Preheat a barbeque flat plate or large frying pan and heat oil. Cook onion over medium heat until golden, sprinkle with 1 - 2 tablespoons of the marinade and continue to cook until caramelised, approximately 5 minutes. Remove and keep warm.

Clean and respray the flat plate or frying pan and cook beef on high heat for 5 minutes on one side and 3 minutes on the other side or to desired liking. Serve meat with onion rings.

Friday, August 13, 2010

Creamy Curried Broccoli Soup

Tonight we had some family over for dinner - it's probably the last time they will see mam before she goes back to Brisbane next week.

Mam and I had tried to get an entree/starter for this evening that both adults and kids would eat, that wouldn't find me in the kitchen all night instead of being sociable. Mam suggested a soup - brilliant I thought. It did get me thinking though that I never think about having a soup as an entree I always seem to lean towards finger food style starters. The next big question - what flavour?

Due to my ever growing collection of cookbooks and the fact mam has been reading them she said to me "I have read a broccoli one recently that sounds nice".... so she opened it to the page of the recipe and bingo that's the one we decided on. I think that's the only time we have agreed together quickly even Noel said "sounds good!"

I must say this was a very easy soup to make although at the beginning of the process with curry coloured stock and big florets of broccoli it does look quite interesting. But after a bout in the food processor it became a thick and creamy looking pale green speckled soup and there wasn't any cream added.

Served with a swirl of cream it went down a treat tonight.

Creamy Curried Broccoli Soup
(recipe adapted from WW Cook Fast)

Serves: 4
Points per serve: 1

2 teaspoons olive oil
1 brown onion, finely chopped
3 teaspoons curry powder
4 cups vegetable stock (made with stock powder)
1 large potato, peeled and diced
500 grams broccoli, coarsely chopped
2 tablespoons light thickened cream
1 shallot, green only, finely sliced for garnish

Heat the oil in a large saucepan over a medium heat. Add the onion and cook, stirring, for 3 to 5 minutes or until softened. Add the curry powder and cook, stirring, for 30 seconds or until fragrant.

Add the stock and potato. Bring to the boil. Reduce heat, cover and simmer for 10 minutes. Add the broccoli and cook for 6 to 7 minutes or until vegetables are tender.

Using a stick blender or food processor, puree the soup until smooth. Return soup to the pan and stir over a low heat until heated through. Serve soup into bowls and swirl each bowl with 2 teapsoons of the cream. Sprinkle with spring onion, if using.

(click here for a printable version of this recipe)

Mushy Peas

Ok I am going to introduce you to a family favourite not only in our house but to all off our family - both sides! When I say both sides I mean Noel's side and my side. Both coming from British backgrounds - Noel English and me Welsh we have both grown up eating Mushy Peas.

Unfortunately like most foods everyone cooks recipes differently and that was the case when both families get together. One mother cooks them one way and the other a different way. I have had to come to a happy compromise and it cook them somewhat middle of the road when it comes to both individual cooking styles because as you can imagine they are both right!!

I will say however the Welsh have an ironic name for this staple side dish - "Fluffing Peas". To many they do have an adverse reaction the day after eating but even that doesn't put some of us die hard Mushy Pea lovers from eating them.

Mushy Peas

Serves: 12 as a side dish
Points per serve: 2

500 grams blue peas
2 teaspoons bicarbonate of soda
1 teaspoon salt
1 teapsoon sugar
ground white pepper to taste

Soak peas overnight in a large bowl of cold water and 1 teaspoon bicarbonate of soda.

Drain and rinse thoroughly.

Place peas in a large saucepan with remaining bicarbonate of soda, salt and sugar. Fill saucepan with water enough to cover the peas by approximately 2 cms.

Bring to the boil and then reduce heat to the lowest possible. Allow peas to cook slowly for 1 to 1 1/2 hours, skimming pea skins as they rise to the top.

Once cooked, drain over a large bowl. Once drained, return to saucepan. Add enough juices for the texture of the peas you desire. Season with white pepper to taste.

(click here for a printable version of this recipe)

Tuesday, August 10, 2010

Beef Stroganoff with Fettucine

Something quick and easy on the menu tonight as we went visiting Vicky and the boys while Sean is away and to be honest it's the first chance that we have had to go with us being so busy. Plus I wanted something that we would all enjoy on what has been a wet and cold day.

Beef Stroganoff or Beef Stroganov is a dish of beef peices served in a paprika flavoured sauce with sour cream. The dish itself originates from Russia but over time and due to it's popularity there is now many variations to the recipe. The first known recipe, dated 1861, used beef cubes, mustard and stock topped with sour cream but there is not mention of onions or mushrooms. Since then onions and mushrooms have been added, along with the use of tomato paste and paprika.

Some versions have a creamy white sauce whereas others, more commonly known, are that of a thick reddish sauce. The sour cream can be served on the side or mixed into the sauce to give it a creamier appearance. I prefer to stir the sour cream through my sauce prior to dishing up. But as this dish is a low fat version I decided to use evaporated skim milk instead mixed with a little cornflour and the result.... super delish!!

Of course tonight was the only night I didn't have fettucine in the house so I used spirals. LOL But served with warm pasta its a perfect week night meal but is also nice with mashed potatoes.

Beef Stroganoff with Fettucine

Serves: 4
Points per serve: 7

250 grams fettuccine or pasta of your choice
500 grams rump steak, cut into strips
2 teaspoons ground paprika
cooking spray
1 medium onion, thinly sliced
2 cloves garlic, crushed
400 grams mushroom, sliced
3/4 cup chicken stock
1/4 cup tomato paste
1 tablespoon worcestershire sauce
1/2 cup extra light sour cream
2 tablespoons fresh parsley, chopped

Cook pasta in a large saucepan of boiling salted water, following packet instructions of until tender. Drain and keep warm.

Combine beef with paprika in a medium bowl.

Heat a large non-stick frying pan over medium-high heat and coat with cooking spray. Add half the beef and cook for 2 minutes. Transfer to a bowl. Repeat with remaining beef.

Add onion and garlic and cook for about 2 minutes. Add mushrooms and cook, stirring, for about 2 minutes.

Return beef to pan along with stock, tomato paste and sauce. Simmer uncovered for 5 minutes.

Stir sour cream through beef mixture. Place pasta into serving bowls. Spoon over beef and sprinkle with parsley.

(click here for a printable version of this recipe)

Tuesday, August 3, 2010

Devilled Sausages

Sometimes the simple meals are always the best and I have to say when I am stuck for something to make quickly that I know we will all enjoy there is no going past Devilled Sausages.

Although the name of this dish somewhat suggests chilli or heat there is neither. In fact the sauce has a tang that is slightly sweet but very enjoyable. For those wanting a little heat/spice you can add chilli sauce to the mixture.

I also have to say that this easy recipe is so much nicer than any packet mix available. Once you have this you will not use the packet mix again.

Served with mashed potatoes and steamed vegetables this makes a wonderful winter warmer and a quick weeknight dinner.

Devilled Sausages

Serves: 6
Points per serve: 6

600 grams pork chippolatas or sausages
cooking spray
1 clove garlic, crushed
2 onions, thinly sliced
1 large apple, peeled and thinly sliced
1 x 400 gram can diced tomatoes
1/4 cup tomato ketchup or sauce
1/4 cup barbecue sauce
2 tablespoons brown sugar
2 tablespoons malt vinegar

Preheat oven to 180 degrees Celsius.

Coat a frying pan with cooking spray and fry sausages until browned and just cooked. Remove from pan and place in a casserole dish. (If using sausages cut each sausage into pieces).

Respray the same frying pan with cooking spray and add garlic, onions and apples. Fry for 3 to 5 minutes on medium heat or until onions have softened. Add to the sausages in the casserole dish.
Mix together the remaining ingredients and pour over the sausage and onion mixture.

Cover and cook for 25 to 30 minutes.

(click here for a printable version of this recipe)