Chilli Hommus

An impromptu lunch invitation for a couple really close to our heart was received on Friday night when they popped into our house and once we realized that we were free we took them up on the offer.  Especially with it being a day of record heat temperatures in Melbourne and their house being equipped with good air conditioning and a spa!

All we had to bring with us was some "nibbles".  Knowing that they were going to serve up cold meats and salad for lunch I couldn't very well take an antipasto platter or anything that too was full on cold meats.  Upon discussion with my husband we decided that a couple of homemade dips would be nice and of course, different than the norm.

Next decision was which dips?  We ended up making a Hommus with Chilli, a Beetroot and Mint, a Chilli Jam and a Smokey Mustard.  All whipped up in under 30 minutes and tasted incredible.  The freshness in all of them was amazing and the fact that we knew they were based on good and healthy ingredients made them even nicer.  

Dips are a really easy dish to prepare - infact they are insanely easy.  The majority of dips have minimal ingredients not to mention you are in control of what ingredients you use and I bet most of them will not contain any of those nasty numbers that you find on preservatives, additives and colourings.  I actually also find it is cheaper to make your own dips than buying those pre-made from the shops.

We made this hommus without tahini only because I didn't have any on hand.  I have made hommus many times and always used tahini so I was a little skeptical as to what the outcome would be.  To our surprise it was really nice and actually quite unnoticeable that it was missing what I would have considered an important ingredient to this dish.  I added a little sesame oil to give the flavour a hint of the nuttiness but you don't need to do this if you do not wish. The chilli quantity can be adjusted to suit your tastebuds - add more or less to suit.

Chilli Hommus

Makes: approx 1 1/2 cups

Serves: approx 18 x 20 gram servings

SmartPoints per serve:  1

2 x 400 gram can chickpeas, drained and rinsed

2 to 4 tablespoons water

3 tablespoons extra virgin olive oil

1/2 teaspoon sesame oil

juice of 1 lemon juice

2 teaspoons chilli flakes (add more if you prefer)

1 teaspoon garlic powder

2 teaspoons ground cumin

1/2 teaspoon salt

pinch smoked paprika, for garnish

Add the chickpeas, 2 tablespoons of water, 2 tablespoons olive oil, sesame oil, lemon juice, chilli flakes garlic, cumin, and salt to a food processor.

Process until smooth and creamy.

If needed, add additional water to thin out the hummus.

Place in a serving dish, drizzle with remaining olive oil and sprinkle with smoked paprika.

Store covered in the refrigerator until ready to serve.

(Click here for a printable version of this recipe)

Chicken, Cranberry and Pistachio Terrine

Once again,  I have tried to recreate a recipe from our favourite place, Green Olive at Red Hill on the Mornington Peninsula.  The description on the menu is Chicken Terrine, Pistachio, Cranberry, Garden Herbs and Farm Made Fruit Chutney.  And it is to die for......

My version is Chicken Terrine, Pistachio, Cranberry, Thyme, Parsley, Mustard and served with Green Olive Farm Made Fruit Chutney.

The verdict.... it was very nice. Compliments from hubby, Noel, and even from daughter Alexandria, who prior to trying it kindly told me "you know I don't like cold meat".

I used chicken breast fillet which I processed myself as I am not a fan of chicken mince. Never have been - to be honest there is just something about it and I do not like the smell of it at all. Therefore I have always processed my own.

This terrine was easier to make than what I thought it would have been.  The flavours worked well together (I guess they have to or Green Olive wouldn't serve it either).    

 

Chicken, Cranberry and Pistachio Terrine

(recipe adapted from taste.com)

 

Serves: 4 - 6

 

cooking spray

2 tablespoons olive oil

2 medium brown onions, finely chopped

2 garlic cloves, crushed

1 tablespoon finely chopped fresh parsley

2 tablespoons finely chopped fresh thyme

750g chicken fillets, fat trimmed

140 grams fresh breadcrumbs, made from wholegrain bread

1/2 cup unsalted pistachio nuts , shelled

1/2 cup craisins, reduced sugar

2 eggs

2 tablespoons wholegrain mustard

1 teaspoon salt

freshly ground black pepper, to taste

Preheat oven to 180 degrees Celsius.

 

Heat the olive oil in a large frying pan over medium-low heat and cook the onions for 8-10 minutes or until soft. Add the garlic, parsley and thyme and cook for a further 5 minutes or until the onions are very soft. Cool slightly.

 

Place chicken in a food processor and blend until minced.

 

Combine the onion mixture, chicken mince, breadcrumbs, pistachio nuts, eggs, mustard, salt and pepper to taste in a large bowl and use your hands to mix well.

 

Overlap the long sides of a loaf pan with two 50cm lengths of foil by 8cm.  Line with baking paper and spray with cooking spray.

 

Place the chicken mixture into the baking dish and bake in the preheated oven for 50 minutes.

 

Remove from the oven, pull back the foil and then drain off the juices.

 

Re-cover with the foil and then place the terrine in the fridge until cold.

 

Remove the foil and cut into slices and serve with the fruit chutney or relish of your choice.

(Click here for a printable version of this recipe)

Spice Roasted Pumpkin and Ricotta Brushetta

OMG I don't think I have ever mentioned on here that my favourite place to go to enjoy fresh farm produce and wine is Green Olive at Red Hill, right here on the Mornington Peninsula.  Noel and I actually attended a sausage making class there and enjoyed ourselves so much that we often go there just to enjoy their tapas style menu and sit, relaxing, enjoying the views which look over the winery,  the paddocks normally full with sheep grazing and the dam with the ducks waddling about.  (I have added some of our recent photos after the recipe.)

Why is this bruschetta so enjoyable?  To be honest I would never have strayed away from the traditional bruschetta made with tomatoes, red onion and feta until we went to Green Olive.  Roasted Pumpkin with cumin until tender, slightly mashed and served on crusty bread with ricotta.  It makes your taste buds dance - trust me!

Now the chefs at Green Olive actually serve this magnificent treat with Salsa Verde but we did not have this one hand (or the ingredients) so I improvised and drizzled balsamic glaze over the toppings.  It was still very nice (however if you live near the Mornington Peninsula do yourself a flavour and visit Green Olive).

Spice Roasted Pumpkin and Ricotta Brushetta

(recipe adapted from Green Olive)

Serves: 4

250 grams Jap pumpkin, peeled and diced large

cooking spray

2 tablespoons cumin seeds

8 slices crusty bread

olive oil

100 grams rocket leaves

100 grams fresh low fat ricotta

balsamic glaze, to drizzle

Preheat oven to 189 degrees Celsius.

Line a baking sheet with baking paper and spray with cooking spray.  Place pumpkin on baking tray in a single layer. Sprinkle with cumin seeds.  Spray pumpkin with a light layer of cooking spray.  Cook, turning once, for 20 - 25 minutes or until tender.  Remove from oven and allow to cool.

Meanwhile, preheat grill.  Brush with olive oil and place under the grill until lightly toasted.  Turn over and repeat with other side of bread.  Remove from grill.

Mash pumpkin lightly, retaining some shape and texture.

Place bread slices on serving plate or individual plates.

Place the rocket leaves on the bread slices.

Top evenly with pumpkin. 

Sprinkle ricotta randomly over the pumpkin.

Drizzle balsamic glaze over the bruschetta.

Serve immediately.

(Click here for a printable version of this recipe)

Easy Mango Chilli Prawn Salad

Relaxing on Labour Day, a public holiday here in Melbourne I decided to make a quick and easy lunch for Noel and myself - a prawn salad with a Mango Chilli Dressing.  Took no time at all really and made a nice change to the boring but healthy salads we had been eating.

 

The dressing of course, was store brought and not homemade but it is quite a flavoursome and diet friendly one produced by Coles.  Simply Less Mango Chilli Dressing is one of the new flavours in dressing that Coles have recently released.

 

Easy Mango Chilli Prawn Salad

 

Serves: 2

ProPoints per serve: 4

 

16 cooked king prawns, peeled

2 cups of mixed salad leaves

1/2 red capsicum, thinly sliced

1 lebanese cucumber, finely diced

1/2 red onion, finely sliced

1/2 bunch fresh coriander leaves

4 tablespoons Coles Simply Less Mango Chilli Dressing

Rinse prawns and pat dry with paper towel.

 

Divide the salad leaves amongst two serving plates or bowls.

 

Top with capsicum, cucumber and red onion.  Add prawns to each dish.  Sprinkle with the coriander leaves.

Drizzle 2 tablespoons of dressing over each salad and serve.

 

(Click here for a printable version of this recipe)

Prawn and Avocado Salsa Wonton Cups

Boxing Day we headed off for lunch at our long time family friends' house.  It was a lovely day so I decided to take something light yet tasty as my food offering.

Wonton cups are so easy to make and make an attractive entree, finger food and even a dessert.  They can be filled with whatever takes your fancy.  I decided that it would be prawns with an avocado salsa just for something different.

 Prawn and Avocado Salsa Wonton Cups

Serves: 30

ProPoints per Serve: 1

30 fresh wonton wrappers

30 cooked and peeled prawns

1 avocado, diced

3 large tomatoes, diced

1/2 red onion, finely diced

1 teaspoon lemon juice

1/2 teaspoon chilli powder

freshly ground black pepper

150 grams Kraft Philadelphia Extra Light cream cheese

Preheat oven to 180 degrees Celsius.

Spray a large muffin tin with cooking spray.  Line each muffin hole with a wonton wrapper.  Spray tops of wrapper and cook in oven for 5 - 8 minutes or until wrapper is crisp and golden.  Remove and allow to cool.

In a bowl gently mix together the avocado, tomatoes, red onion, lemon juice, chilli powder and black pepper.

In the base of the wonton cup place a teaspoon cream cheese, stand up the prawn and fill the wonton cup with a couple of teaspoons of salsa.

Serve.

Note - do not fill too early before serving or wonton cup with go soggy.

(Click here for a printable version of this recipe)

Prawn and Herb Rice Paper Rolls

These are something that we love and have made them a lot over the years. Not only are they full of flavour but although being a little fiddly to make that really aren't difficult. This recipe uses prawns but you can use any meat you like or omit the meat to make them a vegetarian roll.

Served with any flavour asian sauce they make a nice light meal, a picnic dish or even a entree.

Prawn and Herb Rice Paper Rolls

(recipe adapted from WW Recipe Collection 2002)

Serves: 4

Points per serve: 3

50 grams cellophane noodles

3 tablespoons rice vinegar

4 tablespoons crushed peanuts

500 grams whole cooked prawns, shelled and cut into pieces or shrimp, shelled and left whole

1/4 cup basil, finely sliced

1/4 cup fresh coriander, finely chopped

1/4 cup fresh mint, finely chopped

2 kaffir lime leaves, finely sliced

4 cabbage leaves, finely shredded

5 spring onions, chopped

1 medium carrot, grated

16 rice paper rolls

Soak the noodles in a bowl of hot water, rinse with cold water, drain. Chop into pieces and combine with the vinegar, nuts and prawns.

Combine the fresh herbs, cabbage, shallots and carrot together. Stir in the prawn mixture and mix well.

Working with 1 wrapper at a time, soak the rice paper in warm water for 30 seconds and place on a flat surgace. On each wrapper pile a litlle prawn mixture. Roll up tightly, folding the sides in the enclose the filling. Continue rolling and folding until all ingredients are used.

Serve with your choice of sauce (don't forget to account for any extra points).

(click here for a printable version of this recipe)

Pesto and Chilli Oysters ~ Oysters with Vodka Salsa

On a whim I purchased some oysters Saturday afternoon as a treat for Noel, who loves them, as he was working all day on Saturday. He had requested steak for dinner but for a starter I thought these would be a nice surprise for him.

He loves eating Oysters with Vietnamese Dressing and would have that every single time - I however like to try different styles of dressings/toppings as I am not such a huge fan and only tend to eat a few anyways.

With a mission to find some different dressings and reading through lots of recipes I ended up just making these two toppings up and to my surprise they were quite nice and enjoyed by us both.

The chilli oil I used is homemade (I will have to blog as I am about to make some new batches) but you can purchased chilli infused oil at some supermarkets and deli's.

Left: Pesto and Chilli Oysters ~ Right: Oysters with Vodka Salsa

Pesto and Chilli Oysters

Serves: 2
Points per serve: 3

6 natural oysters in shells
3 teaspoons basil pesto (premade)
3 teaspoons chilli oil
dried chilli flakes (if desired)

Remove oysters from shells, rinse and drain. Return to shells and place shells onto a patty pan tray.

Preheat grill to high.

Place 1/2 teapsoon of pesto on to each oyster. Drizzle with 1/2 teapsoon chilli oil and sprinkle with chilli flakes.

Place under grill and cook for 2 - 3 minutes or until oil is sizzling.

Remove from grill, allow to cool slightly and serve.

Oysters with Vodka Salsa

Serves: 2
Points per serve: 1.5

6 natural oysters in shells
1/2 tomato, finely diced
1 spring onion, finely sliced
1 tablespoon finely chopped fresh coriander leaves
2 teaspoons lime juice
1 tablespoons vodka
salt
freshly ground black pepper

Remove oysters from shells, rinse and drain. Return to shells.

In a bowl combine tomato, spring onion, coriander, lime juice and vodka. Season to taste with salt and freshly ground black pepper. Allow to stand for 1 hour for flavours to fuse.

Top each oyster with salsa mixture and serve.

(click here for a printable version of this recipe)

Oysters with Champagne and Wasabi

As our oyster festival continued in our house tonight I decided that one at least had to have champagne as an ingredient purely because they say that foods such as oysters are the food of lovers. And in my opinion lovers like champagne too...

Go easy on the wasabi unless you and your partner really like it.. a dot is definitely enough.

Oysters with Champagne and Wasabi

Serves: 4
Points per serve: 2.5
250 ml champagne or sparkling white wine
12 natural oysters, in the half shell
1/4 red capsicum, very thinly sliced and halved

wasabi to taste

Clean and rinse oysters and shells. Place oysters back into shells. Fill shells with champagne. Top with a few capsicum slices and a dot of wasabi paste.

Chill until serving.

(click here for a printable version of this recipe)

The Oyster Festival...

No don't get excited there wasn't actually an Oyster Festival in our area as such. Noel came home with 2 dozen oysters. Yep 2 dozen. We haven't had oysters for awhile so it was a nice surprise!! And worthy of being the entree to a feast!!

Oysters are not the most attractive creatures that man chooses to eat so besides serving them ala natural they always bring the creative side of us out and these were our "Oyster Festival" dishes.....

(starting from top, clockwise ~ Oysters with Vietnamese Dressing, Oysters with Champagne and Wasabi, Mediterranean Oysters, Oysters with Ginger, Garlic and Chilli)

Oysters with Champagne and Wasabi

Mediterranean Oysters

Oysters with Ginger, Garlic and Chilli

Oysters with Vietnamese Dressing

Although oysters are an easy entree to serve either hot or cold they are somewhat an acquired taste. To be totally honest, I used to turn my nose up at them. Especially served cold I could bare the thought of putting one in my mouth but as time and taste has taken it's toll on me, thankfully I really enjoy them now and cannot imagine not wanting to eat one......

Oysters with Vietnamese Dressing

I have only started eating oysters in the last couple of years. Prior to that I couldn't even stomach the thought due to their looks and texture - let's face it they are not the prettiest thing in the food chain!!
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Having only tried eating oysters a few of the traditional ways, such as Kilpatrick, Mornay or Oysters Natural and being somewhat satisfied with them of course we naturally had to start experimenting with flavours. Some recipes came from cookbooks, some googled and some just made up, like this one.
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A very Asian influence but such a nice burst of flavour, this recipe is very simple especially since the oysters are not cooked and served chilled.
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Oysters with Vietnamese Dressing

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Serves: 12

Points per serve: 0.5pts

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1 dozen oysters

2 tablespoons Kecap Manis (Indonesian Soy Sauce)

2 tablespoons dry sherry

1 teaspoon crushed ginger

1 teaspoon crushed chilli

juice of 1/2 large lime (approx 1/4 cup)

1 teaspoon soft brown sugar

2 tablespoons finely chopped coriander

1 spring onion finely sliced

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Clean and rinse oysters, refrigerate until ready to serve.
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Mix all ingredients except for the oysters in a small bowl or jug and refrigerate until ready to serve oysters.
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Before serving, divide dressing evening between oysters in their shells. Serve immediatey.

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