Creamy Garlic and Chilli Mussels

Tonight we needed something quick and simple to make without too much fuss but as always we wanted maximum flavour.  The first thing that sprung to mind was mussels as they are such a versitale ingredient and cheap here in Australia.

 

A quick garlic and chilli sauce and we were in business.  One kilogram demolished in no time with some crunchy bread to soak up the juice.

 

Creamy Garlic and Chilli Mussels

 

Serves: 4

ProPoints per serve: 8

 

1 kilogram mussels

1 tablespoon olive oil

1 tablespoon crushed garlic

2 teaspoons crushed chilli

1 onion, sliced

1 red capsicum, sliced

1/2 cup dry white wine

1/2 cup low fat cream

freshly ground black pepper

fresh coriander leaves, for garnish

Clean mussels removing all barbs and dags from the outer shell.  Rinse.

Heat oil over medium- high heat in a deep frying pan, saucepan or wok.  Add onion and capsicum and cook, stirring, for 5 minutes until softened.

Add garlic and chilli, stirring for 1 minute or until fragrant.

Add the mussels and toss for 2 minutes.

Add the wine and the cream, stirring until combined completely, season with freshly ground black pepper.  Cover with a lid and let steam for 5 minutes.

Remove lid and transfer to a bowl, if desired, and serve garnished with fresh coriander.

Add extra ProPoints should you wish to serve with crusty bread (bread type depending).

(click here for a printable version of this recipe)

Garlic and Coriander Prawns

The second part of our Asian Tasting Feast was prepared by Alex. Unlike Oliver, Alex doesn't like scallops but LOVES prawns!! And she definitely loves Garlic Prawns. So as a twist she decided to add coriander, which I have say to say made them delicious.

This dish was really easy to prepare and cook so making it an excellent entrée for any meal, not just an asian feast. Alex decided to serve these in little bowls with 3 prawns in each. I guess she didn't want anyone to miss out as they were very yummy!!

Garlic and Coriander Prawns

Serves: 4

Points per serve: 1.5

12 large green prawns, shelled but tails intact

1 tablespoon olive oil

1/4 cup dry white wine

2 teaspoons crushed garlic

3 tablespoons roughly chopped fresh corinader

salt

freshly ground black pepper

Rinse and dry prawns. In a large bowl place all ingredients, mix well, cover and allow to marinade for at least 30 minutes for flavours to develop.

Heat a frying pan over high heat and add the prawn mixture. Stirfry prawns for 3 - 4 minutes or until pink in colour and liquid has reduced slightly.

Serve immediately.

(Click here for a printable version of this recipe)

Garlic Prawn Pizza

I had to fend for myself last night which is very rare! With two sick men in the house, both in bed with buckets and my princess had her school Christmas concert. As the concert started at 6.30pm I treated her to chicken and chips takeaway beforehand ... plus I needed to sort the "sick" others out prior to leaving.

Needless to say at 8.30pm last night, when we returned home, I wanted something easy, somewhat and full of flavour. I had actually been craving pizza but didn't want a shop brought one as to have it delivered I would have had to order a large (8 slices)! And I didn't need the temptation.

So searching for pizza toppings I came up with one of the tastiest pizza's I have ever made and I enjoyed it thoroughly!

Garlic Prawn Pizza

Serves: 1

Points per serve: 7

4 raw prawn cutlets, rinsed

2 garlic cloves, crushed

1 x Mission 96% Fat Free Tortilla

1 tablespoon tomato paste

30 grams reduced fat grated mozarella cheese

5 button mushrooms, sliced

1/4 red capsicum, diced

1/4 green capsicum, diced

1/2 tomato, diced

1/4 brown onion, thinly sliced

40 grams Extra Light Philadelphia Cream Cheese

1 teaspoon dried parsley flakes

coriander leaves, to garnish

Preheat oven to 200 degrees Celsius.

Cut prawn cutlets in half (cuting down the back of the cutlet). In a small bowl mix prawn cutlets and garlic. Set aside.

Spray a pizza tray with cooking spray. Place tortilla on tray and coat with tomato paste. Sprinkle half the mozarella over the tomato paste. Top with mushrooms, capsicum, tomato and onion. Place prawns on top. Dollop small spoonfuls of cream cheese over the pizza and sprinkle with parsley. Sprinkle with remaining mozarella.

Cook for 15 - 20 minutes or until cooked through and cheese golden. Garnish with coriander leaves, if using.

(click here for a printable version of this recipe)

~o0O0o~ ~o0O0o~ ~o0O0o~

Don't forget to enter our 200th post giveaway, click here. Entry closes Monday 14th December 2009 at 12pm (EST).

~o0O0o~ ~o0O0o~ ~o0O0o~

Oysters with Ginger, Garlic and Chilli

These oysters are one of Noel's flavour bursts and they surely packed a kick! Fresh ginger and garlic are always quite strong which was the intensity that Noel was after coupled with a hint of Kaffir Lime was very unique but it was the after taste of the chilli was the hidden surprise.

Oysters with Ginger, Garlic and Chilli

Serves: 4

Points per serve: 1.5

12 natural oysters, in the half shell

2" piece of ginger, peeled and chopped

4 garlic cloves, peeled and chopped

4 kaffir lime leaves, thinly sliced

1 tablespoon chilli oil

Preheat grill.

Place oysters on an oven proof plate or a patty tin.

Top each oyster with ginger, garlic and lime leaves. Place approx 1/3 teaspoon of chilli oil on each oyster.

Place under the grill and cook for 3 - 5 minutes or until topping is starting to brown.

Serve immediately.

(click here for a printable version of this recipe)

Garlic Prawns with Vegetables

We decided to have something quick and easy tonight as I had a late appointment with a dietician to discuss my Type II Diabetes and my lifestyle. The whole family went to the appointment as I thought it good that we all heard what she had to say.... needless to say some of the cooking we do has to change a little but otherwise she was quite happy with the food we eat.

Our quick and easy dinner tonight was Garlic Prawns with Vegetables served with steamed rice. Now I am a HUGE fan of garlic prawns made either with a creamy sauce or as we did tonight with an asian influence, so I was quite happy when Noel suggested garlic prawns and also offered to cook.

We used fresh garlic for the intensity (but crushed bottled variety would be fine) and the vegetables could be changed to suit your tastes. Although the ingredients are very minimal the taste is amazing and will tantilize your tastebuds.

Garlic Prawns with Vegetables

Serves: 2 as a main

4 as an entree

Points per main: 4

per entree: 2

500 grams raw prawns, peeled

cooking spray

4 cloves of garlic, chopped

200 grams broccoli, cut into small florets

200 grams snow peas

3 spring onions, chopped

1/2 cup dry white wine

1 cup water

1 tablespoon chicken stock powder

ground white pepper to taste

1 tablespoon cornflour

Clean prawns and devein. Soak in a bowl of cold water for 10 - 15 minutes, this will help reduce the saltiness of the prawns. Drain.

In a wok or large frypan spray with cooking spray and heat over high heat. Add the garlic and broccoli, cooking for 3 - 4 minutes or until the broccoli is starting to soften. Add the prawns and spring onions, stirfry for 2 minutes or until starting to turn pink. Add the snow peas.

Combine the wine, water, stock powder, pepper and cornflour. Add to pan and stir fry until sauce is boiling and has thickened slightly or to your liking. Serve immediately.

(click here for a printable version of this recipe)

Chicken Kiev, 100th post and a Give Away

~A Dash Of Flavour ~

~ 100th Post ~

I realised while I was typing this recipe up for tonight's dinner that it was infact my 100th post since starting up "A Dash Of Flavour". This little blog started off as a dabble here and there but when I found out that there was such a huge community of "Foodies" out there doing what I loved to do - cook! People blogging about food and cooking techniques, sharing comments and experiences, encouragement and help my little blog has grown into my daily obsession! Just ask my family. If I am not reading about a certain food, we are talking about it, sourcing the ingredients and then of course, they have to wait until the photo has been taken before they can even begin to eat their dinner.... lol!!

So firstly I would like to thank all those that I have come to know, all those that posted comments, those that have offered support and help since I started.

Secondly, in true milestone tradition and like many have done before me I would like to offer my "1st Give Away" to celebrate this 100th post. So here is what my giveaway consists of 5 Australian Women's Weekly Mini Cookbooks. These are jam packed with lots of recipes, many of which I would love to try after having only a quick scan through each one - can you tell I don't really want to give these away? LOL!!


The Australian Women's Weekly (AWW) is an institution in itself here in Australia, a monthly magazine that covers all aspects of life - current topics, celebritities, beauty, fashion, health and of course cooking. The AWW have released countless cookbooks and seasonal magazine specials on Christmas Cooking, Winter Cooking, etc. To be honest I own quite a few, okay a lot, of AWW publications. So in trying to find something "Australian" to offer you all as I am proud to have quite a lot of overseas readers I could not go past offering these.

All you have to do for your chance of receiving these cookbooks is stop by my blog, post a comment introducing yourself and describe one of your favourite local foods (food from your region). I will choose the winner who's local dish intrigues me the most. Your comment must be received by Monday 6th July 2009 by 12pm EST (don't forget that's my time here Down Under!!) Good luck!

Thirdly, we had better take a look at the meal that is starring in this 100th post.

Chicken Kiev is a popular dish here and there are many variations offered, such as a Cordon Bleu which has a ham and cheese filling. But for my family, traditional is the best and that's what we had.

Whilst it is easier to buy them premade in the supermarket they are in no comparison to that of making them yourself. Although a little fiddly and time consuming they are well worth the effort.
The best thing about these is cutting the chicken parcel open and watching the garlic butter ooze from the pocket. My family judge the kiev on the amount of ooze each experiences so I have to admit to adding extra butter to ours. I also found it easier to roll the butter mixture into a log, freeze and cut into discs when ready to assemble the kiev.

Chicken Kiev

(recipe adapted from Symply To Good To Be True #4)

Serves: 4

Points per serve: 6

50 grams low fat butter

2 garlic cloves, crushed

1 teaspoon parsley flakes

4 x skinless chicken breast fillets

toothpicks

2 eggs

1 cup dried breadcrumbs

cooking spray

In a small mixing bowl beat the butter, garlic and garlic together. Refrigerate until mixture is hardening and then place onto a large piece of cling film, forming a log. Roll up, secure both ends by twisting and freeze until required.

Using a mallet flatten chicken fillets. Remove garlic butter mixture from freezer and cut into 4 discs. Place a disc in the centre of the fillet, fold up edges and roll the fillet up over the filling tightly, ensuring the parcel is well sealed. Secure with two toothpicks (more if required). Continue with remaining fillets.

In a bowl large enough for each kiev beat egg. Place breadcrumbs on a seperate plate. Coat a chicken kiev in the beaten and then roll in the breadcrumbs until completely coated (Note: you may not use all the egg and breadcrumbs). Place on a plate and continue with the other chicken kievs. Cover with cling film and refrigerate for at least 30 minutes.

Preheat oven to 180 deg C.

Coat an oven tray with foil and spray with cooking spray. Place the chicken kievs on the tray and coat with cooking spray. Bake for 20 - 25 minutes or until chicken is cooked through.

Braised Garlic Chicken

I have come across this recipe a few times on several blogs and upon reading the ingredients knew that I would be cooking this dish especially due to my love of garlic and this recipe uses a lot. Four whole heads of garlic might sound excessive, but as it cooks the garlic mellows and thickens, adding depth of flavour to the pan juices that are served over the chicken.

While I can say that I didn't dislike this dish I wasn't overly impressed with both it's looks and the flavour. Needless to say it was edible but I believe I choose to cook from a slow cooker recipe was the incorrect move. Most of the other versions of this recipe have been down either on the stove top or in an oven. Oh well this just leaves room for improvement, right?

Speaking of other versions, the first time I even read a recipe for this dish, and that recipe was Chicken with 40 Cloves of Garlic, I must say it definitely caught my attention, was written almost immediately on my "to cook list" and this version will be the recipe that I will be attempting next time. It's on a magnificent blog, For The Love of Cooking. Please take the time to pop over and visit Pam, the blog's host. Not only is the recipe and the post much nicer, but Pam's photographs actually do the dish some justice unlike mine below....

Braised Garlic Chicken

(recipe adapted from Essentials of Slow Cooking)

Serves: 8

8 chicken chops (bone in thigh fillets) trimmed of excess skin and fat

salt

freshly ground black pepper

2 tablespoons canola oil

4 heads of garlic

1/4 cup dry white wine

1 tablespoon chopped fresh thyme

Season the chicken all over with salt and pepper. In a large frying pan over medium high heat warm the oil. Working in batches if necessary, add the chicken and cook, turning frequently, until well browned, 7 - 10 minutes. Remove from the pan and set aside.

Pour off all but 2 tablespoon of the fat in the pan. Add the garlic cloves and saute over medium high heat until lightly browned, about 3 minutes. Pour in the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.

Transfer the chicken to a slow cooker. Sprinkle with the thyme and add the galic mixture. Cover and cook until the chicken is tender and opaque throughout, approx 3 hours on the low setting.

Transfer the chicken to a platter and cover loosely with foil to keep warm. Set a fine mesh sieve over a saucepan and strain the pan juices. Reserve a few whole cloves for presentation. Press on the garlic cloves to extract as much liquid and pulp as possible. Bring to a simmer over a medium high heat and season to taste with salt and pepper. Transfer the chicken to a warmed platter and top with the sauce. Serve at once.

Sizzling Garlic and Chilli Prawn Pots

Many years ago there was a restaurant chain called The Keg Steakhouse and Bar. From what I remember The Keg Steakhouse and Bar concept originated in Canada in the early 70's but didn't come to Australia until the late 80's if not earlier. Famous for it's atmosphere and of course, as the name suggests, it's steaks it was an experience to dine there as it was different to the good old Aussie Pubs and restaurants at the time.


Unfortunately I believe all of the Australian franchises have closed down now but there was one particular entree that both Noel and I enjoyed, Sizzling Garlic Prawns (I think that's what it was called or something similar). It came served to in a cast iron ramekin served with a crusty roll, took forever to cool enough to eat but was delicious.


Noel and I have tried many different versions and ways of cooking this at home ourselves. Each way a little different, some successful others too oily or overcooked. Let's face it - prawns don't exactly take too long to cook but the butter and oil combination needs to be red hot prior to adding the prawns so there is a little difficulty involved with getting this dish right. Also it pays to have everything prepared and ready as the cooking time is quite minimal.


As we both enjoy the combination of garlic and chilli it goes without saying that we did indeed have to try it and as expected the dish was delicious!! I must also add that using fresh garlic cloves and fresh birdseye chilli increased the amazing flavours - so much better than using pre-crushed garlic and chilli from a jar but saying this, using the jarred variety is quite okay and still makes a good flavoured meal.


This dish is definately an entree sized portion but I would imagined that it could easily be adapted to main size serving especially if served with some steamed rice and vegetables.


And yes we did use a nice crusty warmed roll to soak up the garlic and chilli butter left in the bottom of the ramekin!! Naughty but very very nice!! LOL!!

Sizzling Garlic and Chilli Prawns Pots

Serves: 4

Points per serve: 7.5

500g raw large king prawns

4 tablespoons butter, reduced fat

4 tablespoons extra virgin olive oil

6 cloves of garlic or 6 teaspoons crushed garlic

2 birdseye chillis, sliced and deseeded depending on your taste

4 spring onions, diagonally sliced

salt and freshly ground pepper to taste

Preheat oven to 300 deg C.


Place ramekins on an oven tray as this will assist in moving them in and out of the oven quickly.


In individual ramekins add 1 tablespoon of butter and 1 tablespoon of olive oil. Place in oven for approximately 5 minutes or until butter is completely melted and bubbling.


Remove from heat and quickly add garlic and chilli. Return the ramekins to oven for 2 minutes to return butter and oil mixture to a high temperature.


Working quickly again, remove ramekins from oven add prawns and spring onions, season with salt and pepper. Return to oven for a further 3 - 5 minutes or until sizzling and prawns are a nice pink colour.


Place ramekins onto a plate and serve immediately.

Note: If using cast iron ramekins, preheat them in the oven prior to adding the butter and the oil. These will not take as long to cook either due to the heat retained by the cast iron.

Chilli, Ginger and Garlic Scallops (Scallops ala Noel)

Although Noel is definately the master chef of this creation I have the pleasure of being privileged to blog about it!! And yes I feel very special indeed.
.
This dish is intense with flavour but enough to not overpower the delicateness of the scallops. I have been told to also say that it's the use of fresh ginger, garlic and chillies that make the dish and you would not get the same flavour from the jar variety of each ingredient. And as usual with most asian stir fry dishes ensure that you have all of your ingredients prepared so you are ready to "Wok and Roll"!!

.

3

Chilli, Ginger and Garlic Scallops

Recipe Source: Noel

3

Serves: 2

Points per serve: 3

3

500g scallops

1 tablespoon olive oil

2 red birdseye chillies, finely sliced

2 cloves garlic, peeled and thinly sliced

1 thumbsize peice of ginger, peeled and thinly sliced

2 spring onions, sliced

1/2 red capsicum, finely diced

1 small head of broccoli, cut into small florets

2 tablespoons teriyaki sauce

2 teaspoons cornflour

1 tablespoon water

3


Clean and rinse scallops. Individually pat dry scallops on paper towell (especially if using frozen scallops as this helps eliminate any extra water).
3

Add oil to a wok and heat over high heat. Add the chilli, ginger and garlic. Stirfry for 1 minute. Add spring onions, red capsicum and broccoli. Stirfry for 2 - 3 minutes.
3

To the vegetable mixture add scallops and toss over high heat for 2 - 3 minutes or until scallops are turning whiter. Add the teriyaki sauce and combine cornflour and water. Continue to stirfry until sauce thickens. Serve immediately.

Mediterranean Chicken Casserole

This dish has never failed me whether it is for a tasty supper, for a special dinner party, an impromptu get together or even for when you are in want of something "tasty". Dinner can be on the table in as little as an hour. I have cooked this for family, friends and even work colleagues and it always gets an applause especially from me. Not bragging but even my kids love it.
.
I serve with some nice fresh crusty bread and a bowl of steamed greens but honestly it is nice just by itself.
.
The early preparation is a little time consuming but trust me, it is well worth it. Even with very minimal ingredients this casserole is bursting with flavour and I am sure your guests will ask you for this recipe!
.
.

Mediterranean Chicken Casserole

>

Serves 6

Points per serve: 6.5

..

1 tbs olive oil
6 small (about 600g) chicken drumsticks, skin on
6 (about 1.5kg) chicken thigh cutlets, skin on
1kg chat potatoes, halved, skin on
4 ripe tomatoes, finely chopped
95g kalamata olives
1 head of garlic, seperated and skin removed
2 sprigs fresh rosemary, leaves picked
125ml dry white wine
Sea salt flakes
Freshly ground black pepper
.

Preheat oven to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
.
Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Return the chicken to the dish and gently mix through the potatoes. Top with tomato, olives and garlic cloves. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
.
Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.
.

Garlic and Spring Onion Mayonnaise and Seafood Cocktail Sauce

.

I wanted to serve something nicer than plain mayonnaise or tomato sauce with our entree, Mixed Seafood Platter. So I decided on two different flavoured mayonnaises or sauces with I thought would compliment the flavours of the different seafoods nicely and I must say they did.

.

Seafood Cocktail Sauce

(pictured on the left hand side)

.

Serves 8

Points per serve: 1

.

1/2 cup mayonnaise

1 tablespoon tomato sauce

1 tablespoon chilli sauce

2 tablespoons brandy (optional)

1 tablespoon lemon juice

1/4 cup low fat cream

.

In a medium sized bowl combine mayonnaise, tomato sauce, chilli sauce, brandy (if using) and lemon juice. Mix well until combined.

.

Stir through the cream.

.

Place in the refrigerator to chill until required. This will also maximize flavour.

.

Garlic and Spring Onion Mayonnaise

(pictured on the right hand side)

.

Serves 8

Points per serve: 1

.

1/2 cup good quality mayonnaise

1/4 cup low fat cream

2 tsp crushed garlic

1 spring onion, finely sliced

freshly ground black pepper

.

In a medium size bowl mix all the ingredients until combined.

.

Place in the refrigerator to chill until required. This will also maximize flavour.