Fried Potatoes with Sundried Tomatoes

I tend to overdose on something that everyone says are good.... such as crispy potatoes so now when I want to serve potatoes as a side dish I really need to think outside the box. This is one of those recipes where I really did just that and I think I did okay.....

Kind of like a hot potato salad without the mayonnaise and it was deinitely full of flavour.

Fried Potatoes with Sundried Tomatoes

Serves: 6

Points per serve: 2.5

1 kilogram chat potatoes (baby potatoes), cut in half

cooking spray

sea salt

freshly ground black pepper

2 spring onions, sliced on diagonal

100 grams sundried tomatoes

Place potatoes in a large saucepan of water and bring to the boil. Reduce hit and simmer for 10 minutes or until potatoes are soft but not overcooked. Drain well.

Spray a large frying pan with cooking spray and add potatoes. Season with salt and pepper. Cook, over a high heat, turning occasionally until warmed through and crispy.

Add tomatoes and spring onions, frying for a further 2 - 4 minutes or until heated through. Serve immediately.

(click here for a printable version of this recipe)

Chicken and Ginger Patties

Tonight the kids had asked for "party food" (some dim sims, nuggets, etc) as they wanted to watch a movie, after all it was a Friday night....
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However I wasn't excited about the thought of dinner being frozen from boxes and as I had some chicken mince that needed using but for some reason all I could think of was "fish cakes" - go figure? Anyway so basing my thoughts on the idea of fish cakes I replaced the fish with the chicken mince and went from there. These patties turned out to be very quick and easy to prepare.
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I love the flavour combination of chicken, ginger and spring onion. It is quite a refreshing and unique taste. You could even add some chillies to this if you like.

They must have been okay as there was none left... I think I managed to get 2 or 3 of them.

Chicken and Ginger Patties

Serves: 20

Points per serve: 1/2

500 grams chicken mince

4 spring onions finely sliced

1 tablespoon grated ginger

salt

freshly ground black pepper

1 teaspoon sugar

1 tablespoon soy sauce

In a large bowl mix chicken, onions, ginger, salt, pepper, sugar and soy sauce together until well combined.

With wet hands shape spoonfuls of mixture into small patties. Place on an oven tray that has been sprayed with cooking spray. Once all patties have been made spray with cooking spray again. Refrigerate for 30 minutes.

Heat a large non stick fry pan over a medium-high heat and coat with cooking spray. Working in batches cook the patties for 2 - 3 minutes each side or until browned and cooked through. Drain on paper towel and keep warm. Repeat until all patties are cooked.

Tip: Freeze patties prior to cooking.

(click here for a printable version of this recipe)

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.
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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"!!

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Chilli, Ginger and Garlic Scallops

Recipe Source: Noel

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Serves: 2

Points per serve: 3

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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

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

Garlic and Spring Onion Mayonnaise and Seafood Cocktail Sauce

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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.

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Seafood Cocktail Sauce

(pictured on the left hand side)

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Serves 8

Points per serve: 1

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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

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

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Stir through the cream.

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

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Garlic and Spring Onion Mayonnaise

(pictured on the right hand side)

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Serves 8

Points per serve: 1

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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

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

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