Spiced Mekong Delta Prawns

Valentine's Day has come around again, it's actually the 23rd one we have shared together.  While there is still lots of love between us we don't necessarily go all out with the publicity hype that has turned a day of romance into a money making opportunity that is obsessed over by millions.  So as we have done every year we gave each other some simple cards with beautiful words written inside them and had a special feast..... well they do say a way to a man's heart is through his stomach.

I decided that we would have a spicy prawn entrée followed by some Crispy Asian Pork Belly for main.  Alex was having a sleep over so it was good to have spicy and pork as she is not a fan of either.  Oliver is getting better with spice but doesn't like prawns.  But their taste buds are still changing and discovering so it won't be long before they realise what they are missing out on.

The Spiced Mekong Delta Prawns was a recipe I stumbled across.  I found the recipe on the SBS website and as you can imagine, the recipe instantly drew me to putting it on the menu straight away.  The Mekong Delta region in south-western  Vietnam and it is Vietnam's most important fishing region more importantly it is well known for its prawn farming.  This recipe uses fresh prawns marinated in a mixture of sauces and spices and then quickly cooked for delicious meal.

 

The flavours were amazing, intriguing our tastebuds with every mouthful.  Spicy but delicate, a little sweet and a little sour.  Very interesting combinations of spices which produced a dish that was fragrant and had just the right amount of heat.  As an entrée I just served on a bed of lettuce leaves but served with steamed rice this dish would also be a perfect main meal.

 

Spiced Mekong Delta Prawns

(Recipe adapted from SBS)
 

Serves: 4

ProPoints Per Serve: 6
 

1 tablespoon fish sauce

1 tablespoon sugar

2 teaspoons oyster sauce

1/4 teaspoon cinnamon powder

1/2 teaspoon cumin powder

1 tablespoon dry sherry

freshly ground black pepper

1/2 teaspoon curry powder

500 grams large prawns, peeled, deveined, tails removed

2 tablespoons vegetable oil

1/2 small red onion, finely chopped

2 teaspoons minced garlic

6 spring onion (scallion), cut into 2 cm lengths

1 tablespoon water

lettuce leaves, to serve

1 long red chilli, finely sliced

In a mixing bowl, combine fish sauce, sugar, oyster sauce, cinnamon powder, cumin powder, sherry, black pepper and curry powder. Add the prawns, cover and marinate in the fridge for 30 minutes.

Pour oil in a large wok or frying pan on high heat. Fry the garlic and red onion until fragrant and stir fry prawns for 2 - 3 minutes until changed colour and cooked through.

Add the spring onion and water and toss for a further 1 minute.

Place lettuce on to a serving plate, transfer prawns to the plate and garnish with sliced red chilli.

(Click here for a printable version of this recipe)

Asian Pork Chops





I have another secret love and that is asian food with pork as the main meat.  These Asian Pork Chops totally hit that spot as not only were the flavours asian inspired but they were wonderful tender and very easy to prepare, cook and plate.

 

I have a love of sesame and ginger infused soy - it just screams basic Asian cuisine.  Served simply with steamed rice and vegetables this was a perfect mid week wonder.

  

  

Asian Pork Chops

(Recipe adapted from WW Cook The Classics Cookbook)

Serves: 4

ProPoints per serve: 6

1 tablespoons kecap manis

2 tablespoons orange marmalade

1 tablespoon finely grated fresh ginger

1 teaspoon sesame oil

4 x 200 gram lean pork cutlets, fat trimmed

Cooking spray
chopped coriander for garnish

Combine kecap manis, marmalade, ginger and oil in a shallow glass or ceramic dish. Add pork and turn to coat. Cover and place in the fridge for 3 hours.

Spray a large non stick pan with cooking spray and heat over a medium heat.

Remove pork from marinade and reserve. Add pork and cook for 3 – 5 minutes each side or until browned and cooked through (to your liking). Remove from

To the same pan add remaining marinade and cook, stirring, for 1- 2 minutes or until slightly thickened.

Drizzle pork with pan juices, sprinkle with chopped coriander and serve with 0ppt steamed vegetables and rice. Add 4ppts per ½ cup serving of cooked rice.

(Click here for a printable version of this recipe)

Hot and Sour Steamed Fish with Thai Salad

One of my biggest bug bears when it comes to the family eating different foods is that we don't seem to eat enough fish. Noel and I eat a lot of shell fish (prawns, scallops, etc) but there is not much fish fillets consumed at all.  A little my fault I guess as I don't push it enough and a lot the family's fault as they will quickly put up their hands for Fish and Chip Shop Battered fish but not House of Murray cooked fish at home.

 

My mission is to try and introduce more fish into our diets afterall it's good for you.  One issue we do have is that none of us like strong flavoured fish... you know too fishy flavour.  We all prefer a milder fish such as Gummy Shark, Flatheads and I am quite partial to Blue Eye.  In saying that none of these are really firm fishes so it limits recipes and cooking techniques but like I said I am now on a mission.

 

Tonight's meal was a left field type of recipe that I actually knew before I started cooking it that we would either love it or hate it.  In fact two loved it, one thought it was okay and the other, just by looking at the facial expressions, hated it!  Oh well .....

 

A Thai influenced dish the fish was marinated in very bold flavours of the chilli, kaffir lime leaves and lemongrass.  It was every bit "hot and sour" just like the soup that Noel and I adore ordering when we are out for dinner.  Served with a salad of fresh herbs and chilli, drizzled with a Lime and Sweet Chilli Dressing, it was not only filling but this was such a fragrant meal my taste buds were jumping for joy.  This was a perfect summer night's meal and would make a nice lunch as the ProPoints are quite low. 

 

Hot and Sour Steamed Fish with Thai Salad

(Recipe adapted from The Australian Women's Weekly Low Carb Low Fat Cookbook)

 

Serves: 4

ProPoints per serve: 6

 

2 teaspoons sweet chilli sauce

1/3 cup fish sauce

1/3 cup fresh lime juice

2 teaspoons peanut oil

1 clove garlic, crushed

1 cm piece fresh ginger, grated

1 teaspoon brown sugar

4 x 200 gram Gummy Shark Fillets (or fish of your choice)

3 fresh small red thai chillies, seeded, thinly sliced

3 fresh kaffir lime leves, shredded finely

10 cm stick fresh lemon grass, chopped finely

1/2 cup loosely packed fresh coriander leaves

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh basil leaves

2 fresh long red chillies, seeded, thinly sliced lengthways

2 spring onions, sliced thinly

50 grams snow pea sprouts

Make the Lime and Sweet Chilli dressing by combining sweet chilli sauce, fish sauce, lime juice, peanut oil, garlic, ginger and brown sugar in a screw top jar and shake well.

 

Place fish is a single layer of a dish.  Combine thai chilli, lime leaf, lemongrass and half of the dressing in a jug.  Mix well and pour over fish fillets.  Cover and refrigerate for 30 minutes.

 

Line a large bamboo steamer with baking paper.  Place fish mixture in a single layer in steamer.  Steam, covered, over wok or large frying pan of simmering water for 10 minutes or until fish is cooked as desired.

 

Meanwhile, place the coriander, mint, basil, red chilli, spring onions and snow pea sprouts in a large bowl, toss gently to combine.

 

Serve fish with salad and remaining Lime and Sweet Chilli Dressing.

 

 

(click here for a printable version of this recipe)

 

Pineapple, Lime and Coconut Cake

Ok so again another apology for the lack of blogging....

I know that I haven't been blogging of late but we have just been seriously "out of control" busy! My work has been complete madness with many nights staying in motels leaving Noel and the kids to look after themselves.

The year is drawing to a close and there is end in sight for the madness.  Needless to say I am going to take a little time today to catch up on some things that I have cooked in the fleeting days of being at home... being a wife to my incredibly supportive husband, Noel, and a mother to my two wonderfully rounded yet quirky at times children, Oliver and Alex - instead of a career lady.

Strange as this sounds, I actually do need to sit, relax and allow the creative side of me roam free.  I adore nothing more than cooking and eating, and then of course there is the blogging side of my life where I enjoy sharing all of our culinary adventures with those that take the time to read our blog.

With that said please enjoy my catch up blogs and with determination I will endeavour to be a little more regular in the future.......

This cake is a perfect recipe to start off with.  A deliciously light sweet treat which I will put my hand up and admit that the flavour combination of the sweet pineapple and tangy lime is incredible. 

Topped with a cream cheese frosting and sprinkled with toasted shredded coconut each slice was like a little piece of paradise.

Pineapple, Lime and Coconut Cake

(recipe sourced from WW Magazine November 2013)

 

Serves: 12

ProPoints per serve: 6

 

cooking spray

100 grams reduced fat margarine

1/2 cup caster sugar

2 teaspoons finely grates lime rind

2 eggs

440 gram can crushed pineapple in natural juice

2 cups self raising flour

200 grams extra light cream cheese

1 tablespoon icing sugar, sifted

1 teaspoon coconut essence

1 tablespoon shredded coconut

Preheat oven to 180 degrees Celsius.

Lightly spray a 20cm round cake tin with cooking spray and line the base with baking paper.

Using electric beaters, beat the margarine, sugar and lemon rind in a bowl until light and fluffy.  Add the eggs, 1 at a time, beating well after each addition.

Drain the pineapple and reserve 1/2 cup of the juice.  Stir the pineapple and reserved pineapple juice into the egg mixture.  Gently fold in the flour.  Spoon into prepared tin. 

Bake for 45 minutes or until a skewer inserted in the centre comes out clean.  Set aside to stand in tin for 5 minutes before turning out onto a wire rack to cool completely.

Combine the cream cheese, icing and coconut essence in a bowl. Spread over the cake and sprinkle with the coconut.

(click here for a printable version of this recipe)

Bangin' Good Prawns (Bangin' Good Shrimp)

I was trawling (pardon the pun) for a recipe for prawns... something out of the normal, something totally new to excite my taste buds.  I love visiting Gina's webite site, Skinnytaste.com, as it is an amazing site and she is such a good cook not to mention photographer.

Gina had recently posted a recipe for Bangin' Grilled Shrimp Skewers which made my mouth water but then I found this recipe!

Bangin' Good Prawns (Shrimp in the USA) are stir fried prawns mixed with a creamy sweet and spicy chilli sauce served on a bed of shredded salad topped with spring onions. OMG this recipe was amazing.... Gina has transformed it into a low fat version of another take of a dish called Bang Bang Shrimp served in an American restaurant called Bonefish Grill.  Looking at the menu I can see that they crumb and deep fry their prawns and serve with the sauce.

This dish, very much similar to a prawn salad, yet served warm was exactly the kind of dish I was looking for.  I will be making this again and would make a great entree or lunch - it is definitely a light dinner meal though.

Bangin' Good Prawns

(recipe sourced from Skinnytaste.com)

Serves: 4 

ProPoints: 6

5 tablespoons light mayonnaise

3 tablespoons Sweet Chilli Sauce

1 teaspoon Sriracha (or to taste)

3 cups shredded iceberg lettuce

1 carrot,  grated

2 spring onions, chopped

500 grams large prawns, shelled and deveined (weight after peeled)

2 teaspoons cornflour

1 teaspoon canola oil

In a medium bowl, combine mayonnaise, sweet chilli sauce and Sriracha. Set aside.


Combine lettuce, carrot and half on the spring onions. Place on serving plate.  Set aside.


Coat shrimp with cornflour, mixing well with your hands.

Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the prawns to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce, coating well.

Place prawns on lettuce and top with remaining spring onions.

(click here for a printable version of this recipe)

NOTE: You will find Sriracha in asian grocery stores or a well stocked supermarket.  Otherwise use a hot chilli sauce in this recipe.

Mussels with Tomatoes and Chilli

This is a really quick and easy dish to make and is on the table in less than 30 minutes.

Nothing tastier than fresh mussels steamed in a broth of fresh tomatoes, white wine, chilli and kaffir lime leaves which add such an amazing flavour to the meal.  

Served with crusty bread this is a wonderfully feeling meal for event he fusiest seafood eaters.

Mussels with Tomatoes and Chilli

Serves: 4

ProPoints per serve: 6

1 kilogram fresh mussels

4 cloves garlic, finely sliced

2 red chillis, finely sliced (remove seeds for less heat)

2 spring onions, sliced

5 tomatoes, diced

3 kaffir lime leaves, thinly sliced

1/2 cup dry white wine

freshly ground black pepper

Clean mussels and remove beards.  Disregard any mussels that are open prior to cooking - tap on benchtop to see if they will close.

Using a large wok or saucepan, heat oil over high heat add garlic and chilli.  Cook for 1 - 2 minutes or until fragrant.  Add spring onions, tomatoes, lime leaves, wine and season with pepper.  Stir for 3 - 5 minutes or until boiling.

Add mussels, toss and then cover with a lid.  Allow mussels to steam for 8 - 10 minutes.

Serve, removing any shells that have not opened.

(Click here for a printable version of this recipe)

Xinjiang Lamb with Cumin and Chillies

The ingredients in this dish caught my eye straight away - which only meant one thing!  It had to be cooked.

This cumin spiked dish is inspired by Uygar cuisine in northern China and it sure left an amazing lingering flavour with each mouthful.  The chilli added the heat which complimented the dish nicely.

Xinjiang Lamb with Cumin and Chillies

(recipe adapted from Woolworths Good Taste Magazine January 2012)

Serves: 4

ProPoints per serve: 6

450 grams lean lamb strips

3 garlic cloves, crushed

1 tablespoon cumin seeds

2 teaspoons ground cumin

1 teaspoon dried chilli flakes

2 tablespoons light soy sauce

1 1/2 tablespoons oil

1 brown onion, halved and cut into wedges

1 green capsicum, seeded and coarsely chopped

1 spring onion, finely chopped, to serve

fresh coriander leaves, to serve

dried chilli flakes, extra to serve

Combine the lamb, garlic, cumin seeds, cumin powder, chilli flakes and 1 tablespoon soy sauce in a bowl.

Heat 2 teaspoons of the oil in a wok over high heat until just somoking.  Stir fry the onion and the capsicum for 2 minutes or until lightly charred and tender.  Transfer to a bowl.

Heat 2 teaspoons of the remaining oil in the wok over high heat.  Stir fry half of the lamb mixture for 2 minutes or until browned and just cooked through.  Transfer to a plate.  Repeat with remaining oil and lamb mixture.

Add the lamb mixture, onion mixture and remaining soy sauce to the wok.  Stir fry for 30 seconds or until heated through.

Divide among serving plates.  Sprinkle with spring onion, coriander and extra chilli flakes.

(click here for a printable version of this recipe)

Herb and Spice Steamed Fish

It has been so long since my last my last post but I have not neglected my treasured hobby - in fact my absence saddens me as I love nothing more than cooking a delicious meal and then of course bragging oops I mean blogging about! 


I have been so overwhelmed with my work load of late and of course the Christmas period otherwise known as the Silly Season, where everything is frantic. I have to admit not a great deal of new recipes have been cooked most nights it's been trusty old favourites but I do have a few dishes I want to share with you....

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

This was one recipe that had always enticed me.  I firmly believe that we do not eat enough fish although we do tend to eat seafood.

The combination of the herbs and spice was delightful especially teamed with the lemon.  The fish itself was very tender and I was surprised considering I cooked it in the oven as the steamer I have wasn't big enough for all the fish fillets.  Next item on my shopping list is a large bamboo steamer and then I will try this recipe again as I really enjoyed it.

Herb and Spice Steamed Fish

(recipe sourced from WW Secrets of Success Cookbook)

Serves: 4

ProPoints per serve: 6

2 teaspoons Master Foods Moroccan Seasoning

1/2 medium red onion, finely chopped

2 cloves fresh garlic, crushed

2 tablespoons fresh flat leaf parsley, finely chopped

2 tablespoons fresh coriander, finely chopped

1 tablespoon olive oil

800 grams fresh flake or other firmish white fish
1 medium fresh lemon, sliced

Combine the seasoning, onion, garlic, parsley, coriander and oil in a large bowl. Add fish, turn until coated in the mixture, refrigerate at least 30 minutes.

Line base of a large steaming basket with a sheet of baking paper. Lay fish pieces side by side on the paper. Lay lemon slices over fish.

Cover with the lid or a sheet of foil. Place basket over a wok or saucepan of simmering water, without the basket touching the water. Cook for 10 minutes or until fish is just cooked through.

Alternatively cook fish in a covered baking dish in a 180°C oven for 15 minutes or until cooked.

(Click here for a printable version of this recipe)

Honey Mustard Pork Chops

Another successful quick dinner last night that was enjoyed by all.

We really enjoyed the sweetness of the honey combined with the savoury of the mustard. There is something about honey mixed with mustard - they just go so well together. This really flavoursome marinade becomes a delicious light sauce to serve with the dish.

Now I just need to master my new camera and it's multitude of settings/buttons etc to get better photos...... lol!! I am working on it.

Honey Mustard Pork Chops

Serves: 4
ProPoints per serve: 6

500 grams pork chops
2 teaspoons olive oil
2 tablespoons wholegrain mustard
3 tablespoons honey
1 tablespoon soy sauce
1 teaspoon crushed garlic
1/2 teaspoon crushed ginger
2 teaspoons dried thyme leaves
salt
freshly ground black pepper

Place pork in a snap lock bag or casserole dish.

Mix together the oil, mustard, honey, soy, garlic, ginger and thyme leaves. Season to taste with salt and pepper. Pour mixture of pork chops and allow to marinate for 30 minutes, or longer if time permits.

Spray a large frying pan with cooking spray and heat over a high heat. Remove pork from marinade while reserving marinade. Cook pork chops for 2 - 3 minutes on each side, or to your liking, remove from heat and set aside.

Pour the remaining marinade into the frying pan. Over a medium heat bring to the boil while stirring, cook until slightly thickened. Return chops to the pan along with any juices to reheat for 2 minutes, turning to coat with sauce.


(click here for a printable version of this recipe)

Grilled Chicken with Salsa Verde

I love barbecued chicken! No I am not talking about charcoal chicken from a shop I love chicken cooked on the barbecue plate. It takes on such a different flavour than being fried or roasted. When I saw this recipe I knew we would all enjoy.

Salsa Verde is an Italian sauce made with fresh green herbs and served cold. I wasn't sure about it to be honest but to my surprise it was very nice and complimented the smokiness of the chicken, which Noel cooked on the Weber over the coals.

Grilled Chicken with Salsa Verde
(recipe sourced from WW Programme Cookbook 2010)

Serves: 4
ProPoints per serve: 6

1 teaspoon fresh lemon rind, finely grated
3 teaspoons olive oil
4 lean chicken breasts, (180g each)
1/3 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
1/2 bunch fresh chives, finely chopped
2 tablespoons fresh lemon juice
1 individual fresh garlic, crushed
2 teaspoons wholegrain mustard

Make the salsa verde, combine the parsley, basil, chives, juice, garlic, mustard and 2 teaspoons of the oil in a small bowl.

Combine rind and 1 teaspoon of the oil in a small bowl. Rub all over chicken and season with salt and freshly ground black pepper.

Preheat a barbecue or chargrill over medium heat. Cook chicken for 3–4 minutes each side or until cooked through.

Slice chicken and serve topped with the salsa verde.

(click here for a printable version of this recipe)

Chinese Roast Pork

This is an absolute winner in our house. Not only the flavour but the smell whilst it is cooking lures everyone into the kitchen. And once it is ready it is hard to kick people away as it is very tempting to eat just the way it is and has been known to disappear while the chef isn't looking.

Perfect for many asian influenced dishes such as noodle soups, fried rice or even in Chinese Roast Pork Rice Paper Rolls, as we had it.

Chinese Roast Pork

Serves: 4
ProPoints per Serve: 6
Old Points per Serve: 4
 

2 x 375g lean pork fillets

1/4 cup soy sauce

2 tablespoons dry red wine

1 tablespoon honey

1 tablespoon brown sugar

2 teapsoons red food colouring

1 clove garlic, crushed

1/2 teaspoon cinnamon

1 shallot, sliced lengthways

Remove any sinew or visible fat from the pork fillets.

Combine soy sauce, red wine, honey, brown sugar, food colouring and garlic in a large bowl. (I actually mix mine in a jug and then put in a large snap lock bag). Place shallot in marinade, sprinkle cinnamon on top and add the pork fillets. Marinate for at least one hour or cover and refrigerate overnight, turning occasionally.

Preheat oven to 180 degrees Celsius.

Drain pork fillets from marinade, reserve the marinade. Place pork on a wire rack, over a foil lined oven tray.

Bake in oven for 30 minutes basting with marinade frequently and also turning frequently.

Remove from oven, put on board and allow to rest. Cut pork into diagonal slices to serve.


(Click here for a printable version of this recipe)