Singapore Chilli Lobster Tails

Noel knows that when it comes to meat or seafood I can never, ever, walk past a bargain.  Tonight was no different.  Lobster tails reduced by 50% that had to be eaten asap.  Shame really to have an excuse to cook and eat something that we both really enjoy.

The simplest way to cook lobster tails is to fry them in garlic butter, which has an amazing flavour but I just didn't fancy that at all.  In fact, I was really wanting spice and heat.  Instantly the mind wanders... mmmm chilli!

Singapore chilli sauce has hot, sour, sweet and salty flavours that many dishes of Southeast Asia are known for, not to mention the powerful kicks of garlic and ginger.  It's all about the balance of the flavours.  While there are many recipes for Singapore Chilli sauce I found this one to be easy to make with minimal fuss while still having a wonderful array of ingredients.  You could also add lime juice for the extra level of flavour - I didn't with this dish as I wanted the delicate flavours of the lobster to remain a highlight.

Another interesting characteristic about this sauce is that it is quite thick.  I love this!  I love the way that it clings to the food and isn't watery. It envelopes everything in the wok and becomes part of the meal not just a sauce on the side or sitting at the bottom.

With the fact that any left over sauce will keep for about a week in the fridge you can get a second chance to have it again just to make sure you really did enjoy it... LOL!

Needless to say someone aka Noel was very happy with his dinner..........

Singapore Chilli Lobster Tails

(Recipe adapted from Good Chef Bad Chef)

Serves: 2 as a main

Smart Points per Serve: 8

Serves: 4 as an entree

Smart Points per Serve: 4

5 - 6 small lobster tails

1/2 red onion, finely diced

3 garlic cloves, grated

2 small red chillies, thinly sliced, extra for garnish

2 teaspoons grated ginger

1/2 cup tomato ketchup

1 1/2 tablespoon kecap manis

1 1/2 tablespoons soy sauce

1 tablespoon hoisin sauce

2 teaspoons fish sauce

1 tablespoon rice wine vinegar

1/2 cup roughly chopped coriander leaves, plus extra for garnish

1/2 cup water

1 tablespoon corn flour

2 teaspoons oil

1 spring onion, finely sliced

Rinse and pat dry the lobster tails.  Cut in half length ways.

In a medium bowl or jug mix together the onion, garlic, chilli, ginger, ketchup, kecap manis, soy sauce, hoisin sauce, fish sauce, rice wine vinegar and coriander.  Mix well.  

Combine water and cornflour in a small bowl or jug.  Stir into sauce, mixing well.

Heat oil in a wok over high heat.

Add the lobster tails, and toss until they start to change colour.  Continue to cook, tossing, for 4 - 5 minutes.

Add sauce mixture and stir toss tails through the sauce.  Cook until sauce starts to bubble and thicken.  (If too thick add a little more water and bring back to the boil).

Remove from heat and serve garnished with spring onion, coriander and chilli slices.

(Click here for a printable version of this recipe)

French Pork Cutlets with Creamy Herb and Wine Sauce

I don't know about you but I really enjoy experimenting with pork especially what flavours compliment this tender meat.  Needless to say it's not always roasted and served with apple sauce at the House of Murray.

Pork is rarely eaten in our house as a whole family due to the fact that Ms 17 does not like pork unless it's Sweet and Sour Pork and Chinese Roast Pork served in pancakes.  Talk about being fussy and a tad demanding.  Despite her dislike of pork (unless it's on her terms) I decided that it would be on our menu this week as there are 4 others in the house happy to eat it.  Thanks team.

As mentioned I enjoy experimenting with flavours and if you look through our list of pork recipes you will see that so many other recipes have been tried.  Some got the tick of approval others not so.  What is your favourite way of serving up pork?  Or even what's your favourite cut of pork?  I really enjoy cutlets, medallions or fillet.  I find these very tender and easy to cook.

Now did I explain that Ms 17 is fussy right?  To add to her disapproval of pork being on the menu if I even consider making a sauce or marinade that has mustard, lemon, rosemary or occasionally other herbs such as tarragon or thyme it is on for young and old.... needless to say Ms 17 didn't eat dinner tonight.

When all cooked this smelled absolutely delicious.  The combination of the wine and herbs all enveloped into a thick creamy sauce complimented the thyme crusted pork cutlets.  Not to mention it was quick and easy with a total cooking time under 30 minutes.  An absolutely tasty dish that while accompanied by a creamy sauce is still full of flavour without the guilt factor.

French Pork Cutlets with Creamy Herb and Wine Sauce

Serves: 4

SP per Serve: 8

4 pork cutlets, fat trimmed

salt

freshly ground black pepper

2 tablespoons chopped fresh thyme

2 teaspoons vegetable oil

1/2 cup white wine or champagne

1 cup chicken stock

1 tablespoon chopped fresh tarragon
1 tablespoon french mustard

1 cup extra light thickened cream

1 tablespoon cornflour

2 tablespoons water

Preheat oven to 180 degrees Celsius.

Season the pork chops with salt and pepper. Rub both sides of each chop with 1 tablespoon fresh thyme.

Heat the vegetable oil in a skillet over medium-high heat until shimmering. Add the seasoned pork to the pan and cook for 2-3 minutes per side until browned. Remove the pork from the pan and place on a lined oven tray. Place in oven and cook for a further 10 minutes or to your liking.

Pour the wine into the pan and continue to cook for 3 minutes to reduce the liquid. Add the chicken stock, remaining thyme, tarragon, mustard and cream and cook another 3-5 minutes. Stir through combined cornflour and water and continue to stir until sauce has thicken. Remove from heat.

Remove cutlets from the oven and place on a serving tray. Drizzle with sauce if desired or place in a serving jug. Serve with crispy potatoes and steamed vegetables.

(Click here for a printable version of this recipe)

Asian Beef Salad

The weather has been ridiculous this summer and we are yet to venture into February which is traditionally the hotter of the summer months.  There have already been +40 degree Celsius days which have really knocked most Australian's around not to mention power shortages due to the overloading of the grid.  I have to admit to having our air conditioner on for several days in a row and sometimes I didn't feel I was getting relief at some stages.

Obviously this made cooking in the house a huge non-negotiable topic.  It was cooking outside either on the barbecue (keeping in mind if it is a Total Fire Ban) or in the pizza oven or it was cold foods!  Simple!

I decided that we would have an Asian style Beef Salad - tender warm beef with salad and an Asian infused dressing.  Everyone thought that sounded great and were enthused by the idea.  So I was armed with some nice pieces of rump steak already to make a marinade and then I hit a problem.  What marinade, what dressing, what flavours???  Seriously this just went from super easy to super hard.

Why hard?  Google Beef Salad Recipe and see how many options you get?  I was actually overwhelmed but I knew that I wanted to make it with Asian flavours - chilli, lime, garlic, fish sauce, etc.  So many different versions of recipes depending on the region in the World or cuisine but the more I read the more the same key ingredients kept appearing. Some recipes marinated the meat prior to cooking other's didn't, some did this and some did that!  So after about an hour of googling and two cuppas later I decided that I had read enough recipes and was just going to wing it.  

So here is my version of an Asian Beef Salad - a fusion of Thai, Vietnamese, Malaysian, Oriental, and all the other recipes I read this morning.  Marinated tender rump chargrilled and then sliced served on a bed of mixed salad and herbs.  Of course, then drizzled with a salad dressing made from scratch (also used as the marinade).  It was devoured.......

Asian Beef Salad

Serves: 6

SmartPoints per Serve: 8

1 teaspoon sambal oelek

2 garlic cloves, crushed

2 teaspoons grated ginger

1 tablespoon brown sugar

2 tablespoons light soy sauce

2 tablespoons fish sauce

6 tablespoons fresh lime juice

1 tablespoon sesame oil

salt

freshly ground black pepper

800 grams rump steak

2 cups mixed lettuce leaves

1 punnet cherry tomatoes

1 small red onion, very finely sliced

1 lebanese cucumber , cut horizontally then cut into slices

1/4 cup coriander leaves , roughly chopped

1/4 cup mint leaves , roughly chopped

In a jug mix together the sambal oelek, garlic, ginger, sugar, soy sauce, fish sauce, lime juice and sesame oil. Season to taste with salt (don't use too much) and pepper.  Pour half into a large snap lock bag or casserole dish.  Put remainder into the fridge to use as the dressing.  

Ensure that the rump is trimmed of all fat.  Place whole pieces into the snap lock bag or casserole dish.  Ensure that the rump is coated in the marinade and place in the refrigerator for 2 hours or overnight, if possible.

When ready to cook preheat barbecue grill to high temperature.

Remove rump from marinade and place straight on the grill.  Cook for approximately 2 minutes each side for rare or cook to your liking.  Remove from grill, cover with foil and allow to rest for 5 minutes.

Meanwhile place salad leaves, tomatoes, cucumber, onion, coriander and mint onto a serving platter or dish.

Cut steak thinly across the grain. Place on top of salad leaves.  Drizzle with remaining dressing, if desired, and serve immediately.

(Click here for a printable version of this recipe)

Chicken Tikka Masala

Having been accused recently of overdoing it with curry on the menu I have been quite hesitant to cook a curry but it got to a point that I fancied one.  I fancied (and actually have been fancying non Christmas food since Boxing Day! OOPS!!!) something different!  A non Festive comfort food.  Our family comfort food comes in the form of many different foods - could be the flavours, the ingredients, the textures, our moods.  But everyone knows that once you fancy something you just have to have it.

My usual go to curry is either Butter Chicken or Japanese Curry but thought I should cook something new.  Didn't really wan't to get heckled about cooking curry lol!  I was given a Curry cookbook called The Curry Kitchen by my sister, Clare, for my birthday last year. After reading it - it became my favourite cookbook (well for the time being).  I have marked the pages with that many tabs with all the curries that I want to cook and I have tried quite a few - maybe that's where the curry rebellion started.. hhhmmmm?

Anyhow, the kids don't do blow away heat levels with curry.  Their taste buds range from mild to also mild to the occasional medium with one trying a hot dish every now and then.  With this in mind I thought we would have Chicken Tikka Masala served with steamed rice.

For this recipe I substituted the shop brought Tikka Masala Paste for a homemade version of Indian Masala which I made on Monday.  I made it a few days earlier to allow the flavours to develop, which they definitely did.  The paste itself was bordering on a medium heat but once cooked through with the remaining ingredients it mellowed to a very comfortable mild tempered curry.

There was only really one main difference between our version and that of the book (let's put this out there - who's dish actually does end up looking like the picture right?) is that the homemade paste was naturally coloured and not the red as it comes prepared in the shop brought pastes which are full of preservatives, additives and colourings.  However if you are not game or able to make your own paste there is absolutely nothing wrong with using a jar of paste.

The flavours were terrifically balanced - between the Tikka marinated chicken, the tomatoes and the cream.  You could definitely taste the mustard seeds, cumin and coriander on the chicken pieces and in the sauce with the faint trace of cinnamon from using the homemade paste.

This meal was a definite "fakeaway" hit in the Murray household and is also a mid week wonder as besides the marinating of the chicken the whole dish was on the table in under an hour.  Do yourself a favour though - marinate the chicken the day before so the poultry takes on the full flavour of all the Indian spices.

Chicken Tikka Masala

(Recipe adapted from The Curry Kitchen Cookbook)

Serves: 6

SmartPoints per Serve: 8

12 boneless small chicken thighs, cut into chunks

100 grams plain reduced fat yoghurt

8 tablespoons Indian Masala Paste or Tikka Masala Paste

2 tablespoons oil

1 onion

3 garlic cloves, crushed

2 teaspoons finely grated ginger

1/2 teaspoon chilli powder

1 cup chicken stock

400 gram can diced tinned tomatoes

1 tablespoon tomato paste

1/3 cup reduced fat thickened cream

fresh coriander, chopped, to garnish

Combine chicken, yoghurt and half the Masala Paste in a bowl.  Cover and place in the fridge for 3 - 4 hours to marinade or longer if time permits.

Heat half the oil in a saucepan over medium heat.  Add onion, garlic, ginger and chilli powder and stir for 5 minutes or until golden.  Add the remaining curry paste and cook, stirring, for 2 minutes or until aromatic.

Add stock, tomatoes and tomato paste.  Bring to the boil and then reduce heat to low.  Simmer for 15 minutes or until sauce thickens slightly.

Heat remaining oil in a large frying pan over medium heat.  Sear chicken and cook for 5 minutes or until lightly browned.  Add chicken to sauce and simmer for 15 minutes or until cooked through.

Add cream 5 minutes before serving and stir well to combine.  Garnish with coriander and serve with steamed Basmati rice (3sp for 1/2 cup) and small Pappadums (0sp each if cooked in the microwave).

(Click here for a printable version of this recipe)

Pork, Artichoke and Spinach Meatloaf

Meatloaf - just an easy dish to prepare and everyone loves it!  But the great thing about meatloaf is that you can honestly use any meat and any flavourings and it is always delicious.

 

Normally when we cook meatloaf we always use beef mince... not sure why?  Just seem to always do.  Well this time was totally different as I had found a recipe for a pork meatloaf that really intrigued me.

 

Pork mixed with spinach, home roasted capsicums, artichoke hearts - what a flavour combination.   The subtle hint of lemon and thyme gave the meatloaf a nice touch but the sticky topping finished the dish off perfectly.

 

As usual we had some beautiful soft bap rolls and accompanied with our favourite Creamy Coleslaw Supreme.

 

Quite simple to make, this dish can be cooked either in the oven or the slow cooker and I am sure your family will enjoy.

 

 

Pork, Artichoke and Spinach Meatloaf

(recipe adapted from Weight Watchers Real Food Slow)

 

Serves: 4

SmartPoints per serve: 8

 

cooking spray

2 red capsicum

500 grams lean pork mince

1 1/2 cups fresh wholegrain breadcrumbs

1 brown onion, finely chopped

300 grams artichoke hearts in brine, drained

100 grams baby spinach, chopped finely

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

2 tablespoon fresh thyme leaves

salt

freshly ground black pepper

1/4 cup sweet chilli sauce

1 tablespoon tomato sauce

 

Preheat grill.

 

Line a baking tray with foil and spray with cooking spray.

 

Cut capsicum into quarters and deseed.  Place on baking tray skin side up.  Grill until black.  Turn off grill and remove capsicum and place in a plastic bag to sweat.  Allow to cool.  

 

Once cooled remove all the blackened skin from capsicum.  Chopped finely and place in large bowl.

 

Preheat oven to 180 degrees Celsius.

 

Add mince, breadcrumbs, onion, artichoke, spinach, rind, juice, thyme and 2 tablespoons chilli sauce to capsicum.  Season with salt and pepper.  Mix until well combined.

 

Line baking tray with cooking paper.  Shape mixture onto tray into a 20 cm x 10cm loaf shape.

 

 

Bake in oven for 20 minutes.

 

Combine remaining chilli sauce and tomato sauce in a small jug and spoon over top of meatloaf.

 

 

Return meatloaf to oven and cook for 20 - 25 minutes or until cooked through.

 

To cook in slow cooker:

 

Shape mixture into 20 cm x 10 cm loaf shape in a 4.5 litre slow cooker. 

 

Combine remaining chilli sauce and tomato sauce in a small jug and spoon over top of meatloaf.

 

Cook, covered, on low for 6 hours (3 hours on high).

 

Serve with a salad, if desired.

 

(Click here for a printable version of this recipe)

 

 

 

 

Slow Cooked Barbecue Beef Brisket

Well I have admit when we purchased some beef brisket on special I wasn't quite sure what to do with it.  It's not a common cut here in Australia however I did know that it is widely cooked in America therefore finding a recipe or some ideas on cooking it wouldn't be to had thanks to my good friend Google.

After much learning,  many recipes and then some more, I decided to wing it and cook something very loosely based on a combination of recipes.  So after putting it all together, putting the slow cooker on I crossed my fingers and went to work.  The outcome would be a surprise, whether good or bad, when I walk back in the door tonight.

And a surprise it was... a beautiful aroma had encompassed the house.  Great I knew that I had nailed the sauce element but what about the meat?  What about this brisket -  that cut of meat that I have never cooked with before?

The brisket itself, is a cut of meat from the breast or lower chest and is normally tough cut of meat. There seems to be two very popular methods to cooking this interesting cut.  Firstly the meat is rubbed with a spice rub or marinated, then cooked slowly over indirect heat from charcoal or wood, hence somewhat smoking the meat. Brisket is also cooked in a slow cooker on a low setting for usually 8 hours per 2 kgs of meat.  This also tenderizes the meat due to the slow cooking method and the fact it is normally enveloped in a sauce to keep it tender.

Now of course I ended up using a mixture of both methods - I rubbed it in a spice mix, then put it in the slow cooker covering it with a sauce and set the timer for 8 hours on low.  Once cooked I gave the family the choice of sliced meat with mash and vegetables or burritos and looking at the picture you can automatically tell what they chose..... burritos!!  So I actually shredded the cooked beef and then mixed through the sauce rather than slicing it.

However way you plan to eat this I am sure you will enjoy.  It had a wonderful depth of tomatoes with the right amount of flavour and heat from the spices.  The liquid smoke lightly laced the sauce with gave it quite an authentic American/Mexican style that we are delivered here in Australia.

Slow Cooked Barbecue Beef Brisket

Serves: 8

SmartPoints per Serve: 8

3 tablespoons packed brown sugar

1 tablespoon smoked paprika

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black  pepper

2 kilograms beef brisket, all visible fat trimmed

2 red onions, small dice

1 440 gram tin diced tomatoes

3/4 cups tomato ketchup

1/4 cup apple cider vinegar

1 tablespoon Worcestershire sauce

3/4 cup beef stock

1/2 teaspoon liquid smoke

1 tablespoon cornflour

2 tablespoon water 

In small bowl, mix brown sugar, paprika, chili powder, cumin, garlic powder, salt and pepper.

Place brisket in slow cooker and rub mixture all over brisket.  Cover with diced onion.

In another small bowl, mix the tomatoes, ketchup, apple cider vinegar, Worcestershire sauce, stock and liquid smoke. Pour over brisket along with broth.

Cover and cook on the low heat for 8 hours or until meat is tender.

Transfer brisket to cutting board and let stand 10 minutes.

Meanwhile, place all the sauce in a small saucepan.  Combine the cornflour and water.  Add to sauce and stir to combine.  Heat over medium heat, until boiling and slightly thickened.

Thinly slice brisket or shred; transfer to serving plate. Spoon sauce over top or if shredded mix through.

(Click here for a printable version of this recipe)