Pork Cutlets with Pear and Maple Sauce

I know that the tradtion is to serve Apple Sauce with pork dishes especially Roast Pork but pears are becoming a very popular replacement. 

Many recipes have roasted pears, using the nice Beurré Bosc pears which become very soft and creamy flavoured when roasted.  I saw this recipe which combined pears, maple syrup and fresh thyme and was immediately excited by the thought of combining all three flavours - three of my favourite flavours.

 

The pork cutlets, were easy to cook so the hero of the dish was the Pear and Maple Sauce.  And a hero it was... tasty and also very easy to make.  The recipe called for the sauce to be blended at the end of the cooking time but I was impressed with the chunky rustic look and left it that way.

 

 

Pork Cutlets with Pear and Maple Sauce

(Recipe adapted from Weight Watchers Cook The Classics Cookbook)

 

Serves: 4

ProPoints per Serve: 8

 

1 tablespoon olive oil

1 brown onion, finely chopped

1 garlic clove, crushed

2 teaspoons fresh thyme leaves

3 pears, peeled and chopped

1 tablespoon maple syrup

1/2 cup chicken stock

cooking spray

4 x 150 gram pork cutlets, fat trimmed

4 carrots, cut into batons

2 cups frozen peas

 

Heat oil in a medium saucepan over medium heat.  Add onion, garlic and thyme leaves and cook, stirring, for 5 minutes or until softened.  Add pears, maple syrup and stock and bring to the boil.  Reduce heat and simmer, covered, for 10 minutes or until pears have softened.  If desired, process pear mixture in a food processor until smooth.

 

Lightly spray a large non-stick frying pan with cooking spray and heat over a medium heat.  Cook pork for 5 minutes each side or until browned and cooked through.  Remove from pan and allow to rest.

 

Meanwhile, boil, steam or microwave peas and carrots until tender.  Drain.  Serve pork with carrots, peas and pear sauce.  Add an addition 3 propoints if served with a medium baked potato.

 

(click here for a printable version of this recipe)

 

Tomato and Chilli Jam

I really enjoy Chilli Jam, especially served with a nice juicy steak!!  As I mentioned we have been having some really enjoyable steak recently so I thought I would try my hand at making my own chilli jam.

 

Variations of this relish are numerous, some actually resembling jelly and others being more relish like.  I love The Gourmet Sauce Company's Chilli Jam which is relish like and would buy jars of it every time I went to Tasmania with work.

 

I came across this recipe on Taste.com and it looked basic enough to experiment with.  To my surprise it was nice. Slightly sweet but a nice consistency however I woulf prefer more of a chilli kick so next time I am thinking that I would add one small bullet chilli also.

 



 

Tomato and Chilli Jam

(recipe sourced from Taste.com)

 

Serves: 4

ProPoints per Serve: 2

 

1 tablespoon peanut oil

1 brown onion, finely chopped

3 long red chillies, finely chopped

400 gram can chopped tomatoes

2 tablespoons caster sugar

1/4 cup rice wine vinegar

1 tablespoons fish sauce

Heat oil in a saucepan over medium heat. Add onion and chilli. Cook, stirring occasionally, for 5 minutes or until onion has softened.

Add tomato, sugar, vinegar and fish sauce. Bring to the boil. Reduce heat to low.

Simmer for 15 minutes or until mixture has thickened.

(click here for a printable version of this recipe)

Creamy Potato and Bacon Bake

We have been buying some really nice pieces of steak of late so nothing better than it being chargrilled and served with some yummy accompaniments. 

 

Potato Bakes, are a perfect side dish, one that so many people enjoy.  There are many variations, one of our favourites is a non creamy potato bake with also has carrot as a layer, Potato Carrot and Onion Bake which my mam used to make when I was a child and I still make to this day.

 

This Creamy Potato and Bacon Bake sounds sings comfort food.  Right down to the last morish mouthful of soft potatoes mixed with bacon and onions enveloped in a thick creamy sauce this dish is a legend in it's own casserole dish. 

 

Creamy Potato and Bacon Bake

Serves: 8

ProPoints per serve: 5

cooking spray

175 grams Weight Watchers Bacon, diced

6 medium potatoes, peeled and thinly sliced

1 brown onion, diced

300 mls reduced fat thickened cream

1 teaspoon chicken stock powder
2 teaspoons dijon mustard

1 tablespoon fresh thyme leaves

freshly ground black pepper
60 grams grated reduced fat tasy cheese

Preheat oven to 180 degrees Celsius.

Spray a frying pan with cooking spray and cook bacon for 2 - 3 minutes until slight crisp.  Remove from heat and drain on paper towel.

Spray a large casserole dish with cooking spray.

Combine potatoes, onions and bacon in a large bowl.  Place mixture into casserole dish.

In a small jug combine cream, mustard, stock powder, thyme and pepper to taste.  Pour over potato mixture.  Sprinkle with grated cheese.

Cover casserole dish with foil and bake for 30 minutes.  Remove foil and bake for a further 20 - 30 minutes until potatoes are cooked through and golden on top.

(click here for a printable version of this recipe)

Cheesy Jalepeno Poppers

My first experience with Poppers was in a restaruant called the Drunken Admiral where they are called "Depth Chargers" on the menu. "Depth Chargers - guaranteed to kill all your seamen! Fresh fat chillies, seeded, filled with garlic n' herb cheese, crispy fried with a sticky blackberry dip" I was in heaven and have to say these are ordered everytime I dine there.

Jalepeno poppers would have to be one of my favourite yet guilty pleasures - the ultimate party food, entree or even sneaky snack. There are so many variations for these little tasty morsels - some are battered and deep fried, some have various fillings but this recipe is what I consider to be the ultimate flavour combination.

The three cheeses mixed together with a hint of garlic and chilli enveloped in a fresh softened jalepeno which is baked not fried so has a clean crisp flavour without all the grease.

Definitely a brilliant flavour explosion for your tastebuds.... if you haven't tried one I am sure you will be surpised... not only are these quick and easy to make but these little poppers do pack a punch!!

Cheesy Jalepeno Poppers

 

Serves: 6 (2 poppers)

ProPoints per serve: 3 

 

cooking spray

250 grams Weight Watchers bacon cut into strips

115 grams reduced fat cream cheese, softened

60 grams grated 50% reducted fat tasty cheese

60 grams grated Colby cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

freshly ground black pepper

6 larg fresh jalapenos, halved lengthwise and seeded

1/2 cup dry bread crumbs

Preheat oven to 180 degrees Celsius.

Spray a frying pan with cooking spray and cook bacon over medium-high heat until crispy.

In a large bowl, combine the bacon, cheeses, salt, garlic powder, chilli powder and black pepper, mixing well.

Spoon about 2 tablespoonfuls into each pepper half.   Roll gently in bread crumbs.

Place on a prepared baking tray. Bake, uncovered, for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild.

Serve immediately.

(click here for a printable version of this recipe)

Broccoli and Brussels Sprout Gratin

I haven’t really ever ventured out the square when it comes to Brussels Sprouts – I normally only ever serve them with a roast and gravy. I love Brussels Sprouts but sadly not everyone else in the household is as big of a fan.

We love Cauliflower au Gratin and must say it is one dish that is on the menu frequently. So it was a no brainer for me to give this recipe a shot as cheese sauce and crunchy breadcrumbs do win friends and influence people at our dinner table. Just wasn’t quite sure how they would take to the cauliflower being replaced by green vegetables.

Surprisingly it was enjoyed all which saddened me as I was hoping to take some for lunch tomorrow.

Broccoli and Brussels Sprout Gratin

(recipe adapted from Weight Watchers Magazine July 2014)

Serves: 4

ProPoints per serve: 3

1 ½ cups skim milk

1 ½ tablespoons cornflour

1 ½ tablespoons water

2 teaspoons seeded mustard

60 grams 50% reduced fat grated tasty cheese

salt

ground white pepper

300 grams broccoli, cut into florets

12 Brussels sprouts

1 slice wholemeal/wholegrain bread

cooking spray

Preheat oven to 200 degrees Celsius.

Bring the milk to a simmer in a small saucepan over medium heat. Dissolve the cornflour in the water. Stir into the milk along with the mustard. Cook, stirring constantly, for 2 – 3 minutes or until thickened. Stir in the cheese until melted. Season with salt and pepper.

Steam the broccoli and Brussels sprouts over a saucepan of boiling water for 2 minutes. Transfer the broccoli and Brussels sprouts to a prepared baking dish.

Pour the cheese sauce over the broccoli and sprouts.

Place the bread in a food processor. Process until coarse crumbs form. Sprinkle on top of cheese sauce. Spray lightly with cooking spray.

Bake for 20 minutes or until lightly golden.

(click here for a printable version of this recipe)

Chilli Barbecue Sauce

A beautifully chargrilled steak needs to be accompanied by a nice sauce.  Normally Noel and I would choose a Creamy Blue Cheese or Creamy Peppercorn sauce, however sometimes our favourite purchased sauce, Byron Bay Coconut Chilli Sauce.  Tonight however I wanted to make something totally different so off on my little mission I went.

Upon flicking pages of a gorgeous little cookbook I was given, Mayonnaise Hollandaise Bernaise - A Cook's Book of Sauces, I came across this Chilli Barbecue Sauce recipe that was not only quick to make but very easy.

Seriously just by adding spices to purchased Barbecue sauce and Sweet Chilli Sauces the outcome was delicious.  A hint of indian, smokiness of the paprika lacing a barbecue sauce with chilli undertones was actually really suited to the chargrilled steak we had for dinner.

Chilli Barbecue Sauce

(Mayonnaise Hollandaise Bernaise - The Cook's Book of Sauces)

Serves: 6

ProPoints per serve: 1

20 grams reduced fat butter

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon smoked paprika

1/3 cup ready-made barbecue sauce

1 tablespoon sweet chilli sauce

2 teaspoons Worcestershire sauce

Heat the butter in a small saucepan over low-medium heat. Add the cumin, coriander and paprika and cook for 30 seconds.

Add the barbecue sauce, sweet chilli sauce and Worcestershire sauce. Mix well.

Serve with barbecued steak, lamb or hamburgers.

(Click here for a printable version of this recipe)

Yorkshire Puddings

YES I know... it's definitely time I posted our Yorkshire Pudding recipe!!

Many of you who know us are aware that the humble Yorkshire Pudding, while it is such a simple addition to a roast beef, would have to be one of our ALL TIME FAVOURITE FOODS to eat.  They have caused arguments, tears and smiles!!  Yes I am being very serious arguments have been born from the last one being eaten especially if it is going into to someone elses mouth.

Yorkshire Puddings are a savoury batter puff served traditonally with Roast Beef.  Some prefer to make it in a large pan and cut into pieces others used muffin tins.  The mixture can also be used to make Toad in the Hole, another dish that I am very fond of from my childhood days.

The second argument is who's pudding is better??  Yep you read correctly - who's is better!!  With both Noel and I being of British origin but obviously from two different countries there is a long standing arguements with some families - on the top of the list is Yorkshire Puddings and Mushy Peas.  Both mams make them differently and at times Noel and I have been able to achieve a happy medium between the two styles of cooking.  Being Welsh we grew up with a dense cake like pudding whereas Noel's English upbringing had him eating light and at times hollow centred pudding... either way they are good!!  Our House of Murray serves them light and airy and lots of them ......

The three key tricks to making these deliciously light and fluffy is:

• have a very hot oven
• ensure that the oil is sizzling hot
• DO NOT OPEN THE OVEN DOOR

Yorkshire Puddings

Serves: 12

ProPoints per serve: 3 

285 ml skim milk

115 grams plain flour

3 eggs

pinch of salt

white pepper

4 tablespoons vegetable oil

Mix all the ingredients except the oil in a large bowl with an electric whisk or hand beater until all combine and mixture is light and fluffy.  Set aside in a cool area for 30 minutes before using the batter.

Preheat oven to 250 degrees Celsius.

Put 2 teaspoons oil in each well of a 12 capacity muffin tray.

Place in oven and heat until the oil is very hot.

Working quickly, open oven door and slid the tray out halway.  Carefully pour even amounts of mixture into the muffin holes. 

Close the door and cook for 15 - 20 minutes or until golden.  DO NOT OPEN THE DOOR.

Serve immediately with roast beef, vegetables and gravy.

(click here for a printable version of this recipe)

Roasted Pumpkin and Carrot Soup

Pumpkin soup is our second favourite soup in the Murray house.. the first being Chicken and Sweet Corn and then Pumpkin Soup. 

Pumpkin was on special this week so I have two large pumpkins sitting on the bench top just staring at me and me staring back wonderful what is something else besides good ol' pumpkin that I could make with them. 

I came across this recipe with an Indian inspired influence on the flavours and thought well we all love pumpkin soup and we all love Indian so it should be a winner - right?

Not only did it still have the homely thick texture of pumpkin soup but it was laced with the undertones of a mild curry which went together perfectly.  I didn't add chilli while cooking as I wanted to assess the flavours.  To be honest it doesn't need the chilli unless you would like a little extra "kick". 

This soup is well worth trying.....

 

Roasted Pumpkin and Carrot Soup

(recipe adapted from Taste.com)

 

Serves: 12

ProPoints per serve: 1

 

2 kilogram Kent pumpkin, peeled, deseeded, cut into 1cm pieces

1.5 kilograms carrots, peeled, cut into 1cm pieces

60ml (1/4 cup) olive oil

4 brown onions, halved, thinly sliced

4 garlic cloves, crushed

2 tablespoons mustard seeds

1 tablespoon ground coriander

2 teaspoons ground cumin

2 teaspoons ground turmeric

1 teaspoon ground cardamom

¼ - ½ teaspoon chilli powder (optional)

8 cups salt-reduced vegetable stock

4 cups water

Preheat oven to 210 degrees Celsius.

 

Line several baking trays with non-stick baking paper. Place pumpkin and carrot in lined pan. Drizzle over 2 tablespoons of oil and toss to coat. Roast for 30-35 minutes or until golden and tender.

 

Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion. Season with salt. Reduce heat to low. Cook, stirring often, for 20 minutes or until soft. Add garlic, mustard seeds, coriander, cumin, turmeric, cardamom and chilli powder, if desired. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.

 

Add the pumpkin, carrot, stock and water to the saucepan. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Uncover. Set aside for 15 minutes to cool slightly.

 

Transfer the pumpkin mixture to the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with remaining pumpkin mixture.

 

Place over low heat and cook, stirring, for 4 minutes or until heated through. Ladle among serving bowls.  Serve with low fat cream or low fat natural yoghurt if you would like a creamier soup.

 

(click here for a printable version of this recipe)

Home Made KFC (Original Fried Chicken)

The secret to the famous 11 herbs and spices for the original Kentucky Fried Chicken has never actually been revealed although many claim to have and shared the ingredients that everyone has no doubt tried to identify with every mouthful of the delicious take away chicken.

I originally swore that Big Bucket in the Sky Chicken was the healthiest alternative to Kentucky Fried Chicken but after trying this recipe for one of my favourite takeaways I have that the taste of this chicken is the closest to KFC it is fantastic.

The kids and their friends were wrapped with the chicken. Ollie told me that the only difference between my version and KFC was “it’s missing the grease Mam”. He’s a very funny boy but it was so true. I thought I was eating KFC that just wasn’t greasy.

Adapting the recipe I found from About.com Home Cooking was easy to ensure that it was lower in fat.  I swapped the buttermilk for a home made version using a combination of skim milk and lemon juice.  The fact that I didn’t cook the chicken in lard or oil as suggested was one sure way to do that. I oven baked it - it was still crispy and tender. Obviously the change in cooking style takes longer but you will be amazed at the outcome.

Home Made KFC (Original Fried Chicken)

(recipe adapted from About.com Food Home Cooking)

 

Serves: 8

ProPoints Per Serve: 9

1 cup skim milk

2 tablespoons lemon juice

1 egg, beaten

1 kilogram chicken thigh fillets, skin removed and fat trimmed

1 kilogram chicken drumsticks, skin removed and fat trimmed

1 cup plain flour

1 teaspoon ground oregano

1 teaspoon chili powder

1 teaspoon dried sage

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon pepper

2 teaspoons salt

2 Tablespoons paprika

1 Tablespoon onion salt

1 teaspoon garlic powder

cooking spray

Preheat oven to 200 degrees Celsius.

Pour milk into a small jug and mix in lemon juice.  Allow to stand for 10 minutes before using.

Combine the egg and milk in a large bowl. Soak the chicken pieces in the mixture.

Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.

Place onto baking trays lined with baking paper.  Spray with cooking spray all over.

Cook for 20 - 30 minutes or until cooked through, turning chicken pieces over once.

(click here for a printable version of this recipe)

Char Siu and Orange Beef Ribs

Ribs are by far an indulgent food - so rich and so satisfying with meat that tender it falls of the bones and melts in your mouth.... mmmm drools!!

These Asian inspired ribs were magnificent - the delicate taste of Chinese Five Spice masked in a citrus Char Siu juice that had a hint of chilli were a feast for us on a Sunday Evening.  We are normally at the football club on Sunday evenings with awards and dinner service (both Noel and I cook dinner for approx 100 people each Sunday to raise money for the Club) so being at home mid football season is such a pleasant change.

I found this recipe in The Women's Weekly The Cooker Cookbook - a cookbook specifically for using Rice Cookers, Pressure Cookers and Slow Cookers.  I love my Slow Cooker everyone knows that and I am experimenting with both the Rice Cooker and the Pressure cooking.  I also used the large thick cut beef ribs, which are obviously meatier than the short cut but also tend to have less fat on them.

This recipe is actually one for the Pressure Cooker but I have adjusted it a little for the Slow Cooker.  I haven't cooked it in the Pressure Cooker but either way I have to say that the flavour was fantastic, the aroma that filled the house was vibrant enough to set off the taste bud sensors when opening the front door and there was an argument as to who was taking the left overs for lunch at work the next day.

  

Char Siu and Orange Beef Ribs

(recipe adapted from Women's Weekly The Cooker Cookbook)

Serves: 8

ProPoints per serve: 10

2 teaspoons five spice powder

2 kilograms beef spare ribs

cooking spray

2 cloves garlic crushed

1 fresh long chilli, chopped finely

4 cm piece fresh ginger

1/3 cup char siu sauce

¾ cup orange juice

salt

freshly ground black pepper

2 spring onions, sliced thinly

Rub five spice all over beef.

Coat a large frying pan with cooking spray over a medium heat. Cook beef in batches, until browned. Remove and place in the slow cooker dish.

Place garlic, chilli, ginger, sauce, juice and sugar in a jug and stir to combine. Pour evenly over beef ribs in the slow cooker dish. Cover and cook on low for 6 – 8 hours stirring once to ensure all ribs are coated.

Remove beef from cooker, cover and keep warm. Skim excess fat from sauce mixture. Season to taste.

Serve beef drizzled with sauce mixture and sprinkle with sliced spring onion. Partner with steamed rice (add 3 ProPoints per ½ cup) if desired

(click here for a printable version of this recipe)

Herb and Pistachio Couscous

Normally we use pre-flavoured sachets of couscous (preferably Ainsley Harriot's) but this time I decided that making it from scratch really cannot be that hard.  And to produce something jam packed full of flavour, such as this dish, really isn't hard at all.

 

Full of fresh herbs that not only tasted fantastic together but let off such a pungent aroma.  The delicate crunch of red onion and pistachio added a depth to the citrus laced soft couscous perfectly.

 

A very enjoyable side dish that, to be honest, I could just eat by itself by the plate full.

Needless to say no more pre-flavoured sachets for this house.....

 

 

 Herb and Pistachio Couscous

(recipe adapted from Taste.com)

 

Serves: 8

ProPoints per serve: 5

 

1 1/2 cups couscous

1 1/2 cups boiling water

1/2 cup chopped fresh mint leaves

1/2 cup chopped fresh coriander leaves

1 cup chopped fresh flat-leaf parsley leaves

1 small red onion, finely chopped

1/2 cup pistachio kernels, toasted

1 tablespoons olive oil

1/4 cup orange juice

salt

freshly ground black pepper

Place couscous in a heatproof bowl. Add boiling water. Stand, covered, for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Cool for 5 minutes.

 

Meanwhile finely chop herbs and onion. Add remaining ingredients. Season with salt and pepper. Toss to combine. Serve.

(click here for a printable version of this recipe)

Penne Boscaiola

Firstly my apologies… so much has happened to the House of Murray since March that have left us very time poor and sadly this has led to no new entries here. A quick overview – a job change for me at the same company (for the better) which now finds me based in one office with no travel at the moment, and of course time has been spent getting into a normal family routine – one where mam is now home every night. Needless to say it has been a big change for the four of us.  I also took two weeks holiday which gave me time to focus on my family and also had a quick camping trip to the incredible Sheepyard Flats (so serene and relaxing) over the Easter period.

As usual I have recipe posts banked up so I will try and get through these really quickly to tempt your tastebuds but in the meantime I will start with this one.......

This old family favourite has definitely gone under the radar as for some unknown reason I have managed to have never blogged it. I have blogged a variation but not the original recipe. Oh well I guess stranger things have happened.

Pasta, as well documented, is a comfort food in our house. If I ever ask the kids what they fancy for dinner I get the same answer time and time again … “PASTA”! 

Penne Boscaiola is the perfect comfort meal – creamy, jam packed with vegetables and bacon laced with hint of cheesy sweet chilli…. mmmmm Heaven in a bowl.  A perfect week night wonder as it’s very easy and quick to prepare and cook not to mention devoured almost instantly.

Penne Boscaiola

(Recipe adapted from WW Heavenly D’Lites Cookbook)

Serves: 6

ProPoints per serve: 11

375 grams penne pasta or GF penne pasta (or pasta of your choice)

cooking spray

1 brown onion, finely chopped

3 teaspoons crushed garlic

150 grams middle bacon, fat trimmed

1 red capsicum, sliced

150 grams button mushrooms, sliced

375 ml can Carnation Light and Creamy Evaporated Skim Milk

 3 tablespoons sweet chilli sauce

150 grams baby spinach leaves

salt

freshly ground black pepper

80 grams finely grated parmesan cheese

Cook pasta in pan of boiling water following packet instructions until just tender.  Drain.

Coat a large frying pan with cooking spray.  Cook the onions, garlic and bacon until onion is soft.  Add capsicum and mushroom and cook for a further 2 - 3 minutes until capsicum begins to soften.

Add the milk and chilli sauce to the pan.  Season with salt and freshly ground black pepper to taste.  Stir through the pasta, spinach and half the parmesan cheese until mix through well and spinach just wilted.

Serve with remaining parmesan cheese.

(Click here for a printable version of this recipe)

(NOTE: 04/03/19 I updated this recipe as we now cook a wide variety of our meals as Gluten Free - no change to any other part of the recipe).

Smokey Veal and Thyme Schnitzel with Creamed Spinach and Peas

Nothing beats a good crunchy schnitzel especially my favourite being veal.  The kids prefer chicken and normally Chicken Parmigiana.  Tonight's dinner was a crowd pleaser even the spinach was a hit.

 

The veal schnitzel had an amazing crunch as we used Panko breadcrumbs and laced them with smokey paprika and fresh thyme. Flavours that work really well together I have to say. Oven baked not fried made the flavours stand out as they weren't laidened with oil.

 

Creamed spinach and peas was simple to prepare and yummy to eat.  Unlike recipes I have seen years ago using lots and lots of spinach this was quick and easy.  This was a really nice side dish.

Smokey Veal and Thyme Schnitzels with Creamed Spinach and Peas

(Recipe sourced from Weight Watchers 1 Recipe 3 Ways Cookbook)

 

Serves: 4

ProPoints per Serve: 7

 

cooking spray

4 x 125 gram Veal schnitzels or leg steaks

1/4 cup skim milk

1/4 cup plain flour

1 egg, lightly beaten

2 teaspoons finely chopped thyme leaves

1 teaspoon smoked paprika

1 1/2 cups Panko breadcrumbs

1 brown onion

1 garlic clove, crushed

120 grams baby spinach leaves

1 cup frozen peas, thawed

1 tablespoon light thickened cream

lemon wedges

Preheat oven to 180 degrees Celsius.  Lightly spray a wire rack with cooking spray and set over a baking tray.

 

Whisk the milk, flour and eggs in a shallow bowl.  Combine thyme, paprika and breadcrumbs on a plate.  Dip veal, one piece at a time, in egg miture, then coat in breadcrumb mixture.  Lightly spray both sides of the veal with cooking spray and place on prepared rack.  Bake turning halfway through cooking for 15 - 20 minutes or until lightly browned and cooked through.

 

Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat.  Add onion and garlic and cook, stirring, for 5 minutes or until spinache has just wilted and peas are tender.  Add cream and cook, stirring for 1 minute.

 

Serve schnitzels with lemon wedges and creamed spinach and peas.

 

 

(Click here for a printable version of this recipe)

Chicken and Corn Lasagne

There is nothing more exciting that cooking something new... I guess that's why we rarely have the same dish more than twice in one year except for roasts or a naughty favourite of ours - Eggs, Beans and Chips.  Some people find this strange but that's what makes food exciting I think.  Our house is full of cookbooks, I have magazine subscriptions and I am forever on the Internet googling for new ideas.  Yes you could say I may be obsessed.  LOL!!

Tonight's dinner, Chicken and Corn Lasagne, was loosely based on a recipe for cannelloni that I found on Taste.com.au - one of my favourite food sites that I can sit and drool over for hours.  The recipe for cannelloni sounded delish but I wanted to make it an easier dish for mid week and couldn't be bother, honestly, stuffing tubes filled with mixture.  So simple decision - lasagne. 

 

Obviously I also had to tweak a few other ingredients and give it my personal take and I have to say it was really yummy.  The layers were creamy and jam packed for what looked like a small serve.  This small serve was very filling and easy to eat. 

 

A strange twist to the normal style of lasagne - it had a creamy base and a tomato top.  But let's face it chicken and corn always work well together.  They creamy rocket and leek mixture added depth in lavour which actually surprised me.  Overall, besides the traditional every one's favourite beef lasagne, this dish was brilliant.

Chicken and Corn Lasagne

(recipe adapted from Taste.com.au)

 

Serves: 8

ProPoints per Serve: 10

 

2 chicken breast fillets, trimmed

cooking spray

1 leek, halved, washed, thinly sliced

1 bunch rocket, rinsed, roughly chopped

375 grams reduced-fat ricotta cheese

1 tablespoon reduced fat canola spread

2 tablespoons plain flour

3 cups skim milk

1 tablespoon Dijon mustard

salt

white pepper

430 gram can sweetcorn kernels, drained

8 sheets Latina fresh lasagne sheets

700 gram bottle Italian tomato pasta sauce

120 gram reduced fat grated tasty cheese

Preheat oven to 180°C. Place chicken in a non-stick frying pan and cover with cold water. Bring to a gentle boil over medium heat. Cook for 5 to 7 minutes or until chicken is cooked through. Remove chicken to a board and finely chop. Wipe pan clean.

 

Heat frying pan over medium heat. Spray lightly with cooking spray. Add leek and cook, stirring, for 8 to 10 minutes or until soft. Add rocket and cook for 1 minute or until just wilted. Transfer to a bowl. Allow to cool.  Mix through ricotta cheese.

 

In a medium saucepan over medium heat melt canola spread.  Add flour stirring to make a roux.  Gradually add milk, stirring continuously until thickened and roux is dissolved.  Add Dijon mustard.  Add chicken and corn to the white sauce mixture. Season with salt and pepper. Mix until well combined.

 

Lightly spray a large rectangle baking dish.  Place 1/3 of chicken mixture over base of dish.  Cover with one and half sheets of lasagne over mixture.  Spread half the rocket mixture over sheets.  Cover with more lasagne sheets.  Continue layering with chicken and ricotta mixtures finishing with a layer of pasta sheet on top of chicken mixture. 

 

Pour over pasta sauce. Bake, uncovered, for 20 minutes. Sprinkle with cheese. Bake for a further 20 to 30 minutes or until pasta is tender. Serve.

 

 

(Click here for a printable version of this recipe)

Quick Pork Ragu with Spaghetti

Nothing like a quick yet plain Jane homestyle dinner to fill everyone's bellies especially those that live here at the House Of Murray! 

This quick and very easy version of a pork ragu has all the authentic flavours yet without the long cooking time generally associated with this recipe.  Using pork mince instead of diced cubes decreased the cooking time and but still had that ragu style texture.  Thyme wasn't overpowering nor was the nutmeg.  The hint of chilli was evident but didn't cause you to break out in a sweat.

Overall a perfect mid week dinner that fits the bill of being quick, easy and full of flavour.

Quick Pork Ragu with Spaghetti

(recipe adapted from Taste.com)

 

Serves: 6

ProPoints per serve: 10

 

cooking spray

1 onion, finely chopped

2 garlic cloves, crushed

1/2 teaspoon chilli flakes

1 tablespoon chopped thyme leaves

500 grams pork mince

1 cup white wine

400 gram can chopped tomatoes

2 tablespoons tomato paste

300ml chicken stock, heated

pinch of nutmeg

250 grams spaghetti, or pasta of your choice

50 grams grated parmesan, to serve

Heat a saucepan over low heat and spray with cooking. Cook onion for 5 minutes or until just softened. Add garlic, chilli and thyme, then cook for 1 minute. Add pork and cook, breaking up lumps with a spoon, for 3-4 minutes until golden. Add wine and cook for 3-4 minutes until nearly evaporated. Add tomatoes, paste, stock and nutmeg, then season. Simmer for 10-15 minutes until thickened.

Cook pasta in a pan of boiling, salted water according to the packet instructions. Drain. Serve with sauce, parsley and cheese.

(Click here for a printable version of this recipe)

Satay Beef Noodles

Having a plate full of noodles placed in front of you is an amazing treat.... especially when enveloped in a rich yet creamy satay sauce.  But even more so when there was no plan to have noodles at all.  I defrosted beef strips without even knowing what I was cooking in the morning and came home fancying noodles.  So noodles it was.....

 

I got the idea for this recipe from one of my favourite cookbooks, Women's Weekly Chinese Cooking Class Cookbook, an oldie but a goodie!!! My book is actually falling apart.

 

With this dish I actually marinated the beef strips first which of course tenderised the meat but also added to the flavour.  Of course then there was a sauce that was added at the end of the cooking process.  A sauce that was actually creamy even though no cream was added.

 

Totally enjoyed by all of us...

 

Satay Beef Noodles

(recipe adapted from Women's Weekly Chinese Cooking Class Cookbook)

 

Serves: 4

ProPoints per Serve: 11

 

1 1/2 teaspoons soy sauce

pepper

2 teaspoons sesame oil

1 teaspoon cornflour

2 tablespoons water

500 grams beef strips, all fat trimmed

440 grams Wokka Singapore Style ready to cook noodles

1 1/2 tablespoons satay sauce

1 tablespoon dry sherry

2 teaspoons curry powder

4 tablespoons water

1 tablespoon soy sauce

1 teaspoon sugar

2 tablespoons peanut oil

1 clove garlic

1 brown onion, diced

1 red capsicum, thinly sliced

1 x 425 gram tin baby corn, drained and rinsed

200 grams snow peas, trimmed

Mix soy sauce, pepper, sesame oil, cornflour, and water together in a large bowl.  Add beef strips, stir well to combine.  Allow to stand for 20 minutes.

Soak noodles as per packet instructions in a large bowl filled with boiling water for 3 - 4 minutes or until softened.  Drain and rinse.

Mix together satay sauce, dry sherry, curry powder, water, soy sauce and sugar.  Set aside.

Heat oil in wok or pan, saute the meat until browned and remove from pan.

To the same wok or pan add onion and garlic, saute over medium heat until onion is softened.  Add capiscum and corn.  Cook for a further 2 - 3 minutes or until softened.  Add sauce mix and stir until boiling.  Return beef to the pan and add snow peas and noodles. Cook tossing, for 1 - 2 minutes, or until sauce covers beef and noodles and are heated through.  Serve immediately.

(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)

 

Dim Sum Scallops ~ Happy Valentines Day

Well it's Valentines Day and not that hubby and I actually celebrate it by buying each other lots of gifts and going out for a romantic dinner to declare our love for each other.  Usually I plan a special dinner for all of us.  This year there was only 3 as Alexandria had a sleep over birthday party.  So catering for the three of us I decided on the following menu:

 

Dim Sum Scallops

          Hot and Sour Steamed Fish with Thai Salad

                    Caramelised Pineapple with Toffee Sesame Icecream

 

Sounds delish right?

 

Well the Dim Sum Scallops were....

 

This is how the story of Valentines Day Evening 2014 went in the House of Murray.  All food prepared and ready to go.  Noel and Oliver have been to work together. Come home via video shop as they hire a movie to watch inbetween courses.  By the time everyone showers, gets sorted, takes Alexandria to her party and relaxes.  Start watching the movie - have the Entree of Dim Sum Scallops.  Watch some more movie and then tiredness sets in. Hubby goes to bed as he is working again tomorrow morning - son and I order pizza as I wasn't cooking all the fish for the two of us.

As I said the Dim Sum Scallops were good.

Dim Sum Scallops

(Recipe adapted from The Essentials Fingerfood Cookbook)

 

Serves: 4

ProPoints per Serve: 3

 

500 grams fresh scallops

2 tablespoons teriyaki sacue

1 tablespoon soy sauce

1 tablespoon dry sherry

2 spring onions, finely chopped

2 teaspoons lemon or lime juice

2 teaspoons oyster sauce

1 teaspoon sesame oil

1 clove garlic, crushed

1/2 teaspoon greated fresh ginger

Preheat the oven to 180 degrees Celsius.

Place the scallops in 4 serving dishes.

Place all remaining ingredients in a small jug and mix well.  Divide the mixture amongst serving dishes pouring over the scallops.

Bake in oven for 5 - 10 minutes, or until scallops are tender and white.

(click here for a printable version of this recipe)

Slow Cooked Beef with Pasta

Nothing more homely than a rich beef casserole anytime of the year - yes you heard me correctly I don't keep cooking casseroles just for a cold winter's night.  Just like roasts we have them anytime of the year.

This recipe is not only hearty but it's very easy to cook.  The beef was so tender, melt in your mouth in fact, and surrounded by a sauce that reminded me of a Hungarian Goulash.  Deep and rich from the paprika yet not overpowering nor spicy. 

Served on warm Tagliatelle put this recipe towards the top of my comfort food list. (Yes I do have a comfort food list which does not inclued Elvis Presley's Deep Fried Peanut Butter and Banana Sandwiches!)

Slow Cooked Beef with Pasta

(Recipe adapted from WW Cheap and Cheerful Cookbook)

500 grams lean beef chuck steak, cut into 3cm cubes

2 onions, cut into wedges

2 garlic cloves, crushed

2 cups beef stock

1 tablespoon sweet paprika

2 teaspoon plain flour

1 tablespoon brown sugar

2 carrots, peeled and sliced

1 red capsicum, large dice

1 green capsicum, large dice
salt
freshly ground black pepper

250 grams dried tagliatelle

Preheat oven to 180 degrees Celsius.

Heat a large non stick frying pan over medium heat.  Spray beef with oil and cook in batches until browned.  Place in a casserole dish.

Spray onions with oil.  Add to pan and cook over low heat for 3 minutes of until softened.  Add garlic, 1 tablespoon stock, paprika and flour.  Cook, stirring for 1 minute.  Stir in remainng stock and sugar. Bring to the boil, stirring continuously.  Pour over beef.  Cover and bake for 1 1/2 hours.  Add carrots and capsicums.  Season with salt and freshly ground black pepper.  Cook for another 30 minutes.

When beef has nearly finished cooking, cook tagliatelle in a large pan of salted boiling water following packet instructions or until tender.  Drain and place in serving bowls.  Top with beef and serve.

(click here for a printable version of this recipe)

Lemongrass Pork Patties with Noodle Salad

Another Monday night and something quick needed to prepared for dinner.  Story of our lives at the moment - it's only February and we are all starting to get busy.  Doesn't hold much hope for any relaxation for the rest of 2014.

We are coming across many recipes that are surprising us not only for their flavours but for how easy and quick they are to prepare and cook.  This recipe comes from a cookbook Weight Watchers have published called as Easy as 1, 2, 3.   Each recipe has 3 steps that are simple and easy to prepare allowing dinner to be on the table with minimal fuss and quickly which makes these recipes the kind that busy working families look forward to cooking.

 

So this meal, a Vietnamese style dish, packed a powerful punch of flavours in both elements.  The Lemongrass Pork Patties full of lemongrass and ginger were delicate.  The noodle salad, different than one that I had made before, used soft noodles, laced with sweet chilli sauce and lime complimented the patties. 

 

We actually doubled this recipe as it was decided prior to cooking that a few of us would like it for lunch the next day - cannot complain about asking for healthy food for lunch.

 

Another dish that would be ordered at an Asian restaurant that anyone could easily create and enjoy at home.

Lemongrass Pork Patties with Noodle Salad

(recipe adapted from WW Easy as 1, 2, 3 Cookbook)

 

Serves: 4

ProPoints per Serve: 12

 

200 grams dried rice stick noodles

1/3 cup sweet chilli sauce

2 tablespoons lime juice

500 grams pork mince

1 lemongrass stick, pale section only, finely chopped

2 teaspoons finely grated fresh ginger

2 carrots, finely grated

1/2 baby wombok (Chinese cabbage) finely shredded

2 spring onions, finely sliced

1 cup fresh coriander leaves

lime wedges

Prepare noodles following packet instructions or until just tender.  Drain.  Rinse under cold water. Drain.  Transfer to a large bowl.  Combine chilli sauce and juice in a small jug.  Set dressing aside.

Meanwhile combine mince, lemongrass and ginger in a large bowl.  Using clean hands, roll mixture into 12 balls.  Flatten into 8cm patties.  Lightly spray a large non-stick frying pan with oil and heat over high heat.  Cook patties for 3 minutes each side or until browned and cooked through.

Add carrot, wombok, spring onions, coriander and half the dressing on the noodles.  Toss to combine.  Drizzle patties with remaining dressing and serve with salad and lime wedges.

(click here for a printable version of this recipe)