Chilli Hommus

An impromptu lunch invitation for a couple really close to our heart was received on Friday night when they popped into our house and once we realized that we were free we took them up on the offer.  Especially with it being a day of record heat temperatures in Melbourne and their house being equipped with good air conditioning and a spa!

All we had to bring with us was some "nibbles".  Knowing that they were going to serve up cold meats and salad for lunch I couldn't very well take an antipasto platter or anything that too was full on cold meats.  Upon discussion with my husband we decided that a couple of homemade dips would be nice and of course, different than the norm.

Next decision was which dips?  We ended up making a Hommus with Chilli, a Beetroot and Mint, a Chilli Jam and a Smokey Mustard.  All whipped up in under 30 minutes and tasted incredible.  The freshness in all of them was amazing and the fact that we knew they were based on good and healthy ingredients made them even nicer.  

Dips are a really easy dish to prepare - infact they are insanely easy.  The majority of dips have minimal ingredients not to mention you are in control of what ingredients you use and I bet most of them will not contain any of those nasty numbers that you find on preservatives, additives and colourings.  I actually also find it is cheaper to make your own dips than buying those pre-made from the shops.

We made this hommus without tahini only because I didn't have any on hand.  I have made hommus many times and always used tahini so I was a little skeptical as to what the outcome would be.  To our surprise it was really nice and actually quite unnoticeable that it was missing what I would have considered an important ingredient to this dish.  I added a little sesame oil to give the flavour a hint of the nuttiness but you don't need to do this if you do not wish. The chilli quantity can be adjusted to suit your tastebuds - add more or less to suit.

Chilli Hommus

Makes: approx 1 1/2 cups

Serves: approx 18 x 20 gram servings

SmartPoints per serve:  1

2 x 400 gram can chickpeas, drained and rinsed

2 to 4 tablespoons water

3 tablespoons extra virgin olive oil

1/2 teaspoon sesame oil

juice of 1 lemon juice

2 teaspoons chilli flakes (add more if you prefer)

1 teaspoon garlic powder

2 teaspoons ground cumin

1/2 teaspoon salt

pinch smoked paprika, for garnish

Add the chickpeas, 2 tablespoons of water, 2 tablespoons olive oil, sesame oil, lemon juice, chilli flakes garlic, cumin, and salt to a food processor.

Process until smooth and creamy.

If needed, add additional water to thin out the hummus.

Place in a serving dish, drizzle with remaining olive oil and sprinkle with smoked paprika.

Store covered in the refrigerator until ready to serve.

(Click here for a printable version of this recipe)

Chilli Chicken with Cashews

This dish was not on the menu this week but as I (yes me I'm guilty) had forgotten to defrost steak to cook what we had planned so while at the supermarket after work I purchased some chicken fillets - you can do anything with chicken fillets.  Not to mention that most chicken recipes, besides roasts, are quick and easy.
 

Even though we had Chicken Tikka Masala last night which cured my curry craving my taste buds were still fancying something a little spicy and different.  But what?  From the minute I got home there were so many ideas and some suggestions including Nice Chicken, which is a classic back up meal in our household made using hoisin sauce and cayenne pepper.  I did not fancy that.  Time to phone a friend, well not really, I turned my search for something dinner over to google.  I thought I want spicy so let's try chilli chicken recipes.  Next obvious decision was cuisine - did I want Indian, Chinese, Thai, Mexican, Southern, Indo Chinese???
 

After reading a few recipes I went along with a combination of Chinese and Indian style of cooking, which is actually refered to as "Hakka Chinese" and commonly called 'Desi Chinese' is the adaptation of using Chinese seasonings and cooking techniques to Indian tastes. See - you can learn something everyday.  I then went on a morphed a few recipes together to come up with my version of Chilli Chicken with Cashews.

An interesting thing I discovered while ready the worldwide web of recipes was that the Asians cook two different versions of Chilli Chicken - one is dry and the other is known as "with Gravy" which means sauce.  Both versions are similar throughout the recipe with the second adding extra sauce prior to serving the dish hence making the gravy.  I'm not really sure about this recipe we cooked as it wasn't dry or wasn't smothered in sauce - the sauce quantity was perfect to be honest.

Hot chilli sauce was the main ingredient in the taste of this recipe so I knew that it should be kickass and not just an Aussie Style Chilli - please welcome Sriracha Sauce to the table..... I can hear some of you saying "Hell Yeah!" and others saying "Oh no too hot!".  To be honest it's a sauce that we really don't use a lot of, no idea as to why, just don't.  This chicken dish just got a little more exciting.

The sweetness of the tomato ketchup, the saltiness of the soy and the heat of the Sriracha - talk about a perfect combination.  Crunchy capsicums and cashews added to the texture and the chicken, well talk about cooked perfectly, tender and moist.  The chicken absorbed the flavours of the marinade and the sauce during cooking and was absolutely scrumptious.

We really enjoyed this dish and hope you do too.

  Chilli Chicken with Cashews

Serves: 4
SmartPoints: 10

500 grams chicken breasts , boneless, cut into pieces

1 egg

5 teaspoon Sriracha Sauce or hot chilli sauce

1/2 teaspoon salt

1/2 teaspoon ground white pepper

3 teaspoon corn flour
1/2 cup oil

1 tablespoon soy sauce

1 tablespoon tomato ketchup

1 teaspoon white vinegar

3 tablespoon oil, extra

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

1 red onion, diced

1 small green capsicum, diced

1/4 cup raw cashews

2 long red chilli, sliced 

1/4 cup water

1 spring onion, sliced, for garnish

In a small mixing bowl, 2 teaspoons of Sriracha sauce, salt, pepper, corn flour and egg. Mix well and add chicken.  Combine well to ensure the chicken is completely coated. Set aside for 1 hour, or longer if time permits.

 

In a wok or frying pan, add 1/2 cup oil and heat it over medium heat. Once the oil is hot, fry the chicken pieces in small batches for about 3 minutes or until just cooked. Remove from oil and place on a paper towel lined plate.  Repeat with remaining chicken.  Remove all oil from wok or pan.  Wipe out with paper towel.  

In a separate bowl, add remaining chilli sauce (3 teaspoons), white vinegar, soy sauce and tomato ketchup. Combine them well and set aside.

In the same pan add 3 tablespoons of oil.  Heat over medium heat until the oil is hot, add ginger, garlic and onions.  Cook for 5 minutes or until the onions become translucent and become slightly brown.

Increase to high heat and add capsicums and cashews. Fry, stirring for 1 minute.

Reduce heat to medium and add the chillies and the sauce mixture.

Add chicken pieces and mix to combine.  Add the water and cook until the water is absorbed.

Garnish with spring onions 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 and Veal Meatballs on Polenta with Gremolata

One of the ways that I survive is by being organised.  Many of my friends, I believe, think I have a major control issue or am just simply crazy.  Menu planning, shopping lists, list of contents of freezer, family planner, etc., has just become part of our lives as with both hubby and I working full time and the kids with school and sporting activities there was a definite need to be organised not only to be prepared but the maximize the spare time that we did have.  I guess you either love it or hate it (or maybe don't understand it)!  I love it.

So needless to say I have menu planned the first week of the New Year.  As I plan Saturday to Friday it's only a small week especially as we went out for dinner with family last night to the Westernport Hotel in Hastings.  Now I mainly only plan dinners as lunches are normally quite standard weekdays but if I do plan to do a nice lunch on the weekend, for example, this is planned also.  Once the meals are decided I also make note of where the recipe is sourced from so whoever wants to come in and start preparing dinner they know what needs doing.  From the menu plan I get the shopping list and it all flows on from there.

I decided that tonight's dish, Pork and Veal Meatballs on Polenta with Gremolata, an Italian inspired dish would move away from all the foods and flavours of the Festive Season that we have been eating.  While the sauce itself is quite rich, the meatballs were moist and tender with a hint of cheese.  I did actually use pork an beef mince for this recipe as I did not have veal as the original recipe called for.  Both minces were only regular grade not the lean mince as required which would add to the richness and the fat content.  This also made it a tad oilier.  So stick to lean mince for this recipe.

The tomato sauce was very robust and really complemented the whole dish. This combined with the smooth creamy polenta made this meal quite comforting and I can only imagine would make a wonderful meal for a cold winters night.  The kids, not being fans of polenta, had boiled pasta instead.  I think if I had cooked more there would have been seconds taken by everyone that's for sure.

Pork and Veal Meatballs on Polenta with Gremolata

(Recipe adapted from Weight Watchers Australia)

Serves: 4

SmartPoints per serve: 10

SmartPoints per serve (using regular mince): 13

1 tablespoon olive oil

1 medium brown onion, finely choppped

1 celery stick, finely chopped

1 medium carrot, finely chopped

2 cloves fresh garlic, finely chopped

2 tablespoons tomato paste

400 gram canned diced tomatoes

1/2 cup water

250 grams lean pork mince

250 grams mince veal or beef, raw

3/4 cups grated parmesan cheese

salt 

freshly ground black pepper

1/3 cups fresh flat-leaf parsley, finely chopped

125 grams Instant yellow polenta

1 tablespoons fresh lemon rind, finely chopped

1/8 teaspoons garlic powder

Heat oil in a large saucepan over medium heat. Cook onion, celery, carrot and garlic, stirring, for 5 minutes or until softened. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes and water and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.

Meanwhile, combine mince, 2 tablespoons cheese, half the parsley, salt and pepper in a medium bowl. Roll heaped tablespoons of mixture into 12 balls.

Add meatballs to tomato mixture and cook for 15 minutes or until meatballs are cooked through and sauce thickens.

Meanwhile, bring 1 litre of water to the boil over high heat. Add polenta in a steady stream and cook, stirring, for 5 minutes or until soft and creamy. Stir in remaining cheese.

Combine lemon rind, remaining parsley and garlic powder in a bowl. Serve polenta topped with meatballs, sauce and gremolata.

(Click here for a printable version of this recipe)

Oven Baked Rainbow Trout with Lemon and Parsley

Christmas and New Years to our family represents seafood - whether it's shellfish, being prawns, oysters, crayfish and mussels or whole fresh fish.  This year we decided that we hadn't had a Rainbow Trout for such a long time and it was one of Grandma's favourites so we would put it on our New Year's Eve menu.  

As per usual too much food on New Years Eve or maybe it was too much Champagne and the trout actually didn't get cooked so sadly (not really) it became one of our first meals to be eaten in 2018 - such a shame!

This recipe is exactly what the name describes.  Rainbow Trout that is stuffed with Lemon and Parsley oven baked and voila it's ready.  Yep simple but so tasty!  Rainbow Trout is a fresh water fish that has an earthier taste than salt water fish.  A large percentage of Australian Rainbow Trout are farmed and readily available.  The flesh is pinkish in colour and when cooked whole with skin on it's meat tends to hold together better.

So starting with a clean and scaled fish (your fishmonger will do this for you) this recipe takes minutes to prepare.   Placing on parchment paper season fish, fill with the herbs (you can literally use any flavours you wish) wrap and bake.  We traditionally use parsley, lemon slices, salt and pepper as they are subtle and flavour the fish enough without spoiling the trout taste.

Served either hot or cold this is a really nice accompaniment to a salad or vegetables, or even just with cheese and crackers.  Today we served it with left over Bubble and Squeak and some Tuscan Pork Sausages.... 

Oven Baked Rainbow Trout with Lemon and Parsley

Serves: 4

SmartPoints Per Serve: 0

1 trout, cleaned and scaled

salt

freshly ground black pepper

1/2 bunch of flat leaf parsley

1 lemon, sliced

Preheat oven to 180 degrees Celsius.

Rinse trout inside and out.  Pat try with paper towel.

Place a large piece of foil on bench.  Cover with a large sheet of parchment or baking paper.  Position fish is the centre.  

Season cavity of fish with salt and pepper.  Place parsley and lemon slices in cavity.

Wrap fish firstly in parchment paper then seal by wrapping in the foil.

Place on a baking tray and cook in oven for 30 minutes, depending on size, or until fish feels tender to touch.

Remove from oven and allow to stand, still wrapped, for 15 minutes.  Carefully remove foil and place on serving platter with or without parchment paper.

(Click here for a printable version of this recipe)

Indian Masala Paste

I have said this many times before but nothing compares to making sauces, packet mixes and pastes from scratch.  Not only are they free from all those nasty preservatives, flavourings and colourings but there is that added sense of achievement that you actually made it yourself.

To be honest, I can go months without purchasing a shop prepared bottle, can or packet mix  - I've always been a huge fan of making my own and providing healthier ingredients for the family.  Don't think I am casting judgement as at times if I am time poor I have used them I just prefer not too.

Making homemade curry pastes are particularly rewarding.  Some are complex and some are surprisingly easy.  When you achieve that authentic flavour and use it in cooking you know you are on a winner.

This curry paste, I have to say, was quite easy although there seems to be quite a list of ingredients.  The fragrance coming from the herbs that were cooked were amazing.  In fact the family thought I was cooking the curry when I made this not just the paste.

The only difference that I have noticed making this Indian Masala Paste, and with other pastes, is that it didn't have the red colour of the store purchased jar of cooking paste or simmer sauce.  That my friend has added red food dye or additives/colours to make it look appealing.  Please remember it's not about the colour (as this paste doesn't really look the best) BUT it's about the taste.

Due to the lack of all the preservatives, additives and colours homemade pastes have a much shorter shelf life than the pre-made ones.  But that's perfectly natural.  For example this recipe will keep well in an airtight container in the fridge for 1 week or even better you can freeze it.  I tend to only make up small quantities just before I am about to cook the curry, sometimes a day or two ahead for the flavours to develop.  Cook as directed in the recipe you choose to follow and you will have a wonderful homemade curry completely from scratch.

I am using this paste as part of Chicken Tikka Masala.

Indian Masala Paste

(Recipe sourced from Taste.com.au)

Makes: 1 cup

SmartPoints per tablespoon: 0

2 teaspoons black mustard seeds

2 teaspoons black peppercorns

1 1/2 tablespoons ground cumin

1 1/2 tablespoons ground coriander

2 teaspoons garam masala

2 teaspoons ground turmeric

1/2 teaspoon ground cinnamon

1 teaspoon (hot) chilli powder

3 garlic cloves, crushed

3cm piece fresh ginger, peeled, chopped

1/4 cup malt vinegar

2 tablespoons vegetable oil

Place mustard seeds in a frying pan over medium heat. Cook for 1 minute or until seeds start to pop. Add peppercorns, cumin, coriander, garam masala, turmeric and cinnamon. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.

Place spice mixture in a food processor. Add chilli, garlic, ginger, vinegar and oil. Process until a smooth paste forms.

 Refrigerate in an airtight container for up to 1 week.

(Click here for a printable version of this recipe)

Bubble and Squeak - New Year 2018

Firstly I would like to wish you all a very Happy New Year and hope that 2018 is magnificent in every way.  I decided this year that there would be no New Years' Resolutions, no promises that I will fail to keep, no grand plans that will depress me if I do not complete them, etc, etc.  This year I just want to ensure that I make the most of every new day and to love, to learn, to grow and to discover.

 

Part of my new resolve is to ensure I have time for me.  Time for things I enjoy, time for me to chill, relax, refresh and enjoy me. I thought about trying a new hobby - something that would interest me and I would enjoy.  But then I thought why? I already have a hobby!  Something I enjoy doing, which challenges me and keeps me happy.  What is it?  Cooking and blogging, of course!

 

2018 will be a year that I have promised myself to make time to continue my love of cooking.  Experimenting with flavours, challenging myself with technique and more importing expanding my tastebuds to ensure that new foods are tried.  It's all very exciting and best of all I am going to share this culinary adventure with you.

 

So here we go......

 

The Festive Season means a lot of different things to different people.  For us it's family being together, traditions and love.  But it also means FOOD - and lots of FOOD.  Too much to eat in all honesty but it seems that we must over cater just to make sure there is enough.  Seriously there is always enough and that can only mean one thing.  Leftovers!  Left over ham, turkey, seafood, vegetables - everything.

 

This morning our fridge was a smorgasbord of food possibilities. Quite exciting really.  There is literally enough of so many different foods all leftover.  I also have a house full of teenagers from last nights' New Years Eve celebrations.  So I decided to first feast of the New Year would be good old fashioned Bubble and Squeak or as we prefer to call it Fry Up.  This meal is definitely on the Comfort Food listing.

Bubble and squeak is a traditional British dish made with leftover vegetables from a roast dinner. The main ingredient is potato but cabbage, carrots, peas, Brussel sprouts, or any other leftover vegetables can be added. The chopped vegetables and any left over meat are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. The dish is so named because the cabbage makes bubbling and squeaking sounds during the cooking process.

Sadly this isn't really a great recipe to blog as there are really no quantities to follow - it really just depends what you have in your fridge.  This morning we were lucky as I had a large bowl of mashed potatoes left over from dinner the other night along with carrots and roast pumpkin.  I did add some freshly boiled Brussel sprouts, peas and corn to give the dish more colour.  But seriously you can use anything you have on hand and theoretically they don't have to be leftover.

An absolutely perfect way to start the New Year.....

Bubble and Squeak

Serves: 8

 

2 teaspoons oil

1brown onion, diced

leftover ham, diced

leftover mashed potatoes

leftover vegetables (that you have available) chopped into bite size pieces

1 cup grated low fat tasty cheese

salt

freshly ground black pepper

1 - 2 tablespoons dried thyme

2 tablespoons butter

Preheat oven to 200 degrees Celsius.

Heat oil in a large frying pan over medium heat.  Add onion and cook for 2 - 3 minutes or until softened.  Add ham and fry for a further 5 minutes or until ham is browned and crispy.  Remove from heat.

Put the mashed potato, vegetables, cheese, salt, pepper, thyme and bacon mixture into a large bowl.  Gently mix until all vegetables are mixed through the potatoes but are still chunky.

Using the same large frying pan add butter and melt over low heat.

Place the potato mix in the pan pressing down to compact mixture.  Cook on stove top for about 10 minutes.

Transfer to oven and cook for a further 20 - 30 minutes or until cooked through.

Serve immediately.

 

(Click here for a printable version of this recipe)

 

Christmas Madness and Flavour Generator

Well it's that special time of year again and also that busy busy time of the year! I have to say that I cannot actually remember a year so manic and overwhelming as 2017 has been for me and my family.

Job changes for 3 of us, year 11 for the baby of the family with all the stresses of exams, a new family member living with us - who we all adore (our son's girlfriend) and many special birthday's in the family unit. We have had Grandma's 70th, an uncle's 50th and hosting a special 21st birthday.

During all of this I have found myself so time poor that I haven't even thought about blogging even though we have been cooking and I have been taking photo's just incase I get time to do a quick post. But sadly that hasn't happened!!

Out of the blue I was unexpectedly contacted regarding a new cooking website, Flavour Generator, which I have to say is great. It was perfect timing for me to... feeling down due to not experimenting with cooking as I usually did (yes I have been cooking things I know are quick, easy and at times boring!).

Given the opportunity I tried a Hello Fresh Box for myself. I have to say I am quite a proud menu planner and shopper but have to say I had not even contemplated using such a service of pre-planned and packed meals to save me the time and effort.

The Hello Fresh box arrived and I was so excited. Opening the box was just like it was already Christmas. 5 meals already weighed out, packed together, colour coded with specific recipe cards - it was like it was already Christmas.

Family favourite for the week - Baked Honey Mustard Chicken with Pumpkin Roast Veggie Toss.  

HOWEVER!!!!  The best thing of all is this new website Flavour Generator.  Its fantastic.  Firstly you choose what type of food you would like to cook - the choices are Asian, Mediterranean, Mexican, Middle Eastern, Modoz.  Then you choose the flavour from these options Spicy, Sweet, Tangy, Herby and I've never tried.  

Press the Generate My Flavour button and voila - you get recipe options....

It's really exciting to press the Generate My Flavour Button and see what could be what you are cooking for dinner that night...   I absolutely love this new website and I am sure that you will to.  Give it a go!

Now I doubt I will post again this side of Christmas so I will leave you with our favourite Christmas and Festive Season recipes of all time....

Steamed Christmas Pudding

Mince Pies

Shredded Chicken Leek and Thyme Tart

Turkey, Ham and Vegetable Pot Pies

Warm Carrot, Zucchini and Basil Salad

Zucchini, Bacon and Thyme Slice

Chicken, Cranberry and Pistachio Terrine

From my family to yours

Merry Christmas.

Thank you for all your support

May your New Year be safe

and 

2018 be absolutely delicious

adashofflavour xxxx

Chipotle Mayonnaise

Have you ever been addicted to something?  Well my kids have been addicted to Aioli ever since I can remember - they have it with chips, burgers, chicken, even bacon sandwiches that was until they found Chipotle Mayonnaise.  Now that is the new favourite.

 

As everyone knows we cook with a lot of herbs and spices so this new found love wasn't at all surprising.  What was more surprising when the kids read the weekly menu only to see that Friday night's menu plan was Homemade Hamburgers with Coleslaw and Chipotle Mayonnaise.  It was an awesome reaction and I knew that no shop purchased Chipotle Mayonnaise would cut the mustard, so to speak.

 

I had recently taken a trip to USA Foods, an American Food Store, in Moorabbin and during that visit purchased some Chipotle Chilli Powder along with some dried Chipotle Chillies so I was already in possession of the most important ingredient - now to work the rest of the ingredients out.  Of course my next step was Google and once again an overload of mayonnaise recipes presented themselves.  After reading quite a few, obviously every single one different with a different spin on this humble spicy mayonnaise, I decided to wing it and make up my own. 

 

Now some recipes called for the Adobo Chilli and it's sauce others used chilli and paprika powder.  Having no Adobo Chilli I of course had no other choice than using the powders.  So as you can imagine some recipes had similar ingredients so gathering a list of commonly used ones wasn't too hard and knowing the flavor I was actually trying to achieve made it easier.  I did not make my own mayonnaise but you can do it you wish.

 

Mixing each individual ingredient together I could only think to myself - Jo you cannot fail on this one... there will be a mutiny and it won't end well.  My teenagers have now become my harshest food critics and there is generally no forgiving for offering up something substandard. And I am being serious.

 

So here is my take on Chipotle Mayonnaise - a version that is somewhat smoky and creamy with the right amount of heat and kick to it.  You can taste the traces of lime and garlic making this mayonnaise perfectly balanced.  Best of all the flavours just kept developing while we were waiting for dinner.

 

The outcome..... I passed.  It was smothered all over the hamburgers tonight and I made enough that there is some left for lunch tomorrow.  I am presuming that sealed this will keep in the fridge for at least a week as there is no milk products as ingredients - who knows maybe even longer.  Saying this I know there won't be much left by tomorrow afternoon.

 

 

Chipotle Mayonnaise

 

Makes: approx. 1 cup

SmartPoints per 2 teaspoons: 2 

 

1 cup low fat mayonnaise

1/2 teaspoon Chipotle Chilli powder

1/4 teaspoon smoked paprika

1/2 teaspoon garlic powder

juice of half fresh lime

1/4 teaspoon ground white pepper

1/4 teaspoon salt

 

Combine all ingredients in a bowl and mix thoroughly.

 

Store in refrigerator in a sealed jar.

 

 

(Click here for a printable version of this recipe)

 

Alice Springs Chicken

It's kind of funny when you see something on Facebook and it sits in your head until you do some research on it.  The other day a recipe popped up in one of the many foodie forums I belong to and I thought "WOW that looks different" as I read a recipe for Alice Springs Chicken and then the next thought was "what is the Outback Steakhouse?"

The Outback Steakhouse is an Australian inspired steakhouse restaurant in the States. Many items on the menu are similar to meals found at most bistro or steak restaurants in Australia however the menu items are "Aussie-ied" to reflect meals that we would eat out here in the Aussie Outback.  I guess the Outback Steakhouse is very similar to the Lonestar and Hogsbreath Chains. 

 

On the menu of very interesting dishes is The Bloomin' Onion.  The Bloomin' Onion is a signature Outback item. It is a one-pound onion cut to 'bloom' open, breaded, deep-fried and served with mayonnaise-horseradish sauce.    However I had to try Alice Springs Chicken!  Described as a wood-fire grilled chicken breast topped with sautéed mushrooms, crisp bacon, melted Monterey Jack and Cheddar and honey mustard sauce I knew it would be a winner at our place.

 

The copycat recipe for Alice Springs Chicken I found looked easy enough so it made up my mind to make it even though I have never been to an Outback Steakhouse.  All the ingredients just sounded so delicious together.  In fact the first this I thought was how it was similar to a gourmet chicken parma - just without the breadcrumbs and the tomato sauce and we all know how well a parma goes down in this house.

A juicy chicken fillet, marinated in honey mustard, smothered in mushrooms, bacon and cheese was presented to the family last night and it was really tasty.  A further drizzle of honey mustard mayonnaise added another sweet yet savoury dimension to the chicken temptation. 

This dish was really easy to prepare and cook, even easier to eat and as always, it was a really nice mid week wonder for our ever busy lives. However, I think I need to tweek the recipe a little more as it's quite high in SmartPoints but if you have a day where you can accommodate this dish you will enjoy it.

Alice Springs Chicken

(Recipe adapted from CenterCutCook.com)

 

Serves: 4
SmartPoints per serve: 16

1/2 cup Dijon Mustard

1/2 cup honey

3 tablespoons reduced fat mayonnaise

juice of half a lemon

4 boneless skinless chicken breast halves

salt

freshly ground black pepper

200 grams sliced button mushrooms

cooking spray

200 grams short cut bacon, thickly sliced

100 grams shredded low fat tasty cheese

100 grams shredded low fat mozzarella

 

In a small bowl, combine Dijon mustard, honey, mayonnaise and lemon juice. Pour half the sauce into a small bowl, cover and reserve for later.

Place the chicken in a large zip lock bag. Pour the remaining marinade in the bag and toss the chicken to coat. Chill in the refrigerator for at least two hours, overnight if time permits.

Preheat your oven to 200 degrees Celsius.

Spray a small frying pan with cooking spray and heat over medium heat.  Add the mushrooms and cook for 7-10 minutes, or until the mushrooms are tender and just starting to turn golden brown.  Remove from pan.

Using the same frying pan, add bacon and cook until crispy.  Remove and drain on paper towel.

Heat a large frying pan to medium high heat. Coat with cooking spray.  Remove the chicken from the marinade, discarding marinade. Place the chicken in the pre-heated pan. Cook for about 4 minutes, then when the chicken is golden brown, flip the chicken and cook for an additional 4 minutes.  Transfer the chicken to an oven safe casserole dish.

Top chicken evenly with mushrooms and bacon.

In a small bowl mix the two cheeses together and sprinkle evenly over each piece of chicken.

Place the chicken in the oven and bake for about 10 - 15 minutes or until the chicken is cooked through and the cheese has melted.

Serve chicken drizzled with remaining honey mustard sauce or serve the sauce on the side.

 

(Click here for a printable version of this recipe)

Old Fashioned Sausage Casserole

The clock is ticking so fast this year and of course, as always, we are busy with both work and family life.  Seriously another few blinks of our eyes and Christmas will be on our doorsteps.  Yikes - another busy time of year.

 

Sausages are something we always seem to have in the freezer ready for the next barbecue but they are something that we don't normally cook with otherwise.  Do you?  How do you all enjoy sausages?

 

Deciding that we need to eat through our very full freezer I sat down and menu planned our meal out for the next 3 weeks - YES 3 WEEKS!  So I did it - I put sausages on the menu.  Not destined for the barbecue but in a casserole.  My family were very surprised.

 

So armed with low fat beef sausages and a recipe I found online from the Hairy Bikers I prepared a casserole dinner for the family and it was bloody nice.  The Hairy Bikers have been a long time favourite cooking partnership that both my husband and I have always enjoyed watching.  However many of their recipes have been very stodgy and not great for those watching their waistlines.  Their cooking shows however were always entertaining and often did get one drooling to try what they did cook.  This recipe was shown in an episode called "Mums Know Best Recipes", where they cooked family loved and trusted recipes.

This dish has a really nice and thick tomato based sauce infused with smoked paprika, thyme and bay leaves was perfect to cook these sausages in.  I did change the original recipe a little to reduce the calorie count, not that you would really notice and all up the meal was on the table within the hour.

 

I served this Old Fashioned Sausage Casserole with mashed potatoes and a fresh crusty French Breadstick.  It was definitely a hit.  So if you are looking for something quick and easy here you go..... 

 

 

Old Fashioned Sausage Casserole

(Recipe adapted from BBC Food - Recipes)

 

Serves: 6

 

cooking spray

12 reduced fat beef sausages

6 rashers rindless streaky bacon, cut into 2.5cm lengths

2 medium onions, thinly sliced

2 garlic cloves, crushed

1 tsp smoked paprika

1 x 400gram can chopped tomatoes

300ml chicken stock

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon dark brown sugar

1 teaspoon dried mixed herbs

2 bay leaves

3–4 sprigs of fresh thyme

100ml red wine

100 ml water

salt

freshly ground black pepper

Preheat oven to 180 degrees Celsius.

 

Spray a large non-stick frying pan with cooking spray and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large flameproof casserole dish and set aside.

Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.

 

Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often.

 

Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently.

Sprinkle over the smoked paprika and cook together for a few seconds longer.

Stir in the tomatoes, chicken stock, tomato paste, Worcestershire sauce, brown sugar and herbs.

Pour over the wine and water and bring to a simmer.

 

Tip carefully into the pan with the sausages and bacon.  Season to taste with salt and freshly ground black pepper.  Cover with foil and place in the oven.  Cook covered for 20 minutes.  Remove foil and cook for a further 10 minutes.

 

Serve with mashed potato, steamed rice or slices of rustic bread.

 

(Click here for a printable version of this recipe).

Pork Pad See Ew - หมูทอดดูเอล

Thank God for Friday night Fake-away.... it doesn't get better than this dish nor can it get any easier to create this Thai style noodle dish at home.

 

Firstly let me tell you that this meal is such an easy one to prepare, cook and put on the table in under 30 minutes or so and your family will thank you for an amazing dish that actually took you minimal effort.  In fact I am pretty certain that they will think that you organized Thai Take Away.
 

Pad See Ew is a standard lunch fare among Thais and is very popular dish in Thai restaurants outside of Thailand. The soft, chewy rice noodles pan fried with pork, Chinese broccoli and a soy sauce mix, it is easy to understand why it is a comfort food for many.

The simple ingredients in this dish are readily available combined make for a really light noodle dish that is refreshing but yet very filling.  Using pork mince was quick and easy and actually not as stodgy as larger meat pieces.  The tartness of the fresh lime juice combined with the saltiness of the fish sauce and the sweetness of the kecap manis kept the dish fresh and vibrant.

I really urge you to give your family the opportunity to try this meal - you won't regret it.

 

Pork Pad See Ew - หมูทอดดูเอล

(Recipe adapted from Weight Watchers Weeknight One Pot Cookbook)

Serves: 4

SmartPoints per serve: 11

200 grams dry rice noodles, think

1 tablespoons canola oil

500 grams lean pork mince

2 cloves fresh garlic, crushed

1 teaspoons fresh ginger, finely grated

1 whole fresh red chilli, thinly sliced

2 medium eggs, lightly beaten

1 bunches gai lan (Chinese broccoli), coarsely chopped

2 individual green shallots, thinly sliced

2 tablespoons kecap manis

1 tablespoons fish sauce

1 tablespoons lime juice

2 cup bean sprouts

2 carrots, peeled and coarsely grated

1/4 cup roasted peanuts

1/2 cups fresh coriander

1 medium fresh lime, wedges

chilli flakes, if desired

Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.

Heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry mince, garlic, ginger and chilli, breaking up lumps, for 7–8 minutes or until browned. Transfer to a plate.

Reheat wok over high heat. Stir-fry egg for 1 minute or until just set.

 

Add gai lan and shallots and stir-fry for 1 minute.

 

Add mince mixture, kecap manis, fish sauce, juice, sprouts, carrots and noodles and stir-fry for 2 minutes or until heated through.

 

Sprinkle with peanuts and coriander and serve with lime wedges.  If desired, sprinkle with chilli flakes.

 

 

(Click here for a printable version of this recipe).

 

Creamy Chicken and Bacon Spaghetti Boscaiola

Pasta I think is one of the Universal words which translates instantly to "comfort food" and never ceases to please anyone in any given mood or frame of mind.  No matter who you are, where you come from and what your nationality I can honestly say that I have never ever met anyone that does not like pasta.

 

In our house, it goes without saying that it is a favourite - whether it's served with a thick meat sauce or a creamier delicate sauce, no matter what shape or size it comes in, if it's layers upon layers, etc.  I could go on but which ever way it's served here its always a hit.  Tonight was no exception. 

 

I have actually been unwell for a wee bit with this dreaded flu that is sweeping Australia.  Many people are in hospital and some have actually lost their lives due to the deadly strain.  Thankfully I was administered some very strong antibiotics, steroids and some liquid codeine as soon as I felt bad however I was bed ridden for nearly four days.  I am still battling a horrid cough, but glad to say I feel there is an end to it coming closer.  While I am still weak and aching I actually returned to work today (thankfully as being bed ridden was doing my head in) and for the first time since last Thursday I cooked dinner.  Anyways enough about me. 

 

Tonight's dinner, Creamy Chicken and Bacon Spaghetti Boscaiola is based on one of our family favourites, Penne Boscaiola.  It is definitely the perfect comfort meal – creamy, jam packed with vegetables, chicken and bacon laced with hint of cheesy sweet chilli…. mmmmm!!  It's not a traditional Italian style pasta using Asian sweet chilli sauce but it works and I would urge you to try it. 

A perfect week night wonder as it’s very easy and quick to prepare and cook not to mention devoured almost instantly.

 

Creamy Chicken and Bacon Spaghetti Boscaiola

(Recipe adapted from WW Heavenly D’Lites Cookbook)

Serves: 6

 

375 grams spaghetti

cooking spray

1 brown onion, finely chopped

3 teaspoons crushed garlic
2 chicken fillets, fat trimmed and thinly sliced

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 chicken, stirring, until browned. Remove to a plate lined with absorbent paper.

In the same pan cook the onions, garlic and bacon until onion is soft.  Return chicken to the pan. 

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)

Chicken Jalfrezi

Curry is always a regular on our menu. I think this all stems back to when my mother was pregnant with me, where the regular haunt for dinner with my father was a Chinese Restaurant called Jim Hongs.  My mam's meal of choice was curry throughout her pregnancy and then surprisingly (or not) during both my pregnancies my husband had to stop and pick up a Beef Vindaloo on a weekly basis. It will be very interesting if this somewhat traditional craving gets passed on the my next generation.

 

Both the kids have been raised eating foods full of spices and herbs - more importantly they have eaten foods that have rarely come from packet mixes or premixed jars.  They do not understand the importance of this, hopefully one day they will.

 

As you all may have guessed by now if I can make something from scratch I will definitely give it a go.  Sometimes it doesn't taste the same or even look the same but seriously it's all about the experience and the copious amounts of laughter within the House of Murray when a "failure of sorts" occurs.  Normally it's edible but hey there have also been times that it hasn't been.  Maybe I should do a post on the things that go wrong just so you can all cash in on the enjoyment as well.  That's a thought for another time though.

 

My unemployment period is coming to an end as I have secured a role with another large company that is within the construction industry. Somewhat I am saddened by this but on the other hand I am really looking forward to the new challenge ahead that will come with the new role but it will mean back to cooking quick mid week wonders for week night dinners and sticking to the menu  planner. 

 

For my birthday I was given a book called The Curry Kitchen from my sister in law and to be honest it's a book that I haven't but down yet.  It's got sticky notes all through it for all the different curries I want to try cooking.  The really exciting thing about this cookbook is that the majority of curries actually are made from scratch.

 

Jalfrezi is always on Indian menus and is probably one of the quickest Indian curries to make.  It typically involves frying pieces of unmarinated meat, fish or vegetables in oil and spices to produce a dry, thick sauce.  A traditional Jalfrezi can range in heat from medium to very hot especially for those recipes that use fresh chillies.  This recipe wasn't overly hot in taste as I did tone down the amount of chilli I used.

 

With it's tomato base you could really taste the cumin and coriander which surprisingly is added later in the cooking process.   Along with some butter or ghee if you have it available which gave it a little creaminess.    We served this simple yet super quick curry with plain steamed rice, Mint Raita and freshly cooked poppadum's.

 

 Chicken Jalfrezi

(Recipe adapted from The Curry Kitchen Cookbook)

 

Serves: 6

 

2 tablespoons vegetable oil

1 onion, finely diced

2 cloves garlic, minced

1 kilogram chicken breast fillets, diced

3 teaspoons ground turmeric

1/2 - 1 teaspoons chilli powder (or to taste)

1 teaspoon salt

2 x 400 grams can diced tomatoes

2 tablespoons butter or ghee

3 teaspoons ground cumin

3 teaspoons ground coriander

2 tablespoons ginger, grated

1/2 cup fresh coriander leaves, chopped

Heat the oil in a large frying pan over medium-high heat.  Add the onions and cook for about 2 minutes or until they start to soften, then add the garlic and cook for a further minute.

 

Add the chicken, turmeric, chilli and salt.  Fry gently, turning the chicken often and ensuring that the onion mix does not stick to the pan.

 

Pout in the tomatoes, stir and simmer, covered, over a medium heat for 20 minutes.  Uncover, and simmer for another 10 minutes and let the liquid evaporate to the desired thickness and consistency.

 

Add the butter or ghee, cumin, coriander, ginger and half the coriander leaves.  Simmer for another  5 -  7 minutes.

 

Serve garnished with the remaining coriander leaves.

(Click here for a printable version of this recipe).