Taste the World

2011-09-07T20:21:00.000-07:00

FRESH COOKING COMPETITION!

So, you all may be wondering why I am running a comp that is only open to US residents- considering I live in Australia! Well, cooking for my family is very fulfilling to me. When I cook for them I aim to create a meal that their taste buds will enjoy…but it is equally important to me that the meal I create is made from ingredients that aren’t a mystery- ingredients that I know are nutritious, wholesome and aren’t made up of anything our Grandmother’s wouldn’t have used in their cooking if it were available to them.

Let’s face it. We Americans don’t always make the right choices when it comes to food. We are the nation where you can drive down the highway searching for somewhere to buy a nutritious meal and in the mean time you will have driven by 20 odd fast food outlets. Between all the processed foods, cream that is put in a cappuccino, ground beef that is mass produced and washed with ammonia, fried foods, school lunches that I wouldn’t even feed an animal let alone my child, dinners that consist of 2 or 3 carbohydrates (rice, pasta, bread, biscuits, corn bread etc) and bread that is so filled with sugar that to foreigners it tastes like they’re eating confectionary not bread, we really have no idea what we are putting into our bodies and just exactly what damage it is doing. (apart from the obvious obesity rate and common diabetes etc)

There is nothing better than a freshly cooked meal when you know EXACTLY what is consists of. Fresh organic produce, free range and hormone free meats, flavors and spices from scratch…nothing can compare!

So here is my challenge to you. I want you to create a fresh and nutritious meal FROM SCRATCH!

*NO mass produced meats where you have no idea where/how they came about getting on your plate

*NO Frying! This is an epidemic for our nation!

* NO pre made flavors- buy fresh herbs, spices etc

*NO overdoing it on the carbs!

Create a meal, then send me a copy of the recipe and a photo to jex0579@hotmail.com . The person with the best recipe will win a copy of the cook book SURFING THE MENU (below). Written by two famous Australian chefs who are well known for their fresh, organic recipes. Curtis Stone (Take Home Chef, The Oprah Winfrey Show) and Ben O’Donoghue (The Best In Australia, appeared on Masterchef).

Entries close Monday 12^th September at 11.00pm EST.

Get creating and GOOD LUCK!

Caribbean Rice with Chicken

2011-08-22T23:27:00.000-07:00

Stock for Rice

1. In a medium pot add beef stock, carrot, chopped red onion, parsley, coriander, garlic, cloves and thyme. Simmer on med-high heat for 30 minutes. Lower heat to low and add mushrooms. Simmer for an additional 10 minutes.

2. In a sieve strain stock into a large bowl and set aside.

Chicken

1. In a large bowl add chicken thighs, season with salt, curry, cumin, coriander, chilli paste and crushed garlic.

2. Heat 2 tablespoons of olive oil in a large frying pan on med-high heat add chicken and brown on both sides. Reduce heat to low.

3. In a small bowl combine tomato paste, chicken stock and season with salt. Add the mixture to the chicken and cook on medium heat for 15 minutes. Remove chicken from heat and stir in ¼ cup of coconut milk

Rice

1. In a medium pot add sweet paprika, ground coriander, salt and ½ teaspoon of curry powder and heat to medium. Once spices are well toasted add 2 tablespoon of olive oil and rice stock, coconut milk and bring to a boil over high head and boil for 1 minute, then add rice

2. Reduce heat to low, cover and cook for 10-12 minutes or until all the water has been absorbed.

3. Turn off heat and then leave the pan covered for 10 minutes.

Buttermilk Pancakes

2011-08-21T02:08:00.000-07:00

2 cups of buttermilk

1 ½ cups self raising flour

2 teaspoons lemon juice

1 tablespoon caster sugar

½ teaspoon cinnamon

½ teaspoon vanilla essence

¼ teaspoon of bicarbonate soda

1 large egg

1. In a large bowl add dry ingredients, Flour, cinnamon, sugar and bicarbonate soda. Whisk until all ingredients are mixed well.

2. Gradually add buttermilk, whisking well to avoid a lumpy mixture.

3. In a separate bowl and egg and whisk, then add the egg to the pancake mixture then add lemon juice and vanilla essence.

4. Heat a large non-stick frying pan over medium heat. Grease with cooking spray. Scoop ¼ cup of the batter and pour onto hot pan.

Tell your taste buds I said you’re welcome! Enjoy.

Moroccan Prawns with Saffron Rice.

2011-08-21T02:00:00.000-07:00

Serves 4

1kg (2lb) raw large prawns. I have used Australian Banana Prawns (shrimp)

2 tablespoons olive oil

lemon wedges, to serve

2 ½ cups short grain rice

¼ teaspoon saffron threads

20g butter

Hot Chili Paste

4 Dried red chillies

1 tablespoon dried mint

1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoon ground caraway seeds

6 garlic cloves roughly chopped

½ preserved lemon

3 tablespoons chopped flat-leaf parsley
3 tablespoons chopped coriander leaves

1/8 teaspoon ground saffron threads

1 teaspoon paprika

1 teaspoon ground cumin

2 tablespoons lemon juice

3 tablespoons olive oil

1. Roughly chop the chillies, then cover with boiling water and soak for 1hr. Drain, place them in a food processor or blender and add all the ingredients for the chilli paste, 1 tablespoon of the olive oil and ½ teaspoon salt.

2. Process or blend for 20-30 seconds, scrape down the side of the bowl, then process for an additional 30 seconds. With the motor running, gradually add the remaining oil. Scrape down the side of the bowl when necessary.

Saffron Rice

1. Wash rice in a sieve until water runs clear, then drain well

2. Over medium heat, heat the oil in a heavy saucepan and add the rice, stirring so that all the rice is coated evenly with oil. Add 900 ml (3 2/3 cups) water, the saffron and ¼ teaspoon salt and stir well. Bring to the boil over high heat and boil for 1 minute.

3. Reduce heat to low, cover and cook for 10-12 minutes or until all the water has been absorbed.

4. Turn off heat, then leave the pan covered for 10 minutes. Add the butter and fluff lightly with a fork. Transfer to serving bowl.

Prawns

1. Devein and peel the prawns, leaving the tails intact. Place the prawns in a colander and rinse under cod running water shake the colander and remove any excess water. Sprinkle prawns with ½ teaspoon of salt and set aside.

2. Remove the pulp and membrane from the preserved lemon, rinse the rind and pat dry with paper towel.

3. Heat olive oil in a large frying pan over medium heat, then add prawns. Cook stirring often until they begin to turn pink.

4. Reduce the heat to medium, add the paste and continue to cook, stirring often, for 3 minutes, or until prawns are firm but not over cooked. Season to taste. Serve hot with lemon wedges and saffron rice.

Tell your taste buds I said you’re welcome! Enjoy.

Chicken, Leek and Sweet Potato Soup

2011-08-17T19:03:00.000-07:00

I thought of this recipe on the way home from work. I wasn't sure how these ingredients would turn out, but I’m glad I gave it a shot. The results, Perfect!!

Chicken, Leek and Sweet Potato Soup

Ingredients

2 Chicken breasts

3 Leeks

2 large sweet potatoes

3 cloves of garlic

1 red chili

Thyme

2 litres chicken stock

1 cup of light Carnation milk

2 large zucchinis

Olive oil

1. Chop/slice leek, sweet potato, zucchini, chili, thyme and garlic. In a large pot add olive oil, then vegetables.

2. Sauté vegetables until tender then add chicken stock, salt and pepper to taste. Simmer for 30mins

3. Slice Chicken breast season with olive oil, salt and pepper. Then set aside.

4. In a food processer or blender add vegetables and puree, return to large pot. Add diced chicken breast.

5. Simmer for 45mins. Then add one cup of carnation milk and stir

Garnish with dried chili flakes and drizzle with chili infused oil.

Tell your taste buds I said you’re welcome! Enjoy

Lamb Pizza

2011-08-12T23:57:00.000-07:00

Home Made Gourmet Pizza

We had some ingredients left over from the lamb salad so I decided to recreate a new meal with the ingredients to eleminate wastage…this is what I came up with.

I have made my own pizza base. You can make your own as well but if you are strapped for time feel free to buy a good quality pre made base.

Ingredients.

Pizza sauce

Thinly sliced lamb loin leftover from lamb salad recipe

Left over sautéed red onion from lamb salad recipe

Baby roma tomatoes, halved and seeds removed.

1 sweet potato very thinly sliced.

Mixture of mozzarella and parmesan cheese

Avocado

Toasted pine nuts

Dried sweet basil

Olive Oil

Crushed garlic clove

Rocket leaves

Finely chopped parsley

Left over spinach and rocket dressing from lamb salad recipe.

1. Make base. Add a light coat of pizza sauce.

2. Spread an even layer of sautéed onion.

3. Add even layer of cheese.

4. Add tomatoes

5. Sprinkle on chopped parsley

6. Layer sweet potatoes

7. Add lamb

8. Sprinkle with more cheese.

9. Cook in oven at 180C until base is golden and crispy.

10. Remove from oven.

11. In a bowl, add rocket, salt, pepper, oil, sweet basil and crushed garlic clove.

12. Garnish pizza with rocket mix, avocado, more sautéed red onion and toasted pine nuts.

13. Drizzle with spinach and ricotta dressing.

Tell your taste buds I said you’re welcome! Enjoy.

Lamb salad with spinach and ricotta dressing.

2011-08-12T23:53:00.000-07:00

Lamb Salad with Spinach and Ricotta Dressing.

Ingredients

Lamb loin

Rocket leaves

Baby spinach

1 clove garlic

Baby roma tomotoes

1 red onion

Avocado

1 cup ricotta

Pine nuts

Red wine vinegar

Balsamic glaze

Ground cumin

Ground coriander seeds

Tumeric

Ground ginger

Sweet paprika

1 red chilli, seeds removed.

Salt

Pepper

1. Marinate lamb in cumin, coriander seeds, tumeric, ground ginger, sweet paprika, salt and pepper. Set aside.

2. Slice onion thinly. Add olive oil and salt to a medium size frypan and sautee onion over low heat until soft and sweet.

3. Toast pine nuts on a frypan until golden brown. Leave to cool.

4. For the dressing, add a handful of spinach, ricotta, one garlic clove , red chilli, salt and pepper to a blender and puree. Set aside.

5. Cook lamb on stove to liking. Medium rare is recommended for best taste. Leave to rest for 10 mins.

6. Swirl some balsamic glaze on bottom of serving plate. Toss rocket leaves in red wine vinegar, and assemble with baby roma tomatoes, sautéed onion, avocado and pine nuts.

7. Thinly slice lamb and add to top of salad and drizzle with spinach and ricotta dressing.

Tell your taste buds I said you’re welcome! Enjoy.

Pumpkin & Sweet Potato Soup

2011-08-12T23:47:00.000-07:00

Pumpkin & Sweet Potato Soup

Ingredients

1 Butternut pumpkin

1 Sweet potato

Bacon

Brown onion

4 garlic cloves

Fresh coriander

Fresh thyme

2 litres chicken stock

Cup of thickened cream

Sour cream

Salt

Pepper

1. Pour chicken stock into large pot. Add peeled & chopped pumpkin and sweet potato, onion, garlic, coriander and thyme.

2. Once cooked, remove coriander and thyme and place rest of mixture into a blender and puree until smooth and return to pot on the stove and add the thickened cream.

3. Sautee chopped bacon until crispy then add to pot of soup.

4. Salt and pepper to taste.

5. Serve with dollop of sour cream on top.

Tell your taste buds I said you’re welcome! Enjoy.

Pizza Cookie

2011-08-12T02:35:00.000-07:00

I loved making this cookie not only because it was simple, but because it was for my son and I was able to involve him the process.

Ingredients

115g (4oz) unsalted butter

200g (7oz) caster sugar

1 egg

1 tsp vanilla essence

225g (8oz) plain flour

½ tsp bicarbonate soda

TOPPING

115g (4oz) unsalted butter

250g (9oz) icing sugar

115g (4 ½ oz) cream cheese

Mini M&M’s and sprinkles

Pre-heat oven to 175C and line a 30cm pizza tray or baking sheet with baking paper.

METHOD

1) Beat the butter and caster sugar together. Then add the egg and vanilla essence. Stir the flour and bicarbonate soda and stir into the mixture. Spread the dough onto the pizza tray or baking sheet. Bake for 18-20mins until golden brown. Remove from the oven and allow cooling before transferring to a wire rack.

2) Beat the butter and icing sugar together and then beat in the cream cheese. Spread over the cooled cookie and decorate with M&M’s and sprinkles.

Linguine With Pureed Roast Vegetables

2011-07-29T06:49:00.000-07:00

Linguine With Pureed Roast Vegetables

Ingredients

Puree

¼ Pumpkin

1 Sweet Potato

4 Garlic Cloves

Finely chopped thyme

1 large red onion

Salt & pepper to taste

2 tablespoons of olive oil

I’ve made my pasta from scratch, but if you’re strapped for time there is nothing wrong with buying a good packaged linguine.

1 pack of good quality linguine

2 cups of thickened cream

Pecorino cheese

3 stalks of shallots

Olive Oil Dip

1/3 cup olive oil

Finely chopped thyme

Finely chopped parsley

Sweet paprika

Pinch of salt

Preheat oven to 180C (fan forced)

Method

1. Chop pumpkin, sweet potato, garlic, thyme, red onion. Add salt, pepper and olive oil.

2. Place vegetables in a baking dish and roast for 30 minutes.

3. Add roasted vegetables in food processor and puree. Set aside.

4. Bring a large pot of water to boil add salt and olive oil. Add linguine and cook to al dente.

5. In a large deep pan sauté chopped thyme and shallots. Add puree and slowly stir in 2 cups of cream. Then add pasta to puree.

6. Serve pasta garnished with chopped shallots, finely chopped parsley and pecorino cheese on top. Serve with sliced baguette and olive oil dip.

Tell Your Taste Buds I Said You’re Welcome! Enjoy.

Roast Rack of Lamb with Squashed Chat Potatoes

2011-07-29T00:50:00.000-07:00

Rack of Lamb with Squashed Chat Potatoes

Ingredients

2 Racks of Lamb

Thyme

Rosemary

Olive Oil

Salt

Pepper

6 Garlic cloves

Chives

Preheat oven to 180C (fan forced)

1. In a mortar and pestle combine thyme, rosemary, salt, pepper and 3 garlic cloves. Grind until spices are well blended then add 3 tablespoons of olive oil. Massage the rub over the lamb. Place lamb in a roasting pan.

2. Bring a medium pot of water to the boil and add a pinch of salt. Once water has started to boil add chat potatoes. (We’re not cooking the potatoes completely as they will be roasted with the lamb) cook them enough where they will be easily squashed with a fork.

3. Finely chop chives, thyme and 3 garlic cloves and place into a large bowl. In the same bowl add 2 tablespoons of olive, salt and pepper to taste. Reserve some of the chopped thyme for the garnish.

4. Add chat potatoes to bowl and gently stir until potatoes are well coated.

5. With the back end of a fork gently squash the potatoes, add to roasting pan with lamb then drizzle with olive oil.

6. Cook until medium rare (40mins) or to your liking

7. Allow lamb to rest for 10 mins.

8. Garnish with reserved thyme.

Tell Your Taste Buds I Said You’re Welcome! Enjoy.

Roast Chicken & Vegetables

2011-07-28T15:46:00.000-07:00

Roast Chicken and Vegetables

Ingredients

1 whole chicken

Bunch of thyme with half finely chopped

1 Lemon

½ Pumpkin

6-8 Chat potatoes quartered

Baby carrots

1 Red onion

1 teaspoon of cinnamon

1 tablespoon of cumin

1 tablespoon of sweet paprika

2 tablespoons of salt

½ tablespoon cracked pepper

6-8 large cloves of garlic unpeeled

Marinade

2 tablespoons olive oil

Sweet paprika

Cumin

Salt

Cracked pepper

Preheat oven to 200c

1. Prepare marinade by combining all the ingredients in a bowl. Set half of the marinade aside.

2. Take half a lemon. Rub and squeeze juice over the chicken. Stuff the 2^nd half of the lemon and ½ of the thyme inside the chicken.

3. Coat the chicken well with marinade (I use my hands)

4. Loosely cover the breast of the chicken with foil wrapper

5. Place chicken in a shallow baking dish and place in oven and cook for 40 minutes.

Prepare Vegetables

1. Chop potato, onion and pumpkin into big chunks and place in large bowl.

2. Add olive oil, cumin, cinnamon, sweet paprika, salt, pepper and the chopped thyme stir until all vegetables are well coated. Set aside

3. In a small pot bring 2 cups of water to simmer and allow unpeeled Garlic allow to cook for 8 minutes, then remove from stove.

4. After 35 minutes remove chicken from oven, remove foil wrapper from breast and brush the remaining marinade on the chicken. Use the foil to loosely cover chicken legs.

5. Add your vegetable and onions to your pan and cook for a further 30 minutes at 180c

6. Remove the chicken from the oven and place breast sides down loosely cover with foil and rest for 30 minutes.

7. Whilst the chicken is resting bring 2 cups of water to a simmer and cook baby carrots for 5 minutes.

8. Carve chicken and serve with roasted vegetables.

Tell Your Taste Buds I Said You’re Welcome!!! Enjoy

Burger with Garlic and Parsley Aioli

2011-07-28T15:45:00.000-07:00

Burger with Garlic and Parsley Aioli

Ground Beef

Chopped fresh parsley

1 egg beaten

½ Tablespoon of Cumin

1 Crushed Garlic

Pepper

Pinch of salt

Aioli

6 crushed garlic cloves

2 egg yolks at room temperature

Juice of 1 small lemon

425ml (15 fl oz) olive oil

3 tbsp wholegrain mustard

Bunch of freshly chopped parsley

Freshly ground black pepper

1. Make the Aioli by putting the garlic, egg yolk, parsley and lemon juice in a blender and mix briefly. With the motor running, slowly pour in the olive oil in a thin, steady stream until the mixture becomes the consistency of thick cream. Transfer to a bowl, stir in the mustard and season to taste, add more lemon juice if necessary.

2. Make the burger patties by combining ground beef, cumin, garlic, beaten egg, chopped parsley, salt and pepper. Form into burger patties.

Tell Your Taste Buds I Said You’re Welcome!!! ENJOY.

Chicken Patties

2011-07-25T01:16:00.000-07:00

Chicken Patties

Ingredients

Ground chicken

1 large onion

3 tbsp olive oil

1 tsp sweet paprika

2 garlic cloves

2 tablespoons of tomato paste

Bunch finely chopped parsley

1 cup of chicken stock

Puff pastry sheets

Salt and pepper to taste

1 egg yolk

2 tbsp water

Preheat oven to 350F/180C

Method

1. Dice large onion and sauté in pan with olive oil until soft and translucent

2. Add ½ cup of chicken stock to onion mixture and allow to reduce.

3. Add ground chicken to pan. Add remaining ½ cup of chicken stock, sweet paprika, chopped parsley and tomato paste and reduce. Cook chicken for 15 minutes add salt and pepper to taste.

4. Place chicken in a large bowl and cool in refrigerator. (This allows the chicken to cool before adding to puff pastry)

5. Defrost puff pastry for 5 mins, cut in half. Place 2Tbsp of chicken mixture on one side of puff pastry and fold over. Lightly press the edges with a fork.

6. Make egg wash by combining egg yolk with 2 tbsp of water. Brush the top and edges.

7. Place completed patties in the refrigerator and allow to cool for 10 mins

8. Bake Patties at 350F/180C for 20 mins or until golden brown.

Tell Your Taste Buds I Said You’re Welcome!!! ENJOY.

Lime & Honey Glazed Chicken Wings

2011-07-25T01:07:00.001-07:00

There are many ways to have chicken wings and this is one of my favorites. I recommend this if you're looking to try something new rather than the traditional hot wings or BBQ Wings.

Lime & Honey Glazed Chicken Wings

12 large whole chicken wings

Lime wedges, to serve

MARINADE

2 tbsp olive oil

4 tbsp honey

6 tbsp lime juice

Lime zest

1 tbsp fresh lemon thyme

Ground black pepper

Salt

METHOD

Preheat oven to 350F/180C

1. Place the chicken in a shallow non-metallic dish.

2. Make the marinade by mixing all the ingredients together. Pour evenly over the wings turn them over to ensure they are evenly coated, then cover and leave to marinate. Reserve additional marinade for basting

3. Bake wings for 30-45 mins

Chives and Garlic Dip

1/3 cup of cottage cheese

1/3 cup of sour cream

1/3 cup of plane yogurt

2 tbsp of fresh chives

1 clove of garlic finely chopped

Salt and ground black pepper

1. Make the dip by stirring the yogurt, cottage cheese and sour cream

2. Add fresh chives and chopped garlic and mix well. Add salt and pepper to taste.

Potato Wedges

3 medium potatoes

Olive oil

Fresh thyme

Salt and ground pepper

1. Wash and scrub potatoes cut into quarters

2. Place cut potatoes in cool water with salt (this helps remove some of the starch and give that extra crispy skin)

3. Pat dry potatoes add in a large bowl and add olive oil, thyme salt and pepper to taste. Mix well

4. Place potatoes in a shallow baking pan and bake for 30 mins or until skin is golden brown

Tell Your Taste Buds I Said You’re Welcome!!! ENJOY.

Chicken Breast Wrap

2011-07-24T18:10:00.000-07:00

This is a simple recipe the family and I love for lunch. It’s quick and tastes great, but don’t take my word for it. My son loves to make his own wrap, I find that when he’s involved in the cooking process he is more willing to try and eat new and different flavours.

Ingredients

Chicken Breast, cut into strips.

2. ½ yellow and red pepper.

3. ½ of red onion

4. Handful of coriander (cilantro)

5. Mozzarella cheese

6. Salsa

7. Salt & Pepper

8. 2 crushed Garlic clove

9. 1 teaspoon sweet paprika

10 1 teaspoon chilli flakes

11 Jumbo wraps

Hint

Preparation is key! Have your chicken, peppers and onions already sliced and ready for the pan. Also have your coriander chopped and ready to go.

Method

1. In a large bowl combine chicken, salt, pepper, sweet paprika, garlic and chilli flakes. Set aside in fridge.

2. Slice onions, red and yellow peppers slowly sauté in fry pan until onions are nice and golden brown and peppers are soft. Remove from pan and set aside.

3. Place the strips of chicken breast in a pan lightly coated with olive oil and cook until nice and brown on the outside.

4. Create your wrap!

My Combination

1. Jumbo wrap

2. Cheese

3. Onions and peppers

4. Chicken

5. Salsa

6. Coriander (cilantro)

Tell Your Taste Buds I Said You're Welcome!!! ENJOY.