Damn photos

I’ve just been alerted to the fact that none of my published recipes have images on them. Arghh! I closed off an old flickr account, however I thought that I had transferred everything already only to find out that in fact I hadn’t. Anyway, I’m in the midst of correcting this now and all should be back to normal very soon. Sorry!


Garlic King Prawn Stir fry

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A very quick throw together recipe for this one;

  • I generally allow 7-8 King Prawns per person (for a main meal, less for an entree)
  • 1 teaspoon of garlic paste, or 2 garlic cloves crushed
  • 1/2 teaspoon of chilli paste, or 1 chilli finely sliced and deseeded
  • 1 handful of green beans, topped and tailed
  • 1/2 a red onion, sliced finely
  • 1 handful of snow peas, topped and tailed

3/4 cook the King Prawns in a small amount of oil in a Wok With the garlic and chilli, then set aside.
Cook the onions for a minute in the wok before adding in the green beans and snow peas, then cook for a further 2 minutes.
Add the King Prawns back to the wok with the vegetables, stir fry for 1-2 minutes, or till the King Prawns are a nice shade of pink.

Serve it up with some salad or some rice depending on the taste you’re going for.

Enjoy!




Grilled Chicken with Oven Roasted Vegetables

Grilled Chicken with Oven Roasted Vegetables

I was in the mood for something quick and easy for dinner tonight so I fell back on an old favourite, Grilled Chicken Breast with Roasted Vegetables.

This is one of those really quick, simple, and tasty recipes that Cath and I cook somewhat regularly as there’s no mucking around. So let’s get started with the what you’ll need to make this.

Ingredients (for the grilled chicken)

  • Chicken Breast fillets (allow around 120–150gm per person)
  • 1 tsb Worcestershire Sauce
  • 1 tsb Wholegrain Mustard
  • 1 tsb BBQ sauce
  • 1 tsb Honey
  • 1/2 tsb Lemon Juice
  • Olive Oil Spray

Let’s marinade
Mix all the above ingredients together in a bowl, if you’re making this for more than 2 people then double the ingredients per extra couple. Marinate the Chicken Breast in the mixture for at least an hour.

Now it’s vegetable time
The vegetable portion of this dish is really quite simple. Take some vegetables suitable for roasting, I normally use a combination of Sweet Potato, Eggplant, Red & Green Capsicum, Zucchini, and Spanish Onion. Chop them all up and place into a bowl with a light splash / spray of Olive Oil and then add the magic ingredient…..Masterfood’s Roast Vegetable Sprinkle. (yeh I like to cheat every now and then)

Pop the vegetables in the oven on a roasting tray for about 15–20 minutes at around 180 degree’s C , or until cooked to your liking.

Back to the chicken
Heat your griddle or frying pan up till it’s quite hot, take the pan off of the heat and give it a quick spray with the Olive Oil then pop it back on the heat and get your marinated Chicken Breast into the pan and cook it till it’s done (I’m guessing we all know when Chicken is cooked).

It’s eating time!
Once everything is cooked it’s time to serve it all up. Depending on whether I’m in the mood or not I’ll stack the vegetables up and then pop the chicken on top, it makes the dish just that little bit fancy….oh la la.

All up this is a pretty quick and easy dinner to make after work, specially on those days when you’ve been flat chat. It’s good to eat something reasonably healthy too instead of resorting to takeaway junk. And hey, it’s also pretty easy on the hip pocket.

Eat and Enjoy!


Garlic & Rosemary Pork Roast

Garlic & Rosemary Pork Loin Roast

It’s been a long while since I’ve done a roast, and while we were shopping this morning I found this great Pork Loin Roast so I figured I’d make a nice roast for dinner.

So here’s the ingredients you’ll need;

  • Pork Loin (or some other Pork suitable for roasting)
  • 2 Garlic cloves
  • Olive Oil
  • A few sprigs of Rosemary
  • Salt and Pepper

First up you’ll need to score the skin of the Pork Loin Roast. Grab a sharp knife, and make cuts across the skin in two directions to make a diamond type pattern.

Garlic & Rosemary Pork Loin Roast Garlic & Rosemary Pork Loin Roast<

Next up crush the garlic and mix it up with the olive oil, rub liberally on the skin of the Pork Loin Roast (don’t worry, you can trim the skin / fat off later if you want). Get your fry pan out and splash a little Olive Oil in it, and crank the heat up high.

Once the pan is quite hot put the Pork Loin Roast in skin side down (stand back because it’ll sizzle). You’re only looking to seal the meat here so you won’t need to keep it in too long. Turn the meat up onto it’s side, onto the back, etc. till everything is sealed.

Garlic & Rosemary Pork Loin Roast

Time to get the Pork Loin Roast into the oven!

Heat wise you’re going to need around 75º C (165º f), and it’ll take about 45 minutes depending on the size of your Pork Loin Roast. The simplest way to tell it’s done is to get yourself a meat thermometer, just like this Lifestyle Food Channel one that I’ve got, and test the Pork Loin Roast after about 35 minutes. You’re aiming to hit 160º in the middle of the Pork Loin Roast.

Garlic & Rosemary Pork Loin Roast

Carve it up, serve with a load of roasted vegetables, and eat eat eat!

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Simple BBQ Marinade

It’s almost summer time here in Australia, and that means its well and truly time to fire up the BBQ, cook some meat, drink some beers, and hang out with friends. So for the next couple of months I’m going to be trying out as many different BBQ techniques, recipes, marinades, etc. as possible. And of course I’ll be trying to blog as many as I can.

Let’s kick this summer BBQing bonanza with a marinade recipe that my Mum gave me.

This marinade is awesome on some pork loin chops grilled up on the BBQ, it’s so simple and delicious. You could also try it on chicken breast fillets, or maybe even lamb chops, and I reckon it would be pretty much be a winner still.

Anyway, here’s what you’ll need

  • 1 tbs of Brown Sugar
  • 1 tbs of Honey
  • 1 tbs of Soy Sauce
  • 1 tbs of Worcestershire Sauce
  • 1 tbs of Wholegrain Mustard
  • 1 tbs of Garlic (fresh and crushed)
  • 2 tbs of Tomato Paste

Mix it all up in a bowl and pour it over the meat to marinate for 4-6 hours in the fridge. Then just fire up your BBQ and cook it how you like it. Simple as that!

Give it a try and let me know what you think.

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Sticky Chili Chicken Wings

This is a really simple, quick and easy to prepare Sticky Chilli Chicken Wing’s recipe that’s really great to eat while say watching the football on the weekend, or maybe having a few beers with some friends. Nom Nom!

Right oh, let’s get started.

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Here’s all the ingredients you’ll need;

  • 12 Chicken Wings
  • 1/2 cup Tomato Sauce
  • 1/4 cup BBQ Sauce
  • 1/4 cup Dry Sherry
  • 2 Tablespoons Worcestershire Sauce
  • 2–4 Tablespoons Sweet Chili Sauce (depending on how spicy you like it)

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First up we need to get the Chicken Wings ready. Wash them down with some cold water and pat them dry with some paper towel. Now it’s time to chop them up a bit. The easiest way I found to do this was to bend the wing backward over itself till you hear the joint snap, now grab a nice and separate the three parts of the wing, ie. the wing tip, the drum stick, and the middle bit…

Either throw the wing tips out, or bag them up and freeze them for use in a chicken stock.

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Grab a big bowl and combine all the different sauces, give them all a good mix up so that they’re well combined. Toss the chicken pieces in and give a big mix around so that all the pieces are really coated with the sauce.

Now this bit is entirely optional. If you want to you can leave the chicken to marinate in the sauce for a few hours. Me, I’m not so patient with dishes like this so I tend to want to cook them straight away!

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On to the cooking!

Get yourself a big baking dish or shallow pan and spread the chicken pieces all over it, reserve a bit of the sauce so that you can baste them every 15 minutes or so while they’re cooking.

Heat your oven up to about 180 degrees, the chicken pieces will take about 40 minutes at this temp. I normally cook them a little longer almost to the point that the chicken is falling off the bone.

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Serving wise I keep this one nice and simple. Put all the wings in a big dish, grab a roll of paper towel, and another bowl for the bones, and a couple of cold beers!

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Thai Pork and Coriander Balls

This is a recipe I was playing around with one Saturday afternoon, I had a craving for something snacky, but also something ‘Asian’ in influence. I raided the fridge and pantry, but didn’t have much in the way of ingredients to choose from….so I came up with these, Thai Pork and Coriander Balls.

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Ingredient wise it’s a bit of a throw it together;

– 500gm Pork Mince
– Handful of Fresh Coriander Leaves
– 2 small Red Chillies
– 1 Egg (medium to large)
– 1 medium White Onion
– 2 Tablespoons of Fish Sauce
– Peanut Oil (for shallow frying)

Give it all a good slice, dice, and mix…and don’t be afraid to get your hands dirty!

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To make the balls I find the easiest thing to do to keep them all roughly the same size, also so they cook in the same amount of time, is to use a tablespoon measure. Simple, but it totally works.

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Time fries when you’re having fun!

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Once you’ve finished cooking all the balls, and they’ve had some time to drain on some kitchen towel, serve them up on your platter of choice with some dipping sauce. Dipping sauce wise I normally do;

– 2 parts Sweet Chilli Sauce
– 1 part Light Soy Sauce
– 1 part Fish Sauce

Mix it all up and serve it in a little dipping bowl.

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Warm Chicken Salad – quick lunch recipe

Warm Chicken Salad

I was lucky enough to have time to duck home and have lunch today, so I figured I would throw together something nice instead of just Ham & Cheese Sammies. And of course, I had to blog about it…

So here you go, my Warm Chicken Salad.

The chicken was stir fried in Sesame Oil till almost cooked, then I splashed in about 1 tbs Soy Sauce and 1 tbs of Oyster Sauce, and cooked it for another minute or so. Served on a salad of Rocket, Spinach, Red Onion, and Cucumber.

Give it a try, and if you like a bit of heat in your food add a splash of Sweet Chili Sauce over the top once you’ve served it all up on a plate. Enjoy!

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