GARLIC ROASTED LAMB CUTLETS WITH CRANBERRY PORT SAUCE

GARLIC ROASTED LAMB CUTLETS
Allow 4-5 cutlets per person , depending on the size of the cutlets .
In a small open pan place 6 large crushed garlic cloves , 1 cup of red wine , 2 cups of rice bran oil and 3 tbs of dried rosemary .
Heat this mixture until boiling , stirring constantly .
Cool down and strain out the rosemary .
Pour this over the cutlets and marinate for 6 hours .
Preheat your oven to a solid 160deg C
Drain the marinade off the cutlets , then roast in the  moderately hot oven .
Don`t overcook as cutlets are best left slightly pink .
They can be precooked and kept warm .

CRANBERRY PORT SAUCE
Boil 550gm of cranberries in a med saucepan along with 1 cup of port , 1/2 cup of red wine , 1/2 cup of water and 2 tbs of sugar , continue to boil for 10 minutes .
Strain to remove any pips or skins , then return to the saucepan .
Mix 2 tbs of arrowroot with a little water , place a little of the cranberry mixture into it , then pour this into the saucepan , whisking continuously until the mixture thickens .and clears .
Serve immediately .....
Ladle a spoonful of the sauce onto warmed dinner plates and then place cutlets fashionably over the sauce .
Garnish with a small sprig of fresh rosemary .

 

WINE TIME WITH ZIGGY

Ziggy is my daughter Nicole`s  dog.....and I`m caring for Ziggy while Nicole  is advancing her career as a nurse on Thursday Island .
Ziggy and I share a lot of time together ...and each night while I enjoy wine at the end of my working day , Ziggy gets a treat ...Ziggy  likes her treats , but she has to mind her manners .

Tonight Ziggy enjoyed grilled chicken skin off the  fillets I purchased today

, while I  enjoyed the wine .
I think the photos tell the story .....

 Ziggy , that`s it ..they are all gone ..

 

CHICKEN A LA MADRID

Place all these ingredients together into a large saucepan or slow cooker .

4 large skinless chicken breasts
2 red capsicums , sliced
1 green capsicum ,sliced
1 tin of whole tomatoes , 800 gm
2 medium red onions finely sliced .
1/2  tsp of dried chilli
1 small sprig of fresh rosemary
2 tbs of minced garlic
475ml of lime juice  ( bottled )
1/2 tsp of cayenne pepper
Freshly ground black pepper to taste .

Bring these to the boil , then reduce the heat and simmer for 60 minutes until chicken is tender .( cook top option )

Then add 3/4 cup of quinoa and continue to simmer till the quinoa has opened and is tender , or serve over a cauliflower mash .

Either way this is a very pleasing dish , simple,  quick to prepare and easy to easy cook either in a pot on the cook top for  1 hour or  over  4 hours in your slow cooker ...
Enjoy

LOVE ME , FEED ME AND HUG ME ...

What have those words got to do with food ?
Everything .
The following is an extract from Wholefood by Jude Blereau........
`It seems we have forgotten what good food really is , where it comes from ( not plastic wrapped from the supermarkets ) and what it should taste like .
One look in hospital and work place canteens , bakeries or cafés will show you exactly what I am talking about , food with little flavour , loaded with refined sugar and damaged fats to give taste .
Food that is manufactured with the cheapest of compromised ingredients .
Today , even fresh produce is grown to last .... superficial and tasteless . How can this be happening , when we have so much knowledge available to us ?
Refined  and processed foods  give nothing to your body : in fact they take away as your body tries to digest them .
These foods do not sustain you , they do not nourish you .
Your body knows this : you can eat and still be malnourished .
Your soul knows this : you can eat and still be hungry .
It is absolutely no coincidence that our children raised on these foods , are lost and angry , hungry and searching for something they do not understand : for on a cellular level , they are starving .`

When you cook for your family and friends , you are providing more nourishment than packaged food ever could .
The meals you make contain a powerful medicine ....love .
Next  time you are tempted to buy a `cooked chook ` , know that when you make the effort to cook , your work is of value .
Instead  buy an uncooked chicken , one that is not loaded with hormones , bleach and stimulants , take a few minutes to season it with thyme , a little salt and garlic and place it in the oven .
Organise a salad bursting with  fresh flavours using a handful of  leafy vegetables and fruit .
Or place vegetables in the oven to roast with the chicken ........this will be far more fulfilling on many levels , than anything  store bought .

CRUNCHY TUNA AND HUMMUS BALLS

4 tins of tuna  ( 360 gm in total ) , 4 carrots shredded , 1 medium onion finely sliced , 250 gm of  hummus , 250 gm of creamed cheese ( room temp ) .

Using an electric beater mix together the cream cheese , hummus , and tinned tuna

Then using a wooden spoon mix in the shredded carrot and finely sliced onion .
Shape the mixture into ball shapes , coat with lightly eggs and roll through panko crumbs .
Can be pan fried or oven baked , if oven baking lightly spray with cooking oil , turning once when the top side turns golden .
These can be eaten hot or cold .

ASIAN MEATBALLS

Combine 1 kg of lean mince meat
2 tsp of sesame oil
1 cup of breadcrumbs
1/2 tsp of ground ginger
2 eggs lightly beaten
1 dsp of minced garlic
1 spring onion ( green stalk  ) finely sliced
Mix thoroughly ..
Shape into golf ball sized rounds .
Cook meatballs in an oiled frypan over a med - high heat until cooked through .

ASIAN SAUCE
Whisk together 2/3rds of a cup of hoisin sauce
1/4 cup of rice wine vinegar
1 dsp of minced garlic
2 tbs of soy sauce
1 tsp of sesame oil
1 tsp of ground ginger

When meatballs have finished cooking , reduce heat , pour  the sauce over the meatballs and stir gently until coated .
Serve in  steamed rice filled iceberg lettuce cups .

LEBANESE WALNUT CHICKEN

Preheat your oven to 190 deg C .
Pour 1 tbs of rice bran oil into a pan over a med heat
Add 1/2 tsp of ground cinnamon
1/2 tsp of ground nutmeg
3 cloves .

Sear  for a few seconds and then remove the cloves .
Add 250gm of whole white seedless grapes and cook for 3 minutes .
Then add 1 and 1/2 cups of dry white wine .
1 tbs of lemon juice
2 tbs of chicken stock

Cook till the mixture has reduced by half  ....
When the sauce has reduced to a syrupy consistency , remove from the heat and set aside .

 Butterfly  a small chicken .
Make a mix of finely chopped onions ,
3 tbs of almond meal
Ground black pepper to taste
1 tsp of dried thyme
1/2 tsp of chilli powder

Pat this mixture into butterflied chicken carefully under the skin

Place the chicken in a flat glass baking dish which has been sprayed with cooking oil .
Bake for 35 minutes .

Place on a bed of halved cherry tomatoes , pour the prepared sauce over .
Sprinkle with chopped walnuts .