Monday, January 24, 2005

Salmon with Lime & Sweet Chilli


2 salmon cutlets
1 lime, sliced
3 tbsp lime juice
small amount of olive oil
2 tbsp tomato sauce
1 sweet chilli
2 small or 1 large tomato
1/4 red capsicum

  1. Dice tomatoes and capsicum. Slice sweet chilli into rings. (this is mainly for presentation)
  2. In a small saucepan, place 2 tbs lime juice, tomato sauce, tomato, sweet chilli and capsicum. Place on the stove and bring to the boil (with the lid on)
  3. Once the sauce is boiling, reduce it to a simmer and stir occassionally.
  4. Heat olive oil in a frypan.
  5. Once oil is hot, place in the salmon cutlets, searing them on both sides. Sprinkle remaining lime juice over the cutlets and top cutlets with slices of lime. Place lid on frypan and reduce heat.
  6. Check the salmon after 5 minutes to test for readiness (it may take longer then this, or less then this, it all depends on the thickness of the cutlet)
  7. Once the fish is done, the sauce is done also.
  8. Serve atop pasta.

Saturday, January 15, 2005

Leftover Lamb Wraps


leftover lamb roast
mint sauce
grated cheese
garlic yogurt sauce
lebanese bread/some type of wrap (commonly bought in shops)

  1. Prepare all salad items and garlic yogurt sauce prior to cooking meat.
  2. Cut meat into bite size thin peices then fry over a medium heat with a generous splash of mint sauce. You can choose to cook the meat until it is heated through or fry it some more so it becomes crispier.
  3. Serve and allow people to make their wraps according to their tastes
Note : You could serve this with bbq onions, fried up left over potatoes or anything you felt you wanted on it.

Wednesday, January 12, 2005

Apple Raspberry Juice

1/2 punnet of fresh or frozen raspberries
400ml apple juice

  1. Blend rasperries and apple juice together.
  2. Strain out seeds and pour over ice

Note : Rasperries can be substituted with blueberries or any other berries, or you can combine all berries together with a banana to make a thick smoothie.

Baked Tomatoes

roma tomatoes
olive oil

  1. Slice roma tomatoes in half, lengthways. Place on grill plate
  2. Sprinkle a little salt, and basil onto cut side of tomato
  3. Drizel a little olive oil onto the tomatoes
  4. Cook until heated through and soft

Tuesday, January 11, 2005

Chicken & Chilli Pineapple

2 tbsp brown sugar
1 tbsp fish sauce
2 tbsp finely chopped chilli
2 tbsp pineapple juice/syrup
2 chicken breasts
1 pineapple

  1. Combine brown sugar, fish sauce, chilli and pineapple juice/syrup in a bowl. Set aside.
  2. Top and tail pineapple, then remove skin. Cut lengthwise into quarters. Place in marinade.
  3. Pre-heat a non-stick pan or pre-heat a little olive oil.
  4. Score chicken breasts lightly.
  5. Place chicken breasts in the hot pan and sear each side, turn heat to mid-heat and add pineapple slices.
  6. Add remaining marinade once chicken is cooked through and allow to cook for an extra couple of minutes. (note: due to the sugar content of the marinade it will burn if left unattended)
  7. Serve with salad or seasonal vegetables.

Monday, January 10, 2005

Under Maintenance

This site will be up and running properly as soon as I figure out what I am actually doing!