This turned out soooooo good a few nights ago that I just had to share it all of you. It's fairly simple and oh so tasty.
What you need:
1 kilo of scrubbed, de-bearded mussels in their shell --I used New Zealand green-lipped
1 small onion, fine chopped
2 cloves of garlic, minced
2 tbsp butter
1 cup of white wine --I used chardonnay
1/2 cup (or so) of water
1/2 cup of cream
What you do:
Put the onion and butter in a wok or a wide frypan. Saute for a few mins and then add the garlic. Cook for a minute or two, while stirring regularly. Add the white wine and the water, bring it up to a simmer and then add the mussels. Put on the lid.
Once the mussels have opened, remove them from the sauce and continue to simmer till the sauce is reduced by half. While the sauce is reducing, remove the steamed mussels from their shells --obviously, discard any that didn't open.
Once the sauce is reduced, put the mussel meat and the cream into the sauce. Cook till it's hot (should only take a minute or two) and then serve it up! I served this over some jasmine rice, but there is a lot that can be done with this for serving so use your imagination.
Oh, keep the shells. They are great for serving seafood type hors-dourves (how the heck is that spelled?) on. And they also make great spoons if you are having a south-pacific style feast.
Monday, April 26, 2010
Tuesday, April 20, 2010
Wholewheat Seed Bread with Chia, Sunflower & Pepita
This is quite possibly the healthiest bread you'll ever make or eat. I'm not kidding! It is also very easy to make.
Have any of you heard of chia seeds? No, not those silly chia pets, sheesh. To find out just how healthy chia seeds are for you, I'd suggest letting Ma Google lead the way. I throw a handful of chia seeds in all my curries now, btw.
Back to the recipe. Easy, very easy.
Just start with my standard, easy, white bread recipe.
Instead of 4 cups of unbleached bakers flour, use 2 cups of the bakers flour and 2 cups of wholewheat flour (called wholemeal flour down here in Oz). So that means half white, half whole wheat flours.
When you add the dry stuff (sugar, seasalt, yeast, etc) you also add 1 TBSP chia seeds, 2 TBSP shelled sunflower seeds, and 3 TBSP pepitas.
Pepitas are raw, shelled, pumpkin seeds.
Then just follow along with the rest of the how-to and then you'll be eating some very healthy and TASTY bread.
Have any of you heard of chia seeds? No, not those silly chia pets, sheesh. To find out just how healthy chia seeds are for you, I'd suggest letting Ma Google lead the way. I throw a handful of chia seeds in all my curries now, btw.
Back to the recipe. Easy, very easy.
Just start with my standard, easy, white bread recipe.
Instead of 4 cups of unbleached bakers flour, use 2 cups of the bakers flour and 2 cups of wholewheat flour (called wholemeal flour down here in Oz). So that means half white, half whole wheat flours.
When you add the dry stuff (sugar, seasalt, yeast, etc) you also add 1 TBSP chia seeds, 2 TBSP shelled sunflower seeds, and 3 TBSP pepitas.
Pepitas are raw, shelled, pumpkin seeds.
Then just follow along with the rest of the how-to and then you'll be eating some very healthy and TASTY bread.
Monday, April 5, 2010
Today I am making...
Jellied Ox Tongue!
I'll be taking pictures throughout the process for you, no worries. And then I'll put up the "how to" post in 2 days as it has to set in the fridge overnight to jelliefy.
This should be seriously tasty and I'll have a serious amount of it. And I have plans for all of it too! See, I won't be pickling or heavily seasoning the ox tongue so that when I need some beef for a stir fry or whatever, I can just slice off a hunk of the jellied tongue.
Ingenious, eh?
Dinner tonight will be homemade deep pan pizza with shredded pork and whatnot for toppings. But you probably don't want to hear about that...
Anyways, stay tuned in a couple of days for the process of jellying ox tongue!
*Update*
It appears I have a corned ox tongue to begin with. That's fine, it's just an old fashioned way of curing meat with salt. It also means the "sweetbreads" will probably have been removed, along with the little bones at the base of the tongue.
I'll be taking pictures throughout the process for you, no worries. And then I'll put up the "how to" post in 2 days as it has to set in the fridge overnight to jelliefy.
This should be seriously tasty and I'll have a serious amount of it. And I have plans for all of it too! See, I won't be pickling or heavily seasoning the ox tongue so that when I need some beef for a stir fry or whatever, I can just slice off a hunk of the jellied tongue.
Ingenious, eh?
Dinner tonight will be homemade deep pan pizza with shredded pork and whatnot for toppings. But you probably don't want to hear about that...
Anyways, stay tuned in a couple of days for the process of jellying ox tongue!
*Update*
It appears I have a corned ox tongue to begin with. That's fine, it's just an old fashioned way of curing meat with salt. It also means the "sweetbreads" will probably have been removed, along with the little bones at the base of the tongue.
Friday, April 2, 2010
Easy Cheesy Tuna & Potato Bake
Yeah, yeah. I hear ya. How can I be putting up a recipe about such a simple, mundane (but tasty) casserole? The answer is simple: mine is better than any type of tuna n spud baked casserole you've ever had.
Yes, this is better than your mother's. Ummmmmm, sorry mum...
It also takes a wee bit more cooking than a "traditional" bake.
What you need:
5 large spuds; scrubbed, peeled and diced into 1 inch chunks
2 cans of chunky tuna in oil
high quality cheddar cheese
Old Bay seasoning --the real kind with NO preservatives
Simple list, eh? The key is in the cooking of the spuds (that'd be potatoes for those of you knot in the know) of course.
What you due:
Put the diced spuds and 1 tsp of old bay into a large steel wok. Cook on low heat for 10 to 15 minutes while stirring/tossing regularly. Once the spuds are seared nicely but still not totally cooked, add the oil from both cans of tuna. Yes, you read that right! Stir to de-glaze the wok of all the yummy seasoned potato brownings, and simmer till most of the liquid is gone.
Into a roasting pan add half of the almost-cooked spuds. Use a fork to break apart the chunky tuna and spread it over the potato. Shred a good amount of cheddar cheese over the tuna and then sprinkle a tsp of Old Bay. Spread the other half of the spuds over the top and add some more grated cheese. Pour the wok juices over the top. Cover and bake till the cheese is melted through.
This is, um, DARNED tasty! Simple, easy and very good. And I'm sure you can think of many things veggie-wise to add to the roasting pan such as broccoli, cauliflower, carrots, pumpkin, green beans, peas, eggplant, whatever.
Yes, this is better than your mother's. Ummmmmm, sorry mum...
It also takes a wee bit more cooking than a "traditional" bake.
What you need:
5 large spuds; scrubbed, peeled and diced into 1 inch chunks
2 cans of chunky tuna in oil
high quality cheddar cheese
Old Bay seasoning --the real kind with NO preservatives
Simple list, eh? The key is in the cooking of the spuds (that'd be potatoes for those of you knot in the know) of course.
What you due:
Put the diced spuds and 1 tsp of old bay into a large steel wok. Cook on low heat for 10 to 15 minutes while stirring/tossing regularly. Once the spuds are seared nicely but still not totally cooked, add the oil from both cans of tuna. Yes, you read that right! Stir to de-glaze the wok of all the yummy seasoned potato brownings, and simmer till most of the liquid is gone.
Into a roasting pan add half of the almost-cooked spuds. Use a fork to break apart the chunky tuna and spread it over the potato. Shred a good amount of cheddar cheese over the tuna and then sprinkle a tsp of Old Bay. Spread the other half of the spuds over the top and add some more grated cheese. Pour the wok juices over the top. Cover and bake till the cheese is melted through.
This is, um, DARNED tasty! Simple, easy and very good. And I'm sure you can think of many things veggie-wise to add to the roasting pan such as broccoli, cauliflower, carrots, pumpkin, green beans, peas, eggplant, whatever.
Cheesy Tuna & Potato Bake
Yeah, yeah. I hear ya. How can I be putting up a recipe about such a simple, mundane (but tasty) casserole? The answer is simple: mine is better than any type of tuna n spud baked casserole you've ever had.
Yes, this is better than your mother's. Ummmmmm, sorry mum...
It also takes a wee bit more cooking than a "traditional" bake.
What you need:
5 large spuds; scrubbed, peeled and diced into 1 inch chunks
2 cans of chunky tuna in oil
high quality cheddar cheese
Old Bay seasoning --the real kind with NO preservatives
Simple list, eh? The key is in the cooking of the spuds (that'd be potatoes for those of you knot in the know) of course.
What you due:
Put the diced spuds and 1 tsp of old bay into a large steel wok. Cook on low heat for 10 to 15 minutes while stirring/tossing regularly. Once the spuds are seared nicely but still not totally cooked, add the oil from both cans of tuna. Yes, you read that right! Stir to de-glaze the wok of all the yummy seasoned potato brownings, and simmer till most of the liquid is gone.
Into a roasting pan add half of the almost-cooked spuds. Use a fork to break apart the chunky tuna and spread it over the potato. Shred a good amount of cheddar cheese over the tuna and then sprinkle a tsp of Old Bay. Spread the other half of the spuds over the top and add some more grated cheese. Pour the wok juices over the top. Cover and bake till the cheese is melted through.
This is, um, DARNED tasty! Simple, easy and very good. And I'm sure you can think of many things veggie-wise to add to the roasting pan such as broccoli, cauliflower, carrots, pumpkin, whatever.
Yes, this is better than your mother's. Ummmmmm, sorry mum...
It also takes a wee bit more cooking than a "traditional" bake.
What you need:
5 large spuds; scrubbed, peeled and diced into 1 inch chunks
2 cans of chunky tuna in oil
high quality cheddar cheese
Old Bay seasoning --the real kind with NO preservatives
Simple list, eh? The key is in the cooking of the spuds (that'd be potatoes for those of you knot in the know) of course.
What you due:
Put the diced spuds and 1 tsp of old bay into a large steel wok. Cook on low heat for 10 to 15 minutes while stirring/tossing regularly. Once the spuds are seared nicely but still not totally cooked, add the oil from both cans of tuna. Yes, you read that right! Stir to de-glaze the wok of all the yummy seasoned potato brownings, and simmer till most of the liquid is gone.
Into a roasting pan add half of the almost-cooked spuds. Use a fork to break apart the chunky tuna and spread it over the potato. Shred a good amount of cheddar cheese over the tuna and then sprinkle a tsp of Old Bay. Spread the other half of the spuds over the top and add some more grated cheese. Pour the wok juices over the top. Cover and bake till the cheese is melted through.
This is, um, DARNED tasty! Simple, easy and very good. And I'm sure you can think of many things veggie-wise to add to the roasting pan such as broccoli, cauliflower, carrots, pumpkin, whatever.
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