Archive for August, 2007

fish choo-chee

choochee.jpg

choo-chee is a style of thai curry similar to red curry but milder and sweeter. It works especially well with fish or prawns and this dish is simply a wonder.

Ingredients:
~8 green beans, sliced into 3cm lengths
~200g firm white fish fillets (I used shark)
~1/4 red onion, sliced along the natural grain
~1 teaspoon red curry paste
~1/2 teaspoon yellow curry paste
~160mL coconut milk
~2 kaffir lime leaves
~2 teaspoons sugar
~2 teaspoons fish sauce
~squeeze lime juice

Method:
Blanch the beans in boiling water for 2-3 mins, then drain well.

In a frying pan, fry the fish over high heat, around 1 min on each side just to brown the fish off. Set aside. In the same pan, fry the onion over medium heat until just wilted. Add the curry pastes and fry off for 30 sec. Add the coconut milk and other ingredients. Bring to the boil and taste for flavour. If desired, add more lime or more sugar.

When sauce tastes as desired, add fish back in and stir through. Add the beans and cook for 2-3 mins, stirring to incorporate all the ingredients.

Serve immediately over steamed white rice.

Serves 1 as a main or 2 as an entree. Absolutely lovely. Calories – approximately 400 per serve.

August 19, 2007 at 12:37 pm Leave a comment

lunchbox mini quiches

quiches.jpg

These are delicious, easy to make little morcels. A couple of these with a salad is a beautiful lunch, or you could serve them as finger food at a party.

I use bread instead of pastry in order to keep both the cost and the calorie content of the quiches down. I also used wholemeal bread for added health-value.

This recipe made 9 quiches but could so easily be scaled up. The overall time from start to finish was under 30 mins so they are really an easy lunchbox treat.

Ingredients:
~1 loaf of generic sandwich bread (I used wholemeal)
~2 large free range eggs
~1/4 cup grated cheddar cheese
~1/4 cup corn kernals
~1 rasher bacon, finely sliced
~1/2 red onion, finely sliced
~splash of skim milk

Method:

Cut the crusts off the bread slices using a small bowl or large glass as a cookie cutter (search to find one that is the appropriate size). Roll the circular cut-out with a rolling pin (or I used an empty bottle of wine). Press into the bottom of a muffin tin. Repeat with another 8-9 slices of bread. Place a heaped teaspoon or so of bacon slices, and a teaspoon of onion slices, into each bread case. Bake cases + bacon and onion at ~150 degrees C for 10-15 mins or until the bread is just browning and the bacon has just begun to sizzle.

In a seperate bowl, whisk the eggs until combined and add a splash (~1/4 cup) of skim milk. Season with pepper and whisk in corn and eggs. Spoon egg mixture into bread cases over the bacon and onion. Fill cases to the brim. Once full, return cases to the oven and cook at 180 degrees C for 10 mins or until quiches have puffed up. Turn oven off and allow quiches to cool in the oven.

This recipe makes 10 beautiful mini quiches. Approximately calories per quiche = 100. Enjoy warm or cold.

August 19, 2007 at 8:08 am Leave a comment

greek rissoles with feta, olives and parsley

rissoles.jpg

Lovely rissole recipe which would equally work for burgers or meatballs that could then be served with pasta.

As with all mince recipes, get the leanest, best mince possible. Lamb mince would be a wonderful substitute for beef.

Ingredients:
~200g beef mince
~1/4 large brown onion, finely diced (or grated)
~1 large clove garlic, finely diced
~1/4 cup flat leaved Italian parsley, chopped
~50-80g reduced fat feta cheese, crumbled
~8-10 kalamata olives, pitted and sliced
~1/2 cup breadcrumbs
~1 egg

Method:
Combine all ingredients in a bowl and mix to combine. Form mixture into large round balls and flatten to form rissoles. Fry or barbecue rissoles over medium-high heat for ~3-5 minutes on each size, depending on the size.

Serve immediately. I served these with a mixed salad (as pictured). Makes approximately 4-5 rissoles. Calories per rissole – approximately 180.

August 18, 2007 at 11:27 am Leave a comment

Korean Style Pork

I was inspired to make this dish from watching re-runs of season 2 of Top Chef, specifically the second episode of the season where they cater the Asian themed event for 1000 people. Team Korea make a braised pork dish that looked delicious and I was inspired to try and re-create it.

Ingredients:
~100g pork fillet, sliced thickly
~1 clove garlic, finely diced
~1 teaspoon curry powder
~1/2 teaspoon paprika
~cracked black pepper and sea salt

~1 green apple, grated
~1 green pear, grated
~1/2 onion (brown or purple), grated
~1/2 cup apple juice
~1/4 cup chicken stock
~2 cloves garlic, finely diced
~1 teaspoon finely grated fresh ginger
~2 teaspoons brown sugar

Method:
Combine the garlic with the dry ingredients. Rub the sliced pork pieces in the spice mix and set aside. Leave for 1 hour minimum.
In a saute pan, fry the apple, pear and onion in oil over medium heat. Add the ginger, apple juice, stock and sugar. Simmer until sauce has reduced slightly and pear/onion mix is thick and flavourful – approximately 30 mins. Season with salt and pepper to taste and retain on low heat. In a frying pan, fry the pork over high heat in oil until browned – 1-2 mins. Remove from heat and add to the pear mixture, folding the pork through the apple/pear to combine the flavours. Cook for 5 mins over medium heat and serve immediately.

This absolutely delicious meal serves 2 as a main course. Serve over steamed white rice.

August 8, 2007 at 11:48 am Leave a comment