Saturday Night Teriyaki Chicken. I love fuss-free one-tray dinners that can be served straight to the table where people can help themselves.
This teriyaki chicken tray bake can be prepared ahead of time and popped in the oven when guests arrive. Then it’s just a case of tossing egg noodles through the sauce in the bottom of the pan and adding a few fresh ingredients and you are ready to rock! Serves 6 3 garlic cloves, peeled and finely chopped 1 red chilli, deseeded and finely chopped 1 lime, zest grated and the fruit cut in half 5 tablespoons dark soy sauce 1 tablespoons dark soft brown sugar 1 tablespoon sunflower oil 1 tablespoon sesame oil 6 chicken fillets 300g egg noodles, cooked 6 spring onions, trimmed and finely sliced Small handful of sesame seeds Good handful of coriander leaves, to garnish 1 red chilli, deseeded and fi nely sliced, to garnish In a large bowl, make a marinade for the chicken.
Combine the garlic, chilli, lime zest, soy sauce, brown sugar, sunfl ower oil and sesame oil. Roasted Fish with Lemon-Caper Crumb - Annabel Langbein – Recipes. Pad Thai Noodles - Annabel Langbein – Recipes. Snapper with Ginger Miso Sauce - Annabel Langbein – Recipes. Flash-Roasted Salmon with Chilli Lime Glaze - Annabel Langbein – Recipes. Lamb Steaks with Mediterranean Sauce - Annabel Langbein – Recipes.
Remove lamb steaks from packet 10-15 minutes before cooking to allow to come to room temperature.
When ready to cook, season lamb with salt, pepper and lemon zest. Heat a heavy-based frypan over medium-high heat. Place 1 tsp butter on each lamb steak, then place butter-side down in hot pan. Cook over high heat for 1 minute then reduce heat to medium high and cook another 2 minutes. Steamed Fish with Lemongrass and Coriander - Annabel Langbein – Recipes. Mix together lemongrass, lime zest, coriander, salt, pepper and oil.
Brush or spray base of a large steamer basket with a little oil to prevent fish from sticking. Arrange fish in steamer, making sure there is a little space between fillets. Divide coriander mixture over each fillet and spread to cover the top. Miso and Chilli Lamb Shanks | Dish. Ingredients 4 lamb shanks (450-500g per shank) 1 tablespoon coriander seeds 2 dried chillies 1 teaspoon dried oregano 3 tablespoons plain flour sea salt and freshly ground black pepper Sauce 4 garlic cloves, minced 2 small carrots, peeled and diced 1 large onion, finely chopped 5 large celery stalks, finely diced 1 tablespoon rosemary leaves, chopped 100ml white wine 2 heaped tablespoons white miso paste (find it in the international aisle in your supermarket, or use 5 anchovies) juice from two large oranges 2 cans of plum tomatoes 3 tablespoons balsamic vinegar To serve: Italian flat parsley 1x 28cm heavy bottom pot with lid Preheat oven to 180°C Grind the coriander seeds and chilli in a pestle and mortar then add the oregano and mix well.
Sprinkle the spice mix onto a chopping board and roll the lamb shanks in it, coating evenly. Season with salt and pepper, and dust lightly all over with the flour. ChelseaWinter.co.nz Moroccan lamb shanks » ChelseaWinter.co.nz. Click here to print Lamb shanks are a beloved Kiwi classic, and it’s not hard to see why.
Although the shank is one of the least tender parts of the lamb (meaning it has excellent flavour), when it’s slow cooked, it falls off the bone. I’ve put a Moroccan twist on this recipe – the lovely hum of all those delicious aromatic spices will warm you up on even the chilliest of evenings. Serves 4-6Prep time – 25 minutesCooking time – 3.5 – 4 hours. ChelseaWinter.co.nz Lamb Wellingtons » ChelseaWinter.co.nz. Click here to print Photo courtesy of Manja Wachsmuth Photography Lamb Wellingtons These deliciously tasty little beauties may look flash, but they’re not hard to make at all and the flavours will knock your socks off.
Fragrant South-East Asian Prawns | Nadia Lim. These prawns are full of Thai flavour with kaffir lime leaves, lemongrass, lime and fish sauce, and you can get them on the table faster than Thai takeaway.
Thinly sliced chicken can be used instead of, or as well as, the prawns if you prefer. You can also use soya sauce instead of the fish sauce. It is important to taste, taste, taste and add more acidity (lime), heat (chilli), sweetness (sweet chilli) and saltiness (fish/soy sauce) as you like to create a harmonious balance of flavour. Ingredients 1 ½ tablespoons sweet chilli sauce. Harissa Chicken, Pumpkin and Avocado Salad with Mint Yoghurt Dressing | Nadia Lim. Harissa is a North African spice paste that packs a punch of flavour, making it an incredible marinade for just about anything, including juicy tender chicken thighs like in this recipe.
Marinate overnight if you have time and fire up the BBQ now that it’s spring! Ingredients Harissa chicken and pumpkin 6-8 boneless skinless chicken thighs. Five-spice and Lemongrass Beef or Pork with Noodles | Nadia Lim. This is my take on a dish I ate in Hoi An, a small city in central Vietnam.
The original dish contains Cao Lao noodles which are still hand-made by small family-run noodle businesses (in a tiny shed at the back of their house). However Hoi An is the only place in Vietnam you can find these noodles unfortunately, let alone in New Zealand! So I have used udon noodles as a substitute which go well. Lime, Chilli and Ginger Glazed Salmon | Nadia Lim. This is the ultimate quick, colourful and healthy dinner.
It will become a favourite mid-week dinner quick fix in your household. Lime and chilli glazed salmon. Fijian Coconut Fish with Tomato, Spinach and Rice | Nadia Lim. Poaching in coconut milk and aromatics like lemongrass is a lovely way of cooking fish. You can do chicken breast this way too. These flavours take me back to Fiji where we had some of the best fish dishes I’ve ever had – though it helped that the fish had only been caught about 30 minutes before we were sitting down to eat! COCONUT FISH 1 stalk lemongrass 1 red chilli (optional) ½ red onion 4 ripe tomatoes or 1 can crushed tomatoes 1x can coconut milk 2-3 tablespoons lemon juice 2 tablespoons fish sauce 1 teaspoon sugar ¼ cup roughly chopped basil leaves 600g white fish fillets (e.g. terakihi, gurnard, snapper etc) TO SERVE 300g chopped spinach or baby spinach leaves ¼ cup roughly chopped basil leaves.
Fleur Sullivan's Smoked Fish Pie | Dish. Fleur's Place is a New Zealand institution. Assembled from reclaimed materials from all over the country, and sitting on the site of an early whaling station, the restaurant and cafe is a truly unique spot to enjoy the freshest seafood and local produce Moeraki Bay and the wider Central Otago area have to offer. At the helm is Fleur Sullivan, renowned amongst foodies the globe over for her one of a kind restaurant. Here's her recipe for a hearty fish pie. 4 large potatoes. Chả Cá - Vietnamese Marinated Fish with Rice Noodles | Dish.
This recipe has a rather charming backstory. It's inspired by 100 year old Hanoi restaurant, Chả cá la Vong. They only serve one dish, the Chả cá, which has become so iconic that the restaurant's street has been renamed after it. From The Kitchen: Fabulous Fish PIe. I made and meant to post this eons ago as this is probably the dish that elicits the most satisfied sighs from hubby, but at the time I didn't have the opportunity to take a pic. Today though, I am making it again and trying to be more organised.
Tonight we are heading off to see Wes Anderson's latest - The Grand Budapest Hotel with our dear friends Netty and Andy, then back to our place for dinner. The amount I have made serves 6-8, but the left-overs will easily keep for another day in the fridge for careful re-heating...Fish Pie has got to be the most nurturing dinner around with creamy leeks, onions and smoked fish livened up with lemon, parsley and a little cayenne kick topped with cheesy mashed potato and celeriac. This Week in Deconstructing Dinners. Probably when most people spy a book like Jeanne Kelley’s Salad for Dinner at the bookstore or in their library they pick it up and think Mmmm, this looks nice and healthy.
Or: I could afford to shake up the Romaine routine. My first thought? A veritable treasure trove of potentially deconstructable dinners. True, I can look at almost any meal and envision how it can break down into child-friendly, nothing-touching, no-green-speck meals to please the sauce-o-thropes at the table. Christmas Smoked Salmon and Celebration Couscous. US Masala: Roasted Baby Potatoes Indian Style! Grilled Ribeye Steak with Onion-Blue Cheese Sauce. Brussels Sprout Gratin. An Incredible Tasty Veggie Burger Recipe | Italian Chips.