Broad Bean and Mint Risoni with Crispy Bacon - Nadia Lim. Broadbeans, mint and parmesan are a classic, delicious combination served on bruschetta, however this little pasta dish is full of spring goodness and taste.
Ingredients broad beans 500g/3 cups shelled (fresh or frozen) Sticky Hoisin Pork with Mango and Avocado Salsa - Nadia Lim. Avocado mango salsa avocado flesh of 1 firm ripe, diced mango flesh of 1, diced tomato 1, diced.
A wonderful wonton soup recipe. Finding comfort in food is an act we all indulge in; everyone loves a plate of something that can satisfy their appetite as well as soothe and reassure.
When and why we seek these dishes out varies greatly though. From craving hot and hearty meals on chilly winter evenings, to reaching for a bowl of something restorative at the end of a long working week, comfort food plays a big role in helping us feel good. There is no formula for comfort food – it’s an individual appreciation of a plate of goodness that elicits a general feeling of wellbeing. It’s also a universal appreciation, and every culture has its own examples of meals that bring contentment and joy, whether its a heaped bowl of creamy Italian risotto, a nourishing spiced tagine from Morocco, or a decadent British sticky toffee pudding. The Chinese are certainly partial to soup, often starting meals with a bowlful. Laksa curry paste - Recipes - New Zealand Woman's Weekly. There’s nothing like starting a curry from scratch. oaking your own curry paste is surprisingly easy, not to mention satisfying.
You can whip up a curry paste in seconds, thanks to food processors and spice mills (a coffee grinder does the trick, too). The result is a heady concoction of freshness, aroma and flavour. ChelseaWinter.co.nz Sticky pork ribs. I came across your website while searching for a recipe for pork belly (that I had bought, but never cooked before) your recipe looked fantastic and also simple!
It has now become a family favourite! I have since started to follow you on Facebook and have made several more recipes. Your book is on my Xmas wishlist! Keep up the good work, Chris. Christina Smith. Donna Hay - Recipes. Thai green curry chicken skewers with ginger quinoa 2 tablespoons Thai green curry paste ¼ cup (60ml) coconut cream 4 x 150g chicken breast fillets, sliced 3 cups cooked white quinoa (see tip) 1 tablespoon finely grated ginger ½ cup chopped coriander (cilantro) leaves 2 green onions (scallions), finely chopped 1 teaspoon sesame oil lime cheeks, mint and extra coriander (cilantro) leaves, to serve Place the curry paste and coconut cream in a bowl and mix to combine.
Thread the chicken onto skewers and place on a baking tray lined with non-stick baking paper. Spread the curry mixture over the chicken to coat. From The Kitchen: Coronation Chicken PIes. Who knew it was National Pi Day in America today?
(Umm probably 314 million Americans, but not me!) So it appears this day is to celebrate the life of 'Pi', (haha) this time actually in a mathematical sense, and is often celebrated by eating pie! Right then if you are British or of English descent you will probably already know what Coronation Chicken is - one of the most mad yet soothing and delicious combinations of food in a faux-Indian style. Maple Pork Chops With Griddled Baby Gem Lettuce. Sweet maple syrup, tangy vinegar and salty soy sauce with a kick of freshness from coriander really make for an extra special pork chop in this recipe.
I particularly love serving them with griddled Baby Gem lettuce (a trick I picked up in America), which turns this humble salad green into something smoky, meaty and fresh. Serves 4 1 tablespoon butter 1 tablespoonrapeseed oil, plus extra for brushing 4 large pork loin chops on the bone, 2.5cm thick Sea salt and ground black pepper 1 small red onion, peeled and finely sliced 1 tablespoon apple cider vinegar 4 tablespoon maple syrup 1 tablespoon light soy sauce 4 tablespoon apple juice 6 Baby Gem lettuce, cut in half lengthways Large handful of coriander leaves, roughly chopped, plus extra to garnish 5 spring onions, trimmed and finely sliced, to garnish Preheat the oven to 190°C (375°F), Gas Mark 5.
Melt the butter with the oil in a large ovenproof frying pan over a high heat. 5 Ingredient Lemon Chicken with Asparagus. Easiest meal of all time, right here, right now.
It’s no secret that I love really simple recipes *cheers and applause* and one of my favorite things is making a recipe that doesn’t require a massive trip to the grocery store for 80 million ingredients. Or should I say massive multiple trips to the grocery store – because without fail, I will go for asparagus and lemons and come back with peanut butter, oatmeal, almond milk, spinach, a few Amy’s frozen dinners, chocolate chips, bananas, and yogurt, and I’m putting the groceries away and it’s so great to have all these yummy foods in my house and what will I make with the chocolate chips and mmmmm smoothie possibilities and OMG I did not get the lemons and asparagus. WHAT and WHY. Healthy Jalapeño Sweet Potato Chicken Chili. You know those times where stuff just works?
This is one of those times. I did not really know where I was headed when I started making this chili other than that I had a vision of something semi-spicy that could compliment that bag of blue corn + flax tortilla chips burning a hole in my cupboard. Just another example of the finer things that inspire greatness for me. By the way, blue corn + flax tortilla chips? 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. 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. Fragrant South-East Asian Prawns. Harissa Chicken, Pumpkin and Avocado Salad with Mint Yoghurt Dressing. Five-spice and Lemongrass Beef or Pork with Noodles. Lime, Chilli and Ginger Glazed Salmon.
Fijian Coconut Fish with Tomato, Spinach and Rice. Fleur Sullivan's Smoked Fish Pie. Chả Cá - Vietnamese Marinated Fish with Rice Noodles. From The Kitchen: Fabulous Fish PIe. This Week in Deconstructing Dinners. 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.