Thursday, 31 January 2013

Creamy Avocado Lime Dressing


This is a creamy salad dressing made with no cream. It is thickened with avocado and flavoured with lime juice and avocado lime oil, some garlic, salt and pepper. You can thin it out with coconut almond milk. You can create a delicious creamy dressing that is great tasting and good for you.

You will need:

2 tbsp fresh avocado- squished
2-3 tbsp Key Lime Avocado oil - you could also use plain olive oil with some lime zest
1/2 clove garlic- grated
1/2 lime juiced
salt/pepper to taste
2-3 tbsp coconut almond milk


Step 1: scoop out a bit of avocado and chop with a knife, then using the flat side of the blade smear and squish the avocado to make a paste.


Step 2: in a small container or jar add all the ingredients, shake to blend and taste. If you need to adjust salt and pepper or thin it out with more almond milk then make it the consistency you like. You can store it in a little jar for a couple of days.







Wednesday, 30 January 2013

Beef Tenderloin Crostini with Horseradish Cream


This is the second part of my beef tenderloin. I lightly seared it and created some carpaccio and then I used the remainder of my piece of tenderloin and created these little garlic toasts with a slice of beef topped them off with some horseradish cream and a drizzle of my very best olive oil, a drizzle of aged balsamic and a sprinkle of sea salt. Come on!! 

You will need:
  • a large piece of beef tenderloin (mine is .34kg)
  • a handful of flat Italian parsley- never buy curly if you can get flat! it has way more flavour
  • 2 cloves garlic -crushed
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 1 tbsp fresh chives
  • 1 tbsp dry Italian seasonings
  • salt/pepper
  • best best olive oil- to drizzle
  • large flaked sea salt
  • aged balsamic
  • slices baguette/french bread
  • 1 clove whole garlic for rubbing on bread
Chili Oil
  • 1/2 cup olive oil
  • 1 clove garlic- crushed
  • 1/2 tsp dry chili flakes
  • 1 fresh chili chopped fine- seeds included
Cream
  • 3 heaped tsp creamed horseradish
  • 1-2 tbsp fresh cream or double cream (comes in a small jar usually sold where cheeses are sold)


Step 1: either with a knife or food processor create herb coating. Chop parsley, garlic, rosemary, thyme, chives and dry Italian seasoning. Sprinkle over a plate and then roll the meat over to cover. Press into meat to form a nice layer. Cover with plastic wrap and keep in fridge at least 1 hour. Before cooking meat make sure it sits at room temperature. It should not be cold as it goes into the pan. Add some salt and fresh cracked pepper to meat just before putting it into the hot pan.

Step 2: create the chili oil (can be made days in advance and will get stronger as it sits) Add oil, garlic and chilies to a small bowl. 



Step 3: heat a cast iron or heavy pan. Once it is very hot add a few tbsp of chili oil to pan and add meat. Sear meat in the hot pan 1 minute on each side to sear. This meat took 5 minutes to sear because I used part of this meat for carpaccio and then I sliced it into medallions and cooked them for 1 minute on 1 side and then flipped and turned off the heat for slices that were pink and tender inside.
If you wanted to create this piece for your toasts you can sear 2 minutes maybe 3 on each side to get a nice pink interior when you slice for your toast. (see link to carpaccio part of recipe)

Step 4: in a small bowl mix horseradish and cream


I thinly sliced a few slices for my carpaccio. Then flatten with your knife to make the meat very thin. 



Step 5: I sliced my meat into medallions and cooked 1 minute on 1 side, flipped over and turned off the heat.


Step 6: slice bread, lightly toast and rub with a clove of garlic.


Step 7: drizzle your very best olive oil on toast. This is where I bring out my single variety, first press best olive oil. Place a slice of meat on top, a dollop of horseradish cream, a fresh crack of pepper, a sprinkle of Maldon sea salt (large flake) and a final drizzle of aged balsamic.

They will go out of their mind!! It's that good!

Tuesday, 29 January 2013

Beef Carpaccio


A beautiful piece of beef tenderloin cooked for a second just to sear the outside and served with your very best, BEST olive oil, a sprinkle of flaked salt and a drizzle of aged balsamic is just a bite of heaven. You can stop there and it will be fantastic but, I have also created a little mustard dressing and served a salad of tender greens for a great first course. Carpaccio can be served completely raw and most people freeze it slightly so that it can be sliced paper thin or you can sear it lightly and slice thin then flatten the meat with the side of the knife to further thin it out. I like it both ways.

You will need:

  • a piece of beef tenderloin (mine was .34kg) I used this piece for the carpaccio and some beef crostini with horseradish cream (see link to recipe)
  • handful of flat/Italian parsley- never buy the curly if you can buy the flat- much more flavour.
  • 2 cloves garlic
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh chives
  • 1 tbsp dry Italian Seasoning
  • salt/pepper
Chili Oil
  • 1/2 cup olive 
  • 1-2 cloves garlic- crushed
  • 1/2 tsp dry chili flakes
  • 1 fresh red chili- sliced (seeds included)
Dressing
  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp horseradish (creamed or regular or fresh grated)
  • 1 tbsp lemon juice
  • salt/pepper
  • 1 tbsp balsamic vinegar

  • mixed salad greens
  • a nice sprinkling of Maldon- or any large flaked salt
  • aged balsamic vinegar for drizzling
  • your very best olive oil for drizzling

Step 1: in a food processor or with a sharp knife, chop parsley, garlic, rosemary, thyme, chives and add dry Italian seasoning. Sprinkle mixture on a plate and roll the piece of beef pressing the herbs to allow it to stick. Wrap in plastic and put in fridge for an hour or 2. 

Step 2: Bring the meat out and let come to room temperature before cooking. It should not be cold when it goes into the hot pan. Just before putting it in the hot pan sprinkle meat with salt and pepper.


Step 3: In a small bowl add oil, fresh and dry chilies and garlic. This garlic can infuse for a few hours or a few days. The longer it sits the stronger it gets.


Step 4: in a small jar add ingredients for dressing: olive oil, Dijon mustard, horseradish, lemon juice, salt, pepper and balsamic vinegar. Shake well to mix ad set aside.


Step 5: in a heavy or cast iron pan, heat until very hot. Once hot add a few tbsp of chili oil, sprinkle meat with some salt and pepper and place in pan. I cooked the meat on each side for 1 minute and then removed the meat. I cooked this for a total of 5 minutes.


Let meat rest for a few minutes before slicing.


I sliced the meat as thin as I could with a sharp knife and then flattened the meat further with the side of the knife blade. Be careful not to tear the delicate meat. You can simply finish with sea salt, pepper,  a drizzle of good oil and a bit of aged balsamic or you can dress it with a bit of tender lettuce and some mustard dressing.


I also used the remainder of this piece of meat to create these delicious Beef slices on crostini with some horseradish cream (see link for recipe)

My husband was in heaven!! you have got to make these recipes.










Monday, 28 January 2013

Asian Turkey Meatballs with Sesame Lime Sauce


Meatballs don't always have to be in a tomato sauce. These are a baked Turkey Meatball with a Sesame Soy Lime Sauce. I have served them with a medley of vegetables and some rice noodles. Big Pete loved these and told me to make again soon...always a good sign.

You will need:

  • 1 1/2 lbs ground turkey - mine was dark meat
  • 1 tbsp coconut oil
  • 1/4 cup coconut milk 
  • 1 slice bread- crust removed
  • 1 egg
  • 1 tsp Chinese five spice powder
  • 2 inch piece of ginger (thumb sized)
  • 3 cloves garlic
  • a handful of fresh cilantro/coriander -chopped (stems chopped and separated as well)
  • 2 spring onions- chopped fine
  • 1/2 fresh red chili- medium heat
Sauce
  • 1/3 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp grated ginger
  • 2 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1/2 lime juiced 
  • 1 finely chopped Spring onion
  • 1 lime finely zested


Step 1: in a food processor add ginger, garlic, cilantro, spring onions and chili. Process until fine.



Step 2: in a small bowl add coconut milk and slice of bread. Squish with your fingers and let milk absorb all the milk. You can use any kind of milk here

Step 3: add turkey and herb mixture along with coconut oil (it is solid and will melt) I like to add the coconut oil because typically the turkey does not have much fat in it (especially if you use the turkey breast meat!)


Step 4: form into large meatballs and place on a baking tray.


Step 5: in a small bowl create your sauce. Add the soy sauce, sesame oil, grated ginger, rice wine vinegar, honey and lime juice.


Step 6:Bake at 425 degrees F for 20-30 minutes. Meatballs should be cooked through and nicely browned on top. I served mine with some rice noodles that I tossed with a medley of crunchy vegetables and some of the sesame soy lime sauce and finally a good grating of fresh lime zest on top. 



Saturday, 26 January 2013

Apple Ginger Turkey Sausages


These are great little sausages when you feel like having a low carb meal or you can flatten them to create some sliders or burgers. I made these for lunch and we ate them with some sweet chili sauce and a salad. They are packed full of flavour and just take a few minutes to make.

You will need:
  • 1 lb. ground Turkey
  • 1/2 apple- skin on
  • 1/2 onion
  • handful of fresh cilantro/coriander- stems left on
  • 1 medium hot fresh red chili- seeds/stem removed
  • 2 cloves garlic
  • 2 tbsp ginger - finely grated
  • 1 tsp salt/ 1/2 tsp pepper
  • 2 tbsp olive oil
  • Thai sweet chili sauce

Step 1: in a food processor add apple, onion, cilantro, fresh chili and garlic and process until pureed finely.


Step 2: add salt, pepper and olive oil. Mix well.


Step 3: form into sausages or burgers and grate fresh ginger and spread  it like a paste across the tops of all sausages.


Step 4: grill until cooked and serve with sweet chili sauce.







Thursday, 24 January 2013

Fresh Egg Noodles



Egg noodles are great for a lasagna or sliced into tagliatelle and topped with whatever you like. They cook in a couple of minutes and can be frozen for another day if you don't use them all. I use a pasta attachment on my KitchenAid stand mixer to roll them out but, I have made them with a rolling pin. I cut them by hand for a rough, ragged noodle. I have also made a quick recipe with a few slices of prosciutto, some sun dried tomatoes, a splash of cream and lemon. The mighty pasta noodle!

You will need:
  • 1 cup fine semolina
  • 1 cup all purpose flour
  • 3 eggs
  • 1/2 tsp salt
Sauce
  • 1 tsp butter/garlic butter
  • 1 tsp olive oil
  • 2 slices prosciutto- chopped
  • 2 sun dried tomatoes in oil- sliced thin
  • 3 tbsp cream
  • 1 tsp lemon zest
  • 1 squeeze lemon (1 tbsp)
  • 1 tbsp fresh parsley-chopped
  • salt/pepper
  • shave Parmesan to top

Step 1: add semolina, flour, salt and 3 eggs in a food processor. Mix for 10 seconds. It will be a hard dough.


Step 2: knead the dough a few times until you form a ball. It is a dry, hard dough. Wrap in plastic and let rest 1 hour.


Step 3: divide dough in half then in half again and then half again.  I usually get 8 pieces from each ball of pasta dough.


Step 4: with a pasta roller start at the largest size and roll through until it is as thin as you like. I do not go to the thinnest setting because I want them to still have some texture and thickness. I roll them all out and then with flour in between you can stack them and slice them or you can roll them and slice them. Once slices separate them and create little nests. You can let them dry while you prepare your sauce or lasagna. I let them dry for maybe 15 minutes. Then cook in boiling water for 2 minutes and toss in your favourite sauce. 

 

In a saute pan add butter, oil and prosciutto and fry until crispy. Add remaining ingredients. Add cooked pasta to pan (always keep some of the pasta water in case you need to thin out your sauce with it) 


Shave a bit of Parmesan on top and eat immediately.