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Ingredients: 3 tablespoons soy sauce 2 tablespoons honey 1 tablespoon oil. Juice of one lime 2 garlic cloves finely chopped Spice: smoked paprika 1 packet of chicken breast, diced into 2cm pieces Method: In a small bowl combine all your ingredients, pour marinade over the chicken and leave it covered in the fridge for 1-2 hours. Turn it through the marinade once or twice during this time. Skewer the chicken pieces on pre-moistened sticks and grill on medium heat on a grilling pan or on the BBQ! Serve with a few wedges of lime and salad on the sideRead More
Ingredients: Beef osso bucco leftovers from stock preparation (for stock recipe visit this page) 1/2 an onion, finely chopped 1-2 cloves of garlic, finely chopped 2 tablespoons tomato paste 2-3 cups of beef stock couple of sprigs fresh parsley, chopped teaspoon of paprika powder or other spice of your choice such as cayenne Salt & pepper to taste Method: Gently fry the onions and garlic in a large, shallow pan. Add the spices, salt and pepper and tomato paste and stir together until combined. Add the osso bucco (either whole from the stock, or shredded), along with the stock. Stir occasionally and simmer to reduce into a smooth sauce. When ready, plate up with a side of steamed veggies or salad. Garnish with parsley. Great use of leftover meat, should be tender to eat, great for busy weeknights and kids love it!
Ingredients: 2-3 Osso bucco pieces 1 tomato, halved 1 onion 2 carrots 1 swede 1/4 cabbage, shredded 1-2 celery sticks, with leaves Method: Place ingredients in a medium-large soup pot. Turn heat to medium. After 30mins, turn heat down to low and continue simmering for a further 2-3 hours. Occasionally scooping out the bubbly scum off the top. Towards the end, add a few springs of whole fresh parsley for additional flavour. Upon cooling, put the soup / stock through a fine sieve. The osso bucco can be shredded and re-introduced into the soup along with the carrot if desired, or it can be used in another simple dinner recipe such as this one:Read More
Ingredients: 1 broccoli, cut into small florets Handful of almonds or cashews 1/2 a chilli (or more if you can handle it!) splash of extra virgin olive oil Salt to taste Method: Boil or steam the broccoli for a couple of minutes, but make sure to undercook them so they retain some crunch. In a deep pan, roast the nuts for a few minutes so they release an aroma and develop a bit of crunch and colour. When done, tip them into a serving bowl and combine with broccoli. Add some extra virgin olive oil, chilli and salt and mix well. If desired, you can also add some garlic or other spice such as curry powder. Enjoy on its own or as an accompaniment to meats or other dishes.Read More
Ingredients: Fresh flathead (or other white fleshed fish, or salmon) fillets 1 knob butter or olive oil I cup of dry white wine Salt & Pepper to taste 2 cloves of garlic crushed or finely chopped sprig of parsley finely chopped Method: Prepare a piece of aluminium foil long enough to fold over the fish and seal. place a couple of small knobs of butter, half the garlic, salt and pepper and parsley onto the foil, and then the fish pieces on top of that. Repeat the coating on top of the fish. Fold the foil over the fish and fold the edges of the foil several times to seal in the steam, leaving one edge open so you can pour the wine in to the parcel. Fold over the remaining edge so that the parcel is now flat (no major air pockets) and sealed. Heat oven to 180*C and place the parcel into a baking tray, then into the oven. Cook until the parcel puffs up (about 1/2hr on average depending on the thickness of the fish fillets). Remove from oven and cut parcel open along centre to reveal the fish (be careful not to get burned by the release of steam. Serve from the opened foil package.Read More