wotz 4 supper!

BEEF OLIVES

noreply@blogger.com (wotz 4 supper!) — Fri, 04 Jun 2010 13:17:00 +0000

BEEF OLIVES

2 tbsp butter
2 tbsp oil
4 small onions, cut into quarters
Freshly grated nutmeg
Leaves pulled from a few springs of thyme
Sea salt flakes and freshly ground black pepper
8 thin slices of topside (ask your butcher for this)
16 slices streaky bacon
2-4 tbsp sunflower oil toothpicks
750ml-1 litre beef stock (preferably homemade)
2 bay leaves

Heat butter and oil in a medium pan. Sauté onions until softened. Season and stir through a little nutmeg and some thyme leaves
In a frying pan, gently fry the bacon until semi-crispy. Place two bacon rashers down the centre of each slice of topside
Spoon some softened onion onto the side nearest to you. Roll up the topside, folding in the sides, then secure with a toothpick
Heat the oil in a large pot over medium-high heat and brown the beef olives on each side
Remove the meat from the pot and, if necessary, wipe excess oil
Add stock and bay leaves to the pot. Bring to the boil. Add beef olives. Turn down to a simmer
Cover and simmer very gently, turning occasionally for about 1 ½ hours and topping up with water if necessary. Remove the beef olives and boil the stock vigorously to reduce and thicken.
Serve with the sauce over mash and veggies on the side

To serve

Mashed potatoes, green beans, carrots and gem squash

TIP

noreply@blogger.com (wotz 4 supper!) — Fri, 04 Jun 2010 13:14:00 +0000

TIP
- Brunch Time
  
  Having friends over for a relaxed brunch rather than a sit-down dinner will save a bundle.
  Try to include celebratory colours, like red or gold, in your table decorations and food.
  Ideas for breakfast's great looking nibbles: play with your red theme by filling wraps with boiled egg and fried onions, or serve crepes with bright red raspberries and a sweet sauce.
  Cupcakes decorated in brightly coloured icing work wonders to liven up your table, plus guests can indulge in them with coffee afterwards.
- Tips and Tricks
  
  Cut red wrapping paper into squares to use as place mats or coasters. For a centrepiece, put loads of red petals in a vase-it'll tie in better with the atmosphere of your relaxed brunch than a stiff floral arrangement.
  Half-fill champagne flutes with red edibles such as strawberries or cherries, then top up with bubbly for a festive take on the usual sparkling wine and orange juice brunch combo.

POT BREAD

noreply@blogger.com (wotz 4 supper!) — Fri, 04 Jun 2010 13:11:00 +0000

POT BREAD

500g white bread flour
7,5ml salt
1 tsb sugar
20g instant yeast
35g butter
1 ½ cups lukewarm water
1 egg, beaten

Mix together flour, salt, sugar and yeast in a large bowl
Cut butter into small pieces and add to the flour mixture
Rub the butter into the flour mixture with fingertips to resemble breadcrumbs
Make a well in the centre, add the water and mix to form a soft dough
Turn dough out onto floured surface and knead well for about 10 minutes
Leave dough on floured surface and cover with oiled cling wrap
Knead dough down and shape into a ball and place into a well greased, flat bottomed cast-iron pot
Cover and allow to rise for 20-25 minutes

Brush with egg and place on medium coals for about 25-30 minutes or until bread sounds hollow when tapped

CHICKEN AND LEAK SOUP

noreply@blogger.com (wotz 4 supper!) — Fri, 04 Jun 2010 13:05:00 +0000

Chicken And Leek Soup

330g chicken breasts
300g leeks, cut into strips
100g onions, chopped
2 cloves garlic, chopped
30ml (2 tbsp) olive oil
1.2 l (5 cups) chicken stock
8 prunes, pitted and halved
Salt and pepper to season
100g red peppers
cut into strips

Cut chicken into strips. In a large sauce pan, heat the oil and fry the chicken, leeks, onions and
garlic for about 8 minutes, stirring
occasionally so as not to burn the garlic.
Add the stock and season to taste. Bring to the boil and let it simmer over a low heat for about 45 minutes.
Add the prunes with the peppers and simmer for a further 20 minutes.

Serve warm with bread.

POACHED EGGS ON MELTED CHEESE AND TOMATO TOAST

noreply@blogger.com (wotz 4 supper!) — Wed, 12 May 2010 13:07:00 +0000

Poached Eggs On Melted Cheese And Tomato Toast

Make Mom's Day With Breakfast In Bed

1 thick slice country-style bread
3 slices cheddar cheese
1 large ripe tomato, sliced
1 poached egg
Fresh chive, chopped
Salt and freshly ground black pepper

Place the bread under the grill and toast the one side
Place the slices of cheddar cheese and sliced tomato on the untoasted side of the bread and return to under the grill
Bring a saucepan of salted water to the boil, add 1 tbs white vinegar. Stir the water and drop the egg into the centre of the swirling water.
Cook for 3-4 minutes until the white has set around the yolk, but the yolk is still runny.
Remove from the water using a slotted spoon. Drain on kitchen paper

Place the poached egg on top of the toast and sprinkle with the chives, salt and ground black pepper.

CHICKEN LIVERS IN PORTUGUESE ROLLS

noreply@blogger.com (wotz 4 supper!) — Wed, 12 May 2010 13:01:00 +0000

Chicken Livers In Portuguese
Rolls

[serves 4]

1 tbsp butter
1 tbsp oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 large red chilli, seeded and finely chopped
½ tsp cayenne pepper
500g free-range chicken livers, cleaned and cut into pieces
180ml full-cream or medium cream sherry
60ml (1/4 cup) fresh lemon juice
60ml (1/4 cup) fresh cream (optional)

Heat the butter and oil in a medium saucepan and sauté the onion, garlic and chilli until the onion is softened. Add the cayenne pepper and sauté for another 30 seconds, stirring.
Add the chicken livers, turn up the heat and fry, stirring for a few minutes until nicely browned and just cooked.
Add the sherry and deglaze the saucepan by bringing it to a bubble then simmering for a minute or two. Stir in the lemon juice and cream. Remove from the heat and season.
Split the Portuguese rolls, fill with the chicken livers and serve with the salad on the side.
<To serve>
Portuguese rolls a simple crisp green salad

TIP: You could also serve the chicken livers in a bowl with baguettes for mopping up the sauce, or over mashed potato or rice.

Mini Bread Rolls

noreply@blogger.com (wotz 4 supper!) — Sun, 11 Oct 2009 16:25:00 +0000

wotz 4 supper! "MINI BREAD ROLLS"

+++Mini Bread Rolls+++

1. 500g Bread mix
2. 500ml buttermilk
3. 1 egg
4. TO SERVE:
*frilly lettuce
*ham slices
*baby Rosa lettuce
*cheddar cheese
*chutney

-Preheat the oven to 180 degrees celcious.
-Beat the egg with the buttermilk and mix in the bread mix.
-Spoon the mixture into a greased muffin tin and bake for 25 minutes. Then remove
from the oven and cool on a wire rack.
-Remove the muffins fron the pan, split and butter.
-Top some halves with a lettuce leaf, a slice of ham, a slice of Rosa tomato and
lots of salt and pepper; and the other halves with lettuce leaf, a slice of cheddar
and a generous spoonful of chutney.

Caesar Salad

noreply@blogger.com (wotz 4 supper!) — Mon, 05 Oct 2009 17:20:00 +0000

wotz 4 supper!CAESAR SALAD.......

+++Caesar Salad+++

Dressing

1. 2 eggs
2. 1 clove garlic
3. 4 rinsed and drained anchovy fillets
4. 10g chopped fresh parsley
5. 20g freshly grated Parmesan cheese
6. 5ml Dijon mustard
7. 10ml white wine vinegar
8. 20ml olive oil

Salad

1. Few thick slices bread
2. 30ml olive oil
3. 30g Parmesan cheese
4. 3 rashers rindless bacon
5. Mixed lettuce
6. Few springs fresh parsley
7. 3 rinsed and drained anchovy fillets

TO MAKE THE DRESSING

-Place the eggs carefully into a saucepan of simmering water and cook for exactly
3 1/2 minutes. Lift out of the water and allow to cool in a bowl of cold water.
-Use the garlic clove to wipe around the inside of the salad bowls. This will add a
subtle suggestion rather than a powerful amount of garlic.
-Crack the eggs over a bowl and spoon the insides out, breaking them up as you go.
-Roughly chop the anchovy fillets and add to the egg. Add the parsley, Parmesan and
the mustard.
-Whisk in the vinegar and the olive oil using a fork. Season with a little black
pepper. Allow to stand for a few minutes for the flavours to develop.
-Heat the oven to 180 degrees celcious. Cut the crusts off the bread and cube
roughly. Toss the bread cubes in the olive oil, season with salt and pepper, and
bake for 10-12 minutes. Remove from the oven and sprinkle over the Parmesan
while still hot.
-Meanwhile, grill the bacon until crisp and then break into pieces.
-Divide the mixed lettuce and sprigs of parsley into two bowls, add the toasted
bread, bacon and plenty of dressing. Add the anchovy fillets and a little extra
Parmesan cheese.
-Then serve.

Creamy Haddock and Chive Bake with Egg Fried Savoury Rice

noreply@blogger.com (wotz 4 supper!) — Tue, 22 Sep 2009 16:47:00 +0000

wotz 4 supper!CREAMY HADDOCK AND CHIVE BAKE WITH EGG FRIED SAVOURY RICE.

+++Creamy Haddock and Chive Bake with Egg Fried Savoury Rice+++

1. 500g haddock steaks
2. 1/4 cup milk
3. 2 tbsps butter
4. 1/2 cup creme fraiche
5. 1 tbsp fresh chives, chopped
6. Salt and freshly ground pepper to taste

-Place haddock in a medium sized frying pan. Pour milk over the haddock and simmer
gently uncovered for about 5 minutes.
-Remove the fish and place in a baking dish. Add creme fraiche, chives and seasoning
and simmer for 2-3 minutes until the sauce thickens slightly.
-Whisk in the butter and pour over the haddock. Place in a preheated oven at 180
degrees celcious for about 10 minutes.
-Garnish with more chives and serve immediately.

+++Fried Savoury Rice+++

1. 3 tbsps cooking oil
2. 1 onion, chopped
3. 2 cloves garlic, crushed
4. 3 cups cooked rice
5. 2 extra large eggs
6. 2 carrots, peeled and finely chopped
7. 4 spring onions, finely sliced, to garnish
8. Salt and freshly ground pepper to taste

-Heat the oil in a large heavy-based frying pan. Add the onion and garlic and saute
until soft.
-Add cooked rice and carrots and stir-fry for about 2 minutes.
-Beat the eggs and stir into a pan quickly.
-Add seasoning and spring onions.
-Stir-fry over medium heat for a further 2 minutes.

Buttermilk Corn Bread, Venison Stew

noreply@blogger.com (wotz 4 supper!) — Mon, 21 Sep 2009 18:39:00 +0000

wotz 4 supper!BUTTERMILK CORN BREAD AND VENISON STEW.

+++Buttermilk Corn Bread+++

1. 80g butter or margarine
2. 3/4 cup cake flour, unsifted
3. 1 1/2 tsp baking powder
4. 1/2 tsp bicarbonate of soda
5. 1 tsp salt
6. 2 tsp sugar
7. 2 cup white or yellow maize meal
8. 1 cup buttermilk
9. 2 eggs
10. Grated cheese for sprinkling

-Preheat the oven to 225 degrees celcious.
-Melt the butter in a small saucepan over low heat and set aside to cool.Meanwhile,
in a mixing bowl, combine the flour, baking powder, bicarbonate of soda, salt
and sugar, and stir in the maize meal.
-In a separate bowl, beat the buttermilk and eggs together. Add the melted butter
and stir briefly, then pour into the maize meal and flour mixture. Stir until the
ingredients are blended but don't over stir.
-Spread the batter over the base of a greased shallow baking dish or bread baker and
sprinkle with grated cheese.
-Bake for about 20 minutes or until a skewer poked into the centre of the loaf comes
out dry.

MAKES 1 LOAF

+++Venison Stew+++

1. 1/4 cup (60ml) oil
2. 1 kg meat of any kind, cubed
3. 1 medium onion, chopped
4. Few sticks celery, chopped
5. 1 small sweet green pepper, chopped (or red or yellow)
6. 2 cups (500ml) water
7. Fresh or dried mixed herbs, to taste
8. Fresh rosemary and thyme, to taste
9. 1 beef stock cube
10. 1 chicken stock cube
11. Salt and pepper to taste

-Heat oil and brown meat on all sides in batches.
-Add onion, celery and sweet pepper and fry until onion is golden brown.
-Add water, herbs and stock cubes, season to taste and cook until meat is tender,
about 45-60 minutes.
-Serve with sliced buttermilk corn bread.

Fusion Blast Smoothie

noreply@blogger.com (wotz 4 supper!) — Sat, 19 Sep 2009 15:49:00 +0000

wotz 4 supper! HEALTHY REFRESHER 'FUSION BLAST SMOOTHIE'

1. 1 mango
2. 2 guavas
3. 300ml passion fruit juice
4. 2 handfuls of crushed ice

-Chop guava into chunks, then cut mango flesh away from stone.
-Next add all the ingredients to your smoothie maker and hit smooth until desired
consistency.
-Enjoy chilled.

wheat free choc "n oats bread

noreply@blogger.com (wotz 4 supper!) — Sat, 19 Sep 2009 15:19:00 +0000

wotz 4 supper! FAST AND EASY 'WHEAT FREE CHOC 'n OATS BREAD!

+++Wheat free Choc 'n Oats Bread+++

1. 100g ground almonds
2. 350g self-raising rice flour
3. 50ml cocoa
4. 50g treacle sugar
5. 3ml salt
6. 450ml milk
7. 100g butter
8. 100g oats
9. 50g melted chocolate to decorate

-Preheat the oven to 190 degrees celcious.
-Grease a six-hole mini loaf tin.
-In a mixer, mix together all the ingredients until well combined.
-Transfer the mixture to the prepared tins, filling only to three-quarters. Top with
a sprinkle of oats and bake for 25 minutes, or until a skewer inserted comes out
clean.
-Drizzle the loaf with melted chocolate and serve with butter or peanut butter.

Six mini-loaves or two small loaves.

TIP-For the wheat-intolerant, omit the oats for a gluten-free option.

Creamy Chicken Pasta,Onion and Dhania Salad

noreply@blogger.com (wotz 4 supper!) — Wed, 16 Sep 2009 17:38:00 +0000

wotz 4 supper!CREAMY CHICKEN PASTA AND ONION AND DHANIA SALAD.

+++Creamy Chicken Pasta+++

1. 6 chicken breasts, flattened, pan-fried and cut into strips
2. 2tbps (30ml) oil
3. 1 onion, peeled and sliced
4. 1 clove garlic, crushed
5. 1 packet cream of onion soup
6. 1/2 cup (125ml) maas
7. 250g green beans
8. 500g spaghetti
9. Fresh chives, chopped

-In a pan, heat oil. Fry onion and garlic until soft.
-Add soup powder, maas and beans, cook until beans are just done and sauce has
reduced.
-In a pan, cook spaghetti in boiling, salted water until tender. Drain and keep warm.
-Add chicken strips to bean mixture, warm through. Serve on spaghetti, garnished
with chives.

SERVES 6

+++Onion and Dhania Salad+++

1. 4 onions, grated
2. 4 tomatoes, grated
3. 1 bunch dhania (fresh coriander), chopped
4. 1 green chilli, chopped
5. 2tsps (10ml) apricot jam
6. 1tsp (5ml) salt
7. 1tsp (5ml) minced garlic
8. 2tsps (10ml) sugar
9. 1 cup (250ml) white vinegar

-Mix onion, tomato, dhania, chilli, jam, salt, garlic and sugar together to form
a paste, then add vinegar.
-Chill in fridge for 30 minutes before serving with a little extra chopped tomato.

Old Cape Malay Favourite 'Bobotie', Delectable Delicacies 'Chocolate Fudge Cream Tart

noreply@blogger.com (wotz 4 supper!) — Tue, 15 Sep 2009 17:10:00 +0000

wotz 4 supper!An old Cape Malay favourite 'BOBOTIE'and a delictable delicacies 'CHOCOLATE FUDGE CREAM TART'.

+++Bobotie+++

1. 2 slices white bread
2. 1 cup (250ml) milk
3. 2tsps (30ml) oil
4. 1 onion, peeled and chopped
5. 750g minced beef
6. 2 beef stock cubes
7. 1tsp (15ml) curry powder
8. 1tsp (15ml) turmeric
9. 3tsps (45ml) vinegar
10. 1/2 cup raisins
11. 2tsps (30ml) apricot jam
12. 1 cup (250ml) extra milk
13. 2 eggs
14. 1/2tsp (2ml) extra turmeric

-Preheat oven to 180 degrees celcious. Soak bread in 1 cup milk, then break into
chunks and set aside.
-Heat oil in a pan and saute onion, then add meat and brown it.
-Add stock cubes, curry powder, turmeric and vinegar.
-Cook for a few minutes, then add raisins, jam and bread.
-Place mixture in an ovenproof dish and smooth top.
-Mix remaining milk with eggs and extra turmeric and pour over meat.
-Bake for about 30 minutes or until egg has set.
-Serve hot with yellow rice mixed with raisins, fruit chutney and finely chopped
tomato and onion.

+++Chocolate Fudge Cream Tart+++

1. 1x200g packet of chocolate fudge biscuits
2. 70g margarine
3. 1 tub smooth cottage cheese
4. 3 tbsps (45ml) sugar
5. 1tsp (5ml) caramel essence
6. 80ml cream

-Reserve 3 biscuits and crush the remainder of the biscuits.
-Melt the margarine and add to the crushed biscuits and press down in a greased
pie dish or spring form pan and refrigerate.
-Beat the cottage cheese till smooth and add the sugar and essence.
-Whip the cream till quite stiff and fold into the cottage cheese mixture.
-Crush the remaining 3 biscuits and add to the mixture.
-Spoon the filling onto the biscuit base and leave to set for at least three hours.

Baked Pap with Chakalaka Topping and Sweet and Spicy Chicken Wings

noreply@blogger.com (wotz 4 supper!) — Sun, 13 Sep 2009 16:16:00 +0000

wotz 4 supper!TAKING IT BACK HOME FOR SOME AFRICAN CUISINE BAKED PAP WITH CHAKALAKA TOPPING AND SWEET AND SPICY CHICKEN WINGS!!!

+++Baked Pap with Chakalaka Topping+++

1. 1 1/2 cup (375ml) water
2. 1/2 teaspoon (3ml) salt
3. 1 cup (250ml) maize meal
4. 1/2 cup (125ml) grated cheddar cheese
5. 1 tin (410g) chakalaka

-Preheat the oven to 180 degrees celcious. Bring the water and salt to the boil.
-Add maize meal and boil for 15-20 minutes, while stirring.
-Add the cheese and stir through.
-Pour into a greased square or rectangle dish and leave to set.
-Spoon the chakalaka over and bake for 15 minutes.
-Leave to cool slightly.
-Serve slices with chicken wings.

You can use polenta instead of maize meal and canned baked beans, mixed beans
or canned pilchards as alternative base.

+++Sweet and Spicy Chicken Wings+++

1. 20 chicken wings
2. 4 tablespoons (60ml) margerine
3. 1 cup (250ml) syrup
4. 2 cloves garlic, crushed
5. 2 teaspoons (10ml) curry powder
6. 1 teaspoon (5ml) peri-peri sauce (optional)

-In a jug, mix together margerine, syrup, garlic, curry powder and peri-peri sauce.
-Pour over wings, marinate for 30 minutes.
-Thread chicken wings on to skewers, place on a baking tray.
-Cook in a pre-heated 180 degrees celciuos oven, coating regularly with marinate,
for about 30 minutes.

-Leave skin on while cooking. It protects flesh and keeps chicken juicy and tender.
-When cooking in a pan, cover for the first 5 minutes and then uncover for the
remaining time. Covering for a short while helps chicken cook thoroughly.
-Use tongs instead of a fork. Piercing chicken allows juices to escape.

sausage and bean hotpot,punjabi cabbage

noreply@blogger.com (wotz 4 supper!) — Thu, 10 Sep 2009 17:18:00 +0000

wotz 4 supper!Hot, spicy and chilli!!!!!
SAUSAGE AND BEAN HOTPOT WITH PUNJABI CABBAGE

+++Sausage and Bean Hotpot+++

1. 250g beef or pork sausages, cooked
2. 1 onion, chopped
3. 1 garlic clove, chopped
4. 1 tin (410g) chopped tomatoes
5. 1 tin (410g) beans
6. 1 chopped chilli
7. Salt and pepper and sugar to taste

-Slice the cooked sausage into bite-sized pieces and set aside.
-In a saucepan, fry the onion and garlic in oil until soft.
-Add the tomatoes and beans and bring to the boil.
-Add the sausage to the saucepan with the chilli and seasoning and simmer for 3-5
minutes.
-Serve with brown rice, mashed potatoes and punjabi cabbage.

Prick the sausages with a fork before cooking to prevent bursting. Boil the
sausages in water or stock for extra flavour before frying or grilling.

+++PUNJABI CABBAGE+++

1. 1/2 onion, chopped
2. 1 garlic clove, crushed
3. 2,5cm piece ginger, grated
4. 2 green chillies, chopped
5. 60ml (4T) oil
6. 5ml (1tsp) turmeric
7. 500g green cabbage, finely shredded
8. 100g cauliflower, cut into florettes
9. 100g frozen peas
10. Salt and black pepper to taste
11. 10ml (2ml) ground cumin
12. 5ml (1tsp) ground coriander
13. 2ml (1/4tsp) chilli powder
14. 50g butter

-Put onion, garlic, ginger and chillies in a food processor and chop finely but not
to a paste, alternatively chop together with a knife.
-Heat oil in a heavy-based frying pan over low heat and fry onion mixture until soft.
-Add tumeric, stir for 1 minute. Mix in cabbage, cauliflower and peas stirring
thoroughly until the vegetables are coated in yellow paste.
-Add salt, pepper, cumin, coriander and chilli powder, stir to coat the vegetables,
cook for 15 minutes with pan. Partially covered, stirring occasionally until the
cabbage is soft. (If vegetables become dry add a little bit of water).
-Stir in the butter and season to taste.
-Enjoy with sausage and bean hotpot

SERVES 4-6

Vegetarian Pasta,Yummy Granadilla Strawberry Jelly

noreply@blogger.com (wotz 4 supper!) — Tue, 08 Sep 2009 18:58:00 +0000

wotz 4 supper!VEGETARIAN PASTA AND YUMMY GRANADILLA STRAWBERRY JELLY.........

+++Vegetarian Pasta+++

Serves 4

1. 200g penne pasta
2. Olive oil
3. 1 onion, cut into quarters
4. 2 garlic cloves, crushed and finely chopped
5. 250g mushrooms, cut in half
6. 4 carrots, cut into quarters
7. 250g diced butternuts
8. One red pepper, one green pepper and one yellow pepper, all cut into thick
strips
9. 6 baby marrows, cut in quarters
10. 15 green beans, cut in half
11. 60ml white wine
12. 45ml honey
13. Salt and pepper
14. Thyme
15. Ready-made basil pesto
16. Olives
17. 1 round of feta cheese, crumbled

-Preheat the oven to 220 degrees celcious.
-Start by cooking the penne in boiling salt water. Cook for around 10 minutes,
until al dente. Strain the pasta, and pour some quality olive oil over it to
prevent it from sticking together.
-Put all the vegetables into an ovenproof dish and pour enough olive oil over
the vegetables to make sure they're coated. Add the white wine and honey. Season
with salt, pepper and fresh thyme.
-Roast in the oven for 30 to 45 minutes until the vegetables are soft and starting
to brown around the edges.
-Mix two tablespoons of basil pesto through the pasta and add the roasted vegetables.
-To serve, sprinkle the crumbled feta and olives over pasta.

+++Yummy Granadilla Strawberry Jelly+++

1. 1 packet granadilla/pineapple jelly
2. 1/4 tin condensed milk
3. 1 small tin of cream
4. 1 small tin of granadilla/strawberry pulp
5. Fresh cream and fresh strawberry/granadillas

-Dissolve the granadilla/strawberry jelly as normal.
-Add the 1/4 tin condensed milk, the small tin of cream and the granadilla/
strawberry pulp.
-Beat the ingredients until frothy.
-Set the mixture in a mould.
-Decorate the dessert with fresh cream and granadilla/strawberries.

Easy and dairy free Red Mullet with Cherry and Basil Oil

noreply@blogger.com (wotz 4 supper!) — Mon, 07 Sep 2009 20:05:00 +0000

wotz 4 supper!(EASY AND DAIRY FREE) RED MULLET WITH CHERRY AND BASIL OIL

1. 450g cherry tomatoes, mixture of red and yellow
2. 2tbsp green peppercorns in brine, drained
3. 8 garlic cloves, bruised not peeled
4. Zest and juice of 1 small lemon
5. 75ml basil oil
6. 12x50g red mullet fillets, descaled
7. Small handful fresh basil leaves

-Preheat the oven to 180 degrees celcious (160 degrees celcious fan) mark 4.
-Put the tomatoes in a shallow roasting tin (halve the larger ones) and add
the peppercorns, garlic and lemon zest. Drizzle with half the oil and bake
for 20min.
-Add the fish to the tin and drizzle with the remaining oil. Cook for a further
15-20min until golden and cooked through.
-Pour over the lemon juice, sprinkle with basil leaves, sea salt and pepper.
-Serve with steamed new potatoes.

TIP:Before you get out your purse, ask where the fish comes from and check if
it is from abundant stocks. A good fishmonger will be able to answer all
all your questions and be happy to reassure you. Support your local
fishmonger, if you have one.

ORANGE SALAD TO GO WITH FISH

1. Oranges
2. Oreganum
3. Celery
4. Salt and pepper
5. Vinegar

-Peel oranges then slice it, lay slices on a plate then oreganum and chopped celery
-Season with salt and pepper and drizzle with vinegar and oil.
-Toss and enjoy with fish and potatoes.

Fruit Salad, Asparagus Pea and Mint Rice Salad, Roast Salad

noreply@blogger.com (wotz 4 supper!) — Sat, 05 Sep 2009 15:35:00 +0000

wotz 4 supper!A feast for Sunday!Fruit Salad, Asparagus Pea and Mint Rice Salad, Roast Chicken

++FRUIT SALAD++

1. 4 cups of assorted fruit such as:
-Cubed and seeded apple
-Sliced banana
-Peeled and cubed pineapple
-Halved and seeded grapes
-Peeled, seeded and cubed winter melon
-Peeled, seeded and cubed spanspek
-Peeled and cubed Kiwi fruit
-Fresh lemon juice
-Fresh mint leaves for garnish

-Squeeze lemon juice over prepared apples and bananas, it will prevent them from
from discolouring.
-Mix all the prepared fruit in a large serving bowl with the fresh mint leaves for
garnish.
-Can be served plain or with yoghurt.

++ASPARAGUS,PEA AND MINT RICE SALAD++

1. 275g basmati and wild rice
2. 2 shallots or onions, finely chopped
3. Zest and juice of 1 lemon
4. 4tbsp sunflour oil
5. 20g pack fresh mint, roughly chopped, plus extra sprigs to garnish
6. 2 x 125g packs asparagus tips
7. 125g fresh or frozen peas

-Measure the rice and tip into a pan. Measure twice the volume of water and add to
the rice with a pinch of salt. Cover and bring to the boil. Reduce the heat to the
lowest setting and cook according to packet instructions. Once cooked, tip the
rice on to a baking sheet and spread out to cool quickly. When cool, spoon into
a large bowl.
-In a small bowl, mix together the shallots, lemon zest and juice, oil and mint,
then stir into the rice.
-Bring a large pan of lightly salted water to the boil. Add the asparagus and
peas, and cook for 3-4min until tender. Drain and refresh in a bowl of cold
water. Drain the vegetables again and stir into the rice. Put into a serving
dish and garnish with mint.

-Make recipe up to the end of step 2 up to two days ahead, cover and chill.
Blanch and refresh veg as in step 3 up to two days ahead. Store in the fridge
in an airtight container, covered in damp kitchen paper.

-Complete recipe an hour before serving.

++ ROAST CHICKEN ++

1. 1 whole chicken
2. 1 lemon, squeezed for juice and grated for zest
3. 1 clove garlic, crushed
4. 3 tablespoon (15ml) oil
5. 1 teaspoon (5ml) paprika
6. 1/2 cup (120ml) beer

-Cut chicken along backbone and spread it flat. Place in an ovenproof dish, skin-
sided up. In a jug, mix together lemon juice and zest, garlic, oil and paprika.
Pour over chicken, allow to marinate for 30 minutes.
-Cook in a pre-heated 180 degrees celcious oven for 30 -45 minutes, coating with
beer every 10 minutes. To check chicken is ready pierce breast, meat should be
tender and pale.

Roasted Balsamic Vegetables

noreply@blogger.com (wotz 4 supper!) — Wed, 02 Sep 2009 18:44:00 +0000

wotz 4 supper!Easy Vegetarian!

ROASTED BALSAMIC VEGETABLES

1. 2 Aubergines, cut into chunks
2. 4 Courgettes, cut into think slices
3. 1 Large red onion, thinly sliced into wedges
(leave root end intact so layers stay attached)
4. 4 unpeeled garlic cloves
5. 8tbsp olive oil
6. 2tbsp balsamic vinegar
7. 2tbsp fresh basil leaves
8. 100g bag rocket

-Put the aubergines and courgettes into a colander, sprinkling a little salt over
each layer to draw out excess juices-this firms up the vegetables so they absorb
less oil during roasting. Cover with a plate and weigh down with heavy cans for
30 minutes. Rinse well and pat dry with kitchen paper.
-Preheat the oven to 200 degrees celcious (180 degrees celcious fan) mark 6. Divide
all the vegetables and the garlic between two roasting tins in a single layer. Add
the oil and toss to coat. Season. Roast for 35-40min until tender and golden. Stir
in the vinegar and set aside to cool.
-Put into a serving dish and garnish with basil and rocket. Serve at room
temperature.

GET AHEAD-Make the recipe up to the end of step 2, cover and keep in the fridge
for up to two days.

TO SERVE-Remove from the fridge 1hr before you're ready to serve and complete the
recipe from step 3.

Creamy Avocado Risotto with Balsamic Glazed Chicken Breast

noreply@blogger.com (wotz 4 supper!) — Wed, 02 Sep 2009 04:20:00 +0000

wotz 4 supper!4th episode! Avocadoes are in season!

CREAMY AVOCADO RISOTTO WITH BALSAMIC GLAZED CHICKEN BREAST

Ingredients
Risotto

1. 1t olive oil
2. 1 onion, finely chopped
3. 1 clove garlic, crushed
4. 140g arborio rice
5. 80ml dry white wine (or use additional stock in place of wine)
6. 500ml warm vegetable or chicken stock
7. Handful of freshly grated Parmesan cheese
8. 2 large avocadoes, peeled, mashed and seasoned with salt, pepper and lemon juice

Chicken

9. 2 chicken breasts
10. 1/4 cup balsamic vinegar
11. 1t sugar
12. Parmesan shavings, to garnish

-Heat the oil in a large pan. Sweat the onion and garlic until translucent. Add the
rice and coat well with the oil.
-Add the wine or 80ml stock, stirring continuously. Once it has been absorbed add
the stock, ladle by ladle, waiting for each ladleful to be absorbed. This should
take about 15 minutes. When cooked the rice should be creamy, but still have some
firmness to it.
-Mix through the Parmesan cheese and season to taste with salt and pepper.
-Place the chicken breasts in a hot, dry pan. Mix the vinegar and sugar. Once the
chicken stops sticking turn over each breast and pour the balsamic vinegar and
sugar over the meat and cook until firm and glazed (about five minutes).
-Mix the mashed avocado through the risotto. Slice each chicken breast about 5 mm
thick. Spoon the risotto into a bowl and position the chicken breast on top.
Garnish with Parmesan.

SERVES 2

Potato Salad,Creamed Spinach,Roast Lamb Ribs

noreply@blogger.com (wotz 4 supper!) — Wed, 26 Aug 2009 20:07:00 +0000

wotz 4 supper!4th episode "The way to her/his heart"

POTATO SALAD,CREAMED SPINACH,ROAST LAMB RIBS
SERVES 2

Potato Salad

1. 4 potatoes
2. 2 hard-boiled eggs
3. 125ml (1/2 cup) mayonnaise
4. Parsley

-Boil potatoes,let them cool down,peel and cut into cubes.
-Chop the boiled eggs into small pieces.
-Mix together the potatoes,mayonnaise,parsley and eggs.

Creamed Spinach

1. Oil for frying
2. 1 small onion,finely chopped
3. 1 garlic glove,finely chopped
4. 150g mushrooms,sliced
5. 150g spinach,chopped
6. 150g fresh cream
7. 2.5ml (1/2t) cornflour
8. Thyme
9. Salt and black pepper

-Fry onion and garlic together,add mushrooms and spinach,and fry until the spinach
is wilted.
-Add cream and simmer for 5 to 8 minutes.
-Dissolve the cornflour in some water and add to the cream and spinach mixture.Cook
for a further 5 minutes until the liquid becomes thick and creamy.

Roast Lamb Ribs

1. 6 strips of lamb ribs
2. 60ml olive oil
3. juice and zest of 1 lemon
4. 1 garlic glove,finely chopped
5. Salt and black pepper
6. Fresh thyme

-Mix all the ingredients together in a bowl.Marinate the lamb in the mixture
overnight.
-Put the lamb in an ovenproof dish,cover with foil and roast at 180 degrees celcious
for 45 to 60 minutes.
-Serve with potato salad and spinach.

TIP:Remember,there is more than just salt,pepper and ready-mixed spices to season
your food.Fresh herbs are widely available,delicious and healthy.

Tasty sweet and sour fish stir-fry

noreply@blogger.com (wotz 4 supper!) — Sat, 22 Aug 2009 14:45:00 +0000

wotz 4 supper!I'm thinking "something fishy today,a salad and a delicious treat".

2nd episode:TASTY SWEET AND SOUR FISH STIR-FRY

1. 375ml (1 1/2 cups) uncooked brown rice
2. 15ml (1 tbsp) butter or margarine
3. 30ml (2 tblsp) oil
4. 500-600g firm white fish cubes,coated in flour and eggs
5. 1 onion chopped
6. 1 red pepper,seeded and chopped
7. 1 green pepper,seeded and chopped
8. 15ml (1tbsp) cornflour
9. 125ml (1/2) cup fish or chicken stock
10. 410g pineapple pieces,canned
11. 125ml (1/2 cup) canned pineapple juice
12. 15ml (1tbsp) white vinegar
13. 10ml (2tsp) sugar

Method

-Prepare rice according to directions on the packet and set aside.
-Heat butter or margarine and oil,and fry fish cubes gently until almost cooked.
-Remove from the pan and drain on kitchen paper.
-Fry onions,red and green peppers until just tender in the same pan.
-Blend cornflour with stock.Pour into the pan and stir until sauce has thickened.
-Add pineapple pieces,juice,vinegar and sugar and simmer for a few minutes.
-Stir in cooked rice and fish cubes and heat gently.

Serves 4-6

Tip:Brown rice is a delicious base in this sweet and sour fish stir-fry.

SALAD TO GO WITH SWEET AND SOUR FISH STIR-FRY

A HEALTHY ITALIAN SALAD(1)

1. Salad greens
2. Baby tomatoes
3. Calamata olives
4. Italian cheese
5. Italian dressing

Preparations

-Rinse salad greens and put in a bowl.
-Chop tomatoes.
-Take pips out of olives.
-Peel cheese,drizzle salad with dressing.
-Then toss.

FRUIT POACHED IN RED WINE

1. 3 peeled quartered and cored pears
2. 3 peeled quartered and cored apples
3. 50g sugar
4. 1 vanilla pod cut in half-way lengthwise
5. 2 cinnamon sticks
6. 400ml red wine
7. 200ml dessert wine or port
8. 700g red-skinned plums halved

Preparations

-Put the pears and apples in a saucepan.
-Add sugar,vanilla pod,cinnamon sticks,red wine and dessert wine and bring to the
boil.
-Reduce heat and gently simmer for 5-10 minutes or until soft.
-Add plums and bring the liquid back to simmer.Cook for another 5 minutes or until
the plums are soft.Remove the saucepan from the stove,cover and leave the fruits
to marinate in the syrup for atleast 6 hours.
-Reheat gently to serve warm with cream,ice cream and biscuits.

Serves 6

Travelling tip for mothers.

noreply@blogger.com (wotz 4 supper!) — Tue, 18 Aug 2009 19:17:00 +0000

SAVE TIME AND MONEY:Pack travelling lunches as often as possible-stopping at unknown,often over-priced,convenience stores when you or the kids are feeling peckish may really eat into your budget.

wotz 4 supper! "1st episode"

noreply@blogger.com (wotz 4 supper!) — Sun, 16 Aug 2009 19:14:00 +0000

wotz 4 supper!

Wow I finally did it. I am blogging its 09:19 pm and this is going to be the 1st, the beggining of the long road that I am going to take with you, sharing my passion and hopefully its going to be useful and handy to everyone who loves and enjoys cooking. Oh and yes is going to be "wots 4 supper!

Our first recipe for wotz 4 supper! is going to be Fried rice please try it today, tomorrow or for a special meal.

FRIED RICE

[SERVES 4]

1/4 cup sunflower oil

1 egg, beaten

sea salt flakes and freshly ground black pepper

2 free-range chicken breast fillets, sliced

3-4 slices (90g) ham

1 heaped cup (about 100g) fresh shiitake mushrooms, sliced

1 cup frozen peas, semi-defrosted

1/3 cup (80ml) chicken stock

3 cups cold, cooked jasmine rice (1 cup when raw)

1/2 cup (45g) sliced spring onions

To serve: soy sauce

Heat 2 tblspn oil in a wok on high heat

Season egg and add to the wok, swirling around to coat the wok

When it is just cooked, remove from the wok and cut into pieces

Remove any remaining pieces of egg and add 1 tbspn oil

Season the chicken and stir-fry until golden and just cooked

Add another tbspn oil and the ham and mushrooms and stir fry for 1 minute

Then add the rice and 1/4 cup spring onions. Stir fry until everything is hot. Stir through the egg and sprinkle over the remaining spring onions. Serve immediately with soy sauce for seasoning .

Cook's note: This is good for using up leftover rice, or cook extra rice for dinner the night before.

Todays Tips:

When shopping, pick up chicken and other refrigerated foods last. Pack all frozen foods together to keep cold on the way home.
Immediately freeze any chicken you don't plan to cook in the next day or two-chicken pieces can be frozen for six months and whole chicken for up to a year.