Category Archives: Dressings and Sauces

Mexican Corn On The Cob

The picture really doesn’t do this corn justice but quite honestly, it doesn’t last long enough for photos to be taken!

With a household of boys if you serve food on a stick or with a bone they will eat their fill of it without complaining, I’m sure it harks back to caveman days!

These are moreish, you can use the whole cob but these half cobs are cute and if you are feeding smaller mouths, a little more manageable.

I have given instructions for cooking indoors but these work well on the bbq. Peel the husk  off, remove the fronds and put the husk back over the corn and bbq. Once cooked, unwrap, dip in the sauce, sprinkle with cheese and serve.

Serves 4-6.

Ingredients

6 corn cobs,husk and fronds removed, cut in half

150g sour cream

110g mayonnaise

1/2 lime, juiced

15g fresh coriander levels, roughly chopped

1 garlic clove, crushed

Salt and pepper

60g Parmesan, grated

Method

Boil the corn for 5-6 minutes in salted water until cooked.

In a bowl, combine the sour cream, mayo, lime juice, coriander, garlic, salt and pepper.

Heat a large dry frying pan over high heat.

Tip the corn into a colander to drain.

Now add the corn to the dry pan and turn regularly until it has coloured.

Stick a small skewer into the end of each cob half.

Using the skewer, pick up the cob and dip it in the sour cream dip, swirling it around to cover it.

Place on a serving plate and repeat with the remaining corn, sprinkle over the cheese and serve. 

Coriander Dressing

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This is one of those fab dressings that goes with so many things, we have it poured over roast chicken pieces, salads, barbecued meat and roast vegetables.

I delight in the fact that some of the vibrancy of the sauce comes from a sneaky handful of spinach leaves, what the boys don’t know won’t hurt them!

Ingredients

a large bunch of coriander, around 70g

1 cup firmly packed baby spinach

1 green chilli, deseeded

1 garlic clove, peeled and roughly chopped

juice of 1 lime

60-80mls olive oil

salt and pepper

 Method

In a food processor, whizz the coriander, spinach, chilli and garlic.

Pour in the lime juice and with the motor running pour in enough oil to get it to the consistency that you are after.

Teriyaki Chicken Burgers

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Burgers are always very popular with the boys, anything that they can eat with their hands and all that!

This is a bit of a double whammy recipe as any leftover cooked chicken and the cooked down marinade can be combined to become the starting point of teriyaki sushi, another popular meal in my house.

I use gluten free soy sauce, my local Asian shop is a treasure trove and I can buy an enormous bottle of GF soy sauce for the same price as a tiny one in the big chain supermarket, they also have mirin, Japanese cooking sake and the most beautiful fresh herbs, hence the coriander in these burgers.

Serves 6-8 depending on appetites and sides. For the gluten free option, I have my chicken with a side salad and some steamed rice.

Ingredients

4 large chicken breasts, mine were 1.2kg

175mls gluten free soy sauce

75mls mirin

30g caster sugar

1 garlic clove, crushed

2 teaspoons freshly grated ginger

40mls sesame oil

8 bread rolls

salad leaves

fresh coriander, stems and leaves

mayonnaise mixed with a little wasabi

Method

Take a chicken breast and cut it at an angle downwards to create one thick half and one thinner half.

Line a chopping board with baking parchment, place one of the halves on it, cover with more baking parchment and use the flat side of a meat tenderiser or a rolling pin to whack the chicken down to around 1 cm thickness.

Now, take a fork and pierce it all over.

Set aside and repeat with the other half and then continue with the other chicken breasts.

In a large bowl combine the soy sauce, mirin, sugar, garlic and ginger. Stir to dissolve the sugar.

Place the chicken into the marinade and allow to marinade for 30 minutes.

Let most of the marinade drip off and lay the chicken breasts on a tray.

Drizzle the sesame oil over the chicken breasts and rub in.

Pour the leftover marinade into a shallow pan and reduce over a high heat until thick and syrupy. Take off the heat.

Preheat the barbecue or non stick frying pan over a medium to high heat.

Cook the chicken, turning once and ensure its cooked through.

Remove to a warm plate and allow to rest for 5 minutes while you get the rolls ready.

I spread the base of the roll with a little mayo and wasabi, top with salad leaves.

Spoon a little of the concentrated marinade over the cut side of the top of the roll. It can be quite salty so check for flavour first, less is more with this sauce!

Place the chicken on the salad leaves, top with coriander and then the lid.

 

Pasta With Cherry Tomatoes And Salmon

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Fish is expensive compared to other meats here in Western Australia so I love a recipe that allows for the fish to go a bit further! By popping the cooked salmon on top of the pasta it doesn’t disintegrate and disappear and I think looks rather pretty with the smoked paprika covering.

I buy salmon with the skin on, it tends to be cheaper and as it is baked first it’s easy to remove the skin and scrape off the fatty brown meat. The skin also protects the surface of the salmon while it bakes.

The salmon can be cooked ahead of time which is what I do when the weather is so hot!

Serves 6. Use gluten free pasta if needed.

Ingredients

500g dried pasta

400g salmon, 2 fillets, skin on, bones removed

1 teaspoon smoked paprika

salt and pepper

30ml oil

1 red onion, sliced

6 anchovies, drained

a pinch of chilli flakes

350mls passata/sieved tomatoes

300g cherry tomatoes, halved

1-2 tablespoons fresh chopped parsley

Method

Preheat the oven to 190 degrees Centigrade.

Take a large piece of foil and top it with a sheet of baking parchment.

Place the salmon on the parchment, season the salmon with salt and pepper and then sprinkle over the smoked paprika.

First wrap the fish in the paper and then the foil so that it’s completely sealed in the paper.

Pop this package onto a baking sheet and bake for 10 minutes.

Remove from the oven and leave the parcel sealed for 10 minutes.

Once you are ready to cook dinner…..,,

Bring a large pan of water up to the boil and cook the pasta as per the packet instructions.

In a large, I use a 32cm deep frying pan, heat the oil over medium heat, add the onion, anchovies and garlic, cook until the onion is soft, stir in the chilli flakes.

Pour in the passata and cherry tomatoes and stir over a high heat until the tomatoes are beginning to go squishy, around three minutes.

Pour the cooked pasta into the tomato mix, stir well.

Break the salmon up over the pasta and sprinkle with parsley.

 

 

Middle Eastern Meatballs With Yogurt And Tahini Sauce

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Humble mince, I can remember joking as a child that my Mum had one hundred and one ways of cooking mince but this certainly wasn’t one of them!

Loved by the boys the meatballs are sweetened with dates and the sauce tastes very mild. I serve these with Lebanese flatbreads and salad, as we all know, food tastes so much better when you eat with your hands!

I use fresh gluten free bread for my breadcrumbs and these meatballs freeze well too. Just brown them, place in freezer proof tray, and pour over the sauce. Cool and then freeze.

Makes 40 meatballs.

Ingredients

1 onion, peeled and quartered

3 garlic cloves

70g dates

80g breadcrumbs, gluten free if needed

100g pistachio kernals

5 teaspoons ground cumin

6 teaspoons ground coriander

1/2 teaspoon chilli powder

50g fresh coriander, leaves and stalks

salt and pepper

1 egg, beaten

600g ground beef/ minced beef

SAUCE

350g Greek yogurt

90g tahini

1 garlic clove, crushed

zest of 1 lemon

150mls water

salt and pepper

Method

Using a processor, process the onion and garlic.

Add the dates, breadcrumbs, pistachios, cumin, ground coriander, fresh coriander, salt and pepper.

Pulse until the nuts are finely chopped.

Tip this paste into a bowl, add the egg and minced beef and using your hands mix really well.

At this stage you can leave the meat in the fridge for 4-12 hours to develop its flavour or carry on as below.

Preheat the oven to 190 degrees centigrade.

Heat a large non stick frying pan over a medium to high heat. You can add a little oil if you want but I tend to just use the dry pan.

Form the meat into small meatballs, you should get around 40.

Cook the meatballs in batches, just to seal the outside. Place the sealed meatballs in an oven proof dish and continue to cook the remaining balls.

Once all of the meatballs are sealed, spread them evenly in your oven proof dish.

In a jug, combine the yogurt, tahini, garlic, lemon zest, water and salt and pepper.

Pour the sauce over and around the meatballs.

Place the meatballs in the preheated oven and bake for 20-25 minutes until they are just cooked through and the sauce has thickened.

Smoked Garlic Potato Salad

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Everyone loves a good potato salad and although I’ve posted a recipe before this one incorporates my new favourite flavour of smoked garlic.

Although I tend to use a whole clove, and they are big, maybe start with half a clove and work up from there to suit your taste buds.

Serves 6.

Ingredients

500g cooked baby potatoes, skin on, cut into 1-2cm chunks

180mls sour cream

200mls mayonnaise

1/2-1 clove smoked garlic, crushed

3 tablespoons chopped fresh parsley

salt and pepper

Method

Combine the sour cream, mayonnaise, smoked garlic, parsley, salt and pepper in a bowl.

Add the potatoes, stir through and serve with a little extra parsley sprinkled over the top.

Spicy Green Chicken

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School Summer hols mean lots of barbecuing in our house, it keeps the heat outside and food cooks quickly for my hungry boys.

This chicken marinade has a wonderfully zesty flavour to it and although has a little chilli it isn’t fiery, just really flavourful.

Serves 6.

Ingredients

1.2 kg chicken breasts, cut into thin slices, around 1cm wide and 5-10cm long

75mls olive oil

3 limes, juiced

4-5 large garlic cloves, peeled

2 large jalapeños, seeds removed

100g fresh coriander

salt and pepper

Method

Using a stick blender or processor, whizz up the lime juice, garlic, 1 jalapeño, the salt and pepper to a thick paste.

Combine the chicken and paste.

Quarter the other chilli, lengthwise, deseeded and slice, add to the chicken and mix well again.

Allow the chicken to marinade for an hour at least.

Heat a BBQ hot plate or a large frying pan over very high heat.

Once very hot, add the chicken and fry until all of the liquid has evaporated.