CRUMBED CHICKEN FILLETS WITH CREAMY SHERRY & MUSHROOM SAUCE

DO-AHEAD MARINADES

DO-AHEAD MARINADES

Marinating can add extra flavour to a variety of meats so ideally it is best to marinate meat over night or during the day (for eight hours). If you’re short of time, an hour will produce a good, but milder result. To make up marinades, all you do is mix the ingredients thoroughly.

CHINESE MARINADE

CHINESE MARINADE

For BeefIngredients for 4 steaks (servings)2 Tablespoons honey2 Tablespoons dry sherry2 Tablespoons soy sauce1 Teaspoons sesame oil1 Teaspoon Chinese five spice powder1 Teaspoon minced garlic or 1 clove crushed garlic1 Teaspoon minced ginger

ORANGE TERIYAKI MARINADE

ORANGE TERIYAKI MARINADE

For BeefIngredients for 4 steaks (servings)Grated rind and juice of 1 orange¼ Cup thick teriyaki baste or sauce2 Tablespoons soy sauce1 Tablespoon honey

SPICY VINDALOO PASTE

SPICY VINDALOO PASTE

For Beef or LambIngredients for 4 steaks (servings)1 Teaspoon ground cardamom1 Teaspoon minced chilli1 Teaspoon ground cinnamon2 Teaspoons ground cumin2 Teaspoons turmeric2 Teaspoons hot mustard, smooth or whole grain¼ Cup white vinegar

SPICY CITRUS MARINADE

SPICY CITRUS MARINADE

For LambIngredients for 6-8 steaks (servings)350ml Grapefruit juice⅔ Cup orange juice⅔ Cup olive oil (add a few drops sesame oil, optional)2 Teaspoons crushed or minced garlic 2 Teaspoons hot paprika (or normal)2 Tablespoons brown sugar or honey

HONEY MINT MARINADE

HONEY MINT MARINADE

For Beef, Lamb & PorkIngredients for 4 steaks (servings)½ Teaspoon sesame oil1 Tablespoon lemon juice½-1 Teaspoon minced chilli1 Tablespoon fresh mint leaves ~ chopped2 Teaspoons honey

HORSERADISH MARINADE

HORSERADISH MARINADE

For BeefIngredients for 4 steaks (servings) 1 Tablespoon canola oil1 Tablespoon horseradish cream ½ Cup white wine2 Teaspoons fresh parsley or coriander ~ chopped2 Teaspoons wholegrain mustard

MEDITERRANEAN MARINADE

MEDITERRANEAN MARINADE

For Beef or LambIngredients for 4 steaks (servings)3 Cloves of garlic, peeled½ Cup tomato paste½ Cup olive oil2 Teaspoons dried or fresh oregano¼ Cup red wine

MUSHROOM SAUCE

This sauce is so easy to make and adjust the quantity when needed. It is also one of those throw together sauces. 50g butter 1 – 2 cups of mushrooms ~ chopped 60ml Worcestershire sauce 100 -120ml cream Salt & Pepper Chives / Leeks / Shallots ~ chopped   

BEETROOT SPREAD

BEETROOT SPREAD

1 x tin chick peas 1 x tin beetroot – drained 4 x garlic cloves or 1 tablespoon of minced garlic ¼ cup Tahini 1 x lemon – juiced Olive Oil Salt    

TAHINI

TAHINI

Quick & Very Easy 2 tablespoons of sesame seeds ½ teaspoon sesame or olive oil ¼ teaspoon of salt ¼ cup warm water Makes ½ cup

Sorting the Sauces

Sorting the Sauces

I had a discussion this evening (after a friend read my recent Italiano recipe posts from today).  What could not be decided on was, the difference between the sauces: Béchamel, White and Mornay. You could spend hours online, looking up a sauce only to find out it has a different ingredient or missing something you […]

BÉCHAMEL SAUCE

BÉCHAMEL SAUCE

The above ingredients in this photo have been doubled and I also  use powdered milk for this sauce. Ingredients: 125g butter ½ cup plain flour 1 litre of milk 2 cups grated tasty cheese A pinch of nutmeg 3 eggs, beaten

WHITE SAUCE

WHITE SAUCE

100g butter 2 – 3 heaped table spoons of corn flour or plain flour 2 cups of milk (extra milk to thin sauce if necessary). Dried or fresh herbs of your choice. Salt and Pepper to taste.

BOLOGNESE SAUCE – Large Family Sized

When I make Bolognese Sauce, I don’t follow a recipe.  I also use whatever vegetables I have in my refrigerator at the time.  I always cook Bolognese Sauce in a large quantity as I use what I need for the evening meal and freeze the rest. Therefore instant meal for another night!

MUSHROOM GRAVY

MUSHROOM GRAVY

2 Cups of Mushrooms (skin peeled and chopped) 1 cup of Fresh Parsley or Shallots or Chives or Leek. 100g butter 2 tablespoons (heaped) of Corn Flour 2 Cups of Chicken Liquid Stock (more may be needed when sauce thickens). Method: In saucepan, add mushrooms, herbs and butter.  Cook on high melting butter and frying mushrooms till […]

TUNA MORNAY

Ingredients: 100g butter 2 – 3 heaped table spoons of corn flour or plain flour 1 – 2 cloves or teaspoons of garlic 2 large cans of tuna – 425g, drained 2 cups of milk (extra milk to thin sauce if necessary) 1 cup Tasty cheese, Dried herbs of your choice (can also use fresh […]



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