It's been a long time coming, but not for lack of recipes to share. I've been going through my plethora of cookbooks and culling some, but not before I try out any recipes I like from them.
I've been trying to take photos of what I've made here and there, but I've either gobbled most of the meals up too quickly, they don't look great (but taste yummy), or have gone south with my dead phone (must learn to back up devices periodically).
So I apologise for the lack of photos of most of these recipes. I really urge you to try them. Both husband and I have enjoyed all the meals, and very much the variety.
Pork chops with baked potatoes
750g potatoes peeled
2T olive oil
4 large pork chops
125g smoked bacon diced
1 large onion sliced
2 garlic cloves chopped
2t dried oregano
Grated rind and juice of one lemon
250ml chicken stock
salt and pepper
Cut the potatoes into 2.5cm cubes. Heat the oil in an ovenproof frying pan, add the pork chops and cook over a high heat for 1-2 minutes on each side until browned. Remove from the pan with a slotted spoon.
Reduce the heat to medium, add the bacon and onion and cook, stirring, for 3-4 minutes until golden. Add the potatoes, garlic, oregano and lemon ring and stir well. Pour in the stock and lemon juice and season lightly with salt and pepper.
Transfer to a preheated oven, 180 degrees celcius, and bake, uncovered for 20 mins. Arrange the chops on top and bake for a further 20 minutes until the potatoes and pork are cooked through.
Chicken, asparagus and potatoes in garlic cream sauce
500g potatoes, halved lengthways
1t cracked black pepper
1T olive oil
4 single chicken breast fillets
400g asparagus trimmed
6 slices prosciutto, chopped coarsely
1 clove garlic, crushed
1/2 cup dry white wine
300ml cream
2T wholegrain mustard
1/2 cup coarsely chopped fresh chives
Preheat over to hot.
Combine potato, pepper and oil in a large bowl, mix well. Place potato, in single layer, on oiled oven try, roast, uncovered in hot over about 20 minutes or until browned.
Meanwhile heat large lightly oiled fry pan; cook chicken, in batches, until browned both sides. Place chicken, in single layer, on oven tray. Roast, uncovered, in hot oven with potatoes about 10 minutes or until cooked through.
Remove chicken and potato from oven, cover and stand 5 minutes, slice chicken thickly.
Meanwhile, boil, steam or microwave asparagus until just tender, drain. Cover to keep warm.
Cook proscuitto in same frying pan, stirring , until just crisp. Remove from pan and cover to keep warm. Add garlic to pan, cook, stirring over a low heat, until fragrant. Add wine, bring to the boil. Boil, stirring until reduced to about 2 tablespoons. Add mustard and cream, bring to a boil. Boil, stirring until mixture thicken slightly. Stir in chives.
Divide asparagus among plates. top with potato, half of the proscuitto, chicken, sauce, then remaining proscuitto.
Rosemary, brie and sun-dried tomato chicken
30g sun-dried tomatoes
1T finely chopped fresh rosemary
4 single chicken breasts
60g brie, quartered
Combine tomato and rosemary in a small bowl.
Slit a pocket in one side of each chicken breast. Divide tomato mixture and brie among pockets, secure openings with toothpicks.
Cook on a heated, oiled grill plate until browned both sides and cooked through, cover to keep warm.
Choc-caramel slice
2 cups plain flour
2/3 cup caster sugar
185g butter, melted
1 cup of chopped roasted hazelnuts
200g dark chocolate, chopped
395g can sweetened condensed milk
Preheat oven to 180 degrees celcius. Grease a 20x30cm pan and line base with baking paper with two long sides.
Combine flour, sugar and butter in a large bowl, mix well. Press mixture over base of prepared pan.
Bake slice about 25 mins or until golden brown and firm.
Sprinkle nuts and chocolate over the base. Top evenly with the condensed milk.
Return to the oven and bake for a further 25 mins.
Cool slice in pan, cut into triangles. You can serve with fresh strawberries (if you have em!)
