SUMMER LOVIN

COCKTAILS WITH A FESTIVE TWIST

Lemon and Rosemary Ice Cubes

Add a little thin slice of lemon or Rosemary sprig to water in your ice tray.

Lemon Delicious

Step 1. Simply shake or blend  1-2 caps of Gin, 1-2 caps of  Cointreau, 2/3 cup fresh Lemon juice, one teaspoon of caster sugar and some crushed ice. That should make 2. 

Step 2. Garnish with lemon cube

Pomegranate Passion

Step 1. Simply shake or blend  1-2 caps of Gin, 1-2 caps of  Cointreau, 2/3 cup Pomegranate juice, one teaspoon of caster sugar and some crushed ice. That should make 2. 

Step 2. Garnish with Rosemary cube

SPRING LAMB & COLOURFUL BROWN RICE SALAD

Earth laughs in flowers. ~Ralph Waldo Emerson, 


BBQ Roast Lamb and Brown Rice Salad

Ingredients:

2 cups Brown Rice
Pumpkin (cubed and roasted)
Goats cheese
Parsley
Basil/mint
Currants
Lemon

Step 1. Cook brown rice, drain and allow to cool
Step 2. Add roasted pumpkin bits, sprinkle some goats cheese, herbs, and some currants to add something sweet
Step 3. Dress with a basic lemon, vinegar and extra Virgin olive oil vinaigrette. Season with salt & pepper.

Lamb

1 leg of lamb - bring out of fridge 1 hr prior to cooking

Step 1. Rub lamb with olive oil, salt and Rosemary sprigs
Step 2. Cook on hooded bbq (45 mins per 1kg) at approx 180c
Step 3. Allow to rest for 10 mins then carve.

SHAKE IT UP

MY STAPLE SALAD DRESSING

1/3 CUP LEMON JUICE
1/3 CUP WHITE VINEGAR OR APPLE CIDER VINEGAR
1Tbsp EXTRA VIRGIN OLIVE OIL
PINCH OF CURRY POWDER
1Tsp BROWN SUAGR
1/2 Tsp CRUSHED GARLIC
1/3 Tsp DJON MUSTARD
CRACKED PEPPER
PINCH OF SALT

STEP 1. Shake or blend all of the above ingredients and pour desired amount over any lettuce, bean or vegetable salad. Refrigerate the left over dressing.

BLITZED IT

Spring is nature’s way of saying, "Let’s party!"  ~Robin Williams

Medium Rare Scotch Fillet with Pea mash and Bean salad

Ingredients:
2. Cups of fresh or frozen green peas
1-2 Tbsp of chicken/vegetable stock
Pinch of salt

Step 1. Simply boil peas until cooked & drain. Quick blitz in baby blender, dash of stock and good pinch of salt. Careful not to add too much liquid.

THINK BEANS:

Combine a can of drained white beans, chopped mixed baby tomatoes, mixed olives, chopped herbs (parsley or mint) & dress with splash of extra virgin olive oil, apple cider vinegar and lemon juice.

CHILLI NIGHTS

THINK BEANS WITH  CHILLI CON CARNE

"What good is the warmth of summer, without the cold of winter to give it sweetness.” – John Steinbeck

Ingredients:

500g Lean beef mince

1 can of red kidney beans

3 tsp crushed Garlic

1 can of crushed tomatoes 

2 tsp Mexican chilli powder

Marinated capscicum (jar) - few pieces

1 ripe avocado

Sour cream

Corn chips

Step 1. In a pan fry garlic & beef mince until cooked through

Step 2. Add chopped roasted capsicum, Mexican chilli powder, kidney beans and crushed tomatoes. Simmer for 5- 10 mins. Season with salt and cracked pepper

Step 3. Serve with smashed avocado, generous dollop of sour cream and corn chips.

Enjoy this super easy  kid friendly winter classic!

Hint#  Reduce tomato flavour by adding 1 tsp of brown sugar to the beef & bean mix.

CRUNCHY WONTONS

“You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.” 
― Julia Child

Ingredients:
Wonton wrappers
400g Pork mince
I egg
2 tsp of chopped garlic
2 tsp of chopped ginger
Pinch of Salt

Marinade:
1/3 cup of extra virgin olive oil
Handful of chopped coriander
Few mint leaves
1 kafirr lime leaf finely chopped
1 tsp of chopped garlic
1 tsp of chopped ginger
Salt to taste

  

Step 1. In a mini food processor blitz all of the marinade ingredients

Step 2. Place pork mince, egg, garlic, ginger, salt in bowl and mix 

Step 3. Place 1 tsp of pork mince into centre of wonton & fold into triangles. (Use a fork to press the sides together)

Step 4. Shallow fry wontons in some oil . Drip marinade over wontons & serve.

FAMILY FAVOURITE

HONEY MUSTARD CHICKEN

"Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart" - Wolfgang Puck


Ingredients
6 chicken thigh fillets - skin off
1/3 cup of Dijon mustard
1/3 cup of honey
1-2 Tbsp of olive oil
Rosemary sprigs

Step 1. Mix mustard, honey and olive oil in a cup & place chicken in a baking tray

Step 2. Pour marinade over chicken (the juices from the chicken will help create the perfect gravy)

Step 3. Season with salt, pepper and fresh rosemary sprigs

Step 4. Bake in oven on 180C for about 45 mins or until golden brown on top & cooked through.

Tip: Serve with mash potato or garden salad.

PASS THE PARCEL

From the Soil to the Foil-

Food that's served at the table in little foil parcels always creates a remarkable culinary moment when opened, because the package is full of aroma from the lightly cooked ingredients inside.

CARROTS SERVED IN FOIL

Step 1. Cut carrots lengthways or use whole baby carrots & place on piece of foil
Step 2. Add knob of butter, 2 caps of white wine, cracked pepper, salt and pinch of thyme.
Step 3. Wrap up like a present. Cook in oven on 180C for  20-30 mins or until just cooked through.      Toss carrots gently & serve in foil.


Hint: # Don't overcook as the vegetables should be firm not mushy
         # Check no splits in the foil or double wrap it.

"I cook with wine. Sometimes I even add it to the food." - W.C. Fields

BIT ON THE SIDE

Roasted caramelised onions

Step 1. Simply cut onions roughly into reasonable size chunks leaving a few brown skin layers and place on baking tray
Step 2. Drizzle with olive oil, dash of balsamic vinegar and 1 Tsp of fresh oregano leaves. Bake on 180C for about 30 mins or until onions are brown, rich and caremlised
Step 3. Season with salt & pepper and finish off with some fresh oregano leaves.


Life is an onion - you peel it year by year and sometimes cry.” 
― Carl Sandburg, Remembrance Rock

HUNKY DORY

JOHN DORY FISH CAKES

"A recipe has no soul. You, as the cook, must bring 
soul to the recipe". ~Thomas Keller


Ingredients

800g boneless John Dory fish
4 peeled potatoes
6 Spring onions finely sliced
2tsp Lemon zest
Handful of chopped parsley
1tsp grain mustard
1tbsp whole egg mayonnaise or tartare

Egg
1/2 cup of plain flour
1/2 cup of breadcrumbs (I use Panko breadcrumbs)



Step 1. Boil or microwave potatoes until tender then drain
Step 2. In a blender mix potatoes, fish (cut into pieces), spring onion, lemon zest, mayonnaise, mustard, parsley.  Add good pinch of salt & pepper then divide mixture into about 8 patties
Step 3.  Mix flour & bread crumbs in a bowl. In a separate bowl beat egg
Step 4. Dip fish cakes in egg then flour mixture and pan fry in some sunflower oil til golden brown.


Hint # Don't over mix in blender as you don't want mixture too mushy.

BBQ PORK BELLY

GET YOUR BELLY DANCING!

Crunchy & heavenly Pork Belly with Chipotle Slaw

INGREDIENTS:
Pork belly (scored)

Marinade
1 can of beer
Good splash of soy sauce
2/3 star anise pieces
2 Cinnamon sticks
1 tbsp crushed garlic
1 tbsp crushed ginger


Step 1. Allow Pork Belly to cool to room temp. Then rub oil & sea salt into the rind
Step 2. In a foil tray add all marinade ingredients & stir. Place pork in marinade - rind side up
Step 3. Place foil tray on trivet in closed lid BBQ on low heat OR on 150C in oven for 1 1/2 hrs
Step 4. Remove pork from tray.  Place pork so skin is facing directly on grill and turn BBQ on high for few minutes til crackling is perfect!  Carve into cubes & serve.

Crackling Hint # If your cooking in an oven place pork under grill for approx 5 minutes at the end to get the crackling crispy.

Chipotle Slaw
Cabbage
Carrot
Red onion
Coriander
Mayonnaise
Chipotle sauce

Step 1. Shred or finely slice above ingredients
Step 2. In a cup mix 2tbsp of whole egg mayonnaise and 1/2tbsp of chipotle sauce. Stir through slaw.

"One cannot think well, love well, sleep well, if one has not dined well" - Virginia Wolf

LETTUCE TRY SOMETHING NEW!

THE  ICEBERGER 

Home style carb free burger!

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”—Doug Larson

Quick Beef Patty recipe:

500g Beef mince

1 egg

1tsp of crushed garlic

1 tsp of Dijon mustard

1 tbsp of tomatoe sauce or bbq sauce

1 tbsp oregano and/or parsley

Salt and pepper

Step 1. Simply mix all ingredients together, mould patties to your liking & BBQ or fry in pan
Step 2. In a pan with a little olive oil cook bacon, onion rings and egg
Step 3. Place burger and any of your other favourite ingredients in crisp Iceberg lettuce leaves.  

The Iceberger

Beef patty
Bacon

cheddar cheese
Onion rings

Egg

Tomatoe

Iceberg lettuce

SOUP KITCHEN

Nourish the soul with this fragrant chicken & barley soup

Ingredients:

1 BBQ chicken (pull apart and use all meat. No skin or bones)

1 litre Chicken stock

1 cup Pearl Barley

1 Onion chopped

1/2 tbsp Garlic chopped

1 Celery stalk chopped

2 Carrots chopped

1 Zucchini chopped 

Ras el hanout
(If you buy one spice this year it should be this one- it's an aromatic Moroccan spice blend adding depth & flavour and can quickly save a tasteless soup!)

"Always start out with a larger pot than what you think you need” ― Julia Child

Step 1.  Heat oil in pot. Brown onion & garlic
Step 2. In same pot add stock, 2 cups of water, pearl barley and vegetables
Step 3. Simmer on low heat for about 25 mins or until pearl barley cooked
Step 4. Add shredded chicken and 1/2 tsp of Ras el hanout. Stir & ready to serve.

Hint: # add another cup of water if soup too thick.

SAY CHEESE

EASY AS SUNDAY SPAGHETTI

Ingredients:

1 packet of Spaghetti
1 cup of tomato soup

1 Brown onion

1 cup Grated tasty cheese

"Everything you see I owe to spaghetti."

Sophia Loren

Step 1. Cook pasta until al dente and drain

Step 2. Chop onion and brown off in olive oil in pan

Step 3. Add 1/2 can of tomato soup to pan to heat quickly

Step 4. Toss through spaghetti and cheese in pan and serve with cracked pepper.

TEMPTING TAPAS

SABROSO!  These bite size tapas are incredibly morish.

"The belly rules the mind".  - Spanish Proverb

Ingredients:
1 lg packet of plain Doritos
1 Chorizo - thinly sliced
10 Button mushrooms
1 Onion
Goats cheese
Parsley leaves

Step 1. In a pan fry off sliced chorizo, sliced onion rings & sliced mushrooms. (fry the chorizo first and let mushrooms and onion cook in the flavoursome spanish sausage oil)
Step 2. Assemble a slice of chorizo, mushroom, onion and little dollop of goats cheese on top of each nacho. Garnish with parsley.

Hint# Lovely without chorizo for vegetarian option.

EASTER FEAST

OUTDOOR KITCHEN


Maybe it’s another movement to get back to nature in our otherwise hurried everyday lives, but there’s no question that outdoor cooking is back in style, and what better way is there to enjoy it than be on an Easter camping trip.

"Cooking is like love. It should be entered into with abandon or not at all." -Harriet van Horne

AUTUMN LEMON CURD

Life gave me lemons so I made lemon curd...

If your planting a lemon tree or you have a friend who has a Meyer lemon tree, thank your lucky stars! These soft skinned and surprisingly juicy lemons are perfect for lemon curd.

"When eating a fruit, Think of the person who planted the tree" - Vietnamese Proverb

Ingredients:

Juice & zest of 3 or 4 lemons 
3/4 cup of sugar
1/2 cup of butter
4 egg yolks


Step 1 - Whisk the egg yolks and sugar in a saucepan on low to medium heat. Add the butter and heat slowly until the butter melts.

Step 2 - Juice and zest the lemons to make 1 cup of lemon juice. Wait until the butter has melted to add the lemon juice and zest. Stir -  It takes about 10 minutes for it to thicken up and stirring is good. Let it cool & thicken and serve.

Hint#  serve generous dollop of curd onto a mirangue and drizzle with passionfruit pulp.

THANK YOU

Thank you to everyone who has taken a moment to view my personal food blog "Spill the Beans".

CALAMARI PROJECT

CRUNCHY CALAMARI RINGS

"Never trust a skinny cook" Unknown 

Ingredients:

Squid tubes thawed & cut into rings (1 tube per person)

1 egg beaten

Panko bread crumbs (supermarket)

Oil for frying

Step 1. Cut tubes into rings 

Step 2. Dip rings in egg and then generously in Panko breadcrumbs

Step 3. Shallow fry in 2-3tbsp of oil in a frying pan until golden and crunchy.

Hint# Allow enough space between rings and don't overcook. Serve with seafood sauce.

Homemade Seafood Sauce

In a bowl mix 1/2 cup of whole egg mayonnaise, 1tsp of worcestershire sauce (or soy sauce), 1tbsp of tomato sauce and cracked pepper.

Enjoy

EGGPLANT CHIPS

CRUNCH & MUNCH 

on these

BEER BATTERED EGGPLANT FRIES

Ingredients:
2 Eggplants
Mayonnaise
Finely chopped coriander

Vegetable oil for frying

Basic beer batter recipe

1 1/2 cups of self-raising flour
1 egg
375ml of beer
* In a bowl stir all ingredients together until relatively smooth.

Step 1. Heat enough oil in small saucepan to just cover the fries
Step 2. Cut eggplant into strips.  Not too thin
Step 3. Dip strips into beer batter and fry for a few mins on medium heat. Turn them once or twice. The eggplant strips should be golden and crunchy on the outside and caramelised on the inside

Hint#  Fry 3 strips at a time if your using a small saucepan
Serve with good quality mayonnaise and finely chopped coriander.


Enjoy

WHAT A CATCH!

BBQ WHOLE BABY SNAPPER

"If music be the food for love, play on" -William Shakespeare 

Whole baby snapper (cleaned & prepared for the BBQ)

Fresh herbs (eg. coriander, parsley, basil, mint, vietnames mint)

Red chilli

Red onion 

White wine

1/2 tsp chopped Garlic 

1 tsp of grated Ginger

Butter

Step 1. Place snapper on foil and insert lemon wedges in opening of fish & top with finely chopped mixed herbs (about 1/3 cup of whatever herbs you have on hand), chilli, grated ginger and red onion

Step 2. Add decent splash of white wine, knob of butter and season with salt & pepper

Step 3. Wrap fish up in foil just like a parcel and place in BBQ (hood closed) on medium-high heat for approx 10-12 mins.

Hint # Fillets of fish would work just as well if you don't want the bones. Serve with roast potatoes & green salad.

Enjoy

STUFF IT AGAIN

LOVE THY NEIGHBOUR

Thank you to my green thumb neighbour who delivered fresh organic produce to my door...

"We all eat, and it would be a sad waste of opportunity to eat badly" - Anna Thomas

Stuffed eggplant with lamb mince

Ingredients:

Eggplant sliced in half

700 grams of lamb mince

1tbsp of tomato paste

1 brown onion

1-2tsp of crushed garlic

1 chilli finely chopped

Parmesan

Step 1. Slice eggplant in half longways. Score with knife and drizzle with oil and cook in oven on 

180C for about 40 mins til soft

Step 2. In a pan with oil fry off garlic, onion, chilli, lamb mince & then add tomato paste

Step 3. When eggplant cooked and soft in the centre spoon out the flesh and add to mince mix

Step 4. Spoon generous amount of mince mix into eggplant shell, and sprinkle with cheese. Place under grill for few mins till cheese melted. Garnish with basil. Season with salt & pepper.

Enjoy

BE GRATEFUL FOR THE GRATIN

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating" -Luciano Pavarotti

CAULIFLOWER GRATIN

   250g Pancetta, cut into 1cm cubes
1 large head of cauliflower, washed and cut up into bite size pieces1 can of drained butter beans2 handfuls of fresh breadcrumbs1tsp minced garlicFew sprigs of thyme  1  1/2 cups grated parmesan cheese1  1/2 cups grated cheddar cheese

 

Bechamel sauce
30g butter
1/4 cup plain flour
1 1/2 cups of milk
Pinch of nutmeg

• Step 1. Boil cauliflower pieces for 5 mins or until just cooked throughStep 2. In a bowl mix the breadcrumbs, cheeses, thyme & garlicStep 3. On a low heat, melt butter in saucepan and add some of the milk, then add flour and continue adding the milk little by little. Stir until no lumps. Bring to boil then take off heat & stir in nutmeg and season with salt & pepper. Step 4. In a baking dish arrange cauliflower pieces, drained butter beans & pancetta. Pour Bechamel sauce on top and finish with cheese & breadcrumbs mix. Cook for about 30 mins on 180C making sure the top is lovely & golden.
  Hint: # serve with eye fillet
  
  

THE PRINCE OF VEGETABLES

PUMPKIN  THE UNDERDOG

"Only the knife knows what goes on in the heart of a pumpkin" - Simone Schwarz-Bart

ROASTED BUTTERNUP PUMPKIN 

Step 1. In a cup simply mix 2tbsp of olive oil, 2tsp of djon mustard, 1tsp of grain mustard and brush over pumpkin. Season with salt, cracked pepper and fresh herbs such as thyme, oregano or parsley.
Step 2. Bake slowly in oven (100 dgC for about 1 1/2 hrs) until soft (but not mushy) and caramelised.
Step 3. Serve as is and slice on table.

Hint # mash left over pumpkin with fork & drizzle with olive oil & pinch of salt and you have Roast Pumpkin Dip.

PICK UP STICKS

GET STUCK INTO SWEET & STICKY SATAY STICKS








1 kg Diced chicken (thigh fillet) or beef & thread onto skewers
1/3 cup sweet condensed milk
1/3 cup coconut cream
2tsp of curry powder
2tsp turmeric
1tbsp fish sauce
2tsp brown sugar 
1/2 cup peanuts crushed in mortar & pestle (garnish)


Step 1. In a cup, mix all the above ingredients (except peanuts) & brush marinade generously over chicken sticks.  Marinate for an hour or two if you can 
Step 2. Bbq chicken skewers until cooked through and serve with rice
Step 3. Garnish with smashed peanuts and use marinade for dipping sauce.

Hint: #Add freshly chopped chilli to marinade & garnish with coriander 
# Soak skewers in cold water for about 30 mins to avoid burning them.


"Food is the most primitive form of comfort".
-Sheilah Graham 

MADE WITH LOVE ♥️

"Do Not Disturb CHOCOLATE Fantasy in Progress" 

Miranda's strawberries drowned in chocolate!

IT'S SAUCY

LIKE ALL MAGNIFICENT THINGS, IT'S VERY SIMPLE

Homemade Seafood Sauce

In a bowl mix 1/2 cup of whole egg mayonnaise, 1tsp of worcestershire sauce (or soy sauce), 1tbsp of tomato sauce, splash of sherry and cracked pepper;

"He was a bold man that first ate an oyster". - Jonathon Swift

Seafood sauce served with fresh seafood and sliced salmon with dill

Hint: # If you don't have any sherry on hand the sauce still works well
         #  Serve generous dollop of seafood sauce on BBQ salmon.

CAM'S CHICKEN CURRY

SOME LIKE IT HOT
Campbell's Chicken Curry served in Roti

Ingredients:
1 kilo chicken thigh fillets
4 tbsp of vegetable oil
1 cup of light coconut cream
2-3 cups of chicken stock
1 brown onion finely chopped
2 tsp crushed or chopped garlic
2 tsp finely chopped ginger
1-2 red chilli finely chopped
2 tsp of cumin seeds
1 tsp of garam masala
1 tsp of turmeric
1-2 tsp of sugar
1 can (400g) of tomato passata
Rice
Roti Bread


Step 1. Heat oil in wok and brown off onion, garlic, chilli & ginger. Then add turmeric, cumin, garam masala
Step 2. Add diced chicken to pan and allow to brown slightly before adding coconut cream
Step 3. Simmer on low heat, add chicken stock & stir well
Step 4. Add tomato passata & sugar and continue to simmer on low heat until chicken cooked through. Serve with rice & Roti bread.

Hint # Add 1 tbsp of chutney or apricot jam for a sweeter curry.

“Everyone eats and drinks, but few appreciate taste.”
Confucius (551-479 BC)

WHAT'S YOUR CAPER?

BIG ISN'T ALWAYS BETTER!

SALSA VERDE

After anguishing over whether Salsa Verde (Spanish for green sauce) deserved it's own post I decided its worth centre stage - Capers may be small, but these strong-flavoured flower buds sure pack a punch..

1. Step 1
   Place 2tsp capers, handful of basil & parsley and  1/2 tsp crushed garlic  in a food processor or mortar & pestle. Process or smash until finely chopped.
2. Step 2
   Add approx1/3 cup of oil and 2 tablespoons lemon juice to parsley mixture. Process until well combined. Season with sea salt and pepper. Serve with barbecued meat or fish.
   
   Hint # Add mint to mix for lovely variation & don't over process

El Hambre es la mejor salsa

(Hunger is the best sauce)

-Miguel Cervantes