Ì AMY’S VEGE STEAK STACK

This is the backbone of a recipe that has many variations. You can choose different vegetables depending on the season, and also different meats.  Other options that work particularly well for veges are asparagus, eggplant, kumara or potato and rocket (I LOVE).  Chicken snitzels, or tenderloins also work well and especially good with pesto mayonaise as a condiment, in fact so good that I will have to post the stack another time! For now please enjoy the Steak Stack.

Ingredients

Frying steak – per person

Bunch of brocolini
½ red and yellow pepper (ends cut off to make them flat) and cut into three
1 large garlic clove - crushed
Olive oil for frying and grilling
A rash of bacon - per person
Portobello mushroom – per person
Horseradish mustard for garnish

Method

• Heat oven to grill at 200 degrees

• Crush garlic with a knife and add some sea salt

• Scar the steak with your knife and press half the garlic into each side of the steak

• Season with sea salt and pepper, set aside

• Cut peppers and add to a lightly oiled oven pan, grill for 10-15 minutes

• Check the peppers halfway through and add the mushrooms

• Heat oil in a frying pan and add the brocolini and garlic with a pinch of sea salt

• Fry until cooked – can add a dribble of water and cover with a pan lid to make al dente

• Once cooked set aside and add a bit more oil to the pan

• Fry the steak about 2-3 minutes on each side over a medium to high heat (depending on how you like your steak cooked) add in the bacon once you have turned the steak over and fry until cooked

• Once cooked stack the plate - brocolini first, then the peppers, steak, bacon, mushroom (open side down) and top with a condiment of your choice – I chose a horseradish mustard which really complimented the flavours of the dish

• Season with salt and pepper and a herb of your choice.

Chicken and Spinach Enchiladas

This is a new creation of mine but a variation on a favourite. The flavours mix in deliciously together and the extra chili makes this dish even more appealing for those hot n spicy lovers. It may seem like a lot of prep but its worth it and served just with a side of rocket and your ready to go!

Ingredients

·   2 Chicken boobs, sliced thinly

·   1 Large clove of garlic, crushed
·   1 Tspn cumin
·   1 Tspn paprika
·   2 Tspns olive oil
·   1 Red chili, deseeded and finely diced
·   ½ Tspn chili powder (if you desire more of a bite)
·   ½ Green onion, diced
·   1 Packet of wholemeal or plain tortillas
·   1 Cup grated cheese
·   1 Cup frozen spinach, thawed
·   Can of chopped tomatoes (preferably Mexican flavoured)
·   ½ Cup fresh coriander, roughly chopped
·   Rocket to serve
·   Avocado, mashed or sour cream to garnish.

TO MAKE

• Preheat the oven to 180°
• Combine chicken, cumin, paprika, ½ olive oil, both fresh chili and powder (if using), and set aside in the fridge to marinade for 20 minutes (or as long as you can)
• Chop onion, grate cheese, thaw spinach and chop coriander
• Heat the other ½ oil in a fry pan making sure the oil covers the pan in full. Fry each tortilla on both sides (usually 40seconds each side)
• Sauté onion in a pan over a medium heat, add chicken and fry until cooked through
• Add the spinach to the pan and stir through
• In an oven baking dish place chicken and spinach mixture, and a sprinkling of cheese in the middle of each tortilla and fold in half keeping the ends open, do this to each tortilla
• Empty the can of chopped tomatoes on top of the enchiladas and top with the rest of the grated cheese
• Bake for 10 minutes or until cheese has melted
• Serve with mashed avocado or sour cream and garnish with the chopped coriander
• Serve a side of rocket.

MOROCCAN LAMB & COUSCOUS VEGE SALAD

This recipe is always sure to win every time I make it. You don't have to follow the recipe precisely which makes each time I make it slightly different but always full in flavour and full of colour. I usually tend to go for veges in season and don't be afraid to add some leafy greens here and there or create your own masterpiece from this recipe base. I have plenty of variations!

Ingredients

§  2x lamb fillets / steaks / pre diced lamb

§  Moroccan seasoning to taste
§  2x garlic cloves, crushed
§  1/2 an aubergine cut into bite sized pieces (not necessary)
§  2x zucchini sliced
§  ½ red and yellow capsicum cut into bite sized pieces
§ 1x red onion quartered and broken up 

§  A handful of mint or coriander chopped roughly

§  Feta diced
§  Lemon juice to taste
§  Salt and pepper to taste
§  Balsamic vinegar
§  Olive oil 
§  Enough couscous or bulgar wheat for how many people you are serving (for 2-3 I use just over a cup).

Alternatives

Kalamata olives are also nice tossed through this mix, as is pumpkin, mushrooms and fresh cherry tomatoes.  You can also serve this along with fresh spinach or rocket leaves for a fresh summer option.

To Make

§  Combine the meat, Moroccan seasoning, 1 clove of garlic, ½ lemon juice, and ½ oil in a bowl

§  Cover and refrigerate for ½ an hour or overnight
§   Two ways to cook the veges -  if you are short on time I would suggest stir fry the zucchinis, peppers, onion and remainder of the garlic until tender to bite, (if you are using kumara, pumpkin or aubergine you may want to pre-cook this in the microwave and then add to the stir fry to finish off). Or you can grill all the veges with the rest of the olive oil and garlic until slightly crispy and tender in an oven, would usually take 20 minutes in a 200 degree temperature)

§  Cook the couscous or buglar wheat as per instructions on the packet.

 § Heat a fry pan over a high heat, fry the lamb until browned (about 2-3 mins each side)

§  Remove from heat and leave to sit for a couple of minutes
§  Combine balsamic vinegar and lemon juice with salt and pepper and stir through the cooked couscous / bulgar wheat
§  Toss through the cooked veges and lamb
§  Garnish with the feta, herbs and add balsamic vinegar as a dressing.

Serves 2-3.

GuestRecipe

Hey ya'll, so a good friend of mine reccommended I introduced guest recpies into LoveBites to incorporate friends and relatives gourmet treats and to add a different flavour into LoveBites.  (Also so I also don't run out of my own recipes to post!) Good idea I say. So to all you amateur chefs out there just like moi, send me a recipe of your gusto gourmet and you may see it on LoveBites!
 
To introduce this idea is none other than the lady herself Ms Georgina Cottle, with this delictable healthy salad:

   

Warm Beef and Beetroot Salad

 with roast potatoes, and feta with mustard dressing.

 

This easy and versatile salad is a hit all year round. The ingredients compliment each other delightfully, and it wouldn't be the same without the delicious mustard dressing. This recipe serves 2 and needs about 15 mins prep time and 30 mins cooking.

Ingredients

8 Desiree Potatoes (they don't have to be desiree, but in my opinion they are the best for roasting)

1 small can of whole beetroot

1 medium red onion cut into wedges

75 g Green Beans, trimmed

50 g Rocket

50 g Baby Spinach

150 g Beef, Rump Steak, in one piece

50 g Feta

1 teaspoon Mustard, wholegrain,

1 teaspoon Lemon Juice

1 teaspoon Salt

1 teaspoon black pepper

3 teaspoons olive oil

Instructions

1. Preheat oven to Gas Mark 6/200 degrees celcius. Put the potatoes and onion into a roasting pan and drizzle with a teaspoon of olive oil. Roast for about 30 mins or until tender.

2. Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes; drain well and rinse with cold water to cool quickly.

3. Share the rocket and baby spinach between 2 serving plates and top with the green beans

4. Heat a char-grill pan or non-stick frying pan. Cover both sides of the steak with olive oil, then cook on both sides for 3-4 minutes to give you a rare steak (or cook according to your liking). Remove and cover with foil. Let it rest for 5 minutes.

5. Make the dressing by whisking together the mustard, lemon juice and 1 teaspoon of olive oil with the salt and pepper.

6. Share the roast potatoes, onions, beetroot and feta between the salads. Slice the steak and arrange on top, then drizzle with the dressing.

Healthy Nacho Salad

This is a healthier option for those wanting to enjoy the texture and taste of tradtitional nachoes but lower in fat. The addition of a salad mix, and elimination of cheese makes this recipe a mix of tacos and nachoes but aquires to everyones tastes! For an even healthier option you can replace the sour cream with mashed avocado garlic, and lemon juice. Mmmm perfect for a quick summer meal!

Ingredients

• 300g mince
• ½ green onion, diced
• 1 jar Mexican salsa
• 1 Mexican taco seasoning packet
• Can of chili beans
• ½ red onion, diced
• 10 cherry tomatoes, halved
• Mesculin salad mix
• 1/3  Cup fresh coriander, roughly chopped
• Avocado, diced (or mashed with lemon juice, crushed garlic)
• Sour cream to garnish
• Corn chips (Doritos Original or for those back home Mexicano works nicely).

To Make

o    Sauté onion and mince over a medium / high heat, until mince is browned

o    Stir through chili beans, Mexican seasoning sachet, and ½ - whole jar of salsa
o    Chop coriander, tomatoes, and red onion
o   Arrange mesculin on a plate, layer corn chips, mince mixture, sour cream, avocado, tomatoes and red onion and garnish with coriander on top.

A special thanks to my flattie Adam Snowden for working some magic on my picture!

Fluffy Bran and Banana Muffs

These tasty treats are light in texture and in fat, which makes them perfect as a breakfast on the go or a mid-morning snack...  Or in fact a snack at any time of the day! These morsels are quick and easy to make and I would suggest making twice the recipe if you find your baking usually disappears within minutes! Try mixing up the sizes, or if dates aren't your forte then try chocolate chips or an alternative fruit (berry's add some nice colour to this recipe).

 Ingredients

§  2 cups self raising flour 

§  1 ½ cups bran

§  ¾ cup dates chopped

§  3 bananas mashed

§  1 tspn baking soda

§  11/2 tspns cinnamon

§  ½ tspn mixed spice

§  1 ½ cups trim milk

§  50g butter

§  6 tbspns golden syrup 

§  2 eggs lightly beaten

Method

§  Pre heat oven to 190º

§  Add flour, bran, dates, banana and spices in a bowl

§  Dissolve baking soda in milk

§  Beat eggs

§  Melt butter and golden syrup in microwave

§  Add liquid ingredients to dry ingredients – mix until blended but be careful to not over mix

§  Spray muffin tins (if not non-stick) Spoon into muffin tins

§  Bake for 15-20 minutes until a skewer comes out clean.

 Makes 15 approx

Portobello Mushroom Risotto

This is one of my favourite recipes, the flavours and texture makes it a great comfort food for winter or a good filling vegetarian meal for dinner. Using the Portobello Mushrooms makes this dish full of flavour compared to button mushrooms and adds a rich colour to the meal. You can either make the risotto from scratch or just boil the aborio rice. Its a cheats version but makes the risotto so much quicker to make. This is also really tasty served over a bed of fresh baby spinach, cooked or uncooked.

Ingredients

300g of sliced (bite size) Portobello Mushrooms
2 fresh garlic cloves, crushed
1 medium – large onion, diced
butter for cooking
juice of a large lemon
1 cup of aborio rice (for 2 people – more required if cooking for more people)
5 cups boiling water
5 tspns of Chicken Stock
grated or sliced parmesan cheese
bunch of parsley, chopped
salt and pepper to taste
 

To Make: 

• Boil the jug
• Heat butter in large fry pan and sauté the onion and garlic
• Add mushrooms and fry until cooked through and still slightly firm to bite
• Remove from the pan and place to the side
• Melt butter in pan
• Add the rice and stir through for 1 minute
• In a mixing jug dissolve 1tspn of chicken stock in 1cup of hot water
• Add this to the rice and stir until absorbed
• Continue to  remake the stock mixture and add to the pan as needed for about 25 minutes
• CONTINUE STIRRING
• When the rice is pleasant to taste add the mushrooms, lemon juice, parsley and grated parmesan and stir through for 2 minutes
• If rice is sticking to pan you can add more stock
• Remove from heat and serve immediately with parmesan and more parsley on top
• Season to taste (can add more lemon juice if needed).

 Cheats Version:

• Boil the aborio rice in a pot as you would normal rice
• Add this to the mushroom mixture and stir to combine
• Add garnish and serve.