Showing posts with label salsa. Show all posts
Showing posts with label salsa. Show all posts

Thursday, July 5, 2012

Spiced Lamb Mince And Salsa Tart - A Leftover Special




I woke up to a wet and windy Sunday morning, I must have spent another hour in bed contemplating what to do next. In the end I decided to stay in and catch up with both my reading and those episodes of Downton Abbey that I had missed.

Not wanting to venture out and brace the elements, lunch must come from whatever I could find in the kitchen. Fortunately there were some spiced lamb mince and salsa left from the previous night, not quite enough for another wrap but just the right amount for this tart/pizza hybrid.



oven preheated at 220 C (conventional)
recipe per serve
you'll need;
1 piece of shop bought puff pastry, allow to thaw
2 tbs of tomato puree
about 3/4 cup of leftover spiced lamb mince
1/4 cup of tomato and cucumber salsa
4 cherry tomatoes, sliced
1 egg, lightly beaten
8 basil leaves, torn
a drizzle of olive oil



Lay puff pastry on a non stick tray, spread tomato paste over leaving a 2 cm border. Scatter spiced lamb mince and tomato slices, fold the pastry over using the border as a guide. Brush some egg wash over the exposed pastry.



Place it in the preheated oven for 20 to 25 minutes.



Top with some salsa and basil and drizzle with some olive oil.



Season and slice before serving.

Tuesday, July 3, 2012

Spiced lamb, Tomato And Cucumber Salsa Wrap





We had another wrap dinner, this time with my favourite spiced lamb mince (see spiced lamb, sultanas and pine nuts in filo pastry and spiced lamb, sultanas and pine nuts and spinach pinwheel pie). It settled my craving for both lamb and carbs on a rather chilly night.

You may change the ingredients around to suit your taste; use beef or chicken mince instead and serve it with your favourite salsa.

Apart from the other two dishes I mentioned earlier; you can also use this delicious spiced lamb mince as a sauce for pasta or noodles, base for shepherd's pie and filling for pie or empanada.



recipe from the tummies' kitchen
serves 4
you'll need;
500g of minced lamb
1/2 an onions, finely diced
1/2 an onion, slic
2 cloves of garlic, minced
1/2 tbs of cumin powder
1/2 tbs of coriander powder
1/4 tbs of cinnamon powder
1 tbs of hot paprika powder
1/2 tsp of turmeric powder
2 tbs of yoghurt
2 tbs of tomato puree
salt and pepper to taste
chopped coriander leaves
a handful of baby coz lettuce
8 to 10 shop bought flat breads 

for the salsa;
2 large tomatoes, diced
1 continental/telegraph cucumber, diced
1 spanish onion, finely diced
2 tbs of chopped coriander leaves
2 tbs of chopped mint leaves
4 tbs of olive oil
juice from half a lemon
salt and pepper to taste

for the yoghurt sauce;
3/4 of a cup of Greek yoghurt
a handful of mint leaves, finely shredded
1/2 tbs of cumin powder
2 cloves of garlic, minced
1/2 tbs of grated lemon rind
salt and pepper to taste



Prepare the onion, season the lamb mince with a little salt and pepper.



Saute onion and garlic til lightly brown then add in the minced lamb and continue to cook til lamb is no longer pink.



Add spice, tomato puree and yoghurt, continue to cook for 5 minutes.



Add sliced onions and season well, turn off the heat and allow to cool down slightly when the onion is soften.



While waiting for the spiced lamb mince to cool down, prepare the salsa by combining all the ingredients in a large bowl, check for seasonings and set aside. Also prepare the yoghurt sauce.



Place a tortilla or flat bread on the workbench, place some lettuce over then top with some of the spiced lamb mince, salsa and yoghurt sauce.



They can then be rolled up and eaten as they are or lightly grill on a hot plate which is how we like it.



Serve wraps with extra salsa on the side.

Saturday, February 18, 2012

Chermoula Roasted Chicken, Tomato, Avocado And Cucumber Salsa Wraps





I have wanted to try my hands on cooking Mexican or even Tex-Mex food at home for a while now. When I finally got my acts together to do my research and found a recipe suitable for a first timer like me, the specialty shop was closed when I arrived with my list of ingredients. 

Thankfully the supermarket is a stone's throw away from the specialty shop and I managed to come out with a Mediterranean version of my planned tacos meal. 

This completely revised meal is now a tummies' favourite whenever we want to get away from rice and pasta. Mexican food is still on the pipeline and if you know of any good Mexican cookbook do let me know, thank you.



recipe from the tummies' kitchen
serves 4 as a one dish meal
you'll need;
1 free range chicken, butterflied
5 tbs of chermoula for marinade
8 to 10 shop bought tortillas or other flat breads
200 g of baby cos lettuce leaves
2 tbs of extra chermoula

for the salsa;
2 large tomatoes, diced
1 continental/telegraph cucumber, diced
1 avocado, diced
1 spanish onion, finely diced
2 tbs of chopped coriander leaves
2 tbs of chopped mint leaves
4 tbs of olive oil
juice from half a lemon
salt and pepper to taste



To butterfly or spatchcock the chicken - remove the backbones of the chicken using a pair of kitchen scissor then flatten it slightly with both the palms of your hands. Use 5 tbs of the chermoula to marinate the chicken for at least an hour in the fridge.



Heat up an oven tray and lightly brown the chicken on both sides (2 -3 minutes/side) then roast it in the preheated oven for ~45 to 50 minutes. Remove from the oven and allow to cool down.



While waiting for the chicken to cool down, prepare the salsa by combining all the ingredients in a large bowl, check for seasonings and set aside.



When the chicken is cool enough to handle drain off most of the accumulating oil in the oven tray and shred the meat from the carcass, reserving the bones for your stock pot. Return the shredded chicken to the tray and mix it with the remaining delicious sticky bits and cooking juices and the extra 2 tbs of chermoula.



Place a tortilla or flat bread on the workbench, place some lettuce over then top with some of the shredded chicken and salsa.



They can be rolled up and eaten as they are or lightly grill on a hot plate which is how we like it.



Halve wraps at an angle and serve it with a little more salsa on the side.

Thursday, December 2, 2010

Chicken Cakes With Mango And Avocado Salsa


Day 10 of our carbless diet - I took a mental note when I saw these delicious chicken cakes being made on a cooking show by one of my favourite chefs a few months back. When I first suggested making this dish for our dinner;  the other tummy thought they might be more suitable as a light lunch but that was then, now it is a perfect carbless meal for our silly diet. I served them with a mongo and avocado salsa rather than the herb mayo used in the original recipe, it certainly made the dish a little more substantial.  P.S Omit the bacon for an equally delicious halal version!



recipe adapted from a cooking show by Nigel Slater
serves 2 
you'll need;
250 g of chicken breasts*
250 g of chicken thighs*
1/2 cup of homemade breadcrumbs
few sprigs of thyme, picked and chopped
1 egg, lightly beaten
1/3 cup of grated parmesan cheese
grated rind of one lemon
juice of half a lemon
2 rashes of bacon, coarsely chopped (optional)
salt and pepper to taste
*I used both breast and thigh meat for more succulent patties

for the mango salsa;
1 ripe but firm mango, skinned and diced
1 avocado, peeled, stoned and diced
1/2 a red onion, finely diced
1 bird chili, finely chopped (optional)
juice of one lime
a bunch of coriander, chopped
2 tbs of olive oil
salt and pepper to taste



Cut chicken into large chunks and mince coarsely in a food processor.



Place minced chicken in a large bowl and add in the rest of the ingredients. 



Mix and season well. Divide chicken mixture into 8 equal portions and form into patties.



Pan fry patties in batches, turning once until golden brown (3 minutes on each side).



For the mango salsa - mix everything in a large bowl and mix well. Check for seasonings.



Some cos lettuce leaves as wrappers.



Serve chicken cakes with mango salsa and cos lettuce.



Place a small piece of chicken cake and some mango salsa on a lettuce leaf and eat it as you would with sang choi bao.

Thursday, October 22, 2009

Roast Loin Of Pork With Some "Unexpected Friends"


I bought a piece of Otway organic pork loin a few days ago despite loin not being my favourite cut of pork meat, but who can really resist a big chunk of Otway pork with 40% off??? So look out for bargains like this next time you shop.
I have to admit, I was not as excited about cooking today given that the weather was so good.  I had a wonderful half day out with my friend Al cycling along the Yarra and as I was cycling home, I thought I might have something quite different to go with the piece of pork loin waiting for me in the fridge. I made a quick pineapple salsa to replace the apple part and a simple rice salad with some leftover corn and asparagus. The perfectly cooked pork (moist and almost pink) with the crunchy crackling goes unexpectedly well with these new friends, so am glad I gave the mash and apple sauce a break til  colder days :)
P.S I made some gravy with the lovely golden onions in the roasting pan too.

To get to this you.....

recipe from the tummies' kitchen
serves 4 as part of a main course 
you'll need;
1.5kg piece of pork loin with rind on (score the rind)
2 onions, halved
2 cups of hot water
olive oil
salt and pepper

Preheat oven to 475F
Rub the pork with salt, pepper and olive oil. push in as much salt as you can into the scored rind..
Place pork skin side up on halved onions as shown. Pour hot water into the roasting pan.
Place pan on the upper rack and immediately turn down oven to 400F.

After 30 minutes, place a foil over the pork if the skin starts to burn. Add more water into the tray if needed. Check for doneness after 55 minutes.
Remove pork and rest for at least 30 minutes. Meanwhile, on your stove top mash the onions with a potato masher and get all the goodness into the pan juice. Strain the gravy, season with salt and pepper and thicken with flour if you wish.

Carve the pork and serve with whatever your heart desire :). The tummies had it with some lovely pineapple salsa and a basmati rice salad of fried garlic, bbq corn, bbq asparagus and chopped coriander. Last but not least the loveliest pan juice drizzled over the pork of course :) Completely unexpected side dishes with roast pork but I think you should give this a try.

Pineapple, Chilies And Mint Salsa


Here's another salsa recipe thanks to the wonderful weather today. Use the same dressing as the tomato salsa if your heart desires :)

serves 4 as a side dish
you'll need;
half a pineapple, skinned, eyes removed and cut into small pieces
half a red onion, thinly sliced
1 red chili, seeds removed, thinly sliced
half a cup of mint, finely shredded
1tbs of castor sugar
dash of fish sauce
juice of 1 lime
salt to taste

Have everything ready in a bowl...

Add all seasonings and juice of one lime...

Mix well and serve it with your choice of meat or fish.

Wednesday, October 21, 2009

Salmon Fish Cakes With A Salsa


Not really what I had in mind for tonight's dinner. But due to the hot weather, I decided roasting a piece of meat is not what I would like to do after work. There's another problem, a huge one too! Where I work might be full of very expensive shops and restaurants, but not when it comes to good shopping for food (not with our budgets anyway!). The only saving grace is there is a good fish shop with wonderful people working there, and I normally get a big discount every time I shop there. Everyone loves this so it's a great thing to have for your next picnic or cocktail party, just make them smaller.
P.S I don't add bread crumbs into the fish cake at all, so all you can taste is fish and creamy potato. :) oh so crispy on the outside and moist within.

Serves 4
you'll need;
4 large potatoes, boiled, skinned and mashed raughly
600g of salmon fillet, poached, flaked
2 tbs of sour cream
chives, chopped
coriander, chopped
1 onion, chopped and browned
1 small egg, beaten
salt and pepper to taste
2 eggs beaten, flour and bread crumbs (I used panko, Japanese style) for crumbing

Poach salmon fillets with bay leaves, peppercorns, sliced onions and parsley. Cooled and flaked.

Add fish, herbs, onions with seasoned mashed potato. Mix well with a fork.

Divide fish and potato mixture into 12 equal serves. Crumb the patties, they can be left to firm up in the fridge til needed.

Fry till golden brown and drain well.

Serve it with the salad of your choice. I served ours with a tomato salsa with tamarind dressing and  dressed rocket.

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3 hungry tummies

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