Leftover Sausage Curry

It's been really busy at our house recently with lots of dinner parties with friends, relatives and business partners.

It's been really busy at our house recently with lots of dinner parties with friends, relatives and business partners.

Please see below a recipe I did on Sunday night, after a BBQ we had for 20 people on Saturday night.

Leftover Sausage Curry
Fry in 1 tablespoon of olive oil, the following ingredients;
1 diced onion
1 tsp. grated ginger
2 tsp. crushed garlic
1 tsp. turmeric powder
1 tsp. Garam Masala
1 tsp. coriander powder
1 tsp. Cumin
1 tsp. dried chilli or more if you like it hot.

Fry this all together, until golden brown. It's important to cook your spices first, as it brings out the flavour in them. Even better if you mortar and pestle the seeds of the above spices, before frying.

Then add a dozen leftover sausages diced, as these are already cooked, you just need to cover them in the spices, then add a can(400gm) of chopped tomatoes and a can(400gm) of coconut milk. Let this simmer until heated all the way through and the flavours have soaked into the sausages. This should take approximately 20-30mins.

Serve with Pilau rice
1 cup Basmati rice
2 cups chicken stock
1 tsp. olive oil
1 tsp. turmeric
1 tsp. Garam Masala
1 bay leaf.
1 tsp. crushed garlic

Place the chicken stock and spices in a saucepan and cook the rice for 12 minutes until light and fluffy.
Whilst the rice is cooking, fry up 1 thinly sliced onion, in 2 tsp of olive oil, until golden and caramelised. Spread out on a baking tray and place in a preheated 180°c oven for about 10 minutes until it is crunchy, then toast 1/4 of a cup of Salted Cashews.
Combine the onion and cashews and sprinkle on the top of the rice for serving.
Serve with a green salad, Cucumber and Yoghurt and red chillies for those who like it hot.

Enjoy with a glass of Rose.

Festive Christmas Turkey Lunch!

For Christmas, a must have is Turkey, but you don't necessarily have to cook a whole one.  This is a simple recipe, that is easy to do.
 

Turkey in a Pot

One turkey breast, size dependent on how many people you are having for lunch. Ask the butcher to make sure it is secured with string, so it holds better for carving.

Use a heavy based pot, such as Le Creuset. Melt 50gms butter and 2 tablespoons of Olive oil in the pot.  Place the turkey breast down skin side first and brown for a couple of minutes, then turn sealing all of the meat.

Add the zest of 2 lemons, a couple of sprigs of thyme and sage, salt and pepper and 3 cups of chicken stock to the pot and place the lid on top to seal.

Turn the heat down low and let it simmer for 40minutes, check on the progress and cook for longer if necessary, this will depend on the size of the Turkey breast. 

Once cooked, drain off the juices through a sieve to make the gravy.  Keep the turkey in the pot to keep warm until ready to serve.

Pancetta and Cranberry individual stuffing's

Whilst the turkey is cooking, you can make the stuffing.

Using a muffin tin, oil them first and then place thin slices of Pancetta to make a cup.

To make the stuffing to go inside melt 50gms of butter and add 2 tablespoons of olive oil, and fry 1 onion and 1 garlic clove diced. Then add a cup full of chopped parsley, thyme and sage, salt and pepper, and 1 cup of cranberries and combine until soft. 

 

Then add 3 cups of fresh sourdough bread crumbs, 2 eggs and pour over 100gms of melted butter, combine and add to the pancetta cups, firming down to take the mould of the tins. Cook them in the oven at 180c for 20-30 mins until golden brown.

Gravy
Make a roux with 50gms of butter and with 3 tablespoons of flour, melt the butter and add flour whisking quickly to combine with no lumps. Then gradually add the juices from the turkey until the desired thickness you like your gravy.

Hope you enjoy with a glass of delicious Shiraz

Have a wonderful Christmas from the PEACE Family.

Wishing you all the best for 2014. 

 

Marinated Pork with side dishes

Andrew and I (with our daughter Sylvia) spent the winter up in the Snow area of Victoria. It was a great 14 weeks of enjoying skiing in the cold and snow.

Andrew and I  (with our daughter Sylvia) spent the winter up in the Snow area of Victoria.  It was a great 14 weeks of enjoying skiing in the cold and snow.  We slaughtered 2 pigs a few weeks ago, so we have been eating quite a lot of Pork, so why not try out my pork marinade and side dishes.

Pork  Marinade

This marinade can be used on pork fillets or pork chops.

2 tablespoons Brown Sugar

2 tablespoons Soya Sauce

1 tsp garlic

1 tsp Cumin

1 tsp Garam Masala

Add chilli to your liking

Combine all these ingredients together in a dish and place the pork chops/fillets in and rub the marinade all over them until they are covered, leave them in the dish marinating for a minimum of one hour.

You can then bake, fry or BBQ the chops/fillets.  Cook them until they go a nice golden colour.

This is great served with a Cabbage dish or Fennel salad with Coriander.

Cabbage Saute

For the cabbage sauté, fry 1 diced onion and a tsp of fennel seeds, in 1 dessertspoon of olive oil.

Add the sliced cabbage, and keep stirring until combined.  Add 1/2 a cup of white wine and 1/4 of a cup of apple cider, seasoning with salt and pepper.

Put a lid on the frying pan and turn the heat down low, cooking to the firmness you prefer.  I like mine still with abit of crunch.  Before serving add 1/2 a cup of chopped fresh Parsley.

 Fennel and red onion salad.

Slice fennel and red onion and present in dish alternatively.

Then mix the following ingredients in a bowl and pour over the salad;

1 tsp seeded mustard

2 tbsp of white balsamic

4 tbsp of olive oil

juice of 1 lemon.

Salt and pepper

Finish the salad with 1/2 a cup of chopped Coriander.

 

 

Sorrel Dip with Smoked Trout

I made this Dip the other night and had it with some smoked Trout from the Great Alpine Region of victoria. We were holidaying up in the snow fields of dinner Plain.

I made this Dip the other night and had it with some smoked Trout from the Great Alpine Region of victoria. We were holidaying up in the snow fields of dinner Plain.

So for the Sorrel Dip, it's really simple but tastes Divine!!

1 clove of garlic

bunch of sorrel

4 spring onions

250gm Cream Cheese.

Start off by crushing the garlic, and chopping the washed sorrel and spring onion(you could put it in a blender if you like. Then add the cream cheese until completely combined.

Then simply serve the smoked trout on fine crackers topped with a dollop of the Dip and hey presto!

Summer Russian Salad

Since you are having such brilliant weather, you should all be having BBQ's and eating lots of salads. Please see one of my family's favorites.

Since you are having such brilliant weather, you should all be having BBQ's and eating lots of salads.

Please see below one of my family's favorites.

Start by boiling 6 washed potatoes with the skin on,(once cooked, drain the water off and let them rest for 20 minutes to cool.)dice into medium sized pieces and place straight into the bowl.

Followed by boiling 4 eggs and dicing.

whilst they are boiling, cut up and place in a large salad bowl the following ingredients;

6 medium gherkins(dill pickles)diced
1 cucumber diced
2 carrots, peeled and diced
1 cup of diced ham.

Once the potatoes have cooled add to the other ingredients and also the diced boiled eggs.

Add a bunch of fresh, finely cut dill, salt and pepper, and a good quality mayonnaise and combine gently.

This can be served as a starter/entree or served with BBQ chicken.

I like this with our Riesling or Semillon Sauvignon Blanc.

Recipes for left over Xmas Port

As it's moving into summer, quite often you may have some port left over from winter, that you didn't quite finish. Well here are some options to use up that last bit.

As it's moving into summer, quite often you may have some port left over from winter, that you didn't quite finish. Well here are some options to use up that last bit.

You will only need to use half a cup to a full cup for most recipes, you could.......

Pour into a beef casserole or bolognaise sauce, to make it a touch sweet.

Pour over a sultana cake, when it comes straight out of the oven.

Sautee Mushrooms with thyme and port.

I thought though I would give you my Chicken in port Wine sauce as this is my personal favourite!

Take 4 chicken fillets and marinate in the juice of 1 lemon, and a pinch of salt and pepper for an hour or 2, depending on the size of the fillets.

Melt 2 tablespoons of butter in a frying pan and add 1 clove of crushed garlic. Cook for one minute and then add the chicken and a sprig of fresh thyme/basil, cooking until browning on both sides. Then add half a cup of white wine and half a cup of chicken stock, cover, and let it poach until the chicken is cooked (you can add more stock if the fillets are large).

Remove the chicken from the pan and cover with foil. Add to the pan 1 cup of port, and let it reduce, then add half a cup of cream and a pinch of salt and pepper. Place the chicken back in the pan, covering it all over with the sauce, wait until the chicken is warmed through and then serve.

This would go nicely with our Estate Collection Chardonnay or our Estate Collection Cabernet Shiraz.

Fresh Tuna

One of my favourite dinners, is  Fresh Tuna, very easy dish, with  great flavours!

One of my favourite dinners, is Fresh Tuna,very easy dish, with great flavours!

Firstly, dice 1 small onion and 1 clove of garlic, fry them in olive oil  in a large frying pan with the lid on until soft. Add 3-4 anchovy fillets (less or more depending if you like them) crush with a fork and fry for a 2-3 minutes. Then add 1 can of chopped tomatoes, 1 cup of olives, a tablespoon of fresh oregano and a pinch of black pepper.

Let it simmer for 10 minutes, then add the tuna steaks, and cook to how you like them. Serve with parsley on top and crusty bread . You can add diced capsicum at the same time as the onion if you like.

I think this dish is great paired with a glass of our Cabernet Shiraz or I like it with our Estate Malbec.

Enjoy!