Recipes From Down Under

Whats for dinner?

Roasted Turkey December 15, 2010

Filed under: Main Dish,Turkey — Aussies Kitchen @ 4:51 PM
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I’m not the biggest fan of Turkey, however when I do eat one I like a nice juicy and flavourful turkey. That’s why I feel that it is important to brine your turkey for at least a day before you cook it. I also use this recipe to cook a roasted chicken. Comes out really nice. I just don’t brine the chicken.

Since I don’t have enough room in my¬†refrigerator¬†the way I brine the turkey is I get two trash bags, place the turkey and brining solution inside the trash bags and then place this inside a ice chest and cover with ice. Works out great ūüôā

Juicy Herb Roasted Turkey:

 


Ingredients:

Brine:

  • 1 cup salt
  • 1 cup brown sugar
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 6 springs thyme
  • 4 springs rosemary
  • 3 cloves garlic, crushed
  • 1 tablespoon whole cloves
  • 2 cinnamon sticks
  • 1 10-12lb turkey, insides removed

Turkey:

  • 1 orange, sliced
  • 2 lemons, sliced
  • 1 apple, sliced
  • 1 yellow onion, chopped
  • 4 cloves garlic
  • 2 bay leaves
  • 4 springs thyme
  • 4 springs rosemary
  • 1/2 bunch sage
  • 3-4 springs parsley
  • 2 cups chicken or turkey stock, for basting

Directions:

In a large container or bucket, dissolve the salt and sugar in 2 gallons of cold water. Add the oranges, lemons, thyme, garlic, rosemary, cloves and cinnamon sticks. Rinse the turkey inside and out under cold running water. Place the turkey in the brining solution and cover and refrigerate for 24hrs.

Preheat oven to 325 degrees.

Remove the turkey from the brine and rinse well under cold water. Pat dry with paper towels inside and out. Place turkey in a large roasting pan, breast side up. Rub turkey all over with orange segments. Rub some butter all over the turkey and stuff some underneath the skin. Season lightly with salt and pepper. Stuff the turkey with the orange, lemons, apple, onion, garlic, bay leaves, thyme, rosemary, sage and parsley. Roast the turkey, uncovered, breast side down for 1 hour.

Remove from the oven, turn turkey over and baste with 1/2 cup of stock. I like to also pour a little inside the turkey. Continue roasting with breast side up for about 3 hours or until thermometer registers 165 degrees when inserted in the turkey thigh. Baste the turkey every hour with 1/2 cup of stock.

Remove from oven and cover with aluminium foil and let rest for 20 minutes before craving.

Adapted from Emeril Lagasse.

 

MMMMM Yummy…

Filed under: Main Dish,Soup — Aussies Kitchen @ 4:22 PM
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I absolutely loveeeeeeeeeee this soup. It is so tasty and delicious. And it’s been perfect on these chilly days that we have been having here in good ole Texas. It’s great by itself or enjoy with a grilled cheese¬†sandwich. I like to use¬†Rosemary¬†Sour dough¬†Bread for my¬†sandwich. It’s nice and¬†crunchy.

 

 

Tomato Basil Soup:

 

Ingredients:

  • 4¬†tomatoes, peeled, seeded and diced
  • 4 cups tomato juice
  • 1 bunch of fresh basil leaves, about 14 leaves
  • 2 cloves garlic, crushed
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • Salt and pepper to taste

Directions:

Place tomatoes, juice and garlic in a large stock pot over medium heat. Simmer for 30 minutes. Place the soup and basil leaves in a food processor and puree. Return to the stock pot.

Stir in the cream and butter. Season with salt and pepper. Heat until all the butter is melted. Enjoy!

 

Adapted from allrecipes.


 

Sesame Chicken December 3, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 5:46 PM
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Every recipe that I looked at for Sesame Chicken required you to batter and fry the chicken pieces. Since this is typically the traditional way you would have Sesame Chicken served to you in a¬†Chinese¬†restaurant. I don’t like frying, so I just marinated and then cooked the chicken. Come out great!

 

Asian Sesame Chicken:

Ingredients:

  • 1-1/2 pounds boneless chicken breasts, cut in bite size pieces
  • 1/4 cup low sodium soy sauce
  • 6 cloves garlic, crushed
  • 1 cup chicken broth
  • 3/4 cup white sugar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons sesame or peanut oil
  • 1 teaspoon¬†Chile¬†paste
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1 tablespoon red pepper flakes
  • 2 tablespoons sesame seeds

Directions:

In a ziplock bad add the chicken, 1/4 cup soy sauce and 3 cloves of crushed garlic. Toss around a little so the soy sauce covers all the chicken pieces. Place bag in fridge for about 20 minutes or so.

Meanwhile, bring the chicken broth, sugar, vinegar, remaining soy sauce, sesame oil, chile paste and garlic to a boil in a saucepan over medium-high heat. Stir frequently so the sugar doesn’t burn.

Dissolve 1/4 cup cornstarch into 1/2 cup of water and then stir into the sauce. Stir in the red pepper flakes. Simmer until the sauce thickens and starts to turn more clear. Reduce heat to low and keep warm.

In a fry pan add the chicken pieces and stir fry until all the chicken is cooked through. Add the sauce and stir well to insure all the chicken is coated with the sauce.

Serve over rice and top with the sesame seeds.

Adapted from allrecipes.com.

 

Warm and Toasty November 15, 2010

Chili is great on a cold rainy night or afternoon. It’s easy to prepare since¬†basically¬†all you do is throw things into a crock pot and let the crock pot do the rest of the work. This¬†chili has a really nice¬†smoky¬†flavour to it and depending how spicy you like your chili you can add more or less of the chipotle peppers.


Fire Roasted Chili:

Ingredients:

  • 1 pound top sirloin steak, cut in bite size pieces
  • 1 pound ground beef
  • 1 cup all purpose flour
  • 2 tablespoons smoked paprika
  • 1 tablespoon olive oil
  • 1 carrot, diced
  • 1 onion, diced
  • 3 celery ribs, diced
  • 6 garlic cloves, crushed
  • 2 medium Anaheim peppers (or New Mexico peppers), chopped
  • 3 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • 1 can pinto beans, drained
  • 1 can black beans, drained
  • 1 can red kidney beans, drained
  • 1 jar Newman’s Own Sockarooni sauce
  • 2 cups beef stock
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Kosher salt
  • Ground black pepper

Directions:

In a ziplock bag combine the flour and the smoked paprika. Add the steak and toss around in the flour mixture until all steak pieces are completely covered. Heat oil in a large skillet. Once oil is hot add the steak and sear on all sides. Add steak to a large crock pot.

Return the skillet back to the heat and brown the ground beef. Season meat with salt and pepper. Add the beef to the crock pot.

In the left over meat juices add the carrots, onions, celery and garlic. Cook until softened. Add the Anaheim peppers, chipotle peppers and the adobo sauce. Mix together well. Add all the beans and mix well. Transfer the vegetables to the crock pot. Add the Sockarooni sauce (found on the pasta sauce aisle) and the beef stock. Stir well. Sprinkle with the chili and cumin powder. Stir well. Add the lid and cook on low for about 4-6 hours.

After a couple of hours taste the mixture and decide whether to add more chili powder or more smoked paprika.

Enjoy on a nice cold night snuggled up in a blanket.

Adapted from foodnetwork.

 

Light and Fresh October 12, 2010

As I read through this recipe and read over the ingredients for the vinaigrette I sure screwed my face up at Anchovy Paste. I thought what the hell! That is going to taste horrible and give the pasta a fishy flavour. But, I figured I would give it a go anyways and see what it was like. I promise you that you can not taste a thing! If anything I think it just gives the vinaigrette a salty flavour. But, if you really can’t get past the whole Anchovy thing then just leave it out. The dish will taste just as amazing.

 

 

Antipasto Pasta Salad with Red Wine Vinaigrette:

Ingredients:

For the Vinaigrette:

  • 1 1/2 tablespoons capers
  • 2 teaspoons anchovy paste
  • 4 garlic cloves, crushed
  • 1/4 cup red wine vinegar
  • 1 teaspoon ground oregano
  • 6 tablespoons extra virgin olive oil

For the Salad:

  • 8oz tri-colour rotini pasta noodles
  • 1 cucumber, sliced in quarters
  • 1 pint cherry tomatoes, halved
  • 1 cup smoked mozzarella, diced
  • 1 cup Italian salami, diced
  • 1 cup red onion, thinly sliced
  • 3/4 cup kalmata olives, pitted and chopped
  • 1/2 cup pepperoncini, chopped
  • 1/2 cup roasted red bell peppers, sliced
  • 1/2 cup marinated artichoke hearts, quartered
  • 2 tablespoons capers

Directions:

Cook pasta according to directions on back of box. Drain and set aside.

Puree capers, anchovy paste, garlic, vinegar and oregano. Slowly drizzle in oil and blend until emulsified. So I used 4 tablespoons of regular olive oil and 2 tablespoons of my favourite Basil Olive Oil from O&CO.

Mix together the cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted bell peppers, artichoke hearts and capers in a large bowl. Toss with the vinaigrette to coat.

Best to refrigerate overnight to allow the flavours to intensify.

 

Adapted from Noble Pig.

 

Cashew Kung Pao Chicken October 4, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 3:06 PM
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Asian stir fry’s are quick, easy and taste delicious. It is a easy weeknight meal to make. You can add all different kinds of¬†vegetables¬†and¬†¬†have endless¬†varieties.

Kung Pao Chicken:


Ingredients:

  • 1 package boneless, skinless chicken breasts, or tenderloins, cut into 1/2″ pieces
  • 6 tablespoons soy sauce
  • 2 tablespoons red wine
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 2 tablespoons white-wine vinegar or rice vinegar
  • 1/3 cup water
  • 2 tablespoons¬†peanut¬†oil ¬†plus 2 teaspoons
  • 2/4 cups cashews
  • 1/4 cup peanuts
  • 4 scallions, white bulbs and green tops cut separately into 1/2″ pieces
  • 4 cloves of garlic, crushed
  • 1/4 teaspoon dried red pepper flakes

Directions:

In a zip lock bag, toss the chicken with 2 tablespoon of the soy sauce, 1 tablespoon of the wine and 2 cloves of garlic. Allow to marinate in the fridge for a couple of hours. Remove from fridge and then toss chicken with 1 tablespoon of the cornstarch.

In a small bowl, combine the sugar, vinegar, peanut oil, water and the remaining 4 tablespoons of soy sauce, 1 tablespoon of red wine and 2 teaspoons of cornstarch and remaining garlic. Combine well.

Prepare scallions, white bulbs and green tops cut separately into 1/2″ pieces.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.  Add the cashews and peanuts and stirring until light brown, about 30 seconds.  Remove from the pan.  Heat the remaining 1 tablespoon of oil.  Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds.  Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes.  Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer.  Stir in the cashews and peanuts.  Serve over steamed rice.

Adapted from Noble Pig.

 

Tacos September 14, 2010

Filed under: Main Dish,Pork — Aussies Kitchen @ 7:04 PM
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Let me start by saying that this tasted sooooooooooooooo wonderful! I was a little iffy about trying this only because I don’t like the flavour of pork in some dishes. It tastes kinda weird to me sometimes. But, this was so tender, juicy and had a nice sweetness flavour to it.

Carnitas:


Ingredients:

  • 3 pounds pork shoulder (butt) roast
  • 1 cup orange juice
  • 8 cloves garlic
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • water to cover

Directions:

Cut pork shoulder in pieces and arrange in a large cast iron pan or skillet.  You want a pan you can cover at least partially and is large enough at the base so the meat is in a single layer (or close to).

Add the garlic, salt, orange juice, and enough water to just cover the meat. Bring the mixture to a boil and cover loosely.

Allow meat to simmer until tender and liquid is evaporated (about 3 hours or so). If liquid evaporates and the pork is not yet fork tender, add more liquid and continue to simmer.

Once the liquid evaporates and the pork is tender, there should be rendered fat in the pan.  Break the meat up into small chunks with a fork.

Turn heat to medium and fry the meat until brown and crispy.

Adapted from Chaos.