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.

 

Mac n Cheese Please September 14, 2010

Filed under: Chicken,Main Dish,Pasta — Aussies Kitchen @ 6:45 PM
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Found this recipe on Noble Pig’s website the other day and thought it sounded quite interesting and yummy. Figured I would give it a whirl. There are a couple of things I would change for next time though. One being, I would use mild cheddar instead of the sharp cheddar. I feel that sharp cheddar is too over powering and I just don’t like the flavour of it. Second change would be using less cheese. I did use less macaroni ¬†than the recipe called for so maybe that was my problem. Overall I think this would be a good dish to take for a family or work pot luck.

Buffalo Chicken Mac and Cheese:

Ingredients:

  • 7 tablespoons unsalted butter, plus more for the dish
  • Kosher salt
  • 1 pound elbow macaroni
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 pound chicken breast, chopped in bite size pieces
  • 5 cloves garlic, crushed
  • 3/4 cup Frank’s Buffalo Wing Sauce, divided
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2-1/2 cups half-and-half
  • 1 pound extra sharp cheddar cheese, shredded
  • 8 ounces pepper jack cheese, shredded
  • 2/3 cup sour cream
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons chopped fresh parsley

Directions:

Preheat oven to 350 degrees and butter a 9 x 13 baking dish.

Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes.  Drain.

Melt 3 Tablespoons butter in a large skillet over medium heat.  Add the chopped chicken breast and brown. Add the onion, celery and garlic and cook until soft, about 5 minutes. Add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute.

Melt 2 tablespoons butter in a saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.  Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until nice and smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and then the remaining macaroni.  Pour the cheese sauce evenly on top.  Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted.  Stir in the panko, blue cheese and parsley.  Sprinkle over the macaroni.  Bake until bubbly all over, about 30 to 40 minutes.  Let rest 10 minutes before serving.

Add more wing sauce, parsley and blue cheese on top if you desire.

Adapted from Noble Pig.

 

Buffalo Pizza August 30, 2010

Filed under: Appetizers,Chicken,Main Dish — Aussies Kitchen @ 5:16 PM
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I was craving Buffalo Chicken pizza really bad. So here is my version of it. Pretty easy to make and it tasted wonderful. Definitely hit the right spot and satisfied that craving of mine.

Spicy Buffalo Chicken Pizza:

Ingredients:

  • 1 pound skinless chicken breast, chopped in small pieces
  • 1 pizza dough (I used the one in the can)
  • 4 cloves garlic, crushed
  • ¬Ĺ red onion, chopped
  • Handful fresh cilantro leaves
  • 1 ¬Ĺ cups Buffalo wing sauce
  • 1 cup Colby Jack cheese
  • 1 cup Shredded mozzarella cheese

Directions:

Preheat oven according your pizza dough directions.

Brown chicken with garlic. Add 1 cup of buffalo wing sauce and stir to combine well.

Prepare pizza dough on a greased cookie tray. Depending how spicy you want your pizza add the rest of the buffalo sauce to the dough and spread out evenly. Top with 1/2 cup of the Colby jack cheese. Add chicken, onions and then cilantro. Top with the rest of the Colby jack cheese and then the mozzarella cheese.

Bake according to the pizza dough instructions.

 

Meat Pies August 25, 2010

Filed under: Appetizers,Beef,Main Dish — Aussies Kitchen @ 9:29 AM
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So ever since I left Australia 10,000 years ago I have always wanted to try and make a meat pie. Meat pies were my favourite snack back home, besides fish and chips. Yummmmm. I haven’t made them because I figured they would be to hard to recreate. Well, I tried them yesterday and they came out pretty ok. I couldn’t find the individual pie tins that I was looking for so instead I used a jumbo muffin pan. This worked out ok but I learned that I needed to use more pastry on a few of them, since they pretty much exploded when I took them out of the pan. So as a first time experiment I would give them a B-. I must say that the filling inside tasted wonderful and pretty dang close to the real deal. Oh and next time I wouldn’t use the puff pastry. Just stick with a pie crust.

Australian Meat Pies:

Ingredients:

  • 1lb minced beef (I used 80/20)
  • 1 medium onion, diced finely
  • 2 cloves garlic, crushed
  • 1 cup water
  • 2 beef bouillon cubes
  • 1/4 cup ketchup (my favourite!)
  • 2 teaspoons Worcestershire sauce
  • pepper to taste
  • 1 1/2 teaspoon dried oregano
  • pinch of nutmeg
  • 3 tablespoons plain flour
  • 4 pie shells or 2 pie shells and 1 puff pastry, thawed
  • egg or milk wash

Directions:

Preheat oven to 425 degrees.

Brown meat, onion and garlic in a skillet. Add 3/4 cup of water, bouillon cubes, ketchup, Worcestershire sauce, pepper, oregano and nutmeg. Bring to a boil and then cover and simmer for about 15 minutes.

Mix flour with remaining water until it becomes a smooth paste. Add this to the meat mixture and combine well.

Let meat mixture cool.

Meanwhile roll out pie crusts a little and cut circles to fit inside the pan. Be sure to cut them big enough that it will cover up the sides and hang a little bit over the top of the pan (This is what I failed to do on a few of the pies and they ended up falling apart). Place pastry in the pie tins. Fill tins with the meat mixture. Cut out pastry circles once again to fit on top of the pies. For my tops I used puff pastry but it should work with just pie crusts as well. Press sides together with a fork making sure the two pieces of pie pastry are pushed together well. Brush tops with beaten egg or milk.

Bake for about 15-20 minutes or until golden brown.

Eat with lots of tomato sauce! aka ketchup.

Adapted from food.com.