Wednesday, August 11, 2010

Quick and Easy

Nothing to complicated for us tonight, we had some good beef sausages, and a whole heap of veges.

We had beetroot, parsnip, onion, carrots and potatoes, seasoned them and then roasted them for about half an hour and then added in the sausages with a dressing made from mustard, cider vinegar and capers, and then finished them off for about another half hour.

Bit too lazy tonight, but thought a nice mushroom gravy to finish it off with would be nice.

Thursday, August 5, 2010

Wrapped up...

Had some tasty skirt steak last night, coated in white pepper, coriander, garlic and chili powder. Grilled it on the stove and finished in the oven. We had it in tortillas with a raw beetroot salad and sour cream.

Beetroot Salad: Peel and julianne Beets, grate in carrot, thinly sliced spinach, dress with oil, lemon and mustard.

Wednesday, August 4, 2010

A must do pork dish...

Caught a recipe by Michael Chiarello on Food TV the other day and had to try it out.

Check out the recipe here

We served it with tortillas, pickled onions & salad greens, very tasty.


This is a really simple, cheap and tasty pesto.

Parsley (I used Curly, not the continental parsley)
Basil (about 1/4 the amount of parsley)
Chunk of Parmesan
Clove or 2 of garlic
Cashew nuts (I find the sweetness and high oil content of these nuts balance the parsley really well)
Water (a couple of tablespoons)
Olive Oil (about 1/4 of a cup or more)
Salt and Pepper
Lemon Juice

Chuck everything (minus the oil and water) in a blender/food processor and blitz until roughly chopped up (you may have to scrape down a couple of times). Then add the water and blitz again, then the oil (add enough until you get a thick paste).

Season with salt and pepper to taste, and toss through some hot pasta.