Monday, 5 August 2013

Chicken Liver Pate

A great, cost effective appetiser for a large group of guests.  It looks great and can be made a few days prior to your gathering. I will show you two separate ways of presenting this dish.

Ingredients to make chicken liver pate

  • 1 kg chicken livers
  • 1/2 large fennel sliced thinly.
  • 125gms butter.
  • 100mls of either brandy or pernod.
  • 1 packet Lebanese bread.

  1. In a large skillet melt the butter.
  2. Add the sliced fennel and sauté until mixture is transparent.
  3. Add the chicken livers and cook for about 6 minutes. The chicken livers should be still pink in the middle.
  4. Remove from the heat, stir in the alcohol and blend in a food processor until smooth.
  5. Place into a serving dish and allow to chill in the fridge.

Melting butter over chicken liver pate

Presentation method No.1 [left photo]

Melt 125grms of butter and pour over the chilled pate.

Gelatine glaze poured over chicken liver pate

Presentation method No.2 [right photo]:

Dissolve 4 small sheets of gelatine in 1/2 cup of boiling, add 1/2 cup of cold water and stir,

gently pour over the pate and chill.

Lebanese bread Method:

  1. Cut the Lebanese bread into squares and bake till crisp (about 10 minutes).
  2. Store in an airtight container till required.

Enjoy !

Sunday, 4 August 2013

Pesto Chicken and Pasta

This is such an easy throw together dinner with all the flavour and taste of an Italian Dinner out.

Ingredients to make pesto chicken and pasta

  • 500gms of chicken tenderloins.
  • 2 tbls olive oil.
  • 200gms of shaved parmesan.
  • 2 eggs.
  • 3 tbls of basil pesto.
  • 1/2 cup of chopped Italian parsley.
  • 1/2 cup chopped curly parsley.
  • salt and pepper to taste.
  • 2 cooked servings of your favourite pasta.
  • 1/4 cup of white wine.

  1. In a heavy based pan add the oil.
  2. Add the chicken and half of the parsleys.
  3. The chicken will take only about 5 mins to cook.
  4. Add the rest of the parsley, the wine and the pesto.
  5. Turn off the heat and add the shaved parmasen and lightly beaten eggs.
  6. Season to taste and serve over the hot pasta.


Sunday, 21 July 2013

Healthy Spiced nuts

Try these healthy spiced mixed nuts, they make a great tasty snack during the day, or can be used as a cocktail snack.

Tasty - healthy spiced nuts


  • 5 cups unprocessed nuts - I used cashews, peanuts, almonds, macadamia, hazelnut kernels.........whatever suits your taste.
  • 2 tsp ground cumin
  • 1 1/2 tsp ground cayenne pepper
  • 1 1/2 tsp thyme seeds
  • 1 1/2 tsp paprika
  • 1/2 tsp ground chilli
  • 1/2 tsp ground garlic
  • 2 tbsp brown sugar
  • 2 egg whites
  • 2 tbsp water
  • 50g melted butter
  • 1 tbsp honey


  1. Combine in a bowl all of the dry ingredients.
  2. Whisk egg whites with water until frothy.
  3. Evenly coat nuts with the egg white mix then strain off excess egg through a sieve.
  4. Add melted butter, honey and spices to nuts.
  5. Place mix on a baking tray lined with lightly oiled grease-proof paper then into a 150°C oven for 30 minutes.
  6. Allow 10 minutes to cool, they will become more crunchy as they cool.

Saturday, 20 July 2013

Chia Seeds

A great way to add masses of nutrients to a meal is by using Chia Seeds. This amazing super food has been around for a very long time - since the Aztecs. The seeds come from a bug-resistant arid crop and are produced even with a limited water supply.  Due to they're remarkable super nutritional content, it is reputed that the Aztecs once used them as a form of currency. 

Container of chia seeds

Today, Chia Seeds are rapidly growing in popularity around the globe and due to they're very mild, nutty flavour, can be added to almost any food and even beverages.

Let's look at the nutritional content and health benefits of these powerful little seeds to see what makes them so incredible.

    Half a hand full of Chia seeds
  1. Calcium - Chia seeds contain 5 times more than milk
  2. Magnesium - 15 times more than broccoli
  3. Potassium - 2 times more than bananas
  4. Omega-3 ALA - 3 times more than salmon
  5. Iron - 3 times more than spinach
  6. Vitamin C - 7 times more than oranges
  7. Chia seeds are gluten free
  8. Contains crucial folate
  9. 20% protein [by weight], combining all 8 amino acids
  10. High in antioxidants - 4 times ORAC value then blueberries
  11. Very high in dietary fibre

Close-up photo of chia seeds
12. Cholesterol free and low GI

13. Chia seeds are a great egg substitute, 

      combine with water to form a gel.  I 
      recommend 1 tsp Chia seeds to 1/2 cup 

14. Helps to balance glucose levels - great for 

Using Chia seeds in cooking

The recommended daily amount of Chia seeds is around 2 tablespoons.  Due to the very mild flavour, they can be added to almost any recipe.  Here are some ideas for you:
  1. Salads
  2. Stir-frys
  3. Cakes
  4. Breads
  5. Smoothies
  6. Puddings

Sunday, 14 July 2013

Old Fashioned Pot Roast

This is a very modern version of an Old Fashioned Pot Roast with all the flavour of the past; made easy. With simple preparation and a little time you will have a scrumptious meal whist you sit and read.

Recipe for an Old Fashioned Pot Roast

Serves 4


  • 1.2kg silverside roast
  • 3 medium to large size carrots peeled and sliced into 4
  • 2 large celery stalks sliced into 3cm pieces
  • 3 spring onions roughly chopped
  • 2 brown onions roughly chopped
  • 1 litre of vegetable stock
  • 3 cloves of crushed garlic
  • 1 pkt slow cookers (beef and mushroom)
  • 2 cups of button mushrooms
  • 2 tblsp of oil
  • 4 servings of buttery mashed potato
Recipe for a great Pot Roast


1. Place the oil, onion, garlic, spring onions and the meat in a large heavy based oven pan and brown till elements start to caramelize. 
2. Add the mushrooms, carrots, celery, pkt of slow cookers and the stock.
3. Bring to the boil and place in a 150deg oven for 3hrs.
4. Remove the meat and cover to rest.
5. Return the pot to the oven and turn up the heat to 200degs. 
6. Continue to reduce the liquid to your desired consistency of gravy and serve with a buttery mashed potato.



Easy Seafood Marinara

This Seafood Marinara is such an easy yet full flavoured dish it will become a family favourite for sure.

Tasty Seafood Marinara recipe
Easy Seafood Marinara

Serves 3-4 persons


  • 1 kg of seafood marinara
  • 8 large king prawns (peeled and de-vained)
  • 1 700g bottle of Passata Italian cooking sauce
  • 1 bunch of fresh coriander (remove the root and finely chop the stems, roughly chop the middle section and keep the top leaves for garnish)
  • 1 brown onion (chopped finely)
  • 1/2 cup of chopped basil leaves
  • 3 green shallots (chopped)
  • 1 tsp of crushed garlic
  • 1 tsp of crushed ginger
  • 1/2 tspn of minced chill
  • 1/2 cup of White Wine
  • 1/2 cup of water
  • 2 tbsp of oil
  • 1 packet of your favourite pasta cooked

A great tasting seafood marinara recipe
Easy Seafood Marinara


  1. In a wok or large deep pan heat the oil, garlic, ginger, chilli, shallots, onion and the coriander stems until the onion is soft.
  2. Add the cooking sauce, white wine, water, the roughly chopped coriander and the basil leaves.
  3. Simmer slowly for about 10 mins to allow the flavours to develop.
  4. Add seafood marinara mix and the prawns. When the prawns change in colour to pink and the fish in the seafood marinara is cooked your dish is ready.
  5. Serve over the cooked pasta and garnish with the coriander leaves.


Sunday, 7 July 2013

Asian Salmon with Chinese Vegetables

A super easy Salmon dish with a fantastic tasting sauce.

Tasty Asian style salmon
Asian Salmon with Chinese Vegetables

Serves: 2


  • 2 Salmon steaks - skin on

  • 1/4 cup garlic oil
  • 1/4 cup soy sauce
  • 1 tbsp fresh grated ginger
  • 1 crushed garlic clove
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1/4 cup white wine
    Fresh Chinese vegetables
  • 1 bundle of your favourite Chinese vegetables
  • 1/2 cup sugar-snap peas
  • 1 tsp lemon rind
  • 1 tbsp sesame oil
  • 1/2 cup water


  1. Combine all marinade ingredients in a bowl.
  2. Place salmon steaks into marinade and refrigerate for 1 hour.
  3. In a skillet on the stove top pour 2 tbsp of the marinade and add the salmon.
  4. Gently cook the salmon until the skin is crisp.
  5. Move onto place a platter and place in a 150°C oven for 10 minutes.
  6. Top and tail your vegetables and toss into a pan with the sesame oil, prepared sugar snaps and lemon rind.
  7. When hot add water and cook for another minute.
  8. Remove vegetables and place onto a serving plate.  Lay the salmon on top.
  9. Pour the rest of the marinade into the same pan and bring to the boil, stir while it heats up.
  10. Pour over the salmon.

Enjoy !!