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34 posts tagged garlic

Festive Toast
Not that long ago, I went to a little hole in the wall Lebanese place in Sydney, where they had hummus, and festive hummus.  I’m not sure what necessarily makes something festive or not, but it seemed like the most appropriate thing to call this jazzed up toast.
Ingredients:
2 pieces of bread
1 garlic clove, crushed
1 tbsp dukkah
1 tsp fennel seeds
2 tbsp butter
Sprinkle of salt
In a sandwich press, start to grill the bread.  Mix up the rest of the ingredients and mash with the back of your knife to form a spread and all the spices are mixed into the butter.  Once the bread is pretty brown, split the spread between the 2 slices, and grill for 2 or 3 minutes more, until golden.

Festive Toast

Not that long ago, I went to a little hole in the wall Lebanese place in Sydney, where they had hummus, and festive hummus.  I’m not sure what necessarily makes something festive or not, but it seemed like the most appropriate thing to call this jazzed up toast.

Ingredients:

  • 2 pieces of bread
  • 1 garlic clove, crushed
  • 1 tbsp dukkah
  • 1 tsp fennel seeds
  • 2 tbsp butter
  • Sprinkle of salt

In a sandwich press, start to grill the bread.  Mix up the rest of the ingredients and mash with the back of your knife to form a spread and all the spices are mixed into the butter.  Once the bread is pretty brown, split the spread between the 2 slices, and grill for 2 or 3 minutes more, until golden.

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Stuffed Rainbow Trout with Cilantro Yogurt Sauce
Loved this stuffing for the fish, really full of flavor and nice with the yogurt sauce.
Ingredients:
1 whole rainbow trout, gutted
1 small red onion, a few slices shaved off for garnish, and the rest chopped
3 garlic cloves
3 anchovies
Juice of half a lemon
1/8 cup chopped sun-dried tomatoes
Salt, pepper and olive oil
1 cup greek yogurt
1/2 cup chopped cilantro
Mash up the garlic, anchovy, lemon, salt and pepper.  Mix with the onion, and stuff into the fish.  Season the fish with salt and pepper, and grill for 3-4 minutes on one side.  Flip, and pop the whole thing into the oven for 10 minutes.
In the meantime, mix the yogurt, cilantro, salt and pepper.  Serve the fish with the sliced onion on top.

Stuffed Rainbow Trout with Cilantro Yogurt Sauce

Loved this stuffing for the fish, really full of flavor and nice with the yogurt sauce.

Ingredients:

  • 1 whole rainbow trout, gutted
  • 1 small red onion, a few slices shaved off for garnish, and the rest chopped
  • 3 garlic cloves
  • 3 anchovies
  • Juice of half a lemon
  • 1/8 cup chopped sun-dried tomatoes
  • Salt, pepper and olive oil
  • 1 cup greek yogurt
  • 1/2 cup chopped cilantro

Mash up the garlic, anchovy, lemon, salt and pepper.  Mix with the onion, and stuff into the fish.  Season the fish with salt and pepper, and grill for 3-4 minutes on one side.  Flip, and pop the whole thing into the oven for 10 minutes.

In the meantime, mix the yogurt, cilantro, salt and pepper.  Serve the fish with the sliced onion on top.

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Chili Fried Spatchcock, Duck Fat and Rosemary Roasted Potatoes and Sauteed Kale
It’s a rare occasion when I make fried food these days.  Winter made me do it.  I blame Winter entirely.
For the potatoes, toss with rosemary, onion, salt, pepper and duck fat and roast for 45 minutes, turning halfway.  Saute chopped kale with garlic, salt and pepper.
Ingredients (spatchcock):
1 spatchcock, quartered
2 red chilis
1 garlic clove
1/2 cup self rising flour
1 egg
Salt, pepper, vegetable oil
Mash up the chili, garlic and salt in a mortar and pestle until it’s a paste.  Beat with the egg and add the chicken pieces, coating.  Set aside until ready.
Fill a pan with enough vegetable oil to cover the bottom, and season the flour with salt and pepper.  Making sure to dredge fully in the egg mixture first, coat the chicken with the flour and fry for about 7 minutes on each side until golden.  Pop in a hot oven for 10 minutes to finish depending on the size of your pieces.

Chili Fried Spatchcock, Duck Fat and Rosemary Roasted Potatoes and Sauteed Kale

It’s a rare occasion when I make fried food these days.  Winter made me do it.  I blame Winter entirely.

For the potatoes, toss with rosemary, onion, salt, pepper and duck fat and roast for 45 minutes, turning halfway.  Saute chopped kale with garlic, salt and pepper.

Ingredients (spatchcock):

  • 1 spatchcock, quartered
  • 2 red chilis
  • 1 garlic clove
  • 1/2 cup self rising flour
  • 1 egg
  • Salt, pepper, vegetable oil

Mash up the chili, garlic and salt in a mortar and pestle until it’s a paste.  Beat with the egg and add the chicken pieces, coating.  Set aside until ready.

Fill a pan with enough vegetable oil to cover the bottom, and season the flour with salt and pepper.  Making sure to dredge fully in the egg mixture first, coat the chicken with the flour and fry for about 7 minutes on each side until golden.  Pop in a hot oven for 10 minutes to finish depending on the size of your pieces.

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Rosemary and Pancetta Scotch Fillet Roast, with Roasted Mushrooms and Garlic
If you buy this roast pre-tied, this is dead easy to make.  You could tie it yourself, but why bother.
Ingredients:
1 scotch fillet roast, 1kg
7-8 pancetta strips (enough to cover the outside)
1/4 bunch of rosemary
4 tbsp butter
1 packet of oyster mushrooms
Half a bulb of garlic, woody ends chopped off but skins on and separated
Olive oil, salt and pepper
Preheat the oven to 200C / 375F.  Rub the meat with olive oil, salt, and pepper.  Remove leaves off all but one sprig of rosemary, and rub into the meat as well.  Slip the pancetta in a single layer over the top and sides of the meat, containing the rosemary underneath.
In an oven proof dish, toss the garlic and mushrooms with a bit of olive oil, salt and pepper.  Place 2 tbsp butter in the center of the pan, the roast on top, the last sprig of rosemary, and then the last 2 tbsp butter on that.  Bake for 30 minutes, and remove from oven for about 5-10 minutes and let rest in the pan.  This produced a medium roast, so adjust to your liking.

Rosemary and Pancetta Scotch Fillet Roast, with Roasted Mushrooms and Garlic

If you buy this roast pre-tied, this is dead easy to make.  You could tie it yourself, but why bother.

Ingredients:

  • 1 scotch fillet roast, 1kg
  • 7-8 pancetta strips (enough to cover the outside)
  • 1/4 bunch of rosemary
  • 4 tbsp butter
  • 1 packet of oyster mushrooms
  • Half a bulb of garlic, woody ends chopped off but skins on and separated
  • Olive oil, salt and pepper

Preheat the oven to 200C / 375F.  Rub the meat with olive oil, salt, and pepper.  Remove leaves off all but one sprig of rosemary, and rub into the meat as well.  Slip the pancetta in a single layer over the top and sides of the meat, containing the rosemary underneath.

In an oven proof dish, toss the garlic and mushrooms with a bit of olive oil, salt and pepper.  Place 2 tbsp butter in the center of the pan, the roast on top, the last sprig of rosemary, and then the last 2 tbsp butter on that.  Bake for 30 minutes, and remove from oven for about 5-10 minutes and let rest in the pan.  This produced a medium roast, so adjust to your liking.

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Steak and Green Beans
Thanks to bad daytime television, I figured out a superior way to cook a steak.  I only had about 30 minutes to marinate this, and I just rubbed a bit of salt and pepper on it, and grilled for 2 minutes on each side on a cast iron indoor grill pan on the highest heat possible (a flat pan will work too).  Add a few tablespoons of butter to the pan and flip the steaks onto it, for 1 more minute on each side to finish.  Let rest for 5 minutes on a plate and serve with sauteed green beans with garlic.  It was actually one of the best steaks I’ve had and it took zero prep.  Go, butter!

Steak and Green Beans

Thanks to bad daytime television, I figured out a superior way to cook a steak.  I only had about 30 minutes to marinate this, and I just rubbed a bit of salt and pepper on it, and grilled for 2 minutes on each side on a cast iron indoor grill pan on the highest heat possible (a flat pan will work too).  Add a few tablespoons of butter to the pan and flip the steaks onto it, for 1 more minute on each side to finish.  Let rest for 5 minutes on a plate and serve with sauteed green beans with garlic.  It was actually one of the best steaks I’ve had and it took zero prep.  Go, butter!

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Sage Rubbed Pork Belly with Roasted Chokos, Carrots, and Parsnips
I can’t really stress how easy pork belly is.  Put it together the night before when you’re making dinner and all you do is throw it in the oven the next night.  So tasty.
I grabbed a random vegetable at the store called a choko, I had no idea what it was or what to do with it.  They’re pretty weird looking, kind of avocado shaped, but lighter, and tougher.  I would say they taste kind of like a sweeter potato.  Really nice with the roasted vegetables, tossed in olive oil, thyme, salt and pepper.
Also served this with some sauteed broccolini, and leftover red cabbage and raisins, reheated.
Ingredients (pork belly):
Pork belly (mine was enough for 3 small servings)
1/2 bunch of sage leaves
Salt, pepper
4-5 garlic cloves, crushed and lightly chopped
1/2 tsp nutmeg
The night before, rub the meat of the pork belly with salt, pepper, and nutmeg.  In a pan, lay the garlic and sage leaves, putting the pork belly on top.  Pat the skin dry and salt it liberally.  Previously I have scored it, but saw somewhere not to so it keeps the juice in.  It worked pretty well, but it’s much harder to cut into portions.  Put it in the fridge uncovered until the next night when you’re ready to cook.
Pull the pork out while you preheat the oven to 220C / 425F.  Pat the skin dry again, removing some salt.  Do not add liquid.  You don’t need to.  Bake for about 20 minutes until the skin is very, very brown.  Lower the heat to 170C / 325F for an hour.  Let rest for a few minutes before cutting and serving.

Sage Rubbed Pork Belly with Roasted Chokos, Carrots, and Parsnips

I can’t really stress how easy pork belly is.  Put it together the night before when you’re making dinner and all you do is throw it in the oven the next night.  So tasty.

I grabbed a random vegetable at the store called a choko, I had no idea what it was or what to do with it.  They’re pretty weird looking, kind of avocado shaped, but lighter, and tougher.  I would say they taste kind of like a sweeter potato.  Really nice with the roasted vegetables, tossed in olive oil, thyme, salt and pepper.

Also served this with some sauteed broccolini, and leftover red cabbage and raisins, reheated.

Ingredients (pork belly):

  • Pork belly (mine was enough for 3 small servings)
  • 1/2 bunch of sage leaves
  • Salt, pepper
  • 4-5 garlic cloves, crushed and lightly chopped
  • 1/2 tsp nutmeg

The night before, rub the meat of the pork belly with salt, pepper, and nutmeg.  In a pan, lay the garlic and sage leaves, putting the pork belly on top.  Pat the skin dry and salt it liberally.  Previously I have scored it, but saw somewhere not to so it keeps the juice in.  It worked pretty well, but it’s much harder to cut into portions.  Put it in the fridge uncovered until the next night when you’re ready to cook.

Pull the pork out while you preheat the oven to 220C / 425F.  Pat the skin dry again, removing some salt.  Do not add liquid.  You don’t need to.  Bake for about 20 minutes until the skin is very, very brown.  Lower the heat to 170C / 325F for an hour.  Let rest for a few minutes before cutting and serving.

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Pork Burger with Prosciutto and Brie
What’s better than pork?  Double pork.
Ingredients:
500g ground pork
1 egg
3 garlic cloves
1 chili
1/4 cup fresh thyme leaves
Salt, pepper and olive oil
Brie, tomato slices, prosciutto, and fresh rolls to finish
Mash the garlic and chili with some salt in a mortar and pestle, and mix in the ground pork, thyme, and egg.  Season with salt and pepper, form patties and grill for 4-5 minutes on each side depending on how big you make your patties.

Pork Burger with Prosciutto and Brie

What’s better than pork?  Double pork.

Ingredients:

  • 500g ground pork
  • 1 egg
  • 3 garlic cloves
  • 1 chili
  • 1/4 cup fresh thyme leaves
  • Salt, pepper and olive oil
  • Brie, tomato slices, prosciutto, and fresh rolls to finish

Mash the garlic and chili with some salt in a mortar and pestle, and mix in the ground pork, thyme, and egg.  Season with salt and pepper, form patties and grill for 4-5 minutes on each side depending on how big you make your patties.

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Cilantro and Garlic Eggplant Dip
An easy appetizer, or a good use of an eggplant that’s starting to go a bit south.  After you roast the eggplant, it takes 5 minutes to finish.
1 medium eggplant, cut in half and roasted with olive oil and salt for 20 minutes
3/4 cup light sour cream
1 tsp Moroccan seasoning
1 clove garlic
1/2 bunch cilantro
Salt and pepper
Scoop the meat out of the eggplant, and throw everything in a food processor and puree smooth.  Toss in the cilantro and pulse so it’s mixed in but not overly chopped up.  Serve warm or cold.

Cilantro and Garlic Eggplant Dip

An easy appetizer, or a good use of an eggplant that’s starting to go a bit south.  After you roast the eggplant, it takes 5 minutes to finish.

  • 1 medium eggplant, cut in half and roasted with olive oil and salt for 20 minutes
  • 3/4 cup light sour cream
  • 1 tsp Moroccan seasoning
  • 1 clove garlic
  • 1/2 bunch cilantro
  • Salt and pepper

Scoop the meat out of the eggplant, and throw everything in a food processor and puree smooth.  Toss in the cilantro and pulse so it’s mixed in but not overly chopped up.  Serve warm or cold.

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Pan-Roasted Chicken with Mixed Mushrooms and Zucchini
I bought a pack of fancy mushrooms, and this recipe both provided a nice dinner, as well as enough leftover veggies to mix into pasta, with a big of grated cheese, to bring to work for lunch.  A one pan meal, and takes about 30 minutes.
Ingredients:
2 chicken legs with thighs
1/2 bunch chopped thyme leaves
2 portabello mushrooms, quartered
Several handfuls of other mushrooms (oyster, enoki, king brown, trumpet… whatever you can get your hands on.  Equivalent of 2 of those grocery store containers)
1 red onion, sliced
2 garlic cloves
2 small zucchini, sliced
Salt, pepper and olive oil
Pat dry chicken skin and season with salt and pepper.  In a hot oven-proof skillet, add a couple tablespoons of olive oil and brown chicken, skin side down, for about 5 minutes on high heat.  In the meantime, mash the garlic with some salt in a mortar and pestle.  Flip the chicken and cook for 2 minutes before removing from the pan.  Saute the onions, garlic and thyme for 2 minutes, then add your mushrooms and zucchini, coating with the oil and pan juices.  Throw your chicken on top, and bake for 20 minutes at 200C / 375F.  Served with bread and a small wedge of brie.

Pan-Roasted Chicken with Mixed Mushrooms and Zucchini

I bought a pack of fancy mushrooms, and this recipe both provided a nice dinner, as well as enough leftover veggies to mix into pasta, with a big of grated cheese, to bring to work for lunch.  A one pan meal, and takes about 30 minutes.

Ingredients:

  • 2 chicken legs with thighs
  • 1/2 bunch chopped thyme leaves
  • 2 portabello mushrooms, quartered
  • Several handfuls of other mushrooms (oyster, enoki, king brown, trumpet… whatever you can get your hands on.  Equivalent of 2 of those grocery store containers)
  • 1 red onion, sliced
  • 2 garlic cloves
  • 2 small zucchini, sliced
  • Salt, pepper and olive oil

Pat dry chicken skin and season with salt and pepper.  In a hot oven-proof skillet, add a couple tablespoons of olive oil and brown chicken, skin side down, for about 5 minutes on high heat.  In the meantime, mash the garlic with some salt in a mortar and pestle.  Flip the chicken and cook for 2 minutes before removing from the pan.  Saute the onions, garlic and thyme for 2 minutes, then add your mushrooms and zucchini, coating with the oil and pan juices.  Throw your chicken on top, and bake for 20 minutes at 200C / 375F.  Served with bread and a small wedge of brie.

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Cilantro and Chili Stuffed Snapper
Whole fish is one of my favorite things to cook, but I haven’t made on in ages.  It’s a lot easier than it may look, and the fish shop will do all the dirty work and clean it for you.  You can even eat the skin, just look out for bones.
Ingredients:
1 whole snapper, scored 2 cm apart along the skin
1 cup chopped coriander
4 garlic cloves
Juice of 1 lime
1 red chili, roughly chopped
1/2 red onion, sliced
Salt, pepper, and olive oil
In a mortar and pestle, mash the garlic and chili with some salt, into a paste.  Mix in the coriander, half the lime, and a bit of olive oil, and then stuff the mixture into the scores.  Any leftover can be mixed with the onion, and stuffed into the middle of the fish.
Preheat the oven (turn on the grill in the oven as well) to 200C / 375F, with the grill hot.  Get an oven-proof skillet nice and hot with some olive oil, and sear the fish for about 5 minutes.  Put it under the grill in the oven for 10 minutes or so, until the fish is cooked through.  Squeeze the rest of the lime over the top, and serve.

Cilantro and Chili Stuffed Snapper

Whole fish is one of my favorite things to cook, but I haven’t made on in ages.  It’s a lot easier than it may look, and the fish shop will do all the dirty work and clean it for you.  You can even eat the skin, just look out for bones.

Ingredients:

  • 1 whole snapper, scored 2 cm apart along the skin
  • 1 cup chopped coriander
  • 4 garlic cloves
  • Juice of 1 lime
  • 1 red chili, roughly chopped
  • 1/2 red onion, sliced
  • Salt, pepper, and olive oil

In a mortar and pestle, mash the garlic and chili with some salt, into a paste.  Mix in the coriander, half the lime, and a bit of olive oil, and then stuff the mixture into the scores.  Any leftover can be mixed with the onion, and stuffed into the middle of the fish.

Preheat the oven (turn on the grill in the oven as well) to 200C / 375F, with the grill hot.  Get an oven-proof skillet nice and hot with some olive oil, and sear the fish for about 5 minutes.  Put it under the grill in the oven for 10 minutes or so, until the fish is cooked through.  Squeeze the rest of the lime over the top, and serve.

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