A - Z Blog Challenge: V

A-Z Blog Challenge: V

Vinegar: 

Derived from the French "vin aigre" meaning sour wine, vinegar is made by bacterial activity that converts fermented liquids (wine, beer, cider) into a weak solution of acetic acid = derived from booze so it has to be good, right! (wink-wink) 

For a easy party starter that is a bit different, Try refreshing, delicious Vinegary Cucumber Roll-ups

Rose's Vinegary Cucumber Roll-ups:  Perfect party starter - easy prep, made in advance, refrigerated

Ingredients:

• 3 large cucumbers 
• 1 tsp salt
• 1/4 cup white sugar
• 1/8 cup water
• 1/4 cup Malt brown vinegar 
• 1/2 tsp celery seed
• 1 small onion finely chopped 

Method:

• Slice the Cucumber thinly Lengthways using a vege peeler, a Mandolin Slicer will make this easier 
• Sprinkle slices with salt - leave for 30 minutes. 
• Rinse salt off, place slices between clean cloths or paper towels and press down to get moisture out
• Place rest of ingredients into a medium bowl to form the Cucumber marinade 
• Roll up each slice into a tight roll, then apply a tooth pick to hold in place
• Place then into the marinade, turning at regular intervals to ensure even flavour.
• Refrigerate  for at least one hour - I make then in advance and get them out when required, so easy.
• Sprinkle with cracked pepper and serve on a hot summer day - Men love this with cold beer - works with bubbly too Girls! 

A - Z Blog Challenge: U

A-Z Blog Challenge: U

Udon Noodles:

Udon noodles are thick, white noodles from Japan and they often used in soups and stews. Udon noodles resemble spaghetti, and come in different widths. The noodles are cooked similar to pasta in boiling salted water. I get the twin 2x 200gm pack and use them together or separately as required. 

    

Here is my easy 5 minute Udon Noodle recipe 

Rose's 5 minute Udon Noodle meal serves 1-2 people 

Ingredients: 

• 1  200gm Udon Noodles 
• 2  cup-a-soup sachets of a vegetable soup
• Spring onion -diced for garnish
• 2.5 (2.1/2) cups of boiling water

Method:

• In a small saucepan - place soup sachets, boiling water and noodles
• Simmer for 1-2 minutes till noodles are heated through
• Serve and garnish with diced spring onion 

Delicious on a cold evening, quick & hearty for when you get home from work! 

A - Z Blog Challenge: T

A - Z Blog Challenge: T

Tomato Sauce:

Tomato Sauce is one of those ingredients I always have in my fridge - it is so useful in a variety of ways and substitutes for tomato flavour when I don't have any tomatoes or puree at home. 

• I use it in mince - not only to add flavour but as a combining agent
• Add tomato sauce to curries, casseroles and stews for a Moroccan / Mediterranean flavour hit. 
• Add mixed herbs and tomato sauce to sausage meat to create sensational meat patties

My favourite marinade for chicken pieces is made with Tomato Sauce 

Recipe: Rose's Tommy-Sauce Chicken Pieces serves 4-6

Ingredients: 

• 4-6 Chicken pieces 
• 500gm plain Greek yoghurt
• 1 cup Tomato sauce 
• 1 tablespoon paprika - smoked or sweet adds extra flavour 
• 1 teaspoon turmeric - adds a terrific colour to the marinade 
• Rub marinade all over the chicken pieces, massaging the marinade into the pieces to get maximum flavour, then leave 24 hours. Turning chicken a couple of times in the marinade. 

Method: 

• Place chicken in to a casserole dish and cook the chicken in the oven at 200°C for 30 – 40 minutes.
• I like my chicken to be 'falling of the bone' - in other words I don't take chances with chicken and always make sure it is thoroughly cooked all the way through. Undercooked chicken is a NO-NO!

A - Z Blog Challenge: S

A-Z Blog Challenge: S

Strawberries:

Summer wouldn't be summer without fresh strawberries, they are a family favourite. Delicious on their own or served with fresh cream, yoghurt, or dipped in chocolate for the ultimate romantic indulgence...

I created an easy dessert with strawberries as the star with spicy accompaniments.

Rose's Spice it up Strawberries: serves 4-6

Ingredients:  

• 3x 250gm Punnets of fresh strawberries 
• 2 Tablespoons Raw Sugar - the raw sugar gives the strawberries more of a caramel flavour
• 1 Tablespoon Ginger Powder 
• 1 teaspoon Cocoa Powder or 2 Tablespoons Drinking Chocolate Powder 
• 1 Tablespoon Honey - melt hard honey in the microwave for approx 10 seconds 

Method: 

•   
• Hull and half each strawberry - quarter larger strawberries 
• Place chopped pieces into a 2 litre container - a reusable ice cream container is perfect for this
• Mmmm...looks good already But wait till you add the other ingredients !! They turn this into sensational!
• Add the Raw Sugar to the strawberries and stir through gently with a spoon to coat each piece. The sugar helps release the juices that will form the syrup.
• Add the Ginger and Chocolate and stir through gently, at this stage it already smells fantastic.
• Add the Melted Honey and stir that through. 
• Put the lid on and place container into the fridge overnight. That's it - easy - peasy !! 
• Next day...you will end up with this delicious spicy syrup along with the marinated strawberry pieces. 
• Serves 4 as is with a dollop of cream 
• or will stretch to 6 with a scoop of ice cream
• ** For a fancy touch - grate some chocolate over the cream or ice cream for effect **  

A - Z Blog Challenge: R

A-Z Blog Challenge: R

Rosemary:

Rosemary is the quintessential herb, a must have in any cook's garden. When I see one growing outside a person's home, I can't help but wonder what meals they make using it. Rosemary growing in a garden is a sure sign that a 'cook' lives here...a true cook, one that cares enough to grow and nurture their own ingredients.

Did you know that Rosemary keeps the critters away at a BBQ - next time you are getting eaten to death at a barbecue, throw some Rosemary leaves / stems onto the embers - the smell of Rosemary smoke in the air keeps the insects away from the vicinity. If you are an insect magnet ( as my husband is) and they still bite you, rub Rosemary onto your legs and arms - you will small like a roast but it beats getting eaten alive, right!  

Rose's Rosemary & Lamb-Ball Sticks serves 4-6

Ingredients: 

• 500gm Lamb Mince 
• 1 onion finely diced
• 2 tablespoons Tomato Paste/puree 
• 1 teaspoon Italian Herbs
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon dried Rosemary 
• Seasoning - salt & pepper  
• 1 small egg 
• 4-6 fresh Rosemary stems ( stripped of leaves) Soak these for at least 2 hours in cold water.

Method: 

• Preheat BBQ
• Place all ingredients in a large bowl adding egg last
• Use hands to combine the ingredients into the mince, thus ensuring even distribution.
• Spray non stick spray on one hand, rub hands together. Also spray a teaspoon
• Using the teaspoon, pick up small portions of mince and form into a small balls
• Thread 4 -5 small balls onto Rosemary Skewers that have pre-soaked in water to prevent them burning on bbq
• Cook for 5-10 minutes turning frequently 
• Serve with a home-made yoghurt mint sauce = 150 gm fresh plain yoghurt, 3-4 sprigs finely diced fresh mint, 1 tablespoon mint sauce.

Delicious as a starter too:

• cook balls loosely in fry pan on stove top, leave to cool on rack  
• once cooled skewer each ball on a toothpick 
• Serve with yoghurt/mint sauce as a dipping sauce

 

A - Z Blog Challenge: Q

A-Z Blog Challenge: Q 

Quark: 

Quark simply means curd in German - so this is definitely 'good stuff', delicious in fact! Soft, white, un-ripened, cow's milk cheese with the texture and flavour of sour cream. Low-fat quark has a richer texture than low-fat sour cream and a milder flavour and richer texture than low-fat yoghurt.

Rose's Sweet n' Spicy Dip 

• 380gm Quark - available from The Cheese Barn
• Sweet Chilli sauce - The Squeezable bottle makes my life easier. Use enough for your personal taste
• 1 teaspoon sweet paprika 
• 1 tablespoon Cajun Seasoning - available from most supermarkets
• finely diced spring onion  for additional flavour

Method:

• Combine together in a bowl, saving some spring onions back for a garnish
• Spoon into small dip bowls, top with garnish and place in fridge. 
• Best to make this a few hours in advance so the flavours meld together and taste is enhanced. 
• Stir once before serving to loosen, and serve with dipping platter of various things - corn chips, chips, carrot sticks, celery sticks.... they all work brilliant with this dip.  

A - Z Blog Challenge: P

A-Z Blog Challenge: P 

Pork Chops: 2 meals from one pack of pork chops!

Pork chops are one of my family's favourite meals. But the best thing about pork chops for me is that all pork chops come with Two Parts - the Chop and the Tail. When I buy one pack of pork chops the first job when I get home is to separate the chop parts and create two packs of pork - one with Trimmed pork chops and one with tails which become another meal of pork fingers.

  

Pack of 3 Pork Chops from store

Single chop cut into 2 parts - chop and tail

3 Pork Tails cut into 4 even sized Pork Fingers

Trimmed Pork chops after tails removed

Rose's best ever Porky Tails:

Recipe: Slow cooked stock base...

Stock Recipe for Pork: 

• 2 cups boiling water, 
• 1 pkt cup-a-soup ( usually chicken, but vegetable works well too)
• 1 tablespoon honey
• 1 tablespoon marmalade ( any kind will do or Apricot jam makes a good substitute) 
• 1 tablespoon sweet chilli sauce - for a bit of heat. Add some real chilli - or not - to suit your own taste.
• 1 teaspoon soy sauce 
• Season with pepper and a small pinch of salt - not too much as there are salty ingredients in there already.

Method: 

  

• Stir all the ingredients together for the stock mixture in jug. 
• Place pork chops in a deep fry pan ( it has to be able to contain the stock) 
• Pour stock over chops and cook on medium until stock starts to bubble. 
• Turn down to low setting and gently simmer for about an hour - turn chops regularly to allow both sides to absorb the delicious stock. 
• As the level of water goes down you can add more boiling water ** Maintain at least a half inch of surface liquid in the pan while cooking - DO NOT LET PAN DRY OUT - or the chops will stick fast!

Optional: 

Scrub a few potatoes and kumera, cut them in half and place cut side down into the stock and cook beside the chops. They will absorb the stock and taste amazing. Serve them with the pork, my husband loves to mash the potatoes and kumera into the stock gravy on the plate. Delicious!