The Cook Book Challenge – Week 11 : Mixed

Week 11 : Mixed
Recipe :  Mixed Grill
Cook Book : Tales and Recipes from a Travelling Cook by Iain Hewitson
I have to admit that the choice of dish for this week’s Cook book challenge theme was decided by Hubby.  We recently completed our backyard and we now love to spend time outside on warm balmy evenings.  We also restored our barbecue back to it’s original glory after years of neglect.
We now love cooking on our barbecue so for this week’s theme, we had a Mixed Grill.  The great thing about a mixed grill is that you can use whatever meat you want.  I also barbecued asparagus and yellow sweet peppers to break up all the meat.
4 think Italian sausages
4 thick pieces centre-cut fillet steak (approx. 80g each) trimmed of all fat and sinew
4 well trimmed double lamb cutlets
4 large flat field mushrooms, peeled
olive oil
freshly ground salt and pepper
4 slices lamb liver, trimmed of all fat and sinew
chopped parsley
lemon wedges
Preheat BBQ
Put sausages in simmering water and simmer gently until firm.  Drain, then barbecue sausages over moderate heat, turning regularly until well browned.
Brush meat and mushrooms with oil and barbecue over high heat to the desired degree, seasoning once sealed and removing to the side when almost ready.  (Turn while cooking to create attractive grid marks).
Oil liver, season and cook briefly over high heat.  (The liver must, at the most, be pink inside – otherwise it will be dry and tasteless.)
Arrange meat and mushrooms on plates sprinkle with parsley and serve with lemon wedges on the side.

Bon Appetite,
Cherrie

Chcken Wings with Curry-Lime Butter

This recipe could not be any easier. It’s great for a mid week dinner. I found this recipe in Tyler Florence’s Ultimate. You cannot go past this recipe for a quick and delicious dinner.

  • 1.8 kg chicken wings
  • extra virgin olive oil
  • salt and pepper
  • 125g unsalted butter, softened
  • 2 tspn Thai red curry paste
  • zest and juice of 1 lime
  • 1 tbls honey
  • splash of soy sauce
  1. Preheat the oven to 220deg Celcius (425f)
  2. Wash the wings then pat dry.
  3. Put the wings in a bowl and drizzle well with olive oil and season with salt and pepper.
  4. Spread the wings out on a baking tray and roast for 25-30 minutes or until the skin is crisp and brown.
  5. Meanwhile, combine the butter, red curry paste, lime zest and juice, honey and soy sauce into a blender.
  6. Season with with salt and blend to mix then transfer to a bowl.
  7. When the wings come out of the oven, place them into the bowl with the butter and give it a toss.

Chicken Wings With Curry-Lime Butter @ Group Recipes

Bon Appetite
Cherrie

Back to my roots challenge #6

Apritadang Manok (Chicken Casserole)

This week’s Filipino dish is apritandang Manok or Filipino Chicken Casserole. Again, there are many versions of this dish that can be found all over the Philippines. This dish originated from the Spanish when they ruled the country. I enjoy cooking this dish as with most of my recipes it’s simple and very tasty.

  • 2 tbs olive oil
  • 1 small chicken cut into serving pieces
  • 2 crushed garlic cloves
  • 1 diced large onion
  • 1 can diced tomatoes
  • 2 bay leaves
  • 1 tsp salt
  • 1 tbs black pepper
  • 1 1/2 cups water
  • 2 large cubed potatoes
  • 1 green cubed capsicum
  1. Heat the oil in a large saucepan and brown the chicken lightly. Then remove and set aside.
  2. Add garlic and stir-fry until golden. Then stir-fry the onions until translucent.
  3. Return the chicken and add the tomatoes, bay leaves, water, salt & pepper. Simmer for 20 minutes over low heat.
  4. Add the potatoes and simmer for 15 minutes or until nearly cooked.
  5. Add the capsicum and simmer for 5 minutes.
  6. Serve hot with plan steamed rice.

Apritadang Manok Chicken Casserole @ Group Recipes



Bon Appetite
Cherrie