Author Archives: vanessa

Honey Glazed Chicken

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  • 3 tbsp. dijon mustard
  • 3 tbsp. honey
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1 tsp. curry powder
  • 1/2 tsp. paprika

In small saucepan, combine Dijon, honey, oil, juice and seasonings.

Pear Bread

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  • 3 large eggs
  • 1-1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups finely chopped peeled ripe pears (about 4 medium)
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts

In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick).

Spoon into two greased 9×5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Bitchin’ Sauce

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  • 3/4 c. + 2 tbsp. water
  • 1/2 c. + 2 tbsp. grapeseed oil
  • 1/2 c. raw almonds
  • 1/4 c. + 2 tbsp. lemon juice, fresh
  • 3 tbsp. nutritional yeast
  • 2 cloves garlic
  • 2 tsp. bragg liquid aminos
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. coriander
  • 1/4 tsp. paprika
  1. Place all ingredients in a high-powdered blender.  Slowly blend for one minute. Turn the dial up to high, and continue to blend for 1-2 minutes or until smooth and creamy.

Irish Soda Bread (Liz)

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Soda bread has been an Irish household staple since baking soda became commercially available in the early 19th century. It uses just four ingredients that most people kept on hand: flour, salt, baking soda, and buttermilk (raisins and caraway seeds are an American addition). A real soda bread is a simple loaf with a beautifully browned, craggy crust and a nice chew, best eaten liberally smeared with salty Irish butter.

 Ingredients

  • 1 lb. (3-1/2 cups) unbleached all-purpose flour; more as needed
  • 3/4 tsp. baking soda
  • 1/2 tsp. table salt
  • 1-1/2 to 1-3/4 cups buttermilk

 Preparation

  • Position a rack in the center of the oven and cook’s tip heat the oven to 450°F. Lightly flour a large rimmed baking sheet.
  • Sift all of the dry ingredients into a large, wide mixing bowl. Make a well in the center and pour in 1-1/2 cups of the buttermilk. Stir with one hand, fingers apart, moving in circles to incorporate the buttermilk into the dry ingredients. If necessary, add more buttermilk 1 Tbs. at a time until the dough just barely comes together. (The absorption rate varies depending on the brand of flour.) The dough should be soft—don’t overwork it.
  • Turn the dough out onto a well-floured surface and pat into a round about 6-3/4 inches in diameter and 1-1/2 inches high in the center. Invert the round so the floured side is on top. With a thin, sharp knife, score a cross on the dough about 1/4 inch deep and extending fully from one side to the other.
  • Transfer the dough to the prepared baking sheet and bake for 15 minutes. Lower the oven temperature to 400°F and bake until the bread is browned and sounds hollow when tapped on the bottom, another 20 to 30 minutes.
  • Cool to room temperature on a rack, about 2 hours, before slicing and serving.

Though it’s not traditionally Irish, you can add 3 oz. raisins with the dry ingredients, or experiment with add-ins like freshly chopped herbs, olives, sun-dried tomatoes, caramelized onions, or chocolate chips.

 

Pan Fried Trout

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In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.

In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.

Preheat the oven to 250 degrees F.

Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3’s of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.

When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.

Corn Muffins (Liz)

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  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/4 cup canola oil
  • 1 cup milk

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  3. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Chicken Rub

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  • 1 teaspoon of garlic powder
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of ground black pepper

Chinese BBQ Pork

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  • 1 1/2 tbsp brown sugar
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 2 tbsp light soy sauce
  • 1 tbsp soy sauce
  • 1 tsp five spice powder
  • 1 tbsp oil (vegetable or canola)
  • 2 tbsp Extra Honey
  • 1.2 – 1.5kg / 2.4 – 3lb pork scotch fillet (collar neck, pork neck) OR pork shoulder

  1. Mix Marinade ingredients in a bowl.

  2. Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).

  3. Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours (3 hours is the bare minimum).

To Roast:

  1. Preheat oven to 160C/320F.

  2. Line a tray with foil and place a rack on top (recommended but not critical).

  3. Remove pork from the marinade, save Marinade. Place pork on rack.

  4. Roast for 30 minutes.

  5. Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

  6. Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.

  7. Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.

  8. Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.