Recipes - Stuff I can cook!

Stuffed Peppers

posted by Steve Rand @ 2:44pm, Wednesday 12 October 2011.

Ingredients:

1/4 Cup Long Grain White Rice

1/2 Cup Water

150g Ground Beef

3 Garlic Cloves

1 Large Brown Onion

2 Capsicums

1 Can Diced Tomatos

1 tbsp Worcestershire Sauce

Salt and Pepper

Method:

Preheat oven to 175C

Cook Rice (10 mins)

Open Capsicums (2 mins)

Brown mince (5 mins)

Cook Garlic and Onion (5 mins)

Mix beef, rice, tomato, Worcestershire sauce, Garlic/Onion, Salt and Pepper in a bowl.

Stuff into Capsicums.

Bake for 1 hour.

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Peanut Satay Skewers

posted by Steve Rand @ 8:05pm, Saturday 19 February 2011.

Ingredients

2 tablespoons smooth peanut butter

7 tablespoons soy sauce

7 tablespoons lemon or lime juice

1 tablespoon brown sugar

2 tablespoons curry powder

2 cloves garlic, chopped

1 teaspoon hot sauce, such as Tabasco

6 skinless, boneless chicken breast fillets, diced

Method

In a mixing bowl, combine peanut butter, soy sauce, lime juice, sugar, curry powder, garlic and hot sauce. Place the chicken in the marinade and refrigerate at least 2 hours. Overnight is best.

Preheat barbecue to high heat.

Thread the chicken onto bamboo skewers, then cook for 5 minutes each side.

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Lamb Pancakes

posted by Steve Rand @ 1:44pm, Thursday 23 October 2008.

Ingredients
200g lamb fillets
2 tablespoons soy sauce
1 tablespoon Shaosing (Chinese) wine
1 tablespoon finely shredded ginger
3 cloves garlic, chopped

1/3 cup corn-flour
3/4 cup plain flour
2 eggs
3/4 cup water
1/4 cup milk
2 teaspoons caster sugar

2 tablespoons oil
2 tablespoons hoil sin sauce
3 spring onions, finely chopped

Method
Trim the lamb of any sinew, chop into medium lengths and slice very thinly. Combine the lamb, soy sauce, wine, ginger and garlic in a bowl. Mix well and allow to stand for 15 minutes.

Combine the corn-flour and plain flour and make a well in the centre add the combined eggs, water milk and sugar and stir with a wooden spoon into a smooth batter.

Heat 1 tablespoon oil in a pan; add 2 tablespoons of the batter and swirl the pan gently to make a round pancake. Cook over medium heat for 2 minutes or until crisp and golden underneath. Turn over and cook the other side for about 10 seconds. Keep warm while cooking the remaining batter.

Heat the remaining oil in a pan, add the lamb and cook over high heat for 30-60 seconds or until browned.
Add the hoi sin sauce to the pan, stir and remove from the heat.

Place 1 tablespoon lamb mixture on each pancake, sprinkle with spring onion and serve.

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