Archive for the 'Meat Dishes' Category

May 15th 2007
Parmesan Chicken Drumsticks

Posted under Chicken (Poultry)

4 drumsticks
3/4 cup fresh Parmesan cheese
1 egg
1/4 cup breadcrumbs

In a shallow bowl, mix together cheese and breadcrumbs. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 200 degrees c for 45-60 minutes.

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March 6th 2007
BBQ Pork Spare Ribs

Posted under Meat Dishes & Pork

1kg American Style Pork Spare Ribs
2 cups tomato sauce
1/2 cup dry sherry
2 tab. soy sauce
2 tab. honey
3 cloves garlic, crushed
1 tab. grated fresh ginger

cut racks into pieces (3-4 ribs per piece). Combine tomato sauce, sherry, soy sauce, garlic, honey & ginger in a large saucepan over heat, mix well.

Add ribs to mixture. Bring to boil. Reduce heat & simmer, covered for 15mins. Move ribs occassionally to ensure even cooking.

Transfer Ribs & sauce to large shallow pyrex or glass sih. Refrigerate covered with plastic wrap overnight ot absorb flavour.

Prepare or heat BBQ. Place ribs on HOT lighly oiled BBQ grill. Cook over hotest part of the fire for 15mins, turning and brushing with sauce occassionally.

Serve with BBQ’d Corn on the Cob & Potato Salad

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February 26th 2007
Pumpkin’s Low Fat Lamb and Rissoni

Posted under Meat Dishes & Lamb & Low Fat Diet


Lamb cutlets/lamb rump steaks (I used 2 small rump steaks per person)

1.5 cups rissoni pasta

200g low fat ricotta

2 garlic cloves

100g semi sun dried tomatoes

Juice of 2 lemons

2 tbls olive oil

2 small zucchinis (cut into rounds)

A few handfuls of baby spinach

Lemon segments to serve


Combine ricotta, garlic, semi sun dried tomatoes, lemon juice and oil in a food processor. Blend until smooth. (If you don’t have a food processor, just shop the tomatoes and garlic finely and mix well) Put aside.

Bring water in a saucepan to the boil. Add risoni and cook, simmering until almost al dente. Meanwhile, heat a BBQ plate or fry pan and cook lamb till golden brown.

Add zucchini to the boiling pasta for the last 5 mins of cooking. Cook until zucchini and risoni are tender. Drain and add the baby spinach. Add ricotta mixture and gently stir to combine well.

Place a couple of spoonfuls of risoni mixture on a plate and top with lamb. Serve with lemon wedges and a salad.

NB: This is a delicious, creamy tasting dinner, with very little fat. Perfect for those watching their weight but wanting to eat flavoursome food.

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February 16th 2007
Yoghurt, Lime and Mint Chicken

Posted under Chicken (Poultry) & Whats for Dinner & Lunch with the Girls & Low Fat Diet


1 cup of Greek Style natural yoghurt

2 limes (juiced and zested)

1/2 bunch of mint (chopped)

1/2 bunch chives (snipped)

a good glug of olive oil

Salt and Pepper to season


500-700g chicken breasts or thighs (I prefer thighs as they are not as dry)


Combine all marinade ingredients. Season to taste. Add chicken and mix to cover with marinade. Cover and refrigerate for an or or two.

Preheat oven to 190 degrees. Spray a shallow baking dish with oil. Arrange chicken on the dish and bake uncovered for 25 mins.

Serve with baked potato and salad (or whatever you want really)

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February 11th 2007
Creamy pasta sauce with chicken

Posted under Chicken (Poultry) & Whats for Dinner

Chef: Andrea Ho

Serves 2

You need:
2 chicken thigh fillets (or one large breast fillet), sliced into long thin strips
2 large handfuls of baby spinach leaves, washed & stalks removed
Small onion, finely chopped
10-15 semi-dried tomatoes, sliced in to long halves
A handful of pine nuts
300-350 ml cream (standard small carton or container)
1 heaped tsp plain flour
1-2 cloves garlic, finely chopped
Pinch each of dried basil & chives
Salt & pepper to taste
Dash of white wine to deglaze
Enough pasta for two

Bring water to boil in a large saucepan for the pasta, and heat a pan for the sauce. Toss the pine nuts into the hot pan (no oil), and toast quickly until golden brown; set aside.

Immerse the pasta to cook (remember to stir every few minutes), and then add the onions and garlic to the hot pan with a tbsp of oil and fry. When the onions are translucent, add the chicken pieces and sear. If they stick to the pan a little, add the dash of white wine to deglaze the pan.

Now add the herbs and seasoning, pine nuts, semi-dried tomatoes and almost all of the cream. Bring to the boil and then turn down to medium heat. Watch (stirring occasionally) to ensure the cream does not curdle.

Add the flour to the cream left in the container, replace the lid, and shake until well mixed. Pour the flour and cream mixture into the sauce, stirring through quickly. You should see the sauce begin to thicken. Now, add the spinach leaves and stir through. They may seem to take up a lot of the pan, but will wilt quickly. TIP: if the sauce thickens overly and begins to look gluggy, stir in a tbsp of milk to loosen it up.

Check to see that the pasta is cooked, and drain it off. Run a little cold water through the pasta to stop it cooking further and ensure it doesn’t stick together. When drained, add the pasta into the same pan as the sauce. Stir through, so the pasta is heated and coated with sauce.

Serve immediately

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January 26th 2007
Butter Chicken (A lower fat version)

Posted under Meat Dishes & Chicken (Poultry) & Whats for Dinner & Low Fat Diet

500g cubed chicken fillets
3 tbsp tandoori paste
1 tbsp tomato paste
375ml can light evaporated milk
2 tbsp brown sugar
2 tsp corn flour
30g butter
2 tbsp flaked almonds
2 tbsp fresh coriander

Cook chicken for 2 minutes
Add tandoori paste and tomato paste and stir fry until chicken is coated.
Stir in combined evaporated milk, sugar and cornflour, bring to the boil stirring.
Allow to simmer for 5 minutes, then add butter and stir until melted.
Garnish with almonds and coriander.

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January 26th 2007
Vietnamese Chicken Curry.

Posted under Meat Dishes & Chicken (Poultry) & Whats for Dinner

2 tbsn light olive oil
1.2kg chicken peices skin removed
1 1/2 tbsn mild curry powder
3 cloves garlic crushed
1 stem lemongrass finely chopped
2 cups sweet potato cut into thick chunks
2 carrots cut into thick rounds
1 (400ml) tin coconut milk
1 cup chicken stock
2 bay leaves crushed
2 teaspoons castor sugar
1 tbsn fish sauce
1 tspn ground black pepper

Heat oil in a large heavy based saucepan. Cook chicken on both sides to brown, remove and set aside.

Reduce heat and add curry powder, garlic and lemongrass. Cook for 1 minute. Return chicken to the pan and coat with spices. Add sweet potato and carrots. Stir and then add coconut milk, stock and bay leaves. Season with castor sugar, pepper and fish sauce. Simmer gently, for about 40 mins or until chicken is tender.

Serve with rice.

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January 17th 2007
Thai Chicken Balls

Posted under Entrees and Nibbles & Meat Dishes & Chicken (Poultry) & Whats for Dinner

500g Chicken mince

1/4 cup oyster sauce

2 cloves garlic, crushed

1tbsn self raising flour

1 tbsn fish sauce

1/2 cup finely chopped fresh coriander leaves

2/3 cup (160ml) coconut milk

Preheat the oven to moderately hot (180-200c) Grease two 12 hole mini muffin pans.

Combine chicken mince, oyster sauce, garlic, flour, fish sauce, coriander and coconut milk in  large bowl. Place rounded tablespoons of the mixture into prepared pans. Bake in a moderately hot oven for about 15 minutes or until cooked through.

Serve with sliced chilli and soy sauce or sweet chilli sauce.

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January 16th 2007
C’s Teriyaki Beef Mince

Posted under Beef

Teriyaki Beef Mince

450 gm beef mince
1/2 cup frozen corn
1/2 cup frozen peas
1 carrot, diced finely
1 small onion, chopped finely
2 tbsp teriyaki sauce
1 tsp mirin
1 1/2 tbsp ketjap manis (Indonesian sweet dark soy sauce)

1. In a pan, brown the onions in 1 tbsp oil. When fragrant, add the beef mince to brown slowly. Add carrots and cook for 4 minutes.

2. Add the corn and peas. Cook for a few more minutes, then add the teriyaki sauce, mirin, bit of pepper and ketjap manis. Cook for 2 minutes.

3. Serve with steamed rice.

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January 12th 2007
C’s Spaghetti with Braised Meatballs in Tomato Sugo

Posted under Chicken (Poultry) & Whats for Dinner

Spaghetti with Braised Meatballs in Tomato Sugo
(serves 2-3)

The slow-cooking in the oven makes the meatballs absorb all the flavour in a thick, reduced sauce. Very delicious!

400 gm chicken mince
2 carrots, finely grated
1 cup dried breadcrumbs
3 tbsp continental parsley, finely chopped
1 egg
1 large brown onion, finely chopped
2 cloves garlic, peeled and crushed
2 cups chicken stock
3/4 cup dry white wine
1 cup tomato sugo
1 bay leaf
1/2 tsp chilli flakes

1. Heat oven to 180 degrees C. In a large bowl, combine chicken mince, egg, carrot, 2 tbsp of the chopped onion, parsley, breadcrumbs, salt and generous amount of freshly cracked pepper. Roll into 3 cm balls. Heat a heavy-based frying pan over a medium-high heat. Add a generous splash of olive oil and cook meatballs until golden brown. Drain meatballs on paper towels.

2. In an ovenproof cast iron pot, add 2 tbsp olive oil and onions. Cook for 7-8 minutes, stirring often and ensuring onions don’t colour. Add garlic and chilli flakes and cook for a further 1-2 minutes until fragrant. Add white wine, bring to the boil and reduce by half. Add stock and sugo and bring to the boil. Season with salt and pepper.

3. Remove pot from heat and add meatballs into the sauce. Place the bayleaf into the sauce, and transfer to cook in the oven for somewhere between an hour, to an hour and 15 mins. The sauce should have reduced into a thick mixture by now.

4. Cook some spaghetti until it is al dente. Serve meatballs and sauce over the drained spaghetti with a little grated parmigiano reggiano and some extra chopped parsley.

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