Tuesday, October 28, 2014

Turkey with Stuffing, Turnip and Broccoli


I was going to get chicken breasts but some other chicken part was on special and there weren't any chicken breasts. So I bought a 1.25kg turkey roll. It took 2 hours at 325F to cook the roll.  I got the turnip on next so it had nearly an hour to cook. It takes at least 45 minutes. The stuffing is Uncle Ben's Traditional Sage. It isn't as good as home made, but I didn't have to stuff a turkey and cook it all day! I wish I'd remembered cranberries! The meat wasn't dry but it needed something, turkey always seems to. If I'd thought to make gravy it would have saved the day. Oh well, turkey is all about the leftovers.



Pork Cutlet


A simple meal, mostly good. Pork cutlets from Save On Foods again. Mashed potatoes with butter, milk and salt. Pear sauce for a condiment and peas.  I fried the cutlet in olive oil and nuked the frozen peas to half done.  When the cutlet was almost done I put the snow peas and par cooked frozen peas in a frying pan with a little olive oil and salt.  To bump up the flavour a little I added some chives and capers to the vegetables.  I knew capers would make it a bit bitter so I added a few drops of lemon juice to brighten it up.  Either the lemon juice or capers bleached the colour out of the peas. If I had made a caper lemon sauce it would have been successful.  This way almost got there but not quite.

Wednesday, October 22, 2014

Chicken Cordon Swisse With Hollandaise, Cauliflower and Peas


Mitchell's makes their own chicken roll up so they don't all look identical, a good sign. I put it straight in a 375F oven for 30 minutes on a small tray. When the cheese leaks out a bit, it's done. I steamed the cauliflower and finished it in olive oil. The potatoes were mashed with butter, salt and milk.  The peas were frozen and cooked in the microwave, then buttered.

Hollandaise

2 egg yolks
1/3 cup butter
1 tbsp lemon juice
2 tsp water

Melt the butter but don't get it hot.  Whisk the yolks and add a little melted butter. Whisk it in then add more.  Don't add too much at once or you'll break the sauce. Once all the butter is emulsified, add the lemon juice and water. It will curdle but this will melt out. When ready to use it, put over simmering water till it thickens, a minute or two.

If it's your first time, keep one yolk in reserve. If you break the sauce, slowly whisk the broken sauce into the second yolk and continue. Add the second yolk at the end.


Monday, October 20, 2014

Honey Lemon Chicken


Rice had a pinch of saffron and a few drops of lemon, salt and a teaspoon of olive oil. I steamed the carrots then  added peas and ran under cold water just before done.  When the chicken was done I put the vegetables back in the pan with olive oil and salt over medium low heat to finish cooking. The chicken was seasoned with salt, pepper and rosemary then put in a hot BBQ. Halfway through cooking I started brushing the meat with honey, lemon and a little salt mixture. It was too watery, I should have used straight honey over lemon slices to caramelize properly. As it was it tasted nice but didn't have the punch I was hoping for.  

Saturday, October 18, 2014

Outstanding Chili


Fern said this is the best chili he's ever tasted, which isn't all that many. He was a waiter in an upscale restaurant and he does know good food when he tastes it, so his opinion counts. Cheese bread from Mitchell's which I tried to reheat in foil. I had the oven not warm enough and not long enough so all I got was the butter melted, but it turned out to be enough. The chili was served with grated cheddar on top which I already mixed in before the photo. 

Chili

2 onions diced
2 carrots diced
1 celery stick diced
1 jalapeƱo seeded diced
1 green pepper seeded diced - I used two small of different types from the garden
 3 cloves garlic - crushed diced
500gm Johnsonville Hot Italian Sausage meat
1 kg lean ground beef
3 cups pinto, white and red kidney beans - pinto beans are really good!
1 tsp salt at least - add more to taste
1/2 tsp black pepper
1/2 cup beef stock
1/4 tsp ground savoury
1 tbsp chili powder
1/2 tsp dried basil
1 400ml can Hunt's Tomato Sauce
1 500ml can homemade stewed tomatoes
2 150ml can tomato paste
1/4 cup frozen corn
water to cover the beans

Rinse beans and cover with fresh water. Bring to a boil and simmer 1.5 hours. Adding water to keep the beans just covered. Add 1/2 tsp salt and simmer 1.5 hours more. Drain beans and reserve liquid. If good quality beans were used the liquid will taste good. Sweat all the vegetables, then salt and brown the meat. Add all the ingredients, which will make it very thick so add some bean liquid but don't make it watery. Add more liquid as needed. Fern's first comment when he looked in the pot was "How did you get it so thick?"
That's how.

It simmered for half an hour before we ate. It was really good chili and it turns out there is a pot luck dinner next door tonight that I forgot about.


Friday, October 17, 2014

Pork Cutlet


Save On Foods pork cutlet fried in olive oil and a bit of canola, served with pear sauce made by Fern. I steamed the sprouts, finished them in olive oil and microwaved the frozen corn. Fresh is better but not so much as to justify the huge price out of season. Butter and salt on the corn. Mashed potatoes have butter, salt and splash of milk. It was all very good.

I always have to buy a pack of three cutlets so the dogs always get to share the smallest one. They love pork cutlet day!

Wednesday, October 15, 2014

Pork Souvlaki


Another fairly light meal.  Basmati rice cooked with salt, olive oil and a few drops of lemon juice. Souvlaki from Mitchell's, I still haven't figured out what they put in their marinade that tastes so good. A Greek salad without the Greek. I was putting the salad together and realized I didn't have black olives or feta cheese. So I used stuffed green olive and grated cheddar cheese.  Salt, olive oil and lemon juice to dress. I thought it tasted ok but Fern didn't like it at all. I won't try that again.