Tag Archives: Olive Oil

Meat Recipe #14 – Trev’s Prawn Paella

Living in a rural area, most of my meat recipes involve some form of farm animal.  But today it’s something a bit different.  See, out here in the bush we often forget that that big blue wobbly thing called the ocean that is so far away from our location is full of all kind of weird and whacky looking creatures that can be cooked up and popped in our tums.

In our tiny town we have The Fish Man. The fish man is a man with a refrigerated van full of seafood from the Sydney fish markets that morning, who tours the small rural towns once a fortnight and is our only chance to buy really fresh seafood.

When my wife and I were in Spain I had some fantastic Paella – great stuff!  I’ve never been able to replicate it since but below is the recipe I use that comes the closest.  It’s easy to make and tastes damn good!  So without further ado lets look at Trev’s Prawn Paella!

 

Ingredients:

  • 2 tbs olive oil
  • 1 onion, thinly sliced
  • 1 red capsicum, deseeded and chopped
  • 3 garlic cloves, crushed
  • 1 tsp Mixed Spice
  • 2 tsp Ground Paprika
  • 500g Arborio Rice
  • 1 cup dry white wine
  • 1L chicken stock
  • 1 bunch broccolini, chopped
  • 800gm’s shelled green prawns
  • Juice of 1 lemon,
  • 1 lemon but into 8th’s
  • Flat-leaf parsley, shredded

 

Method:

  • Heat the oil in a saucepan. Add onion and capsicum. Cook for 3-4 minutes until softened.
  • Add garlic and spices and cook for a further minute.
  • Add rice and stir to coat. Add wine and stock. Simmer for 15 minutes.
  • When all liquid has been absorbed by the rice stir through broccolini and spoon into baking tray
  • Layer prawns over top of paella. Sprinkle lemon juice over dish. Add segmented lemon pieces.
  • Roast for 15 minutes in oven at 220c
  • Remove from oven & sprinkle over shredded parsley. Serve.



    And there ya go, a fabulous Spanish Dish that tastes great! Cook and enjoy!



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Meat Recipe #11 – Pork Cutlets with Creamy Mustard Sauce

My wife doesn’t like pork.  There, I’ve said it.  It’s a shameful thing to have to admit about ones spouse but there it is.  Likes ham, tolerates bacon… but hates pork.  My daughter likes pork to a small extent and my son merely tolerates it.  So in a house of four people we have a total of one pork lover – me.

As a result I am always trying new recipes to try and convince my family to eat swine flesh on a more regular basis.  Most make the meat reasonably OK for them but it never truly converts them.

However I have finally hit on a recipe that even my wife will happily eat!  Saucy and tasty, this will make even those whose religious faith make them eschew pork commit heresy and chow on down – Pork Cutlets with Creamy Mustard Sauce.

 

Ingredients

  • 6 large Potatoes
  • 2 Red Capsicum
  • 1/4 cup Wholegrain Mustard
  • 1 tablespoon Olive Oil
  • 1/3 cup Chicken Liquid Stock
  • 4 large Rindless Pork Loin Cutlets
  • 1/2 cup Thickened Cream
  • 1/4 cup Flat-leaf Parsley L:leaves
  • Salt & Pepper

 

Method

*Preheat oven at 200 degrees

*Cut the potatoes into wedges and thickly slice the capsicum, place into a baking tray.

*In a bowl, mix up the mustard, olive oil and liquid stock.

*Pour mix over the vegetables. Place loin cutlets on top and season with salt & pepper

*Place in the oven for half an hour

*While food cooks, chop up parsley leaves and put into a bowl, add the cream

*At half hour mark take out the cutlets and wrap in tinfoil.  Pour the cream and parsley mix over the vegetables and put back in the oven for another 10 minutes.

*Put the food on a plate.  Sit back and let everyone compliment you on how good it looks.

Oh hells yeah!

*Devour.  Threaten others that if they don’t do the dishes this time round that you will never make such a meal again.

 

And there ya go, a pork recipe to delight the family and ensure you actually get to eat pork once in a while.

 

Enjoy this recipe?  Lets us know in the comments section below!

 

Related Articles:

*Big Angry Trev vs the 1.5kg Pork Schnitzel

*Meat Recipe #3 – the Perfect Pork Crackling!

*Meat Recipe #9 – Marinated Lamb Cutlets

 

Meat Recipe #10 – Duck Egg & Venison Chorizo Omelette

Like many great recipies, this one came about by accident.  I had forgotten to defrost a brisket and there were no other obvious meals in the house so I gathered up what I could find in order to feed the family.  The result was surprisingly good!

So without further ado, here is now to make a family sized Duck Egg & Venison Chorizo Omelette.

 

Ingredients:

*7 Large Duck Eggs

*300gm Venison Chorizo

*Handful of Mushrooms

*Handful of grated Tasty Cheese

*Handful of fresh Coriander

*1 Red Capsicum

*2 Shallots

*Some freshly picked Rosemary

*Salt & Pepper

*3 Teaspoons of olive oil

 

Preparation

*Chop the mushrooms, capsicum, shallots and chorizo and place into a bowl

*Chop the coriander

*Beat the eggs and mix in some salt and pepper

*Preheat the oven to 250

*Heat the oil to a high temperature in a frypan

 

Method

*Fry the mushrooms, capsicum, shallots and chorizo in the pan until the juices from the chorizo run.  Set aside.

*Throw in the rosemary until it sizzles and starts to curl.

*Lower the heat, then put in the eggs.  Immediately add all the other ingredients. Briefly mix.

*Remove from the stovetop just as the eggs thicken and pour the mixture into a shallow baking dish.  Place in the oven for 10 minutes or until it starts to brown.

*Remove from oven. Serve.

 

 

And that’s it!  An unlikely combination of ingredients which nonetheless adds up to a delicious meal that all your family will enjoy!

 

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Meat Recipe #7 – Tunnbrödsrulle

Meat Recipe #9 – Marinated Lamb Cutlets

I love lamb but I’ve been cooking it for years with pretty much the same recipe.  Whether roast or chop I’ve always coated it with a mixture of garlic, rosemary and oil.  While this has been great on a roast, it has never been a stand-out flavoring for lamb done in the pan or on the grill.

As the Househusband I am always looking to change things up a bit in the kitchen, to keep the wage-earning wife happy, and tonight I was tackling lamb cutlets.  Through a bit of ingenuity and a couple of helpful suggestions I was able to adapt an older recipe into something unbelievably good!  When I mixed up the marinade and applied it to the cutlets, the smell was that good I was tempted to eat them raw! Thankfully I restrained myself and thus am still alive to share this recipe with you.

 

Marinade Ingredients

  • ¼ of a cup of olive oil
  • 2 teaspoons of rosemary, finely chopped
  • 2 teaspoons of minced garlic
  • A splash of orange juice
  • A splash of white wine vinegar

 

Marinade Method

  • Grab some rosemary out of the garden, strip the leaves off the main stalk and chop up, put in a large shallow bowl.
  • Either crush a couple of garlic cloves, or if you don’t have any in the garden a couple of teaspoons of minced garlic will suffice. Add to the rosemary.
  • Throw in a splash of orange juice and a splash of white wine vinegar.
  • Add about a quarter cup of olive oil and mix vigorously.
  • Take your cutlets (7 to 9 of them) and dip both sides in the mix.  Place in a separate bowl and stick it in the fridge for 20 minutes – no need to cover with plastic wrap.

Cooking Method

  • After marinading for 20 minutes remove cutlets from fridge.
  • Heat up a grill or grill-pan to high and add the cutlets. Sear them on a high temperature for 45 seconds on either side to seal all the juices in and adhere the marinade to the meat.
  • Turn the heat right down and cook on low for four to five minutes on each side. Viola!

 

And that’s it – simple and easy!  I was dubious about using the orange juice in particular but my word it works!  The zest of the juice and the bite of the vinegar manage to tone down the sometimes overpowering flavours of the rosemary and the garlic; all combined really compliments the taste of the lamb unbelievably well.  As you can see from the pic below I did these with some traditional veggies such as potatoes, carrots, broccoli and peas.  However from the taste I think that a leafy salad with some red onion, red capsicum and balsamic vinegar would suit this dish perfectly.  Enjoy!

 

Got anything to add?  Would love to read it in the comments section below!

 

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Meat Recipe #5 – Mum’s Oven-cooked T-Bone Steak & Onions with Mushroom Gravy

Meat Recipe #4 – His & Hers Bangers and Mash