Snap, Sizzle & Cook

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Archive for the tag “Garlic”

Grilled Portobello Mushrooms with Parmesan Cheese

Reaching up to 15cm in width, Portobello mushrooms have a big steak-like taste and texture; in fact, the huge umbrella-like caps are often eaten as vegetarian burger substitutes (http://www.
Portobello Mushrooms
I’ve dressed my giant Portobello mushrooms with a drizzle of olive oil, a blog of butter, a spoonful of crushed garlic, a pinch of mixed herbs and lastly topped with a shaving of Parmesan Cheese.
Portobello Mushrooms
Portobello Mushrooms
Bake in a preheated oven (180 degrees Celsius) for 30 minutes and enjoy on its own or with any meal of your choice.
Portobello Mushrooms
Portobello Mushrooms


Smoked Paprika and Lentil Soup

You will need:
30g butter
4 stalks of celery, diced
1/2 red pepper, diced
3 potatoes, diced
4 cloves of garlic, crushed
150g red lentils, washed
7.5ml smoked paprika
2.5ml ground pepper
125ml cream
2 litres home made chicken stock (click here for recipe)

Saute the celery, red pepper, potatoes and garlic in the butter for 10 minutes stirring continuously. Add a ladle of stock to the veggies is the pan starts to brown. Add the smoked paprika, pepper and salt and continue to sauté for another 2-3 minutes. Add the remaining chicken stock and red lentils and simmer on low heat for 1 hour. Taste and add more salt if necessary. At this point I turn the stove off, add the cream, stir and replace the pot lid. Leave the soup for about half an hour to rest before liquidizing. Serve with fresh crispy rolls or bread.

Creamy Chicken Penne

This is one of those dishes that don’t require a set recipe, you taste and add as you go along.  Ensure that you have the 3 core ingredients which is a tub of cream, 3-4 skinless chicken breasts (cubed), a half a packet of penne and a bit of imagination for the remaining flavour.  I diced and sautéed an onion in a bit of butter, added some fresh chopped garlic and chilli and set aside once the onion was transparent.  I then fried the chicken till done in the butter (don’t forget to season), added the onion mixture, half a cup of white wine and the tub of cream.   Allow to simmer for about 5 minutes on low heat.  In a separate pot, bring water to the boil and add penne till done (as per packet instructions).  Drain and add the creamy chicken.  At this point (if you love it) add more fresh garlic.  Stir around till all the penne is coated.  Serve with an Italian flat bread and salad.

Chicken Stock

Recipe’s for soups, stews, sauces, gravy’s and a myriad of other dishes are made with a foundational stock of some sort be it beef, chicken or vegetable. Stocks can be purchased in different variations such as concentrated liquid, organic liquid and cubes. Store bought stock generally has a shelf life of between 2 and 4 years which means they are laden with preservatives and flavour enhancers. I have absolutely nothing against the way certain foods are kept on the shelves but do feel that if you have the time and means then make it yourself. Stock is very easy to make and requires minimal effort. Most of us who prepare meat will have some kind of left-over be it in the shape of a chicken carcass or a collection of bones from a roast or a stew. Don’t give it to the dogs just yet! Freeze if for later use or pop it into a pot with some veggies and make your own delicious, preservative free stock that will freeze beautifully for up to 3 months. The recipe that I used (modified) comes from one of my favourite recipe book collections and it’s called “Lessons with Liam”, written by Liam Tomlin (ISBN: 978-0-7981-5729-2 or EPUB: 978-0-7981-5730-8)

You will need:
1 left over chicken carcass
2.5 L cold water
2 celery sticks roughly chopped
1 leek roughly chopped
1 onion peeled and roughly chopped
Half a head of garlic roughly chopped
10ml dried thyme
4 sprigs fresh parsley
2 dried bay leaves
6 white peppercorns crushed

Roughly chop the carcass into smaller pieces and place in the pot with water. Bring to the boil and reduce heat to simmer for 15 minutes. Add all other remaining ingredients and cook for a further 45 minutes. Taste and adjust the seasoning accordingly. Remove from the heat, place the lid on the pot and allow flavours to infuse until stock is completely cooled. Pass the stock through a very fine sieve or muslin cloth into a freezable container. The stock can be kept covered in the fridge for up to 3 days before using or up to 3 months in the freezer.

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