Roasted Garlic Dip

Whenever i do a chicken on the BBQ, whether it be rotisserie or beer can i always seem to do similar variations of the same side dishes, not today though! I spent the morning looking at tapas style dishes and then headed out to get the ingredients. I spent the afternoon cooking and making two dishes so that when it was serving time they were already completed.

The first dish i started was a roasted garlic dip. This was to be served with potato wedges and i love dips!


1 garlic  bulb, separated into cloves, unpeeled.

1/2 tbs olive oil.

35ml of either natural yogurt or sour cream. I used Greek yogurt as I had some leftover.

30ml mayonnaise, (add to taste).

salt and paprika.


Place the garlic cloves into a small roasting tray, pour in the olive oil and coat them. Spread them out in an even layer. Roast in a 200degC preheated oven for 25mins. Set aside to cool.

Squeeze the roasted garlic from the skin by pinching off the end of the clove. On a chopping board add a little salt to the garlic and mash to a paste. Scrape into a bowl and stir in the mayonnaise and cream/yogurt. The mayonnaise can dominate so be aware when adding. Season to taste with salt and paprika. Can then be plastic wrapped and kept in the fridge until serving. Sprinkle a little more paprika when served.


I also made roasted peppers with  maple syrup and almonds earlier in the afternoon. This was served at room temperature and it was sublime!

Finally, at the table the gorgeously cooked chicken was served with arguably the best potato wedges i’d ever had, Angela agreed! And sauteed garlic mushrooms. So good man.

No good pics of the wedges or chicken. It’s always such a rush to get it served and to the table hot! Plus i’m hungry yo! 😉

We had leftovers too so we’re having the same dish tonight, just have to make a few more wedges. Ahhh.

Triple treat!

Earlier in the afternoon we had a mad storm. Nothing like a thunder and lightning show on a Sunday afternoon. We just sat outside with our wines, one of life’s simple pleasures. The next door neighbour’s dog was scared of all the thunder and sat under Angela’s chair. Think she liked Angela cause she gave her some ham, she looked hungry!

As added bonus i didn’t have to water any plants! Hah

Stormy Sunday!

A good day. Till next time!

 

A couple of corn recipes

The famous corn on the cob; we’ll buy them for a BBQ first and foremost. Roasted over the coals until the kernel’s start popping, served with lashings of butter. Now, don’t get me wrong, i love them served this way, but it had me thinking when Ange bought some for me to use. Time for something different?
When i need some ideas or recipes i always go to www.taste.com.au.

First night we tried this Mexican corn on the cob, a wonderful looking and sounding side dish. Smoked paprika is mixed with some mayonnaise, a fiery spice mix to sprinkle over the cooked corn, grated Parmesan and a squeeze of lime. Now, what would go with this? I’m a bit hot on chicken schnitzels at the moment and i figured they would go nicely with the mayonnaise.

It was a sensational combination, something completely different for that mid week meal. Pretty simple too. You could buy your schnitzel if you didn’t want to make one, but from experience a made one? Can’t beat it.

Mexican corn on the cob.

Just a brilliant new way of serving corn.
Just a brilliant new way of serving corn.

The next night was tuna and corn quesadillas. Another simple yet different meal. Instead of tinned corn i just microwaved our two remaining cobs for 4 minutes and stripped off the kernels.
You’ve seen me post up quesadillas many times in the past, (on Instagram, Facebook, @mejulesok), a great way to use up any left overs but also giving you a simple, easy dinner and here is no exception.

Tuna and corn quesadillas.

Firstly make your mixture for the filling.

Fast and easy mixture done. Time for cook!
Fast and easy mixture done. Time for cook!

Place your tortilla in the pan and top with the mixtures and shredded cheese. Place remaining tortilla on top and cook until golden, oozing and crisp.

Clean and simple cooking.
Clean and simple cooking.

Served here simple chips and salad.

Close up! ;)

Close up! 😉

Think outside the box with your favourite ingredients and mold them to fit into the cuisine or combination of your liking. You’ll be surprised. 🙂

Pickled red cabbage

Thought i’d share this great pickled red cabbage recipe with you as it’s so versatile and best of all tasty. If you like the crunch of raw cabbage with the zing of vinegar and chilli, you’ll love this simple pickle.

Alright, let's go.
Alright, let’s go.

1 small whole red cabbage, (you could use half white and red for added colour effect), 1/2 cup champagne vinegar, (or use any other white vinegar), 3 tbs rice vinegar. 1 tsp black peppercorns, 1 tsp coriander seeds, 4 bay leaves, 4 tbs caster sugar, any combination of chilli’s you like. I used long green and red in previous batches and were fabulous. Halve the recipe if you need to. The cabbage will last a few weeks refrigerated.

Halve and core your cabbage and shred.

Get that tough core out.
Get that tough core out.

Add all your ingredients with 160ml of water to a saucepan and bring to the boil.

 

Bring to the boil

 

Gently pour the boiling liquid over your shredded cabbage and chilli’s and toss. Leave to cool.

How vibrant and colourful is that!
How vibrant and colourful is that!

To sterilize jars, place them on a tray and put in a 120degC oven for 20mins. Be careful when you remove them hehe.

Once cooled evenly distribute between jars. Done!

Sealed and delivered.
Sealed and delivered.

Used in last nights solo dinner mixed with some grated carrot, shredded lettuce, mayonnaise. Makes a fantastic slaw because you already have the vinegar made in the jar. I cooked the pork steak with lashings of BBQ sauce. Served with a sprinkling of celery salt. Very nice and great use of leftovers, (pulled that steak out of the freezer), leftover shells, carrots, lettuce, cheese from the other night. Ange was out, sat in front of TV and watched Man of Steel.

Leftover bonanza.
Leftover bonanza.

 

Onion Rings

With the previous post’s spotlight on the cheeseburger i thought it would be fitting to post the recipe for the onion rings served with it. I’ve cooked onion rings quite a few times with varying success but these were the best ones ever. A bit messy and time consuming but well worth the effort and a perfect side for that burger or steak.

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1 large onion sliced less than 1cm thick.

1 1/4 cups plain flour.

1 tsp baking powder.

1 tsp salt.

1 egg.

1 cup milk.

3/4 cup panko breadcrumbs or dry breadcrumbs.

Vegetable oil for frying.

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Heat the oil in a large saucepan or deep fryer to 185degC.

In a small bowl, stir together the flour, baking powder and salt.

Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up.

Onion rings

Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

Deep fry the rings a few at a time until golden brown, watch they don’t burn as they will cook fast. Remove to paper towels to drain. You can keep them warm in the oven whilst cooking the following batches. Season with sea salt, and serve.

Mouth watering ;)
Mouth watering 😉

Original recipe from here.

East-meets-west greens with kimchi.

After a long weekend of BBQ’s, bacon and eggs for breakfast it was time for a change of scenery. Hills of greens tickled my fancy and with the addition of an Asian dressing and always welcome kimchi this dish was perfect to break the meat eating weekend.

A fabulous side dish for guests, this recipe has the crunch, heat, texture and colour to dazzle diners.

You can make the dressing in advance and with store bought kimchi this dish is ready in minutes.

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Serves 4

200g gai lan or choi sum, stems and leaves separated.

200g green beans, trimmed.

200g asparagus, trimmed.

100g frozen peas, thawed.

1tbs sesame seeds, toasted.

1/4 cup kimchi, thinly sliced.

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Green is the colour of the day :)
Green is the colour of the day 🙂

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Dressing.

2tbs extra virgin olive oil.

1tbs each of oyster sauce and rice vinegar.

2tbs soy sauce.

1tsp caster sugar.

1 tsp sesame oil.

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For the dressing, place all ingredients in a bowl and whisk to combine. Set aside.

Cook all greens in a large saucepan of simmering salted water for 3minutes or until just tender, then drain and arrange on a serving platter.

Spoon over the dressing and scatter with sesame seeds and kimchi when serving.

Dished up now time to serve up.
Dished up now time to serve up.

A nice change of pace from your typical week night meal. So quick to prepare but oh so tasty. Highly recommend not to mix the kimchi in with the greens until you serve it on the plate, i think it’s good to keep the flavours separate so they don’t combine together.

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This recipe is from delicious magazine 142 🙂