Simple Fresh Delicous » Recipes

Turkey : Brown Butter Mashed Potatoes

admin — Wed, 03 Feb 2010 16:54:13 +0000

Place potatoes in large saucepan. Cover with water; add salt. Cook over medium-high heat for about 25 minutes or until potatoes are tender. Drain well. Return to pan. Mash with a potato masher to remove any large lumps.

Heat butter in small saucepan over medium heat until butter is golden brown. Add to potatoes with remaining ingredients. Stir with a fork until all lumps are removed. Serves 8.

Turkey : Warm Pea Salad with Hazelnut Butter

admin — Wed, 03 Feb 2010 16:54:09 +0000

Melt butter in pan over medium heat. Add hazelnuts. Cook, stirring occasionally until butter is golden brown.

Meanwhile, bring a large saucepan of salted water to boil. Cook sugar and snow peas for about 3 minutes. Add frozen peas and cook for 3 to 5 minutes until hot and peas are tender; drain well. Return to saucepan. Add butter mixture. Stir to coat. Serves 8.

Fish : Baked Trout in Wine and Basil

admin — Mon, 19 Oct 2009 20:20:56 +0000

Place trout in greased, large, shallow baking dish. Preheat oven to 375°F (190°C).

Melt the butter in a frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes or until onion is softened.

Stir in the wine, sambal oelek, salt and pepper. Boil gently, uncovered, for about 3 minutes or until the mixture has reduced by half. Stir in the cream and reduce the heat to medium. Simmer for about 3 minutes.

Pour sauce over trout. Cook, uncovered in preheated oven for 20 to 25 minutes or until cooked. Sprinkle with basil. Serves 3 to 4.

Fish : Fish in Beer Batter

admin — Mon, 19 Oct 2009 20:19:31 +0000

Combine flour, salt olive oil and beer in a medium bowl. Whisk to remove any lumps. Let stand for 1 hour.

Beat egg white in medium, clean bowl until soft peaks form. Fold into batter. Dip fish into batter one piece at a time and carefully place in hot oil (350°F – 375°F). Cook for about 3 minutes per side or until golden and cooked through. Drain on paper towel. Serve with mayonnaise, lemon wedges and salt if desired. Serves 4.

Fish : Baked Fish with Chili and Lime

admin — Mon, 19 Oct 2009 20:14:14 +0000

Preheat oven to 375°F (190°C).

Lay 4 pieces of parchment paper on counter. Divide half the lime slices between each piece of paper. Sprinkle with half the chilies, garlic and cilantro. Top with fish. Arrange remaining lime slices, chilies, garlic and cilantro over top of fish. Combine soy sauce, honey and a pinch of salt and pepper in a small bowl. Drizzle over fish. Wrap parchment paper around fish to form a parcel. Place in roasting pan. Bake in preheated oven about 20 minutes depending on thickness of fish or until cooked. Serves 4.

Oysters : Cheese Soufflé Oysters

admin — Mon, 19 Oct 2009 20:12:53 +0000

Drain any water from oyster shells. Place oysters on a baking sheet. Preheat oven to 375°F (190°C).

Melt butter in medium saucepan over medium heat. Add flour and cook for 1 minute. Add milk and stir until combined. Simmer, uncovered, stirring occasionally, for about 5 minutes or until thickened.

Stir in mustard, cheese and yolk. Stir until well combined. Whisk egg white in a clean bowl until soft peaks form. Fold into cheese mixture. Spoon onto oysters. Sprinkle with paprika. Bake in preheated oven for 10 to 15 minutes or until puffed and golden. Makes 12.

Oysters : Tequila Oyster Shooters

admin — Mon, 19 Oct 2009 20:11:28 +0000

Run lime wedge around rim of 6 shooter glasses. Place salt in small shallow dish. Dip rim of glasses into salt to coat.

Combine tequila, juice, sauce and sugar in liquid measure. Stir until sugar is completely dissolved.

Place oysters into shot glasses, pour in tequila mixture. Makes 6.

Oysters : Black Bean Steamed Oysters

admin — Mon, 19 Oct 2009 20:10:19 +0000

Place oysters in a steamer basket. Combine beans, water and oil in a small bowl. Place steamer over wok or large with simmering water; cover. Steam for about 3 minutes or until oysters are just cooked. Top with green onion. Makes 12.

Oysters : Natural Oysters with Cucumber Granita

admin — Mon, 19 Oct 2009 20:08:34 +0000

To make the cucumber granita, cut cucumber lengthways into quarters; remove seeds and discard seeds. Place cucumber and remaining ingredients in food processor; process until smooth. Place in shallow baking dish. Freeze for 2 hours or until almost set. Scrape with fork to break up granita. Return to freeze for 1 to 2 hours or until frozen.

Scrape granita with a fork and spoon onto oysters. Makes 12.

Lamb : Lamb Eggplant and Feta Salad

admin — Mon, 19 Oct 2009 20:06:41 +0000

To make the sesame orange dressing, place all ingredients in a screw top jar. Shake to combine.

Preheat oven to 375°F (190°C). Place lamb shanks in roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 1 hour to 1 1/4 hours or until tender. Let stand until cool enough to handle. Remove meat from bones and coarsely chop.

Brush eggplant slices with oil. Cook on preheated greased grill for about 4 minutes each side or until softened and grill marks appear. Cut into large pieces. Toss lamb, eggplant, cheese, mint and cilantro together in serving bowl. Drizzle with dressing and toss to combine. Sprinkle with pine nuts. Serves 4.