Mango Papaya Basa

Mango Papaya Basa

-1 altaufo mango sliced
-1 papaya mango chopped
-juice and zest of 1/2 orange

-1 teaspoon butter
-flour
-basa fillets
-salt and pepper

Make the papaya, mango salsa and place in fridge, the longer it sits the better the flavour.  Then in a large frying pan melt butter, flour the basa and cook on medium heat until browned on wither side.  Place the mango papaya salsa on top and enjoy.

Incredibly quick and easy.

Stewed Chicken with Red Peppers and Carrots

Stewed Chicken with Red Peppers and Carrots

-1 teaspoon butter
-1 onion chopped
-1 clove of garlic chopped
-2 carrots peeled and sliced thin
-1 red pepper finely sliced
-1 cup chicken broth
-1 tablespoon herb de Provence
-6 skinless boneless chicken thighs or 4 skinless boneless chicken breast
-pepper to taste

In a large frying pan on medium heat melt butter and add onions.  Cook until onions transparent, place a lid on to maintain moisture.  Add the garlic and cook for a few more minutes, place the chicken in the pan and brown on either side, again place the lid on and stir the onions around the chicken.  Cook for about 7 minutes per side and then add the carrots, lid back on.  Add the herb de Provence and broth and allow to simmer for 20 minutes and then add the red pepper, cook for another 10 minutes and serve over rice.

Mushroom Soup

Mushroom Soup

-2 tablespoons butter
-2 cups onion diced
-5 cloves of garlic
-2 cups Crimini mushrooms
-1 portabello mushroom chopped
-1 tablespoon herb de Provence
-1 cup red wine (I used a merlot)
-900 ml of broth (beef, veggie or chicken)
-salt and pepper to taste
-green onions to garnish and peppercorn goat cheese

-in a large pot melt butter and cook onions until transparent on medium low heat.  Once they are soft add the garlic and sautée for a few minutes,  Then add the sliced mushrooms and cook for 10 minutes.  Add the red wine and herb de Provence and allow to simmer for about 10 minutes, then add the broth. I allowed it to simmer for a few hours on low heat and then I puréed the soup.  I garnished it with peppercorn goat cheese and green onions.

Beer Roasted Chicken with Beer gravy

Beer Roasted Chicken with Beer Gravy

-1 full chicken (2 to 3 pounds)
-1/2 lemon
-1/2 onion
-1 clove of garlic
-1 tablespoons herb de Provence
-1 tablespoon soft butter
-salt and pepper
-1 tall boy can of beer
-2 cups chicken broth

-Wash the chicken, pat dry.  Salt inside of the chicken and place the lemon and onion inside the cavity. Place the chicken in a roasting pan, pour in the 2 cups of broth and half the can of beer.  Use a small amount of salt to rub the skin of the chicken, then apply freshly ground pepper.  Take the herb de Provence and sprinkle over the chicken and into the beer and chicken broth.   Then lift the skin and rub the whole chicken with the butter.
Cover and place in a preheated oven at 400 degrees.  Cook covered for 60 minutes then take off the lid ad allow the skin to become golden brown, about another 20 minutes.  Make sure you check the temperature of the chicken to ensure it is cooked, which is about 180 degrees Fahrenheit.  Turn the oven off and place chicken in the oven to keep warm while you make the gravy.

To make the beer Gravy

-remove the liquid from the bottom of the pan and place in a sauce pan, I poured through a wire colander to remove some fat and chicken pieces.  Place in a sauce pan on medium heat, add the rest of the beer and bring to a boil.  In a small jar that has a tight fitting lid add 2 tablespoons of flour, salt and pepper, and 1/4 cup of water.  Shake this mixture until no lumps and pour into the chicken dripping beer mixture, reduce to simmer and once thick serve over the chicken.  The gravy did have the herb de Provence in it and the flavour was just incredible.

This gravy was amazing, words of advice pick a beer that you enjoy the flavour of.  The alcohol is cooked off, so this recipe is suitable for the whole family, but is not gluten free.  There was not one drop of chicken wasted and even the pickiest eater ate the gravy and the chicken.

Curried Orange Lime Carrot Soup

Curried Orange Lime Carrot Soup

-1 tablespoon olive oil
-2 onions chopped
-4 cups carrots peeled and chopped
-1 cup sweet potato
-1 clove of garlic
-3 teaspoons red Thai chili paste
-juice and zest 1 lime
-juice and zest of 1 orange
-900ml broth
-1 can coconut milk
-1/2 teaspoon chili powder
-1 teaspoon fresh ginger
-cilantro to garnish

-in a large pot cook onions on medium heat in olive oil until transparent then add garlic.  Add broth, carrots and sweet potato and allow to simmer, once soft add Red Thai curry paste and chili powder, zest and juice of the lime and the orange and ginger.  allow to simmer and add coconut milk.  Once cooked purée and top fresh cilantro.