World Best Fillet Cooking Recipes

Wednesday, April 29, 2015

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 heat the oil in a large heavy-based pan.
2 season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. remove meat from the pan to a plate and cover with foil.
3 deglaze the pan with the red wine and pear juice. add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. return kangaroo and add the macadamias to the pan. coat in the glaze.
4 serve the meat sliced with the remaining glaze spooned over and and around the plate.

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 cut chicken thighs or breasts in half length way.
2 coat lightly in flour.
3 dip in combined egg and milk.
4 roll in stuffing mix or bread crumbs.
5 insert skewers.
6 heat combined butter and olive oil in a pan to come about 1/2 cm up side, when hot add chicken nuggets and cook until golden.
7 serve with you choice of side dish. salad/couscous, rice, chips, corn chips, the choice is yours!

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 cut each artichoke heart into quarters.
2 set aside.
3 in a medium saucepan, melt the margarine over medium heat.
4 cook the shallot and garlic for 5 minutes, or until the shallot is tender.
5 stir in the flour, salt, and pepper.
6 stir in the milk all at once.
7 cook for 5 to 10 minutes, or until the sauce is thickened and bubbly, stirring constantly.
8 cook and stir for 1 minute.
9 stir in the artichoke hearts, horseradish, and oregano.
10 cook for 3 to 5 minutes, or until heated through, stirring constantly.
11 keep warm.
12 preheat the grill on medium-high.
13 lightly spray the grill rack with vegetable oil spray.
14 rinse the fish and pat dry with paper towels.
15 grill the fish, uncovered, for 7 minutes.
16 turn and grill for 5 to 7 minutes or until the fish flakes easily when tested with a fork.
17 or to broil, preheat the broiler.
18 lightly spray the broiler pan and rack with vegetable oil spray.
19 broil the fish about 4 inches from the heat for 7 minutes.
20 turn and broil for 5 to 7 minutes or until the fish flakes easily when tested with a fork.
21 to serve, spoon the artichoke sauce over the fish.

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

1 par boil the potatoes, drain and set aside.
2 to make the paste, place the peppercorns, cinnamon, cumin and corriander in a frying pan and cook over medium heat for 2 minutes, or until aromatic.
3 cool the spice mixture, then add it to a food processor, together with the chilli, shallots, ginger, lemongrass, garlic and peanuts. process until you have a smooth paste.
4 add the oil to a large, heavy based pan, and heat on a medium heat.
5 add the chicken pieces, and cook until browned. you might need to do this in batches.
6 remove the chicken from the pan and set aside.
7 still on a medium heat, add the spice mixture and fry gently for about 1 minute.
8 add the coconut milk and cook on medium heat for about 5 minutes.
9 i like my curry paste super-smooth, so at this stage i remove from heat, cool for a few minutes and then add to a blender, and blend the coconut milk and spice mixture until it's a smooth, creamy mix. return to the pan. this step is entirely optional.
10 add the sugar to the coconut milk mixture, and cook on medium for a further 3 minutes.
11 return the chicken to the pan and add in the potatoes, bay leaf, cardamon pods, fish sauce and tamarind.
12 bring to the boil, then reduce and gently simmer for 30-40 minutes, or until chicken and potatoes are cooked.
13 add the extra peanuts 5-10 minutes before finish cooking.
14 serve with steamed rice and/or roti.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

1 preheat the oven to 180c or gas mark equivelent. heat the oil in a non stick pan. brown the chicken all over and place in a casserole dish.
2 lightly cook the leeks and mushrooms in the pan and then add to caserole dish, along with the diced carrot and potatoes.
3 add water to the stock cube according to package instructions and add with the mixed herbs. season with black pepper. mix well and add stock to casserole dish.
4 bake for approx 1 hour until chicken and veg are tender.
5 mix the cornflour with a little water and stir into the casserole to thicken just before serving.