Archive for » January 19th, 2009«

Creamy Mussel and Leek Appetiser
We went out to eat right after Christmas and ate at one of our favourite hotels that do a Sunday brunch. I tried this mussel dish that they served in little espresso cups that was totally gorgeous. I told others in our party that they had to try them and everyone agreed that they were gorgeous. I tried to recreate them the other night as appetisers and they got the same response from all around the table that they were really good. I thought I had got it pretty close to the ones we tried at the brunch. I filled little ramekins with the mixture and garnished a plat with some salad greens and served a bread roll on the side and it made for a wonderful appetiser. They would also be great served at a party in little espresso cups like the hotel, I fell in love with the idea and plan to try it this way at our next big gathering.


800g Mussels, scrubbed and cleaned and beards removed
1 Medium leek (approx350g), roughly chopped, I sliced it then quartered each slice
2 Cloves garlic, crushed
2 Tablespoons liquid garlic seasoning, I use Maggi brand.
2 Teaspoons creamy french mustard, I use Maille brand Fine Gourmet
6 Tablespoons white wine
11/2 Teaspoons vegetable stock granules
400ml Cream, light or full fat is fine
6 Tablespoons grated Parmesan cheese, divided use


1. Add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.

2. Drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.

3. Heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.

4. Add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.

5. Add 2 tablespoons of the grated Parmesan cheese, stir to melt cheese.

6. Add the mussels to leek mix, stir to combine.

7. In 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of Parmesan cheese, approx 1 tablespoon each.

8. Bake in pre-heated oven of 190 degrees Celsius for about 6-8 Min’s until browned and bubbly.

All photos taken by me unless otherwise stated.

Nutty Red Chicken Stir Fry
This is a really quick and simple recipe to make with a great end result, it makes for a fab mid week meal with no fuss. This is one of those recipes you can have on the table in around 30 Minutes and the good thing is it is quite budget friendly as well. We served ours over pasta but you can served over Asian egg noodles or rice or whatever your preference is.

1 Tablespoon oil
1 Onion, diced
1 Garlic clove, crushed
2 Tablespoons red curry paste
4 Chicken breasts, cut into even sized pieces
1 Medium red capsicum, sliced
100g Snow peas, sliced
1/4 Cup smooth peanut butter
1/2 Cup chicken stock
1 Cup coconut milk
Noodles, Pasta or Rice, to serve


1. Cook noodles, pasta or rice, whilst cooking the rest of the ingredients (according to directions on the packet.).

2. Heat a wok or frying pan, add oil and stir fry onion, garlic and curry paste for 3 minutes or until onion is soft.

3. Add chicken in batches and stir-fry until browned.

4. Stir in vegetables, peanut butter, stock and coconut milk; cook a further 3 minutes.

5. Serve on top of heated noodles, pasta or rice.

All photos taken by me unless otherwise stated.