Archive for » March 5th, 2009«
This is a different way to prepare tuna than I usually do, I found this recipe and it sounded really good so I thought I would try it. I really enjoyed it as something different and it all came together really well. I served ours over asparagus, mushrooms and sun-dried tomatoes. I made a few changes to the original recipe which I have listed below but if you would like to view the original recipe please click here.
Ingredients
1 Cup Italian salad dressing
2 Tablespoons lemon juice
1 Teaspoon garlic powder
1/2 Teaspoon red pepper
1/2 Teaspoon tarragon leaf
2lbs Tuna steaks (1 inch thick)
1/4 Cup butter
1/2 Cup chopped onion
1 Cup chopped green onion
1/2 Cup chopped bell pepper
1 Tablespoon lemon juice (extra)
1 Teaspoon vegetable stock powder
1 Cup cream cheese
1 Cup half-and-half cream
1 Cup chopped cooked shrimp (I kept mine whole)
11/2 Tablespoons tarragon, chopped finely (extra)
2 Tablespoons chopped parsley
Method
1. Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight.
2. Remove tuna steaks from marinade sauce and cook in a lightly oiled, heated pan until cooked as desired. I like mine quite pink so I cook mine 3-4 Min’s per side depending on the thickness
3. In a saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until vegetables soften.
4. Add lemon juice, stock, cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp, tarragon, and parsley to sauce.
5. Blend thoroughly and cook sauce over low heat until while you cook the tuna steaks.
To Serve: Place tuna on a plate and pour shrimp sauce over steaks.
All photos taken by me unless otherwise stated.
This is a wonderful way to cook a whole chook, it turns out so moist and tender and literally falls off the bone when it comes time to carve. I used less sugar in the sauce and also upped it to 2 chopped chilies instead of 1 and it was really good. I served ours over bok choy with red pepper and bean sprouts for an all round yummy meal. If you would like to view more photos of this recipe or read more reviews please click here.
Ingredients
1 Garlic clove (crushed)
10g Fresh ginger (2cm piece grated)
1 Tablespoon dark soy sauce
1 Tablespoon dry sherry
2 Teaspoons szechuan peppercorns (crushed)
2 Teaspoons peanut oil
1 5/8kg Whole chickens
Shantung Sauce
1/3 Cup caster sugar (75 grams)
1/2 Cup water
2 Tablespoons white wine vinegar
1 Fresh red Thai chile (chopped finely)
Method
1. Combine garlic, ginger, sauce, sherry, pepper and oil in large bowl; add chicken, coat in marinade and cover and refrigerate overnight.
2. Next day – preheat oven to 220C/200C fan forced (430F/390F fan forced).
3. Half fill a baking dish with water and place an oiled rack over the baking dish and place the chicken on the rack.
4. Roast the chicken uncovered for about 1 hour and 20 minutes or until cooked through (I would keep an eye on the water level and possibly replenish if looking at drying out).
5. While the chicken is cooking make the shantung sauce – Combine sugar and the water in small saucepan, stir over low heat until sugar dissolves and bring to a boil and let boil for about 5 minutes (uncovered) WITHOUT STIRRING until sauce thicken slightly.
6. Remove from the heat and stir in vinegar and chilli.
7. Remove chicken from the oven, when cool enough to handle, remove bones and chop meat coarsely and serve drizzled with the shantung sauce (do a gentle reheat of sauce if required).
All photos taken by me unless otherwise stated.
