Natalie's Kitchen Classics http://sett.com/natalieskitchenclassics Sharing recipes. For fun. en-us Thu, 21 Jan 2021 15:40:23 -0800 http://sett.com Sett RSS Generator Honey Soy Pork with Pink Grapefruit Salad http://sett.com/natalieskitchenclassics/honey-soy-pork-with-pink-grapefruit-salad Low carb is quite popular in our household at the moment, so I was very pleased to get the Low Carb Clean Eating cookbook as a gift last year - one of the latest in the Australian Women's Weekly cookbook collection. (I've had a lot of success with AWW cookbooks over the years - and so far so good with this one!)

Whipped up this salad dish with marinated pork today - my first 'shredded pork' attempt! Takes a bit of time (3 hours to marinate, 2+ hours to cook) but it was worth it. The pink grapefruit and snow pea salad was delicious ... as was the pork. And not too difficult to shred - with two forks and then hands from time to time when it had cooled a tad (alas I do not possess Nigella's asbestos hands!).

16 y.o. gave it the thumbs up - but not the salad of course! Served his with mashed sweet potato plus peas.

Was madly googling in the supermarket to find out what pork neck was ... but ended up consulting our friendly butcher instead. Bought a piece of pork neck, which they also cut into 'scotch fillet' pork steaks, but this is cooked as a whole piece.

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Sat, 09 Feb 2019 02:04:14 -0800 http://sett.com/natalieskitchenclassics/honey-soy-pork-with-pink-grapefruit-salad
And so begins ... http://sett.com/natalieskitchenclassics/and-so-begins ]]> ... the life of another cookbook. I’ll keep you posted!!

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Fri, 16 Nov 2018 21:39:05 -0800 http://sett.com/natalieskitchenclassics/and-so-begins
Happy chicken! http://sett.com/natalieskitchenclassics/happy-chicken As well as having a delightful name - Indian Chicken with Happy Spices - I think this is the best chicken dish I've ever eaten. It's simple and oh so flavoursome, lots of buttery goodness. Only a few ingredients but spectacular results. I've had this recipe scrawled on a piece of paper since the 1980s would you believe - no idea where it came from, but I drag it out every now and again for a re-run. Yum. Worth a try.

No celebrity chef. Not from a fancy cookbook. No Masterchef smears, foam or dust. Just delicious buttery chicken. Start cooking now!

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Mon, 12 Nov 2018 03:47:27 -0800 http://sett.com/natalieskitchenclassics/happy-chicken
Chicken, mushrooms, pancetta & thyme http://sett.com/natalieskitchenclassics/chicken-mushrooms-pancetta-thyme This is a beautiful braised chicken dish from the glorious 'Home' cookbook by Karen Martini. It's got a really lovely 'dark' flavour (umami apparently!) from the porcini mushrooms. A long list of ingredients, but very easy to cook. I cooked it for guests/family on a weeknight, prepped it the night before (chopping, massaging etc.) then whipped it up in less than an hour when I got home. Easy peasy. Served it with home-grown spinach pan fried with olive oil, anchovies, garlic and pine nuts, and whole boiled small potatoes (not home grown). A yummy meal.

Always amazed at how words change over time - it's always 'smash' now, not grind (to a paste); 'caramelise', not brown (the vegetables); 'massage', not rub (into the chicken) ... ah well! I think, in part, thanks to Jamie Oliver and Masterchef?!!

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Thu, 20 Sep 2018 22:30:31 -0700 http://sett.com/natalieskitchenclassics/chicken-mushrooms-pancetta-thyme
Lemons lemons lemons ... http://sett.com/natalieskitchenclassics/lemons-lemons-lemons I just love this lemon tart and I'm not alone - very simple, no fuss, no pastry (!) and easy to prepare in a hurry. It's from the David Herbert recipe collection - I've been cooking his Frying Pan Lemon Tart (great name!) for dinner guests for the last 8 years. Always gets a good reception. All you need is eggs, lemons, sugar, cream and almonds and you're done. Start it on the stove top, finish it in the oven - and voila! Dessert in a flash. Give it a go - I'm sure you won't be disappointed.

When I take this out of the oven, I always put a tea towel over the handle of the frying pan - saves burnt hands if someone (me!) forgets it's hot! And I always serve this tart at room temperature.

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Thu, 20 Sep 2018 18:47:01 -0700 http://sett.com/natalieskitchenclassics/lemons-lemons-lemons
Italian Baked Rice http://sett.com/natalieskitchenclassics/italian-baked-rice Another simple winner winner (no chicken) dinner from the house of Jamie Oliver. A lovely dish of risotto style rice with salami and parmesan - but baked in the oven, no endless stirring involved. I served it 'as is' for a quick and easy Sunday dinner, but you could serve it as a side dish. or with a salad.

Not limited to '5 ingredients' I decided to add some fresh fennel to the mix - cut the same as and cooked with the onions. Yum.

Far be it from me to criticise a JO dish, but next time I might add some crushed fennel seeds to the onion/fennel mix, and maybe some chilli. Also, I think my 'pinch' of salt was a bit too meagre. And I would probably add a sprinkle of parmesan on top when serving.

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Sun, 18 Feb 2018 01:30:47 -0800 http://sett.com/natalieskitchenclassics/italian-baked-rice
Hot-Smoked Salmon Frittata http://sett.com/natalieskitchenclassics/hot-smoked-salmon-frittata In the House of Far Too Many Cookbooks, we decided to treat ourselves to yet another Jamie Oliver for Christmas, the 5 Ingredients Quick and Easy Food cookbook. Loads of great looking recipes in this one - no surprise there! Our first choice was this simple frittata that was whipped up incredibly quickly and served with a rocket, cherry tomato and shaved parmesan salad (oh, and a julienned carrot for the 15 y.o. in lieu of salad!). Thumbs up all around for this dish - will become a staple. May I say that mine looked better than the one in the photo!

I only became aware of the 'hot' smoked fish thing recently. I love smoked trout, and realised that 'hot smoked salmon' is very similar - not the thin slices of 'raw' smoked salmon, but a good chunk of smoky cooked deliciousness. Can be pricey but I got a supermarket brand, 185g for $8. This fed 3 of us - increasing the eggs to 6.

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Sat, 20 Jan 2018 23:31:46 -0800 http://sett.com/natalieskitchenclassics/hot-smoked-salmon-frittata
Apple Date & Walnut cake http://sett.com/natalieskitchenclassics/apple-date-walnut-cake ]]> Not a crumb was left when I took this cake to a business workshop we were running recently - this is a beauty, and our workshop participants obviously agreed! It's David Herbert again - just love his recipes!

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Sun, 12 Nov 2017 03:36:20 -0800 http://sett.com/natalieskitchenclassics/apple-date-walnut-cake
Judith's Famous Ginger Cake http://sett.com/natalieskitchenclassics/judiths-famous-ginger-cake Judith ... who are you?! I found this recipe on taste.com.au over six years ago and I've been cooking it ever since. It's simply the best cake I've ever made. Very easy to make, not flashy, just amazingly light and delicious. Everybody but everybody loves it. So ... thank you Judith, whoever you are.

I've started to turn the oven down when I'm cooking cakes - noticed in one of Donna Hay's more recent books that she's doing that - 160 or so. If you do reduce the temperature, it's obviously going to take a little longer in the oven. But less likely to burn. Give it a try.

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Sun, 12 Nov 2017 03:32:01 -0800 http://sett.com/natalieskitchenclassics/judiths-famous-ginger-cake
Creamy chicken bake http://sett.com/natalieskitchenclassics/creamy-chicken-bake Bacon, cream and mashed potatoes - what's not to love about this recipe. It's that time of the year when it's best to cook something for dinner that will feed us for a couple of nights and maybe leftovers for lunch. This recipe fits the bill. There's nothing gourmet or particularly special about this dish - but Giant Son (now 15!) loves it and we do too. Thumbs up all round. It's one of those dishes you could change to suit your tastes - go for it.

A few things I did with this recipe: Added a chopped stick of celery to the leeks for a smidge more veg. Used part of a chicken stock cube and water instead of opening up a new packet of stock. Used white potatoes, not desiree, cos that's what I had in the fridge. Definitely didn't peel the potatoes. And added a sprinkle of parmesan on top of the mash before it went in the oven. Oh, and the leeks were from our garden!

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Sat, 04 Nov 2017 16:58:16 -0700 http://sett.com/natalieskitchenclassics/creamy-chicken-bake