Thai Chicken

This is adapted from a Pioneer Woman recipe. I love the sharpness of the limes and the crunch of the peanut butter. Almost heaven on a plate!

2 whole boneless, skinless chicken breasts, cut into strips/bite-sized pieces
Marinade: 
1 Tbsp rice wine vinegar
1/4 C soy sauce
1 tsp sesame oil
1 tsp hot chili oil
juice of 2 limes
1 Tbsp fresh ginger, grated
2 Tbsp brown sugar
1 tsp flour
2 T honey
Peanut oil (for frying)

Peanut Sauce:
1/2 C crunchy peanut butter
3 Tbsp soy sauce
3 Tbsp honey
1/2 tsp hot chili oil
1 tsp red pepper flakes (optional)
juice of 2 Limes
water, as needed for to get the right consistency

Salad fixings:
Romaine lettuce leaves, roughly chopped
2 carrots, julienned
1/2 cucumber, peeled and sliced
1 red pepper, sliced
1 green pepper, sliced
baby spinach leaves
1/2 red onion, thinly sliced
4 scallions, chopped
bamboo shoots
cilantro, roughly chopped
peanuts
salt and pepper to taste
Basmati rice or Asian noodles

In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar (Bowl 1). 
Pour off half of the marinade into a separate bowl (Bowl 2).
Add the chicken pieces and put them into Bowl 1. Add the squeezed limes and allow to marinade for several hours or overnight.
In Bowl 2, stir the flour and honey, and set aside.

Add a few tablespoons of  peanut oil to a heavy skillet, and when it’s hot, add the chicken strips in a single layer (Bowl 1).
Allow to cook for or few minutes, until the chicken is cooked through for about 4 minutes.
Lower the heat, then add the marinade from Bowl 2. 
Stir until the sauce begins to thicken. Cook over low heat for a few mintes, and then allow to cool.

Peanut Sauce: Mix all the peanut sauce ingredients, adding a little water to get a semi-runny consistency. Check for seasoning.

To serve:
Carefully divide the salad fixings between two plates. Add the chicken pieces and top with the cilantro.
Pour on some peanut sauce, and scatter some peanuts over the top. 
Serve with Asian noodles or a portion of Basmati rice.

Venison Liver with Bacon and Onions

Liver definitely has a very distinct flavor and texture, and lots of people have an aversion to it, but not me thank goodness! Recently we were given some super fresh venison, so I needed to find some recipes. I think I might make some pâte next time...
1/2 lb bacon 
1 lb venison liver
1 C flour
1/2 tsp seasoned salt
1/2 tsp garlic salt
1/4 tsp ground black pepper
1/2 medium red onion, sliced
1/2 medium yellow onion, sliced
1 TBsp butter

Prepare the liver by trimming off any stringy tissues, and then cut it into half inch slices.

Put the flour in a medium bowl and stir in the seasoned salt, garlic salt and pepper. Dip the liver slices into the seasoned flour mixture, carefully shaking off any excess. Set aside on a clean plate.

Meanwhile fry the bacon for a few minutes until done, and then drain on some paper towels.

Sauté the onions in the same frying pan for about ten minutes, stirring gently until golden brown. 

Remove the onions to a plate and add the reserved bacon. Cover with foil to keep warm. 

Add the butter to the frying pan, and sauté the liver slices for about two to three minutes per side. Serve with the bacon and onions. 

Traditionally apples complement the taste of venison, so perhaps a little portion of warm apple sauce would work nicely!

Mediterranean Orzo Salad

I love this recipe in the summertime! Although it takes a little while to prepare, it's super tasty and great to have in the fridge when you want something quick for supper.  I really don't care for watery canned black olives so I always use Kalamata, and definitely don't skip the muffaletta. I believe that the olive salad might be the secret ingredient in this dish! I've adapted it from John Folse's recipe.

1½ cups uncooked orzo pasta

12 oz jar marinated artichoke hearts, chopped (and the liquid)

1 1/2-2 (or more) cups cherry tomatoes, halved

1 cucumber

1/2 yellow or red bell pepper, diced

1 red onion, finely chopped

1 cup feta cheese, crumbled

1/3 cup pitted Kalamata olives, chopped

1 cup Italian olive salad--muffaletta (and the liquid)

1 Tbsp chopped fresh oregano

1 Tbsp chopped thyme

salt and pepper to taste

Cook the orzo as directeduntil al dente. Peel the cucumber and then slice in half lengthwise. Scoop out the seeds with a spoon and then slice each half. Drain the cooked orzo in a colander and run under cold water until it's completely cooled. Then spoon the orzo into a large bowl, and add the artichoke hearts with liquid, chopped tomatoes, cucumber, bell pepper, onion, feta, olives, olive salad, fresh herbs, and salt and pepper to taste. The feta and olives add saltiness, so definitely go light on the salt. 

Chill before serving. It's delicious with grilled fish or chicken.

Di's Spaghetti Bolognese

This is my absolute favourite bolognese recipe! My mother used to make it for us every Friday night when I was growing up, and she'd serve it in huge white bowls. It almost brings a tear to my eye just thinking about it now! 

1 lb (approx. 400 g) minced beef

2 fat cloves garlic

1 small red onion or small shallots

2 beef stock cube

1 tsp dried oregano (or more)

2 bay leaves

1 x 14 oz can chopped tomatoes

slosh of red wine

1/2 tsp dried basil (or more)

2 tbs tomato puree

oregano and basil to taste
grated parmesan cheese

Sauté garlic and onion in olive oil, and then add the minced beef when they have softened. 
Gently brown the beef, then add one stock cube and 1/2 tsp oregano or more and 2 bay leaves.
In a separate pan heat the can of chopped tomatoes, add a slosh of red wine, add one more stockcube and 1/2 tsp of oregano or more, 2 bay leaves, 1/2 tsp basil or more, tomato puree, salt and pepper to taste. Allow the sauce to simmer away with the lid off, but don't let it get too dry. 
After a few minutes add the tomato sauce to the meat, cover and simmer on low heat. If the sauce looks too wet take the lid off for a few minutes.
Cook for about 40 minutes to an hour but check that the bolognese doesn't boil dry.


This is lovely served with a green salad and freshly grated Parmesan. Enjoy!