Tuesday's Tantilising Taste (Bacon wrapped cocktail sausages)

Ingredients

•  sliced bacon, cut into thirds
• package beef cocktail sausages
• 3/4 cup brown sugar, or to taste (Optional)

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the sausages with cold bacon
3. Wrap each cocktail sausage with a piece of bacon and secure with a toothpick.
4. Place on a large baking sheet. Sprinkle brown sugar generously over all.
5. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the sausage in a slow cooker and keep on the low setting.               
6. Serve

If you have a Tantilising recipe to share, add it to the linky below.




Enjoy
KB and Whitesnake

This recipe has been shared with Tuesday's Tasty Tidbits

Tuesday's Tantilising Taste (Pork Chops and Cheese)

Ingredients    

• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 4 teaspoons butter, softened
• 4 teaspoons mayonnaise
• 1 cup shredded  cheese
• boneless pork chops
• salt and pepper

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place pork chops in a baking pan. 
3. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter.
4. Season each one with seasoning of salt, pepper and parsley.
5. Sprinkle 1/4 cup cheese over the top of each pork chop.
6. Bake 35 minutes in preheated oven, or until desired cooking has been reached.               

          Serve with steamed veggies
    
     Enjoy
     KB and Whitesnake

This recipe has been shared with Slow Cooking Thursdays

Tuesday's Tantilising Taste (Grilled Steak Wraps)

Ingredients

• 225 g sirloin steak
• Salt and ground black pepper, to taste
• 2 plums or your preferred stone fruit
• Olive oil
• 1 package of baby spinach
• 1 Red Onion,
• 1 Tomatoe
• 6  multi-grain wraps or tortillas

   Method

1. Season steak with salt and pepper, to taste.
2. Grill steak until cooked to your taste.
3. Cover; let stand 10 minutes.
4. Thinly slice steak.
5. Cut plums in half, remove seed.
6. Slice horizontally into 3 slices.
7. Brush with oil and grill on each side until tender.
8. Cool slightly, cut into chunks.
9. Cut Onion into thin slices.               
10. Cut tomatoe into chunks
11. Mix spinach, onion, tomatoes and plums into a bowl.               
12. You can add a vinegarette if you wish.
13. Heat wraps in a frypan if desired.
14. Place wrap on plate.
15. Add mixture and then steak.
16. Roll or fold as required.

   Serve

   Enjoy
   KB and Whitesnake

Tuesday's Tantilising Taste (Pork Stir Fry)

Ingredients

• Marinade:
• 1/4 cup balsamic vinegar
• 2 tablespoons minced garlic
• 1 tablespoon brown sugar
• 5 tablespoons olive oil
• salt and pepper to taste

Stir Fry

• 4 boneless pork loin chops, cut into bite sized pieces
• 5 tablespoons vegetable oil
• 3 tablespoons finely chopped fresh ginger root
• 1 tablespoon hot chilli paste
• 5 tablespoons teriyaki sauce
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• salt and pepper to taste
• 2 tablespoons chopped fresh mint

Directions

1. In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
2. Heat a large wok over medium heat.
3. Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with  fresh mint.               

          Serve

Enjoy KB and Whitesnake

Tuesday's Tantalising Taste (Caribbean Chicken)

Ingredients:

chicken breasts or cut into pieces (personal choice)

lemon juice (to taste)

chili sauce (to taste)

2 tablespoons Dijon style mustard

1 tablespoon dried basil

1 tablespoon fresh parsley, minced

Preparation:

Combine lemon juice, chili sauce, mustard, basil and parsley. Mix.

Pour over chicken pieces in a shallow baking dish.

Let sit in the refrigerator for at least 2 hours.

Preheat grill.

Drain chicken and discard marinade.

Cook over medium heat until done, about 25-30 minutes

Serve with a fresh salad or crunchy veggies.

Enjoy

KB and Whitesnake

Tuesday's Tantalising Taste (Spicy Pork Chops)

New Zealand is experiencing a one in 50 year polar blast, it's snowing in places that haven't seen snow in decades. Most of New Zealand has experienced snow and hail, closing roads, airports, schools and cutting power to thousands. We decided to cook up a spicy dish to warm us up a bit. Stay warm, NZ.

 

Ingredients:

2 pork loin chops

1 tablespoon brown sugar

2 teaspoons chili powder

salt and pepper

teaspoon cumin

Method:

Mix dry ingredients together.

Thoroughly rub spice mixture over the entire surface of each pork chop.

Let stand at room temperature for 30 minutes.

Preheat grill.

Grill for 8 to 10 minutes over a medium heat.

Turn once.

Enjoy

KB and Whitesnake

Tuesday's Tantalising Taste (Spiced Ham Steak)

Ingredients

Ham Steaks
1/3 cup Brown sugar,

1/3 cup Water

1/4 cup Vinegar
2 tb  Mustard
1/2 ts Salt


Method

Place ham in baking dish.
Mix remaining ingredients together.
Spoon over ham.
Cover. Bake in 200 oven for about 20 to 30 minutes until sauce is bubbly and ham is cooked.

Serve with what ever takes your fancy.

Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste - (Italian Liver)

Ingredients

1/2 kilo. Lambs Liver,

Plain Flour, seasoned, to coat the liver,

Butter,

2 large Onions,

Beef OXO cube,

1 cup of Milk,
Tomato Pure,
1 Garlic Clove, finely chopped or crushed,
Mixed Dried Herbs, English or Italian,
Fresh chopped Parsley for dressing, if you wish.


Method

Cut up the Liver into small bite-sized pieces and coat in the seasoned flour.

Gently fry the coated Liver in the butter until cooked all over and set aside.
Now fry the onions using the same pan, maybe add a little more butter.
When the onions are soft add in the liver, and the sauce below, and simmer for about 10 minutes, stirring from time to time.

THE SAUCE:

Into the Milk add 2 good teaspoons of Tomato Pure, the OXO beef cube, crushed Garlic and Herbs of choice. Maybe even add a little crushed chillies!!
Don't forget some salt and pepper to taste!!
There are many ways to serve this delicious meal. The Double Cream can be trickled over the served Liver and Sauce and topped with the fresh chopped Parsley.
It can be served on a bed of Rice or Egg Noodles that have been tossed with Toasted Sesame Oil.

Alternatively it can be served with new Potatoes, or mashed potatoes, and a portion of vegetables such as garden peas, or processed (mushy) peas.

Enjoy
KB and Whitesnake

This recipe has been shared with Savory Sunday

Tuesday's Tantalising Taste (Salmon and Lemon)

Ingredients:

• 1 whole salmon fillet

• salt and black pepper

• 1/2 cup diced fresh parsley

• 2 whole lemons, thinly sliced

Method

Use tweezers to remove any thin white pin bones from salmon, then wash and pat dry all over with paper towels.
Rub both sides with salt and a little olive oil.
Place lemon slices and parsley into a lightly greased roasting dish and lay the salmon on top of the lemon slices skin side up.
Top with cracked pepper.
Place under hot fan grill for 15-20 minutes or until flesh is opaque at the centre when cut with the tip of a knife at the thickest point. (Alternatively, if you don’t have fan grill you can bake the salmon skin side down with the lemon and parsley on the top.)
Cut Salmon into portions and plate.
Squeeze some extra lemon juice into the roasting pan and mix with the salmon juices.
Pour over the salmon and serve warm with scalloped potatoes and a mesculin salad

Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste (New Zealand Lamb Shanks)

Ingredients

4 Lamb Shanks

2 red onions, finely sliced

1 garlic bulb, cloves separated

2 fresh rosemary sprigs

400g can chopped tomatoes
20ml Balsamic vinegar
Small glass of Red wine
200ml lamb or chicken stock



Method

Place the onion, half garlic cloves and rosemary in the slow cooker. Add the tomatoes, vinegar, wine and stock. Season and stir well to mix together.
Add the lamb shanks to the slow cooker, making sure that they are almost completely covered in the sauce.
Cover with a lid and cook on the low setting for 8 hours. Skim off any fat that has risen to the surface,
When the lamb shanks are ready, steam 1 large kumara until soft and make a mash with butter
Crush and finely chop the remaining garlic cloves finely.
Heat oil in pan and fry garlic until lightly brown and crispy, stir this into the mash.
Heap one spoon of the Garlic mash onto plate with 1 Lamb Shank placed on top.
Season with salt & pepper and serve.

Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste (Beef and Bean Crumble)

Ingredients

500 g  lean minced beef
25 g  butter
1 onion, chopped
2 carrots, coarsely grated
2 celery stalks, finely chopped
150 ml beef stock
150 g can tomato puree

1/2 teaspoon dried oregano

salt and freshly ground black pepper

425 g can baked beans in tomato sauce

crumble topping
75 g  porridge oats
25 g plain flour
1/2 teaspoon dried oregano
50 g cheese, finely grated
40 g butter, melted

Method

Heat the oven to 200C/400F/Gas 6. Melt the butter in a large saucepan, add the onion, carrot and celery and fry gently for 5 minutes until the onion is soft and lightly coloured. Add the minced beef and fry over moderate heat for 3-4 minutes until browned.

Add the stock to the pan with the tomato puree, oregano and salt and pepper to taste, and simmer, uncovered, for 10 minutes, stirring.

Meanwhile, make the crumble topping: mix the oats in a small bowl with the flour, oregano and grated cheese. Add 1/4 teaspoon salt, then season well with black pepper. Stir in the melted butter.

Stir the baked beans into beef mixture and heat through, then transfer the mixture to a 1.75 L/3 pint ovenproof dish. Sprinkle the crumble mixture over the top.

Bake in the oven for 30 minutes, until the topping is golden brown. Serve hot, straight from the dish.

Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste (Spaghetti Carbonara)

Ingredients

Spaghetti for whatever number of people

olive oil

pancetta or a mildly smoked bacon

Ground black pepper
eggs
cup grated cheese

Method
Slowly, over low heat cook bacon in olive oil until before the bacon goes crispy, also add a good pinch of black pepper.

While bacon is cooking over low heat, mix 2 eggs with grated Italian cheese and again add some black pepper.

When bacon is cooked but still not yet crispy, turn the heat down to low and start cooking the spaghetti.

Take 1 cup of spaghetti water from your spaghetti pot and add it to the pan with bacon mixture. Keep pan going at low heat.

When spaghetti is ready, toss it in and with the bacon mixture in the pan. Drizzle in the egg and cheese mixture while stirring it in.

Turn off the heat, add the rest of the cheese and stir for a few seconds until your spaghetti is nice and creamy.

Serve with fresh salad

Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste (baked scallops)

Ingredients

8 scallops (cleaned)

1 cup dry white wine

Salt

6 Tbsp butter, separated 3 Tbsp and 3 Tbsp
1 medium onion, chopped fine
2 1/2 Tbsp flour
1/2 cup fine bread crumbs

Method

Preheat oven to 400°F. Place scallops in a medium  pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No longer. Remove the scallops to a  casserole baking dish. Pour off the cooking liquid to a separate container and reserve.

Heat 3 Tbsp butter in the pan on medium heat. Add the onions and cook until wilted, a couple minutes.

Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.

Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.

NOTE
This is a tough one as oven temperatures vary and timings may differ so over cooking scallops is possible.

Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste (Venison Wellington)

Ingredients


The wellington

400g of loin of Venison
100g chicken liver paté
1 sheet of puff pastry

Venison Wellington

1 egg yolk and a dash of milk or beaten cream to make egg wash


The sauce

2 finely chopped shallots or onion
1 clove crushed garlic
100g finely diced mushroom
25g butter
½ cup white wine
Handful chopped parsley
The red wine sauce

1 tsp butter
15g finely chopped shallotsor onion
¼ cup red wine (Pinot Noir is best but any red is fine)
¼ cup beef/vegetable stock
Salt and pepper to taste

Method


For the sauce
Sauté the shallots, garlic and mushrooms in the butter.
Add white wine, reduce and season.
Add the parsley and leave to cool.


The Wellington
Season the venison and sear over a high heat to colour, although the meat must be kept rare.
Leave the meat to cool.
Mix the liver pate with the sauce
Roll out the pastry and cover with the sauce mix.
Place the piece of venison on top and cover with any remaining duxelle mix.
Roll up the pastry and seal the join with egg wash.
Brush the outside with egg wash.
Bake in a hot (200°C) oven for about 12 minutes or until pastry is golden brown
Remove and rest for 5 minutes.

The red wine sauce
Use the same pan as the meat was cooked in add butter and shallots.
Cook until soft, add wine and reduce.
Add beef/vegetable stock and reduce.
Season with salt and pepper.

To Serve

Carve the wellington into slices and serve with the red wine sauce and a bouquet of steamed seasonal vegetables.

Notes
Make sure meat is seared all over.
Trim the pastry to fit the meat.
Too thick pastry will not cook properly.

Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste (chicken breast)

Ingredients:


2/3 cup flour
1 teaspoon salt
1/2 cup vegetable oil
1 green pepper
1/2 teaspoon pepper
1/2 teaspoon garlic salt
Sliced onion
Chicken (boneless) breasts, quartered


Method:

1.Wash chicken and cut it.
2.Mix flour, salt, pepper and garlic together.
3.Coat chicken, brown in hot pan, then drain.
4.Top chicken with peppers and onions (sliced).
5.Add a sauce on top. Cup of soup mix will do nicely.
6.Cover and simmer about 1 hour.
7.Serve with whatever floats your boats

Enjoy
KB and Whitesnake.

We love checking out any kind of recipe. If you have one to share, add to the linky below and we'll swing by to take a look.





This recipe has been shared with...Delectable Tuesday Blog Hop , Tuesday's At The Table, What's On The Menu Wednesday