Wednesday, January 26, 2011

BBQ Chicken Drumsticks

Honey BBQ baked Chicken Drumsticks


1kg Chicken drumsticks

1 1/2 cup barbeque sauce

1/2 cup honey

1tbls sesame seeds

1 spring onion sliced

1/2 tsp ginger

1 tsp worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

Preheat oven to 180 degrees.

Spray baking dish with cooking spray.

Add chicken pieces and season with garlic powder and onion powder.

In a bowl, mix barbeque sauce, honey, ginger and Worcestershire sauce.

Pour evenly over chicken and bake uncovered for 35 - 40 minutes until sauce is thickened and syrupy.

Garnish with toasted sesame seeds and sliced spring onion.

Tuesday, January 25, 2011

Blackened Yellowfin Tuna

The Tuna is coated in Cajun Spice and seared sitting on a broad bean and chorizo ragout with tomato and orange marmalade.

Picture and recipe copyright by Tamsyn Wells

Saturday, January 22, 2011

Thai Style Mussels

This is an excellent dish to serve as a starter for a dinner party as it is quick and easy to prepare and you could serve it family style in the centre of the table for everyone to share or plate it up as I have done in the picture below.

Steamed Black Mussels

10 servings

2 kg Black mussels ( debeared)

300g Onions

500ml Dry white wine

20ml Olive oil

15g Lemon grass

2 cloves Garlic

10g Ginger

10g Fresh basil

20 slices Ciabatta

Coconut-basil Sauce

1 tin Coconut milk

1tsp Fish sauce

20g Fresh coriander leaves & stems

20g Fresh Basil leaves

2tsp Lime juice

30ml Soya sauce

5g Red chilies


Clean and rinse the mussels under cold water. Soak in cold water and place in the refrigerator until ready to use.

To make the sauce, place all sauce ingredients in a food processor, process well.

Pour 1-2 tbsp. oil in a pan, add in ginger, onions, garlic and kaffir lime leaf strips, sauté over medium-high heat.

Add in white wine to the pan, the drained mussels, stirring well.

Bring to a boil, cover with a lid and allow to "steam" for 2-3 minutes.

Take off the lid and stir gently. If most of the mussels have opened, they are ready to eat. Discard the ones that have not opened.

Reduce heat to low, remove lid and add the basil-coconut sauce ingredients with the cut lemongrass. Stir gently. As soon as the sauce is warm, it is ready to serve.

To serve, slide mussels into a bowl, pour in the sauce.

Sprinkle with basil leaves, and fresh coriander. Serve with grilled ciabatta.

Recipe and picture Copyright by Tamsyn Wells.

Tuesday, January 11, 2011

My New Coffee Mugs

I have decided that this year I am going to buy pretty things to use when I practice food styling at home and these were my first purchase ; )