Monthly Mystery Munchies #20: Marinated Ostrich Fillets

ostrich-fillet-3-2Caaaaan you even believe it – Ann and I are four recipes away from our two year anniversary! I am as excited and enthusiastic about our monthly blog challenge as if it were recipe number one! Oh yeah! So you may have noticed that it’s the end of the year (where tf has time even gone?). It’s a time where everybody feels exhausted, over it, and soooo ready for a break. This month for our Monthly Mystery Munchies, my criteria was simple: marinade meat, either on the barbeque, or grilled in or on the oven/hob. You see, it’s braai (BBQ) season in South Africa. Actually, we braai in the rain too; we’re that committed. However, the sun is out, summer is here, and the fridge is stocked with beer (his) and white wine (mine) in anticipation of this quintessential South African pastime.

When I was tossing ideas around, The Husband happily agreed to oblige me because beer. He loves nothing more than standing around open flames, talking about whatever, having a beer (six pack) and enjoying the weather. Marinades are easy, delicious, and fun to play around with. The reason I chose ostrich fillet is because it’s something different. Although grossly expensive, it’s such a treat. It tastes like beef but it’s the healthier red meat alternative. It’s not fatty, on the outside or inside, and it’s just yuuuum.

Ann and I were on a roll. We have our Monthly Mystery Munchies specs planned until March. So much excitement. Ann always comes up with the best challenges, like her satay medley for this month. That’s right, not one, but two types of meat – chicken and beef. It’s winter in her neck of the hemisphere, so barbeques are no bueno, but she never shies away from an idea. Never ever. I adore her. Always game and enthusiastic! Ya know what? Head over to her site anyway… She has sheet loads of awesome recipes, jokes, anecdotes, you name it.

Here we go with marinaded ostrich fillets. Easy and delicious, the way it should be!

Marinated Ostrich Fillets

  • Time: 6 minutes
  • Difficulty: I mean, monkey easy
  • Print

Supplies:

500 grams ostrich fillets
125ml red wine
1 tablespoon olive oil
1 tablespoon fresh rosemary, or 1 teaspoon dried rosemary
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Making It Happen:

Mix all ingredients. Pour over ostrich fillets, cover and refrigerate for at least one hour.

Fire up your barbeque or griddle pan and remove the meat from the fridge 10 minutes before cooking it.

Cook for 2 minutes per side, and serve immediately. See? Monkey easy. 

Monthly Mystery Munchies #19: Chilli Hummus with Roast Veg

hummus-1058003_1920Hummus! This is what came to mind when Ann gave me the outline for this month’s Monthly Mystery Munchies challenge. A minimum of three veggies and one non-meat protein. Hummus is something I’m slightly obsessed with, particularly with added chillies. Side note: The first time I made hummus, I used three chillies. You know, because I’m badass and I love spicy food, thinking “oh, I can totally eat this, watch me!” I cried. I literally cried. I hadn’t finished blitzing the hummus in the food processor when I had a taste, and I took a mouthful of half a chilli, seeds and all. Mouth on fire, I washed my hands and then rubbed my eyes. Bad move. Really bad move! Apparently the chilli oils cling to the skin, so washing your hands ain’t gonna be enough. Just so that you know.

veg-hummus-3-2So what exactly is hummus? It’s easy and delicious, that’s what. It’s an Egyptian dip or spread made from chickpeas, tahini (ridiculously easy to make), garlic, olive oil, and lemon juice. Blitz everything together until smooth and serve with veggies. You can serve it with raw veggies, like carrots, celery, peppers, etc, or cook them, as I did. What I did in the case of cooked veg is I mixed the hummus with the veggies once they’d cooked. The leftovers I used as a dip for a barbecue. You can leave the chilli out, or add it for a zing, just don’t touch your eyes!

Please head over to Grubbs n Critters for Ann’s interpretation of this month’s theme. I love our Monthly Mystery Munchies challenge, and Ann is theeee best partner. She is always game, always keen and enthusiastic, and always inspires me!

Chilli Hummus

  • Time: 5 - 7 minutes
  • Difficulty: crazy easy
  • Print

Supplies:

2 x 400g cans chickpeas, drained and 4 tablespoons reserved
2 tablespoons tahini (see recipe below to make your own)
2 garlic cloves
1 bullet chilli
4 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
Fresh basil or coriander for decorating (optional)

Making It Happen:

Using the metal blade attachment, blitz the garlic in the food processor.

Add the rest of the ingredients plus the 4 tablespoons of reserved chickpea liquid, to the food processor and blitz until smooth, about 3-5 minutes.

Optional: Garnish with fresh herbs and some toasted seeds.

It’s literally that easy.

For the roast veggies:

Lay 4 chopped red peppers, 400g broccoli florets, 300g halved zucchinis, and 300g green beans in a roasting dish. Drizzle olive oil over the veg, crack some black pepper and salt, mix, and roast on 200C (400F) for 20 minutes. Mix hummus with the roast veggies and serve.
Alternatively, serve hummus with raw veggies.

Tahini

  • Time: 5 minutes
  • Difficulty: crazy easy
  • Print

Supplies:

1 cup sunflower seeds
2 tablespoons olive oil

Making It Happen:

In a non-stick pan, toast the sunflower seeds on medium for 2 minutes. Toasting the seeds will make the tahini ‘nuttier’ like me.

Using the metal blade attachment, blitz the sunflower seeds for 3-ish minutes. Add the olive oil and blitz for another 2 minutes.

Monthly Mystery Munchies #18: Bloody Good Tomato Soup

mmm-tomato-soup-halloween-1

Double, double, toil and trouble! This month, my Best Blogging Friend, Ann (Grubbs n Critters) and I decided to do a Halloween meal. But who knew there were so many options? A spidery cake was really appealing, but because I suck like a Cullen at decorating, I did a spicy tomato soup, complete with freaky eyeballs.

Credit: Google Images

Credit: Google Images

This reminds me of a scene in the Addams Family, where Gomez and Mortitia are looking at baby Pugsley in the crib. Gomez: He has my father’s eyes. Morticia: Gomez, take those out of his mouth. Hashtag DEAD! In honour of one of my favourite movies, I added ‘eyes’ to the soup.

This was all a bit of fun, the soup ‘decorating’. (You can see what I mean when I say decorating ain’t my forte!) This recipe is totally amazeballs when served under normal, non-Halloween circumstances. Simply blitz all ingredients, slice the prosciutto and mozzarella, chop up the parsley, add some halved olives and a few dollops of sour cream, and you’re good to go! But if you want to vibe it up, here’s my unfortunate attempt:

mmm-tomato-soup-halloween-2

My dearest Ann’s bewitching kitchen treat this month is the friendliest ghost, Casper’s Pannekoek (pancakes). It’s a hit with kiddies and adults alike, so please check this ghoulicious delight out!

Bloody Good Tomato Soup

  • Time: 30 minutes
  • Difficulty: dead easy
  • Print

Supplies:

2 yellow onions
2 red onions
1 tbsp minced garlic
1kg large tomatoes
2 red and 2 green bullet chillies
1 red, yellow & green pepper
1 x tin 400g whole peeled tomatoes
240g tomato puree
1 cup veg or chicken stock
2 tbsp olive oil
Salt and pepper
6 pieces prosciutto
6 mozzarella balls
Sour cream
Italian parsley

Making It Happen:

Heat the olive oil and add chopped onions and garlic. Fry for 2 minutes, then add the chillies and peppers. Fry until soft and the onions are translucent.

Chop the fresh tomatoes and, with the canned tomatoes, add them to the pot. Simmer for 5 minutes, then add the tomato puree and vegetable (or chicken) stock. Simmer for 20 minutes.

Add salt and pepper to your liking. Blitz in a food processor until smooth. Pour into bowls, then carve a hole in the mozzarella balls, place the olives in each hole, then wrap in prosciutto. Place in the soup and add a dollop of sour cream.

Alternatively, if you want a more normal-looking soup,blitz all ingredients, slice the prosciutto and mozzarella, chop up the parsley, add some halved olives and a few dollops of sour cream, and you’re good to go! Dunzo. It’s dead easy!

 

Monthly Mystery Munchies #17: Spinach and Caramelised Onion Dip

 

Spinach dip 4 1

This month’s Monthly Mystery Munchies challenge was so much fun! We’re going into summer here in the Southern Hemisphere, and as a nation, we’re obsessed with barbecues. Like, obsessed to the point that rain or shine, we make it happen! An obligatory part of said gatherings is snacks, and with snacks comes dips. Ann’s criteria for this dish is that it be a ‘signature dip’. She absolutely wowed me with her creamy chicken liver cheesy pâté cheesy dip. I MEAN! Killin’ it! With mine, I didn’t have to think too hard about it, although there are a few that I concoct, this one wins every time.

Spinach dip 3 2

You see, there is something so moreish about spinach, sweet, caramelised onions, and sour cream. It’s also easy to prepare and keeps well in the fridge for up to two days. In terms of what to serve it with, that’s fun too. My favourites: broccoli florets, carrot sticks, potato chips, mini cheesy sausage rolls, tortilla chips… basically anything you want! Please go to Grubbs n Critters and check out all of all recipes, and be prepared to leave drooling!

Spinach and Caramelised Onion Dip

  • Time: 40 minutes
  • Difficulty: easy
  • Print

Suppplies:

250g cooked spinach
3 onions, I used 2 x red and 1 x yellow
2 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon butter
250ml sour cream
Sea salt & freshly cracked black pepper

Making It Happen:

In a large frying pan, heat the olive oil on medium high. Once the oil is hot, add the onions and butter, stirring to spread the butter.

Spread the onions evenly across the pan. Fry for 5 minutes on medium high, stirring to prevent onions from sticking, then turn the heat down to medium low and saute for another 10 minutes.

Add the brown sugar, balsamic vinegar and salt and saute for 30 minutes.

Add the spinach to the onions and stir in the sour cream. Serve.

 

Words Crush Wednesday – John Steinbeck Edition

I’m a perfectionist. It irritates the crap out of me. My pantry cupboard bears witness to this: all of the canned food is in order, labels facing forward. The rice dare not be put on the beans shelf. The baking ingredients have their own shelf, don’t mix them with the grains. I mean obviously. My husband thinks it’s hilarious (can’t say I blame him) and he frequently turns the labels around, just to irritate me. It works. The truth is that perfection is a myth, it’s unrealistic and the pursuit of it takes away the pleasure of the moment. I’m learning to let it go, because if you’re constantly chasing something that doesn’t exist, you’ll never appreciate what you have. Having said that, my pantry cupboard is still immaculate.

John Steinbeck 1

Please check out the lovely, talented Rebirth of Lisa for more quotes.

Monthly Mystery Munchies #16: Herby, Fully Loaded Chicken Wraps with Zesty Sour Cream

Chicken wraps 1

This month I was a tad nervous to suggest this theme to the lovely Ann from Grubbs n Critters. Was it too easy? Not challenging enough? We’ve definitely been pushing our boundaries, happily so, but I felt like doing something that wasn’t time consuming, that I could whip up and serve immediately. My suggestion? Wraps with meat and a dressing/sauce. That was it. Ann gladly accepted, having bought some wraps a few days prior. It was meant to be. I love it when a cooking plan comes together!

Chicken wraps 2

Yes, I said it, “herby, fully loaded wraps”. I kind of threw everything in my fridge into this meal: chicken, butternut, mushrooms, red onion, garlic and then some more garlic, mustard, coriander, Italian parsley, basil, honey, lemon, sour cream… errthang went in. I’m a sucker for fresh herbs. I try to use them as often as possible. There’s just something really cool about cooking stuff and throwing it in a wrap. Love it. I have basil, parsley, limes and lemons in my garden. Picking it makes me feel like I’m on a farm, all organic and fresh. Then I hear hooters and dogs barking, and I remember that nope, I actually live in a city. Still, it’s wonderful to use what I have in the garden. I’d really like a bacon tree. That would be ideal. Strangely, I can’t find any.

Chicken wraps 3

I’m psyched to see what Ann’s come up with this month. No doubt, it’ll be amaze. She has some great stories on her blog, fabulous recipes, and hilarious jokes. Please hop over to her blog and check it all out.

A little less conversation, a little more food action… here we go… all wrapped up:

Chicken Wraps with Zesty Sour Cream

  • Servings: 8
  • Time: 40 minutes
  • Difficulty: easy
  • Print

Supplies for the chicken:

4 skinless, boneless chicken breasts
1 tablespoon minced garlic
1/4 cup olive oil
Zest of 1 lemon
Juice of 1 lemon (about 4 tablespoons)
1 handful flatleaf Italian parsley
1 handful basil leaves
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Supplies for the veggies:

500g butternut, cubed
250g mushrooms, sliced
200g baby spinach leaves
1 red onion, sliced
2 tablespoons olive oil

Supplies for the sour cream dressing:

250ml sour cream
2 tablespoons whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons lime juice
1 teaspoon minced garlic
1 handful coriander
1 tablespooon parmesan per wrap, for sprinkling
8 wraps

Making it happen:

Blitz all the chicken ingredients and pour over the chicken breasts. Bake at 180C for 30 – 35 minutes until cooked.

Meanwhile, steam or boil the butternut until cooked, about 6-10 minutes. Fry the mushrooms and onion on medium heat until cooked, about 5 minutes. Mix in the cooked butternut, and the baby spinach leaves and stir well until all the veg are full mixed.

Blitz the first seven our cream ingredients until fully mixed. Cook the wrap per instructions, and then spoon some veggie mixture into the centre of the wrap. Layer the chicken on top, scatter some reserved parsley and coriander, drizzle with sour cream and sprinkle 1 tablespoon of parmesan over everything. Fold the wrap and serve.