John West Fiery Range – Hot Tuna Melt

Hot Tuna Melt

Gosh it’s been such a long time since I’ve blogged, honestly nearly forgot how to do it 🙂 But guys I’m back and looking forward to share with you a quick and simple lunch recipe. I’ve always liked tuna melt sandwiches but it’s just been made better because John West have just released their Fiery range – Tangy Jalepeno, Smokey Chipotle, Red Hot Siracha and Inferno.

I always buy the chilli flavour of tuna when I go to the supermarket, but its never hot enough for me. So you can imagine how excited I was when I found out about the Fiery range 🙂

Only 3 ingredients needed to make this delicious sandwich – bread, can of Fiery tuna and tasty cheese. Which means it’s easy for you to take these to work and make it at lunch time. You can buy the new John West Fiery range from most supermarkets! Hope you will enjoy this recipe too!

Recipe – Hot Tuna Melt from John West
Yield – one sandwich

Ingredients
95g can John West Fiery range – Inferno Tuna
2 slices of bread (white, multigrain or any type you like)
1-2 slices of tasty cheese
Salad for garnish

Method
1) Spread tuna over the bread and then place 1-2 slices of cheese over.

2) Melt and toast on a sandwich press until the cheese has melted, cut in half, garnish with salad and enjoy!

Advertisement

Australia Day BBQ – Using Heat Beads®

Australians all let us rejoice,
For we are young and free;
We’ve golden soil and wealth for toil;
Our home is girt by sea;
Our land abounds in nature’s gifts
Of beauty rich and rare;
In history’s page, let every stage
Advance Australia Fair.
In joyful strains then let us sing
Advance Australia Fair.

Hello Dear Readers! Did you just recognise that? Those are the lyrics to the Australian Anthem 🙂 It’s going to be Australia day tomorrow! Have you already got plans with family and friends? I remember back in primary school we had to sing the national anthem every Monday morning when we had our morning meeting. Now I rarely hear national anthem it’s only played during sporting events!

Sticky Smokey Pork Ribs

If you don’t know what to make for Australia Day, nothing’s more Australians than putting the barbie on 😀 If you remember we were gifted last year with a weber and chimney booster, this year I am very excited about working with Heat Beads® again to share some easy and delicious recipes with you.

Mr Bao went all out this year…and even though there’s only the two of us…he decided to make beef brisket and a whooping 2.1kg of it! He wanted to try the slow and low method to cook the brisket until it reaches that soft fall off the fork texture. To make it a complete feast we also made sticky BBQ pork Ribs and an apple slaw and corn salad for sides. Because it was going to take 8 hours, we started the rub and marinated the beef brisket over night and started the cooking process at around 9am in the morning.

BBQ Beef Brisket

This isn’t the first time we’ve used our weber and we have cooked with Heat Beads® briquettes plenty of times. It took us close to no time to heat up the Heat Beads® briquettes and start cooking. We found using charcoal to be one of the best way to cook meat, as it offers a more authentic smoky flavour. You can find most Heat Beads® products at your local supermarket or Bunnings Warehouse 🙂

Set up indirect heat

Set up the weber using an indirect heat which keeps the temperature lower but more consistent to allow for the slow and low method of cooking the meat. We found it was particularly easy with the Heat Beads® because they all ashed over evenly. We also used Mesquite wood chips to add to the smokey flavour of the brisket.

Make sure you do the first round of cooking direct without wrapping the beef, this allows the outside to be slightly cooked and seals the juices. It is then wrapped in foil and cooked in low temperature over a longer period of time. Happy Barbecuing!!! Make sure you let me if you try the recipe!

Wishing you all a Happy Australia Day 🙂 I am very proud of be Australia! I love how country and so glad to call it home!

PS. Please let me know if you would like me to share any other recipe such as the sticky pork ribs or the recipe for the sides.

Recipe – Smoked Beef Brisket adapted from Foodnetwork.com
Yield –  feed 4-6 people

Ingredients
2kg of beef brisket trimmed

For the rub
2 tablespoon dark brown sugar
2 tablespoon chilli power
2 tablespoon paprika
2 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoon dry mustard
2 teaspoon ground cumin

Barbecue sauce (we used Mc Cormick brand)

Other things:
Mesquite Woodchips
Heat Beads® briquettes
Weber

Notes
– You can buy the mesquite wood chips from Bunnings if you live in Australia
– If you don’t have time to make the rub, you can also buy premixes, I recommend the Mc Cormick brand
– Remember to have patience because it’s slow and low it will take a while to cook 🙂

Method
1) Mix all ingredients to make the rub together. Rub the mixture onto the brisket and wrap tightly in cling warp. Refrigerate and marinate for at least 6 hours or overnight. Be sure to remove the meat from the refrigerator and let it come to room temperature before cooking.
2) Soak the mesquite wood chips in a large bowl of water for 1-2 hours. Remove and drain and set aside. This is a very important step to avoid the wood from burning.
3) Set up the weber or any other charcoal barbecues according to the manufacturers instructions. Make sure it is an indirect heat until it reaches around 135ºC. Place a water pan filled to about 2/3 full in between the baskets filled with Heat Beads® briquettes. When you are ready to cook to brisket, place it uncovered on the rack for 1 hour.
4) Remove the brisket from the rack and wrap it tightly in heavy aluminium foil (double layer it!). Return it to the weber, however, keeping the temperature is around 80ºC to 95ºC and let it cook for 5-6 hours or until the meat is tender. Let the meat rest in the weber for 20 minutes before serving.
5) Serve it with barbecue sauce and salad ~

ENJOY!!!

Anchor Cream – Mini Victoria Sponge Cakes

Happy New Year my Dearest Readers 🙂 Hope you’ve all had a wonderful Christmas and New Years! I plan of posting more frequently…clearly hasn’t worked! Again the same reasons (excuses!) being very busy at work and we also had friends coming over staying with us. Anyhow! my New Years resolution is to share more exciting events, reviews and recipes with you all!

That’s why I’m going to start 2016 with a Mini Victoria Sponge cake recipe 🙂 This recipe is inspired by the new range Anchor cream that KeepLeft PR sent me. I really like the bottle and screw top packaging, I feel like it keeps the cream fresher for longer. It’s also got those clever lines on the side, so you know exactly how much you’re pouring without having to use another measuring cup. Meaning one thing less to wash, now that’s always a bonus. The Anchor cream is now selling exclusively at Woolworths.

I found the Anchor cream very smooth and easy to whip. That’s why I decided to make something which uses the cream in its whipped formed and not cooked or incorporated with something else. Initially, I wanted to make scones, however, I have already shared that recipe before and I wanted something a little more cake like but still keeping it cute and dainty. Ta-da! Mini Victoria sponge cakes 😀

Hope you like this recipe! Please share and let me know if you’ve made them!

Recipe – Mini Victoria Sponge Cakes adapted from Mary Berry
Yield – 8-10 mini cakes

Ingredients
175g Unsalted butter, soften
175g Caster sugar
3 large eggs, beaten
1 teaspoon vanilla extract
175g Self-raising flour

300ml Anchor Thickened Cream
Strawberry jam
Icing Sugar for dusting

Notes
– Feel free to use any type of jam or marmalade you would like
– You can also use this recipe to make a 20cm cake instead of mini cakes

Method
1) Preheat the oven to 190°C (170°C fan forced) or 376°C, lightly grease a shallow tray with butter and cover with baking paper to prevent sticking.
2) Using an electric mixer or by hand mix butter and caster sugar together until the mixture is very pale and light. Make sure to scrap the sides this will take approximately 5 minutes. Gradually add the beaten eggs, mixing well between each addition and again scrape the bowl. Add the Vanilla extra and mix to combine.
3) Sift the self raising flour into the mixing bowl and gently fold in until the mixture is glossy and smooth. Try not to over fold or mix.
4) Spread over prepared pan and bake for about 25-30 minutes. Until lightly golden brown, check whether it is cooked using a skewer if it comes out clean it is cooked. Leave it to cool in the tin for a couple of minutes before removing it from pan.
5) Poor Anchor Thickened cream into bowl and whip until soft peaks form.

6) Once sponge cake is cool enough, use a cookie cutter to cut into small disks.

7) To assemble use one cake as the base, place one tablespoon of whipped cream followed by strawberry jam another cake and dust with icing sugar.

Daisy@NeverTooSweet received the Anchor Thickened Cream as gift from Keep Left PR 

Ultimate Cheat’s Dessert – Lemon Trifle

My Dearest Reader’s I’m FINALLY back!!! My sincerest apologies for not posting for 3 months! That is the longest time I haven’t updated and written a blog post! I wish I had a better excuse than I’ve been busy at work…but unfortunately that is the truth. It’s taken me a while to settle into my new job, however, I’m finally comfortable and feel like I belong in my team and the company 🙂

Even though, I haven’t had the chance to blog, I update instagram (@daisy_nevertoosweet) so please follow me there for daily posts. I have so many new and exciting events, restaurant reviews and recipes, that I look forward to sharing with you!

Anyhow, let’s start with a super easy 5 minute cheat dessert! Honestly the easiest but most impressive dessert I’ve made 🙂 No cooking, stirring and minimal washing. Because I’m now working longer hours and have less time to be in the kitchen, I need to find short cuts to at least make a dessert which can impress my friends when they come over. This may be a good dessert to make for any upcoming Christmas parties you may have.

Thank you everyone for your continuous support and I promise to update more regularly again!

Recipe – Cheat’s Lemon Trifle original recipe from Never Too Sweet
Yield – 2 small jars/serves

Ingredients
6 Gingernut biscuits
1 jar store bought Lemon Curd (Use about 6 tablespoons)
10 tablespoons Vanilla Yoghurt
Mint leave for garnishing2 small glass jars

Notes
– If you have time please feel free to make your own lemon curd
– You may substitute

Method
1) Place Gingernut biscuits in a ziplock bag and crush into crumbs.
2) Ensure your glass jars are dry and clean, place a thin later of cookie crumbs in the bottom of the jars.
3) Layer with 2 tablespoons of Vanilla yoghurt then layer 2 tablespoons of lemon curd.
4) Repeat until the jars are filled and finish with the lemon curd and sprinkle with some more Gingernut cookie crumbs.
5) Finally garnish with mint leave if you wish.

Enjoy! 🙂

Rosemary’s Curry Chicken – ASKO Cooktop

Today’s recipe is sponsored by ASKO cooktops as they believe “great meals start at the cooktop”, which I completely agree. I have always been a fan of gas cooktops as I like seeing the flame and being Chinese we always talk about the ‘breathe of wok’ or what we call ‘wok hei’. Eventually when we move out of our rental and purchase our own apartment, I would like an ASKO gas cook top as it has the wok burner on the left and will not get in the way of the other burners.

 I am so honoured to share with you today Rosemary’s curry chicken recipe, she is my friend Julie’s ex Mother-in-law and I honestly believe grandmother’s recipes are always the best. Rosemary originates from South Africa and she has been making this recipe for decades. It’s not quite as spicy as some Indian curries but has enough heat and the coconut cream gives so much fragrance.

Rosemary’s Curry Chicken

It can be serve it with rice or roti bread but remember to use up all that delicious curry sauce. Perfect dinner dish for your family on a cold wintery night 🙂 Mr Bao and I enjoyed it so much we wished there was more and we can’t wait to remake this! Thank you again Rosemary and Julie for sharing this recipe with me and my Readers!

Recipe – Rosemary’s Curry Chicken
Yield – Serves approximately 4 people

Ingredients
500g chicken thighs cut into chunks
3 tbs olive oil
1 onion chopped
4 cloves of garlic chopped
2 chillies chopped
3 spring onion chopped
1 tbs Curry power (Clive of India)
1 can Coconut Cream
3-4 medium size potatoes
1/2 tsp salt

Notes
– You can used a can of diced tomato instead of coconut cream if you prefer a red based curry
– You can substitute potatoes for another vegetables such as lima or broad beans

Method
1) Heat olive oil in large pan over medium heat, add onions and cook until translucent. Add garlic, chillies and spring onion and cook for a few minutes before moving ingredients to one side of the pan and let the oil move to the other side.
2) Add curry powder to oil and mix until it forms a paste, mix with other ingredients and cook for approximately 3 minutes until fragrant move to one side of the pan.

3) Turn heat to high and add chicken, cook and seal until lightly brown. Turn heat to low and mix all ingredients together.  Add one can of coconut cream and potatoes and cook with lid on for 30-45minutes until potatoes are cooked. Season with salt and serve with rice or roti bread.

 

This is a sponsored post by ASKO Australia.