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Sunday, March 25, 2012

International Cooking: Australia

BBQ Shrimp with Mango-Lime Sauce


18 shrimp
1/3 c mayonnaise
½ mango
½ lime
½ t cayenne
1 t chili powder
salt and pepper
canola oil
6 wooden skewers


            Turn on barbeque on medium-high heat. Peel the shells off of the shrimp, and devein. Soak the wooden skewers in water to prevent from burning on the grill. Place a small amount of canola oil in a bowl and grab a pastry brush.

While prepping for grilling is done, make sauce while skewers are soaking and the BBQ is heating. Place mayo in a medium-mixing bowl. Shred the mango on a grater so it resembles small pieces. Add the mango to the mayo, as well as the cayenne and chili powder. Squeeze the lime over the sauce.  Add sea salt and pepper to desired taste. Stir and refrigerate until ready to use.

            Place three shrimps per skewer, towards the middle. When finished, brush the shrimp with the canola oil. Grill on BBQ for three minutes on each side, or until pink and curled. Serve on plate with mango-lime sauce. Enjoy!

Bangers & Mash


4 russet potatoes
2 T sour cream
1 T soymilk
1 T stone ground mustard
5 mild Italian sausages (bangers if you can find them)
½ medium white onion
1 T flour
2 T butter
2 c chicken stock
salt and pepper


            Prepare a large pot, fill ¾ with water. Place on high to bring to a boil. Peel and cut up potatoes into medium size chunks and place into water. Reduce heat to a steady boil, about medium heat, and cook until for tender.

            In a medium saucepan, place a tablespoon of canola oil and put on medium heat. When hot, add the sausages to the pan. When one side is brown, flip the sausages, and jab with a fork. This will allow the juices to come out for flavor for the gravy. After the other side has browned, remove from pan and set aside.

            Slice the onion in semi circles, and place into pan. Allow the onions to brown and shrivel, about eight minutes, add the flour to the onions, and stir, letting the flour brown. Allow the flour to cook about thirty seconds. Slowly add in the chicken stock, and whisk until the flour and stock has combined. Add the sausages in, place on medium-low heat, and allow sauce to thicken, about five minutes.

            Meanwhile, the potatoes should be done. Drain water and add back to pan. Add in the butter, soymilk, and ground mustard. Smash potatoes with a masher, adding salt and pepper to taste. Place potatoes on plate, adding sausage, then topping with gravy and onions. Served best with steamed root vegetables. Enjoy!

That's Not A Knife, This Is A Knife!

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