Sunday, June 29, 2008
Saturday, June 28, 2008
Tuesday, June 24, 2008
- Mix all the ingredients except the chicken and shrimp & sesame seeds in a large bowl and stir until the sugar is dissolved.
- Add the chicken & shrimp and stir carefully until coated.
- Just before serving sprinkle with the toasted sesame seeds.
Tip: If you have difficulty finding some of the Asian condiments, try the WholeFoods Market at Downtown at the Gardens; they have a great range.
Friday, June 20, 2008
Thursday, June 19, 2008
Wednesday, June 18, 2008
Sunday, June 15, 2008
- Heat a heavy bottomed saucepan and add 2 tbs of olive oil & 1 tbs of butter and fry the onion until translucent.
- Add the rice and stir until coated with the oil.
- When the rice starts squeaking add the chianti and stir until absorbed. Gradually add as much stock as you need, stirring all the while for approximately 20 minutes as the stock is absorbed. Taste regularly for doneness and add the parmesan at the end, mixing it in well. A little extra on top to serve.
- For the steaks, I get a good grill pan searingly hot, simply season the meat and cook to desired stage. To get the grill marks just give the meat a quarter turn after a minute or so. Its essential to let the meat rest for at least 5 minutes before serving.
The superb meat (quality & price) was from a local gourmet market http://josephsclassicmarket.com/
Saturday, June 14, 2008
- Mix all the ingredients, except the bread & confectioners sugar, in a shallow dish.
- Preheat the oven to 350 degrees and have a baking sheet greased & ready.
- Dunk the bread slices into the batter and turn. Soak at least a minute.
- Whilst the bread is soaking heat the oil/butter in a large frying pan.
- Fry the bread in batches until golden, adding more oil/butter when necessary.
- Keep the cooked toast hot in the oven on the baking sheet where it will puff up and become even more souffle like.
- Dust with confectioners sugar.
- Loosen trousers.
Thursday, June 12, 2008
Wednesday, June 11, 2008
Teabreads are a delightful combination of cake & bread. They're lighter than, say, a pound cake but denser than a traditional bread. The Banana & Walnut is a classic and the perfect complement to a morning coffee or afternoon tea; or if you're me, both!Recipe Ingredients
1 stick of butter (and extra for greasing)
5oz of light brown sugar
2 eggs, lightly beaten
1/2 cup of chopped walnuts (plus extra for sprinkling)
2 ripe bananas mashed with 2 tbs of milk
8oz of self rising flour
1 tsp of vanilla extract
- Preheat the oven to 350 degrees and grease a 2lb loaf pan.
- Cream the butter and and sugar together (I used my Kitchen Aid), then add the eggs gradually.
- Fold in the chopped walnuts, bananas and flour.
- Spoon into tin and sprinkle over the extra nuts.
- Bake for 40 minutes and check, if its firm to the touch then remove or bake for an extra 5-10 minutes. Remove from oven and let stand for 10 minutes, remove and let it cool.
Tuesday, June 10, 2008
- Heat 1 tbs of olive oil over a medium heat and gently fry the onions, celery and garlic until translucent but not brown.
- Add the chicken and stir until opaque.
- Pour in the broth and simmer until the vegetables are soft and the chicken cooked through.
- 5-7 minutes before you want to serve, add the egg noodles.
- Wait patiently for spring to return to step.
- Squeeze the milk from the breadcrumbs, place in a large mixing bowl and break up.
- Add the rest of the ingredients and mix well (I use my hands).
- Form the mixture in about 10-15 balls. I like them pretty small (less work to eat!)
- Heat some olive oil (not extra virgin) in a large frying pan and add the meatballs one by one. As a brown crust forms on the bottom, turn them over (palette knife works best).
- Once they are all sealed, add the jar of sauce and simmer for about 10 minutes.
- Whilst they are simmering cook your noodles (directions on packet minus a minute or so)
- Toss the whole lot into a serving dish, put on some Frank Sinatra and dive in.
Monday, June 9, 2008
- Preheat oven to 350 degrees.
- Remove white bit from chicken tenders!
- Dust the chicken tenders in seasoned flour.
- Dip in beaten egg.
- Mix the panko and Parmesan together and coat the chicken pieces well.
- Heat 2 tbs of vegetable oil in an oven proof frying pan and add the chicken pieces and shallow fry on each side until golden brown but not cooked through.
- Place pan in the oven for 10-15 minutes.
- Serve with your favorite sauce, I'd suggest marinara but my guys wanted more parmesan dressing!
Trust me: Get a block of fresh Parmigiano Reggiano to keep in the fridge and grate at will. It lasts forever and you can use the rinds to flavor soups & stews. The dried stuff in the plastic tubs should really be outlawed.
Sunday, June 8, 2008
If you're a collector of condiments like me its highly likely you have all manner of Asian sauces and spices gathering dust in your fridge and pantry. This is a satisfying outlet for all those jars fast approaching their use-by date. These boneless ribs have much less fat and sugar and so much more subtle Asian flavor than their deep fried take away counterparts.
1 lb of pork loin boneless ribs
2 tbs vegetable oil + little more for frying
1 small onion thinly sliced
2 tbs grated ginger (or the jarred lazy ginger)
8 cloves garlic, minced
1/2 cup of Chinese wine or dry sherry
2 tbs kecap manis (sweet soy sauce)
1 tsp Chinese five spice powder
2 tbs smokey bbq sauce (optional)
2tbs sweet chili sauce
- Preheat oven to 375 degrees.
- Combine all the ingredients except the pork to make a marinade.
- Add the pork and toss to cover. Leave to bathe for an hour or so.
- Heat an oven proof pan till smoking, add a small amount of vegetable oil.
- Add the ribs and cook on one side until brown.
- Turn the ribs, add the rest of the marinade and cook in a 375 degree oven for 15 minutes.
- Leave to rest for 5-10 minutes before serving with a little extra sweet chili sauce.
Lovely Local Tip: If you're in range of a Publix Supermarket, the boneless ribs are on sale until next Wednesday!
Saturday, June 7, 2008
Thursday, June 5, 2008
- Heat 2tbs of vegetable oil in a heavy based frying pan. Add the onion, carrots & celery and fry until translucent.
- Add the ground beef and fry until thoroughly browned. If you are fat watching you could tip the pan to one side at this point and drain any excess fat that has been released from the beef.
- Add the tablespoon of flour and work it into the pan, followed by the Worcestershire sauce, tomato puree and beef stock.
- Lower the heat and simmer until the mixture is reduced; about 15 minutes.
- Pour into a baking dish and allow to cool.
- Peel & cut the potatoes into chunks, boil until tender.
- Drain & cover the pan with a tea towel / dishcloth to absorb the excess steam (creates much fluffier mash).
- Mash and add cream, butter & seasoning to taste. I favor a potato ricer, my Mum used a retro wire masher and my Nan used a fork. I expect my daughters will have a computer program to do it for them!
- Using a palette knife spread the potato onto the cooled meat. (I cool it first so the potato spreads easier).
- Bake in a 350 degree oven for around 30 minutes until the potato starts to crisp on the top and the gravy begins to bubble up around the sides. (If you are feeling extravagant you can top with cheese before baking).
Trust me: No matter what quantity of mashed potato you are making, never ever be tempted to use an electric mixer of any description to help you. You will be eating glue.
Tuesday, June 3, 2008
Beef in Beaujolais
I am neither a wine buff or a wine snob. I can differentiate colors of course and grapes occasionally but amateur sommelier I am NOT. This said, even I know that you don't lay down a beaujolais nouveau 2006! Not so my husband. I was reorganizing our humble rack on Sunday night and came across a dusty bottle of his 'not so nouveau'. I popped the cork, half expecting it to crumble, poured a glass and had a cautious swig. I have to say it had lost very little of its fruity appeal in the aging process, however, erring on the side of caution I repurposed the remaining three quarters of a bottle and a little Beef in Beaujolais was born.
3lbs of lean stewing/braising beef in chunks
1 large onion sliced
4 cloves garlic chopped
1 heaped tablespoon of herbes de provence
a large handful of chopped or baby carrots
3/4 bottle beaujolais
- Preheat the oven to 325 degrees.
- In a heavy casserole dish (I favor Le Creuset for looks and durability) heat 2 tbs vegetable oil and sweat the onions, garlic & carrots.
- Toss the meat in all purpose flour seasoned with salt & pepper and add to the pot until just turning brown at the edges.
- Add the wine and place in oven for around 4 hours. Check and stir after 2 hours.
After 4 hours the dish will be reduced, (hence the appearance of my pot) the sauce syrupy and the meat falling apart. This will serve at least 4-6.