Ingrediants :
Chicken
1 egg divied to 2
corn starch, salt and pepper
sesame oil
dried chilli
sambal,
scallion,
sugar, salt,
soya sauce,
oyster sauce
corn starch
Method :
Chicken
1. coat in egg white and corn starch, salt and pepper
2. Shallow fry
Sauce
3. Add sesame oil, dried chilli, sambal, scallion, sugar, salt, soya sauce, oyster sauce and corn starch
4. Add chicken and peanut
5. Toss and serve
Sunday, April 1, 2012
Saturday, March 31, 2012
Dan Dan Noodles
Ingredients
•500 g (17.6oz) Rib-eye steaks
•1 tsp Szechuan pepper
•1 Pinch Chinese five-spice
•1 2 cm piece of fresh ginger
•0.5 Red chilli
•2 Cloves of garlic
•4 Limes or lemons
•1 Bunch fresh coriander
•150 g (5.3oz) Sugar snap peas
•2 Bok choi
•200 g (7.1oz) Sprouting broccoli
•1 tbsp Black bean sauce
•6 tbsp Chilli oil
•4 tbsp Soy sauce
•200 g (7.1oz) Beansprouts
•8 Spring onions
•400 g (14.1oz) Dried medium egg noodles
•1 Organic beef stock cube
•1 Squeeze of runny honey
•1 tbsp Olive oil
•1 tbsp Extra virgin olive oil
•1 Pinch of pepper
•1 Pinch of salt
Method :
TO START
Get all your ingredients and equipment ready. Fill and boil the kettle. Put a griddle pan on a high heat and a large saucepan on a low heat. Get out 4 serving bowls.
STEAKS
Put the meat on a wooden board and sprinkle salt & pepper from a height over the meat and board. Pound the Szechuan pepper using a pestle & mortar. Put a tiny pinch in each serving bowl, then sprinkle the rest over the meat along with a really good pinch of five-spice. Drizzle a little olive oil over the meat and board, then rub the meat all over the board so it picks up the flavours really well.
DAN DAN NOODLES
Pour boiling water into the large saucepan. Turn the heat up to high and cover with a lid. Fill and reboil the kettle. Pour 1½ to 2 tablespoons of chilli oil and 1 tablespoon of soy sauce into each serving bowl. Crush 1 unpeeled clove of garlic and divide the pulped flesh between the bowls.
STEAKS
Put the steaks on the hot griddle pan to cook for 2 minutes on each side for medium rare, or until cooked to your liking. Use tongs to turn them while you get on with other jobs.
DAN DAN NOODLES
Get the garnishes ready. Put the beansprouts in a serving bowl with the coriander and take to the table.
GREENS
Season the boiling water with a pinch of salt and add the sugar snap peas. Flip over the board you dressed the meat on, then halve the bok choi. Trim the ends off the broccoli lengthways, then add to the pan with the bok choi and sugar snap peas. Put the lid on.
DAN DAN NOODLES
Trim and finely slice the spring onions and divide them between the serving bowls. (Don’t forget to check the steaks – they should be perfect now.)
STEAKS
Get a clean board, drizzle it with olive oil and lay your steaks on top. Take the griddle pan off the heat. Peel the ginger then finely grate it, with the chilli and garlic, over the steaks, just to flavour and perfume. Squeeze over the lime juice.
GREENS
Spoon 1 heaped dessertspoon of black bean sauce into the middle of a platter and spread around. Squeeze over the lemon or lime juice and drizzle over a lug of olive oil. Use tongs and a slotted spoon to fish out all the peas and greens, holding them up for a minute to let some of the excess water drip away, then pile on top of the black bean sauce. Drizzle over a little extra virgin olive oil and take to the table to toss and dress at the last minute.
DAN DAN NOODLES
Add the nests of noodles to the water you used for the greens, with 1 stock cube. Squeeze a few drips of lemon juice and a thimble amount of honey into each serving bowl.
STEAKS
Slice the steaks at an angle into 1cm strips, then toss so they mop up all the flavourful juices on the board. Tear over the coriander and take to the table.
DAN DAN NOODLES
Use tongs to divide the noodles between the bowls. Ladle over a little broth and take to the table. Get everyone to toss their noodles, then assemble their own bowl by pimping it with garnishes and adding a pinch of beansprouts, some coriander leaves, some greens, a few strips of steak and a squeeze or two of lime juice.
•500 g (17.6oz) Rib-eye steaks
•1 tsp Szechuan pepper
•1 Pinch Chinese five-spice
•1 2 cm piece of fresh ginger
•0.5 Red chilli
•2 Cloves of garlic
•4 Limes or lemons
•1 Bunch fresh coriander
•150 g (5.3oz) Sugar snap peas
•2 Bok choi
•200 g (7.1oz) Sprouting broccoli
•1 tbsp Black bean sauce
•6 tbsp Chilli oil
•4 tbsp Soy sauce
•200 g (7.1oz) Beansprouts
•8 Spring onions
•400 g (14.1oz) Dried medium egg noodles
•1 Organic beef stock cube
•1 Squeeze of runny honey
•1 tbsp Olive oil
•1 tbsp Extra virgin olive oil
•1 Pinch of pepper
•1 Pinch of salt
Method :
TO START
Get all your ingredients and equipment ready. Fill and boil the kettle. Put a griddle pan on a high heat and a large saucepan on a low heat. Get out 4 serving bowls.
STEAKS
Put the meat on a wooden board and sprinkle salt & pepper from a height over the meat and board. Pound the Szechuan pepper using a pestle & mortar. Put a tiny pinch in each serving bowl, then sprinkle the rest over the meat along with a really good pinch of five-spice. Drizzle a little olive oil over the meat and board, then rub the meat all over the board so it picks up the flavours really well.
DAN DAN NOODLES
Pour boiling water into the large saucepan. Turn the heat up to high and cover with a lid. Fill and reboil the kettle. Pour 1½ to 2 tablespoons of chilli oil and 1 tablespoon of soy sauce into each serving bowl. Crush 1 unpeeled clove of garlic and divide the pulped flesh between the bowls.
STEAKS
Put the steaks on the hot griddle pan to cook for 2 minutes on each side for medium rare, or until cooked to your liking. Use tongs to turn them while you get on with other jobs.
DAN DAN NOODLES
Get the garnishes ready. Put the beansprouts in a serving bowl with the coriander and take to the table.
GREENS
Season the boiling water with a pinch of salt and add the sugar snap peas. Flip over the board you dressed the meat on, then halve the bok choi. Trim the ends off the broccoli lengthways, then add to the pan with the bok choi and sugar snap peas. Put the lid on.
DAN DAN NOODLES
Trim and finely slice the spring onions and divide them between the serving bowls. (Don’t forget to check the steaks – they should be perfect now.)
STEAKS
Get a clean board, drizzle it with olive oil and lay your steaks on top. Take the griddle pan off the heat. Peel the ginger then finely grate it, with the chilli and garlic, over the steaks, just to flavour and perfume. Squeeze over the lime juice.
GREENS
Spoon 1 heaped dessertspoon of black bean sauce into the middle of a platter and spread around. Squeeze over the lemon or lime juice and drizzle over a lug of olive oil. Use tongs and a slotted spoon to fish out all the peas and greens, holding them up for a minute to let some of the excess water drip away, then pile on top of the black bean sauce. Drizzle over a little extra virgin olive oil and take to the table to toss and dress at the last minute.
DAN DAN NOODLES
Add the nests of noodles to the water you used for the greens, with 1 stock cube. Squeeze a few drips of lemon juice and a thimble amount of honey into each serving bowl.
STEAKS
Slice the steaks at an angle into 1cm strips, then toss so they mop up all the flavourful juices on the board. Tear over the coriander and take to the table.
DAN DAN NOODLES
Use tongs to divide the noodles between the bowls. Ladle over a little broth and take to the table. Get everyone to toss their noodles, then assemble their own bowl by pimping it with garnishes and adding a pinch of beansprouts, some coriander leaves, some greens, a few strips of steak and a squeeze or two of lime juice.
Monday, March 26, 2012
Chocolate Mousse Master and Cake
Ingredients 12 ounces bittersweet chocolate, finely cut
8 tablespoons unsalted butter, divided and softened
6 egg yolks
1/2 cup sugar
1/2 cup brewed coffee
2 teaspoons vanilla extract
1 cup heavy cream
Method :
1. Prepare a double-boiler: place a large heat-proof bowl over pan, being sure water does not touch bowl, and add chocolate and butter to bowl.
2. Once chocolate is completely melted, stir in the butter one piece at a time until fully incorporated.
3. Keep scraping bowl with a rubber spatula so chocolate does not scorch.
4. Remove bowl from pan and set aside.
5. In same double-boiler: Place large heat-proof bowl and whisk together yolks, coffee and vanilla. While whisking, slowly add in sugar and whisk until thick.
6. Pour mixture into a stand mixer and whisk until cool. Meanwhile, in another kitchen aid or by hand in a chilled bowl, lift the cream into soft peaks.
7. Fold cream into cooled cooked eggs and cooled chocolate. Use for the below applications as it will set when cooled. Store in fridge.
Ingredients
3 cups Chocolate Mousse
1/2 cup bittersweet chocolate chips
1 cup sifted cake flour
Cooking spray
Method :
1. Pre-heat oven to 325 degrees with bain marie.
2. Prepare a 9-inch round cake pan by greasing it, lining with parchment paper, and greasing again.
3. In a large bowl, gently fold chips and flour into Chocolate Mousse. Transfer to prepared cake pan and lower pan into bain marie. Bake about 30 minutes. (A toothpick will not come out clean; this is a dense, fudgey cake.) Remove cake from oven and bain marie and let rest in cake pan for 10 minutes before slicing -- serving warm is ideal.
8 tablespoons unsalted butter, divided and softened
6 egg yolks
1/2 cup sugar
1/2 cup brewed coffee
2 teaspoons vanilla extract
1 cup heavy cream
Method :
1. Prepare a double-boiler: place a large heat-proof bowl over pan, being sure water does not touch bowl, and add chocolate and butter to bowl.
2. Once chocolate is completely melted, stir in the butter one piece at a time until fully incorporated.
3. Keep scraping bowl with a rubber spatula so chocolate does not scorch.
4. Remove bowl from pan and set aside.
5. In same double-boiler: Place large heat-proof bowl and whisk together yolks, coffee and vanilla. While whisking, slowly add in sugar and whisk until thick.
6. Pour mixture into a stand mixer and whisk until cool. Meanwhile, in another kitchen aid or by hand in a chilled bowl, lift the cream into soft peaks.
7. Fold cream into cooled cooked eggs and cooled chocolate. Use for the below applications as it will set when cooled. Store in fridge.
Ingredients
3 cups Chocolate Mousse
1/2 cup bittersweet chocolate chips
1 cup sifted cake flour
Cooking spray
Method :
1. Pre-heat oven to 325 degrees with bain marie.
2. Prepare a 9-inch round cake pan by greasing it, lining with parchment paper, and greasing again.
3. In a large bowl, gently fold chips and flour into Chocolate Mousse. Transfer to prepared cake pan and lower pan into bain marie. Bake about 30 minutes. (A toothpick will not come out clean; this is a dense, fudgey cake.) Remove cake from oven and bain marie and let rest in cake pan for 10 minutes before slicing -- serving warm is ideal.
Persimmon Raisin Cookie
Ingredients
2 cups white sugar
1 cup shortening
2 eggs
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups persimmon pulp
2 cups raisin paste
2 cups chopped walnuts
Method:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
2.Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
3.Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely
2 cups white sugar
1 cup shortening
2 eggs
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups persimmon pulp
2 cups raisin paste
2 cups chopped walnuts
Method:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
2.Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
3.Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely
Friday, March 23, 2012
pie secrets
You need:
Our old friends butter, sugar, eggs and flour.
250g butter
250g sugar: use castor sugar for best results
2 eggs, lightly whisked
500g flour
Method:
You can vary the flour according to what you are making. For instance - if the pastry is for an apple shortcake, make the entire 500g self-raising flour, rather than plain flour, to give a nice light result. However, for patty pan pies, it is better to use 490g plain flour with 2 teaspoons of baking powder. This will reduce the 'lift', and you will have a thinner, crisper pastry.
Part of the flour component can be replaced with custard powder (60g), and added flavour can be introduced with finely grated lemon, orange or tangello rind.
Refrigerate the pastry for half an hour before using.
A tip - when placing a fruit mixture into the tart base, brush the base with a little lightly-beaten egg white. The fruit mixture should not be too 'wet' or the pastry will be soggy. To avoid this, thicken the hot stewed fruit with a little cornflour, mixed to a paste with cold water. Custard powder can be substituted for the cornflour, which is very acceptable, particularly for gooseberries.
Ideally the fruit should be cold when put into the pastry case, but I've been known to cheat with a lukewarm mixture with no ill effects...
My daughter Courtney is currently the family expert at making this sweet pastry.
Our old friends butter, sugar, eggs and flour.
250g butter
250g sugar: use castor sugar for best results
2 eggs, lightly whisked
500g flour
Method:
You can vary the flour according to what you are making. For instance - if the pastry is for an apple shortcake, make the entire 500g self-raising flour, rather than plain flour, to give a nice light result. However, for patty pan pies, it is better to use 490g plain flour with 2 teaspoons of baking powder. This will reduce the 'lift', and you will have a thinner, crisper pastry.
Part of the flour component can be replaced with custard powder (60g), and added flavour can be introduced with finely grated lemon, orange or tangello rind.
Refrigerate the pastry for half an hour before using.
A tip - when placing a fruit mixture into the tart base, brush the base with a little lightly-beaten egg white. The fruit mixture should not be too 'wet' or the pastry will be soggy. To avoid this, thicken the hot stewed fruit with a little cornflour, mixed to a paste with cold water. Custard powder can be substituted for the cornflour, which is very acceptable, particularly for gooseberries.
Ideally the fruit should be cold when put into the pastry case, but I've been known to cheat with a lukewarm mixture with no ill effects...
My daughter Courtney is currently the family expert at making this sweet pastry.
Monday, February 27, 2012
Lamb and Pasta Bake
Ingredients
1 packet penne (or similar pasta)
olive oil
2 onions, finely chopped
2 medium carrots, diced
3 celery stalks, diced
3 garlic cloves, crushed
3 rindless bacon rashers, diced (optional)
750 gm minced lean lamb
1 cup dry white wine
2 cups beef (or chicken) stock
800 gm tomato puree
sea salt & freshly ground pepper
2 bay leaves
14 pitted, black olives
2 tbsp butter
2 tbsp plain flour
1 litre hot milk
grated tasty cheese
a splash of cream
2 egg yolks
Method
1. Cook the pasta in boiling water until a little under al dente. Then drain well, toss with a little oil and set aside.
2. Heat a little oil in a heavy-bottomed pot and gently sauté the onions, carrots, celery, garlic and bacon until tender, stirring now and again.
3. Then add the lamb and cook until it changes colour, continually mashing and stirring as you do so.
4. Add the stock, tomato puree, seasonings and bay leaves. Stir well and bring to the boil. Then turn the heat down and simmer until thick and fragrant.
5. To make the cheese sauce, melt the butter in another pot and add the flour. Stir well and gently cook for about 3 mins.
6. Then pour in the hot milk, all at once, and whisk well.
7. Add 2 good handfuls grated tasty cheese with the cream and seasonings. Whisk until the cheese has melted.
8.Then whisk in the egg yolks until well combined.
9. Preheat oven to 180°C fan forced (200°C normal).
10.Toss the pasta with the olives and meat sauce. Then spoon the mixture into a large gratin dish. Top with cheese sauce and extra grated cheese. Cook in the oven for about 30 mins until golden brown and bubbling.
11. Serve with a simple salad on the side.
1 packet penne (or similar pasta)
olive oil
2 onions, finely chopped
2 medium carrots, diced
3 celery stalks, diced
3 garlic cloves, crushed
3 rindless bacon rashers, diced (optional)
750 gm minced lean lamb
1 cup dry white wine
2 cups beef (or chicken) stock
800 gm tomato puree
sea salt & freshly ground pepper
2 bay leaves
14 pitted, black olives
2 tbsp butter
2 tbsp plain flour
1 litre hot milk
grated tasty cheese
a splash of cream
2 egg yolks
Method
1. Cook the pasta in boiling water until a little under al dente. Then drain well, toss with a little oil and set aside.
2. Heat a little oil in a heavy-bottomed pot and gently sauté the onions, carrots, celery, garlic and bacon until tender, stirring now and again.
3. Then add the lamb and cook until it changes colour, continually mashing and stirring as you do so.
4. Add the stock, tomato puree, seasonings and bay leaves. Stir well and bring to the boil. Then turn the heat down and simmer until thick and fragrant.
5. To make the cheese sauce, melt the butter in another pot and add the flour. Stir well and gently cook for about 3 mins.
6. Then pour in the hot milk, all at once, and whisk well.
7. Add 2 good handfuls grated tasty cheese with the cream and seasonings. Whisk until the cheese has melted.
8.Then whisk in the egg yolks until well combined.
9. Preheat oven to 180°C fan forced (200°C normal).
10.Toss the pasta with the olives and meat sauce. Then spoon the mixture into a large gratin dish. Top with cheese sauce and extra grated cheese. Cook in the oven for about 30 mins until golden brown and bubbling.
11. Serve with a simple salad on the side.
Monday, December 19, 2011
Potato and Pea Salad
Ingrediants :
2 kg mixed potatos
1 cup frozen peas
300 gm bacon rashers
Dressing :
1/4 cup olive oil
2 tbsps white balsamic vinegar
1 1/2 tbsp grain mustard
1 small clove garlic crushed
1 tsp sugar
salt and pepper to taste
Method :
1. cook potato and peas for 1 min
2. fry bacon
3. add bacon to potato and pea mixture
4. add dressing
2 kg mixed potatos
1 cup frozen peas
300 gm bacon rashers
Dressing :
1/4 cup olive oil
2 tbsps white balsamic vinegar
1 1/2 tbsp grain mustard
1 small clove garlic crushed
1 tsp sugar
salt and pepper to taste
Method :
1. cook potato and peas for 1 min
2. fry bacon
3. add bacon to potato and pea mixture
4. add dressing
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