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    Saturday, December 15, 2018

    The Rainbow Plate -The More Colour in Your Food - The Better

    Plus Such a Pleasure to Eat
    Two very simple ideas to "colourize" your Table
    For this Salad I used
    Bag of mixed leaves plus 1/2 bag of Rocket
    2 radishes sliced
    Stick of celery chopped
    2 San Manzano Tomatoes Chopped 
    1 Avocado, peeled and sliced
    Bunch of chives chopped  for that onion boost
    3 tablespoons of French Dressing

    Just layer your lettuce and rocket
    Scatter all the chopped vege over
    Drizzle the French dressing
    Hands in and toss
    Voila

    Next... the Asparagus Season is nearly over and we can really never get enough of it but I thought I would pretty it up, for a change
    Asparagus tailed and cooked to al dente
    1 medium Red Onion Chopped
    1 Corn Cob freshly shucked, kernels sliced off
    Little chopped parsley

    Good Olive oil
    Sea salt and freshly Ground Black Pepper 
    Juice and zest of a lemon

    I find the best way to poach Asparagus, is to cook it in a shallow pan
    Plenty of room to lay it out, in its full glory
    Bring the pan of water to the boil
    Add Salt and a slug of Olive Oil
    Add Asparagus and cook till knife just goes through
    Probably only 3-5 minutes at most

    Drain and put into bowl of salted iced water  to stop it cooking and keep the lovely green colour
    Drain

    Meanwhile
    Saute Onion in 3 tablespoons Olive oil till translucent,
    Add Corn Kernels
    Toss around for a couple of minutes, just to take the rawness out of the corn
    Season with Salt and Pepper
    Zest the Lemon over the top plus the Juice and Parsley
    Toss to blend and pour over the Asparagus

    How pretty is that?




    Not Only Spinach But Also Mushroom - Little Pastries to Have with Drinks

    Two of my favourite appetizers to have with drinks.
    Mushroom Savouries and Spinach Puffs
    Both have been particularly popular when I've served them
    I had some mushroom filling leftover, so what better way to use it up try the Spinach Puff Method
    So here ya go...yet another idea to feed those guests
    Mushroom Filling.
    ¼ cup unsalted butter
    4 green onions chopped
    2 tablespoons minced parsley
    2 tablespoons minced chives
    250 gm mushrooms finely chopped
    3 tablespoons flour
    ¾ cup cream
    ¼ teaspoon dried thyme or 1 teaspoon fresh thyme finely chopped
    ¼ teaspoon cayenne
    1 ½ teaspoon freshly ground black pepper
    Sea salt
    1 tablespoons lemon juice
    Frozen Puff Pastry Sheets
    Grated Parmesan Cheese.
    2 tablespoons butter at room temperature
    1 large tomato deseeded and cut into cubes
    Parsley chopped 
    1 egg beaten with a little water

    Melt butter in a skillet over medium heat
    Add green onions parsley and chives
    Cook until wilted about 3 minutes
    Add mushrooms
    Cook 10 minutes, or until liquid evaporates.
    Sprinkle flour over mixture, stir till blended
    Cook 2 minutes stirring it will be dry be careful it doesn’t stick to pan.
    Stir in cream, thyme cayenne freshly ground black pepper, salt and lemon juice.
    Reduce heat to low cook 5 minutes or until thickened.
    Cool
    Meanwhile defrost the pastry and cut into 9 squares
    Lightly grease mini patty tins, Press each square into a hole
    Fill with Mushrooms and put a little cube of tomato on  top
    Finely grate Parmesan Cheese over the top
    Fold the edges in and pop a piece of parsley on top
    Brush with egg wash and bake at 190C
    Turn the tray once after 15 mins, then continue to bake until Golden
    About another 10 minutes

    Here they are all packed up ready for me to deliver today

    Can't wait to try them

    Chicken Fricasse by Gordon - Thumbs Up from All the Family

    I was perusing My Gordon Ramsay Cookbook, actually looking for Chicken Gravy for Christmas Day. In passing I saw this recipe for Chicken Fricasse
    As luck would have it, we had a whole Chicken in the Freezer
    So got my butchering skill (?) possibly not skill but I cut the chicken in edible pieces
    This recipe was so popular with the family, it is on the list of favourites.
    As you can see we served it with Cous Cous, Peas and Cabbage
    Thank you Mr Ramsay
    1 large free-range chicken, jointed into 8 pieces
    (2 drumsticks, 2 thighs, 2 breasts cut in half)
    150g smoked bacon lardons
    4 garlic cloves, peeled and bashed
    150g chestnut mushrooms, halved
    1 bay leaf 2 rosemary sprigs
    2 thyme sprigs, leaves only
    75ml brandy
    450ml chicken stock
    100 mls cream
    Small handful of parsley, chopped
    Sea salt and freshly ground black pepper



    Place a large heavy-based sauté pan over a medium heat and add the olive oil.
    Season the chicken, add to the hot pan and sauté for 3–4 minutes on one side, until golden.
    Turn the chicken, then add the lardons, garlic and mushrooms and mix well. 
    Stir in the bay, rosemary and thyme.  
    Add the brandy and, very carefully, tilt the hot pan towards the lit gas to ignite the alcohol and flambé the chicken. 
    This must be done cautiously because it will create a huge flame.
    (Couldn't capture the flame unfortunately)
    Allow it to die down, then lower the heat slightly and simmer gently for 2–3 minutes.
    Pour in the chicken stock and bring to a gentle simmer.
    Cook uncovered for 10 minutes, then cover and cook for a further 15–20 minutes, until all the chicken pieces are done.
    Transfer them to a plate, then increase the heat under the pan for a few minutes to reduce and slightly thicken the sauce.
    n.b. I didn’t want to reduce the sauce too much or it could have been a bit salty
    so I added Cream to thicken slightly
    Return the chicken to the pan and spoon the sauce over it.
    Before serving, discard the garlic, rosemary and bay leaf,
    and sprinkle with the chopped parsley. 


    Can't get much better than that


    Have You Tried This Dip It’s Amazing - Hot Black Bean Tex Mex Dip

    That was the cry from a satisfied guest
    We were holding a celebration drinks party for my Daughter’s Graduation
    I was on food,
    I made some of the usual Suspects
    Chicken Sandwiches, Spinach Puffs, Mushroom Tarts, Guacamole, Blinis with Creme Fraiche and Smoked Salmon
    We thought we should try something new... A Hot Bean Dip perhaps?
    So I surfed the Net and found this recipe on the Allrecipes site
    This is a keeper and we will make it again
    It’s not the prettiest dish but look at the wonderful ingredients

    So you will need
    1 400 gm can black beans, rinsed and drained
    1 teaspoon vegetable oil
    1/2 cup chopped onion
    2 cloves garlic, minced
    1/2 cup fresh corn kernels
    3/4 cup chopped tomatoes
    1/2 cup mild picante sauce
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1/2 cup shredded Tasty cheese
    1/4 cup chopped fresh cilantro
    1 tablespoon fresh lime juice 



    Place black beans in a medium size mixing bowl,
    partially mash beans -- beans should remain a little chunky.
    Add cumin
    In a medium size frying pan, heat oil over a medium heat. 
    Stir in onion and garlic and sauté for 4 minutes.
    Mix beans, corn, tomato, picante sauce, and chili powder into the frying pan; 
    Cook for 5 minutes or until thickened.
    Remove the pan from the heat,
    Mix in cheese, cilantro and lime juice; 
    Stir until cheese is melted. 

    Corn chips best on the side


    Saturday, December 01, 2018

    Yummy Chicken Salad with a Creamy Miso Dressing

    When you need another Chicken Salad recipe. This works a treat
    In the weekends we usually buy a Rotisserie Chicken from the Deli
    Strip the chicken off the bones. Dress it. Make stock with the bones  Waste not Want Not
    In this part of the world it is heating up. The Pohutakawa trees are in Bloom
    Summer is here. Not quite the Hazy, Lazy days yet but it's a start
     
    The difference here is the dressing using White Miso and Tahini along with other basic Asian flavour, Citrus, Fish Sauce, Soy Sauce. What more could one ask for

    So you need
        4 slices bacon

        1 1½-inch piece ginger, peeled, cut into very thin matchsticks

        1 tablespoon soy sauce

        1 tablespoon tahini

        1 tablespoon white miso

        2 teaspoons fish sauce

        ¾ teaspoon toasted sesame oil

        Pinch of sugar

        4 tablespoons fresh lemon juice, divided

        1 large egg yolk

        ¾ cup vegetable oil, divided

        Kosher salt, freshly ground pepper 

        1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)

        1 head of green leaf lettuce, cut crosswise into ½-inch-thick ribbons

        2 scallions, thinly sliced

        Toasted sesame seeds (for serving)
 

    Cook bacon in a dry medium skillet over medium heat, turning slices occasionally, until brown and crisp, 5–8 minutes. 
    Transfer to paper towels; let cool.

    Cook ginger in a small saucepan of boiling water 1 minute. 
    Drain ginger and rinse under cold water; set aside.


    Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, 
    and 2 Tbsp. lemon juice in a small bowl until smooth.


     
    Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. 
    Very gradually stream in ½ cup vegetable oil (almost drop by drop), whisking constantly until mayonnaise is emulsified and thick. 
    Still whisking constantly, gradually add soy sauce mixture, then remaining ¼ cup oil. 
    Thin dressing with a tablespoon or two of water if needed; 
    you want it to be the consistency of heavy cream. 
    Season with salt and pepper.


    Toss chicken and ½ cup dressing in a large bowl to coat. 
    Below Mise en Place Ready to serve
    Add lettuce and another ½ cup dressing and toss again; season with salt and pepper. 
    Crumble bacon over.


    Transfer salad to a serving bowl or platter and drizzle another tablespoon or so of dressing over salad (you may have some left over). 
    Top with scallions, sesame seeds, and reserved ginger.


    Do Ahead: Dressing can be made 1 day ahead. Cover and chill.


    Perfect for a Summers Day

    Tuesday, November 20, 2018

    Chicken and Cheese - Perfect Pairing- I call it Chicken Deluxe


    Once again devising a menu from the fridge and pantry
    I had read about Chicken coated in a Mayo and cheese mix.
    It really worked ...so tender and juicy and plenty of flavour
    You couldn’t get anything easier
    I thought I would call this Chicken Deluxe
    It was pretty delicious, well deserving of the flash name

    On the side, Roast Potato Cubes and Greens a la Gilli Style, always popular with the kids
    This amount will feed 6 people out in our case 5 with leftovers

    You will need
    A mix of boneless, skinless chicken breasts and thighs
    For this amount of sauce, I had 3 breasts and 4 thighs
    1 cup mayonnaise (for a healthier option, use plain Greek yogurt in place of the mayo)
    1/2 cup Parmesan  or Pecorino cheese
    Zest of 1 Lemon
    2 cloves of garlic finely chopped
    1 tsp seasoning salt
    1/2 tsp black pepper
    1/2 cup Breadcrumbs toasted in a little butter

    A potato per person peeled and and cut into cubes
    Olive oil and salt and pepper

    Handful of Green beans, a head Broccoli and 1 courgette turned into noodles
    Olive oil,
    Zest of lemon
    2 cloves garlic chopped with sea salt
    freshly ground black pepper


    Directions:
    For the Chicken
    In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, garlic, lemon zest and the seasonings.
    Oil a baking dish, sprinkle with salt and pepper
    Pat the chicken dry with a paper towel, lay it out in the baking dish
    Spread the mixture on top of each of the chicken breasts.
    Sprinkle the breadcrumbs over the chicken
    Place chicken into a baking dish and bake in a preheated oven,
    200C for about 30 minutes, or until cooked through.
    Rest for about 12 minutes
    Serve warm or room temperature
    The Potatoes
    Bring the cubes to the boil from cold salted water
    simmer about 5 minutes
    Drain well
    Toss in some olive oil
    Roast at 200C for about 4 minutes
    then add the chicken to oven and complete the cooking for another 30 minutes

    Turn potatoes out in a colander lined with paper towels season with sea salt

    For the Greens
    Blanch the green beans in boiling water about 2 minutes. drain and set aside
    In the same water add the broccoli, blanch for about 4 minutes
    Drain and set aside

    In a large skillet add 2 tablespoons olive oil
    Sauté the garlic lightly…don’t brown
    Grate in the zest of the lemon

    Add the Zucchini Noodles toss well
    Season with a little salt and pepper
    Add Green beans and Broccoli
    Toss around and sauté for about 3-4 minutes
    To serve
    Slice the Chicken, spoon over juice from the pan
    and decorate with potatoes and green vege
    Food fit for a King




    Wednesday, November 14, 2018

    Coconut Chicken Curry


    When I first made this curry, I used Curry Powder, but this week I used a Curry Paste
    I think it was a more exciting flavour
    Also I rubbed the chicken thighs with the paste and roasted them
    Then pulled the meat apart. Great flavour on the chicken
    But if you follow the recipe below It becomes a very quick curry
    A Curry in a Hurry in fact.
    Very popular with the kids and the Adults
    I found this recipe on the Epicurious Site
    This feeds six

    1 medium onion roughly chopped
    1 tablespoon oil
    1 kilo chicken boneless, skinless  thighs chopped
    2 Sachets of Asian Gourmet Curry Paste… the Vietnamese Flavour
    1 1/2 teaspoons kosher salt
    1/2 teaspoon freshly ground black pepper
    2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons; optional)

    2 x 400 ml cans coconut milk (preferably full-fat)
    1 (2 1/2") piece ginger, peeled and rough chopped
    4 garlic cloves, peeled
    1/4 cup raw cashews, chopped (optional)
    1 1/2 teaspoons yellow and/or black mustard seeds (optional)
    1 packet baby spinach
    Cilantro leaves with tender stems and cooked rice or naan (Indian flatbread; for serving)




    Toss chicken with curry paste, salt, and pepper in a medium bowl.
    Heat 1 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high.
    Add onion and cook, stirring, until softened, about 2 minutes.
    add 1 sachet of curry paste, stir
    and cook for another couple of minutes remove and set aside
    Add more oil and saute chicken till brown
    You may need to do it in batches
    Meanwhile Purée coconut milk, ginger, and garlic in a blender until very smooth.

    Add coconut milk mixture and cooked onion to the chicken in the pan
    and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
    Add spinach to pan sprinkle with salt and pepper
    and blend in till spinach is wilted. about a minute or two
    Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium.
    Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2–3 minutes.
     Immediately transfer nut mixture including the oil to a small bowl.

    Serve the Curry over rice
    Garnish with Cashews, Coriander and Red Pepper
     Delicious, Pretty and So so simple


    Friday, November 09, 2018

    Easy Butter Chicken


    I have never made Butter Chicken. 
    Last week my Granddaughter requested it for dinner
    so I Surfed the Net and found quite a few recipes, naturally
    I decided to use the BBC Good Food idea, 
    with a couple of changes, to suit what I had in the cupboard
    It was very popular, with the kids…Second and third helpings in fact
    I didn’t add chilli as I was cooking for kids, but if you feel the need…
    Finely chop and saute a red chilli with the garlic and ginger

    If you want greens I suggest some wilted spinach on the side
    Cooks hint
    Don’t forget when you wilt the spinach, sauté  in a little butter with garlic, seasoned 
    with S & P

    Spinach really needs that extra touch

    So back to the Butter Chicken 
    You will need

    25 gms Butter
    1 red onion chopped
    Sea Salt and Freshly ground Black Pepper
    3 tablespoons Butter Chicken Curry Paste
    3 large chicken Breasts cut into pieces
    tablespoon butter and 1 tablespoon Rice Bran oil

    3 cloves garlic peeled and crushed
    1 Tablespoon grated ginger
    2 whole tomatoes chopped
    Sea salt and freshly Grated Black pepper
    500g Passata or 1 400 gms can chopped tomatoes blitzed
    100 mls double cream

    Handful coriander chopped, stems and leaves 
    Cooked Rice to serve

    Marinate the chicken piece in the curry paste, for at least an hour
    Then when ready 

    Heat butter in a large pan, 
    Over medium heat, add onion, season with salt and pepper and sauté till softened
    Meanwhile in another pan over high heat
    Add More butter and a tablespoon of Rice Bran oil
    Brown chicken pieces
    Don’t crowd the pan so you will need to cook in batches
    You will also need to add more cooking fat as you go
    Add to onion mix

    Add another tablespoon of butter
    Add garlic, ginger and chopped fresh tomatoes
    Season with S & P
    Saute till soft
    Add to chicken and onion
     Add the Passata/Canned Tomatoes
    Stir and bring to a simmer
    Simmer gently, uncovered for about 20 minutes, till chicken is tender
    Taste and adjust season if needed 

    Just before serving add cream and chopped coriander
    Serve over cooked rice 
    With a leaf or two of coriander for presentation

    It was suggested that you add 2 tablespoons Cashew Butter with the cream
    I didn't have any but it sounds like a tasty idea
    And as usual the youngest Members of the Family don't give a damn




    Wednesday, October 24, 2018

    Beef and Noodle Salad - Vietnamese Style

    We have a new BBQ and already it has been well used
    A beautiful piece of Scotch Filet was cooked up in the weekend and of course
    there were leftovers
    Also we have the garden
    In fact to prove how fresh our cabbage is
    It still has little slugs living in it
    In amongst that Wilderness, there are loads of Cabbages and Kale
    To be honest, I’m not that wrapped in Kale but it amazing what butter and garlic will do
    I digress
    So back to the Beef. 
    We had mint, coriander  and chilies in the Fridge
    A Vietnamese Beef Salad came to mind
    What I love about this style of salads is the flavour, the freshness the crispness
    All the food groups almost

    If you wish to start from Fresh
    This will feed 4-5

    600 gms scotch Filet
    A little oil
    Sea salt and ground black pepper

    Dressing
    3 spring onions chopped
    1 red chilli deseeded and chopped
    2 cloves garlic chopped finely
    6 tablespoons lime juice
    6 tablespoons fish sauce
    4 tablespoons soft brown sugar. I used coconut sugar
    2 tablespoons rice wine vinegar
    2 tablespoons grated ginger


    Rice or wheat noodle 50 gms per person

    Cook  noodles according to manufacturers instruction
    Drain, run under cold water and set aside
    At this stage with kitchen scissors, cut the noodle into pieces easy to pick up

    Salad
    2 carrots grated
    1/2 small cabbage
    1/2 telegraph cucumber de-seeded and finely sliced
    1/2 yellow pepper sliced
    1/2 red pepper sliced
    Handful of coriander leaves roughly chopped
    Handful mint Leaves roughly chopped



    Rub beef with a little oil and season well with salt and pepper
    Cook to desired doneness
    Preferably rare (not blue )
    Slice across the grain and set aside
    To make dressing
    Place all ingredients in a jar with a screw top lid
    Shake well



    To Assemble
    Place all vege into a large bowl
    Place cooked and drained noodles on top
    Then the beef

    Drizzle the dressing over
    Then get your hands in and toss it all well
    That's the fun bit
    Done
    Serve
    Just what the Doctor ordered...Fresh, Crisp, Delicious