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Breakfast at Laduree – Paris

Bon appetit!

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PORK CUTLETS IN HOISIN AND GINGER MARINADE

Serves 4

  • 80mls/1/3 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil, plus extra to brush
  • 1 tablespoon honey
  • 2 teaspoons grated fresh ginger
  • 2 garlic gloves, crushed
  • 4 pork loin cutlets

Stir together the hoisin sauce, soy sauce, olive oil, honey, ginger and garlic in a shallow non-metallic dish. Add the pork and stir well. Cover and marinate in the fridge for at least 2 hours

Preheat your barbecue or chargrill to high heat and brush with olive oil. Cook the pork cutles for 3-4 minutes on each side, or until cooked to your liking.

Serve with roast potatoes and steamed corn.

This recipe is from Holiday by Bill Granger

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ANZAC BISCUITS

  • 1 cup plain (all-purpose) flour
  • 1 cup desiccated coconut
  • 2/3 cup brown sugar
  • 1 cup rolled oats
  • 125g/4oz butter
  • 1 tablespoon golden syrup
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 2 tablespoons boiling water

Preheat oven to 160/315F. Place flour, coconut, sugar and oats in a bowl Mix well.

Place butter and golden syrup in a saucepan over medium heat and melt.

Place bicarbonate of soda in a small bowl and add water. Stir to combine. Add bicarbonate mixture to saucepan and stir. Pour over oat mixture and stir all ingredients together.

Roll teaspoonfuls of biscuit mixture into balls and place on a greased and lined baking tray, leaving room for for spreading. Flatten each ball gently with a fork.

Bake biscuits for 15-20 minutes, or until biscuits are golden brown at the edges. Allow to cool slightly on trays before transferring to a wire rack.

Makes 20

This recipe is from Sydney Food by Bill Granger

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Stir-Fried Hokkien Noodles with Chicken and Oyster Mushrooms

Serves 4
  • 400g chicken thigh fillets, cut into 2 cm/1 in slices
  • 1/4 cup vegetable oil
  • 150g/5oz fresh oyster mushrooms, stems discarded
  • 1 small red onion, cut in half and then into thick wedges
  • 4 spring onions, trimmed and cut into 10 cm/4 in
  • 12 ginger slices
  • 450 g/15oz packet fresh Hokkien noodles
  • 2 tablespoons shao hsing wine or dry sherry
  • 1 tablespoon white sugar
  • 1 tablespoon malt vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 cup coriander sprigs
  • 2 large red chillies, finely sliced on the diagonal
  • 2 tablespoon light soy sauce, extra

MARINADE

  • 1 tablespoon white sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon shao hsing wine or dry sherry
  • 1/2 teaspoon sesame oil

Combine chicken and marinade ingredients in a bowl, cover, and leave to marinate in the refrigerator for 30 minutes.

Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly.  Add chicken and stir-fry for 1 minute. Remove from the wok and set aside.

Add remaining oil to hot wok with mushrooms, onion, spring onions and ginger and stir-fry for 1 minute or until onion is lightly browned. Toss in noodles, reserved chicken, soy sauce, wine or sherry, sugar, vinegar and sesame oil and stir-fry for a further 2 minutes or until chicken is just cooked through and noodles are hot.

Arrange noodles in bowls and top with coriander sprigs. Serve immediately with a small bowl of sliced chilli mixed with the extra soy sauce.

This recipe is from Simple Chinese Cooking by Kylie Kwong

 

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THAI STICKY CHICKEN AND RIBS

Serves 6: Prep 30 mins plus marinating:

  • 3 small green chillies, chopped
  • small bunch coriander with stems, stems chopped and leaves used for the dipping sauce
  • 3 garlic cloves, chopped
  • 3cm/11/4in piece ginger, chopped
  • 1 tsp ground tumeric
  • 2 tablespoons soy sauce
  • 4 tablespoons fish sauce
  • 8 tablespoons palm or soft brown sugar
  • 2 tablespoons clear honey
  • 4 chicken thighs, skin on
  • 2 slabs pork loin ribs, about 1kg/2lb 4oz
  • steamed rice, to serve

CHILLI-LIME SAUCE

  • 200g/7oz caster sugar
  • 1 garlic clove, finely chopped
  • 3 tablespoons white vinegar (rice or wine)
  • juice 1 lime
  • 1 tablespoon fish sauce
  • 1 red bird’s eye chilli, finely chopped
  • handful coriander leaves (from coriander in the marinade), chopped

To make the marinade, put the chillies coriander stalks, garlic, ginger, turmeric, soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste. Cut each chicken thigh into 2 pieces down the side of the bone (so one side keeps the bone). Put all the chicken and ribs in a ceramic dish or suitable plastic container and pour over the marinade. Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hours).

Make the sauce. Put the sugar in a pan with 250mls water, bring to the boil, simmer for a few minutes to make a sugar syrup, then stir in garlic, vinegar, lime juice, fish sauce and chilli. Cool, then stir in coriander. Will keep for 24 hours in the fridge.

Heat oven to 160C/140C fan/Gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hour. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 minutes or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the marinade slightly sticky; if it isn’t, put the lot under the grill – but keep an eye on it.

Cut the ribs into sections and pile onto a platter with the chicken, drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.

This recipe is from the BBC Good Food Magazine June 2011 issue.

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STIR-FRIED CHICKEN IN LETTUCE CUPS

Serves 4-6

  • 1 iceberg lettuce
  • 4 chicken or duck breast, about 175g each
  • 1/4 teaspoon Szechuan peppercorns
  • 1/2 teaspoon black peppercorns
  • 1/2-1 teaspoon chinese five spice powder
  • pinch of sea salt
  • olive oil to drizzle
  • 1 cucumber
  • 2 spring onion, trimmed
  • 5-6 tablespoons hoisin sauce (gluten free)
  • 1 tablespoon sesame seeds, to sprinkle

For the lettuce cups, remove the outer layers from the lettuce until you get 4-6 neat whole leaves. Trim around each leaf with scissors to neaten the edges (if you can be bothered) so that they resemble cups. Place one on each serving plate.

Remove the skin and fat from the chicken or duck breasts, then slice the flesh into thin strips. Put the peppercorns, chinese five-spice powder and sea salt into a mortar and grind to a powder. Sprinkle this over the duck or chicken slices, drizzle with a little olive oil and toss to coat evenly.

Halve the cucumber and scoop out the seeds, then cut the flesh into finger-length strips. Slice the spring onions very finely on the diagonal.

Heat a non-stick wide frying pan until hot and you can feel the heat rising above the pan. Add the duck or chicken and stir-fry for 2 minutes.  Add the spring onions and hoisin sauce and toss to coat well. Stir-fry for 2 another minute until the duck is just cooked through. Toss with a handful of cucumber strips.

Divide the stir-fry between the lettuce cups. Sprinkle with the sesame seeds and scatter the remaining cucumber strips around each plate. Serve immediately.

This recipe is from Healthy Appetite by Gordon Ramsay

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CHICKEN CURRY (similar to butter chicken)

Serves 4-6

  • 3 tablespoons Ghee
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 green chilli, finely chopped (as an alternative use 1/2 – 1 teaspoon dried chilli)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1 x 400g tinned tomatoes
  • 1 kg chicken breast, chopped
  • 1 x 440g tin chick peas, drained
  • 300ml tin coconut cream
  • 1 teaspoon salt
  • 2 tablespoons coriander, chopped

Heat the ghee in a heavy based pan and gently fry the onion, garlic and chilli until soft. Add coriander, cumin, tumeric and garam masala and continue to cook for  minutes. Stir in tomatoes and cook until reduced to a thick paste.

Add chicken and cook over a medium heat until coloured. Stir in salt, chick peas and 150mls water and bring to the boil.

Reduce the heat and simmer for 20 minutes or until chicken is tender.

Serve with steamed rice.

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SPICED PUMPKIN AND LENTIL SOUP

Serves 4-6
  • 1.5kg butternut pumpkin, peeled, cut into 3cm cubes
  • 750g tomatoes, quartered
  • 6 garlic cloves, peeled
  • 1 small carrot, chopped
  • 60ml/1/4 cup olive oil
  • 1/2-1 teaspoon dried chilli flakes
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1.25 litres (5 cups) vegetable or chicken stock
  • 180g/3/4 cup red lentils

TO SERVE:  Yoghurt, sumac and crusty bread

Preheat the oven to 180C. Put the pumpkin, tomatoes, garlic and carrot into a large flameproof casserole dish, drizzle with olive oil, sprinkle with the spices and season with sea salt and ground black pepper. Cover the dish and bake for 11/2 hours, or until the vegetable are soft.

Roughly mash the vegetables with a fork or potato masher and stir in the stock. Put the casserole dish on the stovetop over medium heat and bring the soup to the boil.

Add the lentils, reduce the heat to low and simmer for 15-20 minutes until the lentils are tender. Add a little extra stock or water if the soup becomes too thick. Season and ladle into bowls. Top with a dollop of yoghurt and a sprinkle of sumac and serve with crusty bread.

This recipe is from Bill’s Basics by Bill Granger

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CHICKPEA BURGERS

Serves 4

– 2 x 400g cans chickpeas, drained and rinsed
– 11/2 cups (105g) fresh breadcrumbs
– 1/2 cup flat-leaf parsley leaves
– 150g goats cheese
– 1/2 cup polenta for coating
– Olive oil, for brushing
– 40g butter
– 2 garlic cloves, sliced
– 200g silver beet (Swiss chard), trimmed and chopped
– 4 slices crusty bread, whole-egg mayonnaise and store-bought caramelized onions to serve

Place the chickpeas, breadcrumbs, parsley and cheese in a food processor and process until combined. Shape mixture into 4 equal sized patties – I made 8 smaller patties I found them easier to cook. Pour the polenta into a bowl and evenly cover the patties, refrigerate for 30 minutes. Heat a non-stick frying pan over a medium heat. Brush the patties with oil and cook for 4 minutes each side until golden. Set aside.

Melt the butter in a non-stick frying pan over a medium heat. Add the garlic and sliver beet and cook until just wilted. Top bread with mayonnaise, patties, onion and silver beet to serve.

This recipe is from the Donna Hay Magazine – April/May 2011Issue

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STICKY CHILLI CHICKEN

Home from work and I didn’t feel like cooking, I didn’t have much inspiration – so I turned to Donna Hay and as usual she saved the day.
Tonight we are having Sticky Chilli Chicken – there is only 2 of us tonight which makes it easier.  I have modified it slightly due to lack of ingredients and simplicity.
Serves 2
  • 3 long red chillies, deseeded and finely sliced (I have used 1/4 teaspoon dried chilli)
  • 1 tablespoon finely grated ginger
  • 1 stalk lemongrass, white part only, finely sliced (I omitted this as I didn’t have any)
  • 2 tablespoons fish sauce
  • 1/3 cup (80mls) white wine vinegar
  • 1/3 cup (75g) caster sugar
  • 2 x 200g chicken breast fillets, timmed and halved lengthways ( I chopped mine into bite size pieces)
  • 300g snake or green beans, finely chopped (I used broccoli)
  • steamed rice, mint, basil and coriander leaves and lime to serve (I only had the coriander and lime)

Place the chilli, ginger, lemongrass, fish sauce, vinegar and sugar in a deep frying pan over  high heat and cook for 5 minutes or until the mixture is reduced and thickened slightly.

Add the chicken and cook for 4 minutes. Turn the chicken, add the beans and continue to cook for a further 3-4 minutes. or until the chicken is cooked through.

Serve the chicken and beans with steamed rice, mint, basil and coriander leaves and lime wedges.

Too easy!!!!

This recipe is from Fast, Fresh, Simple by Donna Hay

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