Showing posts with label still to make. Show all posts
Showing posts with label still to make. Show all posts
Wednesday, March 16, 2016
Thai shredded Chicken Salad
1 handful of coriander
8 Chicken Breasts
1 Ltr Chicken stock
1 wombok lettuce
4 spring onions
2 green chillies
1 bunch mint
200g unsalted peanuts
Dressing
Coriander root
2 garlic cloves
salt
2 tbs fish sauce
juice 3-4 limes
60-75g palm sugar (or caster sugar)
Monday, September 9, 2013
La Religieuse
Ingredients
For the choux pastry
- 150g plain flour
- 100g unsalted butter
- 1 teaspoon salt
- 250ml cold water
- 3 free-range eggs plus 1 additional egg yolk
For the crème patisserie
- 6 free-range egg yolks
- 40g plain flour
- 125g caster sugar
- 450ml milk
- 1 vanilla pod
To flavour
- 2 tablespoons melted dark chocolate
- 1–2 tablespoons strong espresso coffee (or to taste)
- few drops rosewater (to taste)
- few drops red food dye
To finish
- 2 fresh raspberries
- cocoa
- 2 cups icing sugar
- strong espresso coffee
- red food dye
Makes 6 nuns (2 chocolate, 2 coffee and 2 rose)
Preparation Method
Preheat the oven to 200°C. Sift the
flour into a bowl. Put the butter, salt and water in a heavy-based pan
and bring to the boil over medium heat. As the water comes to the boil,
remove from the heat and dump in the flour in one go. Immediately stir
briskly with a wooden spoon until the flour and liquid are evenly
combined.
Place the pan back on a lower heat. Beat continuously for a minute until you have a coherent mass that comes away easily from the side of the pan. Remove the mixture from the heat and leave it to cool for about 3 minutes. (If you add the eggs immediately, the mixture may curdle.)
Beat the first 3 eggs into the mixture, one at a time, making sure each egg is completely incorporated before adding the next. The mixture should be smooth and glossy. If it is too stiff, trickle in some of the additional egg yolk, beating well.
Leave the mixture to cool to room temperature. Fit a piping bag with an 18mm round nozzle and fill it with the choux mixture. On 1 greased baking tray, pipe 6 balls around the size of a walnut, and on the other tray pipe 6 balls around the size of a mandarin. Brush the tops with remaining egg.
Lower the oven temperature to 190°C. Bake the larger choux balls for 25 minutes, then lower the temperature to 160°C for a further 15 minutes or until the choux balls are golden brown and puffy. Bake the smaller choux balls for 15 minutes at 190°C, then lower the temperature to 160°C for a further 10 minutes. Remove the trays from the oven and pierce each choux ball with a sharp knife. Turn off the oven and return the choux balls to the oven to dry completely. Remove and cool on a wire rack.
To make the crème patisserie, place the egg yolks, flour and 2 tablespoons of the sugar in a bowl and whisk until pale. Combine the milk with the remaining sugar. Split the vanilla pod and scrape the seeds into the milk. Pour this mixture into a saucepan and bring to the boil over medium heat. Gently whisk into the egg mixture, then return the mix to the pan. Cook over a low heat, stirring until thickened (make sure the crème is properly cooked or your filling will be runny).
Divide the crème patisserie into 3 even batches. To make the chocolate crème patisserie, gently whisk some melted dark chocolate into the first batch of warm crème patisserie. Spoon the mixture into a piping bag (do this immediately to prevent a skin forming). Add a small amount of coffee to the second batch and mix until the coffee is completely incorporated (do not add too much, or your filling will be too wet). Place in a piping bag. Carefully add a couple of drops of rosewater and red food dye to the final batch. Mix well to ensure the flavour and colour are evenly distributed. Place in a third piping bag.
With a knife, make the hole in each choux ball larger and fill them with the flavoured crème patisserie. For the rose mixture, half-fill 2 large choux balls and carefully place a raspberry in the centre, then continue filling. Fill the smaller choux balls with just the rose mixture. Fill the remaining choux balls with the other 2 flavours to create 6 ‘nuns’ in total (2 of each flavour).
Mix the cocoa and a third of the icing sugar in a bowl, add 1/2 tsp hot water and stir until smooth. Do the same with the coffee. Mix the rosewater, red food dye and remaining icing sugar in a bowl, and stir until smooth. Ice the choux balls to match their filling flavours, creating a cap and cape. Pipe a white chocolate ruffle collar on the base of a small choux ball, then sit it onto a larger matching choux ball (hold in place until it is firmly attached). Pipe a white chocolate cap peak on top. Assemble the remaining ‘nuns’ and serve immediately.
Place the pan back on a lower heat. Beat continuously for a minute until you have a coherent mass that comes away easily from the side of the pan. Remove the mixture from the heat and leave it to cool for about 3 minutes. (If you add the eggs immediately, the mixture may curdle.)
Beat the first 3 eggs into the mixture, one at a time, making sure each egg is completely incorporated before adding the next. The mixture should be smooth and glossy. If it is too stiff, trickle in some of the additional egg yolk, beating well.
Leave the mixture to cool to room temperature. Fit a piping bag with an 18mm round nozzle and fill it with the choux mixture. On 1 greased baking tray, pipe 6 balls around the size of a walnut, and on the other tray pipe 6 balls around the size of a mandarin. Brush the tops with remaining egg.
Lower the oven temperature to 190°C. Bake the larger choux balls for 25 minutes, then lower the temperature to 160°C for a further 15 minutes or until the choux balls are golden brown and puffy. Bake the smaller choux balls for 15 minutes at 190°C, then lower the temperature to 160°C for a further 10 minutes. Remove the trays from the oven and pierce each choux ball with a sharp knife. Turn off the oven and return the choux balls to the oven to dry completely. Remove and cool on a wire rack.
To make the crème patisserie, place the egg yolks, flour and 2 tablespoons of the sugar in a bowl and whisk until pale. Combine the milk with the remaining sugar. Split the vanilla pod and scrape the seeds into the milk. Pour this mixture into a saucepan and bring to the boil over medium heat. Gently whisk into the egg mixture, then return the mix to the pan. Cook over a low heat, stirring until thickened (make sure the crème is properly cooked or your filling will be runny).
Divide the crème patisserie into 3 even batches. To make the chocolate crème patisserie, gently whisk some melted dark chocolate into the first batch of warm crème patisserie. Spoon the mixture into a piping bag (do this immediately to prevent a skin forming). Add a small amount of coffee to the second batch and mix until the coffee is completely incorporated (do not add too much, or your filling will be too wet). Place in a piping bag. Carefully add a couple of drops of rosewater and red food dye to the final batch. Mix well to ensure the flavour and colour are evenly distributed. Place in a third piping bag.
With a knife, make the hole in each choux ball larger and fill them with the flavoured crème patisserie. For the rose mixture, half-fill 2 large choux balls and carefully place a raspberry in the centre, then continue filling. Fill the smaller choux balls with just the rose mixture. Fill the remaining choux balls with the other 2 flavours to create 6 ‘nuns’ in total (2 of each flavour).
Mix the cocoa and a third of the icing sugar in a bowl, add 1/2 tsp hot water and stir until smooth. Do the same with the coffee. Mix the rosewater, red food dye and remaining icing sugar in a bowl, and stir until smooth. Ice the choux balls to match their filling flavours, creating a cap and cape. Pipe a white chocolate ruffle collar on the base of a small choux ball, then sit it onto a larger matching choux ball (hold in place until it is firmly attached). Pipe a white chocolate cap peak on top. Assemble the remaining ‘nuns’ and serve immediately.
Thursday, September 5, 2013
Saturday, May 5, 2012
Flatbread filled with Feta and Mint
From Georgie Porgie Cookbook
Serves 4
300ml warm mater
1 x 7g sachet dried yeast
pinck salt
1 tsp caster sugar
3 cups strong 00 flour
1/2 cup (80ml) olive oil
lemon wedges and mint leave. to serve
Feta and Mint Filling
200g feta, crumbled
1 tbs chopped mint
s&p
Combine water, yeast, salt and sugar. Stir with fork and leave for 5 min till bubbles form.
Sift flour and add yeast and 2 tbs olive oil and kneed.
Divide into 4 balls and put in cleam bowl with tea towel ontop for 20 min till doubled in size.
Sprinkle flour on bench and roll dough with rolling pin to right shape.
Sprinkle 1/4 of feta filling into centre of dough. Fold the bottom edge of double to centre to cover filling. Fold the top edge of the dough in. Press to seal
Cook somehow...cannot read this bit of recipe
Serves 4
300ml warm mater
1 x 7g sachet dried yeast
pinck salt
1 tsp caster sugar
3 cups strong 00 flour
1/2 cup (80ml) olive oil
lemon wedges and mint leave. to serve
Feta and Mint Filling
200g feta, crumbled
1 tbs chopped mint
s&p
Combine water, yeast, salt and sugar. Stir with fork and leave for 5 min till bubbles form.
Sift flour and add yeast and 2 tbs olive oil and kneed.
Divide into 4 balls and put in cleam bowl with tea towel ontop for 20 min till doubled in size.
Sprinkle flour on bench and roll dough with rolling pin to right shape.
Sprinkle 1/4 of feta filling into centre of dough. Fold the bottom edge of double to centre to cover filling. Fold the top edge of the dough in. Press to seal
Thursday, September 15, 2011
Home made Yoghurt with Yoghurt Maker
From "French Women Don't get Fat"
Ingredients
1 saucepan
1L milk
1 tbs plain yoghurtc(or commercial starter)
Yoghurt maker
Cooking Thermometre
1. Warm up mik on medium low until bubbles appear around the edge and steam rises from the surface. Remove saucepan from heat and insert thermometer stirrer. When temperature hits 45* add starter to container. Add some of heated milk and still until well blended. Pour mixture back into saucepan a little at a time stirring well.
2. Fill jar and put in yoghurt maker. Follow yoghurt makers instructions
Ingredients
1 saucepan
1L milk
1 tbs plain yoghurtc(or commercial starter)
Yoghurt maker
Cooking Thermometre
1. Warm up mik on medium low until bubbles appear around the edge and steam rises from the surface. Remove saucepan from heat and insert thermometer stirrer. When temperature hits 45* add starter to container. Add some of heated milk and still until well blended. Pour mixture back into saucepan a little at a time stirring well.
2. Fill jar and put in yoghurt maker. Follow yoghurt makers instructions
Friday, July 15, 2011
Hugh’s fresh cherry cake with streusel topping
Prep time
30 minutes
Cook Time
45-50 minutes
Servings
8
Ingredients
For the cake
125g unsalted butter, cut into small pieces and softened
125g caster sugar
2 eggs
75g self-raising white or wholemeal flour
75g ground almonds (ready-ground or whizzed in a food processor)
1 tsp almond extract (optional but lovely if you like that extraalmondy, frangipane taste)
300g fresh cherries, stoned and halved
For the topping
25g plain white or wholemeal flour
25g ground almonds
50g caster sugar
25g unsalted butter, cut into small pieces
50g blanched almonds, slivered
Equipment
20cm springform cake tin, lightly greased and base-lined with baking parchment
Directions
Preheat the oven to 180°C/Gas mark 4. Start by making the streusel topping. Sift the flour into a mixing bowl. Add the ground almonds and caster sugar and stir to combine. Rub in the butter, using your fingertips, until the mixture resembles coarse breadcrumbs. Set aside.
For the cake, in a mixing bowl, using either a wooden spoon or hand-held electric whisk, beat the butter to a cream. Add the caster sugar and continue to beat until the mixture is light and fluffy. Add the eggs one at a time, incorporating 1 tbsp of the flour with each, and beating until thoroughly combined before adding the next. Stir in the ground almonds and almond extract, if using. Sift in the remaining flour
and fold in gently, using a large metal spoon.
Spoon the cake mixture into the prepared tin, smoothing it out evenly and gently with the back of the spoon. Lay the cherries over the top of the mixture. Sprinkle
the streusel topping evenly over the cherries and then scatter the slivered almonds all over the top.
Bake in the oven for 45–50 minutes, until the almonds are lightly browned and a skewer inserted into the centre of the cake comes out clean. Leave for 10 minutes before releasing the tin and moving the cake to a wire rack to cool. This cake is delicious warm or cold, with custard (if serving warm) or clotted cream or Greek yoghurt. It will keep for up to 3 days in an airtight tin.
P.S. To help save the British cherry, visit www.foodloversbritain.com and look up their CherryAid campaign.
Monday, June 20, 2011
White and dark chocolate tiramasu
Filled with coffee liqueur and cream, Tiramisu translates as 'pick-me-up' in Italian. This one features white and dark chocolate sauce for a decadent finish.
Ingredients (serves 8)
100g white chocolate, roughly chopped
300ml thickened cream
2 eggs
1/4 cup (55g) caster sugar
500g mascarpone cheese
150ml prepared strong espresso coffee, cooled
100ml Kahlua (or other coffee liqueur)
24 sponge finger biscuits (savoiardi)
250g fresh (or frozen thawed) raspberries
Chocolate sauce (see related recipe) and cocoa powder (optional), to serve
Method
Place the white chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch the water). Allow to melt, then stir very gently until smooth. Set melted chocolate aside to cool slightly.
Meanwhile, whip the cream to soft peaks, then fold in the cooled chocolate.
In a separate bowl, whisk the eggs and 2 tablespoons of the sugar using electric beaters until pale, then whisk in the mascarpone. Carefully fold a quarter of the chocolate cream into the mascarpone mixture, then fold in remaining chocolate. Cover and refrigerate until needed.
Combine coffee, Kahlua and remaining 1 tablespoon sugar in a shallow dish.
One at a time, briefly dip 8 of the sponge fingers into the coffee mixture and lay in a row on a flat serving platter. Using a palette knife, spread half the mascarpone mixture on top, then scatter with half the raspberries. Top with another 8 dipped sponge fingers, remaining mascarpone and berries, followed by the remaining 8 dipped sponge fingers. Cover loosely and chill for at least 2 hours or overnight.
When ready to serve, drizzle tiramisu with the chocolate sauce (see related recipe) and cut into 8 slices. Alternatively, dust the top with some cocoa powder and serve chocolate sauce in a bowl on the side.
Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.
Tuesday, May 17, 2011
Pumpkin and rosemary arancini
From Bill Granger
http://www.smh.com.au/news/recipes/ask-bill-housewarming-party/2006/07/03/1151778863153.html
600g pumpkin, peeled, cut into 1.5cm cubes
2 tbsp olive oil, plus extra to shallow-fry
Sea salt, freshly ground pepper, to taste
1.25 litres (5 cups) chicken stock
1 small brown onion, finely diced
2 garlic cloves, crushed
2 tsp freshly chopped rosemary
1 tsp sea salt
50g butter
330g (1 1/2 cups) arborio rice
¼ cup freshly grated parmesan
100g mozzarella, cut into 25 cubes (about 5mm)
1 cup plain flour
3 eggs, lightly beaten
1 1/2 cups dried breadcrumbs
Preheat oven to 190C. Place the pumpkin on a large baking tray lined with non-stick paper, drizzle with a tablespoon of olive oil and season with salt and pepper. Bake for 25 minutes or until golden. Remove and set aside.
Place the stock in a large saucepan and bring to the boil over a high heat. Reduce the heat and keep at simmering point. Place a large, heavy-based saucepan over a medium heat and add the remaining olive oil, onion, garlic, rosemary, salt and half the butter. Stir until the onion is translucent. Add the rice and stir for 1-2 minutes, or until the rice is well coated.
Gradually add all the simmering stock, a cupful at a time, stirring constantly and making sure it is absorbed before you add more. This should take 20 minutes and the rice should be al dente and creamy. Stir through the remaining butter, roasted pumpkin and parmesan. Set aside to cool.
Remove a heaped tablespoon of the rice and, with damp hands, roll it into a ball. Place a small cube of mozzarella into the ball and reshape. Repeat the process until you've used all the cheese and all the rice mixture, then chill for 20 minutes.
http://www.smh.com.au/news/recipes/ask-bill-housewarming-party/2006/07/03/1151778863153.html
600g pumpkin, peeled, cut into 1.5cm cubes
2 tbsp olive oil, plus extra to shallow-fry
Sea salt, freshly ground pepper, to taste
1.25 litres (5 cups) chicken stock
1 small brown onion, finely diced
2 garlic cloves, crushed
2 tsp freshly chopped rosemary
1 tsp sea salt
50g butter
330g (1 1/2 cups) arborio rice
¼ cup freshly grated parmesan
100g mozzarella, cut into 25 cubes (about 5mm)
1 cup plain flour
3 eggs, lightly beaten
1 1/2 cups dried breadcrumbs
Preheat oven to 190C. Place the pumpkin on a large baking tray lined with non-stick paper, drizzle with a tablespoon of olive oil and season with salt and pepper. Bake for 25 minutes or until golden. Remove and set aside.
Place the stock in a large saucepan and bring to the boil over a high heat. Reduce the heat and keep at simmering point. Place a large, heavy-based saucepan over a medium heat and add the remaining olive oil, onion, garlic, rosemary, salt and half the butter. Stir until the onion is translucent. Add the rice and stir for 1-2 minutes, or until the rice is well coated.
Gradually add all the simmering stock, a cupful at a time, stirring constantly and making sure it is absorbed before you add more. This should take 20 minutes and the rice should be al dente and creamy. Stir through the remaining butter, roasted pumpkin and parmesan. Set aside to cool.
Remove a heaped tablespoon of the rice and, with damp hands, roll it into a ball. Place a small cube of mozzarella into the ball and reshape. Repeat the process until you've used all the cheese and all the rice mixture, then chill for 20 minutes.
Arancini with arrabiata sauce
From Hugh F-W o the River Cottage
A great way to use up leftover risotto, but so delicious you won't regret making it from scratch, too. You don't have to make the sauce, but it's a nice addition; or just serve with a crisp green salad. They make great fresh buffalo mozzarella at Laverstoke Park in Hampshire (laverstokepark.co.uk). Makes 10-12.
For the arancini
20g butter
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
250g arborio or other risotto rice
800ml-1 litre vegetable
or chicken stock, hot
25g parmesan, grated
Salt and freshly ground black pepper
1-2 tbsp shredded basil (optional)
2 eggs, 1 of them separated
100g mozzarella
A few slices good ham
140g fine dry breadcrumbs, seasoned
1 litre sunflower or groundnut oil
For the sauce
2 tbsp olive oil
1 garlic clove, finely chopped
1-2 medium red chillies, membrane and seeds removed, then sliced fine
400g tin chopped tomatoes (in summer use fresh, ripe ones, cored, deseeded and roughly chopped; if they're not perfectly ripe, you'll have to skin them, too)
1 good pinch sugar
1 tbsp finely shredded basil leaves
Salt and freshly ground black pepper
First make the risotto (if you've already got cooked leftover risotto, just skip this bit). Over a medium-low heat, warm the butter and oil in a large, heavy-bottomed frying pan. Add the onion, and sauté until soft and translucent, about 10 minutes. Add the garlic and sauté for a couple of minutes more. Tip the rice into the pan, stir until all the grains are well coated, then add hot stock, a ladle at a time, stirring until the stock is almost all absorbed before adding another ladle. The end result should be smooth and slightly drier than a normal risotto, with the rice still a little al dente. Stir in the parmesan, season generously, then stir in the basil, if using. Leave to cool, then stir in one egg yolk.
While the rice cools, make the sauce. In a small frying pan, heat the oil over a medium-low heat. Add the garlic and chilli, sauté for a few minutes until soft and fragrant, then add the tomatoes and cook, stirring from time to time, for five to eight minutes, until thickened. Season with a pinch of sugar, the basil, a little salt and a few grinds of pepper.
Once the rice is cooled, take a heaped tablespoon of rice in the palm of your hand (working with wet hands makes it a bit easier). Press a small hole in the middle and fill the cavity with a little mozzarella and/or a small piece of ham. Press the rice ball around the filling, so it's thoroughly enclosed within the rice and you have a fairly firm ball about the size of a small tangerine.
Whisk together the egg white and the whole egg. Dip each rice ball in beaten egg and then roll in breadcrumbs until coated.
Heat the oil in a deep, heavy-bottomed saucepan until it reads 160C on a cooking thermometer (or until a cube of stale white bread turns golden in about 80 seconds). In batches of three or four at a time (and allowing the fat to come back up to temperature between batches), lower the balls into the hot fat with a slotted spoon and fry until golden, about five minutes. Serve piping hot, with the sauce in a bowl for dipping them into.
A great way to use up leftover risotto, but so delicious you won't regret making it from scratch, too. You don't have to make the sauce, but it's a nice addition; or just serve with a crisp green salad. They make great fresh buffalo mozzarella at Laverstoke Park in Hampshire (laverstokepark.co.uk). Makes 10-12.
For the arancini
20g butter
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
250g arborio or other risotto rice
800ml-1 litre vegetable
or chicken stock, hot
25g parmesan, grated
Salt and freshly ground black pepper
1-2 tbsp shredded basil (optional)
2 eggs, 1 of them separated
100g mozzarella
A few slices good ham
140g fine dry breadcrumbs, seasoned
1 litre sunflower or groundnut oil
For the sauce
2 tbsp olive oil
1 garlic clove, finely chopped
1-2 medium red chillies, membrane and seeds removed, then sliced fine
400g tin chopped tomatoes (in summer use fresh, ripe ones, cored, deseeded and roughly chopped; if they're not perfectly ripe, you'll have to skin them, too)
1 good pinch sugar
1 tbsp finely shredded basil leaves
Salt and freshly ground black pepper
First make the risotto (if you've already got cooked leftover risotto, just skip this bit). Over a medium-low heat, warm the butter and oil in a large, heavy-bottomed frying pan. Add the onion, and sauté until soft and translucent, about 10 minutes. Add the garlic and sauté for a couple of minutes more. Tip the rice into the pan, stir until all the grains are well coated, then add hot stock, a ladle at a time, stirring until the stock is almost all absorbed before adding another ladle. The end result should be smooth and slightly drier than a normal risotto, with the rice still a little al dente. Stir in the parmesan, season generously, then stir in the basil, if using. Leave to cool, then stir in one egg yolk.
While the rice cools, make the sauce. In a small frying pan, heat the oil over a medium-low heat. Add the garlic and chilli, sauté for a few minutes until soft and fragrant, then add the tomatoes and cook, stirring from time to time, for five to eight minutes, until thickened. Season with a pinch of sugar, the basil, a little salt and a few grinds of pepper.
Once the rice is cooled, take a heaped tablespoon of rice in the palm of your hand (working with wet hands makes it a bit easier). Press a small hole in the middle and fill the cavity with a little mozzarella and/or a small piece of ham. Press the rice ball around the filling, so it's thoroughly enclosed within the rice and you have a fairly firm ball about the size of a small tangerine.
Whisk together the egg white and the whole egg. Dip each rice ball in beaten egg and then roll in breadcrumbs until coated.
Heat the oil in a deep, heavy-bottomed saucepan until it reads 160C on a cooking thermometer (or until a cube of stale white bread turns golden in about 80 seconds). In batches of three or four at a time (and allowing the fat to come back up to temperature between batches), lower the balls into the hot fat with a slotted spoon and fry until golden, about five minutes. Serve piping hot, with the sauce in a bowl for dipping them into.
Tuesday, April 5, 2011
Spicy coriander chicken with udon noodles
Donna Hay April May 2011 page 42
3 cups coriander, plus extra to serve
2 long red chillier, chopped
1/2 cup unsalted peanuts
1/2 cup lime juice
2 tbs vegetable oil
2 tbs mirin
1 tbs caster sugar
3 x 200g chicken breast fillets, cut into strips
2 x 440g packet udon noodles, blanched
200g green beans, thinly sliced and blanched
Place corinader, chilli, peanuts, lime juice, oil, mirin and sugar in bowl of small food processor and process till roughly chopped.
Place half coriander mixture in bowl with chicken and toss to coat.
Heat large frying pan over medium heat and cook chicken for 12 - 14 min until cooked through.
Place noodles, beans, beans and remaining coriander mixture in a bowl and mix to combine.
Top the noodles with the chicken and extra coriander leaves to serve.
Serves 4
3 cups coriander, plus extra to serve
2 long red chillier, chopped
1/2 cup unsalted peanuts
1/2 cup lime juice
2 tbs vegetable oil
2 tbs mirin
1 tbs caster sugar
3 x 200g chicken breast fillets, cut into strips
2 x 440g packet udon noodles, blanched
200g green beans, thinly sliced and blanched
Place corinader, chilli, peanuts, lime juice, oil, mirin and sugar in bowl of small food processor and process till roughly chopped.
Place half coriander mixture in bowl with chicken and toss to coat.
Heat large frying pan over medium heat and cook chicken for 12 - 14 min until cooked through.
Place noodles, beans, beans and remaining coriander mixture in a bowl and mix to combine.
Top the noodles with the chicken and extra coriander leaves to serve.
Serves 4
Toffee apple tart
Donna hay April May 2011 page 31
Score 1cm border in 4x18cm puff pastry rounds.
Spread with store bought cara,el filling, top with sliced apple and sprinkle with caster sugar.
Bake in preheated oven 200* oven for 20 minutes or until golden.
Dust with icing sugar to serve.
Serves 4
Score 1cm border in 4x18cm puff pastry rounds.
Spread with store bought cara,el filling, top with sliced apple and sprinkle with caster sugar.
Bake in preheated oven 200* oven for 20 minutes or until golden.
Dust with icing sugar to serve.
Serves 4
Monday, March 21, 2011
Southern pulled pork sandwiches
I haven't made this yet
From the Martha Stewart website
Ingredients
Serves 8
1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)
Directions
Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.
From the Martha Stewart website
Ingredients
Serves 8
1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)
Directions
Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.
Sunday, February 20, 2011
Lemon madelines
Lemon-Glazed Madeleines
24 cookies
Adapted from The Sweet Life In Paris by David Lebovitz
If you use baking powder, they may take another minute or so to bake since the batter will rise higher. They’re done when the cakes feel just set if you poke them with your finger. Avoid overbaking them. There’s nothing better than a fresh, buttery madeleine.
I also prefer to bake these in the upper-third of my oven, so the tops get slightly-browned. I love the lemon glaze, but you can omit it if you want your madeleines nekkid.
3 large eggs, at room temperature
2/3 cup (130g) granulated sugar
rounded 1/8 teaspoon salt
1 1/4 cup (175g) flour
1 teaspoon baking powder (optional)
zest of one small lemon
9 tablespoons (120g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
3/4 cup (150g) powdered sugar
1 tablespoon freshly-squeezed lemon juice
2 tablespoons water
1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)
4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.
5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
6. To bake the madeleines, preheat the oven to 425 degrees.
8. Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4′s (you’ll have to eyeball it, but it’s not brain-surgery so don’t worry if you’re not exact.) Do not spread it.
10. Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.
11. Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.
Storage: Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. I don’t recommend freezing them since the glaze will melt.
24 cookies
Adapted from The Sweet Life In Paris by David Lebovitz
If you use baking powder, they may take another minute or so to bake since the batter will rise higher. They’re done when the cakes feel just set if you poke them with your finger. Avoid overbaking them. There’s nothing better than a fresh, buttery madeleine.
I also prefer to bake these in the upper-third of my oven, so the tops get slightly-browned. I love the lemon glaze, but you can omit it if you want your madeleines nekkid.
3 large eggs, at room temperature
2/3 cup (130g) granulated sugar
rounded 1/8 teaspoon salt
1 1/4 cup (175g) flour
1 teaspoon baking powder (optional)
zest of one small lemon
9 tablespoons (120g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
3/4 cup (150g) powdered sugar
1 tablespoon freshly-squeezed lemon juice
2 tablespoons water
1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)
4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.
5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
6. To bake the madeleines, preheat the oven to 425 degrees.
8. Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4′s (you’ll have to eyeball it, but it’s not brain-surgery so don’t worry if you’re not exact.) Do not spread it.
10. Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.
11. Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.
Storage: Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. I don’t recommend freezing them since the glaze will melt.
Wednesday, February 16, 2011
French style fruit tart
By Maggie Beer in delicious February 2011
Serves 8
125g unsalted butter, softened
150g caster sugar
2 eggs, plus 1 extra egg yolk
1/4 cup brandy
2 tbs plain flour
15- 20 (about 600g) ripe plums ( or other stone fruits), halved
2 tsp milk
Sour cream pastry:
200g chilled, unsalted butter, chopped
300g plain flour
1/3 (80g) cup sour cream
For pastry, pulse butter, flour and pinch salt in processor until resembles breadcrumbs. Add sour cream and pulse until dough comes together in ball. Enclose in plastic wrap and chill for 20 min.
Meanwhile, place butter and sugar in food processor and whiz for 5-6 mon stopping occasionally to scrape down sides, until thick and pale. add egg, one at a time, quizzing well after each. Add brandy and whiz for 1 minute to combine. Add flour and meal and pulse to combine. Set aside.
Line large baking tray with baking paper. On floured bench, roll out pastry to 30cm circle about 5mm thick and place on tray or pizza tray.
Spread almond meal mixture on tart leaving 5cm border. Arrange plums on top, cut side down. Fold over the pastry edge to meet the filling and press down to seal. Chill 20 minutes.
Preheat oven to 190C. Beat egg yolk, milk and pinch of salt and brush over pastry edge. Bake for 40- 45 minutes until pastry is golden and plums soft.
Dust with caster sugar and slice.
Serves 8
125g unsalted butter, softened
150g caster sugar
2 eggs, plus 1 extra egg yolk
1/4 cup brandy
2 tbs plain flour
15- 20 (about 600g) ripe plums ( or other stone fruits), halved
2 tsp milk
Sour cream pastry:
200g chilled, unsalted butter, chopped
300g plain flour
1/3 (80g) cup sour cream
For pastry, pulse butter, flour and pinch salt in processor until resembles breadcrumbs. Add sour cream and pulse until dough comes together in ball. Enclose in plastic wrap and chill for 20 min.
Meanwhile, place butter and sugar in food processor and whiz for 5-6 mon stopping occasionally to scrape down sides, until thick and pale. add egg, one at a time, quizzing well after each. Add brandy and whiz for 1 minute to combine. Add flour and meal and pulse to combine. Set aside.
Line large baking tray with baking paper. On floured bench, roll out pastry to 30cm circle about 5mm thick and place on tray or pizza tray.
Spread almond meal mixture on tart leaving 5cm border. Arrange plums on top, cut side down. Fold over the pastry edge to meet the filling and press down to seal. Chill 20 minutes.
Preheat oven to 190C. Beat egg yolk, milk and pinch of salt and brush over pastry edge. Bake for 40- 45 minutes until pastry is golden and plums soft.
Dust with caster sugar and slice.
Subscribe to:
Posts (Atom)