All posts filed under: lunch

Review: New York Nuance at Jean Georges’ Nougatine

It seemed only apt in the midst of the US primaries and all the hype about Donald Trump’s candidacy that we vist Jean Georges at the Trump Hotel on West Central Park. Recommended by friends and heralded as one of the best restaurants by Michelin judges and the foodie community, Chef Jean Georges Vongerichten’s stunningly located and beautifully designed restaurant is not short of acclaim. Adjacent to the formal Jean-Georges restaurant is the more casual but still very elegant Nougatine dining room and outdoor Terrace dining. We had heard about the very reasonably priced Prix Fixe lunch menu – 3 courses for USD38 , so we made sure we booked in ahead of time. Arriving on a crisp, New York early Spring day for lunch, we were welcomed by the equally crisp(but warm) and professional Jean Georges reception staff. We were privileged to have General Manager Phillipe Vongerichten, Jean Georges’ brother, supervising proceedings on the day we visited – watching the floor like a hawk and elegantly keeping an eye on the dishes emerging from …

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Crispy Asian Roast Pork Belly Salad

This is a delicious way to eat pork belly with crunchy crackling and moist roast pork tinged with the flavours of Asia – soy sauce, coriander, chilli, and hints of black vinegar. All it really needs is some steamed greens and jasmine rice on the side for a complete meal. It would also be a very good pre-prepared dish made for sharing or as part of a buffet. i have read many very different techniques for getting crunchy crackling but I just stick to the simple method of keeping the pork uncovered in the fridge for an hour or two and then drying with a cloth and rubbing the scored skin with generous amounts of salt before putting into oven. (Seems to work every time for me.) And, as most of the prep and cooking time is just drying out the pork in the fridge and then roasting in the oven, you can get on and do other things without too much fuss. Prep time: 2.5 hours  Cooking time:2 hours Ingredients: 750g boneless pork belly, …

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Amazing Chicken Maryland with tomato, thyme, garlic, and eschallots

The combination of these classic ingredients cooked slowly in the oven creates a succulent chicken dish that is healthy and full of flavour. Of course, I can’t resist adding some chilli for a bit of a kick but it is just as lovely without. You can also add large cubes of potato which absorb the juices as they cook. (You might need to add a bit more stock during the cooking if you use potatoes.) Served with a simple green salad and some crunchy bread to mop up the juices, “amazing chicken”, as our family calls it, is a great staple for weeknight dinners or as a main dish for casual lunches. Preparation time: 30 minutes Cooking time: 1hr-1.5hrs Ingredients: 4 chicken marylands or 6 chicken thigh fillets 6 cloves of garlic 1 large tomato cut in large chunks 2 red chillies sliced in half(optional) 8 eschallots Half a bunch of thyme, leaves stripped off stalks Salt and crushed black pepper 1/2 cup chicken stock or water 1/2 cup dry white wine 3-4 tablespoons Olive …

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Salmon En Croute with fennel, dill and chilli butter

This recipe is inspired by Rick Stein and Jamie Oliver who both have very different versions of the classic Salmon en Croute. According to my google search the term “en Croute” refers to food cooked in pastry in the oven, most commonly salmon or beef. For the Salmon En Croute, Rick Stein in his recipe book Seafood Cookbook uses a butter with currants and mace spiced butter filling, whereas Jamie Oliver uses a spinach and watercress creme fraiche filling. As I decided to make this after I had already done the grocery shopping, I thought I’d try a filling with ingredients I had which I knew would go well with salmon. The resulting pastry parcel with a homemade fennel, dill and chilli butter was absolutely delicious seved with a homemade kale,carrot and red cabbage coleslaw with avocado and tomatoes. It was easy to make using store bought frozen pastry and you could just experiment with the type of flavoured butter filling you’d like. I would recommend using some substantial ingredients, like the thin fennel slices I …

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Javanese dining in Ubud – Warung Mendez Penestanan

After a wonderful Christmas eating lots of delicious traditional English and Australian food, we are now in Bali for a fortnight of feasting and relaxation up in the hills of Ubud. There won’t be too much cooking but certainly a lot of eating planned. We have been regulars to Bali over the last ten years and can’t help but feel instantly relaxed when we get here through the combination of the warm Balinese hospitality, heat of the tropical sun and diversity and quality of the food. This visit we are staying in the village of Penestanan on the edge of the rice fields, once quite a sleepy part of Ubud but which has now been populated with great cafes and restaurants, spas and villas. We started our first day here lazing by our pool before choosing to lunch at Warung Mendez, a restaurant specialising in Javanese cuisine. From tempting appetisers and soups to specials such as slow cooked goat’s leg and Tempe fried in a special spring onion batter, deciding on what to eat is …

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Snapper in Indian “Crazy Water” Broth

This dish is based on the Italian inspired recipes by Marcella Hazan and Neil Perry for “fish in crazy water”. Having previously made and enjoyed Neil Perry’s recipe, I had found the original light broth reminiscent of the texture of the South Indian soup known as Rasam that often accompanies meals. This version is of my own creation and includes the distinct aniseed flavour of star anise and the fruity sweet-sour flavour of tamarind. You can also easily play around with the combination of herbs and spices to suit your palette. This dish is perfect to serve with blanched spinach for a light and healthy dinner. Prep time: 15 minutes  Cooking time: 55 minutes Ingredients: 2 large snapper fillets with skin on 3 large, very ripe tomatoes 3 cloves garlic 3 red chillies 1/2 tspn sea salt small handful coriander leaves small handful mint leaves 1.5 tsp tamarind concentrate or 2 tspns tamarind juice 1/2 tsp turmeric 2 star anise 60ml olive oil 900ml water Method Place tomatoes in bowl of boiling water, then peel …

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Lamb and spinach curry with lime

This is my version of lamb and spinach curry which is fresh and zesty through the addition of mint, coriander and lime to the traditional lamb and spinach combination. It goes really well served with rice or naan/flatbreads, and a side salad of tomato and cucumber. Prep time: 10 minutes Cooking time: 50 minutes Ingredients: 750g diced lamb 1 bunch fresh English spinach, cleaned, washed and chopped finely 250g packet of frozen spinach defrosted 1/2 bunch mint – leaves only 1/2 bunch coriander – chopped 2 tablespoons ginger and garlic crushed paste 1/2 lime cut into thirds, other half reserved 2-3 red chillies, left whole 1 onion finely diced 1.5 tomato chopped 1 tspn salt 1 tspn cummin powder 1/2 tspn chilli powder 1/2 tspn turmeric 2 pieces cinnamon 4 cardamom pods 1 tspn cummin seeds Handful curry leaves 3 tbspns vegetable oil Method Heat oil in large heavy based casserole pot Add cinnamon, cummin seeds, curry leaves and cardamom pods and cook until fragrant, taking care not to burn the spices Add onions and …

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Thai flavoured chicken and vegetable noodle soup

I’ve been feeling a bit under the weather with the flu and the only thing I felt like eating was a light but flavoursome chicken soup. This version of chicken soup combines Thai flavours like galangal and lemongrass with fresh green vegetables and poached chicken and is full of goodness but omits the traditional coconut milk which often features in Thai chicken soups like Tom Ka Ghai. Prep time: 5 minutes  Cooking time: 1 hour Ingredients Poached chicken and stock 4 thigh chicken fillets on the bone, skin and fat removed 1 carrot peeled and chopped in large pieces 4 celery stalks chopped in large pieces Large knob of fresh galangal peeled and chopped Large knob of fresh ginger peeled and chopped 1 stalk lemongrass bruised then chopped roughly 4 cloves garlic 4 stalks spring onions chopped roughly 1 red chilli chopped 2.5-3 litres water Soup 1/2 brown onion sliced finely 2 handfuls of honeysnap peas 5 button mushrooms sliced thickly 1 stalk bok choy finely chopped 4 cloves of boiled garlic retained from the stock …

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Roasted eggplant with cummin and yoghurt

This is a delicious accompaniment served with Indian curries but just as good with roast meats like the Pulled pork or served as a dip. Roasting the eggplant first gives it a lovely texture and a smoky flavour and the cummin and mustard seeds add spice and crunch. Prep time: 5 minutes Cooking time:60 minutes Ingredients 1 large eggplant 1/2 brown onion thinly sliced 1 clove garlic minced 1/2 teaspoon cummin powder 1 teaspoon cummin seeds 1/2 teaspoon black mustard seeds 1/2 cup plain yoghurt Handful curry leaves(optional) 1.5 tablespoons olive oil Salt to taste Method Heat oven to 180 degrees celcius Prick eggplant deeply in a few spots on each side with a fork or small knife to allow steam to escape. (This is important to avoid eggplant explosion in oven!) Roast eggplant for 45-50 minutes, rotating 3 or 4 times to allow for even cooking. Don’t worry if skin blackens or burns. Remove eggplant from oven and place immediately in a plastic bag and tie/seal. Leave for 5-10 minutes. The steam created will …

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Spicy shredded chicken salad

This is a light, healthy salad that is spiced up with some fresh chillies and chilli oil. Use the leftover herbs and vegetables in your fridge for the poaching to add flavour to the chicken. The leftover Singapore style poached chicken is perfect to use for this salad. Prep time: 5 minutes  Cooking time: 20 minutes Ingredients 2 chicken thigh fillets, fat removed 1/2 brown onion 1/2 carrot leftover aromatics e.g fennel pieces, celery, coriander stalks and/or ginger 4-5 cups water 3 tablespoons Mint leaves and coriander chopped 2 green chillies finely chopped 2 cups watercress leaves salt and pepper 2-3 teaspoons Asian Chilli oil 1/2 a fresh lime Method Bring water to boil with aromatics Add chicken and reduce heat to medium to allow chicken to poach for 20 minutes Meanwhile chop mint leaves, coriander and chillies Shred chicken with 2 forks Add still warm chicken to watercress, mint, coriander and chilli. Add 2 tablespoons of poaching liquid and mix through Season well with pepper and salt to taste Drizzle with chilli oil and a squeeze …

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Singapore-style Poached Chicken and Chicken Rice

This recipe is inspired by the delicious chicken rice we had at Loy Kee Restaurant in Singapore recently. It seemed to me that it couldn’t be that difficult to replicate the tender and delicious poached chicken at home so I did a bit of reading and compared a number of recipes to come up with this easy to make version. Whist there are few different components involved if you want to have an authentic chicken rice meal with sauces and bok choy, none of it is difficult or complicated. I also found that the leftover chicken was delicious for a shredded spicy chicken salad like the one we made at Spirit House Cooking School when we visited Yandina, Queensland about  a year ago. You can find my version here Simple shredded chicken salad In fact, I would now use this method to make delicious poached chicken just on it’s own to use in chicken salads and/or sandwiches. You could vary the poaching ingredients, if you didn’t want the Asian ginger, garlic and spring onion flavour, but …

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Taco Tuesday: Baja Fish Tacos

Originally posted on Fabulous Fare Sisters:
Baja Fish Tacos I’ve read that about fifty years ago, somewhere in Baja California someone created what is generally considered to be the original Baja fish taco.  This tasty taco traditionally consists of a lightly battered mild white fish that is deep-fried, then served in a corn tortilla with shredded cabbage, a sour-cream- or mayonnaise-based sauce, a bit of salsa, and a squeeze of lime. I’ve changed the original just a bit in this recipe – using a cornmeal crust and using only a tablespoon or two of vegetable oil instead of deep-frying the fish. I tossed the shredded cabbage in the mayo-sour cream concoction along with some fresh cilantro and the zest and juice of a lime. The flavor combination is amazing! I hope you give these a try on your next Taco Tuesday! Baja Fish Tacos 4 fresh cod or tilapia fillets 3/4 cup cornmeal 1 tablespoon paprika 1 tablespoon brown sugar 1 tablespoon oregano 1 tablespoon cumin 1 tablespoon garlic powder salt & some fresh ground pepper 1/2 cup mayonnaise 1/2…

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Pondicherry Prawns with zuchinni, preserved lemon and herbs

This is an unusual recipe hailing from Pondicherry, originally a French colony in Tamil Nadu, India. Pondicherry is truly unique with French style street signs, French colonial architecture and police that wear French style Kepis. We loved our visit to this special part of India, staying at the UNESCO world heritage ward winning Hotel De L’Orient. The restaurant at the hotel, Carte Blanch, is atmospherically set in the open air atrium of the hotel and features a special menu of creole cooking combining Tamil spices with French flavours. Recently flicking through Rick Stein’s India recipe book I found this recipe inspired by a meal he had at the hotel. I’ve adapted it using fresh green Australian king prawns and a slightly different mix of spices, spring onions and some green chilli. The use of preserved lemon gives the dish a fresh tangy flavour and the mixture of thyme, rosemary, basil and coriander is delicious. An excellent dish for entertaining as you can prepare all the ingredients and stir fry it just before you serve. Prep …

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Best Chicken Rice at Loy Kee, Singapore

After extensive research into where to get the best chicken rice in Singapore, we settled on Loy Kee in Balestier Road. Established in 1953, Loy Kee has been dishing up the famed Hainan chicken rice for more than sixty years to loyal fans. A bonus is that Loy Kee opens at 9.30am so it’s perfect for a late breakfast or brunch. It is also a great option if you don’t feel like eating at a Hawker’s Centre with table service, menus and atmospheric surrounds. The menu features special sets with bok Choy, beautiful satiny chicken broth, 3 delicious sauces – ginger, light chilli and soy, the chicken rice itself and either poached or roast chicken. We chose to try both versions of chicken to taste the contrast and loved both. The poached chicken was the most silky and tender I have ever eaten and the chicken rice was perfectly cooked and flavoured with chickeny goodness. The roast chicken was also delicious but slightly drier than the poached version, with a layer of crispy roasted chicken …

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Carrot cake and more at Zion Rd Hawker Centre, Singapore

We had heard about carrot cake from our son Nick who is currently living in Singapore. This is not carrot cake as we know it but a pancake made with diced daikon radish, flour, scallions/spring onion cooked in plain, sweet or savoury style and can be made into an omelette when fried with eggs. Intrigued by this description we went to the Zion Road Hawker Centre which claims one of the best carrot cake stalls. Situated alongside the river at the end of Zion Road, in River Valley, this food centre is a smaller, spotlessly clean traditional eating venue with about 25 stalls. On Saturday morning when we visited the centre was filled with locals enjoying early lunch. As with most hawker centres, each stall has a speciality which it is usually renowned amongst locals for. We headed directly to the Lau Goh carrot cake stall, quickly followed by the stall for Chicken Rice and Bak Kut Teh(pork rib broth). Friendly stall holders helped us with our orders and soon we were tucking in to …

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Black bean Dhal with ginger, chilli, onions and tomato

This rich and delicious Dhal is made with black beans stewed with ginger, dried chillies, tomatoes and then finished with fried onions and spices. A great accompaniment with other vegetable curries and eaten with rice or naan or rotis. I use canned black beans which you can find in the Mexican section of the supermarket. The key is long, slow cooking adding stock or water until the mixture takes on a thick, soup like consistency and the beans have broken down. Prep time: 5 minutes Cooking time: 1.5-2 hours Ingredients 1 can black beans 1 large piece of ginger, peeled and cut in 2 pieces 3-4 dried red chillies 1 large tomato cut into large cubes 500ml Salt reduced chicken or vegetable stock 500ml water Salt 1 tspoon cummin seeds 1/2 tspoon Turmeric 1/2 tspoon Chilli powder 1/2 tspoon cummin powder Handful curry leaves 1 small onion sliced 1 tspoon ginger and garlic paste 50g butter and 1 tablespoon vegetable oil Chopped coriander for garnish Method Bring water to boil in a medium-large saucepan Strain …

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Easy Spicy Sweet Corn Fritters with onion

These easy and quick to make sweet corn fritters have a spicy twist through the addition of “Slap Your Mamma” New Orleans Spice mix and slow fried onions for an extra touch of sweetness. Served with bacon and rocket and herbs for brunch/breakfast or good for a lunchbox snack, these fritters also pair well with avocado and sour cream. Prep time: 5 minutes Cooking time: 6 minutes Ingredients 1 small can (310g) sweet corn kernels 1 egg beaten 1/2 onion sliced finely and slowly fried until slightly caramelised 1/2 cup wholemeal or plain flour 1/2 tsp baking powder 1 tsp Slap Your Mama or other spice mix to your taste Method Slice 1/2 an onion and slow fry until translucent and slightly caramelised Whizz 3/4 of the sweet corn in a small food processor to form a creamy paste Transfer sweet corn paste to mixing bowl, add remaining corn kernels, egg, spice mix, onions and flour and mix well Mixture should be firm but moist, add more flour as required if too runny Heat frying …

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Healthy Chicken and zucchini meatballs

These chicken and zucchini meatballs are quick and easy, light, fluffy and healthy. They can be teamed up with a spicy tomato sauce, wrapped in a flatbread with salad or enjoyed as a canapé with a dipping sauce of your choice. Prep time: 25 minutes  Cooking time: 20-25 minutes Ingredients 400g chicken mince 2 small zucchini peeled and grated 1/2 cup breadcrumbs 1 tsp cummin powder 2 red chillies very finely diced, seeds removed 1.5 tsp ginger and garlic crushed Handful coriander chopped 4 spring onions white and green parts finely chopped 1/2 tsp Salt Method Pre-heat oven to 150’degrees celcius Line a baking tray with baking paper Mix all ingredients and chill in fridge for 15 minutes Form meatballs and place on baking tray Cook until golden for 20-25?minutes Serve with dip and wedges of lemon Makes about 15-20 meatballs

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