Latest Posts

Thai Red Roast Pork

This is a succulent roast pork recipe that is so easy to make. As well as being delicious thinly sliced and accompanied with cucumbers as a centrepiece of a Thai meal, the leftovers are delicious in Thai Pork Noodle Soup. If you can’t be bothered making it, of course you can buy red roast pork readymade from your local Chinatown.

Prep time: 5 minutes Marinate: minimum 2 hours or overnight

Cooking time: 50 minutes

Ingredients:
1 kg of pork loin fillets
1/2 teaspoon red food colouring
1/4 cup of water
1 tablespoon each of fish sauce, hoisin sauce, light soy sauce, Chinese cooking wine or sherry
1 tablespoon sugar
1 tablespoon freshly grated ginger
3 cloves garlic crushed
1/2 teaspoon five spice powder
2 star anise crushed
1 tablespoon sesame oil
Coriander to garnish

Method

Put all ingredients except pork, water and red food colouring in a blender and blend until a smooth paste form

Mix red food colouring and water in steel or ceramic bowl

Add pork and using gloves massage food colouring, then marinade into meat, cover with plastic wrap

image
Set aside in refigerator for at least 2 hours or overnight

Pre-heat oven to 230 degrees celcius

Put pork on roasting rack and keep marinade for basting

Cook pork for 10 minutes to create a “crust”, then lower heat to 180 degrees and baste regularly with marinade, cook for another 45-50 minutes at least. Check meat to ensure it is cooked – Be careful not to cook too long as it will dry out.

image

Serve warm after resting for 10 minutes, then slicing. Goes well with sliced cucumber and Thai sauces or use in stir fries and soups.
Serves 4-6

Homestyle Osso Bucco

As winter approaches here in Australia slow cooked Osso Bucco is a great recipe to warm the soul. Osso bucco is the cross-cut shank of veal featuring the marrow bone. You can use beef osso bucco but they tend to be much bigger and take longer to cook. I really prefer the smaller veal osso bucco. Order from your butcher if you need to. The meat in this recipe is slow cooked until tender and just falling off the bone and the marrow becomes soft and adds great flavour to the sauce. sucking the marrow out of the bones is not elegant but highly recommended! Served with a zingy gremolata, creamy mash and a fresh rocket and fennel salad, this a fabulous one pot wonder dish that will impress family and friends. It is very simple to cook and is economical as well with a short, sharp ingredients list.

Prep time: 20 minutes  Cooking time: 2 hours

Ingredients:
12 small veal osso bucco (about 1.5kg)
1 cup plain flour for dusting osso bucco
100 grams unsalted butter
2 tablespoons olive oil
2 large onions diced finely
2 carrots diced finely
2-3 cloves of garlic very finely chopped
3 stalks celery diced finely
400g of canned diced tomatoes
1.5 cups chicken stock
1 cup white wine
salt and black pepper to taste
half a bunch of parsley finely chopped
Fine zest of 2 lemons preferably microplaned or vey finely chopped

Method
Melt half the butter in a large heavy based casserole pot, big enough to fit the osso bucco and other ingredients in.

Roll the osso bucco one by one in flour and then brown well in the butter, doing this in small batches and adding more butter to pot until all the osso bucco is browned. remove from pot and set aside.

Add olive oil to pan, heat and then add onions, half the garlic, carrots and celery, Cook gently until onion is golden and soft.

Add the osso bucco to the pot, then tomatoes, white wine and chicken stock. Add 1 tspoon salt and 1 teaspoon cracked black pepper. Bring to a boil, then lower heat and simmer for 1.5-2 hours until osso bucco is tender. If required carefully remove osso bucco from sauce and allow sauce to reduce to a tick gravy consistency, then return osso bucco to sauce and reheat before serving.

While osso bucco is cooking prepare parsley, lemon zest and half the garlic and mix together with a pinch of salt. This is the gremolata for sprinkling on  the osso bucco when served.

image

Homestyle osso bucco with gremolata and creamy mashed potatoes

Osso bucco is great with creamy polenta, risotto to mash. I serve it with a sharp green rocket and baby spinach salad with finely shaved fennel – all gorgeous Italian inspired flavours that compliment the rich main course perfectly.

 

 

 

Loving my Liebster Award

Thank you to Remya of The Unique Medley for my Liebster Award nomination. Remya’s blog really does feature a unique and diverse medley of Indian, Mexican and Chinese recipes inspired by home cooking. This is my second Liebster Award nomination and I am undertaking the challenge this time to share some information about myself and help promote the blogs that I follow that I really enjoy.

image

THE OFFICIAL RULES OF THE LIEBSTER AWARD

If you have been nominated for The Liebster award and choose to ACCEPT it, write a blog post about it in which you:-

1. thank the person who nominated you, and post a link to their blog on your blog.

2. display the award on your blog — by including it in your post and/or displaying it using a “widget” or a “gadget”. (Note that the best way to do this is to save the image to your own computer and then upload it to your blog post.)

3. answer 11 questions about yourself, which will be provided to you by the person who nominated you.

4. provide 11 random facts about yourself.

5. nominate 5 – 11 blogs that you feel deserve the award, who have a less than 1000 followers. (Note that you can always ask the blog owner this since not all blogs display a widget that lets the readers know this information!)

6. create a new list of questions for the blogger to answer.

7. list these rules in your post (You can copy and paste from here.) Once you have written and published it, you then have to:

8. Inform the people/blogs that you nominated that they have been nominated for the Liebster award and provide a link for them to your post so that they can learn about it (they might not have ever heard of it!

ELEVEN ANSWERS TO ELEVEN QUESTIONS

  1. What inspired you to start a blog? My friends and family often asked me for my recipes and it is a great way to share my cooking and eating adventures with them and others around the world.
  2. What would you consider as your greatest strength? Resilience -being able to weather tough times and make the most of the good times
  3. If you won the lottery what would be your first reaction? I would probably cry with joy
  4. What is your most essential kitchen appliance? Why? The mini spice grinder my son Nick gave me one Christmas. It is grinds up wet and dry spices quickly and is easy to clean and doesn’t take up a lot of space in the cupboard!
  5. What would your dream job be? Being a full-time food and travel blogger!
  6. What’s your favourite fruit? Bananas
  7. Have you ever helped out an injured animal? Yes, an injured cockatoo (Australian bird). I moved it off a busy road on my way to a formal dinner and called animal rescue service to come and assist it.
  8. Who was your favourite teacher at school and why? My English teachers – because I always loved reading the books and creative writing.
  9. Do you like vanilla or chocolate cake? Chocolate of course!
  10. Which fictional character do you wish was real? President Jed Bartlett in West Wing – because he would beat Donald Trump in an election
  11. Who is your role model? Nelson Mandela

ELEVEN RANDOM FACTS ABOUT ME

  1. I love playing scrabble
  2. I have dual citizenship – South Africa and Australia
  3. Swimming is my favourite form of exercise
  4. I love the beach and ocean
  5. I am passionate about my AFL football team, the Sydney Swans
  6. I am  always planning my next overseas trip
  7. I love researching restaurants and food experiences
  8. I would like to have more creative pursuits like art
  9. I enjoy helping others to learn and develop
  10. I used to enjoy designing and making my own clothes when I was at school
  11. I love the House of Cards TV series

MY FIVE BLOG NOMINATIONS

  1.  Tasty Eats
  2. Foodie on Board
  3. Chey Chey from the Bay
  4. Elderflower and Rum
  5. Gastronomy Singapore

MY QUESTIONS FOR NOMINEES

  1. What inspires your blog?
  2. Where is your dream location to live?
  3. What is your favourite food?
  4. How do you relax?
  5. What is your favourite holiday location?
  6. What is your all time favourite movie or book?
  7. Can you speak another language other than English? And if so, which one/s?
  8. Do you own a pet and if so, what is it’s name?
  9. Where  was your first house?
  10. Who taught you how to cook?
  11. What and where is your favourite restaurant?

Thanks for all the great blogging you all do! I look forward to seeing your responses😀

Spicy Prawn Rice with carrots, peas and mushrooms

This is a delicious combination of ingredients that is lovely as a dish on its own with a yoghurt raita and salad, or served alongside  grilled chicken or lamb. It’s like an Indian risotto but you don’t have to stand over it stirring!  Perfect for entertaining as it can be made ahead of time – it’s even better the day after! It’s also great for a shared spread or picnic as it can be served at room temperature.

You just need to allow prep time as there a few steps prior to assembling the dish and cooking in the oven. You can also leave out or reduce the chilli powder and green chillies to make it less spicy.

Prep time: 30 minutes  Cooking time: 1 hour
Ingredients:

500g green prawns shelled and deveined
1.5-2 cups basmati rice
2 medium carrots roughly diced
350 grams of button mushrooms roughly diced
1/2 cup of peas
2 large onions sliced in rings
150 grams of butter for frying prawns
3 tablespoons vegetable or olive oil for frying prawns
1.5 teaspoons chilli powder
1/2 teaspoon turmeric
2 teaspoons cummin powder
1 stalk of curry leaves
stick of cinnamon
4 cardamom pods(optional)
1 teaspoon cummin seeds
4 large mild green chillies chopped
2 teaspoons crushed ginger and garlic paste
1 teaspoons salt

Method:

Pre-heat oven to 180 degrees celcius

Place peeled and deveined prawns in a bowl and add chilli powder, turmeric powder and cummin powder. Mix through and leave aside

Par boil rice for 10 minutes in salted water. until half cooked, par boil diced carrots seperately in salted water – strain rice and carrots and set aside

Slice onions into rings and chop up green chillies into thin rings

Heat oil and butter in a large non-stick frying pan and fry prawns until just turning pink, remove prawns from oil and set aside

In same oil and pan, add cinnamon stick, cummin seeds, cardamom pods, and curry leaves and fry gently for a minute or two

Add onions, green chillies and ginger garlic paste and fry gently until onions are transparent stirring from time to time, to avoid sticking to pan – remove onion mixture from oil and put into a deep casserole dish or pot with lid that can fit all the ingredients

Add in rice, prawns, carrots, peas, mushrooms to onion mixture and mix through so ingredients are evenly distributed

Mix 1/2 teaspoon of salt with 3/4 cup of water and pour over rice mixture
Cover with lid and place in oven for one hour or until rice is fluffy and moisture has evaporated. Sit for at least 15 minutes before serving

Delicious just on it’s own with yoghurt and a green salad or as a side with grilled chicken or lamb

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 the immaculate open plan kitchen and the seamless service. You certainly never feel like you are getting “second best” being in Nougatine rather than the main restaurant.

The wine list is of course extensive but includes reasonably priced wines to complement your meal as well as out of this world offerings!

We were both in the mood for salad to start so chose the Shrimp Salad with avocado, tomato and Champagne sauce and the Warm Duck Confit Salad with Spring greens and grapes. The salads had similar crisp, leafy lettuces as a base but the individual combinations of sauces, herbs and accompaniments were deliciously different to each other.

For mains, we just couldn’t go past the enticing fish combinations on offer and chose two types of fish we don’t see that much on menus in Australia- Crispy Black Sea Bass with caramelised cauliflower and a poppyseed, buttermilk vinaigrette and Roasted Hake with avocado, black beans and “cilantro “. The combinations of ingredients with  each of the unique fish flavours was delicious and perfect for lunch.

We finished with the Citrus Pavlova with Satsuma cream and a brilliant blood orange sorbet which was stunning – citrusy, light and refreshing!

image

Nougatine’s Citrus Pavlova with blood orange sorbet

Each course featured divinely balanced flavours and textures, featuring the freshest seasonal ingredients that Jean Georges is famed for. Throughout the meal you are aware that this is dining at it’s finest, yet being totally at ease. The lunchtime crowd, a buzzy mix of locals and tourists, adds to the atmosphere as you enjoy views across to Central Park. I think this is a must-visit experience in New York, whether you decide to blow the big bucks at Jean Georges or go for Big Bang for your buck at Nougatine. (Thanks Marie for suggesting we try it out.)

Review: Super Catch in Meatpacker’s District NYC

Catch is one of the super trendy restaurants in Meatpacker’s featuring all-the-rage Asian fusion in a souped up warehouse like space over 3 levels in the Meatpacker’s district in New York City. With a wide ranging menu, and an expectedly seafood focus, menu decision-making is difficult but the over the top pricing for some offerings helps to cut down the options if you’re not straight from Wall Street.

Originally opened by by US Top Chef program winner, Hung Huynh, the menu features Raw Bar with Seafood Towers, rolled, cold and hot selections as well as US “entrees” and extensive sides. Here’s the current Dinner menu

We sampled the Tartare Trio of salmon, hamachi and tuna served with American Caviar and a wasabi creme fraiche, Crispy Prawns with a tangy mayonnaise, Chicken San Choy Bow, Wagyu on a Rock and the Charred Cauliflower. We also had a special on the night a “pizza” with figs, proscuitto, rocket and quail eggs and Parmesan which was super good. (The low key lighting makes it a bit challenging for good blog photos.)

image

Tartare trio of salmon, hamachi and tuna with American caviar at Catch NYC

All the food was deliciously fresh with well balanced flavours and very reminiscent of Australian Asian-fusion cooking which we had been missing in our 3 weeks of travel in the US. The atmosphere and supercharged vibe however is definitely 100% NYC!! It is like having a great meal in a nightclub. Afterwards we wandered up to Level 3 rooftop bar for views over the Manhattan skyline. A great place to really feel you are in the Big Apple that’s for sure! Make sure you book.Visit Catch NYC

image

Rooftop bar at Catch in NYC

Review: Posh Indian at Bombay Club Washington DC

The Bombay Club is right in the heart of Washington DC’s executive quarter, just a few blocks from the White House. Frequented by American Presidents and Hollywood stars this is not your everyday Indian restaurant. It was rated by GQ India as the third best Indian restaurant in the world. (Read full article http://www.gqindia.com/live-well/food/7-best-indian-restaurants-across-globe/ ).

Intrigued by what we had read and heard about the restaurant we saved it for our last night in DC and we were not disappointed.

From  the plush padded seats, starched linen tablecloths and the tinkling from the pianist in the corner, the atmosphere is reminiscent of a Raj-era exclusive club.

For entree we chose the highly recommended Spicy Duck Kebabs- Minced duck, chilies, ginger, nutmeg and garam masala and the Dum Ka Shrimp marinated in black pepper, saffron, yogurt, cardamom. The kebabs were divine and spicier than we expected which to us bode well that the Bombay Club hasn’t “dumbed” down the spicing for Western palates too much. The prawns were more subtly flavoured and delicious too.

For mains we ordered an “unabashedly Indian curry” – Lamb vindaloo and Bhindi Do Piaza (okra), Dhal Makni, naan, basmati rice and lemon chutney. The lamb vindaloo was redolent of the aged vinegar, onions, chilies, cinnamon and cardamon it is cooked in with a perfect balance of tanginess and spicy warmth. The Dhal Makni is cooked for 16 hours and it tasted smoky and rich, like it had been cooked overnight in the tandoor. The okra is cooked with pickled onions, tomatoes and chilli and was an ideal vegetarian accompaniment to our meal, along with one of the best pickled lemon chutney I have ever tasted. Wish I could get the recipe for that!

Treating ourselves to dessert, we loved the Gulab Jamun served with cardamom gelato and the mango kulfi.

The entire meal was one of the best Indian epicurean experiences we have ever had and I would highly recommend eating at Bombay Club if you live in or visit DC. Here is the link to their website for more pictures and information http://www.bombayclubdc.com

 

 

Soulful style at Marvin in Washington DC

Marvin’s is a very cool bistro, bar and nightclub in Washington’s happening “U street corridor” on 14th Street NW. Established in 2007, the food is inspired by Marvin’s Gaye’s travels to Belgium and southern “soul” food he grew up with in America. The decore is contemporary but comfortable, making you feel instantly at ease. Understandable why it is such a favourite with the locals.

 

image

Marvin restaurant inspired by Marvin Gaye

We had come to eat like the locals so started off with Chicken fried oysters and Shrimp ‘n Grits. The oysters were fried in a spicy batter and came with a remoulade, mayonnaise. They were crispy on the outside and juicy on the inside making for a delicious contrast. The Shrimp had been cooked in tangy spices and were served with cheesy grits, jus from the shrimps and scattered with toasted almonds. (Grits are small broken corn grains that when are well are creamy almost like polenta.) The flavours from the shrimp enlivened the grits and made the dish extremely more-ish!

For entrees (mains) we chose the Pepper Crusted Hanger steak with green beans, shiitake mushrooms and  bordelaise sauce and Chicken and Waffles which was served with gravy, syrup and collard greens. I never thought I’d ever be caught eating waffles for dinner but I have to say the pairing was divine, especially with the sweetness of the accompanying sauces and the bitterness of the collard greens. The steak was very Belgian French in style, spiced with pepper and cooked perfectly to medium rare as requested.

Once again we had no room for the tempting dessert menu but I took a photo so you can see the delicious choices on offer.

image

Dessert Menu at Marvin in Wsahington DC

After dinner we wandered upstairs to catch some tunes on the rooftop deck which was filled with a hipster crowd enjoying the cool sounds from the DJ.

image

Excellent evening of food and entertainment. Plan to spend longer than you expect.

Boston Legal Clam Chowder

Monday brought a snow storm to Boston and with it the perfect weather for soups and comfort food. We had enjoyed the milder weather over the weekend, making hay while the sun shined and walking the Freedom Trail learning about Paul Revere’s heroic ride to warn the Patriots of the approaching British troops and all about Boston’s contribution to American Independence.

But by Monday we were ready to hole up and take advantage of the weather to try out Legal Seafood down at the revitalised Seafront district for their renowned Clam Chowder. We had been assured by locals that despite being an ever expanding chain,the quality of food and service had remained and that this was the best spot to sample Boston’s acclaimed seafood.

image

Located next to the fishermen’s pier and overlooking the harbour, Legal Seafood at the Seafront certainly puts one in the mood for fine dining, although more casual dining is also offered downstairs. This is by no means a cheap eats restaurant but at the same time prices for food and wine are excellent value for the quality and style.

We chose a Deloach Sonoma Pinot Noir, which little did we know at the time of ordering, was developed especially for Legal Seafood to go with their seafood centric menu.

Dinner started on a high note with the complimentary amuse Bouche sent by the chef.

The Clam Chowder certainly lived up to it’s reputation and was deliciously creamy – you can taste the sea in the freshness of the seafood ingredients. As a starter it is certainly filling but not heavy. Beautiful free breads were served at the beginning.

image

For mains we tried halibut (rarely found in Australia), and of course lobster. The halibut was served with couscous,roasted fennel and aioli. And the lobster came with a parsnip puree, steamed kale, and one slow cooked beef brisket rib. Both entrees(mains) demonstrated a sophisticated approach to balancing flavours and tastes that “legitimised” for us Legal Seafood’s word of mouth referrals and food critic approvals.

The dessert menu was very tempting but we couldn’t fit it in so we settled for chocolates instead.

image

A must try on you next trip to Boston.

St Patrick’s Day at The Roger and Molly’s Bar NYC

Arrived in New York after 26 hours of travelling from Sydney at 4.30pm on St Patrick’s Day.

We were staying at The Roger, a boutique hotel on the Corner of Madison and East 31st, in the area still known as Nomad(north of Madison park). I remember staying in mid-town years back when I visited New York and it is certainly changing with many more trendy bars and restaurants and a much more vibrant and a far less grungy atmosphere.

The rooms are very spacious by New York standards and ours even had a seperate walk in wardrobe. Anyway, impressed as we were with our digs, we wanted a true New York Irish experience to celebrate St Patrick’s Day. After some quick online research, Adrian suggested Molly’s Bar about 15 minutes walk down in Gramercy, on 287 3rd Avenue just down from East 23rd st.

 

image

Queues to get in at Molly’s Bar in New York on St Patrick’s Day

The tiny bar,established in 1960 and known to be New York’s most authentic Irish bar in New York, with sawdust on the floor and a log fire, was packed to the rafters with New Yorkers of Irish descent and every other descent celebrating St Pat’s Day – raucously! As loud as it was, we got there around 8.30pm and managed to avoid any queues and even to get a booth. Somehow  the noise seemed to diminish when we sat down and it was still fine to talk and enjoy our delicious meal of Irish favourites – corned beef served with cabbage, vegetables and mash and of course, Irish Lamb Stew.

We knew we were in the US of A when the gigantic main  courses arrived, but just like the noise, the size of the dishes diminished when we tucked in! Both meals were delicious and served with complimentary traditional Irish Soda Bread. (Excuse the poor quality of the food pics but it was pretty dark in the booth!) Accompanied by Irish Harp Lager and a delicious glass of red wine from Washington State. Prices for meals and drinks are reasonable and tallied up to about $80 including tip for 2 of us, without an entree(appetiser) or dessert, but including more than 1 round of drinks!

Great green atmosphere on St Pats Day but I think it would be just as much, or even more fun, on a normal evening.

 

Lamb curry pot pies

C’mon weekend so I can try out some new recipes like these little pot pies!

add some butter

Lamb curry pot pies 2

After the whirlwind that was the past week, I need major comfort food to indulge in. Enter lamb curry pot pies. They may be small, but they’re packed with meaty curry goodness with a delicious puff pastry pie crust to round it off. Come on weekend … let’s lounge around.

View original post 166 more words

Baked Fish with spicy Tahini and onion sauce

This is my take on a traditional Lebanese sauce to go with baked fish. It’s simple to make and the cholesterol free Tahini(sesame paste) sauce I use makes it a much healthier option than cream. The lemony, garlic flavours combine with the nutty flavour of the Tahini and sweet, slightly caramelised onion and spicy chilli into a delicious creamy topping to go with the baked fish. We had it here with a mixed salad including  artichokes which complimented the middle Eastern flavours well.

Prep time:  5 minutes. Cooking time: 20 minutes

Ingredients:
500g firm fish fillets like  flathead or snapper
1 lemon finely sliced into rings
2/3 cup fresh lemon juice
1/3 cup Tahini sauce
3 tablespoons olive oil
3 cloves garlic crushed
1 medium onion thinly sliced in half moons
1 large red chilli finely chopped
1/3 cup cold water
1/ 2 teaspoon cummin powder
1/2 teaspoon dried chilli flakes (optional)
1/2 teaspoon salt
fresh ground black pepper
2 tablespoons chopped parsley or coriander

Method:
Heat oven to 200 degrees celcius (400 Farenheit)
Line an ovenproof dish with baking paper and place lemon slices on base
Season fish with salt and pepper, cummin and chilli flakes if using

 

image

Seasoned fish on bed of lemon slices

Pour over 1/3 cup lemon juice and reserve the rest for sauce
Drizzle with 1 tablespoon of olive oil
Place fish in oven to bake for 15-20 minutes until starting to become golden but do not overcook

image

cook onions with chilli and half the garlic

Meanwhile heat 2 tablespoons olive oil in pan, add onions and cook until transparent, then add half the crushed garlic and the fresh red chilli and cook slowly for about 10 minutes until onion starts to caramelise slightly. Remove from heat.

image

Ingredients for spicy tahini sauce

In a mini food processor, place tahini sauce, rest of garlic, 1/3 cup lemon juice,some salt, pepper, cold water and whizz until thickened and pale.
Place pan with onions back on heat, add tahini sauce mixture and heat through. When warm add parsley or coriander, mix through and remove from heat.

image

Tahini sauce thickens and goes pale when processed with other ingredients

Remove fish from oven and place fillets on serving dish or individual plates, spoon over sauce and serve with salad. Crispy Lebanese bread or plain rice would go well with this too.
Serves 2

Curried Lemon Butter Prawns (Sh.

This looks delicious!

Food & Beverages Recipes 365

by #recipes #yum #food
recipes yum food

View original post

Steamed Eggplant with ginger

This is one of the easiest and healthiest ways to enjoy eggplant. You don’t often see recipes for steaming eggplant but I can attest to this recipe, especially if made with smaller eggplants such as “graffiti” striped eggplants or the thin Japanese eggplants.

Prep time: 15 minutes. Cooking time: 30-40 minutes

Ingredients:
2-3 small eggplants
small knob of ginger thinly sliced
1 clove of garlic crushed with half a red chillI
2 teaspoons salt

Method:
Cut eggplant into medium size piece and immediately add salt and place in a colander or strainer over the sink for 15 minutes

Meanwhile slice ginger finely, seperately crush garlic and chilli

Remove eggplant from colander shaking off excess moisture and place in steaming basket, gently rub some of the garlic and chilli on each pice of eggplant using a teaspoon, then scatter over ginger.

image

Place eggplant in steamer and rub with garlic, chillies paste and scatter over ginger

steam for 30-40 minutes or until eggplant is tender to your liking

 

Cardamom Cream Cake

Doesn’t this look good? Might do some baking tomorrow!

MyYellowApron

IMG_2010While my blogger friends are all over displaying these fabulous desserts for Valentine’s day, I was indecisive about what/how to bake. Oh! The pressure. I almost zeroed down on baking a Red Velvet Cake and nothing says Valentine’s day like Red Velvet Desserts. Right? But then I decided against it. I am going to reserve baking a decadent red velvet cake for the late summer/early fall time and I would love to share a funny story behind my first time baking a red velvet cake.

Now coming back to what-to-bake, I thought of trying this recipe that I had stumbled across a few months back in New York Times – Cardamom Cake. First I thought I would follow the recipe to the T, but the control freak that I’m, I ended up modifying a bit here and a bit there to give it a personal touch. The outcome was great however. The taste of…

View original post 441 more words

Quick Coconut Sambal

This sambal is a delicious spicy, sweet accompaniment to all sorts of Indian meals. Traditionally made with freshly grated coconut, I just use desiccated coconut which I first “rehydrate” a bit by soaking in coconut milk(from a can). If you are a coconut fan, then you will find this pretty more-ish.

Very nice as a side as part of an Indian brunch with Mild Potato CurryRed Lentil Dhal and  Wholemeal Roti

Prep time: 30 minutes  No Cooking required

Ingredients:
1.5 cups desiccated coconut
1 cup coconut milk for soaking
1 green chilli chopped
1 small eschallot or spring onion chopped
1/2 a finger length of ginger chopped
1/2 teaspoon salt

image

Method
Soak desiccated coconut in coconut milk for 25 minutes or so
Drain coconut milk from desiccated coconut, pressing down well, reserve coconut milk
Put rest of ingredients into a food processor or spice grinder and blend to a coarse paste, add a teaspoon of the coconut milk to loosen slightly and whizz briefly.
Serve

Mild Potato Curry

This mild potato curry is quick and easy to make. Recently on a rainy Sydney day we were in the mood for an Indian breakfast, or more accurately brunch, so I made this accompanied by my Red Lentil DhalEasy Wholemeal Roti and Coconut Sambal. The resulting meal took us straight back to the streets of India  where these types of vegetarian combinations are favourites for breakfast, lunch and dinner.

This Potato Curry is also a good staple side dish that can be whipped up quickly and is particularly nice with grilled fish.

Prep time: 5 minutes Cooking time: 20 minutes

Ingredients:
2 medium size potatoes peeled and cut into smallish cubes
1 onion diced
1 tomato cut into large chunks
8 curry leaves (optional)
2 cloves garlic and same amount of ginger crushed into paste
2 teaspoons black mustard seeds
1 stick cinnamon
1 teaspoon cummin seeds
1/2 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon cummin powder
1 teaspoon salt
2 tablespoons vegetable oil
1 cup of water
coriander to garnish

Method
Boil potatoes first for 10 minutes in salted water(1/2 tspn salt) to which you have added 1/2 teaspoon of the turmeric powder. The potatoes should be almost cooked, but not too soft and they will be a beautiful golden colour from the turmeric in the water.

Drain potatoes in a colander and set aside.

Heat oil in a non-stick frying pan and add cinnamon stick, cummin seeds, curry leaves if using and mustard seeds and fry until mustard seeds start to pop. Be careful not to burn, remove from heat if necessary and add onions.

Cook onions over medium heat until transparent, add ginger and garlic and cook for 1 minute.

image

Add to tomato, chilli powder, 1/2 teaspoon, turmeric 1/2 teaspoon salt, cummin powder and mix through until spices just start to change colour, add potatoes and gently coat with onion spice mixture then add water and simmer until reduced and potatoes are tender and almost breaking up (about 5 minutes).

Garnish with coriander and serve.

image

Indian breakfast, brunch, lunch or dinner!

Steamed Pumpkin with salted black bean sauce

This dish is inspired by Australian celebrity chef Neil Perry’s Spice Temple cookbook which features the recipes from his well known Sydney restaurant. Spice Temple features spicy regional Chinese cooking inspired by Neil Perry’s travels and his love of Chinese food.

The combination of the sweet steamed pumpkin with the salty black bean sauce and slight spiciness added by the dried chillies makes for a great vegetarian side dish. It’s a perfect accompaniment to pork, like the Crispy Asian Pork Belly Salad, or would be nice with grilled lamb cutlets too.

The Chinese ingredients in this recipe are worth adding to your pantry if you don’t already have them as they are commonly used in other Chinese dishes, especially Sichuan dishes.

image

The black beans used here are not to be confused with normal canned black beans which are not fermented. Rather theses are salted and fermented black beans that form the basis of the salty seasoning used in Chinese dishes such as “beef in black bean sauce”. Don’t use readymade black bean sauce which is available in jars, but seek out the dried salted beans which come in plastic packets and found in Asian grocery shops.  That way you know exactly what’s going in your sauce and can control the saltiness and texture of the finished product.

image

Salted black beans, Shaoxiang wine and Chiankiang black vinegar

The Chinese ingredients in this recipe are worth adding to your pantry if you don’t already have them as they are commonly used in other Chinese dishes, especially Sichuan dishes and will keep for months.

Note: the difference in the cooking time below will be due to how long your pumpkin takes to steam to tender. Different types of pumpkin and stage of ripeness will affect the time.

Prep time: 5 minutes  Cooking time: 30-40 minutes
Ingredients:

1/4 piece, about 500g peeled pumpkin chopped into medium size pieces
1 tablespoon vegetable oil
1 clove garlic and same amount of ginger crushed
3 tablespoons salted black beans
2-3 dried chillies
2-3 teaspoons white sugar (depends on tasting for salty sweet balance)
2 tablespoons Shaoxing wine
1/2 cup chicken stock
1 teaspoon Chiankiang black vinegar
1 teaspoon sesame oil
coriander or sliced Spring onions to garnish

Method
Steam pumpkin for 25-35 minutes until tender. I use a steamer basket over a wok.

image

Steaming pumpkin

About 20 minutes into steaming, heat oil in seperate pan over medium heat.

Add dried chillies – broken in half, ginger and garlic paste and fry until just changing colour
Add black beans and stir fry gently until you can smell their “salty fragrance”
Add the sugar, Shaoxiang wine and simmer gently until the liquid has almost evaporated

image

Pour in stock, soy sauce, black vinegar and simmer for 8-10 minutes until black beans have plumped up, some of them may have burst a bit, and the sauce will be thickened. mix through sesame oil.

Put pumpkin in serving dish or platter, pour sauce over the top and scatter with coriander or spring onions.

 

 

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, with skin scored both ways into cross-hatch
2 tablespoons soy sauce for marinade
2 tablespoons salt

Salad
half a bunch coriander chopped
1 red chilli finely chopped
1 eschallot or half a red onion very finely sliced
2 tablespoons Chiangkiang black vinegar
1 tablespoon sesame oil
1/2 tablespoon vegetable oil
1 tablespoon soy sauce

Method
Dry out pork belly uncovered in fridge for at least 1 hour or even overnight
Put soy sauce on a plate or in a flat dish and carefully place pork, flesh-side down on top of sauce, taking care not to get any soy sauce on the skin – leave to marinate for an hour

Heat oven to 200 degrees celcius

image

Pork marinating in soy sauce

Remove from marinade and carefully place on baking paper lined baking dish/oven tray.

Wipe skin once more then rub salt thoroughly into skin and in between scoring

Place pork in oven, and cook at 200 degrees celcius for 30 minutes, then reduce heat to 170 degrees and cook for a further 1 hour 15 minutes. Turn heat to maximum using the top grilling element to grill the pork until crackling starts to crisp up, about 10-15 minutes. Keep a close eye on the pork at this point as the skin can burn easily.

Meanwhile, chop coriander and chillies and slice onion finely,and set aside.

Remove from oven and rest about 25 minutes until medium warm, then cut into cubes, trying to keep crackling and meat connected where possible.

image

Crispy roasted pork belly

Mix herbs, onions and chillies with black vinegar, soy sauce and sesame oil.

Cut pork into cubes along the scored “lines”

Layer the pork with the herbs mixture, drizzling the dressing over the pork.

Serve with steamed greens and jasmine rice. I also like steamed pumpkin with salted black bean sauce with it and I promise to post that recipe soon.

Serves 2-3 with other accompaniments.

image Crispy Asian Pork Belly Salad with steamed greens and pumpkin[/caption

Indian Spicy Mint and Coriander Chutney

This crunchy, spicy mint and coriander chutney, which is almost like a pesto, goes brilliantly with grilled meats, prawns and fish. It is a great accompaniment for any Indian meal, Aussie BBQ or just spread on toast! I have also used it as a chutney with cheese and biscuits.

Easy and quick to make, it will keep well in the fridge for up to a week. Best to bring to room temperature before serving.

Traditionally made by roasting and then grinding the peanuts, I cheat and use super-crunchy peanut butter which works very well to bind the herbs into a pesto like texture.

Prep time: 10 minutes  Cooking time: 15 minutes
Ingredients:
1 bunch mint – leaves removed from stalks and washed well
1 bunch coriander – with roots removed, washed well and chopped into large pieces
1-2 red chillies chopped into large pieces
2 cloves garlic and equal amount of ginger crushed to a paste
1 medium onion finely diced
1 medium ripe tomato finely diced
1/2 teaspoon black mustard seeds
1/2 teaspoon cummin seeds
1 stick cinnamon
2 tablespoons super-crunchy peanut butter
1 tablespoon vegetable oil

Method:
Whizz coriander, mint and chillies in a food processor until finely chopped

image

Mint, coriander and chilli chopped finely in a food processor

Heat oil in non-stick frying pan, add cinnamon, cummin seeds and mustard seeds and cook until mustard seeds pop, but be careful not to burn

Add onions and cook slowly over medium-low heat until translucent

Add ginger and garlic paste, tomatoes and a pinch of salt and fry with onions until soft and slightly caramelised

image

d garlic with onions and spices

Add mint, coriander and chilli mixture and heat through

image

Add mint, coriander and chilli to tomato onion mixture

Just as leaves start to change colour, add peanut butter and mix through as it starts to melt, cook for 1 minute, then remove from heat

Allow to cool slightly so peanut butter firms up again, then serve warm or at room temperature as an accompaniment.