Chicken Diane
Monday, January 17, 2011Chicken Diane is an alternative to the traditional Steak Diane, which is a dish consisting of a pan-fried filet mignon with a sauce made from the seasoned pan juices. The dish takes its name from Diana the Roman goddess of the hunt.
Recipe adapted from Taste
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- Season chicken with salt and pepper. In a large skillet, melt butter and olive oil over medium-high heat. Add chicken and brown them 5 minutes each side. Place on a serving dish and set in warm oven.
- Add shallots and cook, stirring, until softened and aromatic, about 1 minute. Add in chopped garlic, stirring briefly. Stir in stock, mustard, Worcestershire sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and lemon juice.
- Pour over warm chicken and serve with chickpea couscous patties (oven-roasted potatoes, or pasta) and rocket salad.
Caramel Walnut Slices
Friday, January 14, 2011Caramelized walnut halves are encased in a buttery shortbread crust and topped with cut-out cookies. Extremely delicious and addictive.
Crust | Filling |
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- Combine all the ingredients of the crust in a bowl until the dough forms together. Wrap the dough with a plastic film and chill for at least 30 minutes.
- Melt the sugar in a saucepan on medium heat until the sugar caramelizes. Stir in chopped walnuts, honey and heavy cream. Cook until the mixture well combined. Remove from heat and set aside.
- Preheat the oven to 190C/375F. Remove the dough from the fridge and press 3/5 of dough firmly on the bottom and sides of a 25 x 20 cm baking pan lined with a parchment paper. Spread the caramelized walnuts into the crust. Top the walnuts with the remaining
- Roll out the rest of the dough about 2cm thick on a lightly floured work surface. Use cookie cutter to press out the cookies. Arrange the cookies on the top of caramelized walnuts. Bake for 25 minutes until nicely golden brown. Cool and cut into 12 slices.
Oyster Beef With Broccoli
Wednesday, January 12, 2011This is a rather convenient and delicious Chinese stir-fry. It comes with broccoli florets and thinly cut beef slices, sirloin or rump steak, gently blanched in hot oil and stir-fried with ginger, spring onion and garlic and well-enhanced with oyster sauce.
Marinade | Sauce | |
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- Cut the beef across the grain into thin slices. Add in marinade and set aside for 20 minutes. Combine the ingredients of sauce in a bowl and set aside. Wash and drain the broccoli florets.
- Heat a large skillet with half cup of oil to 150C/300F. Add the marinated beef slices, stirring to separate, cook until the colour of beef has changed and nearly cooked. Remove the beef and drain on paper towels.
- In another skillet, heat 2 tablespoons oil until hot, add the crushed garlic, stirring briefly until aromatic. Add the broccoli florets, sprinkle the salt and chicken bouillon powder over, and cook the broccoli, for 5 minutes, until they are tender but still crunchy. Remove and arrange broccoli florets around the edge of a serving plate, leaving the stems towards the center.
- Clean the skillet and add a tablespoon of oil. Add in sliced ginger, spring onion, and garlic. Stir until aromatic. Return the beef to the skillet. Whisk the sauce to recombine, then add to the skillet, stirring quickly to thicken. Turn the heat off. Spoon the beef in the center of the serving plate. Serve immediately with steamed rice.
Szechuan Guai Wei Chicken
Saturday, January 08, 2011"Guai Wei", literally translated as "exotic/unusual/special flavour or taste", is one of main sauces used in Szechuan cuisine of China. The ingredients of "guai wei" usually consists of sesame, vinegar, Szechuan peppercorns, sugar, hot bean sauce and rice wine.
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- Clean the chicken legs in warm water. Fill a pot with water over medium heat. When it starts to simmer, add in ginger, onion, Szechuan peppercorns and rice wine. Now add in prepared chicken thighs and cook for 12 minutes until just cooked and tender. Remove the chicken and soak in a pot of ice water until cool. Remove the chicken and cut into small pieces. Arrange the chicken on a serving plate.
- Mix the Szechuan peppercorn oil, hot bean sauce, sesame oil, sesame paste, black vinegar, Maggi seasoning, and chicken bouillon in a bowl. Pour the dressing over the chicken, then sprinkle the roasted sesame seeds and chopped spring onions on top.
Spicy Fish Sticks
Wednesday, January 05, 2011Homemade fish sticks are one of my favourites. They are crunchy, spicy and delicious! If you can't take hot food, then skip the step of preparing chilli sauce and make a tartar or remoulade instead to accompany these fish sticks.
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- Rinse and pat the fish fillets dry with kitchen paper. Slice the fillets into 3-inch strips. Lightly season with salt and pepper. Dredge the fish strips to coat with sweet potato flour.
- Fill a deep skillet half full with oil and heat to 150C/300F. Lower the prepared fish strips and fry until lightly golden. Increase the temperature to 200C/400F and fry for a further 5 seconds. Remove and drain.
- Leave a little bit of oil in the skillet and stir in chopped garlic, chilli, spring onion and all the ingredients of the sauce. Return the fish strips to the skillet and gently stir to combine. Serve them on a bed of arugula.
Avocado Mashed Potatoes with Caramelized Garlic
Sunday, January 02, 2011The avocado gives this mashed potato dish extra taste and creaminess, and increases the nutritional value of the dish. The caramelized garlic cloves do the trick and give the dish a real punch! Recipe adapted from Essen&Trinken--Kartoffel Avocadopüree mit Knoblauchkaramell.
- 20 g Sugar
- 20 g Butter
- 10 Garlic cloves, peeled
- 300 g Potatoes, peeled and diced
- 80 ml Milk
- Salt and black pepper
- 1 Ripe avocado
- 1 tsp Lemon juice
- 50 g Wholemilk yogurt
- 2 tbsp Curly parsley, chopped
- Caramelize the sugar in a small skillet over medium heat until golden brown. Add in butter and garlic cloves. Cook until the garlic cloves turned a beautiful golden brown.
- Place diced potatoes and 1/3 teaspoon of salt in a large pot. Fill with encough water to cover the potatoes. Bring it to a boil. Reduce heat and simmer for about 20 minutes until cooked through. Drain.
- Half the avocado and scoop out the flesh and place in a large bowl along with lemon juice, yogurt, salt and pepper. Reserve the avocado shells. Use an immersion blender to puree the mixture until smooth.
- Warm the milk in a pot over the low heat. Mash the drained potatoes through a sieve into the hot milk. Remove, then add in avocado puree and chopped curly parsley. Warm up the mixture over the low heat. Season with salt and pepper. Fill the avocado shells with potato puree, and top with some caramelized garlic cloves.
Olive Muffins with Fresh Goat Cheese
Thursday, December 30, 2010These easy cheesy olive muffins really make a chic and delish appetizer for your holiday dinner parties. They are mainly prepared with flour, milk, eggs, cheeses (Parmesan and fresh goat cheese), green and black olives, and fresh herbs. I have them served with some mixed salad greens, but you can enjoy them just without. A glass of Loire white, like Sancerre, or sauvignon blanc-based white is highly recommended. If you really don't like the common cat-pee smell from sauvignon blanc, then a refreshing riesling would be just as lovely and harmonious.
Recipe adapted from Kabeleins Olivenkuchen mit Ziegenfrischkäse und Salat
I wish you all a Happy and Prosperous New Year!
- 100 g All purpose flour
- 1 tsp Baking powder
- 100 ml Milk
- 80 ml Olive oil
- 2 Eggs
- 60 g Green olives
- 60 g Black olives
- 50 g Fresh grated Parmesan
- 2 tbsp Fresh curly parsley, chopped
- 2 tbsp Fresh rosemary, chopped
- Salt and freshly ground black pepper
- 10 round Fresh goat cheese, 20 grams each
- Some mixed salad to serve
- Preheat the oven to 180C/350F. Line 10 wells of a muffin pan with paper liners. Whisk together the flour and baking powder in a mixing bowl. Add in milk, olive oil and egg yolks and beat until smooth. Now add in olives, Parmesan, and chopped herbs. Season the mixture with salt and black pepper.
- Beat the egg whites until stiff. Fold the egg white into the batter until combined. Fill the prepared muffin pan 3/4 full with batter. Top each with one fresh goat cheese round and drizzle with a little of olive oil.
- Bake at the upper rack of the oven for about 12 minutes or until lightly golden brown. Serve the muffins on a bed of mixed salad.
Belgian Endive Salad with Avocado and Orange
Monday, December 27, 2010This is basically a clean-out-fridge salad. So depending on what whatsoever greens or leftover in the fridge, you can mix and match so many different ingredients to make delicious and light meals.
Dressing | Salad |
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- Whisk together plain yogurt, walnut oil, mustard, honey, and red wine vinegar until smooth. Season to taste with salt and pepper. Cover and chill until ready for use.
- Cut the ends off endives, separating leaves. Arrange Belgian endive, orange sections and avocado slices in a serving bowl. Scatter with the olive rings, grape tomato halves, and onion strips. Drizzle the dressing over and serve with some bread.
Oven Roasted Chicken Thighs and Potato Wedges
Thursday, December 23, 2010A quick, easy oven-roasted chicken thighs with Ariosto spice mix, fresh rosemary and maple syrup.
- 2 / 550 g Chicken thighs
- 5 Potatoes, peeled and cut into wedges
- 1+1/2 tbsp Ariosto seasoning for meat
- 2 tbsp Duck fat, melted (or olive oil)
- 8 Grape tomatoes
- A few sprigs of fresh rosemary
©angiesrecipes - 1 tbsp Maple syrup
- Heat oven to 200C/400F. Thoroughly clean the chicken legs with warm water and drain. Make a couple of slits on the meaty part of chicken thighs. Peel the potatoes and cut into wedges.
- Place the cleaned chicken legs and the prepared potato wedges in a shallow baking tray, add in Ariosto seasoning and melted duck fat, then toss until well-coated. Add in grape tomatoes and rosemary sprigs.
- Bake for 35 minutes until chicken and potatoes are fork tender. Brush the chicken with maple syrup and broil for 5 minutes.