tag:blogger.com,1999:blog-73190825211071347082024-03-14T15:24:28.907+11:00Bubbles n SqueaksOne man. One stomach. One obsession with food.Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.comBlogger218125tag:blogger.com,1999:blog-7319082521107134708.post-44387005956323491422012-02-05T20:42:00.002+11:002012-02-06T21:49:35.835+11:00Thai Style Pomelo Salad<div class="separator" style="clear: both; text-align: center;">
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One thing that drives me absolutely insane with supermarkets and markets in Melbourne (and maybe it is everywhere else too!) is the unreliability that when you go there, the food you want will be there! And it's not just with the seasonal exotic produce either. Sometimes, you want scallops in the half shell and they're not there, or coriander, and it's not there. What's wrong with you people!!<br />
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Pomelo is one such case, though granted, i doubt it sells much in Melbourne. Before i went to thailand I'd never eaten it before, but now i keep my eye out in south east asia for it whenever i'm there. For the uninitiated, pomelo tastes much like a less intense version of a grapefruit. But it's not about the flavour so much as the texture, to me. Beneath the giant fruit's skin (they're like bowling ball size!) is a grapefruit sized mass of segments, each segment containing little balls of juice!It's truly a delight to eat.<br />
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<h2>
Ingredients (Serves 2 as main)</h2>
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<ul>
<li>1 pomelo</li>
<li>20 raw prawns, shelled</li>
<li>50gm roasted peanuts</li>
<li>4 tbsp coconut milk</li>
<li>4 tbsp dessicated coconut</li>
<li>1 cup chopped coriander</li>
<li>Juice of 1 lime</li>
<li>1 tsp chili flakes</li>
<li>1 medium onion</li>
<li>4 garlic cloves</li>
<li>2 tbsp peanut oil</li>
<li>2 tbsp fish sauce</li>
<li>1 tsp sugar</li>
</ul>
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<h2>
Method</h2>
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Cut the pomelo about 1 inch deep all around then use your thumbs to pry the pomelo into 2 halves; this will help prevent bursting the pods<br />
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Remove the skin from the pomelo and then peel open each segment, flicking out the 'beads' of juice in as large chunks as you can get. Set aside.<br />
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Finely chop the garlic and onion.<br />
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Heat the oil in a small saucepan over medium heat<br />
Add the garlic, onion and chili flakes and saute until golden and very soft<br />
Pour over the coconut milk, stir through, and set aside.<br />
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In a dry skillet over medium heat, toast the coconut until just barely golden.<br />
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Coarsely crush the peanuts.<br />
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Bring a saucepan of water to the boil<br />
Add the prawns and poach for 2-3 minutes. <br />
Transfer to a bowl of iced water, then drain<br />
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In a small bowl combine the lime juice with the fish sauce and sugar and stir until dissolved. <br />
In a large bowl, combine the coriander, prawns and pomelo.<br />
Add the coconut and peanuts and toss with hands.<br />
Add the onion/coconut milk mixture, and the fish sauce mixture, and continue to toss<br />
Transfer to serving plates and enjoy.<br />
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<br />Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com2tag:blogger.com,1999:blog-7319082521107134708.post-342248401126252912012-01-28T12:03:00.002+11:002012-01-28T12:04:30.487+11:00Australia Day Lammies<div class="separator" style="clear: both; text-align: center;">
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I am proud to be an Australian. I think that my county is a beautiful one, with beautiful landscapes, animals, cities, waters, flora, food and people. Some of my favorite things about Australia include:<br />
<ul>
<li>Our flag. I really like the Aussie flag. I guess the powers that be said that if we're getting a really bad national anthem, we should get a nice flag to compensate. </li>
<li>Australian bluntness. I could not imagine calling my boss 'sir' at work. Or having to hide my opinions and defer to the natural order of seniority. Aussies tell it like it is. Go us! </li>
<li>Multiculturism. Being a closet asianophile (maybe not so closeted) i love that we have such diversity in our city centres. This is something we need to realize and embrace, because at the moment, we're not doing a good job here. </li>
<li>Australian food. Tim tams. Vegemite. Lamingtons. Cherry Ripe bars. Pavlova. Meat pie and sauce. Barbeques. Not only to we have all of these daggy things, but we have amazing examples of every other cuisine, all over the place. </li>
</ul>
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This recipe is what Australia Day would be all about... if it were designed by the gay director of a Rock Eisteddford act. <br />
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<h2>
Ingredients (Makes around 20 lamingtons)</h2>
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<ul>
<li>125gm butter</li>
<li>1 cup sugar</li>
<li>Dash of vanilla extract</li>
<li>3 eggs</li>
<li>1 3/4 cups self raising flour</li>
<li>1/2 cup milk</li>
<li>2 cups coconut, dessicated</li>
<li>1 packet of raspberry jelly</li>
<li>1 packet of blueberry jelly</li>
<li>250ml cream</li>
<li>2 tbsp sugar for the filling</li>
<li>1 tsp vanilla for the filling</li>
<li>1/2 jar jam</li>
</ul>
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<h2>
Method</h2>
<h2>
<br />
Preheat oven to 180 degrees.<br />
Grease and line a 30cm baking tray <br />
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Cut the butter into pieces.<br />
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Place in the food processor with sugar and blend until well combined.<br />
Blend through the vanilla.<br />
Blend through the eggs, one by one until well combined.<br />
Fold through half of the flour followed by half of the milk<br />
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Repeat with the other half of the flour and milk.<br />
Pour the mixture into the baking tray<br />
Bake for 20-30 minutes or until a skewer comes out clean.<br />
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Leave to cool in the pan for 10 minutes before transferring to cool completely on a rack<br />
Trim the edges of the cake and cut the cake into 20 or so 'fingers'<br />
Make the 2 batches of jelly at double strength (typically 1 cup water to 1 packet jelly rather than 2 cups)<br />
Refrigerate until the jelly is just beginning to set.<br />
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<br />
Pour the coconut into a shallow dish for rolling.<br />
Quickly dip all sides of each lamington in either red or blue jelly, then roll in coconut<br />
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<br />
Repeat for all lamingtons.<br />
Leave to rest for at least an hour.<br />
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In a large bowl, combine 2 tbsp sugar with the cream and vanilla.<br />
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Whip until quite stiff<br />
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<br />
Cut the lamingtons in half.<br />
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Place 1 tsp of jam on each lamington followed by a dollop of cream<br />
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Top with the other half of the lamington.<br />
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</h2>Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com3tag:blogger.com,1999:blog-7319082521107134708.post-2210431470187187952012-01-21T23:55:00.001+11:002012-01-21T23:55:28.138+11:00Rich Tomato & Capsicum Gazpacho with Garlic Croutons<div class="separator" style="clear: both; text-align: center;">
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Some people really don't like the idea of cold soups, but once you try them, you'll love them! The important thing to remember is that seasoning for cold soups is different - your sensitivity to sourness and salt is reduced, so you need to be a bit more heavy handed with these ingredients. It's so refreshing on a summer evening to tuck into a refreshing chilled soup, particularly utilizing the delicious juicy red tomatoes that abound at the moment.<br />
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<h2>
Ingredients (Serves 4 as entree)</h2>
<ul>
<li>1kg ripe tomatoes</li>
<li>1 large red capsicum</li>
<li>3 cloves garlic</li>
<li>Canola oil spray</li>
<li>1 tbsp olive oil</li>
<li>3 tbsp red wine vinegar</li>
<li>1/2 tsp cumin</li>
<li>1 tsp smoked paprika </li>
<li>1/4 tsp chilli powder</li>
<li>1/2 lebanese cucumber</li>
<li>1 red onion</li>
<li> 3 scallions</li>
<li>3 slices pane di casa or similar rustic heavy bread</li>
</ul>
<br />
<h2>
Method</h2>
To make the croutons, preheat oven to 160 degrees<br />
Place the bread in the oven, turning occasionally, until dried out and crisp<br />
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Remove from the oven and run one of the garlic cloves over each side of the bread pieces.<br />
Cut into 1cm cubes and return to oven for a further 10 minutes.<br />
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Set aside<br />
Turn the oven up to 220 degrees<br />
Cut the onion into quarters and place on a baking tray with the capiscum and tomatoes <br />
Spray lightly with the canola oil spray and season with salt<br />
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Transfer to oven and bake until well charred (the onion may need to be removed earlier than the others)<br />
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Leave to cool then remove the skins and seeds from the capsicum and tomatoes<br />
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<br />
Transfer to a blender and blend well<br />
Peel and seed the cucumber and dice into 1cm pieces<br />
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Add half of the cucumber, the spices, oil and vinegar to the blender and blend through.<br />
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Check seasoning and add salt or more vinegar if necessary<br />
Finely slice the scallions into a julienne<br />
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Chill for 2 hours then serve with the croutons and remaining cucumber on the side and garnish with the scallions<br />
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<br />Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com0tag:blogger.com,1999:blog-7319082521107134708.post-66422802399180268792012-01-21T13:59:00.004+11:002012-01-21T14:00:05.511+11:00Finely Chopped Tuna on Rice<ul>
</ul>
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I've been on a slight health kick lately, probably subconsciously linked to new years resolutions! But also, the summery weather has just been calling out to me for fresh produce and evening jogs through Hawthorn. So despite the posting of sweets and other goodies, my diet has been largely composed of veges and unprocessed foods. Like this! <br />
<br />
Before cooking this dish i had been going weeks with a craving for tuna sashimi. But how does one make an entire meal out of raw fish? An appetizer alone was not going to satisfy me, and when i tried to get a table at Kenzan@GPO there was no seats available!<br />
<br />
Fear not, i found this fantastic recipe from Neil Perry on the Cuisine website. This i believe is the first Neil Perry recipe i've ever cooked (well, adapted), and i am happy to say that i'm not in the least disappointed. This meal was so fresh and zingy, and really luxurious but healthy at the same time. Highly recommended to anyone who likes sashimi and a bit of spice!<br />
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<a name='more'></a><br />
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<h2>
Ingredients (per person):</h2>
<br />
<br />
<ul>
<li class="first">1/2 cup short grain rice</li>
<li class="">100g raw sashimi-quality tuna</li>
<li class="">1 scalion cut into rounds</li>
<li class="">1/3 cup chopped coriander</li>
<li class="">1/2 tsp grated ginger</li>
<li class="">1 1/2 tsp grated daikon</li>
<li class="">1 egg yolk</li>
<li class="">1/2 tsp sesame seeds</li>
<li class="">1 tbsp hot bean paste</li>
<li class="">1 pinch caster sugar</li>
<li class="">1 tsp rice wine</li>
<li class="">1 tbsp soy sauce</li>
<li class="">1 dash sesame oil</li>
</ul>
<br />
<h2>
Method</h2>
<br />
Place the sesame seeds in a frying pan over medium heat and toast until fragrant then set aside<br />
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Rinse and drain the rice then place in a small saucepan with 3/4 cup water (not if you're multiplying this recipe just put in the same amount of water as rice, i.e. 1 cup rice and 1 cup water).<br />
Cover and bring to the boil<br />
Reduce heat and simmer until all water has been absorbed<br />
Remove from heat and leave to sit, covered for 10 minutes whilst you prepare the rest of the meal.<br />
Dice the tuna into 1cm pieces<br />
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Combine the tuna with the daikon, ginger, scalions and coriander in a large bowl<br />
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In a small bowl, combine the rice wine, soy, sesame oil, bean paste and sugar, stirring until the sugar has dissolved.<br />
Pour over the tuna and mix will.<br />
To serve, lay the rice as a bed onto the serving plate<br />
Layer the tuna mixture on top<br />
Make a slight well in the centre of the tuna and place the egg yolk there<br />
Sprinkle the sesame seeds over the top<br />
Enjoy<br />
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<br />Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com0tag:blogger.com,1999:blog-7319082521107134708.post-62315763838037378662012-01-14T23:25:00.001+11:002012-01-20T22:16:47.234+11:00Butterscotch Blondie Bars<div class="separator" style="clear: both; text-align: center;">
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<h2>
<a name='more'></a> </h2>
<h2>
Ingredients (Makes about 40 pieces)</h2>
<h3>
Blondie Base</h3>
<ul>
<li>2 cups plain flour</li>
<li>2 tsp baking powder</li>
<li>3/4 cup butter</li>
<li>2 cups brown sugar, packed</li>
<li>2 eggs</li>
<li>1 tsp vanilla</li>
<li>1 tsp salt</li>
</ul>
<h3>
Caramel Top</h3>
<ul>
<li>1 1/2 cups pretzels, coarsely crushed</li>
<li>3 cups unsalted peanuts</li>
<li>2 cups sugar</li>
<li>1/2 cup water</li>
<li>1/2 cup cream</li>
<li>1/4 cup honey </li>
<li>1 heaped tablespoon butter</li>
</ul>
<h2>
Method</h2>
<h2>
Blondie Base</h2>
Preheat oven to 180 degrees<br />
Line a 30cm baking tray, leaving an overhang to help pull the slice out later with<br />
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<br />
Combine the flour, baking powder and salt in a large bowl<br />
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Place the brown sugar in another bowl<br />
Melt the butter in a small saucepan and boil until it begins to darken<br />
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Add to the brown sugar and beat well until it's cooled slightly<br />
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Add the 2 eggs and vanilla and beat again until well combined<br />
Stir through the flour mixture<br />
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Spread the mixture across the lined baking tray<br />
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<br />
Transfer to oven for 20-25 minutes or until beginning to pull away from the edge of the pan<br />
Leave to cool completely in the tin<br />
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<br />
<h3>
Caramel Top</h3>
Preheat oven to 180 degrees.<br />
Place the peanuts on a baking tray and transfer to oven<br />
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Bake for 10-20 minutes or until fragrant and beginning to become golden<br />
Cool and mix with the pretzels<br />
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Place the sugar and water in a medium saucepan and heat over medium heat, stirring, until sugar has dissolved<br />
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Raise the heat and boil the sugar mixture, without stirring, for 12-15 minutes or until a light amber color is reached<br />
Add the honey and cook for a further 2 minutes<br />
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<br />
Remove from the heat and stir through the butter<br />
Once the butter has dissolved, add the cream<br />
Mix through the peanuts and pretzels<br />
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<br />
Spread over the top of the cooled blondie base<br />
Refrigerate in the tin for 2-3 hours before slicing. Refrigerate until 30 minutes before you wish to serve them.<br />
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<br />
I made cheese! Wohoo! I love activities where in cooking where i can make the components that you're so used to buying ready made. It adds another level to the care and control you have over a dish. And in this case, paneer is so cheap and so easy to make, I'm sure it, or other home made cheeses, will appear in other recipes down the line.<br />
<br />
Palak Paneer is a vegetarian curry using paneer instead of meat, and with spinach as the basis for the sauce. Paneer has a taste and texture similar to firm ricotta (in fact this whole dish rings of cannelloni filling to me); as such, it acts in this dish as a conveyor of the sauce's flavor rather than as a distinct flavoring element of its own. <br />
<br />
Happy cheese making!<br />
<br />
<a name='more'></a><h2>
Ingredients<h 2=""><br />
<h3>
Paneer (Per 1 main serve) </h3>
<ul>
<li>2 tbsp lemon juice</li>
<li>1 litre full cream milk </li>
<li>Cheesecloth or muslin</li>
</ul>
<h3>
Palak Paneer (4 serves)</h3>
<ul>
<li>300gm paneer</li>
<li>3 medium tomatoes, seeded and chopped</li>
<li>500gm spinach, pureed</li>
<li>1/2 cup cream</li>
<li>1 heaped teaspoon garam masala</li>
<li>1 heaped teaspoon cumin</li>
<li>1/2 tsp chili powder</li>
<li>1 onion, chopped finely</li>
<li>6 cloves garlic, minced</li>
<li>1 tbsp minced ginger</li>
<li>Salt and pepper to taste</li>
<li>1 tbsp butter</li>
<li>1 tbsp canola oil</li>
</ul>
<h2>
Method</h2>
<h3>
Paneer</h3>
Place a colander in your sink and line with cheesecloth, muslin,or even a clean tea towel<br />
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Combine the lemon juice with 1/4 cup water <br />
Place the milk in a saucepan over medium heat and bring to a rolling boil, stirring regularly<br />
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Remove from the heat and pour in the lemon juice<br />
The milk should split into white curds (the paneer) and a clearish yellow liquid (whey). If the curds are not defined or the whey is very milky, add more lemon juice. <br />
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Return to the heat and cook for a further 2 or so minutes.<br />
Pour the contents of the saucepan into the colander through the cloth; the whey should pass through and the paneer curds remain<br />
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Rinse the curds well with warm water <br />
Gather the edges of the cloth and wring out the paneer, to remove as much water as you can<br />
Hang the paneer over the sink and leave for 30 minutes or so for more water to come out.<br />
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Finally, place the paneer, still in the cloth, under a heavy weight like a cast iron pot, to press out any remaining liquid.<br />
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Knead the paneer on a clean bench (it will be crumbly at first but stick to it).<br />
Form into a brick shape.<br />
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Refrigerate or freeze until required.<br />
<br />
<h3>
Palak Paneer</h3>
Cut the paneer into cubes <br />
Heat the oil and butter in a saucepan over medium heat <br />
Add the onions and saute for 5 minutes<br />
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Add the ginger and garlic and saute until browned<br />
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Add the cumin and saute for 1 more minute<br />
Add the tomatoes and saute until they form a paste<br />
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Add the spinach, cream, chili and garam masala<br />
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Season to taste with salt and pepper<br />
Carefully stir through the cubed paneer and leave to simmer until heated through<br />
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Serve with freshly cooked roti.<br />
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</h></h2>Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com3tag:blogger.com,1999:blog-7319082521107134708.post-65456187304413119902012-01-09T21:11:00.003+11:002012-01-14T23:25:58.192+11:00Cauliflower Steaks with Baked Fennel & Red Pepper Sauce<div class="separator" style="clear: both; text-align: center;">
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<br />
My vegetarian recipe for the week! This recipe is a combination and tweaking of a couple of recipes i saw on Bon Appetit. I happen to love cauliflower, red peppers and fennel! So this 'salad' of sorts in a combination of a few of my favorite veges. I guess in the end it's not really a summer salad, but it was still delicious on a crisp Melbourne summer eve.<br />
<br />
On a side note I'm totally jealous of the skills of an awesome person i recently met named Kai who is taunting me with photos of batches of macarons he is making seemingly with incredible ease! Whilst these delicious treats are something i still haven't quite mastered, his macarons are shop-worthy perfections, and tonight he sent me images of... salted caramel macarons!<br />
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<br />
It's not fair. I'm going to see if i can coax a guest post out of him so he can share a few of his secrets. <br />
<a name='more'></a><h2>
Ingredients (Serves 4) </h2>
<ul>
<li>1 head of cauliflower</li>
<li>3 baby fennel</li>
<li>juice and zest of 1 large lemon</li>
<li>1 bunch parsley, chopped</li>
<li>5 tomatoes</li>
<li>1 red pepper</li>
<li>100gm feta</li>
<li>Salt and pepper</li>
<li>4 tbsp olive oil</li>
<li>3 shallots, chopped</li>
<li>2 scallions, chopped</li>
</ul>
<h2>
Method</h2>
Preheat oven to 180 degrees <br />
Cut the tomatoes and peppers into large pieces and place in a baking pot<br />
Transfer to oven and cook for 30 minutes or until very soft<br />
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Puree or pass through a fine sieve and set aside.<br />
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Clean out the pot and place back over the stove at medium heat with 1 tbsp olive oil<br />
Cut the fennel bulbs each into 6 wedges and transfer to the pot<br />
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Saute until the fennel begins to turn slightly golden<br />
Combine the shallots, lemon, 1 tbsp olive oil, some salt and pepper and half of the parsley in a bowl<br />
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Mix through the fennel, cover and transfer to the oven<br />
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Bake for 20 minutes or until the shallots are golden.<br />
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Transfer to another bowl.<br />
Cut the cauliflower into 4 1/2 inch thick steaks; don't stress if they break up a bit, it happened to me!<br />
Heat 1 tbsp olive oil in a large frying pan over medium heat<br />
Add 2 'steaks' and cook for 2 minutes on each side or until golden<br />
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Transfer to oven and cook for a further 15 minutes or until soft throughout<br />
Repeat for the other 2 steaks. <br />
To plate, spoon some of the sauce onto a plate and top with the cauliflower and some of the fennel.<br />
Then top with some of the remaining parsley and scallions and crumble feta over all.<br />
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<br />Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com0tag:blogger.com,1999:blog-7319082521107134708.post-50825947982042731372012-01-08T21:22:00.000+11:002012-01-14T23:18:20.446+11:00Pistachio & Cranberry Biscotti Dipped in Dark Chocolate<div class="separator" style="clear: both; text-align: center;">
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<br />
I've joined a new team in my company, and the best way to a new team's heart is through their tummies! I've already brought in some of my mini mudcakes topped with mocha icing, and this is my second goodie to bring in. <br />
<a name='more'></a><h2>
Ingredients</h2>
<ul>
<li>2 1/4 cups plain flour</li>
<li>1 1/2 tsp baking powder</li>
<li>1 large pinch salt</li>
<li>3/4 cup sugar</li>
<li>100gm unsalted butter</li>
<li>1 cup cranberries</li>
<li>300gm dark chocolate</li>
<li>2/3 cup pistachios</li>
<li>1 pinch ground star anise</li>
<li>Grated zest of 1 lemon</li>
<li>1 tsp vanilla extract</li>
<li>2 eggs</li>
</ul>
<h2>
Method</h2>
Preheat oven to 160 degrees <br />
Coarsely chop 100gm of chocolate and mix with the cranberries and pistachios.<br />
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Sift the flour, salt and baking powder in a large bowl.<br />
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In a mixer or food processor, mix the butter and sugar until well combined.<br />
Add the eggs, blending well after each one.<br />
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Blend through the star anise and vanilla.<br />
Pour the blended mixture over the flour and mix until just combined.<br />
Add the cranberries, chocolate and pistachios and stir through<br />
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Turn onto a floured surface and knead until just together.<br />
Split into 3 balls.<br />
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Roll each ball into a log about 5cm wide and place on a baking tray lined with baking paper, 2 inches apart<br />
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Transfer to oven and bake for 20 minutes<br />
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Leaving the oven on, remove and rest for 10 minutes<br />
Cut the logs into 1 inch thick pieces with a serrated knife and place on lined baking trays<br />
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Return to the oven and bake for 8 minutes on each side<br />
Transfer to racks and leave to cool.<br />
Chop the remaining chocolate and melt over a double boiler<br />
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Dip each biscotti into the chocolate, covering half.<br />
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Leave for the chocolate to set.<br />
Enjoy with a nice espresso<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzoj4gU42my55shdc-S-srLxs9XVnRUBpIqCdOwOBrIbUSvUblnvccgJLbMAZX_8EUSqx7Kp0FkP3kFn4a1ZZA08JOYe7lua36P4jgzeNQCxfuxfPmis1nDP2cvwHEsgxxCjtHgcH70VBW/s1600/IMG_2502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzoj4gU42my55shdc-S-srLxs9XVnRUBpIqCdOwOBrIbUSvUblnvccgJLbMAZX_8EUSqx7Kp0FkP3kFn4a1ZZA08JOYe7lua36P4jgzeNQCxfuxfPmis1nDP2cvwHEsgxxCjtHgcH70VBW/s640/IMG_2502.jpg" width="640" /></a></div>Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com0tag:blogger.com,1999:blog-7319082521107134708.post-22489759976647952972012-01-08T20:52:00.001+11:002012-01-14T23:26:55.053+11:00Spicy Roast Chicken Stuffed with Sticky Rice<div class="separator" style="clear: both; text-align: center;">
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<br />
I've been eying this recipe for some time, ever since i saw it on <a href="http://www.pigpigscorner.com/2010/01/roast-chicken-with-glutinous-rice.html">Pig Pig's Corner</a>, which made it look utterly delicious. Despite some westerners (my mum!) not liking the sound of 'glutinous rice' this dish was one of the best i have made in a long time. Tender, spicy morsels of chicken with a sweet sticky rice stuffing, drawing in so many oriental flavors. I had yumcha for lunch today and even then i was still eager to eat this dish for dinner! I think I've found a new Pot Luck staple....<br />
<br />
You will need to start this recipe the day before! <br />
<a name='more'></a><h2>
Ingredients (Serves 4 as main)</h2>
<h3>
Chicken</h3>
<ul>
<li>1 2 kilo organic chicken</li>
<li>1/4 cup chilli oil</li>
<li>2 tbsp char siu sauce</li>
<li>Salt and pepper</li>
<li>1 tbsp brown sugar</li>
<li>1 tbsp grated ginger</li>
<li>1 tbsp crushed garlic</li>
<li>1 tbsp dark soy</li>
<li>1 tsp Chinese 5 spice powder</li>
</ul>
<h3>
Rice</h3>
<ul>
<li>1 cup glutinous rice</li>
<li>2 lap cheong Chinese sausage</li>
<li>1 handful dried Chinese mushrooms</li>
<li>2/3 cup water</li>
<li>1/4 cup shaoxing wine</li>
<li>1 tbsp dark soy</li>
<li>1 tsp sesame oil</li>
<li>1 tbsp oyster sauce</li>
<li>Pepper</li>
</ul>
<h2>
Method</h2>
The day before serving, trim the chicken and rub salt generously over the bird.<br />
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Leave to sit for 30 minutes.<br />
Mix the ginger, garlic, 1 tbsp soy, 5 spice powder, char siu and brown sugar in a bowl.<br />
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Rub the mixture over the chicken.<br />
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Wrap in gladwrap and refrigerate overnight.<br />
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Also, place the rice in a bowl and cover with water. Do likewise with the mushrooms and leave overnight.<br />
The next day, preheat oven to 220 degrees. <br />
Slice the mushrooms and the Chinese sausage, keeping the water the mushrooms were in for later.<br />
Place in a pot and saute for 5 minutes.<br />
Add the drained rice and saute for a further minute.<br />
Add the wine, water and 1/3 cup of the mushroom water.<br />
Bring to the boil, then reduce to a simmer, cover and cook for 20 minutes.<br />
Remove from the heat and rest for 10 minutes.<br />
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Stuff the chicken with the rice and then coat the chicken with chilli oil.<br />
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Place on a roasting rack in the oven for 20 minutes. <br />
Remove, baste with more chilli oil, and return to the oven.<br />
Reduce heat to 180 degrees and cook for 1 more hour or until cooked through.<br />
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Rest for 10 minutes before carving.<br />
Serve with sliced scallions.<br />
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<br />Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com2tag:blogger.com,1999:blog-7319082521107134708.post-54163677798380350232012-01-07T20:53:00.001+11:002012-01-14T23:27:55.028+11:00Baked Potatoes with Italian Pork Sausage and Mushrooms<div class="separator" style="clear: both; text-align: center;">
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In my happy new little home, i am lucky enough to be able to walk to my workplace every day. That much is great! What is not so great is the walk home, particularly if i don't have anything exciting planned in my fridge to cook or eat that evening! To get to my house, i have to trudge through the numerous cafes, takeaways and restaurants that line both sides of Glenferrie Road. There's no escaping it! The kebab shops, the Vietnamese, the dumplings, the McDonalds (guilty pleasure), all taunting me with their delicious scents. But the most interesting scent comes from Spud Bar. Every time i walk past and peek in at the slightly hippie looking staff, and the chino'd guys eating in there (gross generalization yes, so sue me) i can smell the scent of baking potatoes and I'm immediately transported to my teens, working in restaurants serving up buckets of baked potatoes and wedges. Its not even a delicious scent to be honest, but it's attached memories to me that i will never forget.<br />
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Anyways, here is my rendition of the baked potato.<br />
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<h2>
Ingredients (Serves 2)</h2>
<ul>
<li>2 large Idaho potatoes</li>
<li>2 Italian pork sausages</li>
<li>6 large button mushrooms</li>
<li>3 large ripe tomatoes, diced</li>
<li>1/2 red onion, diced</li>
<li>2 tbsp olive oil</li>
<li>1/2 cup natural yogurt</li>
<li>1 cup shredded tasty cheese</li>
<li>Salt and pepper</li>
</ul>
<h2>
Method</h2>
Preheat an oven to 180 degrees.<br />
Wrap the washed potatoes in foil and place in the oven for 1-2 hours.<br />
Test to see if a fork enters the potato easily; if there is much force it needs more cooking<br />
Leave to cool then refrigerate until required (can do this the night before).<br />
Preheat oven to 180 degrees again.<br />
Dice the mushrooms.<br />
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Heat a small saucepan over medium heat. <br />
Add the mushrooms to the dry pan and saute until dark and tender (5 minutes or so)<br />
In a small frying pan, add 1 tbsp olive oil and heat over medium heat.<br />
Squeeze the sausage meat from the casing into the pan<br />
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Saute until browned, mashing the meat to break it up<br />
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Add the mushrooms to the frying pan and cook until the sausage meat is well cooked.<br />
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Set aside.<br />
Return the small saucepan to the heat with the remaining oil<br />
Add the onions and saute until lightly browned and soft<br />
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Add the tomatoes and cook, stirring, until reduced to a sauce.<br />
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Season to taste<br />
Cut the potatoes in half and scoop out some of the insides with a soup spoon.<br />
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Fill the inside of the potato with the sausage and mushroom mix.<br />
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Top the mix with some of the tomato sauce.<br />
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<div style="text-align: center;">
Cover with the tasty cheese and transfer to the oven.</div>
<div style="text-align: center;">
Bake until the cheese is melted and beginning to brown.</div>
<div style="text-align: center;">
Enjoy with a dollop of natural yogurt on top.</div>
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<br />Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com0tag:blogger.com,1999:blog-7319082521107134708.post-20898787195090133502012-01-04T19:55:00.002+11:002012-01-14T23:23:43.399+11:00'Streetcart' Chicken & Rice<div class="separator" style="clear: both; text-align: center;">
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So, shame though it may be, I've never actually been to New York. This dish, however, gets its name from the New York street carts that reputedly serve up this delicious dish to hungry fans on NYC sidewalks.<br />
<br />
I'm glad to see the Food Truck concept finally making it's way to Melbourne. Melbourne streets have been devoid of food stalls for years now, after the last of the late night hot dog stands was sent packing. But now i believe food trucks creep around, particularly the Collingwood areas. I can only hope they'll come to Hawthorn one day!<br />
<br />
Anyways, this recipe which i found from <a href="http://www.gilttaste.com/stories/2928-serious-eats-a-recipe-for-streetside-chicken-and-rice">here</a>, is a deliciously fragrant, garlicky and spiced mixture of slightly smokey meat and soft, fluffy rice. The original recipe for the sauce was too sweet for me, so i omitted the sugar.<br />
<br />
<a name='more'></a><h2>
Ingredients (Makes 4 serves)</h2>
<h3>
Chicken</h3>
<ul>
<li>1kg chicken thigh fillets, skinless</li>
<li>3 cloves garlic</li>
<li>1/4 cup chopped oregano</li>
<li>2 tbsp lemon juice</li>
<li>Salt and pepper</li>
<li>1/2 tsp coriander</li>
<li>1/4 cup olive oil</li>
<li>1 tbsp canola or olive oil</li>
</ul>
<h3>
Rice</h3>
<ul>
<li>2 tbsp butter</li>
<li>1/2 tsp cumin</li>
<li>1/4 tsp turmeric</li>
<li>1 1/2 cups basmati rice</li>
<li>2 1/2 cups chicken stock</li>
<li>Salt and pepper</li>
</ul>
<h3>
Sauce</h3>
<ul>
<li>1/2 cup natural yogurt</li>
<li>2 tbsp mayonnaise</li>
<li>Juice of 1/2 a lemon</li>
<li>1/4 cup chopped parsley</li>
<li>Salt and pepper to taste</li>
</ul>
<h2>
Method</h2>
Finely chop the oregano and garlic<br />
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Mix with the 1/4 cup olive oil, lemon juice, salt and pepper and coriander<br />
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Place the chicken thighs in a zip lock bag and pour in 1/2 marinade and massage well.<br />
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Leave for 2-4 hours to marinate, refrigerating the remaining marinade separately<br />
Place the chicken thighs on a paper towel and pat dry.<br />
Heat a large frying pan over medium-high heat with the 1 tbsp oil.<br />
Add the chicken thighs and cook without touching for 4-6 minutes on one side, until well browned.<br />
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Turn and cook on the other side until cooked through<br />
Place on a board to rest, then chop into bite sized pieces.<br />
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Refrigerate until required.<br />
Rinse and drain the rice well.<br />
In a dutch oven, melt the butter over medium heat<br />
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Add the turmeric and cumin and cook for 30 seconds or until fragrant.<br />
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Add the rice, and cook, stirring, for 2-3 minutes or until you begin to smell popcorn.<br />
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Add the stock and season with salt and pepper<br />
Bring to the boil then reduce heat and cover<br />
Cook for 15 minutes<br />
Leave to rest, off the heat for a further 15 minutes.<br />
Remove the lid and fluff up the rice. <br />
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To make the sauce, simply combine the ingredients in a bowl and refrigerate until required<br />
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To serve, toss the chicken with the remaining marinade in a frying pan until heated through.<br />
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Serve on the rice with a dollop of the sauce on top.<br />
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<br />Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com2tag:blogger.com,1999:blog-7319082521107134708.post-25545452978676170392011-12-31T13:48:00.000+11:002012-01-14T23:29:23.074+11:00Boeuf Bourguignon Pies<div class="separator" style="clear: both; text-align: center;">
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<br />
And so it's the end of 2011, and the time where we look back on the year that was, and set high expectations on the year ahead. My year in brief:<br />
<ul>
<li>I finally purchased my first home, and am slowly becoming accustomed to the responsibilities that come with that</li>
<li>I became an uncle to the most gorgeous little girl in the world, Princess Aurora </li>
<li>I went to Singapore and Borneo, got to put up my feet and relax, and see some dear friends that i miss all the time </li>
<li>I felt recognized for my work (my day job) and felt like I'm finally making a difference in my workplace</li>
<li>I got to meet the Iron Chefs! And better still, so did my dad. </li>
</ul>
There was sadness and disappointment in 2011, as there is every year. But i choose not to dwell on these things, and i look forward to another year of new horizons. I hope everyone who reads this can also see some good that has come out of the past 12 months, and if they cannot, let me know i can help make 2012 a year you'll look back on with a smile.<br />
<br />
As to 2012 for me, who knows? I want to achieve many things, and i think that these should be the subject of another recipe, and another post.<br />
<br />
For now: Happy New Year, and below is the recipe i made for pot luck NYE dinner.<br />
<a name='more'></a><h2>
Ingredients (Makes 20 pies) </h2>
<ul>
<li>500gm chuck steak</li>
<li>100gm bacon, cut into small cubes </li>
<li>4 tbsp butter</li>
<li>2 tbsp flour</li>
<li>1 leek</li>
<li>6 shallots</li>
<li>1 large carrot</li>
<li>1 stalk celery</li>
<li>100gm button mushrooms </li>
<li> 1 bottle good red wine</li>
<li>5 bay leaves</li>
<li>1/2 bunch thyme</li>
<li>Salt and pepper </li>
<li>4 sheets puff pasty</li>
<li>5 sheets shortcrust pastry</li>
<li>1 egg</li>
<li>1/4 cup milk</li>
</ul>
<h2>
Method</h2>
Dice the beef into 1cm pieces<br />
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Finely dice the celery, mushrooms and carrot and place together<br />
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Finely dice the leek and shallots and place in another container<br />
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Heat a cast iron pot over medium heat and add 1 tbsp butter<br />
Brown the beef in 3 batches, leaving the oil in the pot<br />
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Add another tablespoon of butter and add in in the leek, onion and bacon<br />
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Saute for 5 minutes before adding the carrot, mushrooms and celery<br />
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Saute for a further 10 minutes<br />
Return the beef to the pot and add the red wine, thyme and bay leaves<br />
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Cover and place in a low oven (160 degrees) for 4 hours, stirring occasionally<br />
If there is a lot of liquid (you can't see the meat) cook down on the stove top.<br />
In a small saucepan, melt the remaining butter over medium heat until bubbling<br />
Add the flour and stir. IT should form a ball<br />
Cook the ball until it is beginning to catch on the bottom of the saucepan<br />
Add the ball to the beef and stir through; this will thicken the sauce. <br />
Place in the fridge until cold.<br />
Preheat the oven to 180 degrees.<br />
Grease a 12 hole muffin tin.<br />
Cut out 10 circles of the shortcrust pastry and press into the base and sides of the muffin tins; there should be some overhang, or a lip<br />
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Place 1 heaped tablespoon of the beef mixture into each shortcrust 'cup'<br />
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Place a smaller circle of puff pastry on top as a lid and press the sides down. <br />
Use a sharp knife to clean the edges of the pies and cut off excess pastry.<br />
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Use the knife to poke 1 hole in the top of each pie.<br />
Whisk the egg and milk together and brush the top of each pie with the mixture.<br />
Place into the oven for 20 minutes.<br />
Let cool in the tin for 5 minutes then transfer the pies to a cooling rack.<br />
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Repeat for the remaining 10 pies.<br />
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<br />Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com0tag:blogger.com,1999:blog-7319082521107134708.post-29310215137138704422011-12-27T20:59:00.000+11:002012-01-14T23:30:32.790+11:00Dry Beef Hor Fun<div class="separator" style="clear: both; text-align: center;">
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<br />
Ahh Singapore, how you now seem like a distant memory. Realizing I'm meant to go back to work tomorrow, this is the first time since high school that I've just feel like doing ANYTHING but going back to work. And so i look fondly upon just a few months ago, relaxing in Borneo and living it up in Singapore. <br />
<br />
So i know that hor fun seems to traditionally be served as a wet noodle dish; in fact I've seen variations of a thickened sauce that is pale in colour, but I've also seen variations that have a literal, runny, transparent broth with them! However, this version, which is a bit harder to find, is my favorite: dry beef hor fun! This version here is not quite as good as what i had over in Singapore, which was my favorite meal for the entire trip! But it seems to be hard to find recipes for this dry style on the Internet. Never mind, it's still delicious!<br />
<br />
Stay tuned for one last post for 2011 (maybe 2... I'm hungry!) and I'll see you all again next year before the Mayan gods come get us. <br />
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<h2>
Ingredients (Serves 4)</h2>
<ul>
<li>400gm beef porterhouse</li>
<li>1 packet flat hor fun rice noodles, fresh</li>
<li>1 bunch garlic chives, cut into 2 inch batons</li>
<li>2 handfuls bean sprouts</li>
<li>1 onion, cut into eighths</li>
<li>6 scallions, cut into 2 inch batons</li>
<li>1 tsp sesame oil</li>
<li>1 tsp + 2 tbsp light soy</li>
<li>1 tsp + 2 tbsp dark soy</li>
<li>1 tsp + 2 tbsp rice wine </li>
<li>Peanut oil</li>
</ul>
<h2>
Method</h2>
Thinly slice the beef and marinate with 1 tsp light soy, 1tsp dark soy, 1 tsp rice wine and 1 tsp sesame oil.<br />
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Place in fridge for 30 minutes.<br />
Heat 1 tbsp peanut oil in a large wok over high heat<br />
Cook1/4 the marinated beef, stirring, until browned. Set aside.<br />
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Repeat 3 more times for remaining beef.<br />
Add the onions and 1/2 the scallions to the wok and cook until softened and lightly charred<br />
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Meanwhile, microwave the noodles until softened.<br />
Add the remaining soy and rice wine to the wok and cook until thickened over high heat<br />
Add the beef back to the wok with then noodles, tossing until the noodles begin to stick and are lightly charred in spots.<br />
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Add the remaining scallions, garlic chives and bean sprouts to the wok and toss through<br />
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Serve with lemon on the side. <br />
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<a href="http://4.bp.blogspot.com/-DyhDYtxOPYo/TvmUp-wm8AI/AAAAAAAAE3U/ZthZ92Veb4I/s1600/IMG_2337.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-DyhDYtxOPYo/TvmUp-wm8AI/AAAAAAAAE3U/ZthZ92Veb4I/s640/IMG_2337.JPG" width="640" /></a>Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com0tag:blogger.com,1999:blog-7319082521107134708.post-41338181297379576812011-12-25T19:29:00.000+11:002012-01-14T23:31:52.271+11:00Eggnog Cheesecake with Praline<div class="separator" style="clear: both; text-align: center;">
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<br />
Merry Christmas world!<br />
<br />
My favorite Christmas memories:<br />
<ul>
<li>When i was young, we did not have Christmas stockings, but rather, Christmas SACKS! Running to the living room and rifling through a great hulking sack of presents from Santa was the best feeling in the Universe to a kid.</li>
<li>Every year, Christmas lunch would be different. One of my favorite memories was playing Celebrity Heads, and the random hints my grandfather would give. For example, 'the block' was his hint for Barbie. How? Well, the 'block' referred to a block of land my Aunt and Uncle own. It has a fence. That fence has barbed wire. Barbed... Barbie.. get it? O_o</li>
<li>Christmas with my strange Uncle the accordion player. Him cracking it out and belting some tunes, and always bringing the most random Christmas presents. Giant fly swats? Transformer bugs? That's only the beginning!</li>
<li>The night before Christmas. Perhaps the thing i miss most now that all of the kids have flown the coop. But sitting together, excited, filled with trepidation, as we watch Christmas movies and listen out for Santa. </li>
</ul>
<a name='more'></a><h2>
Ingredients</h2>
<ul>
<li>1kg cream cheese (4 blocks of Kraft)</li>
<li>250gm Granita biscuits or similar</li>
<li>4 eggs</li>
<li>1 1/2 tsp vanilla essence</li>
<li>1 large pinch nutmeg</li>
<li>1 cup cream</li>
<li>100gm butter, melted and cooled slightly</li>
<li>2 1/2 cups sugar</li>
<li>1 cup water</li>
<li>2 cups mixed, roasted nuts</li>
<li>Glace cherries</li>
</ul>
<h2>
Method</h2>
Invert the base of a 22cm spring form cake tin and line. Replace in the tin upside down then grease the sides and base.<br />
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Place the biscuits into a food processor and blend until a fine crumb.<br />
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Add the butter and blend until combined.<br />
Turn the crumb out into the spring form tin and press evenly over the base.<br />
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Transfer to the fridge for 30 minutes to cool.<br />
Preheat oven to 140 degrees.<br />
Place the cream cheese in a mixer/food processor with the cream and blend until smooth.<br />
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Add the nutmeg, and 1 cup of sugar and blend through.<br />
Then add the eggs, 1 at a time, blending well after each addition.<br />
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More the mixture into the prepared base and transfer to the oven.<br />
Bake for 1 hour or until the centre is just firm. <br />
Then turn off the oven but leave the cheesecake in there, with the door ajar for 2 hours. This will help prevent the cake from cracking.<br />
Refrigerate, covered, overnight<br />
The next day, lay the nuts out on a tray lined with baking paper; ensure there is a small gap between the nuts, and only one layer.<br />
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Combine the remaining sugar and water in a small saucepan.<br />
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Heat on medium heat, stirring, until sugar is dissolved.<br />
Turn up the heat to high and cook, not stirring, until the mixture turns lightly golden.<br />
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Then pour over the nuts.<br />
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Leave to cool and set hard.<br />
Crack the toffee praline into pieces and arrange on top of the cheesecake.<br />
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Adorn with the glace cherries, then serve.<br />
Merry Christmas world!<br />
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<br />
So, I've probably mentioned this several hundred times already over the course of this blog, but Christmas season is an especially busy season in my family. It begins with my birthday in early December, and ramps up quickly to my Father's birthday on Christmas eve and my sister's birthday on Christmas day. And let's face it, when your born so close to to the biggest Australian holiday of the year, you can tend to feel a lil bit forgotten. So before we get on to our Christmas feasting, let me take a couple of paragraphs to indulge in discussing two members of my family.<br />
<br />
My father, Peter, shares as great a passion for food as i do, and recently he's taking more and more leaps in the kitchen and churning out dishes that are absolutely fantastic. His tangy pork curry is the most delicious curry I've ever tasted, bar none. I won't divulge his secret recipe here... yet! In some ways dad is the realist of the family, and we've always made jokes about his notorious thrift. But lets face it, together my parents brought up three kids, all of whom are successful! And when i look back at the mounds of presents i got every year on every occasion, the food we ate, the houses we lived in, i realise that the only thrift my dad ever really showed was personal sacrifices he made for the sake of his children. Thanks Dad!<br />
<br />
My sister, Melinda, is the eldest of three siblings, and has blazed the path for my second sister and myself. First to move out of home! First to get married! First to have a baby! And she's done it all so easily, as though it were no trouble at all. With strong convictions, and a flair for some unusual inventions (orange lemon cordial anyone?) my sister is also a great cook; my favorite is her Asian style pork neck (ooh and cold chicken with chili sauce). But she's also a great mum, a great hostess, a great nurse, and has that rare gift of actually listening to you when you need someone there.<br />
<br />
So, here's to two members of my family, who although their birthdays may get caught up in the Christmas storm, are never forgotten in my mind or heart.<br />
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Ingredients</h2>
<h3>
Muffins</h3>
<ul>
<li>2 large granny smith apples</li>
<li>1 cup oats</li>
<li>12 pecan halves</li>
<li>1 egg</li>
<li>1 1/3 cups self raising flour</li>
<li>1/2 cup milk</li>
<li>1/3 cup butter</li>
<li>1/4 cup maple syrup</li>
<li>1 large pinch nutmeg or cinnamon </li>
<li>2/3 cup sugar</li>
</ul>
<h3>
Glaze</h3>
<ul>
<li> 1/3 cup sugar</li>
<li>2 tbsp maple syrup</li>
</ul>
<h2>
Method</h2>
Preheat oven to 180 degrees<br />
Grease a 12 hole muffin pan<br />
In a large mixing bowl, combine the cinnamon/nutmeg, flour, oats and sugar.<br />
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Melt the butter and leave to cool slightly. <br />
In another bowl combine the butter, maple syrup, milk and egg<br />
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Mix the wet ingredients into the dry until just combined.<br />
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Peel the apples and dice into 1cm cubes<br />
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Stir the apples through the mixture<br />
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Spoon the mixture into the muffin tin, filling the holes until almost full but not quite<br />
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Transfer to oven for 12-18 minutes or until they test done.<br />
Leave in trays for 10 minutes before turning out and leaving to cool.<br />
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When the muffins are cool, combine the glaze ingredients in a small saucepan<br />
Heat over low heat until the sugar is dissolved<br />
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Using a pastry brush, brush the glaze over the muffins<br />
Leave for 20 minutes for the glaze to thicken slightly<br />
Enjoy<br />
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Happy holidays everyone! Christmas is only three days away, which means i have to get my fill of non-christmassy foods on my own before I'm drowning in pork, turkey and that general sense of lethargy that a full tummy brings! So here i present: Grilled chilli chicken on mango salad and coconut rice! A winning combination of sweetness, creaminess and spice.<br />
<a name='more'></a><h2>
Ingredients (Serves 2)</h2>
<ul>
<li>6 chicken tenderloins</li>
<li>1 mango</li>
<li>3 cherry tomatoes, diced</li>
<li>1/2 red capsicum, diced</li>
<li>3 inches cucumber, diced</li>
<li>Salt and pepper</li>
<li>1/2 cup coconut cream</li>
<li>2/3 cup glutinous rice</li>
<li>1 tbsp chili oil</li>
<li>1 tbsp sesame oil</li>
<li>1/3 cup coriander, chopped</li>
<li>1/2 lemon</li>
<li>1 tbsp sugar</li>
</ul>
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<h2>
Method</h2>
<br />
Place the rice in a bowl with 2/3 cup water and leave to soak for 20 minutes.<br />
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Meanwhile, skin the mango and dice.<br />
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Add to the mango the other vegetables, coriander and the juice of the lemon and stir well. Set aside.<br />
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Place the rice and water in a small saucepan with the coconut milk, sugar and a pinch of salt and put on medium heat, covered.<br />
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When the rice comes to the boil, reduce the heat to low and cook until when you shake the pot you can't feel the rice moving. Set aside to cool.<br />
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Mix the chicken with a pinch of salt and pepper, the chilli oil and the sesame oil.<br />
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Heat a grill over high heat and cook the chicken on either side for 3 minutes or until cooked through.<br />
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Fluff the rice with a fork.<br />
Using a tin can with both ends removed to create a stack, lightly press 1/2 the rice into the bottom of the can on top of your serving plate.<br />
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Place the mango salad on top.<br />
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Remove the tin can and repeat on the other serving plate.<br />
Arrange the chicken on top of the stack.<br />
Don't fret if you're stack crumbles! it looks better<br />
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Ben & Jerry's is slowly making an inception across Australia! I noticed the other day that it's now stocked at Caltex service stations, and also at the deli down the road from me!<br />
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As the rest of Australia falls in love with the creamy confectionery, i have my own secret weapon - home made ice cream! The reason i say my recipes at Ben & Jerry's style are the way the custards are made. Traditionally, an ice cream custard is make by bringing up egg yolks to a certain temperature and then mixing in the egg whites. With this style, not so! It's much easier. There is no preheating involved in this style of ice cream, and I'm yet to experience any shortfalls in taste or texture as a result.<br />
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This particular ice-cream celebrates the deliciousness of summer strawberries, sweet and slightly tart, cutting through the rich creaminess of the ice cream. <br />
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<h2>
Ingredients (Makes approx 1L)</h2>
<ul>
<li>1 cup full cream milk</li>
<li>2 cups cream</li>
<li>1 cup sugar</li>
<li>2 eggs</li>
<li>1 punnet strawberries</li>
<li>1 tsp vanilla</li>
<li>1 tbsp lemon juice </li>
</ul>
<h2>
Method</h2>
Quarter the strawberries and mix them in a bowl with 1/4 cup of the sugar and the lemon juice.<br />
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Leave to macerate (stew) in the fridge for at least 1 hour<br />
Beat the eggs in a large mixing bowl for 2 minutes or until thick and creamy<br />
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Add the sugar slowly, beating well after each addition.<br />
Slowly pour in the milk, continuing to beat.<br />
Slowly pour in the vanilla and cream, continuing to beat<br />
Pour into a jug and place the mixture in the fridge to chill fully<br />
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Pour into the ice cream machine and churn as per manufacturer instructions. 5 minutes before turning off the ice cream machine, add the strawberries and extracted juice to the ice cream machine.<br />
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Place in freezer until fully set.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgxVkBQUbYtQHot-v2-BtHLF62-wZmzkRAwWyQ-7ZH7sBV3UMKJFDmDKoRgywbFrfdKcDv92p0yc9RGKxhVPbv8dvTcT_m2_AjqXQnmpq-dgZd2PYjsOK2N5g7rLEMTW0CrubXWyeGqpb/s1600/IMG_2154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgxVkBQUbYtQHot-v2-BtHLF62-wZmzkRAwWyQ-7ZH7sBV3UMKJFDmDKoRgywbFrfdKcDv92p0yc9RGKxhVPbv8dvTcT_m2_AjqXQnmpq-dgZd2PYjsOK2N5g7rLEMTW0CrubXWyeGqpb/s640/IMG_2154.JPG" width="640" /></a></div>Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com1tag:blogger.com,1999:blog-7319082521107134708.post-22692476932027589472011-12-20T20:15:00.000+11:002011-12-20T20:15:06.225+11:00Grilled Vegetable and Haloumi Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6lTKSN-LNsYKdU2sZraCJLUBbiKfaelH2GgDTkVmJMTUFYFF_PrPcbrl4MSLo2uMSdYTn8QF5UyQF-7R_DEQYiEzk3nlXMOSsvNpjVFMZKOm2L6l34XM-EOkdkDM4lQayktCrb8VuXPj/s1600/IMG_2127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6lTKSN-LNsYKdU2sZraCJLUBbiKfaelH2GgDTkVmJMTUFYFF_PrPcbrl4MSLo2uMSdYTn8QF5UyQF-7R_DEQYiEzk3nlXMOSsvNpjVFMZKOm2L6l34XM-EOkdkDM4lQayktCrb8VuXPj/s640/IMG_2127.JPG" width="640" /></a></div><br />
Summertime, and i can feel a theme coming on! With long work hours, late sunlight, and back to cooking for one, salads are becoming an imperative this summer season! To me, a good salad is about fresh ingredients, with one highlight yummy addition. That addition might be cheese, it might be bread, it might be meat. It doesn't matter, but it's the drawcard of the dish to me! In this instance it's haloumi.<br />
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For the first few times i tried to make grilled haloumi i was so disappointed. Gone was the melty, salty goodness i'd experienced at Greek restaurants, and in it's place was a squeaky (yes squeaky!!) rubbery mass. The key is in long cooking; really cook your haloumi until it's starting to lose it's shape. If it's still a nice brick, she ain't ready yet!<br />
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<h2>Ingredients (Serves 2 as main)</h2><br />
<ul><li>1 200gm packet haloumi cheese</li>
<li>2 handfuls rocket</li>
<li>2 small ears corn</li>
<li>1 red capsicum</li>
<li>8 cherry tomatoes</li>
<li>1/2 red onion</li>
<li>3 inches cucumber</li>
<li>Salt and pepper</li>
<li>White balsamic vinegar</li>
</ul><br />
<h2>Method</h2><br />
Heat up a flame grill to high heat and lightly oil the grill<br />
Place the corn, onion and peppers on the grill, turning occasionally until charred on all sides<br />
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Set aside to cool <br />
Lightly oil the haloumi and place on the grill<br />
Grilled for 3-4 minutes on each side or until well softened<br />
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Set aside to cool<br />
Meanwhile peel the charred capiscum.<br />
Slice the capsicum and onion into strips and cut the corn from the cob.<br />
Toss in a bowl with the rocket, quartered cherry tomatoes, a glug of balsamic and some salt and pepper<br />
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Plate the salad and top with the haloumi<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kKJiOD1kDD4rikb203R4tphaK_caa9QNofcZ9yvZTIJkQwkbnGEccH5FxaebSFG6cD5eMWEsHa_PYgudmMi4wRc2x3lpHWT9mE-pn4cB6x-kAOBY_qNa076_NZgfnJHQ36uSdBQWnrom/s1600/IMG_2136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kKJiOD1kDD4rikb203R4tphaK_caa9QNofcZ9yvZTIJkQwkbnGEccH5FxaebSFG6cD5eMWEsHa_PYgudmMi4wRc2x3lpHWT9mE-pn4cB6x-kAOBY_qNa076_NZgfnJHQ36uSdBQWnrom/s640/IMG_2136.JPG" width="640" /></a></div>Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com1tag:blogger.com,1999:blog-7319082521107134708.post-36636792837051254892011-12-13T19:57:00.000+11:002011-12-13T19:57:29.004+11:00Blackberry Frozen Yoghurt<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ46d9YWdXNwjawlQZRRXkeHamF4ohzcQ2XBauMpmAzYShAbhxg-ApKfswWgKSBy5F6FHdZI4gehP281wHQzSil1GAN-kzxBKJETVpsxsrIy2fNWi6vyF7claLFEYUuj4xbLVVV8bYLMFs/s1600/IMG_2023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ46d9YWdXNwjawlQZRRXkeHamF4ohzcQ2XBauMpmAzYShAbhxg-ApKfswWgKSBy5F6FHdZI4gehP281wHQzSil1GAN-kzxBKJETVpsxsrIy2fNWi6vyF7claLFEYUuj4xbLVVV8bYLMFs/s640/IMG_2023.JPG" width="640" /></a></div><br />
Summer lovin' is all about getting reacquainted with my icecream machine! But hey, we're (trying to be) on a health kick here so lets bring on the frozen yoghurt! I was really happy to find how well this recipe worked out- it was so creamy and delicious it really wiped the floor of those supermarket frozen yoghurts. My guess is that it comes down to ingredients - using good quality yoghurt as the base is a must!<br />
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<h2>Ingredients (Adapted from <a href="http://frozenyogurtrecipes.wordpress.com/">Frozen Yogurt Recipes</a>)</h2><br />
<ul><li>1/2 cup evaporated milk</li>
<li>2 tsp gelatin</li>
<li>1 punnet blackberries</li>
<li>1/3 cup sugar</li>
<li>2 egg yolks</li>
<li>2 egg whites</li>
<li>2 cups whole yoghurt</li>
<li>2 tsp vanilla</li>
<li>Pinch of salt</li>
</ul><br />
<h2>Method</h2><br />
In a saucepan, heat the milk over low heat until just below boiling point<br />
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Remove from the heat and add the sugar and gelatin; stir until all combined<br />
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Whisk the egg yolks until light and frothy<br />
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Return the milk to low heat and add the egg yolks slowly; the mixture should thicken<br />
Leave to cool to room temperature then whisk in the vanilla and yoghurt.<br />
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Chill for 1 hour <br />
Whisk the egg whites in another bowl until soft peaks form<br />
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Fold the egg whites into the milk mixture<br />
Return to the fridge to chill well then churn in icecream maker as per manufacturer's instructions<br />
Just before fully churned add the blackberries; crush a few before adding to add colour to the yoghurt<br />
Enjoy<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nQvqqRshR4RnvBp89Cg8MfvoS-6qF54A6FAcIMCTU3I2U6uy3djWMMpfcFru9e2-Ysw4Tb4b44PM24K3bRA-AHyqvnCEV6At5_cid5eFEKlpxfyihTu6shGf08KZ2ulGKrPY1cw5B44k/s1600/IMG_2028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nQvqqRshR4RnvBp89Cg8MfvoS-6qF54A6FAcIMCTU3I2U6uy3djWMMpfcFru9e2-Ysw4Tb4b44PM24K3bRA-AHyqvnCEV6At5_cid5eFEKlpxfyihTu6shGf08KZ2ulGKrPY1cw5B44k/s640/IMG_2028.JPG" width="640" /></a></div>Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com2tag:blogger.com,1999:blog-7319082521107134708.post-12868550122333776122011-12-13T19:32:00.000+11:002011-12-13T19:32:12.054+11:00Grilled Duck Salad with Goats Cheese & Cranberries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijl-m_z_K6c16LPVA-hHygeTudnd_es5BboTHA9foECYICUHfMfXygwwXWS0sV0xBEhFGsZ1eaJGzCN2_Vpub4NEtOZvgIBr1UZTJQSTnLe_DxjxWRGLo-nbScpDVj5i4X0Gv8Pnhd_ntW/s1600/IMG_2068-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijl-m_z_K6c16LPVA-hHygeTudnd_es5BboTHA9foECYICUHfMfXygwwXWS0sV0xBEhFGsZ1eaJGzCN2_Vpub4NEtOZvgIBr1UZTJQSTnLe_DxjxWRGLo-nbScpDVj5i4X0Gv8Pnhd_ntW/s640/IMG_2068-1.JPG" width="640" /></a></div><br />
I'm back! I've finally gotten used to my new kitchen (namely: not burning things) and now it's time for summer fun! First up is a salad that is sure to impress. Duck works so well in a salad as the slightly fatty meat contrasts so well with the tartness of a dressing, the pepperiness of greens, and the rich saltiness of the goats cheese. Don't be phased by cooking duck; by following some simple rules it's very easy to cook. The name of the game is to render out the fat without making the meat tough: your best weapon here is a stove and oven.<br />
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<h2>Ingredients (Serves 1 as main)</h2><br />
<ul><li>2 handfuls spinach</li>
<li>1 duck breast</li>
<li>1/4 cup goats feta</li>
<li>1 tbsp olive oil</li>
<li>2 tbsp orange juice</li>
<li>1/4 cup cranberries</li>
<li>3 small tomatoes</li>
<li>2 inches cucumber</li>
<li>Salt and pepper</li>
</ul><br />
<h2>Method</h2><br />
Preheat oven to 180 degrees <br />
Score the skin of the duck in 1/2 in cross pattern, being careful not to cut into the flesh of the duck<br />
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Heat a frying pan over low/medium heat<br />
Place the duck in the pan, skin down, and cook for 10-15 minutes or until the fat has rendered out of the skin<br />
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Turn over and sear the other side for 1 minute<br />
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Transfer to the oven and bake for 8 minutes<br />
Remove from the oven and let rest for 5 minutes.<br />
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Cut the cucumber and tomatoes into 1/2cm thick discs<br />
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Place the cucumber, crumbled feta, tomatoes and cranberries in a bowl.<br />
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In a small container, whisk the olive oil and orange juice with a pinch of salt and pepper<br />
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Pour over the salad mix and toss well.<br />
Plate the salad and then top with the slice duck pieces.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsINHNdjezerRk1DA9_9UTMVB5N71konYSctTxZxf4NcZSmYTgMfE6MkzHsIyHJ8x-U38mXAb1YjZF_uvdJxeRykaiqIP5eom4OOk2Jz5rqU7xnrhEIN5l59htFhE7WfcOsbsQT5XTCcHh/s1600/IMG_2071-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsINHNdjezerRk1DA9_9UTMVB5N71konYSctTxZxf4NcZSmYTgMfE6MkzHsIyHJ8x-U38mXAb1YjZF_uvdJxeRykaiqIP5eom4OOk2Jz5rqU7xnrhEIN5l59htFhE7WfcOsbsQT5XTCcHh/s640/IMG_2071-1.JPG" width="640" /></a></div>Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com2tag:blogger.com,1999:blog-7319082521107134708.post-65800826215654592402011-10-25T20:03:00.000+11:002011-10-25T20:03:18.869+11:00An International Hiatus and a Hobbit Hole To Call My OwnSorry readers, for my lack of posting lately! I've been caught up in a veritable McFlurry of activity. Namely, i've both finally bought an apartment, and just came back from 10 nights in Singapore and Kota Kinabalu! So i move in to my new above this upcoming weekend and i'll be sure to provide ya'll with a new recipe following that but in the meantime, click below to see a photo feast of the goodies i devoured in Asia.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBM0cksjU7L6LWLe4c10r2fNRY31RUGy5AJUB8IS8daYUeOxDSuGN3kMxeBi4n2TZn1zytAUgvT58ywjoy9EIqqzmvN-_O6-zuI_0HjIhGdVHfCTEBJ6W1kqFsqMFTo2sVUAag9QvXWZr/s1600/IMG_1221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBM0cksjU7L6LWLe4c10r2fNRY31RUGy5AJUB8IS8daYUeOxDSuGN3kMxeBi4n2TZn1zytAUgvT58ywjoy9EIqqzmvN-_O6-zuI_0HjIhGdVHfCTEBJ6W1kqFsqMFTo2sVUAag9QvXWZr/s640/IMG_1221.JPG" width="640" /></a></div> Kai-Lan at the Albert Centre, Singapore<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiki1AW96yYlHn7jewGcZY7zgHq-Nxck0mXNt0FxUROFsG9nbkK8O3jkmWLFzMxp9SNTVMCvuS4gQxWJMWgxpYXhnC_hIn-16XyVplSWIu-1xxISyvDjyfpAcj9YbJa-wd4qjMQ-xTPewGB/s1600/IMG_1293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiki1AW96yYlHn7jewGcZY7zgHq-Nxck0mXNt0FxUROFsG9nbkK8O3jkmWLFzMxp9SNTVMCvuS4gQxWJMWgxpYXhnC_hIn-16XyVplSWIu-1xxISyvDjyfpAcj9YbJa-wd4qjMQ-xTPewGB/s640/IMG_1293.JPG" width="640" /></a></div> Pork Ribs at Raffles, Singapore<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJeRucJ3dqRVgfBgpf_4D6ru5RKwbvPgSYCMvTrxUe38w8TtnUA_ZSHPYstxZd-Mbyweibg38x7pifK3orukPFIXCub1fPcTAAGqYTCO7TQci9Nj4Fq8jHw__TBCTxZ6LGovqbyeqaqW9/s1600/IMG_1295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJeRucJ3dqRVgfBgpf_4D6ru5RKwbvPgSYCMvTrxUe38w8TtnUA_ZSHPYstxZd-Mbyweibg38x7pifK3orukPFIXCub1fPcTAAGqYTCO7TQci9Nj4Fq8jHw__TBCTxZ6LGovqbyeqaqW9/s640/IMG_1295.JPG" width="640" /></a></div> Crayfish Hor Fun @ Raffles, Singapore<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0YO6kCzN3emsiiVSNHqFmccgshkFo1cpuWg3DMDnyu6DBybOMmP7Gbb7nXLqmvNvbgLaZAbTqpjQG-FeQgV-Q-KYyGeL0LhlaPUb__m9r_Xx9xDCRsXp_wXFFHZ2dZlfTHgyWz_C0l1u/s1600/IMG_1421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0YO6kCzN3emsiiVSNHqFmccgshkFo1cpuWg3DMDnyu6DBybOMmP7Gbb7nXLqmvNvbgLaZAbTqpjQG-FeQgV-Q-KYyGeL0LhlaPUb__m9r_Xx9xDCRsXp_wXFFHZ2dZlfTHgyWz_C0l1u/s640/IMG_1421.JPG" width="640" /></a></div> Xiao Long Bao<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLblUCr3LUSM-OnVYMsL0HF_hFcRxUvjlPflHMw8GusqvFtxiMhV56KFzf_TINgyJLGlv3tHRJIaJpNv4sEQE1psllft2vGG_dOpyONsi9J3c7BWdQY1iwYQoGnm_3OEx7YVrIDm8F2bJ/s1600/IMG_1422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLblUCr3LUSM-OnVYMsL0HF_hFcRxUvjlPflHMw8GusqvFtxiMhV56KFzf_TINgyJLGlv3tHRJIaJpNv4sEQE1psllft2vGG_dOpyONsi9J3c7BWdQY1iwYQoGnm_3OEx7YVrIDm8F2bJ/s640/IMG_1422.JPG" width="640" /></a></div> Ginger Prawn Dumplings<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60zfZH3lAc70Gn1q10R0-4sTFhaPEFluEvQsiVjG3zUw2Vg5VJTj8JG9xt61NDJnlaVewH1wCBixDWLmhMV_fuQcHCJb7VBL6Ci8PtSGdenBSQDVvRj2_2QyCexnjDkjk5NG-ZYP0EJgQ/s1600/IMG_1427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60zfZH3lAc70Gn1q10R0-4sTFhaPEFluEvQsiVjG3zUw2Vg5VJTj8JG9xt61NDJnlaVewH1wCBixDWLmhMV_fuQcHCJb7VBL6Ci8PtSGdenBSQDVvRj2_2QyCexnjDkjk5NG-ZYP0EJgQ/s640/IMG_1427.JPG" width="640" /></a></div> Mango & Tapioca Puddings<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVNzyzmdYqlNfy04vvjps4gAzCohlBmdSuSNPo1u1vE1lY-VyRIQbSeBLej7Kq2QX-t8M3HFLvhh7D0KuQcafxCh3ZUW-9XkzXSv4PC78npWMzIGQUYrOIBYItbPLhfFVrCButgwyn_2F/s1600/IMG_1467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVNzyzmdYqlNfy04vvjps4gAzCohlBmdSuSNPo1u1vE1lY-VyRIQbSeBLej7Kq2QX-t8M3HFLvhh7D0KuQcafxCh3ZUW-9XkzXSv4PC78npWMzIGQUYrOIBYItbPLhfFVrCButgwyn_2F/s640/IMG_1467.JPG" width="426" /></a></div> Watermelon Mojito on Orchard Rd, Singapore<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOswkz_5usRpmGQSZW8LgJUJHoFMWpCc-p_vvYFck8Lxi-A8LiHNhKpOfUIXXroE4ku0oz727g5390-gy3fY2_3eO08nW_qY20mODJnwalf6RUr6axbFju3HsBdKANhdfNzffwVc83yYR/s1600/IMG_1487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOswkz_5usRpmGQSZW8LgJUJHoFMWpCc-p_vvYFck8Lxi-A8LiHNhKpOfUIXXroE4ku0oz727g5390-gy3fY2_3eO08nW_qY20mODJnwalf6RUr6axbFju3HsBdKANhdfNzffwVc83yYR/s640/IMG_1487.JPG" width="640" /></a></div> Salt Baked Prawns at Five Flags, Kota Kinabalu<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TM_YZRu74vTdzAFJ4MwBVONUmPuVOefuwdM4rlhW5oUsmKMSX4RgmJm0S5ZkW-qPTfiNxK-P8C4SOczbSMEORVrCZZAowAnk5Sl2WtwHWKn-TAOQ3Aw0tNoOC7OP1d27F-_5BRP5axPb/s1600/IMG_1496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TM_YZRu74vTdzAFJ4MwBVONUmPuVOefuwdM4rlhW5oUsmKMSX4RgmJm0S5ZkW-qPTfiNxK-P8C4SOczbSMEORVrCZZAowAnk5Sl2WtwHWKn-TAOQ3Aw0tNoOC7OP1d27F-_5BRP5axPb/s640/IMG_1496.JPG" width="640" /></a></div> Selection of desserts at Five Flags, Kota Kinabalu<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSUE_kzRgU7sVCDNSNssVPapEyR5uNLvfPWSadzGMjk5yQJlXNZEREi-RArxIjUCUpoC9qeU16SzzIZh_ZMeXa2IqJMA8orGJZZQ2temE8o-xVwNjoawsTyxGbydER_6juJihKbUE5xac/s1600/IMG_1563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSUE_kzRgU7sVCDNSNssVPapEyR5uNLvfPWSadzGMjk5yQJlXNZEREi-RArxIjUCUpoC9qeU16SzzIZh_ZMeXa2IqJMA8orGJZZQ2temE8o-xVwNjoawsTyxGbydER_6juJihKbUE5xac/s640/IMG_1563.JPG" width="640" /></a></div> Har Gow at Pacific Sutera, Kota Kinabalu<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45ji4FcpnjRN0jfIqqtWRGUFNETGWmfi1Q65w2tdPEu8gWJ2aVfBZNoLhVvwMPMMpHqgrcYFTmIzuvU3oRui7DTICsVWz_iDS1IZJxkke5HNLn31H_pM94Ufdv5b8SNiI5cLGGEPqSP-Y/s1600/IMG_1564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45ji4FcpnjRN0jfIqqtWRGUFNETGWmfi1Q65w2tdPEu8gWJ2aVfBZNoLhVvwMPMMpHqgrcYFTmIzuvU3oRui7DTICsVWz_iDS1IZJxkke5HNLn31H_pM94Ufdv5b8SNiI5cLGGEPqSP-Y/s640/IMG_1564.JPG" width="640" /></a></div> Siu Mai at Pacific Sutera, Kota Kinabalu<br />
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</a></div>Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com1tag:blogger.com,1999:blog-7319082521107134708.post-26245653438416862402011-09-04T20:17:00.000+10:002011-09-04T20:17:03.026+10:00Crumb Cake with Pineapple & Custard<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ9WXKL0w6LTi21IG7i0PPe-RVNGBZeWuPKZiMSUtL77jsstbmO_vDaSPSndZ9e2BHfNDtPUi9OFWKWirgYwzZvCBi0eWCKDqnD8Qryy4Diual7jxOf4ebva_bCx_YyYiF6AX5pTy19an/s1600/IMG_1131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ9WXKL0w6LTi21IG7i0PPe-RVNGBZeWuPKZiMSUtL77jsstbmO_vDaSPSndZ9e2BHfNDtPUi9OFWKWirgYwzZvCBi0eWCKDqnD8Qryy4Diual7jxOf4ebva_bCx_YyYiF6AX5pTy19an/s640/IMG_1131.JPG" width="640" /></a></div><br />
This Sunday in Melbourne is of course Father's Day! We had 15 people over for lunch and i was tasked with making two desserts! The first dessert was easy - the always satisfying <a href="http://bubblesnsqueaks.blogspot.com/2010/03/torta-di-chocolate-with-candied-oranges.html">torta di chocolate</a> but for the second dessert i wanted to try something a bit different. In my daily perusal of Eats on the iPad app Flipboard, i came across the recipe for a <a href="http://bubblesnsqueaks.blogspot.com/2010/03/torta-di-chocolate-with-candied-oranges.html">Hazelnut Plum Crumb Cake on Smitten Kitchen</a>. Of course plums aren't in season in Australia at the moment so i opted to make a tweaked pineapple version (also happens to be my dad's favorite fruit).<br />
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This cake is similar in ways to the crumbles that we're familiar with here in Australia, except with a base that makes it easily slice-able! And the best part is that the custard is baked IN to the cake so there's no need to dollop it on top! Unless you're feeling extra piggy today. <br />
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<h2>Ingredients</h2><br />
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<h3>Crumb</h3><br />
<ul><li>1/2 cup almond meal</li>
<li>250gm unsalted butter, cubed</li>
<li>Pinch cinnamon </li>
<li>1/2 tsp salt</li>
<li>1/3 cup packed brown sugar</li>
<li>1/2 cup white sugar</li>
<li>1 1/2 cups white flour</li>
</ul><br />
<h3>Filling</h3><br />
<ul><li>1 1/2 400gm tins pineapple rings</li>
<li>1 egg</li>
<li>1 egg yolk</li>
<li>1/3 cup cream</li>
<li>Pinch nutmeg</li>
<li>Pinch cinnamon</li>
<li>1/4 cup milk</li>
<li> 6 tbsp sugar</li>
<li>1 tbsp flour</li>
</ul><br />
<h2>Method</h2><br />
Preheat oven to 180 degrees Celsius. <br />
Grease and line an 8 inch springform tin<br />
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Drain the pineapple rings and place on paper towel to draw out excess moisture.<br />
Place the dry crumb ingredients into a food processor and process until well blended.<br />
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Add the butter and process until the mixture forms crumbs and begins to come together.<br />
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Turn 2/3 of the mixture into the prepared pan and press on bottom and about 5cm up sides to form base.<br />
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Transfer to the oven and bake for 15 minutes.<br />
Remove from the oven and set aside to cool.<br />
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Once the base is cool, cut the pineapple rings into semi circles and arrange in the base.<br />
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In a large mixing bowl combine the flour, spices and sugar and stir through<br />
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add the eggs, cream and milk and stir to make a custard.<br />
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Pour over the pineapple rings<br />
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Sprinkle over the remaining crumb mixture.<br />
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Transfer to the oven for 40-50 minutes or until golden ontop.<br />
Leave to rest for minimum 1 hour before serving hot or cold with a dollop of cream.<br />
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Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com1tag:blogger.com,1999:blog-7319082521107134708.post-14560948242138795712011-09-04T16:30:00.001+10:002011-09-04T16:32:12.430+10:00Green Mango Salad with Chargrilled Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cJqdxmucCIceNtA_3WMkUAyKgcUFd5ei7AmWTpT4cC0dUUrS9XREhYPpaGnPFc0_PhRCnFL5j1WKLhQQ-gHMpwtKyJogURKB3O_HyF1vLYYMVa_YFSPPY2hDRlwpFdhuOHS6F2tE75BZ/s1600/IMG_1113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cJqdxmucCIceNtA_3WMkUAyKgcUFd5ei7AmWTpT4cC0dUUrS9XREhYPpaGnPFc0_PhRCnFL5j1WKLhQQ-gHMpwtKyJogURKB3O_HyF1vLYYMVa_YFSPPY2hDRlwpFdhuOHS6F2tE75BZ/s640/IMG_1113.JPG" width="640" /></a></div><h2><span style="font-size: small;"><span style="font-weight: normal;"> Finally! Just over 12 months ago today i arrived back in Melbourne from my first trip to Thailand. I arrived rested, exciting, and... craving! My trip to Thailand consisted of binge consumption of four things: Red pork curry (made...tick!), pad thai (made...tick!), mango and sticky rice (made...tick!), cocktails (made....tick!) and papaya salad (not yet made!). It's soooo hard to find green papayas here in Australia, but this week as i was walking through Coles i noticed green mangos! With no hesitation i piled three into my basket and trundled for the cashier, eager to race home and make this salad.</span></span></h2><h2><span style="font-size: small;"><span style="font-weight: normal;"> If you have not had green mango or green papaya before you might feel put off by the thought, but don't. There is no strong sourness or bitterness imparted by the unripe fruit. Instead, it's more about the texture. Crisp and fresh like cucumber but firmer and less watery. With the combination of the refreshing mango sticks and the salty/sour/spicy dressing, this dish is a killer summer salad which i will continue to make so long as i can get my hands on green mangoes and papayas. <a name='more'></a></span></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXW7Nmu0zeTJ0A6JnlWnxDvYWWZ0W8sdyf24OEnfoXLQy2lKMw5iP_ssSuQvNzgJ87E2hVQwRILaqpc0WJe7v9yth8Avtqfz0fmPNV3T5JDhaRgB09UukUSOH6qLLlMWlFbR97VhGGftZH/s1600/IMG_1085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXW7Nmu0zeTJ0A6JnlWnxDvYWWZ0W8sdyf24OEnfoXLQy2lKMw5iP_ssSuQvNzgJ87E2hVQwRILaqpc0WJe7v9yth8Avtqfz0fmPNV3T5JDhaRgB09UukUSOH6qLLlMWlFbR97VhGGftZH/s320/IMG_1085.JPG" width="320" /></a></div><h2> Ingredients (Serves 4)</h2><h3>Salad</h3><ul><li>600gm chick thigh fillets</li>
<li>3 green mangoes</li>
<li>2 large handfuls bean sprouts</li>
<li>4 scallions, sliced thinly </li>
<li>1/3 cup coriander, torn</li>
<li>1/3 cup basil, torn</li>
<li>1/3 cup Vietnamese mint, torn</li>
<li>1/2 cup dessicated coconut</li>
<li>1/2 cup peanuts</li>
<li>1 tbsp canola oil</li>
<li>1/2 tsp salt</li>
</ul><h3>Dressing</h3><ul><li>4 tbsp fish face</li>
<li>2 tbsp brown sugar</li>
<li>Juice of 3 limes</li>
<li>3 chillis</li>
</ul><h2>Method</h2>To make the dressing, finely chop the chillis and then combine all dressing ingredients.<br />
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Regularly stir until the sugar has dissolved and set aside whilst you make the salad.<br />
Place the chicken in a bowl and add the salt and canola oil and rub through<br />
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Place on a chargrill over high heat and cook well.<br />
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Set aside whilst you make the salad.<br />
Place the coconut and peanuts in a saucepan and cook over medium heat for 5 minutes or until fragrant and just started to go golden. Remove from heat and set aside.<br />
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Peel the green mangoes and grate with a large hole grater (or as i did use a Rosti grater)<br />
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Place in a large bowl with the bean sprouts and herbs<br />
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Add the coconut and peanuts and toss well.<br />
Add the dressing and toss through.<br />
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Place a serving of the salad on each plate and top with the chicken, chopped into cubes.<br />
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Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com0tag:blogger.com,1999:blog-7319082521107134708.post-71284206449016041532011-08-30T20:00:00.000+10:002011-08-30T20:00:30.992+10:00Pizza with Leek, Mushroom & Prosciutto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRFrzvtbZk-LwofnIG7inh5_YwCneTEUG7mtG5oukDI5euls150xusgPKXSBA6n55rAtdFT5vawVUUoW7VyEwfRvKZFwZ73CPg5nK3h21-OgtYa_xyHpp5yPLtvT4v_qwK3pOXJqfLdF5/s1600/IMG_1009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRFrzvtbZk-LwofnIG7inh5_YwCneTEUG7mtG5oukDI5euls150xusgPKXSBA6n55rAtdFT5vawVUUoW7VyEwfRvKZFwZ73CPg5nK3h21-OgtYa_xyHpp5yPLtvT4v_qwK3pOXJqfLdF5/s640/IMG_1009.JPG" width="640" /></a></div> Is a pizza really a recipe? I suppose it is, just a really really simple one! I've shown you how to make my pizza dough before, and my pizza sauce so this is really just a collection of toppings that i enjoy! And i hope you will too.<br />
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<h2>ingredients (Serves 3)<!--2--><br />
<ul><li>3 pizza dough balls (<a href="http://bubblesnsqueaks.blogspot.com/2010/01/basic-pizza-dough-sauce.html">see recipe here</a>)</li>
<li>1 cup pizza tomato sauce (<a href="http://bubblesnsqueaks.blogspot.com/2010/01/basic-pizza-dough-sauce.html">see recipe here</a>)</li>
<li>2 leeks</li>
<li>250gm button mushrooms</li>
<li>6 slices prosciutto</li>
<li>2 cups mozarella cheese</li>
<li>Salt and pepper</li>
<li>Olive oil</li>
</ul></h2><h2>Method</h2><br />
Finely slice the leeks<br />
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Heat 2 tbsp olive oil in a saucepan over low-medium heat<br />
Add the leeks and saute for 15-20 minutes or until well softened and slightly golden<br />
Thinly slice the mushrooms.<br />
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Heat 1 tbsp oil in a wok or frying pan over medium heat<br />
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Add the mushrooms and cook for 10 minutes or until softened and most liquid has left the pan<br />
Roll out your pizza base<br />
Top with 1/3 the tomato sauce<br />
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Top with prosciutto, then leeks, then mushrooms, then cheese<br />
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Season pizza with salt, pepper, and a swirl of olive oil<br />
Place in pizza maker or on a hot pizza stone in a very hot oven until cooked.<br />
Repeat for remaining pizzas and enjoy<br />
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Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com3tag:blogger.com,1999:blog-7319082521107134708.post-69887814336217962292011-08-28T15:16:00.000+10:002011-08-28T15:16:59.764+10:00Picadinho de Milho<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Qfxs3QkdUIMx7GmTuT1_bW6QuiG6q22QexQhuxtfwyKFGq8EiPW20I8JqJeXuT1gzQGWqCTacCSrDBj25kETbWGaY1B6RyQ2l1AO4Mlu6jbuAIyPKQUo48Qa5xEGa7k7lL5wl4Mj9oYn/s1600/IMG_0981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Qfxs3QkdUIMx7GmTuT1_bW6QuiG6q22QexQhuxtfwyKFGq8EiPW20I8JqJeXuT1gzQGWqCTacCSrDBj25kETbWGaY1B6RyQ2l1AO4Mlu6jbuAIyPKQUo48Qa5xEGa7k7lL5wl4Mj9oYn/s640/IMG_0981.JPG" width="596" /></a></div><br />
Picadinho de Milho or Chopped Beef with Corn is a Brazillian dish traditionally served at botequim or pub restaurants. I've also seen several references to the dish being one traditionally made for festivals and other community occasions.<br />
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It is a simple dish with few ingredients, and like so many dishes traditional for festivals and gatherings, it is hearty and moreish. As such, enjoy this dish for what it is rather than expecting some sort of high-brow delight from it. It's soul food, enjoy it with rice and a fried egg. <br />
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<h2>Ingredients (Serves 4 as main)</h2><br />
<ul><li>500gm blade steak</li>
<li>1 red capsicum</li>
<li>1 onion</li>
<li>2 cloves crushed garlic</li>
<li> 1 tbsp tomato paste</li>
<li>1/2 tsp chili powder</li>
<li>Salt and pepper to taste</li>
<li> 2 cups sweet corn </li>
<li>2 tbsp olive oil</li>
</ul><br />
<h2>Method</h2><br />
Finely dice the beef, discarding any sinew<br />
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Dice the capsicum and onion to be in pieces about the size of the corn<br />
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Heat the olive oil in a large pot over medium heat.<br />
Add the onions and saute for 3 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapkYBfiayxH-1E-JH_V8itIo-eE3pDiwhyluH6QiR_czUDtPZJVy6oCAcSgshZuoJMK9Pn_Tpn3Jew9xwnxGwrRwCRK0Qmdm-NRhxtz4-uvUrAsan5-nCDE482knc24tYXPHNw6k38NBH/s1600/IMG_0961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapkYBfiayxH-1E-JH_V8itIo-eE3pDiwhyluH6QiR_czUDtPZJVy6oCAcSgshZuoJMK9Pn_Tpn3Jew9xwnxGwrRwCRK0Qmdm-NRhxtz4-uvUrAsan5-nCDE482knc24tYXPHNw6k38NBH/s320/IMG_0961.JPG" width="320" /></a></div><br />
Add 2/3 the capsicums and the garlic and saute for a further 3 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqK-qlW7zV9gQhkciKLR0GPq06XDfI63SGoK0_OFMzkPvK6HLrfUdp85gmJVKTtM8m3qPrM9Yb8wMHjqy91bvBJYZWvaZvIOvF04dvKsWzu-nH24c6G8vPUwWp3xG28ajfeCCG0q4r_sQj/s1600/IMG_0964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqK-qlW7zV9gQhkciKLR0GPq06XDfI63SGoK0_OFMzkPvK6HLrfUdp85gmJVKTtM8m3qPrM9Yb8wMHjqy91bvBJYZWvaZvIOvF04dvKsWzu-nH24c6G8vPUwWp3xG28ajfeCCG0q4r_sQj/s320/IMG_0964.JPG" width="320" /></a></div><br />
Turn heat to high then add the beef and cook until well browned<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvQ6EhXsq4eXN9LKqySZ87gIO_41Hu0dDpJtjJmrRcj_Yk2n4DgIQAMZu1Fr8iNVh5vN5YxMlR61gN8fBkhuiRGllB31n7tOEFzTQv83yHxsoYkyb2D2kwl6VWhDnJJ_FUCRlVp1_pOwy/s1600/IMG_0966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvQ6EhXsq4eXN9LKqySZ87gIO_41Hu0dDpJtjJmrRcj_Yk2n4DgIQAMZu1Fr8iNVh5vN5YxMlR61gN8fBkhuiRGllB31n7tOEFzTQv83yHxsoYkyb2D2kwl6VWhDnJJ_FUCRlVp1_pOwy/s320/IMG_0966.JPG" width="320" /></a></div><br />
Stir through the tomato paste with about 1 cup water<br />
Cook for 2-3 minutes to form a sauce.<br />
Season to taste and add the corn<br />
Cook for a further 2-3 minutes.<br />
Serve with rice and/or bread<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8o26irRD35W4R1tVWdX4rO7HqHpBQ1_G_Ie_1qS5DSMit02rbaKwBtNeaZdt6drz15BojsrN1oMtH8KS5Ogs0JGzqwjtFOewFC2netxcc-9BEktU6lUu6pzKZHVI3SNFDi2ztD0hvbgZ/s1600/IMG_0977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8o26irRD35W4R1tVWdX4rO7HqHpBQ1_G_Ie_1qS5DSMit02rbaKwBtNeaZdt6drz15BojsrN1oMtH8KS5Ogs0JGzqwjtFOewFC2netxcc-9BEktU6lUu6pzKZHVI3SNFDi2ztD0hvbgZ/s640/IMG_0977.JPG" width="640" /></a></div><br />
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Danielhttp://www.blogger.com/profile/12200039267427904000noreply@blogger.com2