6 posts tagged “recipes”
Ingredients (Serves 8)
300g chuck beef, cut into bite sized pieces along the grain
1stp olive oil
1 yellow onion, chopped
1 tsp chopped garlic
2 stalks celery, sliced
2 carrots, sliced
1/2 cup mushrooms
1/2 cup stewed tomatoes
1 bay leaf
6 cloves
1 1/2 tsp spaghetti bolognese herbs
1/2 tsp five spice
sea salt and crushed pepper to taste
Steps
1) Fry beef in olive oil in a stock pot until caramelization appears at the bottom of the pot. Meat should be slightly golden brown. Reserve beef. Fry onions until translucent and tender. Add chicken stock, garlic, vegetables, beef and potatoes.
2) Bring to a boil before lowering heat to simmer. Allow to simmer covered for 25 minutes or until beef and vegetables are tender. Season with salt and pepper to taste.
3) Serve hot with a warmed onion dinner roll.
Nutrition Facts
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| 8 Servings |
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Amount Per Serving
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| Calories | 122.3 | |
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| Total Fat | 4.6 g | |
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| Saturated Fat | 1.6 g | |
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| Polyunsaturated Fat | 0.5 g | |
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| Monounsaturated Fat | 2.0 g | |
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| Cholesterol | 27.1 mg | |
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| Sodium | 479.4 mg | |
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| Potassium | 407.1 mg | |
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| Total Carbohydrate | 11.1 g | |
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| Dietary Fiber | 1.7 g | |
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| Sugars | 2.3 g | |
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| Protein | 9.5 g | |
2 cups water
1 packet of Maggi Mee curry flavour
2 packets of chilli sauce
Ground black pepper
1 chicken thigh, chopped
1 egg
Buttercup lettuce
2 red chilli padi (Bird's Eye Chili/Thai Chili)
Fried shallots
Steps
1) Boil the water vigorously in a pot over high heat. Add the chilli sauce, pepper and Maggi flavouring; whisk well. Add the chicken and boil for 2 minutes. Break the egg directly into the bowl and stir the white slightly with chopsticks to break it. Do not break the yolk.
2) Add the noodles and lettuce. Stir the noodles until they soften and come apart, yet remain springy when lifted from the broth (it's a skill...). Place into a serving bowl and garnish with chilli padi and shallots.
This is an excellent - excellent hang over cure. On my 21st birthday, I was so totally hung over it wasn't even funny, only to come home and sober up with this ultra spicy ramen dish and a serving of bad American-remixed horror flick: the Ring. It was either the spice or the bad acting that scared the hang over away, regardless, it was awesome.
You can also add spring onion slices and beansprouts to this recipe if you happen to have them, I didn't.
1/3 cup vegetable oil
1/3 cup flour
1 onion, diced
2 ribs celery diced
1 green bell pepper, diced
8 oz Andouille sausage, or other spicy, smoked sausage, sliced (I used smoked
pork sausage in mine)
3 cloves garlic, crushed fine
1 tsp salt
1 tbsp paprika
1/2 tsp Masterfoods Cajun
1/2 tsp black pepper
3 cups chicken broth, or as needed
1 tsp sweet sauce
6 boneless, skinless chicken thighs, cut in 2-inch pieces
1/2 cup minced green onions
Steps
1) Make a roux with vegetable oil and flour, stir and cook until peanut coloured. Add the onions, celery and bell pepper and fry until vegetables are softened. Then, add the sliced sausage, garlic, spices and a pinch of salt.
2) Add chicken stock and sweet sauce and stir. Allow to simmer for ½ hour. Skim off oil as it rises and add chicken thighs. Allow to simmer for another ½ hour until chicken is tender and cooked.
3) Add minced onions and stir. Serve.
Maybe it's the years of my life that I spent being as un-feminine as possible that's pushing me down this path. I just browsed through a cooking site instead of doing my TMAs, and saw this post for sourdough bread. I know I just cooked an semi-epic (by my standards) meal, but part of me is thinking... Sourdough bread. I wonder what it tastes like. But oh my god - this bread is so beautiful, I'll bake it just to look at it...
Besides, the thought of baking bread gives me a warm homey sort of glow inside. I think it comes from too much literary conventions of being nurturing and motherly, where memories of mothers are usually associated with the smell of baked bread. Oddly enough, my memories of my mom are associated with cigarettes and the tendency to make highly inappropriate comments (a trait I unfortunately inherited from her).
Ah well. Time to attempt my Sourdough Journey in the footsteps of my favourite online chef of Foodwishes.com. Hopefully this documentation results in pretty bread, and not a bag of splooge-coloured garbage.
Brightside has asked me today, "Do you turn into a housewife on weekends?" And I hate to admit it, but I do. Well, my mother cooks for us all week, I could at least take over on the weekend so she can rest. However, she still insists on joining in whether with manpower, eyepower or mouthpower. She's a great help though, at least she liked today's dish. Another oven creation based on two recipes I found online and mashed together. It's a really simple dish despite the long list of ingredients. Now I know why lazy housewives in the USmake meatloaf so often.
Ingredients
8 rashers of bacon, cut crosswise
2 tbsp brown sugar
1 large yellow onion, diced
1kg ground chuck beef
0.2kg ground pork
1 diced red bell pepper
1/2 tsp dried tarragon
1/2 tsp dried Masterfoods Tuscan seasoning
1 tsp black pepper
2 1/2 tsp salt
1/2 cup ketchup
3/4 cup full cream milk
2 beaten eggs
1 cup plain breadcrumb
1 tbsp Worcestershire sauce
2pkt Masterfoods Finishing Sauce (Honey Mustard) mixed with 2 tbsp honey
200g cedar cheese
1tbsp cornflour
1) Coat the bacon with brown sugar, brown in a pan with butter until sides of
the bacon turn slightly brown. Reserve. Fry the onion until translucent and
allow to cool.
3) Preheat oven to 162degrees Celcius. In a buttered baking tin, shape the meat into a tight loaf. Lightly glaze with finishing sauce and arrange bacon over the top layer. Place oven and heat until internal temperature is 71degrees Celcius, glazing once after 45 minutes. Top with cedar cheese and cook for another 10 minutes, or until cheese is lightly browned.
4) Remove from pan and reserve the meatloaf, tenting and allowing it to cool. Save the pan and the drippings for gravy. Place the pan on a stove. Add butter, stir in some corn flour and mix all the pan drippings and meat pieces. Allow to toast for 5 minutes. Add the remaining finishing sauce and stir, bringing to a boil. Allow the sauce to reduce or add water until desired thickness is achieved. Remove from heat.
5) Slice meatloaf and serve with sauce and mashed potatoes.
Herb Butter
3/4 SCS Salted Butter
Masterfoods Spaghetti Bolognese
Zest of a lemon
3 cloves of garlic.
Ground pepper.
Shred the garlic and lemon zest onto the butter. Add the herbs and pepper and just mix it all in.
Lemony Herb Roast Chicken
1 brined chicken*
Parsley flakes
Thyme
Oregano flakes
Basil
3 chopped carrots
3 chopped onions (purple, medium to small sized)
1 chopped celery
1 bay leaf
1/2 lemon juice
Herb Butter
Salt
Pepper
Chicken Stock
Chop the head, butt and feet off the chicken. Wash it out and soak it in salted water for an hour or so. Afterwards, drip out the water and pat the chicken dry. Insert a spatula into the breast meat and gently seperate the skin from the meat, leaving the middle seam attached.
Prop the chicken with its legs up and sprinkle the herbs into the cavity, coating the sides. Fill with the vegetables and lemon juice. There'll be quite a lot of veges left over, save those. Stuff the bay leaf in too. Lay the chicken down and taking a tablespoon of herb butter, stuff the butter under the skin of one side of the breast. Press it down to spread the butter inside evenly. Do the same for the other breast. Rub the chicken with herb butter all over (quite fun to do) and sprinkle all sides liberally with salt and pepper. Prop the chicken up again and fill the cavity with some chicken stock, then truss the chicken's legs and fold the wings underneath.
In a buttered pan, lay the chicken down, doesn't matter if the stock pours out. Cool the remaining stock. Place the chicken in a preheated oven at 170 degrees and cook, basting occasionally, until chicken's internal temperature reaches 90 degrees celcius. (Place the meat thermometer between the thigh and the body, pushing in to get an accurate reading.)
When chicken is cooked, remove the chicken and tent it with foil. Pour out the butter and fat drippings into a bowl and reserve the baking pan and the drippings. Take the remaining vegetables and brush with chicken dripping. Sprinkle with herbs used for chicken and pepper. Toss with hand to evenly coat them. Steam for 10 minutes over boiling chicken stock. Serve the vegetables around the chicken.
Pan Gravy
Used chicken roasting pan
Corn flour
Cold Chicken stock
Heat the baking pan over a medium fire. Add in three tablespoons of flour and stir fat with a whisk. If the roux is too dry, add more fat drippings until it absorbs all the flour. Toast it over a low heat for 5 minutes.
Drizzle in cold stock bit by bit, stirring often to dissolve the roux. Let simmer until there is no taste of starch. Allow to reduce to desired texture and serve warm.
