I'm thinking I will make this, this week. I had it on the list to make last week, but last week was crazy busy, I worked 4 days, on top of my two afternoons, and on my day off I went to the Eisteddfod. And it wasn't even a day off, because I had to leave and go to my afternoon job. So I didn't get around to making this one. Maybe today, if I go and get the chicken out of the freezer when I'm done here.
Ingredients:
1 kg chicken thigh fillets, cut into 3 cm pieces
1/3 cup seasoned flour
1/4 cup olive oil
1 large red onion - I will be using brown, because I don't have a red one.
2 garlic cloves finely chopped
2 red capsicums seed removed, sliced into 1 cm pieces
1 tbsp tomato paste
1 can chick peas (400g)
1 can tomatoes (chopped, 400g)
3 long red chillis (or dried chilli, about a tsp)
1 tsp tabasco sauce. If I have it, it goes in, otherwise perhaps a pinch more chilli
1 cup coriander leaves
Cous cous to serve
Dust chicken in flour
Heat 2 tbps oil in fry pan, fry chicken until golden, about 4 minutes, then set aside
Cook onion, garlic and capsicum in remaining oil until onion starts to colour (about 2 minutes). Add chickpeas, tomato, chili and tabasco and season to taste.
Add chicken, cover with a lid and simmer over low heat for 30 minutes or until chicken is tender and sauce slightly thickened.
Serve with warm buttery cous cous. Or I might do rice or even polenta if I haven't got cous cous. Garnish with coriander.
Wednesday, October 28, 2015
Bun Cha - or Vietnamese noodles with pork and herbs
I love pork mince. It tastes better than beef, not as strong, yet not as insipid as chicken mince, or as fatty as lamb. Thanks pigs, so many good things from one animal.
I made this one a while ago, and we all loved it. The shop spring rolls on the side might seem like a weird addition, but they were great. I just used Aldi ones, the vegetarian ones, because I don't like the paste-y texture of meat in springrolls.
No thermomix for this one, but it's reasonably quick anyway. And then your thermo is free to make a nice custard or a sorbet for dessert.
Ingredients
200g rice noodles
500g pork mince
2 tbsp of kecap manis
1/2 bunch of spring onions - I always use shallots because I can never find spring onions, and for ages, I thought they were the same thing. Apparently they aren't, who knew?
2 garlic cloves
2 tbsp peanut oil
2 cups each coriander and basil leaves
100 g bean sprouts
store bought springrolls - we had 5 each, they weren't very big, and this seemed like the right number.
Chilli Peanut Dressing
2 tbsp peanut oil
2 long red chillies finely chopped
2 garlic cloves
1/3 cup peanuts, chopped
2 tbsps fish sauce
juice of 1 lime
What to do
Cook the noodles, I mostly don't read the packet instructions, just boil up some water, cook for a couple minutes then drain. I taste a noodle to make sure it's cooked properly, that's about it. Reserve 2 tbsp cooking liquid.
Combine mince, kecap manis, onion and garlic and form into meatballs. Flatten slightly and place on a a baking tray. Chill for ten minutes to firm up.
Heat oil in fry pan and cook meatballs.
Transfer to a plate, reserve pan.
For the dressing, heat oil in reserved pan, add chilli and cook 2 - 3 minutes, then add garlic and cook for 1 minute or until fragrant. Add peanuts and cook for 2 minutes, stir in fish sauce, lime juice and reserved noodle water. Remove from heat
Divide noodles among bowls, top with meatballs, herbs, sprouts and springrolls. Serve drizzled with dressing.
Amazing!
I made this one a while ago, and we all loved it. The shop spring rolls on the side might seem like a weird addition, but they were great. I just used Aldi ones, the vegetarian ones, because I don't like the paste-y texture of meat in springrolls.
No thermomix for this one, but it's reasonably quick anyway. And then your thermo is free to make a nice custard or a sorbet for dessert.
Ingredients
200g rice noodles
500g pork mince
2 tbsp of kecap manis
1/2 bunch of spring onions - I always use shallots because I can never find spring onions, and for ages, I thought they were the same thing. Apparently they aren't, who knew?
2 garlic cloves
2 tbsp peanut oil
2 cups each coriander and basil leaves
100 g bean sprouts
store bought springrolls - we had 5 each, they weren't very big, and this seemed like the right number.
Chilli Peanut Dressing
2 tbsp peanut oil
2 long red chillies finely chopped
2 garlic cloves
1/3 cup peanuts, chopped
2 tbsps fish sauce
juice of 1 lime
What to do
Cook the noodles, I mostly don't read the packet instructions, just boil up some water, cook for a couple minutes then drain. I taste a noodle to make sure it's cooked properly, that's about it. Reserve 2 tbsp cooking liquid.
Combine mince, kecap manis, onion and garlic and form into meatballs. Flatten slightly and place on a a baking tray. Chill for ten minutes to firm up.
Heat oil in fry pan and cook meatballs.
Transfer to a plate, reserve pan.
For the dressing, heat oil in reserved pan, add chilli and cook 2 - 3 minutes, then add garlic and cook for 1 minute or until fragrant. Add peanuts and cook for 2 minutes, stir in fish sauce, lime juice and reserved noodle water. Remove from heat
Divide noodles among bowls, top with meatballs, herbs, sprouts and springrolls. Serve drizzled with dressing.
Amazing!
Barbecue Beef Salad with beer vinaigrette
I am writing this a few weeks after cooking it, and I have a sneaking suspicion that somewhere in the fridge there is a small tub of left over beer vinaigrette. Probably won't be pretty after so long. I will investigate later. Along with refreshing the kitty litter and cleaning the fish bowl. Knowing all those things are waiting, I could get some serious posting done on this blog.
Ingredients
Olive oil. The recipe said extra virgin. I never use extra virgin because I think it tastes weird, so it was probably light, and yes I do know what that means.
1 tsp smoked paprika
2 garlic cloves
4 corn cobs
800g beef sirloin steak
2 baby cos lettuces quartered length ways
50g tasty cheese
2 limes, halved
Beer Vinaigrette
375 ml beer (golden ale)
1/4 cup olive oil
1 tbsp apple cider or white wine vinegar
1 tbsp maple syrup
For the vinaigrette, heat the beer, simmer for 5 minutes, until reduced to 1/3 cup. Set aside to cool
Mix up the oil and paprika and garlic, and pour over the steak and corn.
BBQ steak and corn, rest steak and slice kernels off the corn.
Combine vinaigrette ingredients and season.
Slice steak, and serve with lettuce and corn and cheese, drizzle with vinaigrette and oil and sprinkle over more paprika, serve with lime.
This was very good. And fast.
Ingredients
Olive oil. The recipe said extra virgin. I never use extra virgin because I think it tastes weird, so it was probably light, and yes I do know what that means.
1 tsp smoked paprika
2 garlic cloves
4 corn cobs
800g beef sirloin steak
2 baby cos lettuces quartered length ways
50g tasty cheese
2 limes, halved
Beer Vinaigrette
375 ml beer (golden ale)
1/4 cup olive oil
1 tbsp apple cider or white wine vinegar
1 tbsp maple syrup
For the vinaigrette, heat the beer, simmer for 5 minutes, until reduced to 1/3 cup. Set aside to cool
Mix up the oil and paprika and garlic, and pour over the steak and corn.
BBQ steak and corn, rest steak and slice kernels off the corn.
Combine vinaigrette ingredients and season.
Slice steak, and serve with lettuce and corn and cheese, drizzle with vinaigrette and oil and sprinkle over more paprika, serve with lime.
This was very good. And fast.
Truffle, Parsnip, Pork and Sage Risotto
This is one of my absolute favourite meals. In fact, it's everyone in the houses favourite meal. Everytime I cook risotto now, my 11 year old wants to know if it will be served with burnt sage butter. It is divine. And a great one for the thermomix. Try it now, you will love it.
Ingredients
500g pork mince
2 tbsp olive oil
8 small parsnips (or 4 medium sized ones)
1 L chicken stock
70 g butter
1 onion
400g arborio rice
80g white wine
60 g sour cream
80g parmesan grated
a bunch of sage leaves
truffle oil
In thermo, process mince for about 8 seconds on speed 7, I often add a bit if fennel in with it. Roll the mince into balls and set aside on an oven tray.
Peel parsnips, and cut off the skinny bits at the top, toss these in olive oil and bake in the oven with the pork balls for 10 - 15 minutes.
Grate remaining parnsips and set aside
In thermo, chop onion, 5 seconds, speed 5.
Add 40g butter to thermo and cook with onion on 100 degrees, speed 1 (reverse) for 3 minutes. Add grated parsnip, and cook for another 3 minutes at 90 degrees.
Add rice, cook for another 2 minutes 90 degrees, same speed and still reverse.
Add stock, put in the butterfly and cook for 17 minutes, speed 1 reverse at 90 degrees.
Add parmesan and sour cream, mix gently and let stand for 4 minutes.
Meanwhile, in a frypan, melt remaining butter, and fry sage leaves gently until they are crispy and the butter has turned a lovely light brown.
Serve risotto into bowls, top with parsnip, meatballs and a drizzle of truffle oil.
I try not to cook this too often, so we don't get sick of it, but it is truly wonderful, and I don't know how long it would take of having it every week for me to be bored with it.
I've been able to buy truffles in a jar from Aldi occasionally and have sliced these and cooked them through the risotto, also delicious.
Ingredients
500g pork mince
2 tbsp olive oil
8 small parsnips (or 4 medium sized ones)
1 L chicken stock
70 g butter
1 onion
400g arborio rice
80g white wine
60 g sour cream
80g parmesan grated
a bunch of sage leaves
truffle oil
In thermo, process mince for about 8 seconds on speed 7, I often add a bit if fennel in with it. Roll the mince into balls and set aside on an oven tray.
Peel parsnips, and cut off the skinny bits at the top, toss these in olive oil and bake in the oven with the pork balls for 10 - 15 minutes.
Grate remaining parnsips and set aside
In thermo, chop onion, 5 seconds, speed 5.
Add 40g butter to thermo and cook with onion on 100 degrees, speed 1 (reverse) for 3 minutes. Add grated parsnip, and cook for another 3 minutes at 90 degrees.
Add rice, cook for another 2 minutes 90 degrees, same speed and still reverse.
Add stock, put in the butterfly and cook for 17 minutes, speed 1 reverse at 90 degrees.
Add parmesan and sour cream, mix gently and let stand for 4 minutes.
Meanwhile, in a frypan, melt remaining butter, and fry sage leaves gently until they are crispy and the butter has turned a lovely light brown.
Serve risotto into bowls, top with parsnip, meatballs and a drizzle of truffle oil.
I try not to cook this too often, so we don't get sick of it, but it is truly wonderful, and I don't know how long it would take of having it every week for me to be bored with it.
I've been able to buy truffles in a jar from Aldi occasionally and have sliced these and cooked them through the risotto, also delicious.
Eggs Benedict
Last weekend we had Hospitality Weekend at church. Usually we eat dinner together once a month, but this month, to mix it up, we went visiting one anothers houses. You got to nominate if you would be a host or guest, and then organised a meal together. We hosted, and our guests had very small children, and our schedule was a bit full over the weekend, so working out which meal to do was slightly problematic. Until we hit on the brilliant idea of Brunch. What an under appreciated meal time this is. Brunch. I don't think I've ever been anywhere for brunch. Never hosted one before, but it truly is a winner. Late enough that you sleep in, early enough that it doesn't eat up your whole day. And so easy to cater. Bacon, eggs, croissants, mushrooms, sour dough toast, good coffee and juice. So simple.
To make it look like I'd made more effort, I made eggs benedict. I've never made hollandaise before, but the thermo just makes it for me, so no drama there. Here is the recipe I used for the hollandaise, so yummy. And I love poached eggs.
Hollandaise
4 egg yolks
130g cubed butter
20g freshly squeezed lemon
sea salt and black pepper
Insert butterfly, put all the ingredients into the bowl, cook for 8 minutes at 90 degree on speed three. Serve poured over poached eggs.
I had leftovers and decided to microwave it the next day with my eggs, but it separated and looked horrid. Tasted great, but looked dreadful. The recipe is in the Everyday Cookbook. Some of the EDC recipes are a bit Womans Weekly circa 1980, however, there are a few gems in there, and this is one of them.
To make it look like I'd made more effort, I made eggs benedict. I've never made hollandaise before, but the thermo just makes it for me, so no drama there. Here is the recipe I used for the hollandaise, so yummy. And I love poached eggs.
Hollandaise
4 egg yolks
130g cubed butter
20g freshly squeezed lemon
sea salt and black pepper
Insert butterfly, put all the ingredients into the bowl, cook for 8 minutes at 90 degree on speed three. Serve poured over poached eggs.
I had leftovers and decided to microwave it the next day with my eggs, but it separated and looked horrid. Tasted great, but looked dreadful. The recipe is in the Everyday Cookbook. Some of the EDC recipes are a bit Womans Weekly circa 1980, however, there are a few gems in there, and this is one of them.
Subscribe to:
Posts (Atom)