Finger licking good cooking recipes

Duck and Chestnut Stew

2007-05-07T08:14:00.000+01:00

400g duck, chopped into fairly big pieces

Seasoning:
1/2 tsp light soy sauce
Dash of pepper
Dash of Chinese five spice powder
Pinch of salt
1/2 tsp dark soy sauce
100g shelled dried chestnuts
12 pieces dried black mushrooms, soaked
12 pieces button mushrooms
2 tbsp oil
1 tsp sesame oil
Cooking wine

Sauce:
I tbsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
1/4 tsp pepper
1/2 tsp chicken stock granules
500ml water

Season duck for at least 30 minutes. Boil chestnuts for l0 minutes and drain well. Deep-fry chestnuts for two to three minutes. Drain. Reheat oil and deep-fry duck pieces until golden brown.

Heat claypot with oil and sesame oil and lightly brown ginger and garlic until fragrant. Put in soya bean paste and fry until fragrant. Add cooking wine. Add duck pieces and chestnuts. Toss until they are well coated with ingredients.

Pour in sauce ingredients. Bring to a boil, then lower heat and simmer for one and a half hours. Add both types of mushrooms and simmer for 15-20 minutes or until duck is tender and gravy thickens.

Quail with Indian Spices

2007-04-24T23:40:00.000+01:00

4 quail
1 tsp chopped garlic
1 tsp salt
1tsp finely grated ginger
1tbsp oil
3 tbsp natural yoghurt
3 tsp ground coriander
2 tsp rice flour (*)
1 tsp ground cumin
1 tsp garam masala
½ tsp ground turmeric
½ tsp white pepper
½ tsp chili powder

Split quail down backbone and open out flat. Rinse and clean cavity.
Crush garlic withsalt until very smooth, then mix in remaining ingredients.
Rub mixture well into quail, then cover and marinate at least 1 hour.
Remove from marinade, reserving it.
Preheat grill or broiler and cook, turning and brushing quail at least twice with any remaining marinade.
Cook until quail are brown and crisp.
*Toast rice in dry pan, then grind with mortar and pestle.

Quail eggs with truffle mayo

2007-04-24T23:35:00.000+01:00

5 quail eggs
¼ cup mayonnaise
¼ tbsp truffle oil
¼ cup tobiko (flying fish roe)

Bring water to a boil. Place quail eggs in and boil for 3 minutes. Remove and place in cold water.
Peel shell. Trim ends so they lay flat on serving dish. Cut into halves.
Mix mayo and truffle oil. Place a little truffle mayonnaise on one side of each egg halves. Top mayo with tobiko and arrange on serving platter.

Watercress salad with pickled quail eggs

2007-04-24T23:34:00.000+01:00

2 tbsp pickling liquid from pickled quail eggs
1 tbsp Dijon mustard
1/8 tsp salt
1/8 tsp black pepper
¼ cup vegetable oil
2 tbsp olive oil
6 oz organic baby watercress
20 pickled quail eggs, halved, quartered, or sliced

Whisk together pickling liquid, mustard, salt, and pepper in small bowl, then add oils, whisking until emulsified.
Toss watercress with just enough dressing to coat in large bowl and season with salt and pepper. Serve salad with eggs.

Pesto marinated Pittsworth quail, with colcannon and a Rimfire port wine beurre blanc

2007-04-24T23:30:00.000+01:00

1 quail, boned and cut down centre
3 tbsp pesto
100g potato mash
50g Savoy cabbage, cut into large pieces & blanched
20g spring onion sliced
10g French shallots, sliced
4 slices of crisp pancetta
1 tsp julienne of continental parsley
Olive oil
2 small green asparagus spears, blanched
½ red toasted capsicum
3 kalamata olives
1 quail egg, soft boiled, cut in half
Sea salt and freshly ground black pepper

Beurre blanc:
25ml balsamic vinegar
20ml Rimfire port wine
25g sliced shallot
1 sprig of thyme
4 crushed white peppercorns
25ml cream
110g diced, chilled butter
Lemon juice
Salt and pepper

Place quail in bowl with pesto and couple of lugs of olive oil and marinate overnight.

To prepare colcannon: add cabbage, spring onion, shallots, crisp pancetta and parsley to potato mash and fold through. Season with salt and freshly ground pepper and keep warm.

To prepare sauce, place balsamic vinegar, shallots, thyme and crushed peppercorns in saucepan and reduce to a glaze. Add cream and bring to the boil then reduce heat.
Whisk in diced butter until full incorporated, season, mix in port, then keep warm.
Remove quail from marinade and quickly panfry in sauté pan until cooked.

To prepare garnish, cut out a circle of roast capsicum about 4cm in diameter and place on plate. Place olives, then quail egg on top of circle, finish with asparagus spears.
Place dish in warm oven for a minute for garnish to warm through. Place colcannon in, top with quail then spoon beurre blanc around.

Quail's Eggs with Ginseng Dessert

2007-04-24T23:27:00.000+01:00

10g American ginseng
15g dried mushrooms
20g Poria
10 pcs quail’s eggs (cooked, de-shelled)
60g water chestnut powder
Rock sugar according to taste
600ml water

Chop soaked mushrooms and discard tough ends. Place mushrooms, American ginseng, rock sugar, poria and boiling water into a soup pot and steam with small fire for 1 hour.
Add eggs and steam for another 15 minutes. Melt water chestnut powder with some water and add into steamed dessert and stir. Add sugar to taste.

Sautéed Quail Breasts on Pesto Risotto

2007-04-24T23:25:00.000+01:00

12 quail breasts
1½ cups rice
Salt and Pepper
¼ cup olive oil
1 onion, peeled and chopped
6 cups good strong chicken stock
Balsamic vinegar
1 cup of white wine
2 cloves garlic crushed

For Pesto
50g unsalted butter
½ cup chopped basil leaves
60g pine nuts, lightly pan roasted
salt & pepper
100g grated parmesan
3 cloves garlic, crushed
60ml olive oil
some fresh basil leaves for decoration

Bring chicken stock to the boil and reduce on simmer to approx 70%.
Heat olive oil in large saucepan. Add onion, garlic and sauté for 2-3 minutes. Add rice and stir for few minutes. Add white wine. Add stock, one ladle at a time, and simmer over low heat.
Repeat until rice is cooked. Adjust seasoning. Set aside and keep warm.
Place basil, pine nuts, garlic, salt & pepper into food processor. Blend to a paste. Add parmesan and olive oil. Blend again. Stir this into rice.
In a frying pan, melt 50g of butter. Sautee quail breasts, 2 minutes on each side.

Oven Roasted Quail with “Cassatta” Stuffing, Potato Puree, Cipollini & Port-Poached Figs

2007-04-24T23:23:00.000+01:00

4 semi-deboned quails
2 cups hot sausage meat
1 tbsp dried currants
½ cup ricotta cheese
3 potatoes – peeled and diced
1½ tbsp unsalted butter
½ cup heavy cream
1 tsp salt
1 tsp white pepper
16 peeled pearl onions
4 fresh figs
2 cups Port wine

Combine sausage meat with ricotta cheese and dried currants. Stuff quail with this (1 tbsp each). “Fluff” gently. Brush with butter and sprinkle with salt and white pepper. Roast at 350 degrees for about 20 minutes.
Place figs into small sauce pot and add port wine. Simmer about 15 minutes. Remove figs from port and set aside. Continue simmering port until reduced by half. Remove and place into a squeeze bottle.
Place peeled onions on baking sheet. Sprinkle with olive oil and bake at 350 degrees until they begin to caramelized.
Boil potatoes until soft. Separately boil heavy cream and butter. Transfer potatoes and hot cream into food processor and puree until smooth. Season with salt and white pepper to taste.
Spoon tbsp potato puree alongside quail. Lean poached fig against quail and drizzle port around

Chinese roast pork "Siew-York"

2007-04-24T23:07:00.000+01:00

3kg belly pork with skin
130g coarse salt
A pinch of five-spice powder

Preheat the oven to 200ºC.
Score the inner pork belly with a sharp knife.
Rub the meat with 30g of coarse salt and the five-spice powder.
Pierce metal skewers through the upper and lower portion of the pork belly to prevent it from shrinking during roasting.
Rub the remaining coarse salt on the skin of the pork belly.
Roast the pork for 45 minutes to an hour.
Halfway through the roasting time, remove the roast pork from the oven and rub off all the salt from the skin. Prick the skin all over with a stainless steel tenderiser needle.
Return the pork to the oven and roast it on high heat until pork is blackened and skin is crispy. Remove from oven and scrape off the blackened part.
Return to oven and continue roasting till done.

Barbecued Pork "Char Siew"

2007-04-24T23:05:00.000+01:00

1.5kg belly pork (remove skin)

Marinade:
1.2kg sugar
55g preserved soybean paste
55g hoisin sauce
20g fermented bean curd (nam yue)
500ml light soya sauce
250ml dark soya sauce
Red dye (optional)

Method
Preheat the oven to 200ºC.
Mix the marinade ingredients.
Divide pork belly into five strips (about 300g each). Marinate pork belly strips for about 3 hours.
Carefully pierce the marinated pork belly strips vertically with a skewer.
Roast pork belly in the oven for 30 minutes, basting the meat with the marinade every ten minutes.

Pork with Beans

2007-04-24T23:04:00.000+01:00

2 kg pork
1.5 kg small white beans,
soaked overnight
375 ml tomato juice
1 finely chopped onion
125 ml olive oil or corn oil
Salt, pepper and some soup celery

Put beans in sauce pan with fresh water to cover, boil for 10 minutes and then drain. Cook in pressure cooker with some soup celery until about half tender. Remember not to add salt. Drain beans and discard celery.
Heat oil in heavy saucepan and brown meat and onions. Add tomato juice, salt and pepper and simmer over low heat until meat is nearly done. Add beans and simmer gently until meat and beans are tender. If you need more liquid, top it up with more tomato juice. Serve.

Rolled roast pork, stuffed with spinach and mortadella

2007-04-24T23:02:00.000+01:00

800 g boned pork loin, in a slice
150 g frozen spinach
5 slices of Italian mortadella
6 tbsp dried chives
4 tsp dried marjoram
8 tbsp olive oil
300 ml red wine
Salt
Pepper, if liked
Kitchen string
500 ml jelly
4 tbsp white vinegar

Thaw frozen spinach putting them directly in a pan with 2 tbsp olive oil and 2 tbsp water. Let them cook, half-covered, over medium heat until cooking juice is very well reduced. Season to taste with salt and let them cool.

Open slice of pork loin over work surface, sprinkle with 2 tbsp dried chives, season to taste with salt; arrange slices of mortadella and then spinach and marjoram. Roll slice of meat and tie roast with kitchen string at 1" intervals.

Put meat in saucepan with remaining olive oil and chives; brown on all sides and then pour in wine and allow to evaporate a little. After few minutes add some hot water. Keep on cooking over gentle heat, half-covered, stirring sometimes, until meat is tender (it may take an hour-and-a-half). If necessary, add water.

Let the roast cool for a night.

The day after prepare jelly adding 4 tbsp white vinegar. Cut roast into slices ½" thick and arrange them on a deep dish. Pour in warm jelly and let dish refrigerate for almost 2 hours before serving

Greek Pork Pot-Roast

2007-04-21T00:21:00.000+01:00

1.5 kg lean boneless pork
2 lemons, salt and pepper
1 onion, finely chopped
3 cloves of garlic, crushed
1 stalk celery; 2 carrots, cleaned & chopped into chunks
250 ml white wine
2 bay leaves
6 whole black peppercorns
3 cloves
125 ml olive oil

Rub meat with lemon juice and season with salt and pepper. Shape into a neat roll and tie with string. Heat olive oil in heavy pan with lid and brown meat. Add onions and garlic and sauté few minutes. Add rest of vegetables, seasonings and wine. Cover and simmer very slowly until tender, topping up with little more wine to prevent scorching. Let cool slightly before removing string and serve.

Malay Mutton soup - "Sup Kambing"

2007-04-21T00:13:00.000+01:00

750g of mutton ribs
2 large onions, chopped
3 cloves garlic, crushed
2 green chilies, sliced
1 heaped teaspoon grated lengkuas or
fresh ginger
2 teaspoons black peppercorns
3 tablespoon mild curry powder or paste
3 teaspoons coriander seeds
9 cups of water
1 tablespoon of oil
4 Black cardamoms, lightly crushed
5cm stick of cinnamon
2-3 cloves
2.5cm fresh ginger, grated
2 heaped tbsp white poppy seeds
half cup coconut milk
salt
pepper
dry fried onions
spring onion, chopped
fresh coriander leaves

Chop mutton bones and put into large saucepan with onion, garlic, chili, lengkuas or ginger, peppercorns and coriander. Cover with water and bring to a boil. Turn heat down and allow to simmer for 3 hours. Skim off froth as it rises.
Strain stock, reserving liquid and meat.when cool, scrape meat from bones and flake into smaller pieces.
Heat oil in saucepan and fry cardamom, cinnamon, cloves and ginger for one minute, then add curry paste or powder and fry for 4 minutes. Pour in lightly ground poppyseeds, coconut milk and add reserved stock. Stir well and season with salt and pepper.
Add meat and bring to boil for 20 minutes ... garnish with fried onions, spring onion and coriander leaves.

Creamy Chicken Mushroom Pie

2007-04-21T00:08:00.000+01:00

Filling:
2 tablespoons cooking oil
400g chicken fillet, cubed
50g butter
250g button mushrooms, sliced
3 shallots, finely chopped
200ml UHT cream
2 tablespoons Dijon mustard
Salt to taste
Pepper to taste

400g frozen puff pastry
1 egg (for egg wash), beaten

To prepare filling: Heat oil and sear the chicken over high heat until browned. The chicken should not be fully cooked. Remove from pan and set aside.
In the same pan, add butter and cook mushrooms over high heat until golden brown. Remove from pan and set aside with the chicken.
In the same pan, fry the shallots over low heat until translucent. Add cream and bring to boil. Add mustard, chicken and mushrooms and season to taste. Dish into the pie dish.

To assemble & bake: Roll out the thawed puff pastry and place over the top of the pie dish. Brush with egg wash. Bake in a preheated at 180ºC for 15 minutes or until pastry is crisp and golden.

Chicken Maryland

2007-04-21T00:03:00.000+01:00

2 pieces chicken thigh (whole leg)

Seasoned flour (mixed together):
3 tbsp flour
Dash of salt and pepper
2 tbsp oil
1 cup water
1 tsp chicken stock granules
Salt to taste
A pinch of sugar
A dash of pepper

Gravy:
1 tbsp butter
1 tbsp flour
3/4 cup diluted evaporated milk
salt and pepper to taste

Corn Fritters:
50g flour
50g self-raising flour
1/4 cup evaporated milk
1 egg yolk
1 tin cream corn (200g)

Dredge chicken thigh in seasoned flour. Heat butter and oil in a large nonstick pan and pan-fry chicken. Cover the pan and fry till chicken is golden brown. Turn over the chicken when one side browns.
Add water to the pan a little at a time, cover pan and allow to simmer until chicken is tender and gravy has thickened. Remove chicken pieces to a serving plate. Leave the pan unwashed.

To make gravy: Heat butter in the unwashed pan. Add the flour and mix it thoroughly to form a "roux" or paste. Add milk, working into the gravy. Add salt and pepper to taste. Pour this sauce over the chicken and serve with deep-fried potato chips, fried tomato halves, fried bananas, boiled baby carrots and corn fritters.

To make corn fritters: Sift the two flours together. Mix egg yolk with milk. Add in sifted flour. Beat till batter is smooth. Add in cream corn. Heat oil and drop tablespoon of corn batter to fry till golden brown.

Braised Chicken with Baby Potatoes

2007-04-21T00:01:00.000+01:00

600g chicken, chopped into bite-sized pieces
6 smallish dried Chinese mushrooms, soaked to soften
12 baby potatoes, boiled until tender then skinned
50g canned bamboo shoots, sliced
1 tbsp oil
1 tbsp sesame oil
1/2 Tbsp Shao Hsing Hua Tiau cooking wine (optional)
700ml water

(A)
2 star anise
5 cloves
2cm cinnamon stick
6cm ginger, sliced
1½ tbsp preserved bean paste (tau cu)

Thickening
1 tsp corn flour mixed with 1 tbsp water

Sauce (combined)
2 tbsp oyster sauce
2 tbsp light soya sauce
1/2 tsp thick soya sauce
1/4 tsp pepper
1 tbsp chicken stock granules
1 tsp sugar
1/4 tsp salt or to taste

Marinate chicken with light soya sauce and pepper and leave aside for 30 minutes.
Heat oil and sesame oil and stir-fry ginger, garlic, bean paste, cloves, star anise and cinnamon stick until fragrant.
Add in chicken and mushrooms and toss until chicken change colour.
Sprinkle in cooking wine (optional) and stir-fry briskly until well mixed. Pour in combined sauce ingredients and cook for 10–20 seconds. Add in water and bring to the boil. Cover and cook over low heat for 20–25 minutes.
Add in bamboo shoots and baby potatoes. Thicken with corn flour mixture and transfer to a serving dish. Serve the potato balls with chilli sauce.

Yakitori Chicken Skewers

2007-04-20T23:56:00.000+01:00

900g boneless chicken, cubed

Marinade:
70ml Japanese soy sauce
3 tbsp sake
3 tbsp mirin
2 tbsp sugar
2 tbsp honey
1 tbsp finely pounded garlic
1 tbsp finely grated fresh ginger

Mix sake and soy sauce together. Add mirin, sugar, grated ginger, garlic and honey. Mix well and bring to a low simmering boil for 10-15 minutes. Set aside to cool.
Put chicken pieces into the marinade, turning them so that they are coated all over. Leave them to stand in the marinade for at least an hour or preferably overnight in the refrigerator.
Skewer the marinated chicken cubes with the bamboo skewers and grill or roast in a preheated oven at 200°C for 10-15 minutes. Turn the skewers over and roast for a further six to seven minutes, basting them occasionally with the marinade.
When done, serve the chicken skewers immediately with a sprinkling of toasted sesame seeds.

Thai Chicken Salad

2007-04-20T23:52:00.000+01:00

150g chicken fillet

(A)
1/2 tsp chicken stock
A dash of pepper

(B)
A dash of lime juice
A dash of fish sauce

Dressing
3 tbsp lime juice
5 cili padi, sliced
1 tbsp fish sauce
1 tbsp sugar to taste
1/4 tsp sesame oil
4 shallots, sliced thinly
A handful of mint and coriander leaves
1 tbsp toasted sesame seeds
1 tbsp toasted & coarsely chopped groundnuts

Lightly marinate chicken in (A) for 10 minutes. Bring just enough water to a boil in a small saucepan and add the chicken fillet. Simmer, stirring often, until just cooked (about 3–4 minutes). Do not overcook or the meat will become tough.
Remove, tear the fillet into shreds and season with (B). Set aside.
Mix shallots, mint and coriander leaves, lime juice, fish sauce, sugar and sesame oil in a mixing bowl. Add in the prepared chicken and toss well to combine (the salad should be hot, sour and salty.) You can adjust the taste accordingly. Dish out on to a serving platter and add a sprinkling of sesame seeds and groundnuts. (You can also serve this dish together with the Fish Cake Patties.)

Kerabu Chicken

2007-04-20T23:48:00.000+01:00

1/4 chicken
50ml water
6 shallots, slice thinly
2 stalks young lemongrass, sliced thinly
1 medium-sized torch ginger bud, sliced thinly
1 sprig polygonum (daun kesum), sliced thinly
1 cabbage leaf, sliced thinly
5 bird’s eye chillies, sliced
10 limes, halved and squeezed for juice
1cm gula melaka
1 tablespoon budu
1/2cm belacan (optional)
Salt to taste

Boil the chicken in a small pot until it is cooked. Set aside to cool, then shred the meat.
Mix all the sliced items in a deep bowl. Add in the limejuice, gula melaka, budu and salt. Add the shredded chicken and mix thoroughly. Serve immediately.

Honey And Crushed Coriander Chicken

2007-04-20T23:47:00.001+01:00

6 to 8 medium-sized chicken drumsticks
1 rounded tbsp coriander seeds
1/2 tsp black peppercorns
2 tsp finely-grated ginger
1 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp honey
1 tbsp peanut or other vegetable oil
2 tsp salt

Rinse chicken drumsticks and trim off any excess bits of skin or fat. Pat dry with absorbent paper towels.
Lightly toast the coriander seeds and peppercorns by placing them in a small frying pan over medium heat.
After three to four minutes they will smell fragrant and the coriander will look lightly browned. Immediately take pan off the heat. Roughly crush the coriander and peppercorns in a mortar and pestle. Remove.
Combine the grated ginger, soy sauces, honey, oil and salt in a small bowl. Add the crushed spices. Rub over chicken drumsticks, cover and set aside, refrigerated, for an hour or two.
Place chicken pieces under a preheated grill or roast in a 190 ºC oven for 20 to 25 minutes (depending on the size and thickness of the drumsticks), turning chicken over halfway through the cooking time to help them brown evenly.

Ayam Panggang in Dry Sauce

2007-04-20T23:38:00.000+01:00

2 chicken thighs

(A) grind together and extract juice:
6 shallots
3 cloves garlic
2 cm ginger

(B) mix:
2 tbsp chilli boh
1 tbsp ground ketumbar powder
1/2 tsp kunyit powder
1/2 tsp jintan manis powder
1/2 tsp jintan putih powder

(C) blend together:
1 1/2 cm galangal (lengkuas)
2 stalks serai (lemon grass)
2 buah keras

(D):
4 tbsp plain yoghurt
2 tbsp assam jawa juice
Banana leaves

Wash and dry the chicken thighs well then score the meat lightly with a knife. Use the juice of (A) to marinate the chicken pieces for 1/2 hour. Keep the pulp of (A).
Heat a wok with 3 tbsp cooking oil. Saute the pulp of (A). Add in (C) and stir well till aromatic. Mix in (B) then (D). Fry till a layer of oil rises to the top. Add in the marinated chicken drumsticks and stir-fry quickly.
Prepare a tray lined with tin-foil. Place banana leaves over the foil. Put the chicken pieces together with the sauce on it. Cover with banana leaves and place a piece of tin foil over. Grill at 220°C for 20 minutes. Turn over the chicken pieces after 10 minutes. Serve with onion rings and tomato wedges.

Malay Fried Chicken

2007-04-20T23:19:00.001+01:00

500g of chicken pieces
1/2 tsp lime juice
1 packet (20g) Maggi Malay-style Fried Chicken Mix
Oil for frying
Grated carrot for garnishing

Marinate chicken for 15 minutes. Heat the oil in a wok. Fry the chicken until golden brown. Garnish with grated carrot. Serve hot with Maggi garlic sauce, chilli sauce or Thai chilli sauce.

"Keruptut Chicken"

2007-04-20T23:16:00.000+01:00

This is typical Kelantanese rendang.

Ingredients
1-1.5 kg chicken, cut into fairly big pieces
2-3 tbsp roasted grated coconut, pounded finely for kerisik
2½ cups coconut milk (add adequate amount of water to one grated coconut and squeeze for the required amount of coconut milk)
10 dried chillies, soaked and seeded
8-10 shallots, coarsely chopped
2 tbsp oil

Spice ingredients (A):
1 thumb-size ginger
3cm fresh turmeric root
3cm galangal
2 tbsp chilli boh
2 tbsp coriander powder (ketumbar)
1 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
1 tsp ground black pepper

Spice ingredients (B):
4 buah pelaga, split and use the seeds only
4 cloves
3cm cinnamon stick (kayu manis)
2 stalks lemon grass, smashed lightly
2 pieces dried tamarind skin (asam keping)
2 tbsp oil

Seasoning:
1/2 tsp salt or to taste
1 tsp sugar or to taste
1 tsp chicken stock granules

Heat 2 tbsp of oil in wok. Fry shallots and dried chillies until fragrant. Remove and put into a food processor.
Add the spice ingredients (a) and process until mixture turns fine. Use 2 tbsp of this mixture to marinate the chicken, for 30-40 minutes.
Put coconut milk, remaining ground ingredients and ingredients (b) in a deep saucepot. Add the marinated chicken and bring to a low simmer.
Cook for 30-35 minutes or until gravy is semi-dry. Stir in kerisik and add seasoning. Continue to cook for 6-7 minutes or until chicken is tender.

Chicken in Pandan Leaves

2007-04-20T23:14:00.000+01:00

Ingredients
300 g diced Chicken Thighs
2 cloves Garlic sliced thinly
1 tbsp Fish Sauce
1 tbsp Vinegar
1 tbsp Soy Sauce
1 tbsp Soy Sauce
1 tsp sugar
Pandan Leaves

Mix all ingredients together in bowl and let it sit for 30 minutes
Wrapping chicken in leaves. Place a toothpick in to hold leaves down.
In medium high wok add ½" oil and add chicken in batches.
Drain and serve.

Thai Fried Chicken

2007-04-20T23:12:00.000+01:00

Ingredients
500g Chicken wings
2 tsp 'Knorr' seasoning

Make sure chicken is completely dry.
Cut 2 diagonal strips on each side of chicken 5mm deep.
Heat about 5cm oil to medium heat
Cook chicken turning occasionally until cooked.
Drain well and serve with sweet chili sauce.

Turkey with Chestnut, Raisin and Pine nut Stuffing

2007-04-20T23:04:00.000+01:00

Ingredients
4.5 kg oven ready turkey
Lemons
Olive oil

Stuffing:
225g chestnuts
45 ml olive oil
1onion, peeled and finely chopped
Turkey giblets except for the neck
350g minced pork
150g long-grain rice
300 ml water
75g raisins or currants,
50g pine nuts/blanched shredded almonds
45 ml finely chopped fresh parsley
10 ml dried sage or thyme
Salt and freshly ground black pepper

Remove giblets from turkey and rinse them. Chop finely for stuffing.
Rinse and dry turkey and season inside and out with salt and pepper. Rub thoroughly with cut lemon and squeeze juice into cavity. Set aside.
Cut a small slit in pointed end of each chestnut, put them in pan with cold water to cover and bring to the boil. Simmer for 15 minutes. Drain, peel and roughly chop nuts.
Heat oil in medium sized pan and gently fry onion until soft but not colored. Add giblets and cook, stirring, until they change color. Add minced pork and stir until crumbly. Add rice and water and cook over moderate heat, stirring frequently, until water is absorbed and rice is half cooked. This will take 10 to 15 minutes. Remove from heat and gently mix in raisins or currants, nuts, parsley and seasonings and chestnuts. Leave to cool.

Heat oven to 180C. Stuff neck cavity of turkey loosely with above stuffing. If there is any over, put it in a separate covered dish and cook it in the bottom of oven. Put bird breast up in roasting pan and pour 150 ml hot water into pan. Brush bird all over with olive oil and cover loosely with oiled foil. Roast for about 3 hours. Remove foil, baste bird with pan drippings and roast for another 30 minutes, until golden brown.

Christmas Roast Turkey Pizza

2007-04-20T23:00:00.000+01:00

Ingredients
100g roast turkey breast, sliced thinly
10 cocktail sausages
50g beef bacon
75g sage and onion stuffing
200 ml turkey gravy
1/2 cup cranberry sauce (canned)
Dried sage
Basic pizza dough
Basic pizza sauce
Mozzarella cheese for topping

Herb and onion stuffing
3 cups fresh breadcrumbs
1 medium onion, finely chopped
1/4 cup chopped bacon - optional
1/4 cup fresh herbs (sage or parsley)
salt and pepper
20 g butter

Turkey gravy:
2 tbsp plain flour
500 ml chicken stock
2 tbsp turkey fat drippings or butter
a bit of browning gravy for color
salt to taste

Roll out the dough to fit a 12-inch pizza pan. Place it onto a greased pan and trim the excess dough off.
Spread onto the pizza dough about two parts turkey gravy and one part pizza sauce. Next, mark the pizza base into 10 sections.
Using a spoon, evenly distribute the sage and onion stuffing onto each slice. Cover stuffing with 2 to 3 slices of turkey breast.
Roll a beef bacon around each sausage and place them onto the pizza. Sprinkle the mozzarella cheese over the pizza and some dried sage before putting it into a pre-heated oven (180 ºCc) for 10 to 15 minutes. Serve with a generous helping of cranberry sauce.

To make herb and onion stuffing:
Chop the herbs and onions together, saute with a little butter. Combine with breadcrumbs, season with salt and pepper.

To make turkey gravy: Melt fat in pan and add flour. Stir well and cook for two minutes, gradually adding the stock. (Stirring with a good balloon whisk will help to make the sauce smooth.) Bring the sauce to a boil and simmer till gravy is smooth. Season with a little salt and add the browning gravy.

Chicken and Bird's Nest Soup

2007-04-20T22:57:00.000+01:00

11g bird's nest, soaked until soft
1 small kampong chicken (net weight 550g), cleaned
1 tbsp sweet almonds (lam hung)
1/2 tbsp bitter almonds (pak hung)
5 red dates
20g American ginseng slices
1 litre hot water

Combine all the ingredients (except bird's nest) in a pressure cooker. Bring to a boil over high heat until the pressure indicator is shown.
Reduce the heat to the lowest and cook for 15 minutes. Turn off the heat and allow the pressure indicator to return to its original position before opening the lid. Add the bird's nest and pressure cook again for a further 10 minutes.
Remove from the heat and allow the pressure indicator to return to its original position before opening the cooker.

Bird's Nest dessert

2007-04-20T22:56:00.000+01:00

15g bird’s nest
100g rock sugar
50g dried magnolia petals (pak hup), soaked for 30 minutes, drained and set aside
400ml water

Soak the bird’s nest in two cups of boiling water for two to three hours. Drain off water. Add clean boiling water again and soak for another hour. Remove the fine feathers and soak in clear cold water for 15 minutes. Drain well.
Put bird’s nest, rock sugar and water into a double boiler. Cover and double boil for three hours over low flame. Add pak hup and continue to double boil for another 15-20 minutes. Serve in a tureen.

Pavè (Tournedos) of Venison with Red Pepper and Onion Relish

2007-04-20T22:53:00.000+01:00

2 tbsp Olive oil
2 medium Onions, halved and thinly sliced
2 large red peppers, halved, seeded and finely sliced
2 tsp chopped thyme
1 pinch salt and fresh ground black pepper
4 venison tournedos
2 tbsp sunflower oil
1 tsp Butter

Heat olive oil and add onions. Cook for 5 minutes. Stir in sliced peppers and cook for about 15 minutes. Season with salt and pepper and stir in chopped thyme . Keep warm.
Place large heavy frying pan on high heat. Season steaks with salt and freshly ground black pepper. Add oil to hot pan. When it starts to smoke add steaks, butter and allow it to foam and cover steaks. After 2-3 minutes, spots of blood will appear on top, they are now ready to turn. Cook again for another 2-3 minutes. Remove and serve with pepper and onion.

Carbonnade of Venison

2007-04-20T22:51:00.000+01:00

900g Venison, medallions
50g beef dripping, or olive oil
700g Onions, halved and thinly sliced
4 garlic clove, crushed
30ml light brown sugar
3 tbsp flour
600ml lager, or pale ale
300ml beef, or game stock
1 fresh bay leaf
2 large thyme sprigs
1 pinch salt and fresh ground black pepper
2 tbsp wine, or cider vinegar

Preheat oven to 150C.
Cut medallion into chunky pieces. Heat dripping or oil in sauté pan and brown meat in batches over high heat. Transfer to large casserole.
Add onions to pan and cook for 10 minutes. Add garlic and sugar, mix well and cook for 10 minutes. Stir in flour, gradually add beer, stirring. Bring to the boil, scraping up any sediment from bottom of pan, pour over Venison in casserole. Pour stock over meat and onions, add herbs and plenty of pepper. Stir lightly to mix. Bring to a simmer, cover and cook in oven for about 1hour. Carefully stir in vinegar and cook for a further 30 minutes. Check the seasoning.

Seared Venison Nicoise

2007-04-20T22:48:00.001+01:00

2 tbsp lemon juice
5 tbsp Olive oil
2 cloves Garlic, crushed
1 pinch salt and fresh ground black pepper
225g Venison steaks
350g waxy potatoes, small
175g French beans, fine, trimmed & blanched 3 mins.
3 large eggs
2 large tomatoes
1 can anchovy fillets
50g black olives

For the garlic dressing
6 tbsp extra virgin olive oil
2 tbsp red or white wine vinegar, or lemon juice
2 cloves Garlic, crushed
0.5 tsp Dijon mustard
2 tbsp capers, rinsed
3 tbsp chopped mixed herbs
1 pinch salt and fresh ground black pepper

Whisk all ingredients for dressing together in small saucepan and leave to infuse.
Mix lemon juice, olive oil, garlic, salt and pepper in non-metallic dish. Add steaks and toss to coat in marinade. Cover and marinate for 1 hour.
Boil potatoes in salted water for 15 minutes, adding French beans 4 minutes before potatoes are ready. In separate pan, cover eggs with cold water. Bring to the boil and boil for 10 minutes from boiling. Drain and cover with cold water. Peel and quarter eggs.
Drain potatoes and beans. Remove beans to bowl, slice potatoes thickly and add to beans, moistening with little dressing.
Pile potatoes and beans into shallow serving dish. Arrange sliced tomatoes and quartered eggs on top. Heat a ridged griddle pan or heavy skillet until smoking. Drain venison and cook for 2-3 minutes on each side. Pile into centre of salad.

Thai Green Curry with Venison

2007-04-20T22:47:00.001+01:00

3 tbsp sunflower oil
1 onion, finely chopped
1 red pepper, halved, seeded and sliced
1 yellow pepper, halved, seeded and sliced
4 tbsp Thai green curry paste
2 coconut milk, cans, 400ml
400ml vegetable stock, or water

3 kaffir lime leaves
175g small broccoli florets
75g mange tout
2 Courgettes, sliced
2 tbsp chopped coriander
1 pinch salt and fresh ground black pepper
350g venison fillets, thinly sliced
Heat oil in large sauté pan until smoking and add sliced onion and red pepper. Cook over high heat until onions just beginning to go brown around edges. Stir in curry paste, cook for 1 minute, pour in coconut milk, stock, lime leaves or rind. Bring to the boil then turn down heat and simmer gently for 10 minutes.
Add broccoli and simmer for 5 minutes, add mange tout and courgettes and simmer for further 5 minutes. Drop sliced venison into curry and simmer for 2-3 minutes. Serve.

Roast French Rack of Venison with Garlic, Rosemary and Mustard Crust

2007-04-20T22:45:00.000+01:00

1 Venison, 9 bone rack, trimmed
1 pinch salt and fresh ground black pepper

For the garlic, rosemary and herb crust
2 tbsp Dijon mustard
3 tbsp Butter, softened
3 garlic clove, finely chopped
8 tbsp fresh white breadcrumbs
6 tbsp finely chopped parsley
3 tbsp finely chopped rosemary leaves

Preheat oven to 200C. Score outer surface of meat very lightly to hold herb crust.
Season with salt and freshly ground black pepper. Lay on baking tray and roast in oven for 15 minutes.
Mix mustard, softened butter and garlic to form a paste. Spread over meaty side of venison.
Mix breadcrumbs with finely chopped parsley, rosemary and melted butter, and pat over mustard-coated side of venison and replace on baking tray. Roast for further 15-20 minutes in hot oven.

Venison Steak with Beetroot and Horseradish Pesto

2007-04-20T22:44:00.000+01:00

250g cooked beetroot, peeled and chopped
1 small unwaxed orange, zest only
2 tsp horseradish sauce
70g freshly grated Parmesan cheese
1 garlic clove, peeled and chopped
1 tbsp chopped, fresh flat leaf parsley
7 tbsp olive oil
4 Venison steaks, each about 150g
salt and freshly ground black pepper

Preheat oven to 150ºC.
Place beetroot, orange zest, horseradish sauce, parmesan, garlic and parsley in food processor or blender and whiz briefly. Add enough oil to form thick paste. Season to taste and set aside.
Heat 2 tbsp oil in frying pan then add steaks and season. Cook for 2 minute, then turn and continue to cook for further 1-2 minutes before transferring to ovenproof plate. Place in oven for 10 minutes then serve them with dollop of beetroot pesto on top.

Venison Stew

2007-04-20T22:43:00.000+01:00

1 leek, thinly sliced
1 onion, finely chopped
2 Carrots, thinly sliced
small handful Rosemary
small handful Thyme
2 Bay leaves
1 tbsp coriander seeds
1 bottle Red wine
100ml sherry vinegar
400g Venison, cut bite-sized cubes
6 tbsp Olive oil
100g dark chocolate

Place venison in large non-reactive bowl. Mix together leeks, carrots, onion, rosemary , thyme , bay leaves , coriander seeds, red wine and sherry vinegar.
Pour over venison and leave to marinade for 12 hours in fridge.
Remove meat and vegetables separately from marinade. Reserve marinade. Heat 3 tbsp of olive oil in frying pan over medium heat and fry venison for 3-4 minutes.
Heat remaining olive oil in separate pan and fry vegetables lightly for 3-4 minutes. Add meat to vegetables.
Stir in marinade and bring to the boil. Turn down heat and stir in grated chocolate. Season to taste with salt and freshly ground black pepper and cook over low heat for 3 hours.

Venison Kebabs

2007-04-20T22:39:00.001+01:00

1-1/4 lbs (625 gms) venison (leg or loin), cut into large cubes
2 Tbsp (30 ml) Olive oil
2 green, red or yellow pepper, cut in large pieces
1 zucchini, cut in thick slices
Cherry tomatoes (optional)
Salt and freshly ground pepper, to taste

Starting with venison, alternate ingredients on skewers.
(Note: if using bamboo skewers, soak them in water 30 min. before using).
Brush kebabs with oil. Season with salt and pepper and barbecue (1-2 minutes on each side).

Venison Kebabs

2007-04-20T22:39:00.000+01:00

Venison Loin Roast

2007-04-20T22:36:00.000+01:00

1-⅓ lbs (600 gms) venison loin roast
1 Tbsp (15 ml) Olive oil
½ Cup (125 ml) dry red wine
salt and pepper

Preheat oven to 425F. Heat oil in large ovenproof skillet. Brown loin roast on each side and place (uncovered) in oven. Reduce temperature to 350F and roast 12-15 minutes. Remove, set aside and keep warm. Pour wine into skillet, reduce by ½ -2/3 and season with salt and pepper to taste. Slice loin and serve.

Grilled Venison Medallions with Prune and Apple Chutney and Crisp Fried Leek

2007-04-20T22:33:00.000+01:00

INGREDIENTS
6 Medallions cut from the short loin or leg
250mls of oil

For the Chutney:
1 large apple (diced)
1 medium onion (diced)
12 prunes (pitted and halved)
½ tspn lemon zest (grated rind of lemon)
1/4 cup apple juice
1/4 cup Sherry or Wine vinegar
25gms of butter or oil
A pinch each of, Allspice, Nutmeg, fennel Seed Oil and Cumin

For the Leek Garnish:
1 large leek, white only (well washed)
500 mls of cooking oil
Salt and Pepper

Pat medallions dry and season. Sear over high heat in heavy sauce pan for approx. 2 minutes each side. Keep warm.
Sauté onion until lightly colored. Add apple and prunes, cool until apple is just soft. Add all remaining ingredients and reduce by half and chutney is thickened. Chill.
Cut leek into long very thin strips. Heat oil in heavy sauce pan until 160°C. Fry until golden. Drain and season with salt and pepper.
Arrange medallions on plate, place spoonful of chutney in centre and garnish with crisp fried leek.

Loin of Venison with a Girrolle Sauce

2007-04-20T22:32:00.000+01:00

4 Loin Steaks
125 ml Red wine
500 ml Game Stock
200 g Girrolles or other wild mushrooms
3 Finely Chopped Shallots
125 g Unsalted Butter
2 tsp Corn flour
Thyme
Seasoning

Pan fry steaks in very hot heavy bottomed frying pan for about 4 minutes on each side. Remove.
Reduce heat and add 25g of butter. Fry off girolles, add shallots and red wine. Turn up heat. Add thyme leaves. Reduce wine by about half then add stock. Continue to reduce till about half left. Add corn flour slaked in a little water and beat in remaining butter. Serve.

Venison in Black Bean Sauce

2007-04-20T22:30:00.000+01:00

500g Stir-fry cut venison
1 Green pepper
200g Mange tout
1 Onion
1 Clove garlic
100g Corn flour
1 Bottle of Black Bean Sauce
Salt and pepper

Pre heat deep fat fryer to highest setting. Cut everything into strips/slices. Coat venison in corn flour. Drop the venison in small amounts into fryer for no more than 20 seconds. Take out.
Stir fry vegetables, onions, garlic, peppers, mange tout. Add sauce. Bring to the boil and add venison. Toss for 1 minute and serve.

Pan-fried Loin of Venison with a Lavender Sauce

2007-04-20T22:28:00.000+01:00

Loin of venison
100 g chopped Shallots
2 tsp chopped fresh Parsley
8 heads of lavender
60 ml Brandy
1 Bay leaf
200ml Dry red wine
1 tsp Tomato puree
1 tbsp Redcurrant jelly
200 ml Brown game stock
1 tsp good Honey
50 g Unsalted butter
Venison trimmings

Place all ingredients, except venison, in bowl. Season well with black pepper. Mix well and add venison. Place in fridge for at least 2 hrs.
Heat a large, heavy bottomed, frying pan. Add a little oil and half the butter. When frothing stops, add venison loin. Brown well on all sides, ( 2 minutes on each side). Remove from pan and drain.
Add trimmings and brown well. Add tomato puree and cook for 2 minutes longer. Flame with brandy. Add stock and marinade. Bring to the boil and simmer for 30 minutes. Add honey, redcurrant jelly and reduce sauce to syrupy texture. Strain sauce and beat in remaining butter. Slice loin and serve.

Toad in the hole with Venison Sausages

2007-04-20T22:27:00.000+01:00

6 Venison Sausages
3 eggs
Whole milk
Plain flour
Seasoning

Place sausages in non-stick roasting dish and place in oven pre heated to 200C. Brown for 10 minutes.
Crack eggs into a glass and mark the height they come to. Place in a mixing bowl. Fill glass to same height with plain flour and add this to eggs. Mix till smooth. Add same volume of whole milk to mixture. Add half the volume of very cold water, mix and season. Pour over sausages and return them to oven. Cook for about 45 minutes.

Ostrich Burgers

2007-04-20T22:25:00.000+01:00

1 lb ground Ostrich
1 clove garlic, finely minced
2 tbsp finely chopped onion
1 tsp olive oil
1 lb ground ostrich meat
1/2 tsp freshly ground black pepper
1 tsp salt

Saute onion and garlic in olive oil. Gently mix onion and garlic mixture with meat, salt and pepper.
For skillet: Heat a skillet over medium heat. Form three patties 1/2" thick and 3 1/3" in diameter, and saute about two minutes on each side.

For grill: Preheat grill, brush meat with oil and grill about 4 minutes on each side.
Serve on your favorite bun or bread with grilled onions, and/or sauteed mushrooms, guacamole, sliced tomatoes, lettuce, french fries, or chips of your choice

Chinese Style Beef Steak

2007-04-20T22:22:00.000+01:00

Ingredients
3 pieces (600g) Australian beef
tenderloin, cut into 1cm thick slices of
200g each
3 tbsp oil
1 onion, sliced thinly
3 button mushrooms, sliced thinly

Marinade:
1/2 tbsp garlic juice
1/2 tbsp onion juice
1 tbsp light soy sauce
1/2 tbsp ginger juice
1/2 tbsp oyster sauce
1/8 tsp pepper
1/2 tsp sesame oil
1 tbsp Shao Hsing Hua Tiau wine
1/2 tbsp sugar
2 tbsp water
2 tbsp cornflour

Sauce:
1 tbsp tomato sauce
1/2 tbsp black vinegar
1/2 tbsp Worcestershire sauce
1/8 tsp salt
1/2 tsp sugar
1/2 tsp chicken stock granules
1/8 tsp pepper
1/2 tsp sesame oil
1/2 tsp dark soy sauce
1/2 tsp cornflour
2 tbsp water

Trim excess fat from the beef pieces then pound beef slices with a meat mallet to tenderise. Combine marinade ingredients in a bowl. Add in beef slices and marinate for several hours, preferably overnight.
Heat oil in a non-stick pan. Fry meat slices over medium heat till lightly brown on both sides. Dish up, cut into neat thin slices and place on individual sizzling hot plates.
Fry onion in remaining oil until soft and fragrant. Add button mushrooms and stir in sauce ingredients. Cook till gravy turns thick. To serve, pour gravy over meat and serve immediately.

Beef Carpaccio

2007-04-20T22:18:00.000+01:00

Ingredients
240g sashimi-grade beef fillet

Dressing:
1 egg yolk
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 pinch horseradish powder or mustard
Salt and pepper to taste
125ml olive oil
1 tablespoon milk
1 tbsp chicken broth or water (to thin the mayonnaise)

Chill the meat well. Using a razor-sharp knife, slice the meat paper-thin. Arrange the slices of meat on a plate to cover the surface completely. Drizzle the dressing decoratively over the meat in ribbons. Serve immediately.

To prepare the dressing: Place the egg yolk, wine vinegar, Worcestershire sauce, lemon juice, mustard and a little salt and pepper in a mixing bowl, and beat the mixture with a whisk. Add the oil slowly in a steady stream as you continue beating until the mixture is smooth. Beat in the milk and a little broth or water, if required, to thin the mayonnaise to a thin sauce that just coats the back of a wooden spoon. Adjust the seasoning to taste.

Tom Yam Beef Balls

2007-04-20T22:15:00.000+01:00

Ingredients
500g lean beef, ground
1 beef bouillon cube
1 can pineapple chunks in syrup
1/4 cup flour
1 tom yam cube
1 cup hot water
2 tbsp tomato sauce
3 tbsp chilli sauce
1 tsp sugar
1 tsp cornstarch
2 small bird-eye chilli
1 tbsp shallot, minced
1 tsp garlic, minced
2 stalks coriander root
1/4 cup coriander, cut into lengths
oil

Dissolve the tom yam cube in the hot water and set aside to cool. Once it is cooled, mix in the tomato and chilli sauce, sugar and cornstarch. Set aside.
Cut about 10 pineapple cubes into halves.
Mix the ground beef with the beef bouillon/stock cube thoroughly. Divide into 18 to 20 balls, depending on how large you want them to be.
Insert the halved pineapple cubes into the balls and coat lightly with flour.
Deep fry the beef balls till golden brown and drain on absorbent paper.
Using one tablespoon oil, fry the shallot, garlic, coriander root and bird-eye chilli till fragrant.
Pour in the gravy mix and add the remaining pineapple cubes together with the beef balls. Bring to a boil, making sure all the beef balls are well coated with the sauce.

Vietnamese Beef Steaks

2007-04-20T22:10:00.000+01:00

Ingredients
1/2 cup MAGGI® Light Soy Sauce
2 tbsps MAGGI® Oyster Sauce
2 tbsps MAGGI® Tomato Ketchup
1 tsp MAGGI ® Chilli Sauce
3 cm fresh ginger, pounded finely
4 shallots, pounded finely
1kg beef steaks
Some freshly ground black pepper
Salt to taste
1 cup beer (optional)
Knobs of butter

Marinate beef with ingredients overnight. Drain steaks and let it stand for about 10 minutes before cooking.
Grill over charcoal fire, cooking slowly and evenly, basting frequently with the remaining marinade and butter. Cook for about 8 –10 minutes on each side.

Perak Rendang Tok

2007-04-20T22:07:00.000+01:00

A type of beef curry from the State of Perak in Malaysia

Ingredients
1kg topside beef, cut into fairly large cubes
1/2 cup grated coconut
2 coconuts, grated and squeezed for thick coconut milk then add 2½ cups water to the
residue to mix and squeeze out for general santan

(A) Finely pounded and mixed:
10 fresh chillies, seeded
10 dried red chillies, seeded
4cm galangal
1 tsp jintan manis
1 tsp jintan putih
1 tsp turmeric powder
1 tsp ground white pepper
1/2 tsp ground black pepper

(B) Spices:
4cm cinnamon stick
7 buah pelaga
6 cloves
2 star anise

(C):
2 stalks lemon grass, smashed
3 pieces asam keping
1 pandan leaf, knotted
1 turmeric leaf, slightly shredded and knotted
Seasoning:
1 tsp salt or to taste
2 tsp gula Melaka
4 kaffir lime leaves (daun limau purut), torn

Marinate beef cubes overnight with 2 tbsp of the ground ingredients (A).
Fry the grated coconut till golden, then pound finely (the result is called kerisik).
Heat coconut milk with the pounded ingredients (A) and spices (B) in a deep pot or earthen pot until mixture comes to a boil.
Add the marinated beef and ingredients (C) and simmer over low heat for 1½ to two hours.
Stir occasionally to prevent the meat from sticking to the pot. Add the kaffir lime leaves.
When the gravy becomes thick, add the kerisik and lower the heat. Stir briskly until mixture is thick and gravy coats the meat evenly.
Add seasoning to taste.

Dry curry beef: "Beef Rendang Dendeng"

2007-04-20T22:03:00.000+01:00

Ingredients
500g beef, cut into chunks across the grain
3/4 cup oil
3 stalks lemon grass, bruised
2 1/2cm galangal (lengkuas), bruised

Ground:
20g dried chillies (soaked) or 4 tbsp ground chilli paste
20g shallots
1/2 tbsp belacan granules
1 cup beef stock

Seasoning:
1 tbsp vinegar or 1 tbsp lime juice
4 tbsp sugar
1/2 tbsp salt
A few drops thick black soy sauce for colour

Cook beef chunks in two cups water for 20 minutes. Remove the chunks and cut into thick slices across the grain. Heat oil and stir-fry the beef slices. Dish out and drain well.
Reheat wok with 3 tbsp oil and fry galingale and lemon grass. Add ground ingredients and fry for a few minutes until fragrant and oil separates. Put in cooked meat and beef stock and mix well. Bring to a boil then lower heat and simmer for 20 minutes until beef is tender and gravy is thick. Add seasoning.

Casserole Beef and Aubergines

2007-04-20T22:01:00.000+01:00

Ingredients
250 ml olive oil
1 kg long aubergines, washed, cut
lengthwise into ¼s,soaked in salt water 1hr
2 garlic cloves, finely sliced
1 kg stewing beef, cut into portions
2 large onions, roughly chopped
15 ml parsley, finely minced
2 large ripe tomatoes, cubed
250 ml good beef stock
125 ml water
5 ml lemon juice
Salt and pepper

Heat half the olive oil in flameproof casserole and brown meat. Add strained aubergine pieces and remove from heat. Combine tomatoes, onions, parsley, garlic, lemon juice, stock and water and pour over meat and aubergines. Pour over remaining oil. Cover and bake in a hot oven for 20 minutes. Reduce heat and simmer for a further hour.

Braised Beef Roll with Red Wine

2007-04-20T21:47:00.000+01:00

Ingredients
2 kg boneless lean braising steak
2 large onions, peeled & cut into slivers
2 large tomatoes, peeled, seeded & diced
2 large carrots, peeled and diced
3 cloves of garlic, peeled, left whole
250 ml dry red wine
125 ml Metaxa 3 Stars
250 ml olive oil
Salt and pepper, pinch of thyme
500 ml good beef stock

Lightly season beef with salt, pepper and thyme. Shape into a neat roll and tie up with string. Heat olive oil in big heavy casserole with lid and brown meat on all sides. Remove meat to plate and add vegetables, red wine and stock. Stir thoroughly. Return meat to pot. Cover and simmer over low heat or in a low oven until meat is tender. Remove meat and keep warm. Either put vegetables and sauce through a mouli or whiz in food processor. Return to pan and reheat, adding Metaxa. Simmer to reduce to desired consistency. Remove string, slice beef and serve with sauce.

Thai Beef salad- "Yam Nua"

2007-04-20T21:45:00.001+01:00

Ingredients
1 Large New York cut (300g)
2 cloves chopped Garlic
3 tbsp chopped Shallots
/Spring Onions
3 - 5 hot Chilies
3 sliced Red Shallots
Juice of 1 - 2 limes
Small bunch of Mint leaves
Small bunch of Coriander leaves
½ tbsp sugar
Fish Sauce

Trim steak of fat and cook to medium rare.
Add all dry ingredients together. Add juice from 1 lime and about a tbsp of fish sauce and check for seasoning, adding more sugar, fish sauce or lime juice if needed
Once steak has cooled, cut into thin slices and add it and Coriander and Mint to salad
Toss together and serve.

Veal escalope with ham and sage

2007-04-20T21:29:00.001+01:00

Ingredients
400 g veal, cut into thin slices
120 g ham, cut into thin slices
16 sage leaves
45 g unsalted butter
Salt
Pepper
Toothpicks

Remove fat from veal. Half them. Cut slices of ham into pieces with same dimensions of veal slices. Wash sage leaves and pat dry.
Spread out and pound veal; lay a slice of ham, a sage leaf and another slice of ham on each one, securing with a toothpick.
Melt butter in flameproof casserole, arrange saltimbocca, season to taste with salt and cook for 1-2 minutes over high flame. Remove from casserole; pour in 2 tbsp warm water and reduce cooking juice over high flame.
Serve with this sauce.

Thai Green Beef Curry

2007-04-20T21:18:00.000+01:00

Ingredients
250g sliced beef (topside)

To blend:
80g green chillies
20g green cili padi
100g shallot
100g garlic
50g lemon grass (serai
20g black pepper powder
30g daun selasih (basil leaves)
10g kaffir lime leaves (sliced)
60g eggplant (cubed)
100ml coconut cream
1 lime (squeeze for juice)
20ml fish sauce

Heat pot and add coconut cream with blended ingredients. Cook for about 10 minutes. Lower the heat after a few minutes. Add sliced braised beef, lime juice, fish gravy and seasoning. Leave to cook for 10 minutes. Add kaffir lime leaves and daun selasih just before serving.

Sizzling Beef

2007-04-20T21:08:00.000+01:00

Ingredients
200g beef (tenderloin), sliced into thin
pieces
25g young ginger, sliced thinly

Marinate beef slices for 1/2 hour with:
1 tbsp oyster sauce
1 tsp light soya sauce
A dash of pepper
A pinch of salt
1/2 tsp sugar
1 tsp tapioca flour
1 tsp sesame oil
1 tsp chopped garlic
2 stalks spring onions, cut into 3cm lengths
3 tbsp water
1 tsp Maggi beef stock granules

Thickening (combine):
1 tsp cornflour
1 1/2 tbsp water

Fry garlic and sliced ginger in 2 tbsp oil. Add the marinated beef slices and saute over medium-high flame. Add water and beefstock granules. Mix in thickening and stir-fry well. Dish out and leave aside.
Heat a hot plate with 1 tbsp oil until it is very hot. Pour the pre-fried beef dish onto the hot-plate, add some spring onion slices and top up with a dash of sesame oil.

Dry curry beef - "Beef Rendang"

2007-04-20T20:59:00.000+01:00

INGREDIENTS
600g beef topside, cubed

Grind together:
4 tbsp chilli boh
7 shallots
5 cloves garlic
4cm piece ginger
2 onions
4 stalks lemon grass, finely sliced
3cm piece galangal
1 tbsp cumin powder
1 tbsp fennel powder
1 litre thick coconut milk (extract from four grated coconuts)
1 litre water
1/2 cup kerisik (pounded dry-fried grated coconut)
1 tbsp finely-shredded daun limau purut (lime leaves)

Seasoning:
1 tsp salt or to taste
1 tsp brown sugar or to taste

Combine beef, coconut milk, water and ground ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef turns tender.

Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning and daun limau purut. Cook until beef is almost dry.

Chinese roast-pork bun "Char Siew Pau"

2007-04-20T20:19:00.000+01:00

INGREDIENTS
starter dough
300g pau (or superfine) flour
1/2 teaspoon instant dried yeast
1/2 tablespoon white vinegar
150-160ml water from rinsing
100g rice

dough A
300g Hong Kong flour
60g starter dough
150-160ml water
oil to grease bowl

dough B
500g dough A
100g sugar
150g Hong Kong flour
2 1/2 teaspoons baking powder
20g vegetable shortening
1 teaspoon ammonia (chow fun)
25-30ml water

charsiew sauce
110ml oil
4 shallots, sliced thickly
1 Bombay onion, sliced thickly
30g ginger, sliced
4 sprigs spring onion, cut into 10cm lengths
40g smooth peanut butter
40g fermented soy bean paste (tau cheo)
150g sugar
40g oyster sauce
2 teaspoons dark soy sauce
300ml water
40g tapioca flour
40g chestnut flour
25g cornflour
75ml water
50-100ml oil

filling
500g chicken charsiew, diced
300g charsiew sauce
20g coriander, chopped
20g sesame seeds, toasted

DIRECTIONS
To make starter dough: Mix all the ingredients into a dough and leave
at room temperature for 24 hours, covered with a piece of cloth. It should become foamy and smell tangy and yeasty.
If the starter dough is not going to be used within the next 24 hours, it will keep in the refrigerator for up to 2 months. To use, remove from the refrigerator 5 hours ahead.

To make dough A: Make a well in the middle of the Hong Kong flour and add in the starter dough. Pour in some water and mix in a circular motion, adding water bit by bit. Knead until smooth. Place the dough in a well-oiled bowl; turn dough so that the oiled surface is facing upwards. Wrap bowl with cling film and keep in a cool place for 10 hours.

To make dough B: Place the dough and sugar in a mixing bowl. Using the dough hook, mix on low speed for 1 minute, or until sugar is dissolved and the dough is smooth. Tip in half the Hong Kong flour and half the baking powder. Mix well. Add shortening and ammonia. Mix for 10 seconds and add the remaining flour and baking powder. Add water and mix until smooth. Set aside, covered. Allow to rest for 1 hour before use.

To prepare sauce: Heat the oil in
a wok and add the shallots, onion,
ginger and spring onions. Fry for about 3 minutes until fragrant and golden. Turn off the heat and strain the oil.
Return the oil to the wok. Over medium heat, stir-fry with the peanut butter and fermented soy bean paste. Add the combined sugar, oyster sauce, dark soy sauce and water. Bring to a boil and simmer for 3 minutes. Turn up the heat and pour in the tapioca, chestnut and corn flours followed by the water. Keep stirring continuously, as the mixture will thicken very fast. Stir for about 2 minutes until smooth.
Transfer to a bowl and seal top with a layer of oil. Leave to cool overnight.

To make filling: Mix all ingredients together.

To assemble: Roll out the dough to resemble a sausage. Cut into nuggets of 20-30g each. Flatten lightly with your palm. Hold the flattened dough with your thumb and index finger and roll out the dough with a dim sum rolling pin until it forms a circle about 5cm in diameter.
Scoop 1 heaped tablespoon (about 30g) of the filling onto the middle of a dough circle and pinch the edges together. Place the pau on a small square piece of parch

SIEW LOONG PAU Shanghainese meat dumplings

2007-04-20T20:15:00.002+01:00

Ingredients
skin
250g Hong Kong flour
120ml water

filling
500g pork loin, minced
50ml ginger and onion juice
100ml superior stock
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon salt or to taste
1 pinch white pepper powder
50g frozen superior stock, cut into 5g cubes

dipping sauce
30g ginger, cut into julienne
3 tablespoons black rice vinegar

Directions
To prepare skin: In a large bowl, mix flour with water and knead into a smooth dough. Cover the dough with a warm towel and leave to rest for 15-20 minutes.
On a lightly floured surface, roll the dough out into a thin sausage shape and cut into pieces, about 7g each. Using a mini rolling pin, roll out each piece into a flat circle.

To prepare filling: In a mixing bowl, combine all the ingredients and mix thoroughly. Cling wrap and store in the refrigerator until needed.

To assemble: Fill each dough circle with a heaped tablespoon of the filling and a cube of frozen superior stock.
Seal the edges with 18 pleats.
Steam for 6 minutes. Serve piping hot with shredded ginger and black vinegar.

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