Miso Pork Burger

 

 

Recipe adapted from www.grouprecipes.com, this recipe made nice and juicy patties for the burger. Love it!

 

Make 4-5 Patties

Ingredients:
500g Minced Pork (or meat of your choice)
4 Tablespoons Miso Paste (any kind)
3 Tablespoons Sugar
1 Egg
3 Tablespoons Japanese Sake or Dry Sherry
2 Cloves Garlic, finely chopped
1 Teaspoon Grated Ginger
1 Stalk Spring Onion, finely chopped
2 Teaspoons Potato flour/Corn flour
Vegetable for grill

1. Put pork, miso, sugar, egg, sake (or dry sherry), garlic, ginger and spring onion into bowl and mix well with your hand. It is important that the miso paste is mix well with the rest of the ingredients.
2. Add the potato flour/corn flour once the mixture got the stickiness.
3. Oil your hands, and shape the mixture into patty with the desired thickness and put it into a plate. Refrigerate them for at least 30min.
4. Heat up a pan with some oil, grill them until they are cooked through (or you can brown both sides of the patties and pop them into the oven in “Grill” mode to finish off the cooking of patties).
5. Serve hot on a burger bun with other of your favourite condiments.

Chilli Chicken with Cashew Nuts

 

 

Recipe adapted from www.channel5.com . It was a quick simple dish with some "spicy" kicks from Sichuan peppercorns. Of course, you can omit that if you can't take spicy. :) 

 

 

Chilli Bean Paste

Ingredients:

1 Teaspoon Potato Flour or Cornflour
1 Tablespoon Cold Water
400g Chicken Thighs (3 thighs), skinned, de-boned and cut into 2cm/¾ inch chunks

1/2 Teaspoon Chinese Five-Spice Powder
2 Tablespoons Groundnut Oil
1 Teaspoon Sichuan peppercorns
1 Teaspoon Chilli bean paste
1 Medium Red Chilli, deseeded and ground in a pestle and mortar
A dash of Shao Xing rice wine or Dry Sherry
100g Roasted Salted Cashew Nuts
2 Spring Onions, sliced at an angle
1 Teaspoon light soy sauce
1/2 Lime

1. Combine the potato flour or cornflour with the cold water in a bowl and mix well. 2. Add the chicken pieces and turn to coat, then season with five-spice powder.
3. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns, chilli bean paste and ground red chilli and stir-fry for 30 seconds. Add the chicken and leave to settle for 30 seconds, then add a dash of rice wine or sherry. Toss all the ingredients well and cook for 3–4 minutes until the chicken has turned virtually opaque.
4. Add the cashew nuts and cook for another minute, then add the spring onions, toss well and cook for another minute. Season to taste with soy sauce and add a squeeze of lime juice. Transfer to serving plates and serve  plain rice.

Japanese Braised Pork Belly (Buta No Kakuni)

Got this recipe from www.lovelylanvin.com, however I tweaked around with the recipe including the method of preparing. You can click the above link for the original recipe. I really love the final product as the pork belly was so soft, melting in your mouth. You can't get enough of it !

Serving : 2

Ingredients:

450g Pork Belly, skin off
2 Tablespoons Sugar
1 Thumb size Ginger, skin off and cut into slices
2 Stalks Spring Onions, separate white and green parts
1 Star Anise
3 Tablespoons Soy Sauce
3 Tablespoons Sake
1 Tablespoon Mirin
1 1/2 Cup Water

1. Cut the pork into cubes about 1 inch / 2cm or so square.

2. Heat up a large pot with a heavy bottom with small amount of oil. Brown the pork belly cubes on all sides.

3. When the meat is browned, scrape it to one side and put in ginger slices and white part of spring onions, stir fry for awhile.

4. Add in sugar and let it caramelize, do not burn it by stirring constantly. Once sugar melted, stir and coated the pork with the sugar.
5. Add the rest of the ingredients, bring to a boil. Skim the scum from the surface. Reduce the heat and put a lid on and let it simmer gently for about 3 hours, turning occasionally.
6. Once pork is cooked, place in serving bowl with some sauce and garnished with green part of spring onions. Best served with rice or ramen.



Potato and Mince Balls

My first dish of 2013...I had requested from my niece her friend's potato balls recipe. As her recipe contained Tofu, and I could not locate any Tofu at the Asian Supermarket that day I decided to tweak the recipe. The ingredients used in this recipe  reminded me of "Begedil". "Begedil" is a Malaysian term for deep fried potato patty (with optional of meat) usually eaten alongside other Malaysian curries or dishes.  The flavorings are usually onion and coriander/cilantro. It is prepared looking like a patty. I was making mine, shaped like balls instead of patty, so I called in Potato and Mince Balls.  This is a great recipe, you can tweak it by using/adding/substituting your favourite ingredients but remember the main ingredient has to be potato.

 

 

Making about 30 Balls

Ingredients:
700g potatoes, boiled and peeled
250g Mince Pork (you substitute with other mince meat you wish)
8 Stalks Coriander/Cilantro, cleaned and chopped

1/2 Onion, diced
100g Grated Parmesan Cheese (optional, as I have some left in fridge)
2 Eggs, beaten
1/2 Cup Flour, for Coating
Salt and Pepper to taste
Cooking oil

 
1. Mash up the boiled and peeled potatoes, season with some salt.
2. Heat oil in pan at medium heat and fry the ground beef for a while
3. Mix mashed potatoes, mince potato, coriander/cilantro, onion, parmesan cheese together (except the eggs),  season it with salt and pepper. Ensure all ingredients are  evenly mixed.
4. Shape into small balls of diameter 3-4cm or
5. Put flour onto a shallow dish. Coat the potato and mince balls with flour individually and set aside.

 

6. Heat oil in a pan on medium (shallow fry and finishing off  in the oven),   put the potato and mince balls into the beaten eggs and drop into the pan.
7. Move the pan forward and backward, to seal all sides evenly. You can deep fry it fully or  you can finish cooking them in the oven for a healthier choice.  Transfer the balls into a baking tray lined with baking paper
8. Bake in a pre-heated oven 180C for about 15-20mins till they are crisp. In th cooking process, try to move the baking tray forward and backward to ensure the balls are baked evenly. 
9. Serve with sweet chilli or ketchup.

Croque Monsieur

 

 

Tony had brought a 8kg of Ham for 2 of us though I told him that it was too big for 2 of us. He just refused to listen. We have basted the ham 6days before Christmas and started having it. It is definitely going to us weeks to finish it off. We had the same issue of having too big a ham for us that we had to give away half a ham to our neighbour to help us finishing it for us. This year, I decided to slice up the ham and freezes it in the freezer so that we can finish up slowly...as I feel sick to stomach having it daily for 3days in a row. It has been a few days since we last had that ham. Read the Herald's paper on Sunday, they gave some ideas how to deal with leftover ham. Decided to whip up Croque Monsieur for breakfast.

Recipe adapted from Herald paper dated 23rd Dec 12.

Ingredients:
Bread
Mayonnaise or Butter
Grain Mustard
Tasty Cheese
Ham
Egg
Milk
Oil

For each croque:

1. Take 3 pieces of toast bread.
2. Butter or spread with mayonnaise.
3. Spread each slice with some grain mustard.
4. Generously layer sliced han ans tasty cheese onto 2 slices and stack up to make a 3 tier sandwich.
5. Make a mix of eggs and milk (as you would for French toast) and dip the triple deckes into this, allowing the bread to soak up the mix.
6. Seal each sandwich in a pan with a little pil and place on an oven tray.
7. bake the croques in a medium oven until the cheese is melted.

Asam Pedas Ayam (Spicy Tamarind Chicken)

 

Saw my friend's wife posted Asam Pedas Ayam (Spicy Tamarind Chicken), I asked her for the recipe. It was quite a common dish in Singapore, however to be frank I have never eaten it before. It looked damn appetitizing to me maybe because it is a spicy dish which is of my palate. I took her recipe and tweaked it. Since Tony's don't take spicy food and I like it to be extreme spicy, I have to wait for the right opportunity to cook it. Sometime last month, he got a dinner appointment and I grabbed this very good opportunity to cook it.

 

Serving:2

 

Ingredients:

6 Chicken Wings, cut into different joints
2 Handful Dried chillies, de-seeded & soak in hot water for 10mins
1 Medium  Onion, cut into quarter
4 Cloves garlic
1 Inch Ginger
1 Tablespoon Belacan (Dried Shrimp Paste)
2 Sticks lemongrass (White part), bruise it with a pestle or back of knife
500ml of water
4 Tablespoons Tamarind Paste
Salt and Sugar to taste
4Tablespoon Cooking oil


1.To get the tamarind juice, mix  tamarind paste with 500ml water and mix it well and soak for half an hour. Strain the mixture through a sieve. Discard whatever left it the sieve, you just need the tamarind juice.
2. In a blender, put together the onions, garlic, ginger, shrimp paste and chillies. Blend into a fine paste.
3. Heat up the oil in a medium pot or a pot big enough to fit the chicken.
Fry the chilli paste on medium low heat till fragrant, cooked through and it has begun to dry up.Careful not to burn it.
4. Put in lemongrass and then chicken. Add in the tamarind juice, mix well and cover the pot and let it boil.
5.Once it is boiling, season with salt and sugar. Lower the heat to medium low and simmer for 25min until chicken is tender.
The taste of this dish is quite similar to Tom Yum Soup-Hot and Sour,so you have to add the correct amount of salt and sugar to balance out the flavour.

Honey Garlic Pork Chop

Simple grilled pork chop dish, recipe adapted from www.recipes.sparkpeople.com

Serving: 2

Ingredients:
1/8 Cup +  2Tablespoon  Honey
3 Tablespoon Soy Sauce
4 Cloves garlic, minced
4 Pork Chops, trimmed of excess fat

1.In a shallow dish, whisk together honey, soy sauce and garlic.
2.Coat chops in mixture and marinate for at least 30mins.
3.Reserve left over honey mixture for basting.
4.Place chops on greased grill over med high heat, close lid and cook. Basting twice througout the cooking process.

Gula Melaka Kuih Bangkit

There was  some Gula Melaka (Palm Sugar) leftover in my pantry after making Gula Melaka (Palm Sugar) Cupcake , it is an eyesore seeing it in my pantry; it might be a good idea to get rid of it by using it in some baking recipe. Internet is the best place to get recipe, found a recipe that used Gula Melaka and it was quite a similar recipe that I have that I attempted before - Kuih Bangkit (That recipe is just a normal popluar recipe) and the only difference is one called for the use of sugar and the other uses Gula Melaka (palm sugar). I have the recipe adapted from pengskitchen . 

 

Ingredients:
90g Gula Melaka, chopped for easier melting
100ml Thick coconut milk + extra for kneading
30g Butter, soften
1 Egg Yolk

250g Tapioca Flour, weight after frying*

* Dry fry tapicoca flour on low heat for 20mins with some pandan leaves and light and fluffy. Cool completely before storing. Rest the flour for at least 3 days before using.

1. Melt gula melaka with coconut milk over low heat until sugar is dissolved. Strain mixture.

2. Place butter and egg yolk in a mixing bowl and mix lightly till combined.

3. Sift in tapioca flour and mix lightly using a wooden spoon. Add in gula melaka mixture and mixed till combine. Add in more coconut milk and knead till a dough form. Mixture should not be crumbly.

4. Wrap dough in a clingwrap and rest for at least 30mins or longer.(The recipe called for the dough to rest, however I realised that after resting the dough it dried up and I have to put in more coconut milk to knead it so that I can roll put the dough)-I suggested this step to be skipped totally.

5. Remove dough from wrap and knead lightly again. Lightly flour a rolling surface and roll dough into a 1/2 cm thick. Stamp out cookie using a cookie cutter.

6. Lighty sprinkle some tapioca flour onto baking sheet and place cut out cookie over.

7. Bake in preheated oven at 160C for 20-25mins or until it turned slightly brown.

Simple Chocolate Soufflé

It has been more than  a year ago since  I last baked  souffles. My last attempt I adapted  Masterchef New Zealand Nadia's recipe; as it was my 1st attempt my souffles collapsed once they were out of the oven so the photo I posted was not that nice looking... because of that I have  not yet attempt it again since then. However, Amazing Race Australia TV program telecasted contestants making souffles in Paris. It stirred up my interest again. Wanted to attempt it again, at the same time wanted to search for a simpler and easier recipe. Managed to find one which I think it is easy. The end product turned out to be good.

Recipe adapted from www.realsimple.com

Serving: 4
Ingredients:
3 Tablespoons (41g) Butter

2 Tablespoons Unsweetened Cocoa

85g Semisweet or Bittersweet Chocolate
1/2 Teaspoon Vanilla Extract

2 Egg Yolks

2 Egg Whites
2 Tablespoons Sugar
A pinch salt

A pinch cream of tartar

1.Heat oven to 190C (375F). Use 1 tablespoon of the butter to grease 4 ramekins. Coat the ramekins with the cocoa, tapping out the excess.

2.In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla.

3.Whisk in the yolks one at a time until smooth. Set aside.

4.In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate mix.

5. Spoon into the ramekins until 3/4 full as the souffles will rise 1-2cm. (According to the website : The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)

6. Bake until puffed and set, about 11minutes. (If baked directly from the refrigerator, add 5 to 10 minutes.)

Coconut Mousse

Recipe adapted from almondcorner.blogspot

Ingredients:
2 Egg yolks
3Tablespoons Sugar
125ml Coconut Milk
1/2 Teaspoon Unflavoured Gelatine Powder
125g Heavy Cream

1.Beat egg yolks with sugar until pale, while bringing the coconut milk to the boil. As soon as it starts to boil pour it over the beaten egg yolks and put it back to the stove.

2. Cook until thickens, then stir in gelatine and let it cool.

3. As soon as it is cold enough stir in beaten cream and let it stand in the fridge for a few hours.

Red Beans Bread (Anpan Bread)

Red beans bread (Anpan Bread) is one of the basic bread which you can find in Singapore's bakeries. I used to buy this bread as my son's breakfast. I don't see it available in New Zealand. Whenever I miss home, I will start to crave for certain food strangely some of the food I craved for were something that I don't usually eat it nor they were my favourite. Guess it is just the sight or the taste of these food bring comfort to me. Since I can't get red bean bread in local bakeries, I need to bake it myself. Recipe was adapted from mamaloli.com and my 1st attempt was a failure; the dough did not rise at all (see the photo on the left,  top picture pale and not puffy at all)

Knowing that the recipe I have adapted was a good recipe and decided to give it a try again. Last attempt the dough did not rise; I knew where the issue was. The yeast was not activated, based on my experience of baking (I am not saying that I am a great baker). On my 2nd attempt, I decided to tweak the step/ingredients alittle. 

2nd attempt was a great success which I was very happy about it! :)

Makes 7 to 8 Breads

Ingredients:
200g All-Purpose Flour (or bread flour)
4 Tablespoons Sugar
1/8 Teaspoon Salt
1 Teaspoon Active Instant Yeast

1 Egg (lightly beaten)

80ml Warm Water 

2 Tablespoon Milk Powder (optional)
1 Tablespoon Oil

Filling 
250g Red Bean paste
White Sesame Seeds (optional)

1. Sprinkle in one teaspoon of active instant yeast into the WARM water. Do not stir the yeast. After five minutes the yeast should start to bloom, blossom, grow, foam, froth and bubble.

2. Mix the flour, sugar, salt and milk powder (optional) in a separate bowl. Mix well.

3. Add in the yeast mixture, oil and the lightly beaten egg into the flour mixture to form a messy dough. Now knead for 5 to 8 minutes using a Stand Mixer or Hand Mixer with dough hooks or you can put the dough into the bread maker machine, set on “Dough” mode for 5-8mins. Alternatively, you can also knead by hand (it will take a long time), knead until the dough is smooth and elastic, move to a clean oiled bowl. Cover and let the dough rise in a warm place for about an hour (until doubled in size).

4. Split the dough to 7 to 8 pieces (about 50g each). Roll each into a smooth ball. Cover and let it rise for 10 to 15 minutes.

5. Roll the red bean paste into a ball (about a tablespoon in size). Now take the dough and flatten it (not too much). Add the red bean paste and wrap the dough around it and seal.

6. *This part is optional- Flatten once more.. You can use your thumb to make an indention in the center. then use sharp scissors and make 5 deep cuts around the dough .Sprinkle some seasame seeds onto the indention (optional). Continue with the rest of the dough.

7. Preheat oven to 190C (375F).Now cover and let the buns rise another 30 minutes. You can brush the dough with an egg wash before putting it into the oven to bake. However, I do do not want to waste another egg for this, so I brush it with olive after it is done.

8. Bake for 15 minutes. Brush a little bit of olive oil on the bread after it’s done.

Fresh Orange Muffin

I have developed a love for oranges, I have never been a fan of any fruits since young; my palate has changed so much this year as I aged. And also of late I have also been nuts about baking and I literally bake everyday after I returned home from work. Today, I decided to bake something simple and associated with oranges. 

Recipe adapted from www.food.com

Makes about 9 Muffins

Ingredients:
1 Orange, quartered and seeds removed ( with peel) I cut off the top and bottom of orange and the white part.
1/2 Cup Orange Juice (You need 1 1/2 Oranges for 1/2 Cup of Juice) 

1 Large Egg

1/2 (113g) Cup Butter 
1 3/4 Cups All-Purpose flour
3/4 Cup White Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda

1.Preheat oven to 200C(400F); spray a muffin tin (12) with non-stick cooking spray or put in muffin cups and set aside.

2.Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.

3.Add egg and butter to food processor and combine; pour into large bowl.

4.Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.

5.Stir to combine. Fill muffin cups about 3/4 full.

6.Bake in preheated oven for 20 min.

Baked Cheesy Chicken Breast

Recipe adapted from www.food.com , I have tweaked the recipe since I do not have parmesan cheese I substitute it with tasty cheddar cheese and added mustard into the seasonings after reading reviews from the website. The result turned out to be awesome. Tony and I enjoyed it as that I felt there is a need to reduce the salt content maybe to a 1/4 Teaspoon. It was a really simple and no mess preparation, fast and delicious recipe.

Servings: 2

Ingredients:
2 Boneless Chicken Breast Halves
1/2 Cup Mayonnaise

1/4 Cup freshly Grated Tasty Cheddar Cheese

1 Tablespoon Mustard
1/2 Teaspoon Seasoning salt (You may reduce to 1/4 teaspoon)
1/4 Teaspoon Ground Black Pepper
1/2 Teaspoon Garlic Powder

1.Mix mayonnaise, cheese and seasonings.

2.Spread mixture over chicken breast and place in baking dish with baking paper for easy cleanup.

3.Bake at 190C (375F) for 45 minutes and serve with some greens or salad to complete the meal.

Gula Melaka (Palm Sugar) Cupcake

Recipe adapted from nyonyapendekmelaka.blogspot.co.nz 

Ingredients:
Mixture A
200g Gula Melaka (or brown sugar as substitute)
120g Water

Mixture B
4 Eggs
100g White Granulated Sugar
1/2 Teapsoon Salt

Mixture C
150g Corn Oil
150g Coconut Milk

Mixture D

400g Flour

1 Teaspoon Baking Soda 
4 Teaspoons Double Action Baking Powder
(You can substiute- for 4 Teaspoons of Double Action Baking Powder = 1 Teaspoon Baking Soda,  2Teaspoons of Cream of Tartar and 1 Teaspoon Corn Flour/Starch)

Optional: Dessicated Coconut

1. Cook mixture A until sugar is dissolved, set aside to cool.2. Whip mixture B until sugar dissolves and mixture slightly thickens. Add in mixture A and mixture C, mix until well-blended.

3. Fold in sieved mixture D, mix until well combined.

4. Fill cupcake liners placed in muffin pan till about 3/4 full.

5. Steam for 30 minutes or until cake is done. OR my steamer is not big enough to steam all the cupcakes and I was too lazy to do it in 2 batches, I decided to bake them in the oven using a waterbath. Bake the cupcake in a water bath to keep the oven moisture high and the heat gentle. A water bath is using a larger pan containing HOT water in which to place the smaller muffin tray containing the cupcake.

7. *If using waterbath method-Pre-heat oven to 180C, put muffin pan on another bigger tray containing HOT water. Bake in the oven for 30-40mins or until a skewer inserted into the centre came cout clean. This method will give you a crispy top and moist cake underneath.

6.Serve it with dessicated coconut(optional) as they pair well together.

Ondeh Ondeh (Perankan Kueh)-Sweet Potato Balls

The idea of making this kueh came after watching the cooking programme "Kiwi Baker in Singapore". This is a sweet potato popper with oozing  sweet filling. Ondeh Ondeh was part of my childhood memories, during those days my neighbour next door - an aunty would make these Ondeh-Ondeh and together with Sweet Potato Fritters (she was a housewife) to sell around the block. Her children would be the one going round the block with a basket selling it.  Ondeh Ondeh is easily available in Singapore, I doubt it is available in NZ. In order to enjoy this childhood's Ondeh Ondeh, I decided to make it as I know that it is not difficult at all.   

Recipe was adpated from mywoklife.com 

Ingredients:

200g Sweet Potato/Kumara, peeled

150g Glutinous Rice Flour
30g  Rice Flour (I do not have rice flour so I substituted it with another 30g of Glutinous Flour) 
1 Tablespoon Oil
A pinch of Salt
150ml Warm Water

1/4 Teaspoon of Pandan flavor essence or 2 Tablespoons of Pandan leaves juice or green food coloring (Optional)

For filling:
200ml of Gula Melaka, semi-melted and diced into 0.5cm cube

For coating:

120g of Desiccated White coconut

(Sauté the desiccated coconut on low heated dry pan, for better aromas and taste. Sprinkle a tinge of salt in the desiccated coconut)

1. Bring a pot of water to a boil on medium heat. Boil sweet potato till soft. Drain and place in a large mixing bowl. Finely mashed.

2. Add glutinous rice flour, rice flour, salt and oil into mashed sweet potato. Add in warm water in batches. Knead till a dough is formed.

3. If you choose to cook this ondeh-ondeh in green, add the green essence or colouring and continue kneading till well combined with the entire dough.

4. Place a small dough in your palm and roll into a ball. Then flatten the ball and make a well in the centre with your finger tips. Fill a dice of gula Melaka in the well, pinch the opening together to seal it, and then, roll into a ball again. Repeat the step with the rest of the dough.

5. Bring a large pot of water to a boil on high heat. Place ondeh-ondeh balls into the boiling water, one by one. Reduce heat to medium-low fire, simmer the balls till float once they are cooked. Stir the balls occasionally to avoid sticking.

6. Remove and drain ondeh-ondeh balls from water. Place balls into a bowl of grated coconut and gently coat the entire balls.

Best served warm! Put it in the fridge if you can't finish it and  reheat it in a microwave for 1 min on high together with a glass of water (To prevent it from drying up)

Sambal Belachan Prawns with Green Beans

 

Ingredients:

200g Green Beans, cut into 3-4cm length,

10 Medium size Prawns, shelled and deveined

3 Tablespoons Oil

5 Tablespoon Water

1 Tablespoon Sugar

Salt to taste

Belachan Paste

(Blend together in a mortar and pestle)

6 Small Shallots, peeled

2 Tablespoons Dried Shrimp (soak in water briefly)

3 Tablespoon Chili Paste

4 Cloves Garlic

1/2 Tablespoon Roasted Belachan

1. Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain it under running water to stop from cooking.

2. Heat oil in a pan. Add the belachan paste mix and stir until fragrant.

3. Add prawns, green beans and stir-fry for 2minutes and add sugar and salt to taste.

4. Add 5 tablespoon water and stir fry for another 2mins.

5. Serve with steamed rice.

**Asparagus, Eggplants or Okra can be used in place of green beans.

Salmon, Ham and Cheese Quiche

Both recipes were adapted from www.food.com however with some modification.

Quiche Filling Ingredients:

105g Canned Pink Salmon or more, drained off the liquid

50g Ham, finely chopped
3 Eggs, beaten
1 Cup Sour Cream
1/2 Cup Stock

1/4 Cup Mayonnaise

1/2 Cup Shredded Cheese, divided
1/2 Onion, finely chopped
Pinch of Pepper and Salt

Crust Ingredients:

1 Cup Flour

1/2 Teaspoon Salt

1/4 Cup Olive oil

1/4 Cup Ice Water

 

Crust

1.Mix flour and salt with fork.

2.Beat oil and water with whisk or fork to thicken.

3.Pour into flour and mix with fork.

4.Press into 10" quiche pan.

5.Fill with quiche mixture and bake at 200C until done.

Quiche
1.Preheat the oven to 200C.

2.Prepare a quiche with oil or baking spray.

3.Drain the salmon, flake the salmon and remove any skin or bones

4.Mix the eggs, sour cream, mayonnaise, and stock in a large bowl

7.Stir in the salmon, pepper, salt, 1/4 cup cheese, onion and ham.

8.Pour into the prepared quiche pan.

9.Sprinkle with the remaining 1/4 cup cheese.

10.Bake for 40 minutes or until the quiche is firm in center.

Coronation Chicken Penne

Serving: 4

Ingredients:

4 Cups Penne Pasta - cooked and drained

2 Tablespoons Parsley, chopped
200g Cooked Chicken, shredded
50g Ham, chopped

½ Red Capsicum, finely diced

½ Onion, , finely diced
½ Cup Mayonnaise
½ Cup Water
2 Tablespoons Tomato paste

1Tablespoon Curry Powder

Salt and Pepper to taste

1 Tablespoon Oil

Penne Pasta

1. Cook pasta according to package directions, drain under cold water and put into a large bowl. Set aside while you prepare the sauce

Sauce for Penne

1. Heat oil in a  large saucepan. Add onion and capsicum cook gently to soften. Add curry powder and tomato paste and continue cooking for a further minute.

2. Add mayonnaise and water . Mix well. Add cooked chicken and ham, cook for further minute.  Add salt and pepper to taste. Remove from heat.  

3. Add in cooked penne and parsley, mix well ensuring all penne are well covered with sauce.

4. Dish up and serve. Or if you like it cold refrigerate for 4 to 6 hours for the the penne to absorb all the flavours. 

Lemongrass Meat Balls

Serving: 3-4

Ingredients:
5000g Mince Meat of your choice (I used 250g Pork and Chicken Mince each)
1 Clove Garlic, finely diced
1 1/2 Tablespoons Lemongrass (white part only), very finely diced
3 1/2 Tablespoon Fish Sauce
1 Tablespoon Coriander,  finely chopped
1 Tablespoon Sugar
2 Tablespoons Lemon Juice
1/2 Cup Breadcrumb
1/4 Teaspoon Ground White Pepper
Vegetable Oil

1. In a large bowl, place all ingredients and seasoning ( except oil ). Mix till well combined.
2. Using wet hands, roll mince meat into even balls. Refrigerate for 15mins or more before cooking.
3. Preheat oven to 180 C.
4. Heat vegetable oil in a frying pan;cook meat balls for about 5 mins, sealing well on all sides. Cook in the oven for a further 10 mins, shaking pan halfway through cooking. Remove from oven and rest for 5mins.
5. Serve meatball on a platter with a dish of sweet chilli sauce or ketchup.