Archive for May, 2011

22nd May
2011
written by Nibblish

San choy bau is a beautiful Chinese classic, of tasty mince mixture wrapped in a fresh and crunchy lettuce leaf. It’s all about contrast, texture and dimensions – the intensity of the juices, crunch of the nuts, freshness of the herbs – so keep it in mind if trying to adapt the recipe. This dish can be served either by itself as a starter or as a main with a side of rice.

San Choy Bau Recipe

Ingredients (serves 4 as a starter):

2 tsp sesame oil
2 garlic cloves, crushed
1 tbsp ginger, finely chopped (julienne)
1/2 onion, finely sliced
400g lean pork mince
100g mushrooms, finely sliced
2 tbsp Shao hsing wine
1 tbsp white sugar
2 tbsp light soy sauce
2 tbsp oyster sauce
1/2 cup coriander, finely chopped
1/3 cup macadama or cashew nuts, roughly crushed
8 iceberg lettuce leaves, trimmed

Instructions:

1. Heat oil in a wok over medium heat. Add garlic, onion and ginger. Stir-fry for 1 minute or until onion has softened.

2. Increase heat to medium-high. Add mince. Stir-fry for 3 to 4 minutes or until browned. Add mushrooms, nuts and continue stir-frying for 30 seconds.

3. Pour in hsing wine, sugar, soy sauce, oyster sauce and stir until the pork is fully cooked through. Stir in the coriander, just before taking it off the heat.

4. Spoon the mixture with its lovely juices into a hot bowl and serve in a large platter, surrounded by lettuce leaf cups and garnish with an extra sprinkle of coriander, as well as a few slices of red chilli if you fancy it!

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18th May
2011
written by Nibblish

Fancy cooking something French and really special? Try this iconic French dish of beef, stewed with lovely vegetables and herbs in wine which are then strained off, reduced and thickened to create a densely flavoured, smooth and silky sauce. Yes, if you’re feeling lazy, you could technically skip the sauce straining steps, but then it would just end up being a lovely stew, not a true boeuf Bourguignon! I personally think the extra step makes all the difference!

French Boeuf Bourguignon Recipe

Ingredients (4 people)

200g bacon, solid chunk cut into lardons
800g braising steak, cut into cubes
2 tbsp flour
2 carrots, peeled and sliced
12 shallots, peeled and sliced
3 cups red wine (ideally Bordeaux)
2-3 cups beef stock (enough to cover)
1 tbsp tomato paste
4 garlic cloves, mashed
2 sprigs thyme, leaves picked
1/2 bunch parsley, finely chopped
1 bay leaf, preferably fresh
200g mushroom, quartered
50g unsalted butter
olive oil
salt & fresh ground pepper
Potatoes, roasted or mashed (to serve)
Crusty bread (to serve)

Boeuf Bourguignon Recipe

Instructions:

1. Pre-heat the oven to 200 degrees. Heat a tablespoon of olive oil over medium heat in a large frying pan, sauté the lardons for 2 to 3 minutes until lightly browned and set aside on a plate.

2. Coat the pieces of beef in flour, season with salt and pepper, and brown on all sides in the bacon fat and olive oil. Set aside with the bacon. Again, in the same oil/fat, sauté the shallots, garlic and the carrot until softened. Set aside with the meat.

Boeuf Bourguignon recipe first step

3. Deglaze the frying pan with the wine, pour it into an oven-proof casserole along with the meat, lardons, shallots, garlic, carrots and add enough stock to almost cover the mix. Stir in the tomato paste and add the parsley, sage and half the thyme. Bring to a simmer on the top of the stove, cover and place in the oven. Reduce heat to 120 degrees and simmer slowly for 3 hours to 4 hours, or until a fork pierces the meat easily.

Boeuf Bourguignon Recipe

4. In the meantime, start preparing the mushrooms. Heat a spoonful of butter and a spoonful of oil in a large frying pan over medium heat. As soon as the foam begins, add the mushrooms and a sprig of thyme, season with salt and pepper, toss and sauté for about five minutes until brown and set aside until ready to use. You may also want to start preparing the side of potato at this stage.

5. When the stew meat is tender, remove all solids from the sauce by draining through a sieve set over a saucepan. Return the beef and bacon to the casserole, discarding the bits of carrot, shallots and herbs which remain in the sieve.

6. Skim the fat off the sauce and simmer it for a minute or two. You should be left with about 2-3 cups of rich, dark sauce, thick enough to coat a spoon lightly. If the sauce is too thin, stir in a spoonful of flour and boil it down to reduce to the right thickness. If it’s too thick, add a bit of stock.Taste for seasoning before serving.

7. Pour the sauce over the side and garnish with fresh parsley to serve.

Boeuf Bourguignon served

If serving later, simply allow the casserole to cool before placing it in the refrigerator. Place over medium heat and simmer very slowly for ten minutes, occasionally stirring the meat with the sauce.

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1st May
2011
written by Nibblish

The first time I had Pavlova, or even heard of it as a matter of fact, was 3 years ago as I was celebrating my first Australian Christmas. And I have to say, good on ya Aussies! It may be dead simple, but it’s bloody tasty!

Ingredients: (serves 6)

5 eggwhites
1 tsp cream of tartar
1 tsp cornstach
1 1/3 cups caster sugar
1 tsp vanilla extract
1 cup thickened cream
3-4 kiwis, peeled and sliced
2 bananas, peeled and sliced
100g fresh or frozen raspberries
1/2 small bunch of fresh mint (to serve)

Instructions:

1. Preheat oven to 200°C. Whisk the egg-whites with cream of tartar in a large bowl using an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until fully dissolved and the mixture looks thick and glossy. Finish the last spoon of sugar with the cornstarch. Fold in the vanilla extract.

pavolva

2. Draw one large 24cm or 6 small circles on a sheet of baking paper and place it on a baking tray. Spoon meringue onto the circle on the baking paper and shape it into a circle, using the pencil mark as a guide.

3. Reduce oven to 100°C and bake for 90 minutes or until dry and crisp. Turn off the oven, open the door slightly and let the pavlova cool completely to avoid it to sink during cooling. In the meantime, whip the cream until thick and rich.

4. Slide pavlova onto a serving plate, cover with cream, top with sliced fruit and a sprig of mint. Serve.

I like to make little individual pavlovas instead of a large one because it tends to be a bit crispier and also looks really elegant on the plates. You can prepare the meringue base a couple days ahead and store it in an airtight container and put it together in 5 minutes just before serving!

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