Fried

14th July
2012
written by Nibblish

This is a simple Nasi Goreng recipe I learned at a cooking class on my last trip to Bali.
The reason why I like it so much? Because it tastes really authentic, while a simplified version of the more complex recipes I have seen before. This means that you don’t have to get too many new spices and exotic ingredients to re-create it a home. In fact, this recipe is best improvised to use up overnight rice!

Ingredients:

2-3 tsp vegetable oil
100g chicken, finely chopped
2 garlic cloves, finely chopped
1 shallot, finely chopped
1tsp turmeric
1 tbsp red chilli, finely chopped
2 spring onions, finely chopped
1 cup steamed rice, cold
3 tbsp soy sauce
1tsp Worcester sauce
1 tbsp ketchup
1tsp fish sauce
Salt & pepper to taste
Small handful of coriander, chopped
2 tbsp Fried shallots
½ cup Chinese cabbage, shredded (optional)
2 eggs, lightly beaten (optional)

Instructions:

1. If you’re not using left over rice, start by cooking the rice following packet instruction. Drain, cool to room temperature and place in the fridge for an hour or so. Note that it’s important to use cold cooked rice as freshly cooked rice is too soft and will absorb the oil.

2. Heat the oil in a wok over high heat. Fry the chicken for 2-3 minutes or until nice and brown. Season with salt & pepper.

3. Add the shallots, garlic and toss around for a couple of minutes. Add the chili, turmeric, and spring onion and fry for another minute.

4. Add the rice, mix and toss well. Add the Soy sauce, Worcester, ketchup and fish sauce. Season to taste.

5. Garnish with fried shallots and fresh coriander.

I didn’t include shredded cabbage or eggs omelette in mine, as I was serving it as a side to my chicken sate, but definitely add it in for a more substantial stand alone dish!

Bookmark and Share
12th March
2011
written by Nibblish

Growing up in France, cordon bleu was my all time favourite and it was pretty easy to satisfy my obsession as you could buy pretty good ones from the frozen section of most supermarkets. As I left France, I started making my own one from scratch, which proved to be a really good move!

Ingredients: (serve 4)

4 large chicken breasts
4 large slices leg ham, freshly cut
4 slices Emmental, Gruyere or Swiss cheese
2 eggs, lightly beaten
1 cup flour
1 cup bread crumbs
Sea salt and freshly ground pepper
Olive oil

Instructions:

1. Unfold the first chicken breast and flatten it by pounding with a meat mallet or rolling pin. The trick is not to pound to hard, but to pound firmly and evenly until it’s a somewhat uniform flatness and similar shape and size to your ham slices. Repeat with the other breasts.

2. Season each breast with salt & pepper and place a slice of ham and then cheese on top.

3. Cut any sticking out part to ensure the 3 layers all have the same shape and size and fold neatly.
Coat each cordon in the flour, beaten egg and bread crumbs.

4. Pre-heat a large non stick pan on medium heat, add a splash of olive oil. When the oil is hot, add the cordon bleus and cook for 5 minutes on each side or until nicely golden. Season with salt & pepper.

Serve it hot with a side of salad or Petit Pois a la Francaise! You could also make a few extras and freeze it for an easy dinner during the week!

Bookmark and Share
28th February
2011
written by Nibblish

Zucchini flowers stuffed with goat cheese are so delicious and easy to prepare, but can also look quite fancy as a gourmet starter! I personally prefer the batter to be super light using just sparkling water and a bit of flour but you can also make a traditional batter by adding an egg in the mix for a crispier result.

Ingredients: (4 people)

8 zucchini flowers
120g fresh goat cheese
80g Ricotta cheese
1/2 bunch of chives, finely chopped
1 handful flat leaf parsley, finely chopped
1/2 nutmeg, grated
Freshly ground pepper & salt
100g plain flour
200ml sparkling mineral water, very cold
30ml vegetable oil (for frying)

Instructions:

1. Gently open the zucchini flower, remove the stamen and make sure there are no insects inside.

2. Combine the goat cheese, ricotta, chives, parsley, nutmeg in a mixing bowl and season with salt & pepper. If you don’t have a piping bag, cut the corner from a plastic freezer bag, add the cheese mix to the bag.

3. Squeeze the mixture through the whole into the flowers, set aside and refrigerate for 30 minutes to avoid the mixture to leak straightaway as you start frying.

4. Prepare the batter by whisking the cold sparkling water in the flour. Don’t worry if it’s not perfectly smooth when combined.

5. Pre-heat the vegetable oil in a large non stick frying pan. Dip the flowers in the batter and fry on high heat for 30- 60 seconds on each side until golden in color. Remove with the wire strainer, let drain, transfer to a plate lined with paper towels and season with salt and pepper. Serve immediately.

I like serve to it on a bed of green leaf salad topped with caramelised figs! It also works really well with a few pieces of crispy shredded Parma ham on top!

Bookmark and Share
6th January
2011
written by Nibblish
This entry is part 4 of 4 in the series Tapas Dinner

This is the final addition to my tapas series, but also a real Spanish classic. Now what makes this dish so special and unique is the spicy tomato and chilli sauce that is added as a topping just before serving transforming the crispy potato cubes into authentic Papas Bravas – meaning ‘fierce potatoes’…. Are you feeling up for it?? 



Ingredients (for 4 people as a side tapas dish)


5 medium potatoes, peeled and cut into 1-2cm cube
1 x400g can of chopped tomatoes
1 carrot, peeled and grated
6 cloves of garlic, peeled and chopped
1 onion, peeled and chopped
3 fresh red chillies, de-seeded and finely chopped
A few sprigs of fresh rosemary
A few sprigs of fresh thyme
2 tbsp olive oil
1tsp vinegar
1 tsp sweet paprika
Sea salt & freshly ground pepper

Instructions

1. Let’s start with the potatoes…Bring a pan of salted water to the boil, add the cubed potatoes and cook on medium heat for 8-10 minutes or until just tender. Drain and leave to dry out in the colander. 

 2. Get started on the sauce while the potatoes finish boiling. Pre-heat a large non-stick frying pan over a medium heat with 1 tbsp olive oil. Add the chopped onion & 4 cloves of garlic and fry for 1 minute. Add the chili, carrot and thyme leaves continue to cook for about 5 minutes.

3.Add the tinned tomatoes, vinegar, salt and pepper and let it simmer for 10 mins or until the sauce is thick. Once it’s ready, let it cool down and blend it until smooth. Taste and add more salt and pepper if necessary.



 
4. Now back to the potatoes. Heat another 1 tbsp of olive oil in a large non-stick frying pan over a medium heat. Add the potato cubes and fry until golden and crisp – about 10-15 minutes. Add your rosemary leaves and your 2 remaining cloves of garlic to the pan for the last minute of cooking.
5. Sprinkle the paprika and the coarse sea salt over the potatoes and toss well together until evenly spread and nicely coated. Top with the sauce just before serving, toss together and transfer to a warn dish. Top with a few leaves of fresh herbs and even add a dollop of sour cream if you want your finished dish you look just like mine!

When preparing a tapas night, I like to start early and often start with that dish but the trick is to keep the potatoes warm in the oven and the sauce separate right until the last minute.
Now, spice wise, this recipe is actually quite mild and enjoyable, but you can obviously top it up with more chilli if you like it HOT! 

Bookmark and Share
1st January
2011
written by Nibblish
This entry is part 1 of 4 in the series Tapas Dinner

I prepared the croquettes as one of the dishes for a tapas dinner party. It can be little bit fiddly to make because the cheesy mixture will always try to misbehave and leak when being coated and fried, but if you follow the tips & techniques carefully you should be all good! Having said that, I really think it’s well worth the effort…you simply can’t beat a creamy and cheesy white sauce in a crispy crust! Mmmm…


Ingredients (for 10 croquettes):

50g butter
70g plain flour
300 ml milk
1/2 nutmeg, grated
70g cheddar cheese, grated
2 slices Prosciutto ham, chopped
1 egg
60g flour (coating)
100g breadcrumbs
Sea Salt and freshly ground pepper
300ml vegetable oil


Instructions

1. First let’s get started with the cheesy béchamel sauce, which is the really easy part. Melt the butter on medium heat in a non stick pan, add the flour slowly and whisk it until it forms a thick and smooth paste. Add the milk slowly, again splash by splash, and whisking continuously until nice and smooth. Season with the grated nutmeg, salt and pepper. Add the grated cheese and continue stirring it well until your happy with the mixture. It should be thick and creamy. Let it cool down. Add the chopped prosciutto and refrigerate for a good hour.


2. Now let’s form the croquettes, which is the trickier bit. Take the cold mixture out of the fridge, put flour on your dry hands and start forming little sausage shaped portions, roll it in more flour and put it onto a floured plate. If it doesn’t stick together nicely, put it back in the fridge for a little bit longer. For this step to be successful, it is all about working quickly with a cold mixture and a lot of flour. Place the formed croquettes back in the fridge for another 15 mins. 


3. Now it’s time to fry those little babies. Bring the vegetable oil to boil into a large frying pan. Take the cold floured portions out of the fridge and very quickly coat them one by one into the whisked egg, bread crumbs and then into the hot oil. If the mixture melts into the pan before the coating has time to cook, then the mixture is not cold enough and you will need to place the plate with the remaining portions in the freezer for a few minutes to cool it down further. Cook on each side for 2 minutes until golden brown and place it on some kitchen paper to absorb the excess fat. Once all the croquettes are cooked, place them into a small oven tray to keep it warm in the oven until you’re ready to serve!

Serve it with a green salad, a good Spanish red wine and play some chill out Latino music in the background (Eg. Rythm del mundo: Cuba compilation) and you’ll be laughing!! You may also want to take a look at my other tapas recipes to make it a full dinner!

By the way, this recipe is quite versatile too and you can swap the prosciutto for any other charcuterie (eg. cooked ham, salami etc), add other small bits (eg. mushrooms, fresh herbs or chili!) or change the cheddar for any other hard cheese (gruyere, parmesan etc)


Bookmark and Share
28th December
2010
written by Nibblish
This is by far the tastiest breakfast you could ever serve to your friends. I say friends cause it can take a bit of time to get the potatoes nice and crispy, so a bit longer than what you would normally invest in a regular breakfast. It’s got fried potatoes deliciously flavoured and spiced up with chorizo, garlic and parpika, a lovely runny egg and Parma ham on top for the protein intake – so it’s basically a hybrid between a fry up and potatoes bravas…Heaven!


Ingredients (4 people)

4 medium roasting potatoes, cut into small dice (1.5-2 cm)
4 garlic cloves, whole and unpeel
4 Eggs
4 slices of Parma ham
200g fresh chorizo, cut into small dice (bitesize)
1/2 tsp sweet paprika
1 small onion, finely diced
virgin oil
Fresh thyme
Sea salt
Black ground pepper 


Instructions
  1. Heat the oil in a large non stick frying pan and cook for 15 min, steering occasionally. Add the onion, garlic, chorizo and thyme and cook until it’s all nicely brown and cooked. Sprinkle with paprika, salt and pepper. Place in the oven to keep it warm.

  1. In the meantime get the eggs ready – fried or poached as you prefer it. I also like to serve it with hash-browns. You may think that’s over doing it a bit? I think it’s just a way to make it extra special – potato 2 ways!

  1. Serve the potato mixture on the plates, with the egg, a few bits of parma harm and the hash-brown on top!


Et voila! ¡Que aproveche! 
Bookmark and Share
  • You are currently browsing the archives for the Fried category.