Friday, 14 November 2014

Grilled chicken with Bacon Mustard Vinaigrette (Bobby Flay)


Hi
This is a Lovely Gift by a Lovely Friend from Melbourne.
Just before I went for my Penang trip, I had the pleasure to meet up with 2 bloggers (Zoe and Diana) whom I have known through blogging over a year.  The meeting was so fun. We had a great time chatting and laughing, and the sharing we had was so inspiring.  

There’s something wonderful about meeting someone in real life that you’ve already known online.  It’s just like an instant friend.  Do you agree with me? J


Ok now.  Look at this dish!  
Did it make you salivate?

I love this chicken recipe from Bobby Flay.  The ingredients used for marinate is so simple but it has tons of flavour that would sure delight you.

HAPPY COOKING!

INGREDIENTS
(For 4 servings)

Grilled Chicken
4 bone-in, skin-on chicken breast, about 6 ounces each
4 bone-inch chicken thights
Kosher salt and freshly ground black pepper
Canola Oil

Bacon Mustard Vinaigrette
1 tbsp              Canola Oil
½ pound         Applewood smoked slab bacon, cut into lardon
¼ cup              Red wine vinegar
1 heap tbsp    Dijon Mustard     
1 tsp                Clover Honey      
2 tbsp              Extra Virgin Olive Oil
                        Kosher salt and freshly ground black pepper
                        Parsley leaves, for garnish


METHOD

Grilled Chicken
Season the chicken well on both sides with salt and pepper.  Place on a baking sheet, cover and refrigerate for 1 hour.  Remove the chicken from the refrigerator 30mins before grilling and pat dry with paper towels.

Preheat a grill or grill pan over medium heat.  Brush the chicken with canola oil.  Place the thighs/breasts on the grill.  Grill pan skin side down and cook slowly, until the skin is crisp and renders fat and pulls away from the grates easily, about 6 minutes. 


Turn over and continue cooking until bottom of the breast is golden brown and thighs/breasts are just cooked through.  Remove to a plate and let it rest for 5 minutes before serving.  

Bacon Mustard Vinaigrette
Heat the canola oil in a medium sauté pan over medium heat, add the bacon and slowly cook until the bacon is golden brown and crisp and the fat has rendered.  Remove the bacon with a slotted spoon to a plate lined with paper towels.


Heat the rendered fat in the sauté pan over low heat.  Whisk in the vinegar, mustard and honey and cook for 30 seconds, to warm through.


Whisk in the olive oil and season with salt and pepper.  Add the bacon to the pan.  Serve a breast and thigh on each plate and lightly spoon the sauce over, garnish with parsley leaves.


I’m submitting this post to Cook-Like-A-Star, which is organised by Zoe from Bake For Happy Kids and Yen from Eat Your Heart Out and Grace from Life Can Be Simple.


For November and it’s also the last even for 2014, we’re cooking and baking recipes from Bobby Flay

I’m also submitting this to this post to Cook-Your-Book #18 hosted by Joyce from Kitchen Flavour.



Saturday, 25 October 2014

Spicy Sweet Chicken Wings

Hi
I made this few weeks ago but haven’t got the time to post it on my blog.  This is a simple and fast dish to prepare.  It’s definitely a keeper.  I cook this whenever I run out of idea what to cook.
The Tabasco sauce really adds a kick and makes a big difference to the taste.

I’m glad I have tried out this dish.

HAPPY COOKING!

INGREDIENTS


8 to 10 organic or free range chicken wings (I used the mid-wing)
½ tsp garlic salt
¼ tsp freshly grated black pepper








SEASONINGS


3 tbsp ketchup (tomato sauce)
2 tsp Worcestershire sauce
Tabasco sauce, to taste
Water, to adjust




METHOD
(1)Rinse chicken wings and pat dry with paper towels.  Sprinkle garlic salt and pepper evenly.  Set aside for 15 minutes.


(2)Heat oil in a frying pan.  Place wings on pan in single layer and cook on both sides in batches over high-medium heat until brown.  The wings will release some oil.  Drain and discard the excess oil.


(3)Toss back the wings.  Add seasonings, stir to combine and reduce heat to low.  Continue to cook, covered, add more water, if necessary, until the wings are cooked through.  Serve hot.



This recipe is adapted from Christine Ho – Easy Recipes, A Selection of Simple Classic.  I’m contributing it to Cook-Your-Book #17 organised by Joyce, Kitchen Flavours.



Sunday, 19 October 2014

Pumpkin Pudding 金瓜糕

Hi
Wow! Look at the number of recipes posted in October.  Everybody is so hyped up with the theme Pumpkin.  Here I am, also got excited after reading some of the posts. 
 Pumpkin is a very versatile ingredient.  I see some bloggers used it to bake cake or kueh kueh; cook a delicious dish; and making it into a refreshing dessert.  After browsing through some of my cookbooks, I’ve decided to go for sweet dessert.
Look at the texture of this pudding.  It is so smooth and creamy.  The creaminess came from the evaporator milk and coconut.  But it’s not sweet at all.  I shouldn’t have reduced the sugar. It would really taste perfect if it is sweeter.  The next time if I will to make this again, I’ll remain the amount of sugar as stated in the recipe.
Consume when it is cold from the refrigerator.  This is indeed a refreshing dessert for hot and hazy weather now.

HAPPY COOKING!

INGREDIENTS
10g         Agar Agar
90g         Cornflour
¾ cup      Sugar (I think this amount of sugar is just nice)
1 cup       Coconut milk
4tbsp       Evaporator milk
2½ cups  Water
250g       Pumpkin

METHOD
(1)Dice 1/3 of pumpkin.  Slice the remaining pumpkin thinly.


 (2)Steam pumpkin slices for 10 minutes and mash them when hot.  Steam pumpkin dices for 5 minutes.

(3)Cut agar agar into short lengths.  Rinse and soak in 2 cups of water for ½ hours in a pot.  Bring to boil.  Reduce to medium heat and cook until agar agar dissolves.  Mix in sugar and cook until it dissolves.

(4)Mix cornflour with ½ cup of water.  Pour into the agar agar solution from step (3) and stir well.

(5)Add coconut milk, evaporated milk and mashed pumpkin dices.  Bring to boil and add pumpkin dices.  Pour the mixture into cake tray.  Refrigerate until set.  Serve.




I’m submitting this post to Little Thumbs Up which is organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY
For October, the theme is Pumpkin and it is hosted by


I’m submitting this for Cook-Your-Books #17  as the recipe is adapted by one of my cookbook -美食厨典第五版 – 100 中试甜品, which I bought in Hong Kong
Cook-Your-Books is organised and hosted

by Joyce of Kitchen Flavour.


This post is also linked to My Treasure Recipes #3 - Taste of Autumn (Oct / Nov 2014) organised by Miss B from Everybody eats well in Flanders and Charmaine from Mimi Bakery House

Monday, 6 October 2014

Stewed Pork Ribs in Orange Juice 橙汁肉排


Hi

Look at this flavourful and juicy pork ribs.  They were so simply irresistible.  The juice is so tasty and unique and I had extra rice than normal just because it was so delicious and it goes so well with rice.
My family will never have enough of pork ribs.  This is my 1st attempt using fruits for cooking and it was so well received.
The meat is little hard.  The juice supposed to tenderise the meat.  I should have simmered it longer.  It was not as tender as I would have liked.  But it was already good enough for us to enjoy.
I cooked this last week but I was too busy that I missed the link for September Cook-Your-Book.  So I decided to post it for Cook-Your-Book #17 and here you go the recipe adapted by Christine Ho, one of her cook book –Easy Recipes – A Selection of Simple Classics

HAPPY COOKING!


INGREDIENTS
700g pork spare ribs
Salt, to taste
Pepper, to taste
1 tsp freshly grated ginger
1 tsp finely chopped garlic
2 tsp white cooking wine

SAUCE
1 cup       freshly squeezed orange juice1 2
1 cup       chicken stock
2 tbsp      light soy sauce
2 tbsp      raw sugar3
½ tsp       orange zest (only the orange part)

METHOD
(1)Rinse the pork ribs and wipe dry with paper towels.  Season with salt and pepper on both sides.

(2)Use a clay pot or a large saucepan.  Pour in the sauce and bring it to boil over medium heat.

(3)While heating sauce, brown pork ribs on a frying pan until both sides are lightly golden.  Push pork ribs to sides of pan, add a bit more of oil and sauté grated ginger and garlic until fragrant.  Add the wine.  Quickly stir to combine all ingredients.  Transfer to the boiling sauce and cover with a lid.  Cook until it boils again.  Reduce heat and simmer for 2 hours, until the sauce has reduced to about 1/5 and the pork is softened and caramelized4.  Serve hot with steam rice.

Tips
1The key secret ingredient of this dish is the orange juice.  Choose sweet navel oranges to make this dish tasty and delicious.  Taste the oranges, and make sure they are sweet before you use them to cook this dish.

2Better to sift orange juice after freshly squeezed.

3Use raw sugar (brown sugar) as it gives cane sugar flavour.

4Cook the sauce until the orange juice penetrates into the pork and helps soften the meat.
               

I’m submitting this for Cook-Your-Books #17.  
Cook-Your-Books is organised and hosted
by Joyce of Kitchen Flavour.


Monday, 29 September 2014

Apple Turnover

Hi


This is my last post for Little Thumbs Up before we proceed to the next theme.

I’m happy with this flaky crispy buttery crust.  The only word I could describe how I feel and that is “Accomplishing”

Yes.  I have wanted to bake Apple Turnover for a long time when I chanced upon Zoe’s post on Apple Turnover.   I’m glad that I had finally done it. 

 The most challenging part of making this flaky dough was folding the dough repeatedly for few times.  I even lost count of the number of folds I did.  I had difficulty rolling the dough into a rectangular shape, as the weather was hot; the butter in between the dough started to soften and caused the whole rolling process in the mess.   

Nevertheless, it was a really good experience.  I never expected that I could do this flaky crispy buttery crust from scratch.
I missed taking pictures while making the apple fillings.  The apple fillings itself tasted yummy.   Yes!  I managed to get Granny Smith Green Apple.  I also used baby apple puree because Zoe said it is 100% apple at least! LOL!

HAPPY BAKING!


INGREDIENTS
(Using half the recipe, I have made four equal size of apple turnovers)
-1 pound Granny Smith apples, peeled, cored, and chopped coarse
-3/4 cup sugar (reduced to 50g for half recipe)
-1 tbsp lemon juice
-1/8 tsp salt
-1/2 recipe Puff Pastry Dough, divided into two 8-ounce pieces
-1/2 cup applesauce 
-1 tsp ground cinnamon 

METHODS

(1)Adjust oven rack to middle position and heat oven to 400°F or 180°C fan forced. Line rimmed baking sheet with parchment paper.

(2)Pulse apples, 1/2 cup sugar (I missed out sugar! LOL!), lemon juice, and salt together in food processor until largest pieces of apples are no larger than 1/2 inch, about 6 pulses (To avoid over-processing, I chopped the apples briefly to specified size). Let mixture sit for 5 min, then transfer to fine-mesh strainer set over bowl and let apples drain, reserving juice, until needed.
(3)Toss drained apples and applesauce together in separate bowl.


Puff Pastry Dough 
Makes about 2 pounds

Dough
-3 cups all-purpose flour
-1 1/2 tbsp sugar 
-1 1/2 tsp salt
-2 tsp lemon juice
-1 cup water, chilled

Butter Square 
-24 tbsp (3 sticks) unsalted butter, chilled
-2 tbsp all-purpose flour

METHODS

(1)For the dough: Process flour, sugar, and salt in food processor until combined, about 5 secs. With food processor running, add lemon juice, followed by 3/4 cup water, in slow steady stream. Add remaining 1/4 cup water as needed, 1 tbsp at a time, until dough comes together and no flour) bits remain. 

(2)Turn dough onto sheet of plastic wrap and flatten into 6-inch square. Wrap tightly in plastic and refrigerate for 1 hr.


(3)For the butter square: Lay butter sticks side by side on sheet of parchment paper. Sprinkle flour over butter and cover with second sheet of parchment. Gently pound butter with rolling pin until butter is softened and flour is fully incorporated, then roll it into 8-inch square. Wrap butter square in plastic and refrigerate until chilled, about 1 hr.


(4)Roll chilled dough into 11-inch square on lightly floured counter. Place chilled butter square diagonally in center of dough. Fold corners of dough up over butter square so that corners meet in middle and pinch dough seams to seal.


(5)Using rolling pin, gently tap dough, starting from center and working outward, until square becomes larger and butter begins to soften. Gently roll dough into 14-inch square, dusting with extra flour as needed to prevent sticking. Fold dough into thirds like business letter, then fold rectangle in thirds to form square. Wrap dough in plastic and let rest in refrigerator for 2 hrs.

(6)Repeat the rolling and folding step twice and let dough rest in refrigerator for 2 more hrs before using.

(7)Place 2 tbsp apple filling in center of each piece of dough. Brush edges of dough with reserved juice, then fold 1 corner of square diagonally over filling.  Crimp edges of dough with fork to seal. Lay turnovers on prepared baking sheet and freeze until firm, about 15 min. Assembled turnovers can be frozen for 1 hour, then transferred to zipper-lock bag and frozen for up to 1 month. Let frozen turnovers sit at room temperature for 20 min, then bake as directed. (I didn't freeze mine at all and bake them immediately after shaping) 

(8)Combine remaining 1/4 cup sugar (I missed out sugar again! )  and cinnamon in bowl. Brush turnovers with more reserved juice and sprinkle generously with cinnamon sugar. Bake turnovers until well browned, 20 to 26 min, rotating baking sheets. Immediately transfer turnovers to wire rack and let cool slightly. Serve warm or at room temperature.


I’m submitting this post to Little Thumbs Up which is organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY.  


For September, the theme is Apple and it is hosted by Kit from i-lost in Austen



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