Mediterranean Chicken

This is an absolutely quick and easy dinner to throw together when you have friends coming over. They would probably think that you had taken half a day to put this together.

Serve it on Sunday as well which means you would have time to put your feet up, have a cup of coffee and enjoy your favourite magazine. Let the oven to all the work!




Mediterranean Chicken
Serves 6

Ingredients:

1 3/4 cups coarsely chopped onion
3 cloves garlic, minced
1/2 tablespoons drained capers, roughly minced (optional)
1/2 cup kalamata olives (optional)
5 large tomatoes, roughly chopped
12 bone-in chicken thighs (about 3 pounds), skinned
1/4 teaspoon freshly ground black pepper
1/2 cup of chicken stock 
2 tablespoon olive oil
2 sprigs of fresh rosemary, chopped
3 sprigs of fresh thyme (use the leaves only)
Chopped fresh parsley (optional for garnishing)

Method:

1) Preheat oven to 180C.

3) Season chicken with black pepper and salt.

4) In a large baking dish, layer with chopped onion, garlic, capers, olives, chopped tomatoes, fresh rosemary and thyme.  Season with black pepper and salt.

5) Place the chicken on top of the vegetables and drizzle with olive oil.  Pour the chicken stock into the baking dish and bake in oven for about 40 - 45 mins.  Cook until chicken is golden brown and the vegetables have soften.

6) Serve chicken with vegetables, garlic toast and garnish with some fresh parsley.

The Perfect Panna Cotta

Panna cotta (which means cooked cream in Italian) is an Italian dessert made by simmering together cream, milk and sugar, mixing it with gelatin, and letting it cool until set.

Deliciously light and creamy, this dessert is so easy to make and makes a great companion for bright, sharp summer fruit. Or pair it with Christmas spices and a dried fruit compote for a classy winter dessert.





The Perfect Panna Cotta
Recipe Adapted from David Lebovitz

Ingredients:

3 cups thickened cream + 1 cup full cream milk
80g sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

Method:

1)   Heat the heavy cream, milk and sugar in a saucepan over a gentle flame. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2)  Lightly oil eight custard cups with a neutral-tasting oil.

3)  Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4)  Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5)  Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. ) If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6) Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

7) Top the Panna Cotta with your favourite fruit coulis.

Crispy Pork Belly Served with Lentils

I have been absolutely slack in updating my blog and have been caught up by so many things lately.  In July I had family members visiting me from Melbourne and Kuala Lumpur.  I didn't do much cooking at all during that time - in fact we mostly ate out. 

After they left I had to deal with one of my dogs (Milo) having to go in for heartworm treatment.  Milo was treated for Stage 1 and last week he went in for his double injection, one administered on Monday and the other administered on Tuesday.  I was quite worried especially after reading how the treatment was done and the after-care involved.  He is now confined at home with no exercise or excitement for the next four weeks and so far he is doing very well.





Crispy Pork Belly Served with Lentils
Recipe Adapted from Delicious Magazine
Serves 4

Ingredients:

1 kg boneless pork belly, skin scored (ask your butcher to do this for you)
1 tbsp fennel seeds
1 tbsp sea salt
1 large onion, cut into wedges
3 celery sticks, cut into chunks
1.5 cups to 2 cups chicken stock

Method:

1) Preheat the oven to 180C.

2) Place the pork belly on a board and pat dry with kitchen paper. Rub the fennel seeds and sea salt all over the skin.

3) Place the onion wedges and celery in a roasting tin, put the pork belly on top, skin-side up.  Then slowly pour in the chicken stock, making sure you do not moist the skin.

4) Place in oven and roast for 1 hour to 1 hour 15 mins.

5) Increase the temperature to 210C (fan oven) and roast for a further 20 minutes, until the crackling is crisp.

6) Place on a carving board to rest for 20 minutes before slicing. Serve with seasonal vegetables or lentils.

Homemade Thin Crust Pizza

This is another great pizza recipe to put together especially if you are planning a pizza party.  It's quick and easy and any left over dough can be stored in the fridge for up to 3 days.  Just imagine a pizza party where your guest can put together their own designer pizza ...



Homemade Thin Crust Pizza
Makes Two 10" Pizzas

For the dough:

3/4 cups lukewarm water
1 teaspoon active-dry or instant yeast
2 cups unbleached all-purpose flour
1 1/2 teaspoons salt

Method:

1)  Preheat the oven to 450°F or as hot as it will go and let it heat for about 20 mins before making the pizza. If you have a pizza stone, put it in the lower-middle part of the oven now.  If you don't use use a baking sheet pan, turned upside down and place into the oven.

2)  Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup. Add the flour and salt to the bowl and mix until you've formed a sticky.

3) Turn the dough out onto a clean work surface along with any loose flour still in the bowl.  until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it is smooth.

4)  Leave the dough to rise until doubled in bulk (about an hour or so). After rising, you can use the dough or refrigerate it for up to three days.

5) Cover the dough with the upside-down mixing bowl or a clean kitchen towel while you prepare the pizza toppings.

6) When ready to make the pizza, tear off two pieces of parchment paper roughly 12-inches wide. Divide the dough in two with a bench scraper. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper.

7) Work from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about 1/4 of an inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

8) The dough will stick to the parchment paper, making it easier for you to roll out, and the pizza is baked while still on the parchment. As it cooks, the dough will release from the parchment, and you can slide the paper out midway through cooking.

9)  Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.

10) Using a bread peel or the bottom of a large removable cake tin, slide your pizza (still on the parchment) onto the baking stone in the oven or onto the pre-heated baking sheet pan.

11) Bake for about 5 minutes and then rotate the pizza, removing the parchment from under the pizza as you do so. Bake for another 3 to 5 minutes until the crust is golden-brown and the cheese looks toasty.

12) Remove the pizza from oven and let it cool on a wire rack. Repeat with shaping, topping, and baking second pizza.

13) Let both pizzas cool for about five minutes before slicing and serving.

Cheddar Bay Biscuits

I came across this recipe and have to share it around! They do say that good things must be shared around ... right?

These biscuits are absolutely, absolutely delicious especially if you have some spare cheddar cheese lying around in your refrigerator.  I would not say that the texture is that of a biscuit ... more like a muffin scone.  They whip up in no time at all so you can even make these on a lazy Sunday morning and have it with your breakfast.

Recipe Adapted from Brown Eyed Baker

Makes about 10 - 12 biscuits

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon granulated sugar
¾ teaspoon salt
1 tsp grated fresh garlic (can be omitted or replaced with 1/2 tsp garlic powder (or 1/2 tsp onion powder)
 ¼ teaspoon cayenne pepper
1 cup shredded mix cheddar cheese
3 Tablespoon grated parmesan
1 cup buttermilk, cold
½ cup unsalted butter, melted and cooled for 5 minutes

For the Topping:

2 tablespoons unsalted butter, melted, divided
1 teaspoon minced fresh thyme

Directions:

1)  Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat and set aside.

2)  In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, grated garlic and cayenne. Stir in the cheese and set aside.

3)  In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.

4)   Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased ¼-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.

5) Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter and thyme.

6) Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving.

7) Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.

Ultimate Sticky Pork Ribs

The secret to this dish is to get the ribs really well caramelised before you add any of the other ingredients. As they braise in the oven, all that colour will turn into the most amazing flavour. The glaze is packed full of vibrant, citrusy flavours, with the sweetness of the honey counteracting the spices.  It is the ultimate sticky ribs for me! 







Sticky Pork Ribs
Recipe Adapted from "Gordon Ramsay" Ultimate Cookery Course"
Serves 6 - 8

Ingredients:

2kg pork ribs, separated
sea salt and freshly ground pepper, to taste
vegetable oil, for frying
6-8 garlic cloves, peeled and sliced
10cm piece ginger, peeled and sliced
2-4 tsp dried chilli flakes, to taste
8 whole star anise
2 tsp Sichuan peppercorns
8 tbsp honey
280ml light soy sauce
4-5 tbsp rice vinegar
600ml Shaoxing rice wine or medium-dry sherry
10 spring onions, trimmed and sliced
800ml chicken stock

Method:

1) Preheat oven to 180°C.

2) Season the ribs with salt and pepper, pushing the seasoning into the meat.

3) Heat a roasting tray on the stove top with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides. Add the garlic, ginger, chilli flakes, star anise, Sichuan peppercorns and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise.

4) Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute.

5) Taste and adjust the flavours, adding a little extra vinegar if necessary. Add the spring onions and stock and bring to the boil.

6) Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.

7) Remove the pan from the oven and place back on the stove top. Heat the marinade and reduce for 8-10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to coat them well, then serve.

Duck Liver & Thyme Pâté

This is my very first pâté and I used duck livers instead of chicken.  It's probably not a dish for you if you don't like eating livers of any kind. 

Chicken and duck livers are really inexpensive and this makes an impressive starter for a western sit down dinner.  Serve this with baguette or melba toast with a sides of cornichons. 







Duck Liver & Thyme Pâté
Recipe Adapted from Antony Worrall Thompson "Saturday Night Kitchen"
Serves 6

Ingredients:

175g/6oz unsalted butter, softened
450g/1lb duck livers, trimmed and cleaned
2 shallots, finely chopped
2 cloves garlic, finely chopped
½ tsp freshly ground black pepper
2 tbsp brandy or port 
55g/2oz clarified butter, melted
1 tsp of fresh thyme leaves

Method:

1)  Heat 15g/½oz of the butter in a frying pan until foaming.

2) Add half the livers and fry quickly on all sides until golden, but still pink in the middle, about 4-5 minutes.

3) Repeat with a second batch of butter and livers.

4) Place the livers and juices in a food processor.

5) In the same pan heat another 15g/½oz butter, add the shallot, garlic and cook over a moderate heat until the shallot is soft but not coloured.

6)  Add the brandy and freshly ground black pepper, and scrape the bottom of the pan to release any coagulated juices.

7)  Place everything in the food processor, including the remaining unsalted butter. Blend until smooth.

8)  Pass the mixture through a fine sieve and put in a ramekin. Pour the clarified butter over the mixture, give another sprinkle of freshly ground black pepper and top with thyme.  Cover with the cling film, cool then refrigerate.

9) To server, stand in room temperature for about 15 minutes.  Serve with crusty toasted baguette and cornichons.

Crispy Pork Belly in Milk

I have been eyeing this recipe from "The Free Range Cook" series which is aired on my local cable for almost five months now.  I finally decided to try out the recipe and got myself to a local supermarket. 

You should have seen me at the meat counter peering at the slices of pork belly and trying to decide which piece looked the most succulent.  I took several pieces out and turned it this way and that before deciding on my purchase.  I must have stood there for at least ten minutes looking like a really picky shopper!


Overall this recipe turned out quite interesting.  During the cooking process expect the milk to develop a skin and turn brown, somewhat caramel like.  Although the recipe tells you to throw out the milk after the dish is done, I kept some of it and reduced it down further over the stove top.  I used the sauce as gravy to the pork belly.  I also made an apple cinnamon sauce to go with the meal as well as roasted pumpkin with mustard seeds.





Crispy Pork Belly in Milk
Recipe Adapted from Annabel Langbein "The Free Range Cook"

Ingredients:

1 to1.2 kg pork belly with skin scored
Freshly ground black pepper.
1 1/2 tsp sea salt flakes
3 - 4 fresh sage leaves.
2 to 2 and a half cups of fresh milk

Method:

1)  Preheat oven to 240C.

2)  Pat the skin of the pork dry and season the flesh side with pepper and half the salt. Place the sage leaves on the bottom of a baking dish and put pork on top, skin side up. Score the skin with a very sharp knife.  Season the top with the remaining salt.

3)  Roast for 20-25 mins at 240C until the skin is starting to blister and crackle. 

4) Remove the baking dish from the oven and slowly pour the milk around the meat to come about half to two thirds of the way up the sides of pork.  Do not let the milk touch the skin otherwise it will loose its crackle.

5) Reduce the oven to 160C and roast for a further 1 and a half hours or until pork is meltingly tender.

6) Check the level of liquid during cooking and if it has evaporated add a little more to the pan.  Remove pork from oven, lift out from dish and allow it to cool. Discard the liquids as it breaks into curds.

7) For easy cutting place the meat flesh side up on a chopping board and use a heavy sharp knife to cut into slices 3-4cm thick. Serve warm or room temperature.

Lemon and Thyme Roast Chicken

I recently started a herb garden and I am glad to say that my plants are triving.  So now whenever I am in need of fresh herbs for cooking, I just head towards my planters and snip whatever I need.  I don't exactly have a garden as I stay in an apartment - so my herbs are actually grown in pots.

So it came about two weekends ago that I decided to make do a simple lemon (which I usually would have stock in my fridge) and thyme roast chicken.  This is truly a simple recipe and absolutely delicious.  It makes a great Sunday lunch or dinner for the whole family.





Lemon and Thyme Roast Chicken

Ingredients:

1 whole chicken (approx 2.25kg), cleaned and pat dry
1 head of garlic, broken into pieces (do not remove the skin)
2 lemons, cut into half
3 Tbsp lemon juice
2 onions, sliced into 1/8
4 sprigs of thyme
4 sprigs of rosemary
2 Tbsp olive oil
1 tsp sweet paprika
1 tsp onion powder
2 Tbsp salted butter
1.5 cups cooked baby potatoes, slightly smashed
Salt and black pepper to taste
Additional olive oil for drizzling

Method:

1) Place the lemon juice, olive oil, sweet paprika, onion powder, salt and pepper to taste. into a bowl.  Mix the marinade until well combined.  Rub all over the chicken and leave for about an hour.

2) Pre-heat the oven to 180°C

3) In a roasting pan, layer the potatoes on the bottom, cut onion and 2/3 of the garlic cloves.  Add 3 pieces of the lemon halfs into the pan.  Roughly pull the leaves off half the thyme and rosemary sprigs and strew them over the vegetables.  Drizzle with olive oil, sprinkle salt and black pepper.  Using your hands mix everything together and spread the mix out.

4) In the cavity of the chicken, stuff in half a lemon, the remaining garlic, the thyme and rosemary sprigs.  Push the butter under the skin of the chicken. 

5) Truss the legs with some string and tuck the wings under the chicken.  Place chicken on the bed of vegetables in the roasting pan, breast side up.  Add a final season of salt and black pepper.  Drizzle additional olive oil over the chicken.

6) Roast the chicken for about an hour until it is cooked.  If it starts to brown too much, place a foil over the chicken and continue to roast in the oven.

7) To serve, either carve at table or cut into 8 pieces and place on platter.  Serve vegetables separately and pour the gravy into a gravy bowl.

Chicken and Mushroom Pie inspired by Maggie Beer

My sister had told me to try out Maggie Beer's pie pastry a long while back.  I had totally forgotten about it and thought that it would be just another pastry recipe ... how good can it be?  One fine day I happened to chance upon a food blogger post mentioning the same recipe.  She had tried it out and swears that it is the best ever pie she has ever tasted! 


I must say that this is the longest ever chicken pie recipe I have come across.  Not only that, it had so many steps to putting the final product out.  It had better be good otherwise I would have wasted one whole afternoon.  And true enough it was fantastic.  The sour cream pastry was ever so moist, flavourful and crispy at the same time.  The base was only slightly soggy.  I have to say that the pie was great and the sour cream pastry recipe is even better - one that you could use in any savoury pies or tarts.




Chicken and Mushroom Pie
Recipe Adapted from "Maggie Beer's Pheasant Pie"

Marinade for the Chicken:

1 medium sized chicken about 1 to 1.2 kg weight
1/2 cup Extra Virgin Olive Oil
1 orange zested and juiced
8 sprigs fresh thyme
4 bay leaves, fresh (if using dried, use only 3)
Salt and black pepper to taste

Pie Filling:

60g unsalted butter
3 garlic cloves, crushed and roughly chopped
1 small onion diced
2 Tbsp rosemary chopped
350g portobello mushrooms diced into cubes
1 tsp salt flakes
30g flour
100ml white wine + extra 2 Tbsp
100ml chicken stock (unsalted) or water
80g thickened cream
50g walnuts roasted and rubbed, roughly chopped
1 lemon zested
Pinch of salt and ground black pepper to taste

1 Batch of Sour Cream Pastry (recipe below)

Glaze:

1 egg yolk
1/2 tbspn milk

Method for the Filling:

1) Preheat the oven to 200°C.

2) To prepare the chicken.  Remove the wing tips.  Cut the chicken along the breast bone side in half. Spread open the chicken and using the back of your palm, press hard against the back-bone.  Make a cut on each side in between the leg and the breast and dislocate each leg at the socket by bending them back.  Twist the legs 180 degrees, so the breast of the chicken and the skin side of the legs are facing up, then cut through to the back bone to remove the legs from the body. Remove the back-bone and discard. You should end up having the chicken in quarters.

3) Combine all the marinade ingredients into a large flat dish and mix well. Place the chicken in the marinade for a minimum of 20 minutes.

4) Line a baking tray with parchment and place the chicken skin side up.  Pour the marinade over the chicken pieces.  Roast the chicken for about 30 - 40 minutes depending on the overall size of the chicken.  Mid way through the cooking process, turn the chicken around.

5) Check  by inserting a skewer into the thickest part of the breast to see if any pink juices show, if so a few more minutes cooking is required. To rest, remove from the oven and turn the bird so that the breast and legs are facing down in the roasting pan.  Splash the chicken with 3 Tbsp of white wine and rest until cool enough to handle.  Once cooled, remove the flesh from the bones and set aside.

6) Roll the pastry to the desired thickness and cut into two circles, one x 27 centimetre and one x 21 centimetre for the lid. Line the fluted base with the larger circle and place the smaller circle on a plate and refrigerate.

7) Start to make the pie filling. Place a frying pan over high heat, melt the butter, fry off the garlic, onion and rosemary and then add the mushrooms. Sauté until the mushrooms are soft and half reduce by half their amount. Season with salt and pepper whilst the mushrooms are sautéing. Then add the flour to the pan to make a roux, cook out for 3 minutes, then pour in the wine and stock. Bring the mixture to the boil and stir in the cream.. Reduce to a simmer, cook the mixture for 15 minutes, check the seasoning and allow to cool in the fridge. Once cooled, stir in the shredded chicken meat and set aside.

8) Make the glaze quickly by mixing the egg yolk and milk together.

9) Take the pastry from the fridge and spoon the cooked chicken mixture into the base and cover with pastry top. Crimp and seal the edges. Brush glaze and make a pattern if you wish. If pastry warms in this process put back into the fridge for 5 minutes. Remove from the fridge and place in a 200°C preheated oven for 30 to 40 minutes or until the pastry is golden and is cooked through.  Serve with a side salad for a tasty lunch.


Sour Cream Pastry

Ingredients:

125ml sour cream
250g plain flour
200g unsalted butter chilled

1) To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.

2) Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.

3) Wrap the dough in plastic film and refrigerate for 20 minutes.

4) 
Roll the chilled pastry out until 3 mm thick and cut to suit your chosen recipe.

Salmon Teriyaki with Lemon Pomegranate Cous Cous

This is an absolutly simple, delicious and flavourful meal when you are really rush for time.  I had made this for dinner after work one evening and dinner was served in less than an hour - and this is including prep time as well. 

If you are even more rush for time, forget about making your own marinade.  Bottled eriyaki sauce is easily available in most Asian grocery shops.  It's great on fish, BBQ, roast chicken and I even drizzle a bit of it on my cold tofu dishes.



Salmon Teriyaki with Lemon Pomegranate Cous Cous
Serves 4
Recipe Adapted from BBC Goodfood

Ingredients for the Salmon Teriyaki:

4 pieces of salmon fillets
4 Tbsp soy sauce
2 Tbsp mirin
2 Tbsp sake (or substitue with Chinese wine) 
1 Tbsp brown sugar 
4 cm root ginger , grated and squeezed to give 2 tsp juice
Pinch of black pepper

Method:

1) Heat the grill to high. Mix together the marinade ingredients, put the salmon in a shallow dish and pour the marinade over. Leave for 20 minutes.

2)  Heat a little oil in a large frying pan and cook the salmon, skin-side-down, for 4-5 minutes until the skin is crisp and the salmon almost cooked through. Spoon over a little leftover marinade and slide under a hot grill. Cook until the surface is glossy brown.

Ingredients for the Lemon Pomegranate Cous Cous:

500 g couscous
2 Tbsp olive oil
1 lemon, juice only
500 ml boiling chicken stock or water
1 tsp salt and black pepper
3 tbsp chopped mint or coriander
1 pomegranate, cut in half, seeds removed

Method:

1) Place the couscous in a bowl and add the olive oil and lemon juice, and mix well.

2) Pour over the boiling stock or water and season with salt and pepper.

3) Leave on one side to sit until all the liquid has been absorbed - about 5-10 minutes.

4) Stir in the chopped herbs and add the pomegranate seeds.