Ahron's Delicious Garlic Mushrooms

September 30, 2005

Ahron's Delicious (and easy) Garlic Mushrooms

This great and easy recipe for garlic mushrooms comes from my brother-in-law-to-be Ahron.


Add a little butter to a medium -hot fry pan, swoosh it around for 30 seconds or so. Throw in heaps of onion flakes and herb and garlic salt (I use masterfoods for both). I just do lots of shakes but if I had to measure I'd say about two teaspoons of each, and between two teaspoons to 1 tablespoon of butter for about 400g of mushrooms.

Let this fry nicely for 2-3 minutes. I prefer not to let it brown too much but it's fine if you do. If you desire you can add an extra clove of very finely diced mushrooms, but if doing so just put that in for the last 30 seconds to prevent it burning. You could also add some finely grated lemon rind, yum.

Add your mushrooms, roughly chopped (just quarter them if they are small to medium). A prefers to do small batches at a time, I am lazy and do about 400g-500g of mushrooms at once which is enough for two big breakfasts on toast, or enough for a side dish for 4 people.

It will look like heaps of mushrooms but they will shrink down substancially.

Stir the mushrooms around to coat them evenly in the seasonings.

After about 10 minutes, they are going to be nicely cooked. I will sometimes add a few squirts of lemon juice after about five minutes.

When they are cooked to your liking, season with black pepper and stir in some chopped parsley if you have it on hand. You could stir in some cream and cook for another minute or two if you were feeling expansive (I don't do this but may one day!), or a little extra butter.

Yum. Serve on grilled toast or sourdough, if you are a real garlic lover like me, then rub it with a cut clove of garlic first.

I have used these mushrooms to fill an omelette with great success, and also adapted the recipe to make delicious stir fried greens - I blanched the greens in boiling water and cooled them in ice water, then followed the recipe as if they were mushrooms (the cooking time was only about three minutes though). Very yummy.

Posted by lee_taylor at 12:24 PM | Comments (1846)

Ugly Cookies / Honey Snap Cookies

September 11, 2005

These appeared in delicious mag march 05 as "chocolate & macadamia biscuits". The picture was so ugly, I theorized, that they must be seriously good.

And, they are. Here is the recipe with some slight adaptions.

Preheat oven to 140 degrees. Fan forced or not doesn't seem to matter.

Melt 100g unsalted butter, 160g caster sugar, 60g honey over a low heat till everything is melted and its nicely combined.

Meanwhile, measure out 1/2 cup plain flour and 2 large egg whites. Add the heated mixture to the flour, stir till combined, then add egg whites.

On a baking sheet or a baking sheet lined with baking paper, pour out one third of the mixture and by using a spatula or spoon or pasty scraper (or whatever you can get to work!) spread the mixture really thin, all the way out to each edge.

Now sprinkle on your toppings. I tried almonds on one, white chocolate and macadamia on another, and toblerone broken up on the third. The mix itself is very sweet, so my favourite result was the almonds. Next time If I use a sweet topping I will try replacing 40g of the sugar with flour (I'll let you know how that turns out). Anyway, innovate. Whatever tastes good. These are delicious plain, too, so whatever you like.

Bake for about 35 minutes or until a rich golden brown. If you cook two trays at once, swap them halfway during cooking.

Remove from oven, let cool on tray for 10 minutes, then use your hands to break them into large pieces. Then, enjoy! Store in airtight container.

If you don't want to bake it all at once, leftover mix can go in the frige and be reheated in the microwave, and will keep for a few days.

These are great with coffee or desert wine or on their own. I will definitely make them again.

Posted by lee_taylor at 03:26 PM | Comments (11874)

Peking Beef Recipe

Adapted from "Pork Chops Peking Style" in Women's Weekly Cookbook "Best recipes from the weekly"

peanut oil

500g beef fillet (eg rump) sliced for stir fry
desired vegetables (eg 2 - 3 cups of celery, onion, carrot, capsicum, champignons all sliced for stir fry)

1 TB cornflour
2 tsp soy sauce
2 tsp sesame oil

2 finely chopped cloves of garlic
1/2 teaspoon minced ginger (optional)

diced pineapple (tinned is fine), optional.

sauce:
1 clove finely chopped garlic

3 TB rice vinegar (or other white vinegar)
3 TB tomato sauce
2 TB sugar

1 tsp lemon juice
2 tsp sherry
2 tsp worcestershire sauce
2 tsp chilli sauce, or to taste

Method:

Combine sauce ingredients and simmer in wok till thickened (about 10 minutes), then set aside

Meanwhile, toss beef fillet in cornflour and then stir in soy and sesame oil

Put a little peanut oil into hot pan and pan fry beef in batches for 2-3 minutes or until just cooked, then set aside

Pan fry vegetables for 2-3 minutes or until just cooked, then set aside.

Add a little more peanut oil into the pan and add in garlic and ginger. Swirl around for 30 seconds but don't let it burn. Add the beef, vegetables, pineapple, and sauce and combine for a minute, then you're done.

Posted by lee_taylor at 03:25 PM | Comments (1103)

Satay marinade, peanut sauce

September 09, 2005

On Sunday night I made satay chicken skewers with peanut and hoisin sauce, and nasi goreng on the side.

For 10 chicken skewers I used approximately 600g chicken tenderloins.

After I diced the tenderloins and threaded them onto wooden skewers which I had soaked in water for an hour, I marinated the skewers in this mix (recipe sourced here):

Mix together
2 tablespoons of soy sauce
1 tablespoon of lemon juice
1 teaspoon of sesame oil
1 teaspoon of ground turmeric
1 teaspoon of ground coriander
2 teaspoons of brown sugar

If you wanted to make more skewers, or baste them while cooking, you could easily make 1.5x or 2x the marinade.

I grilled these on my george foreman grill until just cooked (avoid overcooking tenderloins, though you can get away with it with chicken thighs) and served with this lovely peanut and hoisin sauce I'd sampled a few weeks earlier at A, A, and O's.. (Thanks to A for the recipe). I have tried making peanut sauce a few times before and it has always been really gross but this one was lovely!


Peanut and Hoi-Sin Sauce:

4 Tbsp Water
4 Tbsp Rice Vinegar
7 Tbsp Crunchy Peanut Butter
8 Tbsp Hoi-Sin Sauce
1 Tbsp Hot Chilli Sauce
1 Tbsp Unsalted Peanuts, roasted and finely chopped.

Over low heat, warm the water, vinegar and peanut butter until blended.
Stir in the hoi-sin and hot chilli sauces.
Finish off by stirring in the chopped peanuts.

My modifications for next time: I think it was a little heavy on the hoi-sin so I might start with 4 tablespoons next time and then add to taste. It is a great recipe though, it's very close to my all time favourite peanut sauce you can buy which is the one that comes in the wraps of the world malaysian satay wrap kit, so I may do a taste test one day and see if I can figure out what I need to add to get it even closer, as it is very impractical to buy the wrap kit just for the little sauce sachet inside!

Posted by lee_taylor at 05:04 PM | Comments (1494)

Cheesy Muffins/Buns with Soup

August 23, 2005

I used this cheesy bread recipe on sunday night with a few modifications to make some cheese buns to serve with soup.

My modifications:
Use 3/4 of the recipe
Instead of a loaf tin, divide mixture into four rolls and bake at 200 degrees for 25 mins.

Next time I might use the full mix and make 6, baked in a large (6 hole) muffin tin. The muffin tin would be better I think cos the mixture is quite sticky and difficult to shape into rolls.

I also may vary the ingredients in future, but it's a great base recipe to have with soup (in this case tinned minestrone).. It's not the kind of thing I'd eat on it's own though, I'm not really a savoury muffin kinda girl.

Update: I have just made these using the full recipe and adding some finely diced mushrooms, cherry tomatoes, and celery, omitting the spring onion and adding a few shakes of dried mixed herbs. I baked for 25 minutes at 200 degrees, using a 6 hole muffin tin. These were quite superb and were good enough to eat on their own, fresh from the oven.

Posted by lee_taylor at 10:11 AM | Comments (412)

The best choc chip cookies ever

August 01, 2005

I've posted this recipe before, but here it is again, rewritten to reflect what I actually do rather than how I first received the recipe :)

Try this, I promise you won't regret it - they are THE BEST cookies.

The best choc chip cookies ever.. Makes 80 ish

Ingredients

500g butter
1 and a quarter cups castor sugar
400g can nestle sweetened condensed milk
5 cups self-raising flour
375g packet of nestle mini choc chips *

Method

Soften the butter before using - you may need to very gently microwave it just until soft. Cream the butter, condensed milk and sugar using an electric mixer until light and creamy.

Add sifted flour and filling and stir the heck out of it. You may need to use your hands!

Roll 1 tablespoon of mixture into balls and place on a baking sheet lined with baking paper. Press down with a fork (not a lot, just to flatten a bit). Expect to get about 12 cookies to a tray and about 6 trays from the mixture - But you can always freeze some dough to bake later.

Bake in 180 degree oven (170 fan forced) for 14 - 16 minutes till lightly brown. If you like your cookies crispy, bake till golden brown.

Rest for 5 mins on baking tray then move to a cooling rack..

Footnotes!

* You can vary the filling a bit, try..

375g of red and green m&ms makes a great batch at christmas time (they put out special packs, but cut out half a cup of the sugar as the shells on the chocolate make things too sweet)

OR

I've used many other things for filling. Last time I used about 400g of cooking chocolate discs in a mix of white, regular and dark which i chopped up roughly. I also pressed in a disc on to the top center of each cookie before baking which came out great.

Other fillings I've used are dessicated coconut, white choc bits and dried apricot, added to taste.

You could also use nuts quite successfully I reckon.

Because there's so much dough, sometimes I'll quarter it before I add the filling, and add different fillings to each batch.

This dough freezes fine.. It's a bit buttery to freeze in individual cookie balls though you can try that if you're game.. If you do that you can put them straight onto the oven tray and just bake an extra minute. Otherwise, just freeze the dough for up to 3 months and defrost overnight in fridge of for a few hours on the bench.. You basically just need the butter to soften to make the dough malleable.

Posted by lee_taylor at 02:13 PM | Comments (3957)

Nasi Goreng

July 29, 2005

I just posted the chinese brocoli in oyster sauce recipe that I made earlier in the week, and wanted to mention that I served it on top of nasi goreng and the flavours really complimented each other beautifully. But then I remembered I hadn't posted my nasi recipe...

Something of a convience meal, I make this very regularly, usually for lunches. It freezes and reheats really well and is just delicious.

First you need the flavour sachet I use - it's called Indofoods Nasi Goreng and costs about $1 from the asian section of most supermarkets (I've bought it from safeway and coles so it's readily available)

Here are some notes I passed on to a friend that will give you the gist - but basically you use the flavour sachet, some precooked rice, and whatever veg and meat you like. Click for more info!

nasi.

I cook about 4 cups cooked basmati rice per seasoning sachet I use. Sometimes I make two sachets worth in my huge wok (that makes about 7 generously sized lunches for michael)..

So you cook the rice, but don't use it till the day after (or, I freeze cooked rice, and then defrost it when I need it).

You can put anything you like in and in fact i've even used it as a noodle sauce with hokkien and thin rice noodles. It is really strong and gross smelling when you just put the paste in, you only get the good flavour once it's "diluted" by the rice or noodles.

But this is how I do it

pan fry a little oil, diced onions and green capsicum for a couple of minutes.. Add heaps of chopped mushrooms..

Add sliced chicken breast and pan fry for another couple of minutes (don't let chicken cook through though or it will be dry at the end)*

I sometimes add and egg or two at this stage and swoosh it around a bit.

Add the paste, it will come out solid so let it heat up and stir around.

then add your rice or noodles and stir it all in. give it another minute or two to fry, and voila!

* Sometimes instead of cooking the chicken at this stage, I'll precook it. Simmering it in chicken stock with sherry and soy sauce added for just a short time until only just cooked, then letting it rest, works particularly well and makes it easy to shred and then add to the pot just before adding the paste.

Posted by lee_taylor at 04:19 PM | Comments (696)

Chinese Broccoli in Oyster Sauce

I have only made this once, earlier this week. But it was really good and will be made again many many times I'm sure.

Here is the recipe, you could subsitute any asian green and the sauce would probably go nicely with other vegetables, too. And, now that I mention that - It'd be a lovely stir fry sauce with chicken or beef and vegetables, and or noodles and rice.

And here is the recipe paraphrased for my own quick reference (and with my modification of adding cornflour)

Oyster Sauce
Add 2 tablespoons heated chicken stock to 1 teaspoon of cornflour and stir vigorously with a fork to combine. Add to this 1 tablespoon of sherry, 2 tablespoons of oyster sauce, half a teaspoon of sugar and a splash of sesame oil.

Bring the mix to a boil and let simmer until it reaches desired thickness, stirring frequently (probably about five minutes)

Prepare your veg
for chinese broccoli: plunge into boiling water to which you've added some salt and a dash of oil, bring back to the boil (if necessary) then leave with lid on and heat off for two minutes, and strain.
(Other vegetables you might like to steam, boil, or stir fry)

Add the veg to the pain with thickened sauce or if you prefer, serve the veg on a plate and pour the sauce over the top.

Posted by lee_taylor at 04:10 PM | Comments (694)

Zuchini Quiche, Thai Green Curry

July 07, 2005

Yesterday I made the trident thai green curry. I used more chicken than usual - about 900g - to make a larger qty, and to make it a bit milder because I am going to serve it for dinner friday night where not all the guests eat super hot from memory. The veg I used was sweet potato which I steamed a bit first, diced carrot (which I should have steamed a bit first), a wee bit of zuchini and red capsicum added when it was almost done (as I had both out for the zuchini quiche I was making) and some green peas at the end.

I also made zuchini quiche again. I am starting to really like this recipe, so here it is. It's so versatile - it's from N, M's stepmum.

Recipe= 5 eggs (lightly beaten)
250grams Bacon diced (fat cut off)
1 Onion (diced)
2 med Zuchini's or 1 large (grated)
1 cup of cheese (grated)
1 cup of self raising flour (sifted)
1 tablespoon olive oil
pepper to taste
cooking spray

Preheat oven 180 degrees
Using a large mixing bowl beat eggs
Add rest of ingredients to bowl, mix well until all flour is absorbed
Coat baking dish generously with cooking spray
Pour all ingredients into baking dish
Bake for 1hr and 15mins on 180 degrees
Enjoy

Lee variations:

I use the basic recipe above and add things to it. Yesterday I put in some garlic salt, some dried thyme, some red capsicum and mushrooms, and as I only had half the bacon specified I put some finely diced chicken thigh in. Anything that goes with eggs will be successful in this recipe.

In my fan forced oven, 1 hour 5 minutes at 170 degrees is plenty. The top goes quite brown, to me it's fairly unattractive, though I am yet to get around to trying covering it with foil for most of the cooking time to see if that makes a difference.

I always serve this with lots of tomato relish.

Bear in mind..

This is a serious 7/10 recipe - easy to prepare and throw whatever you have laying around in to it - a great weeknight recipe. Just letting you know I'm not suggesting it's an absolute stunner or anything..

Posted by lee_taylor at 09:57 AM | Comments (12791)

choc chip cookie Variation - smarties on top

May 27, 2005

Mgood friend Andrejs has just purchased me a lovely cookie with smarties arranged on top (so cute) and I am writing this note to remind myself to try this variation with my basic recipe.

Note: As I learnt last time, need to cut down the sugar a bit if using m&m s or smarties instead of choc chips.

Update: I have edited this recipe to reflect what I actually do rather than how I first received it.. You can find it here.

Oh you know what, I've got the recipe right here.. I'll put it in extended entry and can put some more comments later [Note I got this recipe from someone else and have nothing to do with the kitten part]

Just heard about shapelle! Upsetting. Not that I really have any reason to think I know the truth, but it certainly seemed there was a good chance she was innocent.

Biscuits for the masses:


Prep time: 20 mins
Cooking time: 1 hour
Makes: 80

Ingredienties: la la la:

500g butter
1 ¼ cups castor sugar
400g can nestle sweetened condensed milk
5 cups self-raising flour
1 kitten
250g packet nestle white choc bits
250g packet nestle milk choc bits
150g Blackwood rainbow choc chips

1. Preheat oven to 180. Grease and line 4 baking trays


2. In a very large bowl, cream butter, sugar, 1/2 kitten and nestle condensed milk together using an electric mixer until light and creamy in texture.


3. Add sifted flour, white choc bits, milk choc bits, remaining kitten, rainbow choc chips and mix well until combined. Using 1 tablespoon o mixture roll into balls. Place onto the prepared trays and flatten slightly with a fork, leaving plenty of room for spreading.


4. Bake 14-16 minutes or until light golden. Allow to stand on the trays for 5 minutes before transferring to a wire rack to cool.


5. Eat them profusely.


6. Oh, and you can get that ‘freshly cooked biscuit’ tasted by sticking them in the microwave for 10-20 seconds. CIAO.

Posted by lee_taylor at 01:58 PM | Comments (2576)

Easy Delicious Cheap Nasi Goreng

May 24, 2005

This uses indofood nasi goreng paste, it's about $1 in the asiany stir fry type section of a normal supermarket. I may take a photo of the packaging here and post it at some stage. It's a fab ingredient. I may put together a proper recipe for this at some time, but here are some notes I'd given to a friend.

nasi.

I cook about 1.5 - 2 cups raw basmati rice per seasoning sachet I use. Sometimes I make two sachets worth in my huge wok (that makes about 7 generously sized lunches for michael)..

So you cook the rice, but don't use it till the day after (or, I freeze cooked rice, and then defrost it when I need it).

You can put anything you like in and in fact i've even used it as a noodle sauce with hokkien and thin rice noodles. It is really strong and gross smelling when you just put the paste in, you only get the good flavour once it's "diluted" by the rice or noodles.

But this is how I do it

pan fry a little oil, diced onions and green capsicum for a couple of minutes.. Add heaps of chopped mushrooms..

Add sliced chicken breast and pan fry for another couple of minutes (don't let chicken cook through though or it will be dry at the end)

I sometimes add and egg or two at this stage and swoosh it around a bit.

Add the paste, it will come out solid so let it heat up and stir around.

then add your rice or noodles and stir it all in. give it another minute or two to fry, and voila!

Posted by lee_taylor at 02:17 PM | Comments (4440)

Yum Yum Chicken

yum yum chicken
filling for sandwiches, french stick, jaffles, wraps.. or use as a topping for fingerfood etc..

Ingredients

* Chicken breast

* Optional for marinade: nandos sweet chilli and lime sauce, lemon juice, olive oil.. could also use some garlic, other sauces like teriyaki would be delicious, etc.. Any flavour you like will go with mayo ultimately!

* Real egg mayo (I use Praise reduced fat whole egg mayo, 5g fat per 20g instead of about 20g per 20g and still tastes like real whole egg mayo)

* fresh diced herbs if possible. I used coriander for that nice crisp asiany taste.

Method

Dice uncooked chicken breast into pieces, roughly 1.5cm x 3cm is the kinda size you are after.

marinade if desired! even just five minutes will do as the pieces are nice and small.

Pan fry quickly in a hot pan, lightly oiled, in small batches (eg 200g at a time). As long as it is in a thin layer it should only take two minutes on each side.. It may even still be slightly pink in the center of each piece, it will finish cooking while it rests.. this is how it stays tender. Make sure you let the pan reheat up between each batch, I actually rinse the pan in between each run so the marinade from the previous batch isn't still kicking around and burning.

Put all the cooked chicken onto a plate or chopping board and just leave to rest for at least ten minutes.. this will keep the juices in and it will stay tender..

Once it is cooled get your knife and chop the heck out of it.. teensy tiny pieces!

now stir in your mayo and fresh herbs.. be generous with the mayo and the whole mixture will go a long way.

Optional extra: pop some dried onion in a jar or herb and garlic salt in a jar in with the oil when you heat up the pan for a little extra flavour (or of cousre you could just stir in with marinade).

Posted by lee_taylor at 01:22 PM | Comments (1445)

Chilli Penne Version 3

chilli penne (v3) – serves about 3.. freezes and reheats well.


This is a recipe derived from what I had in the house one day, so feel free to experiment with this. If you don’t have some of the herbs or whatever it’s no big deal, but I find what I use in it is all stuff that’s good to have anyway because it’s useful in a lot of different stuff. You can certainly add more veg or different types of meat or leftovers or whatever for a different taste. The main plus with this is that if you want to do things quickly you can do the preparation and the cooking in the time it takes the pasta to cook, or in less than 20 minutes you can have a fairly relaxed cooking episode by doing a few mins of preparation, popping on the pasta, and then leisurely doing the sauce.


Ingredients that keep in the cupboard for ages
tin of armanada thick & Rich basil & garlic flavoured tomatoes (in the tinned tomatoes section of supermarket, about $1.30)

1 tablespoon parmesan cheese (the gross prepackaged kind, not fresh)

3 teaspoons dried oregano

salt and pepper to taste (usually about half a teaspoon of salt, and a good 20 grinds of freshly ground black pepper - you can buy a refillable grinder for about $6 from supermarket)

300g ish penne pasta (or other shells if you prefer)

Ingredients that keep in the fridge for ages
1.5 teaspoons minced chilli (adjust this to taste)

50 – 100g salami (use hot salami if you like.. you could also just use ham or whatever or leave this out for a vegetarian dish), diced

fresh ingredients

few handfuls of spinach, rinsed and chopped

1 large or 2 small/med tomatoes, chopped

100g feta cheese (buy it from the supermarket deli not the cheese section where it's more expensive. Greek is nicest, but don't add any extra salt to the recipe, or australian is ok but has a subtler flavour), crumbled

diced onion (optional)


method

Cook pasta however you like… Cooking the sauce takes about 7 – 10 minutes once everything is prepared so usually I do all my chopping and stuff first, then put on the pasta, then start the sauce.


Spray your pan with oil spray, or drop in a little olive oil. High heat is fine. Put in your minced chilli, if you’re using an onion add it now and brown it, otherwise just go straight to the tinned tomatoes. Lower heat to medium if it starts spitting at you.

When I prepare everything else (fresh tomatoes, spinach, feta cheese, oregano, parmesan, salt, pepper) I put it all together in a bowl so I can just bung it in once the tomatoes have been going about 2 minutes. Bring the heat back up to high and just keep stirring every minute or so for the next 5-ish minutes, the sauce will thicken and it will be done. Taste it for seasoning (salt, pepper, whatever) if you like. Stir in the salami.


Strain the pasta and mix it all together.

Posted by lee_taylor at 01:21 PM | Comments (688)

More green curry - lighter,sweeter - with noodles

This is not a hot curry, but sweet and delicious and quick. A sweet curry flavoured noodle stir fry basically.


for 4
2 tablespoons fish sauce
2 tablespoon lime or lemon juice (i use lime)
2 tablespoons green curry paste (i use asia @ home brand)
300ml sour lite cream
1 brown onion, sliced
1 capsicum, sliced
100g snowpeas, sliced diagonally
1/4 cup chopped fresh coriander (i use the whole bunch)
500g diced chicken breast
4 serves hokkien or udon noodles

prepare noodles according to packet directions (usually they don't need cooking, just rinse with hot water and drain)

brown chicken in pan
add onion and capsicum, stir fry 2 minutes
add green curry paste, stir fry 2 minutes
add sour cream, fish sauce and lime/lemon juice, bring to boil, stir 2 minutes
sauce should be thick, thick enough to coat back of spoon
turn off heat and stir in coriander and snowpeas, then noodles.

voila. should be about 10 mins all up once all the chopping is done.

Posted by lee_taylor at 01:10 PM | Comments (377)

Thai green chicken curry

Quite a hot Thai green chicken curry. Goes a long way, great for freezing for work lunches.


Ingredients
500g - 750g chicken thigh fillet, visible fat trimmed as much as possible

heaps of veg:

6 - 7 cups worth of mixed veg. I used celery sticks, big diced chunks carrot and potato which i microwaved for three mins first, red capsicum, heaps of mushrooms, broccoli and spinach, but basically you can use anything hanging around!

trident green curry paste (comes in green single serve packet for about $1, i think the brand is trident)

1 tablespoon each of fish sauce, lime juice, brown sugar

400g or ml can of trident coconut cream

1 bunch fresh coriander (the smaller sized bunch you get from supermarket.. if using a big bunch from markets etc only use half a bunch)

1 cornflour slurry - 1 heaped teaspoon cornflour mixed with a small amount of water until smooth

Makes enough for about six done that way, but of course you can vary with less veg and more meat or vice versa.

Method

1. Get all your chicken and veg ready to go.

2. Heat 1 tablespoon oil in a hot pan (huge wok or saucepan recommended). When hot, add the curry paste and stir fry for one minute.

3. Add the chicken and let cook on each side for a minute or two just to seal.

4.Add all your veg [except your greens] and stir fry for a couple of minutes

5. Add the coconut cream, fish sauce, lime juice, brown sugar and stir. leave for a few minutes till it comes to the boil, then lower your heat to a simmer. Leave for 20 mins, stirring every couple of mins.

6. Add your green veg and your coriander and slurry and bring back to the boil, stirring frequently. In about 10 mins the sauce should have thickened a fair bit and you are ready to stir in the diced coriander and serve (don't worry the sauce shouldn't be super thick)

Posted by lee_taylor at 01:06 PM | Comments (506)

As good as take out garlic chicken

This is so good, extremely customizable, and super easy. And great for winter because of all the garlic (though it doesn't taste toooooo garlicy, even though you use heaps)

Garlic Chicken

To serve 3 hungry or 4 not so hungry - quantities easily increased to serve more ***

Ingredients (Some Corrections)

500g chicken thigh, diced, visible fat and yukiness removed where possible **
2 - 3 cups veg, sliced for stir fry *
peanut oil for frying (ok to use other oil if you don't have peanut oil)
2 Tablespoons dry sherry ****
5 garlic cloves finally chopped (yes five, don't skimp)
1/3 cup vegetable or chicken stock
1/2 teaspoon sesame oil *****
2 Tablespoons soy sauce
1.5 teaspoons cornflour

white rice to serve. basmati is excellent. Optional - adding cashews right at the end is fantastic.

Method

1. Put a little peanut oil into the pan. Heat wok, when nice and hot, cook the thigh in two batches. Don't stir it too much, let the fat melt etc. Two minutes on each side should be fine, then set aside in a bowl. Let the pan reheat before adding next batch.

2. Add all the chicken back into work, and the garlic. Stir fry for no more than a minute. Don't let the garlic burn. Remove from pan back into a bowl.

3. Stir fry the vegies for 2-3 mintues or as required, in same pan you were using. Remove into a bowl (can add to chicken if desired).

4. Make the sauce: Start with a thickening agent - blend the cornflour into a tablespoon of the stock until smooth (you can add a little extra stock if you need). Then, stir in the rest of the stock, soy sauce, sherry, and sesame oil.

5. Put the sauce into the wok, and bring to boil. Add some salt and pepper if you desire. You want this sauce to really thicken so it will coat the other ingredients, so let it boil a little longer and give it a bit of a stir. When you are happy with it ****** throw the veg and chicken back in and in about two mins you're ready to serve. Note - if adding cashews add them now.

Then, enjoy!

Footnotes

* I always use carrot cut on the diagonal, onion, and vary the other ingredients from a selection like capsicum, snowpeas, tinned champignon mushrooms or normal mushrooms, spring onions etc

** Look, you can use breast, but it's not going to be as great. If you do, make sure you don't cook it for too long - esp as it is going to cook, rest, and then go back in the pan - it needs much less cooking than you think. Now in terms of the visible fat you won't be able to remove from the thigh, a lot of that is going to melt off and add flavour when browned in the high heat of the pan (another reason to brown the chicken in batches)

*** If you increase qty, make sure that you brown the chicken thigh in extra batches

**** If you don't have sherry on hand it's worth buying a bottle. IT's about $6 for 750ml and keeps for ever and you can use instead of mirin in most asian dishes

***** Again worth buying if you don't have, but goes rancid easily so store in fridge

****** If you need to thicken your sauce further, you can make another slurry from a little more cornflour and hot water, stir that in, and boil it further. If you need to make more sauce or thin out, you can add a little more stock or hot water, and a splash more sherry and soy.

And by the way

This is a great base idea, with the garlic and the sauce. I have used it for a heavy veg little chicken low carb no rice type deal, and you could use it for garlic prawns, fish, etc (just don't cook those as much in step 1). Experiment ez vouz!

Posted by lee_taylor at 01:05 PM | Comments (984)

New Category - My Recipes

I'm putting in a new category, for recipes I have that are definitely worth reproducing. I have a place to put things I want to cook, or news and photos of something I've recently cooked, but nowhere to put the really great recipes I have that I type up when someone requests it, or the really handy ones etc. Until now.. ta da!

So far I'm just putting ones in that I've already typed out, like when people have asked for them (searched for 'recipe' in my email sent items folder!) but will make an effort to add lots in, for my reference as much as anyones!

Posted by lee_taylor at 01:03 PM | Comments (124)